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THE UNIVERSITY 
 OF ILLINOIS 
 LIBRARY 
 
 From the collection of 
 Julius Doerner, Chicago 
 Purchased, 1918. 
 
 (o^lS 
 
 W 
 
THE 
 
 BUCKEYE COOK BOOK 
 
 A careful compilation 
 of tried and approved recipes for 
 all departments of the household 
 
 c Compiled by 
 
 MRS. ESTELLE WOODS WILCOX^ 
 
 Minneapolis, Minn. (?) 
 1887 (?) 
 
Digitized by the Internet Archive 
 in 2017 with funding from 
 
 University of Illinois Urbana-Champaign Alternates 
 
 https://archive.org/details/buckeyecookbookcOOunse 
 

 (? 4 /. 5 - 
 
 4h 
 
 1!*0 XHOMD 
 
 PLUCKY HOUSEWIVES 
 
 WOBZ 
 
 €v AXA0wnm 
 
 N 
 
 70C285 
 
TABLE OF CONTENTS, 
 
 Bread-making .... 
 
 
 
 
 
 
 
 
 
 
 
 PAGES . 
 
 . 7-33 
 
 Breakfast and Tea Cakes, (Toast and Yeast) 
 
 
 
 
 
 
 
 
 . 34-60 
 
 Cake-making, (Layer Cakes, Crullers and Doughnuts and Ginger-Bread) 
 
 . 61-105 
 
 Creams and Custards 
 
 
 
 
 
 
 
 
 
 
 
 . 106-128 
 
 Confectionery .... 
 
 
 
 
 
 
 
 
 
 
 
 . 129-142 
 
 Canning Fruits .... 
 
 
 
 
 
 
 
 
 
 
 
 . 143-159 
 
 Catsups and Sauces . 
 
 
 
 
 
 
 
 
 
 
 
 . 160-181 
 
 Cheese 
 
 
 
 
 
 
 
 
 
 
 
 . 182-196 
 
 Drinks 
 
 
 
 
 
 
 
 
 
 
 
 . 197-224 
 
 Eggs, (Omelets) .... 
 
 
 
 
 
 
 
 
 
 
 
 . 225-245 
 
 Fish ...... 
 
 
 
 
 
 
 
 
 
 
 
 . 246-288 
 
 Fritters and Croquettes . 
 
 
 
 
 
 
 
 
 
 
 
 . 289-305 
 
 Fruit, (Dried Fruits) 
 
 
 
 
 
 
 
 
 
 
 
 . 307-348 
 
 Game ..... 
 
 
 
 
 
 
 
 
 
 
 
 . 349-375 
 
 Griddle Cakes .... 
 
 
 
 
 
 
 
 
 
 
 
 . 376-383 
 
 Ices and Ice Cream . 
 
 
 
 
 
 
 
 
 
 
 
 . 384-41': 
 
 Icing 
 
 
 
 
 
 
 
 
 
 
 
 . 413-429 
 
 Jams and Jellies, (Fruit Jellies and Dessert Jellies) 
 
 
 
 
 
 
 . 430-452 
 
 Meats, (Gravies and Cold Meats* 
 Mush 
 
 
 
 
 
 
 
 
 
 
 
 . 453-588 
 . 589-591 
 
 Mushrooms 
 
 
 
 
 
 
 
 
 
 
 
 595-602 
 
 Pastry 
 
 
 
 
 
 
 
 
 
 
 
 ; 603-640 
 
 PiciiLEs, (Sweet Pickles) . 
 
 
 
 
 
 
 
 
 
 
 
 . 641-670 
 
 Potatoes 
 
 
 
 
 
 
 
 
 
 
 
 671-693 
 
 Poultry . ... 
 
 
 
 
 
 
 
 
 
 
 
 , 694-720 
 
 Preserves 
 
 
 
 
 
 
 
 
 
 • 
 
 
 . 724-731 
 
 Puddings and Sauces 
 
 
 
 
 
 
 
 
 
 t 
 
 
 735-771 
 
 Salads . . ... 
 
 
 
 
 
 
 
 
 
 
 
 . 772-796 
 
 Shell- FISH 
 
 
 
 
 
 
 
 
 
 
 
 , 797-81 7 
 
 Soups 
 
 
 
 
 
 
 
 
 
 
 
 , 818-851 
 
 Vegetables, (Dried Vegetables) 
 
 
 
 
 
 
 
 
 
 
 
 . 852-88» 
 
 Bills of Fare for every day in the year 
 
 
 
 
 
 
 
 
 
 , 8' 1-908 
 
 Blanks for Additional Recipes 
 
 
 
 
 
 
 
 
 
 
 
 . 909-912 
 
 Cook’s Time-Table 
 
 
 
 
 
 
 
 
 
 
 
 . 913-914 
 
 Table of Weights and Measures 
 
 
 
 
 
 
 
 
 
 
 
 . 915-916 
 
 When food is in Season 
 
 
 
 
 
 
 
 
 
 
 
 . 917-919 
 
 Comparative Value of Fuel . 
 
 
 
 
 
 
 
 
 
 
 
 . 920-921 
 
 Housekeeping .... 
 
 
 
 
 
 
 
 
 
 
 
 . 922-950 
 
 Dining Room .... 
 
 
 
 
 
 
 
 
 
 
 
 . 951-958 
 
 How TO give a dinner 
 
 
 
 
 
 
 
 
 
 
 
 . 959-971 
 
 Dining Room Dots 
 
 
 
 
 
 
 
 
 
 
 
 . 972-974 
 
 Garnishes and Sauces 
 
 
 
 
 
 
 
 
 
 
 
 . 975-981 
 
 Kitchen 
 
 
 
 
 
 
 
 
 
 
 
 . 982-991 
 
 Kitchen Wrinkles 
 
 
 
 
 
 
 
 
 
 
 
 . 991-1014 
 
 Kitchen Utensils 
 
 
 
 
 
 
 
 
 
 
 
 1014-1016 
 
 Management of Help 
 
 
 
 
 
 
 
 
 
 
 
 1017-1020 
 
 Hints about Marketing . 
 
 
 
 
 
 
 
 
 
 
 
 1021-1034 
 
 Cutting and Curing Meats 
 
 
 
 
 
 
 
 
 
 
 
 1035-1053 
 
 Carving 
 
 
 
 
 
 
 
 
 
 
 
 1054-1058 
 
 Butter and Cheese . 
 
 
 
 
 
 
 
 
 • 
 
 
 
 1059-106? 
 
 Chemistry of Food 
 
 
 
 
 
 
 
 
 
 
 
 1064-1072 
 
 Cellar and Ice House 
 
 
 
 
 
 
 
 
 • 
 
 
 
 1073-1081 
 
 Laundry 
 
 
 
 
 
 
 
 
 • 
 
 
 
 1082-1100 
 
 Something about Babies . 
 
 
 
 
 
 
 
 
 
 
 
 1101-1118 
 
 Hints for THE Well . 
 
 
 
 
 
 
 
 
 
 
 
 1119-1128 
 
 Hints for the Sick-Room . 
 
 
 
 
 
 
 
 
 
 
 
 1129-1134 
 
 Food for the Sick 
 
 
 
 
 
 
 
 
 P . 
 
 
 
 1134-1143 
 
 Medical 
 
 
 
 
 
 
 
 
 
 
 
 1144-1178 
 
 Accidents and Sudden Sickness 
 
 
 
 
 
 
 
 
 
 
 9 
 
 1179-1186 
 
 The Arts of the Toilet 
 
 
 
 
 
 • 
 
 
 
 
 
 
 1187-1196 
 
 The Flower Garden 
 
 
 
 
 
 « 
 
 
 
 
 
 P 
 
 1197-1211 
 
 Dressmaking at Home 
 
 
 
 
 
 
 
 
 
 
 • 
 
 .1212-1334 
 
 Miscellaneous .... 
 
 
 
 
 
 • 
 
 
 
 
 
 
 1235-1261 
 
 Alphabetical index 
 
 
 
 
 
 « 
 
 
 
 
 
 
 1262-1.276 
 
 I 
 
PREFACES. 
 
 Even the experienced housekeeper frequently feels the need of 
 a trustworthy book of reference regarding household matters, to 
 which she may confidently apply, to refresh her memory or to sup- 
 ply knowledge which her experience has not furnished. To th© 
 young wife, who enters upon the task of home-making with little 
 experience, such a book is invaluable and almost indispensable. 
 Experiments which fail are costly in material, as well as in courage, 
 and no young housekeeper can afford to blunder into a knowledge 
 of her duties, when with such simple and explicit instructions as 
 any experienced house-wife could give, disastrous failures may be 
 avoided. Many of the books which have resulted from attempts to 
 give such instructions in print have been partial failures, either be- 
 cause the authors were too literary to be practical housekeepers, or, 
 being good housekeepers, and familiar with the subjects treated, 
 found it difficult to realize the complete ignorance of the young and 
 untrained, and in consequence failed to express clearly and con- 
 cisely the full processes in detail. In gathering the material for The 
 Buckeye Cook-Book, the one aim has been to pack into it the great- 
 est possible amount of information of real value to housekeepers of 
 that large class who by choice or necessity look carefully after the 
 management of their households, planning to get the best possible 
 returns for the money expended. This is not a hap-hazard collection 
 of recipes, clipped at random from doubtful sources, but has been 
 made up, without sparing time, labor or expense, from the choicest 
 bits of the best experience of hundreds who have long traveled the 
 daily round of household duties, not reluctantly like drudges, but 
 lovingly, with heart and hand fully enlisted in the work. Those 
 housewives, especially, whose purses are not over-plethoric will, it iti 
 believed, find its pages full of timely and helpful suggestions in their 
 
PREFACE. 
 
 efforts to make the balance of the household ledger appear on the. 
 right side, without lessening the excellence of the table or robbing 
 home of any comfort or attraction. 
 
 The arrangements of subjects treated, whenever practicable, has 
 been made in the simple order of the alphabet, and for the sake of 
 still more ready reference a very full alphabetical index has been added. 
 Whenever a recipe is given within another, by an addition of ingred- 
 ients, it is indexed and marked by italics ; when one recipe which ap- 
 pears elsewhere in the book is referred to in another recipe, the former 
 begins with a capital letter. The instructions which precede the 
 recipes of each department have been carefully made up, and are en- 
 tirely trustworthy, and the recipes themselves are mosty new to print 
 and well indorsed. These instructions should be carefully read before 
 iiny recipe, following them, is attempted. Several suggestive articles 
 liave also been introduced, which,' though not belonging strictly to 
 cookery. Dear such close relations to it that the fitness cf their ap- 
 pearance in the connection is evident. 
 
 There has been no attempt at display or effect, the only pur- 
 j)Ose being to express ideas as clearly and concisely as possible, and 
 to make a thoroughly simple and practical work. In the effort to 
 avoid the mistakes of others, greater errors may have been commit- 
 ted; but the book is submitted just as it is to the generous judg- 
 ment of those who consult it, with the hope that it may lessen their 
 perplexities, and stimulate that just pride without which work is 
 drudgery and great excellence impossible. 
 
BSEAD-MAKINGL 
 
 1 
 
 BREAJ^-MAKma*. 
 
 There is an old and true saying, that “she who has baked a good 
 batch of bread has done a good day’s work.” Bread-making should 
 stand at the head of domestic accomplishments, since the health and 
 happiness of the family depends immeasurably upon good bread ; 
 and there is certain to come a tim 3 in the experience of every true, 
 thoughtful woman when she is glad and proud of her ability to 
 make nice, sweet loaves, free from soda, alum, and other injurious 
 ingredients, or bitterly regrets that she neglected to learn, or was so 
 unfortunate as not to have been taught, at least the first requisites of 
 good bread-making. 
 
 Opinions as to what constitutes good bread differ, perhaps, as 
 much as tastes and opinions concerning any thing else, but all will 
 agree that bread, to be good, ought to be light, sweet — that is, free 
 from any perceptible acid or yeasty taste — flaky, granular or not 
 liable to become a doughy mass, and as white as the grade of flour 
 used will allow. Persons with delicate digestive powers and child- 
 ren should not use new bread, and therefore must have such as will 
 keep with little change of texture and none of quality or taste for 
 several days. To obtain these qualities in bread, use the best flour, 
 as in families where no bread is wasted the best is cheapest. 
 
 Housekeepers seldom select'flour by examination. They usually 
 take some tried brand, or select on the recommendation of their fur- 
 nisher. No rule can be given by which an inexperienced person can 
 determine the grade of flouj with accuracy, but a few hints will 
 
8 
 
 BREAD-MAKING. 
 
 enable any one to know what not to buy. Good flour adheres to the 
 hand, and, when pressed, shows the imprint of the lines of the skin. 
 Its tint is cream white. Never buy that which has a blue-white tinge. 
 Poor flour is not adhesive, may be blown about easily, and some- 
 times has a dingy look, as though mixed with ashes. 
 
 Flour should be bought in quantities corresponding to the num- 
 ber in the family, that it may not become damaged by long keeping. 
 Old flour is said by professional bakers to be best for bread-making, 
 provided it is kept perfectly pure and sweet, which is very difiicult 
 to do when surrounded, as is necessary in small households, by so 
 many contaminating influences of odor, moisture, etc. For this 
 reason it is better to buy in small quantities, depending upon the 
 dealer to furnish that which is not newly ground. In a family of flve, 
 a barrel, or even a half-barrel sack of flour, excellent when flrst 
 bought, will often become much deteriorated before being used up. 
 Flour should be kept dry, cool and entirely beyond 
 the reach of marauders, big or little, especially the Fiour 
 latter, for the infinitesimal meal moth is far more to be dreaded than 
 rats or mice. The three, six and ten-gallon cans (about six pounds 
 to a gallon) with tight tin covers, made by the manu- 
 facturers of granite iron ware, are excellent for this pur- 
 pose, and not expensive considering their durability. 
 Every receptacle of flour should be thoroughly and fre- 
 quently cleansed, to guard against animal as well as 
 vegetable parasites. A single speck of mold, coming 
 from old or damp flour in an obscure corner of the flour- 
 box, will leaven the whole as rapidly and strongly as ten times its 
 weight in yeast. 
 
 Bread-making seems a simple process enough, but it requires a 
 delicate care and watchfulness, and a thorough knowledge of all the 
 contingencies of the process, dependent on the different qualities of 
 flour, and the varying kinds and conditions of yeast, and the change 
 of seasons ; the process which raises bread successfully in winter 
 making it sour in summer. There are many little things in bread- 
 making which require accurate observation, and, while valuable rec- 
 ipes and well-defined methods in detail are invaluable aids, noth- 
 ing but experience will secure the name merited by so few, though 
 earnestly coveted l)y every practical, sensible housekeeper — ‘^an 
 
BREAD-MAKING. 
 
 9 
 
 excellent bread-maker.” Three things are indispensable to success : 
 
 good flour, good yeast, and watchful care. Never 
 use flour without sifting; this is done with a 
 plain sieve like that represented in the illustra- 
 tion or with some one of the many patent sieves 
 which are more rapid but not 
 always more satisfactory, and 
 a large tin or wooden pail with 
 a tight-fitting cover, kept full 
 Flour Sieve. Qf giffced flour, will be found 
 
 a great convenience. All kinds of flour and meal, 
 except buckwheat and Graham — and Graham, 
 too, when coarse — need sifting, and all, like 
 wheat flour, should be bought in small quantities, 
 as they become damp and musty by long standing. 
 
 • THE YEAST. 
 
 After the flour, the yeast or leaven is the next essential element 
 in bread. For regular fare most, especially women, prefer “yeast 
 bread,” but men who can not forget “how mother used to cook,^^ 
 have a liking for “salt-rising” bread, and the latter deserves the ac- 
 quaintance of the housekeeper an«l a frequent welcome on the fam- 
 ily table. The dry hop yeast, such as Twin Bros., Stratton’s, 
 National, Eagle, Gillett’s and many others, also the compressed 
 yeast, are all good, if fresh, and always available, for they are found 
 in every grocery. Many housekeepers use baker’s yeast, and buy 
 for a penny or two what will serve each baking of bread. For those 
 who prefer home-made or potato yeast excellent recipes are else- 
 where given. Potato yeast has two advantages over other kinds ; 
 bread made from it keeps moist longer, and there is no danger that 
 an excess of yeast will injure the flavor of the bread. Less of any 
 kind of yeast should be used in hottest summer weather, and more 
 in extreme cold weather. 
 
 THE SPONGE. 
 
 This is made from warm water or milk, yeast and flour (some 
 add mashed potatoes, which should be mashed quickly while tender, 
 hot and mealy, being careful to remove all lumps, or mash through 
 a colander, then add a little flour with a spoon, and stir, then a lit- 
 tle water, and stir, and so on, mixing the flour and water with the 
 
10 
 
 BREAD-MAKING. 
 
 j^otatoes gradually) mixed together in the proportion of one pint 
 wetting (water or milk) to two pints 
 of sifted flour. If milk is used it 
 should be new, and must be first 
 scalded, and then cooled to blood 
 heat. The scalding tends to pre- 
 vent souring. In using water bring 
 it to blood heat. If the “wetting” is too hot, the bread will be 
 coarse. When water is used a tablespoon* of lard or butter makes 
 the bread more tender. Bread made from milk is, of course, more 
 tender and nutritious, but it has not the sweet taste of the wheat, and 
 will not keep as long as that made from water. When mixed with 
 milk it requires less flour and less kneading. In summer, care must 
 be taken not to set sponge too early, at least not before eight or nine 
 o’clock in the evening. Sponge mixed with bran water, warm in 
 winter and cold in summer, makes sweeter bread. Boil bran in the 
 proportion of one pint to a quart of water and strain. In very hot 
 weather, sponge may be made with cold water. In winter, mix the. 
 batter with water or milk at blood warmth, testing it with the finger, 
 and making it as warm as can be borne ; stir in the flour, which will 
 tool it sufficiently for the yeast ; cover closely and place in a warm 
 and even tenjperature. A good plan is to fold a clean blanket several 
 limes, and cover with it, providing the sponge is set in a very large 
 crock or jar, so that ther : is no danger of its running over. As 
 a general rule, one small tea-cup of yeast and three pints of “wet- 
 ting” will make sponge enough for four ordinary loaves. In all 
 sponges add the 3^east last, making sure that the sponge is not hot 
 enough to scald it ; when placed to rise, always cover closely. In 
 cold weather the temperature runs down very quickly in many 
 kitchens after the fire is out, and the bread should be set earlier in 
 ^the evening and in a warmer place ; a temperature of eighty to ninety 
 degrees is right. 
 
 When it rises well for the first two hours it will go on rising 
 unless the temperature falls below the freezing point. It is an im- 
 nrovement to heat the sponge thoroughly^ like batter for a cake, for 
 fifteen minutes or longer. Never set sponge in tin, but always in 
 stoneware, because a more steady and uniform heat can be main- 
 
 " o lienever, in this book, the words cupful, coffee-cunfnl, tea-cupful, table-spoonful, etc., 
 c.cnr, the termination “ful” is dropped, for the sake of brevity. 
 
BREAD-MAKING. 
 
 11 
 
 tained in a stone jar than in tin. Use a six-quart jar for the sponge, 
 which when light enough to mix will have risen almost to top of jar 
 and be covered with fine white bubbles. If left standing too long 
 the sponge will sink in the middle, which is an indication that it is 
 slightly sour, and soda must be used to sweeten before using, in the 
 proportion of a half-teaspoon to a quart of wetting. 
 
 To make good bread — Always be 
 
 “Up in the morning early, just at the peep of day,” 
 
 in summer time, to prevent the sponge becoming sour by too long 
 standing, and in winter to be getting materials warmed and in readi- 
 ness for use. A large, seamless, tin dish pan with handles and a 
 tight-fitting cover, kept for this purpose 
 alone, is better than a wooden bowl for 
 bread. A fourteen-quart pan is a good 
 size when three pints wetting is used. It 
 should be thoroughly washed and scalded 
 every time it is used. Measure and sift the flour. It is convenient 
 to keep two quart cups, one for dry and the other for liquid measur- 
 ing. In the winter always warm the flour (by placing it in a pan in 
 a warm oven for a few minutes or by setting it overnight where it 
 will be kept at the same temperature as the sponge), and also the 
 sponge. Put the flour in a bread pan, make a large well in the cen- 
 ter, into which pour the sponge, adding two level teaspoons of salt 
 (this is the quantity for four loaves of bread) ; mix well, being care- 
 ful not to get the dough too stiff ; turn out on the bread-board, rub 
 the pan clean, and add the “rubbings” to the bread. Knead for 
 from forty-five minutes to one hour, or until the dough ceases to 
 stick to either the board or hands. Do not stop kneading until done. 
 Any pause in the process injures the bread. The process of knead- 
 ing is very important ; use just as little flour in kneading as will 
 prevent sticking, and practice will enable one to make a little flour 
 go a great way. Some good bread-makers knead with the palms of 
 the hands until the dough is a flat cake, then fold once, repeating 
 ^ this operation until the dough is perfectly smooth and elastic ; oth- 
 ers clo’se their hands and press hard and quickly into the dough with 
 the fists, dipping them into the flour when the dough sticks ; or after 
 kneading, chop with the chopping knife and then knead again ; oth- 
 ers still knead with a potato masher, thinking it a great saving of 
 strength. Another niethod, used by good bread-makers, is to raise 
 
12 
 
 BREAD-MAKING. 
 
 Bi'ead Pan with Cover. 
 
 the whole mass and drop or dash it with considerable force upon the 
 mixing-board or table for several minutes. No exact directions can 
 be given in regard to kneading, but experience and practice will 
 prove the best guides. There are one or two machines for kneading 
 bread that save labor, and which may he purchased in any house- 
 furnishing store in the larger cities. After the bread is thoroughly 
 kneaded, form into a round mass or large loaf, sprinkle the bread- 
 pan well with flour, and, having placed the loaf in it, sprinkle flour 
 lightly on the top (some grease the top with salted lard or butter in- 
 stead of sprinkling with flour), cover closely, 
 and set to rise in a warm temperature, 70° to 
 80° ; let it rise to twice its original size this time, 
 or until it seams or cracks on top, say from one 
 oo two hours, differing in time with the season 
 of the year. Have the baking pans already 
 greased with fresh, sweet lard, or American 
 Cooking Oil (as butter burns more easily), knead the dough down 
 in the pan, cut into equal parts, place one at a time on the board, 
 mold each into a smooth, oblong loaf (handling as little as possible), 
 not too large, and put one after another into the prepared baking- 
 pan ; grease the tops of the loaves with salted lard or butter, greas- 
 ing between them also, when several are baked in one pan, to insure 
 easy and even separation, and set to rise. Or the loaves may be 
 made by buttering the hands, and taking enough from the mass to 
 form a loaf, molding it into shape m the hands ^ without using flour. 
 This insures a nice, brown, tender crust. Loaves made in the French 
 style, long and narrow, are about half crust, and more easily digested^ 
 the action of heat anticipating part of the digestive process. In mold- 
 ing do not leave any lumps or loose flour 
 adhering to the outside, but mold until the 
 loaves are perfectly smooth. No particu- 
 lar directions can be given in regard to the time bread should stand 
 after it is molded and placed in the 
 pans, because here is the point where 
 observation and judgment are so in- 
 dispensable. In hot weather, when 
 the yeast is very good and the bread 
 very light, it must not stand over fifteen minutes before placing to 
 hake. If it is cold weather, and the yeast is less active, or the bread 
 
 Bread Set to Rise. 
 
BREAD-MAKING. 
 
 13 
 
 not perfectly raised, it may sometimes stand an hour in the pans 
 without injury. When it is risen so as to seam or crack, it is ready 
 for the oven ; if it stands after this it becomes son.r, and even if il 
 does not sour it loses its freshness and sweetness, and the bread be- 
 comes dry sooner after baking. Bread should undergo but two fer- 
 mentations ; the saccharine or sweet 
 fermentation, and the vinous, when 
 it smells something like foaming beer. 
 The housewife who would have good, 
 sweet bread, must never let it pass this 
 Bread Ready for Oven. cliaiige, because tlie third or acetous 
 
 fermentation then takes place. This last can be remedied by adding 
 soda in the proportion of one teaspoon to each quart of wetting ; or, 
 which is the same thing, a teaspoon to two quarts of flour ; but the 
 bread will be much less nutritious and healthful, and some of the 
 best elements of the flour will be lost. Always add salt to all breads 
 as the dough will rise better, but salt sponge. The best to use 
 is an English salt, as it has less of the fishy taste than American salt 
 and a much more delicate flavor. A small quantity of white sugar is an 
 improvement to all bread dough and some add a little lard, but if 
 any shortening is used the American Cooking Oil is much nicer for 
 ■either bread, rolls or biscuits. Bread should always be mixed as 
 soft as it can he handled^ but in using the “new process” flour made 
 from spring wheat, the dough requires to be much harder than is 
 necessary when using that made from winter wheat. 
 
 Good bread-makers differ widely as to the number of times 
 bread should rise, some insisting^ that the rule of our good grand- 
 mothers, who only allowed it to rise once, insures the sweetest and 
 most nutritious bread, and that in all subsequent fermentations a 
 decomposition takes place that is damaging to the wholesome qual- 
 ities of the “staff of life.” 
 
 In making the French loaf, an easy way 
 is to bake it in Vienna Roll pan. 
 
 A new innovation in bread-making is the 
 use of compressed yeast, tending much 
 towards simplifying and shortening the process, and by many con- 
 sidered a most perfect method. The recipe given hereafter is a 
 complete guide. 
 
14 
 
 BREAD-MAKING. 
 
 Every housekeeper should provide herself with what is called by 
 bakers a “proof-box” for placing bread, biscuit, rolls, etc., (already in 
 the bread-pan) ill during the process of rising. This 
 is nothing more nor less than an air-tight wooden 
 box that can be made by anyone at all familiar with Round Cornered Bread Pan. 
 the use of tools, and its size should of course depend upon the 
 size of the family, which in turn regulates the quantity of dough to 
 be raised. Beside giving the dough this protection, the careful bak- 
 er also folds a cloth or towel around it before putting on the close- 
 fitting cover of the box. Kept thus excluded from the air the out- 
 side of the loaves or rolls is as fresh and tender when put in the 
 oven as the inside. Set the box near the range where it will receive 
 the necessary warmth, and be sure that it is kept perfectly sweet 
 and clean, using it for no other purposes whatever. Air and dry 
 the box thoroughly each time before using. 
 
 TO BAKE BREAD. . 
 
 Here is the important point, for the bread may be perfect thus 
 far and then be spoiled in baking. No definite rules can be given 
 that apply equally well to every stove and range ; 
 but one general rule must be observed, which is, to 
 have a steady, moderate heat, such as is more 
 minutely described in the directions for baking large cakes. The 
 oven must be just hot enough ; if too hot, a firm crust is formed be- 
 fore the bread has expanded enough, and it will be heavy. To test 
 the heat, place a teaspoon of flour on an old piece of crockery (to 
 secure an even heat), and set in middle of the oven; if it browns in 
 one minute the heat is right. An oven in which the bare hand and 
 arm can not be held longer than to count twenty moderately is hot 
 enough ; or the “paper test” is to put half a sheet of writing paper in 
 the oven ; if it catches fire it is too hot ; open the dampers and wait 
 ten minutes, when put in another piece of paper ; if it blackens it is 
 still too hot. Ten minutes later put in a third piece ; if it gets dar^ 
 'brown the oven is right for all small pastry, called ‘‘^dark brown pa- 
 per JieatP Light brown paper heat is suitable for vol-au-vents or 
 fruit pies'. Dark yellow paper heat for large pieces of pastry or 
 meat pies, pound cake, bread, etc. Light yellow paper beat for 
 sponge cake, meringues, etc. To obtain these various degrees of 
 heat, try paper every ten minutes till heat required for the purpose 
 
 Bread aud Biscuit Baas. 
 
BREAD-MAKING. 
 
 15 
 
 is attained. Remember thg-t ‘dight yellow” means paper only tinged ; 
 “dark yellow,” paper the color of ordinary pine wood ; “light brown” 
 is only a shade darker, about the color of nice pie-crust, and dark 
 brown a shade darker, by no means coffee color. The attention of 
 stove-makers seems never to have been directed to the fact that there 
 is no accurate means of testing the heat of ovens, but it is to be 
 hoped that in the near future some simple device, or practical ap- 
 plication of the thermometer, may be found which will render un- 
 necessary such inaccurate and untrustworthy tests as must now be 
 used, and thus reduce baking to a science ; and even now 
 busy^ brains are at work to secure this result, prompted by 
 a suggestion in our first edition. The oven door should be closed 
 immediately upon putting the bread in, and be sure that 
 no part of the range is open during the baking ; 
 neither should the door be opened too soon nor too 
 vDften U) look at the bread. About ten minutes 
 vifter putting in the loaves it is best to look into the oven to see how 
 the bread is doing, and once or twice again during the baking, as 
 the loaves may require changing, opening and closing the door as 
 quickly as possible. If the loaves begin to brown too quickly cover 
 with a piece of thick brown paper ; if they begin to brown quickly at 
 c»ne end and not at the other change their position, or if the loaf at 
 the back of the oven bakes faster than those at the front change them 
 
 Oval ISread Fan. 
 
 about. To test whether the bread is done, break the loaves apart 
 and press gently with the finger ; if elastic, it is done, but if clammy 
 not done, and must be returned fo the oven ; or, if the loaves are 
 single, test with a straw plucked frorn a broom. Break off the 
 branches and thurst the larger end into the loaf ; if it is sticky when 
 withdrawn, the bread is not done, but if free from dough it is ready 
 to he removed from the oven. The little projections on the straw, 
 where the branches have been broken off, catch and bring out the 
 dough, when not thoroughly baked. Another test is to knock on 
 the loaf with the closed hand ; if it sounds hollow, the bread is done, 
 but under-done or heavy bread will give forth a dull sound. 
 
 As a quantity of dough to begin with somewhat reduces the 
 temperature of the oven at first, one loaf will not require so hot an 
 oven as four or five. The time required for baking is not less than 
 three-quarters of an hour, and bread baked a full hour is more 
 wholesome and is generally considered more palatable. If bread is 
 
16 
 
 BREAD-MAKING. 
 
 baked in the French roll pan it does not require so long a time, as 
 the ‘‘rolls” are only about two and a half to 
 three inches deep and same width, being 
 rounded at the bottom. They are very nice for 
 slicing, making pretty sized pieces. The pans 
 come in different lengths, eight, twelve, sixteen and twenty inches. 
 All loaves of bread of whatever shape, and biscuit, rolls, etc., are much 
 nicer if when almost baked they are carefully moved out on oven 
 shelf and brushed, using the pastry brush, with 
 „ „ , the I^oll Glaze, which is two yolks beaten with 
 
 twice their bulk in water and half teaspoon sugar, and then returned 
 to oven till done. When removed from the oven, take the loaves 
 out of the pan, grease the entire outer crust with melted butter, and 
 tilt them on edge, so as to secure a free circulation of air. It is bet- 
 ter not to cover bread while warm, unless with a light cloth to keep 
 off flies. Thoroughly exposed to the air the surface cools frsf in- 
 suring a crisp criist and the retention of the moisture in the loaf. 
 There are those, however, who follow successfully the plan of wrap- 
 ping bread, as soon as it is removed from the oven, in a coarse towel 
 or bread-cloth. Never put warm bread next to wood, as the part in 
 contact will have a bad taste. Spread a cloth over the table before 
 placing the bread on it ; or have an oaken board for the purpose, 
 covered with heavy white flannel, and over this spread a fresh 
 linen bread-cloth, and lay the bread on it right side up, with a thin 
 covering to keep off flies, placing it at once in the fresh air WHfljU/i 
 to cool ; but the “bread cooler” illustrated on page 20 is ^ 
 
 better than either of the above ways. The best pan for RuSfSfS. 
 bread, and many prefer it for cake, is made of Russia iron (which is 
 but little more costly than tin and will last many times as long), 
 about four by ten inches on the bottom, flaring to the top, and 
 about four and one-half inches deep. The pan should be greased 
 very lightly. 
 
 If by accident or neglect the bread is baked too hard, rub the loaf 
 over with butter, wet a towel and wrap it in it, and cover with another 
 dry towel. In winter, bread dough may be kept sweet several days 
 by placing it where it will be cold without freezing, or by putting it 
 so deep into the flour barrel as to exclude it entirely from the air. 
 When wanted for use, make into bread, or, by adding the proper in- 
 gredients, into cake, rusk, biscuit, apple dumplings, chicken pie, etc. 
 
BREAD-MAKING. 
 
 17 
 
 When the bread is cold, place in a stone jar or tin box. which 
 must be thoroughly washed, scalded and dried each bak- 
 ing day. Another good receptacle for bread is a tin wash- 
 boiler with a close cover, kept for this purpose alone, 
 but a still better one is the tin box with shelves as illus- 
 trated. When small single loaf pans are used, the bread 
 may be removed to cool, the pans washed and dried. 
 Bread & Cake Box. and the loaves afterwards replaced each in its pan, and 
 then set away in a box or boiler. The pan helps to keep the bread 
 moist and palatable for several days. 
 
 There are three critical points in the process of bread-making : 
 the condition of the yeast, which must never be used if sour ; the 
 temperature where the bread is set to rise, which must not be so hot 
 as to scald ; and the temperature of the oven, which must be uni- 
 form, neither too hot nor too cold. 
 
 In cutting warm bread for the table, heat the knife, and whether 
 hot or cold, cut only as much as will 
 be eaten. It is better to replenish the 
 bread-plate once or even twice during a meal than to have sliceft 
 left over to dry up and waste. 
 
 AVhen using coal, put into the fire-box enough to finish the bak- 
 ing ; adding more during the process is apt to render the oven-heat 
 irregular. ■ When wood is used, make a good hot fire, see that the 
 stove has a, good, free draft, and let it cool to an even, steady heai 
 before putting the bread in the oven. The finest bread may be com 
 pletely spoiled in baking, and a freshly-made fire can not be easily' 
 regulated. 
 
 Attention to neatness, important in all cookery, is doubly im- 
 portant in bread-making. Be sure that the hair is neatly combed 
 and put up (which ought to be done before the dress is put on in 
 the morning), and that the hands, arms and finger-nails are scru- 
 pulously clean. A neat calico apron with bib, using safety pins in 
 fastening, and sleeves of dress well-tucked up and fastened so that 
 they will not come down, add much to the comfort in this the most 
 important task of the kitchen queen. 
 
 A great advance has been made in milling during the past few 
 years, the flour made by the “New Process,” as it is called, being much 
 2 
 
 Bread Knife. 
 
18 
 
 BREAD-MAKING. 
 
 more nutritious than the old-fashioned white flour, which contained 
 very little of the gluten of the wheat. The “New Process” flour 
 made at the great Minneapolis mills from the hard spring wheat 
 grown in the North vrest, brings the highest price of any flour in the 
 market and is the strongest and best. Another flour known as the 
 Whole Wheat Flour is excellent for bread-making and is reduced as 
 is claimed by a secret process. It is made into bread by the same 
 recipes as white flour. Many preparations of wheat and grain are sold 
 by grocers which are prepared by some special process, and are 
 excellent in their way, though more expensive than the plain flour. 
 Among these are the Health Food. Granula and various prepara- 
 tions of the kind. Graham is often made from the poorest wheat, 
 but some mills, like Readshaw’s at Dansville, New York, make a 
 specialty of Graham, cracked wheat, and rye flour, and corn meal 
 from selected grain, and furnish a choice article which is much more 
 wholesome and just as cheap as the inferior article. Cerealine, a 
 \aew preparation, is a flaky substance, the product of white Indian 
 corn, readily soluble, easily digested, and containing a large pro- 
 portion of nitrogenous matter. A valuable peculiarity of this pro- 
 duct is that it can not be prepared from unsound grain. 
 It is certainly the highest and most scientific product of corn 
 that has been introduced for public consideration, and is sometimes 
 called Shredded Maize. It somewhat resembles cocoanut, only it is 
 in small flakes, but when sprinkled on cake has quite the appear- 
 ance of cocoanut. Griddle cakes, muffins, bread, breakfast rolls and 
 sweet puddings are delicious made of it, and in fact it can enter into 
 the preparing of any recipe where flour is used, using generally half 
 cerealine and half flour. 
 
 There is also a brown-bread preparation, recently introduced, 
 which saves much of the difficult details necessary to make this ex- 
 cellent Boston dish ; and when two boiled potatoes are rubbed 
 through a sieve, thinned with nearly a pint of water and then the 
 meals added, or the directions with package as above followed, the 
 bread is simply perfect. For fuller directions in regard to flours, 
 etc., see Marketing. 
 
 GRAHAM AND CORN BREAD. 
 
 It is very desirable that every family should have 
 a constant supply of bread made of unbolted flour, or rye 
 and Indian corn. Most persons find it palatable, and it promotes 
 
BREAD-MAKING. 
 
 19 
 
 health. For these coarse breads always add a little brown sugar o.\ 
 molasses, and the amount given in the recipes may be increased ac.t 
 cording to taste. They rise quicker and in a less warm atmosphere 
 than without sweetening. A little lard or butter improves bread or 
 cakes made of Graham or Indian meal, rendering them light and 
 tender. Graham rises rather more quickly than fine flour (as the^ 
 whole wheat flour contains a larger proportion of gluten, and fermen- 
 tation is more rapid), and should not be allowed to rise quite as 
 light. The pans should be greased more thoroughly for Graham and 
 corn bread than for that made from fine flour. The fire 
 should be steady and sufficient to complete the.baking, and the oven 
 hot when the bread is put in. A fresh blaze will burn the crust, 
 while a steady fire will sweeten it. Graham bread bakes more slowly 
 than fine-flour bread, and corn bread requires more time and a hotter 
 oven than either. Use either yellow or white corn, ground coarse, 
 for mush, and Avhite, ground fine, for bread, etc. In cutting the lat- 
 ter while warm, heat the knife, and hold it perpendicularly. Rye is 
 said to absorb more moisture from the air than any other grain ; 
 hence, all bread from this meal needs a longer application of heat, 
 and keeps moister after being baked than that made from other grain. 
 Rye meal is much better thanrye flour for making all kinds of bread 
 and muffins, but the meal, like the old fashioned corn or Indian 
 meal, grows musty in a short time in hot weather, so that but a small 
 quantity should be bought at a time. 
 
 In most families there is a large amount of corn or Indian meal 
 used, but the quajitity purchased at a time depends upon the kind 
 of meal selected. The common kind, which is made by grinding 
 between two mill-stones, retains a great deal of moisture, and, in 
 hot weather, will soon grow musty ; but the granulated meal will 
 keep for any length of time. The corn for this meal is first dried ; 
 and it takes about two years for this. Then the outer husks are re- 
 moved, and the corn is ground by a process that produces grains 
 like granulated sugar. After once using this meal one will not will- 
 ingly go back to the old kind. Indian meal is made from two kinds 
 of corn, Northern and Southern. The former gives the yellow meal, 
 and is much richer than the Southern, of which white meal is made. 
 All steamed brown breads are better when put to steam over cold 
 water which is then brought to boiling point and kept constantly 
 boiling until the bread is done. Sweet milk may be used in place of 
 
20 
 
 BREAD-MAKING, 
 
 sour, and vice versa^ remembering that the proportions are one level 
 teaspoon soda to one pint sour milk, and with sweet milk two heap- 
 ing teaspoons baking powder, or two teaspoons cream tartar and one 
 of soda, to one quart flour. 
 
 Sponge for Winter Use. — Peel and boil four or five medium 
 sized potatoes in two quarts water (which will boil down tq/ one 
 quart by the time the potatoes are cooked) ; when done, take out and 
 press through a colander, on mash very fine in the crock in which 
 the sponge is to be made ; make a well in the center, into which put 
 one cup flour, and pour over it the boiling water from the potatoes ; 
 stir thoroughly, and when cool add a pint of tepid water, flour enough 
 to make a thin batter, and one cup yeast. This sponge makes very 
 inoist bread. 
 
 Bread Sponge and Bread. — Six potatoes boiled and mashed 
 while hot, two tablespoons each white sugar and butter, one quart 
 tepid water ; into this stir three cups flour ; beat to a smooth batter, 
 add six tablespoons yeast; set overnight, and in the morning 
 knead in sufficient flour to make a stiff, spongy dough ; knead vig- 
 orously for fifteen minutes, set away to rise, and when light knead 
 for ten minutes ; mold out into moderate-sized loaves, and let rise 
 until they are like delicate or sponge-cake. 
 
 Bread Sponge and Bread. — Five pints warm water, five quarts 
 sifted flour, one coffee-cup yeast ; mix in a two-gallon stone jar, cover 
 closely, and set in a large tin pan, so that if the sponge rises over 
 the top of the jar the drippings may fall into the pan. Set to rise 
 the evening before baking. In the winter be careful to set in a warm 
 place. In the morning sift six quarts flour into a pail, pour the 
 sponge into a bread-pan or bowl, add two tablespoons salt, then 
 the flour gradually ; mix and knead well, using up nearly all the 
 flour. This first kneading is the most important, and should occupy 
 at least twenty minutes. Make the bread in one large loaf, set away 
 in a warm place, and cover with a cloth. It ought to rise in half an 
 hour, when it should be kneaded thoroughly again for ten minutes. 
 Then take enough dough for three good-sized loaves (a quart bowl 
 
 of dough to each), give five 
 minutes’ kneading to each loaf, 
 and place to rise in a dripping- 
 pan well greased with lard. 
 The loaves will be light in five 
 or ten minutes, and will bake 
 in a properly heated oven in half an hour. Make a well in the cen- 
 ter of the remaining dough, and into it put a half tea-cup of white 
 sugar, one tea-cup of lard, and two eggs, which mix thoroughly with 
 
bread-making. 
 
 . 21 
 
 the dough, knead into one large loaf, set in a warm place about 
 fifteen minutes to rise, and, when light, knead five minutes and let 
 rise again for about ten minutes, when it should be light. Take out 
 of pan and knead on bread-board, roll about an inch in thickness, 
 cut out with a biscuit-cutter, and place in dripping-pan ; let rise 
 five minutes and^bake twenty minutes. In winter more time must 
 be allowed for rising. This makes three loaves and ninety biscuit. 
 
 Bread. — Set sponge at nine o’clock in the evening in summer, 
 and keep it in a cool place ; or at noon and make it up in the even- 
 ing. Do not keep in the cellar or it will sour. In the winter set it 
 at six o’clock at night and place where it will keep warm. For the 
 sponge use one yeast cake soaked in lukewarm water, three potatoes 
 boiled and mashed fine and one pint flour. Scald with the boiling 
 potato water, adding the yeast after the mixture has become cool, 
 iind mixing to a smooth paste. Add a teaspoon salt and beat fifteen 
 minutes. When the sponge foams it is risen sufficiently ; then add 
 a pint warm water and flour to make a smooth dough that will not 
 stick to the fingers, set in a warm place, and when full of cells work 
 in all the flour possible. Let it rise and knead until the gas stops 
 cracking. Make into loaves, let rise, and increase the heat of the 
 oven after the first twenty minutes of baking. 
 
 Apple Bread. — To make bread from apples or other fruits, pare 
 them, put them over the fire and stew them tender, adding a little 
 sugar if they are very sour ; then pulp them through a sieve. Use 
 this pulp as the basis of bread ; mix one pound of fruit pulp with 
 two pounds flour, teaspoon salt, one gill liquid yeast, and water 
 enough to make a soft dough ; knead, make into loaves, let rise and 
 bake as ordinary bread. Pears and other fruits may also be used, 
 the fact being remembered that the juice of fruit must not be ex- 
 tracted, but must be allowed to replace water or milk in making the 
 bread. Fruit breads should be eaten with some precaution, as their 
 action may be laxative ; in this connection it may be well to give a 
 good recipe for a harmless vegetable bread of the same nature. 
 
 Bean Bread. — The use of potatoes in bread is well known, but 
 not so the fact that beans, parsnips, carrots, turnips, beets and sweet 
 potatoes may be employed either for purposes of variety or economy ; 
 any of these vegetables may be used after being boiled and reduced 
 to a puree., or pulp, according to the directions given above, care be- 
 ing taked to extract their moisture by rolling the puree lengthwise 
 in a strong towel, and then squeezing it as dry as possible by having 
 the ends of the towel twisted tight by two persons. 
 
 Bread with Buttermilk. — The evening before baking, bring to 
 the boiling point two quarts buttermilk (or boil sour milk and 
 take the same quantity of the whey), and pour into a crock in which 
 
^2 
 
 BREAD-MAKING. 
 
 a scant tea-cup sifted flour has been placed. Let stand till suffi- 
 ciently cool, then add half a cup of yeast, and flour to make a thick 
 batter ; the better and longer the sponge is stirred the whiter will be 
 the bread. In the morning sift the flour into the bread-pan, pour 
 the sponge in the center, stir in some' of the flour, and let stand until 
 after breakfast; then mix, kneading for about half an hour, the 
 longer the better ; when light, mold into loaves, this time kneading 
 as little as possible. The secret of good bread is having good yeast, 
 and not baking too hard. This makes four loaves and forty biscuit. 
 
 Hoff- Yeast Bread. — One tea-cup yeast, three pints warm water ; 
 make a thin sponge at tea time, cover and let it remain two hours or 
 until very light. By adding the water to the flour first and having 
 the sponge quite warm, it is never necessary to put the sponge over 
 hot water or in an oven to make it rise. Knead into a loaf before 
 going to bed ; in the morning mold into three loaves, spreading a 
 little lard between as they are put in the pan. When light, bake one 
 hour, having oven quite hot when the bread is put in, and very mod- 
 erate when it is done. (Bread made in this way is never sour or 
 heavy.) To have fine, light biscuit, add shortening at night, and in 
 the morning make into biscuit and bake for breakfast. By this re- 
 cipe bread is baked before the stove is cold from breakfast, and out 
 of the way for other baking. 
 
 Bread luitJi Potato Sponge. — Pare and boil four or five potatoes, 
 mash fine, and add one pint flour ; pour on the mixture first boil- 
 ing water enough to moisten well, then about one quart cold water, 
 after which add flour enough to make stiff batter. When cooled to 
 “scarcely milk-warm,” put in one-half pint (or more will do no 
 harm ) of yeast, and let it stand in a warm place overnight ; in the 
 morning add to this sponge one cup lard, stir in flour, and knead 
 well. The more kneading the finer and whiter the bread will be ; 
 pounding also with a potato-masher improves the bread greatly, and 
 is rather easier than so much kneading. When quite stiff and well 
 worked and pounded, let it rise again, and when light make into 
 loaves or biscuit, adding no more flour except to flour the hands and 
 board — merely enough to prevent the bread from sticking. Let it 
 rise again, then bake ; and immediately after taking from the oven 
 wrap in a wet towel until partly cold, in order to soften the crust. If 
 yeast and dour are good {essentials in all cases), the above process 
 will make good bread. 
 
 Poor-Man^s Bread. — One pint buttermilk or sour milk, one 
 level teaspoon soda, a pinch of salt, and flour enough to make as 
 stiff as soda-biscuit dough ; cut into three pieces, handle as little as 
 possible, roll an inch thick, place in dripping-pan, bake twenty or 
 thirty minutes in a hot oven, and when done wrap in a bread cloth. 
 Eat while warm, breaking open like a biscuit. Each cake will bo 
 about the size of a pie. 
 
BREAD-MAKING. 
 
 25 
 
 Bread with Potatoes . — To one quart blood-warm water or 
 milk (if milk is used, it must first be scalded and then cooled to 
 blood heat), take two quarts sifted flour and one tea-cup fresh potato 
 yeast. Put the milk or water into a one-gallon stone crock and stir 
 the flour gradually into it, then add the yeast, beating it vigorously 
 for fifteen minutes ; set to rise in a warm place, putting the crock in 
 a pan (to catch the drippings if it should run over). If in winter, 
 mix it as early as six or seven o’clock in the evening. Cover very 
 closely with a clean white cloth, with a blanket over it, kept purpose- 
 ly for this (the cloths for bread should not be used for any thing 
 else). In the morning, sift three quarts of flour into the bread-pan, 
 setting it in the oven for a few minutes to bring it to the same tem- 
 perature as the sponge. Pare six medium-sized potatoes, and boil 
 them in three pints water ; when thoroughly cooked, remove the 
 potatoes and pour the boiling hot water (which will now be about 
 one quart) over the flour, stirring it with a spoon. Mash the pota- 
 toes very fine, and beat them as if for the table ; mix them in the 
 flour, and when cooled to blood heat pour in the sponge, and mix 
 well. Add more wetting or flour if needed, rub off all that adheres 
 to the sides of the pan, and mix with the dough, kneading it from 
 forty-five minutes to one hour; then place the pan to rise, cover 
 closely with the cloth and blanket, setting it where there is no draft 
 (this is imperative). When it has risen to twice its size, knead down 
 in the pan, take one quart of dough for each loaf, knead each five 
 minutes with quick, elastic movements, grease the sides of the loaves 
 with sweet, melted butter if two or more are placed in the same pan ; 
 or the loaves may be greased all over lightly before placing in the 
 pan, a process which adds much to the sweetness of the crust. The 
 pan should be thoroughly but lightly greased. Let rise until as large 
 again as when molded, then bake. Have your oven moderately 
 heated at first, with a fire in the stove that will keep it of a uniform 
 temperature. (For manner of testing oven, see general instructions 
 for bread-making). Bake from three-quarters of an hour to one 
 hour and a quarter, according to the size of the loaves, during which 
 time the bread should be carefully watched to see that the proper de- 
 gree of heat is steadily kept up. Before browning they will have 
 risen to double their size when placed in the oven. The heat of the 
 oven is all important, for if too hot the loaves will not rise suffi- 
 ciently ; if too cold they will rise too much, and the bread will be 
 coarse and porous. When done, place on side, and cool without 
 covering. Never use flour without sifting, as sifting enlivens and 
 aerates the floor, and makes both mixing and rising easier and quick- 
 er. Quick rising makes whiter bread, and it is very necessary that 
 in all its different risings bread should be mixed as soon as ready. 
 
 Bread Raised Once . — No other yeast is made with so little 
 trouble as potato yeast. Bread made from it keeps moist longer, and 
 
24 
 
 BREAD-MAKING. 
 
 there is no danger of injuring the flavor of the bread by using too 
 much. When plentifully used, a beautiful, light, sweet, fine-grained 
 bread is produced by only one rising, thus saving not only time and 
 trouble, but also, what is more important, the sweet flavor and nutri- 
 tious qualities which greatly suffer by the second fermentation, almost 
 universally practiced. When this fact is thoroughly understood, 
 every one will appreciate the importance of checking excessive fer- 
 mentation, during which decomposition actually takes place, and 
 the delicate, foamy loaves, “yeasted to death,” which so many fam- 
 ilies now use and call the “ staff of life,” will give place to the sweet, 
 substantial, home-made loaves, such as our good mothers and grand- 
 mothers kneaded with their own skilled hands. 
 
 Take care that the yeast is good and “ lively,” for, without this, 
 failure is certain. To make three loaves of bread, warm and lightly 
 grease the baking-pans, sift three quarts or more of flour into the 
 bread-pan, press down the middle, and into it put two small table- 
 spoons of fine salt ; pour in slowly one quart of milk-warm water, 
 constantly stirring with one hand in the flour, until a thin batter is 
 formed ; add a pint or more of potato yeast or one tea-cup of hop 
 yeast, or one yeast cake dissolved in warm water, or a piece of 
 compressed yeast as large as a walnut, dissolved in the same 
 manner. Mix thoroughly, adding more and more flour, until a 
 stiff dough is formed; place on the bread-board, knead vigor- 
 ously for twenty minutes or more, flouring the board frequently 
 to prevent the dough from sticking to it, divide into loaves of a size 
 to suit pans, mold into a comely shape, place in pans, rub over the 
 top a light coating of sweet, drawn butter, set in a warm, not too hot 
 place to rise, cover lightly to keep off dust and air, watch and oc- 
 casionally turn the pans around when necessary, to make the loaves 
 rise evenly ; when risen to about double the original size, draw across 
 the top of each lengthwise with a sharp knife, making a slit half an 
 inch deep, place them in a moderately heated oven, and bake one 
 hour, watching carefully from time to time to make certain that a 
 proper degree of heat is kept up. Before browning they will rise to 
 double the size of loaf which was placed in the oven, and pans must 
 be provided deep enough to retain them in shape. Bake until weH. 
 done and nicely browned. Nothing adds more to the sweetness and 
 digestibility of wheaten bread than thorough baking. When done, 
 remove from pans immediately, to prevent the sweating and soft- 
 ening of the crust. 
 
 Bread Raided Twice . — Measure out four quarts sifted flour, 
 take out a pint in a cup, and place remainder in a bread-pan. Make 
 a well in the middle, into which turn one tablespoon sugar, one of 
 salt, and one cup yeast; then mix in one pint milk which has 
 been made blood-warm by adding one pint boiling water; beat 
 well with a strong spoon, add one tablespoon lard, knead for twenty 
 to thirty minutes, and let rise overnight; in the morning knead 
 
BREAD-MAKING. 
 
 25 
 
 again — slashing the dough with a sharp knife adds to its lightness 
 and texture — make into loaves, let them rise one hour, and bake 
 fifty minutes. Water may be used instead of the pint of milk, in 
 which case use twice as much lard. 
 
 Bread Raised Three Times . — Begin at about 5 p. m., plan for 
 six loaves, somewhat larger than bakers’ loaves ; take two little cakes 
 of yeast, put them into a pint of tepid water, and when soft beat 
 in thoroughly enough flour to make a thick batter, and put in a 
 warm place. If the excellent “ Farmer’s Yeast,” the recipe for which 
 is given hereafter, is used, take half a tea-cup and stir into the batter. 
 A good dish for this purpose is a large bowl, a broad, open pitcher, 
 or a bright, three-quart tin pail, which should be clean in the strictest 
 sense. This should rise in about two hours, and when nearly light, 
 take six or eight medium-sized potatoes, pare neatly, rinse clean, 
 and boil in three pints of water till well done, mash very fine in the 
 water while hot. Have ready a bread-pan of sifted flour, into which 
 put a teaspoon of salt, half a cup of white sugar and a bit of lard 
 as large as an egg ; then riddle the potato mash, hot as it is, through 
 a sieve or fine colander into the flour, and stir with a kitchen spoon 
 into a stiff dough. This scalds about half the flour used in the 
 batch of bread. This mass must cool till it will not scald the yeast., 
 which may now be mixed in and put in a warm, not hot, place for 
 second rising, which will be accomplished by morning, when the 
 kneading may be done. Kneading is the finest point of bread-mak- 
 ing, and contains more of the art than any other ; it requires skill, 
 time, patience and hard work. Work in flour no faster than is re- 
 quired to allow thorough kneading, which can not be done in less 
 than forty-five minutes, but should not be worked much over an 
 hour ; one hour is a good uniform rule. The mechanical bakers 
 use sets of rollers driven by steam power, between which the dough 
 is passed, coming out a sheet an inch thick ; it is folded together 
 several times and rolled again and again. This process should be 
 imitated somewhat by the hands in the family kitchen. The work- 
 ing of the dough gives grain and flakiness to the bread. The dough 
 when kneaded should be soft, but not sticky — stiff enough to retain 
 its roundness on the board. Put back into the pan for the third ris- 
 ing, which will require but little time, and when light cut oft’ enough 
 for each loaf by itself. Knead but little, and put into the baking- 
 pans. If the first kneading has been well done, no more flour will 
 be needed in molding into loaves. These must remain in the baking 
 pans till nearly as large as the loaves ought to be, when they may 
 be put into a well heated oven. If the oven is a trifle too hot, or if 
 it tends to hake hard on the top, a piece of brown paper may be put 
 over the loaves (save some clean grocer’s paper for this purpose), 
 and from forty to sixty minutes Avill bake it thoroughly. After the 
 loaves are put into the baking-pans, avoid jarring them, as it will 
 make portions of them heavy. 
 
26 
 
 BREAD-MAKING. 
 
 If the yeast is “ set ” at 5 p. m. the bread will be ready for dinner 
 next day ; if in the morning, the baking will he done early in the 
 evening, or twelve hours after, with fair temperature and good yeast. 
 Bread made in this way will be good for a week, and with fair 
 weather and careful keeping, even two weeks. When dr^, a slice 
 toasted will be as crisp, sweet and granular as Yankee ginger-bread. 
 
 Bread Making Made Easy. — This quantity is for eight loaves 
 but may be varied at pleasure. Three quarts warm water, in which 
 melt a lump of butter the size of a hen’s egg. Stir in flour sufficient 
 to make a smooth, thick batter. Then add a bowlful of yeast which 
 must be well stirred in. Now with the hands knead in more flour 
 until the dough is firm, smooth and elastic, and will not adhere to 
 the hands. Cover closely and set in a warm place overnight. You 
 cannot be too careful in keeping the cold air from it, for if once 
 chilled the bread will not be so light and sweet. Next morning the 
 dough will be as light as a foam, and before it begins to subside take 
 out on bread-board and chop with a chopping knife for five minutes 
 or even less will do. It will scarcely be necessary to add any more 
 flour. Mold into loaves and when light, bake. It will be seen that 
 this requires but two risings, thereby retaining much of the sweetness 
 of the flour which passes off in fermentation. Set the sponge at 8 
 o’clock in the evening, and chop and mold into loaves before break- 
 fast next morning, and by the time breakfast is over it is light 
 enough for the oven. 
 
 Bread in Summer or Winter. — In summer take three pints of 
 cold or tepid water, four tablespoons yeast, one teaspoon salt ; 
 stir in flour enough to make a thick sponge (rather thicker than 
 griddle-cakes). Let stand until morning, then add more flour, mix 
 stiff and knead ten minutes ; place in a pan, let rise until light, knead 
 for another ten minutes ; mold into four loaves and set to rise, but 
 do not let it get too light ; bake in a moderate oven one hour. If 
 bread is mixed at six o’clock in the morning the baking ought to be 
 done by ten o’clock. 
 
 In winter take one pint of buttermilk or clabbered milk, let it 
 scald (not boil) ; make a well in the center of the flour, into it turn 
 the hot milk, add one teaspoon salt, enough flour and water to 
 make sufficient sponge, and one tea-cup of yeast ; let stand until 
 morning and then prepare the bread as in summer. This is more 
 convenient to make in winter, since a hot fire is needed to heat the 
 milk. 
 
 Bread with Compressed Yeast. — When it is possible to obtain 
 fresh compressed yeast, also called German yeast, an excellent bread 
 can be made in about two hours and a half ; the rapidity of the 
 leavening or “ raising ” the dough is advantageous, because less of 
 the nutritive elements of the flour are lost tlian by following the 
 long process ; for two loaves of bread use three pounds of flour, 
 
BREAD-MAKING. 
 
 27 
 
 about a quart of water, two teaspoons salt, and an ounce of fresh 
 compressed yeast ; dissolve the yeast in a pint of lukewarm water ; 
 stir in sufficient flour to make a thick hatter or sponge, cover with a 
 folded towel, and set it in a warm place to rise ; if properly covered 
 and heated it will rise to a light foam in about half an hour ; then 
 stir into it the salt, dissolved in a little warm water ; add the rest of 
 the flour and sufficient lukewarm water to make a dough stiff enough 
 to knead knead it five minutes ; divide it into two loaves, put them 
 into buttered baking-pans, cover them with a folded towel, and set , 
 them in a warm place to rise twice their height ; then bake them as 
 directed in the preceding recipe for raised bread. In raising the 
 sponge be sure that the heat is not sufficient to '^scald” or harden it, 
 as that will prevent fermentation ; therefore do not place it where 
 the hand can not be held with comfort ; keep it covered from drauglits. 
 If, when it is light, it has become at all soured, as it sometimes will 
 in summer, stir into it before adding the balance of the flour a salt- 
 spoon baking-soda,, dissolved in a very little luke-warm water. 
 
 The dough made for home-made bread can be baked as raised 
 biscuit ; and it can be made a little sweeter by kneading in with it 
 a tablespoon each of sugar and melted butter ; or it can be boiled in 
 soups and stews as raised dumplings. 
 
 To test the, heat of the oven follow this'method : The “moderate 
 oven” temperature is that degree of heat which will turn ordinary 
 writing-paper dark yellow or buff, that is the color of kindling-wood ; 
 put a sheet of paper in the oven and close the door ; if the paper 
 blazes the oven is too hot ; arrange the dampers to lower the heat 
 for ten minutes; then again test it with more paper; it may be 
 necessary to try the temperature several times, but the time thus 
 used is well spent. Another simple way of testing the heat of the 
 oven is to hold the hand in it after it has been closed for some time ; 
 if the hand can be held there without burning for quarter of a min- 
 ute the heat is good. 
 
 Quick Bread. — Peel ten potatoes, boil, drain, saving water, and 
 mash thoroughly ; add three tablespoons each sugar and salt, three 
 of flour scalded in half pint water ; mix and add a quart of the 
 boiling potato-water, also five quarts tepid water and a cup of soft 
 yeast. Put in a warm place till it foams nicely, then put away to 
 cool. When thoroughly cold., seal or cork tightly and put in a cool 
 place. To make the bread, sift flour in pan for number of loaves re- 
 quired and wet it with some of the above prejiared rising, vmrm,ed, 
 (A^ery important) and notJihig else ; Avhen Avell mixed mold into loaves 
 and put in a warm place to rise ; if directions are strictly followed, 
 bread Avill be light in two hours. Bake an hour, and thus in three hours 
 perfect bread can be made and baked. By adding to part of the 
 dough when mixed for the loaves, half teacup lard or butter, one egg 
 and three tablespoons sugar, let rise and then make into biscuit, let 
 rise again and bake, taking for all an hour and a half more — this 
 
28 
 
 BREAD-MAKING. 
 
 gives biscuits or rolls in less than four hours, as soon as with com- 
 pressed yeast, with the advantage of the rising being home-made. 
 This comes strongly endorsed by an experienced bread baker. 
 
 Salt-Rising^ Bread. — The leaven for this bread is prepared 
 thus : Take a pint of warm water — about 90° — (if a little too hot 
 defeat is certain) in a perfectly clean bowl and stir up a thick bat- 
 ter, adding only a teaspoon of salt : a thorough beating of the batter 
 is important. Set in a pan of warm water to secure uniformity of 
 temperature, and in two to four hours it will begin to rise. The ris- 
 ing is much more sure if coarse flour or “ shorts ” is used instead of 
 fine flour. 
 
 When the rising ” is* nearly light enough, take a pint of milk 
 and a pint of boiling water, (a tablespoon of lime water added is 
 good and often prevents souring) mix the sponge in the bread-pan, 
 and when cooled to al)out milk-warm, stir in the rising. The sponge 
 thus made will be light in two to four hours, with good warmth. The 
 dough requires less kneading than yeast-raised dough. The bread is 
 simpler, but not so certain of rising, and you leave out all the ingre- 
 dients save the flour, water (milk is not essential), and a pinch of 
 salt. It should be made more frequently as it dries faster than bread 
 containing potatoes. 
 
 Another Salt-Rising Bread. — In summer take at night one 
 (scant) pint of new milk, half as much hot water, which will make 
 the whole lukewarm, a teaspoon salt, one of sugar and a very little 
 soda. Mix all in a nice, sweet pitcher (it must be perfectly clean 
 and sweet), stir in one tablespoon of corn meal and add flour 
 enough to make a medium batter ; or, use the lightning yeast 
 given hereafter, or stir the rising as recommended above with “ mid- 
 dlings ” or shorts, leaving out the soda and, sugar ; stir well, place 
 the pitcher in an iron kettle with quite warm water, using so much 
 water that the pitcher will barely rest on the bottom of the kettle ; 
 cover closely and leave all night (on the stove if the fire is nearly 
 out) where it will be kept warm, not hot, for an hour or two. A 
 quart pitcher should be full in the morning ; if not, add a spoon of 
 flour, stir well, warm the water in the kettle, replace the pitcher, 
 cover, and keep it warm until light. Have ready two quarts of sifted 
 flour in a pan, make a hole in the center, put in an even teaspoon 
 of salt, a tea-cup of nearly boiling water ; add one pint of new milk, 
 jind stir a batter there in the center of the flour, add the “ empty- 
 ings ” from the pitcher and stir well (there will be a good deal of 
 flour all round the batter, and the top should be well sprinkled with 
 flour) ; cover with another pan, keep warm until light — it will rise in 
 an hour or even less, the batter showing through cracks in the flour 
 — when it should be loell and quickly kneaded., and made directly 
 into loaves, which place in the baking-pans, keep well covered and 
 warm until light, when it is ready to bake. If left standing too long 
 
BREAD-MAKING. 
 
 29 
 
 an unpleasant odor rises. The secret of success is to keep it warm 
 but not at all hot. This bread is good if no milk is used ; indeed, 
 some prefer it made with water alone instead of milk and water. In 
 cold weather, if kitchen is cold at night, do not set “ emptyings ” 
 over night, but make early in the morning. 
 
 Sweet Potato Bread . — Boil three large sweet potatoes, peel and 
 mash them through a colander with a potato-masher, adding tea- 
 spoon salt and tablespoon butter ; after they have been mashed, mix 
 with them one cup and a half corn meal, a scant cup milk, and one 
 egg beaten smooth ; pour batter into a buttered baking-pan, and bake 
 in a moderate oven twenty minutes. Use the bread hot with plenty 
 of butter. 
 
 Boston Brown Bread . — One heaping coffee-cup each of corn, 
 rye and Graham meal. The rye meal should be as fine as the Gra- 
 ham, or rye flour may be used. Silt the three kinds together as 
 closely as possible, and beat together thoroughly with two cups New 
 Orleans or Porto Rico molasses, two cups sweet milk, one cup sour 
 milk, one dessert-spoon soda, one teaspoon salt ; pour into a tin 
 form, place in a kettle of cold water, put on and boil four hours. 
 Put on to cook as soon as mixed. It may appear to be too thin, but, 
 it is not, as this recipe has never been known to 
 fail. Serve warm, with baked beans or Thanks- 
 giving turkey. The bread should not quite fill the 
 form (or a tin pail with cover will answer), as 
 it must have room to swell. See that the water 
 does not boil up to the top of the form ; also 
 take care it does not boil entirely away or stop 
 boiling. To serve it, remove the lid and set it a 
 few moments into the open oven to dry the top, 
 and it will then turn out in perfect shape. This bread can be used 
 as a pudding, and served with a sauce made of thick sour cream, well 
 sweetened and seasoned with nutmeg ; or it is good toasted the next 
 day. 
 
 Boston Brown Bread . — Boil and mash fine six potatoes and 
 make into a sponge with one cup yeast, three cups flour and one 
 quart warm water, adding two tablespoons eaeli of lard and brown 
 sugar. When light, sift into the bread tray two quarts Indian meal, 
 one quart rye or Avheat flour and one tables] )oon each of soda and 
 salt. Pour the risen sponge into this and mix, adding warm water 
 if needed, and work in gradually a half cup molasses. Knead well 
 and let rise six or seven hours, knead again, make into loaves, let 
 rise one hour and bake in moderate oven. 
 
 Eastern Brown Bread . — One pint each of rye or Graham and 
 Indian meal, one cup molasses, three-fourths cup sour milk, one and 
 one-half teaspoons soda, one and one-half pints cold water. Put on 
 stove over cold water, steam b.onrs and brown over in the oven. 
 
30 
 
 BREAD-MAKING. 
 
 Brown Bread. — Two and one-half cups sour milk, and one-half 
 cup molasses ; into these put one heaping teaspoon soda, two cups 
 corn meal, one cup Graham flour and one teaspoon salt Use cofiee 
 cups. Steam three hours, and afterwards brown in oven 
 
 Brown Bread with Baking Powder. — One and a fourth cups 
 sweet milk, one cup each corn meal and Graham, one-half cup mo- 
 lasses, two heaping teaspoons baking powder, or use sour milk and 
 soda. Measure in coffee-cups. Steam three or four hours. Can be 
 made on Saturday and re-steamed for Sunday morning breakfast. 
 
 Brown Bread with Mush. — Pour two quarts hot corn meal mush, 
 made as for eating, over two quarts Graham flour (wheat may be 
 used) ; when cool add three pints sponge, one coffee-cup molasses, 
 teaspoon salt, half teaspoon soda ; mix well together with a spoon 
 or the hands, add one quart flour, to make it a stiif batter, and 
 place in small bread pans ( such as are described in the preceding 
 preface on baking bread), Ailing them a little more than half full and 
 smoothing over with a spoon dipped in water. Let rise till there is 
 a seam or crack in the loaf, then bake in a moderate oven ; when 
 done, rub over with butter, place on the side, wrap in a cloth, and 
 when cold put in a jar or box. 
 
 Boston Corn Bread. — One cup sweet milk, two cups sour milk, 
 two-thirds cup molasses, one cup flour, four cups corn meal, two tea- 
 spoons soda; steam three hours, and brown a few minutes in the 
 oven. 
 
 Boiled Corn Bread. — One and one-fourth pints each of sweet 
 milk and buttermilk or sour cream, half a pint molasses, one tea- 
 spoon soda, three teaspoons cream tartar, one even tablespoon salt, 
 one and a fourth pints each of corn meal and flour ; sift the soda 
 and cream tartar in the flour ; mix all the ingredients thoroughly 
 together and put in a buttered tin pail ; cover closely, place in a ket- 
 tle two-thirds full of boiling water : cover, and boil steadily for three 
 hours, replenishing when needful with boiling water. To be eaten 
 hot with butter. 
 
 Corn Bread.— -OnQ pint corn meal sifted, one pint flour, one 
 pint sour milk, two eggs beaten light, one-half cup sugar, piece of 
 butter size of an egg ; add, the last thing, one teaspoon soda in a 
 little milk ; add to the beaten egg the milk and meal alternately, 
 then the butter and sugar. If sweet milk is used, add one teaspoon 
 cream tartar ; bake twenty minutes in a hot oven. 
 
 Steamed Corn Bread. — Two and one-half cups sour milk, 
 (butter-milk if you have it), two cups corn meal, one cup flour, 
 two tablespoons sugar, one teaspoon soda, one tablespoon salt, two 
 eggs, put in a cake pan with stem in center, place in a steamer, 
 and steam three hours, or longer, keep closely covered, put in stove 
 
BREAD-MAKING. 
 
 31 
 
 fifteen minutes to brown before sending to table ; set in a pan of 
 cold water a few minutes and it will turn out nicely. 
 
 Corn Bread. — Take one quart buttermilk and one heaping pint 
 corn meal, one teaspoon soda, one of salt, one tablespoon sugar and 
 three eggs ; have the stove very hot, and do not bake in too deep a 
 pan. The batter seems too thin, but bakes very nicely. 
 
 The Bread of Our Forefathers. — Put in a pan two quarts of 
 meal, a half-pint of flour, stir up well ; pour in the center a pint of 
 boiling water, stir up enough of the meal to make a thin batter ; 
 when cool, put in a cup of yeast, a teaspoon of salt and enough 
 warm water to make a thick batter ; let rise, then place in a deep, 
 well-greased pan, cover with another pan, and place in a moderate 
 oven. When nearly done, remove the cover, and bake slowly until 
 done. Excellent when cold. 
 
 All baking-pans for bread should be made with covers, made of 
 the same material, and high enough to permit tlie bread to rise 
 to its full size. If pan is deep enough to permit the bread to rise 
 without touching it, a flat piece of tin or sheet-iron will answer for 
 the coA^er, or a cover may be made of paper, or another pan may be 
 inA^erted OA^r the bread. The office of the coA'Cr is to preA^ent the 
 crust from broAvning hard before the expansion of the gases has 
 made the bread light and porous. 
 
 Plain Corn Bread. — One well-heaped pint corn meal, one pint 
 sour or buttermilk, one egg, one teaspoon soda, one of salt; bake in 
 dripping or gem pans. If preferred, one heaping tablespoon of 
 sugar may be added. 
 
 Steamed Corn Bread. — Two cups each of corn meal, Graham 
 flour and sour milk, two-thirds cup molasses, one teaspoon soda ; 
 steam tAVo hours and a half, 
 
 Graham Bread. — Take a little over a quart of Avarm water, one" 
 half cup broAvn sugar or molasses, one-fourth cup hop yeast, and 
 one and one-half teaspoons salt ; thicken the water with unbolted 
 flour to a thin batter ; add sugar, salt and yeast, and stir in more 
 flour until quite stiff. In the morning add a small teaspoon soda, 
 and flour enough to make the batter stiff as can be stirred with a 
 spoon ; put it into pans and let rise again ; then bake in eA^en oven, 
 not too hot at first ; keep warm while rising; smooth over the loaves 
 with a spoon or knife dipped in water. 
 
 Graham Bread. — To one and a half pints of tepid water add 
 one heaping teaspoon of salt and one-half cup of sugar; stir in 
 one-half pint or more of the sponge made of white flour, as in re- 
 cipe for “ Bread with Potato Yeast ;” add Graham flour until almost 
 too stiff to stir \ put in the baking-pan and let rise v^ell, which will 
 
32 
 
 BREAD-MAKING. 
 
 take about two hours, bake in a moderate oven, and when done, 
 wrap m a wet towel until cool. Some prefer to add one egg and a 
 tablespoon lard or butter. 
 
 Graham Bread. — Mix smooth two quarts Graham flour and 
 quart warm water ; add half a cake compressed yeast dissolved in 
 warm water, put into a deep sheet iron bread pan and when light 
 bake one hour. The dough should be as stiff as can be stirred with 
 a spoon. 
 
 Graham Bread with Baking Three cups Graham 
 
 flour, one teaspoon salt, two teaspoons baking powder, half cup 
 sugar and two and one-half cups sweet milk, or use half milk and 
 halt water. Sift the flour and baking powder together and add 
 milk, salt and sugar quickly. Bake in rather hot oven for forty or 
 fifty minutes, protecting with thick brown paper the first fifteen 
 minutes. 
 
 Graham Bread with Soda. — Mix one cup warm water with two 
 tablespoons syrup, one-half teaspoon soda and one cup white flour. 
 Stir in Graham flour with a spoon until 
 stiff. Set in a warm ]')lace one-half hour to 
 rise and bake one and one-fourth hours. 
 
 Graham Bread, Steamed. — Two cups 
 Graham, two cups Indian meal, two cups 
 sweet milk, one cup sour milk, one cuid mo- 
 lasses, one teaspoon soda, a little salt. Steam 
 two hours and dry a few minutes in hot oven. 
 
 Pan for Steaming Bread. 
 
 Quick Graham. Bread. — One and a half pints sour milk, half 
 cu]) New Orleans molasses, a little salt, tvro teaspoons soda dissolved 
 in a little hot water, and as mueh Graham flour as can be stirred in 
 with a spoon ; pour in well-greased pan, put in oven as soon as mixed 
 and 1)ake ttvo hours. 
 
 Bye Bread, vntli Soda. — Two and one-half cups sour milk, two- 
 thirds cup molasses, one teaspoon soda, one-half teaspoon salt, 
 two cups sifted wheat flour and three and one-half cups rye meal — 
 or if preferred all rye may be used. Bake in a loaf or gem pans. 
 
 Rye and Indian Bread. — One quart of j’ve meal or rye flour, 
 two quarts of Indian meal, scalded (by placing in a pan and pouring 
 just enough boiling water over it, stirring constantly with a spoon, 
 to merely wet it, but not enough to make it into a batter), one-half 
 teacup molasses, two teaspoons salt, one of soda, one teacup yeast ; 
 make as stiff as can be stirred with a spoon, mixing with warm water, 
 and let rise all night ; then put in a large pan, smooth the top with 
 the hand dipped in cold water, let it stand a short time and bake five 
 or six hours. If put in the oven late in the day, let it remain all 
 night. Graham may be used instead of rye and baked as above. In 
 the olden time it was placed in kettle, allowed to rise, then placed 
 on the hearth before the fire, with coals on top of lid, and baked. 
 
BREAD-MAKING. 
 
 33 
 
 Uye Bread .— a sponge of one quart warm water, one tea- 
 cup yeast, thickened with rye flour ; put in warm place to rise over 
 idgnt ; scald one pint corn meal ; when cool add it to sponge, and 
 f/dd rye flour till thick enough to knead, knead hut little., let rise, 
 mold into loaves, place in deep pie-tins or small pudding-pans, let 
 tise and bake ; or, thicken the sponge with rye flour, and proceed as 
 above. Wheat sponge may be used instead of rye. 
 
 Rye Bread . — Make sponge as for wheat bread, let rise over- 
 night, then mix it up with the rye flour as stiif as can he kneaded^ 
 add to the quantity for three loaves of bread, two cqps molasses and 
 a very little grated orange peel. Let rise, mold into loaves and when 
 risen, bake. 
 
 Vienna Bread . — In some bakeries a peculiar gloss is given to 
 tlie surface of Vienna bread by the introduction of a jet of steam 
 into the oven while the bread is baking ; but if when the bread made 
 at home is half baked it is brushed over with a soft sponge wet in 
 ndlk the loaf will present a glossy crust. No particular kind of oven 
 is required, but it is necessary that the bread should be baked at 
 a temperature of 500 degrees Fahrenheit.’ In the bakeries the 
 dough is mixed in zinc-lined wooden troughs, but an ordinary earthen 
 bread bowl may be used. The temperature of the room in which the 
 bi'ead is made should be about 80 degrees Fahrenheit, and the milk 
 and water used for making the bread should be of the same degree 
 of heat ; only the best bread flour should be used. The length of 
 time required to complete the process is about three hours and a half. 
 
 The proportions of an ordinary family baking are four pounds of 
 flour, three pints of milk and water, half a,n ounce of salt, and one 
 and three-quarter ounces of very fresh compressed yeast. The pro- 
 cess of making is as follows : Place the flour in the bread bowl, and 
 in it put the milk, water, and salt ; mix with the liquid enough of 
 the flour to make a very thin batter ; next rub the yeast to powder 
 between the hands, and mix it into the batter ; cover the bowl close- 
 ly, and let it stand for three-qua*rters of an hour. At the end of that 
 time mix in the rest of the flour smoothly, and let the dough thus 
 made stand again closely covered for two hours and a half, until it 
 is light and elastic ; then cut it into pound pieces, and each pound 
 into twelve equal parts ; flatten these small pieces of dough in squares 
 three-quarters of an inch thick, fold their corners to the center, pinch 
 them down to hold them, and turn the little rolls thus made over on 
 board covered with cloth ; let them stand for about ten minutes, 
 turn them up again on a baking-sheet, and put them into a hot oven 
 to bake quickly, for al)out fifteen minutes ; when half done brush 
 them with milk, return them to the oven and finish baking them. 
 This process seems to imply a little trouble to the bread-maker, but 
 the delicious quality of the bread thus produced well repays the ex- 
 tra pains taken in making it ; and a little practice will enable any 
 person to accomplish the result successfully always. 
 
34 
 
 BREAKFAST AND TEA CAKES. 
 
 BREAKFAST AISTB TEA OAKES. 
 
 To make biscuit, take a part of the dough left from bread-making 
 when it is ready to mold into loaves, work in the lard and any other 
 ingredients desired, such as butter, eggs, sugar, spice, etc., also using 
 a little more flour; let rise once, then mix down and let rise again, 
 turn out on the bread-board, knead a few minutes, roll, and cut out 
 with a biscuit-cutter or mold with the hand. Place in a well-greased 
 dripping-pan, and when light bake in a quick oven from fifteen to 
 twenty minutes. To make them a nice color, wet the top with warm 
 water just before placing in the oven. To glaze, brush lightly as 
 soon as removed from the oven with milk and sugar, or the well 
 beaten yolk of an egg sweetened, and. a little milk added, or simply 
 the beaten white 
 
 Biscuit may be baked in eight minutes by making the oven as 
 hot as can be without burning, and allowing it to cool off gradually as 
 they bake ; this makes them very light, but one has to watch closely 
 to keep them from being scorched. Any kind of bread or pastry 
 mixed with water requires a hotter fire than that mixed with milk. 
 
 Biscuit and rolls should be allowed to rise one-half longer than 
 bread loaves, because the loaves of the former, being smaller, 
 penetrated sooner by the heat, and, of course, the fermentation is 
 stopped sooner, and the rolls do not rise so much in the oven. 
 
 Biscuit foi* tea at six must be molded two hours before, w* ich 
 will give ample time for rising and baking. Parker House roll? ^or 
 
BREAKFAST AND TEA CAKES. 
 
 35 
 
 breakfast at eight must be made ready at five. Many think it unnec- 
 essary to knead down either bread or biscuit as often as here di- 
 rected ; but if attention is given to the dough at the right time, and 
 it is not suffered to become too light it wilf be much nicer, whiter, 
 and of a finer texture if these directions are followed. 
 
 The almost universal custom is to set the sponge at night, but 
 many excellent bread-makers differ widely from this in practice and 
 their objections deserve candid consideration in this nineteenth cen- 
 tury, when so much is written of dyspepsia and its causes. Some 
 medical authorities assert that cancer in the stomach has its origin 
 in dyspepsia, which, in the beginning, is caused by the use of indi- 
 gestible yeast bread, in which the process of fermentation has been 
 allowed to go so far that a certain amount of actual decomposition 
 has taken place. This is not the fault of such recipes as are given 
 in this book, but from failure to mix the bread at each successive 
 rising at the proper time. The objection to setting sponge at night 
 is that it stands too long. Bread, to be white, sweet and digestible, 
 must be mixed immediately after the sponge has risen to the proper 
 point, which may he' known by its puify appearance^ usually rising 
 higher in the middle than at the sides of the crock; if it sinks in 
 the center, it has stood too long. 
 
 Soda and baking powder biscuit must be handled as little and 
 made as rapidly as possible ; mix soda and cream tartar or baking- 
 powder in the flour (with sweet milk use baking-powder, or soda and 
 cream tartar, with sour milk soda alone), so that the effervesence 
 takes place in the mixture. One teaspoon soda and two of cream 
 tartar, or two teaspoons baking-powder, to one quart flour, is about 
 the right proportion. Bake in a quick oven as soon as made, and 
 they rise more quickly if put into hot pans. Gems of all kinds re- 
 quire a hot oven, but the fire should be built some time before they 
 are put into the oven, and allowed to go down by the time they are 
 light, as the heat necessary to raise them will burn them in baking 
 if kept up. 
 
 All biscuit and bread, except brown and Graham bread, should 
 be pricked with a fork before putting in the oven. 
 
 Soda and raised biscuit and bread or cake, when stale, can be 
 made almost as nice as fresh by plunging for an instant into cold 
 water, and then placing in a pan in the oven ten or fifteen minutes ; 
 thus treated they should be used immediately. 
 
36 
 
 BREAKFAST AND TEA CAKES. 
 
 Waffle-irons should be heated, then buttered or greased with 
 lard, and one side filled with batterj closed and 
 laid on the fire or placed on the stove, and after a 
 few minutes turned on the other side. They take 
 about twice as long to bake as griddle-cakes, and 
 are delicious with a dressing of ground cinnamon. Muffins are 
 baked in muffin-rings. In eating them, do not cut but break them 
 open. 
 
 The success of these recipes, and all others in this book in which 
 soda and cream tartar are used, will depend on the purity of these 
 ingredients. Always buy the pure English bicarbonate of soda, and 
 the pure cream tartar. They are higher-priced, but cheaper in the 
 end, and are free from injurious substances. When not found 
 the grocer’s, they may generally be had at the druggist’s. 
 
 Baking Powder . — Sixteen ounces corn . starch, eight of bicar- 
 bonate of soda, five of tartaric acid, mix thoroughly; or eight 
 ounces flour, eight of English bicarbonate of soda, seven of tartaric 
 acid ; mix thoroughly by passing several times through a sieve. 
 
 Bannocks . — Cream one pound butter with one and one-fourth 
 pounds brown sugar, add six eggs whipped to a cream, one tea-spoon 
 ginger, one and one-fourth pounds white Indian meal MHaEBiaBU 
 and same of flour. Bake in small cakes in cups or 
 gem pans and leave in them until cold. 
 
 Bannocks . — Wet one pint Indian meal with boiling water <or 
 milk. Let stand a few minutes and add one egg, a little sweet cream 
 or a tablespoon melted butter, and salt. Make into balls and fry in 
 hot lard. 
 
 Biscuit . — Dissolve one rounded tablespoon of butter in a pint 
 of hot milk ; when lukewarm stir in one quart of flour, add one 
 beaten egg, a little salt, and a* cup of yeast; work into dough un- 
 til smooth. If winter, set in a warm place; if summer, in a cool 
 one to rise. In the morning work softly and toll out one-half inch 
 thick, cut into biscuit and set to rise for thirty minutes, when they 
 will be ready to bake. These are delicious. 
 
 Biscuit . — Take one quart sifted flour (loosely put in), three 
 heaping teaspoons of Horsford’s Bread Preparation, or baking poW' 
 der, one teaspoon salt, three gills of water ; shape with a spoon and 
 the floured hand. 
 
BREAKFAST AND TEA CAKES. 
 
 37 
 
 Buttermilk Biscuit. — One quart flour, one teaspoon soda, 
 butter or lard size of an egg, a little salt and buttermilk to make a 
 soft dough. Roll out quickly and bake in hot oven. 
 
 The following way of baking makes a pleasing novelty : Roll 
 the dough thinner than ordinarily, spread well with butter previously 
 softened, dust over thickly with white sugar and roll it up ; cut slices 
 off from the end the thickness of ordinary biscuit, put in buttered 
 pans and bake. 
 
 Cream Biscuit. — Put three heaping tablespoons of sour cream 
 into a bowl or pan holding a quart, and fill two-thirds full of sweet 
 milk; add two teaspoons cream tartar, one teaspoon soda and a 
 little salt, with flour enough to mix soft, and bake in quick oven. 
 
 Fairy Biscuit. — Beat well together two ounces butter and a half 
 pound of flour, adding the white of one egg, one teaspoon milk, four 
 ounces sugar, two ounces sweet, well pounded almonds, and work 
 well into paste. Pinch off pieces the size of a half dollar and bake 
 on buttered paper. 
 
 Hard Tea Biscuit. — Two pounds of flour, one-fourth pound 
 butter, one salt-spoon salt, three gills milk ; cut up the butter and 
 rub it in the flour, add the salt and milk, knead dough for half an 
 hour, cut cakes about as large as a small tea-cup and half an inch 
 thick, prick with a fork, and bake in a moderate oven until they are 
 a delicate brown. 
 
 High Biscuit. — On baking days reserve one small loaf and mix 
 a rounded tablespoon butter, a level tablespoon sugar and one egg 
 into it by pulling it to pieces with the hands ; knead into a loaf, let 
 it rise, then by rolling between the hands make into balls the size of 
 a small hen’s egg, place in rows in very well greased dripping-pan ; 
 when half full raise the end that is empty almost perpendicular, and 
 shake gently until the balls slide compactly together, then add more 
 and continue doing so until the pan is Adi; rub over the top with 
 melted butter, let rise until very light, and bake. 
 
 Maple Biscuit. — To the well-beaten yolks of twelve eggs, add 
 half pound of powdered or granulated sugar and half a cup of sweet 
 milk; mix one teaspoon baking powder in a (scant) half pound of 
 sifted flour, then sift the flour gently into the batter and add flavor- 
 ing, bake in biscuit pans, spreading the batter one and a half to two 
 inches thick in the pan. If rightly made it will be very light. Do 
 not bake too fast and have the oven about as for sponge cake, \yhen 
 cold, cut into slices three inches long and one inch wide. Ice the 
 sides, ends and top with white, pink and chocolate icing. Dry in 
 oven, and then, if desired, the bottom may be iced. Build in square 
 blocks and place on table. Serve a plate of the white, one of the 
 pink, and one of the brown, or they may be mixed in building. 
 
38 
 
 BREAKFAST AND TEA CAKES. 
 
 Potato Biscuit. — One cup each butter, sugar, milk, hot mashed! 
 potatoes (free from lumps), one cup yeast and two 
 eggs. Mix with enough flour to make a good batter, 
 let rise, and add as much flour as can stirred in 
 with a spoon. Let rise again, roll out to half an inch thick, cut 
 in small roi^nd cakes, put two together and when light bake. 
 
 Biscuit Pans. 
 
 Rye Biscuit. — Two cups rye meal, one and a half cups flour, 
 one egg, two cups sour milk, one-third cup molasses, salt and two 
 teaspoons soda. Mix lightly, roll out and bake. 
 
 South Carolina Biscuit. — One quart sweet cream or milk, one 
 and a half cups butter or fresh lard, two tablespoons white sugar, 
 one good teaspoon salt ; add flour sufficient to make a stiff dough, 
 knead well and mold into neat, small biscuits with the hands, as our 
 grandmothers used to do ; add one good teaspoon cream tartar if 
 preferred ; bake well, and you have good sweet biscuits that will keep 
 for weeks in a dry place, and are very nice for traveling lunch. They 
 are such as used to be sent to the army, and the “boys’’ relished 
 them “hugely.” 
 
 Soda Biscuit. — Put one quart of flour, before sifting, into sieve 
 with one teaspoon soda and two of cream tartar ( or three of baking 
 
 one tablespoon white sugar; mix all 
 thoroughly with the flour, run through 
 sieve, rub in one level tablespoon of 
 lard or butter (or half and half), wet 
 with half pint sweet milk, roll on 
 board about an inch thick, cut with 
 biscuit cutter, and bake in a quick 
 oven fifteen minutes. If you have 
 not milk, use a little more butter, and wet with water. Handle a& 
 little and make as rapidly as possible. 
 
 powder), one 
 
 m 
 
 Biscuit and Fancy Cake Cutters. 
 
 Spoon Hiscuit. — One quart sour milk or buttermilk, one tea- 
 spoon soda, a little salt, two tablespoons melted lard, and flour 
 enough for a stiff batter ; drop in a hot gem-pan and bake in a quick 
 oven. 
 
 Tea Biscuits. — Cook until mealy and tender three good sized 
 potatoes, mash through colander, and add them to one quart flour 
 in which two tablespoons of baking powder have been sifted, butter 
 size of egg rubbed well through the flour, one well-beaten egg, one 
 cup cream and milk enough to make a good firm dough. Roll out 
 to one-half inch in thickness, cut into small cakes and bake in hot 
 oven fifteen minutes. 
 
 Unleavened Biscuit. — Five cups Graham flour, one cup warm 
 (not hot) water, white of one e^ well-beaten. Bake in gem pans. 
 
BREAKFAST AND TEA CAKES. 
 
 39 
 
 Coifee Bread. — One egg, one-half cup sugar, one cup milk, one- 
 half cup yeast and flour to sponge. When light add one-half cup 
 butter, W'Orked in with the hands (not kneaded) and flour enough 
 to make it soft so that it may be patted down into a greased pan to 
 bake. Let rise again, put little specks of butter over the top, press 
 them in and sprinkle with sugar and cinnamon. Bake about twenty 
 minutes, and cut in strips an inch wide for breakfast or lunch. 
 
 Easter Bread. — One yeast cake, two cups each flour and water ; 
 mix and set to rise overnight ; in the morning take six cups flour, 
 two cups milk, one and one-half cups currants, one and one-half 
 cups raisins, one-half cup sugar, butter the size of a large hen’s 
 egg rubbed in cold, one teaspoon ’salt ; mix and let rise until light, 
 then mold and put in pans until light, then wet top with melted 
 butter, and bake one hour. 
 
 Buns. — Break one egg into a cup and fill with sweet milk ; mix 
 with it half cup yeast, half cup butter, one cup sugar, enough flbur 
 to make a soft dough ; flavor with nutmeg. Let rise till very light, 
 then mold into biscuit with a few currants. ■ Let rise a second time 
 in pan ; bake and, when nearly done, glaze with a little molasses 
 in milk. Use the same cup, no matter about the size, for each 
 measure. 
 
 Currant Buns. — Four pounds light bread dough, eight ounces 
 each of currants, sugar and softened butter. Boll the dough out, 
 strew the currants over it and knead them in. Roll out again, then 
 spread on the butter and sugar, cut in bands as wide as the hand 
 and roll them up. Brush them over with melted butter so that they 
 will not sti.ck together in the pans and cut off pieces^an inch thick. 
 Put in a buttered pan just touching each other, let them rise nearly 
 an hour and bake. Brush over with sugar and water and dredge 
 with sugar and cinnamon. 
 
 Hot Cross Buns. — Set a sponge overnight with three cups 
 sweet milk, one cup yeast and flour enough to make a stiff batter. 
 In the morning add one-half cup melted* butter, one cup sugar, half 
 a nutmeg, salt-spoon salt and flour enough to roll out. Knead well 
 and set to rise five hours. Roll half an inch thick, cut into round 
 cakes, and when they have risen half an hour make a cross on each 
 one with a knife and bake. 
 
 Apple Cake. — ^lake like cinnamon cake, placing raw apples cut 
 in eighths over the top, with the butter, cinnamon and sugar. Let 
 rise and bake. 
 
 Breakfast Cake. — Two tablespoons sugar, two of batter, two 
 eggs, one cup milk, one (scant) quart flour, one teaspoon soda, i-wo 
 of cream tartar; bake twenty minutes in a quiet Ox^en. 
 
40 
 
 BREAKFAST AND TEA CAKES. 
 
 Cinnamon Cake. — When yeast bread is ready to knead from the 
 sponge, knead and roll out three-fourths of an inch thick, put thin 
 slices of butter on the top, sprinkle with cinnamon, and then with 
 sugar ; let rise well and bake. 
 
 Tea Cake. — One quart flour, one cup sour milk, one teaspoon 
 soda, one-half pound lard, one-half pound chopped raisins or cur- 
 rants ; roll two inches thick and bake in a quick oven ; split open, 
 butter and eat while hot. 
 
 Egg Crackers. — Six eggs, twelve tablespoons sweet milk, six 
 tablespoons butter, half teaspoon soda ; mold with flour half an 
 hour, and roll thin. 
 
 French Crackers. — One and a half pounds each flour and sugar, 
 three-fourths pound butter, whites of five eggs ; before cooking wash 
 over with egg and dip in sugar. 
 
 Cracknels. — To one pint of rich milk put two ounces butter and 
 spoon of yeast. Make it warm, and mix enough fine flour to make 
 a light dough ; roll thin and cut in long pieces, two inches broad. 
 Prick well, and bake in slow oven. 
 
 Cream Cracknels. — One pound flour, ten ounces butter, two 
 tablespoons sugar, one-half teaspoon salt, nine tablespoons sour 
 cream ; add salt and sugar to the flour, rub in the butter, and knead 
 into a soft dough with the cream ; flour the board, turn out the 
 dough, and break off small pieces, which roll with the hand about 
 nine inches long, and shape into cracknels ; rub over with beaten 
 eggs, and sprinkle plentifully with sugar and cinnamon mixed ; bake 
 on tins in a niQ derate oven. 
 
 English Crumpets. — One quart warm milk, one teaspoon salt, 
 half cup yeast, flour enough for a not very stiff batter. When light 
 add half a cup melted butter, let stand twenty minutes, and bake in 
 muffin rings or cups. 
 
 Cream Crisps. — Put two and a half cups good rich cream, either 
 sweet or sour, in a crock and add gradually four cups unsifted best 
 Graham flour, and half a cup sugar, then take out on 
 board and knead well with one more cup Graham. 
 
 The dough wants to be very stiff and kneaded thor- 
 oughly. Poll out as thin as for thin cookies, cut with cream crisps, 
 biscuit cutter, prick well and place in pans slightly buttered for first 
 panfull, not greasing a-fterwards, in a rather hot oven, and bake imme- 
 diately, putting them in bottom of oven first, and then in the upper 
 oven to brown. If wanted “extra nice,” sift the flour (using about 
 one-eighth more flour. ) The quantity of sugar can be increased or 
 diminished, but for health’s sake this is sufficient, or even less. Prop- 
 erly made, they will be crisp and delicious. 
 
BREAKFAST AND TEA CAKES. 
 
 41 
 
 Hominy Crumpets . — One cup boiled hominy, two cups milk, 
 one tablespoon sugar, two tablespoons melted butter, four table- 
 spoons yeast, four cups flour, or enough to make a good batter, and 
 a little salt well beaten together. Let rise six hours or until very 
 light. Then add one-fourth teaspoon soda dissolved in a little hot 
 w^ater, put into muffin tins, let stand fifteen minutes and then bake 
 quickly. To be eaten hot. For rice crumpets substitute one cup 
 rice for the hominy. 
 
 Royal Cmim'pets . — Knead four tablespoons melted butter, three 
 eggs and one cup sugar into three cups raised dough. Bake twenty 
 minutes in buttered tins and serve with sugar. 
 
 Corn Dodgers . — To one quart corn meal add a little salt and a 
 small tablespoon lard ; scald with boiling water and beat hard for a 
 few minutes ; drop a large spoonful in a well-greased pan. The bat- 
 .ter should be thick enough to just flatten on the bottom, leaving 
 them quite high in the center. Bake in a hot oven. 
 
 Gems. — One tablespoon each sugar and butter, one egg, one 
 cup milk, two teaspoons baking-powder, flour to stiffen ; beat sugar 
 and butter to a cream and add the rest. This recipe makes one 
 dozen gems. 
 
 Corn Gems . — Two cups each corn meal, flour 
 and sweet milk, two eggs, three heaping teaspoons 
 baking-powder, one-half cup each butter and sugar, com Gem pans, 
 and a little salt. Put into hot gem pans. 
 
 Good Graham Gems . — Three cups sour milk, one teaspoon 
 soda, one of salt, one tablespoon brown sugar, one of melted lard, 
 one beaten egg ; to the egg add the milk, then the sugar and salt, 
 then the Graham flour (with the soda mixed in), together with the 
 lard; make a stiff batter, so that it will drop, not pour, from the 
 spoon. Have gem-pans very hot, grease, fill and bake fifteen min- 
 utes in a hot oven. 
 
 Sweet Milh Gems . — Beat one egg well, add a pint new milk, a 
 little salt and Graham flour until it will drop off the spoon nicely ; 
 heat and butter the gem-pans before dropping in the dough ; bake in 
 a hot oven twenty minutes. 
 
 Oat Meal Gems . — One cup cooked oat meal, or soaked over' 
 night, in one cup water. Add one cup sour milk, one teaspoon 
 soda, one cup flour, a little salt, and bake in gem-pans. Try one first 
 and if too moist or sticky add more flour, 
 
 Wheaten Gems . — Mix one teaspoon baking-powder and a little 
 salt into one pint flour ; add to the beaten yolks of two eggs on^- tea- 
 cup sweet milk or cream, a piece of butter (melted) half the sire of 
 -an egg, the flour with baking-powder and salt mixed, and th^ well 
 
42 
 
 BREAKFAST AND TEA CAKES. 
 
 beaten whites of the two eggs. Beat well, bake immediately in gem- 
 pans in a hot oven, and take out and send to the table immediately. 
 
 Alabama Johnny- Cajce. — Cook a pint of rice till tender, add a 
 tablespoon butter; when cold add two beaten eggs and one pint 
 meal, and when mixed spread on an oaken board and bake by tip- 
 ping the board up before the fire-place. When done on one side turn 
 over. The dough should be spread half an inch thick. 
 
 Johnny-Cake. — Two eggs, one cup sugar, one ana one-half of 
 corn meal, two-thirds cup melted butter, or lard, two cups each sour 
 milk and 'flour, two teaspoons each saleratus and salt. 
 
 Johnny-Cake. — Two-thirds teaspoon soda, three tablespoons 
 sugar, one teaspoon cream tartar, one egg, one cup sweet milk, six 
 tablespoons Indian meal, three tablespoons flour, and a little salt. 
 This makes a thin batter. 
 
 Corn MniRns. — One quart sifted Indian meal, a heaping tea- 
 spoon butter, one quart milk, a salt-spoon salt, a third cup yeast, a 
 tablespoon of molasses ; let it rise four or five hours, and bake in 
 muffin-rings. 
 
 Corn MnMns. — Two cups corn meal, one-half cup flour. 
 
 one- 
 
 fourth cup sugar, two eggs, butter size of a walnut, one teaspoon 
 salt, two tea-spoons baking powder and enough sweet milk to make 
 quite thin. Bake in gem pans. 
 
 Cream MuMns. — Beat the yolks of three eggs with one teaspoon 
 salt and stir in a half-pint sweet cream adding a half-pint of flour 
 and lastly the whites of the eggs beaten to a stiff froth. Bake in 
 buttered gem pans in quick oven from ten to fifteen minutes. 
 
 Graham IfuMns.- 
 and a half cups milk, 
 Graham flour to stiffen. 
 
 ■ One egg, heaping tablespoon butter, one- 
 little salt, one teaspoon baking powder, 
 Put in slightly heated gem tins and bake. 
 
 Graham MuMns. — Two cups sour milk, two tablespoons brown 
 sugar, a little salt, one teaspoon soda, sufficient Graham flour to 
 make moderately stiff. If not convenient to use sour milk, use 
 sweet, adding cream of tartar. 
 
 Indian MuMns. — Two cups Indian meal scalded with as little 
 water as possible, one cup flour, one cup 
 sweet milk, one tablespoon butter, half 
 cup sugar, one small cup yeast. Let rise 
 overnight and bake in rings .for breakfeast. 
 
 Rice MuMns. — One cup cold boiled rice, two eggs, one quart 
 milk, one tablespoon butter, one teaspoon salt, one pint flour and a 
 teaspoon baking powder. 
 
 Leaf Cake Pan. Scallop Pan. 
 
BREAKFAST AND TEA CAKES. 
 
 43 
 
 Rice Flour MuMns. — One and one-half cups rice flour, two 
 -cups wheat flour, three teaspoons baking powder, one nint sweet 
 milk, one egg, a little salt and small piece of butter. 
 
 Rye MuMns. — One and one-half cups rye flour, same of wheat 
 flour, one egg, one scant teaspoon cream tartar, one-half teaspoon 
 soda, made into a batter with sweet milk. 
 
 • 
 
 Sour Milk MuMns. — Stir one egg into one pint sour milk with- 
 out boiling. Melt a teaspoon of butter and a teaspoon saleratus in 
 a tablespoon of hot water. Salt and make a thick batter with wheat 
 flour, beat well, drop in moderately hot muffin tins, filling them half 
 full. 
 
 Wheat MuMns. — Mix one pint milk, two eggs, three ta le- 
 spoons yeast, and salt-spoon of salt, with flour enough to make a 
 stiff* batter ; let rise four or five hours or mix at night for breakfast 
 Rnd bake in muffin-rings in a hot oven, for about ten minutes. Thi 
 recipe may be made with Graham flour, by adding two tablespoons 
 of molasses, and is excellent. 
 
 Pocket-Books. — Warm one quart new milk, add one cup butter 
 or lard, four tablespoons sugar, and two well-beaten eggs ; stir in 
 flour enough to make a moderately stiff sponge, add a small cup of 
 yeast, and set in a warm place to rise, which will take three or four 
 hours ; then mix in flour enough to make a soft dough and let rise 
 again. When well risen, dissolve a lump of soda size of a bean in a 
 spoon of milk, work it into the dough and roll into sheets one-half 
 inch in thickness ; spread with thin layer of butter, cut into squares 
 and fold over, pocket-book shape ; put on tins or in pans to rise for 
 a little while, when they will be 'fit for the oven. In summer the 
 sponge can be made up in the morning, and rise in time to make for 
 tea. In cool weather it is best to set it overnight. 
 
 Corn Pones. — Scald one pint corn meal with a quart of milk, 
 stir in six eggs beaten separately, one tablespoon flour, two table- 
 spoons baking powder, and a little salt. Bake in buttered cups, in 
 which send to table that they may be turned out and eaten hot with 
 butter and syrup. 
 
 Corn Pop-over s. — Stir into one pint scalded sweet milk one large 
 cup corn meal, a piece of butter half the size of an egg, and a little 
 salt. ' Add three well beaten eggs the last thing ; no soda. 
 
 Pop-overs ■ — Four well beaten eggs, four cups each of sweet milk 
 and flour, butter size of a walnut, pinch of salt ; beat thoroughly to- 
 gether and bake in hot gem pans. A tablespoon sugar may be add- 
 led if liked, but very nice without. 
 
 Breakfast Puffs. — If the wheat bread is light enough for the 
 
^4 
 
 BREAKFAST AND TEA OAKES. 
 
 oven at breakfast time, have ready some hot lard in a deep kettle: 
 with the thumb and two fingers pull up some of the dough quite 
 thin, and cut it in two or three inches in length ; as these pieces 
 are cut, drop them in the lard and fry like doughnuts. At table 
 they are eaten like biscuit ; they may also be served in a vegetable 
 dish with a dressing of hot cream, seasoned with pepper and salt. 
 
 PufFs (for tea). — Kinse* a saucepan in water to lessen 
 risk of burning and heat one pint of new milk with a 
 quarter pound of butter to boiling, stir in smoothly a 
 half pound of flour and when cool beat in the yolks of pus Pans, 
 nine eggs, adding the whites beaten to a stiff froth last. ‘Bake 
 gem pans or cups, half filled, twenty minutes in hot, oven. 
 
 in 
 
 Breakfast Rolls. — Mix the dough in the evening, according to 
 directions in the recipe for “Bread Raised Once;” add a table-spoon 
 of butter, and set where it will be a little warm until morning ; cut 
 off pieces, and carefully shape them into rolls of the desired size by 
 rolling them between the hands, but do not knead them ; dip the 
 sides of each into drawn butter when they are shaped, and place 
 them in the baking pan (the butter prevents their sticking together 
 when baked, and they will be smooth and perfect when separated). 
 Rub them over the top with drawn butter, and dust a little fine salt 
 over the top ; set in a warm place, and they will quickly rise ready 
 for baking. These are delicious. 
 
 Cinnamon Rolls. — Take a piece of raised biscuit dough, add a 
 little sugar, roll out to one-fourth an inch thick, spread with butter, 
 sugar and cinnamon, roll up as you would jelly cake and cut off 
 pieces about half an inch thick, put on buttered tins to rise and 
 when light put a little butter, sugar and cinnamon on the top of each 
 and bake. 
 
 Coifee Rolls. — Work into a quart of bread dough a rounded 
 tablespoon of butter, and a half tea-cup of white sugar ; add some 
 dried currants (well washed and dried in the oven), sift some flour 
 and sugar over them, work into the other ingredients, make into 
 small rolls, dip into melted butter, place in tins, let rise a short time 
 and bake. 
 
 Corn Rolls. — One pint of corn meal, two tablespoons sugar 
 one teaspoon salt, one pint boiling milk ; stir all together and let 
 stand till cool. Add three eggs well beaten, and bake in gem-pans, 
 
 Dinner Rolls. — Make dough as directed in recipe for “Finger 
 Rolls,” make into balls as large as a medium-sized hen’s egg, 
 place on a well-floured board, flour a small rolling-pin (three- 
 quarters of an inch in diameter), press down so as nearly to divide 
 
BREAKFAST AND TEA CAKES. 
 
 45 
 
 each ball of dough in the center, place in baking-pans so they will 
 /lot touch each other, grease the space made by the rolling pin with 
 melted butter, let them rise until light, and bake. These rolls are so 
 small and bake so quickly, that they have the delicious sweet taste 
 of the wheat. Some grease the hands with butter while making the 
 rolls. Bread dough, by adding the other ingredients, may be used 
 for these rolls. 
 
 Egg Rolls . — To three well beaten eggs add one cup each of 
 sugar, yeast and lard or butter, and a pint of sweet milk. Sponge at 
 night, mix in the morning, adding a little soda ; roll them as pie 
 crust, spread with lard, roll up and bake. 
 
 Every-Day Rolls . — Take a piece of bread dough on baking 
 day, when molded out the last time, about 
 e7iough for a small loaf, spread out a little, 
 add one egg, two tablespoons sugar and 
 tl iree-fourths cup lard ; add a little flour rvo..«. 
 
 and a small teaspoon soda if the least bit sour ; mix well, let rise, 
 mold into rolls or biscuits, set to rise again, and they will be ready 
 for the oven in twenty or thirty minutes. 
 
 Finger Rolls . — Three and one-half cups sweet milk, one cup 
 butter and lard mixed in equal proportions, one cup potato yeast, 
 flour enough to make into dough. Let rise overnight ; in the morn- 
 ing add one beaten egg, half cup sugar ; knead well and let rise. With 
 the hands make into balls as large as a small 
 hen’s egg, then roll between the hands, or on 
 a floured board, into long rolls, about four in- 
 ches long and three-quarters of an inch in 
 diameter, or size of the second finger; place 
 in even rows in the pans, not too close together, 
 or in roll pan. Let rise until light, bake delicately, and glaze by 
 brushing lightly with the white of an egg. Or, to bread dough add 
 naif cup sugar, an egg, and cup butter, let rise and roll as above. 
 
 French Rolls . — Peel six medium-sized mealy potatoes, boil in 
 two quarts of water, press and drain both potatoes and water through 
 a colander ; when cool enough so as not to scald, add flour to make 
 a thick batter, beat well, and when lukewarm add one-half cup pota- 
 to yeast. Make this sponge early in the 
 morning, and when light turn into a bread 
 pan, add a teaspoon salt, half cup lard, and 
 flour enough for a soft dough ; mix up and 
 set in a warm, even temperature ; when risen, 
 knead down and place again to rise, repeating this process five or six 
 times ; cut in small pieces and mold on the bread-board in rolls about 
 one inch thick by five long ; roll in melted butter or sweet lard and 
 place in well-greased baking pans (nine inches long by five wide 
 
 Finger Rolls. 
 
46 
 
 BREAKFAST AND TEA CAKES. 
 
 and two and a half in depth, makes a convenient sized pan, which 
 holds fifteen of these rolls ; or, if twice the width, put in two rows) ; 
 press the rolls closely together so that they will only be about half 
 an inch in width. Let rise a short time and b^fke twenty minutes in 
 a hot oven ; if the top browns too rapidly, cover with paper. These 
 rolls, if properly made, are very white, light and tender. 
 
 Or, make rolls larger, and just before putting them in the oven, 
 cut deeply across each one with a sharp knife. This will make the 
 cleft roll, so famous among French cooks. 
 
 French Rolls . — For about sixty split rolls, three large cups 
 water or milk ; one large cup yeast ; heaping tablespoon salt ; two 
 ounces each sugar and lard or butter ; four pounds flour. Set sponge 
 at eight in the morning with half the flour, adding* sugar and butter, 
 then beat it again about one, add the salt and make up stiff dough 
 with the rest of the flour. Knead the dough on the table, alternate!}' 
 drawing it up in round shape and pressing the pulled-over edges 
 into the middle and then pressing it out to a flat sheet, folding ove^ 
 and pressing out again. 
 
 Brush the clean pan over with the least touch of melted lard or 
 butter — which prevents sticking and waste of dough — place the dougl i 
 in and brush that over, too. Wiere economy reigns the strictest, a 
 little warm water in a cup and teaspoon lard melted in it will do 
 for this brushing over and insures the truest saving and smoothest 
 bread. Let the dough rise till four, then spread dough on table b>' 
 pressing out with the knuckles till it is a thin uneven sheet. Double.^ 
 it over on itself and press the two edges together all around first. 
 This imprisons air in the knuckle holes in large masses. Then 
 pound and press the dough with the fists till it has become a thin 
 sheet again, with the inclosed 
 air distributed in bubbles all 
 through it. Fold over and re- 
 peat this process several times, 
 then roll it up ; it will be like 
 an air cushion. Let it stand a few minutes before making into plain 
 rolls, cleft rolls, or loaves. Persons in practice find it quickest to 
 pull off pieces of dough of right size and mold them up instantly. 
 Others cut off strips of dough, roll tliem in lengths and cut these up in 
 roll sizes ; mold them up round with no flour on the board and only 
 a dust on the hands, and place them in regular rows on the table — 
 the smoothest side down ; take a little rolling pin — it looks like a 
 piece of new broom handle — and roll a depression across the middle 
 of each ; brush these over with the least possible melted lard or but- 
 ter, using a tin-bound varnish brush for the purpose ; double the 
 rolls, the two buttered sides together as seen in the cut above, and 
 place them in the pans diagonally, with plenty of room so they will 
 not touch ; brush over th-e to]')s of the rolls in the pans with the least 
 
BREAKFAST AND TEA CAKES. 
 
 47 
 
 poss.ible melted lard again, and set them to rise about an hour — less or 
 more according to temperature. Bake in a hot oven, about ten min- 
 utes ; brush over with clear water when done. 
 
 Graham Rolls. — Mix thoroughly with a spoon one quart each 
 of Graham and white flour, one and a half pints lukewarm water, 
 one gill each of molasses and yeast, two ounces drippings or butter, 
 two teaspoons salt. Let rise, drop in buttered roll pans and bake. 
 For breakfast mix at night. 
 
 Italian Rolls. — A pound of bread dough, quarter-pound soft- 
 ened butter ; work the butter well into the 
 dough, and roll out about half an inch thick ; 
 cut into strips nearly an inch wide and seven 
 or eight inches long; sift over them flne 
 corn meal, place them apart on a buttered 
 pan, and when light bake in a quick oven. 
 
 Oatmeal Rolls. — To one cup oatmeal mush add half cup sweet 
 milk, thicken with white flour till stiff enough to roll, roll out one 
 inch thick, cut out with a cutter four inches long by one and a half 
 inches wide. Sprinkle a pan with corn meal, place in rolls and bake 
 at once in a hot oven from half to three quarters of an hour. 
 
 Parher House Rolls. — Rub one-half tablespoon of butter, and 
 one-half tablespoon of lard into two quarts of sifted flour ; into a 
 well in the middle pour orie pint of cold boiled milk, and add one- 
 half cup of yeast, one-half cup sugar, and a little salt. If wanted 
 for tea, rub the flour and butter, and boil the milk, and cool it the 
 night before ; add sugar, yeast and salt, and turn all into the flour, 
 but do not stir. Let stand oVernight ; in the morning stir up, knead 
 and let rise till near tea time ; mold and let rise again, and bake 
 quickly. To mold, cut with cake-cutter; put a little melted butter 
 on one-half and lap nearly over on the other half. Place them in 
 the pan about three-quarters of an inch apart. 
 
 Riiig Rolls. — Make dough as for Finger Rolls, roll to the same 
 thickness In strips eight or nine inches in length and pinch together 
 in a ring with about three inches space in the center. Be careful 
 not to have the rolls of dough too large, as they will rise. 
 
 Snowflake Rolls. — Make like pie crust, roll pretty nearly as thin, 
 cut into narrow strips, roll and twist them in the hands, pinch the 
 ends together and bake in hot oven ten minutes. Eat with honey. 
 
 Vienna Rolls. — Have ready in a bowl a tablespoon of butter 
 or lard, made soft by warming a little, and stirring with a spoon. 
 Add to one quart of unsifted flour two heaping teaspoons baking 
 powder ; mix and sift thoroughly together, and place in a bowl with 
 
45 
 
 BREAKFAST AND TEA CAKES. 
 
 butter. Take more or less sweet milk as may be necessary to form 
 a dough of usual stiffness, according to the flour (about three-fourthi3 
 of a pint), put into the milk half a teaspoon of salt, and then stir 
 it into the flour, etc., with a spoon, forming the dough, which turn 
 out on a board and knead sufficiently to make smooth. Roll out 
 half an inch thick, and cut with a large round cutter ; fold each one 
 over to form a half round, wetting a little between the folds to make 
 them stick together ; place on buttered pans, so as not to touch, wash 
 over on top with milk to give them a gloss, and bake immediately 
 in a hot oven about twenty minutes. It will do them no harm to 
 stand half an hour before baking, if it is desired. 
 
 Vienna Rolls . — Two pounds flour; two cups milk; one-half 
 cake compressed yeast, or one-half cup potato yeast ; two teaspoons 
 each sugar and salt. Make the milk lukewarm and dissolve the 
 yeast in it. Set sponge at nine in the morning, at noon add the salt 
 and sugar and m ake u p stiff dough. Let rise till about four. Then 
 
 work the dough well on the 
 table by pressing out and fold- 
 ing over. Roll out the dough 
 in one large sheet as thin as you 
 can, which will be about the 
 thinness of a dinner plate edge ; 
 then, measuring with hand, cut 
 the dough into strips or bands 
 as wide across as hand is long. 
 Cut these again into triangular 
 
 Vienna Rolls. 
 
 pieces for rolls, not equal sided but long and narrow triangles. Roll 
 these triangular pieces up, beginning at the broad bottom end, and 
 the point will come up in the middle, and there will be a spiral mark 
 around from end to end. Give each roll a few turns under the hands 
 to smooth it and place it on the baking-pan in the form of a crescent 
 — just the shape and size of the new moon. Brush over with water 
 or melted lard. Let rise in the pans about half an hour and bake 
 about ten minutes. 
 
 Wedding Sandvnch Rolls . — Late in the evening make a rather 
 stiff potato sponge (see directions under “Bread-Making”), and in 
 the morning mix in as much flour as will make a soft dough, knead 
 well, and place to rise ; when sufficiently light, knead down again, 
 repeating the operation two or three times, remembering not to let 
 the dough become sour by rising too light ; mold into common-sized 
 loaves, place in your dripping-pan to rise, and bake very carefully, so 
 as to secure the very slightest brown crust possible. On taking out of 
 the oven, roll in a cloth tightly wrung out of water, with a large 
 bread-blanket folded and wrapped around all. Let cool three or 
 four hours, cut lengthwise of the loaf (not using the outside piece) , 
 first spreading lightly with good sweet butter, then cutting in slices 
 
BREAKFAST AND TEA CAKES. 
 
 49 
 
 not more than a quarter of an inch, or just as thin as possible, using 
 for this purpose a very thin, sharp knife ; lay on cold boiled ham 
 cut in very thin shavings (no matter if in small pieces), roll up very 
 slowly and carefully, and place where it will not unroll. Treat each 
 sandwich in the same manner, always spreading the bread with but- 
 ter before cutting. If by chance the bread is baked with too hard a 
 crust, cut off 'a thin shaving of the brownest part very smoothly be- 
 fore making into sandwiches. These sandwiches are truly delicious 
 if properly made, but they require gre*t care, experience, and good 
 judgment. Served on an oblong platter, piled in pyramid style, row 
 upon row, they will resemble nicely rolled dinner napkins. They 
 must be made and served the same day. The best bread for use 
 for these rolls is a sort of steamed bread made 
 as follows : When bread has raised in a single 
 loaf pan, invert it into an ordinary dripping-pan, 
 leaving the other pan still over the loaf. Bake 
 in this way. This makes a 
 can be rolled at any time. 
 
 Wedding Rolls. 
 
 tougher bread than ordinary, which 
 
 Winter Rolls . — Put three quarts flour into a large crock or 
 jar, scald one quart buttermilk, add one cup lard, and pour all 
 over the flour, beating it up well ; then add one quart cold water, 
 stir and add one-half cup potato yeast, or one cup brewer’s ; beat in 
 well and set in a warm place to rise overnight. In the morning add 
 salt and flour enough to make a moderately stiff dough ; set in a 
 warm place to rise, and when risen, knead down and set to rise 
 again. This time knead down and place in a large stone crock or 
 bowl, covered tightly with a tin pan to prevent the surface from 
 drying, and set away in a cool place. When needed, turn out on a 
 bread-board, cut off a piece as large as 3mu wish to use, roll out to 
 the thickness of ordinary soda biscuit, cut, and put in the oven to 
 bake immediately. Set away the rest of the dough as before, and it 
 will keep a week in winter, and is very convenient for hot breakfast- 
 rolls. 
 
 Roll Glaze . — Take yolks of two eggs and twice their bulk in 
 water ; put on with brush when rolls or bread are half baked, return 
 to oven and finish baking. 
 
 Rusk . — One pint milk, three eggs, one tea-cup each of butter 
 and sugar, and one coffee-cup potato yeast ; thicken with flour, and 
 sponge overnight ; in the morning stir down, let rise, and stir down 
 again ; when it rises make into a loaf, and let rise again ; then roll 
 out like soda biscuit, cut and put in pans, and, when light, bake care- 
 fully. Or when baking take four cups dough, one-half cup butter, 
 one cup sugar, three eggs ; mix thoroughly, adding enough flour to 
 mold easily ; let rise, make into rather high and narrow biscuit, let 
 rise again, rub the tops with a little sugar and water, then sprinkle 
 over them dry sugar. Bake twent\" minutes. 
 
50 
 
 BREAKFAST AND TEA CAKES. 
 
 Baking Powder Rusk. — Mix the beaten yolks of three eggs 
 with a half cup butter and one cup sugar. Make a dough of the con- 
 sistency of bread dough of a quart of sifted flour wet with water^ in 
 which two heaping teaspoons of baking powder and one of salt has 
 been well mixed. Then add the eggs, butter and sugar, form into 
 little cakes, rub the tops with sugar and water, sprinkle dry sugar 
 over them and bake immediately. 
 
 Fancy Rusk. — Break an egg into a cup, beat light and fill up 
 with milk, add half cup sponge, three-fourths cup sugar, one-fourth 
 cup butter, enough flour for soft dough and a little cinnamon. Knead 
 well, let rise, knead again, form into small rolls with buttered fin- 
 gers and place in deep pan. Let them get very light before baking. 
 
 Lebanon Rusk. — One cup mashed potatoes, one of sugar, one of 
 home-made yeast, three eggs ; mix together ; when raised light, add 
 half cup butter or lard, and flour to make a soft dough, and, when 
 quite light, mold into small cakes, and let them rise again before 
 baking. If wanted for tea, set about nine a. m. 
 
 Marblehead Rusk. — Warm six ounces butter, two of sugar and 
 fialf cup milk, or cream, with one pound dough, mix well, beat in 
 yolks of ten eggs, two at a time, and add gradually one and one- 
 fourth pounds flour. Knead, set to rise, in three hours knead again, 
 lot rise, knead yet again, and finish as French Rolls, page 46. The 
 dough may be flavored with vanilla, vanilla and rose mixed, orange, 
 nutmeg, or lemon rind and little juice. Add raisins, currants and 
 citron if liked. 
 
 Southern Egg Bread. — Two cups white Indian meal, one cup 
 cold boiled rice, three well beaten eggs, one tablespoon melted but- 
 ter, two and a half cups milk, or enough for a soft batter, one tea- 
 spoon salt and a pinch soda. Stir the beaten eggs into the milk, 
 then the meal, salt and butter, and lastly of all the rice.^ Beat up 
 well from the bottom two or three minutes, and bake quickly in a 
 round shallow pan. 
 
 Scones. — Rub one-fourth pound butter and enough sweet milk 
 to make a smooth paste into one quart sifted flour and two heaping 
 teaspoons baking powder. Roll out to one-fourth inch thickness, 
 cut into triangular cakes each side about four inches long, lay on 
 buttered tin, and bake in hot oven. When half done brush over 
 with sweet milk. 
 
 Sally Lunn. — Sift into a pan a pound and a half flour, put in 
 two ounces butter warmed in a pint new milk, one saltspoon salt, 
 three eggs well beaten, and two tablespoons good, yeast. Mix well 
 together, and put the whole into a tin pan well greased, and set to 
 rise all night. Bake a little brown in a quick oven. Warm the milk 
 and butter over water until the butter is melted ; beat the eggs in a 
 
BREAKFAST AND TEA CAKES. 
 
 51 
 
 two-quart tin pail, and if the milk is not hot pour it over them. Stir 
 in half the flour, then add the yeast, stirring thoroughly with the 
 rest of the flour. Let rise overnight. Some add two tablespoons 
 sugar and use a teaspoon soda and two of cream tartar instead of 
 the yeast. 
 
 Triples. — Three-quarters cup cream (milk may be used with a 
 teaspoon butter), three eggs beaten separately, scant teaspoon baking 
 powder, pinch each salt and cinnamon ; flour to roll out ; roll as thin 
 as can be, cut into two-inch squares, drop in hot lard prepared as 
 described in doughnut preface ; place on brown paper to drain and 
 sprinkle with pulverized sugar ; or add more milk, making batter a 
 little thicker than for pancakes, press through a meringue bag as de- 
 scribed in confectionery preface into the hot lard in rings or any 
 shapes wished. When done drain and sprinkle as above. ^ 
 
 Corn Meal WaMes. — To the beaten yolks of three eggs, add one 
 quart of sour milk or butter-milk, corn meal to make a batter a lit' 
 tie thicker than for pancakes, one teaspoon salt, one 
 of soda dissolved in a little warm water, then the well 
 beaten whites. For dressing put on the stove a half 
 cup cream, a tablespoon butter, and two of sugar ; 
 when hot, put two tablespoons on each waffle when wame iron, 
 placed in the dish to serve. Nice also for buckwheat cakes. 
 
 Quick WaMes. — Two pints sweet milk, one cup butter (melted), 
 sifted flour to make a soft batter ; add the well-beaten yolks of six 
 eggs, then the beaten whites, and lastly (just before baking) four 
 teaspoons baking powder, beating very hard and fast for a few mii/-’ 
 utes. These are very good with four or five eggs, but much betha 
 with more. 
 
 Raised WaMes. — One quart flour, one pint sweet, lukewarm 
 milk, two eggs, a tablespoon melted butter, teaspoon salt, half tea- 
 cup good yeast. 
 
 Rice WaMes. — Boil half a pint rice and let it get cold, mix with 
 it one-fourth pound butter and a little salt. Sift in it one and a 
 half pints flour, beat five eggs separately, stir the yolks together with 
 one quart milk, add whites beaten to a stiff froth, beat hard, and 
 bake at once in waffle irons 
 
 WaMes. — Mix thoroughly three-fourths quarts sifted flour, pint 
 sweet milk, yolk of an egg and pinch salt, then add heaping tea- 
 spoon baking powder sifted with a little flour, beaten white of egg 
 and bake at once ; makes eight waffles. Two eggs may be used, also 
 tablespoon melted butter, and sour milk and level teaspoon soda, 
 instead of sweet milk and baking powder^ 
 
 WaMes^ ( Without Yeast or Soda). — Melt two teaspoons butter 
 in pint milk, and when cooled stir in half teaspoon salt and 
 
 LIBRARY 
 
 UNIVERSITY OF ILLINOIS ‘ 
 AT URBANA-CHAMPAIGN 
 
52 
 
 BREAKFAST AND TEA CAKES. 
 
 scant pint and a half flour. Beat whites and yolks of three eggs 
 separately, stirring in the yolks and then the whites very lightly. 
 
 Wafers. — One pint sifted flour, saltspoon salt, one ounce lard 
 or butter, white of one egg, and sweet milk enough to make dough 
 to roll out. Beat with a rolling pin for twenty minutes or longer. 
 Every stroke adds sweetness to the wafers. Form dough into balls 
 size of pigeon’s egg and roll to size of a saucer, or as thin as can he. 
 Sprinkle flour over tins and bake with care. / 
 
 Sweet Wafers. — One pint flour, one cup sugar, three eggs, one 
 tablespoon butter, flavor with lemon, mix into batter same as for 
 cake, and bake in wafer irons. 
 
 Walnuts. — Sift one quart of flour, take one-fourth of it, and add 
 rather mqre than half a cake compressed yeast, -dissolved in half a 
 ^ill warm water, make into sponge with a very little more water, put 
 it in a warm place ; when it is double its size make a hole in the 
 center of the rest of the flour, and put in it a teaspoon each salt and 
 smgar, two tablespoons tepid water, three-quarters pound butter 
 and four eggs ; beat well, then add another egg, beat again, and add 
 another, and so on until seven have been used ; the paste must be 
 soft, but not spread; if too firm, add another egg. Now mix this 
 paste thoroughly with the sponge, beating until the paste leaves the 
 sides of the bowl, then put it in a crock and cover ; let stand four 
 hours in a warm place, turn it out on a board, spread it and double 
 it four times., return it to the crock, and let it rise again two hours ; 
 repeat the former process of doubling and spreading, and put it in a 
 very cold place for two hours, or until wanted for use. Mold in any 
 form liked, but a preferred way is to make two pieces, one as large 
 again as the other ; form the large one into a ball, make a deep de- 
 pression in the center, on which place the smaller ball, pressing it 
 gently in ; cut two or three gashes round it with a sharp knife, and 
 bake a beautiful golden brown. These Walnuts are the same as the 
 renowned French Brioche. 
 
 Weimarlies. — Take one quart bread dough, or make a sponge 
 with a pint flour and a yeast-cake soaked in half a pint warm water 
 or milk, then add another pint flour ; when light add four tablespoons 
 butter, a little sugar, and' two eggs ; work well. If bread dough is 
 used, dredge in a little more flour on account of eggs, but not very 
 much ; let rise, and when lighter than for bread, proceed as in making 
 rolls by pushing it down with fist till not larger than when put in pan ; 
 let rise and again push down but not so much as before ; let rise, and 
 push down again ; then turn dough on molding board lightly floured,^ 
 roll as pie-crust into pieces six inches square, and quarter of an inch 
 thick, make two sharp, quick cuts across from corner to corner, and 
 there will be from each square, four three-cornered pieces of paste ; 
 spread each thinly with soft butter, flour lightly, and roll up, as in 
 Vienna Rolls, (page 48) very lightly from the wide side, taking care 
 
YEAST. 
 
 53 
 
 
 that it is not squeezed together in any way ; lay them on a tin with 
 the side on which the point comes uppermost, and bend round in 
 the form of a horseshoe ; these will take some time to rise ; when 
 they have swollen much and look light, brusl} over with white of 
 egg (not beaten) or milk and butter, and bake in a good oven. 
 Kringles are made as above only add another egg and two table- 
 spoons sugar (powdered), and instead of rolling as pie-crust, break 
 off pieces, roll between the hands until thick as fingers, and form 
 into figure eights, rings, fingers, or make twists 
 as in cut ; or take three strips, flour and roll 
 them as thick as the finger, tapering at each 
 Twist Rolls. end ; lay them on the board, fasten the three 
 
 together at one end, and then lay one over the other in a plait, fasten 
 the other end, and set to rise ; bak^, and when done, brush over with 
 sugar dissolved in milk, and sprinkle with sugar. 
 
 Yeast. 
 
 The best is potato yeast, with or without hops, because bread 
 made with it is moister ; without hops there is no danger of injuring 
 the flavor of the bread by an excess of yeast, but there is a preserv- 
 ing quality in hops that prevents the yeast from becoming sour as 
 soon as simple potato yeast, which is only “good for one day.” The 
 proportion of hop yeast given in any of our recipes will not cause 
 a bitter taste. Dry yeast should be made in May or June for sum- 
 mer use, and in October for winter use. In hot and damp weather 
 dry yeast sometimes loses its vitality ; however, many use it on ac- 
 count of its convenience, since there is no danger of its souring in 
 summer or freezing in winter. -Soft hop or potato yeast will keep in 
 a cool place one or two weeks in warm weather, and in cold weather 
 five or six weeks, care being taken that it does not freeze, but it 
 makes more wholesome bread to make fresh every week or two the 
 year round. Never add soda to yeast; if it becomes sour it will do 
 to start fresh yeast, but will never make good bread. Boil the hops 
 {without tying in a cloth^^'S> that keeps the pollen, an important 
 rising property, out of the yeast) in a new coffee-pot and make the 
 yeast in a bright tin pan kept for these purposes alone. When boiled 
 thick like starch put in a large jar, cover, set in a pan in a warm 
 (not hot) jjlace, and stir down as it ferments, adding yeast as given 
 in recipe, when milk warm. When it is risen sufficiently, which will 
 be in about a day, a thick white scum rises to the top ; then place in 
 a stone or glass jar with a close fitting cover, or in a jug, on the cel- 
 
54 
 
 YEAST. 
 
 
 lar bottom, in the refrigerator, or some other cool place. The jar or 
 jug should be filled to the brim, and the cork should be loose for 
 first twelve hours, then tightened perfectly. Always shake the jug 
 before taking out yeast for use. Extreme heat or freezing kills the 
 plant, which grows while fermentation goes on. The jar or jug, 
 when emptied, should be washed first in cold water, then in soap 
 and water, and afterward in hot water, which may be allowed to 
 stand a half hour, when pour out. Let jar cool and it is ready for 
 use. The cork or cover needs the same careful attention. Many 
 times the yeast is spoiled by want of care and neatness in washing 
 the yeast jar. Use dried or pressed, never fresh hops. Dried hops 
 keep good a year, but pressed retain their strength longer, and eith- 
 er should be kept in a paper sack in a cool, dry place. Select hops 
 showing the pollen dust, and always boil them without sack, as sug- 
 gested above. One pint potato yeast, one tea-cup hop yeast, a piece 
 compressed yeast size of a walnut, and one yeast cake, or two-thirds 
 tea-cup yeast crumbs are equal in strength. Well made yeast cakes 
 will keep good if put in a tin box in a dry place from two to three 
 months. When yeast cakes that have been put to soak are quite soft 
 mash them entirely and stir them thoroughly with the sponge. 
 Their odor and taste is sometimes thought to be given to the bread, 
 rendering their use objectionable ; but if properly used one cannot 
 perceive any difference between bread made with them and withsoit 
 yeast. A difference of opinion exists in regard to the use of cooked 
 and raw potatoes for yeast. Individually we prefer the grated pota- 
 toes, but others use them boiled with good success. Boiled potatoes 
 should be mashed fine and put through a colander before using for 
 yeast, and raw ones must be peeled and grated into a crock contain- 
 ing sufficient water to cover them, which prevents their darkening 
 and so discoloring the yeast and bread. Some grate the potatoes 
 with ^ quantity of water, letting stand until they settle to the bot- 
 tom and then pouring off the water. 
 
 Dry Yeast . — Boil two large potatoes and a handful hops (the 
 latter in a bag) in three pints water ; when done, take out potatoes, 
 mash well, add one pint flour, and pour the boiling hop water over 
 all ; beat well together, adding one tablespoon salt, one of ginger, and 
 one-half cup sugar ; when lukewarm add one cup good yeast and let 
 stand two days (or only one day if very warm weather), stirring 
 
YEAST. 
 
 55 
 
 down frequently ; add good white corn meal until thick enough t(? 
 make into cakes about half an inch in thickness ; place to dry in the 
 shade (never expose to the sun or to stove heat) where the air will 
 pass freely, so as to dry them as soon as possible, as the fermentation 
 goes on as long as there is any moisture ; turn the cakes frequently, 
 breaking them up somewhat, or even crumbling, so they will dry out 
 evenly and quickly ; when thoroughly dried put in a paper sack and 
 keep in a dry place. A small cake will make a sponge sufficient to 
 bake five or six ordinary loaves. 
 
 Yeast . — Pare and boil four ordinary sized potatoes in two 
 quarts of water, boiling at the same time in a separate vessel a good 
 handful hops. When potatoes are done, mash fine, pass through a 
 colander, and add, after straining, the water in which the hops were 
 boiled ; put into this one cup white sugar and one-half cup salt, and 
 add sufficient water to m^ke one gallon ; when cold add one cup 
 good yeast, let stand in a warm place for a few hours, until it will 
 sing ” on being stirred, when it is ready for use. Keep covered in 
 a cellar or cool place. 
 
 Farmers’ Yeast . — A yeast which is especially good for the use 
 of farmers, and others who use a great deal of bread and bake fre- 
 quently, is made as follows: -Take a handful unpressed or two 
 ounces pressed hops (those showing the pollen dust are best), put 
 them in one quart water with four ordinary potatoes, and boil till 
 the potatoes are well cooked ; mash all together, and strain through 
 a linen strainer, add flour enough to make a thick batter, a teaspoon 
 salt, a tablespoon pulverized ginger and half a cup sugar ; set it back 
 on the fire and let it come to a boil, stirring constantly, and set by 
 to cool ; when only milk-warm add a cup old yeast, or two cakes 
 grocers’ dry hop yeast, or half a cup bakers’. This will be light in 
 two or three hours. The yeast' may be made perpetual, by saving a 
 cup when started, but it must be kept from freezing in winter and in 
 a cool place in summer. This is a good mode, and acceptable to all 
 who prefer yeast bread. 
 
 Hop Yeast . — Place a handful hops in two quarts cold water, 
 boil slowly for a half hour, strain boiling hot on one pint flour and 
 one tablespoon salt (gradually at first in order to mix smoothly) ; 
 when lukewarm add a half pint yeast, and set in a warm place to 
 rise. When light, cover and keep in a cool place. 
 
 Lightning Yeast .— a half-cup warm water add a pinch each 
 salt and sugar and stir in corn meal until quite thick. Put in a 
 warm place overnight, or stirred in the morning and kept warm it 
 will be light in a few hours. Put about two tablespoons of this 
 lightning into your rising and it will be up in an hour. The yeast 
 will not look very light but will be very porous. 
 
 Potato Yeast . — Boil one cup hops in two quarts water fifteen 
 
56 
 
 YEAST. 
 
 minutes. While hops are boiling grate five good-sized Irish potatoes 
 as directed in yeast preface, add one cup white sugar and one table- 
 spoon each salt and ginger. Pour this mixture into the bright tin 
 yeast pan and strain the hop water upon it. Cook from five to ten 
 minutes, stirring occasionally, when it will boil up thick like starch ; 
 some do not boil the mixture, simply turn the boiling hop water over 
 it ; turn into a jar, and when just tepid in summer, or quite warm in 
 winter, add one-half pint good yeast (always save some to start 
 with) ; set jar in a large tin pan, and as often as it rises stir down 
 until fermentation ceases, when it will be quite thin. Cover closely, 
 set away in a cool place, and it will keep two weeks. When yeast 
 smells sour but does not taste sour it is still good ; if it has no smell 
 it is dead. One cup will make six good-sized loaves. 
 
 Potato-Ball Yeast . — Boil and mash four or five medium-sized 
 potatoes, or enough to make about a pint^ add scant tablespoon each 
 salt, white sugar and when cool a half package compressed yeast, or if 
 you cannot get the compressed, take half cake dry yeast, soak in as 
 little water as possible and add ; mold into a ball, lay away where it 
 yfill not freeze ; after a day prepare potatoes in same way except that 
 instead of adding yeast when cool, add first ball, work together 
 thoroughly and mold into two balls of same size. These are ready 
 for use any time after twelve hours, and one will be sufficient to raise 
 four ordinary loaves. Set sponge overnight, dissolving the potato 
 ball in about a quart' lukewarm water, which will be sufficient wet- 
 ting. A supply of this yeast can be kept on hand by preparing po- 
 tatoes and making a new ball as above directed the day before baking. 
 
 Potato Yeast Without Hops . — Four good-sized potatoes peeled, 
 boiled and mashed, four tablespoons white sugar, one of ginger, one 
 of salt, two cups flour ; pour over this a pint boiling water, and beat 
 till all the lumps disappear. After itTias cooled, add to it one cup 
 good yeast, and set away to rise , when risen put in glass or stone 
 jar, cover and set away in a cool place. 
 
 Yeast without Yeast . — This requires no yeast to raise it, and 
 has been called the ‘‘ best yeast in the world.” Monday morning, 
 boil one pint hops in two gallons water for half an hour, strain into 
 a crock and let the liquid become lukewarm, add two even teaspoons 
 salt and half a pint best brown sugar ; mix half a pint flour smooth 
 with some of the liquor and stir all well together. On Wednesday, 
 add three pounds potatoes boiled and mashed, stir well and let stand 
 till Thursday, then strain and put in stone jugs, but for the first day 
 or two leave the corks quite loose. Stir the yeast occasionally while 
 making, and keep near the fire. It should be made two weeks before 
 using, and will keep any length of time, improving with age. Keep 
 it in a cool place and shake the jug before pouring from it, but with 
 the cork out, holding the palm of the hand over the mouth to pre- 
 vent the escape of the yeast. ) 
 
TOAST. 
 
 57 
 
 Yahoo Yeast . — Mix one quart flour, one teacup sugar, two tea- 
 spoons alum with warm water to a creamy consistency, and add one 
 teacup yeast. When well risei^it can be made into cakes with meal 
 and dried ; or for Saltless Yeast., wash, pare and boil six potatoes ; 
 when done, pour potatoes and water upon half quart flour in pan, 
 mash to a smooth paste, add more boiling water if needed, one 
 tablespoon sugar and thin with ice water till like thick cream. When 
 tepid, add half pint yeast and flnish as directed in general directions. 
 Some claim that grated raw potato j^east can in winter be frozen 
 solid and kept so, thawing as wanted and then refreezing. This 
 might be well worth trying. 
 
 Toast. 
 
 Although toast is commonly used, few know how to prepare it 
 nicely. Take bread not too fresh, cut thin and evenly, trim ofi* the 
 crust-edges for the crumb-jar ; first warm each side of the bread, then 
 present the first side again to the fire until it takes on a rich, even 
 brown color ; treat the other side in the same way. The coals should 
 be bright and hot. Toast properly made is very digestible, because 
 all the moisture is extracted, and the bread has become pure farina 
 of wheat; but when it is exposed to a hot fire and the outside 
 charred, the inside remains as moist as ever, 
 and butter applied to it while warm does not 
 penetrate, but floats on the surface in the 
 form of rancid oil. Vegetable and meat 
 toasts are improved by dipping the slices in 
 a shallow dish of hot water, slightly salted, 
 in which a piece of butter has been melted. 
 
 made after the recipe gW,n is an excellent foundation for the various 
 
 dishes under this heading, as it may be prepared in a quantity and 
 kept a long time, and is thus always at hand. 
 
 Anchooy Toast . — Slice bread the day after baking, and toast iv 
 evenly and quickly ; renj.ove the crust, spread with a little liutter, 
 and then with anchovy butter made as follows : Scrape the skin 
 from a dozen fine anchovies, take the flesh from the bones, pound it 
 smooth in a nioHar ; rub +hrono;h n, hnir-sieve, put the anchovies 
 
58 
 
 TOAST. 
 
 into the mortar with three-fourths pound fresh butter, a small quan- 
 tity cayenne, and a saltspoon each of grated nutmeg and mace ; heat 
 thgether until thoroughly blended. # 
 
 Asparagus Toast. — Wash the asparagus clean, cut off the white 
 part except a mere end, put into slightly salted boiling water, boil 
 five minutes, pour off water, add more boiling hot ; boil ten to fifteen 
 minutes, then put in a lump of butter, salt and pepper ( some stir in 
 a thickening made of one teaspoon flour mixed up with cold water) ; 
 cut and toast thin slices of bread, spread with butter and put in a 
 dish, and over them turn asparagus and gravy. The water must be 
 boiled down until just enough for the gravy, which is made as 
 above. 
 
 BreaMast Toast. — Chop cold steak or tongue very fine, cook in 
 a little water, put in cream or milk, thicken, season with butter, salt 
 and pepper, and pour it over slices of toast. Cold boiled beef oj 
 fried liver may be used instead of steak. Prepare boiled ham in the 
 same way, adding the yolk of an egg. 
 
 Buttered Toast. — Toast slices of bread as directed in preface, 
 butter well and serve immediately ; or, beat one cup butter and three 
 tablespoons flour to a cream., pour over this one and a half pints 
 hoiling water; place over a kettle of boilirg water for ten minutes, 
 dip into it the toast, and serve hot ; or, dip each slice of toast in 
 boiling hot water (slightly salted), spread with butter, cover and 
 keep hot. 
 
 Cheese and Egg Toast. — Melt a cup cheese crumbs in a half 
 pint rich milk seasoned with salt, pepper and butter to taste, and 
 stir in two well beaten eggs. Cook a few minutes, stirring constantly. 
 Spread over toasted bread and serve on hot platter. 
 
 Cream Toast. — Scald but do not boil one quart milk, salted, and 
 thicken with two tablespoons flour or one of corn starch; add two 
 tablespoons butter and the whipped whites of three eggs or a gill of 
 cream. Boil up once and pour over the toast, lifting each lower 
 slice so that the mixture may penetrate them. The slices of toast 
 should first be dipped into a shallow dish of hot water into which a 
 tablespoon of butter has been melted. Excellent without the egg or 
 cream. 
 
 Chicken Toast. — Prepare the meat as for beefsteak toast, using 
 with or instead of cream or milk the gravy from the chicken when 
 you have it. Delicious. 
 
 Codhsh Toast. — Make a codfish cream as given in “Fish Reci- 
 pes'^ and pour over slices of nicely buttered toast. Chipped dried 
 beef may be served in same way. ' % 
 
TOAST. 
 
 59 
 
 Dry Toast. — After bread dough has been prepared for biscuits 
 by adding egg, butter and sugar, make into long, narrow loaves, 
 place in pan, let rise and bake. Day after baking slice thin, put in 
 large baking pan and brown in oven, turning and browning other 
 side. A quantity can be browned, or brown as needed each day. 
 Serve with soup, or very nice broken in milk, tea or coffee. 
 
 Egg Toast. — Break eggs in sufficient boiling hot (but not really 
 boiling) water to cover them, slightly salted. Simmer gently until 
 the eggs are delicately cooked, or until the yolks are covered with a 
 white film. Take them up with a skimmer, and lay each on a slice 
 of buttered toast, previously dipped in salted hot water. Butter and 
 pepper may be added at table, and eat with Worcestershire sauce. 
 This is an unexcelled breakfast dish. 
 
 Excellent Toast. — Cut slices of a uniform thickness of half an 
 inch ; move around over a brisk fire, to have all parts toasted alike ; 
 keep only so near the coals that the pieces will be heated through 
 when both sides are well browned. If the slightest point is blacken- 
 ed or charred, scrape it off* or it will spoil the flavor of the whole. 
 If covered with an earthen bowl, it will keep both warm and moist. 
 A clean towel or napkin will answer if it is to go at once to the table. 
 Stale bread may be used for milk-toast ; sour bread may be improv- 
 ed by toasting it through, but sweet, light bread, only a day old or 
 less, makek the best toast. 
 
 Erencli Toast. — Add to one-half pint sweet milk two table- 
 spoons sugar, a little salt and a well-beaten egg ; dip in this slices of 
 bread (if dry, let it soak a minute), fry on a buttered griddle until it 
 is a light brown on each side ; sprinkle with sugar and serve. This 
 is a good way to use dry bread. 
 
 Lemon Toast. — Into three cups sweet milk stir the well-beaten 
 -yolks of six eggs.. Dip slices of bread iilto the mixture and fry in 
 butter to a delicate brown ; froth the whites of the eggs, add a large 
 cup white sugar, two cups boiling water, and the juice and a little of 
 the grated rind of two lemons. Pour this juice over the toast and 
 you have a delicious supper dish. 
 
 Mennonite Toast. — Beat up three eggs well, add a pint sweet 
 milk and a pinch salt ; cut slices an inch thick from a loaf baker’s 
 bread, remove crust, dip slices into the eggs and milk, fry like dough- 
 nuts in very hot lard or drippings, till a delicate brown, butter and 
 sprinkle with powdered sugar, and serve hot. 
 
 Oyster Toast. — Prepare an oyster stew with plenty of milk, 
 lightly seasoned with butter or cream if- you have it, pepper, salt, 
 etc., and pour over slices of toast previously dipped in hot water. 
 Place oysters carefully on the slices and serve on hot platter. 
 
60 
 
 TOAST. 
 
 Sausage Toast. — Is made by scalding the sausages in boiling 
 water, frying to light brown, chop fine, and spread on bits of toast. 
 
 # 
 
 Tomato Toast. — Run a quart of stewed ripe tomatoes through 
 a colander, place in a porcelain stew-pan, season with butter, pepper 
 and salt and sugar to taste ; cut slices of bread thin, brown on both 
 sides, butter and lay on a platter, and just as the bell rings for tea 
 add a pint of good sweet cream to the stewed tomatoes, and pour 
 them over toast. 
 
 Marrow-Bone Toast. — Cover two beef shinbones, five to seven 
 inches long, with dough and wrap in muslin ; cover with hot water 
 and boil an hour and a half. Remove cloth and dough, shake or 
 draw out the marrow with a fork upon slices of hot toast ; season • 
 with salt, a bit of cayenne and a little chopped celery. 
 
 Oyster Toast. — Take one and a half dozen nice oysters, chop 
 fine, put in saucepan with some of their liquor, add pepper and a 
 small pinch of nutmeg ; cook a minute or two, stir in the beaten 
 yolks of two eggs and a gill of cream ; let boil up once, add salt and 
 pour over slices of buttered bread ; serve hot. 
 
 Salmon Toast. — Mince some canned salmon fine, put in sauce- 
 pan with a little milk or cream, let heat, season and serve on toast. 
 Poaching egg and placing on center of each slice of toast, putting 
 the salmon around the egg, is a more elaborate manner of serving, 
 and is very delicious 
 
 Tongue Toast. — Put finely chopped cold tongue in saucepan 
 with a little water ; when heated add a small lump butter, salt and 
 pepper, then stir in two beaten eggs and pour mixture on each slice 
 of toast ; or add with the seasoning milk to make quite a gravy; 
 stir in a little thickening of flour and water, let boil a few moments, 
 and pour over the toast without adding eggs. The latter way is good 
 for any bits of meat, fowl or game, and requires less than without 
 the milk. 
 
 Water Toast. — Cut either white or Graham bread into slices a 
 quarter of an inch thick, trim off crusts and brown in a moderate 
 oven, as in Dry Toast recipe. This is the way to prepare all toasts, 
 as all the moisture is thus evaporated, while holding before the fire 
 only warms the moisture, making inside of bread doughy and indi- 
 gestible. For dry toasts butter slightly and serve in a folded napkin 
 if wished hot, as racks allow heat to escape ; dip edges into hot 
 water quickly, and 'butter at once. In making milk toast, the 
 utensil to be used in cold water, as this will prevent burning 
 
CAKE MAKING. 
 
 61 
 
 * 
 
 CAKE MAKIISTG-. 
 
 “ Let all things be done decently and in order,” and the first to 
 put in order when yon are going to hake is yourself. Secure the 
 hair in a net or other covering, to prevent any from falling, and 
 brush the shoulders and back to be sure none are lodged there that 
 might blow off ; make the hands and finger nails clean, roll the 
 sleeves up above the elbows, and put on a large, clean apron. Clean 
 the kitchen table of utensils and every thing not needed, and pro- 
 vide every thing that will be needed until the cake is baked, not 
 forgetting even the broom-splints previously picked off the new 
 
 broom and laid away carefully in a litt].e 
 box. (A knitting or trussing-needle may 
 be kept for testing cake instead of splints). 
 If it is warm weather, place the eggs in 
 cold water, and let stand a few minutes, as 
 they will then make finer froth ; and be 
 sure they are fresh, as they will not make a stiff froth after any 
 amount of beating if old. To beat eggs quickly, add a pinch of 
 salt, which cools and freshens them. Break the eggs one at a time 
 into a saucer so that if there he a bad one it will not spoil the others, 
 and carefully remove all specks before heating. The cake-tins should 
 be prepared before the cake, when baking powder is used, as it effer- 
 vesces hut once, and there should be no delay in baking, as the mix- 
 ture should he made firm by the heat while the effervescing process 
 is going on. Grease the pans with fresh lard, or American Cooking 
 Oil, either of which is much better than butter ; line the bottom with 
 paper, using six or eight thicknesses if the cake is large, and greas- 
 
 Fluted Cake Pan, 
 
62 
 
 CAKE MAKING. 
 
 ing ihe top one well. (In some ovens, however, fewer thicknesses 
 of paper would he needed on the bottom, and in some the sides also 
 should be lined with one or two thicknesses.) Never bake cakes or 
 confectionery that contain no shortening on buttered paper or tin. 
 Use fine, clean manilla paper, obtained for the purpose, instead. 
 Sift iJouT and sugar (if not pulverized), and measure or Aveigh. 
 Firkin or very salt butter should be cut in bits and washed to fresh- 
 en a little ; if very hard, Avarm carefully, but in no case alloAV any of • 
 it to melt. Good butter must be used, as the heat develops any 
 latent bad qualities. Use pulverized sugar for all delicate cakes; 
 for rich cakes coffee-crushed, powdered and sifted ; for dark cakes, 
 the best broAvn sugars are best; for jelly-cakes, light fruit cakes, etc., 
 fine granulated and coffee “A” are best and most economical. In 
 ordering granulated sugar always specify the iine which is cheaper 
 and much better for all uses than the coarse. Beat the yolks of 
 eggs thoroughly, or until they assume a light, froth appearance 
 (this is as important as to whip the whites,) and strain ; set the whites 
 away in a cool place until the cake is ready for them, then beat them 
 vigorously in a cool room till they Avill remain in the dish Avhen 
 turned upside down. Rinse the cup or boAvl used for yolks Avith 
 part of the milk ; remember this in all cooking Avhe're yolks and 
 milk are used. Sift a part of the measured flour with the baking 
 pOAvder or soda and cream tartar through a hand- 
 sieve (Avhich should be among the utensils of ev- 
 ery housekeeper), and mix thoroughly Avith the 
 J:est of the flour. In using neAV flour for either 
 bread or cake-making, it can be “ripened” for 
 use by placing the quantity intended for baking 
 in the hot sun for a feAv hours, or before the 
 kitchen fire. In using milk, note this : that sour sieve, 
 
 milk makes a spongy, light cake ; SAveet milk, one that cuts like 
 pound cake ; remembering that AAuth sour milk soda alone is used, 
 while with SAveet milk baking poAvder or soda and cream tartar are 
 to be added. 
 
 HaAung thus gathered the material, cut butter (in cold weather) 
 into small pieces, and Avarm, not the butter to a cream, 
 
 then add the sugar and beat again to a cream, add the milk in small 
 quantities (never use fresh and stale milk in same cake), next the 
 yolks of eggs, then a part of the flour, then a part of the Avhites, and 
 
CAKE MAKING. 
 
 63 
 
 SO on until the whole is used ; lastly, add the flavoring. Many good 
 cake-makers first stir the milk and flavoring into the creamed butter 
 and sugar, then the yolks, next the whites, and lastly the flour, first 
 taking about two-thirds of it and thoroughly mixing the baking 
 powder through it ; the remainder of the flour is then left to be used 
 at discretion. A little more or less flour may be 
 needed, according to the climate, or to the kind of 
 flour used, as the ^‘New Process ” flour requires one- 
 eighth less than other brands. There is great “knack” 
 
 Plain Cake Pan. 
 
 in beating cake ; don’t stir^ but heat thoroughly, bringing the batter 
 up from the bottom of the dish at every stroke ; in this way the air is 
 driven into the cells of the batter, instead of out of them — but the cells 
 will be finer if beaten more slowly at the last, remembering that the 
 motion should always be upward and the spoon always come up full. 
 In winter it is easier to beat with the hand, but in summer a wooden or 
 silver spoon is better, and a wooden 
 paddle is best, though some prefer the 
 
 peculiar form of spoon given in our Beating Spoon, 
 
 illustration, the spaces through the bowl of which double the amount 
 of work done by it in beating cakes, eggs, etc. An iron spoon 
 turns the mixture dark. Never beat a cake in tin, but use earthen 
 or stoneware. Unskillful mixing, too rapid or unequal baking, or a 
 sudden decrease in heat before it is quite done, will cause streaks in 
 the cake. Always bake a small cake first ; fill a patty pan, or cover 
 to a baking-powder can, one-third full, and bake ; then add more or 
 less flour as required. If the cake is hard and solid, it needs a few 
 teaspoons of milk ; if more flour is needed it will fall in the middle 
 and be spongy and crumbly. Powdered sugar may be sifted on the 
 top of any cake while it is a little warm ; if it dissolves add more 
 when it is cold ; keep some for that pur- 
 pose in a spice box with a perforated top. 
 
 Cake Paddle. The wlflte portion of orange or lemon-peel 
 
 should never be used ; grate only the yellow. When recipes call for 
 soda and cream of tartar, baking powder may be used by taking a 
 quantity equal to both. “Milk” always means sweet milk. “A cup” 
 always means a ^e<2-cup, not a coffee-cup. But in making any recipe 
 if the same size cup is used in measuring the ingredients, the result 
 will be the same. The regulation tea-cup means two gills, and as tea 
 and coffee-cups vary so in size now, a set of regular measures, quarts. 
 
54 
 
 CAKE MAKING. 
 
 pints, gills, etc., would be advisable, two sets being really necessary, 
 so as to have one of each size for measuring dry articles, flour, 
 sugar, etc. In using recipes given by weight, if scales are not at hand, 
 the table of weights and measures given in back part of book will 
 be found a reliable guide. Sour milk may always 
 be used instead of sweet, by using soda only. 
 
 The proportions of raising powder to one quart of 
 flour are two heaping teaspoons baking powder, or 
 one teaspoon soda and two teaspoons cream tartar, 
 or one pint sour milk and one level teaspoon soda. Owing to the 
 alarming adulterations in cooking materials, a chemist advises using 
 tartaric acid instead of cream of tartar. It costs about twice as 
 much, but only half the quantity is needed. 
 
 In blanching almonds, do not put them into the water until it 
 e»3mes to a boil ; let boil a few minutes after nuts are put in, then 
 throw them into cold water, slip off the skins and dry them in the 
 open air. Do not dry them in the oven, which takes away the oil. 
 Prepare the day before wanted. 
 
 Fruit, wedding and black cake keep well in waxed paper, but bet- 
 ter and longer if wrapped in tin foil, or wrap in clean towel or nap- 
 kin wet in alcohol or whisky, re-wetting occasionally, say once a 
 week, and set in a cool place. 
 
 Chocolate loaf and white sponge or delicate cake can be made to 
 advantage at the same time, using yolks of eggs for former and whites 
 for latter. Cut into squares and heaped together in the cake basket 
 they present an agreeable appearance. 
 
 To make an economical marble cake, any ordinary cake recipe 
 vill do, using whites of eggs and white sugjy with .lemon flavoring 
 for the light part, and the yolks, brown sugar and spices, or grated 
 chocolate, for the dark, taking for each, part half the quantity given 
 in the recipe. Layer cakes may be varied in the same way, alternat- 
 ing dark and light layers when putting together ; or, stir fruit into 
 one or two layers. Clarified butter is much better than either lard 
 or butter for greasing cake pans, and is prepared by putting butter 
 over the fire in a porcelain bowl or farina boiler until the white 
 cheesy grains have formed in it. Then set to one side, skim off all 
 that rises to the top, settle and strain and bottle for future use. It 
 will keep for years, and should be always at hand, as beside its su- 
 periority for the purpose named above, it is especially prized for fry- 
 
CAKE MAKING. 
 
 65 
 
 ing oysters, croquettes, fritters, etc. If the butter is stale or rancid, 
 after skimming it put in one or more slices of toasted bread, which 
 will absorb the offensive taste or odor in a few minutes. 
 
 FRUIT CAKE. 
 
 Most ladies think fruit cake quite incomplete without 
 wine or brandy, but it can be made equally good on strictly 
 temperance principles, by substituting one-third cup molasses for a 
 wineglass of brandy. The objection to the use of brandy in sauces 
 does not, however, hold good against that used in cake 
 making, as the alcohol is converted to vapor by the heat 
 and passes off with the other gases. There are many, 
 however, who object to the use of liquors in any way and 
 to keeping them in the house, and such will find the above an excel- 
 lent and cheap substitute. 
 
 Raisins should never be washed, as it is difficult to dry out the 
 moisture absorbed by them, and every particle of moisture retained 
 tends to make the cake heavy. To remove the stems and extraneous 
 matter, place the raisins in a coarse towel and rub them in this un- 
 til as clean as rubbing will make them ; then pick over carefully, re- 
 moving any stems or other defects which may be left. The raisins 
 should be prepared -before the cake, sprinkled with flour, and added 
 the last thing before putting it in oven, as being heavy, they sink 
 to the bottom if allowed to stand. To seed, clip with the scissors or 
 cut with a sharp knife. Do not chop too fine ; if for light fruit cake 
 seeding is all that is necessary. Slice the citron thin, and do not 
 have the pieces too large, or they will cause the cake to break apart 
 in cutting. Currants should be kept prepared for use as follows: 
 Wash in warm water, rubbing well, pour off water, and repeat until 
 the water is clear ; drain them in a sieve spread on a cloth and rub 
 dry ; pick out bad ones, dry carefully in a cool oven or in the 
 ‘‘ heater ” (or in the sun and wind, with a thin gauze over them to 
 keep off flies, insects and dust), and set away for use. When the 
 fruit is all mixed, cream the butter and sugar — this is very impor- 
 tant in all cakes — add the spices, molasses, or liquors, then the milk 
 (if any used), next the eggs well beaten, adding whites with the flour 
 as previously directed. Always beat whites and yolks separately. 
 Next add the flour (which, in making black fruit cake, may be 
 browned), prepared with baking powder or soda and cream tartar, 
 
 5 
 
66 
 
 CAKE MAKING. 
 
 then the flavoring (lemon and vanilla, in equal parts, make the best 
 flavoring), and lastly the fruit dredged with divery little flour. Some 
 prefer to mix the fruit with all the flour. When but little fruit is 
 used it may be dropped into the dough after it is in the pan, and 
 pushed just beneath the surface, which prevents it from settling’ to 
 the bottom. The batter for fruit cake should be quite stiff. 
 
 In making very large cakes that require three or four hours to 
 bake, an excellent way for lining the pan is the following : Fit three 
 papers carefully, grease thoroughly, make a paste of equal parts 
 Graham and fine flour, wet with water just stiff enough to spread 
 easily with a spoon, place the first paper in the pan with the greased 
 side down, and spread the paste evenly over the paper about as 
 thick as pie-crust. In covering the sides of the pan, use a little paste 
 to stick a portion of the paper to the top of the pan to keep it from 
 slipping out of place, press the second paper carefulh^ into its place, 
 with the greased side up, and next put in the third paper as you 
 would into any baking pan, and pour in the cake. Earthen pans 
 are used by some, as they do not heat so quickly and are less liable 
 to burn the cake. 
 
 When using a milk-pan, or pans without stems, a glass bottle 
 filled with shot to give it weight, well greased, may be placed in the 
 center of the pan, or a stem may be made of paste-board, rolled up, 
 but the latter is more troublesome to keep in place. The cake is apt 
 to burn around the edges before it is done unless there is a tube in 
 the center. 
 
 This handled strainer is made in several sizes and is not only a 
 convenience in cake making for straining yolks, etc., but is also very 
 useful for straining drinks for nursery 
 and sick room, yeast, blanc mange, gra- 
 vies, custards, syrups, jellies, and for sift- 
 ing sugar upon fruit, cakes and pies, 
 and sifting salt into butter, excluding 
 all lumps. The strainer may be placed over a tumbler or bowl, rest- 
 ing on the knob on one side and handle on the other. 
 
 All except layer cakes should be covered .with a paper cap, (ora 
 sheet of brown paper, which the careful housewife will save from her 
 grocers’ packages), when first put into the oven. Take a square of 
 brown paper large enough to cover well the cake pan, cut off the cor- 
 ners and lay a plait on four sides, fastening each with a pin so as to 
 
 Handled Strainer. 
 
CAKE-MAKING. 
 
 67 
 
 fit nicely over the pan. This will throw it up in the center, so that 
 the cover will not touch the cake. Save the cap, as it can be used 
 several times. 
 
 Before commencing, clean out the stove, take off the lids and 
 brush inside, rake it out underneath, get all the ashes out of the cor- 
 ners, have the best of fuel at hand. Don’t build a baking fire before 
 it is needed, have it only moderate, and add the extra fuel in time 
 to get it nicely burning. 
 
 THE OVEN. 
 
 Too much care cannot be given to the preparation of the 
 oven, which is oftener too hot than too cool ; however, an oven 
 too cold at first will ruin any cake. But fruit cake requires a very 
 moderate oven — not hot enough to thoroughly brown apiece of com- 
 mon white note-paper in less than an hour — ^and a loaf of ordinary 
 size requires from three to four hours to bake. Cake should rise and 
 begin to bake before browning much, large cakes requiring a good, 
 steady, solid heat, about such as for baking bread ; layer cakes, a 
 brisk, hot fire, as they must be baked quickly. A good plan is to fill 
 the stove with hard wood (ash is the best for baking), let it burn un- 
 til there is a good body of heat, and then turn damper so as to 
 throw the heat to the bottom of the oven for fully ten minutes be- 
 fore the cake is put in. In this way a steady heat to start with is se- 
 cured. Generally it is better to close the hearth when the cake is put 
 in, as this stops the draft and makes a more regular heat. Keep 
 adding wood in small quantities, for if the heat becomes slack the 
 cake will be heavy. Great care must be taken, for some stoves need 
 to have the dampers changed every now and then, but as a rule more 
 heat is needed at the bottom of the oven than at the top. Many 
 test their ovens in this way : if the hand can be held in from twenty 
 to thirty-five seconds (or while counting twenty or thirty-five), it is 
 a “quick” oven, from thirty-five to forty-five seconds is “moderate,” 
 and from forty-five to sixty seconds is “slow.” Sixty seconds is a 
 good oven to begin with for large fruit cakes. All systematic house- 
 keepers will hail the day when some enterprising person shall in- 
 vent a stove or range with a thermometer attached to the oven, so 
 that the heat may be regulated accurately and intelligently. A good 
 test for baking sponge cake is to place a piece of white paper in the 
 oven and let it brown. If it browns, not chars, in ten minutes the 
 
68 
 
 CAKE-MAKING. 
 
 oven is right for the cake. If necessary to move the cake while 
 baking, do it very gently.' Do not open the oven door until the cake 
 has had time to form, and do not open it oftener than necessary, 
 then be careful to close it quickly and gently, so as not to jar the 
 cake. Be sure the outside door of the kitchen is closed so that no 
 cold air may strike it. If the oven bakes too hard on the bottom, 
 place the grate under the pan ; ii too hot on top, set 
 a pie-pan of water on the top grate. If one side bakes 
 faster than the other, turn very gently. Be careful 
 not to remove from the oven until done; test thor- 
 oughly before removing, for if the cooler air strikes it before 
 it is done it is certain to fall. Allow about thirty minutes 
 for each inch of thickness in a quick oven, and more time 
 in a slow one. Test with a broom-splint or knitting-needle, 
 and if the dough does not adhere, it is done. Settling away from 
 the pan a little, and stopping its “singing,” are other indications that 
 the cake is ready to leave the oven. When removed, set the cake, 
 while in the pan, on an inverted sieve to cool ; this secures a free 
 circulation of air all around it, and cools it evenly. It should re- 
 main in the pan at least fifteen minutes after taking from the oven, 
 and it is better to leave the ‘cap” on until the cake is carefully re- 
 moved from the pan and set away, always right side up. A tin chest 
 or stone jar is best to keep it in. Coffee cake should be put away 
 before it is cold, and so closely wrapped in a large napkin that the 
 aroma will not be lost. 
 
 The patent pan with perforated cover, illustrated, is highly 
 recommended for baking cakes. Cakes in fanc}^ forms are baked 
 in molds, the Turkish-head mold being most commonly used. 
 When baking in a brick oven the mold is used with a cover, but 
 in a stove oven the cover is removed and a stem placed inside, but 
 can be used without stem. If mold when inverted has not suffi- 
 cient base (most molds are more or less conical) to stand in oven, 
 make a pasteboard box which will support it, as heat sufficient to 
 bake any delicate or fruit cake will not burn the jjasteboard. Many 
 persons frost the bottom of cake instead of the top, as it presents 
 a smooth surface. 
 
 Patent Pan. 
 
 SPONGE AND WHITE CAKES. 
 
 The good quality of all delicate cake, especially of sponge-cake. 
 
CAKE MAKING, 
 
 6^ 
 
 depends very much upon its being made with fresh eggs. It can 
 never be perfect unless pulverized sugar is used. It must be quickly 
 put together, beaten with rapidity, and baked in a 
 rather quick oven. It is made “ sticky ” and less 
 light by being stirred long. There is no other cake 
 so dependent upon care and good judgment 
 in baking as sponge-cake. In making 
 swhite cake, if not convenient to use the 
 yolks that are left, they will keep for sever- 
 al days if thoroughly beaten and set in a 
 cool place. The whites of eggs, when not 
 used, must not be beaten, but will keep for 
 several days if set in a cool place. The 
 white or yolk of a medium-sized egg weighs 
 one ounce, a fact that it is convenient to know, as 
 sometimes the white or yolk of one or more eggs 
 is wanted from several that have been put away Dover Egg Beater, 
 together. Whenever it is necessary to cut a cake while warm, 
 do it with a warm knife. To prepare cocoa-nut, cut a hole 
 through the meat at one of the holes in the end, draw off the milk, 
 pound the nut well on all sides to loosen the meat, crack, take 
 out meat, and set the pieces in the heater or in a cool, open oven 
 overnight, or for a few hours, to dry, then grate ; if all is not used, 
 sprinkle with sugar (after grating) and spread out in a cool, dry 
 place, and it will keep for weeks. If dessicated is used moisten 
 with milk before using. 
 
 Wire Whisk, 
 
 Almond, Hickory-nut or Cocoa-nut Cake . — One pound flour, 
 half teaspoon salt, fourth pound butter, pound sugar, tea-cup sour 
 cream, four eggs, lemon flavor to taste, and a teaspoon soda dissolv- 
 ed in two teaspoons hot water ; mix all thoroughly, grate in the 
 white part of a cocoa nut, or stir in a pint chopped hickory-nuts, or 
 a pint blanched almonds pounded. 
 
 Almond Cake. — Blanch and pound to a paste three ounces 
 sweet and one ounce bitter almonds, shelled. To three-fourths 
 pound sugar gradually add yolks of twenty-four eggs and stir until 
 light, then add the almond pulp, the juice and grated rind one lem- 
 on, a pinch mace, and beat until it thickens. Beat whites six eggs 
 to a firm froth, adding by pinches a tablespoon powdered sugar and 
 stir it in, one-third at a time, with the above mixture. Lastly add 
 
70 
 
 CAKE MAKING. 
 
 four ounces flour well sifted with one ounce corn starch. Mix well, 
 pour into round pans two inches thick, if it is to be iced, or into 
 square pans one inch thick if intended for slicing, bake in moderate 
 oven and turn out at once. 
 
 Angel Cake . — Whites twelve eggs, one and one-half tumblers 
 sifted powdered sugar, one tumbler sifted flour, one teaspoon each 
 vanilla and cream tartar. The tumblers for meas- 
 uring should hold two and one-fourth gills. Beat 
 eggs in a bowl to as flne a froth as possible and add 
 one-half tumbler sifted sugar, gradually beating in 
 two tablespoons at a time, and stir into this mix- 
 ture the teaspoon vanilla ; sift the cream tartar with the flour, then 
 sift flour and remaining tumbler sugar together four times, and put 
 with the first mixture with as little stirring as will mix and combine 
 them thoroughly and smoothly. The dough should be very light 
 and feathery. Test the oven by laying in it a piece of white paper, 
 which should brown, not char, in ten minutes. A pan made express- 
 ly for this purpose should be used, and can be ordered of any tinner. 
 It should be about eight inches in diameter, three inches deep, with 
 a funnel in the center two inches in diameter at the bottom tapering 
 to an inch and a half at top, and be provided with legs half an inch 
 high. May be smooth or fluted edges as preferred. Do not grease 
 the pan, but line it with clean manilla paper kept for the purpose. 
 Bake forty minutes and do not open the oven for the first fifteen. It 
 should rise to the top of the pan but may shrink a little. When done 
 turn the piin upside down and let stand one hour, when if it does 
 not drop out readily the edges may be carefully loosened with a 
 knife. Ice the hottoin with transparent glaze made as follows : Take 
 one and one-half cups sifted powdered sugar, whites two eggs that 
 have not been beaten, and as much cold water as eggs ; stir very 
 hard with a whisk or egg beater until perfectly smooth ; now add 
 three-fourths cup of confectioner’s sugar known as “ XXX,” and 
 enough water to bring it to a smooth paste free from lumps, adding 
 the sugar a little at a time and stirring constantly. Ice cake smoothly 
 with this and set in a real hot oven for a second or two to harden. 
 If preferred use boiled icing. Any cake pan may be used, but it 
 should be placed on a pie tin while baking. It is well to cover 
 with the paper cap, heretofore described, while baking. 
 
 Apple Cake . — Soak two cups dried apples over night, in the- 
 morning drain and chop fine in chopping bowl ; add one cup mo- 
 lasses and let it boil slowly on back of stove three or four hours ; let 
 it cool and add one and a half cups brown sugar, one cup butter, half 
 cup sour milk, one teaspoon each cloves, allspice and cinnamon, one 
 teaspoon soda, three eggs, three and one-half cups flour ; bake in two 
 square tins, or one five-quart basin ; if baked in latter, bake slowly 
 two hours. Very nice and will keep six months. 
 
CAKE MAKING. 
 
 71 
 
 Black Cake. — One pound powdered white sugar, three-quarters 
 pound butter, pound sifted flour (brown or not as preferred), twelve 
 eggs beaten separately, two pounds raisins stoned and part of them 
 chopped, two of currants carefully cleaned, half pound citron cut in 
 strips, quarter ounce each cinnamon, nutmeg and cloves mixed, wine- 
 glass wine and one of brandy ; rub butter and sugar together, add 
 yolks of eggs, part of flour, the spice, and whites of eggs well beaten ; 
 then add remainder of flour, and wine and brandy ; mix all thor- 
 oughly together ; cover bottom and sides of a four-quart milk-pan 
 with buttered white paper, put in a layer of the mixture, then a layer 
 of the fruit (first dredging the fruit with flour) until pan is filled up 
 three or four inches. A small cup of Orleans molasses makes the 
 cake blacker and more moist, but for this it is not necessary to add 
 more flour. Bake three and one-half or four hours in a slow oven. 
 This is excellent. 
 
 Black Cake. — Two cups brown sugar, one and one-half cups 
 butter, six eggs beaten separately, three cups flour (brown the flour), 
 two tablespoons molasses, one of cinnamon, one teaspoon each mace 
 and cloves, two cups sweet milk, two pounds each raisins and cur- 
 rants, a half pound citron, one teaspoon soda, two of cream tartar. 
 Bake three hours. 
 
 Bread Cake. — Three coffee-cups yeast dough, light enough to 
 bake for bread, two and two-thirds cups sugar, one cup butter, three 
 eggs, one nutmeg ; put all together, and work with the hands until 
 smooth as pound-cake. It is very important that all should be 
 mixed very thoroughly with the light dough. Add raisins and as 
 much fruit as desired, and let rise half an hour in the pans in which 
 you bake. The oven should be about right for bread. This is easily 
 made, and is quite as nice as common loaf-cake. Leave out fruit 
 and add from a half to a whole tablespoon caraway, coriander, card- 
 amon, or fennel seeds, or a mixture of all, and this recipe makes a 
 nice Seed Cake. 
 
 Bread Cake. — Two cups light bread dough, one and one-half 
 cups sugar, half cup butter, three tablespoons sour milk in which has 
 been dissolved half teaspoon soda, half a grated nutmeg, teaspoon 
 cinnamon, cup raisins chopped a little and floured ; stir all well to- 
 gether, adding fruit last ; let rise half an hour and bake in a mod- 
 erate oven. 
 
 Bride’s Cake. — Whites twelve eggs, three cups sugar, small cup 
 butter, cup sweet milk, four small cups flour, half cup corn starch, 
 -wo teaspoons baking powder, lemon to taste. A perfect cake. Ad- 
 ding a cup citron sliced thin and dusted with flour makes a beauti- 
 ful Citron Cake. 
 
 Bride Cake. — One pound each butter and sugar, one gi?l double 
 cream, one-half pint brandy, one pound two ounces flour, two pounds 
 
72 
 
 CAKE MAKING. 
 
 zante currants, washed and picked, two pounds raisins, seeded and 
 chopped, two pounds sultanas, washed, picked and dried, one and 
 one-half pounds citron, cut into long, thin strips, two tablespoons 
 cinnamon, two grated nutmegs, one teaspoon mace, one tablespoon 
 each powdered cloves, powdered allspice and orange flower water. 
 Rub butter and sugar together until smooth ; whip whites sixteen 
 eggs to stiff froth and stir them into the cream, one-third at a time, 
 working until smooth ; mix flour with fruits and spices until all are 
 evenly diffused and stir all together, adding the orange flower last. 
 Beat the whole very lively, pour into long, square 
 pans lined with buttered paper, smooth over 
 with wet knife blade, and bake in moderate oven 
 three hours. If too hot at bottom put several 
 folds of paper under pans, or cover with paper 
 if too hot at top. Do not turn out until cold. Rub with flour, wipe 
 with cloth, ice with white of egg icing and finish with chocolate 
 icing. Will keep for a year or more. If to be eaten within a week 
 or two no brandy is needed. When properly and carefully made, 
 one of the richest and best. 
 
 Buckeye Cake . — One cup butter, two of white sugar, four of 
 sifted flour, five eggs beaten separately, one cup sour milk, teaspoon 
 soda, pound seeded raisins chopped a little ; beat the butter and 
 sugar to a cream, add the yolks and milk, and stir in the flour with 
 soda well mixed through it ; then add the whites of eggs beaten to a 
 stiff froth, and lastly the raisins dredged with a little flour; (one- 
 fourth pound sliced citron is a nice addition) ; bake one and one- 
 half hours. Use coffee-cups to measure. This makes a cake for a 
 six-quart pan, or two large loaves, and is a very economical yet de- 
 licious fruit cake. In making half the recipe use three yolks and 
 two whites for the cake, reserving the extra white for frosting. 
 
 Caramel Cake . — One cup butter, two of sugar, a scant cup milk, 
 one and a half cups flour, cup cornstarch, whites seven eggs, three 
 teaspoons baking powder in the flour ; bake in a long pan. Take 
 half pound brown sugar, scant quarter pound chocolate, half cup 
 milk, butter size of an egg, two teaspoons vanilla ; mix thoroughly 
 and cook as syrup until stiff enough to spread ; spread on cake and 
 set in the oven to dry . 
 
 Carolina Cake (Without eggs). — Rub two large tablespoons 
 butter into one coffee-cup powdered sugar, add one-half cup sweet 
 cream, one-half teaspoon soda, one and one-half cups flour ; bake 
 quickly in small tins or gem-pans, and send to table warm. 
 
 Charlotte Cachee Cake . — Cut a thick loaf of sponge or other 
 plain cake into five or six slices horizontally of uniform width. Spread 
 each slice with jelly, using first tart and then sweet jelly if you have 
 both, fit them together again in the loaf and ice all over with the 
 whipped whites of five eggs and enough powdered sugar to make a 
 
CAKE-MAKING. 
 
 rrr, 
 i O 
 
 stiff icing, adding the juice of one lemon. Set in slow oven for a few 
 minutes to harden. A quick and easy way to prepare a fancy cake 
 for tea when company appears unexpectedly. 
 
 Cheap Cake. — Beat two eggs in a cup and fill up 
 with thick sour cream ; add one cup sugar, one and 
 one-half cups flour, one even teaspoon soda. Flavor smaii cake Tins, 
 to taste and bake in small pans. May be iced and marked in gold, 
 as in directions for icing. 
 
 CJiOGolate CakQ. — One cup butter, three of brown sugar, one of 
 sweet milk, four of flour, yolks seven eggs, nine tablespoons grated 
 Baker’s chocolate, three teaspoons baking powder. This may be 
 baked as a layer cake, making a white cake of whites of eggs, baking 
 in layers and putting them together with frosting, alternating the 
 layers. 
 
 Chocolate Marhle Cake. — Make a batter as for white cake, take 
 out one cup, add to it five tablespoons grated chocolate, moisteu 
 with milk and flavor with vanilla ; pour a layer of the white battei 
 into the baking-pan, then drop the chocolate batter with a spoon in 
 spots, and spread the remainder of the white batter over it. 
 
 Cincinnati Cake. — Pour over one pound fat salt pork, chopped 
 fine and free from lean and rind, one pint boiling water ; let stand 
 until nearly cold ; add two cups brown sugar, one of molasses, one 
 tablespoon each cloves and nutmeg, and two of cinnamon, two 
 pounds raisins,* fourth pound citron, half glass brandy, three tea- 
 spoons baking powder, and seven cups sifted flour. Bake slowly 
 two and a half hours. This is excellent, and requires neither butter 
 nor eggs. 
 
 Citron Cake. — One cup butter, two of sugar, three of flour, four 
 eggs, one cup milk, one teaspoon soda, two of cream tartar, and 
 pinch salt. After the above has been put in the pan, cut the citron 
 thin and put into the cake endways, pushing down until the batter 
 covers it. This will prevent the citron falling to the bottom. 
 
 Cocoa-nut Cake. — One cup butter, three of sugar, one sweet milk, 
 four and a half flour, four eggs with whites beaten to a stiff froth, a 
 teaspoon soda, two of cream tartar, one grated cocoa-nut or one- 
 fourth pound prepared cocoanut. 
 
 Corn- Starch Cake. — Two coffee-cups pulverized sugar, three- 
 fourths cup butter, cup corn starch dissolved in cup sweet milk, two 
 cups flour, whites seven eggs, two teaspoons cream tartar teaspoon 
 soda, or two teaspoons baking powder mixed thoroughly with flour ; 
 cream butter and sugar, add starch and milk, then add whites and 
 flour gradually until all is used. Flavor with lemon or rose. 
 
 Coifee Cake. — Two cups brown sugar, one of butter, one of mo- 
 
74 
 
 CAKE-MAKING. 
 
 iasses, one of strong coffee as prepared for the table, four eggs, one 
 teaspoon saleratus, two each cinnamon and cloves, one of grated 
 nutmeg, pound each raisins and currants, four cups flour. 
 
 Coifee Cake. — One cup brown sugar, cup molasses, half cup 
 butter, cup strong coffee, one egg or 3mlks of two, four even cups 
 flour, heaping teaspoon soda in the flour, tablespoon cinnampn, tea- 
 spoon cloves, two pounds raisins, fourth pound citron. Soften the 
 butter, beat with the sugar, add the egg, spices, molasses, and coffee, 
 then the flour, and lastly the fruit dredged with a little flour. Bake 
 one hour in moderate oven, or make in two smah loaves which will 
 bake in a short time. This may be made vdthout the egg. 
 
 Delicate Cake. — Three cups sifted flour, two ot sugar, three- 
 fourths cup sweet milk, whites ot six eggs, half cup butter, teaspoon 
 cream tartar, half teaspoon soda. Flavor with lemon. Good and 
 easily made. 
 
 Delicate Cake. — Cream one-half pound butter with one pound 
 powdered sugar, add whites sixteen eggs beaten stiff, half a nutmeg 
 grated, and one teaspoon rose water. Stir well together and add 
 gradually one pound sifted flour. Bake at once in moderate oven. 
 
 Eggless Cake. — One and a halt teacups sugar, one of sour milk, 
 three (level) of sifted flour, half cup butter, teaspoon soda, half tea- 
 spoon cinnamon, half teaspoon grated nutmeg, cup raisins chopped 
 and well floured. 
 
 Eggless Cake ( Plain ).^One cup sugar, half cup butter, half 
 cup sweet milk, two cups flour, one teaspoon cream tartar, half tea- 
 spoon soda. 
 
 Everlasting Cake. — Beat together the yolks of six eggs and 
 three-fourths pint white sugar, add one and a half pints blanched 
 and shelled almonds, half pound sliced citron well floured, and the 
 whipped whites with one and a half pints sifted flour ; pour one and 
 a half inches thick in well-greased dripping pans, bake in a quick 
 oven, and, when done, cut slices one inch thick across the cake, turn 
 each slice over on its side, return to oven and bake a short time. 
 When cold place in a tin box. These will keep a year and a half or 
 more. 
 
 Ejection Cake. — Five pounds sifted flour, two of butter, two of 
 sugar, three gills distillery yeast, or twice the quantity of home 
 brewed, four eggs, gill each wine and brandy, one quart sweet milk, 
 half an ounce of nutmeg, two pounds raisins, one of citron ; rub but- 
 ter and flour together very fine, add half the sugar, then the yeast 
 and half the milk (hot in winter, blood-warm in summer), then add 
 eggs, then remainder of milk and the wine ; beat well and let rise in a 
 warm place all night ; in the morning beat a long L.me, adding brandy, 
 sugar, spice, and fruit well floured, and allow to rise again very lights 
 
CAKE-MAKING. 
 
 75 
 
 ;after which put in cake pans and let rise ten or fifteen minutes ; have 
 the oven about as hot as for bread. This cake will keep any length of 
 time. For raised cakes use potato yeast if fresh made ; it is alwaya 
 a perfect success. This recipe is over one hundred years old. 
 
 Feather Cake. — One cup white sugar, one teaspoon melted but- 
 ter, one egg, two-thirds cup milk, two cups sifted flour, two tea- 
 spoons cream tartar and one of soda sifted in flour. Flavor with 
 lemon. Delicious and cheap. 
 
 Fig Cake. — Two cups sugar, one small cup butter, one cup 
 sweet milk, three and one-half cups flour, whites eight eggs beaten 
 stiff, two teaspoons baking powder, one pound figs split ; put in a 
 layer of batter and then one of figs, and so on until all is used. 
 
 Choice Fig Cake. — A large cup butter, two and a half of sugar, 
 one of sweet milk, three pints flour wuth three teaspoons baking pow- 
 der, whites sixteen eggs, a pound and a quarter figs well floured and 
 cut in strips like citron ; no flavoring. 
 
 Marlled Fig Cake. — Light part : one cup sugar, one-third cup 
 butter, one-third cup sweet milk, four eggs, whites only, one and one- 
 half teaspoons baking powder, one and one-half cups flour. Dark 
 part : one-half cup brown sugar, one-third cup butter, one-third cup 
 milk, one teaspoon baking powder, one cup flour, four egg-yolks and 
 one whole egg, one teaspoon allspice, one teaspoon cinnamon, one 
 pound figs sliced ; put in a layer of the dark with figs on top, then a 
 layer of the light, and so on till all is used, in a deep cake-pan. 
 
 Fruit Cake. — One cup butter, one of brown sugar, half pint mo- 
 lasses, two eggs, cup sour milk, teaspoon soda, pound each flour and 
 currants, one and a half pound raisins. Flavor to taste. This has 
 been thoroughly tested and is a great favorite. 
 
 Fruit Cake. — Twelve eggs, one and a half pounds each of but- 
 ter, sugar^and flour, two pounds each raisins and currants, one pound 
 citron, one half pint molasses, one ounce each 
 nutmeg, mace and cloves, one and a half glasses 
 jelly (grape is- best), one-fourth pint each wine 
 and brandy, more flour if needed. Put dough in 
 pans, set in steamer, taking care that the cover is made to fit very 
 tight ; if necessary, put cloth under the lid and shut it down on it, 
 taking care that it does not touch the cake, or lay several thicknesses 
 of cloth over the lid. Steam two hours and bake one hour. 
 
 Fruit Cake. 
 
 Fruit Loaf Cake. — One cup butter, two brown sugar, one New 
 Orleans molasses, one sweet milk, three eggs, five cups sifted flour, 
 two teaspoons cream tartar in the flour, teaspoon soda in the milk, 
 tablespoon cinnamon, one nutmeg, one pound each raisins and cur- 
 rants, quarter pound citron (citron may be omitted, and half the 
 
76 
 
 CAKE-MAKING. 
 
 quantity of raisins and currants will do). Put flour in a large crock, 
 mix well with cream tartar, make a well in the center, put in other 
 ingredients, having warmed the butter and molasses a little ; mix 
 well together with the hands, putting in the fruit last after it has 
 been floured ; bake two hours in a moderate oven. This will make 
 two common sized loaves. 
 
 Fruit Cahe. — One pound each brown sugar, butter, eggs and 
 flour, two each raisins and currants, half pound citron, a nutmeg, 
 tablespoon cloves, one of allspice, half pint brandy, and two tea- 
 spoons baking powder. After baking, while yet warm, pour over 
 cake a half pint wine. This makes the cake delicious. 
 
 Excellent Fruit Oahe. — One and a half pounds raisins, one 
 and a fourth pounds currants, three-fourths pound citron, pound 
 each butter and sugar, one and one-fourth pounds flour, ten eggs, 
 two tablespoons lemon, two teaspoons yeast powder ; mix a fourth 
 pound of the flour in the fruit. 
 
 German Fruit GaJce. — Sift one pound flour into pan in a heap 
 and make a hole in the top ; in this put half teaspoon salt, one tea- 
 spoon cinnamon, twelve ounces butter, and two ounces pulverized 
 sugar Mix and add yolks of eight eggs and a little cold water, 
 leaving it a stiff dough ; wrap it in a clean cloth, and set in a cool 
 place for an hour. In the summer it ought to be put on ice. This 
 can be used for a variety of layer cakes. Roll out some of the 
 dough about quarter of an inch thick, cut it round and put it on 
 piece white paper cut to fit ; cut a strip of dough an inch wide, and 
 stand it up around the edge, and take a strip of white paper and 
 paste around the cake and to the paper under it so as to keep it in 
 shape. Into this dish of dough put enough apricot marmalade to 
 cover the bottom, over this put a layer of dough cut in little bis- 
 cuits, then a layer of preserved cherries, then another layer of little 
 biscuits. Chop two ounces beef’s marrow fine, and cover over the 
 top ; put it on a tin carefully, and set in a slow oven. While this is 
 baking mix yolks of six eggs, four ounces sugar, one-half quart thick 
 cream, and a cup cherry juice, and put over cake when half bak- 
 ed. When it is well settled put back in the oven again and let re- 
 main till done. Turn on a large plate and serve while warm. 
 
 Jam Fruit Gake. — One and a half cups brown sugar, two of 
 flour, one each butter and chopped raisins, three eggs, three table- 
 spoons sour milk, half teaspoon soda, half cup blackberry jam. 
 This is excellent as well as economical. 
 
 Pepper Fruit Gake. — ^Yolks seven eggs, two cups brown sugar, 
 one cup each molasses, butter and sour cream, one teaspoon each 
 soda and pepper, one teaspoon each cinnamon, allspice and cloves, 
 one quart flour, one pound raisins, half pound currants, fourth 
 
CAKE-MAKING. 
 
 77 
 
 pound citron, wine glass brandy. See directions for preparing fruit 
 in cake preface. 
 
 Pound Fruit Cake. — One pound each flour, brown sugar, citron, 
 raisins, currants, candied fruits (figs and dates) mixed nuts, (shell- 
 ed), butter, twelve eggs, one teaspoon each ground cloves and cin- 
 namon, one pint best brandy, one cup molasses. Brown the flour, 
 chop nuts slight!}^ and add whites of eggs, beaten separately, last. 
 Bake four to five hours in slow oven. 
 
 Scotch Fruit Cake. — A cup butter, two of white sugar, four^ of 
 sifted flour, three-fourths cup sour milk, half teaspoon soda, nine 
 eggs beaten separately, one pound raisins, half pound currants, a 
 fourth pound citron ; cream the butter and sugar, add milk gradu- 
 ally, then beaten yolks of eggs, and lastly, while stirring in flour, 
 the whites well whipped. Flavor with one teaspoon each lemon and 
 vanilla extract, and have raisins chopped a little, or, better still, 
 seeded, and citron sliced thin. Wash and dry currants before using, 
 and flour all fruit slightly. In putting cake in pan, place first a 
 thin layer of cake, then sprinkle in some of the three kinds of fruit, 
 then a layer of cake, and so on, always finishing off with a thin 
 layer of cake. Bake in a moderate oven for two hours. Tested by 
 many and has never failed. 
 
 GroorPs Cake. — Ten eggs beaten separately, one pound each 
 butter, white sugar, and flour, two of almonds blanched and chop- 
 ped fine, one of seeded raisins, half pound citron, shaved fine ; the 
 juice and rind of one lemon may be added ; beat butter to a cream, 
 add sugar gradually, then the well-beaten yolks ; stir all till very 
 light, and add the chopped almonds ; beat the whites stiff and add 
 gently with the flour ; take a little more flour and sprinkle over the 
 raisins and citron, then put in the cake-pan, first a layer of cake 
 batter, then a layer of raisins and citron, then cake, and so on till 
 all is used, finishing off with a layer of cake. Bake in a moderate 
 oven two hours. 
 
 Hard-Money Cake. — Gold part: Yolks of eight eggs, scant cup 
 butter, two of sugar, four of flour, one of sour milk, teaspoon soda, 
 tablespoon corn starch ; flavor with lemon and vanilla. Silver part ; 
 Two cups sugar, one of butter, four (scant) of flour, one of sour 
 milk, teaspoon soda, tablespoon corn starch, whites eight eggs ; 
 flavor with almond or peach. Put in pan, alternately, one spoon 
 each gold and silver. 
 
 Hayes Cake. — One cup sugar, half cup butter, three eggs beaten 
 well together, level teaspoon soda stirred in half cup sour milk, two 
 small cups flour; flavor with lemon, pour in small dripping-pan, 
 bake half an hour, and cut in squares. 
 
 Hickory-Hut Cake. — Two cups sugar, one of milk, two-thirds 
 
78 
 
 CAKE-MAKING. 
 
 cup butter, three of flour, three eggs, two teaspoons baking powder, 
 a cup nut-kernels cut fine. Tried, and not found wanting. Without 
 nuts makes a good layer cake for any filling. 
 
 Hichory-nut Cake. — A cup butter, two of sugar, three of flour, 
 one of sweet milk, whites of seven and yolks of two eggs, a teaspoon 
 soda, two of cream tartar, one pint hickory-nut meats rolled and 
 sprinkled with flour ; beat whites to stiff froth. Rich and excellent. 
 
 HucTdeherry Cake. — One cup butter, two cups sugar, three cups 
 flour, five eggs, one cup sweet milk, one teaspoon soda, dissolved in 
 hot water, one teaspoon each of nutmeg and cinna^mon, one quart 
 berries, dredged well with flour. Stir them in carefully. Bake in 
 loaf. 
 
 Ladjfs Cake. — One-half cup butter, one and a half of sugar, 
 two of flour, nearly one of sweet nailk, half teaspoon soda, one of 
 cream tartar, whites four eggs well beaten ; flavor with peach or al- 
 mond. 
 
 Yellow Lady^s Cake. — One and a half cups flour, one of sugar, 
 half cup each butter and sweet milk, teaspoon soda, two teaspoons 
 cream tartar, yolks four eggs, teaspoon vanilla. 
 
 Lemon Cake. — One pound each flour and sugar, three-fourths 
 pound butter, seven eggs, juice of one and rind of two lemons. The 
 sugar, butter and yolks of eggs must be beaten a long time, adding 
 by degrees the flour, and the whites of eggs last. A tumbler and a 
 half sliced citron may be added. This keeps well 
 
 Loaf Cake. — Two cups sugar and one of butter beaten to a 
 cream, three eggs, the whites beaten separately , three cups flour with 
 one teaspoon cream tartar stirred in, yolks of the eggs stirred well 
 with the sugar and butter ; now add two cups more flour with one 
 teaspoon cream tartar, one cup sweet milk and the whites of the 
 eggs, and then stir again ; add one nutmeg, one pound raisins or 
 currants dredged with flour, one teaspoon soda dissolved in four 
 tablespoons water. This makes two nice loaves, and is excellent. 
 
 French Loaf Cake. — Five cups sugar, three of butter two of 
 milk, ten of flour, six eggs, three nutmegs, pound seeded raisins, a 
 grated lemon, small teaspoon soda, two-thirds cup Orleans molasses. 
 
 Old-Fashioned Loaf Cake. — Three pounds (three quarts sifted 
 and well heaped) flour, one and a fourth pounds (a rounded pint of 
 soft) butter, one and three-fourths pounds (one quart) sugar, five 
 gills new milk, half pint yeast, three eggs, two pounds raisins (half 
 pound citron may be added, but most excellent without), teaspoon 
 
CAKE-MAKING. 
 
 79 
 
 Boda, fourth pint molasses, two teaspoons each cinnamon and nut- 
 meg. Scald the milk, cool to blood-warm, add 
 the yeast, then the flour, to which all the but- 
 ter and half the sugar have been added ; then 
 mix together, and let rise until light. It is 
 better to set this sponge overnight, and in the Loaf-cake. 
 
 morning add the other ingredients (flouring raisins) and let rise 
 again. When light, fill baking pans and let rise again. Bake in a 
 moderate oven. This recipe makes three large loaves, and is a stand- 
 ard, economical loaf-cake. 
 
 Marble Cake . — Dark part: Yolks three eggs, one-half cup but- 
 ter, one cup brown sugar, one tablespoon molasses, one-half cup 
 sour milk, one teaspoon soda, one and one-third cups flour, spices to 
 taste and one cup raisins and currants, or leave out spices and fruit 
 and use three tablespoons grated chocolate. Light part : Whites 
 three eggs, one-half cup corn starch, one cup white sugar, one-half 
 cup each sweet milk and butter, one cup flour, one teaspoon baking 
 powder. Alternate the light and dark parts by spoonfuls or layers, 
 or both, in tin before baking. 
 
 Marble Cake . — White part : Whites seven eggs, three cups white 
 sugar, one of butter, one of sour milk, four of flour, sifted and heap- 
 ing, one teaspoon soda ; flavor to taste. Dark part : Y oik s seven eggs, 
 three cups brown sugar, one of butter, one of sour milk, four of flour, 
 sifted and heaping, one tablespoon each cinnamon, allspice and 
 cloves, one teaspoon soda; put in pans a spoonful of white part 
 and then of dark, and so on. Bake an hour and a quarter. Use 
 coffee-cups to measure. This will make one large and one medium 
 cake. The white and dark parts are alternated, either by putting in 
 a spoonful of white, then of dark, or a layer of white and then of 
 dark part, being careful that the cake may be nicely “marbleized.’’ 
 
 One- Egg Cake , — One cup butter, one and a half cups sugar, 
 three of flour, one of sweet milk, one egg, teaspoon soda, two tea- 
 spoons cream tartar in the flour, cup raisins chopped fine. 
 
 Orange Cake . — Two cups sugar, four eggs, leaving out whites of 
 two, half cup butter, one of water, two teaspoons baking powder, 
 three cups flour, juice, grated rind, and pulp of one orange ; use the 
 remaining whites for frosting the top. 
 
 Plum Cake . — Cut one pound butter in small pieces and work 
 into two and one-half pounds flour with half a 
 nutmeg, grated, and two pounds currants, picked 
 and washed. Add one pound sugar and six 
 yolks eggs rubbed together, one-half pint each 
 3^east and cream and work to a smooth batter. 
 Pound one-half pound shelled and blanched almonds with a 
 little rose water to a paste and add with one-fourth pound citron 
 
 Fruit Cake. 
 
CAKE-MAKING. 
 
 and one-fourth pound candied orange and lemon peels, sliced and 
 dredged. Let rise and bake in paper lined pans in moderate oven. 
 
 Peanut Cake. — One-half cup butter, one and one-half cups 
 milk, two and one-half cups flour, whites four eggs, one-half tea- 
 spoon cream tartar, one-quarter teaspoon soda; just before putting 
 into oven sprinkle over top one cup peanuts broken into pieces. 
 
 Poor-Man’s Cake. — Three cups bread dough, two cups sugar, 
 one of butter, two eggs, mix well, put in spice to taste, and fruit if 
 preferred. Let rise and bake in brisk oven. Do not use any flour. 
 
 Citron Pound Cake. — One pound each sugar and flour, three- 
 fourths pound butter, eight large or ten small eggs, one and one- 
 fourth pounds citron finely shredded ; cream butter and sugar, add 
 the yolks, then the flour and well-whipped whites ; put layer of bat- 
 ter in cake-pan and sprinkle thickly with citron, then another layei 
 of batter, etc., till pan is filled. Bake slowly one and a half to two 
 hours. 
 
 Pyramid Pound Cake. — One pound each sugar, butter and 
 flour, ten eggs ; bake in a dripping-pan one inch in thickness and 
 cut when cold into pieces three and a half inches long by two wide, 
 or bake in sponge cake pans, and frost top and sides ; form on the 
 cake stand in pyramid before the icing is quite dry by laying first 
 in a circle, five pieces with some space between them ; over the spaces 
 between these lay five other pieces, gradually drawing in the column 
 and crowning the top with a bouquet of flowers. 
 
 White Pound Cake. — One pound each sugar and flour, hall 
 pound butter, whites sixteen eggs, teaspoon baking powder sifted 
 thoroughly with flour ; put in cool oven with gradual increase of 
 heat. For boiled icing, three cups sugar boiled in one of water until 
 clear ; beat whites three eggs to very stiff froth and pour over them 
 the boiling liquid, beating all the time for ten minutes ; frost whihi 
 both cake and icing are warm. 
 
 Pice Cake. — One pound each sugar and ground rice, half pound 
 butter, nine eggs, rose-water to taste ; add a little salt, beat butter 
 and sugar together, add rose-water, salt and eggs, lastly the rice ; 
 bake in shallow pans. 
 
 Snow Cake. — Half cup butter, one of sugar, one and a half 
 sifted flour, half cup sweet milk, whites four eggs, teaspoon baking 
 powder ; flavor with lemon. 
 
 Snow Cake. — Beat one-half pound butter to a cream, stir in one- 
 half pound granulated sugar and one pound arrowroot flour gradu- 
 ally, beating steadily ; add whipped whites six eggs, and beat well 
 twenty minutes ; flavor to taste with essence almonds, vanilla or 
 lemon. Bake in moderate oven one to one and one-half hours. 
 
CAKE-MAKING. 
 
 8\ 
 
 Spice Cake. (Without Eggs) — One heaping cup sugar, one- 
 half cup butter, one and one-half cups sour milk, one teaspoon each 
 cinnamon, cloves and nutmeg, one cup fruit, one teaspoon soda; 
 stir in flour until it will just drop from the spoon. 
 
 Spice Cake. — Three eggs, one cup butter, one cup brown sugar, 
 four cups hour, two teaspoons baking powder, one cup each molas- 
 ses and milk, one teaspoon each extract nutmeg, cinnamon and 
 ground cloves. 
 
 Sponge Cake. — Beat to a cream four eggs and a large coffee-cup 
 white sugar. Sift two teaspoons baking powder with two cups hour, 
 and stir this in carefully with sugar and eggs, then add two-thirds 
 cup boiling water. Flavor to taste. Beat lightly together and bake 
 in four-quart pan. The hot water makes it deliciously tender. 
 
 Sponge Cake. — Three eggs, 
 one and a half cups powdered 
 sugar, two sifted hour, two tea- 
 spoons cream tartar, half cup 
 cold water, teaspoon soda, grat- 
 ed rind and half the juice one 
 lemon ; bake in dripping-pan, 
 or in sponge cake pans given in cut. 
 
 Sponge Cake. — Twelve eggs, one and one-third pints pulverized 
 sugar, one and a half pints hour, measured before sifting, small tea- 
 spoon salt, heaping teaspoon baking powder, essence of lemon for 
 havor ; beat whites to very stiff froth and add sugar ; beat yolks, 
 strain and add them to whites and sugar; put three tablespoons 
 cold water in bowl where yolks were beaten, stir until all yolk is taken 
 up, and add batter and beat the whole thoroughly ; mix baking pow- 
 der and salt in the hour and add last, stirring in small quantities at 
 a time ; bake one hour in a six-quart pan in a moderate oven. This 
 makes one very large cake. By weight use one pound pulverized 
 sugar and three-fourths pound hour. 
 
 Sponge Cake. — One pound each sugar and hour, ten eggs ; stir 
 yolks of eggs and sugar till perfectly light ; beat whites and add 
 them with the hour after beating together lightly ; havor with lemon. 
 Three teaspoons baking powder in the hour will add to its lightness, 
 but it never fails without. Bake in a moderate oven. 
 
 Lemon Sponge Cake. — One lemon, three gills hour, one pint 
 sugar, eight eggs ; beat yolks of eggs thoroughly, add sugar little by 
 little, and the grated rind of the lemon ; beat whites of eggs to stiff 
 •^roth, and add them alternately with the hour, beating very gently 
 and barely long enough to mix well; when part of the hour is in, 
 iidd'the lemon juice. Bake twenty minutes, in small loaves. 
 
82 
 
 CAKE-MAKING. 
 
 Philadelphia Sponge Cake. — Weigh ingredients and prepare 
 baking pans, then pour one gill boiling water on three-quarters pound 
 sugar in a bowl ; stir it, cover and let stand on the table until yolks 
 of six eggs are beaten, add the grated rind of half a lemon to the 
 eggs ; froth whites and pour yolks on them, beat thoroughly togeth- 
 er, then add the syrup (sugar and water) and beat ten minutes, or 
 till thick, sift in half pound flour, mixing very gently with a knife, 
 add juice of half a lemon, pour in pans and bake from twenty to 
 thirty minutes. The syrup is sometimes left on the range, and when 
 boiling is poured into the eggs which are then beaten until cold. 
 The eggs thicken more quickly in this way, and the cake is excellent, 
 but perhaps not quite as moist as that made with cold syrup. This 
 «ake has the advantage of keeping much longer than ordinary 
 sponge cake. 
 
 White Sponge Cake. — Sift together one cup powdered sugar, 
 one-half cup each flour and corn starch, one teaspoon baking pow- 
 der. Have ready the whites of eight eggs beaten to stiff froth and 
 one tablespoon rose extract, mix thoroughly and bake in square tins 
 about two inches deep in quick oven. Serve cut in small squares. 
 
 Ten Minute Cake. — One-fourth pound butter, a little less than a 
 pound flour, the same of sugar, six eggs beaten separately ; flavor 
 with mace and bake in muffin rings. 
 
 Tilden Cake. — One cup butter, two of pulverized sugar, one of 
 sweet milk, three of flour, half cup corn starch, four eggs, two tea- 
 spoons each baking powder and lemon extract. Adding a quarter 
 pound citron sliced fine makes an economical Citron Cake, using 
 extra half cup starch. Either cake is very easily made, and when 
 well beaten is almost a white cake. Is very delicious and never fails. 
 
 Tin- Wedding Cake. — Rub one cup butter and three of sugar to 
 a cream ; add one cup milk, four of flour, five eggs, one teaspoon 
 cream tartar, half teaspoon soda, one-fourth pound citron. This 
 makes two loaves. 
 
 Watermelon Cake. — White part: Two cups white sugar, one 
 each of butter and sweet milk, three and a half of flour, whites eight 
 eggs, two teaspoons cream tartar, one of soda dissolved in a little 
 warm water. Red part : One cup red sugar, half cup butter, third 
 cup sweet milk, two cups flour, whites four eggs, teaspoon cream 
 tartar, half teaspoon soda, cup raisins ; be careful to keep the red 
 part around the tube of the pan and the white around the edge. It 
 requires two persons to fill the pan. This is a very attractive and 
 ornamental cake. 
 
 White Cake. — One cup butter, two of sugar, one of sweet milk, 
 three of flour, whites five eggs, two teaspoons baking powder. Easily 
 made, and very good. A very handsome cake may be made from 
 
CAKE-MAKING. 
 
 83 
 
 this recipe by coloring one-fourth of the dough with a small tea- 
 spoon cochineal dissolved in a little hot water and strained through 
 a piece of muslin. When the batter is put into the tin, marble with 
 this red dough. Ice it when baked. 
 
 Whipped -Cream Cahe. — One cup sugar, two eggs, two table- 
 spoons softened butter and four of milk ; beat all well together ; add 
 a cup of Hour in which has been mixed teaspoon cream tartar and 
 half teaspoon soda. Bake in rather small square dripping-pan. 
 When cake is cool have ready a half pint sweet cream whipped to a 
 stiff froth, sweeten and flavor to taste, spread over cake and serve 
 while fresh. The cream will froth easier to be made cold by setting 
 on ice before whipping. 
 
 White Perfection Cake. — Three cups sugar, one of butter, one 
 of milk, three of flour, one of corn starch, whites twelve eggs beaten 
 to a stiff froth, two teaspoons cream tartar in the flour, and one of 
 soda in half the milk ; dissolve the corn starch in the rest of the 
 milk, and add it to the sugar and butter well beaten together, then 
 the milk and soda, and the flour and whites of eggs. This cake is 
 rightly named “Perfection.” 
 
 German Yeast Cake. — Take one pound melted butter, put into 
 a glazed dish and beat for half an hour, until it foams and seems 
 twice the quantity ; take the yolks of eighteen eggs, and twelve 
 ounces warmed flour ; stir one yolk and one large spoon flour into 
 the batter, at a time, till all are used up. Add two tablespoons sugar 
 one teaspoon salt, four or five tablespoons good yeast. Stir these 
 well together, then add the whites of six eggs, well beaten ; grease 
 the mold with fresh butter, and sprinkle a little flour in it ; then put 
 the dough in, and cover it, and set it in a warm place to rise. Let 
 it rise till an inch from the top of the mold, then put in a slow oven 
 and bake for an hour. It must not be moved in the oven, while 
 baking, as it will make hollow places in the cake, and will be im- 
 perfect when turned out. When it is done, turn out of the mold 
 carefully and sprinkle with sugar while hot. 
 
 Yule Cake. — Cream two and one-half cups butter and three 
 cups sugar; add ten beaten eggs, four cups flour with two teaspoons 
 baking powder, four cups currants, two-thirds cup chopped citron, 
 one teaspoon grated nutmeg, and quarter teaspoon powdered cloves. 
 Bake in a well-greased, paper-lined tin, in a moderate oven two and 
 one-half hours ; or bake in j^atty pans and frost with chocolate icing. 
 
 Zephyr Cake. — Wash the salt out of nearly a quarter pound 
 butter; add a quarter pound powdered sugar and three well-beaten 
 eggs, a teaspoon rosewater, and sifted flour enough to make a thin 
 batter ; stir with a wooden spoon till batter is perfectly smooth and 
 so light that it will break when it falls against the sides of the mix- 
 ing crock ; fill well-buttered patty pans nearly half full with the bat- 
 ter, and bake in quick oven ; serve warm. Excellent tea cakes. 
 
84 
 
 LAYER CAKES. 
 
 Zufolos . — Sift together tea-cup powdered sugar, rounded coffee^ 
 cup flour and teaspoon cream tartar, add to the well-frothed whites 
 of eight eggs and stir without beating till well mixed. Fill mer- 
 ingue bag and press out in finger shapes or in drops, or bake in lady- 
 finger pan as described or in patty pans. The white fingers are 
 nice for charlotte-russe ; or make a batter of three eggs, one and a 
 half cups sugar, two of flour, half cup water, teaspoon cream tartar 
 and half of soda, bake in fancy-shaped patty pans and ice with 
 chocolate icing, either plain, boiled or caramel ; or cut any kind of 
 plain cake into small squares, cut small piece from center of each 
 square, and fill cavity with some kind of marmalade or jelly, re- 
 place part that was removed, and cover with icing. The small sponge 
 cakes may be iced with white icing and when cold “marked in gold’’ 
 by dipping a very small bristle brush in the yolk of an egg and 
 writing a word or name upon them. 
 
 Layer Cakes. 
 
 In making la^^er cake batter follow directions given in cake pref- 
 ace, always remembering to sift the flour before measuring. In bak- 
 ing it is important to thoroughly grease the tins — to make 
 it emphatic we will say, thoroughly grease with lard or 
 American cooking oil, and then grease again (it is not al- 
 ways necessary to line tins for layer cakes with paper) — 
 and after using rub off with a coarse towel, taking care Quart Measure, 
 that they are perfectly free from all particles of cake, grease and fill 
 again, thus obviating the necessity of washing every time they are 
 filled. A much hotter fire is required for layer than for loaf cakes ; 
 a good test for the oven is to put in a piece of white paper, which 
 should be browned in one minute, when the oven is ready for the 
 cake. If jelly is used to spread between the layers it is a good plan 
 to beat it smoothly and spread it before the cakes are quite cool. In 
 “building,” an inverted jelly tin furnishes a perfectly 
 level surface on which to lay and spread the cake, and 
 Jelly Cake Tin. it may be allowed to remain on it until perfectly cold 
 when it should be set away in a cake box in a cool place. In put- 
 ting the layers together many place them bottom side up, because of 
 the smoother surface afforded. In cutting it is better to first make 
 a round hole in the center with a knife or tin tube about an inch and 
 a quarter in diameter, which prevents the edge of the cake from 
 crumbling when cut. In making the custard or “filling” for layer 
 cake, place in a custard kettle or tin pail and set in boiling water to 
 cook, thus avoiding all danger of burning. 
 
LAYER CAKES. 
 
 85 
 
 To blanch almonds, pour boiling water over them, let boil a mo- 
 ment, drain and throw them into cold water, slip off the 
 skins and pound. To prepare cocoa-nut see cake preface. 
 
 When dessicated cocoa-nut is used for filling moisten with a 
 little milk. The cut of grater given illustrates an inexpen- 
 sive article necessary in every kitchen, used for grating co- 
 coa-nuts, lemons, oranges and other flavoring, cheese, horse- 
 radish, etc. 
 
 The “German” cakes may be baked in jelly tins. 
 
 Almond Cake . — Two cups sugar, three-fourths cup butter, one 
 of sweet milk, two of flour, and one of corn starch well mixed, 
 whites of six eggs, two teaspoons cream tartar in the flour, one tea- 
 spoon soda in the milk ; cream the butter and sugar, add milk grad- 
 ually, then the whites of eggs together with the flour, and bake in 
 jelly tins. To put between layers, take two pounds almonds, blanch 
 and pound fine in a mortar (or a cloth will do), beat whites and 
 yolks of two eggs together lightly, add a cup and a half sugar, then 
 the almonds, with one tablespoon vanilla. 
 
 Almond Cream Cake . — On beaten whites of ten eggs, sift one 
 and a half goblets pulverized sugar, and a goblet flour through 
 which has been stirred a heaping teaspoon cream tartar ; stir very 
 gently and do not beat it ; bake in jelly pans. For cream, take a 
 half pint sweet cream, yolks of three eggs, tablespoon pulverized 
 sugar, teaspoon cornstarch ; dissolve starch smoothly in a little milk, 
 beat yolks and sugar together with this, boil the cream, and stir 
 these ingredients in as for any cream-cake Ailing, only make a little 
 thicker ; blanch and chop fine a half pound almonds and stir into 
 the cream. Put together like jelly cake while icing is soft, and stick 
 in a half pound almonds split in two. 
 
 Apple Cake . — One cup butter, two of sugar, three of flour, four 
 eggs, half cup milk, three teaspoons baking powder ; bake in jelly 
 tins. For Ailing, stir together a grated lemon, a large grated tart 
 apple, an egg, and a cup sugar, and boil four minutes. A very ex- 
 cellent cake. 
 
 German Apple Cake . — Pare twenty-four good apples and cut 
 each into six equal pieces. Take some dough made as for German 
 Fruit cake and roll out enough for two layers, cut round, turn up 
 some for margin, place on white paper and paste band of paper 
 around to keep in shape. Put the apples on the dough in rows, set 
 in a quick oven and bake till light brown. While hot sprinkle with 
 sugar and cinnamon. 
 
 Banana Cake . — Six eggs, one cup butter, two cups each sugar, 
 flour and corn starch, one cup sweet milk, three teaspoons baking 
 
LAYER CAKES. 
 
 S6 
 
 powder. Bake in layers, and while warm place sliced bananas be- 
 tween. Ice and eat while fresh. Enough for two cakes. . 
 
 Boston Cream PuiTs . — Put half pint milk and two-thirds cup 
 butter over the fire ; when it comes to a boil stir in one and one-half 
 cups sifted flour and continue stirring until smooth and the mixture 
 leaves the sides of the pan. Remove from the fire and beat thor- 
 oughly into it five eggs, first stirred together lightly to break up and 
 mix the whites and yolks, but do not beat them before adding to the 
 flour and milk. Drop on cold greased tins, a tablespoon in a place, 
 leaving space between to prevent touching, brush over with the yolk 
 of an egg mixed with a little water, and sprinkle with granulated 
 sugar. Bake thirty-one minutes in a medium oven (test same as for 
 angel cake), or until all moisture is thoroughly dried out, lest they 
 may fall. When done they will be hollow. Let them get cold, then 
 make an opening in the side and fill the space with whipped cream or 
 custard. The neatest way to put in the filling is to inject it through 
 the meringue bag, but a spoon may be used. For the whipped 
 cream, ten ounces powdered sugar,, a quart of cream ; whip up stiff 
 and flavor with one tablespoon vanilla, or juice of one orange or grat- 
 ed peel dissolved in a little hot water and strained off. For custard fil- 
 ling, take one pint milk, place one-half in a tin pail and set in boiling 
 water ; reserve from the other half two tablespoons to mix with eggs, 
 and into the rest, while cold, mix one cup of flouruntil smooth ; when 
 the milkis hot pour in the flour and stir until thicker than boiled cus- 
 tard, then beat well together the two tablespoons milk, two eggs, one 
 cup granulated sugar, a level tablespoon butter, and a teaspoon vanilla 
 or lemon ; add gradually, and continue stirring briskly until so thick 
 that when cold it will drop, not pour, from the spoon. The puffs 
 may be kept on hand. Make the cream or custard fresh, and fill as 
 many as are wanted. 
 
 Buckeye Cream Puifs . — Five eggs, whites and yolks beaten 
 separately, one and a half cups each white sugar and sifted flour, two 
 teaspoons baking powder in the flour ; bake in tea-cups, filling about 
 half full. The cream is prepared by placing a small tin pail contain- 
 ing a pint sweet milk in a kettle of boiling water ; beat whites and 
 yolks of two eggs separately ; stir in milk while boiling, a half tea- 
 cup sugar, a large tablespoon corn starch dissolved in a little sweet 
 milk, then the beaten yolks and a piece of butter the size of a large 
 walnut ; flavor with lemon or vanilla. When done, cut the cakes 
 open, put in a spoonful of the cream, place together again, roll in the 
 whites and then in coarse granulated sugar. 
 
 Cake with Maple Frosting. — Three eggs, one cup white 
 sugar, two tablespoons sweet milk, one heaping cup flour with two 
 teaspoons baking powder in it. Filling : One cup maple syrup 
 boiled to wax ; beat white of one egg to stiff froth, and pour on the 
 syrup, stirring briskly. Very nice. 
 
LAYER CAKES. 
 
 87 
 
 Caramel Cake. — One and a half cups sugar, three-fourths cup 
 butter, half cup milk, two and a fourth cups flour, three eggs, three 
 and a half heaping teaspoons baking powder, or a small teaspoon 
 soda, and two teaspoons cream tartar; bake in jelly tins. Make 
 caramel as follows : Butter size of an egg, pint brown sugar, half 
 cup milk or water, half cake chocolate ; boil twenty minutes ( or un- 
 til thick enough) and pour over cakes while warm, piling the layers 
 one upon the other. For frosting for top of cake, take whites of two 
 eggs, one and a half cups sugar, teaspoon vanilla, three heaping tea- 
 spoons grated chocolate. 
 
 Chocolate Cake. — One cup butter, two of sugar, one of milk, five eggs, 
 leaving out whites of. three, four cups sifted flour, two teaspoons 
 baking powder or one small teaspoon soda and two of cream tartar 
 in the flour ; flavor with vanilla and bake in four layers. For filling 
 and icing, take whites of three eggs beaten stiff, one and a half cups 
 powdered sugar, six tablespoons grated chocolate. Or, use one of 
 the recipes for boiled frosting given under “ Directions for Icing ” 
 (adding the chocolate) which is considered by many to be much su- 
 perior, especially for chocolate cakes. The boiled frosting without 
 eggs is economical, and the cake may be made with one or two, 
 using a little more flour. 
 
 Delicious Chocolate Cake. — Whites of eight eggs, two cups sugar, 
 one of butter, three full cups flour, one of sweet milk, three teaspoons 
 baking powder ; beat the butter to a cream, stir in the sugar, and 
 beat until light ; add the milk, then the flour and beaten whites. 
 When well beaten divide into equal parts, and into half grate a cake 
 sweet chocolate. Bake in layers, spread with custard, and alternate 
 the white and dark cakes. For custard for the cake, add a table- 
 spoon butter to one pint milk and let come to a boil ; stir in two 
 eggs beaten with one cup sugar, add two teaspoons corn starch dis- 
 solved in a little milk ; or, leave the chocolate out of the cake, and use 
 boiled frosting with six tablespoons grated chocolate, instead of the 
 custard, icing the top also with the mixture. 
 
 Chocolate Filling, — Two ounces chocolate cooked over hot 
 water, with one cup water and one ounce sugar. Spread between 
 layers. 
 
 German Chocolate Cake. — Mix four ounces each fresh butter 
 and fine sugar and yolks of twelve eggs beaten to a froth ; then add 
 eight ounces each powdered almonds and grated vanilla chocolate ; 
 stir well together, then put in two ounces sifted flour and last the 
 well whipped whites twelve eggs. Cut two pieces of white paper 
 round, leaving a margin to turn up around the edge. Make the cake 
 equally thick on both pieces of paper, set in a slow oven and bake ; 
 when cold put a layer of preserved cherries on one and lay the other 
 cake on top of it ; trim the edges smooth and ice with chocolate icing, 
 
88 
 
 LAYER CAKES. 
 
 made by dissolving six ounces sugar in water and adding six ounces 
 chocolate ; stir constantly ; let cook till it will follow the spoon 
 when taken out or a skin has formed upon it. You can trim the 
 cake with white icing in fancy designs and garnish the plate with 
 fruit and white icing. 
 
 Chocolate Eclairs . — Make paste after recipe for “Boston Cream 
 Puffs,” shape into cakes about four inches long and one and one- 
 half wide, placing them on cold greased tins about two inches apart ; 
 bake as puffs. As they come from the oven dip the tops of the 
 eclairs into an icing made by stirring over the fire two squares scraped 
 chocolate with five tablespoons powdered sugar and three of boil- 
 ing water. When cold make an opening in the side and fill with 
 this custard ; Heat to boiling one and one-half cups milk in steam 
 boiler, beat together two-thirds cup sugar, one-fourth cup flour, two 
 eggs, and one-fourth teaspoon salt, and stir the mixture into the 
 boiling milk. Cook fifteen minutes, stirring often ; when cold flavor 
 with vanilla extract ; if a chocolate flavor is preferred in the cream 
 add one teaspoon dissolved chocolate. 
 
 Cocoa-nut Cake . — To the well-beaten yolks of six eggs add two 
 cups powdered white sugar, three-fourths cup butter, one of sweet 
 milk, three and a half of flour, one level teaspoon soda and two of 
 cream tartar, whites of four eggs well beaten ; bake in four layers. For 
 icing, grate one cocoa-nut,beat whites of two eggs, and add one tea-cup 
 powdered sugar ; mix thoroughly with the grated cocoa-nut, and 
 spread evenly on the layers of cake when they are cold. 
 
 Cream Cake . — One cup sugar, yolks of two eggs and white of one, 
 one-half cup sweet milk, one and one-half cups flour, butter size of 
 an egg, three teaspoons baking powder ; bake in layers. Cream for 
 filling : One-half cup sweet milk, or water, three teaspoons powdered 
 sugar, one tablespoon corn starch. Boil until thick, remove from 
 stove, and when partially cool stir in the whipped white of one egg ; 
 flavor with vanilla and spread between layers. Economical, deli- 
 cious, and easily made. 
 
 French Cream Cake . — Three eggs, one cup granulated sugar, 
 one and a half cups flour, two tablespoons cold water, teaspoon bak- 
 ing powder. This is enough for two cakes baked in pie-pans, to be 
 split while warm, spreading the hot custard between them, or for 
 four cakes baked in jelly-pans, with the hot custard spread between 
 them, the latter being the preferable plan. For custard, boil nearly 
 one pint sweet milk, mix two tablespoons corn starch with half a 
 teacup sweet milk, add two well-beaten eggs ; when milk has boiled 
 add nearly a cup sugar, and add gradually the corn starch and 
 eggs, stirring briskly ; add a half cup butter, stirring until dissolved, 
 flavor with one teaspoon vanilla, and spread between cakes while 
 hot. This cake can be used as a pudding by pouring over each piece 
 a spoonful of the custard that is left. 
 
LAYER CAKES. 
 
 89 
 
 Golden Cream Cake. — Cream one cup sugar and one-fourth cup 
 butter, add half cup sweet milk, and the well-beaten whites three eggs, 
 one and a half cups flour, with half a teaspoon soda, and a teaspoon 
 cream tartar sifted with it ; bake in three deep jelly-tins ; beat very 
 light yolks of two eggs, one cup sugar, and two tablespoons rich sweet 
 cream, flavor with vanilla, and spread on cakes ; or to yolks add one 
 and a half tablespoons corn starch, three-quarters cup sweet milk 
 and small piece butter ; sweeten and flavor to taste, cook in a cus- 
 tard-kettle till thick, let cool, and then spread. 
 
 Peach Cream Cake. — Bake three sheets of sponge cake as for 
 jelly cake ; cut peaches in thin slices, prepare cream by whipping, 
 sweetening and adding flavor of vanilla if desired, put layers of 
 peaches between the sheets of cake, pour cream over each layer and 
 over the top. This may also be made with ripe strawberries, banana 
 or other fruit. 
 
 Straicherry Cream Cake. — One cup sugar, two eggs, one-half 
 cup sweet milk, three tablespoons melted butter, one and one-half 
 cups flour, one teaspoon soda, two teaspoons cream tartar ; bake in 
 layers. Cream : Take one-half cup thick sweet cream, beat till stiff, 
 add two tablespoons sugar, have one large cup of berries w^ell sweet- 
 ened, add to cream and spread your cake ; or, mash a sufficient quan- 
 tity of berries, thicken with confectioner’s (fine powdered) sugar and 
 spread between layers. 
 
 Vienna Cream Cake. — Four eggs, one cup sugar, one cup 
 flour, one tablespoon melted butter, three teaspoons baking powder, 
 one teaspoon lemon ; bake in jelly-tins. Cream : One cup thick 
 sour cream, one cup sugar, one cup hickory-nut or walnut meats 
 rolled fine ; stir all together and put on stove, boil five minutes, 
 spread between the layers ; ice the top ; delicious. 
 
 Whipped Cream Cake. — Make a white sponge cake, bake half 
 im inch thick in jelly pans and let them get perfectly cold ; take a 
 pint thickest sweet cream, beat until it looks like ice-cream, make 
 very sweet and flavor with vanilla ; blanch and chop a pound al- 
 monds, stir into cream and put very thick between each layer. This 
 is the queen of all cakes. 
 
 Dominoes — Make cake after recipe given for Lemon Sponge Cake^ 
 bake in long pie-tins (two such tins will make twelve dominoes, and 
 i: no more are required the rest of tbe batter may be baked in a loaf). 
 The batter in the pie-tins should not be more than one-third of an 
 inch deep ; spread it evenly and bake in a quick oven. Have a 
 broAvn paper nearly twice the size of the cake on the table, and the 
 moment one of the cakes comes from the oven turn it upside down 
 in the center of the paper, spread it with a thin layer of currant jelly 
 and lay the other cake on it upside down, cut it with a hot, sharp 
 knife lengthwise, directly through the center, then divide it across in 
 
90 
 
 LAYER CAKES. 
 
 six equal parts, push them with the knife about an inch apart aad 
 ice them with ordinary white icing, putting a large dessert-spoonful 
 on every piece ; the heat of the cake will soften it and with a little 
 help the edges and sides will be smoothly covered. All of the icing 
 that runs over on the paper may be carefully taken up and used 
 again. It must then dry, which it will do very quickly. Make a 
 horn of stiff white paper about five inches long, one and a half inches 
 across the top and one-eighth of an inch at the other end ; put in 
 a dessert-spoon of dark chocolate icing, close the horn at the top, 
 and pressing out the icing from the small opening, draw a line of it 
 across the center of every cake, and then make spots like those on 
 ivory dominoes; keep the horn supplied with icing. Or use a 
 meringue bag if you have one. 
 
 Eggless Jelly Cake. — Two cups flour, two teaspoons each cream 
 tartar and soda, evenly mixed with flour ; one cup each sweet milk 
 and sugar, and one large spoon butter or lard. Beat all together 
 and bake in a quick oven. An excellent cheap jelly cake. 
 
 Fig Cake. — Two cups sugar, one cup each butter and milk, 
 three of flour, two teaspoons baking powder sifted with flour, whites 
 of eight eggs. Bake in layers. Make an icing of whites of two eggs and 
 half pound sugar, and mix with it one pound each figs, blanched al- 
 monds and filberts chopped fine and spread between layers ; or cut 
 half pound figs fine and boil until soft with one cup sugar and half 
 cup water, and use for filling. The cake may be more economically 
 made by using yolks of five eggs and whites of three for layers, re- 
 serving whites of two for icing. 
 
 Fig Cake. — Silver part : Two cups sugar, two-thirds cup but- 
 ter, not quite two-thirds cup sweet milk, whites of eight eggs, three 
 heaping teaspoons baking powder thoroughly sifted with three cups 
 flour; stir sugar and butter to a cream, add milk and flour, and 
 last whites of eggs. Gold part : One cup sugar, three-fourths cup 
 butter, half cup sweet milk, one and a half teaspoons baking pow- 
 der sifted in a little more than one and a half cups flour, yolks of seven 
 eggs thoroughly beaten, and one whole egg, one teaspoon allspice, 
 and cinnamon until it tastes ; bake the white in two long pie-tins. 
 Put half the gold in a pie-tin, and lay on one pound halved figs 
 (previously sifted over with flour), so that they will just touch each 
 other, put on the rest of the gold and bake. Put the cakes together 
 with frosting while warm, the gold between the white ones, and cover 
 with frosting. 
 
 Hard Times Cake. — Half cup butter, two of sugar, one of sour 
 cream, three of flour, three eggs, half teaspoon soda ; bake in layers 
 and spread with jelly. 
 
 Hickory-Nut Custard Cake. — Cream one pound sugar and half 
 pound butter ; add five eggs beaten separatel}^ one cup sweet milk, 
 
LAYER CAKES. 
 
 91 
 
 one pound flour, three teaspoons baking powder, flavor with lemon, 
 and bake in jelly-pans. For custard, place one pint milk in a tin 
 pail and set in boiling water ; add a tablespoon corn starch dissolv- 
 ed in a little milk, two eggs, one-half cup sugar, two cups chopped 
 hickory-nut meats, well mixed together, to the boiling milk ;«stir, and 
 put between the layers of the cake, while both cake and custard are 
 warm. This is excellent. 
 
 ice- Cream Cake. — One-fourth pound each butter and powdered 
 sugar, half pint milk, half-pound flour, six eggs, one glass wine, one 
 nutmeg ; bake quickly in iron gem-pans. They rise light with hol- 
 low center. When cold, cut a round hole in top (as you would 
 “plug” a melon), fill with ice-cream just before serving, so that it 
 will not have time to melt. 
 
 Jelly Roll . — Beat twelve eggs and one pound pulverized sugar 
 together very lightly, then stir in three-fourths pound flour, making 
 batter as light as for sponge cake, aud thin 
 enough to spread nicely when poured ; make 
 up as quickly as possible. Have shallow 
 tin pans prepared (about twelve by eigh- 
 teen inches and an inch deep) by lining 
 with thin brown paper, using no grease on pan or paper ; pour in 
 batter, spread out with a knife as thin as possible (about half an inch 
 thick), and bake in solid oven. When done, remove from oven, let 
 cool a few minutes, and while still warm, but not hot, turn out of 
 pan upside down. With a brush or soft cloth wet in cold water 
 brush over the paper and pull it off ; spread cake thin with jelly and 
 roll it up, being careful to place the outer edge of roll against some- 
 thing so that it will not unroll until cold. Sprinkle with powdered 
 sugar and serve. If baked in pans such as are described above, the 
 recipe will make two rolls, each twelve inches long, which should be 
 cut in two, making four rolls. Use no baking powder as it makes 
 the cake too brittle. Many use none in sponge cake. The paper 
 lining should be larger than pan, to lift out the cake by taking hold 
 of the projecting edges. This never fails. 
 
 Jelly Roll . — Cream one cup sugar with one tablespoon butter, 
 and add three eggs, whites and yolks beaten separately, one cup flour 
 and one teaspoon baking powder ; bake carefully in large square pan 
 lined with buttered paper, spread the under side with jelly, and roll 
 while hot, folding in clean towel or paper to keep in place. Eco- 
 nomical and good. For Chocolate Roll use this filling. One cup 
 powdered sugar, half cup grated chocolate, one egg, nearly one- 
 half cup milk or water, boil steadily until thick as jelly ; let it cool 
 before your cake is ready. 
 
 Lemon Jelly Cake . — Tavo eggs, one cup sugar, one-third cup 
 butter, one-half cup milk, two cups sifted flour, a heaping teaspoon 
 baking powder ; bake in layers. Jelly : Two-thirds cup water, on^ 
 
92 
 
 LAYER CAKES. 
 
 cup sugar, juice and grated rind one lemon ; let boil and stir in two 
 well-beaten eggs. When cold spread between layers. The top may 
 be iced, but delicious without. 
 
 Lemon CaJce. — One and one-half cups sugar, one butter, two 
 and one*-half flour, flve eggs beaten separately, four teaspoons sweet 
 milk, teaspoon cream tartar, half teaspoon soda. For jelly : Take 
 coffee-cup sugar, two tablespoons butter, two eggs and the juice of 
 two lemons ; beat all together and boil until the consistency of jelly. 
 For Orange Cake use oranges instead of lemons. For Pine-ajgjgle 
 Cake spread the layers with grated pine-apple sprinkled with sugar ; 
 and a nice ornament of a pine-apple is described in Charlotte Russe 
 recipe. 
 
 Lemon Filling. — Grate rind of one lemon and pound well in a 
 mortar with one ounce sugar ; rub into this with the pestle one egg 
 and juice of one lemon and enough ^^XXX ” sugar to make a nice 
 smooth paste. 
 
 Lady Fingers. — One and one-eighth pound of flour, one of pow-* 
 dered sugar, ten eggs ; beat eggs and sugar as 
 light as for sponge cake; sift in with flour 
 one teaspoon baking powder and stir slowly ; 
 use the meringue bag described in confection- 
 ery for shaping the cakes ; press and run the 
 Plate of Lady lingers. dough out quickly through the tube into a pan 
 lined with light brown paper (not buttered), making each about a- 
 finger long and about as thick as a lead 
 pencil, being careful not to get them too 
 wide. Sprinkle with granulated sugar, 
 bake in a quick oven, and when cool wet 
 the under side of the paper with a brush, 
 remove and stick the fingers together 
 back to back. The bag, when made of ticking, will be useful in mak- 
 ing macaroons and other small cakes. 
 
 Lady Finger Pan. 
 
 Metropolitan Cake. — Two cups sugar, one of butter, one of milk, 
 nearly four cups flour, whites eight eggs, three teaspoons baking 
 powder, flavor with lemon. Take a little more than three-fifths of 
 this mixture in three jelly-tins, add to the remaining batter one ta- 
 blespoon ground allspice, one and a half tablespoons cinnamon, tea- 
 spoon cloves, fourth pound each of sliced citron and chopped raisins ; 
 bake in two jelly-tins and put together with frosting, alternating 
 dark and light, 
 
 Minnehaha Cake. — One and a half cups granulated sugar, half 
 cup butter stirred to a cream, whites six eggs, or three whole eggs, 
 two teaspoons cream tartar stirred in two heaping cups sifted flour, 
 one teaspoon soda in half cup sweet milk ; bake in three layers. 
 For filling, take a cup sugar and a little water boiled together until 
 it is brittle when dropped in cold water, remove from stove and stir 
 
LAYER CAKES. 
 
 93 
 
 quickly into a well beaten white of an egg ; add to this a cup of 
 stoned raisins chopped fine, or a cup of chopped hickory-nut meats, 
 and place between layers and over the top. A universal favorite. 
 
 Neapolitan Cake (Yellow, Pink, White and Brown). — Yel- 
 low : Two cups powdered sugar creamed with one cup butter, five 
 eggs, yolks and whites beaten separately, one-half cup milk, three 
 cups prepared flour, a little nutmeg. Pink and White : One-half 
 pound butter creamed with one pound powdered sugar, whites ten 
 eggs whipped stiff, and one pound prepared flour ; divide this batter 
 into two equal portions, leave one white and color the other with a 
 very little prepared cochineal. Use carefully, as a few drops too 
 much will ruin the color. Brown : One-fourth cup butter creamed 
 with one cup powdered sugar, add three eggs beaten lightly, two 
 tablespoons cream, one heaping cup prepared flour, and two table- 
 spoons vanilla chocolate grated and rubbed smooth in cream ; bake 
 in layers, the above quantity making three of each color. Half as 
 much will be sufficient for a family cake, but for a large supper or 
 church “sociable” use the whole recipe. Filling — Yellow and 
 Brown : Tavo cups milk, two tablespoons corn starch wet with milk, 
 two eggs, Uvo cups powdered sugar ; heat the milk to boiling, stir in 
 the sugar and corn starch, cook a fcAV minutes and put in the eggs, 
 boiling until thick. Divide the custard into two parts, and stir into 
 one Uvo tablespoons grated chocolate, and into the other a teaspoon 
 bitter almond. White : Whip into the stiffened whites of three eggs 
 one heaping cup powdered sugar, and the juice and half the grated 
 peel of one lemon. Use a layer of the brown cake as a foundation 
 for the pile spread with yellow custard, then the pink coated with 
 chocolate, then the white and yellow layers separated with the white 
 frosting, or put together in any order fancied. Very elaborate and 
 nice. 
 
 Orange Cane. — Beat whites of three and yolks of five eggs sep- 
 arately ; cream two cups sugar and a half cup butter ; add one-half 
 cup cold Avater, Uvo and one-half cups flour, two teaspoons baking 
 poAvder and the grated rind and juice of one orange (saving one ta- 
 blespoon juice for frosting). Bake in layers and put together with 
 this frosting : Whites of tAvo eggs, tAvo cups sugar and the table- 
 spoon orange juice. Frosb top also. 
 
 Orange Custard Cake. — One and one-half cups sugar, one cup 
 butter, two and one-half cups flour, five Avell beaten eggs, four tea- 
 spoons SAveet milk, tAvo teaspoons baking poAvder. Bake in layers. 
 For filling: Taa^ AAdiole oranges grated Avith peel of one; one cup 
 sugp, tAvo tablespoons butter, two eggs : beat Avell together and boil 
 until it thickens, stirring to keep it from burning on the bottom. 
 
 Orange Cake. — Taa^o cups sugar, half cup butter, three and a 
 half cups sifted flour, half cup SAveet milk, three eggs beaten sepa- 
 rately. three teaspoons baking poAvder mixed in flour ; bake in jelly- 
 
94 
 
 LAYER CAKES. 
 
 pans. For jelly, take the juice and grated rind of two oranges, two 
 *ablespoons cold water, two cups sugar ; set in a . pot of boiling 
 water and when scalding hot stir in the yolks of two well beaten 
 eggs, and just before taking from the fire stir in the white of one egg 
 slightly beaten, and when cold put between the layers of cake ; frost 
 the top with the other egg. 
 
 Ribbon Cake. — Two and a half cups sugar, one of butter, one 
 sweet milk, teaspoon cream tartar, half teaspoon soda, four cups 
 flour, four eggs ; reserve a third of this mixture and bake the rest in 
 two loaves' of the same size ; add to third reserved, one cup each 
 raisins and currants, fourth pound citron, two tablespoons molasses, 
 teaspoon each of all kinds of spice ; bake in a tin the same size as 
 other loaves ; put the three loaves together with a little icing or cur- 
 rant jelly, placing the fruit loaf in the middle; frost the top and 
 sides. 
 
 Cream Rose Cake. — Stir into a cup sweet cream with a pinch 
 soda, one cup butter creamed with three cups powdered sugar ; whip 
 with egg beater five minutes, or until like whipped cream ; flavor 
 with vanilla and add by turns five cups prepared flour and the frosted 
 whites of ten eggs. Color a fine pink with cochineal, which is per- 
 fectly harmless and which your druggist will prepare for you in 
 either powdered or liquid form. If in the former, moisten before 
 using with a very little water. Strain and stir in drop by drop until 
 you get the right tint. Bake in four layers. For filling, take one 
 and one-half cocoa-nuts pared and grated, whites four eggs whisked 
 stiff, one and one-half cups powdered sugar, two teaspoons rose water. 
 Heap the cake after it is filled with this mixture, beating in more 
 sugar for the purpose. Very pretty. 
 
 Snow Cake. — Beat one cup butter to a cream, add one and a 
 half cups flour and stir very thoroughly together ; then add one cup 
 corn starch and one cup sweet milk in which three teaspoons baking 
 powder have been dissolved ; last, add whites eight eggs and two 
 cups sugar well beaten together ; flavor to taste, bake in sheets and 
 put together with icing. For Coeoa-n ut Cream Cake use this filling : 
 AVhip one cup cream, one-half cup sugar, one cup cocoa-nut ; spread 
 between layers and on top ; flavor to taste. 
 
 Cream Sponge Cake. — Cream yolks of ten eggs with one pound 
 sugar, add the whipped whites, sift in six ounces flour and flavor 
 with one teaspoon almond extract. Have ready this filling : Mix 
 four eggs, four ounces sugar, two ounces flour, and stir smoothly 
 into one quart milk. Cook until thick, stirring well ; take from the 
 stove, add one teaspoon extract nectarine, and let cool before spread- 
 ing the cake, which must be baked in layers twenty to thirty min- 
 utes, covered with a paper to prevent scorching. 
 
 Thanksgiving Cake. — Make batter as for cocoa-nut cake (page 
 72). Bake four layers in jelly-tins ; make frosting of whites of three 
 
LAYER CAKES. 
 
 9D 
 
 eggs, three teaspoons baking powder and three-fourths pound pul- 
 verized sugar; with frosting for first layer mix — ^ 
 
 rolled hickory-nut meats, with that for second lay- 
 er mix fine-sliced figs, for third with blanched al- 
 monds chopped, and on the top spread the plain Layer cake, 
 frosting, and grate cocoa-nut over thickly. 
 
 Vanity Cake . — One and a half cups sugar, half cup butter, half 
 cup sweet milk, one and a half cups flour, half cup corn starch, tea- 
 spoon baking powder, whites six eggs ; bake in four cakes, putting 
 frosting between and on top. 
 
 Velvet Cake : — Two cups sugar, six eggs, leaving out the whites 
 of three, one cup boiling hot water, two and one-half cups flour, one 
 tablespoon baking powder in flour ; beat the yolks a little, add the 
 sugar, and beat fifteen minutes ; add the three beaten whites, and the 
 cup of boiling water just before the flour ; flavor with a teaspoon 
 lemon extract and bake in three layers, putting between them icing 
 made by adding to the three whites of eggs beaten to a stiff froth, 
 six dessert-spoons of pulverized sugar to each egg, and lemon to 
 flavor. 
 
 White Fruit Cake . — To one cup butter beaten to a cream, add 
 two of sugar, three of flour in which two teaspoons baking powder 
 have been sifted, and the stiffly beaten whites of six eggs. Bake in 
 jelly-cake tins ; when done (while still hot) put between the layers 
 this filling : Chop fine a quarter pound each of figs, seeded raisins, 
 citron, preserved ginger and blanched almonds, and stir them into 
 whites three eggs beaten stiff, a cup powdered sugar, and the juice 
 of one lemon ; frost the wfflole quickly. A most delicious cake. 
 
 White Mountain Cake . — Two cups pulverized sugar, half cup 
 butter beaten to a cream ; add half cup sweet milk, two and a half 
 cups flour, two and a half teaspoons baking powder in the flour^ 
 whites eight eggs; bake in jelly-tins and put together with. icing 
 made by boiling a half cup water and three cups sugar till thick ; 
 pour it slowly over the well-beaten whites three eggs, and beat all 
 together till cool. Beat before putting on each layer ; or use plain 
 icing. Sprinkle each layer thickly with grated cocoa-nut, also sides 
 and top, using two cocoa-nuts, and a handsome Cocoa-nut Cake will 
 result. 
 
^6 
 
 COOKIES AND JUMBLES. 
 
 Xenophon Cake. — One cup sugar, half each of butter and milk, 
 whites of four eggs, scant two cups flour, flavor with vanilla ; two 
 teaspoons baking powder. Stir flour in last very lightly. Bake in 
 layers and when cold spread with this Ailing ; scant pound shelled 
 almonds, blanched and pounded in a mortar ( or a bowl may be used 
 with the potato-masher), half cup thick sour cream, juice of half a 
 lemon, make very sweet. Mix and let stand in cold place one hour 
 before using. Delicious but must be eaten the day it is made. 
 
 Cookies and Jnmbles. • 
 
 Cookie Cutters. 
 
 Sift before measuring all flour used in mixing and rolling, and 
 bake in a quick oven. A nice “ finishing touch ” can be given by 
 sprinkling them with granulated sugar or seeds, and rolling over 
 lightly with the rolling pin, then cutting out and press- 
 ing a whole raisin in the center of each ; or, when done 
 a very light brown, brush over while still hot with a 
 small bristle brush called a pastry brush, and kept for 
 such purposes, or a soft bit of rag dipped in a thick 
 syrup of sugar and water, or the roll glaze made of yolk of one egg. 
 Its bulk in water and quarter teaspoon sugar ; sprinkle with currants, 
 
 cocoa-nut, or any 
 seed preferred, and 
 return to the oven 
 a m o m ent. Seed 
 cookies may oe 
 made by adding one 
 tablespoon caraway 
 seeds to any of the following recipes. Flour should never he used 
 for any purpose without sifting, so it is well to always have a large 
 covered can or bucket full of sifted flour in the pantry. 
 
 Combination Cake Board. 
 
 BacheloCs Buttons. — Mix two ounces butter, three of sugar, five 
 of flour ; to this add two ounces sugar mixed with one egg ; flavor to 
 taste. Boll in hand to size of a large nut, then roll in sugar, place 
 on tins with buttered paper and bake lightly. 
 
 Chocolate Cookies. — Three-fourths cake chocolate, two cups 
 white sugar, one of butter, one-half cup cold water, two eggs, one 
 '^f^asDoon soda, flour to roll. To finish nicely ice the tops. 
 
COOKIES AND JUMBLES. 
 
 97 
 
 Cream Cookies. — One cup each sour cream and sugar, one egg, 
 jne level teaspoon soda, nutmeg ; mix as soft as can be handled, roll 
 thin and bake quickly. 
 
 Eggless Cookies. — Two cups sugar, one each milk and butter, 
 half teaspoon each nutmeg and soda, flour to roll. 
 
 Fruit Cookies. — Two cups sugar, half cup butter, cup sour 
 cream, (or sour milk may be used with more butter), two cups 
 chopped raisins, two eggs, two tablespoons cinnamon, one teaspoon 
 each nutmeg, cloves, and soda. Bake same as other cookies. 
 
 Graham Cookies. — Shave two cups maple sugar, and stir with 
 one of butter, one egg, one cup sour milk, one teaspoon soda ; mix 
 with graham flour ; use white flour on molding board. Brown or 
 white sugar may be used instead of maple. 
 
 Good Cookies. — Two cups sugar, one each butter and sour cream 
 or milk, three eggs, one teaspoon soda ; mix soft, roll thin, sift gran- 
 ulated sugar over them, and gently roll it in. 
 
 Hickory-Nut Cookies. — Two cups sugar, two eggs, half cup 
 melted butter, six tablespoons milk, one teaspoon cream tartar, hall 
 :easpoon soda, flour to roll and one cup chopped meats stirred in the 
 Tough. 
 
 Nutmeg Cookies. — Two cups white sugar, three-fourths cup 
 butter, two-thirds cup sour milk, nutmeg or caraway seed for flavor, 
 two eggs, half teaspoon soda, and six cups flour, or enough to roll. 
 Boll thin, and bake in quick oven. 
 
 North German Christmas Cookies.— pounds flour, two 
 oach of sugar, butter, and molasses, one teaspoon saleratus dissolved 
 in rose water, arrack, or spirits, a few cloves and cinna- 
 mon pounded together, one pound raisins pounded in 
 a mortar, half pound citron chopped fine. Warm mo- 
 lasses, sugar and butter slightly, and gradually stir in 
 the flour; knead well and roll out, and cut in various cookie cutters, 
 shapes. One-half the dough may be flavored with anise or carda- 
 mon, omitting the raisins. This recipe will make a large quantity, 
 and they are pretty to hang upon the tree during Christmas week, 
 and to pass in baskets to holiday callers. This is the hona fide 
 Christmas cookie. 
 
 Seed Cookies. — Cream one-half pound butter with three-fourths 
 pound sugar, and sift in one and one-half pounds flour, adding one 
 well-beaten egg, a half gill rose water, and a pinch soda dissolved in 
 tablespoon warm water, knead well, roll into a sheet, cut with cutter 
 having scalloped edge, and bake in buttered pan fifteen minutes. 
 Use fennel, coriander, caraway, or cardamon seeds, or any mixture 
 jf them preferred. y 
 
98 
 
 COOKIES AND JUMBLES. 
 
 Scotch Cookies. — Half cup molasses, one and a half of sugar^ 
 one and a quarter of butter ( or half butter and half lard), two eggs, tea- 
 spoon each soda, cloves and allspice, two of cinnamon, and flour 
 to roll ; roll thin, cut and oake ; or a richer recipe is two and a half 
 pounds sugar, one and a fourth of butter, three of flour, five eggs, 
 half pint molasses and one ounce soda mixed with it ; roll very thin, 
 cut with cake cutter, place in pan, giving each cake plenty of room, 
 and put in oven ; when half done brush over top with glaze made 
 with yolk of an egg, as much water as there is egg, and quarter of 
 teaspoon sugar] return to oven and hake. 
 
 Whortleherry Soft Cookies. — One cup sugar, one and a half of 
 milk, with half teaspoon soda dissolved in it, tablespoon butter, one 
 quart berries, teaspoon cream tartar, and flour to make a stiff batter ; 
 bake in small cake tins. 
 
 Crescents. — Hub eight ounces each rice flour and sugar togeth- 
 er, and add eight eggs mixed to a cream after the yolks and whites 
 have been beaten separately; stir all together smoothly, spread thin- 
 ly on buttered paper, and bake twenty minutes ; then cut wdth u 
 crescent cutter into cakes, ice each one, and set in the oven for ai 
 minute to dry. Vary the icing if liked by coloring portions with 
 cochineal and saffron, icing some of the crescents pink, some yellow 
 and the effect is very pretty. 
 
 JeiD Cakes. — Three-fourths pound each butter and sugar, onC' 
 pound flour, two eggs, two teaspoons baking powder ; roll thin, cut 
 out, wash over top with an egg beaten in half cup cream, sprinkle 
 with pound finel}" chopped almonds mixed with pound fine granU' 
 lated sugar, and bake in quick oven . 
 
 Jurahles. — One and a half cups white sugar, three-fourths cu;^ 
 butter, three eggs, three tablespoons sweet milk, half teaspoon soda, 
 and one of cream tartar ; mix with sufficient flour to roll ; roll and 
 sprinkle with sugar ; cut out and bake. 
 
 Cocoa-nut Jumbles. — Two cups sugar, one cup butter, two eggs, 
 half a grated cocoa-nut ; make just stiff enough to roll out ; roll thin. 
 
 Lemon Jumbles. — One egg, one cup sugar, half cup butter, three 
 teaspoons milk, one teaspoon cream tartar, half teaspoon soda, two 
 small lemons, juice of both and grated rind of one ; mix rather stiff, 
 roll, and cut with cake cutter. 
 
 Tjemon Snaps. — A large cup sugar, two-thirds c‘up butter, half 
 teaspoon soda dissolved in two teaspoons hot water, flour enough to 
 roll thin ; flavor with lemon, 
 
 Pepper-mi.U. — One pound sugar, five eggs, half pound butter, 
 half cup milk, two teaspoons baking powder, flour enough to roll. 
 
 Warranted Scotch ‘‘ Short BreadJ — Wash all particles of salt 
 
CEULLERS AND DOUGHNUTS. 
 
 99 
 
 from one pound best butter and cream with scant one-half pound 
 sugar. Dry and slightly warm two pounds flour and mix gradually 
 with the hand with the butter and sugar. The longer it is kneaded 
 the better it will be. Lay on molding-board and press with the hand 
 into sheets half an inch thick. Do not roll, as rolling toughens it. 
 Cut into any desired shapes, prick or stamp a pattern on top, and 
 bake in moderate oven until a flne yellow brown. 
 
 SprmgerUes. — One pound sugar, lour eggs beaten light and 
 thick, add pound flour into which teaspoon baking powder has been 
 sifted and roll into little balls, press with a small glass plate or salt 
 cellar, let stand until morning and bake in quick oven. Or, roll and 
 cut out with any of the cookie cutters illustrated ; let rise and bake 
 as above. 
 
 Sand Tarts . — Two cups sugar, one 
 of butter, three of flour, two eggs, leaving 
 out the white of one ; roll out thin and cut 
 in square cakes with a knife ; spread the 
 white of egg on top, sprinkle with cinna- 
 mon and sugar, and press a blanched 
 almond or raisin in the center, or cut 
 and ornament with stamps similar to 
 those in cut 
 
 
 
 
 A 
 
 JM 
 
 
 £ 
 
 a| 
 
 Cookie Starups. 
 
 Crullers and Dougliiiuts. 
 
 To cook these properly the fat should be of the right heat. 
 When hot enough it will cease to bubble and be perfectly still, and a 
 blue smoke will arise ; try with a bit of the batter and if the heat is 
 right the dough will rise in a few seconds to the top and occasion a 
 bubbling in the fat, the cake will swell and the under side quickly 
 become brown. Clarifled drippings of roast meat or the American 
 Cooking Oil just introduced, and made of refined Cotton Seed Oil, are 
 more wholesome to fry them in than lard. A good suet may be prepared 
 as follows for those who are sensible enough not to like greasy dough- 
 nuts, or who Hebraically oppose lard. Use only beef suet, which is 
 quite as cheap, cleanly and healthy. Buy from the meat markets, 
 speaking before-hand and securing nice, whole, clean leaves, which 
 cut up in small pieces, put into a dinner-pot, which will hold well 
 about ten pounds. Put in a pint of water, and after the first hour stir 
 frequently ; it takes about three hours with a good heat to render it. 
 Drain through a coarse towel, and if the suet is good it will require 
 but little squeezing and leave but little scraj) or cracklings. Cool in 
 
100 
 
 CRULLERS AND DOUGHNUTS. 
 
 Doughnut Twists, 
 
 pans or jars, then cover and put in a cool place, and you have an ele- 
 ment into which, when well heated, you can drop 
 the twisted goodies with the assurance that they 
 will not only be “ done brown,” but that they will 
 emerge with a flavor and grain that will commend 
 them to the favor of an epicure. Doughnuts 
 thus cooked are more digestible and of better 
 flavor than if cooked in lard, and the most 
 fastidious will not need to peel them before 
 eating. Make the dough as soft as it can he handled^ always sifting 
 the flour ; if cut about half an inch thick, five to eight minutes will 
 be time enough to cook, but it is better to break one open as a test. 
 When done drain well in a skimmer and place in a colander or on 
 brown paper, which absorbs the fat. If to be sifted over with sugar, 
 use powdered sugar, and sprinkle over them while hot. The use of 
 eggs prevents the dough from absorbing the fat. Doughnuts should 
 be watched closely while frying, and the fire must be regulated very 
 carefully. When you have finished frying, cut a potato in slices and 
 put in the fat to clarify it, place the kettle away ■ until the fat 
 “ settles,” strain into an earthen pot kept for this purpose, and set 
 in a cool place. The sediment remaining in the bottom of the kettle 
 may be used for soap-grease. Fry in an iron 'kettle, the common 
 skillet being too shallow for the purpose. Do not eat doughnuts be- 
 tween April and November. Crullers are better the day after they 
 are made. If lard is not fresh and sweet, slice a raw potato, and fry 
 before putting in the cakes. 
 
 Crullers . — One egg, one tablespoon melted butter, three table- 
 spoons sugar, make very stiff with flour, roll rather thin ; they will 
 fry very quickly ; take them from the fat well drained and dip them 
 in sugar. 
 
 Crullers . — Six tablespoons each melted butter and sugar, six 
 eggs and flour to roll. 
 
 Crullers . — One pound butter, one and one-half pounds powder- 
 ed sugar, twelve eggs, one teaspoon cinnamon, one-half teaspoon 
 each nutmeg and mace, flour to make stiff dough. Eoll to a half 
 inch in thickness ; cut out and fry. 
 
 Crullers . — Two coffee-cups sugar, one of sweet milk, three eggs, 
 a heaping tablespoon butter, three teaspoons baking powder mixed 
 with six cups flour, half a nutmeg, and a level teaspoon cinnamon. 
 Beat eggs, sugar and butter together, add milk, spices, and flour ; put 
 another cup flour on molding board, turn the dough out on it, 
 
CEULLERS AND DOUGHNUTS. 
 
 101 
 
 and knead until stiff enough to roll out to a quarter inch thick ; 
 cut in squares, make three or four long incesions in each square, 
 lift by taking alternate strips between the finger and thumb, drop 
 into hot lard, and cook like doughnuts, or they may be shaped as 
 in Figure 1, or given the much more elaborate shape of Figure 3. 
 
 2 
 
 To give them the shape of Fig. 3, first cut the paste, as in Fig. 2 ; 
 hold the first line with thumb and finger of the left hand, then 
 with the right hand slip the second line under the first, then the 
 third under the second, and so on until they are all slipped under ; 
 pinch the two ends together, and the cruller will be in form of Fig. 3. 
 
 Doughnuts —OnQ cup each sugar and milk, butter size of an 
 egg, one large teaspoon baking powder, nutmeg or other spice to 
 taste ; knead and roll out soft as possible. An egg is often added. 
 
 Cream Doughnuts . — Beat one cup each sour cream 
 (or sour milk with tablespoon butter), cup sugar and 
 two eggs together, add level teaspoon soda, a little salt, 
 spices if wished, and flour enough to roll and cut out 
 easily. When partly cool roll in white sugar. 
 
 Doughnut Cutter. 
 
 Corn Meal Doughnuts . — A tea-cup and a half boiling milk 
 poured over two tea-cups meal ; when cool add two cups flour, one 
 of butter, one and one-half of sugar, three eggs, flavor with nutmeg 
 or cinnamon ; let rise till very light ; roll about half an inch thick, 
 cut in diamond shape, and boil in hot lard. 
 
 French DoughmUs . — One cup butter, three of white sugar, one 
 pint sweet milk, four eggs, teaspoon soda, two of cream tartar and 
 juice of one lemon. 
 
 Raised Doughnuts . — Peel and boil four good sized potatoes ; 
 mash fine and pour boiling water over them until consistency of 
 gruel ; let cool, add a yeast cake and a little flour, let rise till light, 
 then add one pinb sweet milk, one and a half cups sugar, one-fourth 
 cup (large measure) lard, a salt-spoon salt, a little nutmeg and cin- 
 nam(>n, stir in flour until stiff, let rise again, then add a half tea. 
 spoon soda dissolved in a little milk, pour out on molding board, 
 mix stiff enough to cut out, and roll to half an inch thickness ; cul, 
 in long strips two inches wide and divide diagonally into pieces thref? 
 inches long, set where it is warm, let rise on the board until lighi,, 
 and then fry. These do not cook through as easily as others, and i f, 
 is safer to drop in one, and, by breaking it open, learn the time re- 
 quired for them to fry. A very nice variation of this recipe may be 
 made as follows ■. Boll part of the dough about half an inch thick, 
 
GINGER-BREAD. 
 
 / 
 
 :i02 
 
 out into small biscuits, let rise, and when light roll down a little, lay 
 a few raisins rolled in cinnamon in the center, wet the edges by dip- 
 ping the finger in cold water and passing it over them ; draw them 
 together and press -firmly^ and drop them in the hot fat. A teaspoon 
 apple-butter or any kind of jam may be used instead of the raisins. 
 When made with the raisins, they are the real German ‘^Olly Koeks.” 
 
 Berlin Pa/ncahes . — Roll out dough slightly sweetened and 
 shortened, as if for very plain doughnuts ; cut in circles like biscuit, 
 put a teaspoon currant jam or jelly on the center of one, lay another 
 upon it, press the edges tightly together with the fingers and fry 
 quickly in boiling fat. They will be perfect globes when done, a little 
 smaller than an orange. 
 
 Trifles . — A quart fiour, a cup sugar, two tablespoons melted 
 butter, a little salt, two teaspoons baking powder, one egg, and sweet 
 milk sufficient to make rather stiff ; roll out in fhin sheets, cut in 
 pieces about two by four inches ; make as many cuts across the short 
 way as possible, inserting the knife near one edge and ending the cut 
 just before reaching the other. Pass two knitting-needles under 
 every other strip, spread the needles as far apart as possible, and 
 with them hold the trifles in the fat until a light brown. Only one 
 can be fried at a time. 
 
 Andover Wonders . — Boil together one cup water, tablespoon 
 powdered sugar, half teaspoon salt and two ounces butter, and while 
 boiling add sufficient flour to make it leave sides of pan ; stir in one 
 by one the yolks four eggs ; drop into hot lard from a teaspoon and 
 fry light brown. 
 
 Gringer - Bread. 
 
 Use sifted flour for mixing and rolling ginger-bread (sifting be- 
 fore measuring), and if the dough becomes too stiff before it is rolled 
 out set it before the fire. Snaps will not be crisp if made on a rainy 
 day. Ginger-bread and cakes require a moderate oven, snaps a 
 quick one. If cookies or snaps become moist in keeping, put them 
 in the oven and heat them for a few moments. Always use New 
 Orleans or Porto Rico molasses, and never syrups. Soda is used to 
 act on the “ spirit ” of the molasses. In making the old-fashioned, 
 soft, square cakes of ginger-bread, put a portion of the dough on a 
 well floured tin sheet, roll evenly to each side, trim off evenly around 
 the edges, and mark off in squares with a floured knife or wheel cut- 
 
GINGER-BEEAD. 
 
 103 
 
 ter. In this way the dough may be softer than where it is necessary 
 to pick up to remove from board after rolling and cutting. Always 
 have the board well covered with sifted flour before rolling all kinds 
 of soft ginger-breads, as they are liable to stick, and should always 
 be mixed as soft as they can be handled. 
 
 Ginger -hr ead. — 'One gallon molasses or strained honey, one and 
 a quarter pounds butter, quarter pound soda stirred in a half cup 
 sweet milk, teaspoon alum dissolved in just enough water to cover 
 it, flour to make it stiff enough to roll out ; put the molasses in a 
 very large dish, add the melted butter and soda, then all the other 
 ingredients ; mix in the evening and set in a warm place to rise over^ 
 night ; in the morning knead it a long time like bread, roll into 
 squares half an inch thick, and bake in bread-pans in an oven heated 
 about right for bread. To make it glossy, rub over the top just be- 
 fore putting it into the oven the following : One well beaten egg, the 
 same amount or a little more sweet cream, stirring egg and cream 
 well together. This ginger-bread will keep an unlimited time. The 
 recipe is complete without ginger, but two tablespoons may be used 
 if preferred. Over iifty years old^ and formerly used for general 
 muster days 
 
 Ginger-hread. — One cup each sugar and molasses, one-half cup 
 butter, two eggs, one tablespoon each saleratus and ginger, one tea- 
 spoon allspice, one cup boiling water, four cups flour. 
 
 Alum Ginger-hread. — Pint molasses, cup melted lard, table- 
 spoon each ginger and salt, cup boiling water ; in half the water dis- 
 solve tablespoon pulverized alum, and in the other half a heaping 
 tablespoon soda; stir in just flour enough to knead ; roll about half 
 an inch thick, cut in oblong cards, and bake in a tolerably quick 
 oven. 
 
 Fairy Ginger-hread. — Cream one cup butter with two of sugar, 
 add tablespoon ginger, three-fourths teaspoon soda in cup milk, and 
 four cups flour ; butter baking pans, spread cake mixture thin as a 
 wafer on them, and bake in moderate oven till brown. The moment 
 it comes from the oven cut into squares with case-knife and slip 
 from pan. Delicious. Keep in tin box. 
 
 Loaf Ginger-hread.--lA^.dX together for ten minutes one cup each 
 butter, molasses, and sugar with a tablespoon 
 each ginger and cinnamon, then add a half 
 cup cold water, tablespoon soda dissolved in 
 boiling water, and flour to stir very hard. ^.ugeroreaa ..oai. 
 
 Bake in loaves ; brush them over with syrup while hot, and eat fresh. 
 
 Soft Ginger-hread. — One and a half cups Orleans molasses, half 
 cup each brown sugar, butter and sweet milk, teaspoon each soda 
 
104 
 
 GINGER-BREAD. 
 
 and allspice, half teaspoon ginger ; mix all together thoroughly, add 
 three cups sifted flour and bake in shallow pans. Excellent. 
 
 Spiced Ginger-hread. — One cup each sugar, butter, and molasses, 
 three eggs, three cups flour, one teaspoon soda dissolved in a cup 
 sour cream, half a nutmeg, teaspoon cloves, tablespoon ginger. Ex- 
 tra good. 
 
 Sponge Ginger-hread. — One cup each sour milk and Orleans mo- 
 lasses, a half cup butter, two eggs, teaspoon soda, tablespoon ginger, 
 flour to make as thick as pound cake ; put butter, molasses and gin- 
 ger together, make them quite warm, add the milk, flour, eggs, and 
 soda, and bake as soon as possible. 
 
 . White Ginger-bread. — Rub a half pound each butter and flour 
 together, add half pound finely powdered and sifted loaf sugar, the 
 finely minced rind of one lemon, an ounce ground ginger, and a 
 grated nutmeg ; mix well together, and work into a smooth paste 
 with one gill milk just warm, in which a half teaspoon carbonate of 
 soda has been dissolved ; make into cakes and bake in moderate 
 oven fifteen or twenty minutes. 
 
 Ginger Cakes. — One quart Orleans molasses, pint lard 
 or butter, pint buttermilk, two tablespoons each soda and ginger, 
 three quarts sifted flour, making a stiff batter ; pour the molasses 
 and milk boiling hot into a large tin bread-pan in which have been 
 placed the ginger and soda (the pan must be large enough to 
 prevent running over) ; stir in the flour, after which stir in the lard 
 or butter ; when cold, (better let stand overnight) mold with flour 
 and cut in cakes, either with biscuit or cookie cutter. Care must 
 be taken to follow these directions implicitly or the cakes will not 
 be good ; remember to add the lard or butter last, and buttermilk, 
 not sour milk, must be used ; boil the molasses in a skillet, and after 
 pouring it into the pan, put the buttermilk in the same skillet, boil 
 and pour it over the molasses, ginger and soda. This excellent 
 recipe was kept as a secret for a long time by a professional baker. 
 
 Ginger Cookies. — Two cups molasses, one each lard and su^ar, 
 two-thirds cup sour milk, tablespoon ginger, three teaspoons soda 
 stirred in the flour and one in the milk, two eggs. 
 
 Ginger Cookies. — One egg, one cup each sugar and molasses, 
 one tablespoon each soda, vinegar and ginger ; roll thin and bake 
 quickly. 
 
 Best Ginger Drops. — Half cup sugar, cup molosses, 
 half cup butter, one teaspoon each cinnamon, ginger and mmm 
 cloves, two teaspoons soda in a cup boiling water, two and 
 a half cups flour ; add two well-beaten eggs the last thing 
 beiore baking. Eaked in gem-tins or as a common ginger- Drops, 
 bread, and eaten warm with a sauce, they make a nice dessert. 
 
GINGER-BREAD. 
 
 105 
 
 Ginger Drop Cakes. — Take three eggs, one cup each lard, 
 baking molasses and brown sugar, one large tablespoon ginger, one 
 tablespoon soda dissolved in a cup of boiling water, five cups un- 
 sifted flour ; drop tablespoons of this mixture into a slightly greased 
 dripping-pan about three inches apart. 
 
 Ginger Snaps. — Boil together one cup each molasses, butter 
 and sugar. Add two teaspoons each soda and cinnamon, one each 
 cloves and ginger, flour enough to roll out smoothly. Koll thin and 
 bake quickly. 
 
 Ginger Snaps. — One pound and six ounces flour, four of sugar, 
 eight of butter, six of preserved orange peel, half pint molasses, one tea- 
 spoon soda dissolved in two tablespoons boiling water, one teaspoon 
 cloves, two of ginger ; soften the butter and mix it with the sugar and 
 molasses, add the spices, orange peel and soda, beat well and stir in 
 the flour, flour the board and roll the paste as thin as possible, cut 
 in circles and bake in a very quick oven. This quantity makes one 
 hundred and twenty-nine snaps, about three inches across. 
 
 Hotel Ginger Snaps. — One gallon molasses, two pounds brown 
 sugar, one quart melted butter, half cup each ground cloves, mace, 
 cinnamon and ginger, one cup soda. 
 
 Plain Ginger Snaps.— cups molasses, one of lard, table- 
 spoon each soda and ginger, and flour to roll, being careful not to 
 make it too stiif. Tablespoon grated orange peel is a nice addition. 
 Cut with small cutter. Some add teaspoon black pepper. 
 
 Ginger Tea-cakes. — Mix two cups each powdered sugar and 
 warmed butter, add three well-beaten yolks, a cup molasses, four 
 heaping cups flour, tablespoon each ginger and soda. Bake in patty 
 pans in a moderate oven. 
 
106 
 
 CREAMS AND CUSTARDS. 
 
 t 
 
 CREAMS AND CIJSTARES. 
 
 For creams and custards eggs should never be beaten in tin, but 
 always in stone or earthen ware, as there is some chemical influence 
 about tin which prevents their attaining that creamy lightness so 
 desirable. Beat quickly and sharply right through the eggs, beating 
 whites and yolks separately. When gelatine is used for creams it is 
 better to soak it for an hour or two in a little cold water or milk, set 
 in a warm place; (it is convenient to place in a howl set in the top 
 of the boiling tea-kettle to dissolve) ; when dissolved, pour into the 
 hot custard just after removing from the stove. For custards the 
 common rule is four eggs, one cup sugar, one salt-spoon salt to each 
 quart milk. Custards, like cakes, are nicer if yolks and whites are 
 beaten separately and whites added last. Bake in baking dish, or 
 cup set in pan of hot water until firm in center, taking care that heat 
 is moderate or the custard will turn in part to whey. The delicacy 
 of the custard depends on its being baked slowly. It is much nicer 
 to strain the yolks, after they are beaten, through a small wire strain- 
 er. For boiled custards or floats the 
 yolks alone may be used, which makes 
 the custard much finer, or for economy’s 
 sake the entire eggs. For a more ele- 
 gant custard whip whites of eggs and 
 place over the top when hot. Always place milk to boil in a custard 
 kettle (made of iron with another iron kettle inside, the latter lined 
 
 Wire Strainer. 
 
CREAMS AND CUSTARDS. 
 
 107 
 
 with tin), or in a pan or pail set in a kettle of boiling water ; when 
 the milk reaches the boiling point, which is 
 shown by a slight foam rising on top, add 
 the sugar which cools it so that the eggs 
 will not curdle when added ; or, another 
 convenient way is to mix the beaten and 
 strained yolks with the sugar in a bowl, then 
 add gradually several spoons of the boiling 
 milk, until the eggs and sugar are heated 
 through, when they may be slowly stirred into the boiling milk. 
 Let remain a few moments, stirring constantly until it thickens a 
 little, but not long enough to curdle, then either set the pail imme- 
 diately in cold water or turn into a cold dish, as it curdles 
 if allowed to remain in a hot basin ; add flavoring extracts 
 after removing from the stove. Peach leaves, vanilla 
 beans, or laurel leaves give a fine flavor, but must be 
 boiled in the milk and taken out before other ingredients 
 are added. The only spices used in flavoring custards 
 are nutmeg and cinnamon. Lemon is liked by many but 
 the w^hite part of lemon rind is exceedingly bitter, and 
 the outer peel only should be used for grating. A better way 
 is to rub the rind off with hard lumps of sugar. The sugar 
 thus saturated with the oil of the lemon is called ‘^zest,” and is 
 used, pounded fine, for creams, etc. Boiled custards are very diffi- 
 cult to make, and must have closest attention until finished. Cus- 
 tards may be prepared as above, mixing the milk, eggs and sugar, 
 and then placing in pan to steam instead of boiling. 
 
 In making Charlotte-russe it is not necessary to add gelatints. 
 The filling may be made of well-whipped cream, flavored and sweet- 
 ened, using a “whip-churn” or the “Dover Egg-beater ” to do the 
 whipping. When other ingredients are to be combined with the 
 wLipped cream for filling, leave the cream on ice until all are ready, 
 th en turn c ream into the mixture, whip through gently, let stand a 
 few minutes and whip again, keeping it on ice till it 
 seems to be thickening, when it should be turned 
 into a plain mold previously lined with cake, which 
 should also be kept on ice until ready to serve. Any deep pan will 
 do, which should not be wet or greased but lined with clean manilla 
 paper. If sponge cake is used cut in sheets to fit bottom and sides 
 
108 
 
 CREAMS AND CUSTARDS. 
 
 Pastry Brush. 
 
 smoothly. When lady-fingers are used the ingenuity of the cook 
 may be brought into play in their arrangement, placing them diago- 
 nally around the sides, forming a star or rosette in the bottom, cut- 
 ting into desired shapes to carry out any design. 
 
 A large charlotte-russe could easily be given the form of a fort 
 by molding in deep conical shaped pan, leaving holes at intervals 
 in the sides of the cake lining, and after turning out inserting there- 
 in lady-fingers to represent cannon, ornamenting top with darts or 
 arrows of isinglass with hits of jelly on the points. A full slice of 
 ]3ine-apple divided into eighths and the rind turned in the center, 
 leaving the points to turn out in the form of a star, filling the center 
 with whipped cream, makes a handsome finish for the top of char- 
 Jotte-russe or a pine-apple cake. Icing the sides is also an improve- 
 ment; in short, ornament in any manner as fancy may dictate, with 
 candied fruits, nuts, etc., which may be made to adhere to the cake 
 by first dipping in syrup (sugar boiled to crackling). To make the 
 cake lining retain its place firmly, brush edges 
 wherever cake or lady-fingers join with a very 
 little of this hot syrup or with the white of an egg, or a little 
 gum arabic dissolved in water, putting on so little that none 
 adheres to the mold. The whole interior is sometimes brushed 
 over with white of egg to make the cake firmer. If any sheet of 
 cake is left, put upside down on board and spread over it a wet 
 towel and it will keep -perfectly. If eggs are used in the 
 cream whip them first. If preferred, the charlotte-russe may 
 be made into small molds, one for each person. Great care 
 must be used in turning out, or the cream may burst the cake. 
 Holding the mold in the left hand, place the plate or dish on which 
 it is to be served over it with the right hand, 
 and slowly and gently invert it. If desired, 
 a piece of the cake may be shaped for a 
 cover to the mold, which when served be- 
 comes the foundation. A much simpler 
 and very nice way of preparing a case for 
 charlotte-russe, is to bake a sponge cake in 
 a fancy mold and when cold turn out and 
 with a sharp knife carefully cut off the top, 
 laying it to one side for the cover ; replace 
 cake in mold and remove the hiside 
 
 Charlotte Eusse. 
 
 carefully, leaving 
 
CREAMS AND CUSTARDS. 
 
 109 
 
 the cake at least an inch thick and as smooth as possible ; then 
 fill with the prepared cream, put on the cover and serve 
 inverted, as above on plate ; or simply scoop out the inside 
 and after filling and turning from the mold tnrn it on another 
 plate, leaving the cake right side np, and heap whipped cream 
 upon the open top as illustrated. 
 
 Cream intended for whipping should first be chilled on ice, and 
 may be sweetened or flavored to taste either before or after whip- 
 ping. Have a deep tin pan half filled with snow or pounded ice, and 
 into this set another pan that will hold two or three times the quan- 
 tity of cream before it is whipped ; place the cream in a bowl, set on 
 ice, and with a whip churn (or an egg beater if you have not a 
 (hum) whip to a froth, and when the bowl is full let stand a moment 
 i.ntil the air bubbles break, then skim the froth into the pan standing 
 on the ice, and repeat this until the cream is all froth ; then with the 
 spoon draw the froth to one side, and it will be found that some of 
 the cream has gone back to milk ; turn this into the bowl again and 
 v^hip as before ; or use a sieve as the receptacle for the whipped 
 cream, placing it over a bowl to catch the drippings, which are re- 
 v/hipped. The whip churn shown in the cut can be procured of 
 almost any dealer or may be ordered from the tinner. It is operated 
 by placing the handle inside the tube and inserting 
 the perforated end of the tube ( slightly tipped) into 
 the bowl of cream. By drawing up the handle and 
 forcing it down again the cream is forced in and 
 out of the holes in the tube and soon becomes a 
 light froth, which is taken off as directed above. In cold weather it 
 is not considered necessary by some to thus skim the froth, simply 
 whipping rapidly until the v/hole stiffens Be careful not to whip 
 too long or particles of butter will form. When cream is difficult 
 to whip, add to and whip with it the white of an egg. After the 
 cream is whipped, work the froth with an egg whisk which makes it 
 finer grained. If perfectly sweet use double cream for whipping. If 
 too thick a little milk may be added. 
 
 Single cream is cream that has stood on the milk twelve hours, 
 and is best for tea or coffee ; double cream has stood twenty-four 
 hours, and cream for butter often stands forty-eight hours. In put- 
 ting together ingredients for custards always rinse out the bowl in 
 
110 
 
 CREAMS AXD CUSTARDS. 
 
 which yolks were beaten with a part of the milk used, so that none 
 of the yolks Avill he wasted. When creams or custards through lack 
 of proper attention have been cooked too long and become curdled, 
 beating thoroughly with an egg beater will remove the unpleasant 
 effect. The measurement of cream in the following recipes is given 
 before it is whipped. The Bavarian cream recipes will make three 
 or four times the quantity of unwhipped cream called for, and are 
 therefore comparatively inexpensive for so elegant a dessert. Molds 
 should always be wet in cold water for creams, russes, blanc-manges, 
 etc., that are placed in them to stand until cold. If they do not turn 
 
 out easily, dip for an 
 instant into warm water. 
 Before turning into 
 molds some prefer tc 
 strain all blanc-mangeSj 
 Custard ,®-"rainer. and cool six hours before 
 
 serving, or are even better made the day before wanted. Should 
 custards cook up lumpy they should be strained, and many strain 
 them before cooking, after putting all ingredients together. 
 
 Gelatine is usually put up in two-ounce packages, so that where 
 recipes call for half package, one ounce should be used. In choos- 
 ing gelatine or isinglass select that which is whitest, has no un- 
 pleasant odor, and which dissolves most readily in water. To test 
 its purity drop a few threads of the substance into boiling water, 
 some into cold water, and some into vinegar. In the first it vdil] 
 dissolve, in the second become white and cloudy, and in vinegar it 
 will swell and become jelly-like. But if adulterated it will not sci 
 completely dissolve in hot water, in cold water it will become jelly- 
 like, and in vinegar will harden. In preparing 
 small fruits with seeds for 
 creams, etc., mash through a 
 -fine woven-wire sieve, called a 
 puree sieve — the ordinary flour 
 sieve being too coarse. A very 
 useful kitchen utensil is the little steamer de- 
 signed to set over top of teakettle, in which creams and custards 
 that need to be cooked over hot water may be very easily prepared, 
 saving space of one utensil. 
 
 Macaroon Basket — A pretty and unique way of serving maca- 
 
CREAMS AND CUSTARDS. 
 
 Ill 
 
 /.X 
 
 roons with cream is as follows : Dissolve a tablespoon gum arabic 
 in half cup hailing water thoroughly ; then 
 stir in one large cup white sugar. Boil 
 gently until very thick. Set it while using 
 in a pan of boiling water to keep hot. 
 
 Take a round tin pail, butter thickly on 
 bottom and sides, dip the edges only of 
 each macaroon in the hot candy and lay 
 them in close rows on the bottom until 
 it is covered. Let them get perfectly dry, 
 and be sure they adhere firmly to one an- 
 other before beginning the lower row of 
 the sides. Build up the wall one row at a 
 time, letting each harden before adding 
 another. When the basket is done and firm, lift carefully from the 
 mold, make a loop-handle at each end with four or five macaroons 
 stuck together, set on a flat dish and heap with whipped cream. 
 Sprinkle comfits over cream or ornament with bits of red jelly. Lady- 
 fingers, brushing edges with white of egg, may be thus utilized. 
 Another pretty dish is made by slicing oranges nicely, and placing 
 on skewers dip them into the hot candy, and line bottom and sides 
 of pail or mold (which must first be buttered) in same way. Leave 
 until hard and cemented together, fill with whipped cream and you 
 have an Orange Basket. 
 
 Macaroon Basket. 
 
 Orange Baskets . — Remove the fruit from the interior of oranges 
 carefully by making a small incision on one side of the fruit, then 
 cut the skin into the shape of a basket, leaving about half an inch 
 of the stalk ends for handles. Fill the baskets with any cream, 
 ices, ice cream, whipped cream, jellies, etc., and they make a very 
 pretty ornament for the table. The juice and pulp removed can be 
 made into jelly or custard, or sent to table sweetened with sugar. 
 
 Blanc- Mange . — Dissolve three heaping tablespoons each corn 
 starch and sugar in one pint milk ; add to this three eggs well beaten, 
 and pour the mixture into one pint boiling milk, stirring constantly 
 until it boils again ; after taking from the stove flavor to taste and 
 pour into cups or small moulds ; when cool take 
 out and place on dish as illustrated, or with a 
 mold of jelly in center. Serve a spoon of jelly 
 and a sauce of sv;eetened cream with each mold, 
 or omit jelly entirely and serve with sweetened cream or whipped 
 cream ; or, put one quart milk (reserving three tablespoons with which 
 mix three heaping tablespoons corn-starch) with a pinch salt and 
 five tablespoons sugar. When milk is hot, pour in the mixed corn- 
 starch, and stir until it is a thick batter ; pour this on the well-beaten 
 whites of four eggs, add two teaspoons vanilla, pour into mold wet 
 in cold water, and set on ice ; when cold turn from the mold and 
 
112 
 
 CREAMS AND CUSTARDS. 
 
 serve in a custard made as follows : Put one pint milk in a basin 
 over boiling water, mix in a tea-cup two even teaspoons cprn-starcli 
 in two of cold milk, beat in the four yolks of eggs, and two and a 
 half tablespoons sugar. When the milk is hot pour part of it into 
 the cup and stir well, pour it back into the basin and stir until as 
 thick as desired ; put on ice until chilled thoroughly. Blanc-mange 
 may be colored brown with chocolate, green with spinach juice, or 
 pink with the juice of strawberry, currant or cranberry, or a hand- 
 some yellow with saffron or the grated peel of an orange or lemon, 
 moistened with the juice and strained through a cloth. An easy 
 and ornamental dish can then be made by putting into the bottom 
 of the mold a layer of the white blanc-mange, 
 smoothing it nicely, then a layer of the colored, 
 and finish with the white, or vice versa. Very 
 pretty half-pint molds may be made as follows : 
 
 Tilt mold in a pan of snow or pounded ice, color one-fourth the 
 blanc-mange pink, another fourth green ; wet the molds and pour 
 into them a little of the colored blanc-mange, putting only one color 
 into each mold, and filling it so that when tilted the blanc-mange 
 reaches nearly to the top and covers about two-thirds of the bot- 
 tom ; when cold set mold level and fill with the white blanc-mange, 
 which has meantime been kept in so warm a place as not to hard- 
 en. If the molds are made to imitate roses or fruit, the fruit may 
 be green, and roses pink ; if corn, yellow ; and various ways of com- 
 bining colors and forms will suggest themselves to the ingenious 
 housewife. 
 
 Chocolate Blanc-Mange . — Half box gelatine, soaked till dis- 
 solved in as much cold water as will cover it, four ounces sweet 
 chocolate grated, one quart sweet milk, one cup sugar ; boil milk, 
 sugar and chocolate five minutes, add gelatine and boil five minutes 
 more, stirring constantly ; or to the grated chocolate add half the 
 sugar, place in sauce pan with two table- 
 spoons boiling water, stir over a hot fire a 
 minute or two, add to milk in custard ket- 
 tle with the rest of sugar, strain, flavor 
 with vanilla, put in molds to cool, and eat 
 with cream. If wanted for tea, make in 
 the morning ; if for dinner, the night before. 
 
 For a plain blanc-mange omit the choco- Pudding mow. 
 
 late. To serve very handsomely with 
 cream set to form in a mold with cylinder 
 in center (any pudding or cake mold will 
 do). One may be improvised by stitching 
 together a roll of stiff paper just the height 
 of mold, butter it well and hold in center of mold while filling, put- 
 ting a light weight on it to keep in place ; or, better still, use a bottle 
 filled with shot or damp salt. When blanc-mange is turned out slip 
 
CREAMS AND CUSTARDS. 
 
 ns 
 
 out this cylinder, fill the cavity Avith whipped cream, raising it to " 
 pyramidal form, and heap same about the base ; or, form in melon 
 mold and serve AAuth whipped cream around it. 
 
 Farina Blanc-Marige. — Set a quart neAV milk over boiling 
 Avater, reserving a feAv spoonfuls in which mix three ounces farina ; 
 AA^hen the milk films add one-third cup sugar, the farina and a quar- 
 ter teaspoon salt, and stir until cooked to thick batter ; pour into 
 Avet mold, let stand three hours, and eat with sugar and cream, or 
 any custard or sauce preferred. 
 
 Raspberry Blanc-Mange. — Stew nice fresh raspberries, strain 
 off the juice and SAveeten to taste ; place over the fire and when it 
 boils stir in corn starch Avet in cold water, allowing tAvo table- 
 spoons corn starch for each pint juice; continue stirring until 
 sufficiently cooked, pour into molds Avet in cold Avater and set 
 away to cool ; eat with cream and sugar ; other fruit can be used 
 instead of raspberries. 
 
 Rice Blanc-Mange. — Five ounces rice flour and one quart 
 milk ; mix flour with a little cold milk and stir till smooth, then add 
 and stir in six ounces fine sugar, a teaspoon grated yellow rind of a 
 lemon, or tAvo teaspoons pure vanilla extract, or a drop or two essence 
 of almonds ; then add the rest of the milk, stir all well together, place 
 on the fire and boil and stir constantly until it thickens, then imme- 
 diately pour into mold ; let it remain till perfectly stiff and cold ; 
 eat with sugar and cream or any sauce preferred. 
 
 Sago Blanc-Mange. — Boil a half pint pearl sago in one quart 
 milk, or half milk and half water, until perfectly soft ; stir in two 
 well-beaten eggs and pour into mold wet Avith cold water. Serve 
 with the SAveetened cream, or it may be eaten warm if preferred Avitli 
 “ Fairy Butter.” 
 
 Vanilla Blanc-Mange. — One ounce gelatine soaked in one^ 
 quart milk one hour ; set over fire, add yolks of three eggs beaten with 
 one cup sugar, beat to boiling, flavor with vanilla and turn into 
 mold. Eat Avith SAveetened cream. 
 
 Apple Charlotte. — Soak one-third box gelatine an hour in third 
 cup cold water, pour half cup boiling water over it, stir until thor- 
 oughly dissoh^ed and pour upon a scant pint of tart apples steamed 
 and rubbed through a puree sieA^e, add one cup sugar and juice of 
 one large lemon ; place in a basin of pounded ice and beat until it 
 begins to thicken add Avell-frothed Avhites of three eggs, pour into 
 tAvo-quart mold that has been lined Avith sponge cake and set on ice 
 to harden ; make a custard of the yolks, one pint milk and three ta- 
 blespoons sugar, and Avhen the charlotte is turned out on a dish 
 pour this around it. 
 
 8 
 
114 
 
 CREAMS AND CUSTARDS. 
 
 Large Mold. 
 
 Strawberry Charlotte. — Dissolve half an ounce gelatine in a 
 pint warm water, strain and when nearly set dip fresh strawberries 
 into it and line bottom and sides of a plain round mould packed in 
 ice ; fill v/ith cream made after any cream or russe recipe preferred. 
 Raspberries, blackberries and cherries may be used for same pur- 
 pose. Serve when cold with whipped cream poured round it, dip- 
 ping mold in 'warm water before turning out. A most beautiful and 
 delicious dish. 
 
 Charlotte- Riisse. — Split two dozen lady-fingers (slices of 
 sponge or other cake may be used), lay them in a mold, put one- 
 third l)ox gelatine into half pint milk, place it where it will be w'arm 
 enough to dissolve. Whip three pints cream to a froth and keep 
 cool ; beat yolks of three eggs and mix with half pound powdered 
 sugar, then beat whites very stiff and add to it, strain the gelatine 
 upon these, stirring quickly ; then add the cream, fla vor with vanilla 
 or lemon, pour over the cake, let stand upon ice two hours. Serve 
 with Mdiipned cream. Some add a layer of jelly at bottom of mold. 
 
 Charlotte- Ru^se. — One ounce gelatine dissolved in two gills 
 boiling milk, Avell-frothed wdiites of four eggs, 
 one and a half cups white powdered sugar, one 
 pint thick cream whipped to froth, and rose- 
 water or vanilla for flavoring ; line a large mold 
 with thick slices sponge cake, mix the gelatine, 
 sugar, cream and flavoring together, add lightly the frothed whites, 
 pour into mold, set away on ice till required for use. This is an 
 easy and excellent mode of making this most delicate dessert. 
 
 Charlotte- Russe. — Cut stale sponge cake into slices about half 
 an inch thick and line three molds with them, leaving a space of half 
 an inch between each slice ; set molds where they wfill not be dis- 
 turbed until filling is ready ; whip one and one-half pints cream to 
 stifl' froth, stir into it two-thirds cup powdered sugar, one teaspoon 
 vanilla, and half a box gelatine soaked in cold water enough to 
 cover it for one hour, and then dissolved in boiling Avater enough to 
 dissoh^e it (about half a cup) ; stir from the bottom of the pan until 
 it begins to grow stiff, fill the molds and set on ice one hour, or 
 until they are sent to table. When ready to serve loosen lightly at 
 the sides and turn out on a flat dish. 
 
 Charlotte- Russe. — Make a sponge cake and bake in a sheet, or 
 better, buy a sheet at bakery, Avet bottom 
 of paper Avith cold Avater and takeoff care- 
 fully, or if cake has accidentally been 
 baked too hard, let stand after dampening 
 :;Tor fifteen minutes before taking off paper. 
 Line an unbuttered mold by trimming off 
 edges of cake and just cutting a piece to 
 
 Charlotte-Russe. fit the bottom, then the sides, putting 
 
 light colored side of cake next to mold and fill Avith the folloAving 
 
OREAMS AND CUSTARDS. 
 
 115 
 
 prepared Avhipped cream : One pint thick sweet cream, four heaping 
 tablespoons sugar and .teaspoon flavoring, third each of lemon, va- 
 nilla and almond, or all of one kind ; place dish in a pan of ice and 
 whip with egg heater or whip churn. After filling mold place in 
 bed of ice till wanted, turn out on platter and serve. 
 
 Almond Bavarian Cream. — Whip one and one-half pints cream 
 until only a half pint is left unwhipped, which put into a double 
 boiler with a pint blanched sweet almonds pounded to paste, and add 
 three eggs and a small cup sugar, first thoroughly beaten together ; 
 cook until it begins to thicken, then stir in one ounce gelatine 
 soaked two hours in half cup milk ; remove from fire, strain and add 
 one-fourth teaspoon essence of almond ; bea,t until it thickens and 
 stir in the whipped cream, pour into molds, set away until cold, and 
 serve with whipped cream. Use one pint pistachio nuts instead of 
 almonds, omitting essence of almond, and you have Pistachio 
 Bavarian Cream. 
 
 Chocolate Bavarian Cream. — Scrape one ounce Baker’s choc- 
 olate, add two tablespoons sugar, put over a hot fire with one table- 
 spoon hot water and stir until smooth and glossy. Have a half cup 
 
 milk boiling, stir the chocolate into it 
 and add one ounce gelatine soaked two 
 hours in a half cup milk. Strain into 
 tin basin, add two tablespoons sugar, 
 place in ice water and stir until it 
 begins to thicken ; add a pint cream 
 whipped to a stiff froth, mixing well, 
 and turn into mold to harden. Serve 
 with whipped cream. The crown molds 
 are best for Bavarian cream, as the opening in the center may be 
 filled with the whipped cream served with it. 
 
 Orange Bavarian Cream. — Whip one and one-half pints cream, 
 and skim off until less than a half pint remains unwhipped : put 
 this in a double boiler, add beaten yolks six eggs, stir until it 
 begins to thicken, and add one ounce gelatine that has been soaked 
 two hours in a half cup cold water, also grated rind of two oranges 
 When gelatine is dissolved take off and set in pan of powdered ice > 
 stir till it begins to cool and add juice five oranges strained over one 
 large cup sugar. Beat until it thickens like custard, add whipped 
 cream, stiruntil thoroughly mixed, and pour into molds. The oranges 
 rnyy be omitted, and flavored with vanilla the above makes a delicious 
 Yomilla Cream. Serve when cold heaped around with whipped 
 cream. Make Lenton Cream in same manner, using juice four 
 lemons, or, leave out the cream, taking instead a scant pint cold 
 water mixed with the well-beaten yolks five eggs, stirred in with the 
 sugar and juice, adding the whipped whites last instead of the 
 cream, and you will have Orange or Lemon Sponge^ as you prefer. 
 
116 
 
 CREAMS AND CUSTARDS. 
 
 Pine-apple Cream. 
 
 Pine-a2'>ple Bavarian Cream, — Chop one pint canned pine- 
 apple, and simmer over fire with small cup sugar twenty minutes and 
 add one ounce gelatine previously soaked two hours in half cup 
 cold water, strain through a sieve into bright tin 
 basin, rubbing through as much of the pine-apple 
 as possible. Beat until it begins to thicken, then 
 stir in one pint cream, whipped, pour into mold 
 and serve cold, with whipped cream around. 
 
 Decorate with tuft of pine-apple leaves, or if want- 
 ed more elaborate use pine-apple decoration described in charlotte- 
 russe. Coffee Bavarian Cream is made the same, Avith one cup 
 strong, boiling hot coffee instead of the cooked pine-apple ; or, take 
 Avhites four eggs and a cup cold water, leaAung out Avhipped cream, 
 mixing the Avater Avith the sugar and fruit before cooking, and add- 
 ing the frothed AAdrites of eggs instead of cream, and you will have 
 a, delicious Pine-a2yple Sponge. 
 
 Straioherry Bavarian Cream. — Soak one ounce gelatine tAvo 
 hours in half cup cold Avater, mash one quart strawberries 
 Vidth large cup sugar and let stand one hour; AA^hip one pint 
 cream to froth, strain mashed berries through cloth into bright 
 tin basin, pour half cup boiling AA^ater oA^er the soaked gelatine, 
 and Avhen dissoh^ed strain it into the straAvberry juice. Set 
 basin in pan of pounded ice and beat the mixture until it 
 begins to thicken ; AAdien like soft custard stir in and mix 
 thoroughly the whipped cream, turn into a tAvo-quart mold, or 
 two or more smaller ones, and set aAvay to cool and harden. SerA^e 
 ftold with whipped cream. Raspberry and Blachherry Ba- 
 varian Creams are made in exactly same manner, as are also 
 Peachy Apricot, and Pear Creams^ first putting these fruits 
 (which may be either canned, partially cooked, or fresh) through a 
 puree sieve, and then cooking gently Avith the sugar twenty minutes, 
 stirring often ; leave out the hot Abater and stir the 
 soaked gelatine into the hot fruit, Avhich must 
 -C/Ai before beating and adding Avhipped cream. 
 
 Pieces of fresh fruit may be served around it. 
 Or, for Sponges with any of the above fruits use a cup Avater and 
 whites of four eggs instead of pint cream, boiling half the sugar and 
 Avater together tAventy minutes, then adding the gelatine, then the 
 berries or fruit prepared as above, and stirring in the whipped whites 
 of eggs Avhen the mixture is partially cold and begins to thicken. 
 Mold and serve same as creams. 
 
 Peach Cream. 
 
 Italian Cream. — Soak one-third box gelatine half an hour in 
 cold milk, put a quart milk in custard kettle and AAdien boiling stir 
 in well-beaten yolks of eight eggs, add one and a half cups sugar 
 and the gelatine ; Avhen the custard begins to thicken take it off 
 and pour into a deep dish in Avhich the eight AAdiites haA^e been beaten 
 to a stiff froth ; beat thoroughly togetlier and flavor to taste ; put in 
 
CREAMS AND CUSTARDS. 
 
 117 
 
 molds, and allow four hours to cool. This cream is much more 
 easily made in winter than in summer. 
 
 Chocolate Cream . — Scald one quart milk and stir into it half 
 package gelatine, previously dissolved in one cup milk, and add 
 cup powdered sugar. Heat up once and when gelatine is quite dis- 
 solved strain. Wet four tablespoons chocolate with cold water and 
 add to the mixture, which must again he heated 
 smoking hot, then add gradually beaten yolks two 
 eggs, and boil for five minutes, not longer, as the 
 eggs may curdle. Turn into a large shallow dish 
 or pan to cool, and when it begins to coagulate chocolate cream, 
 whip in gradually and thoroughly beaten whites two eggs. Lastly 
 add pint cream, whipped, pour into wet mold, let stand until per- 
 fectly cold and serve with sweetened cream. By taking half the 
 chocolate and coloring only half the cream, using a buttered paste- 
 Ijoard to separate the two in the mold, the effect is quite pleasing. 
 
 Raspberry Cream . — One quart good cream, one pint fresh 
 raspberries ; mash and rub fruit through a fine sieve or strainer to 
 extract the seeds, bring the cream to a boil (having reserved one 
 pint for froth), and add it to the berries while it remains hot, 
 Bveeten with powdered sugar to taste, let it become cold. Now 
 riise cream, which has been reserved, to a froth with a beater, take 
 off the froth and lay it on a sieve to drain ; fill dish, or glasses as in 
 almond custard, with the cream and place froth on top. Very nice. 
 Any kind of berries, jam or jelly is good, and can be used without 
 straining. 
 
 Roch Cream . — Boil one cup rice in a custard-kettle in sweet 
 milk until soft, add two tablespoons loaf sugar, a salt-spoon salt ; 
 pour into a dish and place on it lumps of jelly ; beat whites of five 
 eggs and three tablespoons pulveri'zed sugar to stiff froth, flavor to 
 taste, add one tablespoon rich cream, and drop the mixture on the 
 rice, giving it the form of a rough snowy rock ; or, flavor the rice 
 with essence almonds, or any other preferred, put into cups and 
 let stand till cold ; then turn out in a deep glass dish and pour 
 round them a soft custard made after any good recipe, placing on 
 top of each ball a bit of bright colored jelly. Flavoring must be 
 same in rice and custard. 
 
 Ruby CreOjm . — Soak half pint tapioca over night in half pint 
 W’ater ; simmer over slow fire in a pint cold water until clear, the 
 soaked tapioca and a lemon rind cut in pieces ; skim out lemon 
 paring and stir in four ounces sugar, half pint currant jelly, juice 
 one lemon, two teaspoons scokeberry syrup ; let simmer a few min- 
 utes and pour into one large or tw'o small glass dishes, and Avhen 
 perfectly cold (just before serving) cover it with either of these 
 snows : Whipped whites four eggs with three ounces powdered 
 
118 
 
 CREAMS AND CUSTARDS. 
 
 sugar added gradually, flavored with a little lemon, or one pint 
 cream whipped with two and one-half ounces sugar. Very ornamen- 
 tal, and called also Ruhy under the snow^ 
 
 Tapioca Cream . — Soak over night two tablespoons tapioca in 
 one-half cup milk (or enough to cover); bring one quart milk to 
 boiling point ; beat well together yolks of three eggs, half cup sugar 
 and one teaspoon lemon or vanilla for flavoring ; add the tapioca, 
 and stir the whole into the boiling milk, let boil once, turn into the 
 dish, and immediately spread on the whites. Serve when cold. 
 
 Tea Cream . — Dissolve one-half package gelatine in one cup 
 milk, add one cup white sugar, and pour over it one large cup strong 
 tea, boiling hot, strain through flne muslin and let cool ; whip pint 
 of rich cream and also two eggs ; when the gelatine is perfectly 
 cold beat in the whites until it is a firm froth, then whip in the cream ; 
 set away in a wet mold for eight or ten hours, and serve cold with 
 sweetened cream. Coifee Cream is made in same manner, substi- 
 tuting cup strong black colfee for the tea. Both made at a time, 
 molded in cups or individual molds, and turned out in alternate 
 rows upon a plate, they make a handsome dish, and give guests a 
 choice. The stronger and blacker the coflee the greater the contrast. 
 
 Turret Cream . — One pint sweet, rich cream, one quart milk, 
 one package Cox’s gelatine, one heaping cup white sugar, three eggs 
 beaten light, whites and yolks separately, one-half pound crystal- 
 lized fruit — cherries and peaches, or apricots — vanilla flavoring, juice 
 one lemon. Soak gelatine four hours in one cup milk, scald re- 
 mainder of milk and add the sugar, and when this is dissolved the 
 soaked gelatine ; stir over the fire until almost boiling, and divid? 
 into two parts ; return one part to the fire, and when near boiling 
 stir in the beaten yolks, cook two minutes, and turn into a bowl to 
 cool. AVhen it cools whip the cream very stiff and beat whites of 
 eggs until they stand alone ; divide the latter into two heaps. As 
 the yellow gelatine begins to form ” whip one-half the whites into 
 it, a little at a time ; to the white gelatine add rest of whites in same 
 manner alternately with whipped cream ; season yellow with vanilla 
 and white v/ith lemon juice beaten in last. Wet a tall fluted mold 
 with water and place around bottom on inside a row crystalized 
 cherries, then a layer white mixture, then a layer apricots or peach- 
 es, sliced, layer yellow mixture, another border of cherries, and bo 
 on until all materials are used. When firm, which will be in a few 
 hours (in summer set on ice), wrap a cloth wrung out of hot water 
 on the mold, and invert upon a flat dish ; serve with sweet cream. 
 A very beautiful, ornamental and delicious dessert, and sure to be a 
 success if above directions are followed. Bitter almond may be 
 used instead of lemon if preferred. Made in the fluted mold with 
 stem, filling in whipped cream in center, makes a still more elabo- 
 rate dish. 
 
CREAMS AND CUSTARDS. 
 
 119 
 
 Vy hipped Cream. — Prepared according to directions in preface 
 vrhipped cream, s’weetened and flavored is a choice dessert alone, 
 but may be served in various ways. Baked apples, and fresh or 
 preserved berries are delicious with it. Jelly served in glasses one* 
 third full and filled up with cream makes a very wholesome and 
 delicious dessert. 
 
 Wh{pp>ed Cream. — One and one-half pints good rich cream 
 sweetened and flavored to taste, three teapoons vanilla ; whip to 
 stiff froth. Dissolve three-fourths ounce best gelatine in a small 
 cup hot water, and when cool pour into the cream ; stir thoroughly, 
 pour in molds and set on ice, or in very cool place. 
 
 Almond Custard. — Heat a quart milk (half cream is better) to 
 boiling and add the beaten yolks of six eggs, whites of four and a 
 half pounds almonds blanched and pound- 
 ed to paste with four tablespoons rose water. 
 
 Put over boiling water and stir constantly 
 until it thickens. Then remove from fire 
 and when nearly cold stir up thoroughly and 
 pour into cups or glasses ; make a meringue with the whites of four 
 eggs and a half cup powdered sugar, flavored with one teaspoon 
 extract bitter almond, and heap on each cup. 
 
 Apple Custard. — One pint mashed stewed apples, one pint sweet 
 milk, four eggs, one cup sugar, and a little nutmeg, or juice and 
 grated rind of one lemon is a nice flavoring ; bake slowly in custard 
 cups or deep dish, and serve either hot or cold. 
 
 Boiled Custard. — One quart milk, two tablespoons corn-starch, 
 two eggs, one-fourth teaspoon salt, butter size of hickory-nut ; wet 
 starch in a little of the milk, heat the remainder to near boiling in a 
 tin pail set in boiling water. The proper heat will be indicated by a 
 froth or film rising to the top ; add the starch till it thickens, stirring 
 constantly, then add the eggs well-beaten with four tablespoons 
 sugar, let it cook, stirring briskly, take off and beat well. Flavor to 
 taste, and served vith grated cocoa-nut it is elegant.' 
 
 Caramel Custard. — To make a baked custard, separate the 
 whites and yolks of five eggs (or four), beat yolks well with a quar- 
 ter pound (half tea-cup) sugar, add the well-beaten whites, and mix 
 well with a quart milk. Flavor and then pour into buttered mold 
 or cups. Set immediately into a pan boiling hot water, in moder- 
 ately hot oven. About half an hour will be required to set it firmly. 
 When nicely browned and puffed up, touch the middle with a knife 
 blade ; if it cuts as smooth as around the sides it is done ; take care 
 not to overdo. This makes a plain custard. To make Caramel 
 Custard., let stand until perfectly cool, turn out gently on a plate 
 and dust thickly with sugar, place in upper part of hot oven ; the 
 sugar soon melts and browns. Or, put half cup sugar in saucepan 
 
 Custard in Glasses. 
 
120 
 
 CREAMS AND CUSTARDS. 
 
 over the fire, stir constantly until dissolved, pour into unhuttered 
 pudding dish, tipping the dish so it will run round the sides, fill with 
 custard and bake ; or some butter the mold carefully, sprinkle sugar 
 over bottom and set on stove to brown, pour in custard and ba& ; 
 when turned out the caramel will be on top. Use less sugar for the 
 custard when carameled if not liked very sweet. Grated almonds 
 or coacoa-nut may be added. A thinner custard may be made with 
 less eggs, but it cannot be carameled unless baked in individual cups. 
 Less eggs may also be used by substituting a portion of corn starch, 
 boiled rice, gelatine or something else to give firmness, but the qual- 
 ity of custard will be impaired. Baking too rapidly or too long 
 injures custard, hence do not scald milk and' eggs before setting in 
 oven, as many recommend. By baking in boiling water the temper- 
 ature is regular, and scorching prevented. 
 
 Boiled Caramel Custard. — One quart milk, half cup sugar, six 
 eggs, half teaspoon salt. Put the milk on to boil, reserving a cup- 
 ful. Beat the eggs, and add the cold milk to them. Stir the sugar 
 in a small frying-pan until it becomes liquid and just begins to smoke. 
 Stir it into the boiling milk, then add the beaten eggs and cold milk, 
 and stir constantly until the mixture begins to thicken. Set away 
 to cool. Serve in glasses. 
 
 Chocolate Custard. — Break two sections chocolate in a hali 
 dozen pieces, put in a pan over boiling water with milk enough to 
 barely cover ; inash and stir perfectly smooth, then add the rest of 
 the milk (one quart in all, reserving three tablespoons in which to 
 dissolve corn-starch) one cup sugar, yolks of six eggs, heaping table- 
 spoon corn-starch; beat yolks, add sugar and corn-starch (dissolved 
 in milk), stir all slowly in the boiling milk in which the chocolate is 
 dissolved, add pinch salt and let cook a few minutes, stirring con- 
 stantly. Serve cold in glasses with a meringue of whites of eggs on 
 top, or only half fill glasses with custard and finish with whipped 
 cream as in almond cake. Or pour this custard in a deep glass 
 dish lined with pulped apples, sift powdered sugar over top and 
 glaze with salamander iron. 
 
 CoiFee Custard. — Boil together a pint each fresh strong coffee 
 and cream and turn the mixture over eight eggs beaten up with one 
 and one-half cups sugar, stirring rapidly, then set into boiling hot 
 water and cook, stirring constantly until it thickens ; pour into cus- 
 tard cups and serve cold with whipped cream or frothed whites of 
 eggs on top. 
 
 Corn Meal Custard. — To the well beaten yolks of three eggs 
 add a quart milk and tablespoon each butter and sugar ; then add 
 gradually scant three-quarters tea-cup fine corn meal, well whipped 
 vhites and flavor with nutmeg ; pour in cups, boil or steam fifteei; 
 minutes and brown delicately in oven ; or reserve whites of two eggs^ 
 
CREAMS AND CUSTARDS. 
 
 121 
 
 add to them two tablespoons sugar, cover tops and browm as above 
 and serve hot or cold. 
 
 Cup Custards. — One scant quart milk, four well-beaten eggs 
 one cup sugar, liavor to taste ; stir 
 thoroughly together until sugar is dis- 
 solved ; pour into cups and set in pan 
 
 boiling hot 'water in oven to bake. — — bustard in cups. 
 
 They 'will be done in about thirty minutes. Serve cold in the cups. 
 
 Fruit Custards. — Stew any kind of fruit almost to a jelly, 
 s;train otf the juice, cool, and s'weeten to taste. To one quart sweet- 
 ened juice add eight Avell-beaten eggs stirred into three pints new 
 milk. Set in boiling water until it thickens, or bake twenty to thirty 
 minutes. Serve in cups or a deep dish as preferred either hot or 
 cold. Whipped whites of eggs over the top iniprovesits appearancCo 
 
 Gelatine Custard. — To one-third package Cox’s gelatine add a 
 little less than one pint boiling water : stir until gelatine is dissolved, 
 add juice one lemon, and one and a half cups sugar ; strain through 
 9 jelly-strainer into dish for the table, and set in a cool place. For 
 custard, to one and a half pints milk add yolks of four eggs (reserv- 
 ing the whites), and four tablespoons sugar; cook and flavor when 
 cool. When required for the table cut gelatine into small squares 
 find pour the custard over them. Add four tablespoons powdered 
 sugar to whites of four eggs well beaten, and when ready for the table 
 place over the custard with a spoon. 
 
 Lemon Custard. — Put the thin yellow rind of two lemons, with 
 mice of three, and sugar to taste, into one pint warm water. As 
 lemons vary in size and juiciness the exact quantity of sugar can 
 not be given. Ordinary lemons require three gills. It will be safe 
 to begin with this qiiantity and more may be added if required. 
 Beat the whites to stiff froth, then the yolks, then beat both together^ 
 pour in gradually while beating the other ingredients ; put all in a 
 pail, set in a pot boiling water, and stir until thick as boiled custard. 
 Strain in a deep dish ; when cool place on ice. Serve in glasses. 
 
 Snow-hall Custard -Half package Cox’s gelatine, three eggs, 
 two cups sugar, juice one lemon ; soak gelatine one hour in cup cold 
 water, add one pint boiling water, stir until thoroughly dissolved ; 
 add two-thirds of the sugar and the lemon juice ; beat whites of eggs 
 to stiff froth, and when the gelatine is quite cold whip it into tlie 
 whites a spoonful at a time, beating from half an hour to an hour 
 Whip steadily and evenly, and when all is stiff pour in a mold or in 
 a dozen egg-glasses previously wet with cold water and set in a cold 
 place. In four or five hours place in a glass dish. Make a custard 
 of one and one-half pints milk, jmlks of eggs and remainder of the 
 'mgar, flavor with vanilla and when the snow-balls are turned out ol 
 the mold pour this around the base. 
 
122 
 
 CREAMS AND CUSTARDS. 
 
 Cocoa-nut Island . — Line with cake bottom and sides of dish in 
 which dessert is to be served ; dissolve in custard kettle one pint 
 sugar in half pint water, add one tablespoon corn-starch previously 
 mixed smooth with a little water and well-beaten yolks of four eggs ; 
 cook till it Sickens, add juice of two lemons, heaping taolespoon 
 butter and cook a few minutes then pour into dish ; grate one cocoa- 
 nut, sweeten a little and put over the custard ; place a meringue of 
 the well-beaten whites, half cup sugar and a few drops lemon juice 
 in flakes over the top, brown delicately in oven and serve either hot 
 or cold. A nice way is to make in souffle dish, or baking dish that 
 will fit and serve in silver receptacle, or use a fancy disn and brown 
 top with salamander iron as directed in souffles. 
 
 .Tam. Floating Island. 
 
 Floating Island . — Make custard of yolks of six eggs, one quart 
 milk, small pinch salt, sugar to taste ; beat and strain yolks before 
 adding to milk ; place custard in a large tin pan and set in stove, 
 stirring constantly until it boils, then remove, flavor with lemon or 
 rose, and pour into a dish (a shallow, wide one is best), spread 
 
 smoothly over the boiling hot 
 custard the well-beaten whites, 
 grating some loaf sugar ( some add 
 grated cocoa-nut) on top ; set the 
 dish in a pan of ice-water and 
 serve cold ; or turn into glasses 
 and serve with whipped cream or 
 frotlied whites of egg on top, 
 finishing with lump of jelly in 
 center. Some prepare the whites 
 by placing a tablespoon at a time on boiling water or milk, lifting 
 them out carefully, when cooked, with a skimmer and laying them 
 gently on the float. Do not crowd them while cooking. This is the 
 “old reliable recipe.’’ Another way of serving is to pour the above cus- 
 tard over slices of small round sponge cakes, spread with fruit jelly 
 and placed in ice cream saucers, piling a spoonful whipped cream 
 on top of each ; or cut sponge cake in slices and lay them on a round 
 dish on the top of the custard. On this put a layer of apri- 
 cots or currant jam, and some more slices of cake. Pile upon this 
 very high a whip made of damson or other jam and the whites of 
 four eggs. It should be rough to imitate a rock. Garnish with fruits 
 or sweetmeats. Still another beautiful and delicious island is made 
 by whipping whites four eggs very stiff and beating with one tumbler 
 jelly, adding one pint powdered sugar gradually, then beating the 
 whole until perfectly stiff. Chill on ice and serve by half filling a 
 glass dish with milk and cover it with the island in spoonfuls stand- 
 ing in peaks. To be eaten with sweetened cream. 
 
 Moonshine . — This dessert combines a pretty appearance with 
 palatable flavor, and is a convenient substitute for ice cream. Beat 
 
CREAMS AND CUSTARDS. 
 
 123 
 
 whites of six eggs to ver}^ stiff froth, add gradually six tablespoons 
 owdered sugar (to make it thicker use more sugar up to a pint), 
 eating not less than thirty minutes, then beat in about one heaping 
 tablespoon preserved peaches cut in tiny bits (or some use one cup 
 jelly), and set on ice until thoroughly chilled. In serving, pour in 
 each saucer some rich cream sweetened and flavored with vanilla, 
 and on the cream place a liberal portion of the moonshine. This 
 quantity is enough for seven or eight persons. 
 
 Hidden Mountain . — Six eggs, a few slices citron, sugar to taste, 
 three-quarters pint cream, a layer of any kind of jam ; beat whites 
 and yolks of eggs separately, then mix and beat again, adding citron, 
 cream and sugar; when well-beaten put in a buttered pan and fry; 
 cover with the jam and garnish with slices of citron; to be eaten 
 cold. 
 
 Orange Float . — One quart water, the juice and pulp two lemons, 
 one coffee-cup sugar ; when boiling add four tablespoons corn-starch, 
 let boil fifteen minutes, stirring all the time ; when cold pour it over 
 four or five peeled and sliced oranges, and over the top spread the 
 beaten white of three eggs ; sweeten and add a few drops vanilla. 
 
 Tride.—ln the bottom of a deep glass bowl place 
 bits of sponge cake, it matters not how stale, cut into 
 squares or strips ; a small piece of preserved citron 
 cut into slices ; soak these in cream nicely flavored, 
 then fill the bowl to within half an inch of the top 
 with boiled custard, rich and cold ; lastly, heap the 
 bowl up high with whipped cream or whites of eggs, 
 and place on it nuts, fruits or jelly, cut in thin slices, 
 so that they will not sink into the cream. 
 
 Trifle. 
 
 Ambushed Trifle . — Take a round stale sponge cake, cut the top 
 from it in one piece and lay it aside. With sharp knife carefully 
 remove inside of cake leaving sides and bottom about an inch thick 
 and coat well with sweet jelly or jam; crab-apple jelly is very nice. 
 Scald a pint milk, beat three eggs with two tablespoons powdered 
 sugar, and stir into milk when almost boiling ; crumb the cake taken 
 out and beat into the hot custard ; return to the hot fire and cook, 
 stirring constantly, until thick and smooth, then add one teaspoon 
 corn-starch wet with a little milk, cook a minute longer and take 
 from fire ; when nearly cold flavor with vanilla, lemon, or bitter 
 almond, and fill the cake with it. Cover inside of the lid of cake 
 laid aside with jelly, and fit neatly into its place. Brush the whole 
 cake with white of an egg, sift powdered sugar thickly over it, or 
 frost with plain or boiled frosting, and set in a cool, dry place until 
 tvanted. A simple, delightful dessert. 
 
 Lemon Trifle. — Strain juice two lemons over one lai’ge cup 
 sugar and grated rind of one lemon and let stand two hours ; then 
 
124 
 
 SOUFFLES. 
 
 add one cup juice of any fruit preferred, and a little nutmeg. Strain 
 and whip into it gradually a pint sweet cream that has been whipped 
 stiff. Serve in jelly glasses and send around with cake. .Should 
 be eaten soon after it is made. 
 
 Souffles. 
 
 The extreme lightness and delicacy of a well-made souffle ren- 
 der it a general favorite. It may be varied greatly in its composition 
 and is commonly served under the name of the flavoring used, 
 Vanilla is one of the jnost delicate flavorings for this elegant dish, 
 The secret of making a souffle well is to have the eggs well whipped, 
 particularly the whites, using for them a perfectly dry dish and 
 beater as the slightest moisture will prevent their coming to a froth, 
 and unless the froth of egg be very stiff the omelette souffle will be 
 made heavy by it and so spoiled. Put all ingredients together 
 quickly but gently, stirring, not beating, -and if to be baked place in 
 oven as soon as whites a, re added in a buttered souffle dish or pan, 
 filling only half full, .as it will rise very light. Do not have the oven 
 too hot nor open oven door for the first quarter of an hour^ 
 at least. When the souffle has risen very high, is of a 
 fine yellow color, and quite done in the center, as it will 
 be in from a half to three-quarters of an hour, send immedi- 
 ately to table, for if allowed to stand it will sink in the centea* 
 and its appearance and goodness be entirely spoiled. To keep hot, 
 and so preserve its lightness, the souffle is often carried to table on a 
 hot shovel, or with a hot salamander 
 iron held over it, and placed in the 
 ornamental dish already on the table, 
 and served in a dinner of ceremony as saiamwi4«r. 
 
 an entremert, a remove of the second course roast, or for luncheon; 
 quickly hand it round instead of placing on the table. The sala- 
 mander, or braising iron, is a very convenient utensil for browning 
 the tops of boiled souffles, puddings and the menngues spread over 
 creams, blanc-manges, or puddings to be served cold, or in glass 
 
SOUFFLES. 
 
 125 
 
 dishes, doing away with the necessity of placing them in the oven. 
 
 The souffle pan maybe of either earthenware 
 or tin, and should be about three inches dee]), 
 fitting into an ornamental dish for serving, 
 which is usually of silver. This article will 
 be found very convenient, as it may be used 
 for custards, puddings, scalloped oysters. 
 
 Ornamental Souffle Dish. potato creaiu, or any dlsh served in the pan 
 in which it is baked. Souffles may, however, be baked in any deep 
 tin or earthen baking pan, which may be sent to table on a plate or 
 platter, surrounded b}^ a neatly folded napkin. 
 
 Apple SouMe . — One pint steamed apples, pulped ; one tablespoon 
 melted butter, half cup sugar, whites of six eggs and yolks of three, 
 a slight grating of nutmeg, and a little lemon peel. Stir into the 
 hot apple the butter, sugar and nutmeg, and the yolks of the eggs, 
 well-beaten. When this is cold, beat the whites of the eggs to a stiff 
 froth, and stir into the mixture. Butter a three-pint dish, and turn 
 the souffle into it. Bake thirty minutes in a moderate oven. Serve 
 immediately with any kind of sauce. 
 
 Cheese SouMe . — Melt a tablespoon butter, stir into it two table- 
 spoons flour, add one gill milk and stir until boiling ; throw in one- 
 half teaspoon each salt and white pepper and a grain Cayenne ; take 
 from fire and stir in one by one yolks of three eggs and three ounces 
 grated cheese, beating the whole thoroughly, then add well-frothed 
 whites four eggs, stirring so carefully as not to beat down the froth ; 
 bake in cups in quick oven ten minutes. Serve in the cups on hot 
 plate the moment the souffle is done, placing them in a napkua 
 folded in basket shape upon the table. 
 
 Chestnut SouMe . — Throw one pint fresh chestnuts into boilin^^ 
 water and boil until shells begin to crack open. Take from tho 
 water, remove shells and inner skins, pound in a mortar and make 
 perfectly smooth by passing them through a sieve. Pour one pint milk 
 over the chestnut-flour and stirring these together put the mixture into 
 a small saucepan and let it cook over a slow fire ten minutes, melt 
 a tablespoon butter and stir into it two tablespoons flour ; turn this 
 into the milk and chestnuts, and the instant the mixture boils take 
 from fire and add two tablespoons powdered sugar, yolks three eggs, 
 and beat all well together ; stir in lightly the stiffly frothed whites of 
 four eggs, pour into well-greased souffle pan and bake in moderate 
 oven twenty minutes. Serve as soon as taken from the oven. 
 
 Chicken SouMe . — Take the breast of one raw chicken, chop fine, 
 and pound in a mortar, melt a half tablespoon butter and stir into it one 
 tablespoon each flour and sweet cream ; when boiling take from fire 
 
SOUFFLES. 
 
 i6 
 
 ind pour over the mixture in the mortar adding one egg ; pound 
 veil together, season with pepper and salt and pass through a sieve ; 
 whip a gill of cream (less the tablespoon used) to a froth and add to 
 the mixture ; have ready two truffles, cut into stars, and place one 
 star in the bottom of each buttered cup-tin, fill half full of the souffle 
 mixture, cover with greased paper, put into a pan boiling water and 
 let them simmer slowly fifteen minutes ; when done turn out on hot 
 platter, leaving truffles uppermost, and serve at once. 
 
 Chocolate SouMe . — Break four eggs, whites and yolks sepa- 
 rately ; add to the yolks three teaspoons sugar, one teaspoon flour ; 
 three ounces chocolate, grated, and stir rapidly five minutes ; whip 
 whites of eggs till firm and add them to the other ingredients. But- 
 ter the souffle pan, put in the mixture and bake in moderate oven 
 fifteen or twenty minutes ; strew sugar over and serve immediately, 
 carrying to table with hot salamander over the top. Another excel- 
 lent chocolate souffle is made by melting one large tablespoon butter, 
 stirring into it over the fire two tablespoons flour, adding a gill of 
 milk, and when boiling remove from the stove, add nine tablespoons 
 grated chocolate and a heaping tablespoon sugar, and drop in one by 
 one the yolks of four eggs, stirring briskly all the time ; whip whites 
 of four eggs and stir in last very lightly ; pour the mixture into the 
 souffle pan, set in a pan of hot water reaching half way up its sides, 
 cover and simmer on back of range thirty minutes without uncover- 
 ing ; when done, brown with salamander, set pan into souffle dish or 
 envelop in a napkin ; serve at once. Or to the well-beaten yolks of six 
 eggs add half pint butter, cup flour, pint milk and half cup grated 
 chocolate ; bake in souffle dish in hot oven ; serve at onee. 
 
 Chocolate SouMe. (Cold). — Two cups milk, one and a half 
 squares Baker’s chocolate, three-fourths cup powdered sugar, two 
 tablespoons corn-starch, three eggs, one-fourth teaspoon salt, half 
 teaspoon vanilla extract. Boil the milk in double boiler, leaving out 
 ’third of a cup to mix with the corn starch. After mixing, stir into 
 the boiliug milk and cook eight minutes. Dissolve the chocolate 
 with half a cup of the sugar and two tablespoons boiling water ; add 
 to the other mixture ; beat the yolks and add them and the salt. 
 Cook two minutes. Set in ^old water and beat until cool, then add 
 flavor and pour into a dish ; beat whites of the eggs to a stiff froth, 
 add the remaining sugar and heap on the custard. Dredge with 
 sugar and brown with a salamander or hot shovel. 
 
 Cream SouMe . — Four eggs, two tablespoops sugar, a speck of 
 salt, half teaspoon vanilla extract, one cup cream, whipped. Beat 
 whites of eggs to stiff froth, and gradually add sugar and flavoring 
 to them. When well-beaten add yolks, and lastly the whipped 
 cream. Have a dish holding about one quart slightly buttered. Pour 
 the mixture into this and bake just twelve minutes. Serve the mo- 
 ment it is taken from the oven. 
 
SOUFFLES. 
 
 m 
 
 Jelly SouMe. — Boil one quart milk and add three tablespoons 
 €orn-starch wet with a little cold milk ; stir one minute and pour 
 into a bowl over beaten yolks of six eggs, whites of two, and one- 
 half cup powdered sugar; whip two or three minutes, put into but- 
 tered dish, set in pan of boiling water in oven and bake half an hour, 
 or until firm. Just before taking out cover quickly with jelly or jam 
 and over this put a meringue of the four whites of eggs and a half 
 cup powdered sugar. Close oven doors for a moment till meringue 
 is slightly colored. When cold serve with cream. 
 
 Lemon SouMe. — Melt two tablespoons butter and stir into it 
 four tablespoons flour ; add one ounce arrowroot, four tablespoons 
 sugar and one pint milk (having previously taken one gill of the 
 milk in which to steep the thin yellow rind of a lemon for flavoring), 
 stir until it boils and when boiling strain into it the milk from the 
 lemon rinds. Set aside and when slightly cool drop in one by one 
 the yolks of four eggs, stir well together and add the frothed whites 
 of five eggs, stirring them in very lightly. Turn quickly into souffle 
 pan, cover and set in boiling water ; draw to back of range and let 
 simmer three-quarters of an hour, keeping closely covered. Serve 
 when done as quickly as possible. 
 
 Macaroon SouMe. — Soak one-third box gelatine in half cup 
 water two hours, then set over hot water and stir until dissolved, 
 strain and stir it into one pint juice of any kind of fruit preferred 
 Add a half cup sugar, or sweeten to taste, place the pan on ice and 
 as soon as the mixture begins to thicken whip uutil it hardens like 
 jelly ; set away on ice. Brown ten macaroons in oven, cool them 
 and roll fine. Just before ready to serve make any soft custard 
 liked, omitting the flavoring, turn it into a scuffle dish, heap the 
 fruit jelly on this and cover with the macaroon crumbs. 
 
 Omelette SouMe. — Cream yolks of three eggs and three table- 
 spoons sugar in a deep bowl and flavor as wished ; add well-frothed 
 whites of six eggs, and with a spoon, giving it a rotary motion, cut 
 the two, mixing carefully together ; turn on the souffle dish (or any 
 baking dish) slightly buttered, smooth, sprinkle with sugar and bake 
 in moderate oven ; when risen well and of fine yellow color, serve ; 
 or, for Fruit Omelette SouMe add to the well frothed whites of three 
 eggs a tablespoon marmalade or fresh peaches cut in fine pieces, mix 
 with powdered sugar and bake in a rather quick oven ; or place a 
 layer of marmalade on bottom of dish and pour the omelette souffle 
 over and bake. 
 
 Omelette SouMe — Put one pint milk over the fire, reserving suffi- 
 cient to wet up three heaping tablespoons potato flour, rice flour, 
 arrowroot, or tapioca, as preferred, stir this into the milk, add piece 
 of butter size of walnut, and sweeten to taste. Stir over the fire un- 
 til it thickens, then take off iind cool a little. Separate the whites 
 
128 
 
 SOUFFLES. 
 
 from the yolks of four eggs, beat the yolks, and stir them into the 
 souffle batter. Whisk the whites of eggs to the firmest possible 
 froth, for on this depends the excellence of the dish; stir them to 
 the other ingredients, and add a few drops of essence of any flavor- 
 ing preferred ; pour the batter into a souffle dish, put it immediately 
 into the oven, and bake about half an hour ; then take out and put the 
 dish into the more ornamental one, hold a salamander or hot shovel 
 over the souffle, strew it with sifted sugar, and send it instantly to 
 table. Another delicious souffle is made by beating yolks of four 
 eggs, two tablespoons sugar, a speck of salt and tablespoon flavor- 
 ing together, and adding quickly the well- 
 frothed whites. Have a large omelette pan 
 very hot. Put in one tablespoon butter and 
 pour in half the mixture. Shake rapidly for 
 a minute ; then fold and turn on a hot dish. 
 
 Omelette Pan, Put the remainder of the butter and mixture 
 
 in the pan and proceed as before. Turn this omelette on the dish 
 by the side of the other. Dredge lightly with sugar, and place in 
 oven for eight minutes. Serve the moment it comes from oven. 
 
 Orange SouMe . — Peel and slice six oranges, put in a glass dish 
 a layer of oranges ; then one of sugar, and so on until all the orange 
 is used, and let stand two hours ; make a soft boiled custard of yolks 
 of three eggs, pint milk, sugar to taste, with grating of orange peel 
 for flavor, and pour over the oranges when cool enough not to break 
 dish ; beat whites of eggs to stiff froth, stir in sugar and put over the 
 top ; may be browned with salamander iron or hot shovel. Praised 
 by all. 
 
 Potato SouMe . — Clean well with a brush and bake four large 
 otatoes, cut off the tops, scoop out the inside, taking care not to 
 reak the skins ; rub the potato through a sieve and add to it a half 
 gill of boiling milk into which a tablespoon of 
 butter and half teaspoon each salt and white 
 pepper have been stirred ; continue stirring until 
 potato becomes hot, take from the fire and drop in potato soume. 
 the yolks of three eggs, stirring each one thoroughly with the potato 
 mixture before dropping in another ; lastly, stir in lightly the frothed 
 whites of five eggs, being careful not to break the froth ; fill the 
 potato skins two-thirds full of this mixture, stand upright in a pan, 
 and bake in a quick oven from seven to ten minutes. The souffle 
 will be done when the finger can be pressed upon it and withdrawn 
 without any adhering. Serve on hot platter. 
 
CONFECTIONERY. 
 
 129 
 
 C0]SrFECTI01SrER.Y. 
 
 There are very few modern kitchens in which some cooking 
 utensils may not he found convenient for making candy. A sauce- 
 pan of tinned iron, with a handle and flaring sides, and a lip ta 
 facilitate the pouring of the contents, will be found best adapted to 
 such use ; or a small iron or brass kettle will do if kept quite cleam 
 Dissolve four pounds white sugar (granulated sugar is preferred) 
 in one quart water, place this in a porcelain kettle over a slow fire 
 for half an hour, pour into it a small quantity of gelatine and gum- 
 arabic dissolved together, or white of an 
 egg ; all the impurities which rise to the 
 surface skim off at once. To make the 
 c iarifying process still more perfect, strain 
 'thromgh a flannel bag. Another way to 
 clarify sugar or syrup is to put two pounds sugar, one pint water, and 
 well-beaten white of an egg into a preserving-pan or lined saucepan. 
 When sugar is dissolved place over the fire, and when it boils throw 
 in a cup cold water, and do not stir the sugar after this is added. 
 Bring to the boiling-point again, and then place the pan on back of 
 stove or range to settle. Remove all scum and the syrup will be 
 ready for use. The scum should be placed on a sieve, so that what 
 syrup runs from it may be boiled up again ; this must also be well 
 skimmed. It will take about twenty minutes for the sugar to dis- 
 solve, and five minutes to boil. After clarifying confectioners pre- 
 pare different degrees of sugars as follows : 
 
 9 
 
 Sauce-pan 
 
130 
 
 CONFECTIONERY. 
 
 Candy or Thread Sugar. — Having clarified the sugar put syrup 
 over the fire and let boil until smooth, dip a skimmer into sugar, 
 touch it with thumb and and fore-finger, first dipping them in water, 
 and instantly open them, when a fine short thread of sugar will 
 form ; a few minutes’ more boiling and the thread will be longer and 
 stronger, and has attained the first degree. SouMe Sugar. — Boil 
 the syrup still longer, then dip in the skimmer and blow off the syrup. 
 If boiled long enough bubbles will form on the holes of the skim- 
 mer. The second degree is reached. Feathered Sugar. — Boil still 
 longer, again dip the skimmer, shake it, and give a sudden flirt ; if 
 boiled enough the sugar will fly off like small feathers or down. 
 Cr adding Sugar. — Boil still longer, till on dipping a stick into the 
 pan and plunging into cold water the sugar snaps and becomes 
 instantly hard. Caramel or Spun Sugar. — First boil one pound 
 sugar and one gill water together very quickly over a clear fire, 
 skimming it very carefully as soon as it boils. Keep boiling until 
 it snaps when a little of it is dropped in a pan of cold water. If 
 it remains hard, the sugar has attained the right degree ; then 
 squeeze in a little lemon-juice and let remain an instant on the fire ; 
 then set the pan into another of cold water, and tli^e caramel is ready 
 for use. The insides of well-oiled moulds are often ornamented with 
 this sugar, which with a fork should be spread over them in fine 
 threads or network. A dish of light paste, tastefully arranged, 
 looks very pretty with this sugar spun lightly over it, and it makes 
 an elegant coloring for any sweetmeats. The sugar must be care- 
 fully watched, and taken up the instant it is done. Unless one is 
 very experienced and thoroughly understands the work, it is scarcely 
 worth while to attempt this elaborate ornament, yet if these direc- • 
 tions are carefully folloAved one may be successful. To make rock 
 candy, boil the syrup a few moments, allow to cool, and crystalliza- 
 tion takes place on the sides of the vessel. To make other candies, 
 bring the syrup very carefully to such a degree of heat that the 
 threads” which drop from the spoon when raised into the colder 
 air will snap like glass. When this stage is reached add a teaspoon 
 of vinegar or cream tartar to prevent “ graining,” and pour into pans 
 as directed in the recipes which follow. Butter should be put in 
 when candy is almost done, and flavors are more delicate when 
 added just after taking from the fire. To make round stick candies, 
 pull, and roll into shape with well-floured hands as soon as cool 
 
CONFECTIONERY. 
 
 131 
 
 enough to handle. In making candy into flat sticks, squares, or any 
 shape, indent it when partially cool with a warm knife rubbed with 
 butter, and when cold it will separate easily. Colored candies are 
 often injurious, and sometimes even poisonous, and should be 
 avoided. In making meringues, trifles and kisses, use fine powdered 
 sugar (“ Confectioners’ XXX ” is the best grade) 
 and provide a cone-shaped bag of strong, heavy 
 linen or ticking — or for once using, strong 
 brown paper will do — through a hole in the 
 small end put a funnel-shaped tin tube one- 
 half inch in diameter at the small end, and pro- 
 vided with a flange at the other to prevent it Meringue Bag. 
 from slipping quite through (these tubes are of various shapes for 
 kisses, trifles, lady-fingers, etc.), tie the small end of the bag firmly 
 ■around the tube, and holding bag in right hand squeeze the mixture 
 through in shapes desired, using a good deal of pressure if cakes 
 are to be large, but if small very little will do. Bake in a very mod- 
 erate oven, or let dry in cool oven for two hours. The oven for 
 meringues, kisses, etc., should be slower than for angel cake, and 
 kept at an even temperature; if meringues are exposed to much 
 heat they will be spoiled. When powdered almonds are to be used, 
 they should be thoroughly dried in the open air after blanching, and 
 iliey will pulverize more easily. In making macaroons or drops, or 
 pulling butter-SQotch or taffy, butter hands lightly to prevent stick- 
 ing. Flouring the hands is apt to give an unpleasant taste to 
 the candy. 
 
 Blanched almonds should always be prepared the day before 
 wanted that they may become perfectly dry before using. To blanch 
 them, shell and put them into hot water after it comes to a boil, and 
 let boil a few minutes, then throw them into cold water, slip off the 
 skins and dry in the open air. Never dry them in the oven, which 
 takes away the oil. Shelled almonds are more economical for use 
 in cakes or confectionery. One pound of unshelled almonds only 
 makes six and one-half ounces or one coffee-cupful when shelled, 
 while the shelled are generally only double the price, and sometimes 
 not that per pound. The Princess is the best variety to buy in the 
 shell. The bitter almond is considered injurious to animal life and 
 should be used with great caution. Of the shelled sweet almonds 
 tlie Jordan is the finest, though the Sice! 3^ is good. To prepare 
 
132 
 
 CONFECTIONERY. 
 
 cocoanut make an incision through the meat at one of the holes in 
 the end, draw off the milk, pound the nut well on all sides to looseii 
 the meat, crack, take out meat, and set pieces in heater or in a cool, 
 0{)en oven overnight, or for a few hours, to 
 dry — or better in open air, as too much heat 
 dries the oil — then grate ; if all is not used, 
 sprinkle with sugar (after grating) and 
 spread out in a cool, dry place, and it will 
 keep for weeks. Dessicated cocoanut may 
 always be used in place of the fresh, first 
 moistening slightly witli milk. If one is at 
 hand use the la])or-saving grater for grating 
 cocoa-nut and almonds, for which it is de- 
 signed, as well as for pumpkins, horse-radish, and such other arti- 
 cles as need treatment on a coarse grater. It is fastened to a strong 
 frame v/hich is screwed to a table, and as will be readily seen do(jH 
 its work with great rapidity. This is as great an imjirovement inits 
 way as the modern egg beater is over a spoon. For sending awssv 
 home-made confections or bride’s cake very pretty little satin satch* 
 ets are made, which are of course much more highly prized by the 
 recipients than the fancy boxes for that purpose 
 to be had of confectioners. The white wire 
 candy tongs illustrated are an excellent substi- 
 tute for silver, where the latter can not be ^ caudy Tongs, 
 afforded, for use in serving candies provided for dessert. 
 
 Butter-Scotch . — Three pounds “coffee A” sugar, fourth pound 
 butter, half teaspoon cream tartar, eight drops extract lemon ; add 
 as much cold water as will dissolve the sugar ; boil without stirring 
 till it will easily break vvhen dropped in cold water, and when done 
 add lemon ; have a dripping-pan well buttered and pour in one-fourth 
 inch thick, and when partly cold mark off in squares as directed in 
 preface. If pulled when partly cold till very white, it will be like 
 ice-cream candy. 
 
 Hoar hound Candy . — Boil two ounces dried hoarhound in a pint 
 and a half water for about half an hour ; strain and add three and a 
 half pounds brown sugar ; boil over a hot fire until it is sufficiently 
 hard, pour out in fiat, well-greased tin trays, and mark into sticks or 
 small squares as above. 
 
 Lemon Candy . — Take a pound loaf sugar and a large cup watei, 
 
 Labor-saviug Grater. 
 
CONFECTIONERY. 
 
 133 
 
 and after cooking over a slow fire half an hour clear with a little hot 
 vinegar, take off the scum as it rises, testing hy raising with a spoon, 
 and when the “ threads” will snap like glass pour into a tin pan and 
 when nearly cold mark in narrow strips with a knife. Before pour- 
 ing into the pams, chopped cocoa-nut, almonds, peanuts, hickory- 
 nuts, or Brazil-nuts cut in slices, may be stirred into it. 
 
 Maple Candy. — Three and a half pounds or two quarts maple 
 sugar, one and a half pints water ; mix in a vessel large enough to 
 hold the candy Avhen expanded by heat ; boil over a brisk fire taking 
 care that it does not burn. The heat should be applied at bottom 
 and not at sides. When it boils up throw in a little cold water, take 
 from fire and skim well, and do this as often as impurities arise. 
 After boiling fifteen minutes remove a small portion of the melted 
 sugar with a spoon and cool by placing in a saucer set in cold water. 
 When cool enough take a portion between thumb and finger and if 
 it forms a “ string ” or “ thread ” as they are separated, the process is 
 nearly done, and great care must be used to control the heat so that 
 the boiling may be kept up without burning. Test frequently by 
 dropping a bit into cold water placed near ; if it becomes hard and 
 brittle, snapping apart when bent, it is done. Stir in a teaspoon 
 cream tartar or tablespoon vinegar, remove from stove at once and 
 pour into shallow dishes, thoroughly but lightly greased, covering 
 each thinly. Cool until it can be handled, pull to any length or 
 width desired and finish as directed in preface ; indent, separate or 
 roll into sticks or make any desired shapes. Begin pulling as soon 
 as possible, as it is more brittle than molasses candy. 
 
 Molasses Candy. — Two cups molasses, one cup brown sugar and 
 butter half the size of a walnut ; boil twenty minutes, then add two 
 teaspoons cream tartar, one of soda and one tablespoon vinegar. 
 Pull till light. Taffy : Two tablespoons vinegar, four of water, six 
 of sugar (white is nicest) ; boil twenty minutes and pour into a 
 buttered plate. 
 
 Peanut Candy. — Boil two pounds brown sugar, one gill good 
 molasses and a half pint water until it hardens in cold water when 
 dropped from a spoon, and add two teaspoons vanilla, a teaspoon 
 soda (dry) and four quarts skinned peanuts (measured before they 
 are shelled). Turn into shallow, well-buttered pans and press down 
 smooth with wooden spoon. When partially cold cut into strips. 
 Unrivalled of its kind. For other nut candy use walnuts, hickory- 
 nuts or almonds. Another way is to fill a buttered tin tray to the 
 depth of about an inch with the nuts, and pour over them just 
 enough of the c^ndy mixture to barely cover ; cool and mark as 
 directed 
 
 _ Cocoa-nut Patties. — Kasp a good fresh cocoa-nut on a grater, 
 letting none of the rind fall. Spread the cocoa-nut thus grated on 
 
134 
 
 CONFECTIONERY. 
 
 a dish and let it stand in some cool, dry place two days to dry grad- 
 ually. Add to it double its weight of sifted 
 poivdered sugar, the whites of six eggs, well- 
 whipped, and a cup flour to every pound 
 
 S>coa-nut Patties. sugar. Drop the mixture on a baking-tin, a 
 
 spoonful at a time, or into drop-cake tins. Bake in very gentle 
 oven about twenty minutes, take from tins while warm and when 
 cold put away in close tin box or can. 
 
 Bergamot Drops. — One pound sifted granulated sugar, one gil 
 bergamot water, mixed well over the fire about five minutes. Drop 
 in very round drops on paper. 
 
 Centennial Drops. — White of one egg beaten to a stiff froth, 
 quarter pound pulverized sugar, half teaspoon baking powder ; flavor 
 with lemon ; butter tins and drop with teaspoon about three inches 
 apart ; bake in a slow oven and serve with ice-cream. This is also 
 a very nice recipe for icing. 
 
 Chocolate Drops. — Scrape or grate chocolate to a powder, and 
 mix one ounce of it with each pound sugar used ; make into paste 
 with cold water and boil up gently. Drop on thick white paper 
 from a spoon to cool and dry. Co'fee Drops made same way, allow- 
 ing one ounce finely powdered coffee to one pound sugar. 
 
 Cinnamon Drops. — Put one ounce cinnamon in a mortar, sift- 
 ing it afterwards through a fine hair or silk sieve ; mix with it over 
 the stove a pound loaf sugar moistened with a very little water. 
 Take the mixture up in a teaspoon and drop on stiff white writing- 
 paper. Let them get cold and they will come off easily. Make 
 Clove Drops same way. 
 
 Cocoa-nut Drops. — One pound cocoa-nut, half pound powdered 
 sugar, and the white of an egg ; work all together and roll into little 
 balls in the hand ; bake on buttered tins. 
 
 Fresh Damson Drops. — Bake some damsons, skin, stone and 
 strain through a sieve. Mix enough sifted powdered sugar to make 
 a thin paste, drop on paper and let them get quite dry ; then put 
 them on a sieve, wetting it a little or they will stick. They must 
 again dry on a stove and be kept in a box. 
 
 Ginger Drops. — Pound and sift as much ginger as you wish 
 the drops to taste of, and stir with one pound loaf sugar and a little 
 w-ater over the fire until it boils up. Drop and dr}^ on paper. 
 
 Lemon Drops. — Squeeze the juice from six good lemons and 
 add sifted loaf sugar until so stiff it can hardly be stirred ; put in 
 shallow saucepan and stir over the fire five minutes. Drop from a 
 spoon on thick paper. 
 
CONFECTIONERY. 
 
 135 
 
 Lemon and Peppermint Drop^s. — Set a quantity of granulated 
 sugar and a little water over the fire in a saucepan with a lip, in the 
 proportion of two ounces water to one pound sugar. It must not 
 come to a full boil, hut remove from stove just as the bubbles that 
 denote the boiling point is reached begin to form ; let cool a little, 
 stirring rapidly, add strong essence lemon or peppermint to taste, 
 and drop as uniformly as possible on sheets of manilla paper, tilting 
 the vessel slightly and stroking off the drops from the lip with bit 
 of stiff wire or a spoon. Keep in a warm place for a few hours to 
 dry. Delicious drops may be made by substituting juice of fresh 
 fruits for essence, or using any other essence preferred. 
 
 Orange Drops. — Squeeze out the juice of three good lemons, 
 adding some sifted powdered sugar ; grate six small sweet oranges, 
 put all in a shallow pan on the fire till it is of a nice thickness, stir 
 continuously with a wooden spoon five or six minutes. Take the 
 mixture from the fire and drop it on thick white paper in small 
 drops. 
 
 Orgeat Drops. — Pound well in a mortar four ounces blanched 
 almonds, moistening with a little water, and make a paste. Flavor 
 with orange flower water, strain the whole through a cloth, moisten 
 with half pound powdered sugar and form into drops on paper to 
 dry. 
 
 Strawberry Drops. — One-half pound each juice and powdered 
 sugar, well-frothed whites of two eggs ; mix all together and drop 
 on tins, putting in very cool oven to dry. Any Fresh Fruit Drops 
 made same way. 
 
 Evsrton Cream Candy. — Squeeze juice of one large lemon into 
 a cup ; boil one and one-half pounds moist white sugar, two ounces 
 butter, one and a half cups water, together with half the rind of the 
 lemon, and when done (which may be known by its becoming quite 
 crisp when dropped into cold water) set aside till boiling has ceased 
 and then stir in the juice of the lemon, butter a ‘dish and pour in 
 about an inch thick ; when cool take out peel (which may be dried), 
 pull until white, draw out into sticks and check about four inches 
 long with a knife. If you have no lemons, take two tablespoons 
 vinegar and two teaspoons lemon extract. The fire must be quick 
 and the candy stirred all the time. 
 
 French Cream Candy. — Put into a saucepan one pint water to 
 each pound sugar ; boil carefully, for upon this de]:)ends the success 
 of the candies; when it has boiled ten minutes (do not stir while 
 boiling) it is time to try it ; drop from the spoon into a bowl of ice 
 water and if when it falls to the bottom you can take it up between 
 the thumb and finger into a soft hall, which must not be sticky, it is 
 ^0 the right point. Set from the fire, and if when cool a thin, jelly 
 
136 
 
 CONFECTIONERY. 
 
 like film forms over the surface, it is properly, done, and the candy 
 may be made ; but if the coating over the top seems at all sugary 
 and the candy is wanted creamy and nice, a few spoonfulls of water 
 must he added and the syrup returned to the fire and boiled until 
 the proper consistency is reached, which test as before. Do not let 
 it become the least brittle ; if it does, add water and cook again. A 
 pinch of cream tartar helps to check the tendency to return to sugar. 
 When the syrup is perfectly done and cooled so that the finger may 
 be borne in it, beat rapidly with a spoon, and in ten minutes it 
 should be a white paste resembling lard, which can be worked like 
 bread dough. This is the foundation for all fine candies and is called 
 by French confectioners Fondant. The simplest French candies are 
 made from this by coloring yellow and flavoring with lemon, or pink 
 and flavoring with raspberry, and working into balls, cones, shells, 
 grooved cones, or any shape fancy dictates, and letting them stand 
 until they harden. Or into the pink colored fondant work chopped 
 English walnuts, flavor with vanilla, press into oiled paper cases an 
 inch wide and deep, and three or four inches long, and when firm 
 turn out and cut into cubes for Walnut Creams.- Or use chopped 
 almond, leaving the paste white, flavor with vanilla, and make 
 Vanilla Almond Cream. Work into a jiiece of the paste or fondant 
 chopped almonds, citron, a few currants and seedless raisins, flavour 
 with lemon, vanilla or raspberry, shape in paper forms and the result 
 is Tutti Frutti Candy. One should bring into use the inventive 
 faculties and with the above as helps make as many other varieties 
 as wished. A very handsome variety is called Ribbon Cream Candy 
 and is made thus : Divide a quantity of the paste prepared as 
 directed into three equal parts, leaving one white, color one pinlc 
 with cochineal and another brown with melted chocolate, flavoring 
 each to taste ; divide the brown and white into two parts, making into 
 strips an inch and a half wide ; make the pink also into a strip of 
 same width and length, which will leave it twice as thick as the 
 others. Lay a strip of the brown on a piece of manilla, or buttered 
 or waxed paper, then a strip of white on that, then the pink, then 
 the white, and finish with the brown ; press lightly to make them 
 adhere but do not squeeze out of shape ; leave a few hours to harden, 
 trim smoothly with a knife and cut crosswise into slices half an inch 
 thick, lay on waxed or manilla paper to dry, turning occasionally, 
 and pack away in boxes. If the paste becomes hard while working, 
 let it stand over hot water a few minutes ; or if wished fresh for 
 dessert, do not divide the colors but form 
 into a small brick, as in cut, with brown 
 layer first, then the pink, with white on top. 
 
 Place on small fruit plate and serve by ^ 
 cutting in thin slices. Cream Walnuts or 
 Almonds are made by shelling and drying 
 
 the nuts and then dipping into the paste, first melted 
 
 Ribbon Cream Candy. 
 
 over 
 
 boil 
 
CONFECTIONERY. 
 
 137 
 
 ing water until it is like cream. If the nut shows through the cream 
 it is too hot and must be set out of the water and beaten until cool and 
 thick enough to thoroughly coat the nuts. If it hardens return to 
 the boiling water. Dry the creamed nuts on manilla paper. 
 Another variety of nut candy is made by rolling the paste into balls 
 and placing half a whole kernel of walnut, almond, or other nuts on 
 each side, pressing it in until it adheres firmly. Chocolate Creams 
 are made by boiling a half pound sugar and three tablespoons thick^ 
 sweet cream, till it makes a soft ball in water ; let it cool, then beat 
 till it is very white, flavor with a few drops vanilla and make into 
 balls size of a small marble ; warm some unsweetened chocolate and 
 mix it with a piece of the melted paste (using more chocolate than 
 paste) until quite smooth and thick enough to coat the creams. Drop 
 the balls into this with a fork and take them out to dry on waxed 
 paper. 
 
 French Cream (Uncooked). — Used by all confectioners. 
 
 Mix whites of two eggs and their bulk in water in a large bowl ; beat 
 very well, add a dessert-spoon vanilla and about two pounds “XXX’' 
 confectioners’ sugar finest grade of powdered sugar), well sifted, 
 beat well, and the paste is ready Take one-half pound dates, 
 remove stones, put in a piece of the candy paste and roll each one 
 in granulated sugar. For Fig Candy ^ split one-half pound figs 
 and place a layer of the dough on a board, first sprinkled well with 
 powdered sugar to prevent its adhering, then a layer of figs, again a 
 layer of dough, and cut in squares. Nuts of any kind may be made 
 up into candy by using the meats for the foundation or inside of 
 little balls of paste, and then roll in coarse sugar ; set each kind out 
 in a cool place to harden. For Chocolate Creams roll any number 
 of balls size of small marbles from the dough and when they are 
 hardened dip with a fork into some baker’s chocolate melted on the 
 stove. Be careful not to allow it to boil ; better to melt in a little 
 cup placed in pan of hot water on the stove. Cocoa-nut Candy 
 may be made by rolling out another portion of the dough on the 
 floured board, sprinkle vfith cocoa-nut, roll a few times with the 
 roller, and cut into squares. A mixture of cocoa-nut and nuts 
 chopped fine makes a delicious candy. For English Walnut Candy 
 split the walnuts, shape some of the dough into round flat balls, 
 place a half of the nut on each side and press firmly. Use hickory- 
 nut meats for Hickory-nut Candy. This candy is now being made 
 in society circles a good deal, as there is no cooking to be done and 
 it is very easy and clean work. A dollar’s worth of all the ingredi- 
 ents together will make many pounds of candy. 
 
 Lemon Cream Candy. — Steep grated peel of one lemon in juice 
 of two one houi and strain, squeezing cloth hard to get out all the 
 strength ; boil six pounds best white sugar with three cups water 
 until it hardens in cold water; stir in the lemon juice, boil one min- 
 
138 
 
 CONFECTIONERY. 
 
 iite, add one teaspoon dry soda, stirring in well, and turn out upon 
 broad, shallow, buttered dishes. Pull as soon as can be handled into 
 long white ropes and cut into lengths w^hen brittle. Use same recipe, 
 substituting vanilla flavoring instead of lemon for Vanilla Cream 
 Candy, 
 
 Chocolate Caramels. — One cup chocolate shaved fine, one cup 
 molasses or brown sugar, half cup milk or one cup cream, one cup 
 sugar ; when nearly done, if milk is used, add apiece of butter size of 
 a walnut ; when cream is used no butter will be needed ; stir until 
 perfectly dissolved but not after it begins to boil, as that will make 
 it grain j it is done w'hen it hardens and becomes brittle when 
 dropped in cold water, but do not make too hard ; grease plates with 
 butter, pour it on about half an inch thick ; when nearly cool cut 
 with a buttered knife into small squares. 
 
 Chocolate Caramels. — One ana a half cups grated chocolate 
 four of brown sugar, one and a half of cold water, piece of butter size 
 of an egg, tablespoon very sharp vinegar ; if liked, flavor with two 
 tablespoons vanilla just before removing from fire; do not stir, but 
 shake the vessel gently while cooking ; boil on the top of stove over 
 a brisk fire until it becomes brittle when tried in water ; pour into a 
 well buttered and floured dripping-pan, and check off in squares 
 while soft. 
 
 Cocoa-niU Caramels. — One pint milk, butter size of an egg, one 
 cocoa-nut grated fine (or dessicated cocoa-nut may be used), three 
 pounds white sugar, two teaspoons lemon ; boil slowly until stiff 
 (some then beat to a cream), pour into shallow pans and when partly 
 cold cut in squares. The butter may be omitted. 
 
 Cocoa-nut Cones. — Pound one pound blanched and shelled 
 almonds in a mortar with whites of twelve eggs till smooth. Prepare 
 and grate three large cocoa-nuts, and with three pounds sugar work 
 into the pounded almonds and eggs, mold into cones size of an 
 English walnut, place on buttered paper a little distance apart and 
 bake in moderate oven. Dust with powdered sugar before baking, if 
 liked. 
 
 Maple Chocolate Creams.-V:\No and a half cups maple sugar, one- 
 half cup cold water or cream ; boil until it makes a soft ball in cold 
 water ; place the saucepan in cold water, and beat till cold enough to 
 make into little balls ; take half a cake of Baker’s chocolate, shave off 
 fine, put in bowl on top of boiling tea-kettle to melt, and when balls 
 are cool enough, roll in the chocolate with a fork. This makes 
 eighty. Or while making into balls, mold an almond-meat into the 
 center of each ball, roll in coarse sugar, and you have delicious 
 Cream Almonds. Or, mold the unbroken halves of walnut-meats 
 into the soft sugar, and when cold, roll in the chocolate. When 
 finished, take out and lay on buttered paper until cold 
 
CONFECTIONERY. 
 
 139 
 
 Kisses. — Beat wiiites of four small eggs to a high, firm froth, 
 stir into it a half pound sifted powdered sugar, two teaspoons at a 
 time, flavor with essence of lemon or rose, and beat very light ; then 
 squeeze through the meringue or confectioner’s hag heretofore 
 described (using tube like one in cut if you have it), or drop 
 half the size of an egg a little more than an inch apart on ma- 
 nilla paper spread over a half inch board, previously soaked in 
 cold water, and place in moderate oven. As soon as they begin to 
 look yellowish take them out. 
 
 Almond Macaroons. — One pound blanched almonds ground 
 very fine with a little sugar to keep from oiling, rub whites of twelve 
 eggs, without whipping, into the almonds until perfectly smooth. 
 Add one and one-half pounds pulverized sugar, two ounces corn- 
 starch and two ounces flour, stirring each in grad- 
 ually and thoroughly ; make into balls with a knife 
 or meringue bag, place on ungreased papers on 
 Macaroons, tios and wlth a pastry brush dampen each one and 
 
 pat into shape before putting in oven. Chocolate Macaroons are 
 made in exactly the same manner , working two ^ 
 ounces chocolate cooked with one-half cup water^ 
 and one ounce sugar into the almond macaroon Pastry Brush. 
 
 j>aste when ready to make into balls. Make Ilichory-nut and Pecan, 
 Macaroons in same way, taking the finely-chopped nut meats instead 
 of almonds, and omitting the flour, using four ounces corn-starch. 
 
 Mjemon Macaroons. — One pound powderea sugar, four eggs 
 whipped very light, juice of three lemons and grated peel of one, 
 one heaping cup flour, heaping teaspoon baking powder, one-half 
 teaspoon nutmeg; butter the hands, take up small lumps of the 
 mixture and make into balls the size of a walnut. Bake in brick 
 oven on sheets of manilla paper, placing them more than two inches 
 apart. 
 
 Pyramid of Macaroons. — Boil loaf sugar to the candy point 
 (see preface candy), rub butter over the outside 
 of the tin or paper form, set firmly on a plate 
 or table, and begin at the bottom by putting a 
 row macaroons around it, sticking them to- 
 gf-ther with the prepared sugar, then adding 
 another row, and so on until finished. When 
 the cement is cold the pyramid may be taken 
 from the form. Kisses, or cocoa-nut drops, be- 
 ing lighter, are more difficult to make in this 
 form than macaroons. 
 
 Meringues. — One pound powdered sugar, whites of nine eggs ; 
 whip eggs until dish can be inverted without their falling off, and 
 ihen simply add the sugar, two teaspoons at a time, incorporating it 
 
140 
 
 CONFECTIONERY. 
 
 thoroughly, but stirring as little as possible ; put together quickly 
 
 f and 'svhen properly made the dough will stand up stiffly if cleft 
 with a knife. The dough, or a part of it, is sometimes colored 
 with cochineal ; have ready either hickory or maple boards three- 
 fourths of an inch thick, to fit oven, soak them fifteen minutes 
 in cold water and cover them with strips of heavy manilla paper 
 about two and a half inches wide ; on these drop the mixture from 
 the end of a dessert-spoon (or use the meringue hag), giving the 
 meringues the form of an egg, dropping them about two inches apart 
 on the paper, and bake till a light brown. They should bake very 
 slowly, as the longer they are baked the thicker the crust will be. 
 Leave the oven door open for a half hour at least. 
 
 Take up each strip of paper by the two ends, turn 
 it gently on the table, and with a small spoon 
 take out the soft part of each meringue, strew 
 over them some sifted sugar and return to oven 
 bottom side up to brown. This recipe makes four 
 dozen double meringues and they may be kept for 
 weeks. When Avanted for table, fill with whipped 
 cream, ice-cream or jelly, place two of them 
 i ogether so as to inclose the filling and serve. To Meringues, 
 vary their appearance, finely chopped almonds or currants may be 
 strewn over them before the sugar is sprinkled oA^er, and they may 
 he garnished AAuth any bright colored preserA^e. Or, instead of mak- 
 ing aboA^e shape, form the meringue dough into half balls about six 
 inches in diameter; dry them in the oven very 
 sloAvly, so that the crust is about one-third of an 
 inch thick. When emptied of the soft interiors 
 and Avhen cold, tAvo shells are placed on a platter 
 like an open clam shell, and the whipped cream 
 (already set by being on ice) is banked betAveen them, as shoAvn in 
 cut, reacliing as high as suits the fancy. The cream may be deco- 
 ^ rated AAutli lierries, sliced nuts or candied fruits, or serA^ed without 
 ornamentation. 
 
 Marsh-Mallow. — Take one pound each gum arabic and fine 
 sugar, half a pint of the decoction of marsh-malloAV root, tAVo or 
 three drops essence of neroli, or a small quantity of orange flower 
 water and whites of six eggs ; pulverize the gum arabic very finely, 
 after Avhich place it in a round-bottomed basin (Avhich must be A^ery 
 clean and bright). Add to it one and a half pints water, place it upon 
 a sloiD fire to dissoh^e, stirring it constantly 
 with a Avooden spatula or paddle to preA^ent its 
 adhering to the bottom and scorching. When 
 it is entirely dissolved strain through a fine 
 wire strainer into a clean basin. Noav add the 
 decoction of marsh-mallow and sugar, place over a sIoav fire (one cov- 
 ered with a thin layer of ashes), and cook to a thick consistence, stir- 
 
CONFECTIONERY. 
 
 141 
 
 ring constantly ;add well-whipped whites and continue stirring without 
 intermission in order to whiten it and also to prevent its sticking to 
 the pan, which would discolor and entirely spoil the paste. Test it 
 by placing the back of the hand upon the paste ; if it does not 
 adhere to it, it is done . Add the neroli or the orange flower water, 
 continue to stir a few minutes longer, then place on marble slab well 
 dusted with starch or sugar powder. Flatten out and dust with 
 starch powder, and when it has become cold cut it into strips or 
 pieces. Keep in tin boxes well powdered with starch in order to pre* 
 vent it from sticking. Cover boxes tightly so as to keep the air from 
 it as much as possible. This is the genuine and original marsh-mal- 
 low paste, the best article that can be made. Some dispense with the 
 mallow root on account of its unpleasant taste and in lieu thereof use 
 apple juice, or a decoction of apples, which is supposed to be equally 
 good and to possess the same healing qualities as the mallow. Others 
 again use only pure water in the preparation of this paste. It is then 
 pate ae gomme^ although its appearance is precisely the same 
 as that of mallow paste. It is also sometimes flavored with extract of 
 v.anilla or raspberry juice, and sold dc^pate de guimauve. 
 
 White JSfoitgat. — Ten pounds white sugar, half gallon strained 
 honey, three pounds blanched almonds, one tablespoon oil of lemon, 
 i.fter the sugar is melted and strained cook until nearly done ; have 
 tire honey boiling and pour on the sugar in the kettle ; set it on the 
 fire again and when it boils up well pour out on a greased marble; 
 add the oil of lemon. When cool enough to handle turn it up and 
 bleach on a candy-hook ; when white take off and spread it on the 
 marble and sprinkle the blanched almonds over it, fold up and 
 spread out again, adding more almonds. Continue working it over 
 the same way until all the almonds are worked in, then form into a 
 long bar and cut up in square pieces. 
 
 Pop-corn Balls. — Dissolve one ounce white gum arabic in half 
 pint water, strain, add one pound granulated sugar and boil until 
 when a little is cooled in a saucer it becomes so thick as to be 
 stirred with difficulty. Pour over a half bushel of freshly popped 
 corn and when well stirred up the kernels will adhere in a mass ; 
 form into balls by pressing with the floured hands. Ordinary mo- 
 lasses may be used for this purpose boiled to same degree, no gum 
 being necessary. Pop-corn Cake is prepared the same, putting the 
 mass while warm into tins and pressing with rollers into thin sheets, 
 afterwards dividing them into small square cakes. 
 
 Ever ton Taffy. — Use brown sugar, and to each cup take quarter 
 pound very best butter ; put into a clean, bright basin or pan and 
 melt together over a brisk fire, stirring constantly with a wooden 
 spatula, adding a few drops lemon juice. Ten minutes’ boiling will 
 bring it to the desired degree, the crack., which may be known by 
 dropping a little upon a cold plate or saucer ; if it hardens at once. 
 
142 
 
 CONFECTIONERY. 
 
 it is done ; add lemon or vanilla flavoring just before the cooking is 
 completed ; pour it into buttered pans or on a marble table (slightly 
 buttered), and, when cool enough, cut or mark it with a greased 
 knife into square tablets ; loosen it from the marble by running a 
 knife under it before it 'becomes entirely cold. This is the real 
 English recipe and and is the favorite confection of all true Britons. 
 
 Hickory-nut Taify. — Two pints maple sugar, half pint w^ater, 
 or just enough to dissolve sugar ; boil until it becomes brittle 
 b}^ dropping in cold water ; just before pouring out add table- 
 spoon vinegar ; having prepared the hickory-nut meats in 
 halves, butter patty pans well, line with the meats, and pour taffy 
 over them. 
 
 French Trifles. — These are made same as kisses, but the board 
 upon which they are baked should not be wet, that they may 
 harden through. A cut of tube to be used in confectioner’s 
 bag when shaping them is here given. 
 
 Suc/ar Threads. — Boil sugar until brittle, put a few drops on 
 buttered form and draw out the thread. If sufficiently cooked the 
 thread can be twisted into any shape. If it becomes too cold to 
 work, heat again. 
 
 Kiss Wafers. — Half pint blanched bitter almonds, heaping 
 cup powdered sugar, whites of six eggs, one-third cup flour, two 
 tablespoons corn-starch ; blanch the almonds and pound them in a 
 mortar, adding as soon as they are broken the white of an egg. 
 Pound until very fine. When there is a smooth paste add the sugar, 
 a little at a time, the whites of two eggs, one at a time, and the floui 
 and corn-starch. When thoroughly mixed, add by degrees the three 
 remaining whites. Butter the bottom of a flat baking pan and put 
 the mixture on it in spoonfuls ; spread it very thin, especially in the 
 center, and bake in a quick oven. The moment the cakes are taken 
 from the oven roll into the shape of cornucopias. If allowed to 
 cool they cannot be rolled, and for this reason it is best to bake only 
 half a dozen at a time. When all are shaped, fill with the kiss mix- 
 ture made by beating whites of three eggs to a stiff froth, and stir- 
 ring into them, lightly, four tablespoons powdered sugar. Place the 
 wafers in a warm oven for twenty minutes or half an hour, to dry. 
 With the quantities given two dozen can be made. 
 
 Cochineal Coloring. — This is sanl to be quite harmless and is 
 made by taking one ounce each powdered cochineal, cream tartar, 
 two drachms alum and a half pint water. Boil cochineal, Avater and 
 cream tartar till reduced one-half, a'^d the alum and put into small 
 bottles. Use to color candies, cake blanc-mange and jellies. 
 
CANNING FRUITS. 
 
 143 
 
 CAisnsrnsTG^ fr.tjits. 
 
 In order to work intelligently, the principle applied in canning 
 should be understood. The fruit is prepared by placing it in a 
 vessel from which the external air is entirely excluded, and this is 
 effected by the use of heat to rarefy and expel the air that may be 
 entangled in the mass of fruit or lodged in its pores. The preserva- 
 tion of fruit does not depend upon sugar, though enough of this is 
 generally used to make it palatable. The heat answers another pur- 
 pose ; it destroys the ferment which fruits naturally contain, and so 
 long as they are kept from contact with the external air they do not 
 decompose. 
 
 Fruits for canning should be selected carefully, and are much 
 better if gathered in the morning, in dry weather, with the morning 
 sun upon them, if possible ; they will then have their fullest flavor, 
 and keep in good condition longer than when gathered at any 
 other time. Until fruit can be used, it should be placed in the dairy, 
 an ice-house, or a refrigerator. In an ice-house it will remain fresh 
 and plump for several days. Fruit gathered in wet or foggy weather • 
 will soon be mildewed. All imperfect and over-ripe fruit must be 
 rejected. Large fruits, such as peaches, pears, etc., are in the best 
 condition to can when not quite fully ripe, and should be put up as 
 soon as possible after picking. An easy way to peel peaches is to 
 place them in a wire basket, to the handle of which a cord has been 
 tied, let down into boiling water for a moment (some use strong 
 white lye), then into cold water, and strip off the skin. This is 
 called the dipping process. The fruit must be at a certain stage to 
 be prepared in this way, for if too green it will not peel, and if too 
 
144 
 
 CANNING FRUITS. 
 
 Paring Knife. 
 
 ripe it will be too much softened by the hot water. Peaches, pears, 
 
 and all large fruits should be thrown into 
 an earthen vessel of cold water as soon as 
 peeled, as exposure to the air darkens them. 
 But the fruit should not stand long in the water, as it will soon be- 
 come soft, and it is better to prepare only enough for one can at a 
 time. Cooking reduces peaches about one-half and pears one- 
 third. Small fruits, such as berries, should never stand overnight 
 if it is possible to avoid it, and should never be put in tin. The 
 highest-flavored and longest-keeping fruits are best put up without 
 paring, after having carefully removed the down with a fine but stiff 
 brush. Use only the best sugar in the proportion of half a pound 
 of sugar to a pound of good fruit, varying the rule, of course, with 
 the sweetness of fruit. Fine granulated sugar is the best for can- 
 ning. In canning for pies many omit sugar, as the natural flavor is 
 better preserved without it, and some prefer this method for all pur- 
 poses ; several recipes without sugar are given. It is econom- 
 ical, and well worthy of experiment. Cans put up in this way 
 should have a special mark to distinguish them from the rest. 
 Before beginning the work of canning have ready all the neces- 
 sary utensils, which include the following : A thin-bladed, sharp, 
 steel knife which should be often wiped off during the paring pro- 
 cess (though a silver knife is better when fruit is wanted extra nice), 
 an earthen vessel to hold fruit after it is peeled, scales for weighing, 
 or two pint measures, one each for measuring sugar and fruit, a por- 
 celain-lined or granite ironware kettle with lip (a six-quart kettle is 
 a good size and two will be found convenient), a tin skimmer for 
 removing the scum, a silver or thoroughl}^ clean wooden spoon 
 (never use any other in fruit), a silver knife for one-quart cans or 
 round woOden stick for two-quart ones for expelling the air from 
 cans after filling, a silver fork or a broom splint for testing cooked 
 fruit (a steel fork discolors), a wide-mouthed fun- 
 nel or can-filler made to set into the can, though a 
 small tin strainer or dipper of the right size ivith- 
 out a bottom will do, a wire spoon for lifting the 
 larger fruits, a bright tin dipper (if old or rusty it 
 will discolor the fruit), or a small pitcher or large 
 coffee-cup with handle for dipping syrup and small 
 fruits, and a small handled strainer for dipping small fruits as de- 
 
CANNING FRUITS. 
 
 145 
 
 scribed with recipe, a large pan with heavy folded towel in bottom 
 on which* to stand cans while heating, and plenty of holders and 
 towels for lifting from stove and wiping off cans. Canned fruit is 
 much nicer if syrup is strained when pouring into can, and for this 
 purpose make a strainer of cheese-cloth cut round and large enough 
 to sink into can-filler, and run a fine wire or string into the top to 
 tie or hold it in place, or use handled strainer as given above. 
 
 The cans must be thoroughly cleaned and tested to see if any 
 leak or are cracked. If tin cans leak send them to the tinner ; if 
 discolored inside they may be lined with writing paper and are thus 
 used by many with success, but glass cans are always preferable. In 
 bu3ung stoneware for canning purposes be sure that it is well glazed, 
 as fruits canned in jars or jugs imperfectly glazed sometimes become 
 poisonous. Never use defective glass cans, but keep ^them for stor- 
 ing things in the pantry, and in buying them, take care that they 
 are free from flaws and blisters, else the glass will crumble off in 
 small particles when subjected to heat. Self-sealers are very con- 
 venient, those with a porcelain-lined screw top being the best, the 
 Mason preferred. (The improved Mason has a glass top held in 
 place b}^ a metal band screwing down over the can, and these are not 
 reliable.) The “Almy” is highly recommended by many. The heat 
 hardens the rubber rings used on self-sealers but new ones may now 
 be procured at any furnishing store. Most of the earthenware and 
 tin cans have a groove around the top for sealing with wax or putty ; 
 sealing with the latter is most convenient as the jars can be opened 
 readily with a strong fork or knife, and are much more easily cleaned 
 than when wax-sealed. Putty may be bought ready for use, and is 
 soon made soft by molding in the hand. In using it should be 
 worked out into a small roll, and pressed firmly into the groove with 
 a knife, care being taken to keep it well pressed down as the can 
 cools. Sealing-wax is bought ready prepared or can be made of two 
 parts resin to one part beeswax melted together. In sealing pour wax 
 over covers, filling the grooves, and break the air bubbles that rise 
 with the wet finger, adding more if necessary to make air tight. 
 Fruit intended for transportation should be put up in tin cans with 
 the flat tops that are soldered on, as if shipped in glass the danger 
 of breakage is great, and if the tin cans sealed with resin or putty 
 are used bits are liable to crack offl letting the air in and so spoiling 
 the fruit. 
 
 10 
 
146 
 
 CANNING FRUITS. 
 
 There are several ways of preparing glass cans for fruit, among 
 them the following : Wring a towel from cold water, double and 
 wrap closely about and under the can so as to exclude the air, and 
 fill ; or, put a towel in a steamer, set in the cans, and place over a 
 kettle of cold water ; boil the water, and when ready to fill, remove 
 the cans and wrap in a towel wrung from warm water ; or wash the 
 cans in tepid water and at once pour in the boiling fruit, but not too 
 fast ; and in any method used always pour into the center ; or, 
 when ready to can fruit, place the glass jars in a large pan of warm 
 water on the back of the stove, in which a thick folded towel has 
 been previously placed to guard against too great heat for the bot- 
 tom of cans, placing the covers on the stove in a smaller vessel of 
 water, make ready the syrup in the clean porcelain-lined or granite 
 ironware kettle before mentioned, put in the fruit — it is better to 
 prepare only enough fruit or syrup for two or three cans at a time — 
 and by the time it is done the water in the pan will be hot and the 
 cans ready for use. Peaches and pears are properly cooked when 
 they can be pierced vith a silver fork. Use the wire spoon for lift- 
 ing the larger fruits from the syrups and a silver fork to help place 
 in the cans, which should be done closely and compactly but care- 
 fully, filling around the sides first, turning the inside halves of the 
 fruit outward, fut in as much fruit as possible and then fill up 
 with the hot syrup, first tying on the little cheese-cloth strainer here- 
 tofore described, which catches all loose particles of fruit and makes 
 a clearer syrup. Berries should be cooked from five to fifteen min- 
 utes, according to the ripeness of the fruit. When done place the 
 can-filler in the can, fill to within a half inch ()f the top with hot 
 fruit, always pouring into the center, and using for 
 this purpose the bright tin dipper (if a pitcher or 
 cup is used it must first be heated to prevent crack- 
 ing), then place on a hot platter, remove to table, wipe off upper 
 parts and put on the rubber rings ; be sure these are perfect and 
 close-fitting, throwing away all that are imperfect ; let stand two or 
 three minutes, or till other cans have been filled, when the fruit will 
 have shrunk away a little ; fill almost to top with the hot syrup, or 
 if you have none, boiling water from the teakettle will do Now 
 carefully insert a silver knife into the cans, putting it in at the sides 
 so as not to bruise the fruit, let it touch the bottom, and push gently 
 around to remove the air bubbles, slowly pressing and withdrawing 
 
CANNING FRUITS. 
 
 147 
 
 from all sides until the hubbies cease to come up ; seal at once, first 
 filling to overflowing so that when the covers are screwed dov/n the 
 syrup squeezes out around the edge, taking care when canning ber- 
 ries or tomatoes that none of the seeds overflow and are left on the 
 rubber rings under the covers. Many insert a spoon in cans before 
 filling and use the spoon to remove the air bubbles ; in canning ber- 
 ries this answers very well, but the knife is better, especially for 
 peaches, pears and all the larger fruits, as it is not so liable to bruise 
 them and slips in easier around the sides. In the two-quart cans a 
 round wooden stick may be used for this purpose, neither knife nor 
 spoon being long enough. Wipe off the cans with cloth wet in 
 hot water and also inside of covers, in sealing, first screw on the 
 covers as closely as possible with the hand, and as the cans cool 
 turn down with the can-tightener, which always comes with the cans, 
 this is a great help as it is impossible to screw covers on perfectly 
 tight with the hands. Care must be taken to have the rubber ring 
 show an even surface all round, for if it slips back at any point air 
 will be admitted. When this is found to be the case take off the 
 cover, find a ring to fit perfectly and re-seal (it may be necessary to 
 add more syrup, which must squeeze out again as cover is tightened). 
 Remove the cans from the hot platter and place where no 
 current of air will strike them, wringing out a towel from 
 hot water on which to stand them. When other caiio' are 
 filled remove these to another part of table and set those filled last 
 on the towel. After all are canned re-tighten the tops ; this retight- 
 ening is very important and the tops must be turned down again, and 
 again, the glass contracting as the fruit cools. Let the cans stand over 
 night hottom side up ; in the morning turn down covers again with 
 the can-tightener, wrap well in paper, tying it on to exclude all light, 
 label — the gummed labels that can be purchased in book form ready 
 to cut and use are very convenient — and place in fruit closet or cel- 
 lar. Where one can have a small room in cellar, with one or more 
 windows, place shelves around the sides on which to put stone 
 jars of pickles, preserves, jam, etc. It is nice to make in one corner 
 a fruit closet with a door, and shelves arranged in heights to fit one 
 and two-quart cans and jelly glasses ; then each shelf or part of shelf 
 can be labeled with the fruit or j elly placed upon it. Have in upper part 
 of door a small piece of window wire put in, or two or three augur 
 holes made to admit the air. In lieu of this closet many bury cans 
 
148 
 
 CANNING FRUITS. 
 
 in boxes of sand. Light injures all fruits, but especially strawber- 
 ries. The place should be dry and dark and cool^ but where there is 
 fresh air; if too warm the fruit will spoil, as heat rnakes it fer- 
 ment and dampness causes mold. Cans should be examined two or 
 three days after filling, and if syrup leaks out from the rim they 
 should be unsealed, the fruit thoroughly cooked and kept for jam or 
 jelly, as it will have lost the delicacy of color and flavor so desirable 
 in canned fruits. 
 
 AVhen canning a quantity of fruit, after removing the first lot of 
 cans from the pan of hot water the water must be made tepid before 
 setting in the remaining cans, then heated gradually to boiling again 
 and kept hot until those cans are filled, repeating thus until all are 
 d.one. If at any time there is not fruit enough to fill a can it may 
 l>e left standing partly filled in the hot water until more fruit is 
 ( ooked, then filled and removed like the rest to the hot platter. It 
 i 3 always best to cook a small quantity of fruit, either large or small, 
 sd a time (not more than one or two quarts of the large varieties, 
 S'nd two or three of berries) that it may be done evenly. If a large 
 mass is cooked at once that in the bottom will be done sooner than 
 that on top, and if stirred to secure uniformity its shape will be 
 injured. It should also be cooked slovuly to preserve the form, and 
 ihe larger fruits after being put in the syrup must be watched very 
 (losely and each piece taken out and placed in can as soon as it be- 
 comes tender, as some pieces will cook in xnuch less time than oth- 
 (;rs. In canning berries use as little water as possible, and some can 
 successfully without water. To better preserve the form of fruit 
 many place it in the cans raw, cover with a hot syrup and cook by 
 jfiacing in a boiler of water. The same object is attained by first 
 steaming the fruit, and when done carefully removing to the boiling 
 syrup a moment or two, then place in cans when steamed tender, or 
 place at once in cans and fill up with hot syrup, testing by pierc- 
 ing with a silver fork. The cold process has also been successfully 
 tried by good housekeepers, and considering the amount of labor 
 saved is certainly worth an experiment by all. Recipes are given 
 for each method. To clarify sugar for canning break a pound of 
 loaf sugar in small pieces, put on the stove in porcelain-lined or 
 granite ironware vessel with half pint water and well-whisked white 
 of one egg. Have a cup of cold water ready and throw in a little 
 when the sugar begins to rise, skim and let rise thus three times, 
 
CANNING FRUITS. 
 
 149 
 
 skiiuming until clear, then strain through a flannel bag and when 
 cool bottle for use. Scientists claim that cane sugar when added to 
 boiling fruit is converted to grape sugar which has far less sweeten- 
 ing power than cane sugar, and advise housekeepers to sweeten 
 fruits when brought to table for consumption instead of before can- 
 ning. When dissolving sugar for syrup it should he stirred con- 
 stantly to prevent scorching. A good proportion for syrup for can- 
 ning is one pint sugar to one quart water, which is enough for a two- 
 quart can of fruit. 
 
 The flavor of canned peaches is improved by adding two or 
 three whole peaches or dropping in the center of each can a few of 
 the stones. Many leave the stone attached to one half, and others 
 ( ook a number of stones with the fruit, then blanch as almonds and 
 ]i ut meats in the cans. Peaches are sometimes canned whole, and 
 tlie clingstone varieties are of course always put up in this way. 
 Before peeling with a knife it is well to rub the fuzz off peaches with 
 a coarse towel. Many parboil quinces before peeling. In preparing 
 g ?apes it is better not to press the skins too closely, to avoid the 
 formation of the disagreeable small particles, or what are called 
 “ clinkers,’^ in the canned fruit. As the acid is not fully developed 
 until the fruit is thoroughly ripened this may be avoided also by 
 canning before fully ripe. Currants are nice mixed Avith an equal 
 weight of raspberries, and pears are improA^ed by adding quinces or 
 lemon peel. Equal quantities of quince and apple canned together 
 will taste as if quince entirely. For ordinary family use quart cans 
 are better for peaches and the larger fruits, tAVO-quart cans for toma- 
 toes and other vegetables, and pint cans for berries. StraAvberries 
 keep their color best in stone jars; if glass cans are used for them 
 they should be buried in sand. If syrup is left after canning ber- 
 ries it may while ‘thin be flavored Avith Aunegar, boiled a moment and 
 then bottled and corked for a drink mixed Avith ice-water ; or add 
 the proportion of sugar given in recipes for jellies, alloAving for the 
 sugar used in canning, and make into jelly. All skimmings from 
 fruits can be added to the vinegar barrel. 
 
 If tin cans Avhich are closed Avith resin or soldering are used, 
 great care should be taken that none drops into the can, as a single 
 drop of resin Avill often make the whole can bitter. By covering 
 first AAuth a piece of cloth or Avhite paper cut to fit the top, this will 
 be avoided, and wetting this Avith brandy or alcohol tends to help 
 
150 
 
 CANNING FRUITS. 
 
 preserve the fruit* On opening tin cans remember to pour all the 
 fruit into an earthen or glass dish. If any part is not used at the 
 time, recook and return to dish, and it will keep for a day or two, 
 many of the less perishable fruits longer. Or if put up in self-seal- 
 ing glass cans the fruit or vegetables left over will keep a day or two 
 by simply returning to the cans, screwing on the cover and setting 
 in refrigerator. Wines, cider, shrubs, etc., must be bottled, well 
 corked, sealed, and the bottles placed on their sides in a box of sand 
 or sawdust. To can maple syrup, pour hot into cans or jugs and 
 seal well. Quinces, pears, citrons, watermelon rinds and some of 
 the smaller fruits, such as plums, cherries, currants, etc.,, harden 
 when put at first into a syrup of their own weight of sugar. These 
 should first be boiled tender in water, or in a very weak syrup, and 
 the rest of the sugar added afterward. Fruits which become soft too 
 readily and fall to pieces may be hardened a little by pouring the 
 hot syrup over the fruit, or strewing part of the sugar over it and 
 letting it stand awhile to draw out the juice ; or it may be skimmed 
 out of the syrup after cooking a few minutes, placed in the sun two 
 or three hours, and the boiling syrup poured over it afterward. Aa 
 many recipes for canning give proportions in pounds, the table of 
 weights and measures in back part of book will be found a conven- 
 ient reference when scales are not at hand. A bushel of peaches 
 makes about twelve or thirteen quarts, and pears almost twice as 
 many as peaches; a bushel of either blackberries, blueberries or 
 raspberries makes about nineteen quarts, and strawberries about 
 sixteen or seventeen. The above estimates are given from tests, but 
 no really definite rule can be given, as some use more or less syrup 
 in canning, and a great deal depends upon the ripeness of fruits. In 
 opening a can without the can-tightener, as that answers for opening 
 self-sealers if hard to open, insert the point of a thin-bladed pen- 
 knife or other instrument beneath the rubber and push it in towards 
 the neck, which lets in the air, and the top can then be readily un- 
 screwed. When not in use the rubber rings may be left in, not on, 
 cans, but the tops should not he screwed on^ as the cans will become 
 musty if kept closed. Keep the covers (best place also for rubbers) 
 in a box or basket near the cans. Those who use tin cans advise 
 throwing them away after the second year, as the fruit acids dam- 
 age the tin. All cans, jars or bottles, should be carefully washed 
 as soon as emptied, taking care that the stoppers and covers 
 
CANNING FRUITS. 
 
 151 
 
 have their share of attention. It is well to put soda or ammonia 
 into the. jars or bottles, fill np with water, 
 and let stand an hour, putting the stoppers 
 or covers into a bowl to soak in the same 
 way. Then pour out and scald nicely, but 
 not with boiling water, as that cracks the 
 polished surface inside ; wipe dry, set in 
 the sun or wind to air, and then set away 
 carefully. It is often difficult to remove 
 the tops of glass jars when screwed on, on 
 account of the slippery nature of the glass. The holder represented 
 in the cut will be understood at a glance. It clasps and holds the 
 jar without danger of breaking it. 
 
 The following table gives the time required for cooking and the 
 quantity of sugar to the quart for the various kinds of fruit. By 
 observing these rules and the general directions given above any 
 fruit may be successfully canned. However, for convenience, a 
 number of valuable recipes are appended. 
 
 Bartlett pears, halved. . . 
 
 Time for 
 b iling 
 fruit. 
 
 Quant, 
 sugar 
 to qt. 
 
 6 oz 
 
 Quinces, sliced 
 
 Time for 
 boiling 
 fruit. 
 
 Quant, 
 sugar 
 to qt. 
 10 oz. 
 
 Blackberries 
 
 ... 6 “ 
 
 6 “ 
 
 Raspberries 
 
 .. 6 “ 
 
 4 “ 
 
 Blueberrries 
 
 ... 5 “ 
 
 5 “ 
 
 Ripe Currants 
 
 .. 6 “ 
 
 8 “ 
 
 Cherries 
 
 ... 5 “ 
 
 6 “ 
 
 Siberian crab-apples 
 
 .. 25 “ 
 
 8 “ 
 
 Gooseberries 
 
 ... 8 “ 
 
 8 “ 
 
 Small sour pears, whole.. 
 
 ..80 “ 
 
 8 “ 
 
 Peaches 
 
 ... 8 “ 
 
 4 “ 
 
 Sour apples, quartered. . . 
 
 ..10 •* 
 
 6 “ 
 
 Peaches, whole 
 
 . .. 15 “ 
 
 4 “ 
 
 Strawberries 
 
 ..8 “ 
 
 8 “ 
 
 Pie-plant, sliced 
 
 ...10 “ 
 
 8 “ 
 
 Tomatoes 
 
 .. 30 “ 
 
 none. 
 
 Pine-apples, sliced 
 
 ...15 “ 
 
 6 “ 
 
 Whortleberries 
 
 ..5 “ 
 
 5 “ 
 
 Piums 
 
 ...10 “ 
 
 10 “ 
 
 Wild Grapes 
 
 ..10 “ 
 
 8 “ 
 
 A quart of stemmed currants or berries by measure weighs one 
 and a quarter pounds. 
 
 Canned Berries . — Select those the skins of which have not 
 been broken, or the juice will darken the syrup ; fill cans compactly, 
 set in kettle of cold water with a cloth beneath them, over an even 
 heat ; when sufficiently heated pour over the berries a syrup of white 
 sugar dissolved in boiling water, cover the cans closely to retain heat 
 on the top berries. To insure full cans when cold, have extra cans 
 of berries heated in like manner t6 supply the shrinkage. If the 
 fruit swims pour off surplus syrup, fill with hot fruit, and seal up as 
 soon as fruit on top is thoroughly scalded. In using this or any of 
 the following recipes refer to the preface above for general directions. 
 
 Canned Berries . — Pick out stems or hulls if any — if gathered 
 carefully the berries will not need washing, put in porcelain kettle 
 on stove, adding a scant cup water to prevent burning at first. 
 
152 
 
 CANNED FRUITS. 
 
 When they come to a boil, skim well, take off all surplus juice, keep- 
 ing it for jelly, add sugar to taste (for pies it may be omitted), or a 
 half pound sugar to each pound fruit, let boil 
 five minutes, fill in glass, stone, or tin cans, 
 using a small strainer for dipping berries so 
 that the quantity of juice put up may be reg- 
 ulated, filling in the juice with dipper. The 
 strainer if of size to fit in cans may be set into them and syrup 
 poured through instead of using the cheesecloth strainer described.- 
 Seal with putty unless self-sealers are used. This rule applies to 
 all berries and small fruits. 
 
 Canned Blacl^herries. (Without water.) — Place fruit in preserv- 
 ing kettle, sweeten as for eating, or add sugar according to above 
 table, let stand on back of stove until dissolved, then draw gradu- 
 ally to the front, keep at boiling point long enough to thoroughly 
 cook the fruit, skimming well, and can as previously directed. All 
 berries may be put up in this way, blueberries requiring less sugar 
 than other varieties, and some can Peaehes and Pears thus. 
 
 Canned Cherries. — Boil moderately five minutes the propon 
 tion of six ounces sugar to each quart stoned cherries ; or make a 
 syrup of one pint water and three pounds sugar, add cherries and 
 cook as above. Can as in general directions. 
 
 Canned Cr ah- Apples. — To each pound fruit allow half pound 
 sugar, and a pint water to three pounds sugar. When the syrup is 
 boiling hot drop in the apples. They will cook very quickly. Or 
 better, steam till tender, place in syrup a moment, then fill cans with 
 fruit and fill up with syrup. 
 
 Canned Currants. — Look them over carefully, stem and weigh, 
 allov/ing a pound sugar to every one of fruit ; put in kettle, cover, 
 a)id leave to heat slowly and stew gently for twenty or thirty min- 
 utes, then add the sugar, and shake the kettle occasionally to make 
 it mix with the fruit ; do not allow it to boil, but keep as hot as pos- 
 sible until the sugar is dissolved, then pour it in cans and secure the 
 covers at once. White currants are beautiful preserved in this way. 
 
 Canned Gooseberries. — Cut off tops and stems and cook the 
 berries in water until white, but not enough to break them ; put into 
 cans with as little water as possible, fill up the can with boiling 
 water and seal ; when opened pour off water and cook like fresh 
 berries. Or put berries into wide-mouthed bottles, cork or put on 
 covers, and set in vessel of cold water on the stove until it boils. Do 
 not boil long enough to break the berries. Take usual precautions 
 in sealing. Will keep a year in a dry place. 
 
 Canned Gooseberries. — Prepare and place in a large pan, pour 
 boiling water over them, let stand until cold; fill jars as full as you 
 
 Handle Strainer. 
 
CANNED FRUITS. 
 
 153 
 
 can, pour boiling water over them, be sure it covers the berries, then 
 seal. You will find berries as solid as when first gathered. 
 
 Canned Grapes. — Pick grapes off stems, wash in cold water 
 and squeeze the pulps into an earthen dish or preserving kettle, 
 throwing skins into another. Boil skins with a very little water 
 until tender, and pulps until seeds separate, then strain through a 
 colander (to remove seeds) into dish with the skins. Add sugar to 
 taste, or half as much sugar as fruit, stew and can as other fruits. 
 To can Green Grapes halve them, extract the seeds with a small 
 knife, sweeten, cook as above, and can. 
 
 Canned Peaches. (With vinegar.) — Pour boiling water over one 
 peck of large clingstone peaches to remove the fuzz ; make a syrup 
 of three pounds sugar and one pint vinegar, using a little water if 
 required to cover the peaches ; cook until pretty soft, and can as 
 usual. 
 
 Canned Peaches. — Have one porcelain kettle with boiling water 
 and another with a syrup made sweet enough with white sugar for 
 the peaches, well skimmed, or clarified according to directions in 
 preface ; pare, halve, and drop the peaches into the boiling water, let 
 remain until a silver fork will pierce them, lift them out with a wire 
 spoon, fill can, pour in all the boiling syrup the can will hold, and 
 seal immediately. Continue in this way, preparing and sealing only 
 one can at a time, until done. Or, rich proportions for the same 
 recipe are seven pounds sugar and seven gills boiling water for the 
 syrup, sweetening the water in which peaches are cooked, using two 
 pounds sugar to three quarts water. Boil down the water in the 
 first kettle vdth the syrup if any is left ; if not, add more sugar and 
 quite a nice marmalade will result. This manner of canning peaches 
 has been thoroughly tested, and is pronounced by the experienced 
 the best of all methods. 
 
 Canned Peaches. — When wanted extra nice for prize competi- 
 tion, or for use on state occasions,” select with great care fruit of 
 uniform size and shape and all perfect. Peel with a thin sharp sil- 
 ver fruit knife, which does not discolor, dropping as soon as pared 
 into an earthen vessel of water to prevent the air from darkening 
 them. As soon as fruit enough for one can is pared put up by lay- 
 ing piece by piece in the can, turning the inside of halves from 
 which stones were removed, outward, which gives a handsome ap- 
 pearance, and fill up with syrup as clear as crystal, placing the 
 cheese-cloth strainer over the filler. Screw on covers without the 
 rubbers, stand cans in wash-boiler on slab or a board perforated with 
 holes, or a folded towel with a towel between them (some use straw 
 or hsy), fill up with cold water to within two or three inches of top 
 of cans, gradually bring to a boil and boil fifteen minutes. Draw to 
 back of stove to let steam pass off, roll the hand in a towel, lift cans 
 
154 
 
 CANNED FRUITS. 
 
 out and place on hot platter. Take off covers and let out air bubbles 
 with a knife, as directed in preface. The fruit will settle some and 
 the contents of one or two cans will be needed to fill up the others ; 
 prepare for this purpose nearly a fourth more cans. Fill up, put on 
 rubbers, seal and put away according to previous directions. The 
 same process may be used for canning all kinds of fruit. 
 
 Canned Peaches. — Prepare peaches and weigh out half a pound 
 best loaf sugar to each pound fruit. Sprinkle a little sugar in a deep 
 earthen bowl, put in a layer of peaches, then one of sugar, and so 
 alternate until closely packed, covering top with sugar; cover 
 lightly and let stand ten or twelve hours. Drain juice off into pre- 
 serving kettle, let come to a boil, put in peaches, and as fast as 
 pieces swell sufficiently take out with silver fork and place in air- 
 tight glass jar. When filled pour the Doiling syrup over, filling to 
 top and seal at once. Peaches and other fruits prepared in this way 
 have been kept three or four years. 
 
 Canned Peaches. (Cold) — Pare and halve peaches and pack 
 closely as possible in cans without sugar, and pour in enough cold 
 water to fill to brim. Let stand long enough for water to soak into 
 all crevices — six hours or so — then let out air bubbles with a silver 
 knife, fill up again with cold water and seal. Canned thus, peaches 
 retail all their freshness and flavor. A cold syrup may be used 
 instead of water if preferred, but peaches taste most natural without 
 sweetening. Can pears same way. 
 
 Canned Peaches. (Steamed.) — After peeling, seed and place in 
 a steamer over a kettle of boiling water, first laying a cloth in bot- 
 tom of steamer ; fill about half full of fruit, cover tightly, make a 
 syrup in a porcelain kettle for fruit alone, let the fruit steam until it 
 can be easily pierced with a silver fork, drop gently for a moment 
 into the hot syrup, place in the cans, fill, cover, and seal. The above 
 recipe is for canning a few at a time. This recipe, applies equally 
 well to pears. 
 
 Canned Peaches. — Pare, halve and seed ; make a syrup of a 
 pint granulated sugar to a quart water (enough for two quart-cans) 
 place on stove in porcelain kettle and when syrup boils, skim, and 
 drop in enough fruit (two quarts halved peaches) for a one-quart 
 can ; watch closely, test and can as in general directions. Add more 
 peaches to the hot syrup for next can, and repeat the operation. If 
 there are more peaches than will fill the can, place them in another 
 can and keep hot until more are ready, and so on until allare canned. 
 Apples may be canned in the same manner. 
 
 Canned Pears. — Prepare and can precisely like peaches in pre- 
 ceding recipes except that they require longer cooking. When done 
 they are easily pierced with a silver fork. Some add a half pint 
 peeled and quartered quinces to every two quarts halved pears ; cook 
 
CANNED FRUITS. 
 
 155 
 
 quinces fifteen minutes before adding pears. More quinces may be 
 added, but the above is an excellent proportion for Pears With 
 Quinces. 
 
 Canned Pie Plant. — Cut pie plant in pieces two inches long, 
 put over a slow fire with its weight in sugar ; when sugar is dis- 
 solved let boil slowly until clear, but do not cook long enough to 
 become dark colored. Put up in air-tight cans. 
 
 Canned Pie Plant. (Cold) — Skin and cut as for pie, fill 
 glass cans full as possible, shaking down while packing, then fill up 
 with pure fresh cold water, let stand a little while and expel the air, 
 add more water, then screw on covers. No cooking or heating. Will 
 keep perfectly., and fruit will be as nice and fresh when opened as if 
 just brought from garden. 
 
 Canned Pine-apple. — Peel and slice, or pick to pieces with 
 silver fork, make syrup in proportion of three-fourths pound 
 best white granulated sugar and one cup water to each pound fruit, 
 boil five minutes, skim or strain, add the fruit and let it boil (cook- 
 ing long discolors it) ; have can hot, fill and seal up as soon as pos- 
 srble. Or, peel and grate on coarse grater, rejecting cores ; using 
 above proportions, put in an earthen vessel sprinkled with sugar, 
 first a layer of fruit, then a layer of sugar, thus alternating until all 
 is used. Cover, let stand overnight, and in the morning bring to a 
 boil, boil one minute and can immediately. 
 
 Canned Pine-apple. — Pare and be careful to cut out the eyes, 
 chop fine, weigh, and add to it same weight of sugar ; mix thor- 
 oughly, let stand twenty-four hours and (without cooking) fill cans 
 full and seal tight. Look at them in about two weeks, and if there 
 are signs of working, pour into a kettle, heat through and put back 
 into cans. 
 
 Canned Plums. — Wash and put whole into a syrup made in 
 the proportion of a pint Avater- and a pound sugar to every two 
 pounds fruit ; boil eight minutes, can, and seal immediately. If 
 pricked A\dth a fork before placing in syrup they Avill be less liable 
 to burst. Cherries, damsons, and green gages are canned in same 
 Avay. The large AA^hite plums must be skinned by using the dipping 
 process as for peaches. 
 
 Gomned Plums. — Wipe good sound fruit with a cloth and place 
 carefully in cans ; pour boiling hot water over them and seal Avhile 
 hot. Grapes put up in same Avay are nice for pies. 
 
 Canned. Quinces. — Pare and quarter the fruit, and take out all 
 the cores and the hard place around them. Boil the fruit in clear 
 water until tender, then spread on toAAnls to dry. For one pound 
 fruit alloAv half pound sugar and one pint Avater for three pounds 
 sugar. When syrup is boiling hot put in fruit, and let it cook very 
 
156 
 
 CANNED FRUITS. 
 
 slowly ; or, set back on the stove so that it hardly cooks at all, and 
 keep on for an hour or more, if you can without its cooking to 
 pieces — as the longer it cooks, the brighter red color it will be. Put 
 it in jars, and strain the syrup over it, as with other fruits. Can ap^ 
 pies or pears at same time and add to them when first put on a half 
 pint quinces (and juice) cooked in syrup as above half an hour. 
 
 Canned Strawherries. — Fill glass cans with fresh, whole straw- 
 berries, alternating layers of berries and sugar, in the proportion of 
 half pound sugar to pound berries ; lay covers on lightly, stand in 
 wash-boiler and proceed as in third recipe for peaches. Great care 
 must be taken to keep the berries whole and round ; as the cans cool 
 invert them occasionally to prevent the fruit from forming in a mass 
 at one end. Damsons may be put up in same way, cooking until 
 soft but not broken. Strawberries are very nice put up as peaches 
 in fourth recipe. 
 
 Canned Strawberries. — For every quart fresh strawberries take . 
 one coffee-cup white sugar, add a tablespoon or two of water if there 
 is no juice in the bottom, to prevent burning before the heat brings 
 out the juice ; as soon as fruit boils add the sugar, and stir gently 
 for a few minutes until it boils up again, and can immediately. Or 
 make a syrup of one pound sugar and as little water as possible, add 
 three pounds berries and cook slowly for twenty minutes. The 
 color and flavor of the strawberries depend upon gentle cooking. 
 Cherries and Gooseberries are nice canned same way. It is better 
 not to cook any more fruit than can be put into one glass fruit-jar. 
 Usually a few spoonfuls syrup will be left with which to begin the 
 next can. Another method is to stem the largest, finest ber- 
 ries obtainable, put into cans, giving them a shake occasionally 
 while filling to settle them, and fill in with a rich syrup, using only 
 just enough water to dissolve sugar, first boiling it ten minutes, then 
 seal. Strawberries are considered difficult to keep, but there need 
 be no trouble if the fruit is fresh, closed air-tight in glass, and kept 
 as directed in general directions for canning fruits. 
 
 Canned Strawberries. — Put four pounds white sugar in a ket- 
 tle, add a cup cold water, let boil till perfectly clear, then add four 
 quarts nice berries. Boil ten minutes, keeping them covered with 
 syrup, but avoid stirring in order to preserve their good appearance. 
 Take out berries with a small strainer or skimmer, place in cans, fill- 
 ing about three-quarters full, and let the syrup boil ten minutes 
 longer, and fill each can with it. Let stand till cool, then cover with 
 a tablespoon brandy (take out a little juice if necessary), screw on 
 the lid and put in a dry, dark place. This method is claimed to be 
 the only means of preserving the peculiar flavor of the strawberries. 
 If after two or three weeks the least fermentation appears, put the 
 cans in a boiler (on a small board to prevent contact with bottom), 
 fill with cold water nearly to top of cans, loosen the lids, but do not 
 
CANNED VEGETABLES. 
 
 151 
 
 take them off, let water boil for a little while, then take out cans, 
 tighten the covers and the berries will keep over a year. Fully ripe 
 currants and acid cherries canned in same manner, one pound of 
 sugar to one of dressed fruit, are delicious. They never need a sec- 
 ond boiling if carefully prepared. 
 
 Canned Watermelon . — Cut rind of ripe melons (first cutting 
 off all green parts) into small pieces two or three inches long, and 
 boil in water until tender enough to pierce with fork ; have a syrup 
 made of white sugar, allowing half pound sugar to pound fruit; 
 skim out melon and place in syrup together with a few pieces race 
 ginger, let cook a few minutes, put in cans and seal as in general 
 directions. 
 
 Oanning V egetables. 
 
 All vegetables intended for canning should be perfectly fresh-- 
 especially is this true of corn — and of the best quality. To prepaie 
 corn, cut with a sharp knife through the center of every row of 
 grains, and cut off the outer edge ; then with the back of the blade 
 push out the yellow eye, with the rich, creamy center of the grain, 
 leaving the hull on the cob. Or, simply cut off with a knife, being 
 careful not to cut too close to the cob, and scrape down the cob 
 with the back of the knife to get all the rich milk. Remove the 
 skins from tomatoes in the usual way, by covering with boiling hot 
 water, but do not let them stand in the water but a moment or two 
 or they will be softened more or less, and if to be canned whob 
 their shape Avill he injured. A bushel of tomatoes makes about 
 twenty quarts. Peas and beans should be shelled just before can- 
 ning. String-beans are prepared as for ordinary cooking. The very 
 complete directions given in “Canning Fruit” preface for preparing, 
 filling, sealing and putting away cans should be consulted and fol- 
 lowed in canning vegetables. Especial care should be taken to ex- 
 clude the light from tomatoes, as it causes the formation of citric 
 acid, which no amount of sugar will sweeten. For this reason many 
 prefer earthen or tin cans for tomatoes, hut tliey can be put up suc- 
 cessfully in glass, when they should be buried in sand or oats ; oi 
 simply wrapped in paper and set away in a box or cupboard in a. 
 
158 
 
 CANNED VEGETABLES. 
 
 dry, cool cellar they keep perfectly. When put up in tin all vegeta- 
 bles must be turned out as soon as the can is opened. If the whole 
 is not used the remainder may he kept a day or two by salting 
 slightly and placing in refrigeraxor. If put up in glass set away in 
 can. 
 
 Canned Beans. — Take Lima, butter or caseknife beans, cook as 
 for the table, boiling one hour ; season with pepper and salt and fill 
 jars quite full, seal carefully as directed, and they will keep the 
 year round,. 
 
 Canned Corn. — Dissolve an ounce tartaric acid in half cup water 
 and take one tablespoon to two quarts sweet corn.; cook, and while 
 boiling fill the cans. AVhen used turn into a colander, rinse with 
 cold water, add a little soda and sugar while cooking, and season 
 with butter, pepper and salt. 
 
 Canned Corn.—QvX sweet corn from cob, put a handful or two 
 into the can, then a pinch of salt, also a pinch of sugar ; take a 
 polato masher or anything else convenient that will go in the can, 
 and press corn down as close as possible, then repeat putting in 
 corn, salt and sugar as before until the can is full ; seal up and set 
 away with other fruit. Be sure and not put in any more salt than 
 is required for seasoning when cooked. To cook it, simply turn from 
 the bottle and cook as you would fresh corn. Or cut the corn from 
 cob, pack in glass cans, pound the corn as hard as possible without 
 breaking cans ; screw on top but not tight. Put on boiler with cold 
 water and proceed as in third recipe for peaches. After putting on 
 rubbers, screw tight, put back into the water, set the boiler off the 
 stove ; let the cans stand till morning, take out, tighten the covers, 
 and Ivec]) in a dark place. Can Pea^s and Beans same way. 
 
 Canned Corn. — Pick sweet corn when milk-ripe,or if bought,nave 
 as fresh as possible ; cut from the cob and scrape to get the juice, 
 fill tin cans and seal air-tight, surround with straw to prevent strik- 
 ing against each other, and put into a boiler over the fire with 
 enough cold water to cover. Heat the water gradually and when 
 they have boiled an hour and a half, puncture the tops of the cans 
 to allow the escape of gasses, then seal them immediately while they 
 are still hr^t. Continue to boil them for two hours and a half. In 
 packing the cut corn in the can the liberated milk and juices sur- 
 round the kernels, forming a liquid in which they are cooked. Peas 
 and Beans are canned same way. 
 
 Canned Corn and Tomatoes. — Scald, peel and slice tomatoes, (not 
 too ripc'^ m the proportion of two-thirds tomatoes to one-third corn ; 
 put on in a porcelain kettle, let boil hiilf an hour, and can immedi- 
 
CANNED VEGETABLES. 
 
 159 
 
 ately in tin or glass (if glass keep in the dark). Some take equal 
 parts of corn and tomatoes, preparing them as above. Others, after 
 cutting the corn from the cob, cook half an hour in custard kettle ; 
 prepare the tomatoes as above, cooking in a separate kettle twenty 
 minutes, adding the corn in the proportion of one-third corn to two- 
 thirds tomatoes, mixing well until they boil up once ; then can as 
 in general directions. 
 
 Canned Pumpkin. — Peel, scrape the pulp and seeds, cut in 
 small pieces, put in a close-fitting steamer and steam two hours ; 
 then put in a kettle ; to every quart add two ounces sugar, boil five 
 minutes and can. Or, after peeling and removing seeds cut into 
 pieces three or four inches square, stand in oven on the rind and 
 bake until done, when it will peel out of the shell easily. Then 
 mash and can while hot, sealing as fruit. Cannot be told from 
 fresh. 
 
 Canned String- Beans. — String fresh string-beans, break in sev- 
 eral pieces, cook in boiling water ten minutes, and can like tomatoes. 
 
 Canned Snccotash. — Cook Lima beans and corn as for eating in 
 the proportion liked, either half and half, or with a less quantity of 
 beans, and can. 
 
 Canned Tomatoes. — The tomatoes must be entirely fresh and 
 not over-ripe ; pour over them boiling water, let stand a few minutes, 
 drain off, remove the skins, and slice in small pieces into a stone 
 jar, cutting out all the hard or defective portions ; some add a little 
 salt ; cook for half an hour, or as for eating, in their own juice, 
 skimming off the scum which rises, and stirring with a wooden 
 spoon or paddle ; can and seal as in general directions ; put up in 
 glass, wrap in paper and keep in dark place. Tin or stone cans may 
 be used. 
 
 Canned Tomatoes. — Take ripe, round, firm tomatoes, freshly 
 gathered and not too large to go into the mouth of cans. Prepare 
 only enough at one time to fill one or two cans and drop them at 
 once into the preserving kettle in which should be ready some toma- 
 toes cut fine. Boil until heated through, then put into cans, filling 
 up with the cut tomatoes in which they were cooked and seal. 
 
 Canned. Tomatoes. — Skin tomatoes as usual, place on sieve to 
 drain and pack as solidly as possible in cans ; then set cans in boiler 
 of cold water, heat up and boil half an hour, and fill and seal as in 
 third recipe for peaches. 
 
160 
 
 CATSUPS ANU SAUCES. 
 
 CATSUPS AISTU SAUCES. 
 
 Always select perfect fruit; cook in porcelain or granite 
 iron-ware, never in brass. In making catsup, instead of boil- 
 ing, some sprinkle the tomatoes with salt and let them 
 stand overnight, then strain and add spices, etc., and a 
 kittle sugar. Bottle in glass or stone, and never use tin 
 cans ; keep in a cool, dry, dark place. If on 
 opening there is a leathery mold on top, care" 
 fully remove every particle of it and the catsup 
 will not be injured. To prevent this molding some do not fill the 
 bottles quite to the top with catsup, but fill up with hot vinegar. 
 If there are white specks of mold all through the catsup it is spoiled, 
 [f on opening and using a part there is danger that the rest may 
 sour, scald, and if too thick add vinegar. Sauces should always 
 be made with great care in a pan set in hot water, having the sauce- 
 pan bright and clean if a delicate flavor is desired, especially if the 
 jsauce is drawn butter ; or the custard-kettle will be found conven- 
 ient, as the stock or other foundation may first be heated quickly by 
 putting the inner kettle on the stove, and when other ingredients are 
 added and there is danger of burning place again in the outer ket- 
 tle made read}^ with boiling water. Butter and those sauces con- 
 taining eggs should never boil. Wooden spoons or paddles must 
 be used for stirring. A set of pad- 
 dles of different sizes will be found 
 convenient for stirring sauces, gravies, spatuw. 
 
 mushes, and many other dishes, and Avill not scral-ch or mar the 
 kettle pan. When necessary to scrape down the sides of kettle 
 
CATSUPS AND SAUCES. 
 
 161 
 
 in which catsup or other mixtures of like character are being cooked, 
 an artist’s spatula will be found the best utensil and should be pro- 
 vided in every kitchen rather than destroy the temper of sharpened 
 knives by heat. 
 
 The pulp of fruits is used for the foundation of all catsups and 
 wonderfully retains the 
 flavor, notwithstanding 
 all the ingredients added. 
 
 Use a fine wire sieve or 
 strainer in their prepara- 
 tion — the extension 
 
 Extension Strainer. 
 
 strainer is the most convenient — and a good rule is to allow for every 
 quart of the juicy pulp one pound sugar, two blades mace, three of 
 cinnamon, one teaspoon each whole cloves and pepper corns ; boil 
 all down one-third, then skim out spices, add sugar, boil till thick, 
 reduce to a proper consistency with vinegar, and bottle for use, 
 This applies to cherries, plums, grapes, and all kinds of berries. 
 
 The preparation and appearance of sauces and gravies are ol 
 tire highest consequence, and in nothing does the talent and taste ol 
 the cook more display itself. Their special adaptability to the va- 
 rious viands they are to accompany cannot be too much studied, in 
 order that they may harmonize and blend with them perfectly, and 
 in serving do not pour over but around the meat. Sauces should 
 possess a decided <Tiaracter, and whether sharp or sweet, savoury or 
 plain, they should carry out their names in a distinct manner, al- 
 though, of course, not so much flavored as to make them too piquant 
 on the one hand, or too mawkish on the other. Brown sauces, 
 generally speaking, should scarcely be so thick as white sauces, and 
 it is well to bear in mind that when intended to mask the various 
 dishes of j)oultry or meat, they should be of a sufficient consistency 
 to slightl}^ adhere to the fowls or joints over which they are poured. 
 For browning and thickening sauces, etc., browned flour may be 
 properly employed. The caramel coloring answers very well for 
 sauces and gravies, but when they can be made to look brown by 
 using browned flour, catsup, tomatoes, or any color sauce, it is far 
 preferable. As, however, in cooking so much depends upon appear- 
 ance, perhaps it would be as well for the inexperienced cook to use 
 the caramel. When no browning is at hand to heighten the color of 
 saucp.. qigsolve a lump of sugar in an iron spoon over a sharp fire ; 
 
162 
 
 CATSUPS AND SAUCES. 
 
 when it is in a liquid state, drop it into the sauce or gravy quite hot. 
 Care, however, must be taken not to put in too much, as it would 
 impart a very disagreeable flavor. 
 
 Gravies and sauces should be sent to table very hot, and there is 
 all the more necessity for the cook to see to this point, as from their 
 being usually served in small quantities, they are more liable to 
 cool quickly than if they were in a larger body. The hahi marie 
 will be found almost indispensable for this purpose. This is a large 
 open vessel kept filled with hot (not boiling) water at the back of 
 the stove or range or in some warm place. In this several stew- 
 pans, or large tin cups with covers and hand- 
 les, are fitted Avhich are intended to hold all 
 the cooked dishes that are to be kept hot until 
 the rest of the dinner is ready to serve. When 
 a dinner is delayed, there is no better way of 
 keeping all dishes hot, and preserving their 
 flavor. If a hain marie is not among the cooking utensils a large 
 dripping-pan of hot Avater Avill be found a A'^ery good substitute, or 
 lay tAvo or three bricks on back of stoA^e or range on Avhich to set 
 sauces, A^egetables, etc., until ready to serve. 
 
 Those sauces of Avhich cream or eggs form a component part 
 should be Avell stirred as soon as these ingredients are added to 
 them, and must never be alloAved to boil, as they Avould instantly 
 curdle. White pepper is a much nicer seasoning than black for 
 sauces and all fine cooking, as it does not color and has not so 
 pungent a flavor. An excellent thickening for soups, sauces and 
 graAues is prepared as folloAvs : Bring butter just to the boiling 
 point in a small steAvpan, dredge in flour, stirring together unt il 
 AA^ell cooked. This, AA^hen not cooked broAvn, is “White Roux,” and 
 AAdien broAAuied, “BroAAui Roux.” Thin this AAuth a part of the soup, 
 sauce or gravy, and add it to the Avhole, stirring thoroughly. The 
 flour may be broAvned before using if intended for broAvn graAues or 
 sauces. A richer thickening is made in the proportion of the yolks 
 of three eggs to eight tablespoons milk or cream. Beat the yolks, 
 add the milk and strain through a fine sieve. When adding to the 
 sauce it must be stirred during the Avhole time or the eggs aauII cur- 
 dle, and the mixture should only just simmer, not boil. If sauce is 
 lumpy after adding thickening rub agrdn through a sieAT. Melted 
 butter or American Cooking Oil may be used in place of oil in afi 
 
CATSUPS AND SAUCES. 
 
 163 
 
 mr 
 
 Puree Sieve, 
 
 recipes in which the latter is named. Sauces may also he thick- 
 ened with potato flour, ground rice, baked flour, arrowroot, etc. ; the 
 latter will be found far preferable to ordinary flour for white sauces. 
 Milk or water may be used instead of stock in sauces, but the latter 
 is better, giving a finer flavor, though milk is richer. When any 
 green coloring is used if lemon juice is to he added it should not be 
 put in until just before sending to table. Any flavored vinegar pre- 
 ferred may be used instead of the plain. An English salt sold by 
 most grocers is best for seasoning sauces and all cooking, giving a 
 more delicate flavor, with none of the fishy taste 
 found so objectionable in most salt. Where a 
 sieve is to be used in making sauces, use the^ 
 
 ])uree 8ieve. 
 
 Herbs for seasoning are usually dried dur- 
 ing the summer. The best kinds are sage, thyme, 
 sweet marjoram, tarragon, mint, sweet basil, parsley, bay leaves, 
 cloves, mace, celery seed and onions. If the seed of any of the seven 
 first mentioned is planted in little boxes on the window sill, or in a 
 sunny spot in the juircl, all needed can generally be raised. Gather 
 and dry as follows : Parsley and tarragon should be dried in June 
 and July, just before flowering; mint in June and July; thyme, 
 marjoram and savory in July and August; basil and sage in August 
 and September ; all herbs should be gathered in the sunshine, and 
 dried by artificial heat; their flavor is best preserved by keeping 
 them in air-tight tin cans, or in tightly-corked glass bottles. Mint, 
 when used in recipes, usually means ^^spearmint” or “green mint,” 
 though pennyroyal and peppermint are of the same family. The 
 young leaves of from one to six inches in length are the parts used. 
 It grows on any good garden soil, but comes forward earlier in a 
 warm, sunny spot. It is propagated by cuttings or dividing the 
 roots of old plants in the spring, is very prolific, and ought to find a 
 place in every garden. Those who have conservatories should keep 
 a root in pots, to use with spring lamb before the leaves would ap- 
 pear in the open air. Mint leaves for drying should be cut from the 
 stalks just before the plant blossoms, and spread out thinly in some 
 dry, shady place, where they can dry slowly. When dry, put up in 
 paper bags and keep in a dry place until wanted. Celery seed is a 
 very nice addition to the flavoring of sauces, and may be used in- 
 stead of the fresh celery when the latter is out of season. Pickled 
 
164 
 
 CATSUPS AND SAUCES. 
 
 nasturtium seed, for which a recipe is given under Pickles, will be 
 found a good substitute for capers and is often used. Ghprkins, 
 (small cucumber pickles) cut in small pieces, are also used instead 
 of capers when the latter are not obtainable. When drawn butter 
 is used in the composition of sauce to which lemon juice or vinegar 
 is to be added, always make it with water, never with milk, as the 
 combination of the latter with the acid would be most unwhole- 
 some. 
 
 The common practice of preparing mustard for the table with 
 vinegar, or still more, with boiling water, materially checks the 
 development of those peculiar principles on which its pungency or 
 strength almost entirely depends, and cold water may cause it to 
 ferment. It should therefore be mixed with water that has been 
 boiled and cooled to lukewarm. Put the mustard in a (5up with a 
 small pinch of salt and mix with it very gradually sufficient watei 
 to make it drop from the spoon without being watery. Stir and 
 mix well, rubbing the lumps down with the back of a spoon until 
 smooth, and do not add flavoring until this paste is made. Mustard 
 is much better freshly made, and only a small quantity should be 
 mixed at once. 
 
 Barberry Catsup . — Three quarts barberries stewed and strained, 
 four quarts cranberries, one cup raisins, a large quince and four 
 small onions, all stewed with a quart of wa-'^'er and strained. Mix 
 these ingredients with the barberries and add half cup vinegar, 
 three-fourths cup salt, two cups sugar, one dessert-spoon each 
 ground clove and ground allspice, two tablespoons each black pep- 
 per and celery seed, and one of ground mustard, one teaspoon each 
 cayenne, cinnamon and ginger, and a nutmeg. Let the whole boil 
 one minute ; if too thick add vinegar or water. With the quantities 
 given about three quarts of catsup can be made. 
 
 Cherry Catsup . — One pint pure cherr}^ juice, half pound sugar, 
 teaspoon each ground cloves and cinnamon. Boil to thick syrup 
 and bottle. 
 
 Cucumber Catsup. — Peel, seed and grate on coarse grater, one 
 dozen large green cucumbers ; put the pulp in a large towel and 
 wring out all moisture that can be extracted ; peel and grate or chop 
 fine four large onio.iB and mix with the grated cucumber, adding 
 one ounce celery seed, .a .aping teaspoon white pepper tablespo n 
 salt, half pint salad oil or American Cooking Oil, and sufficient vin- 
 egar to make as thin as ordinary catsup. When all are thoroughly 
 
CATSUPS AND SAUCES. 
 
 165 
 
 blended put into wide-mouthed glass jars, put a teaspoon oil in top 
 of each jar and seal air-tight ; or peel and chop three dozen cucum- 
 bers and eighteen onions very fine ; sprinkle over them three-fourths 
 pint table salt, put the whole in a sieve and let drain overnight ; add 
 a cup mustard seed, half cup ground black pepper, mix well, and 
 cover with good cider vinegar. 
 
 Currant Catsup. — Four pounds fully-ripe currants, one and a 
 half pounds sugar, tablespoon ground cinnamon, teaspoon each salt, 
 ground cloves and pepper, pint vinegar ; stew currants and sugar 
 until quite thick, add other ingredients and bottle for use ; or, take 
 juice of five pounds currants, three pounds sugar, one pint vinegar, 
 two tablespoons ground cinnamon, one each of cloves, allspice and 
 black pepper, one grated nutmeg and a pinch of salt. Cook one-half 
 hour. 
 
 Elderherry Catsup.- — Pick from the stalk as many ripe elder- 
 berries as are wanted to put down, put into a stone jar with enough 
 strong vinegar to cover them, bake in a hot oven three hours and 
 strain while hot. Boil the liquor thus obtained with cloves, mace, 
 peppercorns and four or five shallots, enough to give a considerable 
 flavor ; taste, and when flavored as liked, put in one-half pound of 
 the best anchovies to every quart of liquor ; stir and boil only until 
 dissolved ; bottle in pint bottles and cork carefully, sealing by dip- 
 ping corks in hot sealing-wax. 
 
 Grape Catsup. — Boil, and strain five pounds grapes through a 
 colander, add to the juice one pint vinegar, two and a half pounds 
 sugar, one tablespoon each ground cinnamon, cloves, allspice, pep- 
 per, and a half tablespoon salt. Boil again until a little thick, bottle 
 and seal. 
 
 Gooseberry Catsup. — Nine pounds gooseberries, five pounds 
 sugar, one quart vinegar, three tablespoons cinnamon, one and a half 
 each of allspice and cloves ; the gooseberries should be nearly or 
 quite ripe. Take off blossoms, wash and put them into a porcelain 
 kettle, mash thoroughly, scald and put through the colander, add 
 sugar and spices, boil fifteen minutes and add the vinegar cold ; bot- 
 tle immediately before it cools. Kipe Grapes prepared by same rule 
 make an excellent catsup. 
 
 Lemon Catsup. — One pound and a quarter of salt, quarter of a 
 pound of ground mustard, one ounce each of mace, nutmeg, cayenne 
 and allspice, one gallon of cider vinegar, eight or nine garlic cloves, 
 fifteen large lemons ; slice the lemons, add the other ingredients, let 
 simmer from twenty to thirty minutes, place in a covered jar, stir 
 every day for seven or eight weeks, strain, bottle, cork and seal. 
 
 Liver Catsup. — Rub a very fresh beef liver thoroughly with 
 rolled salt and place it in a vessel that will not crush it ; turn and 
 
166 
 
 SAUCES AND CATSUPS. 
 
 lub thoroughly for ten days, then mince into small dice and boil in 
 a gallon of water closely covered until reduced. to three quarts ; strain 
 through a sieve and let settle till next day ; add one ounce each gin- 
 ger and allspice and two ounces whole black pepper, and boil slowly 
 until reduced to three pints. When cold bottle and keepwell corked. 
 
 • Oyster Catsup . — Procure oysters very fresh and open sufficient 
 to fill pint measure ; save the liquor, and scald the oysters in it with 
 one pint good cider, strain the oysters and put them in a mortar 
 with a tablespoon salt, one drachm cayenne, and two drachms pounded 
 mace ; pound the whole until reduced to a pulp, then add it to the 
 liquor in which they were scalded ; boil it again five minutes, and 
 skim well ; rub the whole through a sieve, and when cold, bottle and 
 cork closely. The corks should be sealed. 
 
 Pepper Catsup . — Take four dozen large red pepper-pods, three 
 (juarts vinegar, three tablespoons grated . horse-radish, five onions 
 and one clove garlic. Boil until soft, and strain through a sieve. 
 Then add two tablespoons each of black pepper, allspice, mace, 
 cloves and salt. Boil again ten minutes ; then bottle. Some add 
 one quart tomatoes and one cup sugar. 
 
 Plum Catsup . — To three pounds fruit take one and three- 
 fourths pounds sugar, one tablespoon each cloves, cinnamon and 
 pepper, and a very little salt ; scald and put plums through the sieve 
 then add sugar and spices and boil to right consistency. 
 
 Tomato Catsup . — Half bushel ripe tomatoes, four ounces salt, 
 three ounces ground black pepper, one ounce cinnamon, half ounce 
 ground cloves, one drachm cayenne pepper, one gallon vinegar ; slice 
 the tomatoes and stew in their own liquor until soft, and rub through 
 a sieve fine enough to retain the seeds ; boil the pulp and juice down 
 to the consistency of apple-butter (very thick), stirring steadily all 
 the time to prevent burning ; then add the vinegar with which a 
 small cup sugar and the :.pices have been mixed, boil up twice, re- 
 move from fire, let cool and bottle. Those who like the flavor of 
 onions may add about half a dozen medium sized ones, peeled and 
 sliced, fifteen minutes before the vinegar and spices are put in. 
 
 Tomato Catsup . — Take one bushel firm ripe tomatoes, wipe 
 them off nicely with a damp cloth, cut out the cores, and put them 
 in a poicelain-lined iron kettle or a genuine bell-metal one. Place 
 over the fire, and pour over them about three pints water, throw in 
 two large handfuls peach leaves, with ten or twelve onions or shal- 
 lots cut fine. Boil until the tomatoes are done, which will take 
 about two hour: ; then strain through a coarse-mesh sieve, pour the 
 liquid back again into the boiling kettle and add half a gallon good 
 strong cider vinegar , have ready two ounces ground spice, two 
 ounces ground black pepper, two ounces mustard ( either ground or 
 in the seed, as you prefer), one ounce ground cloves, two grated nufi 
 
CATSUPS AND SAUCES. 
 
 11^7 
 
 megs, two pounds light brown sugar, and one pint salt; mix the^e 
 ingredients well together before putting in the boiler ; then boil t\^^J) 
 hours, stirring continually to prevent burning. If you like the cat- 
 sup “hot,” add cayenne pepper to your taste. When cool, fill bot- 
 tles (reeded bottles are the nicest, they can be procured at the house 
 furnisher’s and a set will last some time ; they look better than ones 
 of all sizes and styles). Cork and seal with bottle-wax so as to ex- 
 clude the air. Keep in a cool, dry place for future use. This recipe 
 is preferred to all others — it has been used for years. It keeps well, 
 and has been pronounced by competent judges superior to all 
 others. 
 
 Tomato Catsup . — Stew and strain four quarts unpared, sliced 
 tomatoes, add two tablespoons each salt, mustard and black pepper 
 and quarter tablespoon cayenne, more or less as liked, cup of brown 
 sugar and pint vinegar. Boil to the consistency of cream, watching 
 carefully to prevent burning, then set on back of stove and add half 
 a tablespoon each of cinnamon and cloves and a pint of currant jel- 
 ly, mixing thoroughly ; can or bottle while hot. Horse-radish bot- 
 tles or any small, wide-mouthed bottles are best for this purpose ; 
 seal with corks and dip in sealing wax. This will keep two years. 
 
 WalmU Catsiip . — Procure one hundred walnuts at the time 
 when you can run a pin through them, slightly bruise, and put them 
 into a jar with a handful salt and one quart vinegar; let them stand 
 eight day^ stirring every day, then drain the liquor off them, add 
 one-fourth ounce each mace, nutmeg, cloves, ginger, and whole black 
 peppers, small piece horse-radish, twenty shallots, or onions, and one- 
 fourth pound anchovies, and boil half an hour. It may be strained 
 or not as preferred, and if required a little more vinegar can l;ie 
 added according to taste. Bottle and seal. 
 
 Almond Sauce . — Blanch and pound sweet almonds and add 
 enough white stock to make it of the consistency of thickeneil 
 gravy. Pour over boiled mutton-chops. 
 
 Anchovy Sauce .. — Bone four anchovies and pound them in a 
 mortar to a paste with one ounce butter. Melt a half pint butter and 
 Avhen hot stir in the pounded anchovies and cayenne to taste, sim- 
 mer three or four minutes and if liked add a few drops of lemon 
 juice. A quicker and easier way of making this sauce is to stir one 
 and one-half tablespoons anchovy essence into one-half ])int drawn 
 butter, add a little lemon juice and seasoning to taste ; boil one min- 
 ute and serve. Less of tlie essence may be used if thought too 
 strong. Serve with baked fish. 
 
 Apple Sauce. — Pare, core and quarter tart apples, throwing into 
 cold water until all are parcnl. to preserve their whiteness ; put them 
 
CATSUPS AND SAUCES. 
 
 i,68 
 
 in a saucepan with sufficient water to moisten them and boil till 
 soft enough to pulp ; beat them, adding a small piece butter, and 
 some like a little sugar and nutmeg. Serve with roast pork, goose, 
 or duck. May be colored, if desired, with beet root, cochineal, or a 
 little spinach juice. To make Brown Apple Sauce^ cook the apples 
 in half pint brown gravy and finish as above, leaving out sugar, and 
 seasoning with cayenne instead of nutmeg. 
 
 Asparagus Sauce. — Break ^ bundle of green asparagus in the 
 tender part, wash well and put into boiling salt water, to render 
 green ; when tender take out, put into cold water and drain on a 
 cloth until all moisture is absorbed. Put one tablespoon fresh but- 
 ter in a saucepan with a small bunch parsley and three or four green 
 onions ; lay in the asparagus and fry the whole over a sharp fire five 
 minutes ; add salt, a large lump sugar and four tablespoons white 
 utock and simmer another five minutes ; rub all through a sieve and 
 if not a good color use a little spinach coloring. This sauce should 
 be rather sweet. 
 
 Bread Sauce. — Put giblets of a fowl with the neck and legs in a 
 saucepan with one onion, twelve whole peppers, one blade mace, salt 
 to taste, and rather more than a pint water ; let simmer one hour, 
 strain the liquor over three-fourths pound bread crumbs, cover and 
 leave one hour where it will keep warm, then beat up with a fork 
 until nice and smooth ; boil three or four minutes, stirring until 
 rather thick, add three tablespoons melted butter or cream, and send 
 to table hot with roast fowl or game. A nice way of serving is to fry 
 coarse crumbs a light brown in tablespoon very hot butter, stir over 
 hot fire two minutes without burning. Cover the breasts of roasted 
 birds with these, and serve the sauce poured around the birds, or in 
 a gravy dish. Add the chopped giblets for Gihlet Sauce. Another 
 good bread sauce can be made by placing a sliced onion and six 
 peppercorns in a half pint milk over boiling water until onion is per- 
 fectly soft ; strain it over a half pint grated bread crumbs without 
 crust and leave it covered for an hour ; beat it smooth, add pinch of 
 salt and two tablespoons butter rubbed in a little flour ; add enough 
 sweet cream or milk to make it the proper consistency and boil a few 
 minutes. It must be thin enough to pour. 
 
 Caper Sauce. — To a pint drawn butter sauce add three table- 
 spoons capers, either whole or chopped once or twice ; a hard 
 boiled egg chopped fine may be added, or just after taking from fire 
 stir in yolk of an egg beaten with teaspoon water. If to be served 
 with fish flavor with teaspoon each lemon juice and essence of 
 anchovy. Or chop two tablespoons capers and add them to a half 
 pint drawn butter, with piece of lemon, teaspoon Worcestershire 
 sauce and a pinch cayenne ; put on fire and simmer a few minutes ; 
 mix a teaspoon flour with a very little cold water and add to sauce. 
 Mutton Caper Sauce is made as follows : Fifteen minutes before 
 
CATSUPS AND SAUCES. 
 
 169 
 
 the mutton is done melt two tablespoons butter in a saucepan, stir 
 into it one tablespoon flour ; when thoroughly mixed add half a pint 
 of the liquor in which the mutton is boiling, and half a pint of milk, 
 season with pepper and salt, cook a few minutes, and just before 
 serving (in order- that their color may not be lost by standing) add 
 two heaped tablespoons capers. Never let sauce boil after adding 
 capers. 
 
 Celery Sauce . — Scrape the outside stalks of celery and cut in 
 pieces an inch long, let stand in - ■< 
 
 in boiling salted water, enough 
 
 drain off water and dress with butter, salt, a little mace, and milk or 
 cream, thickened with a little flour. Or make a dressing by adding 
 to half pint milk or cream the well-beaten yolks of two eggs, a bit of 
 butter, a little salt and pepper and grated nutmeg ; bring just to 
 boiling point, pour over stewed celery. Another sauce is made by 
 cutting the tender parts of a head of celery very flne. Pour on water 
 enough to cover them, cover the saucepan and set where it will sim- 
 mer one hour ; mix tAvo tablespoons flour and four of butter ; 
 when the celery has boiled one hour add to it the butter and flour, 
 one pint milk or cream, season to taste, boil up once and serve with 
 roast duck, or roast or boiled fowl. 
 
 Chestnut Sauce. — Take one-half pound shelled chestnuts, and 
 put them into boiling Avater for a feAv minutes ; throAV into cold 
 water, take off the thin inside skin and put them into a saucepan 
 Avith a half pint Avhite stock and two strips lemon peel, or a tea- 
 spoon juice, and let them simmer an hour and a half, or until chest- 
 nuts are quite tender. Put the Avhole through a hair sieve with a 
 Avooden spoon, add seasoning of cayenne and a gill of cream ; let it 
 just simmer, but not boil and keep stirring all the time. Serve very 
 hot and quickly. If milk is used instead of cream, tAVO teaspoons 
 butter and one of flour aauII be required ; melt butter, stir in flour, 
 and when smooth add to the mixture. If sauce is not perfectly 
 smooth rub again through a sieve. To vsi 2 ^q Broion Chestnut Sauce 
 take same proportions, using any soup stock, or the broth from the 
 foAvl, if boiled, stirring butter and flour o\"er the fire until browned, 
 or adding a teaspoon caramel coloring. Serve either of the above 
 sauces AAuth roast turkey or other roast or boiled fowl. 
 
 Chili Sauce. — TAveh^e large ripe tomatoes, three ripe or tAvo 
 green peppers, leaAung out half the seeds, two onioAs, tAvo table- 
 spoons each salt and sugar, one of cinnamon, three cups vinegar ; 
 peel tomatoes and onions, chop separately very Une^ add the finely 
 chopped peppers AAuth the other ingredients, and boil one and a half 
 hours. Bottle, and it aauII keep a long time. Stone jugs are better 
 than glass cans. One quart of canned tomatoes may be used instead 
 of the ripe ones. This chili sauce is excellent and much better and 
 more healthful than catsups. If liked more highly spiced add one- 
 
170 
 
 CATSUPS AND SAUCES. 
 
 half teaspoon cloves and one-third teaspoon each ginger and nutmeg. 
 A half pint of W orcestershire sauce is sometimes added. 
 
 Crab Sauce. — Choose a nice fresh crab, pick all the meat away 
 from the shell, and cut it into small square pieces. Make a half 
 pint drawn butter, put in the fish and season with salt, pounded 
 mace and cayenne to taste ; let it gradually warm through and sim- 
 mer two minutes. It should not boil. Almost equals lobster sauce 
 and served the same. 
 
 Cranherry Sauce. — After removing all soft berries, wash thor- 
 oughly, place for about two minutes in scalding water, remove, and 
 to every pound fruit add three-quarters of a pound granulated sugar 
 and a half pint water ; stew together over a moderate but steady 
 fire. Be careful to cover and not to stir the fruit, but occasionally 
 shake the vessel, or apply a gentler heat if in danger of sticking or 
 ]>urning. If attention to these particulars be given, the berries will 
 1 stain their shape to a considerable extent, which adds greatly to theii 
 a ppearance on the table. Boil from five to seven minutes, remove 
 f rom fire, turn into a deep dish, and set aside to cool. If -to be kept, 
 they can be put up at once in air-tight jars. Or, for strained sauce, 
 Cine and a half pounds of fruit should be stewed in one pint water 
 for ten or twelve minutes, or until quite soft, then strain through h. 
 puree or fine wire sieve, and three-quarters pound sugar thoroughly 
 vStirred into the pulp thus obtained ; after cooling it is ready for use. 
 Serve with roast turkey, roast pork or game. When to be kept for a 
 long time without sealing more sugar may be added, but its too free 
 use impairs the peculiar cranberry flavor. For dinner-sauce half a 
 pound is more economical, and really preferable to three-quarters as 
 given above. Use a porcelain or granite ironware kettle. Some pre- 
 fer not to add the sugar until the fruit is almost done, thinking this 
 plan makes it more tender, and preserves the color better. 
 
 Cream Sauce. — Heat one tablespoon butter in a skillet, add a 
 tablespoon flour and stir until perfectly smooth, then add gradually 
 a cup cold milk or cream, let boil up once, season to taste with salt 
 and pepper, and a little mace or lemon juice if wished, and serve. 
 Butter may be omitted when cream is used if thought too rich. This 
 is very nice for vegetables, omelets, croquettes, delicate meats, fish, or 
 sweet breads. 
 
 Currant Sauce.— ''Kdli an hour before venison is done pick over 
 an ounce of dried currants, wash them well, put them over the fire 
 in half pint hot water and boil them fifteen miDutes ; then add two 
 heaping tablespoons bread crumbs, one of butter, a palatable season- 
 ing of salt and pepper, and six whole cloves, and boil the sauce 
 gently ; just before serving it add a tablespoon currant jelly hoaten 
 with a cup water or stock, or gravy from the game. with 
 
 venison or other game. 
 
CATSUPS AND SAUCES. 
 
 171 
 
 Currant Jelly Sauce. — Three tablespoons butter, one onion, 
 one bay leaf, one sprig celery, two tablespoons vinegar, half cup cut^- 
 rant jelly, one tablespoon flour,, one pint stock, seasoning. Brown 
 butter and onion, add flour and herbs, then the stock, and simmer 
 twenty minutes. Strain, skim off the fat, add the jelly and stir 
 over the fire until melted ; serve with game. 
 
 Curry Sauce. — One tablespoon each butter and flour, one tea- 
 spoon curry powder, one large slice of onion, one large cup stock, 
 salt and pepper to taste. Cut the onion fine and brown in the but- 
 ter, add the flour and curry powder, stir one minute, add the stock 
 and season to taste. Simmer five minutes, strain and serve. Good 
 with a boil or saute of fish or meat. 
 
 Drawn Butter Sauce. — Rub two tablespoons butter into half a 
 tablespoon flour, beating to a cream, adding, if needed,a little salt ; pou?c , 
 on it half a pint boiling water or milk, stirring it one -way rapidly, 
 and taking care not to let it quite boil, as boiling makes it oily and 
 unfit for use. The boiling may be prevented by cooking in the cus- 
 tard kettle as heretofore suggested, or placing the saucepan in a 
 larger one of boiling water, covering and 
 shaking frequently until it reaches the boiling 
 point. Now pass through a sieve and stir in a 
 tablespoon butter cut in pieces. If necessary 
 to reheat, return to custard kettle. This makes 
 one pint sauce. If liked acid, a few drops vin- 
 egar or lemon juice may be added just before 
 serving. In the thickening of all sauces, let it iveu.e. 
 
 be remembered that butter and flour should be well cooked together 
 before the sauce is added, to prevent the flour from tasting uncooked. 
 In butter sauces, however, only enough butter should be used to 
 cook the flour, adding the remainder cut in pieces after the sauce is 
 taken from the fire. This preserves its flavor. An excellent Pickle 
 Sauce is made by adding two tablespoons finely chopped pickled 
 cucumbers to drawn butter sauce prepared as above. Or, make with 
 cream and add boiled cauliflowers cut with vegetable cutter, for 
 Cauliflower Sauce^ excellent with boiled fowl. Another good sauce 
 for fowl is the Lemon Sauce, made by adding to the drawn butter 
 sauce the chopped inside of a lemon (without the seeds) and the 
 liver of the fowl chopped fine. A great variety of sauces which are 
 excellent to eat with fish, poultry or boiled meats can be made with 
 the drawn butter sauce by adding different herbs, such as parsley, 
 mint or sweet marjoram. First throw them into boiling water, cut 
 fine, and they are ready to be added, when serve immediately with 
 two hard-boiled eggs chopped fine. This makes a nice sauce to serve 
 with baked fish. The chopped inside of a lemon without the seeds, 
 to which the chicken liver has been added, makes a good sauce for 
 boiled chicken. 
 
172 
 
 CATSUPS AXD SAUCES. 
 
 Egg Sauce . — Put one cup each water and milk on fire to scald, 
 and when hot stir in tablespoon flour, previously mixed smooth 
 with a very little cold water, add three eggs well beaten and strained, 
 season with salt and peppei, two tablespoons butter and a little white 
 vinegar ; do not let boil after eggs are put in ; boil four eggs hard, 
 slice and lay over the dish ; a little nutmeg and a few thin slices of 
 lemon are sometimes added ; pour over sauce, and serve with boiled 
 fish. Or, take yolks of two eggs boiled hard and mash with a table- 
 spoon mustard, a little pepper and salt, three tablespoons vinegar 
 and three of salad oil. A tablespoon of catsup improves this for 
 some. Very nice for boiled fish. Or, to a pint drawn butter sauce, 
 without herbs, add four hard-boiled eggs chopped fine. 
 
 Gooseberry Sauce . — Boil one pint green gooseberries in water 
 until quite tender ; strain them, and rub them through a sieve. Put 
 . into a saucepan three tablespoons French White ' Sauce, or veal 
 gravy will do, with two tablespoons butter and seasoning of salt, 
 pepper and grated nutmeg to taste ; add the pulp from the goose- 
 berries, mix all well together, and heat gradually through. A little 
 pounded sugar added to this sauce is by many persons considered 
 an improvement, as the saccharine matter takes off the extreme 
 acidity of the unripe fruit. Serve with boiled mackerel. 
 
 Ilollandaise Sauce. — One-half cup broth, milk or water, cup 
 butter, yolks of four eggs, juice of one iemon, a dozen pepper-corns, 
 nutmeg and salt. Boil the broth with the peppercorns, a scrap of 
 broken nutmeg and level teaspoon salt. When flavored strain the 
 broth into another saucepan or tin cup. Put in two-thirds of the 
 bufter and the four yolks and beat it with a fork over the fire until it 
 thickens like cream. Then take it off and beat in the rest of the 
 butter in little bits, beating until all is melted. Then squeeze in the 
 lemon juice, or use vinegar for a substitute. The sauce must never 
 fairly boil, only jus-t begin to. It should be cooked in cup set in 
 boiling water. There is a moment, about a minute after set to cook, 
 that the sauce is at its thickest degree, like softened butter. After 
 that a separation or curdling takes place, not very plain to the eye, 
 but that makes the sauce thin and spoils it. Serve with hsh, cauli- 
 flower, asparagus, or any vegetable. It is golden yellow, shining 
 and smooth, just thick enough to be taken up on the point of a 
 knife, if for fish, but needs to be thinner for vegetable dressing. 
 
 noTse-radish Sauce . — Grate very fine a root of horse-radish, 
 mix two tablespoons of it with a teaspoon salt and four tablespoons 
 .cream, stir briskly and add by degrees a fourth tablespoon vinegar. 
 Or, take four tal:>lespoons horse-radish and mix well with one table- 
 spoon each sugar and salt, one-half teaspoon pepper and two tea- 
 spoons made mustard, with sufficient vinegar to give it the consis- 
 tency of cream. Especially nice with corned beef, and acceptable 
 with almost any meat. It is sometimes prepared by adding to two 
 
CATSUPS AND SAUCES. 
 
 173 
 
 tablespoons grated horse-radish one dessert-spoon olive-oil (or melted 
 butter or cream), and one of made mustard. To prepare Horse- 
 radish for Winter^ in the fall mix the quantity wanted in the fol- 
 lowing proportions : A coffee-cup grated horse-radish, two table- 
 spoons white sugar, half teaspoon salt, and a pint and a half cold 
 vinegar. Bottle and seal. 
 
 Italian Sauce. — One cup brown sauce (roast meat gravy, 
 strained and skimmed), one teaspoon minced onion, two each of 
 minced mushrooms and parsley, juice of one lemon, cayenne and 
 salt to taste. Pour half the juice from the can of mushrooms into 
 the brown sauce, add the other ingredients and simmer together fif- 
 teen minutes. Nice with fried trout or other fish. If fresh mush- 
 rooms are used they should not stand after chopping or they will 
 turn black. 
 
 Indian Chetney Sauce. — Chop eight ounces sharp sour apples, 
 ])ared, cored and cut in small square pieces, and add to them eight 
 ounces each tomatoes, salt, brown sugar and stoned raisins, four ouncea 
 each cayenne and powdered ginger, two ounces each garlic and shah 
 lots, three quarts vinegar, one quart lemon juice; mix the whole 
 well together, and put in a well-covered jar. Keep this in a warm 
 place, and stir every day for a month, taking care to put on the lid 
 after this operation ; strain, but do not squeeze it dry ; store it away 
 in clean jars or bottles for use, and the liquor will serve as an ex- 
 (iellent sauce for meat or fish. Some prefer to cook the apples in 
 j;he vinegar before adding other ingredients. 
 
 Leamington Sauce. — Be very particular in choosing the walnuts 
 >rs soon as they appear in the market; for they are more easily 
 bruised before they become hard and shelled. Pound them in a 
 mortar to a pulp, strew some salt over them, and let them remain 
 thus for two or three days, occasionally stirring and moving them 
 about. Press out the juice, and to each quart walnut-liquor allow 
 three quarts vinegar, one pint soy, one ounce cayenne, tow ounces 
 shallots, three-fourth ounce garlic, and half pint cooking wine. 
 Pound each ingredient separately in a mortar, then mix them well 
 together, and store away for use in small bottles. The corks should 
 be well sealed. This sauce should be made as soon as walnuts are 
 obtainable, from the beginning to the middle of July. The soy 
 spoken of above is a sauce frequently made use of for fish and is 
 manufactured by both the Japanese and Chinese, that of the for- 
 mer being the best. This article is sometimes adulterated but when 
 genuine it is of an agreeable flavor, thick, and of a clear brown 
 color. 
 
 Lemon Sauce. — Put three-fourths pint cream into a very clean 
 saucepan (a lined one is best), with one lemon-peel, one-half teaspoon 
 whole white pepper, and a sprig of lemon thyme, and let these infuse 
 
174 
 
 CATSUPS AND SAUCES. 
 
 for half an hour, when simmer gently for a few minutes, or until 
 there is a nice flavor of lemon. Strain it, and add a thickening of 
 three tablespoons of butter and one of flour; stir this well in, and 
 put in juice of one lemon at the moment of serving; mix one cup 
 white stock with the cream, and add a little Balt. This sauce should 
 not boil after the cream and stock are mixed together. Milk may 
 he used instead of cream, vdth another tablespoon flour. An excel- 
 lent sauce for fowls, fricassees, etc. The recipe makes enough for two 
 fowls. Or, a simple method is to cut three slices lemon into very 
 small dice, add to drawn butter, let boil up once and serve. 
 
 Liver and Lemon Sauce . — Wash the liver of a fowl and Tet it 
 boil a few minutes ; peel one lemon very thin, reserve the white part 
 and pips and cut it into very small slices ; mince the liver and a 
 small quantity of the lemon rind very fine ; add these ingredients to 
 a half pint smoothly made drawn butter, season with a little salt, 
 put in the cut ‘lemon, heat it gradually, hut do not allow it to boil 
 lest the butter should oil. Serve with poultry. 
 
 Liver and Parsley Sauce . — Wash and score the liver of a fowl, 
 boil it for a few minutes and mince it very fine ; scald a small bunch 
 of parsley of which there should be sufficient when chopped to fill a 
 tablespoon ; add this with the minced liver to a half pint smoothly 
 made drawn butter, let it just boil and serve with fowl. 
 
 Lobster Sauce . — Choose a hen lobster, as this is indispensable 
 in order to render this sauce as good as it ought to be. Pick the 
 meat from the shells, and cut it into small square pieces ; put the 
 spawn, which will be found under the tail of the lobster, into a mor- 
 tar with half ounce butter, and pound it quite smooth ; rub it 
 through a hair-sieve, and cover up till wanted. Make three-fourths pint 
 of drawn butter, and add one tablespoon anchovy sauce, one-half 
 ounce butter, salt and cayenne to taste, a little pounded mace if 
 liked, and two or three tablespoons cream. Mix well before the 
 lobster is added to it, as it should retain its square form, and not 
 come to table shredded and ragged. Put in the meat, let it get 
 thoroughly hot, but do not allow it to boil, as the color would im- 
 mediately be spoiled ; for it should be remembered that this sauce 
 should always have a bright red appearance. If it is intended to be 
 served with turbot or brill, a little of the spawn (dried and rubbed 
 through a sieve, without butter) should be saved to garnish with ; 
 but as the goodness, flavor, and appearance of the sauce so much 
 depend on having a proper quantity of spawn, the less used for gar- 
 nishing the better. This makes sufficient to serve with a small 
 turbot, a brill or salmon for six persons. For a very small lobster, 
 use only a half pint drawn butter and season as above. The re- 
 mains of a cold lobster may with a little care be converted into a 
 very good sauce. Or, break the shell of the lobster into small 
 
CATSUPS AND SAUCES. 
 
 175 
 
 pieces ; pour over them one pint water or veal stock, add a pinch of 
 salt and simmer gently until the liquid is reduced one-half. Mix 
 two ounces butter with an ounce flour, strain the liquid upon it and 
 stir all over the Are until the mixture thickens ; do not let it boil. 
 Add two tablespoons of the lobster meat, the juice of half a lemon, 
 and serve. Improved by a tablespoon of lobster butter if at hand. 
 An economical sauce may he made by chopping the meat of the 
 tail and claws of a good-sized lobster into pieces (not too small). 
 Half an hour before dinner, make half a pint of drawn butter, add 
 the chopped lobster, a pinch of coral, another of cayenne, and a 
 little salt. 
 
 Mayonnaise Sance. — Work the yolks of two raw eggs to a 
 smooth paste and add two salt-spoons salt,. half a salt-spoon cay- 
 enne, a salt-spoon dry mustard and a teaspoon olive oil ; mix these 
 ingredients thoroughly and add the strained juice of half a lemon; 
 take the remainder of half a pint olive oil and add it gradually, a tea- 
 spoon at a time, and every fifth teaspoon add a few drops of lemon 
 juice until you have used two lemons and the half pint oil. Or, rub 
 the yolks of three hard-boiled eggs with the yolk of one raw egg to 
 a smooth paste ; add a heaping teaspoon salt, two salt-spoons white 
 pepper, and two salt-spoons made mustard ; mix thoroughly and 
 work a gill of oil gradually into the mixture alternating with a tea- 
 spoon of tarragon vinegar until you have used three tablespoons 
 vinegar. Should the sauce appear too thick add a wineglass of 
 cream gradually. In mixing the oil and lemon juice or vinegar, 
 some put in only a few drops at a time, alternately, to insure against 
 curdling. For a Fish Mayonnaise this sauce may be colored with 
 lobster-spawn, pounded ; and for poultry or meat, where variety is 
 desired, a little parsley juice may be used to add to its appearance. 
 
 Mint Sauce. — Take fresh young mint, strip leaves from stems, 
 wash, drain on a sieve, or dry them on a cloth ; chop very fine, put 
 in a sauce-tureen, and to three heaped tablespoons mint add two of 
 pounded sugar ; let remain a few minutes well mixed together, and 
 pour over it gradually six tablespoons of good vinegar. If members 
 of the family like the flavor but not the substance of the mint, the 
 sauce may be strained after it has stood for two or three hours, 
 pressing it well to extract all the flavor. It is better to make the 
 sauce two or three hours before dinner, so that the vinegar may be 
 impregnated with the mint. Serve with either boiled or roast lamb. 
 The addition of three or four tablespoons of the liquor from the 
 meat is an im.provement. This makes sufficient sauce for a three or 
 four-pound joint. When green mint is scarce and not obtainable, 
 mint vinegar may be substituted for it and will be found acceptable 
 in early spring. 
 
 Olive Sauce. — Two dozen queen olives, one pint rich stock, the 
 juice of one lemon, two tablespoons salad oil, one of flour, salt, pep- 
 
176 
 
 CATSUPS AND SAUCES. 
 
 per, a small slice of onion. Let the olives stand in hot water half an 
 hour to extract the salt, then place in cold water five minutes. Put 
 onion and oil in stewpan, and as soon as the onion begins to color 
 add flour. Stir until smooth, and add stock. Set hack where it 
 will simmer. Carefully stone the olives by paring them round in 
 ribl)ons so that they ma}^ recover their shape when stoned. Put 
 them in the sauce, add seasoning, and simmer twenty minutes. 
 Skim carefully and serve. If sauce is liked thin, half the amount 
 of flour given can be used. This sauce is for roast duck and game. 
 
 0)iion Sauce . — Peel nine large or twelve middling-sized white 
 onions, and put them into water to which a little salt has been 
 added, to preserve their whiteness, and let them remain fifteen min- 
 utes. Put in saucepan, cover with water and boil until tender, 
 changing the water, if onions are very strong, when they have boiled 
 fifteen minutes. Drain thoroughly, chop and rub through sieve. 
 Make a pint drawn butter, and when it boils put in the onions, sea- 
 son with salt, stir till it simmers and the sauce will be ready to serve. 
 If directions are carefully followed this White Onion Sauce will be 
 delicious. Serve with roast shoulder of mutton or broiled rabbit. 
 To make this sauce very mild and delicate use Spanish onions which 
 may be obtained from first of September to Christmas. Two or 
 three tablespoons cream added just before serving improves it very 
 much. A knife and sieve or small wire strainer should be kept ex- 
 ])ressly for preparing onions, that their flavor may not be imparted 
 to other dishes. To make Broum Onion Sauce slice and fry the 
 onions in butter, add half pint any gravy, simmer until tender, skim 
 off all fat, season with pepper and salt and put through a sieve, re- 
 heat and serve. When a high flavoring is liked add one tablespoon 
 mushroom catsup. 
 
 Orange Sauce . — Peel half an orange, removing all the pith ; cut 
 into slices, and then in fillets ; put them in a gill of water to boil for 
 two minutes ; drain on a sieve, throwing the water away ; place in 
 the saucepan two spoons of demi-glaze, or ten of broth ; and, when 
 boiling, add the orange and a little sugar ; simmer ten minutes, 
 skim, and serve. The juice of half an orange is an improvement. 
 This is served with ducklings and water fowl; cayenne and mustard 
 may be added if liked. 
 
 Oyster Sauce . — Strain the liquor from a half pint oysters and 
 add enough milk or water to make one pint ; stir in a half cup but- 
 ter beaten to a cream with two tablespoons flour. Let this come to 
 a -boil, add the oysters and let them boil iq) once — cooking long 
 hardens them. If wanted really nice the oysters should be bearded. 
 Or add a few drops lemon juice or vinegar, a tablespoon capers, or 
 use a seasoning of cayenne or anchovy sauce. The sauce is richer 
 if cream instead of water is used in making the drawn butter, but 
 in this case do not add the lemon juice or vinegar. Never allow less 
 
CATSUPS AND SAUCES. 
 
 177 
 
 than six oysters to each person, unless making a large quantity. 
 Serve with fish or boiled poultry. To make Brown Oyster Sauce^ 
 use above ingredients, stirring butter and flour together over the fire 
 until a dark brown, and serve with boiled or stewed beefsteak. 
 
 Parsley Sauce. — Boil two tablespoons parsley slowly in 
 slightly salted water, drain and cut fine, and add it to one-half pint 
 smoothly-made drawn butter, with one-half teaspoon salt and a 
 tablespoon vinegar. Boil up and serve. If sauce is wanted to look 
 green boil the other ingredients together and pour over the scalded 
 and chopped parsley already in the gravy tureen. Stir once or 
 twice and serve with calf’s head, boiled fowl, etc. 
 
 Shrimp Sauce . — Free a pint of shrimps from bits of sea-grass 
 and broken shells, throw them into salted boiling water, and boil 
 them for a few moments, until the shells turn red, then drain them 
 and break off the heads, legs and shells ; the available part is the flesh 
 of the tails. After the shrimp are prepared, put a tablespoon each 
 of butter and flour in a saucepan over the fire and stir them until 
 they are smoothly blended ; then gradually stir in a pint boiling 
 water, season the sauce with two saltspoons salt and a liberal dust 
 of cayenne, put in the shrimp, and serve the sauce with boiled fish. 
 Garnish the dish with a few whole shrimps. Another method of 
 making this sauce is to add to a pint drawn butter sauce a half can 
 shrimps, flavor with two tablespoons essence of anchovies or a tea- 
 spoon anchovy paste. At the last moment a few drops lemon juice 
 and a little cayenne may be added. 
 
 Tartare Sauce . — Yolks two eggs, gill salad oil or melted butter, 
 salt-spoon salt, half a salt-spoon pepper, a tablespoon good cider 
 vinegar, half teaspoon each mustard and sugar, and a tablespoon 
 gherkins. Beat together lightly in a small bowl the vinegar and 
 yolks, add to these, drop by drop, the salad-oil or melted butter, 
 taking care to stir the same way all the time ; when this is done, 
 season the mixture with pepper, salt, and mustard ; add also the 
 gherkins finely chopped tor capers may be substituted), and serve 
 in a gravy boat with bciled salmon or cold meats. Or, mince two 
 small English pickles, one-fourth of an onion, and a few sprigs of 
 parsley together. Add them to three tablespoons mayonnaise sauce 
 and the juice of half a lemon. ^lix and serve (see mayonnaise 
 sauce). A few tarragon leaves will improve the sauce. This is 
 called the perfection of sauces for fried fish. 
 
 Tomato Sauce . — Stew ten tomatoes with three cloves, and pep- 
 per and salt, for fifteen minutes (some add a sliced onion and a sprig 
 of parsley), strain through a sieve, put on the stove in a saucepan 
 in which a lump of butter the size of an egg and level tablespoon 
 flour have been well mixed and cooked, stir all until smooth, and if 
 wanted to remove seeds put through a sieve, reheat and serve. 
 
 12 
 
178 
 
 CATSUPS AND SAUCES. 
 
 Canned tomatoes may be used as a substitute. Or stew half a dozen 
 tomatoes in a pint stock with a slice of ham cut into dice, a bay- 
 leaf, a blade of mace, three drops pepper sauce and three small 
 pickled onions ; stir the whole over a gentle fire until done, then 
 press them tlirough a sieve, add salt, and put the sauce again upon 
 the fire* till it is very hot. 
 
 French Tomato Sauce. — Cut tomatoes into quarters and put 
 them in saucepan with salt to' taste, a good handful of basil, and 
 three or four cloves of garlic ; a little water should be put into the 
 saucepan to prevent the tomatoes catching. When they are thor- 
 oughly done turn them out upon a hair sieve and wait, till all the 
 water has drained from them. Throw away this water and pass the 
 tomatoes through the sieve ; put the pulp into a saucepan, boil half 
 an hour, and a moderate quantity of black pepper may be added to 
 1 aste. When the sauce is quite cold put it into wide-mouthed bot- 
 1 les, cork tightly and tie up each cork with string or wire ; dip the 
 neck of each bottle into melted resin and they may then be put away 
 to be used when required. The bottles should be of moderate size, 
 f ar once opened the sauce will no longer keep good. If before put- 
 t. ng on the wire the bottles of sauce are placed upright in a large 
 VBSsel full of cold water and this is put on the fire until the water, 
 b ails, the preservation will be more certain still, and the sauce will 
 b eep good for any length of time. Care must be taken, however, 
 n ot to remove the bottles from the vessel until the water has become 
 perfectly cold. 
 
 White Sauce. — Stir one tablespoon each butter and flour 
 together over the fire until smooth, add one'pint milk, season with 
 s alt and white pepper, and let boil up once. Strain if not perfectly 
 smooth. This is the plain white sauce, so nice served with vegeta- 
 bles, and which is also used by many as the foundation for other 
 sauces instead of the rich drawn butter. Brown Sauce is made 
 same way, stirring tlie butter and flour over the fire until a dark 
 brown color, and when it is at hand using a pint froth from boiling 
 meat instead of the milk. 
 
 French White Sauce. — As white stock is the foundation of this 
 sauce, it must be prepared first as folloAvs : Cut up four pounds 
 knuckle of veal, any poultry trimmings, and four slices of lean ham, 
 put it into a saucepan which has been rubbed with butter, moisten 
 with half pint water and simmer till gravy begins to flow ; then add 
 four quarts water, three carrots, two onions, one head celery, twelve 
 white pepper-corns, a blade of mace, bunch of herbs, tablespoon 
 each butter and salt. Simmer five hours, skim, strain carefully, and 
 the White Stock is ready for use. Consomme is made exactly the 
 eame with double the quantity of meat or half the water. For the 
 sauce put one pint stock in the saucepan with a small bunch pars- 
 
CATSUPS AND SAUCES. 
 
 179 
 
 ley, two cloves, half bay-leaf, small bunch savory herbs, three or 
 four mushrooms when obtainable, and salt to taste. When it has 
 boiled enough to extract the flavor from the herbs, etc., strain and 
 boil up quickly again until it is nearly half reduced. Mix one table- 
 spoon arrowroot smoothly with a pint cream and simmer gently five 
 minutes over slow fire ; add to it the reduced stock, and if stock is 
 thick continue to simmer slowly for ten minutes, but if thin, stir 
 over brisk fire till it thickens. This is the well known Bechamel 
 Sauce^ and is the foundation of many others, especially white 
 sauces. Many make it thick, as it is easily thinned with cream or 
 white stock. To make Brown Stoch: or Sauce stir three-fourths 
 tablespoon flour with a tablespoon butter over the fire until a dark 
 brown color and add to white stock. 
 
 Caper Butter . — Chop one tablespoon capers very fine, rub 
 through a sieve with a wooden spoon, and mix with a salt-spoon 
 salt, quarter of a spoon pepper, and one ounce cold butter. Put a 
 layer of this butter on a dish, and serve fish on it. 
 
 Drawn Butter. — Cut one-fourth pound (or four well-rounded 
 tablespoons) butter up into small pieces, put in saucepan, dredge 
 over a dessert-spoon flour, and add four tablespoons water and a 
 seasoning of salt ; stir it one way constantly till the whole of the 
 ingredients are melted and thoroughly blended. Let it just boil, 
 when it is ready to serve. If the butter is to be melted with cream, 
 use the same quantity as of water, but omit the flour ; keep stirring, 
 but do not allow it to boil. Another way of making, which is also 
 used as a sauce, is to mix the flour and water, rubbing down all 
 lumps with a spoon, and put in a saucepan with the water and salt, 
 adding one-half spoon Vhite vinegar and a very little grated nut 
 meg. Simmer, not boil, until it thickens. 
 
 Lohster Butter. — Mix the spawn and coral of a lobster with 
 double the quantity of butter, a little cayenne, and pound in a mor- 
 tar to a paste. Ma}^ be used in flavoring lobster sauce and garnish- 
 ing or decorating cold salmon, etc. 
 
 Parsley Butter. — One-fourth pound butter, two dessert-spoons 
 minced parsley, the juice of one large lemon and salt and pepper to 
 taste, well worked together. Serve over or around either meat or 
 fish. 
 
 Caramel Coloring. — Put one cup sugar and two teaspoons water 
 in a saucepan over the fire, stir constantly till it is a dark color, then 
 add a half teacup water and a pinch of salt, let boil for a few mo- 
 ments. take off. and when cold, bottle. 
 
180 
 
 CATSUPS AND SAUCES. 
 
 Parsley Coloring. — Procure nice young parsle}^ and wash and 
 dry thoroughly in a cloth ; pound the leaves in a mortar until all 
 the juice is extracted, and put juice in, teacup or small jar, set in a 
 saucepan of boiling water and warm it just enough to take off its 
 rawness. Let it drain and it will be ready for coloring. 
 
 Spinach Coloring. — Wash a peck of spinach, pour on it two 
 quarts boiling water and let it stand one minute. Pour off the 
 water, and pound the spinach to a soft pulp. Put this in a coarse 
 towel and squeeze all the juice into a small frying pan. (Two people, 
 by using the towel at the same time, will extract the juice more 
 thoroughly than one can). Put the pan on the fire, and stir until 
 the juice is in the form of curd and whey. Watch dosely and do 
 not boil. Turn on a sieve, and when all the liquor has been drained 
 off, scrape the dry material from the sieve and put away for use. 
 Another mode is to put with the juice in the frying-pan three table- 
 spoons sugar, and cook five minute^ ; then bottle for use. This is 
 rcially the more convenient way. Spinach green is used for coloring 
 soups, sauces and creams. 
 
 French Mustard. — Slice an onion in a bowl and cover it with 
 good vinegar; after two days pour off. the vinegar, add to it a tea- 
 s])oon each cayenne pepper and salt, a tablespoon sugar, and mus- 
 ts, rd enough to thicken ; set on the stove until it boils ; when cold 
 it is fit for use. 
 
 Indian Mustard. — Put one-fourth pound each mustard and 
 flour and a half .tablespoon salt into a basin, and make them into a 
 stiff paste with boiling water. Boil four shallots with four table- 
 spoons each vinegar and catsup, and one-fourth bottle anchovy 
 sauce, for ten minutes, and pour the whole, boiling^ over the mixture 
 in the basin ; stir well, and reduce it to a proper thickness ; put it 
 into a bottle, with a bruised shallot at the bottom, and store away 
 for use. If properly prepared will keep for years. An excellent 
 relish for bread and butter and very nice with meats. 
 
 Prepared Mustard. — Three teaspoons ground mustard, one of 
 flour (two if the mustard seems very strong), half teaspoon sugar; 
 pour boiled water cooled to lukewarm on these and mix into a 
 smooth, thick paste ; when cold add vinegar enough to make ready 
 for use, and serve with salt. This resembles the French mustard. 
 Another mode of preparing is to make a dressing of one cup vin- 
 egar, two eggs, one tablespoon each pepper, sugar and salt, butter 
 size of a walnut ; beat well and simmer over the fire to cook the 
 eggs ; then add a tablespoon mustard wet in lukewarm water. Mus- 
 tard may be flavored in various ways, with tarragon, shallot, celery, 
 and many other vinegars, herbs, spices, etc. 
 
 Tartar Mustard. — Mix a half cup mustard and a slight season- 
 ing of cayenne with sufficient horse-radish vinegar to render it per- 
 
CATSUPS AND SAUCES. 
 
 181 
 
 fectly smooth, rubbing lumps down with back of spoon, adding the 
 •jrinegar a little at a time, and not making it too thin. 
 
 Curry Powder —ki\ ounce each ginger, mustard, and pepper, 
 three each of coriander seed and turmeric, one-half ounce carda- 
 mon, quarter ounce each cayenne pepper and cumin seed ; pound 
 all fine, sift and cork tight. One teaspoon of powder is sufficient 
 to season any thing. This is nice for sauces, boiled meats and stews. 
 
 Pried Celery and Parsley . — Wash the leaves, stalks, roots 
 and trimmings of celery and put them in a cool oven to dry thor- 
 oughly ; then grate the root, rub leaves and stalks through a sieve 
 and put all in tightly corked bottle. Delicious seasoning for sauces, 
 soups, stews and dressing. Save all bits of parsley and preserve for 
 future use in same manner, not using the roots ; or, take freshly 
 gathered parsley and wash it perfectly free from grit and dirt ; put 
 into boiling water which has been slightly salted and well skimmed, 
 and then let it boil for two or three minutes ; take out, let drain, and 
 place on a sieve in front of the fire, when it should be dried as ex- 
 peditiously as possible. Store it away in a very dry place in bot- 
 tles, and when wanted for use pour over it a little warm water, and 
 let stand for about five minutes. This may be done any time be- 
 tween June and October. Celery salt is made by mixing the root 
 dried and ground as above with one-fourth its quantity of salt. A 
 very nice seasoning, and will keep a long time. 
 
 Fried Parsley . — Gather some young parsley ; wash, pick, and 
 dry it thoroughly in a cloth ; put it into the wire egg basket and hold 
 it in boiling lard or drippings for a minute or two. Directly it is 
 done, lift out basket, and let stand before the fire that the parsley 
 may become thoroughly crisp, and the quicker it is fried the better. 
 Should the kitchen not be furnished with the above article, throw 
 the parsley into the frying-pan, and when crisp, lift it out, dry before 
 the fire, and when thoroughly crisp it will be ready for use. This is 
 used for garnishing. 
 
 Spiced Salt. — Dry, powder, and mix by repeated siftings the 
 following : One-fourth ounce each powdered thyme, bay-leaf and 
 pepper, one-eighth ounce each marjoram and cayenne pepper, one' 
 half ounce each powdered clove and nutmeg, and to every four 
 ounces of this powder add one ounce salt. Keep in an air-tight 
 vessel. Nice for spicing sauces, and one ounce of it added to three 
 pounds stuffing, or force meat of any kind makes a delicious sea- 
 soning. 
 
182 
 
 CHEESE. 
 
 CHEESE. 
 
 The many appetizing, varied and really elegant dishes con 
 cocted with the aid of cheese by modern cooks, render this prod 
 net of the dairy indispensable to every well appointed table. AneJ' 
 while the opinion prevails to some extent in this country tha< 
 imported cheese is superior to that of home manufacture, this is noi 
 by any means true, as is proven by the fact that immense quantities 
 of American cheese are annually exported, most of which is mar^ 
 keted in England, where it is eagerly sought for. The English, how 
 ever, and other foreign manufacturers, brand their cheese with the 
 name of the locality in which it is made, and hence several fine 
 varieties, as the Stilton, the Cheshire, Gruyere, Parmesan and others 
 have very justly become celebrated. While equally as good cheese 
 is manufactured in America, notably in New York and Northern 
 Ohio, and nearly every state has factories turning out excellent prod- 
 ucts, it goes abroad with no distinctive brand, and is sold along 
 with other cheese, good, bad and indifferent, simply under the name 
 of American cheese ; and as a buyer who may have once been fortu- 
 nate enough to secure a good American article has no means of 
 knowing that his next purchase will be of the same manufacture, 
 because of the American want of foresight in neglecting to properly 
 brand cheese, and often gets poor stuff under the same general name, 
 we are placed at a great disadvantage in competing with foreign 
 manufacturers. Instead of aiming to make home cheese famous, 
 American manufacturers have taken to catering to the popular pre- 
 
CHEESE. 
 
 183 
 
 judice in favor of the imported article, and much of what is sold here 
 as English, Swiss and Italian cheese, is made upon our own shores, 
 and is of such excellent quality that the most pi’ejudiced cannot dis- 
 tinguish between it and the real imported brand. 
 
 Cheese varies in quality and richness according to the quality 
 of the materials of which it is composed, and is made of the “entire” 
 milk — new milk, or milk Avith the cream unskimmed — of milk and 
 cream, that is, the morning’s milk Avith the cream of the evening 
 before; of ncAV milk mixed AAuth skimmed milk, and of skimmed 
 milk only. Strong, means of a high flavor and odor but not neces- 
 sarily sharp. Most ncAV cheeses are relatively mild, and develop 
 their characteristics, especially sharpness, Avith age. The Romans 
 smoked their cheese to give it a sharp taste. The most celebrated 
 V arieties of the foreign cheeses are the folloAAung : The Parmesan, a 
 hard, high flaAmred article, slightly sharp, manufactured in Parma 
 and Piacenza, Italy, AAdiich is supposed to get its flavor from the rich 
 herbage of the pastures of the river Po, is made entirely of skimmed 
 milk, and the best is that which has been kept three or four years, 
 none being marketed under six months ; it is highly prized for grat- 
 ing and cooking. The best English cheeses are the Stilton, Ches- 
 hire and Cheddar, the first of Avhich is finest and richest, made from 
 cream and milk, and requires tAvo years to ripen ; the Cheshire is 
 made of entire milk, and the Cheddar, of mild flavor, is made of 
 skimmed milk, like the Parmesan, which it much resembles ; the 
 Dunlop is the only Scotch cheese Avell knoAvn in America, and has a 
 peculiarly mild and rich taste ; the Gruyere is the best of the SAviss 
 cheeses and has a fine flavor, but the Neufchatel, which comes in 
 little rolls about an inch thick and three inches long, is perhaps best 
 knoAvn in America and is cheap and delicious ;• care must be taken 
 when purchasing to see that it is not musty. The German Limburger, 
 a very strong cheese, AA^hich is not considered fit for consumption 
 until partly putrefied, is Avell knoAvn here. French cheeses are gen- 
 erally for winter consumption, and come to us only from October to 
 May. The best knoAvn here are the Brie, made of cream, and Avhich 
 comes in flat, round boxes Aveighing usually four pounds, and the 
 Roquefort, a mixture of the milk of goats and sheep, made in same 
 shape and size ; the Dutchman’s Head, or Edam, from Holland, 
 prized principally for grating and cooking, is also sold here. The 
 American cheeses are the Pineapple, Avhich is double the price of 
 
184 
 
 CHEESE. 
 
 ordinary cheese, imitations of English Dairy, American Factory, and 
 California cheese, which is only about half the weight and thickness 
 of Eastern, and instead of being incased in a round wooden box like 
 the Eastern, is handled loose or naked in the wholesale market. 
 None of the American cheeses are classed among strong cheeses. 
 They are good all the year round. The foreign varieties, or equally 
 as good American imitations, may all he had in the larger cities, 
 while excellent, if not the best, American factory cheese is obtainable 
 everywhere. Sage cheese is made by the addition of bruised sage 
 leaves to the curd, which imparts a greenish color and a flavor liked 
 by many. Cream cheese is not properly a cheese, although so called, 
 but is simply cream dried sufflciently to be cut with a knife. Cheese 
 from milk and potatoes is manufactured in Thuringia and Saxony. 
 Cheese may be had in small, round shapes, brickbats, the thin Cali- 
 fornia cheeses, etc., as well as shaped in the ordinary large round 
 hoop, or by the pound therefrom. All cheese, except the foreign 
 skim-milk makes, contains more or less coloring matter, principally 
 annatto, turmeric, or marigold, all perfectly harmless unless they are 
 adulterated. 
 
 In families where much cheese is consumed, and it is bought in 
 large quantities, a piece from the whole cheese should be cut, the 
 larger quantity spread with a thickly buttered sheet of white paper, 
 and the outside occasionally wiped. To keep cheese moist a damp 
 cloth should be wrapped round it (wet with white wine or alcohol is 
 better), and the cheese put into a pan or crock kept covered in a 
 cool but not very dry place. To ripen cheeses, and bring them for- 
 ward, put them into a damp cellar, and to check the production of 
 mites spirits may be poured into the parts affected. Pieces of cheese 
 which are too near ‘the rind, or too dry to put on table, may be 
 made into Welsh rare-bits, or grated down and mixed with maca- 
 roni. Cheeses may be preserved in a perfect state for years, by 
 covering them with parchment made pliable by soaking in water, or 
 by rubbing them over with a coating of melted fat. The cheeses se- 
 lected should be free from cracks or bruises of any kind. The usual 
 mode of serving cheese is to cut a small quantity 
 of it into neat square pieces, and to put them into a 
 glass cheese-dish, this dish being handed round. 
 
 Should the cheese crumble much, of course this Dish of Cheese, 
 method is rather wasteful and it may then be put on the table in the 
 
CHEESE. 
 
 185 
 
 piece, and the host may cut from it. When served thus, the cheese 
 must always be carefully scraped, and laid on a white doyley or 
 napkin, neatly folded. Cream-cheese is often served in a cheese 
 course, and, sometimes, grated Parmesan the latter should be put 
 into a colored glass dish. Rusks, cheese-biscuits, and salad, or 
 water-cress, should always form part of a cheese course, which is 
 served just before the dessert. It is English to serve celery or cucum- 
 bers with it. Thin milk crackers or wafer biscuits (put into the 
 oven just a moment before serving, to make them crisp) should be 
 served with cheese ; butter also for spreading the crackers, this being 
 the only time that it is usually allowed for dinner. Macaroni with 
 cheese, AVelsh rare-bits, cheese omelets, or little cheese cakes, are 
 good substitutes for a cheese-course. In serving a Stilton cheese, 
 the top of it should be cut off to form a lid, and a napkin or piece 
 of white paper with a frill at the top, pinned round. When the 
 cheese goes from table, the lid should be replaced. Those made in 
 May or June are usually served at Christmas; or, to be in prime 
 order, should be kept from ten to twelve months, or even longer. 
 An artificial ripeness in Stilton cheese is sometimes produced by 
 inserting a small piece of decayed Cheshire into an aperture at the 
 
 From three weeks to a month is sufficient 
 to ripen the cheese. An additional flavor 
 also be obtained by scooping out a piece 
 the top, and pouring therein port, sherry, 
 3ria, or old ale, and letting the cheese ab- 
 these for two or three weeks. But that 
 Stilton Cheese. cheeseis the finest which is ripened without any 
 Artificial aid, is the opinion of those who are judges in these matters. 
 A dry cheese is best for grating, and the Parmesan, Edam and Ched- 
 dar are largely used for this purpose, but any dry 
 cheese or bits left over may be utilized. If the kind 
 called for in any of the following recipes is not at 
 hand, use the ordinary cheese. Serve as hot and as 
 quickly as possible, for if allowed to cool the flavor 
 and quality of the melted or cooked cheese is 
 spoiled. In buying cheese, that which feels soft cheese Bucket, 
 between the fingers is richest and best. When mites have taken pos- 
 ession of a cheese, and one wishes to use it, the following recipe 
 will have the effect of destroying them without injury to the cheese ; 
 
186 
 
 CHEESE. 
 
 Wipe the cheese, put it into a pot in which mutton has been cooked, 
 whilst the water is yet hot, make the water boil a few seconds, take 
 out cheese, wipe immediately, dry and then put it away in a dry 
 place until required for use. The cheese bucket illustrated will 
 be found the most convenient receptacle for cheese, the close-fitting 
 cover excluding air and insects, and is much more easily moved 
 about thc^a a crock. 
 
 Cheese Cakes . — Take twelve ounces curd made as in recipe for 
 cream cheese, (product of four quarts milk), half cup each sugar, 
 and butter, four yolks of eggs and a pinch of salt, flavoring with 
 grated lemon rind, or extract and nutmeg. Rub the curd, as taken 
 from the draining cloth, through a puree sieve, add the other in- 
 gredients and mix well together. Line patty-pans with paste, near- 
 ly All with the mixture, bake about fifteen minutes. The curd 
 mixture, though seemingly too firm at first, melts and puffs up in 
 the oven. Dredge powdered sugar over the tops when done. These 
 are very delicious. As substitutes for rennet curd, which is as sweet 
 as pounded almonds, the curd of sour milk and the curd of a custard 
 that is spoiled through letting it boil, can be used if prepared by 
 scalding and draining in the same way, but will not be quite so 
 good. 
 
 Cheese Cmsts . — Cut stale bread in slices about two inches and 
 a half thick ; trim off crust, place on a baking-pan and on each slice 
 of bread put a heaping tablespoon of any mild cheese grated, or a 
 very thin layer of strong, rich cheese ; on the top of the cheese put 
 very little salt and pepper, and a bit of butter, and set the pan in a 
 hot oven just long enough to slightly brown the crusts ; watch them, 
 because they should only be browned a little ; let them cool on the 
 baking-pan, and then transfer them, without breaking them or dis- 
 turbing the cheese, to the dish on which they are to be served. 
 Cheese crusts may be used at family dinners as a sort of dessert, or 
 served at dinner or luncheon with any green salad or celery. 
 
 Cheese Diablotins. — Put a gill milk in a stewpan, with two 
 tablespoons butter ; when boiling, stir in two tablespoons flour, keep 
 stirring over the fire until the bottom of the stew- 
 ^ pan is dry, then add four eggs by degrees, and a 
 
 pound grated clieese ; mix well, season Avith pep- 
 
 Diabiotina. per. Salt, and cayenne, rather highly, mold the 
 paste into balls with the forefinger against the side of the steAA^pan 
 containing it, drop them into hot lard ; fry of a nice light broAvn, 
 and serve very hot ; a quarter of this quantity may of course be 
 made. An excellent dish. 
 
CHEESE. 
 
 187 
 
 Cheese Fingers . — Roll pie paste out thin and cut into strips 
 about four inches long and one and one-half wide ; strew each 
 thickly with grated cheese, season with pepper and salt, double the 
 paste lengthwise, enclosing the cheese, pinch the edges and bake in 
 quick oven, ^yash over with beaten egg just before taking out and 
 sift a little powdered cheese on top. Shut oven door a moment to 
 glaze them well ; pile log-cabin fashion on a napkin in a warm dish 
 and serve hot. 
 
 Cheese Fondu . — There are many ways of preparing this dish, of 
 which the following are considered the best : Four eggs, the weight 
 of two in cheese, Parmesan or Cheshire if obtainable, the weight of 
 two in butter ; pepper and salt to taste. Separate the yolks from 
 the whites of the eggs ; beat the former in a basin and grate the 
 cheese, or cut it into very thin flakes. Break the butter into small 
 pieces, add it to the other ingredients with sufficient pepper and salt 
 1 3 season nicely, and beat the mixture thoroughly. Well whisk the 
 '^1 whites of eggs, stir them lightly in last, and put into oven as quickly 
 as possible. Bake in a souffle dish or small round cake tin. Fill 
 only half full, as it should rise very much. Pin napkin round the 
 dish if there is no ornamental receptacle, and serve very hot and 
 quickly. If allowed to stand after taken from the oven, the beauty 
 aad lightness of the fondu will be completely spoiled. If one has 
 not an ornamental receptacle, a pretty way of serving is to line the 
 baking pan with paper cut in a fringe at the top. Or bake in indi- 
 vidual molds or tins of small size lined thus with paper, or in thick 
 paper molds of any fancied form, remembering that they must be 
 only half filled when put in oven. Another excellent recipe is to 
 take as many eggs as there are to be persons at table, weigh them in 
 the shell, and take one-third their weight in the best cheese to be 
 had, and one-sixth as much butter as cheese. To the well-beaten 
 eggs add the grated cheese and the butter broken into small pieces, 
 and stir together with a wooden spoon ; put over the fire and stir 
 until thick and soft ; add salt and pepper to taste and serve on very 
 hot silver or metal plate. Do not allow the fondu to remain on the 
 fire after the mixture is set, for if it boils it will be entirely spoiled. 
 Or, take one cup bread-crumbs, very dry and fine, two scant cups of 
 milk, rich and fresh or it will curdle, one-half pound dry old cheese, 
 grated, three eggs whipped very light, one small tablespoon melted 
 butter, pepper and salt to taste, and a pinch of soda dissolved in hot 
 water and stirred into the milk ; soak the crumbs in the milk, beat 
 into these the eggs, butter and seasoning, and lastly the cheese. But- 
 ter a neat baking dish, pour the fondu into it, strew dry bread- 
 crumbs on the top and bake in a rather quick oven until delicately 
 browned. Serve immediately in the baking dish, as it soon falls. 
 Economical and delicious. 
 
 Cheese Fritters . — Put six tablespoons flour in a bowl and pour 
 a half tablespoon melted butter into the center ; add to this, by 
 
188 
 
 CHEESE. 
 
 degrees, eight tablespoons tepid water, beating all the time, yolk of 
 one egg, half teaspoon each pepper and dry mustard, and. three 
 heaping tablespoons grated Parmesan cheese, • and last the welh 
 beaten white. Drop a tablespoon at a time into hot clarified fat or 
 lard. As the fritters brown and rise to top, turn and brown the 
 other side; place piece of kitchen paper (any clean, coarse brown 
 paper) in a baking pan in open oven and put the browned fritters 
 upon it for a moment that the paper may absorb the fat, then serve 
 upon a hot plate covered with a hot napkin and .garnished with 
 sprigs of parsley. 
 
 Cheese Omelet . — Beat up eggs as for ordinary omelet (see Eggs) 
 and add to them the cheese cut in small pieces, a tablespoon to 
 three eggs. The cheese may be stirred in quickly just before fry- 
 ing, or strewn over the omelet in the pan. A seasoning of salt and 
 pepper should be added after putting in pan. Parmesan cheese 
 should be grated and beaten in with the eggs, adding a little more 
 just before folding the omelet, and serving with the grated cheese 
 sprinkled on top. Serve as hot as possible and it will be delicious. 
 
 Cheese Pudding. — One-half pound dry cheese, grated fine, one 
 cup dry bread-crumbs, four well-beaten eggs, one cup minced meat— 
 one-third ham, two-thirds fowl — one cup milk and one of good 
 gravy — veal or fowl — one teaspoon butter, and a pinch of soda in 
 the milk ; season with pepper and a very little salt. Stir ' the milk 
 into the beaten eggs, then the bread-crumbs, seasoning, and meat ; 
 lastly the cheese. Beat up well, but not too long, else the milk may 
 curdle in spite of the soda. Butter a mold, pour in the pudding, 
 cover, and boil three-quarters of an hour steadily. Turn out upon 
 a hot dish and pour the gravy over it. Or, grate three ounces cheese 
 and five of bread ; and having warmed one ounce butter in a quar- 
 ter pint new milk, mix it with the above, add two well-beaten eggs 
 and a little salt. Bake half an hour. 
 
 Cheese Pud's . — Three ounces cream curd, one quart rich milk 
 curdled with rennet, one gill milk, one tablespoon butter, one cup 
 flour, two ounces grated cheese, three eggs. Have the curd scalded 
 and drained dry, as in making cheese or smearkase. Boil the milk 
 with the butter in it, drop in the flour all at once and stir the paste 
 over the fire a few minutes ; take off fire and put in the curd and the 
 grated cheese, and pound the mixture smooth ; then add the eggs 
 one at a time and beat them in. Drop spoonfuls of this mixture 
 into patty-pans, lined thinly with pie paste, and bake in a slack 
 oven ; or else roll mixture very thin, cut in triangular shapes, put a 
 spoonful of the mixture in the middle and pinch up the sides like a 
 three-cornered hat, and bake on a biscuit pan. They will open out 
 in baking. Good to eat with apple-sauce. 
 
 Cheese Relish . — Place small piece butter in frying-pan with 
 one-fourth pound thinly sliced fresh cheese and pour over it a cup 
 
CHEESE. 
 
 189 
 
 sweet milk, quarter teaspoon dry mustard, pinch salt and pepper, 
 stirring all the time, then add gradually three finely rolled crackers 
 and serve at once in a warm dish. 
 
 Cheese Sandwiches. — Rub yolks of three hard boiled eggs to a 
 smooth paste with one tablespoon melted butter, season with pepper 
 and salt, and work in one-fourth pound good English cheese, grated, 
 or any cheese may be used. Spread the mixture on very thin slices 
 of bread, and fold. Or place slices of good rich cheese half an inch 
 thick between slices of brown-bread and butter, set them on a plate 
 in oven until well toasted and serve on napkin quickly while very 
 hot. 
 
 Cheese SouMe. — Two tablespoons butter, one heaping table- 
 spoon flour, half cup milk, cup grated cheese, three eggs, half tea- 
 spoon salt, speck of cayenne. Put the butter in the saucepan and 
 w^hen hot add the flour and stir until smooth but not browned, add 
 the milk and seasoning and cook two minutes, then add the well 
 beaten yolks of eggs and the cheese ; set away to cool ; when cold 
 add the stiffly frothed whites, turn into a buttered souffle pan or 
 baking dish and bake from twenty to twenty-five minutes. Serve the 
 moment it comes from the oven. The dish in which this is baked 
 should hold a quart. 
 
 Cheese So^ip. — Mix one and a half cups flour with one pint rich 
 cream, four tablespoons each butter and grated Parmesan cheese 
 wdth a speck of ca^^enne ; place the basin in another of hot water 
 and stir until the mixture becomes a smooth, firm paste ; break into 
 it two eggs and mix quickly and thoroughly, cook two minutes 
 longer and set away to cool ; when cold roll into little balls size of 
 American walnut. When the balls are all formed drop them into 
 boiling water and cook gently five minutes; ]ait them in a soup- 
 tureen and pour three quarts of clear boiling soup-stock over them. 
 Pass a plate of finely grated Parmesan cheese with the soup. 
 
 Cheese Yol au Vents. — Cut rounds of bread from slices an inch 
 thick, cut out an inner round, leaving a shallow 
 cavity. Dip in beaten egg and fry a light brown. 
 
 Then fill the cavities with a mixture made by stir- 
 ring into a half cup of boiling water one table- Cheese Vol au Vents, 
 spoon butter and five tablespoons grated cheese, and when this is 
 melted the well -beaten yolks of two eggs. Season with pepper and 
 salt, beat together one minute and put in a handful bread-crumbs. 
 After filling the rounds of fried bread brown very quickly in oven and 
 serve on folded napkin. 
 
 Cheese Straws. — Sift six ounces flour on the pastry-board, make 
 a hole or well in the center ; into this Avell put two tablespoons 
 cream, three ounces grated Parmesan, or any rich dry cheese, four 
 ounces butter, half a level teaspoon salt, quarter salt-spoon each 
 
190 
 
 . CHEESE. 
 
 pepper and grated nutmeg, together with as much cayenne as can 
 be taken up on the point of a very small penknife blade ; mix all 
 these ingredients with the tips of the fingers to a firm paste, knead 
 it well, roll it out an eighth of an inch thick, and with a sharp knife 
 or pastry j agger cut it in straws about eight inches long and quar- 
 ter of an inch wide ; lay the strips carefully on a buttered tin, and 
 bake them light straw color in a moderate oven. These cheese 
 straws make a delicious accompaniment to salad, and may be served 
 as a course at dinner, either with or without crackers, but always 
 with a dressed green salad, or with plain celery. Another mode of 
 making is to rub four tablespoons sifted flour with two of butter, 
 and four of grated cheese, add one egg and season with salt and 
 cayenne pepper, roll very thin, cut in narrow strips three inches in 
 length, and mold either into straws or tie in true lover’s knots, bake 
 a pale brovm in a hot oven and serve hot on napkin, with salads. 
 Four tablespoons bread-crumbs may be used instead of the egg, and 
 the straws made thus are often served cold for luncheon or tea. 
 Still another excellent recipe is two cups grated cheese, one-third 
 cup butter, cayeniK^to taste, three-fourths cup flour, or enough to 
 roll as pie-crust, one-half cup warm water; beat all to- 
 gether, roll out and cut in naa-row strips four inches long, 
 and bake on writing paper in a hot oven, to a lightbrown. 
 
 Or, mix three-quarters pint grated cheese, pint flour, pinch 
 salt; with lard as pie crust, roll and finish as above. Serve Cheese Stniw?. 
 with salad, piled on plate, crossing them in pairs and tying 
 wi .'h ribbon of different colors ; or, bake in eight-inch lengths and 
 idi-ve in log-cabin style. Use cream, milk or water for mixing. 
 
 Cheese loith Celery. — One-half cup each grated cheese, gravy 
 and butter, or poultry fat, two cups celery cut small, and a little 
 pepper and salt. The celery should be in pieces about an inch long 
 split to look like macaroni ; boil ten minutes in water, drain, mix in 
 the cheese, butter, pepper and salt, and bake in a pan, basting the 
 top with spoonfuls of the meat gravy. Serve like a vegetable in 
 tureen or individual dishes. 
 
 Cheese with Crackers . — Soak in boiling water round milk 
 crackers split in two, take them out carefully so as not to break 
 them ; make layers of these slices in a little grcitin dish or a deep 
 baking-dish, each slice buttered, spread with a little made mustard, 
 and sprinkled with pepper, salt, and plenty of grated cheese. When 
 all is prepared, bake them in a hot oven for ten minutes. 
 
 Cheese vjith Eggs . — Cut hard-boiled eggs into slices and lay in 
 a well-buttered dish that has been sprinkled with bread-crumbs, and 
 place on each slic>e of egg a slice of Gruyere cheese of same shape 
 and size ; place a bit of butter on each, pepper well, sift a few bread- 
 crumbs over and put into good oven for about five minutes. Serve 
 as hot as possible 
 
CHEESE. 
 
 191 
 
 Cheese with Macaroni . — Put a pint milk and two pints water 
 into a s-aucepan with sufficient salt to flavor it; place it on the flie 
 and when it boils quickly drop in a half pound pipe macaroni. 
 Keep the water boiling until it is quite tender (an hour or more), 
 drain the macaroni and put it into a deep dish. Have ready six 
 ounces grated cheese, either Parmesan or Cheshire, sprinkle it 
 amongst the macaroni and some of the butter cut into small pieces, 
 reserving some of the cheese for the top layer. Season with a little 
 pepper, and cover the top layer of cheese with some very flne bread- 
 crumbs. Warm, without oiling, the remainder of one-fourth pound 
 butter, and pour it gently over the 
 bread-crumbs. Place the dish before a 
 bright fire to brown the crumbs ; turn 
 it once or twice that it may be equally salamander, 
 
 colored, and serve very hot. The top of the macaroni may be 
 browned with a salamander, which is even better than placing it be- 
 fore the fire, as the process is more expeditious ; but it should nevei 
 be browned in the oven, as the butter would oil and so impart a 
 very disagreeable flavor to the dish. In boiling the macaroni, let it 
 be perfectly tender but firm, no part beginning to melt, and the form 
 entirely preserved. It may be boiled in plain water, with a little 
 salt, instead of using milk, but should then have a small piece of 
 butter mixed with it. Sufficient for six or seven persons. 
 
 Cottage Cheese. — Set a gallon or more of clabbered milk on the 
 stove hearth, or back of stove, or in the oven after cooking a meal, 
 leaving the door open ; turn it around frequently, and cut the curd 
 into squares Avith a knife, stirring gently now and then till about as 
 Avarm as the finger Avill bear, and the AAdrey shoAvs all around the 
 curd; pour all into a coarse bag and hang to drain in a cool place 
 for three or four liours, or overnight if made in the evening. When 
 Avanted, turn from the bag, chop rather coarse Avith a knife and dress 
 AAuth salt, pepper and SAveet cream. Some mash and rub thoroughlf^ 
 AAuth the cream ; others dress AAuth sugar, cream and a little nutmeg, 
 omitting the salt and pepper. Another Avay is to chop fine, add salt 
 to taste, AAmrk in a A^ery little cream or butter, and mold into round 
 balls. If Avanted to serve immediately, drain the curd through a col- 
 ander, pressing out all the AAffiey possible Avith the back of a spoon, 
 dress as above as soon as cold and send to table, cutting the top of 
 cheese in little squares. 
 
 ('ream Cheese. — Take three pints thick cream and put it into a 
 clean Avet cloth, adding a teaspoon salt after the cream is sour; tie 
 it up and hang it in a cool place for seven or eight days ; take it 
 from the cloth and put it in another and then into a mold Avith a 
 AA'eight upon it for tAvo or three days longer. Turn it tAvice a day, 
 AA'hen it aauII be fit to use Sour cream may be made into 
 cheese same Avay. If Avanted to ripen quickl}^ coA^er AA'ith 
 
192 
 
 CHEESE. 
 
 ’[Hint or nettle leaves. Or take a small pan of fresh morning’s milk, 
 ivarm from the cow is best, and mix with the cream skimmed from 
 an equal quantity of the last night’s milk. Warm it to blood heat, 
 ])Our into it a cup of water in which a piece of rennet the size of two 
 fingers has soaked all night, and put it in a warm place till the curd 
 luis formed. Cut the curd into squares, put it in a thin straining 
 cloth, squeeze it dry, then crumble and salt it to taste. Wash the 
 straining cloth, lay it in the cheese hoop (a bottomless vessel the 
 size of a dinner plate perforated with small holes), put the crumbled 
 curd into the cloth and fold the rest of the cloth over it. Put on the 
 cover and set a weight on it. In six hours turn the cheese, and let 
 stand six hours longer. Then take it out, rub it with fresh butter, 
 and set it in a dark, dry place. Turn it every day for four or five 
 days, when it is fit for use, and it must be eaten immediately when 
 cut. It will keep but a few days, even in cold weather. To make a 
 ])lain family cream cheese, take three half pints, milk to one-half 
 pint cream, warm it and put in a little rennet ; keep it covered in a 
 n. arm place till it is curdled ; put the curds into the colander on a 
 doth to drain about an hour, serve with good plain cream and 
 })ounded sugar over it. To color, pound fresh sage leaves in a mor- 
 tar to obtain the juice, and mix it with the milk while warm after 
 the rennet is put in. Spinach juice is an improvement. 
 
 Potato Cheese . — Boil good white potatoes, and when cool, peel 
 them and grate or mash them to a light pulp ; to five pounds of this, 
 V hich must he free from lumps, add a pint of sour milk and salt to 
 taste ; knead the whole welly cover it, and leave it for three or four 
 days, according to the season ; then knead it afresh, and put the 
 cheeses into small baskets, when they will part with their superflu- 
 ous moisture ; dry them in the shade, and place them in layers in 
 large pots or kegs, where they may remain a fortnight. The older 
 they are the finer they become. This cheese, it is said, never engen- 
 ders worms, and in well closed vessels, in a dry place, will keep for 
 years. This is celebrated in various parts of Europe. 
 
 Poiioded Cheese . — To every pound cheese allow three table- 
 spoons butter. Cut cheese into small pieces and pound smoothly 
 in mortar (or use a bowl and potato masher), then thoroughly mix 
 the butter with it; press into a jar, cover with clarified butter audit 
 will keep several days. A good way to dispose of dry cheese ; very 
 nice for sandwiches, and the best mode of preparing for those whose 
 digestion is weak. May be flavored by adding a teaspoon mixed 
 mustard, cayenne or powdered mace, to each pound cheese, and 
 curry powder is often used. 
 
 Toasted Cheese . — Rub the bottom of a heated frying-pan with a 
 cut onion, then with butter. Put a half pound dry grated cheese 
 into it, stirring fast to prevent burning. AVhen it is melted put in a 
 tablespoon each melted butter and made mustard, and a pinch cay- 
 
CHEESE. 
 
 193 
 
 enne pepper, and lastly a tablespoon bread-crumbs, which have 
 been previously soaked in cream, then pressed almost dry. Spread 
 smoking hot on rounds or slices of thin toast from which the crust 
 has been pared, and serve at once. F or Toasted Cheese with Eggs 
 take one-half pound good English cheese, three eggs beaten light, 
 three tablespoons bread-crumbs soaked in cream, tablespoon mustard, 
 a little minced parsley, three table- 
 spoons butter, melted, but not hot. 
 
 Beat the soaked crumbs into the 
 eggs, then the butter and seasoning, lastly the cheese. Beat very 
 light, spread smoothly on slices of delicate toast and brown quickly 
 upon the upper grating of the oven. The cheese knife will be found 
 useful in preparing cheese for toasting, scooping out the inside of a 
 dry cheese, etc. 
 
 Ramakin ^. — Four ounces grated, high-flavored cheese, half 
 Cheshire and half Parmesan if obtainable, or all of one kind, two 
 ounces each butter and bread (without crust), a scant gill milk, one- 
 tiaird teaspoon each mustard and salt, small pinch cayenne pepper, 
 two or three eggs. Crumb the bread and boil it soft in the 
 milk ; add the butter, mustard, salt, pepper, cheese, and the 
 yolks of the eggs ; beat thoroughly, then stir in the whites of the 
 eggs beaten to a stiff froth. Pour this into patty pans or saucers, 
 which ought not to be more than half filled ; bake the paste from 
 five to ten minutes, when it should be puffed high above the edge of 
 the pans. Serve immediately, or they will fall. A good cheese course 
 for dinner and nice for lunch or supper. This batter is equally nice 
 for macaroni. Another excellent recipe for ramakins is to boil half 
 pint milk and half the quantity of cream ; melt one ounce butter 
 and a little salt ; mix in a spoonful flour, and stir it over the fire 
 five minutes ; pour in milk and cream by degrees and work smooth, 
 taking care that it is thoroughly cooked, then take off and add half 
 a pound grated cheese, some coarse ground pepper and an atom of 
 nutmeg, with a very little powdered sugar, the yolks of eight eggs 
 and whites of two, well beaten ; when perfectly mixed, add the well- 
 frothed whites of six eggs ; the batter should be as thick as cream. 
 Make little paper trays, fill them half full, and bake in a very slow 
 oven eighteen minutes. Or, bake in patty pans or small cups. 
 Serve hot. 
 
 Pastry Ramakins . — The remains or odd pieces of paste left 
 from large tarts, etc., answer for making these little dishes. Gather 
 up the pieces of paste, roll out evenly, and 
 sprinkle with grated cheese of a nice flavor. ^ ^ 
 
 Fold the paste in three, roll it out again and 
 
 sprinkle more cheese over ; fold the x^aste, paste jaggar. 
 
 roll it out, and with a paste jaggar shape it in any way that may be 
 desired. Bake the ramakins in a brisk ov^en from ten to fifteen min- 
 utes ; just before taking from the oven brush with beaten egg and 
 13 
 
194 
 
 CHEESE. 
 
 sift over with powdered sugar, let brown a moment, dish them on a 
 hot napkin and serve quickly. Where expense is not objected to, Par- 
 mesan is the best kind of cheese to use for making this dish. The 
 recipe makes a quantity sufficient for six or seven persons. 
 
 Toast Rarnakins . — Three tablespoons grated cheese, two eggs 
 beaten light, one tablespoon melted butter, one teaspoon anchovy 
 sauce, one teaspoon hour wet with cream, a pinch of cayenne pepper. 
 Beat the butter and seasoning in with the eggs, then the cheese, lastly 
 the hour, working until the mixture is of creamy lightness. Spread 
 thickly upon slices of lightly toasted bread and brown quickly in the 
 oven. Or, grate a half pound cheese and melt two ounces butter ; 
 while the latter is getting cool mix it with the cheese and well-beaten 
 whites of three eggs ; lay buttered papers in a frying pan, put in 
 slices of bread* and lay the cheese mixture on top.; set it over the 
 hre for about hve minutes, then take it off and brown with a 
 salamander. 
 
 Scotch Rare-hit . — Cut nice, rich, sound cheese into rather thiij 
 slices, melt it in a cheese-toaster on a hot plate, or over steam, and 
 when melted add a small quantity mixed mustard and a seasoning 
 of x^epper. Stir the cheese until it is completely dissolved, then 
 broAvn it before the fire or AA'ith a hot salamander. Serve with dry 
 or buttered toasts, whichever may be preferred. If the cheese is not 
 very rich a few pieces of butter may be mixed with it to great ad- 
 vantage. Sometimes the melted cheese is spread on the toasts, and 
 then laid in the cheese-toaster. Whichever way it is served it is 
 highly necessary that the mixture be very hot and very quickly sent 
 to table. 
 
 Welsh Rare-hit . — Cut bread into slices about half an inch in 
 thickness, allowing a slice for each person ; pare off the crust, toast 
 the bread slightly without hardening or burning it, and spread it 
 with butter. Cut some slices, not quite so large as the bread, from 
 a good rich fat cheese; lay them on the toasted bread in a cheese- 
 toaster ; be careful that the cheese does not burn, and let it be equal- 
 ly melted. Spread over the top a little made mustard and a sea- 
 soning of x^epper, and serve very hot, with very hot plates. To facil- 
 itate the melting of the cheese it may be cut into thin flakes or 
 toasted on one side before it is laid on the bread. As it is so essen- 
 tial to send this dish hot to table it is a good plan to melt the cheese 
 in small round silver or metal pans, and to send these x>ans to table, 
 alloAving one for each guest. Slices of dry or buttered toast should 
 always accompany them, with mustard, pepx)er and salt ; or stir to- 
 gether in a saucepan over the fire until smoothly blended, four 
 heaping tablespoons grated cheese, two of butter, one oi milk, salt- 
 spoon each salt and dry mustard, quarter of pepper and a dust oi 
 cayenne. The pan must be hot and rubbed Avell with butter before 
 putting in the cheese ; stir rapidly and when melted put in butter. 
 
CHEESE. 
 
 195 
 
 next mustard and pepper. Some add a cup bread-crumbs soaked 
 in a little milk, which should be pressed dry and put in last. Or 
 the well-beaten yolks of two eggs may be added after the butter and 
 cheese are melted. Have ready some nicely-toasted slices of bread 
 cut in square or diamond-shaped pieces of any size desired, and 
 serve at once on a hot platter, as it is quite spoiled if allowed to get 
 cold. The mustard may be omitted if desired, and some think it 
 more delicate to dip the toast quickly, after buttering, into a shallow 
 pan of boiling water ; have some cheese ready melted in a cup, and 
 pour some over each slice. The best way to serve is to have little 
 plates made hot, place a slice on each plate, and serve one to each 
 person. The Welsh rare-bit makes a decidedly pretty course, served 
 in little chafing-dishes in silver, or plated silver, about four inches 
 square, one of which, standing in a plate, is to be served to each 
 person at table. The reservoir contains boiling-hot water ; the little 
 platter holds the slice of Welsh rare-bit, which is thus kept hot. A 
 poached egg is sometimes placed on each slice, and it is then served 
 under the name of Golden Buck. Poach the eggs in boiling water 
 seasoned with a little salt, half gill vinegar and teaspoon butter, 
 place a slice of fried or boiled bacon on top of the poached eggs 
 and it is sent to table as Yorkshire Rare-hit. 
 
 To Toast Cheese . — Grate or slice the desired quantity of cheese 
 and put with a bit of butter into the cheese toaster, 
 which is prepared by filling the bottom with hot |i,p|||pi 
 water. Our engraving illustrates a cheese toaster 
 with hot water reservoir ; the cheese is melted in cheese Toaster, 
 an upper tin placed in the reservoir. If one of these useful little 
 utensils cannot be had, melt the cheese in a pie tin on back of stove 
 )r range, or over a kettle of hot water. 
 
 English Bread and Butter . — This is to serve with a cheese 
 course. Cut an even slice off a large loaf of fresh home-made bread, 
 butter the cut end of the loaf thinly, 
 then hold it against the side with the’ 
 left hand and arm, and wfith a sharp, Knife, 
 
 thin knife, cut an even slice not more than an eighth of inch thick ; 
 a little practice and a steady grasp of the bread and knife will en- 
 able any one to produce regular whole slices ; fold each slice double 
 with the butter inside, and serve them on a clean napkin. The 
 slices may be rolled like a napkin, and served, in this 
 ijj case bake the bread in the following manner : When 
 risen in the single loaf pan, invert it upon an ordi- 
 “Rteamod- Pan. nary dripping-pan, leaving the other pan still over 
 the loaf, as illustrated, and bake as other bread, taking off upper 
 pan at end of one hour to see if it is done. This bread is more 
 easily rolled than any other, and is also prized for eating as well as 
 rolling; slice and roll as directed in Wedding Rolls. 
 
CHEESE. 
 
 m 
 
 Fromage . — Beat two eggs very light, stir in a half pint cream 
 and add a half pound grated cheese and a pinch of cayenne pepper ; 
 pour into buttered soup plates, bake fifteen minutes and serve. 
 
 . Italian Balls . — Boil together tablespoon butter and eight of 
 water, add pinch each salt and pepper, ten tablespoons flour and 
 three of grated Parmesan cheese, stirring all the time, and boil a 
 a minute or two. Take off and stir in thoroughly three well-beaten 
 eggs. Divide mixture into balls and poach them in three-quarters 
 pint boiling milk ; when done place on sieve to drain. Make a sauce 
 of tablespoon butter, four of flour and one and a half pints milk ; 
 let simmer for fifteen minutes or till it thickens. Put a layer of 
 balls in a small baking dish, then a layer of grated cheese, then a 
 layer of the sauce ; repeat till dish is full, strewing grated cheese 
 over the top; brown in oven and serve hot. Very delicious. 
 
 Mock-Cral ). — Break up a half pound soft rich cheese with 2 
 cheese-knife, qr fork, mix with it a teaspoon dry mustard, a salt 
 spoon salt, half a saltspoon pepper and a dessert-spoon vinegar ; 
 serve it cold with a plate of thin bread and butter or crisp crackers. 
 
 RagamuMns . — Take raised biscuit dough, roll out to inch thick- 
 ness, sprinkle thickly with grated cheese, roll up like a jelly roll, 
 cut in about inch slices fiom the end and place in pans, with cut 
 side down ; let rise a little while and bake quickly. Baking powder 
 dough may be used, placing at once in oven. Very nice. 
 
 Spaghetti Butter . — Spaghetti is macaroni in another form, ,a 
 solid cord instead of a tube. Take two cups broken spaghetti, oiiq 
 each of minced cheese and milk, butter size of an egg, and twc^ 
 yolks of eggs. Throw the spaghetti into Avater that is already boil- 
 ing, and salted. After cooking tAventy minutes drain it dry, and 
 put it into the buttered dish in Avhich it is to be baked. Put the 
 cheese and butter and half the milk into a saucepan and stir them 
 over the fire till the cheese is nearl}" melted ; mix the yolks AAuth the 
 rest of the milk, pour that into the saucepan, then add the AAfiiole to 
 the spaghetti in the pan, and bake it a yelloAA^ broAAui in as short a 
 time as possible. It loses its richness if cooked too long, through 
 the toughening of the cheese. This butter ought to be yelloAA^ as gold. 
 
 Scallopade . — Soak one cup dry bread-crumbs in ncAv or fresh 
 milk. Beat into this three AA^ell-beaten eggs. Add tablespoon melted 
 butter and a half pound grated cheese. Sprinkle the top AAuth sifted 
 bread-crumbs and bake in the oven a delicate broAAui. A delicious 
 relish to eat Avith thin bread and butter. 
 
DRINKS. 
 
 197 
 
 DR.INKS. 
 
 Beside the wines and liquors still served at so many tables, 
 though rigorously and wisely excluded from many others, and the 
 universal and well-nigh indispensable coffee and tea, there are in- 
 numerable pleasant, refreshing drinks that are easily concocted and 
 within the reach of all. The basis of most of these is the juice of 
 fruits, which, combined with sugar and flavoring in liked propor- 
 tions, forms an infinite variety of healthful as well as pleasing bev- 
 erages. 
 
 A knowledge of the proper preparation of the two every-day 
 beverages, coffee and tea, should be among the acquirements of every 
 housekeeper. To avoid adulteration, buy coffee in the grain, either 
 raw or in small quantities freshly roasted. In selecting raw coffee 
 choose that which is dry and light ; if it feels dense and heavy it is 
 green ; buy that at least eight or ten months old, and the claim is 
 made that the longer the raw berry is kept the riper and better 
 flavored it becomes. The best kinds are the Mocha and Java, and 
 some prefer to mix the two, having roasted them separately in the 
 proportion of one-third of the former to two-thirds of the latter. 
 Mocha alone is too rough and acrid, but thus blended it is delicious. 
 Pure Java, if of a high order, does not need other brands of coffee 
 to make it palatable ; but, as a rule, above mixing, or one-third each 
 of pure Mocha, Java, and^ Maracaibo, makes a rich cup of coffee, 
 while a mixture of two-thirds Mandehling Java and one-third ‘‘male 
 berry” (so called) Java produces excellent results; or one pound 
 Java to about four ounces Mocha and four ounces of one or two 
 
198 
 
 DKINKS. 
 
 other kinds ; and it is said that from three parts Rio, with two parts 
 Old Government Java, a coffee can be made quite as good, if not 
 superior, to that made of Java alone. West India coffee, though of 
 a different flavor, is often very good. Mexico coffee is quite accept- 
 able, but the producers must clean it properly if they expect to 
 receive patronage. Java, or East India coffee, may be known by 
 its large yellow beans ; Mocha comes from Arabia and has small gray 
 beans inclining to greenish. The Rio berries are of the same color 
 with the greenish tinge, hut are of larger size, midway between Mo- 
 cha and Java. In buying roasted coffee ascertain that it has been kept 
 in closely covered air-tight tin box, as if in pine it will he flavored with 
 pine, and purchase of a dealer who roasts frequently, or buys roasted 
 coffee in small lots. Coffee roasted by machinery is of course more 
 evenly browned, but by roasting it at home one is sure of having it 
 perfectly fresh and pure. When buying roasted coffee compare it 
 with the raw beans of the kind desired. If pure and properly 
 roasted the coffee will be of a rich brown color and have increased 
 fifty per cent in bulk, or each bean will be a half size larger than 
 when raw. Coffee loses twenty-five per cent its weight in roasting 
 a pound of raw coffee making only three-quarters of a pound 
 roasted. 
 
 Roast coffee with the greatest care — for here lies the secret of 
 success in coffee-making — and in small quantities, for there is a 
 peculiar freshness of flavor when newly roasted. To make the most 
 perfect and delicious coffee, the desired quantity should he roasted 
 just before it is made. But this involves more time and trouble 
 than can be given by most housewives for every-day use. Pick over 
 carefully, wash if berries are not clean, and weigh (the best will not 
 iieed washing), and dry in a moderate oven, increase the heat and 
 roast quickly, either in the oven or on top of the stove or range ; in 
 the latter case stir constantly and in the oven stir often with a 
 wooden spoon or ladle kept for this purpose. The coffee must he 
 thoroughly and evenly roasted to a dark rich brown (not black) 
 throughout, and must be free from any burnt grains, a few of which 
 will ruin the flavor of a large quantity. It must be tender and brit- 
 tle, to test which take a grain, place it on the table, press with the 
 thumb and if it can be crushed, it is done. Blow off any loose par- 
 ticles separated by the heat and stir in a lump of butter while the 
 coffee is hot, or wait until about half cold and then stir in a well- 
 
DRINKS. 
 
 199 
 
 beaten egg. The latter plan is very economical, as coffee so pre- ^ 
 pared needs no further clarifying. A French method of roasting 
 coffee is to add to every three pounds coffee apiece of butter the size 
 of a nut and a dessert-spoonful powdered sugar, and then roast in 
 the usual manner. The addition of the butter and sugar develops 
 the flavor and aroma of the berry, but the butter must be of the very 
 best. Another French method is to roast, grind to a flour, moisten 
 slightly, mix it with twice its weight in sugar and then press into 
 tablets, using a tablet when needed. Keep coffee in a closely cov- 
 ered tin or earthen vessel. Never attempt other work while roasting 
 coffee but give it the entire attention. Grind quantities as needed, 
 for the flavor is dissipated if it is long unused after grinding, even 
 when under cover. The grinding is a very important part of the 
 preparation of coffee, and the old method, still very generally prac- 
 ticed, was to grind into coarse particles, but it is now claimed that 
 if ground too coarse much of the strength and aroma of the coffee is 
 lost ; by grinding as fine as possible these qualities are much more 
 perfectly preserved, and the only objection urged is that it is dif- 
 ficult to make the beverage clear. This may be obviated by filtering, 
 or using the sack described in Filtered Coffee, as the little wire cups 
 opening in center for holding coffee are not fine enough, though 
 some inventive genius will doubtless soon bring forward a strainer 
 of the requisite fineness for this purpose. Many grind coffee mod- 
 erately fine or to particles the size of pin, heads, obtaining there- 
 from a satisfactory beverage, and claim that this grinding frees the 
 oil, as it should be, and any finer develops properties very injurious. 
 A step further is to reduce the coffee to a fine powder — as fine as flour. 
 If appliances for doing this are not at hand then the dealer must be 
 depended upon, but prepare at home if possible^ and thus secure 
 perfectly fresh and unadulterated coffee. When necessary to pur- 
 chase of a dealer be sure that the coffee is roasted and ground fre- 
 quently, if not daily, and buy only in small quantities sufficient for 
 a week’s consumption is a good rule, though for large families it has 
 been bought in five-pound cans, and by keeping closely covered was 
 thought to have lost but little of its strength and flavor. In any 
 case, keep in air-tight can. 
 
 MAKING COFFEE. 
 
 To make coffee from the powder it will be necessary to use a 
 patent pot or put the powder in the sack described below. The pow- 
 
DRINKS. 
 
 
 <Ier is claimed to be much more economical than the ordinary ground 
 coffee, requiring only about one-third as much, or one teaspoon to 
 >each person (with half pint water), and is also much more quickly 
 made, the boiling water filtering through and the coffee being ready 
 to serve within a minute or two after it is put in the sack. The old- 
 fashioned way of making coffee by boiling is still practiced by prob- 
 ably a majority of housekeepers. ^‘One for the pot” and a heaping 
 tablespoon ordinary ground coffee for each person, is the usual al- 
 lowance. Mix well, either with a part or the whole of an egg when 
 only a part is used putting in the shell also, and when eggs are 
 scarce some are careful to wash shells before breaking, and keep for 
 this purpose, crushing three or four into the pot instead of the egg ; 
 or codfish skin washed, dried, and cut in inch pieces, may be used 
 and enough cold water to thoroughly moisten it, place in a heated, 
 well-scalded coffee-boiler, pour in half the quantity of boiling water 
 needed, allowing one pint less of water than there are tablespoons of 
 coffee. Roll a canton flannel cloth tightly — one must be kept for 
 this purpose and washed and dried after using — and stop up the 
 nose or spout, thus keeping in all the coffee flavor. Boil rather fast 
 five minutes, stirring down from the top and sides as it boils up, 
 and place on back part of stove or range where it will only simmer 
 for ten or fifteen minutes longer. When ready to serve add the re- 
 mainder of the boiling water Some think the flavor is better pre- 
 served to put a small quantity of cold water with the coffee, bring it 
 to boiling point and add sufficient boiling water. Or, another method 
 of making coffee without clearing is to stir the coffee directly into 
 the boiling water, boil and simmer as above, then pour out a large 
 cupful, and, holding it high over the pot, pour it in again ; repeat 
 this, and set it on stove where it will keep hot, without simmering. 
 The coffee will be clear if instructions are carefully followed. 
 Another method is to pour boiling water over the coffee, cover close- 
 ly, boil one minute, remove to the side of the stove a few minutes to 
 settle, and serve. Allow two heaping tablespoons coffee to a pint 
 water. The less time the coffee is cooked the more coffee of ordi- 
 nary grinding is required, but the finer the flavor. The late Profes- 
 sor Blot protested against boiling the coffee at all, as in his opinion 
 the aroma was evaporated, and only the bitter flavor left. The ad- 
 vantages of boiled coffee are that when the egg is used the yolk 
 gives a very rich flavor, and when the milk or cream is added the 
 
DRINKS. 
 
 201 
 
 coffee has a rich, yellow look, which is pleasing. It has also a pe- 
 culiar flavor, which many people prefer to the flavor gained by any 
 other process. The disadvantages are that the egg coats the dry 
 coffee, and when the hot water is added the coating becomes hard, 
 and a great deal of the best of the coffee remains in the grounds 
 after boiling, compelling one to use nearly double the amount of 
 coffee. Also, in boiling, much of the fine flavor is lost in the steam 
 that escapes from the pot, and the tannic acid of the coffee is ex- 
 tracted, which in combination with the milk or cream taken with it 
 hardens the albumen they contain into an indigestible compound 
 that is excessively irritating to the delicate internal membranes. 
 
 For these reasons the practice of making coffee without boiling 
 is gradually becoming more general. And for this a fair proportion 
 for good coffee is three tablespoons of the pure ground berry to each 
 quart water, which makes sufficient for three persons. The water 
 must be boiling when poured on the coffee but must not boil aften 
 ward. The vessel in which it is made must stand near enough the 
 fire to be kept as hot as possible without boiling for five or ten min- 
 utes before using. If made in a pot containing a strainer the coffee 
 will be clear, and if made in an ordinary pot or pitcher it should be 
 stirred for three minutes after pouring boiling water over it, to thor- 
 oughly saturate the grounds and so cause them to sink to the bottom 
 of the pot. If coffee is allowed to stand for about ten minutes to 
 settle, and is poured off carefully, it will be perfectly clear. The 
 water used in making coffee should be fresh and have boiled two or 
 three minutes before pouring over the coffee ; never take that which 
 has stood long in the tea-kettle. Always have the coffee-pot hot 
 before putting in the coffee. Many think that heating the dry coffee 
 just before making improves its flavor. When serving coffee have 
 the cups hot. They are very easily heated when coffee is poured at 
 table by filling first with hot water from the water-pot, that should 
 always be provided, and turning it into the slop-bowl. If served from 
 butler’s pantry, set cups over the heater, or fill first with hot water, 
 as at table. Serve both coffee and tea with the richest cream, but 
 where this cannot be had, a substitute is prepared as follows : Take 
 fresh, new milk, set in a pan or pail in boiling water where it will 
 slowly simmer, but not boil or reach the boiling point, stir frequently 
 to keep the cream from separating and rising to the top, and allow 
 to simmer until it is rich, thick and creamy. In absence of both 
 
202 
 
 DRINKS. 
 
 cream and milk the whites of fresh eggs beaten to a froth, with a 
 small bit of butter well mixed in, may be used, taking one egg for 
 every two cups, and placing the froth in the cup first ; in pouring 
 the coffee or tea it must be turned on gradually and constantly stirred 
 so as not to curdle the egg ; or omit the butter and use the whole egg y 
 or for a richer dressing with cream, beat the white of an egg to a 
 stiff froth, mix with an equal quantity of whipped cream, put in 
 plain cream first, then coffee and lastly this mixture. Physicians 
 say that coffee without cream is more wholesome, particularly for 
 persons of weak digestiono There seems to be some element in the 
 coffee which, combining with the milk, forms a leathery coating on 
 the stomach and impairs digestion. The convenient cofiee or tea 
 strainer, of which an illustration is given, is applied or detached in a 
 moment, being held in place by a spring, as 
 shown in cut, inserted in the spout. The 
 strainer separates the dregs from the tea or 
 coffee as it is poured. It is made to fit any 
 coffee or tea-pot. The solid rim is of pure 
 britannia and is easily kept clean and 
 bright. A similar strainer is made to attach 
 to the faucets of urns. In serving from the 
 butler’s pantry the liquid may be poured into cups through a small 
 handled strainer answering the same purpose. To keep the coffee- 
 pot or tea-pot thoroughly pure, boil a little borax or soda in them, 
 in water enough to touch the whole inside surface, once or twice a 
 week, for about fifteen minutes. No dish-water should ever touch 
 the inside of either. It is sufficient to rinse them in two or three 
 waters ; this should be done as soon after they are used as possible. 
 Drain dry, and when ready to use, scald out in two waters. These 
 precautions will aid in preserving the flavor of the tea and coffee. 
 
 FILTERED COFFEE. 
 
 The French coffee biggin furnishes the easiest means for filter- 
 ing coffee. It consists of two cylindrical tin vessels, one fitting into 
 the other ; the bottom of the upper one is a fine strainer, another 
 coarser strainer is placed on this with a rod running upwards from 
 its center; the finely ground coffee is put in, and then another 
 strainer is slipped on the rod, over the coffee, the boiling water is 
 poured on the upper sieve and falls ii? a shower upon the coffeq 
 
DRINKS. 
 
 203 
 
 filtering through it to the coarse strainer at the bottom, which pre- 
 vents the coffee from filling up the holes of the finer strainer below 
 it. The coffee thus made is clear and pure ; the pot must stand 
 where it will keep hot until the water has entirely filtered through. 
 When wanted extra nice the coffee is turned out into a hot measure 
 and poured through the filter again. Let stand a moment on the 
 range and it will be as clear as wine. But unless the pot, measure 
 and water are very hot, the coffee will taste as though it had become 
 cold and then been ‘‘warmed over.” No eggs or other foreign sub- 
 stances are used to clear or settle the coffee. 
 
 The National, Minute and other patent coffee-pots are too widely 
 known to need description here, but the “ gude wife can improvise 
 one equally as desirable and much simpler. Make a sack of fine 
 flannel, or unbleached muslin, half so long as the coffee-pot is deep, or 
 shorter will do, and a little larger than the top ; stitch up the side 
 seam to within an inch and a half of the top, bend a piece of small 
 but rather stiff wire in a circle and slip it through a hem made 
 around the top of the sack, bringing the ends together at the open- 
 ing left at the top of the side seam. Having put the coffee in the 
 sack, lower it into the coffee-pot with the ends of the wire next the 
 handle, spread the ends of the wire apart slightly, and push it down 
 over the top of the pot. The top of the sack will then be turned 
 down a little over the outside of the pot, a part of it covering the 
 “ nose,” and keeping in all the aroma, the elasticity of the wire caus- 
 ing it to close tight around the pot, holding the sack close to its 
 sides. Instead of a wire (which must be removed to wash the sack 
 after using), a tape may be used by tying the ends after turning the 
 top of sack down. When the sack, with the coffee in it, is in its 
 place, pour the boiling water slowly over the coffee, that the infusion 
 may be stronger, close the lid tightly, and let simmer (not boil) fif- 
 teen minutes to half an hour. In pouring for the table raise the 
 sack off the nose, letting it remain in the pot or not. This makes 
 good coffee without eggs or anything else to settle it. Good clear 
 coffee is made without the filter, but on the same principle, by putting 
 the coffee in a well-made and closely tied muslin bag, so that none 
 of the grounds may escape and muddy the coffee, which is placed 
 in any clean pot and boiling water poured over. Let it come to the 
 boiling point, and stand a few moments to settle. Should it not do 
 so rapidly enough, pour a few tablespoons cold water round the in- 
 
204 
 
 DRINKS. 
 
 side edge of the coffee-pot. It is advisable to tie a thread to the bag 
 with which to remove it from the pot. 
 
 MAKING TEA. 
 
 “Polly put the kettle on, and weTl all take tea.” 
 
 Of all ‘^cups that cheer/’ there is nothing like the smoking-hot 
 cup of tea, made with boiling water, in a thoroughly scalded tea-pot, 
 which is thus both cleansed and heated. Put into the pot the re- 
 quired amount of tea, allowing one teaspoon tea and one tea-cup 
 water for each person, or one gill tea for five persons, though some 
 who like it very strong add ^‘one for the pot,” while the rule of oth- 
 ers is one teaspoon tea to two cups water, pour over it boiling water, 
 cover the tea-pot so that no steam may escape, and allow the tea to 
 stand in a hot place and infuse, not boil, for seven minutes, when it 
 should be poured at once into the cups, or instead of pouring over 
 the tea all the water needed at first, only pour from a half to three- 
 fourths pint, or simply cover the tea and let it stand to infuse in 
 same manner, then add remainder of boiling water and serve. If 
 allowed to infuse longer than this time, which is sufficient to draw, 
 out the strength of the leaf, the tannin is developed, which gives an 
 acrid, bitter taste, and, being a powerful astringent, is destructive to 
 the coating of the stomach. The tea will be quite spoiled unless 
 made with water that is actually boiling^ as the leaves will not open, 
 and the flavor not be extract(^d from them ; the beverage will conse- 
 quently be colorless and tasteless, — in fact, nothing but tepid water. 
 Where there is a large company, it is a good plan to have two tea- 
 pots instead of putting a large quantity of tea into one pot ; the tea, 
 besides, will go further. When the infusion has been once completed, 
 the addition of fresh tea adds very little to the strength ; so, when 
 more is required, have the pot emptied of the old leaves, scalded, 
 and fresh tea made in the usual manner. 
 
 Tea is one of those luxuries which custom clothes in the gar- 
 ments of necessity. There is, however, in connection with tea one 
 point which should not be forgotten. To maintain ordinary health 
 the body requires immediate nourishment early in the morning, and 
 for that reason tea, which retards the action of the natural functions, 
 should be banished from the breakfast table, and should appear at 
 lunch and after dinner. Certain rules should be followed by habit- 
 ■ftal tea-drinkers, if they wish to use their favorite beverage without 
 
DRINKS. 
 
 205 
 
 iijiirious effects : After a full meal, when the system is oppressed; 
 for the corpulent and the old ; for hot climates, and especially for 
 those who, living there, eat freely, or drink milk or alcohol ; in cases 
 of suspended animation ; for soldiers and others marching in hot 
 climates ; for then, by promoting evaporation and cooling the body, 
 it prevents in a degree the effects of too much food, as of too great 
 heat. It is a mistake to make tea strong, if the full flavor is desired. 
 Professional tea-tasters use but a single pinch to a cup of boiling 
 water’ In China and Russia, where tea is made to perfection, it is 
 very weak, boiling water being poured on a few leaves, the decoction 
 covered for a few minutes, and then drank hot and clear. Two 
 minutes is long enough for tea to stand, and it should never be 
 boiled, or the fine aroma which exists in the volatile oil will 
 be thrown off by evaporation, leaving as flavoring only the 
 principle of the tannic acid extracted by boiling. If tea 
 be ground like coffee, or crushed immediately before hot water 
 is poured upon it, it will yield nearly double the amount of its exhil- 
 arating qualities. Freshly boiled soft water is the best for either tea or 
 coffee, and the tea should be added as soon as it boils, as boiling 
 expels all the gases from the water ; but if soft water can not be 
 had, boil hard ivater from twenty to thirty minutes before using ; the 
 boiling drives off the gases in this case, but it also causes the lime 
 and mineral matters, which render the water hard, to settle, thus 
 softening it ; and to avoid the limy taste often in water boiled in a 
 tea-kettle, put a clean oyster shell in the kettle, which will always 
 keep it in good order by attracting all particles that may be impreg- 
 nated in the water. If hard water must be used in making tea, a 
 little carbonate of soda put into the tea-pot will both increase the 
 strength of the tea and make it more nutritious, the alkali dissolving 
 the gluten to some extent. The best tea-pot is that which retains 
 heat longest, and this is a hright metal one, as it radiates the least 
 heat, but the metal must be kept bright and polished; some still pre- 
 fer the old-fashioned earthen pot.. The most elegant mode of serving 
 tea is from the tea-urn, various forms and designs of which are made 
 in silver and plated ware. Always have a water-pot of hot water on 
 the waiter with which to weaken each cup when desired. To insure 
 ''‘keeping hot ” while serving in a different tea-pot from that in 
 which the tea is made, the simple contrivance known as the 
 bonnet/’ or “ cozy,” is warranted a sure preventive against that 
 
206 
 
 DRINKS. 
 
 most insipid of all drinks — a warmish cup of tea. It is merely a 
 sack, with a loose gathering-tape in the bottom, large enough to 
 cover and encircle the tea-pot, with a small opening to fit the spout, 
 and a slit though which the handle 
 will he exposed. Make it with odd 
 pieces of silk, satin or cashmere, 
 lined, quilted or embroidered ; draw 
 this over the tea-pot as soon as the 
 tea is poured into it ; draw up the 
 gathering, string tightly at the hot- Tea or coifee stand, 
 
 tom, and the tea will remain piping hot for half an hour. Some 
 make a simple, quilted, oval case entirely covering the pot and reach- 
 ing quite to the teapot stand, lifting it off each time the tea is poured. 
 
 The tea-float is a very useful addition to the tea-pot. The tea is 
 placed in the float, and the float in the tea-pot. Boiling water is 
 added as in ordinary tea-making. The float rises to the surface and 
 thus retains the tea at the hottest part of the water, instead of its 
 sinking to the bottom, which is the coldest part. By this applica- 
 tion of natural laws and the chemistry of tea-making all the strength 
 of the tea is withdrawn, and the infusion is far stronger than when 
 prepared in the usual way. A smaller quantity of tea is therefore 
 required when the tea-float is used. The float can he procured of 
 any grocer or tea dealer. Some consider high priced teas less desir- 
 able for general use than the medium qualities, both on account of 
 their prices, and because, owing to their purity and strength, they 
 abound in deleterious properties. 
 
 The tea-pot should not only be emptied after being used, but 
 made perfectly clean inside as well as outside. After a thorough 
 wiping turn it upside down, that the drops may run from the spout, 
 and when ready to be put away twist the corner of the towel and 
 wipe the inside of the spout, and put the tea-pot in its place with 
 the cover raised ; when it is again required pour in boiling water to 
 heat it thoroughly. It is well to keep a small tea-kettle for the 
 express purpose of boiling water for tea, thus surely avoiding for 
 this delicate drink the water which has boiled and re-boiled repeat- 
 edly during the day for filling up the various kettles. 
 
 The green teas are the Gunpowder, considered the best, and 
 Hyson sorts, with their different varieties, both of which are manu- 
 factured in China and Japan, while only the former is obtained from 
 
DRINKS. 
 
 207 
 
 Java. The black teas are manufactured ir China, Assam and Java, 
 and from the two former countries come the Congo and Pekoe sorts 
 under the latter of which the Oolong, a general favorite, and 
 Souchong varieties are classed. Java exports the Congo, and also a 
 black tea made up into little balls the size of a pea, known as the 
 Imperial. India gives the English Breakfast and Caper varieties. 
 As is now well known the difference between green tea and black 
 lies in the fact that in the former fermentation has been arrested by 
 “ firing, ” the color of the leaf being in this way partially preserved 
 and fixed, while with the latter, by a much longer process, fermen- 
 tation up to a certain point is permitted, and the leaves are not “fired’^ 
 until they have become oxidized by exposure to the air. Only green 
 lea is manufactured in Japan, and is considered superior to that of 
 (vhina and Java, where the black teas are principally produced. The 
 Chinese give an artificial coloring to the green teas exported, em- 
 p loying for this purpose native indigo and gypsum. In J apan, tea is no^ 
 grown for export only, but isthechie- article of home consumption ; 
 ind the domestic teas as procured in that country are probably the 
 only samples of unadulterated green tea to be had, and are known 
 SIS the green Japan and uncolored Japan. In common usage Japan 
 tea means the green variety, which is used largely in tea mixtures, 
 while the uncolored is used more often by itself as is also the Gum 
 powder and Hyson. The first pi kings of teas are considered choic- 
 est, containing more of the oil, and prices are established in that 
 way, consequently each variety will have a first, second and third 
 >5rade. A cup of the finest tea will show particles of the oil upon 
 cs su ace. 
 
 The Chinese employ numerous odoriferous plants for the pur- 
 pose of giving special scents to different varieties of tea. Some 
 mixtures we xiked are as follows, and it is most generally conceded 
 that mixed tea is preferable : An excellent English mixture of black 
 teas combines cheapness with fineness of flavor, and is composed of 
 one pound of Congo tea with a quarter pound each of Assam and 
 Orange Pekoe ; a mixture of black and green teas is four parts of 
 black to one of green, but a very fine mixture in point of flavor is 
 one-half Oolong (black), one quarter each Gunpowder and greeii 
 Japan, or three-fourths green Japan and one-fourth Oolong, or three- 
 fourths English Breakfast and one-eighth each Gunpowder and green 
 Japan j or half each English Breakfast and any green tea. Wher« 
 
208 
 
 DRINKS. 
 
 a mixture of uncolored Japan is used it is with an equal part of 
 Oolong. Where health is taken into consideration the mixture using 
 less of the green should be -preferred, as owing to the 
 different process of drying the green contains more 
 of the injurious tannin. 
 
 To preserve the strength of tea or coffee requires 
 a close receptacle. Nothing is better than the tin 
 cans Avith close covers, japanned on the outside sur- 
 face, kept for sale for this purpose. They are made 
 neatly labeled on the side for “tea” or “coffee,” sa 
 that there is no mistaking the one for the other, and no loss of time 
 in getting what is wanted. 
 
 CACAO AND CHOCOLATE. 
 
 Cacao (improperly called cocoa) and Chocolate, are obtained 
 from the seeds of Theobroma cacao^ a small tree that groAvs in Mex- 
 ico, Central America, the West Indies and other islands. The seed 
 receptacle resembles a large black cucumber, containing from ten to 
 thirty beans, Avhich are roasted like coffee. The husks are then 
 taken off, and are called cacao shells. The best cacao is made from 
 the bean after the husks are removed. 
 
 Cacao is rich in nutritiA^e elements. Like miik, it has all the 
 substances necessary for the groAvth and sustenance of the body. 
 The active principle is theobromine, a substance Avhich resembles 
 the alkaloids of coffee and tea, except that it contai*-s more nitrogen 
 than theine and caffeine. Another important differ^ e betAAxen 
 cacao and coffee or tea is the large amount of fat or cacao-buttei 
 contained in the kernel. These kernels consist of gum, starch and 
 vegetable oil, and are marketed in four different forms : cacao shells, 
 which are the husks of the kernel ; cacao nibs, the crushed kernel ; 
 ground cacao, the kernels ground fine, and chocolate, the kernels 
 ground to a fine powder and mixed to a stiff paste Avith or without 
 sugar, and sometimes a little starch. It is very nutritious, but be- 
 ing rich in fatty matters is difficult to digest. For tliis reason many 
 skim off the oil that rises to the surface as the beAwage* cools after 
 boiling, and some manufacturers noAV remoA^e the fats. A small cake 
 weighing about tAvo ounces aa’III satisfy hunger, and is a good lunch 
 for travelers, especially if eaten AAuth fruit. Cacao and chocolate- 
 while very nutritious, are perfectly free from the possible injurious 
 
DRINKS. 
 
 
 influences of tea and coflee ; and the more finely powdered they aie 
 the more palatable and nutritious are the beverages made from them. 
 Actual boiling is advantageous in the preparation of either, as it 
 thoroughly incorporates them with the liquid used. Nearly a^l 
 brands of cacao and chocolate are recommended to be prepared at 
 table ; but it is much better to prepare them before the meal, and 
 allow to boil a minute or two before serving. But too long boiling 
 spoils the flavor. The custard kettle should be used in making 
 cacao or chocolate, especially when milk is used, thus preventing 
 the possibility of burning. A good proportion is one tablespoon of 
 either cacao or grated chocolate to each person, with one-half pint 
 milk, cream and milk, or milk and water, as used. If sweetened be^ 
 fore sending to table, the sugar must be stirred in after it has boiled 
 and a grain of salt is added by some after taking from the fire to 
 remove the flat taste noticed. Excellent brands of chocolate are 
 Baker’s, Runkle’s and Blooker’s ; the two former come in cakes, both 
 sweetened and unsweetened, and the latter in a fine dry powder^ 
 ready for use, which saves the trouble of grating and is preferred by 
 many. Allow a large teaspoon of the powder to each cup milk, and 
 mix to a paste with a little cold milk, then add boiling milk. 
 
 In the preparation of the above, and all beverages and foods, be 
 sure that the water used is pure and fresh. If there is any reason to 
 suspect that it is not, have it hailed before using. As several pimts 
 of water are daily taken into the body, this is one of the most impo r- 
 tant foods we have, and good water should be one of the indispeii- 
 sables in every household. Distilled water is the nearest ally to abg(;- 
 lutely pure water, but can not be prepared by any easy process at 
 home and is made chiefly by chemists and druggists in their trade. 
 It is sometimes very essential in illness. The purest waters we get in a 
 natural state are, it is said, melted ice and snow. Rain water con- 
 tains gases it absorbs in passing through the air, but is the best and 
 purest water to use whan filtered; spring or well water, though 
 usually looking transparent enough and tasting well, is impregnated 
 with saline matter ; river water has a smaller quantity of saline mat- 
 ter than spring water, but its organic impurities are in all likelihood 
 far greater, and before it can be utilized for drinking it must have its 
 impurities removed by filtering. Filters are now comparatively inex- 
 pensive, and every family valuing health should possess one. There 
 are many good ones, the new upward filter possessing some ad van- 
 14 
 
210 
 
 DRINKS. 
 
 tages over other kinds. To cool water without ice, put it into an 
 earthen jug with a wet cloth wrapped about it, and hang in an open 
 window where a breeze is blowing through ; the evaporation from the 
 surface of the jug alistracts the heat from the water within. 
 
 Broma. — Have three pints milk, or half milk and water, scald- 
 ing over boiling water; mix two or three tablespoons broma smooth 
 with a few spoonfuls boiling water, and when the milk is hot stir it 
 in, having first mixed half a gill or more of milk with the broma ; leave 
 it ten minutes, or until slightly thickened, then serve. 
 
 Cacao Nibs. — Put a gill of the cacao nibs in a pot with two 
 quarts water, and boil gently one and a half to two hours. There 
 should be a quart of liquid in the pot when done. If the boiling 
 ]ias been so rapid that there is not this quantity, add more water, 
 and let it boil once again. Many people prefer half broken cacao 
 nibs and half shell. If the stomach is delicate, this is better than 
 ad nibs. Sugar and cream are used, as with coffee. When making 
 Cacao Shells use twice the quantity of shells, or less may be used 
 '^ith same amount water, and boil as above ; or, if milk is liked, put 
 over the fire with one quart water, and when nearly done add a quart 
 railk. 
 
 Chocolate. — Take six tablespoons scraped chocolate, or three of 
 Cihocolate and three of cacao, dissolved in a quart boiling water, boil 
 hard fifteen minutes, add one quart rich milk, let scald and serve 
 hot ; this is enough for six persons. Cacao can also be made after 
 this recipe. Some boil either cacao or chocolate only one minute 
 and then serve, while others make it the day before using, boiling it 
 for one hour, and when cool skimming off the oil ; when wanted 
 for use, heat it to the boiling point and add the milk. In this way 
 it is equally good and much more wholesome. 
 
 Chocolate. — For twelve people take six ounces chocolate, pour 
 over it one pint boiling water, add eight ounces sugar and cook until 
 it becomes a smooth paste. Then add enough sweet cream for the 
 number of cups. Heat the whole in a custard kettle and it is ready 
 for use. This will of course be very rich. 
 
 Meringued Chocolate. — Three pints fresh milk, three table- 
 spoons Baker’s chocolate, grated, two tablespoons sugar, powdered 
 for froth. Heat milk to scalding. Wet up chocolate with one cup 
 boiling water and when the milk is hot stir this into it. Simmer 
 gently ten minutes, stirring frequently. Boil up briskly once, take 
 from the fire, sweeten to taste, taking care not to make it too sweet, 
 and stir in the whites of two eggs whipped stiff, without sugar. Pour 
 into the chocolate pot or pitcher, which should be well heated ; have 
 
DRINKS. 
 
 211 
 
 ready in a cream pitcher the well-whipped whites of three eggs with 
 three tablespoons powdered sugar. Cover the surface of each cup 
 with the sweetened meringue before distributing to the guests. If 
 liked, substitute scented chocolate for Baker’s. 
 
 Vienna Chocolate. — Put into a coffee-pot set in boiling water one 
 quart of new milk (or a pint each of cream and milk), stir into it 
 three heaping tablespoons grated chocolate mixed to a paste with 
 cold milk, let it boil two or three minutes, and serve at once if pos- 
 sible, but if it has to stand a moment or two longer, set where it will 
 keep hot, but not boil. If not wanted so rich use half water. Serve 
 with sweetened whipped cream over the cups. 
 
 Whipped Chocolate. — Wet three tablespoons chocolate with a 
 little boiling water ; scald one quart m'ilk, stir in the chocolate paste 
 and simmer ten minutes ; put a whip-churn into the boiling mixture 
 and churn steadily over the fire until it is a yeasty froth. Serve at 
 once. Very delicious and easily prepared ; or, melt four ounces 
 grated chocolate over a boiling kettle, add gradually three cups boil- 
 ing water and one ounce sugar. Set it upon the fire, and when 
 scalding hot pour it upon the yolks of two eggs, well beaten, with 
 one and one-half gills cold water, and a pinch of cinnamon, and re- 
 turn it to the fire for a few moments to cook the egg. It must not 
 boil, but should be beaten with an egg-beater all the time. Serve 
 very hot. 
 
 Army Coihee. — Coffee (or tea) may be made quickly by placing 
 the required quantity of cold water. in the pot and adding the coffee 
 tied up in a sack of fine gauze or piece of muslin. Bring to boiling 
 point, boil five minutes and serve. Make Tea in the same way, 
 except that the tea is nut loose in the water and simply allowed to 
 boil up once. 
 
 Black Coifee. — It is well to make in a pot with a filter. Use one 
 cup ground coffee to every quart boiling water ; put the coffee into 
 the filter and pour the boiling water through it very gradually ; let 
 it stand where it will keep hot while the water is being poured upon 
 it ; do not stir or shake the coffee-pot, and serve the coffee as soon 
 as all the water is added. When the black coffee is wanted strong 
 and bitter, it may be boiled for a few moments. Serve in after 
 dinner ” coffee-cups at the close of the meal or in the parlor in half 
 an hour. 
 
 Clear Coifee. — Coffee can be made without straining or clarify- 
 ing, in any kind of tin or iron vessel, in this way : Have ready water 
 that is actually boiling ; heat the coarsely ground coffee one minute 
 in a frying-pan, stirring all the time. For one quart use two table- 
 spoons ground coffee. When coffee is liot pour boiling water upon 
 it and stir with a spoon one minute ; let stand by side of fire where 
 it will keep hot but not boil, for one minute, then stir it again for 
 
212 
 
 DRINKS. 
 
 one minute ; keep by the fire for two minutes to let it settle, then 
 pour it into cups carefully enough to leave the grounds in the bottom 
 of the coffee-pot. The object in stirring is to thoroughly saturate 
 the coffee with the boiling water, so that the grounds will sink to the 
 bottom by their own weight. 
 
 Orusi CoiFee. — Brown in oven to almost charring,outside crusts, 
 slices or any small pieces of white, rye or Graham bread (the latter 
 is richer and gives a finer flavor), being as careful as in roasting 
 coffee that it is not burned. Make in proportion of two quarts hot 
 water to four or five slices, or their equivalent in small pieces, boil 
 from an hour to an hour and a half and serve as other coffee, which 
 it should resemble in color. Make as second recipe for Iced Tea and 
 Iced Crust CoiFee will result. 
 
 Iced CoiFee. — Make more coffee than usual at breakfast time 
 and stronger. Add one-third as much hot milk as coffee and set 
 away. When cold put upon ice. Serve as dessert with cracked ice 
 in each tumbler. Or, make strong coffee and when it is cold mix it with 
 an equal quantity of fresh cream, sweeten to taste and half freeze. 
 Iced Tea may be made the same way. 
 
 Imperial CoiFee. — For two persons, take four rounding tea- 
 spoons coffee tied up in a piece of Swiss muslin (leave plenty of 
 room for expansion) ; pour on two cups boiling water, cover closely, 
 and set back on the range about ten minutes. Break one egg in a 
 large coffee-cup, give it a good whip with an egg-beater, divide it 
 half in each cup, add the usual quantity of sugar, pour on the hot 
 coffee, add warm milk and one spoonful cream. 
 
 Steamed CoiFee. — Put coffee into the pot and pour boiling water 
 on it ; place this pot (which is made to fit) into the top of the tea- 
 kettle and let cook from ten to twenty minutes while water in kettle 
 is kept boiling all the time. This makes a clear, delicious coffee. 
 
 Vienna CoiFee. — Filter instead of boiling the coffee, allowing 
 one tablespoon ground coffee to each person and “ one for the pot.” 
 Put a quart of cream into a custard kettle or pail set in boiling w^ater 
 and put it where it will keep boiling. Beat the white of an egg to a 
 froth and mix well with three tablespoons cold milk. As soon as 
 the cream is hot remove from fire, add the mixed egg and milk, stir 
 together briskly for a minute and then serve. 
 
 Warmed-over CoiFee. — Save all that is left after each meal, 
 drain it off into a jar or earthen vessel, and when there is enough 
 for a single meal, turn it into the coffee-pot, beat an egg thoroughly 
 and stir well into it on the stove, and let it just come to boiling; 
 then take it off, pour in half cup cold water, and if the coffee was 
 good when first made, it will be just as good the second time. When 
 a large quantity of coffee has been made for a party, the grounds 
 
DRINKS. 
 
 213 
 
 should be drained and put away in a stone jar ; make coffee as usual 
 except using double the quantity. They will keep good for v/eeks 
 
 Whipped Cream Coifee . — For six cups of coffee of fair size, 
 take one cup sw^eet cream whipped light wdth a little sugar; put into 
 each cup the desired amount of sugar and about a tablespoon boil- 
 ing milk ; pour the coffee over these and lay upon the surface of the 
 hot liquid a large spoonful of the frothed cream, giving a gentle stir 
 to each cup before serving. This is an elegant French preparation. 
 Chocolate served in this way is delicious. 
 
 White Coifee . — Use coffee that instead of being browned is 
 only baked to a light yellow color and is not ground, or at most the 
 berries are only bruised, taking one-half milk and one-half water. 
 It requires twice as much coffee as the ordinary. For eight cups 
 take two cups light baked coffee berries, four cups boiling water, 
 five cups boiling milk. The berries may have been parched before, 
 but when wanted heat them over again and throw them hot into the 
 boiling water, close the lid and let stand to draw for one-half hour, 
 then add the boiling milk through a strainer. When the milk is 
 first set on to boil, put in a tablespoon or two of sugar to prevent 
 burning at the bottom. Serve sugar with the coffee as usual, and, 
 if for a party, a spoonful of whipped cream in each cup. 
 
 Wine Coifee . — Put three ounces finely-powdered coffee in the 
 top compartment of the percolator or coffee-pot, pour a quart boil- 
 ing water over it, let filter through, add half a pint more boiling 
 water ; let filter through, and pour it out into a hot measure, and 
 pour through the filter again. Let stand a moment on the range, 
 and the coffee will be clear as wine. Care must be taken to have 
 everything used very hot. 
 
 Cafe an Lait . — First heat the coffee-cups and then fill each 
 3ne-third full of hot but not boiled cream, filling up with good 
 zlear coffee. Or when cream cannot be had use boiled milk, in any 
 proportion liked, being guided by the strength of the coffee. Half 
 and half is a good rule, though some prefer more and others less 
 coffee. A little cream turned into the cup with the hot milk just 
 before filling up with coffee is a great improvement. Frothed Cafe 
 au Lait is made as above, putting spoonfuls of the whipped whites 
 of eggs, slightly sweetened, on the top of each cup, heaping a little 
 in the center. 
 
 Coifee for One Hundred . — Take five pounds roasted coffee, 
 grind and mix with six eggs ; make small muslin sacks, and in each 
 place a pint of coffee, leaving room for it to swell ; put five gallons 
 boiling water in a large coffee urn or boiler having a faucet at the 
 \>ottom ; put in part of the sacks and boil two hours ; five or ten 
 minutes before serving raise the lid and add one or two more sacks, 
 and if you continue serving several times add fresh sacks at regular 
 
214 
 
 DRINKS. 
 
 intervals, taking out from time to time those first put in and filling 
 up with boiling water as needed. In this way the full strength of 
 the coffee is secured and the fresh supplies impart that delicious 
 flavor consequent on a few moments’ boiling. To make coffee for 
 twenty persons, use one and a half pints ground coffee and one gal- 
 lon of water. 
 
 Coifee Syrup . — Take half pound best ground coffee, put it into 
 a saucepan containing three pints water, and boil it down to one 
 pint ; boil the liquor, put it into another saucepan, well scoured, and 
 boil it again. As it boils add white sugar enough to give the con- 
 sistency of syrup ; take it from the fire, and when it is cool put in a 
 bottle and seal. When traveling, if 3mu wish for a cup of good 
 coffee put two teaspoons of the S3^rup into an ordinary cup, and 
 pour boiling water upon it, and it is ready to use. A weaker syrup 
 is made thus : To every quarter pound ground coffee allow one small 
 teaspoon powdered chicory, and one pint water. Let the coffee be 
 freshly ground, and, if possible, freshty roasted ; put it into a filter 
 with the chicory and pour slowly over it the above proportion of 
 boiling water. When it has all filtered through, warm the coffee 
 sufficientl3^ to bring it to the simmering point, but do not allow it to 
 boil ; then filter it a second time, put it into a clean and dry bottle, 
 cork it well, and it will remain good for several days. Two table- 
 spoons of this essence are quite sufficient for a breakfast cup of hot 
 milk. This essence will be found particularly useful to those per- 
 sons who have to rise extremel3^ early, and having only the milk to 
 make boiling, is very easily and quickly prepared. When the es- 
 sence is bottled, pour about three tea-cups of hoiling water slowly 
 on the grounds, which, when filtered through, will be a very weak 
 coffee. The next time there is essence to be prepared, make this 
 weak coffee boiling, and pour it on the ground coffee instead of plain 
 Avater ; by this means a better coffee will be obtained. Never throAV 
 away the grounds without having made use of them in this manner, 
 and alAva3"s cork the bottle Avell that contains this preparation, until 
 the day that it is wanted for making the fresh essence. 
 
 Iced Tea . — To have it perfect and without the least trace of bit- 
 ter, put tea in cold water hours before it is to be used, the night pre- 
 vious if for breakfast or twelve-o’clock dinner, and in the morning if 
 for tea ; the delicate flavor of the tea and abundant strength will be 
 extracted, and there will not be a trace of the tannic acid which ren- 
 ders tea so often disagreeable and undrinkable. Use only the usual 
 quantity of tea. Put broken ice in it a few minutes before serAung. 
 Iced tea can be served with a light froth like that of ale on top, if 
 shaken with the ice in it in tAvo glasses placed one OA^er the other — the 
 brims together. Another method is to prepare tea in the morning, 
 making it stronger and SAveeter than usual ; strain and pour into a 
 clean stone jug or glass bottle, and set aside in the ice-chest until 
 
DRINKS. 
 
 215 
 
 ready to use. Drink from goblets without cream. Serve ice broken in 
 small pieces on a platter nicely garnished with well-w^ashe(?l grape- 
 leaves. Iced Coifee may be made same way. Iced tea may be prepared 
 from either green or black alone, but it is considered an improvement 
 to mix the two. Tea made like that for iced tea ( or that left in the tea- 
 pot after a meal) with a slice or two of lemon, juice of half a lemon 
 to each glass, well sweetened, and some pieces of cracked ice, makes 
 a delightful drink, and is called Lemon Tea. 
 
 Tea for Forty. — Have two and one-half gallons boiling water 
 ready, put a quarter pound tea in a box made of perforated tin, or 
 in a muslin bag, and drop it into the water, which must then be 
 kept from boiling and set where it will be kept hot. May be served 
 like coffee with whipped cream or a meringue of whites of eggs on 
 each cup. 
 
 Tea an Lait. — ^Beat a teaspoon or so of sugar with the whipped 
 ■white of an egg ; stir in a glass of new milk and then a cup very hot 
 tea, beating all up well together and sweetening to taste. A very 
 palatable mixture and valuable for persons wdio suffer much from 
 weakness. 
 
 Strawberry Acid. — Dissolve five ounces tartaric acid in two 
 quarts water and pour it upon twelve pounds strawberries in a por- 
 celain kettle ; let it simmer forty-eight hours, strain, taking care not 
 to bruise the fruit ; to every pint juice add one and one-half pounds 
 sugar and stir until dissolved, then leave it a few days ; bottle and 
 cork lightly ; if a slight fermentation takes place leave the cork out 
 a few days, then cork, seal and keep bottles in a cold place. Drink, 
 mixing desired quantity wi h ice water. To make Royal Strawberry 
 Acid take three pounds ripe strawberries, two ounces citric acid and 
 one quart water ; dissolve the acid in the water and pour it over the 
 berries ; let them stand in a cool place twenty-four hours, draw off, 
 and pour in three pounds more berries and let stand twenty-four 
 hours ; add to the liquor its own weight of sugar, hoil three or four 
 minutes each day for three days, then cork tightly and seal. Keep 
 in a dry and cool place. 
 
 Iced Buttermilk. — There is no healthier drink than buttermilk, 
 but it must be creamy, rich buttermilk to be good. And to provide 
 for this, when skimming the milk take plenty of milk with the cream, 
 using a dipper for the purpose instead of a skimmer. It shoulcl 
 stand on ice to cool, though if very rich and thick a little ice in it is 
 an improvement. As a drink for men at work in the hot sun butter- 
 milk is far preferable to cider or beer, as it is not only cooling and 
 refreshing, but strength-giving ; for the butter taken from the milk 
 is only the carbonaceous or heat-producing element, and all the 
 nourishing qualities that make it so valuable as food are left in the 
 buttermilk. 
 
216 
 
 DRINKS. 
 
 Cider. — Cider should he made from ripe apples only, and for 
 this reason, and to prevent fermentation, it is better to make it late 
 in the season. Use only the best flavored grafted fruit, rejecting all 
 that is decayed or wormy. The best mills crush, not grind, the 
 apples. The utmost neatness is necessary throughout the process. 
 Press and strain juice as it comes from the press through a woolen 
 cloth into a perfectly clean barrel ; let stand two or three days if 
 cool, if warm not more than a day ; rack once a week for four weeks, 
 put in bottles and cork tightly. This will make perfect unfer- 
 mented cider. Do not put anything in it to preserve it, as all so- 
 called preservatives are humbugs. Lay the bottles away on their 
 sides in sawdust. 
 
 Bottled Cider. — Take good sweet cider (if a tart flavor is wished 
 let it just begin to ferment), put on stove, sMm thoroughly (as the 
 great secret is to remove all pumice from the cider), heat to boiling 
 point, but do not allow it to boil, and then pour in bottles or jugs, 
 and seal while hot. Some put two or three raisins in each bottle oi 
 jug. This keeps all winter. It certainly makes a richer drink than 
 when fresh, and as cider is pronounced a great remedy for colds, all 
 should know this simple way of keeping. 
 
 Mulled Cider. — Dilute cider with an equal quantity of water, 
 and for every two quarts mixture allow the yolks of three or four 
 eggs ; beat eggs smooth, mix with a little cold cider, stir into the/ 
 diluted cider and boil up, stirring rapidly all the time, using the 
 whip-churn or egg-beater as in Whipped Chocolate. Sweeten to 
 taste and season with allspice, unground., and drink either hot or 
 cold. 
 
 Curry Cordial. — Boil one pint good milk and add a teaspoon 
 curry powder and sugar to taste. Drink while hot. Good on a 
 frosty morning. 
 
 Raspberry Cordial. — Three quarts black raspberries and one 
 quart vinegar ; let stand in stone jar two or three days, mashing 
 thoroughly, strain, and to every pint syrup add one pound white 
 sugar and set in cool place, stirring frequently. When the sugar is 
 thoroughly dissolved, strain and bottle. No cooking is required; it 
 destroys the fruit flavor. For use, mix in a glass with ice-water ac- 
 cording to taste ; nice in hot weather, or in sickness, particularly 
 fevers. 
 
 Almond Cream. — Wash, and pound in a mortar two ounces Jor- 
 dan almonds, one-half ounce bitter almonds, that have been scalded 
 and skimmed, together with a tablespoon orange-flower water and two 
 ounces loaf sugar. Add a few drops water occasionally, while pound- 
 ing, to avoid too much oiliness. When this mixture looks smooth 
 and creamy, put it into a clean basin, add one pint water and stir 
 with a silver or thin wooden spoon. Leave it thus two hours, when 
 
DRINKS. 
 
 217 
 
 strain off the cream, which should be kept either on ice, or in some 
 exceedingly cool place, or it will perhaps turn sour. Serve with an 
 .equal quantity of water. 
 
 Currant Cup. — To a pint currant juice add one pound sugar, 
 and ice-water to taste ; mix and use at once. 
 
 Fruit Cup. — Pare the yellow rind very thinly from twelve lem- 
 ons, squeeze the juice over it in an earthen bowl, and let it stand 
 overnight if possible ; pare and slice thinly a very ripe pine-apple, 
 and let it lay overnight in a half pound powdered sugar ; crush one 
 quart berries and let them lay overnight in half pound powdered 
 sugar. If all these ingredients cannot be prepared the day before 
 they are used, they must be done very early in the morning, because 
 the juices of the fruit need to be incorporated with the sugar at least 
 twelve hours before the beverage is used. After all the ingredients 
 lave been properly prepared as above, strain off the juice, carefully 
 pressing all of it out of the fruit ; mix it with two pounds powdered 
 sugar and three quarts ice-water, and stir until sugar is dissolved. 
 Then strain again through a muslin or bolting-cloth sieve and put 
 on the ice or in very cool place until wanted for use. 
 
 Harvest Drink. — One quart water, tablespoon sifted ginger, 
 three heaping tablespoons sugar, half pint vinegar; add spices to 
 ‘;aste if wished. 
 
 Jelly Drink. — A little jelly or fruit syrup dissolved in a glass 
 of ice-water with a little sugar is a refreshing drink. 
 
 Lemon Drink. — Seven pounds white sugar, two quarts boiling 
 water ; let boil ten minutes, then take off and let stand till cool ; add 
 t.wo ounces tartaric acid, one-half ounce gum arabic, fifty-four drops 
 essence of lemon. 
 
 Oatmeal Drink. — Take four tablespoons Scotch .oatmeal, put 
 into a small jug and fill up with clear, cool water ; shake well and 
 allow it to settle. This makes a most refreshing drink in hot weather 
 and quenches thirst more than any other liquid. 
 
 Soda Foam. — Two pounds white sugar, whites of two eggs, two 
 ounces tartaric acid, two tablespoons flour, two quarts water and 
 juice of one lemon ; boil two or three minutes, and flavor to taste. 
 When wanted for use take a half teaspoon soda, dissolve in half a 
 glass Avater, pour into it about tAVO tablespoons of the acid, and it 
 will foam to the top of the glass. 
 
 Lemonade. — The method of making this universally popular 
 and refreshing beA^erage varies according to the taste of individuals, 
 some liking the flavor of the rind, others not, and some preferring 
 more, others less sugar. It Avill be Avell to remember that Avhen the 
 rind or peel is used the lemonade is spoiled by standing, the soaked 
 rind giving it a bitter taste, and to be good it must be served imme- 
 
218 
 
 DRINKS. 
 
 diately after making. Instead of using cracked ice, many prefer to 
 half freeze lemonades, sherbets, and all drinks of the kind, serving 
 in glasses as usual, and this is considered much the more elegant 
 way. Or the same effect may be produced by pounding ice in a bag 
 into fine particles and add to the lemonade, previously cooled on or 
 with ice, just before serving. Or, if necessary to prepare hastily, 
 crack the ice into small bits and place some in the bottom of each 
 glass before filling, beside adding it to the quantity of liquid. Always 
 roll the lemons with the hand on the table before using, as this 
 breaks up the fibers and the juice can then be extracted more easily 
 and thoroughly ; and in making lemonade always remove the seeds. 
 The best way of securing the flavor of the rind is to rub the lemons 
 with lumps of sugar, or if there are no lumps sprinkle some of the 
 sugar on a plate and roll the lemons over it ; this extracts the oil of 
 the rind, and the sugar used, which is now called the ‘^zest,” is added 
 to that intended for sweetening. Some boil the peel in a little watei 
 and strain it for flavoring, or let it stand in water an hour or two. 
 
 A very nice Every-day Lemonade is made as follows : Roll six 
 ’’emons well, peel, cut in halves, and 
 with the lemon squeezer squeeze the 
 juice over two cups white sugar, add 
 the pulp and let stand till the sugar 
 dissolves, add one gallon water and 
 lumps of ice, pour into pitcher and 
 serve. Some add soda after the glasses 
 Are filled, and stir rapidly for Spark- 
 liny Lemonade. If the flavor is liked 
 add the zest from two or three of the lemons. Or, if wanted strong- 
 er, take the juice of one dozen lemons, three quarts water, and eight 
 ounces sugar, or sweeten to taste ; partially freeze, or add pounded 
 ice. For Lemon Frappee add the whipped whites of six eggs. 
 Some use a half pint lemon juice to three pints water and one pint 
 sugar. Another excellent recipe requires one-half pound loaf sugar, 
 three large or four small lemons, and a quart boiling water. Rub 
 some of the sugar, in lumps, on two of the lemons until they have 
 imbibed all the oil from them, and put with the remainder of the 
 sugar into a jug ; add the lemon juice (but no seeds), and pour over 
 the whole the quart of boiling water. When the sugar is dissolved, 
 strain lemonade through a fine sieve or piece of muslin, and when 
 cool it will be ready for use ; much improved by adding- the well- 
 beaten white of an egg. Tutti Frutti L^emonade is made thus : 
 Pare the yelloAV rind thinly from two oranges and six lemons and 
 steep it four hours in a quart of hot water. Boil a pound and a half 
 loaf sugar in three pints water, skimming until it is clear. Pour 
 these two mixtures together; add to juice of six oranges and 
 twelve lemons, mix and strain through a jelly-bag until clear, and 
 keep cool until wanted for use. If the beverage is to be kept several 
 
DRINKS. 
 
 219 
 
 days, it should be put into clean glass bottles and corked tightly. 
 If for a small party, half the quantity will be sufficient. The juice 
 of oranges improves any lemonade. When a lemon squeezer is not 
 at hand slice the lemons thinly into a crock or pitcher over the 
 sugar, let stand a few minutes and pound with the potato masher to 
 extract the juice, add the water and strain. If it is thought that the 
 slices of lemon add to the appearance of lemonade, cut one lemon 
 in very thin slices for the purpose, sprinkling sugar over them, and 
 add last, or put a slice or two in each glass. Orangeade is made 
 same as lemonade, substituting oranges and using a little less sugar. 
 
 Eifervescing Lemonade. — Work into one pound granulated 
 sugar thirty-three drops oil of lemon, and sift through hair sieve ; 
 sift into this two and a half ounces tartaric acid and then two and a 
 half ounces carbonate of soda. Keep the compound air-tight and 
 perfectly dr}^ Use by stirring two teaspoons of it into a glass of 
 ice- water. Buy the materials of reliable druggist, and keep in tight* 
 -ly corked bottles. 
 
 Egg Lemonade. — This recipe makes fifty glasses. Eight quarts 
 prater, three pounds sugar (six or seven cups), two dozen lemons, 
 two oranges, whites of eight or ten eggs ; grate the rinds of eight or 
 ten lemons and the oranges into a large howl, using a tin grater, and 
 take less or more according to the size and degree of ripeness of the 
 fruit. Put a little sugar in the bowl and rub together with the back 
 (•f a spoon. Squeeze in the juice of all, add the sugar and some 
 vrater, and then the frothed whites of eggs and beat the mixture until 
 the sugar is dissolved. Put in remainder of water, strain into a ves- 
 sel containing a quantity of cracked ice, and when served fill a glass 
 three parts full, invert another on top, the rims close together, and 
 shake up to make the foam. Use half or quarter of the recipe if this 
 quantity is too large. 
 
 Hot Lemonade. — To six lemons allow three-quarters pound 
 lump sugar and a pint boiling water ; rub the lemons with some of 
 the sugar, peel them very thin, strain the juice, put it with the sugar 
 into a jug or pitcher and pour over it four pints boiling water ; cover 
 the jug well with a cloth to keep in the steam and drink hot. Or, 
 take the juice of one lemon for one glass and sweeten to taste. 
 Excellent for a cold. 
 
 Milk Lemonade. — Loaf sugar, one and a half pounds, dissolved 
 in a quart boiling water, with half a pint lemon juice and one and ^ 
 half pints milk. 
 
 Picnic Lemonade. — Roll the lemons ; peel, and squeeze the 
 juice into a bowl or tumbler — never use tin — and strain out seeds, afi 
 they give a bad taste. Boil the pulp in water, a nint to a dozen pulps, 
 to remove the acid. A few minutes’ boilira^ is enousdi. Strain thu) 
 
220 
 
 DRINKS. 
 
 water into the juice of the lemons ; take a pound white sugar to a 
 pint liquid, boil ten minutes, bottle, and it is ready for use. Put a 
 teaspoon or two of this syrup to a glass of water. Or, roll the fruit 
 in a little granulated sugar spread upon a marble or other hard 
 surface to obtain the zest, squeeze the lemons into a bowl, remove 
 seeds and add sugar and zest. Bottle and add a teaspoon or two to 
 water as wanted. 
 
 Pocket Lemonade. — One ounce powdered tartaric acid, six 
 ounces powdered white sugar and one drachm essence of lemon ; mix 
 and dr}^ thoroughly in the sun, divide into twenty-four equal parts, 
 and wrap carefully in paper; each powder makes a glass of nice 
 sweet lemonade. Most excellent and refreshing when traveling. 
 
 Mead. — Three pounds brown sugar, one pint molasses, one- 
 fourth pound tartaric acid ; pour over the mixture two quarts boil- 
 ing water and stir till dissolved. When cold add half ounce essence 
 sassafras, or flavor with fruit juices, orange or lemon peel or aro' 
 matic herbs, and bottle. To make a nice drink put three table- 
 spoons of it in a tumbler, half fill with ice water, add a little more 
 than one-fourth teaspoon soda and drink while foaming. 
 
 Blackherry Nectar. — To each quart water take one pound 
 crushed berries, a sliced lemon and teaspoon orange flower water ; 
 mix and let stand in earthen bowl three hours ; strain thoroughly , 
 squeezing all juice from fruit ; dissolve one pound sugar in the liquid, 
 strain again and put on ice until ready to serve ; or half freeze it. 
 Any other berri-BS may be used in their season. 
 
 Cherry Nectar. — Select the finest and ripest of May-Duke or 
 Morello cherries. Pound well with stones in them. The stones are 
 retained because they add to the native flavor of the pulp. Press 
 out the juice through a hair sieve, add a little water and give one 
 boil, filter through a flannel bag, add a small quantity sy^rup, a little 
 lemon juice and a little more water. Do not make too sweet. The 
 tendency in all these cordials is to extinguish the sub-acids of the 
 fruit in too much sugar. Put into a freezer surrounded by ice ; keep 
 as cold as wished by surrounding with ice. Do not dilute it by put- 
 ting ice into the beverage itself. 
 
 Cream Nectar. — Put into a porcelain kettle three pounds loaf 
 sugar, two ounces tartaric acid and one quart water ; set on the fire, 
 and when warm add the whites of two eggs beaten to a froth, stir it 
 well for a few minutes but do not let boil. When cool, strain and 
 add a teaspoon essence of lemon and bottle. Put two tablespoonfuls 
 in a glass, fill it half full of cold water and stir in one-fourth tea- 
 spoon soda. Drink while effervescing. 
 
 Grape Nectar. — Stem and squeeze well two pounds Catawba 
 grapes m a coarse cloth, add to the juice three tablespoons loaf 
 
DRINKS. 
 
 221 
 
 sugar and when this is dissolved a cup cold water ; set on ice till cold^ 
 pour into pitcher over a lump of ice and drink at once. Add more 
 sugar if liked, or if grapes are not quite ripe. Very good. 
 
 Welsh Nectar. — Cut the peel of three lemons very thin, poui 
 upon it two gallons boiling water, and when cool add the strained 
 juice of the lemons, two pounds loaf sugar and one pound raisins, 
 stoned and chopped very fine. Let stand four or five days, stirring 
 every day, then strain through jelly-bag and bottle for present use. 
 
 Orangeade. — Put thin peel of three oranges in one pint syrup 
 (made by boiling three-fourths pound loaf sugar in one pint 
 water). Press out the juice of twelve fine large oranges through a 
 fine hair sieve into a crock or pitcher. Add the syrup and three pints 
 cold water, mix, and let stand in ice for an hour. 
 
 Lemon Sherbet. — Grate the rinds of two lemons into a bowl and 
 squeeze in the juice ; make a boiling syrup of one pound sugar and 
 one pint water and pour it hot over this, and let remain till cold, oi 
 as long as convenient, to extract the flavor. Then add one pint 
 water, strain into the freezer and freeze as usual. When pretty well 
 frozen whip whites of three eggs to a froth, stir them in, beat up 
 and freeze again. Or soak tablespoon gelatine in a little cold water 
 and add it to one pint boiling water ; then add pint each sugar and 
 water and juice of five lemons and half-freeze ) or boil pint and a 
 half sugar and three pints water half an hour; add juice of ten 
 lemons, strain and half freeze. For Orange Sherbet make as either 
 of above recipes using twice as many oranges, and if not very acid 
 add juice of a lemon. For Pineapple Sherbet use one large pine- 
 apple or one and a half cans. Cut hearts and eyes from the fruit, 
 chop fine and add pint sugar and juice from can and the soaked table- 
 spoon gelatine dissolved in half pint boiling water ; then add half 
 pint cold water and half freeze as above ; or cook fruit in pint water 
 twenty minutes, and then pulp through a sieve ; boil a syrup of 
 pint each sugar and water fifteen minutes and then add fruit pulp 
 and cook fifteen minutes longer, add juice from cans and freeze. 
 
 Milh Sherbet. — Boil two quarts milk ; when cold put into 
 freezer. Take the juice of six or seven lemons — according to size, 
 and one pound and a half sugar, dissolved in as little water as pos- 
 sible. Whip whites of two eggs and stir in the milk ; add the lemon 
 juice after it begins to freeze a little ; then mix thoroughly and 
 freeze. 
 
 Pine-apple Sherbet. — One pine-apple, fuur lemons, two quarts 
 water, two teacups sugar; steep the pine-apple in the water for two 
 hours; strain and add the juice of the lemons and sugar; whip the 
 whites of five eggs, add to them three tablespoons sugar, place all in 
 freezer and half freeze. Adding the sugar to the whites gives bod}.’ 
 to the sherbet; it is excellent. To one-half gallon rich lemonado 
 
222 
 
 DRINKS. 
 
 add one can prepared pine-apple ; whip one pint cream and sweeten^ 
 add the whites of three well-beaten eggs and stir them both in just 
 before freezing. Serve in glasses. 
 
 Strawberry Sherbet. — Crush a pound berries and add to them 
 one quart water, a sliced lemon, and one teaspoon orange flower 
 water, if at hand. Let stand in an earthen bowl for three hours ; 
 then strain, squeezing all the juice out of the fruit. Dissolve one 
 pound powdered sugar in it, strain again, and put on ice until 
 ready to serve. Or mash two quarts berries and one pint sugar to- 
 gether and let stand two hours, then add pint water and strain, rub 
 through a sieve, soak a tablespoon gelatine in cold water to cover, 
 add half pint boiling water and pour this to the mixture and half 
 freeze. Raspberry Sherbet is made same way. For Ciirrant Sher- 
 bet^ take pint each juice, water and sugar, one tablespoon gelatine, 
 and juice of one lemon ; soak gelatine in a little cold water, and dis- 
 solve it in half pint boiling water, add other ingredients and freeze ; 
 or boil one quart water and pint sugar half an hour ; add pint cur- 
 rant juice and juice of a lemon, let cool and freeze. 
 
 Currant Shrub. — Make the same as jelly, but boil only ten 
 minutes ; when cool, bottle and cork tight, as canned fruits. Rasp- 
 berry^ Strawberry and Blackberry Shrubs can be made in the same 
 way ; when used, put in two-thirds ice-water ; or place currants in 
 crock and cover with a little water ; put in a kettle of hot water and 
 when heated through, drain, let stand overnight and finish as Rasp- 
 berry Shrub. 
 
 Gooseberry Shrub. — Pour enough boiling water over green 
 gooseberries to cover them, and place a cloth over them ; let stand 
 till cold, drain, and place juice on stove, and when boiling pour 
 again over the berries, cover, cool, drain, and proceed as before. 
 Then drain, let stand overnight, and finish as Raspberry Shrub. 
 
 Raspberry Shrub or Vinegar. — Place red raspberries in a stone 
 jar, cover with good cider vinegar, using about one quart vinegar to 
 two gallons fruit, let stand two or three days, strain through a jelly- 
 bag, squeezing carefully ; let stand overnight so it will become per- 
 fectly clear; measure and place on stove, and boil and skim until 
 it boils up clear; add one pint sugar to every pint juice as just 
 measured, and cook half an hour. Let stand till cold, then can and 
 seal as directed in Canning Fruits. Some use one-third vinegar (one 
 quart to two quarts truit) but if fruit is juicy the above proportions 
 make a much finer flavored shrub. Black raspberries may be used, or 
 strawberries, making Strawberry Shrub, and blackberries, using 
 for latter only a pint sugar to one quart juice, making Blackberry 
 Shrub. Some, after straining, let it simmer on back of stove two 
 hours, while others let boil ten minutes, in either Avay canning when 
 hot, but the above method has been “tried and not found wanting.” 
 
DRINKS. 
 
 22;: 
 
 Always procure very ripe, juicy fruit. For a drink use two or thre<3 
 teaspoons to one glass water, according to strength desired. 
 
 Eifervescing Soda. — Mix half a teaspoon powdered bicarbonati 
 of soda thoroughly with two tablespoons syrup of any flavor liked ; 
 add six or eight times as much cold water ; while stirring it mix in 
 half teaspoon powdered tartaric acid and drink at once. This is for 
 immediate use. Or mix the syrup and ivater in above proportions and 
 fill into bottles ; put in each bottle half a drachm each of crystal- 
 lized bicarbonate of potassa and crystallized tartaric acid and cork 
 immediately. The above quantity is for soda bottles ; wine bottles 
 will require double the quantity. 
 
 Lemon Syrup. — Take the juice of twelve lemons, grate the rind 
 of six in it, let it stand overnight, then take six pounds white sugar 
 and make a thick syrup. When it is quite cool strain the juice into 
 it and squeeze as much oil from the grated rind as will suit the taste, 
 and bottle. A tablespoon in a glass of water will make a delicious 
 drink on a hot day, far superior to that prepared from the stuff com- 
 monly sold as lemon S 3 "rup. Or, boil two pounds loaf sugar with 
 two pints water for fifteen minutes and put in a basin until cold. 
 Pound one ounce citric acid to a powder and mix with it one-half 
 drachm essence of lemon and add to the syrup, mix well and bottle 
 for use. Two tablespoons of the syrup are sufficient for a tumbler 
 of cold water, and will be found a ver\" refreshing summer drink. 
 
 Orange Syrup. — Use fully ripe thin-skinned fruit; squeeze the 
 juice through a sieve and add a pound sugar to everv pint ; boil 
 slowly ten minutes, skim carefully, and bottle when cold. Two or 
 three tablespoons of this in a glass of ice water will be found a re- 
 freshing summer drink. It may also be used with melted butter for 
 pudding sauce. 
 
 Tisane. — To make Prune Tisane^ take of F rench plums or 
 prunes two ounces and a half ; cut them in two and boil them for an 
 hour in a sufficient quantity of water to make a quart of tisane ; 
 strain through a sieve. Date, Fig and J ujube Tisanes are made in 
 a similar manner. 
 
 Currant Water. — Pick over one pound cur- 
 rants and half pound raspberries and add one- 
 half pint water, bruising or crushing all tcgether' 
 with a wooden spoon. Put the pulp into a pre- 
 serving kettle with one-half pound crushed loaf 
 sugar. Stir over the fire till just about to sim- 
 rner, put through a puree sieve and add three 
 gills syrup (made with sugar and water as in Orangeade) and one 
 and one-half pints water. Let cool and bottle for use. 
 
 Apple Water. — Cut tart apples in small pieces, rejecting the 
 
 Puree Sieve. 
 
224 
 
 DRINKS. 
 
 cores, and put over the fire in enough boiling water to cook them, 
 with half their weight in sugar ; simmer half an hour, strain through 
 a jelly-bag, cool in ice and drink with cracked ice. 
 
 Pine-apple Water . — Peel and slice a nice large pine-apple, and 
 pound to a pulp. When well mashed put it into a basin, pouring 
 upon it one pint boiling syrup as in Orangeade, add the strained 
 juice of one lemon, stir all together and cover. Let stand for two 
 hours untouched, then filter through a fine silk sieve and add a quart 
 water. 
 
 Ice-Cream Soda Water . — Put sufficient syrup of any flavor 
 liked and a large tablespoon ice-cream into a large tumbler ; mix 
 together with a spoon, filf up with bottled soda water made as in 
 Effervescing Soda and quaff at once. If desirable, pounded or 
 shaved ice may also be added to the contents of the tumbler before 
 tile soda water is poured in. 
 
 Strawberry Water . — Crush with one-half pound finely sifted 
 sugar one pound ripe red strawberries, and put them with one-half 
 pint cold spring water. Filter this through a sieve into a pan, adding 
 two pints water and the juice (strained) of one lemon. 
 
EGGS. 
 
 225 
 
 # 
 
 EG^G^S. 
 
 There is only one opinion as to the nutritive properties of egg?;, 
 although the qualities of those belonging to different birds vaiy 
 somewhat, and among all nations they are a favorite article of food. 
 They are pleasing to the palate, highly nutritious, and easy of di- 
 gestion, and are said to contain all that is required for the constrU(-> 
 tion and sustenance of the human body ; so that eggs, even at a fancy 
 price, are the cheapest of food and should form part of the dail y 
 bill of fare of every family. Either eggs or cheese or the tw d 
 combined are good substitutes for meat, and in combination witd 
 vegetables are capable of sustaining strength equivalent to a meat 
 diet. The eggs of different birds vary much in size and color. Those 
 ;)f the ostrich are the largest; one laid in the menagerie in Paris 
 weighed two pounds, fourteen ounces, held a pint, and was six inches 
 ieep, which is about the usual size of those brought from Africa. 
 Travelers describe ostrich eggs as of an agreeable taste ; they keep 
 longer than hens’ eggs. The eggs of the turkey are almost as mild 
 as those of the hen ; the egg of the goose is large, but well-tasted. 
 Ducks’ eggs have a rich flavor ; the albumen is slightly transparent, 
 or bluish, when set or coagulated by boiling, which requires less time 
 than hens’ eggs. Guinea-fowl eggs are smaller and more delicate 
 than those of the hen. Eggs of wild fowl are generally colored, 
 often spotted, and the taste usually partakes somewhat of the 
 flavor of the bird they belong to. Those of land birds that are eaten , 
 -as the plover, lapwing, ruff, etc., are in general much esteemed ; bu / 
 'ihose of sea-fowl have, more or less, a strong fishy taste. The egg,'/ 
 15 
 
 
EGGS. 
 
 2>6 
 
 of the turtle are very numerous ; they consist of yolk only, without 
 shell, and are delicious. Those of the common hen are most 
 esteemed as delicate food, particularly when “new-laid,” and those of 
 the bantam have a peculiar, delicate flavor. The quality of eggs de- 
 pends much upon the food given to the hen. fterbs and grain make 
 a much better food than grain only ; when the hens eat too many 
 insects the eggs have a disagreeable flavor. The eggs of ducks and 
 geese are often used in cooking, but are of too coarse a nature to be 
 eaten alone ; those of the turkey and pea-hen are highly esteemed 
 for some purposes, and plovers’ eggs are considered a rare table deli- 
 cacy. Eggs are employed in a great many articles of cookery, en- 
 trees, and entremets, forming an essential ingredient in pastry^ 
 creams, custards, etc., but are considered most easily digestible wher 
 little subjected to the art of cooking. The lightest way of dressing. 
 e>ggs is by poaching. The fresher they are the better and moro 
 ^^'holesome, though new-laid* eggs require to be cooked longer thar 
 others. Eggs over a week old Avill do to fry but not to boil. Do not. 
 mix eggs in tin ; always use earthenware. AVhen eggs are wanted 
 for boiling or packing, test them by putting in water in a vessel with, 
 a smooth level bottom ; the fresh eggs will sink quickly to the hot 
 bom, those that sink slowly are suspicious, and those that float an. 
 Very likely to be bad ; or, those which lie on the side are good, bui 
 reject those which stand on end as bad. Still another test is to loot 
 t^.irough each egg separately toward the sun, or toward a lamp in £ 
 darkened room ; if the white looks clear, and the yolk can be easilj 
 distinguished, the egg is good ; if a dark spot appears in either white 
 /;r yolk, it is stale ; if they appear heavy and dark, or if they gurgle 
 when shaken gently, they are “totally depraved.” The best and 
 safest plan is to break each egg in a saucer before using in cooking, 
 and never use one the least spoiled, as if only one egg is slightly 
 tainted it will “ leaven ” the whole. 
 
 MAKING OMELETS. 
 
 There are numerous kinds of omelets, and, if properly made, 
 they generally give satisfaction. As a rule an omelet is a wholesome, 
 inexpensive dish, but yet one in the preparation of which cooks fre- 
 ouentlv fail, owins to imiorance of detail. The ingredients used 
 mEv be varied indefinitelv. but the nrocess is alwavs the same. Bea t 
 
EGGS. 
 
 227 
 
 the yolks lightly (twelve beats is said to be the magic number), as 
 too much beating makes them thin and de- 
 stroys the appearance of the omelet, then add 
 the milk, the salt, pepper, and flour if any is 
 used, and lastly the whites beaten to a stiff 
 froth. Some claim that salt mixed with the 
 eggs prevents them from rising and gives the omelet a flabby ap- 
 pearance, and so sprinkle with a little salt just before turning out on 
 dish, or salt at table. Have the frying or omelet pan hot and dry. 
 The best way to insure this is to put a small quantity of fat into the 
 pan, let it simmer a few minutes, then pour it out, wipe the pan dr^ 
 with a towel, and put in a tablespoon butter or American Cooking 
 Oil and pour in the omelet, which should at once begin to bubble 
 and rise in flakes ; care should betaken that the butter does not burn, 
 fhereby spoiling the color of the omelet. Slip under it a thin, 
 b:oad-bladed knife, and every now and then raise it up to prevent 
 barning, but never turn, as this flattens and toughens it. As soon 
 fii5 the under side is hard enough to hold together, and the eggs be- 
 g'n to “ set,” fold over, shake the skillet so as to entirely free the 
 ^>.melet, carefully slide it on a hot platter, and serve at .once. It 
 ?hould be cooked in from three to five minutes. Properly made, 
 E^’nelets are not exactly rolled up, but there is a knack to be learned 
 D.’ shaping in the pan by shaking them while cooking over to one 
 5/de of pan, the side farthest away, while the handle is uplifted ; 
 loosen the edges with a knife when it is cooked nearly enough to 
 lhake; this is especially the case if a large pan is used, so that the 
 »ggs will cook in a small space upon one side of pan instead of 
 ipreading all over and becoming too dry, but a small-sized omelet 
 pan, six or eight inches in diameter, is best, so that the mixture when 
 put in. pan may be at least half an inch thick. One reason of ome- 
 lets and all fried eggs sticking to the frying-pan is allowing the pan 
 to get too hot. They seldom stick when poured into a pan that is 
 kept not too hot till wanted. The pan should be used for no other 
 purpose, and should be rubbed smooth, or polished, after using. To 
 bake an omelet, place in the frying-pan on top of stove until it be- 
 gins to “ set” in the middle, then place in a rather hot oven ; when 
 slightly browned, fold if liked, or turn a hot dish on top of the pan, 
 npset the latter with a quick motion, and so dish the omelet with 
 ’■-he under side uppermost. It should be baked in from to ten 
 
 Omelet Pan. 
 
228 
 
 EGGS. 
 
 minutes. When a large quantity of eggs is used, instead of mak 
 ing into one large omelet, divide and make several, sending each to 
 the table as soon as done. Three or four eggs make a good-sized 
 omelet, either fried or baked ; some think it an improvement to add 
 a tablespoon cream to every two eggs. Ham, chicken, and all kinds 
 of meat omelets are made by chopping the meat fine and placing 
 between the folds before dishing. In making vegetable (asparagus, 
 tomato, cauliflower, etc.) omelets, cook the vegetables as if for the 
 table; place them in the center of the omelet just before folding, or 
 scald a little parsley, pour off water, chop and mix with omelet just 
 before cooking ; old cheese grated and added to a plain omelet 
 is also a favorite dish. 
 
 Baked Eggs. — Break, eight eggs carefully into a well buttero.'f 
 dish, put in pepper and salt, bits of butter and three tablespoor 6 
 cream — or some sprinkle chopped pickles, such as gherkins, cauL 
 flower, etc., over them ; put in moderate oven and bake aboi it 
 twenty minutes or until whites are well set ; serve very hot. Or, be; t 
 six eggs with one tablespoon flour and six of sweet milk ; melt it 
 piece of butter in the frying-pan and when hot turn the whole ii 
 and bake in very hot oven ; to be served as soon as done. A moi i? 
 elaborate and very elegant dish is the f llowing : Pour enoug K 
 chicken, game or veal gravy into a neat baking dish to cover the bo • • 
 tom well and stir with it a teaspoon mixed parsley and onion fine] j* 
 chopped. Set the dish in the oven until the gravy begins to hiss an it 
 bubble, when break six eggs into it so that they do not crowd or m 
 another. Strew bread-crumbs thickly over them, pepper and salt t,'i» 
 taste and return to the oven three minutes longer, then pour the res t 
 of the gravy, which should be hot, over the whole ; add more bread- 
 crumbs as fine as dust and bake until eggs are “ set.” Send to table 
 in baking dish. Or take up the eggs carefully one by one and lay 
 them on rounds of toasted or fried bread on a hot flat dish ; ‘add a 
 little cream, and if liked some very finely chopped parsley and onion, 
 to the gravy left in the baking dish, and turn it into a saucepan ; boil 
 up once quickly and pour over the eggs. Or add to yolks of six hard- 
 boiled eggs one pint grated bread-crumbs, two tablespoons butter and 
 salt and pepper to taste ; fill the halved whites with this, put together 
 in whole form again and pack closely in a baking dish. A little dress- 
 ^ ing will be left, which stir into a batter with one egg beaten light, half 
 pint bread-crumbs and pint sweet milk ; pour this over the eggs and 
 bake in oven until a nice brown. Baked Eggs luith Ham is another 
 delicious dish. Chop fine a cup cold ham and mix with it a cui 
 
EGGS. 
 
 229 
 
 > cead-crumbs and a high seasoning of salt and pepper ; put into 
 \\ attered patty-pans, set in dripping-pan and put into oven to heat ; 
 
 soon as they are hot take the pan out of the oven, break an egg 
 into each patt 3 ^-pan on the ham and bread and return to oven to just 
 set the whites of the eggs, then serve the baked eggs hot in the little 
 patty-pans, setting each one on a tiny plate. 
 
 Boiled Eggs . — In boiling, eggs are less likely to crack if 
 dropped in water not quite to the boiling point. They will cook soft 
 in three minutes, hard in five, very hard (to serve with salads, or to 
 slice thin — seasoned well with pepper and salt— and put between 
 thin slices of bread and butter) in ten to fifteen minutes. The wire 
 egg stand for holding eggs while being boiled, and afterward for the 
 /.able, is very convenient. By using this all risk 
 ('f breaking the eggs when dropping them into ( 1 
 
 1.he boiling water or fishing them out is avoided. \ / 
 
 "The eggs are all put in and all removed at the \/ 
 
 ti/ime time, insuring uniformity in cooking. M 
 
 ’’^^hen a part are to be cooked longer than the § 
 
 Pist they can be put in first, and those cooked 
 Irss, afterwards, and all removed together. 
 cool the shells the stand with the eggs can be 
 ^Ilipped for an instant in cold water. These 
 Siands are made in several sizes, holding from wh^Egg stand^ 
 f *ur to twelve eggs. There is an objection to the ordinary way of 
 I' Diling eggs not generally understood. The white, under three min- 
 V tes’ rapid cooking, is toughened and becomes indigestible, and yet 
 tile yolk is left uncooked. To be wholesome, eggs should be cooked 
 renly to the center, and this result is best reached by putting the 
 <fggs into a dish having a tight cover ( a tin pail will do) and pour- 
 ! -ig boiling water over them in the proportion of two quarts to a 
 dozen eggs ; cover and set away from the stove ; after cooking about 
 seven minutes, remove cover, turn the eggs, replace cover, and in six 
 or seven minutes they will be done, if only two or three eggs ; if 
 more, in from ten to twenty minutes. The heat of the water cooks the 
 eggs slowly to a jelly-like consistency and leaves the yolk harder 
 than the white. The egg thus cooked is very nice and rich. Another 
 method of cooking is to put the eggs on in cold water and let it grad- 
 ually come to a boil, which will bo in about ten minutes, when they 
 are immediately taken out and served. The inside, white and yolk, 
 will then be of "the consistency of custard. Serve in egg stand, or in 
 a dish enfolded in a warm napkin, placing an egg glass at each 
 plate ; or if well done, shell and halve quickly and serve on hot plate 
 with a hot French mustard poured round them, dipping a spoonful 
 on each. Drop eggs a moment into cold water and they will shell 
 more easily. If intended for salad leave them in the cold water for 
 »ome time for the ^mlks to harden. 
 
'230 
 
 EGGS. 
 
 Breaded Eggs , — Boil hard and cut in round thick slices, season 
 with pepper and salt and dip each in beaten raw egg, then in fine 
 bread-crumbs, or powdered cracker crumbs, and fry in fat like 
 doughnuts. Drain off every drop of grease and serve hot. A niee 
 way of serving is to spread triangles of fried bread with anchovy 
 paste, lay them in a hot platter and arrange the sliced egg on these ; 
 pour over all a cup drawn butter into which a raw egg has been 
 stirred. 
 
 Broiled Eggs . — Toast pieces of bread on both sides, butter, and 
 break six eggs carefully upon them, sprinkle with salt and pepper, 
 and pass a clean red hot shovel or salamander over them until they 
 are well set. Squeeze t e juice of an orange over them, strew with 
 a little grated nutmeg and serve as quickly as possible. Dip the 
 toast into warmed cream and it is much more delicious. 
 
 Buttered Eggs . — Break four eggs into a bowl and beat well ; pu ' 
 two tablespoons butter into another bowl, which place in boilin^^ 
 water and stir till butter melts ; pour that and the eggs into a lined 
 saucepan, hold over a gent .e fire and as the mixture begins to warrii 
 pour it two or three times into the bowl and back again, that the 
 two ingredients may be we incorporated. Keep stirring the eggs 
 and butter one way until they are hot, without holding., and serve o a 
 hot buttered toast. If the mixture is allowed to boil it will curdl p 
 and so be entirely spoiled. 
 
 C rried Egis . — Slice two onions very thin and fry in butter 1 p 
 a nice brown, add a tablespoon curry powder and one pint good 
 broth or stock, stew til. onions are quite tender, add a cup cream 
 thickened with arrowroot or rice flour, simmer a few moments, theii 
 add eight or +en hard-boiled eggs, cut in slices, and heat them well, 
 but do not boil. If a white instead of a brown dish is wished the 
 onions must be stewed in butter, and the sauce made of yeal broth 
 mixed with a little milk and flour. Pepper and salt to taste. Serve 
 hot. Or mix two teaspoons curry powder into a paste with a little 
 gravy from one and one-half pints, and rub it, adding the rest of 
 gravy until it is completely incorporated ; let it then simmer gently 
 until it is reduced to little more than a half pint ; thicken, it with a 
 little flour and butter, boil six eggs hard, cut them into slices, yolk 
 and white together, warm up for five minutes, and serve very hot. 
 Another excellent recipe : Cut each egg into four slices ; put two 
 tablespoons butter or olive oil into a frying-pan, and when well 
 heated throw into it a large sliced onion and apple ; fry briskly till 
 well browned ; add a cup either milk, cream, water or stock in which 
 has been mixed a dessert-spoon strong curry-powder ; simmer about 
 ten minutes and thieken with the beaten yolk of an egg. Arrange 
 the sliced eggs in a hot dish, pour the curry over them, or just stew 
 them in it for a few minutes. Some epicures have the yolks only of 
 
EGGS. 
 
 2.U 
 
 the eggs curried and the whites minced fine to form a garnish. 
 Tomatoes, chopped, savory herbs, celery, green peas, sliced cucum- 
 bers, button mushrooms, fresh or pickled, orange or lemon juice, 
 young capsicums, pibkles of any kind, shred lemon rind, shallot or 
 garlic in small quantity, or indeed almost any sort of vegetable may 
 be employed in the curry. Fillets of anchovies may be used as a 
 decoration round the rim of the dish, but observe that only cream 
 or yolk of egg should rightly be made use of for thickening a curry. 
 
 Deviled Eggs . — Take a sufficient number of the hard-boiled 
 yolks of eggs, dip them first into some beaten egg, then dip them 
 into oil and roll them in cayenne pepper and salt ' make a little tray by 
 twisting up the corners of half a sheet of oiled writing paper, place 
 the eggs in it, put it upon a gridiron over a clear fire and shake it 
 about till the eggs are quite hot. Serve with equal quantities of olive 
 oil and chetney sauce made very hot. In default of chetney sauce. 
 Chili vinegar may be employed. Or dip the hard-boiled yolks intj 
 beaten egg well seasoned with pepper and salt, then into bread * 
 crumbs, and drop into hot lard until browned over. 
 
 Forcemeat Eggs . — Boil six eggs hard, and while boiling make v 
 forcemeat by mixing a cup minced chicken, veal, ham or tongue wil y 
 a half cup bread-crumbs, two teaspoons mixed parsley, onion, sun / 
 mer savory or sweet marjoram chopped fine, and one raw eggbeate /» 
 light. Take shells of eggs on carefully, divide in halves, and cut t, 
 piece of the white off at each end that they may stand firmly whe/i 
 dished, and coat them thickly with the forcemeat. Set on upp< i 
 grate of very hot oven to brown, and serve piled neatly on hot disl / 
 Pour a cup of hot, rich gravy over them into which a little lemo j 
 juice has been squeezed, and serve. Or leave eggs whole, cover wit^i 
 forcemeat, put in a frying-basket and set into boiling fat for tw/) 
 minutes. Nice for lunch, tea or picnics. 
 
 French Eggs . — Boil hard, remove shells, roll in beaten egg, then 
 in cracker crumbs and fry in butter until brown. Pour over them i, 
 gravy made in pan of butter, crumbs and cream. An excellent sid€ 
 dish for dinner. 
 
 Fricasseed Eggs . — Put a half pound stale bread and a pint milk 
 or good meat broth seasoned with pepper and salt in saucepan and 
 boil three minutes, mash well and mix and boil until a thin paste is 
 made, stirring constantly; mix with this six or eight hard-boiled 
 
 eggs, cut in slices or dice, seasoned with 
 pepper and salt, stir over the fire five minutes 
 and serve hot. Or put the broth on the fire 
 in saucepan with the seasoning, adding als'o 
 parsley and a suspicion of onion, and let 
 Saucepan. comc to a boil. Rub the slices of egg with 
 
 melted butter, then roll them in flour. Lay them gently in the gravj 
 
EGGS. 
 
 
 ^md let this become smoking hot upon the side of the range, but do 
 yiot let it actually boil lest the eggs should break. They should lie 
 ihus in the gravy for at least five minutes. Have ready upon a plat- 
 ter small slices of nicely fried bread, lay the sliced eggs evenly 
 upon this, pour the gravy over all and serve hob 
 
 Fried Eggs . — After frying ham drop the eggs one by one in the 
 hot fat and dip it over them until the white is set, or cook from three 
 to five minutes, as liked. They may be served alone or on the ham 
 dusted over with pepper and salt, or they may be fried in other fat 
 and served with broiled ham, or on toast sprinkled with catsup or a 
 sauce of any kind. Fried eggs may also be served on slices of 
 Bologna sausage tossed over the fire in hot butter or salad oil. 
 Place an egg on each piece of sausage, arrange among them some 
 parsley leaves fried crisp, and serve as hot as possible. French cooks 
 pour over fried eggs a hot mixture 
 of chopped onions and bread-crumbs, 
 little water and a few drops vinegar 
 reasoned with salt. The fried egg 
 pan is very nice where it is desired 
 to retain the shape of the egg. A 
 i.'ice way of frying eggs is to have as 
 in cups or saucers, and heat over the fire a frying-pan two-thirds 
 /all of fat until it smokes. Put the eggs into the smoking hot fat 
 »lnd fry for two minutes, putting in at once only as many eggs as 
 will float ; as soon as they are fried take out of fat with skimmer 
 a,nd lay on slices of broiled ham or bacon cooked while the eggs are 
 keing fried. Serve the dish very hot. 
 
 Holland Eggs . — Cook seven eggs hard and cut in long slices ; 
 wash and clean a large herring, cut in small pieces ; take the roe 
 ifom a carp or other fish and fry in butter ; butter a baking dish, put 
 in the boiled eggs and pour over them five tablespoons cream ; on 
 each egg put a piece of herring and some of the roe, and thus fill up 
 the dish with alternate layers ; mix some chopped parsley with a 
 little more cream and pour all over the eggs, and bake. 
 
 Italian Eggs . — Beat six eggs, add two ounces grated Gruyere 
 cheese, and about half tablespoon butter. Put all together on the 
 fire until quite thick, take off and season to taste. A favorite dish 
 in Switzerland. 
 
 Wugget Eggs . — Break the shells of a dozen eggs, separate yolks 
 from whites and keep each yolk by itself ; beat whites to a froth and 
 add a little salt, pepper and thick cream ; pour this into a well but- 
 tered deep dish and arrange the yolks upon the top ; put the dish 
 into a gentle oven and when set serve them hot. The whites of the 
 eggs should have been beaten for at least a quarter of an hour. 
 
 Pried Egg Pan. 
 
 many as are required broken 
 
EGGS. 
 
 23B 
 
 Onion Eggs. — Boil twelve eggs hard and slice ten, whites and 
 J oiks together ; fry six sliced onions in butter, drain, lay on a dish, 
 ^.'nd put the sliced eggs over them ; cover and keep hot v/biie this 
 sauce is made : Grate yolks of the two remaining eggs and mix with 
 little cream, grated nutmeg and pepper, boil up once and pour over 
 eggs and onions. Serve very hot. A nice dish for those who like 
 onions. 
 
 Pickled Eggs. — Pint strong vinegar, half pint cold water, tea- 
 spoon each cinnamon, allspice and mace ; boil eggs till very hard, 
 and take otf the shell ; put spices, tied in a white muslin bag, in cold 
 water, boil, and if water wastes away add enough so as to leave a 
 half pint when done ; add vinegar, and pour over eggs, put in as 
 many eggs as mixture will cover, and when they are used, the same will 
 do for another lot. If liked, ginger and cloves may be used instead 
 u f the cinnamon and mace, and some add mustard. Or after boiling 
 ( hard) and removing shell, place in jar of beet pickles and the white 
 H ill become red ; cut in two in serving. Or, for sixteen eggs, take 
 i ne quart vinegar, one-half ounce each black pepper, Jamaica pep- 
 j er and ginger ; boil eggs twelve minutes, dip in cold water and take 
 (' if shell ; put vinegar with pepper and ginger into a saucepan and 
 g’mmer ten minutes; place eggs in a jar, pour over the seasoned 
 t inegar boiling hot, and when cold cover closely to exclude the air ; 
 f sady for use in a month. 
 
 Plovers' Eggs. — Boil from ten to fifteen minutes, and they are 
 flood either hot or cold. Serve in napkin. Esteemed a great deli- 
 ■^acy. 
 
 Poached Eggs. — Break the eggs into the egg poacher or drop 
 i.ne at a time in salted water, to which a small lump of butter may 
 be added, or a little lemon juice, or vinegar, using a teaspoon to a ^ 
 pint water ; some say drop in when simmering, others when boiling, 
 not letting it boil again after putting in the eggs ; others have water 
 boiling, salt, then place it where it will stop boiling, drop in eggs, 
 and let simmer gently till done. It is even said they will be more 
 tender if put on in cold water and left until the water comes to a 
 boil. Always take great care in keeping the yolk whole. Use an 
 egg poacher if possible. Break the egg carefully into the little cups 
 and place them on the stand. Dip the stand into well-salted water, 
 which has been brought to simmering point. When done each cup 
 in shape of a shell is taken off the stand and carefully tipped over a 
 piece of buttered toast, leaving the egg in the pretty form of the cup. 
 If one has not a poacher, muffin rings may be placed in the water, 
 or the cup in which the egg is broken may be turned over it, after 
 it is dropped in the water ; and some cook the eggs in cups set in 
 
234 
 
 EGGS. 
 
 the hot water ; others stir with a spoon and drop in the eddy thus 
 made, stirring till egg is cooked. The yolk 
 should only be just so much done as to fix it- 
 self firmly in the center of the white ; if the 
 yolk is allowed to harden the egg is quite 
 spoiled; if the yolks are liked whitened or 
 filmed over, cover the pan in which the eggs 
 are poached, or dip the hot water on them with a spoon, as the 
 is dipped over fried eggs. Take up with a perforated skimmer, when 
 not cooked in egg poacher or cups. To serve them, toast squares 
 of bread three-quarters of an inch thick, moisten with a little water, 
 put a very little melted butter upon each slice, place on a heated 
 platter, lay an egg on each square, sprinkle with pepper and salt, 
 and if liked, a few drops vinegar or essence of anchovy. Or draivi 
 nicely and serve in individual dishes alone or over broiled ham cj 
 boiled spinach. Some put a bit of butter on each egg. Serve with 
 Worcester sauce if desired; or pour hot cream over them, seasoned 
 with butter, pepper and salt. Some poach eggs in milk, serving 
 them in sauce dishes with some of the milk, and season- 
 ing with pepper and salt. For Egg Yol Au Vents^ fry rounds of 
 bread from which an inner round has been cut, but not quit^ 
 through, trim the poached eggs to fit the cavities thus made, and 
 pour over them a cup of hot gravy or chicken broth. A very hand - 
 some dish is made by trimming and serving poached eggs aroum; 
 slices of fried beets, squeezing a little lemon juice over. For Poached 
 Eggs with Mushrooms^ mince some cold chicken and stir over 
 the fire with a beaten egg and pepper and salt, place this first in th.-j 
 rounds of bread, and on top of this the poached eggs, carefully 
 trimmed, then pour over them some sliced mushrooms that hav.? 
 been cooked in highly seasoned veal or poultry gravy. Spanisii 
 Eggs are poached eggs served on boiled rice, flavored with cinnamon , 
 and seasoned with a little butter and salt. 
 
 Ringed Eggs. — Roughly chop yolks of half-dozen hard-boilect 
 eggs ; cut whites into rings ; put yolks into middle of dish, with 
 whites round them ; lightly sift some bread-crumbs over, sprinkle 
 essence of anchovy upon the top and add a dessert-spoon salad oil 
 and a little red pepper, place in an oven for five minutes and 
 serve. 
 
 Scalloped ^^5.— Moisten bread-crumbs with milk or meat broth 
 and season with salt and pepper ; place a layer of this in a well-buttered 
 dish ; slice some hard-boiled eggs, and dip each slice in a thick drawn- 
 butter sauce to which a well-beaten egg has been added ; put a layer 
 of them upon the crumbs, then a slight layer of minced ham, veal or 
 chicken, then bread, etc., finishing with dry. sifted bread-crumbs ; 
 
EGGS. 
 
 235 
 
 bake until well heated ; or, put upon the layer of bread-crumbs a 
 layer of minced ham, seasoned with onion and parsley; set in oven, 
 closely covered, until smoking hot. Have four eggs stiffly beaten, 
 season with pepper and salt, add two tablespoons cream or one of 
 melted butter, and pour this evenly upon the layer of ham. Put 
 the dish back into the oven uncovered and bake until the egg is set. 
 Individual Scallops are made of lightly minced hard-boiled 
 eggs, whites and yolks together, or yolks only. Butter 
 scallop shells, or little tins made to resemble them in 
 shape, strew in a portion of the egg, then sprinkle 
 ouawup. some seasoned grated toast over the egg, and so on al- 
 ternately until shells are filled ; sprinkle a little Chili vinegar on top, 
 lay a piece of butter upon each, and place them in oven until 
 sufficiently done. Grated Parmesan cheese, essence of shrimps or 
 anchovies, chetney sauce, catsup, or truffles, may be added to give 
 them the flavor liked. 
 
 Scramhled Eggs . — Warm sweet milk in a deep earthen pie 
 plate, allowing two tablespoons to each egg (or less, with a large 
 number of eggs), add a bit of butter size of walnut, or omit the but- 
 ter and use cream in above proportion or only half as much, and r 
 little salt and pepper. When nearly to boiling point drop in the 
 eggs, broken one at a time in a saucer ; with a spoon or thin-bladerl 
 knife gently cut the eggs, and scrape the mixture up from the bov 
 tom of the plate as it cooks. If it begins to cook dry and fast at 
 the bottom, move the dish back instantly, shifting it over the hea t 
 as needed, or even raising it, if cooking too fast, for success depends 
 wholly on cooking gently and evenly, proportions being of second- 
 ary importance. Take from stove before it has quite all thickened., 
 and continue turning it up from bottom of dish a moment longer. 
 If served in another dish (it keeps warmer served in same) have it 
 well heated. The mixture should be in large flakes of mingled white 
 and yellow, and as delicate as baked custard. Or for plain scrambled 
 eggs omit the milk ; some beat eggs before scrambling, just enough 
 to mix whites and yolks, and minced ham is sometimes added. 
 Scrambled upon a plate that has been heated very, very hot and 
 rubbed with a bit of butter, they are relished by those who like eggs 
 but little cooked. Serve scrambled eggs hot over slices of moist 
 buttered toast, or fried bread spread with anchovy paste, if liked, 
 and the dish is called Mumbled Eggs. Or beat up the eggs with 
 pepper, salt and a little chopped thyme ; rub the sauce-pan or bak- 
 ing dish with onions before putting in the eggs, cook as above and 
 send to table as Savory Eggs. A great variety of dishes may be made 
 by adding to the beaten eggs (with two tablespoons milk to each egg 
 if liked), any of the following ; For savory dishes — chopped tongue, 
 oysters, shrimps or prawns, preserved sardines, dried salmon, ancho- 
 vies, herbs, truffles, pickles, potted meats, sausages, shred lemon-pee]^ 
 
236 
 
 EGGS. 
 
 onions, artichokes, shallots, asparagus tops, green peas, beets, mush- 
 rooms, cheese, bacon, lobster spawn, dried beef cut fine, cold meat, 
 r ice, croutons, cold macaroni, or any cold vegetables ; for sweet mixed 
 eggs the following may be employed : blanched almonds, angelica, 
 blanched chestnuts, conserves of any kind, stoned raisins, candied 
 orange, citron, or lemon peel, blackberries and other fresh fruits, etc. 
 
 Shirred Eggs . — Place small earthen dishes, each large enough 
 to hold an egg, in a dripping-pan with a little hot water ; put in each 
 a bit of butter and a raw egg, taking care not to break the yolk, dust 
 a little salt and pepper over them, set in hot oven and just harden 
 the whites ; serve one dish to each person-, sending to table set upon 
 pretty plates. If liked each egg may be sprinkled with bread-crumbs 
 and browned with hot salamander before sending to table. Two 
 eggs are often served in each dish, and a nice flavor is given by 
 sprinkling a little finely chopped ham and parsley in the dishes be- 
 fore putting in the eggs. Any small saucers will do for this purpose, 
 t/iough the little scalloped shells are much prettier. Some prefer 
 to beat the eggs before baking. 
 
 Shredded Egg a . — Boil six eggs hard and cut the whites in thin 
 S' trips or shreds ; make a pint of white sauce, and toast six slices 
 of bread ; put a layer of sauce on each, then part of the white shreds, 
 and rub part of the yolks through a sieve over all ; repeat this and 
 finish with a third layer of sauce. Place in the oven about three 
 minutes ; garnish with parsley, and serve. It is said that when hard- 
 1/ oiled eggs are wanted for this or any other purpose, boiling them 
 an hour or more renders them as easily digested as soft-boiled eggs. 
 
 StuiFed Eggs . — Boil one dozen fresn eggs until well done, pour 
 ofif hot water and cover with cold; then peel and cut the eggs in 
 halves, either lengthwise or crosswise, take out the yolks and mash 
 ii'iem with a piece of butter size of an egg, one cup finely minced 
 Ifoiled ham, and a dressing of one teaspoon each black pepper and 
 salt, a dessert-spoon each mustard and celery seed, tablespoon sugar, 
 and three tablespoons vinegar. Mix all well together and fill the halved 
 whites with the mixture, press them together and serve on a glass 
 dish garnished with fresh ten- 
 der lettuce, or serve in halves 
 with the false yolks well round- 
 ed up. If wanted for picnics 
 wrap in tissue paper to pre- 
 serve their form. Spread the 
 
 mixture left over between thin stuped Eggs, 
 
 slices of buttered bread, and very i\\qq Salad Sandwiches 
 or put the dressing left over on a plate, place the halved eggs on 
 it ends downward and set in the oven to brown before serving. 
 
EGGS. 
 
 237 
 
 Another nice dish is Creamed Eggs^ made as follows : Prepare 
 eggs as above and mash the yolks well with a little butter, onion 
 juice and salt, fill the halved whites with this, rounding up, and 
 place in a baking dish; make a rich cream gravy of milk, cream and 
 butter, seasoned with white pepper, salt and a small pinch sugar, 
 and pour into the dish, leaving a narrow rim of the whites and the 
 yolks of eggs showing above ; sprinkle grated cheese on the gravy, 
 and put in the oven to brown. Serve in baking dish. Delicious. 
 
 Eggs a la Maitre d'’ Hotel. — Cut five hard-boiled eggs in quar- 
 ters, lengthwise, and place in dish ; pour over them a hot gravy 
 made of cream and milk with a little butter, a seasoning of white 
 pepper and salt, a small pinch sugar, and a thickening of flour. 
 Serve hot. A tablespoon chopped parsley and juice of half a lemon 
 may be added to gravy if liked. Very nice. 
 
 Egg Balls. — Pound the yolks of eight hard-boiled eggs in a 
 mortar and moisten with beaten yolks of three raw eggs, little sah , 
 pepper, powdered mace or nutmeg. Make into round balk/, 
 a?ad put through soup about two minutes before serving, or poach 
 t)iem and serve on buttered toast or with any sauce preferred. Som e 
 add a little flour to the paste before making into balls. 
 
 Egg Charlotte. — Cut thin slices of stale bread divested of crusv, 
 dip into warmed butter, and line a small mold ; take enough hard- 
 boiled yolks of eggs for the mold ; chop and add to them half the; r 
 quantity of bread-crumbs soaked in cream, season with pepper, ad il 
 a couple of shred shallots and place these ingredients in the mold ; 
 beat up a raw egg with a tablespoon cream and add ; lay upon the 
 top some thin slices of bread dipped into liquid butter and put : t 
 into a tolerably hot oven to get nicely browned ; turn it out into a, 
 dish to serve. For a Sweet Charlotte., sugar, orange-flower or rose- 
 water, and a few blanched almonds, some shred lemon-peel, etc 
 should be employed instead of the shallot and savory seasoning. 
 
 Egg Eritters. — Cut hard-boiled eggs in two, remove yolks, 
 and mix with them chopped cold chicken, lamb, veal or sardines, 
 a little minced onion or parsley and a few soaked bread-crumbs ; 
 season, and moisten with gravy or the uncooked yolk of an egg or 
 cream, fill in the cavities level, put the two halves together, roll in 
 beaten egg and bread-crumbs, put in wire egg-basket, and dip in 
 boiling lard ; when slightly brown, serve with celery, tomato sauce, 
 or make a sauce from lemon juice, sardines, parsley, and sliced 
 onion, stewed in vegetable broth, and a good spoonful cream ; let 
 all cook together and when well reduced pour over the dished eggs 
 and serve hot ; or for six eggs make a stuffing of the yolks, two tea- 
 spoons butter, one of cream, two or three drops onion juice and salt, 
 and pepper to taste. Fill eggs and fry as above. 
 
238 
 
 EGGg. • 
 
 Egg Gems. — Mix together any kind of cold meat (chopped 
 f?ne), with an equal quantity of bread-crumbs ; add pepper, salt, a 
 bit of butter and a little milk ; fill buttered gem-pans with the mix- 
 ture, then carefully break an egg on the top of each ; season with 
 pepper and salt, and sprinkle some very fine cracker crumbs on top ; 
 bake eight minutes ; a little grated cheese may be added to the 
 cracker, if desired. 
 
 Egg Mayonnaise. — Beat four eggs well with a tablespoon vin- 
 egar, some pepper and salt, and by degrees add oil enough to give it 
 the proper consistency, so that it forms a smooth cream. Slice 
 yolks of hard-boiled eggs, mince the whites, pour the mayonnaise 
 sauce over the yolks, which arrange in a dish, and place the whites 
 in tufts round the margin, together with branches of chervil, tarra- 
 gon, watercress, endive, lettuce, etc., or sliced pickled cucumbers. 
 
 Egg Puree. — Mash yolks of six hard-boiled eggs together with 
 Q^ie ounce butter, two tablespoons gravy or milk, and seasoning to 
 tv.ste ; place in buttered dish, stick small pieces boned anchovy on 
 top, and pour over it the beaten yolk of a raw egg ; bake until quite 
 }mt, and serve immediately. 
 
 JtLgg Sandwiches. — Cut hard-boiled eggs into moderately thin 
 Slices, and lay them between slices of bread and butter cut as thin 
 as possible; season with pepper, salt, and nutmeg. For picnic par- 
 ses, or when one is travelling, these sandwiches are far preferable 
 U) hard-boiled eggs ati naUirel. 
 
 Egg Soup. — Beat yolks of four eggs with a teaspoon butter ; 
 season well to taste, and, while stirring, pour in a pint and a half 
 boiling-hot stock ; strain into a saucepan, put over the fire, keep 
 stirring until it is very nearly boiling, and send to table in a small 
 /tureen. For a maigre soup, water takes the place of the stock, 
 ilavoring with either essence of anchovy or shrimp. Or take a quart 
 good, clear, cold soup ; beat yolks of twelve eggs and whites of four, 
 strain into the soup and mix well together ; put into a tureen, well 
 buttered, and let it stand over a pot of boiling water, or put it into 
 a gentle oven until properly set. Strew over it a few chopped 
 pickled peppers (red or green), and serve quite hot. This makes a 
 thick soup. 
 
 Eggs with Cucumhers. — Pare some cucumbers and cut into 
 pieces the size of dice. Put in a saucepan with a slice of ham, an 
 onion stuck with cloves, and a few spoons good gravy ; simmer 
 slowly, shaking occasionally until done. Take out the ham and 
 onion ; stir in yolks of two eggs l)eaten in a cup cream ; put into a 
 dish, lay half a dozen poached eggs on top, and squeeze over some 
 lemon juice. 
 
EGGS. 
 
 239 
 
 Egg 
 ;3nd take 
 
 Terrace . — Boil new-laid eggs ten minutes, shell, cut in two. 
 a small slice off the ends, so they will stand. Take out 
 yolks and beat in a mortar, after hav- 
 ing passed them through a hair sieve, 
 together with an equal quantity of but- 
 ^ ter, a little salt, pepper, nutmeg, two 
 raw eggs, and a large tablespoon chop- 
 Egg Terrace. psd parslcy. Mlx vcry thoroughly, and 
 
 put in a dish. Fill the eggs with this mixture. Make some good 
 highly flavored forcemeat (see Meats), and smooth a layer of it on 
 a plate, place the filled eggs round it, put a second layer of the force- 
 meat in the centre, and arrange the other eggs upon it ; baste 
 gently with butter, and set for a few minutes in the oven to heat 
 through and color the eggs. Instead of forcemeat, the stuffing may 
 be used for the layers. Serve with tomato sauce. This dish may 
 b e served as an entree, or for breakfast, luncheon or supper. 
 
 Eggs with Cheese . — Cut hard-boiled eggs into slices ; lay them 
 iijn a buttered dish that has been sprinkled over with bread-crumbs ; 
 upon each piece of egg lay a slice of Gruyere cheese corresponding 
 iiii size ; place a good bit of butter upon each ; pepper well, sift a few 
 h'cead-crumbs over, and put in oven for about five minutes. Serve 
 h Dt. 
 
 Eggs with Mushrooms. — Slice, fry, and drain twelve button 
 mushrooms and two onions ; boil six eggs hard, and slice them, 
 v/hites and jolks separately, add a tablespoon butter and seasoning 
 of pepper and salt, and simmer the whole in a half pint good gravy. 
 J^'ut in the sliced yolks last, and let them remain a minute only. 
 Serve very hot, and garnish with thin rings of some of the white of 
 '';he eggs. Or cut two mushrooms into dice and fry for one minute 
 ;/i a tablespoon butter ; beat six eggs, a little salt, pepper and a half 
 mp milk or cream together and put in sauce-pan ; add the mush- 
 rooms and three tablespoons butter and stir until it begins to thick- 
 en ; take from fire and beat rapidly until quite thick and creamy. 
 Pour over slices of hot toast, garnish with points of toast and serve 
 immediately. 
 
 Eggs with Peas . — Put a pint of fresh, tender green peas into a 
 covered vegetable dish ; add four tablespoons each olive oil and 
 water, season with pepper, salt and nutmeg, cover closely and place 
 the dish over boiling water until the peas are done ; then make 
 indentations on their surface with a spoon and into each of these 
 break an egg ; beat an egg and pour upon the top ; and when well 
 set, serve it in the dish in which it was dressed. Or boil in salt 
 water, half pint tender green peas ; drain, and when cold, mix with 
 the yolks of eight eggs, and whites of four, strained and seasoned. 
 Meat some butter in a frying-pan and put in eggs and peas. Keep 
 
240 
 
 EGGS. 
 
 stirring with a spoon till eggs are set ; turn into a dish, and serve 
 with mint sauce. Any cold peas can he used. 
 
 Eggs with Syrup. — Make a syrup with a little more than a 
 half pint water and two tablespoons sugar, boiling with it some 
 thickly-sliced lemon peel ; strain through a sieve and when cold add 
 to it yolks of eight eggs and whites of two ; mix well and flavor with 
 orange flower water ; pour into deep dish and either put it in oven 
 or place over boiling water until firm. 
 
 Eggs with Tomatoes. — Peel a dozen tomatoes, medium size, 
 cut up in a saucepan with a little butter, pepper and salt ; when 
 sufficiently boiled, beat five or six eggs, and just before serving turn 
 them into the sauce-pan with the tomatoes, and stir one way for two 
 minutes, or until they are well done. 
 
 Eggs with Vinegar. — Heat some butter in a frying-pan until oi 
 a good dark-brown color ; break six or eight eggs into a dish ; seasof; 
 any flavor desired, and slide gently into frying-pan. When dom-' 
 turn carefully into a dish; put a good tablespoon strong vineg?/ 
 into the frying-pan, bring it quickly to a boil, pour upon the eggii 
 and serve hot as possible. 
 
 HeEs West. — Boil six or eight eggs hard and cut whites froini 
 yolks in long thin strips, or shavings, set aside to warmin ver v 
 gentle oven, buttering them now and then while preparing the res i 
 Pound a cup minced meat or fish very fine in u 
 mortar, mixing in gradually the yolks of eggs, {i 
 teaspoon parsley and pepper and salt to tast,^ 
 When all are reduced to a smooth paste, mol 4 
 with the hands into small, egg-shaped balls. Place in the center c t' 
 a dish, arrange the shred eggs around them, in imitation of a nesl, 
 and send 'to table with small rounds of fried bread. A cup hot draw;r;^ 
 butter sauce poured round the nest is an appetizing addition. 
 
 Ox-Eyes. — Take slices, an inch thick, from good light bread or 
 roll, and cut into circles with a paste-cutter three inches in diameter ; 
 with a smaller cutter one and one-half inches in diameter cut out the 
 middle of each circle or cake, leaving the ring intact. Fry the rings 
 in butter, a bright yellow color ; butter a dish well, lay the rings in, 
 and pour over them enough sour cream to moisten well, and put, 
 very carefully, a raw egg into each ring. Dredge with a little salt, 
 and put a very little sweet cream on top of each egg. Set in oven, 
 and if pretty hot cover lightly with paper. When set, the 3mlks 
 being soft, they are ready to serve. Send to table garnished with 
 parsley or water-cresses. 
 
 Temperance Egg-Nog. — Beat well the 3mlks of two fresh eggs, 
 add two tablespoons each powdered loaf sugar, and orange flower 
 
 Hen’s Nest. 
 
OMELETS. 
 
 241 
 
 water. Stir quickly, and add a cup boiling water. Drink as hot as 
 possible. 
 
 Bread Omelet. — Boil one cup milk or cream and pour over 
 one cup bread crumbs and let stand a few minutes, pressing through 
 a sieve if wished. Beat lightly the ycdks of six eggs in a bowl, add 
 milk and bread, season with salt and pepper, add well-frothed whites 
 and pour into hot pan prepared with a tablespoon butter ; finish as 
 in Plain Omelette. Some add a little grated nutmeg and also cut 
 in squares, turn, fry to a delicate brown, and serve. Or add one 
 tablespoon flour, one onion chopped fine, half pint chopped parsley, 
 pepper and salt ; finish as above and serve as a French Omelette; 
 or omit milk and flour and use only half cup bread crumbs and add 
 three tablespoons soft butter and two of grated cold ham and a 
 Savory Omelette will result. Less eggs may be used in any of the 
 recipes. 
 
 Cheese Omelet. — Boil in pint new milk until dissolved a half 
 pound good rich cheese, sliced thin. Stir in four eggs beaten very 
 light. Toast some bread, butter evenly, putting on a little mustard^ 
 keep stirring the omelet and add a little salt ; when thickened, which 
 will be in five minutes, if fire is good, pour the omelet over the 
 dished toast and serve very hot. 
 
 Corn Omelet. — Beat three eggs lightly, separately if wished 
 extra nice, add third cup milk, three-quarters pint sliced cold boiled 
 corn, three tablespoons butter, season and finish as Plain Omelet. 
 
 Cream Omelet. — Beat together yolks of three eggs, one and a 
 half tablespoons corn starch and teaspoon salt. To this add half 
 cup milk and well-frothed whites. Have the omelet pan with a 
 close fitting cover, hot., put in tablespoon butter,' when it bubbles 
 pour in omelet, cover and place where it will not burn. Cook eight 
 minutes, fold and turn on a hot dish, pour around it a cream sauce 
 and serve at once. 
 
 MeOjt or Fish Omelet. — Take cold meat, ham or tongue, fish, 
 game, or poultry of any kind ; remove all skin, sinew, etc., and either 
 cut in small pieces or pound to a paste in a mortar, with seasoning 
 to taste of spices and salt ; then fry in a buttered frying-pan till it 
 'begins to brown, and pour the beaten eggs upon it, or beat it up 
 with the eggs, or spread it upon them after they have begun to set 
 in the pan. In any case serve hot, with or without a sauce, but 
 garnished with fried parsley, pickles, or sliced lemon. The right 
 proportion is one tablespoonful of chopi^ed meat to four eggs. A 
 little milk, gravy, or water may be added to tlie eggs wliile being 
 beaten. Potted meats make admirable omelets in the above manner. 
 For Mixed Omelet equal portions of cold chicken or turkey may be 
 
242 
 
 OMELETS. 
 
 Used with ham or tongue, seasoning if liked with a little chopped 
 onion, pepper and sweet herbs. Put in the pan with a ladle and fry 
 In flat cakes. 
 
 Milk Omelet. — To lightly beaten yolks of three eggs add three 
 tablespoons milk, or more if wished, and stir in lightly the well 
 beaten whites; cook as in first recipe, or bake in oven as described in 
 general directions and serve as a Baked Omelet^ adding salt just be- 
 fore placing on dish. 
 
 Mushroom Omelet. — Lightly fry some pickled button mush- 
 rooms in either fresh butter or oil. When fresh button mushrooms 
 can be obtained, they should be cleaned and dipped into lemon-juice, 
 and afterwards either lightly fried in butter, and the eggs poured 
 </'Ver them ; or simply, without being fried, laid upon the eggs when 
 poured into the pan ; add a little pepper, salt, and lemon-juice, and 
 serve when sufficiently done. 
 
 Olive Omelet. — Stone and halve' a tablespoon Italian olives; 
 aiid them to the yolks of seven and the whites of five eggs, beaten 
 u p with the juice of an orange. Heat some olive-oil in a frying-pan, 
 pour in the omelet, and directly it is well set, double it up, and serve 
 U upon a napkin folded in a dish. 
 
 Orange Omelet. — Three eggs, teaspoon each orange juice and 
 girated rind of orange ; beat yolks and whites separately, then mix 
 tliem carefully together and put in a buttered, heated frying pan. If 
 liked, strew fresh sugar over it and glaze with salamander » Make 
 l.smon Omelet same way. 
 
 Oyster Omelet. — Cook fifteen oysters rare done in little sauce- 
 pan separately, with a tablespoon milk, scrap of butter and thicken- 
 ing to make white sauce of the liquor ; break the four eggs in a bowl, 
 put in a tablespoon milk and beat with the wire egg whisk ; add a 
 pinch of salt. Shake a tablespoon melted lard about in the large 
 omelet frying pan and before it gets very hot pour in the omelet and 
 let it cook rather slowly. When nearly done in the center place the 
 oysters with a spoon in the hollow middle and pull over the further 
 edge to cover them in ; slide on to the dish, smooth side up. Gar- 
 nish with parsley and lemon. 
 
 Plain Omelet. — Put the yolks of three or four eggs into a bowl 
 and beat lightly ; add one tablespoon butter broken into small 
 pieces ; this makes a much lighter omelet and should always be 
 added ; now gently stir in the well frothed whites and a little pepper. 
 Have the hot omelet pan prepared with one tablespoon butter and 
 
OMELETS. 
 
 243 
 
 as soon as it bubbles, stir the omelet once or twice and pour it in ; 
 lift it with a large two-pronged fork (a carving 
 fork will do), carefully raising the edges with 
 the fork as fast as they cook, and turn them to- 
 ward the center until the omelet lies in the mid- 
 dle of the pan in a light mass, cooked soft or 
 hard to suit .the taste ; the inside must always be creamy. When 
 the omelet is done to the degree desired, add salt, turn upon a hot 
 dish without touching it with either fork or spoon, and serve at once. 
 Another excellent method is to beat three eggs, without separating 
 the whites and yolks, with a little salt and pepper, and put them in- 
 to a frying pan containing an ounce of butter, browned ; let the 
 omelet stand for a moment, and then turn the edges up gently with 
 a fork, and shake the pan to prevent its burning or sticking at the 
 bottom. Five minutes will fry it a delicate brown, fold over and 
 serve on a very hot dish ; never cook an omelet until it is just want- 
 ed ; the flavor may be very much enhanced by adding minced pars- 
 ley, minced onions or shallot, or grated cheese, allowing a level 
 tablespoon of former, and half the quantity of latteiv to the above 
 proportion of eggs. Shrimps or oysters may also be added ; the lat- 
 ter should be scalded in their liquor, and then bearded and cut into 
 small pieces. Be careful not to have omelet greasy, burnt, or too 
 much done, and cook over a gentle Are, that the whole of the sub- 
 stance may be heated without drying up the outside. They are some- 
 times served with gravy ; but this should never he 2)oured over them^ 
 but served in a tureen, as the liquid causes the omelet to become 
 heavy and flat, instead of light and soft. In making the gravy, the 
 flavor should be delicate, and arrowToot or rice flour should be used 
 for thickening. For Cheese Omelet make a plain omelet as above, 
 and as soon as it begins to thicken sprinkle in three tablespoons 
 grated cheese. A very nice Chicken Omelet is made by adding to 
 the plain omelet just before folding a cup of cooked chicken chopped 
 flne and and warmed in cream sauce. 
 
 Potato Omelet. — Boil two tablespoons potato flour in three- 
 fourths pint, milk for half an hour, with sugar to taste, and flavor if 
 desired. Beat separately the whites and yolks' of five eggs, stir 
 through the milk, and bake fifteen minutes in hot oven. Or take 
 two mealy potatoes, mash well with enough cream to pass them 
 through a sieve and add a little white pepper and salt ( or sugar, if 
 fqr a sweet omelet) ; beat six new-laid eggs, put with the potatoes ; 
 butter a frying-pan and heat well ; pour in the omelet, and as soon 
 as it sets turn over the ends and serve hot. With a sweet omelet, a 
 little cinnamon or grated lemon peel, ginger or nutmeg, may be em- 
 ployed. 
 
 Puif Omelet. — Stir into the yolks of six eggs and whites of 
 three beaten very light, one tablespoon flour mixed with a cup cream 
 
244 
 
 OMELETS. 
 
 or milk, and salt and pepper to taste ; melt a tablespoon butter in 
 a pan, pour in the mixture and set the pan into a hot oven ; when it 
 thickens, pour over it the remaining whites of eggs well beaten, re- 
 turn it to the oven and let it bake a delicate brown. Slip off on 
 large plate, and eat as soon as done. 
 
 Sweet Omelet. — (Baked). Mix yolks of four eggs with four 
 heaping teaspoons powdered sugar ; add teaspoon vanilla and care- 
 fully cut into this the well-frothed whites ; pour it on a thick metal 
 dish well buttered and bake till brown, about ten minutes. Place 
 dish on a hot platter and serve at once. If liked, dust with sugar 
 just before placing in oven, and the chopped rind of half a lemon 
 may be added. This may be baked in an iron frying-pan and 
 slipped carefully upon the hot platter. 
 
 Sweet Omelet. — (Fried). Mix with the beaten yolks of seven 
 <»ggs two teaspoons powdered loaf-sugar, the grated rind of half a 
 lemon, and a little cream ; add the beaten whites, whip up all together 
 and fry quickly so as not to scorch it ; when set, turn in the ends, 
 S/ift pounded loaf sugar upon it, and glaze with a red-hot salamander 
 or shov.el ; or use sugar with any plain omelet recipe instead of pep- 
 per and salt. For a Fruit Omelet enclose in the center any kind of 
 jelly, marmalade or jam — currant or grape jelly is best. To make a 
 Chocolate Omelet^ put over the eggs when slightly firm a tablespoon 
 scraped chocolate mixed to a paste with two eggs ; fold as soon as 
 set, sprinkle powdered sugar or cinnamon over and serve. 
 
 Vegetable Omelet. — Make a puree by mashing up ready-dressed 
 vegetables together with a little milk, cream or gravy, and some 
 seasoning. The most suitable vegetables are cucumbers, artichokes, 
 onions, sorrel, green peas, tomatoes, lentils, mushrooms, asparagus 
 tops, potatoes, truffles, or turnips. Prepare some eggs by slightly 
 beating and straining them ; pour them into a nice hot frying-pan, 
 well-buttered ; spread the puree in the center, and when perfectly 
 hot, fold and serve. Or, cold vegetables may be merely choppecl 
 small, then fried in a little butter, and some beaten and seasoned 
 eggs poured over. 
 
 Water Omelet. — Break eggs in a bowl, stir rather than beat, and 
 to each three eggs add a teaspoon or so cold water, salt and pepper 
 to taste, (or salt after cooking) and a little scalded and chopped 
 parsley. Put tablespoon butter in a hot omelet pan, pour in eggs, 
 cook as above in first recipe and serve. The water makes the ome- 
 let light and moist. 
 
 Waverly Ornelet. — Boil one pint and a half milk and pour it 
 over one tablespoon each butter and flour well mixed and cook 
 three or four minutes, stirring all the time. Let cool and then add 
 
EGGS. 
 
 245 
 
 four eggs, yolks and whites beaten separately, a little salt and pour 
 in a buttered quart baking dish and bake twenty minutes. 
 
 To Keep Eggs . — Put a two-inch layer of salt in bottom of stone 
 jar, then a layer of fresl). eggs, large end down, then salt, then eggs, 
 and so on till jar is full, with a layer of salt at top ; cover and put 
 in a cool place, but not where they will freeze. This is a simple, 
 easy, and inexpensive way, and has been tested for years. Or, dip 
 the eggs in melted wax, or a weak solution of gum, or in flax-seed 
 oil, or rub over simply with lard, each of which renders the shell 
 impervious to air, and pack away in oats or bran. For one’s own 
 use the latter is a good method, keeping the eggs perfectly, but it 
 discolors the shells, and renders them unfit for market. Or, mix 
 together three pounds quick lime, ten ounces salt, one ounce cream 
 tartar and a gallon and a half boiling water and cover closely. This 
 solution may be poured over the eggs the day after preparing. They 
 will keep- well but the shells will become very brittle. 
 
 There has always existed a great difference of opinion as to 
 which end down eggs should be placed in packing for winter use. 
 A well known poultry breeder gives what seems to be a sound reason 
 for packing them larger end down. He says : ^‘The air-chamber 
 is in the larger end, and if that is placed down the yolk will not 
 break through and touch the shell, and thereby spoil. Another 
 thing, if the air-chamber is down, the egg is not as liable to shrink 
 away. These are two important reasons deducted from experiments, 
 ajid they materially affect the keeping of eggs.” 
 
246 
 
 FISH. 
 
 FISH. 
 
 As a food, fish ranks just below meat on the one hand and abov.t 
 vegetables on the other. It is easier of digestion but less nutritious^ 
 than meats, if salmon is excepted, which is extremely hearty food, 
 and should be eaten sparingly by children and those whose diges^ 
 tion is not strong. But, though it is not recommended that fish 
 should be the only animal food of which one partakes, its value as y 
 part of the diet is indicated by the larger proportion of phosphorus 
 which it contains, and which renders it especially fitted for the uso 
 of those who perform much brain work. There can be no doubt that 
 fish might with advantage enter much more largely into our family 
 diet than it does at present, as it would not only afford a pleasant 
 variety in fare, but would also supply certain elements of blood 
 which are not obtained in sufficient quantity from either meat or 
 vegetables. On the score of economy, too, fish should receive more 
 attention from the housekeeper. The white kinds are least nutri- 
 tious ; and the oily, such as salmon, eels, herrings, etc., most diffi- 
 cult of digestion. Fish must be fresh, the fresher the better — those 
 being most perfect which go straight from their native element into 
 the hands of the cook — and they may be known to be perfectly fresh 
 when the form is rigid and the eyes full and bright. If fish is kept 
 on ice until used it will retain much of its freshness, but if not kept 
 cool it will lose the delicate flavor, which nothing can bring back. 
 The season of the year has a most decided influence upon the qual- 
 ity of flsh. In general, flsh are in the best condition just before they 
 spawn, but as soon as the spawning is over they are unfit for food, 
 being sometimes positively unwholesome. This circumstance is of 
 
FISH. 
 
 247 
 
 such importance that it has been made a subject of legislative action, 
 regulating the times during which only certain fish may be caught. 
 When fish are in season, the muscles are firm and they boil white 
 and curdy ; when transparent and bluish, though sufficiently boiled, 
 it is a sign that they are not in season or not fresh. For further 
 hints on selecting fish see Marketing. 
 
 Salmon, mackerel, herring and trout, and all fresh water fish, 
 soon spoil and should be prepared for table as soon as possible after 
 they are caught. Clean them on a dry table, not in a pan of water, 
 using as Ifttle water as is compatible with cleanliness. Remove all 
 scales (if hard to scrape off these may be loosened by plunging the 
 fish into boiling water, but it must be taken out instantly or it will 
 1/ireak the skin and spoil the fish), and scrape out entrails, every par- 
 ticle of blood, and the white skin that lies along the backbone, being 
 cv-reful not to crush the fish more than is absolutely necessary in 
 cleaning. When a large fish for boiling or baking is not to be 
 stuffed, do not split open but draw it at the gills. Rinse thor- 
 o ighly in cold water, using only what is necessary for perfect clean- 
 liness, drain, wipe dry, and place on ice until ready to cook. If to 
 be cut up before cooking wash while whole, else much of the flavor 
 will be lost. It is a common error to wash fish too much, as by 
 doing so the flavor is also injured. If the fish is to be boiled, a lit- 
 tle salt and vinegar should be put into the water, to give it firmness, 
 after it is cleaned. Fresh cod-fish, whiting and haddock are none 
 the worse for being a little salted and kept a day, but even better ; 
 and if the weather is not very hot, they will be good for two days. 
 To remove the earthy taste from fresh-water fish, sprinkle with salt, 
 and let stand overnight, or ’at least a few hours, before cooking ; 
 rinse off, wipe dry, and to completely absorb all the moisture, place 
 in a folded napkin a short time. Fresh-water fish should never be 
 soaked in water except when frozen, when they may be placed in 
 ice-cold water to thaw, and then cooked immediately. Salt fish may 
 be soaked overnight in cold water, changing water once or twice if 
 very salt. To freshen fish, always place it skin-side up, so that the 
 salt may have free course to the bottom of pan, where it naturally 
 settles. When fish is cheap and plentiful, and a larger quantity is 
 purchased than is immediately wanted, the surplus should be potted, 
 or pickled, or salted and hung up ; or it may be fried, that it may 
 serve for stewing the next day. All cold fish left from any mode of 
 
248 
 
 FISH. 
 
 cooking may be used in making salads, croquettes, etc. If a portion 
 of a salmon is not used, parboil and set it aside in the liquor, boil - 
 ing up when wanted. It is said that fish may be preserved by 
 sprinkling with sugar, which does not harm its flavor, and that sal- 
 mon thus treated has a more agreeable taste. Those who live re- 
 mote from the sea and cannot get fish hard and fresh should wet it 
 with a beaten egg before mealing or breading to prevent its breaking. 
 All fish which have been packed in ice should be cooked immediately 
 after removal, as they soon grow soft and lose their flavor. 
 
 To bone and skin a fish, cut down the middle till bone reached, 
 
 then cut the fillet or strip out from the side, 
 avoiding the bone ; lay fillet on board, remove Boning Knife, 
 from skin by turning the blade of knife between the flesh and skin 
 and keeping it perfectly parallel with the board and thus cutting 
 and separating the skin and flesh. To simply bone a fish, remove 
 back bone by running a thin sharp knife along under it, and with a 
 smaller knife loosen and take out the long bones one at a time. 
 
 Fish should always be well cooked, being both unpalatable and 
 unwholesome when underdone, and the mode of cooking con- 
 siderably affects their properties as food. Plain boiling, baking, 
 broiling and roasting appear to be the favorite methods. Nearly all 
 the larger fresh fish are boiled, the medium-sized are baked or broiled 
 and the small are fried. For boiling, a fish weighing from four to 
 seven pounds, should be chosen ; for baking, from four to nkiO 
 pounds, though the best size is six or seven ; if wanted for broiling 
 select those weighing about three pounds and a half and split in 
 two ; for frying, a pound to a pound and a half weight is best. The 
 very large ones are cut up and sold in pieces of convenient size. 
 The method of cooking which retains most nourishment is broiling, 
 baking is next best, and boiling poorest of all. Steaming is better 
 than boiling. In baking or boiling place a fish as nearly as possible 
 in the same position it occupies in the water. To retain it there, 
 shape like the letter “S,” pass a long skewer through the head, body, 
 and tail, or tie a cord around tail, pass it through body, and tie 
 around the head. Or it may be formed in circle with tail in its 
 mouth. Lake Superior trout and white-fish are the best for baking, 
 and white-fish is also nice for broiling. The gudgeon is a cheap 
 fish, rather bony, and is generally fried. The blue-fish is excellent 
 boiled or baked with a stuffing of bread, butter and onions. Green 
 
FISH. 
 
 249 
 
 or sea-bass are boiled with egg sauce, and garnished ivith parsley. 
 Salmon are baked or boiled, and smelts are cooked by dropping 
 into boiling fat. The sheep’s-head, which requires most cooking of 
 all fish, is always stuffed and baked. The cod is undoubtedly the 
 best fish for all purposes that comes to eastern markets, and are 
 packed in ice and sent over the country, but because so plentiful and 
 cheap and always to be had are not so much appreciated as other 
 fish not so easily obtained. While all delicate fish lose flavor soon 
 after they are caught, the cod not only retains but improves in 
 flavor if kept a day or two, with the addition of a little salt to give 
 it firmness. The “shoulder” is most highly esteemed. As food for 
 invalids,- white-fish, such as the ling, cod, haddock, coal fish and 
 vhiting, are the best, while flat fish, as soles, skate, turbot and 
 fl ounder, are also good. In garnishing fish great nicety is required. 
 The principal garnishes used are slices or quarters of lemon, fried 
 or raw parsle}^ fresh fennel, pickles, scraped horse-radish, small 
 pieces of toast, the liver of the fish, lobster coral, tomatoes quartered, 
 sliced cucumber, sliced orange, fried oysters, fried gudgeons or 
 smelts, etc. The latter when served as a garnish for a large fish 
 should be fried in the shape of rings. This is easily done by putting 
 tail of fish in its mouth, and holding it with a wooden tooth-pick. 
 After it is fried, the pin is withdrawn, as the fried fish will hold its 
 shape. Place these rings around the fish, with an additional gar- 
 nish of parsley and lemon slices ; or the rings may be served alone 
 In a circle around the side of a platter, with a tomato or a tartare 
 sauce in the center. If Fried Parsley be used it must be washed, 
 and picked and thrown into fresh water ; then when the lard or drip- 
 ping boils throw in the parsley right from the water and instantly 
 it will be green and crisp and must be taken up at once. Fish with 
 very good sauce is more appreciated than almost any other 
 dish. The liver and roe, in some instances, should be placed on the 
 dish, in order that they may be distributed in the course of serving ; 
 but to each recipe is appended the proper mode of serving and gar- 
 nishing. One of the most essential things in serving fish is to have 
 everything hot, and quickly dished, so that all may go to the table 
 at once. Serve fresh fish with squash and green peas, salt fish with 
 beets and carrots, salt pork and potatoes and parsnips with either. 
 If a fish is to be served whole do not cut off the head and tail. It 
 also presents a better appearance to stand the fish on its belly rather 
 
250 
 
 FISH. 
 
 than lay it on its side. Always serve fish, if possible, with its appro- 
 priate sauce, which is an almost marvelous improvement to som6' 
 kinds, reminding one of the old gentleman who used to remark that 
 ‘hhe egg sauce v/as the best of the fish.” 
 
 Eels must be dressed as soon as possible, or they lose their 
 sweetness ; cot off the head, skin them, cut them open, and scrape 
 them free from every string, rubbing them with salt, or dipping into 
 hot water to remove the slime adhering to them. They are good 
 except in the hottest summer months, the fat ones being best. 
 
 In cooking fish, care must be taken not to use the same knives 
 or spoons in the preparation of it and other food, or the latter will 
 be tainted with the fishy flavor, and it is well to have special uten- 
 sils for preparing and cooking fish, and used only for that purpose. 
 
 The amateur cook should not be affrighted at the number, 
 names and length of recipes given under this (or any other) head, 
 but undertake any of them without fear of failure. The mode of 
 preparing is in most cases really simple, and the directions so plain 
 that success is sure. Instead of serving fish boiled or fried in the 
 same old way, try some of the newer and more attractive and ap- 
 petizing methods under baking*, frying, boiling, etc., as court au, 
 houilloii^ which is merely boiling the fish in a vegetable broth fla- 
 vored with certain herbs and spices. The collared, curried and potted 
 fish will be found very delicious changes, and are easily prepared. 
 Some additions may be needed to the stock of spices and herbs before 
 beginning, but once used they will be considered as indispensable as 
 pepper and salt and be thereafter kept on hand with as little trouble, 
 and at very small expense. The French owe their fame as cooks 
 largely to their skill in combining ingredients, flavors and season- 
 ings, and their artistic methods of serving, producing from bits of 
 cold fish, meat, or vegetables and stale crusts, with the addition of 
 condiments, dishes both handsome and delicious. Go thou and do 
 likewise. 
 
 In buying fish there is opportunity for the exercise of great care 
 and judgment, even more than in buying meats, as freshness is 
 essential to delicacy in fish. The sooner it is cooked after leaving 
 the water the pleasanter the flavor. For particular directions in 
 selecting, consult the chapter on marketing. 
 
FISH. 
 
 251 
 
 The fish to be had in the markets of all the larger cities are 
 enumerated below ; the fresh-water during Spring and Fall, and salt- 
 water through the Winter also. 
 
 FRESH-WATER FISH. 
 
 Black Bass, 
 
 Croppies, 
 
 Herring, 
 
 Ring Perch, 
 
 Pickerel, 
 
 Blue Pike, 
 
 Wall-eyed Pike, 
 
 Brook Trout, 
 
 Lake or Mackinaw Trout, 
 Siskiwit, 
 
 Sturgeon, 
 
 White Fish. 
 
 SALT-WATER FISH. 
 
 Sea or Green Bass, 
 Blue-Fish, 
 
 Cod, 
 
 Flounders, 
 
 Haddock, 
 
 Halibut, 
 
 Salt-water Herring, 
 Mackerel, 
 
 Spanish Mackerel, 
 
 Pompano, 
 
 Kennebec Salmon, 
 
 California or Oregon Salmon, 
 Sheeps-head, 
 
 Red Snappers, 
 
 Smelts. 
 
 Baited Fish . — After the fish has been properly cleaned and 
 rinsed, wipe dry with a cloth and rub well inside with salt and pep- 
 per. When large enough, stuff the fish with a bread stuffing, or a 
 delicate forcemeat, and insert skewers, sew or wind with a cord to 
 keep it in form, and dredge well with salt and pepper and flour. 
 The fish should be placed on a trivet, a 
 perforated tin sheet, or a large tin plate, or 
 if nothing better is at hand, a tin pot cover 
 and this set into the baking pan. This 
 keeps it off the bottom of the pan, thus preventing its burning, and 
 the fish can be much more easily dished in perfect form. Plenty of 
 butter, olive oil, or American cooking oil should be used to prevent 
 its becoming dry, and the fish should be frequently basted while 
 baking. Or score or cut gashes across the fish, half an inch deep 
 and two inches long, cut strips of pork to fit and put them in the 
 gashes, dredge as above, cover the bottom of the pan with hot 
 water and place in a moderate oven, baking slowly first hour, then 
 increase to a very hot oven. Baste ever}^ fifteen minutes from the 
 drippings in the pan, and after basting dredge each time with a lit- 
 tle salt, pepper, and flour. The water in the pan must be often re- 
 newed, as the bottom must only be just covered each time. A good- 
 sized stuffed fish should bake an hour and a half to two hours (some 
 bake fifteen minutes for each pound), and when done will be nicely 
 browned if above directions are followed. Take up on a.hot platter, 
 remove the strings, garnish and serve with a gravy made from the 
 drippings in the pan, or any sauce preferred. Some like fish baked 
 
252 
 
 FISH. 
 
 in the marinade given in Boiled Fish; or put into the baking pan 
 before preparing the fish two tablespoons butter, a carrot, turnij), 
 potato, and onion, cut in slices, two blades mace, teaspoon white 
 pepper, tablespoon celery seed, six cloves and a cup vinegar ; set hi 
 the oven until the fish is ready to bake when use it for basting, add- 
 ing hot water as needed, serving it (strained) with the fish as a sauce, 
 with the addition of a little flour to thicken. Almost any fish may 
 be baked, though those most commonly cooked in this way are 
 Lake Superior trout, blue-fish, black-fish, pike, rock-fish, bass, 
 white-fish, shad and mackerel. Any of the larger kinds of fish may 
 be baked in slices. Fish too small to be stuffed should be dipped 
 in beaten egg and sprinkled with bread-crumbs before baking. 
 Should the oven become too hot put a piece of buttered writing pa- 
 per over the fish to prevent its becoming scorched. Mackerel is 
 sometimes baked entirely enveloped in greased writing paper, and is 
 then served in the paper. When herrings are liked to look red 
 some add a little cochineal and saltpetre to the drippings. 
 
 Fish-Kettle. 
 
 Boiled Fish . — For boiling, a fish-kettle is almost indispensable, 
 as it is very difficult to remove a large fish without breaking from 
 an ordinary kettle. The fish-kettle is an oblong covered boiler, in 
 which is suspended a perforated tin plate, with a handle at each 
 
 end, on which the fish rests while boiling, 
 and with which it is lifted out when done 
 and placed over a kettle to drain a mo • 
 ment or two. From this tin it is easily 
 slipped off to the platter on which it 
 goes to the table. When no fish-kettle is 
 at hand, wrap and pin in a cloth (some 
 flour it), lay in a circle on a steamer tin, 
 a sieve or plate, and set in a kettle. When 
 done the fish may be lifted out gently by the cloth and thus removed 
 to the platter. Some simply spread a napkin on the plate under' 
 the fish, leaving the four corners outside the kettle, with which to 
 lift it out ; or a towel or napkin may be put under the plate, the 
 ends brought together and tied over the fish, and when done it may 
 be lifted from the kettle, plate and all, hy putting a fork under the 
 knot, and so prevent all possibility of the fish breaking from its own 
 weight, as it might when lifted from the plate in a cloth, unless 
 done very carefully. All large fish ( except salmon, which is put on 
 in hot water to preserve its color) should be’ put on in cold water, 
 but small ones in boiling water, for the reason that fish cooks so 
 quickly that almost as soon as it touches the boiling water it is 
 done, and if a large one were put *on in boiling water the outside 
 would be done and the inside raw. Large fish must be cooked very 
 gently or the outside will break before the inner part is done, thus 
 creating a waste and spoiling the handsome and appetizing appear- 
 
FISH. 
 
 253 
 
 ance of the fish; if necessary to add a little water while the fish is 
 cooking, it should be poured in carefully at the side of the vessel , 
 but the less Avater used the better. Fish should never he alloAved t ,> 
 boil hard, but the water should be brought to the boiling point au 
 quickly as possible, when all scum must be taken off, and the fish 
 kept simmering until done. Simmering is a gentle bubbling of the 
 water. Should it begin to boil rapidly, draw it to back of range, or 
 throw in a little cold water. In boiling fish, allow five to ten mim 
 utes to the pound, according to thickness, after jnitting into the 
 water, and some will be done when the boiling point is reached. 
 To test, pass a knife along a bone, and if done the fish Avill separate 
 easily. Remove the moment it is done, or it will become “woolly’' 
 and insipid. Salmon and all dark-*fleshed fish require longer boih 
 ing than the white-fleshed kinds. A whole mackerel needs about a 
 quarter of an hour to do it properly ; herrings, and many other 
 sorts of fish, scarcely half so long. The addition of salt and vinegar 
 to water in which fish is boiled, seasons the fish, and at the sam^ 
 time hardens the Avater, so that it extracts less of the nutritiouf^ 
 part of the fish. Some rub vinegar or lemon juice on the outside o( 
 the fish before putting it in the Avater. When only salt is added to 
 the water in AA'hich fish is boiled it is, in French parlance, a Vemi de 
 sel] Avhen sea-Avater is used the fish is said to be dressed a Vllollan- 
 daise; when the water is flavored Avith vinegar, spices and onions, the 
 fish is serA^ed as au court houillon^ and simmered in a small quan- 
 tity of water Avith a seasoning of savory herbs, it is a la honne eau , 
 A good recipe for Court Bouillon^ is the folloAving : Four 
 quarts Avater, one onion, one slice carrot, tAvo cloves, tAVo tablespoons 
 salt, one of Aunegar, one teaspoon pepper, juice of half a lemon and 
 a bunch sAA^eet herbs. Tie the onion, carrot, cloA^es and herbs in a 
 piece of muslin and put in the Avater AAuth the other ingredients. 
 CoA'er and boil sloAvly an hour, then put in the fish and boil 
 directed. This is also called Marinade^ and a more highly flavore.\t 
 preparation is made thus : Cut fine. two carrots, three onions,. hal ’ 
 a dozen shallots, a cloA^e of garlic, and put them into a stewpan with 
 a piece of butter, a bunch of parsley, a little celery, and a bunch of 
 SAA^eet herbs ; fry the whole for a few minutes, then add, very gradu- 
 ally, tAvo quarts Avater, pint Aunegar, one or tAAm tablespoons salt, tAvo 
 dozen peppercorns, same of allspice, and tAvo cloves. Simmer the 
 whole together one and a half hours, strain the liquor, and put it by 
 for use, Avhen fish is to be boiled ; if carefully strained after the 
 fish has been taken out it may be used several times, adding a little 
 Avater each time. Fish dressed in it should simmer very gently, or 
 rather steAV than boil, as it affords to mackerel, fresh herrings, perch, 
 roach, and any of the small river fish, the advantage of dissolving, 
 or so thoroughly softening their bones as to render them, more agree- 
 able in eating. Large fish should be cut into steaks before being 
 marinaded. Instead of the vinegar a cup each of essence of an- 
 
254 
 
 FISH. 
 
 chovies, and catsup may be used ; or fennel, chives, thyme, and 
 hay leaves, may be added. Or, choose a kettle that will suit the size 
 of the fish, into which put the above proportions of water and 
 dnegar with a piece of butter, some fried onions and carrots, pep- 
 per, salt, two or three cloves, and a bunch of sweet herbs (first fry- 
 ing all in a little butter), using less of each than given above if not 
 liked so highly flavored ; simmer fifteen minutes, skim or strain, let 
 it become cold, then put in the fish, first rubbing it with lemon juice 
 and salt, and let it simmer until done. Serve with anchovy sauce 
 and juice of lemon, or on a napkin surrounded with parsley, with a 
 caper or pickle sauce, or any kind of fish sauce, in a sauce-boat. 
 The fresh-water fish, or those which have no decided flavor, are 
 much better marinaded or boiled au court houillon. The sea-fish, or 
 such as have a pronounced flavor, can be boiled in simple salted and 
 acidulated water, and another plain stock for fish is to two quarts 
 cold water put half a cup of vinegar, tablespoon salt, a teaspoon 
 each whole cloves ‘and whole peppers, a bay leaf and half a lemon 
 sliced if wished. Fish of the shape of herrings should, for boiling, 
 be curled round with their tails skewered in their mouths ; small fish, 
 such as smelts, etc., should be run five or six on a skewer through 
 their eyes. Many prefer to serve boiled fish upon a napkin, rather 
 than with a sauce poured over it ; and a plain white sauce is thought 
 to be better with boiled salmon than anything less simple, serving 
 cucumbers or melon in slices apart ; silver eels may have a sauce 
 over them, and salt cod, boiled, is often served masked with mashed 
 parsnips or potatoes. With bass, blue-fish and carp, serve anchovy, 
 caper, or tomato sauce. Sturgeon and some other fish are better 
 if just basted and frothed before the fire after being boiled; cod’s 
 head and shoulders are much better when thus treated. Pike, 
 boiled, can be first stuffed with forcemeat, but it is best when 
 baked. Fennel should be boiled with mackerel, and gooseberry 
 sauce served with it ; grated loaf-sugar is generally offered with 
 mackerel, and mint is also eaten with it. MustarTl is served with 
 boiled cod, smelts, herrings, and perch. Drawn butter sauce with 
 lemon juice or eggs is also a favorite accompg^niment with all boiled 
 fish. 
 
 It is quite appropriate to serve a boiled middle cut of salmon or 
 any large fish at a dinner; it is the best cut, 
 easier and cheaper to serve, and one never cares 
 to supply more than is necessary. This cut is 
 better slowly boiled, also, in the acidulated salted 
 water. 
 
 Boiled Salmon. 
 
 Broiled Fish . — Fish weighing between half a pound and four 
 pounds are nice for broiling, though about three pounds and a half 
 is the best size. The small fish should be fried whole, and the 
 larger ones scored, or split down the back. See that the fish is 
 
FISH. 
 
 25u 
 
 properly cleaned, wipe dry with a cloth, and either rub it with vin- 
 egar or dredge it with tlonr, then dip it into olive oil, or egg and 
 bread-crumbs ; or roll it well in chopped herl)S ; though many simpl f 
 rub it over with butter. Always use a double broiler, if possible, 
 and before putting the fish into it, heat 
 hot, and rub over with butter to prevent 
 the fish sticking. The size or thickness 
 of the fish will have to be the guide in 
 broiling ; if the fish is small it will re- 
 quire a clear, hot fire ; if large the fire 
 must be moderate, otherwise the outside 
 of the fish will be burned before the 
 inside is cooked. Some brown the fish handsomely over the coals 
 and then put it in the oven to finish cooking ; when the fish is 
 very thick, or broiled with a stuffing, as mackerel sometimes is, this 
 is a good plan. But when fish are split they are very easily broiled 
 over the fire. If the fish is taken from the broiler to be put into the 
 oven it should be slipped on to a tin sheet that it may slide easih- 
 into the platter when served, or nothing so mars a dish of fish as to 
 have it come to the table broken. In broiling, the inside should be 
 exposed to the fire first, and then the skin. Great care must be 
 taken that the skin does not burn. To turn the fish when broiling 
 on a gridiron, separate carefully with a knife any part of it that 
 sticks to the iron, then, holding a jilatter over the fish with one 
 hand, turn the gridiron over with the other, leaving the fish on the 
 platter, from which it can be easily turned back to the gridiron to 
 finish cooking. Mackerel will broil in from twelve to twenty min- 
 utes, young cod (also called scrod) in from twenty to thirty min- 
 utes, blue-fish in from twenty to thirty minutes, salmon in 
 from twelve to twenty minutes, and white-fish, bass, mul- 
 let, etc., in about eighteen minutes. As soon as the fish is done, 
 sprinkle with pepper and salt, spread butter all over it with a knife 
 and set in oven a moment that the butter may soak into the fish 
 Some put over the fish a few drops lemon juice and a little chopped 
 parsley before spreading with butter, and this is especially nice for 
 shad, which is much more delicious broiled than cooked in any 
 other way. Soaking fish in a marinade before broiling is considered 
 a great improvement, and the French soak it in olive oil made 
 savory with spices. When broiling the more delicate kinds of fish 
 the gridiron or broiler may be strewed with sprigs of fresh aromatic 
 herbs, oiling the fish well before putting it to broil, and cooking 
 very slowly. Smoked salmon should be merely heated through. 
 When wanted to broil quickly, fish may be first parboiled, but the 
 skin will doubtless be more or less broken and its appearance thus 
 marred. Broiled fish may be either masked with a sauce — tartare, 
 tomato, curry or any sharp sauce — or served upon a puree of sorrel, 
 tomatoes, or beans, or upon an oil or caper sauce. When possible, 
 
 Double Broiler. 
 
256 
 
 FISH. 
 
 garnish with parsley, celery or lettuce. The salmon, trout, perch, 
 pickerel, shad, mackerel, black-fish, blue-fish, haddock, white and 
 flat-fish, are all very excellent broiled, as are also cutlets of any 
 kind of fish, but the Spanish mackerel, from the Gulf, and pompano 
 are especially prized for cooking in this manner. The California 
 salmon is the most highly esteemed of its kind for many uses, and 
 the cutlets are very nice broiled. 
 
 Collared Fish . — A side of salmon, a fine mackerel or eel, or a 
 piece of sturgeon large enough for a handsome roll will make a good 
 collar. Split the fish, remove the head, tail and fins and bone care- 
 fully, but do not skin it (when an eel is used it must of course be 
 skinned), wipe dry, rub well on both sides with spices, salt and very 
 finely shred herbs, roll as tightly as possible, tie securely with broacl 
 tape and put a cloth round it ; place it in boiling hot vinegar and 
 water — equal parts of each — seasoned with bruised bay leaves, salt 
 and a bunch of sweet herbs ; simmer very slowly until the fish is 
 done. A larger sized collar of sturgeon or salmon requires two 
 hours’ simmering to cook it well; eel or mackerel will be done in 
 fifteen or twenty minutes. Take it up, reduce the liquor by boiling, 
 strain, and wlien cold pour over the fish and set away until wanted, 
 dlie cloth need not be removed until just before the fish is served. 
 If to be served hot, the fish may be tied only with tape and baked ; 
 garnish with sprigs of fresh fennel or grated horseradish. Serve 
 wliole or sliced. When boiled, the bones, head, etc., may be tied in 
 a muslin bag and boiled in the liquor with the fish to give it a richer 
 flavor. Minced oysters, anchovies or lobster, mixed with raw yolk 
 of egg, may be spread inside salmon or sturgeon before rolling with 
 the spices. If kept long the liquor of the fish must be drained off 
 and l:)oiled up from time to time, and when cold poured again over 
 the fish. 
 
 Crimped Fish . — The fish must be as fresh as possible ; cut into 
 nice shaped slices about two inches thick, and put into a saucepan 
 of salted water that has been brought to a boil, checking with a lit- 
 tle cold water when the fish is put in; take out the fish in a few* 
 minutes, carefully place on a cloth to drain, dredge with flour or 
 wash over with yolk of egg and broil slowly over a clear fire. Serve 
 with anchovy, oyster, or caper sauce in the dish. Salmon, cod, shad, 
 rock-fish, bass and halibut are all excellent crimped. 
 
 Curried Fish. — Salmon, cod, eels, flounders and flat-fish gener- 
 ally, may be made into curries, and must first be carefully boned, 
 then fried and a boiling gravy seasoned with curry powder poured 
 over them ; when the v/hole boils remove from fire and add some 
 bits of butter and beaten yolk of egg. A little chopped onion fried 
 in butter is often used in curries, and oysters are always a nice ad- 
 dition. The French method of currying fish’ is to first make some 
 
FISH. 
 
 257 
 
 butter hot in a pan and add the curry powder ; the fish is then put 
 in (either raw or cold), and when done add gravy mixed with the 
 well-beaten jmlk of an egg ; when this sauce becomes smooth and 
 thick serve all together with a rim of tomatoes. Eels may be cut 
 into lengths and are nicer to first slowly simmer in gravy. Some 
 simmer the curry pov,xler slowly in the gravy two hours on the day 
 before using, to take olf the rawness of the turmeric. The curry ih 
 self should be made only a short time before it is wanted for the 
 table or the flavor will be impaired. Cucumber and melon are often 
 introduced in this dish, as well as curds, cream, rice, garlic, etc. 
 
 Deviled Fish . — Take any kind of small fish, or cutlets of fish 
 (raw, or previously cooked and grown cold), soak them half an 
 hour in either soy. Chili vinegar, catsup, or any stock sauce ; drain 
 and broil them, and serve with a, horseradish, chutney, piquant, or 
 Fiustard sauce. The fish may be rolled in curry powder, if preferred. 
 
 Dried Fish . — Fish may be simply salted well and dried in the 
 air, afterwards smoking them if liked, or rubbed over with pepper 
 and salt and cured by hanging in a dry place indoors, which is 
 generally thought the better v ay. Codfish is most frequently plain- 
 ly salted, without being spiced or smoked. Hake is merely dried by 
 e 'cposure to the air, without having been previously salted. Small 
 li sh only require to remain twenty-four hours in a sufficient quantity 
 of salt. Most others should be split open, and the backbone re- 
 moved ; sprinkle with salt, and hang up to drain for a da}^ and a night 
 then rub Vv'ith a little salt, moist sugar (and pepper or spices, if 
 liked), and at the end of twenty-four hours put them to dry, and 
 afterwards slowly smoke them. A great deal depends upon the 
 pains bestowed upon it to cure fish at home successfully. Beside 
 those above mentioned, mackerel, haddock, herrings, salmon, pike 
 •end trout will be found very nice thus cured. 
 
 Fricasseed Fish . — The fish to be fricasseed should be first 
 .ossed (lightly fried) in oil or dripping until about half done, then 
 slowly stewed in gravy rendered savory with spices, shred onion, a 
 bunch of sweet herbs, et^., flavored with vinegar or lemon juice. 
 AViien the fish is sufficiently dressed, thicken the sauce with yolk of 
 egg, and serve ail together in a dish decorated with sliced lemon or 
 orange. Less flavoring is needed for a fricassee than for a stew on 
 account of the fish having gained greater savoriness through being 
 partially fi-icd. La.rge fish should always be boned and, if neces- 
 sary, skinned, then fricasseed in small slices or rolls. IMinced an- 
 chovies, as well as oysters, are an admirable addition. A fricassee 
 should be sent to tlie table as hot as possible ; when the fish is 
 sufficiently dressed it sLould be served, instead of allowing it to 
 sodden in the saucepan. Flat-fish, perch, cod-sounds, eels, salmon, 
 cat-fish, and most kinds of river and pond fish are thus fricasseed. 
 
 17 
 
258 
 
 FISH. 
 
 For a Fricassee of Cod^ wash and cut two pounds of fresh codfish 
 in two-inch squares, removing skin and hones ; put over the fire in 
 sufficient cold water to cover it an inch, with one teaspoon salt, and 
 let it slowly approach the boiling point ; then take it from the water 
 with a skimmer, lay it on a warm dish, cover it with a towel wet in 
 warm water, and place it where it will keep warm without drying. 
 Strain the water in wich the fish was boiled and use one pint of it 
 together with one tablespoon each butter and flour to make a white 
 sauce, first melting together the butter and flour, and then gradually 
 stirring in the water ; season the sauce to taste with salt and pepper, 
 put the fish into it and heat until the flakes begin to separate ; then 
 remove the saucepan from the fire, stir in the beaten yolk of one egg 
 and a tablespoon vinegar ; if parsley is obtainable, add one tablespoon 
 chopped fine ; serve as soon as done. Toast or two inch slices of 
 fried bread may accoinj^any the dish. Three tablespoons of salad 
 oil may be added to the sauee, a few drops at a time, with the 
 vinegar, if desired. Halibut and bass are excellent when cooked in 
 this way. 
 
 Fried Fish . — The smaller kinds of fish, as brook trout, perch, 
 sun-fish, and smelts, usually called pan-fish, and the small bass and 
 pickerel, are best for frying, either by “tossing” or sauteing in a 
 small quantity of fat or oil in a pan (commonly called frying), or by 
 immersing in hot fat or oil like doughnuts, the latter being generally 
 considered the better method. Hot lard, bPef drippings, olive oil, 
 or American cooking oil may all be used for frying fish, though many 
 prefer tlie oils, chiefly because of the difficulty of procuring pure 
 lard or fat, and as the oil can be clarified and used over and over 
 again it is quite as economical as lard or dripping. The secret of 
 frying to perfection Ipv immersing is to have the lard or oil so deep 
 that it entirely covers the fish and so hot as instantly to form a 
 crust over the entire surface. If the fish is large and further cook- 
 ing is necessary, the heat must be reduced. Test the fat (as directed 
 in Fritters) before putting in the fish, for if it is not hot enough the 
 fish will absorb it and thus become greasy and unwholesome. The 
 fish-kettie heretofore illustrated may be used for frying fish, or one 
 may be ordered of any tinner. Have an oval pan made of tin and 
 an oval basket or plate fitting into it, made with a heavy wire edge 
 and fine wires running across half an inch apart ; or have it made of 
 coarse wire cloth bound with tin, and at each end there must be a 
 long wire loop for a handle. A fish fried in this is very easily taken 
 up ; lift the frame from the kettle, let it stand for a moment across 
 the kettle that the lard may drip, loosen from the frame with a knife 
 and slide it ofl* on the hot platter. If a fish-kettle cannot be had a 
 wire basket in which the fisli is placed and lowered into the fat is a 
 great convenience. Fish for frying should have the heads cut off, 
 be thoroughly cleaned and vvfiped perfectly dry, then rub over with 
 

 259 
 
 flour, or meal, or a mixture O'^ each, or dip once or twice into 
 beaten egg and bread-crumb'j o7 a batter. When browned on one 
 side, turn, and when done drain quite dry, sprinkle with salt and 
 send to table on a nankin folded in a dish nicely garnished, serving 
 a sauce apart, ifineiy shred herbs may be sprinkled over some 
 kinds of fish, as eels and mackerel, before frying, but flat-fish gen- 
 erally should be done with bread-crumbs and egg and sent to table 
 a clear, golden yellow. Chopped onions are fried and served with 
 fresh herrings. If a sufficient quantity of fat is used a good thick 
 fish Avill not require more than ten minutes’ fryAUg, and smelts and 
 other such small fish are done in five minutes or less. Smelts, 
 gudgeons and oysters are often fried to use as a garnish with other 
 fish. The larger fish may be cut into cutlets or steaks, rolled in 
 beaten egg and cracker or bread-crumbs and fried in this manner. 
 Some dip fish in milk before breading them, then into the crumbs, 
 then into beaten egg and again in the crumbs, while others roll them 
 first in the crumbs, and finish same. Prepare them in this manner 
 for sauteing or frying in a pan, and use a thick-bottomed pan, with 
 lard or oil enough to keep them from scorching or sticking to the 
 bottom of pan. Never use butter as it takes out the sweetness and 
 gives a bad color. If the fish is large remove the backbone and 
 cut crosswise into fiv^e or six pieces. Put into the pan skin side 
 uppermost and fry slowly ; when brown on one side turn over care- 
 fully and brown the other. When done (in about an hour) remove to 
 hot platter and serve at once. The roe and backbone, when pre- 
 viously removed, may be cut up and fried with the other pieces. 
 Salt pork is sometimes put into the pan with the fish, or fried first, 
 and yields sufficient fat for frying the fish, and the slices of ])ork 
 may be served as a garnish for the fish. Fish is perhaps more often 
 fried or sauted thus in a pan than by immersing in hot frd, but the 
 latter is much the nicer method, as the fish is cooked more evenly 
 and its shajie is better preserved, though some think them more 
 savory when sauted, ^els for frying should be skewered to foian a 
 circle. Large fish may be first slightly fried and afterwards stewed 
 in a gravy or marinade. All the best known varieties of fish are 
 excellent fried. Serve with tomato or any highly flavored sauce or 
 slices of lemon. 
 
 Pickled Fish . — Fish of a rich oily nature is principally used for 
 pickling, as the dry-fleshed kinds do not answer so well. Smelts, 
 well rubbed with salt and powdered spice, may be packed in ajar, 
 and boiling hot vinegar poured over them. The ordinary method 
 practised in pickling salmon, shad, herrings, mackerel, etc., is to 
 boil them nicely in a small quantity of salted water, to which some 
 add onions ; take them up, properly spice enough vinegar, add to it 
 the liquor (strained) in which the fish were boiled, and some bruised 
 bay leaves, which are an indispensable addition, give it a boil up, 
 
260 
 
 FISH. 
 
 and when this and the fish are cold pour it over the latter. If the 
 fish are intended to be kept for any length of time, vinegar and 
 spices alone may be used. In Europe, fish of any kind is tossed in 
 oil, and when cold, covered with strong vinegar, highly spiced; 
 sometimes this method is reversed by boiling the fish in vinegar, 
 and vrhen drained and cold adding spices and pouring olive oil upon 
 it ; red and green pepper should be added to the fish, as they give 
 flavor to the pickle. Mackerel may be split open and boned, or cut 
 into small slices ; salmon and shad should be pickled in handsome- 
 sized pieces. Scraped horseradish, oil, and pounded loaf sugar are to 
 be served with pickled fish. For an Italian pickle, slice any kind of 
 fish ; dip it in yolk of egg, fry it — or rather boil it — in oil ; when 
 cold, rub it over with pounded spices ; put it inio jars and pour over 
 it cold vinegar seasoned with shallot, garlic and saffron. This pickle 
 keeps good a year at least. 
 
 Potted Fish . — Fish may be potted whole, in slices, or pounded 
 to a paste. Smelts may be done whole. Cut off* the heads, tails and 
 fins of trout for potting, wipe, but not wash, split open and bom> 
 them. Remove only the heads from shad, herring, and mackerel, 
 and when very large cut each fish into three or four pieces. Salmon 
 may be potted in any sized slices. Having prepared the fish, season 
 well with salt, pepper, powdered bay leaves, and a little nutmeg, 
 mace and cloves ; then pack it in pots with or without butter, and 
 bake as long as the size requires ; when done drain off* the grease or 
 gravy and when the fish is cold pound in a mortar to a paste and 
 pour clarified butter over, or the butter may be poured on without 
 pounding the fisli ; oil or vinegar may be added to the fish before it 
 is baked, afterwards poured off and fresh used to put over the fish 
 for keeping it. After putting in the pots cover closely to exclude 
 the air, or the butter will become rancid and the fish spoil. Some 
 prefer to pack the fish and seasoning in layers, and for this the fol- 
 lowing will be found an excellent recipe : For five pounds fish take 
 three ounces salt, two each of ground black pepper and cinnamon, 
 one of allspice, and a half ounce cloves ; cut fish in slices, or some 
 pack whole, and place in the jar in which it is to he cooked, first a 
 layer o fish, then the spices, salt, and bits of butter sprinkled on, 
 repeating till done. Fill the jar with equal parts vinegar and Vvater, 
 cover closely with a cloth well floured, or a piece of dough, on top 
 so that no steam an escape, and bake six hours. Let it remain in 
 jar until cold, cut in slices, and serve for tea. Fish so potted will 
 keep a long time, if always immersed in the liquor and kept closely 
 covered ; and the very bones become eatable. It affords a conven- 
 ient resource in an emergency, for a few pieces of the fish can be 
 taken from the pot, laid on a small dish, a little of the liquor poured 
 over them, and served garnished with sprigs of parsley. What is 
 left can be returned to the pot. A nice spice to be used in potting 
 
FISH. 
 
 261 
 
 meats is composed of the following ingredients thoroughly mixed : 
 One ounce each ground cloves, pulverized mace, Jamaica pepper, 
 and grated lemon-rind, one-fourth ounce cayenne, one grated 
 nutmeg. Besides the fish already mentioned, perch, pike and eels 
 are excellent potted. Salmon should be skinned for potting and is 
 first baked in slices in a pan with butter, seasoned with mace, cloves, 
 whole peppers and bay leaves, and when done drained from the 
 gravy and potted with clarified butter over the top. 
 
 Salted Fish . — Fish intended for salting should never be washed 
 or wet. The larger kinds of fish should be split open, and the heads 
 and intestines of the others removed, first properly scraping them ; 
 then pack in a jiickle-tub, with finely-powdered salt between each 
 layer ; the tub containing them must be kept full, and the fish well 
 covered on the top with salt. The proportion of salt should be one- 
 sixth the weight of the fish. If intended . or drjdng, the fish should 
 remain in the salt from twenty-four hours to eight days, according 
 to size. Herrings are only laid in salt and a little saltpetre for 
 twelve hours, and then smoked for a day and a night. The French 
 way is to split open mackerel haddock, etc , but only to draw and 
 divest herrings of their heads. They are then placed in a pan, with 
 a small quantity of water, and a handful or two of salt ; at the end 
 of a few hours they are drained and wiped dry, and salted with a 
 mixture of four parts each of salt and bay salt, and one part each of 
 saltpetre and loaf-sugar in powder ; keep them well-covered for three 
 months before using them. Large cod may be opened and laid upon 
 a stone or brick floor and occasionally sprinkled with fresh salt un- 
 til sufficiently cured ; then dry by exposure to a current of air» 
 
 ’ Shad and bass are also salted and whenever too great a quantity of 
 any kind of fresh fish is on Hand it may be preserved by salting. 
 An easy way to keep fish a short dme is to put it in salted water or 
 brine that has served for beef or oacon, and when wanted wipe dry, 
 pepper and devil it, or cook in any manner, when it will be greatly 
 relished. The following is a good recipe for Salted Herrimg: Mix 
 half peck each fine and rock salt ; take one hundred and seventy- 
 five herring, put them loosely in layers with salt between, and after 
 four days, drain well and repack in close layers on their backs, cover- 
 ing each layer with a mixture of half peck each fine and rock salt, 
 quarter pound brown sugar, three quarters ounce saltpetre. Leave 
 several months till salt takes effect. These are in season in Febru- 
 ary, March and April. 
 
 Scalloped Fish . — Boil a cup oyster liquor, or milk, thicken 
 with a little flour or corn-starch, add two tablespoons butter, a little 
 chopped parsley and pepper and salt to taste and let cool ; put a 
 handful fine bread-crumbs on bottom of buttered baking dish and 
 cover with above sauce ; then ])iit in a layer of cold boiled cod or 
 other fish minced fine ; have three hard-boiled eggs chopped fine, 
 
FISH. 
 
 *^62 
 
 and put a layer of the egg next, then more sauce, and so on, leav- 
 ing out bread-crumbs until dish is full, when put a thick layer of 
 crumbs over the top, plentifully strewn with butter. Cover and 
 bake until hot through, then remove cover and brown. Or put the 
 remains of any cold fish, carefully picked from the bones, into a 
 stewpan with a half pint cream, half tablespoon anchovy sauce, 
 half teaspoon each made mustard and walnut catsup, and pepper 
 and salt to taste. Set over fire to heat hot, stirring occasionally, 
 but do not let boil ; put into a deep dish or scallop shells with 
 plenty of bread-crumbs, place bits of buttnr on top and brown with 
 the salamander. The anchovy sauce, walnut catsup or mustard 
 may be omitted, if not liked, and milk with an egg and 
 a little fiour may be used instead of the cream. In 
 preparing cold fish dishes a little more butter is always 
 ouei.. needed than for fresh fish. For a nice fish scallop wfth 
 mashed potatoes, take any cooked fish, boned, and mix with it a 
 white, egg, or drawn butter sauce seasoned to taste ; put a layer 
 finely mashed potato in bottom of porcelain baking dish, put in the 
 fish and cover with another layer of potatoes. Smooth the top over 
 neatly and bake in moderate oven twenty minutes. Or form by 
 heaping the fish high in the center of first layer of potatoes and 
 cover this pyramid with the mashed potatoes and hake. Another 
 very simple way of scalloping fish is to put thin slices of salmon, 
 jfike or turbot in scallop shells or small tins with bits of butter on 
 top and bake until browned. Squeeze lemon juice over and serve. 
 Cold fish is nice warmed over in this way. 
 
 Steamed Fish . — After cleaning a fish, as for boiling or not, in 
 either case, place tail of fish in its mouth and secure it, lay on a plate, 
 ])our over it a half pint vinegar, seasoned with pepper and salt ; let 
 stand an hour in refrigerator, pour off vinegar, and put in a steamer 
 over boiling water ; steam twenty minutes, or longer if the fish is 
 very large (when done the meat easily parts from the bone) ; drain 
 well, and serve on a napkin garnished with curled parsley. Serve 
 drawn butter in a boat. Or when nearly done, place in oven for a 
 few minutes, baste, brown, and finish as haked fish. Fish intended 
 for baking are very nice to be first steamed about an hour, and 
 steaming is a much better method of cooking than boiling. Mack- 
 erel merely steamed, with no sauce, eaten with vinegar, or oil and 
 vinegar, is delicious. 
 
 Steiued Fish . — Almost any kind of fish are excellent stewed, 
 except those of a coarse-fleshed nature, like mackerel or smelts ; 
 eels, trout, carp, and fresh-water fish generally, are capital in a stew. 
 A nice way of stewing is to put the fish in beef or any other gravy 
 that is rich and well-seasoned, and cook it very gently from fifteen 
 minutes to an hour, according to size ; add some vinegar or cider, 
 thicken the liquor with yolk of egg, cream, or butter rubbed in fiour, 
 
FISH. 
 
 263 
 
 and serve the fish and sauce together. The large kinds, like salmon, 
 sturgeon, cod, etc., must be cut in slices ; trout and other medium 
 sized fish may be stewed whole and served with a sauce over them. 
 Silver eels should be divided into short lengths. Some cooks flour 
 the fish itself before putting it into the gravy, but the sauce is rarely, 
 by this means, so smoothly thickened as it should be. A few oys- 
 ters may be advantageously added to most stews, put in with the 
 egg or flour ; essence of anchovy, catsup, herbs, or mushrooms may 
 also be employed to increase the flavor, for stews should never taste 
 insipid, but quite relishing and savory, and for this reason spices, 
 lemon, pickle, chutney, tomatoes, savory herbs, caviare, or indeed 
 any kind of flavoring in good taste, is admissible. Another good 
 recipe for a stew is the following : Take six pounds any kind of 
 fish, large or small, three pints water, quarter pound pork, or half 
 cup butter, two large onions, three tablespoons flour, salt and pepper 
 to taste. Cut heads from fish and remove all bones ; put heads and 
 bones on to boil in the three pints water and cook gently half an 
 hour ; cut the pork in slices and fry brown ; slice the onions and 
 fry in the pork fat ; stir the dry flour into the onion and fat and 
 cook three minutes, stirring all the time. Pour over this the watei 
 in which the bones have been cooking, 'and simmer ten minutes. 
 Have the fish cut in pieces about three inches square, season welJ. 
 with salt and pepper, and place in the stew-pan ; season the sauce 
 with salt and pepper, and strain on the fish, cover tight, and sim- 
 mer twenty minutes. A bouquet of sweet herbs simmered with the 
 bones is an improvement. Dish on a large platter and garnish with 
 potato balls and parsley. The potato balls are cut from the raw 
 potatoes wfith a vegetable scoop, and boiled ten minutes in salted 
 ■svater. Put them in little heaps around the dish. For a plainer 
 stew, cut a fish across in slices an inch and a half thick, and sprinkle 
 with salt ; boil two sliced onions until done, pour off water, season 
 with pepper, add twm cups hot water and a little parsley to the 
 onions, and in this simmer the fish until thoroughly done. Serve 
 hot. A little lemon juice or vinegar may be added. Garnish with 
 parsley and sliced lemons. 
 
 A nice French Steic is made as follows : Clean and wipe dry 
 any kind of fish and cut into slices two inches in thickness ; put a 
 cup of oil or butter into an earthen baking dish ; add chopped pars- 
 le}^ fennel, shallot, and a clove of garlic and bring to a boil ; rub 
 the fish in plenty of spices pounded together wfith some saffron, and 
 put it into the oil ; fry it for a few^ moments ; add a half pint wuxter, 
 and stew slowly till done. Beat together yolks of txvo eggs with 
 juice of a lemon and some coarse red pepper ; pour these into the 
 dish, and when the sauce is set, serve all together in a dish garnished 
 with pickled peppers. 
 
 Fish Balls . — Mix a quart mashed potatoes with a cup of bits 
 of butter, two teaspoons made mustard and a half teaspoon salt: 
 
FISH 
 
 
 stir in two eggs beaten with a tablespoon or two of cream or milk, 
 and add a pint finely shredded and chopped cold salt fish, stirring 
 in a little at a time until it is thoroughly mixed Take a heaping 
 tablespoon at a time and roil on a floured board, making with the 
 hands into as perfect balls as possible until all made 
 up. Have the skillet of fat hot and drop in a few 
 balls at a time ; turn to brown nicely, take out with 
 skimmer and put on sieve or colander in oven to Fish Bans, 
 drain and keep hot until all are ready to serve. Some prefer to re- 
 verse the proportions given above, using twice as much fish as potato. 
 Freshly baked and mashed potato is best, but cold may be used, if 
 carefully re-heated, and any remains of cold fish will do. To make 
 Dropped Fish Balls, take a pint raw fish, a quart pared potatoes, 
 (under medium size), two eggs, butter the size of an egg, and a lit- 
 tle jiepper. Pick the fish very fine, and measure lightly ; put pota- 
 toes into the boiler, and fish on top, cover with boiling water, and 
 boil half an hour. Drain off water, and mash fish and potatoes to- 
 gether until fine and light ; then add butter and pepper, and the 
 well-beaten egg. Have a deep kettle of hot fat ; dip a tablespoon in 
 it, and take up a spoonful of the mixture, being careful to get it into 
 as good shape as possible. Drop into the boiling fat and cook until 
 brown, which should be in two minutes. Be careful not to crowd 
 the balls, better not let them touch, and be sure the fat is hot enough. 
 The s])Oon should be dipped in the fat every time a spoonful of the 
 mixture is taken. These balls are delicious. A pretty way of serv- 
 ing fish balls is to line the dish with clean, white paper, and edge 
 this with a frill of colored tissue paper — green or pink, — making a 
 very ornamental dish. 
 
 Fish Cake. — Take the boned meat of any fish, beat in a mortar 
 or merely mince it fine, add a chopped onion, some chopped herbs, 
 nutmeg, pepper and salt, a little catsup, or fish sauce, such as 
 essence of anchovies, or shrimps, and mix it with either mashed po- 
 tatoes, bread-crumbs soaked in milk, chopped hard-boiled eggs, or 
 })ulped tomatoes, in equal parts, put all into a buttered dish, pour 
 some beaten eggs upon the top, and bake till nicely browned. Or 
 put the boned fish, with the head and fins, into a stewpan with a 
 pint water ; add pepper and salt, an onion and bunch of herbs, and 
 stew slowly for gravy about two hours ; chop the fish fine, and mix 
 it well with equal quantities bread-crumbs and cold potatoes, adding 
 half teaspoon parsley and seasoning ; make the whole into a cake 
 with the white of an egg, brush it over with egg, cover with bread- 
 crumbs, and fry a light brown ; strain the gravy, pour it over, and 
 stew gently for fifteen minutes, stirring it carefully once or twice. 
 Serve hot, garnished with slices of lemon and parsley. 
 
 To make White Fish Cakes, pound the flesh of some cold fish, 
 season it with white pepper, add a little lemon-juice, and mix all 
 
FISH. 
 
 265 
 
 with enough white of egg to make it form a thick batter, fry it in 
 small cakes, and serve garnished with crisp green parsley. If the 
 yolks instead of the whites of eggs he used, and a little curry pow- 
 der added, the result will he nice Yelloio Fish Cakes; serve in a 
 damask napkin with grated lemon-peel over them. 
 
 Fish Chowder . — The best fish for chowder are haddock and 
 striped bass, though cod, swordfish and all kinds of whitefish are 
 excellent, and any fresh fish may be used. For a good chowder 
 prepare the ingredients by first slicing a quarter pound pickled 
 pork, and fry it in a pot ; then cut five pounds fresh codfish or had- 
 dock in slices an inch thick and free from skin and bone ; peel and 
 cut two onions in thin slices, and put them to fry with the pork as 
 soon as there is enough fat to keep them from burning ; peel and 
 slice four more onions and keep them to use later ; peel and slice 
 ten potatoes in pieces a quarter of an inch thick ; (boiled 
 potatoes are sometimes used) ; have ready a pound of sea-biscuit, or 
 Boston crackers. As soon as the pork and onions are brown take 
 them from the pot with fat in which they were fried, leaving about 
 four tablespoons of the fat in the bottom of the pot ; put into the 
 pot a layer of fish, next a layer of potatoes, then a layer of the fried 
 and raw onions, and season at this layer with a quarter saltspoon 
 ground pepper, and a level teaspoon salt. Repeat the layers of fish, 
 potatoes and onions until one-half the ingredients have been used ; 
 then add one-half the pork and biscuit or crackers, split, pour- 
 ing half the drippings from the pork on the crackers. Put the re- 
 mainder of the fish, potatoes and onions in the pot in layers, add 
 pepper and salt as before, and place on the top the rest of the crack- 
 ers, pork and drippings. Pour over all these ingredients cold water 
 enough to reach three inches above the top layer, and place the pot 
 over the fire where the chowder will boil gently for an hour, or until 
 the whole is thoroughly cooked; if it should burn it would be 
 spoiled. At the end of an hour add a half pint cream, and serve in 
 a tureen and soup-plates ; eat with dry sea-biscuits, or Boston crack- 
 ers. Another way of preparing the fish, if large, is to remove the 
 backbone and skin, cut in pieces about three inches square and roll 
 them in flour ; put the skin, bones and head into twd quarts water 
 and boil half an hour, meantime preparing and placing other in- 
 gredients, with the fish, in the kettle as above ; pour over the top 
 the water in which the skin and bones have been boiled and at tl io 
 end of half an hour, or when the chowder is done, add a quart milk 
 or a cup cream and serve as above. Some prepare the fish by cut- 
 ting into pieces an inch thick and two inches square, and some boil 
 the pork instead of frying, while others use it in raw slices, in both 
 cases putting a layer of the pork in bottom of kettle and alternating 
 with the layers of crackers, fish and potatoes. When the pork is 
 fried some prefer to chop it fine and use it in layers, alternating 
 
266 
 
 FISH. 
 
 with the other ingredients. Both crackers and potatoes may be 
 nsed, as above, or one or the other may be omitted. Some simply 
 soak crackers in water or milk, or they may be split open and but- 
 tered, then ‘‘crisped” in the oven if liked, scalded with sufficient hot 
 milk and put in just before taking up. Onions may be put in raAV, 
 if chopped. Layers of potatoes in thin slices are sometimes added, 
 and a sprinkling of parsley is liked by many. Instead of dishing 
 up all together, the fish may be skimmed out into the tureen and 
 kept hot while the gravy is thickened with cracker dust or flour ; 
 boil up once, add chopped parsley, catsup and lemon-juice to taste, 
 and pour over the fish. 
 
 Fish Croquettes . — Stir together in saucepan over the fire a 
 tablespoon each flour and butter, and add either water or milk, making 
 a thick sauce ; let boil, season with salt and pepper and put in 
 pint cold flaked fish and scald; remove from fire and stir into it the 
 yolks of two or three eggs. Rub a deep plate with salad oil, 
 pour the mixture in and let get thoroughly cold. Then make up 
 into cork-shaped rolls. Wet the hands to prevent sticking. Roll 
 in sifted bread crumbs, dip in beaten egg then again in bread- 
 crumbs, and fry in smoking hot fat, like doughnuts, until a delicate 
 brown. Take out with skimmer, and lay on brown paper an instant 
 to absorb fat. A teaspoon onion chopped fine and fried in the but- 
 ter before the sauce is made, imparts a nice flavor to the croquettes. 
 A perfect croquette is semi-liquid in center. Melted butter is not so 
 good as oil for greasing the dish, as it will not prevent sticking. 
 The cracker dust should be rolled and sifted, as the finer it is the 
 more easily the croquettes are prepared, and the nicer they will fry. 
 Another way is to remove the bones and chop fine any Cold fish 
 — boiled, baked or fried — and mix with it one-third as much mashed 
 potato rubbed to a cream with a little melted butter ; add a little 
 white sauce made of butter melted in milk, and thickened with 
 corn starch and a beaten egg ; season with chopped parsley, salt, 
 pepper and anchovy sauce or walnut catsup. Mix, make into balls 
 and roll in beaten egg and cracker dust and fry as above. Send to 
 table hot with sliced lemon round them. An improvement on the 
 old fish balls. Or, put a piece of butter in a saucepan, dredge in 
 some flour, and stir over the fire some minced cold fish, chopped 
 mushrooms, bread-crumbs, herbs and shallot, pepper and salt ; cook 
 until thick and when cold form into balls. Egg and bread-crumb 
 them twice, fry a nice brown in hot fat, arrange in pyramid form on 
 a plate and garnish with parsley. 
 
 Fish Dressing — Two cups bread or cracker crumbs, one of 
 mashed potatoes, one well-beaten egg, two tablespoons butter, tea- 
 spoon sage and savory, or a little thyme, and one dozen chopped 
 clams or oysters ; moisten with warm rich new milk, salt and pepper 
 to taste. This dressing is also good for duck or game with a finely 
 
FISH. 
 
 2(r^ 
 
 chopped onion added. Or, for a plainer dressing, taKe one pint 
 bread-crumbs, two tablespoons melted butter, one raw egg, peppei , 
 salt and one tablespoon celery seed. 
 
 Fish Fritters . — Put two tablespoons flour in a bowl with half 
 saltspoon salt, and stir in gradually a gill tepid water and tablespoon 
 salad oil (melted butter or fat will do), and the well-frothed whites 
 of two eggs. The batter is the better for standing before used, and 
 if made without the eggs it must stand at least four hours. If the 
 fish are small skin them, wipe dry wdth a cloth and put the tail in 
 the mouth ; roll w-ell in flour — dusting is not sufficient — dip them 
 into the batter and fry in hot fat. If the fish are large, bone and 
 cut into neat slices and dry, flour and fry them as small fish. To make 
 them extra nice rub the fish 'first with powdered spices or herbs, 
 then roll in flour and dip in batter. Or fritters may be made of any 
 cold fish, which must be minced very fine, or, better, pounded in a 
 mortar ; add any seasoning liked, spices, herbs, onions, etc., and 
 either stir the fish in the batter and drop by spoonfuls into the fat, 
 or carefully place little heaps of it on spoonfuls of the batter and 
 23ut into the hot fat with the fish uppermost. 
 
 Fish Pies. — Salmon, eels, cod, mackerel, trout, herrings, floun 
 ders, salt fish, and in short almost any kind of fish are good in pies 
 Large fish must of course be used in slices, small fish must hav^ 
 heads, tails and fins removed, bone them also if possible, and flat 
 fish should be skinned. Line a shallow baking pan or a pie tin 
 with a nice paste, or rich baking powder crust, leaving a good rim, 
 and put the fish in, covered with a rich, highly-seasoned white sauce, 
 or with bits of butter plentifully strewm over, and season with salf 
 pepper, herbs and spices to taste ; when the white sauce is not used 
 add cream and fine bread-crumbs or cracker dust — and hard-boiled 
 eggs, chopped, if liked — to a pie made of cold fish, and many like 
 them in a pie made of aii}^ fresh fish. Alternate layers of oysters 
 seasoned with nutmeg and chopped parsley, with the bread-crumbs 
 and fish, make a very nice Fish Oyster Pie^ but should be put bx 
 dish without the under crust. Cover with bread-crumbs, which 
 must be browmed, or wdth a good crust, pinching the edges well 
 together and bake. Some prefer to cut pie paste in strips and lay 
 in cross-bars over the top with a roll of the paste round the edge. 
 A pie of ordinary size will bake in a moderate oven in about an 
 Lour. If of cold cooked fish much less time will be required. If 
 the fish is first lightly fried in butter the flavor of the pie will be 
 greatly improved. Eels should be previously stew^ed. Salt fish 
 must first be soaked, boiled, boned, minced, and mixed with plenty 
 of fresh butter; serve with mustard or horseradish sauce. 
 
 Foiled Fish Puddings are made in much the same way, using 
 a deep baking dish or bowl ; always cover with the top crust, and 
 tie the dish in a cloth, then place in a kettle of hot water. The 
 
268 
 
 FISH. 
 
 time required for boiling will depend upon the size of the pudding. 
 Bruised hay leaves, chopped parsley, onion, pepper, bottled sauce, 
 etc., are used for flavoring. Small trout and perch, with the addition 
 of a few button mushrooms, are exceedingly good in puddings, and 
 the fish mentioned for nies are excellent for this dish. 
 
 Fish Rissoles . — Cut thin slices of any fish, or finely chop it ; 
 sprinkle with catsup, cayenne pepper, shred lemon-peel, or any other 
 savory addition preferred. Enclose portions of the fish between very 
 thin paste, fasten the edges together, and fry the rissoles, like dough- 
 nuts, till nicely browned ; they may be of any shape — rounds, stars, 
 crescents, or triangles. Serve hot, decorated with a bunch of crisp 
 parsley. Or line patty pans with a nice paste, put in the fish 
 moistened with a little cream and bake in oven, for Fish Patties. 
 
 Fish Salad . — Rub yolks of three eggs to smooth paste with a 
 little salad oil ; add one teaspoon each salt and pepper, one table- 
 spoon each made mustard and sugar, and lastly six tablespoons 
 vinegar. Beat the mixture until light and just before pouring over 
 the fish stir in lightly the frothed white of an egg. Put fish in dish 
 with six tablespoons vinegar and stir half the dressing in with it ; 
 spread remainder over the top and lay blanched lettuce leaves around 
 the edges to be eaten with it, or garnish with a row of sliced toma- 
 toes. Or arrange in a dish cold fish of any kind and pour over it a 
 mayonnaise made by beating gradually together raw yolks of eggs, 
 lemon-juice, and Italian olive-oil; season to taste, and, if preferred, 
 color it green by emph-ying spinach-juice or bruised herbs. Propor- 
 tion according to quantity of fish. Decorate the dish. with lumps of 
 clear fish jelly, capers, gherkins, etc. Or pour over the fish a sauce 
 made as follows : Chop together chervil, tarragon, cress and mus- 
 tard leaves ; add pepper and salt, and mix together with enough 
 olive-oil and vinegar to make it of the proper consistency ; garnish 
 the dish with slices of lemon and cucumber, placed alternately, 
 sprinkled with cayenne pepper and minced anchovy. A more 
 simple salad is made by melting some fresh butter in a stew-pan 
 and adding lemon-juice, pepper, chopped shallot and parsley, and 
 olive oil; pour over the fish, strew crushed bay salt and grated 
 lemon-rind on top before sending to table, and decorate with pickles. 
 For a nice Salmon Salad^ cut cold boiled salmon into slices or 
 pieces two inches long, and marinade by letting stand two or three 
 hours in vinegar well seasoned with pepper, salt, a little salad oil 
 and chopped onion and parsley. Arrange lettuce leaves in bottom 
 of salad dish and cover with Italian dressing, (see Salads), placing 
 the salmon, bordering with a row of hard-boiled eggs in slices, in a 
 ring on this, and fill in center with mayonnaise sauce. Sprinkle 
 capers over all. Pike, blue-fish, flounders, etc., may be used in 
 salads in same manner. The fish may be either fried or boiled, or 
 
FISH. 
 
 269 
 
 remnants of cold used. Slices may be more neatly shaped before 
 cooking, if cold fish is not u»«d. 
 
 Fish Sandwiches . — Butter thin slices of bread on both sides, 
 la}^ thin pieces of anchovy, tunny fish, sardine, smoked salmon, 
 bloater, or other cured fish on half ; sprinkle some seasoning upon the 
 tops, and place the other slices of bread upon them ; lay the sand- 
 wiches in a dish, and set them in a ^ quick oven till the bread is 
 • nicely browned. The soft roe of a shad or herring, mashed and 
 spread between bread-and-butter, and baked, is a very savory relish. 
 Pressed cavaire used in the same way is particularly good. Chopped 
 hard-boiled eggs may be mixed with the fish and a little mayonnaise 
 or any sauce preferred is a relished addition. Fish Canapes may 
 also be classed with sandwiches and are prepared thus : Cut some 
 rather thick slices of bread ; cut out a round from the center of each, 
 fry them in olive-oil or butter and place upon them minced anchovy, 
 tunny fish, cured salmon, sardine, or fresh shell-fish of any kind ; 
 add seasoning, and some yolk of hard-boiled egg chopped fine, to- 
 gether with any chopped pickles or herbs liked. 
 
 Fish SouMe . — Pare eight good-sized potatoes and boil thirty 
 minutes, drain the water from them, and mash very fine ; then mix 
 thoroughly vdth a pint finely chopped, cooked salt fish. Add two 
 tablespoons butter, salt and pepper, and three-fourths cup hot milk 
 or cream ; stir into the mixture two well-beaten eggs, and heap this 
 in the dish in which it is to be served. Place in the oven for ten 
 minutes. Beat the whites of two eggs to stiff froth, and add a quar- 
 ter teaspoon salt; then add yolks. Spread this over the dish of 
 fish ; return to the oven to brown, and serve. 
 
 Fish Soups . — Fish soups may be made as rich or as thin as 
 liked; but about a pound of fish to a pint of water, with the requisite 
 seasoning, will make a very good soup. When stock is required to 
 make anything richer, it should be compounded wholly of fish 
 rather than from meat. The liquor in which a salmon has been 
 boiled makes a capital foundation for a fish soup. With the excep- 
 tion of the richer kinds, such as herrings, mackerel, or sprats, almost 
 any fish is suitable for soup. The thickenings used for fish soups 
 are potato flour, fried bread-crumbs, cream, butter rolled in flour, 
 ground rice, cod roe, lobster spawn, or caviare, beaten to a paste ; 
 yolk of egg, either raw or hard-boiled, and pounded smooth, together 
 with an admixture of olive oil ; mashed turnip, crushed macaroni, 
 or Italian paste, etc. Eels for soup should be simmered until the 
 flesh leaves the bones, then strain, and add thickening and season- 
 ings. The following are all nice adjuncts to fish soup : Small bits 
 fried bread or toast, hard-boiled eggs in .quarters, forcemeat balls, 
 picked shrimps, prawn, or crayfish ; French roll, fried brown ; slips 
 of pickled anchovies, little onions, first lightly fried in butter, sliced 
 
270 
 
 FISH. 
 
 cucumber, mushrooms, or quartered tomatoes. To make Brown Fish 
 Soupy take any kind of fish, cut in small pieces, roll in flour, and 
 brown in olive-oil or butter in saucepan ; cover with hot water, sea- 
 son wdth salt and pepper, and boil slowly for about fifteen minutes. 
 See that there is plenty of water. One pound will make a quart of 
 soup. A clove of garlic or any flavoring liked may be added. 
 
 Fish Straws. — With the. exception of mackerel the fish should 
 be skinned, and good fillets (narrow strips) taken lengthwise free 
 from bone ; soak for two hours in lemon-juice seasoned with chopped 
 onions, parsley and pepper ; take out, wipe dry, roll in flour, and 
 fry in dripping or oil until a fine brown ; drain from fat, pile in a dish, 
 and serve a tomato sauce round them. Haddock, mackerel, or any 
 kind of flat fish are used for these straws. 
 
 Fish Toast. — Bone any preserved fish, such as smoked salmon, 
 herring, etc., season with cayenne pepper, made mustard (if liked) 
 and salt ; when it is a smooth paste add an equal quantity of fresh 
 butter, incorporate both well together, and spread upon pieces of hot 
 toast ; put these for a few moments into an oven, and send to table 
 when well heated. 
 
 Fish Turbans. — Bone and skin a fish, as directed in preface, 
 and after cutting the entire fish into fillets or slices, roll each one up 
 and fasten wdth a broom straw. These little rolls are called Turbans. 
 Stuff or not, as wushed, with highly seasoned soaked bread, and 
 place in pan with butter or oil in the bottom, but no water. Cook 
 in oven only long enough for the flakes to separate. Dish and serve 
 on tartare sauce. Flounders or any fish may be used. 
 
 Fish toith Parmesan Cheese.— all bone and skin from 
 some cold fish ; trim it nicely, and place in a stew'pan over the fire ; 
 add sufficient white sauce to moisten it. Butter a dish, arrange the 
 fish and sauce upon it, and strew it rather thickly wdth bread- 
 crumbs and grated Parmesan cheese ; sprinkle it wdth melted butter, 
 and place in oven to brown. If the flavor of Parmesan is too strong 
 Gruyere cheese may be used ; or the bread-crumbs alone may be 
 employed, when a dish of cold fish, au gratin^ is intended to be 
 served. 
 
 Fish in Jelly. — Make a savory jelly of calves’ feet, (see Jellies), 
 or by slowly boiling any kind of fish — flounders or any flat fish, 
 whatever is cheapest — until it jellies, wdiich may be ascertained by 
 the usual test for jellies, which see. Some like the flavor of a few' 
 button onions, a little lemon juice, parsley, and a slight sprinkling 
 of sugar cooked with the fish. Strain, and if not perfectly clear, 
 clarify according to directions in soups and pour a little into a mold ; 
 w^hen properly set, arrange upon it the previously cooked fish ( smelts, 
 perch, or other small fish should be fried or baked wdth the tail in 
 
FISH. 
 
 271 
 
 the moiuh)^ and carefully pour in more jelly until the mold is filled. 
 AVhen entirely cold and congealed wrap it in a hot cloth for a few 
 monients and turn out on an ornamental dish. Serve for supper or 
 luncheon. Slices or strips of cold salmon, turbot or soles, when 
 used, may be cut in fancy shapes or arranged in ornamental devices 
 in the jell}^ and 0}'sters, cooked just enough to plump them, hard- 
 boiled eggs in rings, or forcemeat balls colored a bright green with 
 spinach juice, are nice additions. A very handsome and appetizing 
 dish. 
 
 Fish with Olives. — Peel and cut a nice tender cucumber into 
 slices an inch thick fry them in olive oil, and fry in another pan 
 some fillets of fish bound and rubbed in flour and white pepper ; 
 when done, arrange the slices of cucumber in a dish and place the 
 fillets upon them. Throw some stoned olives into the oil and let 
 remain just long enough to get hot. Put them round the dish and 
 serve at once. 
 
 Fish with Rice. — Carefully bone enough cold fish to make a’ 
 moderate-sized dish, add cayenne pepper and salt, and lightly fry in 
 a stewpan with a piece of fresh butter ; when quite hot add a teacup 
 boiled rice and chopped yolks of four hard-boiled eggs ; stir well to- 
 gether until perfectly hot; shape it upon a dish, and serve with 
 pickles. 
 
 Boiled Bass. — Clean a handsome piece of fish, open it at the 
 belly and remove the bone ; lard the flesh with slips of anchovy, 
 truffles, tunny fish, and gherkins ; stuff it with the flesh of other 
 hsh, such as lobster, oysters, crayfish, prawns, etc ; season and 
 fasten it together so that it may retain its original form as nearly as 
 possible ; wrap in a cloth and boil in richly-flavored liquor till done ; 
 when cold remove the covering, lay in a dish, glaze and decorate 
 round with crusts of jelly and little ornamental heaps of butter. 
 Salmon, sturgeon and pike can be cooked as above. 
 
 Potted Bloater. — Cut off heads and clean as many fish as 
 wanted, then put in oven till cooked through ; take from oven, skin 
 and carefully separate meat from bones; put the meat in ajar with 
 half its weight of butter and set in cool oven to cook slowly half an 
 hour ; then put the fish into a mortar or bowl, pour the butter over 
 it, taking care not to let the gravy pass too, unless fish is to be eaten 
 soon, as it v/ill not keep so well ; pound butter and fish together 
 with a pestle or potato masher, to a paste, add a little cayenne, and 
 press into small pots, pouring melted butter or mutton suet a third 
 of an inch thick over top of each. Least expensive and most 
 appetizing of all potted meats, and makes excellent sandwiches. 
 
 Boiled Cod’s Head and Shoulders. — Cleanse the fish thorough- 
 ly, and rub a little salt over the thick part and inside of the fish, 
 
272 
 
 FISH. 
 
 one or two hours before dressing it, as this veiy much improves the 
 flavor. Lay the head and shoulders in fish-kettle or deep pan with 
 sufficient cold water to cover. Be very particular not to pour the 
 water on the fish, as it is liable to break it, and only keep it just 
 simmering. If the water should boil away, add a little by pouring 
 
 it in at the side 
 of the kettle, 
 and not on the 
 fish. Add salt 
 in proportion 
 of three table- 
 spoons to each 
 gallon of wa- 
 ter, and bring 
 gradually to a 
 
 boil ; a little horse-radish and vinegar or lemon juice added now inn 
 prove the fish. Skim very carefully, draw to the back of range, and 
 let it gently simmer till done, about half an hour. Take out and 
 drain ; dish on a hot napkin, garnish with cut lemon, and horse- 
 radish and serve with either drawn butter or eggs. Prepare Boiled 
 White Fish in same manner. For a Cod Pie^ carefully remove all 
 skin from any fish that is left and pick from the bones, place in a pie 
 dish or pan, pour over melted butter to moisten, and a dozen or so 
 oysters (or oyster sauce if left) and cover with mashed potatoes. 
 Bake half an hour and serve nicely browned. Any cold fish may be 
 used and is delicious and very economical. A more elaborate Cod 
 Pie is made by laying two fresh slices large cod in salt for four 
 hours, wash, place in a dish, season, add two tablespoons butter, 
 half pint any good stock, cover with pie or baking powder crust as 
 rich as liked with center cut out by a cup and bake one hour. Make 
 a sauce of quarter pint cream or milk, one tablespoon stock, a littlo 
 thickening of flour and butter, finely-chopped lemon peel and a 
 dozen or so oysters, let boil once and pour it into the pie at opening 
 in center. The piece cut out can be placed upon the pie and carefully 
 lifted up to add the sauce. Bake a quarter of an hour and then 
 serve in dish in which it is baked. Cooked cod may be used and 
 any fish may be substituted for the cod. For a Codhsh Roll^ chop 
 fine cold cooked fish, pour over it drawn-butter or egg sauce, season 
 to taste. Warm thoroughly, stirring to prevent burning; makeup 
 in rolls or any other form and brown in oven ; or after prepared 
 with sauce put in the frying-pan with a little oil, lard or drippings, 
 and heat through and then shape into a roll and brown, turning it 
 over and over to brown evenly. 
 
 Cold cod is an admirable material for making pretty little din- 
 ner and breakfast dishes. An excellent curry may be made by 
 breaking up cold fish into flakes as neatly as possible. These should 
 be fried in butter, with onions cut in rings and a suspicion of shal 
 
FISH. 
 
 273 
 
 lot, to a fine light brown color ; then take some butter rolled in flour, 
 put into a stewpan, and let it take a light color ; add some good 
 white stock or gravy, and a large spoonful curry powder made into 
 paste with cream ; throw in flaked fish (not the onions), simmer for 
 about ten minutes, and serve with rice in separate dish. Cold salt 
 cod may be used. 
 
 Cod Sounds. — These are the air or swimming bladders of the 
 fish and should be well soaked in salted water, and thoroughly washed 
 before dressing. They are considered a great delicacy, and may 
 either be broiled, fried, or boiled ; if they are boiled, mix a little 
 milk with the water. Cod Sounds with Forcemeat. — Make a force- 
 meat of twelve chopped oysters, three chopped anchovies, quarter 
 pound bread-crumbs, tablespoon butter, two eggs ; seasoning of salt 
 pepper, nutmeg, and mace to taste. Mix the ingredients well to- 
 gether. Wash the sounds, and boil them in milk and water for 
 half an hour ; take out ?md let cool. Cover each with a layer of 
 forcemeat, roll up in nice form, and skewer them. Rub over with 
 butter, dredge with flour, and broil gently over the fire or bake in 
 oven. 
 
 CoddsJi a la Mode. — One cup codfish (if salt codfish is used 
 freshen overnight), picked up fine, two cups mashed potatoes, om 
 pint cream or milk, two eggs well-beaten, half cup butter, salt and 
 pepper ; mix well, bake in baking-dish from twenty to twenty-five 
 minutes. For Scalloped Coddsh, use bread-crumbs instead of pota- 
 toes, moistening them with the cream or milk, putting in the dish 
 in layers, alternating with the fish, and finishing with the crumbs ; 
 sprinkle bits of butter over the top and bake half an hour, or the 
 mashed potatoes may be used also. 
 
 Coddsh and Eggs. — Take a pint each freshened and flaked cod- 
 fish (or any cooked salt-fish) and milk or cream, two tablespoonij 
 flour, one of butter and six eggs. Mix the flour smooth in a little 
 of the milk, putting the remainder on to boil ; stir in the flour, and 
 add the fish, season with pepper (it should be salt enough) and 
 cook ten minutes. Poach the eggs carefully. Turn the cooked fish 
 over six slices or rounds of nicely toasted bread on a platter, and 
 place the eggs on the fish. Garnish with points of toast and sprigs 
 of parsley. A delicious dish. 
 
 Coddsh Fritters. — One pint finely picked salt codfish, two of 
 whole raw peeled potatoes. Place together in cold water and boil 
 till potatoes are done. Remove from fire and drain ; mash well, add 
 tablespoon butter, two well-beaten eggs and a little white pepper. 
 Mix with a wooden spoon and drop in hot cooking-oil or lard in 
 spoonfuls as fritters- 
 18 
 
274 
 
 FISH. 
 
 CodHsli Mountain.— some codfish, and simply boil in 
 water ; take up, bone and flake nicely, and put into a stewpan over 
 the fire ; keep stirring while gradually dropping upon it some good 
 Italian olive-oil ; when the fish becomes a sort of cream, add finely- 
 chopped parsley, a bruised. garlic, and a grated lemon-neel; serve 
 heaped up in a dish. 
 
 Cream, Coddsh. — Soak pieces of codfish several hours in cold 
 water, o^’ wash thoroughly, heat in oven and pick fine, and place in 
 skillet with cold water ; boil a few minutes, pour off water and add 
 fresh, boil again (if not very salt the second boiling is not necessary), 
 and drain off as before ; then add a pint and a half sweet milk to 
 each pint codfish — or part cream and part milk, half and half is very 
 nice — a |>iece of butter size of an egg when cream is not used and a 
 thickening made of a tablespoon flour (or half tablespoon corn 
 starch) mixed with two tablespoons cold milk until smooth like 
 cream; season with white pepper, stir well just before taking from 
 fire, drop in an egg if liked, stir very briskly, and serve. This is 
 very rich and thick, and is a very nice dish of fish. If wanted as 
 a gravy, or ivlien much gravy is liked, use double the quantity of 
 milk, butter and flour. Salt codfish is also excellent broiled. Soak 
 overnight, and broil as other fish. 
 
 Masked Coddsh. — Stir four tablespoons butter with a pint hot 
 mashed potatoes and add a half pint finely shredded codfish, a gill 
 milk or cream and teaspoon pepper. Butter a quart tin mold and 
 pack it evenly and smoothly ivith the above mixture ; let it stand in 
 the OA^en ten minutes ; turn it out on the perforated plate of the fish- 
 kettle, cover with beaten yolk of egg and bread-crumbs ; have ready 
 enough hot fat in the fish-kettle to immerse it, sink the plate into 
 the fat and let stand until the whole is nicely browned. Be sure 
 the fat is hot enough or the dish ivill be spoiled. Slide carefully 
 upon a platter and garnish with curled parsley. If a fish-kettle is 
 not at hand mask by browning in the oven, covered with egg only. 
 Egg sauce is excellent with this. 
 
 Fried Eels. — Skin, take off head and tail, cut into small pieces, 
 throAV into boiling water for five minutes, drain, roll in flour or corn 
 meal peppered and salted, and fry in very hot lard. A favorite Avay 
 of cooking them is to skin and boil in salted water with a few pepper- 
 corns. Let stand in ivater until cold and serve cold. 
 
 Fried Flounders. — Bone the flounders and divide into four 
 pieces. Have a deep skillet of hot fat ready, wipe each piece of fish 
 dry, dip in milk, then in flour, drop them into the fat and Avhen 
 beautifully broivn, w^hich will be in about ten minutes, take up in a 
 colander, and then lay them on a toAvel to absorb any fat, place on 
 a hot dish,and garnish with slices of lemon and parsley or celery 
 tops. Pronounced equal to the Delmonico Mlet de sole. 
 
FISH. 
 
 275 
 
 Boiled Haddock . — Wash a three-pound haddocl? as soon as it 
 comes from market, and someplace in a large pan containing plenty 
 of cold water and a handful of salt for a short time. To cook, place 
 in fish-kettle with cold water to cover, a gill of vinegar, tablespoon 
 salt, a small root of parsley, six cloves and one sprig each of thyme 
 and majoram. AVhen the water boils fish will usually be done ; test 
 h}" pulling out a fin, if it comes out easily and flesh of fish looks 
 clear white it is done. Take up carefully without breaking, remove 
 the skin by scraping gently so as to avoid tearing the fish. Serve 
 with parsley or anchovy sauce. For small haddocks, fasten tails in 
 their mouths and pin with a wooden toothpick and jilace in boiling 
 water. Generally they do not weigh more than two or three pounds, 
 or exceed ten or twelve inches in length and such are esteemed very 
 delicate eating. Haddocks are at their best in November, December, 
 June and Juh\ Any fish may be cooked as above. 
 
 Creamed Haddock . — Put a fish weighing five or six pounds on 
 in cold water enough to cover, and which contains one tablespoon 
 of salt. Cook gently twenty minutes ; then lift out of the water, but 
 let it remain on the tray. Now carefully remove all the skin and 
 the head ; then turn the fish over into the dish in which it is to be 
 served (it should be stone china), and scrape off the skin from the 
 other side. Pick out all the small bones ; they are down the whole 
 length of the back, and a few in the lower part of the fish, near the 
 tail, in rows like pins in a paper, and it will take but a few 
 minutes to remove them. Then take out'the back-bone, starting at 
 the head and working gently down toward the tail. Great care 
 must be taken, that the fish may keep its shape. Cover with pre- 
 pared cream as follows : Put one quart milk, two sprigs parsley and 
 small sliced onion on to boil, reserving half a cup milk to mix with 
 two tablespoons flour. When it boils, stir in the flour paste. Cook 
 eight minutes. Season highly with salt and pepper, add tablespoon 
 butter, strain on the fish, and bake about ten minutes, just to brown 
 it a little. Garnish with parsley or little puff-paste cakes ; or, cover 
 it with the whites of three eggs, beaten to a stifi’ froth, and then 
 slightly brown. A cusk or cod can be cooked in same way. 
 
 Baked Halibut . — Use neck of halibut, the thin part just below 
 the head, under the gills. Wash in cold water, and if not ready to 
 use let it stand in cold water. Put butter, drippings, or pieces of 
 salt pork in baking pan, lay in the fish and bake three-quarters of 
 an lioui, basting with the drippings, being careful not to let l)urn ; 
 place on hot platter without breaking the fish and serve with tomato 
 sauce around it. To make the sauce for three pounds fish, take a 
 pint canned or fresh tomatoes, cook and season with salt, pepper, 
 and if wished, a clove of garlic, chopped very fine. 
 
 Creoled Halibut . — Wash a thick square piece of fresh halibut, 
 place in baking dish, season with salt and pepper, and strew over it 
 
276 
 
 FISH. 
 
 a finely chopped clove of garlic, about the size of a bean, and cover 
 with a cup of fresh or canned tomatoes. Bake until flakes separate ; 
 -dish without breaking. 
 
 Baited Herrings. — Scale and clean two pounds herrings care- 
 fully without washing, unless it be absolutely necessary. Split 
 down the back and remove backbones, sprinkle inside with a little 
 pepper, salt, and pounded mace mixed together. If there are an^/ 
 roes enclose them in the fish and place latter in layers in a baking 
 dish with six each whole cloves and pepper-corns, and two bay 
 leaves. Cover with an equal mixture of vinegar and water or all 
 vinegar, salt iplentifully and tie a sheet of oiled Y)aper over the dish, 
 mid bake one hour ; serve cold. Baked Salt Herring are prepared 
 liy soaking the herring overnight, roll in flour and butter, and place 
 in a dripping pan with a very little water over them ; season with 
 pepper, and after putting in oven baste frequently. 
 
 Herring Pudding. — First thoroughly wash and then soak two 
 salt herrings in water overnight, or in sweet milk four or five hours, 
 as the milk extracts the salt in half the time and even less. Pick in 
 pieces and place in a quart baking dish a layer of fish with little 
 bits of butter and then a layer of cold boiled potatoes sliced,* and 
 one of cooked rice, then fish, etc., with potatoes for last layer ; cover 
 with a custard made of one pint milk, two eggs, seasoned with salt 
 and pepper, and bake in oven half an hour ; rice may be omitted. 
 Any salt or fresh fish (not soaking) may be used, and any cold 
 cooked fish. 
 
 Baked Mackerel. — Clean four medium-sized fish, the largest 
 seldom weigh over two pounds, take out the roes and fill with a 
 forcemeat made by mixing well together tablespoon each fresh but- 
 ter, finely shredded suet and fat bacon, diced, small teaspoon minced 
 /liavory herbs and parsley, a little finely minced onion, if liked, four 
 tablespoons bread-crumbs, one egg, salt, nutmeg and cayenne to 
 taste. Sew up slit, flour, and put in a baking dish, heads and tails 
 alternately, put on bits of butter, pepper and salt, then the roes. 
 Bake half an hour and serve with plain drawn butter or a maitre 
 ddiotel sauce. 
 
 Boiled Mackerel. — Cleanse tlie inside of the fish thoroughly, 
 and lay it in the kettle with sufficient water to cover, with quarter 
 pound salt to each gallon water ; bring it gradually to boil, skim 
 well, and simmer gently till done, 
 when the tail splits and the eye 
 starts out, generally about ten min- 
 utes ; dish on a hot napkin, heads 
 and tails alternately, and garnish 
 with fennel. Fennel sauce and plain melted butter are the usual 
 accompaniments to boiled jnackerel ; but caper or anchovy sauce is 
 
 Boiled Mackerel. 
 
FISH. 
 
 277 
 
 sometimes served with it. When variety is desired, fillet the mack- 
 erel, boil it, and pour over parsley and butter ; send some of this 
 besides, in a tureen. Or for Pickled Mackerel^ boil as above, place 
 in dish, take half the liquor in which they were boiled, add as much 
 vinegar, a few pepper-corns and a bay leaf or two, boil ten minutes 
 and when cold, pour over the fish. 
 
 Broiled Mackerel . — Mackerel should never be washed when 
 intended to be broiled, but merely wiped very clean and dry after 
 taking out the gills and inside. Open the back, and put in a little 
 pepper, salt, and oil ; broil it over a clear fire, turn it over on both 
 sides, and also on the back. When sufficiently cooked, which will 
 be in about ten minutes for a small mackerel, the flesh can be de- 
 tached from the bone. Chop a little parsley, mix with butter, pep- 
 per and salt to taste, and a squeeze of lemon-juice, and put it in the 
 back. Serve before the butter is quite melted, with a maitre d'’ hotel 
 sauce in a tureen. 
 
 Salt Mackerel . — Take mackerel from the salt, wash carefully, 
 and lay them inside downward in a pan of cold water for twelve to 
 fifteen hours ; change the water frequently, and if wanted sooner the 
 hsh may be soaked in sweet or sour milk — it will freshen in half the 
 time. Scrape clean, and for Boiled Mackerel wrap in a cloth and 
 simmer fifteen minutes ; it will be almost done when the water 
 reaches boiling point ; remove, lay on it two hard-boiled eggs sliced, 
 pour drawn butter over and trim with parsley leaves. Boiling salt- 
 fish hardens it. For Baked Mackerel^ lay in shallow pan, the inside 
 of fish down ; cover with water, and set it over a gentle fire or in an 
 oven for twelve or fiften minutes ; then pour off water, turn fish, put 
 bits of butter in pan, and over the fish, sprinkle wuth pepper and fry 
 for five minutes, then serve. 
 
 Baked Mullet . — Cut one carrot and two onions into thin slices ; 
 add thyme, parsley and marjoram, with pepper and salt to taste, 
 and three tablespoons salad oil ; mix well together, cover each mul- 
 let with the mixture, and roll it up in a piece of white paper, previ- 
 ously oiled ; bake in a moderate oven half an hour, then carefully 
 open the paper, place the fish neatly on a dish, ready to serve, and 
 keep it warm. Melt a small piece butter, add a large 'pinch flour, 
 a half cup good stock, and the vegetables, etc., the fish were cooked 
 in. Let the sauce boil five minutes, add salt if wanted ; strain, 
 skim, pour over the fish, and serve. 
 
 Fried Pan-Fish . — Take perch, sun-fish, or any small fish ; 
 place in pan with heads together, and fill spaces with smaller fish; 
 when ready to turn, put a plate over, drain off fat, invert pan, and 
 the fish will be left unbroken on the plate. Put the lard back in 
 the pan and when hot.^ slip back the fish, and when the other side is 
 
brown, drain, turn on plate as before, and slide them on the platter 
 to go to the table. This improves the appearance, if not the flavor. 
 The heads should be left on, and the shape preserved as fully as 
 possible. 
 
 Baked Pickerel . — Clean the fish thoroughly, wipe carefully, 
 and lay in a dripping-pan with hot water enough to prevent scorch- 
 ing ; a perforated tin sheet or rack fitting closely in the pan, or hard- 
 wood sticks laid crosswise, or several muffiiirrings may be used to 
 keep the fish from the bottom of the pan, and the fish may be made 
 to form a circle by tying head and tail together ; cover with an in- 
 verted pan and bake slowly, basting occasional!}^ with butter and 
 water. It will not need so frequent basting if covered. Remove 
 pan fifteen or twenty minutes before done to brown nicely. When 
 done have ready a cup sweet cream into which a few spoons hot 
 water have been poured, stir in two tablespoons melted butter and 
 a little chopped parsley, and heat in a vessel of boiling water ; add 
 the gravy from the fish and boil up once. Place the fish in a hot 
 dish, and pour over the sauce. Bake Salmon and Trout same way. 
 
 Pike a la Godard . — The inside of a fine pike must be removed 
 through the gills, and the fish put into scalding water in order that 
 the skin may be stripped off easily ; also tie the head with fine 
 twine. Wrap the fish in buttered paper, put it into a fish-kettle and 
 cover with cold water. When pike is done, which can be told by 
 touching it gently, drain it and garnish with cray-fish, which are 
 simply the homely craw-fish, and quenelles of forcemeat made as 
 
 , Pike a la Godard. 
 
 follows : Take one teacup bread-crumbs, one teaspoon minced 
 savory herbs, eight oysters, tw*o anchovies (or omit* the latter), two 
 ounces suet ; salt, pepper, and pounded mace to taste ; six table- 
 spoons of cream or milk, and two eggs. Beard and mince the oys- 
 ters, prepare and mix the other ingredients, and when properly pre- 
 pared, pound all together in a mortar for some time ; for the more 
 quenelles are pounded, the more delicate they are. Now moisten 
 with the eggs, whites and yolks, and continue pounding, adding a 
 seasoning of pepper, spices, &c. When the whole is well blended 
 together, mold into balls, roll in flour, and poach in boiling water 
 
• FISPI. 
 
 279 
 
 to which a little salt has been added. If the quenelles are not firm 
 enough, add the yolk of another egg, hut omit the white, which only 
 makes them hollow and puffy inside, and whites may be omitted 
 altogether. In the preparation of the quenelles the ingredients are 
 to be well yyounded and seasoned, for this is the secret of the French 
 quenelles ; when they are wished very small, extreme delicacy will 
 he necessary in their preparation. Their flavor may he varied by 
 using the flesh of rabbit, fowl, hare, pheasant or grouse, with the 
 addition of mushroom, parsley, etc. Prepare the crayfish by throw- 
 ing into boiling water, to which has been added a good seasoning of 
 salt and a little vinegar. When done, which will be in fifteen minutes, 
 take out and drain them. Let them cool, arrange around the fish 
 as illustrated, alternately with the quenelles. This fish is also nice 
 for garnishing boiled turkey, boiled fowl, calf’s head, and all kinds 
 of boiled fish. It should be oftener employed for the delicious soup 
 it makes than it at present is, and housewives should excite a de- 
 mand for it among the fishmongers and a supply would soon be 
 forthcoming. They are also nice as Potted Craydsh. Boil one hun- 
 dred crayfish in salt and water ; pick out all the meat and pound it 
 in a mortar to paste. Whilst pounding, add two tablespoons butter 
 gradually, and mix in pounded mace, pepper and salt to taste. Put 
 it in small pots, and pour over it clarified butter, carefully exclud- 
 ing the air. 
 
 Fried Red Snapper , — Cut a red snapper in pieces and fry 
 brown. In a separate vessel, cut up and fry one onion and two 
 cloves of garlic ; when brown, add two tablespoons flour, one pint 
 prepared tomatoes, a little pepper, salt to taste, one tablespoon 
 W orcestershire sauce, and half a dozen whole cloves. Let this sim- 
 mer half an hour, and stir in a tablespoon vinegar. Pour over the 
 fried fish, and serve immediately. Or fry by immersing in hot fat 
 as directed in Fried Fish. Red Snapper is also very nice boiled. 
 
 Fried Roe. — Fish-spawn, especially the shad, is a delicacy great- 
 ly prized by epicures. Wash and wipe, fry twenty minutes in hot 
 fat in a frying pan on both sides ; sea. on, dish on a hot platter and 
 place around it a row or double row of plain hied oysters. Put a bunch 
 of parsley in the center, and half a lemon with the peel cut in saw 
 teeth, dr first boil the roes (cutting them in two if large), in water 
 seasoned wit?i vinegar, salt and pep])er, ten minutes, take out and 
 plunge them in slightly salted cold v/ater, wipe dry again and let 
 them lay a minute or two ; then loll in beaten gg and bread-crumbs 
 and fry a nice brown on both sides in hot lard or drippings. Serve 
 with a sauce made of a cup drawn butter, a teaspoon anchovy sauce, 
 piece of half a lemon, a .dtle minced parsley and a pinch of cayenne 
 pepper. Send around in a gravy boat. Another nice way of frying 
 and serving roe is to first wash any kind of fish-roe in salted cold 
 water, and dry it on a towel ; then put into a frying-pan containing 
 
280 
 
 FISH. 
 
 sufficient hot fat to prevent burning ; -cover the pan anu Drown the 
 roe, first on one side and then on the other ; when it is done lay it 
 on brown paper to free it from fat, and then on a hot dish. Mean- 
 time, peel half a dozen potatoes, cut in small balls with a vegetable 
 scoop, or in pieces an inch square ; throw them into salted boiling 
 water, and boil until a trussing needle or sharp fork will easily 
 pierce them, but do not boil them soft; as soon as they are tender 
 drain them and lay them between the folds of a towel until the fish- 
 roe is brown. Theil put the potatoes into the hot fat where the roe 
 was fried, set the pan over the fire and shake the potatoes about in 
 it until they are brown. Serve them under the fish-roe after dusting 
 them over with pepper and salt. For Roe Croquettes take four 
 medium-sized shad roes, two boiled potatoes, ounce each butter and 
 flour, gill cold water, tablespoon chopped parsley, teaspoon each 
 lemon juice and salt, half teaspoon pepper, two hard-boiled eggs, 
 one raw egg and four tablespoons bread-crumbs. Boil the roes 
 twenty minutes, take out, drain and placing in a bowl separate with 
 a wooden spoon ; add the pepper, salt and chopped parsley ; rub 
 through a sieve over the bowl the hard-boiled yolks and then the 
 potatoes ; add the two hard-boiled whites, finely chopped, and the 
 Lemon juice. Melt the butter in a saucepan, stir in the flour and 
 gill cold water by degrees, and when boiling pour it over the materials 
 in the bowl and stir all thoroughly together. Make into small shapes 
 resembling the shad-roe, beat the raw egg and dip these into it, roll 
 in the bread-crumbs, and fry as doughnuts in hot fat, draining on a 
 piece of kitchen paper over a sieve in oven to keep hot, and serve in 
 a folded napkin. Or for the four shad roes take one pint cream, 
 four tablespoons each corn-starch, and butter, one teaspoon salt, 
 juice of two lemons, slight grating of nutmeg and a speck cayenne. 
 Boil the roe as above, then drain and mash. Put the cream on to 
 boil, mix the butter and corn-starch together, and stir into the boil- 
 ing cream ; add the seasoning and roe; boil up once, and set away 
 to cool. Make into balls, or hape and fry as directed above. 
 
 Baked Salmon . — Procure a middle cut of salmon ; butter both 
 sides of a large sheet of writing paper and roll the fish in it, pinning 
 the ends securely together. Put it in the baking pan and pour a 
 half cup butter and water over it. Cover with another pan and bake 
 in a moderat oven one hour, lifting the cover occasionally to baste 
 and see that the paper does not scorch. Make a sauce by beating a 
 cup of cream over boiling water, thicken with a heaping teaspoon 
 corn-starch, add a tablespoon butter, and pepper, sal' and finely 
 chopped parsley to taste. When the salmon is done, take off the 
 paper, place on a hot platter, pour half the sauce slowly over it and 
 send the rest to table in a boat. If cream cannot be had for the 
 sauce use milk and a well beaten egg. 
 
 Salmon Croquettes . — This dainty dish may be made of the 
 fresh fish, boiled and cold, or of the canned salmon. The meat must 
 
FISH. 
 
 281 
 
 be carefully separated from bones and skin, chopped fine and the 
 juice of half a lemon, a tablespoon chopped parsley, a little salt and 
 a pinch of cayenne added ; mix all together. Put two tablespoons 
 best butter for each pint and a half chopped salmon into a sauce- 
 pan with two teaspoons flour and cook together, stirring constantly. 
 Add a little of the stock the fish was boiled in and a cup of cream. Boil 
 for five or six minutes, stirring steadily, then mix in the chopped 
 salmon, stir well together, and add and stir rapidly in yolks four 
 eggs. Continue to stir briskly a few minutes longer, then pour the 
 mixture out upon a large flat dish and set it in a cool place until 
 perfectly cold. Then make in small rolls or pear-shaped cones, using 
 mst enough flour to prevent the mixture from sticking to the hands, 
 when all are done, dip them one at a time into eggs beaten up with 
 a little cream, and roll them in freshly-made bread-crumbs. Let 
 them rest for an hour, then fry them to a delicate brown color in 
 plenty of boiling hot lard. Or, mix with three-fourths pint shred 
 salmon, five tablespoons bread-crumbs ; melt one and one-half table- 
 spoons butter and pour over the mixture, adding half teaspoon each 
 salt and pepper and saltspoon each grated nutmeg and powdered 
 mace ; beat all together and add juice of half a lemon, teaspoon 
 anchovy sauce and two beaten eggs, stirring well ; shape and fry as 
 above. 
 
 Salmon Fritters . — Remove skin and bone from a pound canned 
 salmon, mince and add an equal quantity potato that has been 
 mashed and mixed with butter and cream ; work the mixture into 
 little cakes and fry in a little butter. 
 
 Boiled Salmon . — Scale and clean fish, and be particular that 
 no blood is left inside ; lay in fish-kettle with sufficient hot water, 
 to cover (hot is used to better preserve the color) adding salt in the 
 proportion of six tablespoons to a gallon water. Bring it quickly to 
 a boil, take off scum, and let simmer gently till the fish is done, 
 which will be when the meat separates easily from the bone. Drain 
 it, and if not wanted for a few minutes, keep warm l>v means of 
 warm cloths laid over it. Serve on a hot napkin, garnish with cut 
 lemon and parsley, and send lobster, oyster, shrimp or hollandaise 
 sauce, and plain melted butter to table with it. A dish of dressed 
 cucumber usually accompanies this fish, and a little lemon-juice 
 squeezed over it is considered by many persons a most agreeable 
 addition. Peas are also, by some connoisseurs, considered es})ecially 
 adapted to be served with salmon. Boiled is the best way of cook- 
 ing salmon. For a more fancy dish arrange in the form of a letter 
 S, as follows : Thread a trussing-needle 
 with some twine ; tie the end of the string 
 around the head, fastening it tight; then 
 pass the needle through the center part of 
 the body, draw the string tight, and fasten 
 it around the tail. The fish will assume the desired form. Salmon 
 
28 z 
 
 
 prepared thus is very nice served cold at evening parties with a 
 mayonnaise sauce poured over. It may then he mounted on a 
 pedestal which may be carved with a sharp knife in any form de- 
 sired from bread two or three days old, fried a nice brown in deep 
 lard, or made of wood covered with Avhite paper brushed over with 
 aspic jelly ; the salmon should then also be decorated with bits 
 of aspic jelly in squares or other forms. Cauliflower blossoms and 
 sliced or quartered hard-boiled eggs make a very pretty and appro- 
 priate decoration when served with the mayonnaise sauce. 
 
 Broiled Salmon Cutlets. — Cut slices an inch thick, and season 
 with pep})er and salt ; butter a sheet of white paper, lay each slice 
 on a separate piece, with the ends twisted ; broil gently over a clear 
 fire, and serve with anchovy or caper sauce. When higher season- 
 ing is liked, add a few chopped herbs and a little spice. 
 
 Escalloped^ Salmon. — Roll fine one quart crackers, season with 
 salt and pepper and mix with one can salmon ; put in a skillet and 
 add milk (or milk and water) to moisten well, and some bits of but- 
 ter. Cover and steam thoroughly. 
 
 Fried Salmon Steaks. — Cut slices an inch thick from the mid- 
 dle of the fish, wipe dry and sprinkle on a little salt, then dip in egg 
 and cracker dust and fry in hot salad oil or butter, turning to brown 
 both sides. Drain and serve on hot platter lined with clean paper 
 fringed at the ends ; garnish with parsley. 
 
 Canned Salmon. — The California canned salmon is nice served 
 cold with any of the fish sauces ; mix together yolks of three eggs, 
 half cup each cream and vinegar, two teaspoons brown sugar, salt, 
 pepper, and celery-seed to taste ; boil thick like custard and pour 
 over one can salmon. For a breakfast dish, it may be heated, 
 seasoned with salt and pepper, and served on slices of toast, with 
 milk thickened with flour and butter poured over it. 
 
 Crimped Salmon. — Take a middle cut of fresh salmon and cut 
 in slices two or three inches thick. Lay in cold salted water one 
 hour ; then place in boiling salted water, skim and simmer gently 
 twenty minutes, if very thick slices. Garnish as in boiled salmon 
 and serve with same sauce. 
 
 Salmon Pudding. — Chop a can of preserved salmon or an 
 equal amount of cold, either roast or boiled, and rub it in a mortar, 
 or in a bowl with the back of a spoon, adding four tablespoons melt- 
 ed — not hot — butter, until it is a smooth paste. Beat a half cup fine 
 bread-crumbs with four eggs and season with salt, pepper and minced 
 parsley, and mix all together. Put into a buttered pudding mold 
 and boil or steam one hour. Make a sauce with one cup milk 
 thickened with tablespoon coru-starch, the liquor 'from the canned 
 
FISH. 
 
 283 
 
 salmon, and tablespoon butter, or double the quantity of butter when 
 the liquor is not used, teaspoon anchovy, mushroom or tomato cat- 
 sup, a pinch of mace or cayenne, and a beaten egg stirred in last 
 very carefully. Boil one minute, and when the salmon is turned 
 from the mold pour the sauce over it. Cut in slices at table. A 
 very nice ’supper dish. 
 
 Stewed Salmon. — Stew a can of salmon in the liquor, (or cold, 
 boiled or roast in a very little water), slightly salted, ten minutes. 
 Have ready in a large saucepan a cup drawn butter thickened with rice- 
 flour or corn-starch. Season with cayenne and salt to taste and stir 
 in carefully two beaten eggs, then the salmon. Let it come to a 
 gentle boil, add two hard-boiled eggs and some capers or green 
 pickles, all chopped fine, and turn into a covered deep dish. Or add 
 the hard-boiled eggs and capers to the stewed salmon, with a table- 
 spoon butter^ toss up lightly with a fork, pepper slightly, and heap 
 ia the center of a hot flat dish, then pour the boiling sauce over all. 
 l^ery nice either way. 
 
 Sardines. — These are small fish of the herring family and come 
 tX) us in half pound and pound tin boxes, preserved in oil, averaging 
 from a dozen to twenty-four fish. They are an excellent relish and 
 form a wholesome and agreeable addition to a breakfast, luncheon, 
 or tea. Take out carefully, whole if possible, place on platter and 
 garnish with parsley and slices of lemon, serving a slice with the 
 fish. The American Sardines., or shrimps, are used but are larger and 
 not considered as delicate. For Fried Sardines^ procure largest- 
 sized sardines, remove from oil, place on dish, and let drain a few 
 minutes ; dip fish in well-beaten egg, and roll in cracker crumbs ; 
 fry brown as fritters or in a little butter or oil ; mix oil left in box 
 nuth cracker-crumbs, make in very small cakes and fry and use as a 
 garnish for the fish, alternated with sprigs of parsley. Serve hot. 
 If one wishes ^^''me-Afade Sardines can be made : Clean 
 email fish, shrimps are nice, salt slightly and let stand overnight ; in 
 the morning drain. Fry in oil, just enough to cook them, then pack 
 in tin cans or boxes, or glass cans, putting them in as closely as pos- 
 sible. Cover with oil, and, if in boxes, solder the tops on ; if bottles, 
 screw the covers on tight. Put cans in a kettle of cold water, and 
 bring to a boil as quickly as possible. Let boil a])out an hour and 
 a quarter, then punch a small hole in tin cans to let out the gas, and 
 seal agahx immediately. If in glass, unscrew the top and screw it 
 on again as soon as possible. Let stand awhile before using. A 
 favorite Parisian dish is made of sardines carefully skinned and 
 boned, laid on slices of buttered toast, and then put into the oven, 
 with buttered paper over them., to get hot. Before serving, lemon 
 juice is sprinkled o\xr. 
 
 Baked Shad. — Open and clean fish, cut off' head (or not as pre- 
 ferred), cut out backbone, from the head to within two inches of the 
 
284 
 
 FISH. 
 
 tail, and fill with the following mixture : Soak stale bread in watei*, 
 squeeze dry ; cut a large onion in pieces, fry in butter, chop fine, 
 add bread, two ounces of butter, salt, pepper, and a little finely 
 chopped onion, parsley or sage ; heat thoroughly, and when takeii 
 from the fire, add two yolks of eggs well-beaten ; stuff, and, when 
 full, sew or wind the fish several times with tape, place in baking- 
 pan and cover the bottom of pan with water, adding a little butter, 
 and baste often. When done serve with the following sauce : Re- 
 duce the yolks of two hard-boiled eggs to a smooth paste, add two 
 table-spoons olive oil, half teaspoon mustard, and pepper and 
 vinegar to taste. Planked Shad is very delicious. Take a heavy 
 oak plank 18x24 inches in size, and about an inch thick. The shad 
 must be a perfectly fresh, solid and firm roe shad ; wash, wipe, salt 
 on both sides and lay on board, skin side down ; put the roes in 
 their places, and bake from thirty to forty minutes. If it does not 
 brown easily, rub butter over when partly done. The smoking of 
 the wood in the oven adds to the flavor. 
 
 Baked Sheeps-head. — When ready for cooking, salt and pepper 
 well, gash the sides in three or four places, mince four onions fine, 
 add one pint bread-crumbs, a little finely minced fat meat, yolks of 
 two eggs ; blend all together ; season with a little cayenne pepper, 
 salt and thyme ; with this stuff the fish and fill gashes on the out- 
 side ; sprinkle over with flour and black pepper ; bake slowly in a, 
 large pan with one quart hot water two hours. Serve with any 
 sauce preferred. Sardine Sauce is a capital fish sauce. For this 
 bone half a dozen large sardines, make an ordinary sauce of buttei 
 and gravy, and in this boil the bones, together with a minced shalot, 
 lemon peel, a bay leaf, and some pepper, and either nutmeg or 
 mace. Boil fifteen minutes, or until all the several flavors have been 
 obtained ; then strain the sauce and add to it the sardines, chopped 
 small. 
 
 Baked Smelts. — Wash, and dry twelve smelts thoroughly in a 
 cloth, and arrange them nicely in a flat baking-dish. Cover with fine 
 bread-crumbs, and little pieces of butter. Season with salt, cayenne, 
 and two blades pounded mace, and bake for fifteen minutes. Just 
 before serving, add a squeeze of lemon-juice, and garnish with fried 
 parsley and cut lemon. For Fried Smelts^kic^ fish should be very fresh, 
 and not washed more than is necessary. Dry them in a cloth, lightly 
 flour, dip them in egg, and sprinkle over with very fine bread-crumbs, 
 and fry in hot lard as doughnuts to nice pale brown ; be careful 
 
 not to take off the liglit roughness of the crumbs, or their 
 
 — . o beauty will be spoiled. Dry them before the fire on a 
 
 — drainer, and serve at once (or the crispness and flavor will 
 be lost,) with plain melted butter. Or place on skewers 
 with thin slices of bacon between the fish ; fiy in hot 
 ' — 0^-6 lard or oil as above, serving one skewerful, skeiver and 
 all, to each person, garnishing v.iih lemon slices. Use either silver 
 
 
FISH. 
 
 285 
 
 plated or polished wire skewers. They are about three inches long. 
 
 Fried Filleted Soles. — Soles for filleting should be large, as the 
 flesh can be more easily separated from the bones, and there is less 
 Avaste. Skin and wash the fish, raise the meat carefully from 
 the bones, and divide it into nice handsome pieces. The more usual 
 way is to roll the fillets, after dividing each one in two pieces, and 
 either bind them round with twine, or run a small skewer through 
 them. Brush over Avith egg, and cover Avith liread-crumbs ; fry as 
 doughnuts. Lift them out carefully, and lay them before the fire on 
 a reversed sieve and soft paper, to absorb the fat ; or place a sheet 
 of kitchen paper in a dripping pan ; place the fillets on that and 
 set in OA^en a moment or tAvo. Particular attention should be paid 
 to this, as nothing is more disagreeable than greasy fish. Serve 
 hot and garnish Avith fried parsley and cut lemon. When a pretty 
 dish is desired, this is by far the most elegant mode of dressing 
 soles, as they look much better than Avhen fried Avhole. Instead 
 of rolling the fillets, they may be cut into square pieces, and arranged 
 in the shape of a pyramid on the dish. Any fish may be filleted 
 as aboA^e. 
 
 Bahed Sturgeon. — A piece of sturgeon AA^eighing five or six 
 pounds is enough for a handsome dish ; skin and put in salted 
 Avater and parboil for half an hour to remove superfluous oil ; pre- 
 'pare a dressing of bread-crumbs, fine bits of fat salt pork, SAA^eet 
 herbs and butter ; gash upper end of fish quite deeply and rub this 
 forcemeat in Avell ; place in baking dish on triA^et Avith a little hot 
 Avater to preA^ent burning and bake an hour. SerA^e Avith a draAvn 
 butter sauce in Avhich has been stirred a tablespoon caper sauce and 
 one of Avalnut catsup or anchoAy sauce. 
 
 * Sturgeon Steaks. — Skin steaks carefully and place in cold salted 
 water for an hour to remove oily taste ; Avipe dry, broil over hot 
 coals on a buttered gridiron. When done serA^e on hot platter 
 seasoned Avith pepper and butter, and salt if needed, and garnish 
 Avith parsley and slices of lemon. SerA^e the latter Avith the fish. 
 Make a sauce by broAvning tablespoon butter in pan, then add a 
 tablespoon broAvned flour first Avet Avith a little cold Avater and then 
 stirred into a half teacup boiling Avater. season and add a teaspoon 
 Worcestershire or anchovy sauce and juice of a lemon ; Avhen it boils 
 serA^e in gravy boat Avith the steaks. 
 
 Baked Trout. — Scale and scrape clean a seven-pound Lake 
 Superior trout, but do not cut off head or tail ; Avash inside quickly 
 with cold Avater and rub Avell Avith salt and pepper if Avished ; then 
 score the top (back) of fish by making gashes two and a half inches 
 long, an inch deep and three inches apart ; noAV stuff AAuth a rather 
 dry dressing made by cutting off crusts from four or five slices bread, 
 
286 
 
 FISH. 
 
 put in pan, pour over a little boiling water, cover tightly 
 
 with a cloth, and when soft add tablespoon butter, pepper, salt, an egg 
 and the bread from which the crusts were cut. Mix well and add a 
 little seasoning of sage, marjoram, or any mixed seasoning, using 
 only a very small pinch ; sew up and tie securely in a circle by 
 placing a string around the back of head under the gills and then 
 around tne first score above the tail, and putting the tail in the 
 rnoutli ; cutting a few small gashes in the side offish next to the in- 
 side of circle facilitates the shaping. Beat two eggs and spread 
 over fish, having first placed it on a large tin or earthen plate, 
 putting egg batter well inside the gashes, sprinkle with finely rolled 
 cracker crumbs and put a little butter in each gash and more on 
 top, unless a very fat hsh. Place in dripping pan on the plate or 
 trivet in a moderately hot oven and add one quart boiling water 
 and tablespoon salt ; in ten minutes baste well and baste every ten 
 minutes till fish is done (in two hours). Bake slowly first hour, 
 add more water if needed, then increase heat third half hour so that 
 for last half hour the oven is very hot, thus nicely browning the 
 fish. The basting eveiy ten minutes is very important and must 
 be done to avoid a dried-up, taste- 
 less fish. Slip from plate to hot 
 platter and serve at once, garnished 
 with parsle}". The marinade given 
 in preface may be used in place of 
 part of the water, and gives a fine Fish Knife and Fork, 
 
 flavor. To serve easily carve with a fish knife and^ fork. Treat a 
 white fish as above and a delicious Baked White Fish will result. 
 
 Brook Trout— and drain in a colander a few minutes, 
 split nearly to the tail, flour nicely, salt, and put in pan, which 
 should be hot but not burning ; throw in a little salt to proven 
 sticking, and do not turn until brown enough for the table. The 
 general defect in cooking trout when fried, is over cooking. They 
 should never be done to a crisp. Fry also in a little butter or oil 
 and omit the flour, frying them perfectly plain. For Broiled Trout 
 wrap in a piece of glazed paper, which should be well buttered ; 
 sprinkle a very little salt and pepper on them ; put them in a 
 double broiler and turn the broiler over from side to side. Serve 
 with lemon juice over them. Boiled Trout is better than fried or 
 broiled. Put trout on a napkin, sprinkle with salt, fold together 
 and put in boiling salted water. If they are of medium size will be 
 cooked in two or three minutes. When done place on a clean 
 napkin on a hot platter and serve with fresh butter^ and boiled 
 potatoes. For Baked, Trouts dry the fish, do not split then* ; lay 
 on baking dish, add a little butter, pepper and salt. Serve as soon 
 as done, which will be in fifteen or twenty minutes. 
 
FISH. 
 
 ’ ^ 
 
 Fried Whitebait . — These fish must he put into ice water as 
 soon as bought unless cooked immediately. Drain from the water 
 in colander, and have ready a clean dry cloth, over which put two 
 good handfuls flour. Toss in the whitebait, shake lightly in the 
 cloth, and put in a wicker sieve to take away the superfluous flour. 
 Throw into a pan of boiling lard, very few at a time, and let fry till 
 a whitey-brown color ; take out and lay over the fire for a minute or 
 two on a sieve reversed, covered with blotting paper to absorb the 
 fat. Dish on a hot napkin, arrange the fish very high in the center, 
 and sprinkle a little salt over the Avhole. 
 
 Baked White Fish . — Take out bone and skin as in general 
 directions, and cut fish in pieces three inches long and two inches 
 wide. Use two soup plates or deep earthen dishes same size, butter 
 thickly with cold butter, place in layer of fish, season with pepper, 
 salt and a little butter, then anoth.ei layer fish, season as above 
 using mucli more butter on last layer ; then butter inside of second 
 dish very thoroughly and turn it upside down over the fish ; put ii-^^ 
 oven and bake twenty minutes, or till flakes break. 
 
 Boiled White Fish. — Clean, wash and put a whole fish in kettle 
 and cover with stock made as follows : Fry in saucepan two onions, 
 a carrot, a piece of celery or celeiy seed, a tables; oon butter, one of 
 flour, a sprig of parsley, a teaspoon of whole black peppers, and 
 three cloves ; add two and a half quarts of water and two cups 
 vinegar, boil twenty minutes, salt and skim, and when cold pour 
 over fish, and boil gently until done. Dish on 
 hot platter and garnish with potatoes cut in 
 little balls, and placed like little piles of cannon 
 balls around the dish. The potatoes should be 
 simply boiled in salted water, and, if liked, may be browned in a 
 little butter in frying-pan. An alternate pile of button mushrooms 
 are a nice addition, and good also. Parsley or small curled lettuce 
 leaves are placed between the piles. The fish may be stuffed before 
 boiling with a dressing of rolled crackers seasoned with butter, pepper, 
 salt and sage. See directions for boiled fish. For Spicerl Fish 
 take any cold cooked fish= Take out all bones and bits of skin, lay 
 in a deep dish and barely cover with hot vinegar in which a few 
 cloves and allspice have been boiled. It is ready for use as soon as 
 cold. For Kedgeree^ pick cup cold fish carefully from the bones, mix 
 with cup boiled rice, tablespoon butter, teaspoon mustard, two soft 
 boiled eggs, salt and cayenne to taste ; place in oven fifteen minutes 
 and serve hot. The quantities may l^e varied according to amount 
 of fish used. Or, chop two hard-boiled eggs slightly and put into a 
 saucepan with a litfie melted I utter, add fish and rice as above, stir 
 over the fire until very hot, taking care that it does not burn, and just 
 before serving add ,a teaspoon curry powder and a saltspoon each 
 
288 
 
 FISH. 
 
 pepper and salt. Pile high in the middle of a hot dish and sprinkle 
 finely chopped parsley over the top. 
 
 Creamed White Fish . — Steam a white fish till tender, take out 
 bones and sprinkle with white pepper and salt. For dressing, heat 
 a pint of milk, or stock, thicken with two tablespoons flour and 
 season with a little chopped onion or onion juice and parsley ; some 
 add also juice of half a lemon or a tablespoon vinegar; when cool 
 add two tablespoons butter and two well-beaten eggs. Put in a 
 Ijuttered baking dish a layer of fish, then a layer of the sauce or 
 dressing till full, with sauco last ; cover the top with bread crumbs, 
 add a little grated cheese if Idied, bake half an hour, and serve in 
 dish in which it was baked, garnished with slices of hard-boiled 
 eggs alternated with sprigs of parsley. In making the sauce some 
 prefer to brown the flour in the butter, then add the stock or milk 
 f nd other ingredients. A less rich sauce is one quart rich milk 
 t ihckened with three tablespoons flour mixed smooth with a little 
 ef the quart A milk, two or three sprigs of parsley, an onion 
 chopped fine, nttle cayenne and salt. Stir over fire till it thickens 
 and add butter size of an egg. Some do not cool the fish before 
 creaming, but skin and bone it, cut into pieces about three inches 
 square, and bake in a shallow dish in two layers, with sauce inter- 
 vening. Serve garnished with parsley and slices of hard-boiled egg. 
 This quantity is enough for three pounds of fish, weighed after 
 being skinned and boned, and will serve six persons if it is the 
 only solid dish for dinner, or ten if served in a course. This 
 dish is also called Fish au Gratin, and another way is to skin, cut off 
 the head, and take out the back-bone, leaving the fish in two large 
 |deces. Season the fish, and prepare the sauce as before ; butter a 
 tin sheet that will fit loosely into a large baking-pan, lay the fish 
 on this and moisten well with sauce, cover thickly with bread- 
 crumbs, and cook half an hour in a rather quick oven. Slip on 
 hot platter and serve with tomato, tartare or hollandaise sauce 
 poured around the fish. Cod cusk, flounder or any kind of light 
 fish may be served after one or the other above methods. 
 
 Warmed over lush . — Stir a tablespoon flour into two of hot 
 butter in saucepan, and add a half pint cold flaked fish, a tea- 
 spoon cold buttei, dessert-spoon each anchovy or any other meat 
 sauce and mixed mustard, a cup cream or thickened milk, pepper 
 and salt to taste and a few bread-crumbs. Heat to boiling point 
 and serve hot. Or, put into buttered dish with bread-crumbs and 
 bits of butter over the top, and brown. 
 
FRITTERS AND CROQUETTES. 
 
 289 
 
 FRITTERS AISTE CROQUETTES. 
 
 Make the fritter batter quickly and beat thoroughly until 
 smooth. A good rule is two eggs, whites and yolks beaten sepa- 
 rately, half pint milk, one level teaspoon salt, and pint flour, a 
 tablespoon American cooking oil, or. butter, or salad oil, and a 
 reasoning of cinnamon or nutmeg may be added if wished ; if the 
 batter is for fish or meat fritters add a saltspoon white pepper and a 
 tlash of cayenne. Water may be used instead of milk, with a table- 
 i?poon or two of lemon juice if liked, and some add the wetting 
 ^yadually. The batter for fritters should be just thick enough to 
 'Jrop, not run, from the spoon — do not make too stiff — and should 
 t e made an hour before using. Some claim it is better to stand a 
 ^.ay, as the grains of flour swell by standing after being nioistened 
 and thus become lighter. Add the whites of eggs — and when 
 baking powder is used, that ixl^o—just before frying. Less eggs 
 are needed with baking powder, using one egg in the above batter 
 with a heaping teaspoon baking powder or teaspoon cream tartar 
 and half teaspoon soda. The fritters are much nicer with the eggs, 
 and without the rising powders, but it is convenient to use the 
 latter when p eparing for immediate use. Some use cracker dust 
 instead of flou] , thinking it makes the batter lighter. Arrowroot 
 may be used to thicken batters, sauces, etc., making the mixture 
 much more delicate, and with it butter can be omitted. Its thick- 
 ening property is rbout three times that of flour. It is better not to 
 use sugar in the batter, as it tends to make it heavy, but sprinkle it 
 over the fritters in the dish when just ready to serve, though in 
 19 
 
290 
 
 FRITTERS AND CRO^eUETTES. 
 
 making fruit fritters some stir in a little sugar. Fruit fritters are 
 made by chopping any kind of fresh or canned fruit fine and mixing 
 •it with batter, or by dipping it whole, halved, quartered or sliced 
 into the batter, using a skewer or fork for this purpose, and taking 
 a pint or less of any kind of fruit for the above quantity of batter. 
 The fruit may be improved in flavor by sprinkling sugar and grated 
 lemon or orange peel over it, and allowing it to remain two or 
 three hours, after v/hich drain and dip in the batter as above ; or, 
 marinade the fruit in a thin orange or lemon syrup. To marinade 
 anything is to leave it in a composition long enough to absorb the 
 flavor — in this case, from one to two hours. Pork fritters are made 
 by dipping thin bits of breakfast bacon or fat pork in the batter, 
 '^he common practice is to fry fritters in lard, but the American 
 cooking oil is much superior and no more expensive. It never 
 burns, can be used again and again, and keeps clear and perfectly 
 sweet. Clarified drippings (see index), or half drippings and half 
 lard, is much better than all lard. Have the fat in which to cook 
 them nice and sweet, and heat slowly. Clarified fat boils at about 
 five hundred degrees — more tlian double the heat of boiling water — 
 and fat actually boiling will burn to a cinder anything that is 
 dropped into it. The proper cooking heat is three hundred and 
 seventy-five degrees, and is indicated by a blue smoke arising from 
 the surface of the fat. When this point is reached, the fat may be 
 held at that degree of heat, and prevented from burning by drop- 
 ping into it a peeled potato or a piece of hard bread, which furnishes 
 something for the fat to act up m. Generally the cold batter lowers 
 the temperature of the fat sufficiently to keep it at proper cooking 
 heat. The heat may be tested by dropping in a teaspoon of the 
 batter ; if the temperature is right it will quickly rise in- a light ball 
 with a splutter, and soon brown ; drop the batter in by spoonfuls, 
 being careful not to crowd, and fry to a golden-brown, turning with 
 a wire spoon to brown both sides ; if the fat is of the right heat the 
 fritters will be done in from three to five minutes and be light and 
 delicious ; if they should begin to brown too much check the heat 
 at once ; take up carefully the moment they are done, with a wire 
 spoon or skimmer, drain in a hot colander, or in a pan with brown 
 kitchen paper or blotting paper in the bottom to absorb the fat, set 
 in oven to keep hot ; some drain on an inverted sieve, placing paper 
 both under and over the fritters. Sift powdered sugar over them. 
 
FRITTERS AND CROQUETTES. 
 
 291 
 
 some use a little nutmeg or cinnamon also, and serve hot on a clean 
 napkin to absorb any remains of fat ; or line the dish with tissue 
 paper fringed at the ends ; paper napkins are nice for this purpose. 
 To keep hot, cover with a napldn^ never with a dish-cover ; the 
 former absorbs the steam that arises, which would otherwise gathei 
 on the inside of the cover, and dropping back on the fritters would 
 make them soggy and heavy. A Fritter Doily ^ made of butchers’ 
 linen in the shape of a maltese cross, with any pretty design worked 
 in the corners, is a new and happy conceit, as the fritters may be 
 served upon it and the four ends be brought up to cover them. 
 Always serve at once (frying as wanted) with syrup or honey, 
 or an}^ sweet sauce preferred, for which see Puddings. 
 
 In all the recipes that follow, the mode of testing the fat and 
 frying is the same as given above. A tablespoon of batter makes a 
 fritter of the usual size, a teaspoon about the size of an oyster. 
 
 Fritters bear a bad reputation, but when properly made, and 
 tPiaten occasionally for a change, are quite as wholesome as many of 
 ithe messes recommended as food for dyspeptics 
 
 Apple Fritters . — Make a batter in proportion of one cup sweet 
 milk to two cups flour, a heaping teaspoon baking powder, two eggs 
 beaten separately, one tablespoon sugar, and saltspoon salt ; heat 
 ihe milk a little more than milk-warm, add slowly to the beaten 
 folks and sugar, then add flour and whites of eggs ; stir all together 
 md throw in thin slices of good sour apples, dipping the batter up 
 Dver them ; drop in lard in large spoonfuls with piece of apple in 
 Bach, and fry to a light brown. Serve with maple syrup or a nice 
 syrup made of sugar. Another way of making is to beat three eggs 
 very lightly, stir in one teaspoon salt, one-half cup sugar, one XDint 
 milk, two cups chopped apple and two cups flour. Flavor with 
 nutmeg. Stir all well together and fry as directed in preface ; sift 
 sugar over them and serve. Or, peel, steam and pulx^ six good 
 sized ap]3les, add juice two lemons, four well-beaten eggs, sugar to 
 taste and a little cream. Mix thoroughly, roll into balls with 
 enough cracker dust or flne bread-crumbs to keep in shape and fry 
 as above. Serve strewn with powdered sugar. A very nice way of 
 preparing the apples is to pare and cut them across in slices about 
 an inch thick, then with the corer remove the core from each slice, 
 leaving a round opening in the center. Dij) into the batter and fry 
 each slice separately, lay them in a dish in a circle overlapping one 
 Another, sprinkle with sugar, and serve with a sweet sauce in the 
 
292 
 
 FRITTERS AND CROQUETTES. 
 
 center. Orange Fritters are prepared as above, and make a deli- 
 cious desert. 
 
 Apricot Fritters. — Cut apricots in quarters, remove skins care- 
 fully and soak for an hour in orange syrup, drain on a sieve and 
 dip each piece into this batter : Mix with one and one-half pints 
 flour two tablespoons butter, two yolks of eggs -and a little salt ; stir 
 in slowly and a little at a time a tablespoon more than a pint luke- 
 warm water, and work the batter with a wooden spoon until it looks 
 creamy, then add well-whipped whites of three eggs. Fry a golden 
 brown color, place in a dish, sift powdered sugar over, and send to 
 table with a custard poured around them, dipping a spoonful over 
 each fritter in serving. Fritters may be prepared as above with any 
 stoned fruit. 
 
 Banana Fritters. — One cup flour, yolks of two eggs, pinch of 
 salt, two tablespoons melted lard or butter, water to make a batter 
 as above. Add the whites beaten to a stiff froth, and stir in lightly 
 three or four bananas cut in slices. Dip with a spoon and fry as 
 directed in preface. Dust with powdered sugar and serve with 
 whipped Or plain sweetened cream. This will make a dessert for 
 eight persons. 
 
 Berry Fritters. — One and a half pints flour, gill cream, or 
 tablespoon melted butter, pint milk, six eggs, teaspoon salt ; mix 
 well and add either blackberries, currants, gooseberries or rasp- 
 berries and fry by spoonfuls. Eat Avith a hard sauce. 
 
 Brain Fritters. — Beat one egg and a half cup SAveet milk with 
 sufficient flour to make a thick batter, seasoning Avith salt and 
 pepper to taste. Beat AA^ell and stir in beef or pork brains. Drop 
 by spoonfuls, and fry in hot fat. Considered by some superior to 
 oysters cooked in same AA^ay 
 
 Ca,ke Fritters. — Taxe six or eight stale small sponge cakes and 
 roll or pound fine ; pour a cup boiling hot cream over them and stir 
 in tablespoon corn starch wet with a little cold milk ; coA^er for half 
 an hour, then beat until cold and add the yolks of four eggs, beaten 
 light and strained, the whipped A\ffiites, then a quarter pound cur- 
 rants thickly dredged AAuth flour. Beat all Avell together. Drop 
 from tablespoon, fry quickly and serve hot Avith any nice sauce. Or, 
 make a sponge-cake batter, drop by teaspoonfuls and fry as aboA^e. 
 Serve for dessert Avith a hot sauce. 
 
 Celery Fritters. — Boil thick but tender stalks of celery in 
 salted Avater ; AAffien done dry on a cloth, cut in equal lengths about 
 one and a half inches ; fry in batter to a golden color, sprinkling 
 fine salt Avell oA^er, and serA’e. If Avanted extra nice cut a half dozen 
 stalks tender, Avell blanched celery into pieces an inch or tAA-o long 
 
FRITTERS AXD CROQUETTES. 
 
 293 
 
 and boil in salted water until tender. 'While boiling make a batter 
 ' as follows : Mix smooth the yolk of a raw egg and a tablespoon 
 salad oil ; add a little salt, pepper and grated nutmeg, sift in a half 
 pint flour and add water to make a batter that will drop from spoon. 
 Just before using add whipped whites of two eggs. Dip the cooked 
 celery in this and fry a delicate brown in hot fat ; drain and serve 
 at once. 
 
 Clam Fritters. — Wash one dozen hard or soft shell clams, 
 divide soft and hard parts of each clam, boil the latter in water half 
 an hour, or till tender, drain, chop fine and add the water in which 
 they were cooked, also the soft parts, yolks of two well-beaten eggs, 
 saltspoon salt, dash or tAVo of cayenne, half pint milk, whites of 
 eggs, and flour so that batter Avill drop from spoon ; fry as above. 
 Or, make a batter with juice, an equal quantity of sweet milk, four 
 eggs to each pint of liquid, and flour sufficient to stiffen ; add 
 chopped raw clams, or dip in the AA^hole clam and fry. 
 
 Corn Fritters. — To one quart grated raw sweet corn, (fifteen 
 common-sized ears) add yolks of three eggs and scant three-fourths 
 pint cracker-crumbs ; if corn is not juicy useless, making hatier only 
 stiff enough to drop from spoon. Beat very thoroughly, season 
 with salt and pepper, add well-frothed whites, and drop with tea- 
 spoon and fry ; turn out and drain as directed. Serve hot, using 
 the fritter doily in dish, or place an ordinary napkin under and 
 over. Some add to this batter a piece of salt codfish, size of a silver 
 dollar, shredded very fine, as this gives the peculiar oyster taste, 
 and hence the name sometimes given them of Corn Oysters. Above 
 proportions make six dozen fritters, and are very easily made. Or, 
 for Dried Corn Fritters^ grate corn as above and dry on plates so 
 as to preserve all the juice, as in recipe for drying corn, or better on 
 the evaporator hereafter described. To make, soak the grated corn 
 overnight in Avater or milk, and add eggs and crackers as above. 
 These are as delicious as when made from raAV corn, and aa'cII repay 
 the trouble of drying the corn. 
 
 Corn Meal Fritters. — Beat and strain the yolks of four eggs ; 
 add one tablespoon each sugar and melted butter, one teaspoon 
 salt, one-half teaspoon soda dissolved in hot Avater, a pint each milk 
 and best corn meal, (sugar may be omitted). Beat hard fiA^e 
 minutes and stir in tbe AAdiipped AA^hites of the eggs and a half cup 
 flour into AA^hich a teaspoon cream tartar has been sifted. Beat again 
 thoroughly, adding more milk if necessary to make it drop from the 
 spoon ; fry, drain and serve at once AAuth a hard sauce. 
 
 Cream Fritters. — Whip the AA^hites of five eggs ana stir into 
 one cup cream, add two full cups flour, a saltspoon nutmeg, 
 a pinch of salt, and teaspoon baking poAvder. Beat hard tAVO 
 
FRITTEES AND CROQUETTES. 
 
 'J94 
 
 minutes, fry by spoonfuls, drain and serve hot on napkin. Eat with 
 jelly sauce. 
 
 Currant Fritters. — Put a half pint milk into a bowl with two 
 tablespoons flour, which should previously be rubbed smooth with 
 a little cold milk ; stir well together and add four well-beaten eggs, 
 three tablespoons each boiled rice, and fresh or dried currants, 
 sugar and nutmeg to taste. Beat the mixture a few minutes, and if 
 not thick enough add a little more boiled rice ; fry by spoonfuls a 
 nice brown, pile on a white napkin, strew sifted sugar over and 
 serve very hot with a garnish of sliced lemon. 
 
 Egg Plant Fritters. — Take a large-sized egg plant, leave on 
 stem and skin and boil in porcelain kettle until very soft, just so 
 that it can be taken out with the aid of a fork or spoon ; take off all 
 the skin and mash very fine in an earthen bowl. When cold add 
 teaspoon salt, plenty of pepper, two tablespoons flour, a half cup 
 cream or milk and three eggs. Have fat hot, drop in batter as for 
 any fritters and brown nicely on each side. 
 
 Grape Fritters. — Cup flour, yolks of two eggs, two tablespoons 
 salad oil, pinch each spice and salt, and enough cold water to make a 
 batter about like sponge cake. When mixed smoothly add whites 
 of eggs beaten to stiff' froth. Dip little clusters of grapes in the 
 batter and fry in smoking hot fat. Take up, drain, dust with pow- 
 dered sugar, and serve either hot or cold as a dessert. 
 
 Hominy Fritters. — Mix well one pint boiled hominy, one gill 
 cream, two tablespoons corn starch, two eggs, half teaspoon baking 
 powder, saltspoon salt. If too stiff add a little more cream or milk. 
 Fry, drain and dust as above, and serve with any sauce liked. 
 
 Italian Fritters. — With a wooden spatula stir rapidly into 
 one pound sifted flour one and a half pints boiling water. Add 
 three or four eggs, one at a time, and beat well in, thus forming a 
 very delicate batter paste. Press this through a syringe or confec- 
 tioners’ bag into hot lard, and as soon as a bright yellow color they 
 are done. Drain in colander, pile on a dish and powder plenti- 
 fully with fine sugar. This is a favorite dish in Italy, called there 
 “cinci.” May be served with a sauce if liked. 
 
 Lemon Fritters. — Three eggs, one pint flour, three-fourths tea- 
 cup powdered sugar ; beat the yolks well, add flour and enough milk 
 — alK)ut a gill — to make a stiff batter ; beat the whites stiff with the 
 sugar, the juice of a lemon and some of the yellow peel grated off, 
 or teaspoon extract of lemon, and beat into the batter just before 
 frying. 
 
 Lobster Fritters. — Put one lobster in two quarts boiling water 
 with a half cup salt, and boil twenty-five minutes ; when cold 
 
FRITTERS AND CROQUETTES. 
 
 295 
 
 remove the meat and fat and cut into small slices ; put into a sauce- 
 pan a tablespoon each butter and flour, a cup cream, little celery, 
 salt, thyme, white pepper, and a saltspoon parsley ; let boil two 
 minutes and add yolks four eggs and the lobster ; mix and set back 
 to simmer five minutes ; pour it out on a well greased dish and set 
 away to get firm by cooling ; cut into slices, dip into fritter batter, 
 (see preface) and fry as directed. Serve on the fritters a few sprigs 
 of parsle}^ quite dry, fried in lard fifteen seconds. 
 
 Mince Meat Fritters. — Mix half pound (about one pint) mince 
 meat, four tablespoons bread-crumbs or one tablespoon flour, two 
 eggs and juice of half a lemon ; beat well together and fry as 
 directed. 
 
 Nutmeg Fritters. — One cup sugar, butter size of hickory nut, 
 one and a half cups sour milk, one teaspoon soda and a little nub 
 meg. Stir in flour till thick as fruit cake ; drop a teaspoon at a 
 time in hot fat. Very nice for breakfast with coffee. 
 
 Orange Fritters. — Make a nice light batter with one pint flour, 
 tablespoon butter, half saltspoon salt, two eggs and sufficient milk 
 to make it proper consistency ; peel oranges, remove as much of the 
 white skin as possible, and divide each orange into eight pieces 
 without breaking the thin skin, unless necessary to remove pips ; 
 dip each piece of orange in the batter, drop in hot fat, and fry a del- 
 icate brown. Serve sprinkled with powdered sugar. Or, cut 
 oranges in slices across, take out all seeds, dip slices in batter, fry 
 and serve as above. 
 
 Oyster Fritters. — Drain one dozen oysters and dry thoroughly 
 in a towel ; make a batter of two cups flour, yolk of one egg, table- 
 spoon salad oil, saltspoon salt, dust of cayenne, well-beaten white, 
 chopped oysters, and sufficient oyster liquor to make a batter thick 
 enough to drop from spoon. Or, leave oysters whole and dip 
 singly in batter, using a fork or skewer, and fry. For latter way 
 have batter thicker than if chopped oysters are used. One cup 
 milk may be substituted for the liquor, and some add half teaspoon 
 lemon juice. 
 
 Parsnip Fritters. — One cup dry mashed parsnip, tablespoon 
 each butter and flour, an egg, and salt and pepper. Stir all together ; 
 drop by spoonfuls and fry as directed. 
 
 Peach Fritters. — (With yeast.) Sift a quart flour into bowl, 
 add a cup milk and half cup yeast, and set in warm place to rise. 
 This will take five or six hours. Then beat four eggs very light, 
 with two tablespoons each sugar and butter and a little salt ; mix 
 with the risen dough and beat thoroughly with wooden spoon. 
 Knead with the hands; pull off bits of dough about the size of an. 
 
296 
 
 FRITTERS AND CROQUETTES. 
 
 egg, flatten each and put in the center a peach, from which the 
 stone has been taken through a slit in the side ; enclose it in the 
 dough, make into a roll and set in order upon a floured pan foi 
 second rising. The balls must not touch and should be light in an 
 hour. Have ready a large kettle or saucepan of hot lard, drop in 
 the halls and fry more slowly than fritters made in the usual way. 
 Drain on hot white paper, sift powdered sugar over and serve hot 
 with rich sauce. These fritters may be made of canned peaches 
 or apricots drained and wiped dry. 
 
 Pineapple Fritters . — Pare a pineapple with as little waste as 
 possible and cut into rather thin slices ; soak the slices four hours 
 in a lemon syrup, dip into the fritter batter given in preface and fry. 
 Serve quickly, strewn with sifted sugar. A very elegant dish. 
 
 Potato Fritters . — Boil two potatoes, and beat up hghtly with a 
 fork — do not use a spoon, as that would make them heavy. Beat 
 yolks of four eggs well, add two tablespoons each cream and orange 
 juice, two-thirds tablespoon lemon juice and half teaspoon grated 
 nutmeg and beat all together for at least twenty minutes, or until 
 the batter is extremely light ; then add well frothed whites of three 
 eggs and fry as directed. Serve with the following hot sauce : Four 
 tablespoons orange juicC and half pint boiling water, mixed with the 
 strained juice of a lemon, warmed together and sweetened Avith white 
 sugar. Or scoop out the insides of four nicely baked potatoes and 
 make as above, using four tablespoons cream and adding two of 
 powdered sugar ; flavor with juice of a lemon and half the grated 
 peel, or a half teaspoon vanilla. 
 
 Queen Fritters . — Put three heaping tablespoons flour into a 
 bowl and pour over it enough boiling water to m^ake a stiff paste, 
 stirring and beating well to prevent lumps. Let cool, break into it 
 (Avithout beating) yolks of four eggs andAvhites of tAvo, and stir and 
 beat all well together ; drop by dessertspoonfuls, and fry a light 
 brown. They shoul^i rise so much as to be almost like balls. SerA^e 
 on a dish, with a spoonful of preserve or marmalade dropped in be- 
 tAveen the fritters. Excellent for a hasty addition to dinner, AAdien 
 a guest appears unexpectedly ; easily and quickly made, and ahvays 
 a favorite. 
 
 Rice Fritters . — Boil one cup rice in one pint milk until soft ; 
 add 3mlks of three eggs, one tablespoon sugar, tAvo tablespoons 
 each butter and flour ; Avhen cold add the Avhites of the eggs AAdiipped 
 to a stiff froth; drop in spoonfuls and fry a light broAvn. Seiwe 
 with sweetened cream or lemon sauce. To make nice fritters Avith 
 marmalade cook seven tablespoons rice in a quart milk, with six 
 tablespoons sugar and one of butter, over a sIoav fire until perfectly 
 tender, which Avill be in about three-quarters of an hour ; then strain 
 
FRITTERS AND CROQUETTES. 
 
 297 
 
 away the milk, should there be any left, and mix with it six table- 
 spoons orange marmalade and four well-beaten eggs ; stir over the 
 fire until the eggs are set ; then spread mixture about half an inch 
 thick, or rather thicker, on plate or board. When perfectly cold, 
 cut into long strips, dip in batter and fry a nice brown. Dish on a 
 white doily, strew sifted sugar over, and serve quickly. Another 
 excellent way is to soak a cup rice« three hours in enough warm 
 water to cover well ; then put it into a farina-kettle, set in an outer 
 vessel of hot water, and simmer until dry. Add two cups milk and 
 cook until it is all absorbed. Stir in one tablespoon butter and take 
 from fire. Beat three eggs very light with three tablespoons sugar, 
 and when the mixture is cold stir them in wuth a flavoring of nut- 
 meg and a little salt. Make into round flat cakes. Place in the 
 middle of each two or three raisins which have been “plumped’’ in 
 boiling water, roll the cake into a ball enclosing the raisins, flour 
 well and fry in hot fat. Serve on a napkin, with sugar and cinna- 
 mon sifted over. Eat with sweetened cream, hot or cold. Or scald 
 nine tablespoons rice and boil it in just enough milk to keep rather 
 thick. When partially cooled mix with it a lump of butter, four 
 tablespoons grated cheese and yolks of three eggs. Season to taste, 
 drop into hot fat by spoonfuls and fry a nice brown. Arrange in a 
 circle on a napkin lapping over one another and serve. 
 
 Rye Fritters . — Two eggs, three cups flour, one cup rye-meal, 
 one teaspoon soda, two of cream tartar, one cup sugar, a little salt ; 
 mix with milk or water, drop from a spoon into hot lard. 
 
 SandioicTi Fritters . — Cut thin slices of bread and butter them ; 
 spread half with any jam that may be preferred, and cover with the 
 other slices ; slightly press together, and cut in square, long, or 
 round pieces. Dip in a batter, prepared as in preface, and fry in 
 hot fat for about ten minutes ; drain and sprinkle over with sifted 
 sugar, and serve. 
 
 Snow Fritters . — The success of these depends upon using snow 
 that has just fallen and is full of bubbles of air, which makes them 
 light. Have the fat hot, and make a thick batter of a pint milk, 
 level teaspoon salt, and sifted flour to make thick enough so that 
 when dropped the batter will cling for a moment to the spoon ; 
 when the fat begins to smoke, stir into the batter very quickly a cup 
 newly fallen snow and fry at once by tablespoonfuls. If the batter 
 stands after snow is added the fritters will not be light, because the 
 air will soon escape from the batter. Serve with syrup, sugar and 
 butter, or any sauce preferred. Some add an egg and an apple 
 chopned fine. 
 
 Walnut Fritters . — Take two-inch squares of baked “walnuts’* 
 rolled very thin, marinade in orange syrup and dip in batter and fry. 
 
298 
 
 FRITTERS AND CROQUETTES. 
 
 Vanities . — Beat two eggs, stir in pinch salt and a half teaspoon 
 rose-water, add sifted flour till just thick enough to roll out, cut with 
 a cake-cutter, and fry quickly in hot fat. Sift powdered sugar on 
 them while hot, and when cool put a tea-spoon jelly in the center of 
 each one. Nice for tea or dessert. 
 
 Croqmettes. 
 
 To make croquettes successfully has been said to require both 
 painstaking and practice, but by observing the directions given here 
 and in the recipes that follow, one who has never before attempted 
 these dainties may, with a few odds and ends from the breakfast or 
 dinner table, create surprisingly tempting dishes, both to the eye 
 and the palate. All ingredients must be thoroughly mixed ; when 
 meat is used all bits of bone, gristle, skin and fat must be carefully 
 removed and meat chopped very fine, and the whole mixture made 
 as moist as can be handled. Very dry or tough meat is not suitable 
 for croquettes ; tender, roasted pieces give the best flavor. When 
 the mixture is to be cooked it is only necessary to thoroughly heat 
 through, and it must then stand until cold before shaping. If too 
 moist add a little cracker-dust or crumbs, if too dry a little cream 
 or yolk of an egg. Use white pepper for seasoning. 
 
 Croquettes may be made into flat, oval, pear or egg shapes, balls 
 and rolls, of which the latter are most easily made, but the pear 
 shape is the handsomest; when fried and- ready to serve make an 
 incision in the stalk end and insert a piece cf citron an eighth of an 
 inch square and about an inch long for a stem, 
 and a clove for the blossom ; great care 
 is required in shaping and frying. AVhen 
 shaped as rolls they should be about three inches long, and are 
 made by taking the desired quantity of the mixture and rolling it 
 very gently on a board sprinkled lightly with fine bread-crumbs or 
 cracker-dust. Handle very carefully, slightly flouring the hands, 
 as the slightest pressure will break them. Let them lie on the 
 
 Croquettes. 
 
CROQUETTES. 
 
 299 
 
 board until all are finished, when if any have flattened they must be 
 rolled into form again. When croquettes are shaped have ready 
 some well-beaten eggs in a soup plate or shallow dish — the number 
 will of course depend upon the number of croquettes — and some 
 finely rolled bread or cracker-crumbs or cracker-dust on a board, 
 or sheet of clean brown paper. Save all bits of bread for such pur- 
 poses, and prepare by drying in the oven and rolling mry Une^ as 
 fine as possible, keeping in a covered box, tin can or glass jar, or in 
 a closely tied paper sack, in dry place. Cracker-dust may be 
 bought at almost any grocery. The croquettes may be single- 
 breaded, double-breaded or double-egg-breaded, according to the 
 amount of moisture they contain, and must alway:: be so thoroughly 
 encased in the egg and crumbs that the fat may not penetrate them. 
 
 Single-ljread coat with the beaten egg first (either by 
 
 dipping the croquettes into it or brushing them over) and then roll 
 them in crumbs, beginning with those that were first egged and 
 proceeding in that order until all are done. Douhle-hreading is 
 rolling them first in the crumbs, then coating with beaten egg, and 
 again rolling in the crumbs. To Double-egg-hread^ dip first in egg, 
 then roll in crumbs, dip again into the egg, and roll in crumbs again. 
 The croquettes are very much nicer to let stand fifteen minutes 
 after they are crumbed before egging and breading again, and from 
 a half hour to an hour before frying, which dries the eggs and 
 crumbs thoroughly into a sort of shell. The improvement in 
 appearance and lightness will well repay one for the extra time 
 and trouble. When double-egg-breading some think the croquettes 
 much handsomer to roll the last time in rather coarse bread-crumbs, 
 using either cracker-dust or fine crumbs for first breading. It is 
 also recommended to add to the eggs to be used in breading a 
 mixture of oil, water and salt, in the proportion of one tablespoon 
 each oil and water and a little salt. Use either American cooking 
 oil or salad oil. Fry in hot fat or oil, as fritters, a 
 few at a time ( a frying basket is very convenient 
 for this purpose), cooking until a rich brown color, 
 which will take a minute or two ; then take up, 
 drain, and serve as directed for fritters. Or they 
 may be fried in frying-pan in a little butter or 
 drippings, but are not as nice. In making croquettes after recipes 
 given, any seasoning or flavoring not liked may be omitted and 
 
800 
 
 CROQUETTES. 
 
 another substituted for it or not as preferred. Croquettes may be 
 fried without breading if making in a hurry, by simply rolling in 
 flour, without using the eggs, but the result will not be so satisfac- 
 tory or pleasing. 
 
 A pretty breakfast dish may be made of croquettes of fish, 
 lobster, fowl or meat in the shape of hen’s eggs heaped upon a dish 
 and surrounded by very thin strips of fried 
 potato, arranged to look as much as possible 
 like straw, and garnished with croutons of bread. 
 
 Corn fritters and any good meat croquettes are 
 nice served together at tea or luncheon on same platter, neatly 
 arranged heaps of fritters on one end of platter and croquettes on 
 the other, placing two fritters and two croquettes upon each plate. 
 
 Hen’s Nest. 
 
 Bread Croquettes . — Cut the crust from a stale loaf of bread or 
 rolls, and cut into balls, squares, circles, diamonds, etc. Soak them 
 in a shallow dish containing a cup milk with two teaspoons sugar 
 and a flavoring of cinnamon and nutmeg (some add a beaten egg), 
 turning occasionally until the whole is absorbed ; or, soak them in 
 a thin custard flavored with lemon-zest, vanilla or rose-water. Do 
 not let them become moist enough to break. Bread and fry as 
 directed in preface, and serve with lemon sauce. 
 
 Chichen Croquettes . — Take cold minced chicken and bread 
 crumbs in the proportion of one-fourth as much bread-crumbs as 
 meat, and one egg beaten light to each cup of meat, with grav}^ 
 enough to moisten the crumbs and chicken — or, if there is no gravy, 
 a little drawn butter or cream ; add pepper, salt and chopped 
 parsley to taste, and mix with meat the yolks of two hard-boiled 
 eggs rubbed fine with a spoon. Mix all into a paste, shape into 
 balls with floured hands, double-bread them and drop into hot lard. 
 Drain and serve in a heated dish, garnished with cresses or parsley. 
 Mashed potato may be used instead of bread-crumbs, taking two- 
 thirds as much potato as rheat. Or, fry three shallots in butter, add 
 half pint chopped chicken, dredge in teaspoon flour, season with 
 pepper, salt, mace, j)ounded sugar, and add sufficient white sauce 
 to moisten it ; stir in yolks of two well-beaten eggs, and cool. 
 Then make mixture up in balls, single-bread and fry a nice brown. 
 They may be served on top of border of mashed potatoes with 
 gravy or sauce in center. Or, chop cold chicken with a few slices 
 ham, fat or lean, add half as much bread-crumbs, season with salt 
 and pepper, a little nutmeg, teaspoon each made mustard and 
 catsup and tablespoon butter ; mix and work well together, make 
 
CROQTTETTES. 
 
 301 
 
 into cakes, single-bread and fry ; or another good proportion is a 
 full pint cooked and finely chopped chicken, one tablespoon each 
 flour and salt, half teaspoon each pepper and onion juice, one cup 
 cream or chicken stock, and three tablespoons butter. Boil the 
 cream or stock, add chicken and seasoning and boil two minutes ; 
 stir in two well-beaten eggs and take from fire immediately. When 
 cold, shape, roll in crumbs and fry. Finely chopped onion is often 
 used instead of onion juice, and chopped mushrooms are a nice 
 addition. Chopped parsley, thyme, sage, mace, nutmeg, or any 
 seasoning liked, may be employed, and some prefer cracker-dust to 
 bread-crumbs. The meat of any fowl may be used, and Yeal^ 
 Mutton and Ham Croquettes are make in same way, or half veal 
 and half ham is a nice mixture. Ham and chicken mixed is also 
 good. For a more elaborate dish make the 'Croquettes with 
 TruiR.es : Cut cold roast chicken into tiny squares ; take same 
 quantity of truffles, diced, and mix all with some thick, well- 
 seasoned white sauce, into which has been stirred some chopped 
 mushrooms, onions, and yolks of two eggs. Make into balls or any 
 shape fancied, single-bread and fry. Garnish with fried parsley. 
 
 Chicken Croquettes with Brains. — Chop fine the meat of one 
 cold boiled chicken and add to it the finely chopped meat of two 
 or three calves’ brains, first soaking them in cold salted water one 
 hour, then skinning and placing in cold salted water and a little 
 vinegar and boiling ten to fifteen minutes ; season the mixture with 
 salt, pepper, finely-chopped parsley, lemon juice, and a little grated 
 lemon-peel, and add three-quarters cup butter. If too stiff add a 
 little cream. The softer and more creamy they are the better — -just 
 so they will hold together ; shape, double-egg-bread and fry. Serve 
 with tomato sauce with sliced mushrooms ; or, for a Triple Cro- 
 quette^ prepare as above half a chicken, one sweet-bread boiled till 
 tender, and one brain, and to the finely-chopped mixture add a 
 well-beaten egg, teaspoon chopped parsley, and salt and pepper to 
 taste. Put in stewpan half pin cream and add one tablespoon 
 corn-starch, first mixed smootldy with a little of the cream, then 
 add the chopped and seasoned mixture and stir till it bubbles. 
 Take off, and when cold shape and double-egg-bread ; fry in basket 
 as directed in preface. 
 
 Chicken Croquettes witti Sweetbreads. — Take the white meat 
 of a chicken and pound it to a paste with a large boiled sweetbread 
 free.d from sinews ; beat one egg with a teaspoon flour and four 
 tablespoons cream, and add, with salt and pepper, mixing all well 
 together; put in a pan and simmer just enough to absorb part of 
 the moisture, stirring constantly ; turn out on flat dish and set in 
 ice-box to become cold and firm, then roll into small neat shapes 
 of cones, rolls or balls, handling carefully, and fry a delicate brown. 
 Some add a little grated nutmeg. Or, for a Royal Sioeetbreaa, stir 
 
802 
 
 CROQUETTES. 
 
 two tablespoons butter and one of flour in stewpan over fire ; Vv^hen 
 it bubbles add little by little one pint creaiUj then the finely-chopped 
 meat from two sweetbreads soaked five minutes in boiling water, 
 and one boiled chicken, dark and white meat, seasoned with one 
 tablespoon each onion juice (or half teaspoon grated onion) and 
 chopped parsley, one teaspoon mace, and salt and pepper to taste. 
 Stir till well heated, take from fire, add lemon juice and let cool. 
 When cold roll into shape with fine cracker-crumbs and double-egg- 
 bread as directed, letting them stand till dry after rolling in 
 cracker-crumbs first time, and then using rather coarse bread- 
 crumbs for last rolling. Or, for Croquettes with Bread Crnmhs^ 
 take after chicken and sweetbreads are finely chopped and seasoned 
 as above (without the lemon juice) an equal quantity of fine bread- 
 crumbs. Place in stewpan as much broth from boiled chicken 
 (having saved it all) as will moisten the crumbs, in proportion of 
 about half pint to a pint crumbs ; add four tablespoons cream and 
 two of butter; when boiling add crumbs till they adhere to spoon. 
 Mix with meat and when cool add two well-beaten eggs and mold 
 into croquettes ; double-bread and fry as above. 
 
 Crab Croquettes. — Boil two crabs fifteen minutes, remove the 
 meat from the shells and choj) it coarsely. Melt three tablespoons 
 butter in a saucepan, stir into it six tablespoons flour and add to 
 this by degrees a half pint milk. When this is brought to the 
 boiling point let it boil for two minutes and take from fire. Throw 
 into the saucepan the meat from the crabs, add to the mixture one 
 grain cayenne, half teaspoon pepper, teaspoon each anchovy sauce 
 and salt, and when thoroughly mixed turn it out upon a plate and let 
 cool. When quite cold form into small rolls three inches in length, 
 single-bread and fry ; serve on a folded napkin garnished with 
 sprigs of parsley. 
 
 Cream Croquettes. — Put stick cinnamon one inch long in pint 
 new milk in custard kettle. When hot stir in three tablespoons 
 sugar, two of corn-starch and one of flour, the two latter rubbed 
 smooth with two or three additional tablespoons cold milk ; let 
 cook ten or fifteen minutes, stir in beaten yolks of three eggs, 
 take out cinnamon and place inner kettle on table and stir in half 
 tablespoon butter and half teaspoon vanilla. Pour on a buttered 
 platter till one-half inch high ; when cold cut in two-inch squares, 
 carefully double-bread with cracker-crumbs, having the beaten 
 egg slightly sweetened. Fry as directed and place on papered pan 
 in oven for five minutes to drain and soften the croquettes. Serve 
 hot on a hot dish — this is imperative — first sprinkling with sugar. 
 A richer cream may be made by using three tablespoons butter, two 
 v/holeeggs, and four additional yolks. Either is simpl}^ delicious. 
 
 Hominy Croquettes. — Pour one and a half pints boiling water 
 on a half pint hominy, stir, cover and boil slowly, stirring occasion* 
 
CROQUETTES. 
 
 803 
 
 ally for twenty minutes, or until the water is absorbed and the 
 hominy rather stiff ; add one and a half gills milk and teaspoon 
 salt, stir thoroughly, cover and let stand ten minutes, cooking again 
 if necessary, very slowly ; it should be like a tolerably thick batter, 
 but not too thick to drop. Beat in a taldespoon butter and pour 
 the whole into a shallow pan to cool — if allowed to get cold it will 
 be too stiff. Make into balls the size of an egg, single-bread and 
 fry. This quantity should make fifteen croquettes. Or, to make 
 with cold hominy, work two tablespoons melted butter with two 
 cups cold boiled hominy, add two well-beaten eggs and a pinch of 
 salt, beat thoroughly and make into balls or rolls. Some add a cup 
 milk by degrees and two teaspoons sugar. Single-bread them and 
 fry. Serve with syrup or a sweet sauce. 
 
 LohstcT Croquettes. — Finely chop the meat of a lobster, work 
 in two tablespoons butter — melted, but not hot — then a teaspoon 
 each anchovy sauce and lemon juice, a little salt, pepper, mace and 
 lemon peel, two raw eggs, and lastly a half cup bread-crumbs. 
 Make into egg shapes, single-bread them and fry quickly. Drain 
 thoroughly and serve very hot. These croquettes are delicious. 
 The dish should be garnished with slices of lemon. Pass milk or 
 cream crackers with them. 
 
 Meat Croquettes. — Take cold chicken, or roast or boiled beef 
 or veal, mince very fine, moisten with cold gravy if at hand, or 
 moisten well, and add one egg, season with pepper, salt, and an 
 onion, or sage ; make into small cakes or rolls, single-bread, and 
 fry in lard and butter. One cup fresh boiled rice may be added 
 before making into cakes. Or, take one-quarter 
 as much cold potato, either mashed or chopped 
 pounded fine, as cold cooked beef or meat 
 
 M^at Croquettes! of aiiv kiiid, cliopped very fine, with gravy or 
 ;ream enough to moisten, add one beaten egg and pepper and 
 salt to t.'rste, with a pinch of marjoram ; mix, season, and form into 
 balls. Double-bread them and fry in hot lard to delicate brown. 
 Drain and serve hot. Bread-crumbs may be used instead of potato, 
 using half and half, or any proportion wished ; or one-third meat, 
 potatoes and bread-crumbs. For Fresh Meat Croquettes take any 
 fresh meat, beef, veal or mutton, and grind through a small meat 
 cutter, or chop and pound very thoroughly to a jelly, then add 
 quarter as much either bread-crumbs or potatoes ; add egg, etc., and 
 finish as above. Or, prepare meat as above, add pepper and salt, 
 and one-fourth as much bread-crumbs as meat, moisten with a little 
 boiled milk that has cooled, add one egg, a little chopped onion, 
 and single-bread and fry in a little butter, or immerse in hot fat. 
 
 Oyster Croquettes. — Take half pint each raw oysters and 
 cooked veal, a heaping tablespoon butter, three of cracker crumbs, 
 
I 
 
 304 CROQUETTES. 
 
 yolks of two eggs, one tablespoon onion juice ; chop oysters and 
 veal very fine, soak the crackers in oyster-liquor, and then mix all 
 the ingredients and shape, single-bread in cracker-dust and fry. 
 Tlie butter should be softened before mixing. 
 
 Parsnip Croquettes . — Boil six parsnips till tender ; when cold 
 grate and mix with two eggs, season and add flour, and shape into 
 balls, single-bread or not, and fry by immersion ; or fry plainly in a 
 little oil, drippings or lard. 
 
 Potato Croquettes . — Two cups cold mashed potatoes, two well- 
 beaten eggs, one tablespoon melted butter, a teaspoon fine bread- 
 crumbs, salt, pepper and a little chopped parsley, or other seasoning 
 to taste. Mix well, make into balls, single-bread and fry. Or, melt 
 butter in saucepan, add two tablespoons milk, let boil ; then add 
 potatoes first pressed through sieve, stir well together till potatoes 
 are very hot; take from fire, add pepper, salt and cayenne, drop in 
 yolks of two eggs, and stir till the heat of potato dries the egg ; let 
 cool and roll into small balls with a little flour to prevent sticking 
 to hands, and then single-bread, using the whites of the two eggs. 
 The yolks give the croquettes a rich yellow color ; if whites were 
 added to croquettes they would be difficult to form into balls and 
 the color would not be so fine. 
 
 Rice Croquettes . — Put three-fourths pound of rice over the 
 fire in a quart milk and simmer slowly twenty minutes ; remove 
 from fire, stir in beaten yolks of two eggs, a teaspoon lemon juice, 
 saltspoon salt, and three tablespoons sugar ; beat all thoroughly 
 together, turn into a bowl and let stand until cool, then make inta 
 balls ; beat the whites of two eggs until quite light but not to a 
 firm froth, dip the balls into this, then into fine bread-crumbs and 
 fry. Serve thickly sprinkled with sugar. Or, take one large cup 
 cooked rice, half cup milk, one egg, one tablespoon each sugar and 
 butter, half a teaspoon salt, slight grating of nutmeg. Put milk on 
 to boil, and add rice and seasoning. When it boils up, add the egg, 
 well beaten, stir one minute, then take off and cool. When cold, 
 shape, single-bread, fry, and serve very hot. Any flavoring can be 
 substituted for the nutmeg. For nice croquettes without eggs put 
 a quarter of a pound of Carolina “head” rice — or nine tablespoons — 
 a pint milk, three tablespoons powdered sugar, butter size of a 
 walnut, and a teaspoon extract vanilla into a saucepan and simmei 
 gently until the rice is tender and the milk absorbed. It must be 
 cooked until thick and dry, or it will be difficult to mold into cro- 
 quettes. Beat thoroughly three or four minutes ; turn out on a flat 
 tin, and when cold and stiff form into balls, single-bread them and 
 fry. A very excellent recipe for croquettes when one has to prepare 
 them hastily and has not time to bread them, is one cup cold boiled 
 rice, a teaspoon each sugar and melted butter, half teaspoon salt, 
 
CROQUETTES. 
 
 oU./ 
 
 one egg beaten light, eight crackers rolled fine, and a little swee t 
 milk ; mix all well together, make into oval cakes and fry in butte^r 
 till a nice yellow brown. Syrup, or a nice sweet sauce, should bo 
 served with rice croquettes. 
 
 T^we Ball Croquettes. — Boil a half pound rice — or eighteen 
 tablespoons — in a quart stock, broth or water very gently for half an 
 hour, add three tablespoons butter and simmer until quite dry and 
 soft. When cold make into balls and fill with the chopped meat of 
 a cold fowl, mixed with six tablespoons each white sauce and broth, 
 which should be rather thick; cover over with rice, single-bread 
 them and fry. Garnish with fried parsley. Oysters, white sauce, 
 or a little cream may be stirred into the rice, if liked, before it cools. 
 Or, for a dessert dish, boil tbe rice in milk, with three or four table- 
 spoons sugar, flavor with lemon peel, vanilla or bitter almonds, and 
 make into balls with a small piece of jelly or jam in the center oj 
 each, bread them and fry. 
 
 Salsify Croquettes. — Wash, scrape and boil the salsify ti^f 
 tender ; rub it through a colander, and mix with pulp a little butter, 
 cream, salt, cayenne and lemon juice ; mix ingredients thoroughly 
 together to a smooth paste, and set dish in ice-box to get cold ; then 
 shape it into small cakes or cones, single-bread and fry crisp and 
 brown. 
 
 Venison Croquettes. — Three-fourths pint chopped venison, one* 
 fourth pint stale bread, crumbed fine, one cup 
 gravy thickened with browned flour, one teaspoon 
 jelly, a pinch of mace, very little grated lemon 
 peel, and chopped parsley to taste. Stir the jelly Venison Croquet es. 
 into the gravy with the seasoning ; with this mix the meat and 
 crumbs, add the beaten egg, make into rolls, single-bread them and 
 fry. Mutton Croquettes are nice made same way. 
 
 20 
 
FRUIT. 
 
 ?,06 
 
 FRUIT. 
 
 Fruit is very generally and erroneously regarded as a luxury 
 rather than as a valuable, even necessary, article of food, and many 
 housekeepers who now stint this supply for economy’s sake would 
 do better to banish rich pastry entirely from their tables and 
 substitute instead an abundance of fruit. Acid fruits furnish 
 oxygen in abundance, and consequently assist in the assimilation 
 'of the carbonaceous elements of food. If the diet is largely made 
 up of fats, sweets and starchy foods, which are mostly carbon, a 
 great deal of oxygen is needed to carry on the necessary chemical 
 combustion, and when this is not obtained either by out-of-door 
 exercise or the free consumption of fruit, headaches and biliousness 
 result ultimately followed by more serious disorders, such as 
 neuralgia, rheumatism, fevers and inflammatory diseases. So that 
 for persons engaged in sedentary pursuits it is evident that fruit is 
 as necessary as bread and meat. The hydroganic acid found in 
 most northern fruits not only stimulates digestion, but is itself a 
 nerve food ; peaches, apricots, apples and cherries abound in this 
 acid, retaining it in a large degree when dried, and it is contained 
 also in almonds, raisins and peach pits, which eaten after meals 
 often aid digestion. One or two peach pits eaten regularly thus 
 have been known to effect permanent cures of the nervous forms of 
 indigestion, and if their value in this respect were generally known 
 they would not be so universally wasted. A prominent physician 
 has suggested that “Feast on Fruit Freely,” be hung as a motto in 
 every dining room and taught to every person. Fruit should be 
 eaten at meals instead of between meals, and no breakfast, especially, 
 
FRUIT. 
 
 307 
 
 should be made without it. All fruits intended for immediate 
 eating should be gathered before ten o’clock in summer in order to 
 obtain their best flavor. And if the market is to be depended upon 
 the utmost care should be exercised in its selection. 
 
 California and Florida oranges are the best, a difference of opin- 
 ion existing among fruit connoisseurs as to the comparative merits 
 of the two, which rival each other so closely that there is perhaps 
 but little choice. 
 
 The only really desirable lemons, aside from a few from River- 
 side, California, are the Messinas, Palermos and Sicilys, all foreign 
 importations, ranking in the ordeT named. Choose the heavy fruit, 
 with clean, smooth, thin skin, of a bright yellow color, and the 
 medium sized lemon, known among dealers as the ^^360” is the besh 
 The large lemons are more showy and expensive but are apt to be 
 dry. 
 
 The banana is the most nutritious of all fruits, and is becoming 
 more popular every year. 
 
 The plantain' is a tropical fruit of the banana species, of the 
 same shape and color but much larger — about two feet long and 
 three inches in diameter — is of a coarse fibre and is not palatable 
 raw, but very good fried or baked. It is considered, very nutritious 
 and wholesome, and is one of the main products of Honduras. 
 
 The guava is a fruit not generally known in the north, though 
 quite a demand exists in southern markets. There are several 
 varieties of this fruit, some of which are natives of Asia, some of 
 America, and some are common to both. The best of these is the 
 white guava, which is abundant in the West Indies ; is rather larger 
 than a hen’s egg, smooth, yellow and of a peculiar smell. The pulp 
 is of a very agreeable taste, sweet and aromatic, and is used at 
 dessert and preserved. Gauva jelly comes from the West Indies, 
 is highly esteemed, and excellent for giving strength and tone to 
 one after a long illness or when digestion is impaired. 
 
 Pineapples when w'ell matured are delicious and wholesome, 
 and may be had at almost any season. 
 
 Of the smaller domestic fruits strawberries may be had from 
 the last of April until into July. The Crescent is the best variety 
 for table use. Cherries ripen in June and the best table varieties 
 are the Oxheart, Whiteheart and Blackheart. The sweet ^^ground 
 cherry,” as it is called, is a fruit but little knovm in market though 
 
308 
 
 FRUIT. 
 
 it has been successfully grown in private gardens for many years. 
 It is the fruit of a plant which in its general appearance, habits and 
 growth resembles the tomato plant. The fruit is round as a cherry, 
 and about three-fourths of an inch in diameter when taken out of 
 the husk in which it is enclosed. When ripe the fruit falls from 
 the plant and is better to lie in the husk awhile, when it becomes 
 very sweet. It makes most excellent pies, sauce or preserves, and 
 requires very little sweetening. When dried with a little sugar it is 
 equal to raisins for many purposes. It begins to blossom the last 
 of July, and, like the tomato, continues to blossom, set and ripen 
 till killed by the frost. Currants include red, white and black 
 varieties, the best of which are known as Cherr}^ Fay’s Prolific, 
 White Dutch, and White Grape, and choice fruit can be obtained 
 in almost any market during July. The ripening season begins in 
 June, and the fruit may be had until into August. Of red rasp- 
 berries the Cuthbert is the finest of any yet known, though excellent 
 fruit is plentiful in its season, which is from the middle of June to 
 the middle of August. White raspberries are scarce and highly 
 prized. Fine black raspberries, or ‘‘black-caps,” are common 
 everywhere in this country, as are also blackberries, of which the 
 Lawton ranks the highest. Gooseberries are not so much used 
 fresh at table as they should be, as when perfectly ripe they make 
 a delicious dessert. There are a number of varieties, red, 3 ^ellow, 
 green and white, and may be had from May till August. What are 
 known as whortleberries and huckleberries are often confounded 
 with blueberries, which are much superior though of the same 
 species. The former have larger seeds and not so fine flavor as the 
 latter, and are not so desirable for any purpose. Blueberries make 
 a delicious dessert sprinkled with ice and sugar and served with 
 cream as any other fruit. 
 
 Every section has its favorite varieties of melons — the earliest 
 shipments coming from the gulf coast islands about June 1st — any 
 of which make a wholesome addition to breakfast or dessert. 
 The nutmeg melons are very choice and have long ranked highest 
 in market, but the Japan melon is a later and still more perfect 
 production. It has a rough green rind, and when well ripened, a 
 smooth, yellow pulp, sweet and luscious. Watermelons are plenty 
 and cheap everywhere. 
 
FRUIT. 
 
 309 
 
 Of the delicious peach only the freestones are suitable for 
 table use when raw, but the “clings” are very fine in compotes, 
 stews, etc. The vegetable or vine peach is another fruit but little 
 known, though very desirable. It grows on a vine similar to a 
 muskmelon vine, and ripens in August. It is of about the size of a 
 large peach, yellow when ripe, and when peeled, halved and the 
 seeds taken out, looks very much like a peach treated in the same 
 manner ; it makes very nice pies, and for sweet pickles and pre- 
 serves is unsurpassed. Apricots and nectarines are fruits similar 
 in character to the peach, without its rough, fuzzy coat, and not to 
 be compared with it in lusciousness and fine flavor. 
 
 Pears may be obtained .from the middle of July until well into 
 the winter, the Bartlett being the choicest and the Winter Nellis 
 being the best keeper. The fine-grained pears are best for eating. 
 There are several good varieties of plums, the California and Oregon 
 fruit, sweet, large and fine flavored, leading. 
 
 The apple is, however, the staple American fruit, and no other 
 is grown to such perfection or can be so easily preserved through 
 the winter. This fruit is palatable and nutritious, easily digested 
 when perfectly ripe, so common as to be found on the humblest 
 tables, and may be prepared in a great diversity of ways. 
 
 The albuminous fruits, such as cocoa-nuts, filberts, almonds, 
 hickory nuts, etc., are really seeds, and contain a large proportion 
 of nutritive matter. Cocoa-nuts should be bought cautiously in 
 summer, heat being likely to sour the milk. The Jordan sweet 
 almond is the best, the Tarragon ranking next, and t]ie ’California 
 Soft Shell being third. The kernels of the sweet almonds are 
 served in either a green or a ripe state at dessert, but the bitter 
 almonds are little used and only in cookery. 
 
 The arrangement of fresh fruits for the table affords play for the 
 most cultivated taste and not a little real inventive genius. Melons, 
 
 oranges, and indeed all kinds of 
 fruits, are apjiropriate breakfast dishes, 
 and a center piece of mixed fruits 
 furnishes a delicious dessert, 
 and is an indispensable orna- 
 ment to an elegant dinner- 
 table. Large fruits, or large 
 bunches of fruits are required, 
 and that shown in cut is composed of pears, peaches, apricots, and 
 
 
SIO 
 
 FRUIT. 
 
 plums as a kind of raised ground-work, with a magnificent bunch of 
 royal-purple grapes on top. The colors of the fruits should blend 
 harmoniously and the effect should he fresh and apparently un- 
 studied, but they should be firmly placed so that when the dish is 
 moved there will be no danger of an avalanche. Green leaves are 
 well-nigh indispensable to the preparation of fresh fruit for dessert, 
 but there should be just enough and no more ; a judicious peep of 
 one here and another there, a tuft of green on this side and on that 
 is all that is needed. Too many leaves will utterly spoil the effect 
 and render it inartistic. This garnishing with foliage needs especial 
 attention, as the contrast of the brilliant-colored fruits with nicely 
 arranged leaves is very charming. The garnishj9(xr excellence ioY des- 
 sert is the ice-plant, its crystallized dewdrops producing a marvelous 
 effect in the height of summer, giving a most inviting sense of cool- 
 ness to the fruit it encircles. The double-edged mallow, strawberr}> 
 and vine-leaves have a pleasing effect ; and for winter desserts the 
 bay, Cuba, and laurel are sometimes used. Flowers may be very 
 gracefully and artistically combined with fruits, and a pyramid ol 
 grapes made up of Malagas, Delawares and Concords makes a 
 showy center piece and a delicious dessert. Rosy-cheeked apples 
 in a firm row for a base, and fine yellow pears piled carelessly on 
 top, stems upward, with a green leaf here and there, make a pretty dish. 
 Apples and pears look well mingled with plums and grapes hanging 
 from the border of the dish in a neglige sort of manner, with a large 
 bunch of grapes lying on top of the apples. Strawberries and black 
 raspberries in alternate rows, separated by a light fringe of green 
 leaves, in cone-like form, is another attractive dish. Peaches and 
 apricots mingle prettily with green leaves, and plums and green 
 gages set one another off advantageously with a judicious addition 
 of leaves. Attractive methods of serving melons and small fruits 
 are given in recipes that follow. Almonds and raisins are served 
 together, the almonds being first blanched, and then thrown in 
 among the fruit. Serve large nuts of various kinds together, a 
 sufficient portion for the dessert cut open or cracked, and all care- 
 fully arranged in a pyramid. Nuts of any kind should be so cracked 
 and heaped up. Dates and figs may be put together in a variety of 
 ways, the two colors giving a distinct character, and look well with 
 a few leaves and tufts here and there. Pine-apples are thought to 
 
FRUIT. 
 
 Z\1 
 
 Pine-apple. 
 
 be much more delicious if sliced and sprinkled with sugar, some 
 lime before serving, but if wished for a 
 more ornamental dish they should be cut 
 as illustrated, and served with a border 
 of oranges and cherries or grapes, with 
 the tuft i*n the top and a few green leaves 
 scattered about. A pine-apple in the cen- 
 ter of a dish, surrounded with large plums of various sorts and 
 colors, mixed with pears or rosy-cheeked apples, all arranged with 
 a due regard to color, have a good effect. 
 
 Frozen fruits should stand an hour or so after freezing, and in 
 adding whipped cream beat it in thoroughly with a wooden spoon 
 or paddle. Fruit creams are very elegant desserts, and are made 
 by adding double the quantity of cream to the fruit pulp, which is 
 obtained by passing through a puree sieve. Whip together, sweeten 
 to taste, and serve in glasses with whipped cream on top. To mold 
 fruits, cook slowly with sufficient sugar to form a jelly — pound for 
 pound — and turn into molds. Or to more perfectly preserve the 
 form of the fruit make a jelly of a little of the fruit juice and water, 
 stir in the cooked fruit when both are nearly cold, and turn into 
 molds. One of the most valuable uses of apples is to employ them 
 in conjunction with other fruit — either to ameliorate the harshness 
 of damsons or add to the flavor of blackberries, and they are cooked 
 also with quinces, green gages, pineapples, apricots and with rasp- 
 berry or currant preserves. When used with the larger fruits 
 choose apples of same size if possible, and cut in same shaped 
 pieces or slices. An apple-corer, a cheap tin tube, 
 made by any tinner, is indispensable in preparing 
 Apple corers. uppffis for coolviiig. They are made in two sizes, 
 one for crab-apples and the other for larger varieties. Rhubarb or 
 pieplant can be mixed with any kind of fruit, half and half, and in 
 a short time will taste exactly like the fruit with which it is mixed. 
 Compotes of the light-fleshed fruits, such as pears, peaches, apples, 
 etc., may be handsomely colored by adding a little currant jelly or 
 juice, a little water from sliced boiled beets, or a few drops of 
 cochineal coloring. The syrups for compotes should boil until a 
 little cooled in a saucer will form a jelly. When cream is served 
 with fruit it is always much nicer whipped. A covered jar or bean- 
 pot is much the best utensil for baking fruit, confining the steam 
 
312 * 
 
 FRUIT. 
 
 Paring Knife. 
 
 and requiring little or no water ; the action of the more gentle and 
 uniform heat leaves it in better form, and the syrup is clearer. In 
 peeling fruit the use of the paring knife 
 with a guard, which prevents the removal 
 of any hut a thin skin, will not only effect 
 a saving, hut as in most fruits the best part lies nearest the rind 
 will also insure a better flavor. Sliced fruits or berries are more 
 attractive and palatable sprinkled with sugar about an hour before 
 serving, and then with pounded ice just before sending to the table. 
 When berries are left, scald for a few minutes ; too much cooking 
 spoils the flavor. Some think many of the sour berries are im- 
 proved by slightly cooking them with a little sugar before serving. 
 If a part of the berries are badly bruised, gritty, etc. (hut not sour 
 or bitter), scald and drain them through a fine sieve without presS' 
 ing them. Sweeten the juice and serve as a dressing for puddings, 
 shortcakes, etc., or can for winter use. In using molds for fruits 
 etc., dip in cold water before filling. 
 
 Apples — varieties are almost innumerable, every section 
 having its preferred kinds, though there are some general favorites, 
 among them the following ; Early Harvests, Red Streaks, Golden 
 Pippins, Pound Sweets, Belle Flower, Maiden Blush, Snow Apples, 
 Winter Pippins, King’s, Spitzenberg, Baldwin, Ben Davis, Genitans, 
 Rhode Island Greenings, Roxbury Russets and Wine Saps. The 
 last eight varieties are all excellent keepers, the Wine Sap keeping 
 the longest, and the Rhode Island Greening is a famous pie apple, 
 known and used everywhere. The others named are all excellent 
 eating and cooking apples. Select smooth, mellow, fine-flavored 
 ones, wash and wipe dry and serve at dessert heaped in fruit dish 
 with a border of green leaves, or with leaves interspersed. A border 
 of small fruits makes a very attractive dish. 
 
 Baked Apples . — Whether plainly or elaborately prepared and 
 served, baked apples form an always acceptable and appropriate 
 dish for breakfast, luncheon, dessert or tea. Sweet apples require 
 longer baking than sour. To bake tart apples, wash and cut out the 
 blossoms and stems, and in the stem end put some sugar ; bake till 
 soft, basting occasionally with the juice in the pan; serve either 
 warm or cold with sweetened cream or milk. Or, bake them 
 entirely whole and without paring, pricking with a coarse needle to 
 prevent bursting. Put in baking dish, stems upward, and as they 
 begin to warm rub over well with butter. Serve either warm or 
 
FRUIT. 
 
 313 
 
 cold thickly strewn with powdered sugar. For Baked Apples with 
 Syrup take half a dozen apples, a half pound of sugar, and little 
 cinnamon, cloves or nutmeg ; peel and core the apples, put them 
 into a deep pie-dish half filled with water, and add above ingre- 
 dients. Bake until fruit is soft and brown and syrup thick. When 
 cold, place the apples in a glass dish, pouring the syrup over. For 
 an extra nice dish, pare and core tart apples, place in pan with a 
 little water, put butter and sugar in cavity, sprinkle cinnamon over, 
 and bake, basting often ; serve with sweetened cream or milk. 
 Or, fill cavities with sugar, a little lemon juice or extract, and some 
 thin slices lemon rind ; sprinkle sugar over the tops, baste often, 
 and serve cold with cream, or with whipped cream, flavored with 
 sugar and essence of lemon, or a boiled custard, poured over so as 
 to nearly conceal them. For Spiced Apples pare and core tart 
 apples, fill- center with sugar, stick four cloves in the top of each, 
 and bake in deep Pie-plates, with a little water. For Stuifed Apples 
 ])eel and core large sour apples, put in baking dish with a very little 
 water, and for every half dozen take a cup sugar, half teaspoon 
 mixed ground spices, pinch of salt, two tablespoons each cracker- 
 crumbs and cream, or milk ; mix all well together and fill the core 
 cavities, bake until tender but not broken, basting often with the 
 juice in the dish ; serve either hot or cold with sweetened cream, or 
 place apples in center of a large dish with border of whipped cream 
 around. A really elegant dish. Another equally tempting dish 
 is Jellied Pippins^ made by putting in baking dish a layer of 
 pippins or other tender, juicy apples, pared and cored but not 
 sliced. Pour over them a syrup of one cup water and a half cup 
 sugar, stirred over the fire until sugar is dissolved ; cover closely and 
 bake slowly until tender. Take from the oven and let cool without 
 uncovering. Pour off syrup and fill core cavities with bright fruit 
 jelly. Boil the syrup until quite thick, and just before sending the 
 apples to table stir into it rich cream well sweetened. Serve with 
 apples. Y or Blushed Apfples^ peel nice, round, tart apples care- 
 fully, without coring, place in baking dish in one layer, and make 
 a syrup of one pint water and four tablespoons sugar; add a few 
 cloves, little grated lemon peel and small stick cinnamon ; pour 
 over fruit, cover the dish and bake, being careful not to have them 
 break. \\Tien done lift carefully to a handsome platter, and with 
 a small brush tint delicately on one side with a little beaten currant 
 jelly. Strain the syrup and if more than quarter of a pint place 
 on the stove and boil it to that quantity. When cold add juice of 
 half a lemon and pour around the apples. Another simple way is 
 to quarter and core sour apjdes without paring, put in baking-dish, 
 sprinkle with sugar and bits of butter, add a little water and bake 
 until tender. The proportion of sugar is a gill, and butter half size 
 of an egg, to three pints of apples, and a gill and a half of water. 
 To prepare sweet apples for baking, wash and core but do not pare, 
 
314 
 
 FRUIT. 
 
 though some simply cut out the blossom ends, and when sure fruit 
 is perfectly sound leave entirely whole, pricking to prevent burst- 
 ing. Put them in baking-pan with a little water and let them bake 
 very slowly, basting occasionally. They require several hours, and 
 when done are of a rich, dark brown color ; if taken out too soon 
 they are insipid. Some keep them covered while baking, removing 
 the cover just before apples are done, while others first steam them 
 until quite tender, then put in oven and bake. Serve with whipped or 
 plain sweetened cream or milk. 
 
 Coddled Apples. — A¥ash unripe, dark-green, sour apples, and 
 put in porcelain-lined kettle ; cover with water, and boil until ten- 
 der ; pour in a sieve and cool, throw away the water that drains off, 
 pulp through the sieve and add sugar to taste. Serve cold, pouring 
 the pulp in center of dish ; leave it as it falls, without smoothing, 
 and grate a little nutmeg over the top. To be eaten with sugar and' 
 cream. 
 
 Creamed Apples. — Pare and core tlfe fruit and either scald or 
 bake until soft enough to pulp through a colander or sieve ; sweeten 
 to taste, and fill glasses three-fourths full ; sprinkle each plentifully 
 with powdered cinnamon, and when cold put 
 " " ' whipped cream over all, heaping until it 
 
 stands in peaks. Another nice wa}" of 
 serving is to beat well together two cups 
 Creamed Apples. gfatcd upplcs, ouc of sugaT, buttcr size of 
 
 walnut, two tablespoons water, one egg, and a bit of orange or 
 lemon peel ; stir all over the fire about ten minutes, and serve 
 either warm or cold with whipped cream heaped high over the whole, 
 or laid upon each saucer. 
 
 Fried Apples. — Select sour apples and quarter and core with- 
 out paring ; prepare frying-pan by heating and putting in beef drip- 
 pings, lay apples in skin side down, sprinkle with a little brown 
 sugar, and when nearly done turn and brown thoroughly. Or, cut 
 in slices across the core, about a quarter of an inch thick, put a 
 little butter or drippings in pan, fill with the sliced apples and fry, 
 stirring occasionally to prevent ])urning ; serve in dish sprinkled 
 over Avith sugar. If AA^anted extra nice, cut a little thicker and fry 
 like pancakes, turning AAdien broAAui : as fast as fried take out on a dish, 
 or platter, sprinkle OA'er Avith sugar, and place in OA’en to keep 
 hot, proceeding thus Avith each panful until a sufficient quantity is 
 done, taking care not to break the slices. Seiwe in layers on the 
 platter, or neatly placed in indiAudual dishes. Or, for Fried Apples 
 %oith Porl\ fry in its drippings and serve arranged in a roAA^ around 
 the slices of pork, on platter. A dish of Fried Whole Apples is 
 prepared thus ; Peel Axn’v small but prettily shaped apples, leaAdng 
 stems on. Put into a sancej)an of hot butter, and shake OA^er a 
 
FRUIT. 
 
 315 
 
 brisk fire until a nice brown ; drain, and arrange neatly, stems up, 
 on a thick layer of sugar in a dish, and serve either hot or cold. 
 Transcendent crabs are verv nice cooked thus. 
 
 Frosted Apples. — Peel pippins, stew in a thin syrup till tender, 
 dip in frothed white of egg, and sift powdered sugar thickly over 
 them ; put in cool oven to harden, and serve in glass dish. 
 
 Iced Apples. — Peel and core one dozen large apples, fill with 
 sugar and a little butter and nutmeg ; bake until nearly done, let 
 cool and remove to another plate, if it can be done without breaking 
 them (if not, pour ofi' the juice). Ice tops and sides with cake ice- 
 ing, and brown lightly; serve with cream. 
 
 Jelliedj Apples. — Pare, quarter and core nice golden pippins, 
 cut into slices, stew in a little water till tender, and beat to a pulp. 
 Hake a thick syrup by boiling a pound and a half white sugar and 
 jjint of water for two pounds apples, 
 skim, and put in the apple pulp and 
 juice of three lemons ; simmer gently 
 until almost a paste, pour into a wet 
 mold, and when cold it will turn 
 
 oat a solid jelly. Stick thickly with 
 
 blanched almonds and serve sur- Jellied Apple with Almonds, 
 
 rounded with whipped cream or a thick custard. Or, slice the 
 apples and put in pudding dish with alternate layers of sugar ; cover 
 vfith a plate, put a weight on it and bake in slow oven three hours. 
 J^et stand until cold and it will turn out a handsome form of sliced 
 apples imbedded in jelly. 
 
 Marbled Avples. — Peel, halve and core a dozen fine apples, 
 place in a pan thickly spread with butter, powder with sugar and 
 grated lemon peel, and bake in oven. Nearly fill an ornamental 
 mold with apple marmalade, leaving an opening in center; pile the 
 baked apples in a ring upon the marmalade, fill the opening left 
 with custard, and cover the whole with orange marmalade. Set 
 mold in pan of hot water to bake, and serve hot. Or, pare and core 
 six or seven apples leaving them whole ; boil half pint water and 
 two tablespoons sugar, put in the apples and simmer gently till 
 tender, taking care not to let them break. Cover l)ottom of dish 
 with apple marmalade or apple butter, flavored with lemon, and 
 place apples on this with piece of butter on each, and a few sppon- 
 fuls apricot jam or marmalade. Set the dish in oven ten minutes, 
 then sprinkle over with powdered sugar and brown with sala- 
 mander. 
 
 Meringued Apples. — Put one quart water and two large cups 
 granulated sugar in saucex)an. Have ten ap])lcs pared and cored, 
 and as soon as sugar and water boils, put in as many apples as will 
 
316 
 
 FRUIT. 
 
 cook without crowding. Simmer gently until fruit is cooked 
 through, turning when one side is done. Drain and cool on a dish; 
 pare, quarter and stew six more apples in one cup water. Turn 
 stewed apples into syrup left from cooking the others, add grated 
 rind and juice of one lemon, and simmer twenty minutes or until a 
 smooth marmalade is formed, then let cool. Put one quart milk 
 in custard-kettle, reseiwing half a cup for mixing one tablespoon 
 corn-starch, which stir in when milk is hot, and let cook five 
 minutes. Beat yolks of six eggs and whites of two with half cup 
 powdered sugar ; gradually pour boiling milk on this, return to 
 kettle and cook three minutes, stirring all the time, add salt, turn 
 into howl, and let cool ; place the whole apples in a mound on dish 
 using the marmalnde to fill up the spaces between the apples. Beat 
 four whites to a stiff froth with four tablespoons powdered sugar, 
 spread over apples, and stick one pint blanched almonds into it, 
 cutting each one in two or three strips as in Jellied Apples. Brown 
 slowly in the oven and let cool. Serve with the custard seasoned 
 with lemon poured around the base of meringue. 
 
 Steamed Apples . — Take smooth, rich-flavored apples, wash and 
 remove cores, leaving fruit whole. Put in a steamer and cook until 
 perfectly tender. The juice in pan may be stewed down and 
 poured over the apples ; serve either warm or cold with sugar and 
 cream. Sweet apples are especially nice steamed, and if liked can 
 be browned in oven ten or fifteen minutes, and when placed in oven 
 put on each apple a tablespoon of meringue as above. 
 
 Steioed Apples . — Take nice, smooth, sweet apples and remove 
 cores without paring. Put into a covered saucepan with cold water, 
 heat gradually and simmer gently until done. It should take a half 
 day to cook them properly without breaking. Set away to get cold 
 before taking out. Served with sweetened cream they are delicious. 
 If tart apples are to be stewed put on with enough water to cover, 
 a half cup vinegar and two cups sugar, and cook as above. For a 
 very nice dish called Apple Transparency^ stew six large peeled 
 and cored tart apples slowly until tender, in a syrup of half pound 
 sugar and pint water, in which the rind of a lemon has been 
 boiled. When done take out in glass dish and add to the S3wup a 
 half package of gelatine dissolved in a gill cold water; stir until 
 gelatine is melted, strain into a bowl, stir in six drops cochineal 
 coloring, and when cold cut into cubes and place among the apples, 
 interspersing spoonfuls of a meringue of whites of two eggs and two 
 tablespoons sugar or whipped cream. 
 
 Apple Calces . — Boil apples until they will pulp easily, mix 
 smoothly with well-beaten eggs, a little cream, some powdered 
 white sugar, and bread-crumb^ enough to form into small cakes ; fry 
 as fritters, and when a nice I^rown color take up. When cold squeeze 
 
FRUIT. 
 
 317 
 
 some lemon juice over them, lay upon each a spoonful of thick 
 cream, sprinkle with powdered sugar, and serve. 
 
 Apple Chocolate . — Boil a pound grated chocolate and six 
 ounces white sugar in a quart new milk ; beat yolks of six eggs 
 and whites of two, and when the chocolate has come to a boil take 
 it from the hre and gradually add the eggs, stirring well all the 
 time. Have ready a deep dish with a good layer of cooked and 
 pulped apples in the bottom, sweetened to taste and seasoned with 
 ])owdered cinnamon ; pour the chocolate gently over, and place the 
 dish in a saucepan of boiling water. When, the cream is set firml}^ 
 it is done ; sift powdered sugar over it, and glaze with a salamander 
 or red-hot shovel. This preparation is not only very delicious, but 
 exceedingly salutary, on account of the apples being a corrective to 
 the too great richness of the chocolate. 
 
 Apple Compotes . — Compotes are very easily prepared, and are 
 said to be the most wholesome manner of serving fruits for those 
 who cannot eat raw fruits or the richer preparations requiring a 
 larger proportion of sugar. Fresh fruits are much more delicious 
 served raw, but the compote is far better than ordinary stewed fruit, 
 makes a nice dessert dish that can be hastily prepared, and apples 
 are very acceptable served thus. A simple way of preparing is to 
 make a syriq) of a pound sugar and pint water, boiled together 
 fifteen minutes and carefully skimmed. The fruit is then cooked 
 in this syrup, taken out when tender, and the syrup reduced almost 
 to a jelly by longer boiling, and poured over the fruit when cool. 
 To avoid danger of scorching man}^ prefer to first stew the fruit 
 until tender, but not broken, in clear water, then take it out and add 
 sugar to the water and boil to a nice syrup, put in the fruit again 
 and simmer gently until thoroughly penetrated with the syrup, then 
 take out into glass dish ; boil the syrup until very rich and thick, 
 strain it, let cool, and pour it over the fruit. For an excellent com- 
 pote of apples, peel and core twelve medium-sized apples, throwing 
 them into cold water as fast as peeled to prevent darkening, and 
 proceed after either of the above methods. Any flavoring liked 
 may be added to the syrup — -juice of lemon 
 and a little of the rind is nice — and if wanted 
 to cook very quickly cut the apples into 
 halves, thirds or quarters, when they will be Apple compote, 
 
 done in from ten to fifteen minutes. The fruit may be colored pink 
 if liked, by adding fruit juice or currant jelly to the syrup. Or 
 cook a half quince, cut into four pieces, until tender in a pint and a 
 half water, then add the sugar for the syrup, and put in the apples, 
 taking up the quince with them. This will color the compote 
 beautifully, and also flavor nicely. Some cook sliced lemon and 
 raisins in the syrup and ])our over the apples. Pass i)lain or 
 whipped sweetened cream with the dish. For a handsome StuiTed 
 
318 
 
 FRUIT. 
 
 Compote select large, fine pippins of equal size, pare, take out cores, 
 and cook until nearly done in syrup as above ; drain and bake a 
 few moments in a qui^k oven. When done, and still hot, fill the 
 core cavities with peach marmalade, and roll each apple in the jelly _ 
 made by boiling down the syrup, which will give them a beautiful 
 gloss. Serve in a pyramid on a dish with plain or whipped cream 
 around the base. Or form into a dome and cover with a meringue 
 of beaten whites of eggs and sugar, sticking sweet almonds cut into 
 four lengths into the top in regular form, and put in the oven to 
 brown. Or pour among the apples, before putting over the 
 meringue, a - marmalade of apples or boiled rice. Another method 
 of serving is to prepare apples and syrup as above, put in the fruit 
 and let cook until clear, remaining whole. Remove the fruit to a 
 glass bowl ; dissolve one-third box gelatine in a half cup hot 
 water, and stir briskly into the syrup, first taking off the fire. Then 
 strain over the apples, and set in cool place to cool. When cold 
 heap whipped cream over it. Some add sliced lemons to the syrup 
 and serve with a slice of the lemon on each apple. Or, for 2. Baked 
 Compote take golden pippins, or any similar small apples, pare and 
 core, put into a wide jar with a cover, and for two quarts apples 
 add rind of a lemon cut thin, and strew in a half pound sugar. 
 Cover and set in slow oven several hours. Serve hot or cold. For 
 another elegant compote take smooth, prettily shaped apples and 
 put into saucepan with enough water to cover ; add a tablespoon 
 powdered cochineal and simmer gently ; when fruit is done take 
 out and put into dessert dish. Make a syrup of the liquor by 
 adding white sugar and juice of two lemons ; when boiled to a jelly 
 put it with the apples, decorating the dish with lemon peel cut into 
 thin strips. 
 
 Apple Cream. — Peel, core and cut three pounds of apples in 
 thin slices and put in porcelain-lined kettle, with a half pound 
 sugar, grated rind and juice of a lemon, and a teaspoon ground 
 ginger ; simmer slowly until apples are tender enough to rub 
 through a sieve. Scald a quart cream, beat in the apple pulp, and 
 serve either warm or cold. Any berries or soft fruit may be served 
 in the same way, pulping through a sieve without cooking. 
 
 Apple Fool . — Bake good cooking apples (not sweet), remove 
 the pulp with a spoon, and beat it up with a little powdered sugar. 
 To a cupful add the yolk of an egg and a small sponge cake ; mix 
 together and rub through a sieve. 
 
 Apple Fortress . — Take good, firm apples, that will not fall to 
 pieces when cooked, and cut into oblong shapes twm inches long 
 and one inch thick ; put into a dish, sprinkle them well with white 
 sugar, cover closely and let stand overnight. Next day place 
 c,arefully in preserving kettle or pan with more sugar and water 
 
FRUIT. 
 
 31^ 
 
 and shrea lemon peel, and cook gently over slow fire until done, 
 but take care not to do them too soft. When cold build the pieces 
 in shape of a tower with castellated top, fill inside with lumps of 
 jelly, and on top place candied cannon, surrounded with a “ditch” 
 of whipped cream. A really elegant dessert. Begin serving from 
 top. 
 
 Apple Porridge. — Boil slices of white bread in pint milk ; 
 when soft take off fire, sweeten with sugar, and add teaspoon ginger ; 
 pour in a bowl and gradually stir in the pulp of three or four nicely 
 baked apples. 
 
 Apple Sago. — Pare six apples and punch out cores, fill holes 
 with cinnamon and sugar, using two teaspoons cinnamon to a cup 
 sugar ; take one tablespoon sago to each apple ; wash thoroughly 
 and let soak an hour in water enough to cover apples, pour watei 
 and sago over apples, and bake an hour and a half. 
 
 Apple Sauce. — Pare, core and cut in quarters apples that do 
 not cut to pieces easily, and put on to stew in cold water with plen- 
 ty of sugar. Cover closely and stew an hour or more. The addition 
 of the sugar at first preserves the pieces whole. If they are pre- 
 ferred finely mashed stir occasionally while cooking and add sugar 
 after they are done. Flavor with nutmeg, cinnamon, or cloves, if 
 liked, and some stir in piece of fresh butter. Or, for Baked Apple 
 Sauce, pare, core and quarter tart apples, put a layer in earthen 
 baking-dish, add lumps of butter, sprinkle with sugar and a little 
 cinnamon, then a layer of apples, etc., till dish is full ; bake till soft. 
 Or, omit butter and cinnamon, and add quarter cup water and half 
 cup SLlgar to four quarts jirepared apples ; or two or three times as 
 much water may be used. For Cider xipple Sauce, pare, quarter 
 and core apples sufficient to fill a gallon porcelain-kettle, put in a half 
 gallon boiled cider and let boil. Wash the apples and put in kettle, 
 place a plate over them, and boil steadily but not rapidly until 
 thoroughly cooked, testing by taking one from under plate with a 
 fork. Do not remove plate until done, or the apples will sink to 
 the bottom and burn. Apples may be cooked in sweet cider in 
 same way. For an Imitation Cider Apple Sauce, pare, quarter 
 and core the apples, strew sugar over and let stand overnight. 
 Then stew in their own juice, and they will have a nice flavor and 
 color. 
 
 Apple Snow. — Pare, core, and bring to boil in as little water as 
 possible six large, tart apples, cool and drain on a sieve, add two 
 cablespoons sugar, beat to a froth and add the well-whipped whites 
 of three eggs, mixed with two tablespoons powdered sugar, or an 
 egg and two-thirds tablespoon sugar to each apple if wanted very 
 light and elaborate ; beat thoroughly until a stiff snow, flavor with 
 
320 
 
 FRUIT. 
 
 lemon or vanilla or add the grated rind of a lemon ; pile the snow 
 in a rough heap or pyramid and ornament with bits of bright 
 colored jelly, or encircle with a row of candied orange or lemon 
 rings ; iserve with sweetened cream, or make custard of yolks, sugar, 
 and a pint milk, place in a dish, and drop the froth on it in large 
 flakes. For put above mixture into a deep glass 
 
 dish, cover with the ,fhipped whites of three eggs and three table- 
 spoons mgar, and brown delicately in oven, or with salamander. 
 
 ApfJe Tapioca . — Soak half a pint tapioca several hours, or 
 overnight, in half a pint cold water ; cover the bottom of r baking 
 dish with pared and cored tart apples; fill cores with sugar and 
 bake until tender. Put the tapioca on the fire with the rind of a 
 lemon cut thin, and half a pint cold water ; when boiling add 
 another half pint of boiling water, a gill of sugar, and the juice of 
 the lemon ; boil a moment, pour it over the apples, and bake half 
 an hour or longer. Or, soak half teacup tapioca in one and a half 
 pints cold water on back of stove as above ; then place on the stove 
 and cook till clear, sweeten, and season with a little cinnamon ; 
 then place a layer of pared apples, cut i’^ quarters or eighths, in 
 baking-dish, then a layer of tapioca, thbx^ apples, etc., till all are 
 used, and bake as above. Or, for Pine-apples and Tapioca take 
 either fresh or canned pine-apples, chop fine, and add as above, or 
 mix with the cooked tapioca and bake. 
 
 xipple Toast — Peel and carefully core the apples. Cut slices 
 of stale bread about a quarter of an inch thick, and cut again to a 
 round shape about the size of the apples, with a paste-cutter. But- 
 ter each slice on both sides and place an apple upon it. Butter 
 baking-dish or pan, put in the apples and bread, fill the core cavity 
 with cream and sugar, or sugar alone, placing on top of sugar a* 
 piece of butter size of hazelnut, and set in warm but not quick 
 oven. When about half done fill the hole again with the cream 
 and sugar, dust with cinnamon and finish cooking. Serve warm. 
 Or, halve the apples, hollow out the cores and place the halves upon 
 the rounds of bread, fill the core cavity of each with good thick cream 
 and strew sugar thickly over bread and fruit. Place in slow oven 
 and renew the cream and sugar as they dissolve. When done 
 arrange neatly in a dish, pour over any juice left in pan and serve 
 warm ; or place cored side of apples next bread, brush with a little 
 melted butter, dust with sugar, a little nutmeg or cinnamon, and 
 bake as above. 
 
 AjpTe Tride . — Scald and pulp through a sieve as many apples 
 as will cover the dish to be used to the depth of Pvo or three inches, 
 add grated rind of half a lemon and sugar to taste, and place in 
 dish. Mix a half pint each milk and cieam and yolk of an egg, 
 and sweeten to taste. Set over fire and scahi stirring constantly, 
 
J'RUIT. 
 
 321 
 
 but do not boil. Let stand till cold, put it over apples and finish 
 with whipped cream. 
 
 Apples and Grapes. — Strain the juice from ripe grapes, adding 
 pound sugar to each quart, and boil until reduced one-half. Put 
 into this some golden pippins, pared, cored and quartered; simmer 
 very slowly until apples are done, and serve either warm or cold in 
 glass dish, or seal for future use in cans. 
 
 Apples and Quinces. — Take a quantity of golden pippins, cut 
 into quarters, but do not pare, put into saucepan of boiling water 
 and simmer until a jelly. To each pound jelly add a pound 
 sugar ; then cut two or three quinces into quarters, and cook them 
 slowly in the syrup until tender. Serve in glass dishes for dessert. 
 
 Apricot Compote. — Make a syrup by boiling together one 
 pound sugar and one and a half pints water fifteen minutes, care- 
 fully removing all scum ; put in twelve apricots, simmering until 
 tender, taking care that they do not break; take out carefully, 
 arrange on glass dish, let the syrup cool a little, pour it over the 
 apricots, and when cold serve. For Peach Compote take fifteen 
 peaches, peel and stone them, cook ten minutes and take out as 
 above, boiling the syrup two or three minutes to reduce it before 
 pouring over. A few kernels give a nice flavor. To prepare, crack 
 the stones, take out kernels and blanch as almonds. A Damson 
 Compote is made same as apricot, taking one quart fruit. If a 
 White Compote is wished of peaches or apricots, cut the fruit in 
 two, take out stones, throw them into boiling water (a very little 
 lemon added) for two minutes, then plunge in cold or ice water, 
 taking out immediately. This makes them white. Peel and finish 
 as above. For a Red Compote add four tablespoons red currant 
 juice, or a tablespoon jelly, beaten smooth and thinned with a cup of 
 water. 
 
 Bananas. — There are two varieties, the yellow and red ; the 
 former has a richer, finer flavor, and ranks higher in market 
 than the red, although the latter is very delicious, being more solid 
 and nutritious, and by some prized more highly. The choicest 
 bananas are the Aspinwall Lady Fingers, grown on the Isthmus of 
 Panama. They are of a pale lemon color, medium size, not round, 
 but having a sharp ridge running the whole length of the fruit, of 
 fine, firm flesh, and rare flavor. The ripening season begins in 
 Januar}^ is at its height in March, and the supply diminishes 
 towards midsummer, though in some localities the fruit ripens con- 
 stantly, and may thus be had the year round. They .are often 
 served whole on a margin of green leaves, the colors contrasting 
 very prettily, or mixed with oranges, the red ones being especially 
 used thus ; but it is considered by some much better taste to peel 
 
322 
 
 FRUIT. 
 
 them, and, if very large, cut in two lengthwise, or crosswise if long 
 and not very large round. Serve neatly placed on a napkin in fruit 
 dish. 
 
 Baked Bananas. — Peel a dozen bananas and split in halves 
 lengthwise. Lay these strips closely in baking-pan, strew sugar 
 and bits of fresh butter over, and grate in a little nutmeg. Bake in 
 a moderate oven about twenty minutes. They should come out 
 glazed, and if not syrup enough in the pan, a little should be mixed 
 in a cup to baste them with. Serve as a last course with cake and 
 milk. 
 
 Fried Bananas. — Peel and slice lengthwise, fry in butter, 
 sprinkle with sugar, and serve. Thus prepared they make a nice 
 dessert. The bananas must be -quite ripe. 
 
 Bananas and Cream. — Slice the bananas crosswise — not too 
 thin — scatter powdered sugar over, and before it dissolves squeeze 
 the juice of several oranges over them, or oranges maybe cutup 
 and mixed with them, or the bananas may be served with cream 
 and sugar alone. Very nice for tea. They make an agreeable 
 dessert with whipped cream sweetened and flavored with vanilla, 
 poured over them. A tablespoon of gelatine dissolved and stirred 
 into the cream, gives a little body to it. Serve with sponge cake. 
 
 Blackberry Tride. — Stew one quart blackberries with one 
 quart sugar and a half cup water. They should cook only fifteen 
 minutes. When cold, serve with powdered cracker and sugar and 
 cream. The cracker and berries should be in separate dishes. 
 
 Cherries. — This fruit may be very elegantly served for dessert 
 by picking in clusters on the twigs with a few leaves on each. An 
 hour before dinner place them in the refrigerator, and when taken 
 out they will be found not only refreshingly cool, but covered with 
 • moisture like dew. Or treat the clusters simply in same way. 
 If served plain send to table heaped on saucers or glasses of 
 pounded ice, one for each guest, and pass sugar with them. Or 
 arrange in pyramid on a glass dish. Both red and yellow varieties 
 should be obtained for this if possible. 
 
 Cherry Compote. — Secure red cherries because of their piquant 
 flavor, and be sure to have only perfect fruit. Do not stem them, 
 but shorten the stems with the scissors. Put the fruit in a preserv- 
 ing kettle with white granulated sugar in the proportion of a 
 quarter pound sugar to every pound fruit, and add juice of one 
 lemon to same quantities ; put over slow fire and hoil three 
 minutes, 'removing all scum and shaking occasionally; take out 
 fruit with a spoon, put in a bowl and carefully drain off* all syrup, 
 which should be reduced by further boiling. To thicken th« syrup 
 
FRUIT. 
 
 323 
 
 a little isinglass or gelatine may be used, but it is better without, as 
 the thin jelly of pure syrup is beautifully transparent. Pour this 
 syrup or jelly into a dish to cool, and when ready to serve the com- 
 pote pile the cherries in a pyramid and turn the syrup over them. 
 Or, prepare cherries the same, take four tablespoons sugar and a 
 pint water to one quart cherries, put in a saucepan, let boil, and 
 skim ; add a half cup raspberry juice, put in the cherries and cook 
 until tender ; pile them on a glass dish, reduce the syrup to a thin 
 jelly, and when cool pour over them. 
 
 Cherry Sauce. — To every pound well ripened, stoned cherries 
 add a half pound sugar, melted and poured over boiling hot. Put 
 on ice till cold and serve. 
 
 Currants. — Select fine large red and white currants and arrange 
 in alternate rows in pyramidal form on glass dish, placing the red 
 on bottom, with a border of green leaves outside, as 
 shown in cut. Sprinkle liberally throughout with 
 sugar, set in refrigerator until ready to serA^e, when 
 dust fine granulated sugar thickly over, Avhich ivill 
 cling to the currants, that will have become damp in the 
 Currant Pyramid. ICO box, and give a pretty frost-like effect. Raspberries 
 may be serA^ed in same way, either red and Avhite, red and black, or 
 alternate layers of each. Currants are also nice served in large fine 
 clusters heaped on fruit dish, ahvays cooling on ice before sending 
 to table ; or intersperse with layers of raspberries or other seasonable 
 fruits. 
 
 Gooseberry Compote.— one quart berries, which should 
 not be very ripe, and pour boiling water over them ; take out and 
 lunge them into cold Avater, Avith Avhich a tablespoon .of vinegar 
 as been mixed, Avhich Avill help preserve the color of the fruit. 
 Boil together half pint sugar and scant three-fourths pint water, 
 skimming Avell ; drain the gooseberries and put them in, simmer 
 gently until nicely pulped and tender, without being broken ; then 
 take out on glass dish, boil the syrup tAvo or three minutes, pour 
 over the gooseberries, and serve cold. Compote of Green Gages is 
 made the same, carefully stemming and stoning the fruit, Avhich 
 will cook in one-third the time required for gooseberries. 
 
 Gooseberry Fool. — Stem the gooseberries and cut off* tops ; put 
 in a jar with tAvo tablespoons AA^ater and a little sugar, set the jar in 
 a saucepan of boiling AA^ater, and let boil until the fruit is soft enough 
 to mash ; or simply steAV the fruit, pulp through a colander or sieve, 
 and to every pint add a pint milk, or e(|ual quantities milk and cream. 
 SAveeten Avell or it Avill not be eatable, and in mixing add the milk 
 very gradually ; serve in a glass dish or in small glasses. This old- 
 fashioned dish is very delicious Avhen Avell made, and if properly 
 
324 
 
 FRUIT. 
 
 sweetened a very nice relish for children. A boiled custard may he. 
 stirred in instead of the cream, and a less quantity of cream may be 
 used — a gill to a quart of pulp — stirring in carefully just before 
 serving. 
 
 Gooseberry Trifle. — Put a quart gooseberries into a jar, sweeten 
 to taste, and boil until reduced to pulp. Put this 
 in the bottom of a high glass dish, pour over it 
 a pint of boiled custard, and when cold cover 
 with whipped cream. The cream should be 
 whi])ped the day before it is wanted for table, as 
 it will then be much firmer and more solid. Gar- 
 nish in any manner liked, with bits of jelly, or 
 sliced almonds, etc. 
 
 Grapes. — The finest native ones are the Con- 
 cords, Delawares and Catawbas, the former of 
 which is generally considered most desirable, and ripens about 
 August 1st. The Delawares are marketed about the same time, and 
 the Catawbas a little later. Later varieties come into market the 
 last of September, and may be had during October. California 
 grapes are shipped during August, Septenaber and October, the 
 finest varieties of which are the Tokays, White Muscats, Rose Peru 
 and Black Morocco. These are very showy, but not of so fine a 
 flavor as the fruit from the middle states. Wild grapes are abun- 
 dant from September to November, but are not suited to table use 
 Avdien fresh. Foreign grapes may be had at the fruit stores through- 
 out the winter. The Malaga leads all foreign grapes, and comes 
 packed in cork-dust, which is a non-conductor of heat and absorbent 
 of moisture, and so is always in good condition. If left in the 
 cork-dust this fruit will keep three months in prime order. When 
 used rinse well in ice-water, and place on a glass dish or dishes sur- 
 rounded by fine ice ; if plentiful do not divide clusters, but serve a 
 bunch for each guest. 
 
 Jellied Grapes. — A very delicate dish is made of one-third cup 
 rice, two cups stemmed grapes, half cup water, and two tablespoons 
 sugar. Sprinkle rice and sugar among the grapes, while placing in 
 a deep dish ; pour on the water, cover closely and simmer two hours 
 slowly in the oven. Serve cold at dessert. 
 
 Florida Grape-Fruit. — This is a new, clear-skinned, lemon- 
 colored fruit, about three times as large as an orange, and bearing a 
 general resemblance to that fruit. Its flavor is sub-acid, but its 
 juicy pulp is enclosed in a tough white membrane of intensely bitter 
 taste ; when this membrane is removed the fruit is delicious. To 
 prepare it for the table, cut the skin in sections and j^eel it off ; sep- 
 arate the sections as you would those of an orange, and holding 
 
FRUIT. 
 
 
 each one by the ends, break it open from the center, disclosing the 
 pulp ; tear this out of the bitter Avhite membrane which covers the 
 sections, carefully removing every part of it ; keep the pulp as un- 
 broken as possible, and put ’it into a deep dish with a plentiful 
 sprinkling of fine sugar. Let it stand three or four hours, or over- 
 night, and then use the fruit. It is refreshing and wholesome. 
 
 Oranges . — The finest California oranges are known as the Cali- 
 fornia Riverside varieties, including the Naval s, smooth, sweet, lus- 
 cious fruit, without seeds, the Mediterranean Sweets, and the Seed- 
 lings. The Paper-rind is also a California Orange, small, but sweet, 
 and very desirable for table use. Of the Florida fruit the Indian River 
 oranges rank first, the choicest of which is the Florida Bright. The 
 Florida oranges appear in market in December, and may be had in 
 their perfection until about February 1st, after which date they be- 
 come too ripe and spongy to be desirable. The California fruit be- 
 gins ripening in December and may be had until late in June in 
 excellent condition. The summer market is thus principally sup- 
 plied by foreign importations, of which the Messinas and Rodas are 
 the best varieties, though neither are so fine as the fruits above 
 mentioned, and are liable to be dry and pulpy. The Seville orange 
 is a bitter, acid fruit, used to some extent in cooking, but unfit for 
 trade use. When buying oranges select from unwrapped fruit, if 
 possible, those that are solid and heavy, with a smooth, thin skin, 
 of a deep yellow red color. To remove any stale flavor absorbed 
 from contact with decayed fruit, or from the odor of the box, wash 
 lightly with a sponge in very cold water, dry with a soft towel with- 
 out rubbing, wrap again in clean, soft paper, and put away until 
 wanted for use in a closely-covered tin box or stone crock or a drawer, 
 in a cool, dry closet. Lemons should be cared for in same manner. 
 To serve oranges whole for breakfast or dessert cut the peel in six or 
 eight equal pieces, making the incisions from the stem downward ; 
 peel each piece down about half way, and liend it sharply to the 
 right, leaving the peeled orange apparently in a cup, from which it 
 is removed without much difficulty. For an elegant center piece 
 pile the oranges so prepared in a pyramid on a high fruit dish with 
 bananas and white grapes, if obtainable. They are also very nice 
 peeled and sliced with seeds and pith removed, and sprinkled with 
 sugar two or three hours before serving for either dessert or tea. 
 Some strew grated cocoa-nut over the top. 
 
 Orange Compote . — Peel six oranges, remove as much of the 
 white pith as possible, and divide them into small pieces without 
 breaking the thin skin enclosing them. Make a syrup of half pound 
 sugar and scant three-fourths pint water, 
 skimming well, adding the rind of the orange 
 cut into thin narrow stri])s. When the syrup 
 has been well skimmed and is quite clear, 
 orange and simmer five minutes. Take out 
 
 put 
 
 Orange Compote. 
 
 in the pieces of 
 
826 
 
 FRUIT. 
 
 carefully with a spoon without breaking them and arrange on a 
 glass dish. Reduce the syrup by boiling it quickly until thick ; let 
 cool a little, pour it over the oranges, and serve cold. For a very 
 delicious compote, peel and remove the pulp of eight large oranges, 
 divide as above, squeeze the juice from four more over three- 
 quarters pound sifted sugar and the rind of one orange cut in strips, 
 removing all the pulp. Put the pieces of orange in the syrup, boil 
 about six minutes, drain, boil the syrup until it thickens, dish fruit 
 and pour the syrup over. Or, peel and cut the oranges into slices 
 crosswise, and remove seeds. Make a thick syrup as directed in 
 apple compote, and, when cold, pour it over the sliced oranges, 
 which are not cooked. 
 
 Orange Float. — One quart water, juice and pulp of two lemons, 
 coffee-cup sugar ; when boiling add four tablespoons corn-starch, 
 let boil fifteen minutes, stirring all the time ; when cold pour it OA^er 
 four or fiA^e peeled and sliced oranges, and oA^er the top spread the 
 beaten Avhites of three eggs ; sAveeten and add a few drops vanilla. 
 
 Orange Fool. — Mix the juice of three Seville oranges, three Avell- 
 beaten eggs, a pint cream, and a little nutmeg and cinnamon and 
 SAveeten to taste. Set over a sIoav fire and stir till thick as cream, 
 but do not let boil ; then pour into a dish and set by till cold. An 
 excellent dessert dish. 
 
 Orange Snoio. — IMix the juice of four oranges and grated peel 
 of one Avith a large cup powdered sugar and a package gelatine, 
 soaked in cup cold water ; let stand an hour, add a pint boiling 
 water, stirring until clear, and strain through a coarse cloth, Avring- 
 ing hard. When cold AA^hip in stiffly frothed Avhites four eggs, place 
 in a mold, Avbich Avas first rinsed Avith water, and let stand six or 
 eight hours. Some add the juice and grated peel of a lemon. 
 
 Peaches. — The first crop marketed is from Mississippi, picked 
 .^bout May 1st. Tennessee peaches may be had in June, and Cali- 
 fornia fruit appears about July 1st. The finest peaches, hoAvcA'Cr, 
 are groAvn in Michigan and Maryland, and are marketed during 
 August, the supply lasting until into November. The California 
 fruit is the handsomest, but not of so rich a flavor as the fine 
 A'elloAV CraAvfords from Michigan, the finest peaches obtainable, 
 though some prefer the AA^hite-meated A^arieties, of AAdiich the Old- 
 mixon Freestone and early York are the best. 
 
 If large and perfect do not slice, but serve them AAdiole ; Avipe or 
 brush off the feathery coating, arrange them neatly on the fruit-dish 
 and decorate with fresh green leaves and floAvers. Sliced ])eaches 
 turn a rusty broAAUi color ff alloAved to stand after cutting them, and 
 should be served as soon as prepared ; if necessary for thenf to 
 stand, cover Avith whipped cream properly sweetened. A little lemon 
 
FRUIT. 
 
 327 
 
 juice brings out the flavor of all preparations of peaches, and may 
 be squeezed over sliced peaches before serving. Peaches for stew- 
 ing, baking, etc., may be peeled or wiped with a cloth, or brushed. 
 The blanched kernels cooked with them give a much finer flavor. 
 
 Baked Peaches. — Wash the peaches (they need not be fully 
 ripe), put them in a deep dish, sprinkle well with sugar, cover, and 
 bake until perfectly tender. Serve with the syrup in pan poured 
 over. Or, take equal parts rich sliced peaches, green corn pulp, and 
 water. Sweeten to taste, place in baking dish, and bake twenty 
 minutes. 
 
 Frozen Peaches. — Pare and divide large, fresh, ripe and juicy 
 peaches, sprinkle with granulated sugar, and half freeze, which will 
 take about an hour ; remove just before serving, and sprinkle with 
 a little more sugar. Canned peaches and all kinds of berries may 
 be prepared in same way. Or, boil heaping pint sugar, and quart 
 water together twelve minutes ; then add one quart of either canned 
 or fresh peaches, and cook twenty minutes longer. Rub through 
 a sieve, and when cool freeze. Take out beater and stir in pint 
 cream, whipped. Cover and let stand an hour or so. Frozen Apri- 
 cots are prepared same way. 
 
 Frozen Peaches and Cream. — Peel and quarter fresh peaches, 
 add sugar and cream, making very sweet. First place some quar- 
 ters in bottom of mold, then fill and surround with ice and salt, 
 freeze the mass solid without stirring. Turn out and serve. 
 
 Jellied Peaches. — Cut a dozen peaches in halves, peel and take 
 out stones, crack half the seeds, and blanch kernels ; make a clear 
 boiling syrup of one pound white sugar, and into it put the peaches 
 and kernels, boil very gently ten minutes, take out half the peaches, 
 boil the rest ten minutes longer, and take out all the peaches and 
 kernels; mix with syrup left in kettle the strained juice of three 
 lemons, and an ounce isinglass dissolved in a little water and 
 strained ; boil up once, fill a mold half full, let stand until “set,” 
 add part of the peaches and a little more jelly, and when this is 
 “set,” add the rest of the peaches, and fill up the mold with jelly. 
 An elegant ornament. Set the jelly in pan of hot water to keep 
 from hardening until all is used. 
 
 Peach Float. — Take the whites of four eggs, beaten to a stiff 
 froth ; stew six peaches until soft enough to mash, sweeten to taste 
 and beat in the whites of eggs. Serve cold heaped in a dish. Apple., 
 Pear and Quince Floats made same. 
 
 Peach Meringue. — Put a quart milk on to boil, omitting a half 
 cup with which to moisten two tablespoons corn-starch ; when the 
 milk boils add the moistened corn-starch, stir till thick, then remove 
 
328 
 
 FRUIT. 
 
 from fire, add one tablespoon butter, and allow the mixture to cool ; 
 then beat in yolks of three eggs till the whole seems light and 
 creamy; add a half cup powdered sugar. Cover the bottom of a 
 well-buttered baking-dish with two or three layers rich juicy peaches, 
 pared, halved and stoned, sprinkle over three tablespoons powdered 
 sugar ; pour the custard carefully over them and bake twenty min- 
 utes, then spread with the light-beaten whites, well sweetened, and 
 return to oven till a light brown. To be eaten warm with a rich 
 sauce, or cold with sweetened cream. 
 
 Peach Tapioca half-pint tapioca in cold water two or 
 
 three hours, set on stove until it boils, and sweeten to taste. Peel 
 and slice ripe peaches to nearly fill a baking-dish, sprinkle with 
 sugar, pour the tapioca over them, and bake slowly one hour. Serve 
 with cream and sugar. 
 
 Peaches and Cream . — The harder kinds of peaches should be 
 chopped to the size of strawberries and mixed with sugar two or 
 three hours before serving. Allow about four ounces sugar to a 
 quart. Soft peaches after peeling are best eighthed or sliced. A 
 nice way to serve is in large glass bowls ornamented with quarters 
 of red or yellow peaches neatly placed, and a pitcher of cream with 
 each bowl separately. If served individually in saucers, pour cream 
 over only as they are dished up. 
 
 Peaches in Marmalade . — Pare and halve four fine, ripe peaches 
 and let them /just simmer from five to eight minutes in a syrup 
 made with third of a pint water and three ounces white sugar, boiled 
 together fifteen minutes ; lift out carefully into a deep dish, pour 
 about half the syrup over them, and into the remaining half throw 
 a couple of pounds more quite ripe peaches and boil to a perfectly 
 smooth dry pulp or marmalade, with as much powdered sugar as 
 the fruit may require, adding a little lemon juice. Lift the other 
 peaches from the syrup, and reduce it by very quick boiling, more 
 than half. Spread a deep layer of the marmalade in a dish, arrange 
 the peaches symmetrically around it, and fill all the spaces between 
 with the marmalade ; place half of a blanched peach kernel in each, 
 pour the reduced syrup equally over the surface, and form a border 
 around the dish with Italian macaroons, or, candied citron, sliced 
 very thin, and cut into leaves with a small paste-cutter. The better 
 to preserve their form, the peaches are sometimes merely wiped, and 
 then boiled tolerably tender in the syrup before they are pared or 
 split. Half a pint water, and from five to six ounces of sugar must 
 then be allowed for them. If any of those used for the marmalade 
 should not be quite ripe, it will be better to pass it through a sieve, 
 when partially done, to prevent its being lumpy. 
 
 Pears . — The California Bartletts are the finest to be had in the 
 world, and are in market from July till October. The New York 
 
FRUIT. 
 
 329 
 
 Bartletts ranR next, and have fully as good a flavor, but are not so 
 large. The New York Duchess is also a choice pear — very fine for 
 canning — and the Seckle, raised in both New York and California, 
 is best for pickling. The Pound pear is the largest, but good only 
 for canning. To serve whole, wash, if necessar}^ wipe dry, and ar- 
 range in glass dish with 'green leaves; the addition of oranges has 
 a pleasing effect. 
 
 Baked Pears . — Bake washed, unpeeled pears in pan with 
 only a teaspoon or Dvo of water; leave stems on, sprinkle with 
 sugar, and serve with their own syrup. Or, for a more elaborate 
 dish, pare and cut twelve pears into halves, and, should they be 
 very large, into quarters ; leave the stems on, and carefully remove 
 the cores. Place them in baking-dish or bean-pot with cover ; add 
 one lemon rind cut in strips, and the juice of half a lemon, six 
 cloves, ten pounded allspice, and sufficient water to just cover the 
 whole, with sugar in proportion of a half pound to each pint water. 
 Cover closely, put into very cool oven, and bake from five to six 
 
 hours. Be very careful that the oven is not too hot. To improve 
 the color of the fruit, a few drops of prepared cochineal may be 
 added ; but this will not be found necessary if the pears are very 
 gently baked. Take out in glass dish, being careful to preserve 
 shape, and pour over them the juice in which they were baked. 
 Serve cold, placing on ice a half hour or so before wanted. If a 
 larger quantity is to be baked, pack carefully in layers with season- 
 ing between. Stewed' Pears may be prepared in same manner with 
 same ingredients ; cook slowly in porcelain-kettle on top of stove 
 instead of baking. Serve as above. Or, peel the pears, leave the 
 stems on, and place them whole in a stew-pan with a little water, 
 sugar, cloves, cinnamon and lemon peel. Stew gently and add one 
 glass cider, if liked, or omit both spices and cider. Some like a 
 vanilla bean stewed with them. Serve cold. 
 
 Jellied Pears . — Peel and cut four large or six small pears into 
 quarters, put them into a jar with three-fourths pint water, cloves, 
 cinnamon and sufficient sugar to sweeten the whole nicely, cover 
 down the top of the jar, and bake in a gentle ov ui until perfectly 
 tender, but do not allow them to break. When done lay in a plain 
 mold, which should be well wetted ; simmer three-fourths pint of 
 the liquor the pears were baked in with a strip of lemon peel, strain- 
 ed juice of half a lemon, and a half ounce gelatine. Let these in- 
 gredients simmer well five minutes, then strain the liquid warm 
 over the pears ; put the mold in a cool place, and when the jelly is 
 firm turn out in a glass dish. A less elaborate way is to pare and 
 quarter eight nice pears, and put in a porcelain saucepan with wate'r 
 enough to cook; put on lid and simmer fruit gently until tender, 
 then remove to a platter ; make a syrup of a pound sugar and a 
 
330 
 
 FRUIT. 
 
 pint pear-water ; add juice two lemons, grated rind of one, and put 
 in the pears ; cook a few minutes then remove to the dish in which 
 they are to be molded. Soak an ounce geL?,tine an hour or two in 
 enough water to cover, and stir it into the hot syrup : let boil up once 
 and turn it over fruit through a strainer. The mold should be 
 dipped in cold water before putting in fruit. When cold turn jelly 
 into a dish and serve with whipped cream around the base, or serve 
 in saucers with sweet cream. 
 
 • Pear Compote. — Make as apple compote, or cook six or eight 
 canned pears in their syrup until it becomes like honey ; then re- 
 move from the fire, halve and lay in a dish. Beat whites of two 
 eggs to a stiff froth, sweeten, and spread over the pears. Brown 
 with salamander or in oven, if desired. Or, for a Compote ivith Eggs^ 
 peel good, sound pears, cut into quarters, and take out seeds, flour 
 them lightly and fry in butter. Add enough water and sugar to 
 make a syrup and stew the pears until tender. Take up the pears, 
 thicken the syrup with well-beaten yolks of eggs ; pour over the 
 pears and serve. 
 
 Alligator Pear Salad. — The alligator pear is a tropical fruit 
 but little known, that tastes something like the American chestnut, 
 and is finding its way to some tables. Select green-colored fruit, as 
 the black over-ripe fruit is not good. Cut the pear in two, remove 
 the large seeds, pare away the outer rind, then cut the fruit into 
 strips, and season with a saltspoon salt, two tablespoons olive oil, 
 and a teaspoon tarragon vinegar. 
 
 Baked Pie- Plant — Wash, peel and cut into inch pieces, and 
 place in covered baking-dish, sprinkling sugar on each layer, using 
 about a teacup to a quart. The nicest thing to cook it in is a covered 
 bean-pot, allowing one hour from time it is put in oven. This 
 makes a delicious sauce, far superior to stewing it. If baked with- 
 out a cover it will be done in half an hour, but is nicer to cover and 
 confine the aroma 
 
 Stewed Pie-plant. — Make a rich syrup by adding sugar to 
 water in which long strips of orange peel have been boiled until 
 tender, put a single layer of pie-plant three inches long, and stew 
 gently until clear. When done remove and cook another layer. 
 This makes a handsome dessert dish, ornamented with puff-paste 
 cut in fanciful shapes. Use one orange to two and a half pounds 
 pie-plant. Some prefer to stew pie-plant in clear water, turning ofi* 
 all the water possible when done and letting it get almost cold be- 
 fore sweetening. Less sugar is required, and it is also thought to 
 be much nicer. To remove the strong acid taste, and also effect a 
 saving in sugar, many turn boiling hot water over it before cooking 
 and let stand until cold, then turning it off; some let stand in the 
 
FRUIT. 
 
 ^31 
 
 hot water only five minutes or so. Fried Pie-plant is also nice. 
 Fry in butter like apples, and sweeten well. 
 
 Pine-apple . — The Strawberry is the best variety, though the 
 Sugarloaf is good, of smoother exterior, fine-grained and tender, but 
 not so juicy and high-fiavored as the former. This fruit is so per- 
 ishable that to keep even a few days it must be cooked. To prepare, 
 peel and cut the fruit into dice. Throw away the core or heart, 
 as it is bitter. Sprinkle thickly with sugar and place on ice some 
 time before serving; many let it stand overnight, but as pine- 
 apples darken by exposure to air, if wanted to look nicely, serve 
 at once. Just before wanted pile high in center of fruit-dish, with 
 border of sponge cake slices, lady fingers or jelly sandwiches (see 
 Jellies and Jams/, and the tuft of the pine-apple topping 
 the whole. Very nice if sliced on a slaw-cutter, and soma 
 after paring pick the fruit from the core with a knife. A 
 dish of alternate layers of shredded pine-apple and cocoa' 
 nut, sprinkled with sugar and served with a sauce of or- 
 ange juice, is a nice dessert. Or, peel and cut a pine-apple 
 into uniform slices, put in a glass dish and cover with a cup pow- 
 dered sugar. Let stand to form a syrup, and just before serving 
 add a half cup orange juice. To Keep . — Pare and cut out the eyes 
 of a nipe pine-apple, strip all the pulp from the core with a silver 
 fork ; to a pint of this add a pound of granulated sugar ; stir occasion- 
 ally until sugar is dissolved, put in glass fruit-cans, and turn down 
 the covers as closely as possible. This will keep a long time. 
 
 Plnms . — The California and Oregon varieties may be had 
 through August and September, as also 
 the domestic sweet plums. The Blue 
 Damsons, a sour variety, come later, and 
 are highly prized, many considering them 
 superior to the sweet plums. The Green 
 Gages and Imperial Gages are excellent 
 for canning and preserving. To serve, they may be simply heaped 
 carelessly on a border of green. 
 
 Plums. 
 
 Balced Quinces . — Core the quinces and rub them well, put m 
 baking-pan, and fill core cavity with powdered sugar. Bake till 
 tender and serve with sugar and cream. Or, pare, quarter, extract 
 the seeds and stew in clear cold water until a straw will pierce them ; 
 put into a baking-dish with a half cup sugar to every eight quinces, 
 pour over the liquor in which they were boiled, cover closely and 
 steam in oven one hour. Pour the syrup over them and serve. 
 For a Quince Compote., cook as above, then take out the fruit, la^ 
 in covered bowl to keep warm, return syrup to saucepan and boil 
 twenty minutes ; pour over fruit and set away covered to cool. Serv'd 
 cold. 
 
332 
 
 FRUIT. 
 
 Steamed Quinces. — Pare, quarter and core very ripe quinces 
 and steam in a deep dish until perfectly tender : then slice them in 
 the dish in which they are to be served, sprinkle with sugar, and 
 pour the juice ov^r them. Serve cold. 
 
 Raisine. — Squeeze the juice from very ripe but quite sound 
 grapes, and boil till reduced one-half. Peel and core some pears, 
 cut into quarters, and put in the grape syrup. Let boil till reduced 
 a third. Raisine may be made from unripe grapes, but in this case 
 sugar must be added, allowing a quarter pound to every pint grape 
 juice. 
 
 Raspherry Float. — Crush a pint very ripe red raspberries with 
 a gill sugar ; beat whites of four eggs to a stiff froth, and add grad- 
 ually a gill powdered sugar ; press the raspberries through a fine 
 strainer to avoid seeds, and by degrees beat in the juice with the 
 egg and sugar until so stiff that it stands in peaks. All berries may 
 be served same way. 
 
 Strawherries. — If to be plainly served select large, fine fruit 
 with the stems on. clip the stems within an inch of the berry, and 
 arrange in basket as in cut, bordering with 
 leaves, and rounding the center by heaping 
 more leaves. Arrange the strawberries 
 carefully, standing them on their stems, and 
 pass with a tiny cup ( wine-glasses, egg-glasses 
 “strawberries. or evcii butter-platcs will do) of powdered 
 
 sugar to each guest. The berries are t?tken by the stem, dipped into 
 the sugar, and eaten. Never wash berries unless absolutely neces- 
 sary. But if they must be washed, take a dish of cold, soft water, 
 put in a few berries, and with the hand press them down into the 
 water once or twice, until they look clean, then hull them. Repeat 
 the process till all are hulled, changing the water often. Never 
 drain in a colander. Some wash them by putting them under the 
 pump in an open basket, and give them one good showering that 
 passes through the berries and carries off all grit and dirt. If not 
 to be eaten for an hour or more, hang the basket in the refrigerator, 
 and do not hull them until the last moment, though many prefer to 
 stem them and sprinkle thickly with sugar two or three hours before 
 serving, while others put no sugar over them until dished at table. 
 
 Frozen Strawberries. — Boil quart water and font sugar together 
 half an hour ; then add two quarts strawberries, and cook fifteen 
 minutes longer. Let cool and freeze. Take out beater and add 
 onepint cream, whipped, using a wooden paddle and beating it in thor- 
 oughly. Preserved fruit can be used instead of the fresh, when use 
 for each quart preserves one quart water. Frozen Raspberries are 
 prepared as above, except that before freezing add the juice of three 
 lemons. All kinds of canned and preserved fruits can be thus pre- 
 pared and frozen. For the freezing process see Ices and Ice Creams. 
 
FRUIT. 
 
 333 
 
 Mock Straicherries. — Cut ripe peaches and choice well-flavored 
 apples, in proportion of three peaches to one apple, into quarters 
 about the size of a strawberry, place in alternate layers, sprinkle the 
 top thickly with sugar, and add pounded ice ; let stand about two 
 hours, mix peaches and apples thoroughly, let stand an hour longer 
 and serve. 
 
 Oranged Strawberries. — Place a layer of strawberries in a deep 
 dish ; cover thickly with pulverized sugar, then a layer of berries, 
 and so on, until all are used. Pour orange juice over them in the 
 proportion of three oranges to a quart of berries. Let stand an 
 hour, and just before serving sprinkle with pounded ice. 
 
 Strawberries with Whipped Cream. — Prepare in layers as above, 
 cover with one pint of cream, whites of three eggs and a cup pow- 
 dered sugar, whipped together and flavored with strawberry juice. 
 
 Stravjberry Meringue. — Mix a half cup sugar with two cups 
 strawberries by shaking about in a bowl, and spread them on a sheet of 
 sponge cake baked in a jelly-pan, and pressed while warm into a 
 shallow dish to give it a hollow shape. Whip whites of three eggs 
 firm, mix in two tablespoons sugar, spread the meringue over the 
 berries and brown with the salamander or hot shovel. Serve cold. 
 
 Frosted Fruits. — Most all fruits can be thus treated and make a 
 delicious dessert. Whip whites of two eggs and stir in a half pound fine 
 granulated sugar, beating fifteen minutes. Prepare Frosted Oranges 
 by skinning oranges, removing as much of the white pith as possi- 
 ble, without breaking them, passing a thread through the center of 
 each, dip them into the frosting until thoroughly coated, and 
 then tie them to a stick ; place the stick across the oven and let the 
 balls remain until thoroughly dry, when they will have the appear- 
 ance of balls of ice. Care must be taken not to have the oven so 
 hot as to brown them. Send to table heaped on dish with green 
 leaves around. A very pretty dessert or supper dish. Or the 
 oranges may be peeled and divided into sections, removing as much 
 pith as possible, whip together on a plate with a knife or fork white 
 of one egg and four tablespoons water, add a dessert-spoon powder- 
 ed sugar, mix all thoroughly and strain through a sieve into an- 
 other plate ; dip the fruit into these, roll carefully in sifted powdered 
 sugar and place on a sieve to dry. Or some use the stiffly-whipped 
 whites of two eggs with one tablespoon water, and proceed the same. 
 Others simply beat the whites until they break, and do not use 
 water. Frosted Peaches are done same as oranges, first rubbing 
 off the fuzz with a clean cloth, and when partially dry roll a 
 second time in the sugar. Frosted Currants may be thus prepared 
 in bunches, also Frosted Grapes^ or these may be taken on a needle 
 and done singly. Frosted Cherries are also done singly on their 
 stems, or in bunches. For Frosted Bananas., procure those of 
 
834 
 
 FRUIT. 
 
 medium size, peel and frost whoie by brushing them over with the 
 whipped egg mixture, using the pastry brush for this, and dipping 
 powdered sugar over them ; or cut into nice slices, wipe dry, and 
 frost as other fruits. For Frosted Pears choose small Bartlett or 
 Sugar pears. Frosted Berries are nice, and any kind of berries 
 may be thus served, if large, perfect and not over-ripe. Frosted 
 Plums are nice also. Very pretty effects are produced by serving 
 the different kinds of frosted fruits in same dish, piling the sections 
 of oranges evenly in a cone in center and arranging the grapes, 
 currants, etc., around the base, interspersed with green leaves, or 
 with stems put into the cone at intervals, or in any way fancied. 
 
 A pretty dish of oranges alone is made by first frosting" one-third 
 the sections, as above, then color one-third of the sugar with a few 
 drops liquid cochineal, letting it dry, and rolling if it lumps ; roll 
 one-third of the oranges in this, and glaze the remaining third 
 according to directions for Glazing Fruits. Put together in dish, 
 in rows of each color, or in any pretty order, on a base of green 
 leaves. 
 
 Frozen Fruits. — These are frozen the same as water ices, re- 
 quiring more salt in freezing than ice cream. If let stand half an 
 hour in the freezer on ice they will freeze easier. If in preparing 
 the mixture the sugar does not dissolve entirely, which is very nec- 
 essary, add more water, or, better still, juice of the same fruit, to 
 just dissolve it, and then when ready, freeze. For Frozen Oranges 
 take two pounds Florida oranges, first rub one-third of the oranges 
 with q, handful or two of granulated sugar taken from the two 
 pounds sugar to be used in recipe, then peel, quarter and halve each 
 quarter, take out seeds, and mix with all the sugar as above, juice 
 of two lemons and one quart water. When sugar is dissolved put 
 in freezer and turn slowly, so as to break the orange pulp as little as 
 possible. For Frozen Straioherries mix two pounds berries and 
 juice of two lemons, or for a richer flavor use oranges, let stand half 
 an hour, add two pounds sugar, and after another half hour one 
 quart water, and as soon as the sugar is dissolved, freeze, and color 
 with a few drops of carmine. For Frozen Pine-apples take the 
 Birdseye or Bose, prepare as for serving, cutting into dice ; mix at 
 once in same proportions as strawberries, omitting the carmine. 
 Frozen Bananas are prepared in same ivay. For Frozen Rasp)- 
 herries mix two pounds each berries and sugar, stir lightly once or 
 twice till sugar is dissolved, add one quart water and freeze, stirring • 
 only enough to congeal it. If purple berries are used, put two table- 
 spoons each currant juice and sugar to each pound fruit. Some 
 prefer juice of lemons to that of currants. For Frozen Cherries 
 bruise one dozen kernels in a mortar to a paste, and tie loosely in 
 muslin. Mix two and quarter pounds cherries, having first stoned 
 them, and two pounds sugar, put in kernels, let stand half an 
 
FRUIT. 
 
 335 
 
 hour, add water, stir gently to dissolve sugar, take out kernels and 
 freeze. The very small quantity of kernels used gives a pleasant 
 nutty flavor,, and a hardly perceptible bitter taste, which is acceptable 
 to most palates ; but if disliked by any it may be omitted. For Frozen 
 Currants one and one-half ’ pounds currants and one-half 
 
 pound raspberries lightly, add two pounds sugar, and after half an 
 hour one quart water, and when dissolved, freeze. If the fruit is very 
 acid add more sugar. Frozen Peaches^ Apricots^ Nectarines 
 and Plums are prepared the same, except the three latter 
 are not pared. Select two pounds white-fleshed peaches and rub 
 ofl* fuzz, pare, cut in half and drop at once into ice-cold water; 
 when all are pared, drain quickly, and mix with two pounds 
 sugar, adding one dozen kernels which have been pounded 
 to a paste, and tied in a muslin bag. Add one quart water, 
 and when sugar is dissolved, take out bag, chop fruit into 
 dice, mix and freeze. Color faintly with carmine. Use canned 
 apricots if fresh cannot be obtained. For Frozen Apples pare and 
 core two pounds apples and drop into cold water. When all are 
 prepared, drain, cut into dice, mix with two pounds sugar, add 
 half ounce apple seeds, bruised and tied in a muslin rag, stir lightly, 
 after half an hour add the water, mix well, remove bag and freeze. 
 For Frozen Grapes stone and gently mash two and a quarter 
 pounds fruit, mix with two pounds sugar, after an hour add one 
 quart water and freeze. For a Macedoine of Fruits mix two or 
 more fruits that harmonize in flavor, as orange and pine-apple, 
 peach and apricot, apple and orange, plum and grape, raspberry, 
 cherry and currant, strawberry and lemon. Mix in any of above 
 proportions and freeze. 
 
 Glazed Fruits. — Boil a cup each granulated sugar and water 
 together half an hour (less water may be used), or until it becomes 
 brittle when dropped in cold water. Pour this syrup in a bowl 
 placed in hot water, and dip the fruit to be glazed in this and place 
 to* dry. For Glo.zed Oranges peel and separate into the natural 
 divisions without breaking the skin. Take each piece on a skewer 
 and dip into the hot syrup and then place the other end of the 
 skewers in a bowl of salt, with the oranges hanging over the edge, 
 that the glazing may dry perfectly, or lay them on a slightly but- 
 tered* plate. Plums, grapes, cherries, currants and other fruits may 
 be glazed in same manner. Do not stir the syrup or it will grain, 
 and it is well to add the juice of a lemon to prevent its turning to 
 sugar. If it begins to grain add a little water and reheat. Or the 
 syrup may be made of a pound sugar, a large half cup water, and a 
 half teaspoon cream tartar. Iced Fruits are done by simply coat- 
 ing with plain white iceing, made with whites of eggs and sugar, as 
 for cake. 
 
336 
 
 FRUIT. 
 
 Macedoine of Fruits . — With jelly this is a handsome dish for des* 
 sert, and seems a very elaborate one, but is quite easily prepared. Any 
 
 bright-colored jelly, flavored nicely, will 
 do for the purpose, and these are speed- 
 ily prepared by means of gelatine. 
 First put the mold on ice, and proceed 
 to fill alternately with jelly and different 
 kinds of fruits ; pour in a little jelly 
 and when set arrange fruits in a circle, 
 or according to taste ; pour in more 
 jelly, and when it hardens put in more 
 fruit, and continue thus until full. 
 Grapes, cherries, peaches, strawberries, 
 or any fruits, the smaller ones on their 
 stems, the larger ones cut in pieces, show off handsomely, and if 
 fresh fruit is scarce, preserved or candied fruit may be used. Keep 
 the jelly in a pan of hot water to prevent its hardening until used. 
 When firm turn it out and surmount the whole with mixed fruits. 
 
 Fruit Balls . — Spread boiled rice over a cloth and lay on the 
 rice cherries, berries or oranges, peeled, and as much pith as pos- 
 sible removed, tie closely, boil long enough to cook the fruit, 
 sprinkle with sugar and serve with syrup, or sugar and cream, or 
 any sauce liked. Or, pare and core apples whole, put some sugar 
 and a clove into each, put the rice around them, tie in a cloth and 
 boil until tender. Serve same. 
 
 Fruit Juices . — Mash the juicy fruits to a pulp, place on fire till 
 scalding hot. Pour into a puree sieve and allow the juice to run 
 through. Put into bottles or cans and seal and finish as in Canning 
 Fruits by placing them in boiler of cold water and boil for twenty 
 minutes. Remove from fire and allow to remain in boiler until 
 cold; then set away for use. In the case of non-juicy fruits, such 
 as apples, pears, peaches, etc., put fruit in saucepan, cover with 
 water, and boil to a pulp, place on a hair sieve and allow to drain 
 without any pressing. Bottle this juice as above. This makes the 
 clear, transparent extracts for syrups, cordials and beverages. In 
 cases where the flavorings are to be used for any purpose where 
 transparency or clearness is not desirable, such as for'ice creams, 
 fruit-ices, or bon-bons, then use not only the clear fluid but also the 
 pulp, and bottle as above. 
 
 Fruit Salad . — For platter of salad sufficient for twelve or six- 
 teen take half dozen each oranges and pears, one dozen each 
 peaches and bananas, pound each white and red grapes and one 
 lemon ; pare the large fruits, and first cut an orange in small pieces 
 and place in center of platter ; on top of or around these pieces cut 
 a peach or two (according to size), then a banana, then a pear — 
 
FRUIT. 
 
 337 
 
 using one’s fancy in the shapes of the pieces, some round, some 
 square, some oblong, etc. Wash a few of the grapes and place them 
 (without stems) at different points over the layer, and dust over 
 with granulated sugar, then squeeze upon it a little lemon juice. 
 Now commence again with orange and proceed as before with all 
 the fruits until platter is nicely filled and rounded with the different 
 fruits. Finish with small clusters of red and white grapes (on 
 stems) alternately placed around the edge of the platter and small 
 thin slices of the red core of watermelon may be added with the grapes. 
 If the juice accumulates too much in platter carefully dip it into a 
 small pitcher, and as the salad is served pour over some juice. 
 This can be made of canned fruits (adding strawberries), but does 
 not look as well. 
 
 Fruit Toasts . — Halve and stone peaches and place each half 
 inside uppermost, on thin square or round pieces of bread; 
 place in bottom of well-buttered dish, with a piece of butter in each, 
 sprinkle with sugar and bake a half hour in moderate oven ; when 
 done, arrange carefully in a dish, pour the syrup from baking dish 
 over, and serve hot. Apricots, large plums and pears are nice baked 
 thus. 
 
 Fruit in Jelly . — Put a half pint clear melted calf-foot jelly into 
 a bowl ; lay in three peaches and a bunch of grapes, with the stalks 
 upward ; put in three small vine leaves next, and fill up with the 
 jelly; let stand overnight, then set to the brim in hot water; when 
 the jelly loosens from the bowl put dish over it and turn out care- 
 fully. 
 
 Ambrosia . — Take four each oranges and bananas, one pim«- 
 apple (canned may be used), quart strawberries and ten tablespoon 3 
 grated cocoa-nut. Peel the fruit, stem the berries, and place in glass 
 dish a layer of berries, then sliced pine-apples, then oranges cut iu 
 small pieces, taking out seeds, then bananas sliced crosswise, adding 
 strawberries here and there, so that they will show through the 
 dish ; now another layer of pine-apples, then bananas, then oranges, 
 placing sugar between each layer and over the top, using one and 
 a half pints powdered sugar. Cover with the grated cocoa-nut and over 
 this place a layer of large selected strawberries. Let stand in a 
 cold place for an hour or two before serving. Same can be made 
 with half as many oranges and i)ananas, omitting cocoa-nut and plac- 
 ing fruits in successive layers, not scattering the strawberries ; or take 
 six sweet oranges, one pine-apple, one large cocoa-nut, grated, and 
 sprinkle pulverized sugar over each layer. Or, use six oranges, six 
 lemons, and two cocoa-nuts, or only oranges and cocoa-nuts, pre- 
 pared as above. Some pour over the orange and cocoa-nuts a half 
 cup each orange and lemon juice, and it is delicious added to any 
 ambrosia. 
 
 22 
 
338 
 
 FRUIT. 
 
 Nutmeg Melon. 
 
 Melons. — These fruits are always served fresh, and should be 
 thoroughly cooled by keeping on ice until just ready to send to the 
 table, and are nicer if left on ice overnight. 
 
 Garnish with flowers or green leaves, or arrange 
 a border of the smaller fruits around it. The 
 latter gives a very pretty effect. The Nutmeg 
 Melon is the finest variety. To prepare for the 
 table, wash them and wipe dry, set on the blos- 
 som end, and cut in several equal pieces from 
 the stem downward, leaving each alternate piece still attached ; the 
 others may then be loosened, the upper end clipped off and the seeds 
 removed, when the melon is ready to serve, as shown in cut. Or 
 cut off the top of each melon, remove the seeds, fill with powdered 
 ice, replace the tops and send to table as if whole. Some prefer to 
 serve them cut in halves, with a lump of ice on each. This cools 
 them perfectly and quickly. As a dressing some place a table- 
 spoon honey in each half, but most people like sugar, ' or a sea- 
 soning of salt and pepper, which is usually sent round with them. 
 They are also sometimes served with a salad dressing, when rather 
 insipid and tasteless, though more of a breakfast than a dinner dish. 
 Melon is often sent on after the soup at dinner. For a nice Melon 
 Salad pare rind from a musk or nutmeg melon and slice lengthwise ; 
 cut these slices crosswise as sliced cucumbers, place in bowl, sprinkle 
 with salt and pepper and add three or four tablespoons oil or a little 
 melted butter. Let stand half an hour on ice, then add a pinch 
 sugar and a little vinegar, spoonful at a time, simply to moisten 
 without leaving any liquid in bowl. Serve as first course at break- 
 fast heaped in middle of platter, garnished with green. If a melon 
 is found insipid or over ripe, scoop out the pulp by spoonfuls in- 
 stead of serving in slices and pass a French dressing with it, v/hich 
 poured over the melon pulp makes a very appetizing dainty. 
 
 Watermelons must also be thoroughly chilled by standing on 
 ice several hours and are served as fruit at dessert. The fruit may be 
 cut as illustrated and sent to table on a border of green leaves, when it 
 is served in slices with the rind attached ; or clip the ends of the 
 watermelons, cut them across in halves, set upon the clipped ends on 
 a platter, and serve the pulp only, removing it in symmetrical egg- 
 shaped pieces with a spoon ; or if very large, cut across in thick 
 slices, and serve in nice triangular shaped pieces 
 on the rind. Some season with sugar and some 
 wuth salt, and some not at all. Watermelons 
 have been kept fresh until into the winter by 
 gathering before quite ripe, wrapping in news- 
 paper and packing in sawdust. 
 
 Chestnuts. — To boil chestnuts, shell, and put them into warm 
 water, slightly salted, and cook fast fifteen minutes. Turn off the 
 water through a colander ; stir a good-sized piece of butter into the 
 
 ■Watermelon. 
 
FRUIT. 
 
 339 
 
 hot chestnuts, tossing them over and over until glossy and dry. Or 
 put half an ounce aniseed into water enough for fifty chestnuts, and 
 boil, first clipping of the points off the nuts. Serve on a hot napkin 
 in deep dish. For Steived Chestnuts, first roast them and when 
 done, shell and put in a pan with water, allowing quarter of a pint 
 to a pound of sugar and two pounds chestnuts. Stew fifteen min- 
 utes, adding slowly the juice of a lemon. 
 
 Cocoa-nut — A nice dessert is made by grating a large cocoa-nut 
 into a glass dish, serving with cream, preserves, jellies or jams. Co- 
 coa-nut PuhFs are also nice for dessert. To prepare, break a fine ripe 
 cocoa-nut, lay pieces in cold water, drain and dry well, then grate and 
 put in little heaps on a glass dish. Flatten the heaps in the center 
 so as to make a hollow and fill with preserves. Whip a pint of rich 
 cream to a froth, sweeten and flavor with lemon ; pile this on top of 
 the preserves and serve. The little heaps should not be larger round 
 than a dollar. To Dry Cocoa-nut, grate three or four and put in pan 
 with one cup sugar ; steam over a kettle of hot water until the sugar 
 is melted ; set in the oven and stir frequently until dry. 
 
 Salted Almonds. — Blanch shelled Jordan almonds, place in a 
 bed of salt in dripping pan, put in a rather slow oven, watch care- 
 fully and when browned and nicely flavored, take out. A- quantity 
 can be made at a time. Serve as a last course at a dinner or even- 
 ing party. 
 
 Walnuts and Hickory Nuts. — Crack and pick from shells; 
 sprinkle salt lightly over and serve mixed in same dish. All nuts are 
 much more wholesome when eaten with salt. 
 
 Dried Fruits. 
 
 In providing a supply of fruit for winter use, every experienced 
 and economical housekeeper prepares an abundance of dried fruits. 
 Drying is much less expensive than canning or preserving, and fruit 
 wanted for pies, puddings, etc., is better if preserved in this manner, 
 while many prefer the flavor of dried peaches, when properly done, 
 to that of the finest canned fruit. Time and care are both required 
 in its preparation, however, to attain satisfactory results. Always 
 place to. dry in the open air when ])ossible, but when much fruit is 
 dried, it is necessary to have a house for the purpose. Small quan- 
 
340 
 
 DRIED FRUITS. 
 
 titles should be so arranged as to be placed near the kitchen fire when 
 taken in at night or during stormy days. Those who have hot-bed 
 sash, can easily arrange a drying apparatus which will dry rapidly 
 and at the same time keep off insects. A hot-bed frame with a 
 bottom to it, and raised above the ground, makes a capital drying 
 box. The sash should be elevated at one end to allow the moisture 
 to pass off, covering the opening with netting. Or the froit will dry 
 nicely if spread in shallow boxes or box covers, covered with mos- 
 quito netting to prevent flies reaching it. When impossible to dry 
 out of doors, the fruit may be placed on plates and dried in the oven, 
 but care must be taken to prevent scorching. A recently patented 
 convenience is a fruit evaporator for family use, which consists of 
 a rectangular pan of thick tin about two and a half feet long by four- 
 teen inches wide, with a double bottom. The space between the 
 bottoms is filled with hot water by means of a little pipe that pro- 
 jects to the top of pan from one corner ; the fruit is placed on the 
 upper bottom and the separator is set on the stove or range to keep 
 the water hot. The pan can be moved about on the range, or set off 
 for a few minutes if wished and the fruit dries rapidly with no dan- 
 ger of burning. Methods of preparing and drying the different fruits 
 are described hereafter. When thoroughly dried, put away in jars 
 in dry places and cover closely, or tie up in paper sacks. The secret 
 of keeping dried fruit is to exclude the lights and to keep in a dry 
 and cool place. Paper sacks, or a barrel or box lined with paper? 
 are secure against moths. Reheating fruit, which is necessary if it 
 becomes damp, makes it dark in color and impairs its flavor, and 
 should be avoided if possible by keeping in a thoroughly dry place. 
 When a jar. or sack of dried fruit is opened, always fill a fruit can 
 or small sack, and keep for present use, to avoid opening often. It 
 is said that dried fruit put away with a little sassafras bark (say a 
 large handful to a bushel) will keep for years unmolested by those 
 troublesome little insects which so often destro}^ hundreds of bush- 
 els in a single season. 
 
 Any of the fruits that have been preserved in syrup may be con- 
 verted into dry preserves by first draining them from the syrup, and 
 then drying them in a stove or very moderate oven, adding to them 
 a quantity of powdered loaf sugar, which will gradually penetrate 
 the fruit, while the fluid parts of the syrup gently evaporate. They 
 should be dried in the stove or oven on a sieve, and turned every six 
 
DRIED FRUITS. 
 
 341 
 
 or eight hours, fresh powdered sugar being sifted over them every 
 time they are turned. Afterwards, they are to be kept dry in draw- 
 ers or boxes. Currants and cherries preserved whole in this manner, 
 in bunches, are extremely elegant, and have a fine flavor. 
 
 Fruits of every kind may be candied by first boiling them in 
 syrup, then take out and dry in a pan on stove or before the fire ; 
 boil the syrup to a candy, dip fruit into it once more, and set to dry. 
 Put into covered boxes or patent jars it will keep a long time. 
 
 To freshen figs, wash them thoroughly and dry on a towel and 
 heat them in the oven ; take out and roll in powdered sugar. 
 
 In selecting dried currants secure the Zante variety. They are 
 not currants hut a small seedless grape from the Zante Island, and 
 like all candied and dried fruit, such as citron, lemon and orange 
 peel, etc., should be moist, tender and without crystals of sugar on 
 them. In raisins the Sultanas or Seedless, which come to us from 
 Smyrna, packed in drums, and are of a light amber color, plump 
 and moist, rank first for fine cakes and puddings, but the Valencia 
 are cheaper and more commonly used ; for table, the loose Mus- 
 catels and layer raisins are preferred ; of the latter, the Dehesia Layer 
 is the finest, very large and fancy, the Cabinet Layer, in bunches, 
 stands second, and the London Layer third. All raisins except the 
 Sultanas should be large, plump, tender and fleshy, with a bluish 
 cast and no crystals. The California raisins have a tough skin and 
 large seed, and are not nearly so desirable as foreign importations, 
 but are largely used on account of the very low price. 
 
 Candied Almonds . — Blanch any quantity of almonds, then fry 
 in butter till a light brown color ; wipe nicely with a napkin, and 
 put into a pan. Make a syrup of white sugar, and boil to a thread 
 — that is, until on taking a drop of the sugar between the finger and 
 thumb it will produce a thread ; care must be taken to boil it to the 
 exact candying-point ; pour it boiling-hot upon the almonds, and stir 
 them till quite cold. An excellent method of pre|)aring almonds or 
 any nuts for dessert. Or simply blanch them, roll while moist in 
 powdered sugar, and place in oven to dry. 
 
 Candied, Apples . — Squeeze juice of two or three lemons into 
 preserving kettle. Peel, core and slice small apples ; put into the 
 lemon juice and shake over the fire a minute or two and set aside to 
 
342 
 
 DRIED FRUITS. 
 
 absorb as much juice as possible. When quite cold, put into a syrup 
 of boiling sugar and let simmer until the syrup is turned to sugar 
 again. Take out the fruit and dry. Or peel Golden Pippins, or other 
 nice tart apples, and put them into a sauce-pan cold water; let 
 them gradually come to a boil, when remove a little from the fire, 
 and as soon as they begin to soften take up and drain. To one 
 quart water in which they were boiled put a pound and a half white 
 sugar ; boil and skim it ; put in the apples, let come to a boil, and 
 take them from syrup ; repeat this operation three or four times and 
 put them on a sieve to dry, flatten them gently with the hands, and 
 arrange them in bon-bon boxes. 
 
 Candied Cherries. — Make a syrup of two pounds loaf sugar 
 and one cup water and boil until thick enough to “pull,’’ as for can- 
 dy. Remove to side of range, and stir until it shows signs of gran- 
 ulating, and it is well to stir frequently while cooking, to secure 
 this end. When there are grains or crystals on the spoon, drop in 
 carefully stoned cherries, a few at a time. Let each supply lie in the 
 boiling syrup two minutes, when remove to a sieve set over a dish. 
 Shake gently but long, then turn the cherries out upon a cool, broad 
 dish, and dry in a sunny window. Enough for two quarts cherries. 
 
 Candied Citron. — Pare the citron, remove seeds, Tet lay over- 
 night in a weak syrup. Next morning drain through a colander; 
 and for each pound citron, take a pound white sugar ; boil the sugar 
 until quite a thick syrup is formed, then drop the citron in and cook 
 down thick ; when done, pour out on plates and leave near the stove 
 until dry, then sprinkle with granulated sugar and keep in glass jars. 
 Lemon and orange peel can be prepared in the same way, but with- 
 out laying in syrup overnight. Or, simply boil the citron in water 
 until it is clear and soft enough to be easily pierced with a fork ; 
 take out, put in a nice syrup of sugar and water, and boil until the 
 sugar has penetrated it. Take out and spread on dishes to dry 
 slowly, sprinkling several times with powdered sugar, and turning 
 until it is dried enough. Pack in jars or boxes with sugar between 
 the layers. 
 
 Candied Currants. — To candy currants it is only necessary to 
 dip them into syrup prepared as for Candied Cherries. They are 
 made very nice by sifting powdered sugar over when taken from the 
 syrup. Candied Grapes and Berries prepared same way. 
 
 Candied Lemon Peel. — Soak the peels in salt and water over- 
 night ; in the morning freshen in three waters and boil till tender ; 
 make a syrup of a quart water to a pound sugar and simmer the peels 
 in it half an hour ; pour into a bowl together and let stand until next 
 day, then make a syrup to ,cover them of a pound sugar to a pint 
 water for each pound pulp, Coiling till it threads ; put the peel into 
 
DRIED FRUITS. 
 
 343 
 
 the syrup, boil half an hour, take out and drain on a sieve, and as 
 the candy dries, transfer to a dish to dry in a warm place. Candied 
 Orange Peel prepared same way. When the orange peel is sliced 
 very thick it is called Orange Citron 
 
 Candied Peaches. — Peel and slice ripe peaches, make a thin 
 syrup and boil fruit until it looks clear ; lay on a sieve to drain, 
 then roll in dry brown sugar and expose to the sun ; change to dry 
 dishes, dip in sugar again and leave until entirely dried and crys- 
 tallized . 
 
 Candied Tomatoes. — Scald and skin pear-shaped ( or any small- 
 sized) tomatoes, and to eight pounds add three pounds brown sugar ; 
 cook without water until the sugar penetrates and they have a clear 
 appearance, take out, spread on dishes, and dry in the sun, sprink- 
 ling on, a little syrup while drying; pack in jars or boxes, in layers 
 with powdered sugar between. Thus put up they will keep for any 
 length of time, ’and are nearly equal to tigs. Candied Peaches may 
 be prepared in same way. 
 
 Dried Apples. — Take only good, sound fruit, pare, quarter and 
 core and slice lengthwise ; spread in the sun or fruit evaporator to 
 dry, or run them on strings and hang near kitchen fire. A piece pf 
 coarse muslin or net stretched over a frame and hung from the ceil- 
 ing, may also be used for drying. When found that winter apples 
 are not keeping well it is an excellent plan to begin drying at once 
 to prevent waste, and despite the prejudice against dried ap]des, 
 the fruit so put up at home may be made with a little painstaking 
 into sauce and pies that will be eaten with a relish in the spring 
 when fruit is scarce and high. 
 
 Dried Apple Sauce. — Look over dried apples carefully ana soak 
 until tender in enough cold water to cover, allowing for swelling. The 
 old-fashioned dried apple requires soaking overnight, or for several 
 hours ; the delicate sliced dried apple, sold as “evaporated apple,” 
 requires only about fifteen minutes, in just water enough to cover. 
 The former must be carefully washed before soaking, but the sliced 
 apple is perfectly clean. Boil in the water it was soaked in, stead- 
 ily and slowly, and stir often, keeping closely covered. Break up 
 the dried rind of an orange for every quart of apple, and boil with 
 it. When soft, like jam, take off and rub through sieve. Sweeten 
 to taste and serve cold. Some like to season highly with cinnamon. 
 To prepare quickly, soak fifteen minutes in clean warm water ; drain, 
 cover with cold soft water, place on the stove, let boil slowly two to 
 four hours, mash fine, sweeten and season with cinnamon very highly. 
 For a nice sauce with raisins, put two pounds dried apples and one 
 pound raisins in a crock with plenty of Avater and set on back of 
 stove. Let boil slowly all day. When almost done add a lemon 
 
344 
 
 DRIED FRUITS. 
 
 peeled and sliced very thin and two pounds sugar. Never add sugar 
 until about five minutes before removing from the stove, otherwise 
 the fruit will be toughened and hardened. A nice way of serving is 
 to raise a border of dried apples prepared as in first recipe above, 
 in a large dish or ice cream saucer, as the case may he, fill the hol- 
 low middle with boiled custard and spread a meringue of sweetened 
 and whipped whites of eggs on top. Brown with hot salamander or 
 shovel. Black Apple Sauce is made with dried apples and dried 
 black raspberries stewed together. Soak both separately overnight in 
 water to cover. Stew the apples in water soaked in, until half done, 
 then add raspberries, without the juice, and when both are nearly 
 done sweeten to taste and simmer gently a few moments longer. 
 
 Dried Bananas. — A method for drying bananas has been pat- 
 ented in Jamaica, and they may now be purchased in the larger 
 cities. The fruit retains its flavor in a remarkable degree. The 
 banana is cut in half lengthwise and dried slowly, which prevents 
 fermentation and decay. They are prepared for us^ as other dried 
 fruits. 
 
 Dried Blackherries. — Dry in the sun, or fruit evaporator, or in 
 the oven, like apples, being careful when drying in oven not to scorch 
 them in the least. Dried thus, blackberries make excellent pies and 
 are better if not stewed for this purpose. If simply put in the crust 
 with sufficient water and sugar and a very little flour they will be 
 found to cook quickly and retain their fresh flavor in a remarkable 
 degree. Some prefer, however, to dry them with sugar, allowing a 
 pound sugar to eight or ten quarts berries ; put over the fire with a 
 half pint water and bring slowly to boiling point ; then skim out 
 berries and spread on plates to dry, pouring the juice over, a little 
 on each plate Dried Raspberries may be prenared after either 
 method. 
 
 Dried Cherries. — Cherries may be put into a slow oven and 
 thoroughly dried before they begin to change color. Be careful that 
 the oven is not too hot. They should then he taken out, tied in 
 hunches and stowed away in a dry place. Nice cooked with sugar 
 for winter dessert. Another method of drying is to stone them and 
 put into a preserving kettle with plenty of sugar, about five table- 
 spoons to each quart ; simmer till the fruit shrivels, when it should 
 be strained from the juice. Place the cherries in an oven cool 
 enough to dry without baking them. The same syrup may be used 
 to do another quantity of fruit, though some boil the syrup until 
 very thick and pour it over the fruit as it dries, a little at a time. 
 Pack in jars and paste paper over the top. An excellent method of 
 drying both cherries and currants is to put in jars first a layer of 
 fruit, then a layer of sugar, in the proportion of half a pound sugar 
 to pound fruit and let stand overnight; place them to boil, skim- 
 
 l 
 
DRIED FRUITS. 
 
 345 
 
 ining off all scum, let boil ten or fifteen minutes, skim out and 
 spread on dishes to dry in the sun, or by the fire, turning frequently 
 vintil dry ; then place on pans in oven, stirring with the hand often 
 until the heat is too great to bear. They may then be packed in jars 
 with sugar, or put away in paper sacks, or stone crocks with a cloth 
 tied closely over the top, and are an excellent substitute for raisins in 
 puddings or mince pies. To dry cherries without sugar, stone, and 
 set them over the fire in the preserving pan ; let them simmer in 
 their OAvn liquor, and shake them in the pan Put them in common 
 china dishes ; next day scald again and when cold put on sieves to 
 dry in moderate oven. Twice heating, an hour each time, will do 
 them. Put away in a box with a paper between each layer. 
 
 Dried Currants. — Take one pint sugar to a pint stemmed ripe 
 currants ; put them together in a porcelain kettle, a layer of cur- 
 rants at the bottom ; when sugar is dissolved, let boil, one or two 
 minutes, skim from the syrup, and spread on plates to dry in a partly 
 cooled oven. Boil the syrup until thickened, pour it over the cur- 
 rants, and dry it with them. Pack in jars and cover closely. Blade- 
 herries may be dried in the same manner. An economical way of 
 making jelly is to boil the liquid after currants are taken out, skim- 
 ming well, until it becomes a jelly, and put away in jelly glasses. 
 
 Dried Gooseberries. — To seven pounds goosederries add a pound 
 and a half of powdered sugar, strewing it over them in preserving 
 kettle. Let remain over a slow fire till the}^ begin to break, and 
 then remove. Repeat this process two or three days ; then take the 
 gooseberries from the syrup and spread out on sieves in the sun or 
 near the fire to dry. The syrup may be used for other preserves. 
 When quite dry put away in tin boxes on layers of paper. They 
 will keep in this way all winter, and may be used for pies, tarts, etc. 
 
 Dried Greengages. — Procure fruit before quite ripe and leave 
 stems on. Weigh, and allow a pound sugar and one-fourth pint 
 water to each pound fruit, boil to a rich syrup, skim, put in the fruit 
 and boil ten minutes, take from fire and drain the -fruit; next day 
 boil the syrup and put in the fruit, and continue the process five or 
 six days ; after draining the last time, place the greengages on a haii 
 sieve and set in oven or other warm spot to dry ; keep in a box, with 
 paper between each layer, in a dry place. 
 
 Dried Peaches. — In preparing peaches for drying, if peeled at 
 all do it by immersing for an instant in hot water as directed in 
 Canning Fruits. It is said that in peaches, as in potatoes, the best 
 of the fruit lies nearest the skin, and for this reason some never peel 
 pdaches for any purpose but rub them thorough^ with a woolen 
 cloth. Dried peaches are better when halved and the cavities sj^rinkled 
 with sugar while drying. The fruit must be good, however, as poor 
 
346 
 
 DRIED FRUITS. 
 
 fruit can not be redeemed by any process. Another excellent way 
 is to dry them in the oven, and, when about half done, place in a 
 crock a layer of peaches alternately with a layer of sugar ; tie papers 
 over them and set away. 
 
 Dried Peach Sauce . — Prepare as Dried Apple Sauce, but do 
 not mash or season S’o highly. Cook in porcelain, without stirring, 
 and sweeten to taste just before taking from fire. Very nice sweet- 
 ened Avith maple sugar. 
 
 Dried Pineapple . — Pare and, slice the fruit thinly, place it on 
 dishes, strew oA^er plenty of granulated sugar, and keep in a hot 
 closet or very sloAvoA^en eight or ten days, turning the fruit every 
 day until dry. Then put the slices on tins and set them in a quick 
 oven for ten minutes. Let cool and put aAvay in dry boxes with 
 paper betAveen each layer. 
 
 Dried Plums. — Selecx perfect fruit, just ripe but not soft, Avipe 
 and stone and put in a porcelain kettle with a quarter pound 
 sugar for eA^ery pound fruit. Heat sloAvly to extract the juice and 
 scald thoroughly, but Avithout boiling. Skim the plums out with a 
 coarse Avire skimmer and spread carefully on platters ; more plums 
 may be scalded in same syrup, and when all are done boil the syrup 
 until quite thick and pour over the plums placed to dry. Dry as 
 quickly as possible. Some gather plums AA'hen full groAvn and just 
 turning color and dry them Avhole. Prick the fruit, to prevent burst- 
 ing, put into a saucepan cold Avater and set on fire until at boiling 
 point ; then take out, drain, and boil gently in syrup, made in pro- 
 portion of one-fourth pint Avater to eA^ery pound sugar. If the plums 
 shrink and AAullnot take the sugar, prick them as they lie in the pan, 
 giA^e them another boil and set them aAvay. Next day add more 
 sugar boiled almost to candy ; put all together in Avide-mouthed jar 
 and place in cool oA^en for tAAn nights. Then drain the plums from 
 the syrup, sprinkle a little poAA^dered sugar over and dry in a cool 
 oven. 
 
 Prunes. — Look over and Avash nice French prunes ; simmer 
 gently in plenty of Avater, Avith a small stick cinnamon and a table- 
 spoon strong Aunegar to a pound of fruit, for at least six hours, and 
 when thus thoroughly done, add just enough brown sugar to slightly 
 sweeten them and thicken juice Avith aAnry little corn starch wnt up 
 in cold water ; or in placn of vinegar use a quarter teaspoon cream 
 tartar mixed Avith corn starch, let prunes just boil and remoA^e from 
 stoA^e. This makes a most delicious sauce and AA^hen nearly done a 
 feAV kernels extracted from the prune stones, dropped in the juice, 
 give a delicate flavor. 
 
 Broioned Pnm,es. — Soak prunes overnight in cold Avater, boil 
 until tender, not allowing them to break, and take out the pits. 
 
DRIED FRUITS. 
 
 347 
 
 Grate some chocolate, mix it with three ounces powdered sugar and 
 beaten whites of three eggs. Dip the prunes one by one in the mix- 
 ture, and put them, without allowing them to touch, on a buttered 
 tin. Bake fifteen minutes and serve hot. 
 
 Prime Tapioca. — Soak half pint tapioca in one quart watel 
 three or four hours, keeping it just tepid, add juice of a lemon, and 
 a little grated rind, three-fourths cup sugar and boil till clear, stir- 
 ring occasionally. Place one and half pints stewed, sweetened and 
 seeded prunes, without juice, in dish and cover with the tapioca. When 
 cold cover with some whipped cream and serve. Or for Cherry Tap- 
 ioca^ place two cups dried cherries or three of stoned fresh ones, 
 cooked and sweetened, in dish, cover with the boiled tapioca, and it 
 wished, stir together and put in a mold ; then serve with whipped 
 sweetened cream. 
 
 Prune Whip. — Sweeten to taste and stew three-quarters pound 
 prunes ; when perfectly cold^ add whites of four eggs beaten stiff ; 
 stir all together till light, put in a dish, and bake twenty minutes; 
 when cold, serve in 'a larger dish, and cover well with good cream. 
 
 Dried Fruit in Cakes. — Any fruit may be preserved by dry- 
 ing as follows : To every pound fruit allow half pound sugar, with 
 a little water. When water and sugar are heated, take fruit in skim- 
 mer, and dip it for about a minute into the sugar, then spread it on 
 tins. After all the fruit has been done thus, boil down the sugar to 
 a rich, thick syrup, and pour it over the Iruit. The fruit must now 
 be put either in the sun, or in a warm oven, till it is in a dried ge- 
 latinous condition. Let remain till quite dry, when put in bags, di- 
 viding it into cakes. These cakes v/ill keep a long time, and when 
 wanted for use, merely require a little hot water put to them, and 
 probably extra sugar. 
 
 Fruit Pastes. — These are really candied fruits in another form. 
 Oare must be taken in cooking not to scorch them. For an Apple 
 Paste, peel and core sound, ripe apples and put in water until quite 
 soft ; then rub through a puree sieve with a wooden spoon, wxigh the 
 pulp and put in a preserving kettle with same Aveight of sugar and 
 boil tAventy minutes ; pour out thin on plates or in molds and dry 
 on a cool stoA^e or in a cool oven. Or, put an equal v/eight of ap- 
 ples and stoned plums into a preserving pan. Boil without adding 
 any Avater. When the fruit begins to get soft add a pound sugar to 
 each pound pulp. Boil sloAAdy for an hour, and pour into shalloAv 
 molds ; place these in a sIoav oven, Avhen the preserve Avill dry un- 
 til it resembles a Fruit Cheese. To make an Apricot Paste, take 
 ripe apricots, and put them in a preserving-pan Avith a little sugar, 
 place on the side of tlie fire to reduce to paste, then rub through a hair 
 sieve, alloAving a half pound sifted sugar to every pound pulp. Put 
 
348 
 
 DRIED FRUITS. 
 
 it on the fire and boil ten minutes. Spread on tins to dry. Make 
 Peach Paste the same, cooking ten minutes longer. For Currant 
 Pastey take either red or white currants, rub through a sieve, after 
 having picked them over thoroughly ; put the mashed fruit in a pan 
 over the fire, stirring until it forms a paste ; remove it, and to every 
 pound pulp put one and quarter pounds fine sugar. Mix together, 
 and boil twenty minutes ; spread out on tin plates, cut into shapes 
 and dry. For Orange Paste^ press out the juice of five Seville 
 oranges, boiling the rinds till they are very soft. With a thin wooden 
 or bone spoon scoop out the pulp ; pound the rinds in a mortar, as fine 
 as possible, with half the juice of the oranges. Rub all through a 
 hair sieve, and keep on the fire until it becomes like marmalade. 
 Empty it out and weigh, allowing two pounds fine granulated sugar 
 to each pound pulp. Boil it ten minutes, spread out thin on tin 
 plates or tins, and cut it to any shape ; dry it and keep in tin boxes. 
 Make Lemon Paste in same manner, but do liot use any juice. To 
 make either Cherry or Plum Paste stone the fruit, boil «o a jam, put 
 through a sieve and finish as in first recipe for Apple I aste. These 
 pastes may be cut into rings or any fancy shapes, and colored with 
 a few droDS of the usual coloring. 
 
GAME. 
 
 349 
 
 G^AME. 
 
 Under this head are included all the edible wild animals and 
 wild fowl. No market in the world is so abundantly supplied 
 'vvith this species of food as the American. The point of contrast 
 between the flesh of wild animals and that of domesticated and ar- 
 tifically fed ones is the greater hardness and solidity of the flesh, the 
 greater proportion of solid fibre to the juices, the less proportion of 
 water and flit in the juices, and the greater proportion of lean to fat. 
 Hence it follows that under the same circumstances (say when both 
 the wild and the tame animals have been killed within a day) the 
 mastication of the flesh of wild animals is less easy, the flavor is 
 more concentrated, and the proportion of flesh-forming compounds 
 is greater. They are therefore strong foods, and if well digested 
 are highly nutritious. Their decided flavor is also a recommenda- 
 tion to invalids or others who, being satiated with ordinary food, 
 need something to stimulate a defective appetite. White meated game 
 should be cooked to well-done ; dark meated game rare, and should 
 always be sent to table very Jwty with hot plates. Keeping game 
 renders it more tender, and brings out its flavor, and the longer it 
 can be kept without tainting the better it is. This is especially true 
 of the phe'asant and snipe. Any game may be kept several days in 
 good condition by caring for it as follows : Pick, draw and rinse 
 quickly with pure cold water ; wipe dry, and rub lightly inside with a 
 mixture of fine salt and black pepper. If to be kept quite a while^ 
 put in the cavity of each fowl a piece of charcoal, or rub in- 
 side and out with powdered charcoal, hang in a cool dark 
 place and cover with a cloth, alwnys hanging by the neck. Small 
 
^AME. 
 
 TdO 
 
 birds, unless too many of them, may be kept in refrigerator. Char- 
 coal is an admirable preventive of decomposition. If hunters would 
 draw game immediately after killing and stuff with hay, until it 
 could be placed in the hands of the cook, it would be found to have 
 a fresher, finer flavor and would keep much longer. Of game birds 
 the woodcock outranks all in delicate tenderness and sweet flavor, 
 but must not be kept too long. The thigh is especially deemed a 
 choice tidbit. The leg is the finest part of the sni];e, but generally 
 the breast is the most juicy and nutritious part of birds. When 
 birds have become tainted, pick clean as soon as possible and im- 
 merse in new milk for twenty-four hours, when they will be quite 
 sweet and fit for cooking. Prairie chickens will keep well two or 
 three days. Birds should l)e carefulh/ dry-picked if feathers are 
 wished, and if the wungs are wanted, cut them off at the first joint be- 
 fore picking. Some then remove all feathers that come off easily, 
 plunge for an instant in boiling hot water, and finish picking ; while 
 others do not put in water at all. When picked, singe, draw, wipe 
 clean and remove all shot. Or, a quicker, easier and much nicer way 
 is to skin without picking ; if the skin is not broken make a small 
 incision in the back and it will easily pull off. It is better not to skin 
 ducks and geese, which should be dry-picked, scalded, and rolled in a 
 woolen cloth ten or fifteen minutes ; then finish picking and scrape 
 the skin if necessary. Singe, draw and dress. Singeing with alco- 
 hol is much nicer and cleaner than with paper and does not darken 
 the skin. Pour four or five tablespoons in a pan, light it and hold 
 game over it. If more alcohol is wished, do not add till all is con- 
 sumed. 
 
 Game should not be washed, unless absolutely necessary for 
 cleanliness. With care in dressing, wiping inside with a damp cloth 
 will render them perfectly clean. If necessary to wash, do it quickly 
 and use as little water as possible. Some wash the inside of game, 
 particularly prairie chickens, with soda and water, rinsing well with 
 clear water, then dry with cloth. The more plainly all kinds of 
 wild birds are cooked the better they retain their fine flavor. They 
 require a brisker fire than poultry, but take less time to cook. Their 
 color, when done, should be a fine yellowish brown. 
 
 Broiling is a favorite method of cooking game, and all birds 
 are exceedingly nice roasted, especially quail. To broil, split down 
 the back, open and flatten the breast bone by covering with a cloth 
 
GAME. 
 
 
 and pounding, and lay the inside first upon the gridiron ; turn as 
 soon as* browned, and when almost done take off, place on a platter, 
 sprinkle with salt, and return to the gridiron. When done, place 
 in a hot dish, butter both sides well and serve at once. The time 
 required is usually about twenty minutes. Broiling is the simplest 
 of all forms of cooking and may be done well with a little attention. 
 A brisk, clear fire, not too high in the stove, is necessary 1 _) do it with 
 ease, but if necessary to have a high fire for other cooking, elevate 
 the gridiron on two bricks to prevent scorching. Have the gridiron 
 very hot and butter it before putting on the birds. If the fire is not 
 very clear, and a fiat broiler or gridiron is used, put a cover over the 
 meat to prevent blackening or burning. It is well to always do this 
 with birds or chickens, which are otherwise apt to be rare at the 
 joints. It is a good plan to put birds in a hot oven about ten min- 
 utes before broiling, and lay a spoonful drawn butter on the breast 
 of each. If very dry dip in melted butter, or, better still, oil them 
 all over before cooking. There is nothing more unsightly than a 
 dish of sprawling chickens or birds, and to serve them in good form 
 they should be nicely placed in the broiler, with the bones broken as 
 above. 
 
 To Roast Gaine . — Rub inside with salt and pepper and place a 
 lump of butter in each bird. Truss the same as poultry, skewer and 
 place on spit before an open fire, or, as is more usually done, roast 
 in oven. Some still prefer the old way of leaving the head on and 
 tucking under the wing, but this is not much practiced now. Cut 
 off the head, push the skin down and cut off the neck, then draw the 
 skin smoothly over and fasten to the back. The flavor is best pre- 
 served without stuffing, but a plain bread-dressing with a piece of 
 salt pork or ham skeAvered on the breast is A'Cry nice. A delicate 
 way of dressing small birds is to place an oyster dipped in the Avell- 
 beaten yolk of an egg or in melted butter, and then rolled in bread 
 crumbs, inside each bird. AIIoav thirty minutes to roast, or longer 
 if stuffed. Wild ducks, pheasants, prairie chickens and grouse are 
 always best roasted. Do not sprinkle the outside of game or any 
 meat with salt or pepper before putting in oven, as salt draAvs out 
 the juices, the flavor of pepper is entirely changed by the parch- 
 ing on the surface, and it also emits an unpleasant odor. This ap- 
 plies also to broiling and frying. Ahvays pepper the bird after it is 
 cooked, ujiing Avhite pepper. Baste often, every five or ten minutes, 
 
352 
 
 GAME. 
 
 with melted butter, hot water and butter or the drippings in the 
 pan, and to give a handsome frothy appearance, when nearly done 
 baste with butter, dredge over with flour and brown, baste with but- 
 ter again, close the oven a few moments and the bird will come out 
 beautifully finished. Use an empty spice-box with perforated top 
 for dredging and a brush or spoon for basting ; the brush is espe- 
 cially nice "^or putting over the melted butter in frothing. To keep 
 hot while n ’aking the gravy, place in a pan on a trivet in the oven, 
 or in a colander lined with soft paper, and if in danger of becoming 
 too brown, cover with another pan, or a paper cap kept for the pur- 
 pose. Larding game is a very nice way of preparing it for roasting, 
 and will be found fully described in Meats. 
 
 To Steam Game^ prepare as for roasting, place in steamer and 
 steam until tender. The length of time will of course depend upon 
 size and kind of game. When tender put in oven to brown, baste, 
 and finish as in roasting. As the meat of most game is rather dry, 
 this is an excellent mode of cooking, the steaming m^aking it more 
 moist. 
 
 To Fry Game, prepare small birds as for roasting, and cut up 
 the larger ones. Small birds may be double-breaded ( see Croquettes ) 
 and dropped whole into hot fat, others cut up and fried in joints. 
 Pigeons and the birds of coarser fiesh will need to be parboiled if 
 fried thus. Half drippings and half lard make a good frying mnxture. 
 Some prefer to roll game in corn meal and fry in butter, or half but- 
 ter and half drippings, in frying pan, and it is excellent either way 
 but presents a finer appearailce v/hen fried by immersion. 
 
 Pigeons should be cooked a long time, as they are usually quite 
 lean and tough, and they are better to lie in salt water half an hour, 
 or to be parboiled in it for a few minutes. Wild duck should be 
 cooked rare, with or without stuffing. If the ‘ Vild flavor” of the 
 Wger birds, such as pheasants, prairie chickens, etc., is disliked, 
 they may be soaked overnight in salt water, or two or three hours 
 in soda and water, or parboiled with an onion or two in the water, 
 and then cooked as desired. The coarser kinds of game, such as 
 geese, ducks, etc., may lie in salt water for several hours, or be par- 
 boiled in it with an onion inside each to absorb the rank flavor, and 
 afterwards thoroughly rinsed in clear water, stuffed and roasted ; or 
 pare a fresh lemon without breaking the thin, white, inside skin, 
 put inside the game for a day or two, renewing the lemon everv 
 
«AME'. 
 
 353 
 
 twelve hours. This will absorb unpleasant flavors from almost all 
 meat and game. Some lay slices of onion over game while cook- 
 ing, and remove before serving, and others baste two or three times 
 at first with hot water, to which an onion apd a little salt have been 
 added. Use plent}^ of butter in cooking. In preparing fat wild 
 ducks for invalids, it is a good plan to remove the skin, and keep a 
 day or two before cooking. Squirrels should be carefully skinned 
 and laid in salt water a short time before cooking ; if old, parboil. 
 They are delicious broiled, and are excellent cooked in any way 
 with thin slices of bacon. Venison, as in the days of good old Isaac, 
 is still justly considered a “savoury dish.” The haunch, neck, 
 shoulder and saddle should be roasted ; roast or broil the breast, 
 and fry or broil steaks with slices of salt pork, and it may be cooked 
 in almost the same manner as beef, but requires longer cooking, 
 must be sent to table very hot, and is generally preferred very rare. 
 Venison is not so delicate when fresh as after it has been kept from 
 three to eight days. When not consumed at once keep in a dark 
 cool cellar with a cloth round it. The hams are excellent pickled, 
 smoked and dried, but they will not keep so long as other smoked 
 meats. French cooks improve the flavor of venison by putting the 
 meat in a jar for several days with one pint vinegar to eve^^y six 
 pounds meat, two bay leaves, two cloves, some garlic and onion 
 sliced, thyme, parsley and whole pepper-corns. Let this mixture 
 boil once, then pour it over the meat, and turn occasionally while it 
 stands in the jar. Cutlets prepared this way are much better. The 
 seasonings are spread over them, they are then wrapped in buttered 
 paper and broiled over a quick fire. 
 
 Bear meat, especially the flesh of young bear, nearly resembles 
 a good quality of beef, and may be fried, broiled, roasted, or cooked 
 like beef in any way preferred. Many lard it for roasting, and the 
 time required is about twenty minutes to the pound. The meat of 
 young buffalo is also much like that of fat beef and may be cooked 
 as fresh beef. 
 
 Any kind of game may be hashed and the flavor may be varied 
 by adding flavored vinegars, curry powder, etc. ; but we do not 
 recommend these ingredients, as a dish of game should really taste 
 of game ; and if too many sauces, essences, etc., are added to the 
 gravy, they quite overpower and destroy the flavor. In warming 
 over cold game, do not cook too long — merely heat through or bring 
 
354 
 
 GAME. 
 
 to the boil, but do not boil. In serving game the beauty of the dish 
 is greatly enhanced by a garnish of green leaves, or ‘other things 
 mentioned with the recipes, but this is not a necessity. Epicures 
 generally do not consider game ripe for cooking until more or less 
 tainted, and prefer it cooked very rare, barely more than warmed 
 through. Small birds aie also often roasted or made into pies with- 
 out drctwing, or removing the trail as it is called, and are esteemed 
 very dainty by the epicures, among whom, however, are numbered 
 very few of our excellent American housekeepers. 
 
 Boiled Wild Duck. — Dress and rub well inside with salt and 
 pepper, truss and tie in shape, drawing the legs in to the body, in 
 which put one or two sage leaves, a little finely-chopped onion, and 
 a little jellied stock or gravy ; rub over with salt and pepper; make 
 a paste in the proportion of one-half pound butter to one pound 
 flour, in which inclose the duck, tie a cloth around all, and boil two 
 hours or until quite tender, keeping it well covered with boiling 
 water. Serve by pouring round it brown gravy made as follows : 
 Put a lump of butter size of an egg in a saucepan with a little 
 minced onion ; cook until slightly brown, then add a small table- 
 spoon flour, stir well, and when quite brown add a half pint stock 
 or water ; let cook a few minutes, strain and add to the chopped 
 giblets, previously stewed till tender. 
 
 Broiled Wild Duck. — Carefully pluck a pair of ducks, singe, 
 wipe them with a wet towel, split down the back, and remove the 
 entrails without breaking ; put the birds between the bars of a but- 
 tered gridiron, place the inside to the fire, and broil them until 
 brown ; then brown the outside, season with salt and cayenne, put a 
 very little butter over the birds, and serve with orange salad or jelly. 
 For Baked Wild Duck prepare in same manner and bake in hot 
 oven till tender, placed in a dripping pan with a little butter. When 
 half done season with salt and just before removing from oven pep- 
 per and serve with the gravy from pan*and a dish of currant jelly or 
 damson jam. 
 
 Hashed Wild Duck. — Cut remains cold roast duck into neat 
 joints, put them into a stewpan with one pint good brown gravy, 
 two tablespoons bread-crumbs, salt, cayenne, and mixed spices to 
 taste and a tablespoon lemon or Seville orange juice ; let them heat 
 gradually, stirring occasionally; when on the point of boiling, serve, 
 and garnish the dish with croutons of toasted bread. 
 
 Ragout of Wild Duck. — Ducks that have been dressed and left 
 from the preceding day wfiU answer for this dish. Cut into joints, 
 
GAME. 
 
 355 
 
 reserve the legs, wings and breasts until wanted ; put the trimmings 
 into a stewpan with four shallots and a pint stock, simmer about 
 half an hour, and strain the gravy. Put a tablespoon butter into a 
 stewpan; when melted, dredge in a little flour, and pour in the 
 gravy made from the bones; boil and strain again; add juice of 
 half a lemon and cayenne and salt to taste ; lay in the pieces of 
 duck, and gradually warm through, but do not boil, or the meat will 
 be hard. The gravy should not be too thick, and should be very 
 highly seasoned. The squeeze of a Seville orange is a great im- 
 provement to this dish. 
 
 Boast Wild Duck. — The peculiar flavor of wild ducks is not 
 liked by many and may be removed by parboiling with a carrot or 
 an onion before roasting, having first singed them, wiped well the in- 
 side with wet towel and cut off head. When tender stuff with a 
 bread-dressing seasoned with salt, pepper, onion and sage ; roast be- 
 fore a brisk fire or in oven, basting often, until brown and tender. 
 When the ducks are taken up, skim and thicken the gravy with 
 browned flour and send to table in a tureen. Serve currant or grape 
 jelly with the ducks. Instead of the stuffing, a simple dressing of 
 parboiled onions mixed with chopped sage, salt, pepper and a good 
 slice of butter may be employed, or stuff with chopped celery or 
 mashed potatoes and when brown season with salt and pepper. It 
 will take about three-quarters of an hour to roast ducks well ; 
 tAventy minutes Avill do them rare. When preferred rare it is 
 best not to stuff them. Cut an onion in two and put in the 
 body, then truss or bind, dredge with salt, pepper and cloA^es and 
 roast in quick oven thirty minutes or before a hot fire forty, basting 
 . often. Serve with currant jelly or equal parts currant jelly and dry 
 mustard mixed, or Avith garnish of fried hominy and currant jelly, 
 or apple sauce and green peas. Teal can be cooked like Wild Duck. 
 Many cooks stuff them Avith a bread and onion dressing, but this 
 (spoils their flavor ; it is better to serA^e an onion and bread sauce 
 with them, if liked. The birds should be quickly roasted or baked 
 in a hot oven from tAventy to thirty minutes, as they are liked 
 medium or Avell done. Season Avith pepper and salt and serA^e a 
 sliced lemon or fresh green salad with them. 
 
 Stewed Wild Duck. — Cut up and parboil fifteen minutes with 
 a carrot or onion ; cut into joints, put in a steAvpan and cover Avith 
 a gravy made of the giblets, neck, etc. ; season Avith salt and pepper, 
 a bunch sweet herbs and chopped onions, and steAV gently till done. 
 Take up the meat, thicken the graA^y AAuth broAAmed flour, boil up 
 once, jjour oA^er the duck and serve immediately. Or for a Steio with 
 Green Peas., parboil, or half roast, then put into a stewpan Avith a 
 pint Avater, or beef gravy, a feAV chopped mint and sage leaves, pep- 
 per, salt and half an onion chopped very fine. Cook fifteen minutes 
 9nd skim out the herbs ; then add a quart green peas and cook half 
 
356 
 
 GAME. 
 
 hour longer. Stir in a tablespoon each butter and flour, boil up 
 once, and serve with the duck in center of dish and peas around. 
 Some prefer to cook the peas separately and serve rounded up in 
 center with the joints around. Some stuff and roast the ducks 
 twenty minutes then take out and stew as above. Duck Stewed icith 
 Rice is liked by many. To prepare, quickly brown the duck in a 
 hot oven ; meantime peel an onion, chop it fine, and put into a 
 saucepan with heaping tablespoon butter ; when the duck is brown, 
 cut in joints, put with the butter an onion, and fry all together till 
 ihe onion is brown ; then stir in a tablespoon flour and brown it, 
 add a pint of boiling water, a high seasoning of salt and |:>epper, and 
 half a cup of rice which has been picked over and washed. Cover 
 and cook all gently half an hour, being careful not to burn. If rice 
 absorbs all tlie water, add more as required, but do not make very 
 moist. When both rice and duck are tender, serve them together. 
 The remains of a cold roast duck may be made into a stew with a 
 pint gravy and a little sage ; cover closely, and simmer half an hour * 
 add a pint boiled green peas, stew a few minutes, remove to a dish, 
 and pour over it the gravy and peas. 
 
 Salmi of Duck, — Save remnants of cold duck or other game 
 trim meat off neatly, set aside ; place all the remains (bones, gravy, 
 etc.,) in a saucepan and cover with cold water; bring gently to a 
 boil ; skim, add an onion that has been cut up and fried brown {not 
 hurned) ; simmer gently for about an hour, then set saucepan 
 in a cool place long enough to allow the fat to rise and ‘‘settle on 
 top skim this off carefully — it will be nice to fry potatoes with. 
 Now return saucepan to fire, and when about to boil strain off“ liquid ; 
 set on again, add salt and skim. If the liquid looks cloudy, let it 
 boil up, throw in a little cold water, and the scum will rise. Now 
 put in the pepper and such spice as may be desired, also a bunch of 
 herbs tied up in a piece of muslin, or very finely powdered. Take 
 a large spoon of flour that has been baked in the oven and kept for 
 gravy, mix it well with a lump of butter same size, put this and the 
 meat all in together and stir well until it is just ready to boil again, 
 but see that it does not hoil'y cover closely and set back where it 
 may keep very hot without cooking. The safest plan is to put the 
 saucepan in a vessel of hot water for ten or fifteen minutes. 
 
 Roast Wild Goose. — Dry pick, as feathers are especiall}^ choice, 
 and if possible pick clean, as meat is nicer if not scalded, but if all 
 cannot be removed, plunge in boiling water, wrap quickly in a 
 woolen cloth and let stand fifteen minutes, when finish picking and 
 scrape with a knife to better clean the skin, singe with alcohol, draw, 
 wash or wipe clean andparboil with an onioii inside (a large onion to 
 an eight-pound goose) in slightly salted boiling water till commenc- 
 ing to be tender, half an hour for a young goose, longer if an old one. 
 Take out, rub inside with salt and pepper and stuff with a Bread' 
 
GAME. 
 
 357 
 
 Dressing as given in first recipe for Roast Turkey, or as follows : 
 Quart finely minced bread-crumbs, tablespoon minced onion, level 
 teaspoon each salt, pepper, sage and chopped parsley if liked, one 
 egg, half cup warm water, half cup butter or fat from fried sausage; 
 mix ingredients all together in a pan, not making the dressing 
 too moist, as it vfill absorb gravy while baking. The egg should be 
 first mixed with the water. Or stuff with a Potato- Dressing made 
 as follows : Mash six boiled potatoes through a colander, and add 
 two teaspoons each butter and onion juice, and one each salt, white 
 pepper and sage ; or first chop an onion and fry a light yellow in the 
 butter, and add the potato and a well-beaten egg. Or for an Onion- 
 Dressing^ peel four large onions, put into boiling water, let simmer 
 five or ten minutes and just before they are taken out put in ten 
 sage leaves for a minute or two to take off their rawness, skim out 
 and chop very Une^ add quarter pound bread-crumbs, seasoning, and 
 two tablespoons butter, and work the whole together with yolk of 
 an egg, when the stuffing will be ready for use. It should be rather 
 highly seasoned, and many do not parboil the onions, but merely) 
 use them raw. The stuffing then is not nearly so mild. This m 
 nice for either goose, ducks or pork. If for goose add the liver, first 
 simmered a few moments and then very finely minced. Or, boil in 
 water to cover four apples, peeled and cored, four onions, sage and 
 thyme leaves. When done, pulp through a sieve, removing leaves ; 
 then add enough pulp of mealy potatoes to cause stuffing to be so dry say 
 not to stick to hand. Season with pepper and salt. For a Fruit- Dress- 
 ing^ stew one pound prunes as in recipe for stewed prunes, using as lit- 
 tle water as possible, and add to them same quantity of tart apple sauce 
 and a few raisins if liked, and let stew together till quite dry, adding: 
 sugar to taste ( some prefer twice as much apple sauce as prunes ) ; stuff 
 as above or, w})en bread-dressing is used, it is very nice to garnish with 
 spoonfuls of this around the goose ; or omit prunes and use teacup 
 raisins, using raisins also in the gravy ; or take three quarters pound 
 pulp of tart apples, which have been previously baked or steamed, 
 add two ounces bread-crumbs, some powderecl sage, a finely chop- 
 ped onion, and season with a little cayenne pepper. After goose is 
 stuffed, sew up and tie in shape as described in recipe for roast tur- 
 key. Place in oven on dripping pan, on a trivet or pieces of hard 
 wood, with a little of the water in which goose was parboiled ; ])ut 
 bits of butter or slices of fat salt pork over the goose, and to make 
 extra nice, unless very fat, add a little butter to the drippings each 
 time of basting, which will v^ant to be every ten minutes, adding 
 more of the parboiled water as needed. Where the onion flavor is 
 an objection, simply put hot water in the roasting pan. When al- 
 most done baste with melted butter, dredge with flour, let brown, 
 then a little more butter till nicely frothed and browned. Some 
 claim that a specially nice way to roast is to begin by basting with 
 a teacup cider; then, when it begins to warm, dredge with flour; 
 
358 
 
 GAME. 
 
 afterwards baste with its own fat and gravy, mixing v/ith the cider. 
 In either way, when browned, place in pan in oven, as directed, till 
 gravy is made, using the giblets in the same manner, if good, 
 as for Roast Turkey, adding also the parboiled water from the goose. 
 Those liking onion flavor can slice onion when used in parboiling, 
 putting some slices inside goose and some in kettle, and leave all in 
 the water for the gravy. Place goose on hot platter, made hot by 
 pouring hot w^ater upon it, being careful to pour in center first ; gar- 
 nish with a border of baked, cored, tart apples, being careful not to have 
 them bursted. Always serve apple sauce with goose. Y\^ild Duck can 
 be prepared in same way. Goose, duck and all game, being rather 
 dry, are especially nice larded, but placing pieces of salt pork on 
 them while cooking answers the same purpose, but does not present 
 the handsome appearance when served as does a Larded Goose. 
 
 Smoked Goose. — Split the goose down tbe back, rubbing it well 
 with quarter ounce saltpetre, afterwards salting wdth common salt, 
 and rubbing with coarse brown sugar ; let it lie in pickle for about 
 ten days if it be summer, but fourteen if winter ; rub it and turn it 
 regularly every day, roll in saw-dust, and smoke it. The breast 
 alone is nice ])repared as above. Any wild game- can be prepared 
 in like manner. 
 
 Braised Grouse. — Clean thoroughly, washing out the inside in 
 soda and water, and then rinsing and wiping. Truss, but do not 
 stuff the birds ; tie them in shape. Cover the bottom of a saucepan 
 with slices of fat salt pork ; lay the grouse upon these ; sprinkle 
 minced onion and parsley over them., with pepper, salt and a little 
 sugar. Cover them with more pork, and pour in a large cup of 
 soup stock, or other broth. Cover very closely ; simmer one hour ; 
 turn the birds and cook — always covered — until tender. Dish the 
 grouse, strain the gra\w, thicken with browned flour, boil up and 
 pour into gravy-boat. Patridges and Wild. IBgeons may also be 
 cooked in tliis wav. 
 
 Boast' Grouse. — Clean and wash the birds, lard breast and legs 
 run a skewer into the legs and through the tail, and tie firmly with 
 twine. Dredge with salt, rub the breast wdth soft butter and dredge 
 thickly with flour. Put into a quick oven and cook twenty minutes 
 if wanted very rare ; if wished better done, thirty minutes. Baste 
 often. Serve on toast which has been soaked in the dripping-pan 
 and buttered, or on bread sauce sprinkled with fried bread-crumbs, 
 and garnish with parsley. Or clean, truss, and stuff the birds ; cover 
 with thin slices of corned ham, binding all with buttered pack 
 thread. Roast three-quarters of an hour, basting Avith butter and 
 Avater three times, then AAuth the dripping. When quite done, dish 
 AAuth the ham laid about the body of the bird. Skim the graAw, 
 thicken AAuth browned flour, and season AAuth pepper and the juice of 
 
GAME. 
 
 359 
 
 a lemon. Or put a tablespoon butter in each bird, then lay each 
 one, covered with strips of bacon, on a slice of dry toast in the drip- 
 ping-pan ; as soon as they begin to get at all dry moisten them well 
 with stock, and baste and turn them several times. Serve on a hot 
 platter garnished with parsley or cress, and the toast (which will be 
 delicious) cut in points. 
 
 Grouse Pie . — Line the bottom of a pie-dish with a pound rump- 
 steak cut into neat pieces, and, should the grouse be large, cut them 
 into joints ; but if small, they may be laid in the pie whole ; season 
 highly with salt, cayenne, and black pepper; pour in a half pint 
 broth, and cover with a puff paste ; brush the crust over with the 
 yolk of an egg, and bake about an hour. If the grouse is cut into 
 joints, the backbones and trimmings will make the gravy, by stew- 
 ing them with an onion, a bunch of herhs, and a blade of mace ; this 
 should be poured in after the pie is baked 
 
 Grouse Salad . — Boil eight eggs hard, throw them into cold 
 water and shell, cut a thin slice off the bottom so they will stand in 
 dish, cut each one into four pieces, lengthwise, and make a very thin 
 fiat border of butter, about one inch from the edge of the dish the 
 salad is to be served on ; place the pieces of egg upright, close to 
 each other, the yolk outside, or the yolk and white alternately lay 
 in the center a fresh green salad of whatever is in season, and, hav- 
 ing previously roasted the grouse rather underdone, cut it into 
 eight or ten pieces, and prepare the sauce as follow^s : Put one 
 tablespoon chopped shallot or onion into a bowl with two table- 
 spoons sugar, the yolk of an egg, a teaspoon minced parsley, tea- 
 spoon and half salt, and stir in gradually four tablespoons Chili 
 vinegar and twelve of oil ; when all ingredients are well mixed put the 
 sauce on ice or in a cool place. When ready to serve, whip four 
 tablespoons cream rather thick, which lightly mix with it; then lay 
 inferior parts of grouse on the salad, put sauce over so as to cover 
 each piece, then add more salad and the remainder of the grouse, 
 pour the rest of the sauce over, and serve. The eggs may he orna- 
 mented with a little dot of radishes or beet-root on the point. An- 
 chovy and gherkin, cut into small diamonds may be placed be- 
 tween; or cut gherkins in slices, and use as a border. The remains 
 of Cold PheasGMt or Partridge may be used in same manner, and 
 will make a very delicate dish. 
 
 Grouse Sandiuiches . — Chop cold grouse very fine, and then 
 pound in a mortar, or rub through a sieve with a potato-masher; 
 mix the pounded meat with an equal quantity currant jelly, and 
 put it between thin slices of bread without crust. Or cut the meat 
 in small thin slices, and put it between leaves of lettuce laid on thin 
 slices of buttered bread ; the lettuce leaves may be dipped in plain 
 salad-dressing, made by mixing three tablespoons salad oil with one 
 
- GAME. 
 
 ^>60 
 
 of vinegar, and a seasoning of salt and pepper, or sauce of currant 
 jelly and mustard may be used. 
 
 Jugged Rare. — Skin, wipe with a towel dipped in boiling water, 
 remove the loose hairs, dry thoroughly and cut in pieces, strew 
 with pepper and salt, fry brown, season with two. anchovies, a sprig 
 of thyme, a little chopped parsley, nutmeg, mace, cloves, and grated 
 lemon peel. Put a layer of the pieces with the seasoning into a 
 wide-mouthed jug or jar, then a layer of bacon sliced very thin, and 
 so on till all is used ; add a scant half pint of water, cover the jug 
 close and put in cold water, let boil three or four hours, according 
 to the age of the hare ; take the jug out of kettle, pick' out the un- 
 melted bacon and make a gravy of a little butter and flour with a 
 little catsup. A teaspoon of lemon peel will heighten the flavor. 
 
 Roast Hare . — Have the hare skinned and well cleaned, stuff* as 
 fowl, with a force-meat of bread-crumbs, chopped fat pork, a little 
 sweet majoram, onion, pepper and salt, just moistened with hot 
 water. Sew up with fine cotton, tie legs closely to the bodydn a 
 kneeling position, lay in dripping-pan, back uppermost, pour two 
 cups boiling water over it, cover with another pan and bake, closely 
 covered — except when basting with butter and water — for three quar- 
 ters* of an hour. Uncover, baste freely with the gravy until nicely 
 browned; dredge with flour and baste with butter until a fine 
 froth appears on the surface. Take up hare, put in another pan on 
 a trivet or rack and pla-ce in oven while gravy is being made. Skim 
 that left in the pan, add water if necessary, season, thicken with 
 browned flour, stir in tablespoon currant jelly and some chopped 
 parsley, boil up, pour a few spoonfuls of it over the hare, and serve 
 the rest in a gravy-boat. Clip the threads and send the hare in with 
 currant jelly around it, as this is an indispensable accompaniment. 
 Some baste well with milk for a short time,' and afterwards with but- 
 ter, basting often so as to preserve the meat on the back juicy and 
 nutritive. When it is almost roasted enough, flour the hare, and 
 baste well with butter. When nicely frothed, dish, remove the twine, 
 and send to table with a little gravy in dish, and a gravy-boat of same. 
 For economy, good beef dripping may be substituted for milk and 
 butter in basting, which must be continued almost without inter- 
 mission. If liver is good, it may be parboiled, minced, and mixed 
 with the stuffing ; but it should not be used unless quite fresh. The 
 Jack Rabbit of our western prairies is said to be closely akin to the 
 much prized English hare and equally as fine eating. Some broil 
 slightly over the coals, to give firmness to the flesh, then cover with 
 slices of fat pork from the neck to the legs, roast it for an hour, 
 and serve with sharp sauce to which has been added the chopped 
 liver. 
 
 Landrails — After birds have been drawn they should be wiped 
 very clean with a damp cloth. They must be continuously basted 
 
GAME. 
 
 361 
 
 with butter, and will take about fifteen minutes to cook. Put them 
 on a layer of fried bread-crumbs on an exceedingly hot dish. Send 
 to table with a tureen of bread sauce, and one of good gravy. This 
 is a nice side dish. 
 
 Hashed Partridge. — Take three partridges and after they are 
 plucked and drawn, roast rather underdone, covering with paper, 
 as they should not be browned ; cut into joints, take off the skin 
 from the wings, legs and breasts ; put these into a stewpan, cover 
 and set by until grav}" is ready. Cut a slice of ham into small 
 pieces, and put into a stewpan with a sliced carrot, three or four 
 mushrooms, three sliced shallots, a hunch of savory herbs, two 
 cloves, and six whole peppers, and fry lightly in a little butter, pour 
 in three-fourths pint stock, add the hones and trimmings from the 
 partridges, and simmer fifteen minutes. Strain the gravy, let cool, 
 and skim off every particle of fat ; put it to the legs, wings, and 
 breasts ; let all gradually warm through on back of stove, and 
 when on the point of boiling, serve, garnishing the dish with crom 
 tons. The remains of roast partridge do very well dressed in this 
 way, although not so good as when the birds are only half roasted, 
 This recipe is equally good for Pheasants. Prairie Chickens., etc.^ 
 but care must be taken always to skin the joints. 
 
 Potted Partridge. — Pluck and draw the partridges and wipe 
 inside with a damp cloth. Pound well some mace, allspice, white 
 pepper and salt, mix together and rub every part of the birds with 
 this. Pack as closely as possible in a baking-pan, with plenty of 
 butter over, and cover with a coarse flour-and-water crust. Tie a 
 paper over this, and hake rather more than one and a half hours ; 
 let the birds get cold, then cut into pieces for keeping, pack closely 
 in large potting-pot, and cover with clarified butter. This should be 
 kept in a cool dry place.* The butter used for potting game will 
 answer for hasting, or for paste for meat-pies. 
 
 Roast Partridge. — Clean and wash out the inside with soda 
 water, afterwards rinsing in fresh water. Unjoint the legs at the 
 first joint, truss and cover breast with a thin slice of fat salt pork, 
 tying the pork on with twine. Place the partridge on its hack in 
 the baking-pan with a piece of butter the size of a walnut on it ; set 
 it in a quick oven, baste often with butter and serve on a dish sur- 
 rounded by bread-crumbs fried brown and arranged in small heaps ; 
 pour over the bird a gravy made from the drippings in pan thickened 
 with browned flour and flavored with lemon juice. Or spread thin 
 slices of ham or bacon over the entire bird and tie on with twine, 
 Jemoving just in time to brown nicely. 
 
 Stewed Partridges. — Prepare two young partridges as for roast- 
 ing, lard the breasts with three or four strips fat bacon, cutting off 
 the ends, and place the birds in a stew pan, with a cabbage cut in. 
 
362 
 
 GAME. 
 
 quarters and heart removed, over them ; put in also a carrot, an 
 onion stuck with a clove, hunch sweet herbs, quarter teaspoon pep- 
 per, quarter pound Bologna sausage (uncooked) and half pound 
 rather lean bacon, slightly freshened. Put in broth or stock to 
 cover and a half cup good drippings. Cover closely, first placing a 
 cloth over stewpan, then fitting in the cover and simmer an hour 
 and a half. Take out the meat and place in oven to keep hot, drain 
 the cabbage and stir in a pan over fire with seasoning of salt and 
 pepper until free from moisture, then place a layer on a dish, take 
 out and undo the birds and lay them around the outer edge and 
 put more cabbage in center. Cut the sausage and bacon in slices 
 and serve as a garnish with the sliced carrot. Make a brown gravy 
 in the stewpan and send to table with it. 
 
 Partridge Pie. — Line a deep pie dish with veal cutlets and over 
 them place a slice of ham and seasoning of pepper and salt. Pluck, 
 draw and wipe the partridges, cut off legs at first joint and season 
 inside with salt, pepper, minced parsley and a small piece butter, 
 place in dish and pour in half pint any stock, or water and table- 
 spoon butter will do ; line edge with puff-paste and cover with same, 
 bake three-quarters of an hour, brush over with the Roll Glaze or 
 simply a yolk of egg and bake fifteen minutes longer. If partridges 
 are large, split in two. 
 
 Partridges leitli Mushrooms. — Prepare brace of young part- 
 ridges, dredge a little flour over and brown them equally and lightly 
 in hot butter. Put them side by side into a stewpan, pour in as 
 much rich brown gravy, seasoned with salt and cayenne, as will 
 half cover them, and stew very gently until half done. Turn them 
 over, put in with them two dozen small mushrooms, and simmer 
 again until the birds are done enough. Serve on a hot dish, wdth 
 the sauce poured over them. * 
 
 Rissoles of Partridge. — Take three roast partridges, one half 
 cup mushrooms, one cup each butter, flour, cream, and broth or 
 water, a slight grating of nutmeg, a little lemon juice, pepper and 
 salt. Cut meat into the smallest dice, mince the mushrooms and 
 add, sprinkle with a teaspoon of mixed pepper and salt, grate a lit- 
 tle nutmeg and squeeze a lemon over. Make a cream sauce by stir- 
 ring the butter and flour together in a saucepan and adding the 
 broth and cream when it begins to bubble, and when the sauce is 
 ready moisten the meat with it, stir up well and set it away to be- 
 come cold. Then make out in rolls, about the size of a finger, roll 
 in flour, then in egg, then in cracker crumbs and fry in- hot lard. 
 Pile in the dish and garnish with fried parsley. 
 
 Broiled Pheasant. — Scald and skin, cut the breast in two and 
 the rest in joints, being careful to remove all shot ; put in hot water all 
 except the breast (which will be tender enough without parboiling) 
 
GAME. 
 
 363 
 
 and boil until it can be pierced with fork ; take out, rub over salt 
 and butter, and broil with breast over brisk fire ; place a lump of 
 butter on each piece, season with pepper and set 
 all in the oven for a few minutes. For breakfast, 
 serve on fried mush, and for dinner, on toast with 
 a bit of currant jelly over each piece, or with Sara- 
 toga potatoes in center. Or it may be served 
 with toast cut in pieces about two inches square, over which pour 
 gravy made by thickening the liquor in which the birds were boiled 
 with a little butter and flour rubbed together and stirred in while 
 boiling. This is more appetizing but not as handsome a method of 
 serving as above. Garnish with water-cresses, pepper-grass or other 
 greens. Or put pieces into a frying-pan with a little lard, and when 
 browned on both sides, and about half done, take out and drain ; 
 brush the pieces over with egg, and sprinkle with bread-crumbs with 
 which has been mixed a good seasoning of cayenne and salt. Broil 
 over moderate fire about ten minutes, or rather longer, and serve 
 with niushroom sauce, sauce piquant, or brown gravy in which a 
 few game-bones and trimmings have been stewed. Prairie CMch 
 ens^ Partridges and Squirrels may be prepared same way. 
 
 Pheasant with Potatoes. 
 
 Roast Pheasant. — The bird should be carefully plucked, drawn 
 and singed, then stuff with a dressing made as follows : Take two 
 snipes and draw them, putting the bodies on one plate, and the liv- 
 ers, etc., on another. Take off the flesh and mince it finely with a 
 little beef, lard, a few truffles, pepper and salt 
 to taste, and stuff the pheasant carefully with 
 this. Cut a slice of bread, larger than the 
 bird, and cover it with the liver, etc., a 
 few truffles, with an anchovy and a little fresh 
 butter added, if liked. Put the bread thus prepared, into the drip- 
 ping-pan, and when the bird is roasted place it on the preparation, 
 and surround with Florida oranges. Roast Prairie Chickens and 
 Partridges are equally delicious. 
 
 Roast Pheasant. 
 
 Pheasant Cutlets. — Procure three young pheasants that have 
 been hung for a few days ; pluck, draw, and wipe them inside ; cut 
 into joints ; remove the bones from the best of these ; put the back- 
 bones, trimmings, etc., into a stewpan, with a little stock, herbs, 
 vegetables and seasoning to make the gravy. Flatten and trim the 
 cutlets to a good shape, egg and bread-crumb them, broil over a clear 
 fire, pile high in a dish, and pour under them the gravy made from 
 the bones, which should be strained, flavored and thickened. One of 
 the small bones should be stuck on the point of each cutlet. 
 
 Roast Pigeons. — Only young and tender pigeons should be 
 roasted. Dress carefully, and after washing clean, wipe dry and put 
 into each bird a small piece of butter dipped in cayenne. Or fill 
 
364 
 
 GAME. 
 
 them with a stuffing of bread-crumbs, a tablespoon butter, a little 
 salt and nutmeg, and three oysters to each bird (some prefer chop- 
 ped apple). Truss the wings over the back and roast at least thirty 
 minutes in a quick oven, keeping constantly basted with butter. 
 Dish with young water-cresses, or a garnish of parsley and serve 
 with browned gravy. Or they may be roasted with a slice of bacon 
 over the breasts. 
 
 Stewed Pigeons . — Put the pigeons in a large stewpan with a cup 
 water to keep from burning and a tablespoon butter for each bird. 
 Cover, and simmer slowly until a nice dark brown. Turn occas- 
 sionally and see that each is well placed in the liquor. When about 
 half done take out and set in oven or over hot water to keep hot 
 while a gravy is made. Chop the giblets very fine, with a little 
 onion and parsley. Put into the gravy, pepper and salt, boil up 
 and thicken with browned flour. Put the pigeons back in the pan, 
 cover tightly and cook slowly until tender. If there is not enough 
 liquor for the gravy, add boiling water before putting in the giblets. 
 Or put slices of bacon in bottom of stewpan ; lay in the pigeons, 
 side by side, carefully tied in shape, all their breasts 
 uppermost; add a sliced carrot, an onion with a 
 clove stuck in, a teaspoon sugar, and chopped 
 parsley, and pour over enough stock or boiling ngeous. 
 
 water to cover them. Put thin slices of bacon over the pigeons ; 
 cover them as closely as possible, adding boiling water or stock when 
 necessary, and simmer until very tender. Serve each pigeon on a 
 thin piece of buttered toast, and for an extra dish with a border of 
 spinach, or make little nets of spinach on pieces of toast, putting a 
 pigeon into each nest. For Pigeons a la Mode^ make a stuffing of 
 bits of salt pork, diy bread-crumbs, seasoned with salt and pepper, 
 thyme, and one egg. Stufit each bird, lay in a stewpan, cover 
 with water, and add a little thyme and the juice of a lemon. Cook 
 until tender and serve v/ith a gravy made as above. 
 
 Pigeon Pie . — Make either a fine puff paste or a rich baking 
 powder crust, as liked ; lay a border of it around a large dish, and 
 cover the bottom with a veal cutlet, or a very tender steak free from 
 fat and bone ; season with salt, cayenne pepper and mace. Prepare 
 as many pigeons as can be put in one layer in the dish ; put in each 
 pigeon a small lump of butter, and season with pepper and salt ; lay 
 them in the dish breast downwards, and cut in slices a half dozen 
 hard-boiled eggs, and put with them ; put in more butter, some veal 
 broth and cover the whole with crust. Bake slowly an hour and a 
 half. The pigeons may first be fried a light brown in butter. Or 
 split the birds and cut in quarters and put in first a layer of steak, 
 then one of pigeons and then one of sausage meat highlj^ seasoned 
 with salt, pepper and powdered allspice, then another layer of each 
 until all are used. Pour in just enough hot water to moisten and 
 
GAME. 
 
 365 
 
 cover the pie with crust, wetting the edges to make them adhere ; 
 cut little slits in the crust to permit the steam to escape ; brush the 
 crus’t with beaten egg and bake in moderate oven two hours. For 
 another excellent pie take about eight pigeons or other small birds, 
 and make a stuffing of bread and onions. Stuff each bird, then put 
 into a stewpan about a tablespoon lard, and a dessert-spoon flour 
 and brown nicely ; cut a small onion very fine and fry it, adding 
 the birds which should fry awhile before putting a pint of water 
 over them, and let them boil until done. Take them out ; add about 
 two dozen oysters, with a little of the oyster-water, to gravy, a table- 
 spoon butter, salt, black pepper, allspice, and nutmeg ; line a bak- 
 ing-dish with pastry, put the birds in with the gravy, cover with the 
 pastry and bake. 
 
 Pot-Roast of Prairie Chickens. — Skin, draw, wash, wipe dry, 
 tie in shape without stuffing, and parboil in water to cover ; cook till 
 tender, adding more water if necessary. Take out chicken and pour 
 broth in crock to keep for gravy. Put two tablespoons butter in ket- 
 tle, let brown, put in chicken and keep turning it till nearly browned, 
 about five or ten minutes, then add pint broth in which it was par- 
 boiled, put on cover and let cook till almost dry, then add more 
 broth, season with salt and pepper and keep cooking and adding 
 broth till chicken is done, and there is a pint of rich brown gravy 
 left in kettle. Take out chicken, put in pan in oven to keep hot, 
 and make a Sour Cream Gravy by adding one pint sour cream, and 
 one tablespoon baking molasses. Thicken with a tablespoon flour 
 stirred smooth in a little cream, either sweet or sour, let boil five 
 minutes and then serve chicken on hot platter, garnished, if liked, 
 with parsley, and gravy in gravy boat. Pheasants^ Quail.) Duck^ 
 Spring Chickens and any small game are nice cooked as above, and 
 the gravy can be made in same way where game is roasted in oven. 
 
 Roast Praiule Chickens. — Skin or pluck them, as preferred, cut 
 off head and feet, and draw without breaking intestines, wash, and 
 for each bird put a tablespoon finely chopped onion in a frying-pan 
 over the fire with tvv^o heaping tablespoons finely-chopped salt pork 
 or butter ; .as soon as the onion is brown add a heaping cup soft 
 bread-crumbs, a level teaspoon each salt and any powdered sweet 
 herb except sage, a saltspoon pepper, and a tablespoon butter ; use 
 this as soon as hot for stuffing the birds, and either put them 
 before a good fire to roast, or in a dripping-pan set in a hot oven ; 
 cook about half an hour, basting occasionally with drippings from 
 them ; when done keep hot while a gravy is made as follows : Place 
 the dripping-pan over fire ; for each bird stir in a level tablespoon 
 flour until it is brown, and then gradually stir in a scant pint boil- 
 ing water ; season the gravy palatably with salt and pepper, let boil 
 two or three minutes, and serve with the birds. Garnish with sprigs 
 of parsley alternated with currant jelly. A delicious sauce can be 
 
366 
 
 GAME. 
 
 made by mixing half a glass currant jelly for each bird with the 
 drippings in the pan, and stirring the sauce over the fire until it 
 boils to the proper consistency; another excellent cold sauce is 
 made by mixing a tablespoon dry mustard thoroughly with a glass 
 of currant jelly. Plain boiled potatoes, or potatoes re-warmed, with 
 butter, salt and pepper, may be served with the birds. Roast Pheas- 
 ant and Partridge the same way. 
 
 Steamed Prairie Chicken. —W thoroughly but quickly, 
 using some soda in the water, rinse and dry, fill with dressing, sew 
 up with cotton thread, and tie down the legs and wings ; place in a 
 steamer over hot water till done, remove to a dripping-pan, cover 
 with butter, sprinkle with salt and pepper, dredge with flour, place 
 in the oven and baste with the melted butter until a nice brown ; 
 serve with either apple sauce, cranberries, or currant jelly. 
 
 Stewed Prairie Chicken. — Cut in joints, put over the fire in a 
 saucepan with butter and brown quickly ; for each bird add half a 
 glass currant jelly, level teaspoon salt, quarter saltspoon pepper and 
 sufficient boiling water to cover ; cook slowly until tender, adding a 
 little more water if necessary, and serve them on toast, with the 
 gravy from the pan poured over. Or, put about tablespoon butter, 
 and two of salt pork, cut into bits, in a saucepan, and set on 
 quick fire ; when butter is melted put the bird in, and brown it all 
 round ; then add four small onions, half a carrot in slices, salt and 
 pepper, stir till onions and carrots are partly fried ; then add a pint 
 of good broth and a bunch of sweet herbs ; boil gently till done. 
 Dish the bird, strain the gravy over it, and serve hot. 
 
 Salmi of Prairie Chickens. — This is an excellent way of serv- 
 ing the remains of roasted game ; but when a choice dish is desired, 
 the birds must be scarcely more than half roasted. In either case 
 cut up neatly, and strip every particle of fat and skin from the legs, 
 wings, and breast ; bruise the bodies well, and put them with the 
 skin and other trimmings into a stewpan ; add two or three sliced 
 shallots or onions, small blade of mace, and a few pepper-corns ; 
 pour in a pint or more of good veal gravy or strong broth, and boil 
 briskly until reduced nearly half; strain the gravy, pressing the 
 bones well to obtain all the flavor, skim off the fat, add a little cay- 
 enne and lemon juice and heat the birds very gradually in it with- 
 out allowing it to boil ; place bits of fried bread round a dish, 
 arrange the birds in the center, give the sauce a boil, and pour it 
 over them. Partridges and other wild-fowl can be prepared in 
 same way. 
 
 Fried Quail. — Split open on the back and boil until tender ; 
 have an equal quantity butter and lard hot in frying-pan, put in the 
 birds and fry a nice light brown. Lay the quail on slices oi 
 
GAME. 
 
 367 
 
 toasted bread and pour over them a nice gravy made in pan. 
 Pheasants raay be cooked in same way, served on platter without 
 toast. 
 
 Roast Quail . — Pluck and dress like chickens, wipe clean, and 
 rub both inside and out with salt and pepper ; stuff with any good 
 dressing, and sew up with fine thread ; spread with butter and place 
 in an oven with a good steady heat, turning and basting often with 
 hot water seasoned with butter, salt and pepper; bake three-quar- 
 ters of an hour. When about half done add a little hot water to the 
 pan, and it is well to place a dripping-pan over them to prevent 
 browning too much. Add to the gravy, flour and butter rubbed to- 
 gether, and water if needed. Or, when cleaned, cover the birds with 
 thin slices of ham or bacon and then wrap in grape leaves or tie in 
 buttered paper, place in pan with piece of butter size of hazelnut 
 and baste well, adding very little water. While the quail are baking 
 cut as many square pieces of bread as there are birds, fry in hot 
 lard, put on dish, and when done, la}^ the birds on them, removing 
 the twine which holds the legs, and the paper. Some prefer to re- 
 move the papers to brown the birds before taking up. Turn the 
 gravy, thickened with the quail livers pounded to a paste, over the 
 birds ; decorate the dish with water-cr(iss sprinkled with vinegar or 
 lemon juice. Or send to table with a plate of fried bread-crumbs 
 and bread sauce in a tureen. In serving put a quail on each plate, 
 pour over a tablespoon of the sauce, and on this place a tablespoon 
 crumbs, or the sauce-boat and plate of crumbs may be passed separ- 
 ately. To make the sauce, roll a pint dry bread-crumbs, and pass 
 half of them through a sieve. Put a small onion into a pint milk, 
 and when it boils remove the onion, and thicken the milk with the 
 half pint sifted crumbs ; take it from the fire, and stir in a heaping 
 teaspoon butter, a grating of nutmeg, pepper and salt. To prepare 
 the crumbs, put a little butter into a saucepan, and when hot throw 
 in the half pint of coarser crumbs which remained in the sieve ; stir 
 over the fire until they assume a light brown color, taking care that 
 they do not burn, and add a small pinch cayenne pepper. 
 
 Steamed Quail . — Clean the birds carefulljq using a little soda 
 in the water in which they are washed ; rinse, wipe dry, and fill 
 with dressing, sewing up nicely, and binding down the legs and 
 wings with cords. Put in a steamer over hot water, and let cook 
 until just done. Then place in a pan with a little butter ; set them 
 in the oven and baste frequently with melted butter until a nice 
 brown. They ought to brown nicely in about fifteen minutes. Serve 
 on a platter, with sprigs of parsley alternating with currant jelly. 
 
 Quail Fricassee . — Prepare six quail as for roasting. Grate the 
 crumb of a small stale loaf of bread, scrape one pound fat bacon, 
 chop thyme, parsley, an onion and a lemon peel fine, and season 
 
368 
 
 GAME. 
 
 with salt and pepper ; mix with two eggs ; put this forcemeat into 
 the quail, lard the breasts and fry brown ; place them in a stewpan 
 with some beef stock and stew three-quarters of an hour ; thicken 
 with a piece of butter rolled in flour. Serve with forcemeat balls 
 around the dish and strain the gravy over the birds. Pigeon Fricas- 
 see is prepared as above. 
 
 (^uail on Toast — Dry pick, singe with paper, cut oif heads, and 
 disjoint legs at first joint, draw, split down the back, and break 
 down breast and backbone so they will lie flat ; soak in salt and 
 water for five or ten minutes, drain and dry with a cloth, lard with 
 bacon or butter, and rub salt over them, place on broiler and turn 
 often, dipping two or three times into melted butter; broil about 
 twenty minutes. Have ready as many slices of buttered toast as 
 there are birds, and serve a bird, breast upward, on each slice with 
 currant jelly. Or cook them, prepared as above, in a covered pan 
 in hot oven, with a very little water, until nearly done. Then fry in 
 frying-pan with hot butter to a nice brown, and serve on buttered 
 toast. Make a sauce of the gravy in the pan, thicken lightly with 
 browned flour and pour over each quail. Plover and Reed Birds 
 may be broiled in same way. Pigeons should be first parboiled and 
 then broiled and served same. 
 
 Rabbits. — They are in best condition in mid-winter and are 
 prepared for cooking by first skinning by cutting a slit under the 
 throat; as it is pulled off, turn skin over so as to enclose the hair 
 that it may not touch the skin ; or cut skin of legs around first joints ; 
 loosen skin oft hind legs all around, and cut it inside thighs as far 
 as tail, then turn the skin back until the hindlegs are free from it, and 
 hang up the carcass by them ; next pull the skin downward toward 
 the head, slipping out the fore legs when they are reached ; after 
 cutting off feet, either cut oft' head at neck or skin it, and cut off 
 end of nose with skin, then draw, wash, wipe dry, and in cooking 
 them always lard, or lay or tie pieces of salt pork or bacon over 
 them as they are dry meated. 
 
 Boiled Rabbit—^Wri^ wash well in cold water, and let soak for 
 about fifteen minutes in warm water, to draw out the blood. Bring 
 the head round to the side, and fasten it there by means of a skewer 
 run through that and the body. Put the rabbit in sufticient hot 
 water to cover, let boil very gently until tender, which will be from 
 half an hour to an hour, according to its size and age. Dish and 
 smother it either with onions, mushroom, or liver sauce, or parsley 
 and butter ; the former is, however, generally preferred to any of 
 the last named sauces. When liver sauce is preferred, the liver 
 should be boiled for a few minutes, and minced very finely, or rubbed 
 through a sieve before it is added to the sauce. 
 
GAME, 
 
 369 
 
 Curried Rahhit — Have the rabbit carefully drawn, skinned 
 and washed ; cut into joints and put in stewpan with two tablespoons 
 butter or drippings and three sliced onions ; let brown, .but not burn ; 
 pour in one pint boiling stock ; mix one tablespoon each curry and 
 flour smoothly in a little water, and put in pan with pepper and salt 
 and one teaspoon mushroom powder ; some add also a few cloves ; 
 simmer half an hour or more; squeeze in juice of half a lemon, a 
 little parsley, and serve in the center of a platter with a half pound 
 rice, boiled dry, piled round it. Water may be used instead of stock, 
 and a little sour apple and grated cocoa-nut stewed Avith the curry if 
 liked. 
 
 Fricasseed Rahhit. — Skin and cut in pieces. Lay in cold water 
 a feAV minutes, drain and put in saucepan with pepper and a quarter 
 of a pound of pickled pork, cut in strips. Cover with Avater, and 
 simmer half an hour. Then add an onion chopped, a tablespoon of 
 chopped parsley, a blade of mace, and two cloves. Mix to a smooth 
 paste a tablespoon flour, stir it in and simmer till meat is tender, 
 then stir in half cup rich cream. If not thick enough add a little 
 more flour. Boil up once and serve. Or for a Creeled Rahhit., put 
 pieces in an earthen bean-pot Avith close cover, alternate Avith lay- 
 ers of sliced onions, and season highly Avith salt and pepper ; cover 
 the top Avith slices of raAV ham or bacon,* and bake in a moderate 
 oven an hour and three-quarters. SerA^e hot. 
 
 Fried, Rahhit. — When nicely dressed lay it in a pan with cold 
 water, add a half cup salt and soak oA^ernight. In the morning 
 drain off Avater, cut up and roll each piece in corn meal and let 
 stand till time to cook for dinner; then rinse, cut up and parboil in 
 slightly salted Avater, Avith one large or two small onions sliced in 
 it, until tender ; take out, roll in corn meal or equal parts meal and 
 flour and fry in a little butter a nice broAvn. Make a gravy in the 
 pan or serve with onion sauce. Or, dip the pieces in beaten 
 egg, then roll in cracker crumbs and immerse in lard, or half lard 
 and beef drippings, or American cooking oil, as fritters, and fry brown. 
 Garnish with slices of lemon alternated Avith green leaves. Some 
 prefer to thus soak and parboil rabbits before roasting, thinking it 
 gives a more delicate flavor. 
 
 Potted Rahhit. — Cut one large rabbit or two small ones in 
 pieces and put it in a stone jar ; cut one pound each veal and bacon 
 in large dice, mix and add livers and a teaspoon mace, cloves, and 
 black pepper, and a teaspoon salt, and fill the spaces between the 
 pieces of rabbit. Lay a thin slice or tAvo of bacon on top and one 
 bay leaf, then cover AAdth a lid of plain paste made of flour and water 
 only, set the jar in a pan or pot containing water and bake in a slow 
 oven three or four hours. There is no water needed in the meat. 
 A greased paper on top will keep the paste from burning. When 
 
370 
 
 GAME. 
 
 done, set the jar away to become cold, then pick meat from pieces 
 of rabbit and pound to a paste with veal and bacon and fat, and if 
 any gravy at the bottom, boil down almost dry and mix it in. Sea- 
 son to taste. Press solid into small jars or cups, and cover the top 
 with the clear part of melted butter. Keep tightly covered in a cool 
 place. For Sandwiches of Potted Rabhif make baking powder or 
 buttermilk biscuits large in diameter, but thin and flaky, split them, 
 spread one half with butter, the other with potted rabbit and place 
 them together again. 
 
 Roast Rahbit, — Rub inside with pepper and salt and fill with a 
 dressing made of bread-crumbs, chopped salt pork, thyme, onion, 
 and pepper and salt, sew up, rub over with a little butter, or pin on 
 it with wooden toothpicks a few slices of salt pork, add a little water 
 in the pan, and baste often, or roast without a dressing ; and some, 
 larding as above, pour boiling water into bottom of pan, cover with 
 another pan of equal size, letting rabbit steam half an hour ; then 
 take off cover, baste with a little butter, and let brown. Serve wflth 
 mashed potatoes and currant jelly, and always serve a nice pickle 
 with any dish of rabbit. 
 
 Roast Reed Birds. — ^Roasting by suspending on the little wire 
 which accompanies the roaster, is the best method ; turn and ba^ste 
 frequently ; they are often roasted with a very thin slice of salt pork 
 fastened round each with skewer ; serve on toast with the drippings 
 from the pan poured over. An oyster rolled in bread-crumbs and 
 well seasoned with pepper and salt may be placed in each bird be- 
 fore roasting. For Baked Reed Birds., wash and peel with as thin 
 a paring as possible large potatoes of equal size, cut a deep slice off 
 one end of each, and scoop out a part of the potatoes ; drop 
 a piece of butter into each bird, pepper and salt, and put it in 
 the hollows made in the potatoes ; put on as covers the 
 pieces cut off, and clip the other end for them to stand on ; 
 tie them with twine and set in a baking pan upright, with a lit- 
 tle water to prevent burning, bake slowly and when done remove 
 the twine and tie instead with cord, tape or ribbon and send to table 
 on a napkin. Or bake in a dripping-pan with plenty of butter, 
 turning to brown both sides. They may also be boiled in crust 
 like dumplings. 
 
 Roast Snipe. — Snipe are best roasted with a piece of pork tied 
 to the breast and placed before an open fire ; or rub with butter and put 
 in pan on trivet or muffin rings without water and cook half an hour, or 
 they may be stuffed and baked. In either case serve on toast. Or run 
 them on skewers alternately with thin slices of bacon or small sausages, 
 and roast as above ; w^hen done season with salt and pepper, and 
 serve hot at once on the skewers ; toast can be served with them. 
 This is a nice way for all small birds. Serve on toast. 
 
GAME. 
 
 371 
 
 Steioed Squirrel. — Skin as rabbits (see recipe) and cut in 
 pieces, discarding the head ; lay them in cold water ; put a large 
 tablespoon lard in a stewpan, with an onion sliced, and a tablespoon 
 of flour ; let fry until the flour is brown, then put in a pint of water 
 the squirrel seasoned with salt and pepper, and cook until tender’ 
 When half done put in strips of nice puff-paste and a little butter* 
 
 Roast Teal. — Choose fat plump birds, after frost has set in, aS 
 they are generally better flavored. Skin, draw, and roast in oven in 
 a little butter and water if needed ; serve with a brown or orange 
 gravy and garnish with sliced lemon. For Fried Teal., cut up, 
 fry in pan, turning to brown both sides, and when done add season- 
 ing and half cup currant jelly ; stir teal about in the jelly and serve 
 on slices of toast with the jelly turned over each piece. Fried 
 Grouse is prepared in same way, some using only the breast, and 
 also Fried Buck. The jelly dressing may be omitted, serving with 
 a teaspoon cold currant jelly on each piece instead. 
 
 Broiled Venison. — Cut thin slices from the loin or take cutletf 
 from the leg, season with pepper and salt and broil quickly on but 
 tered gridiron. Or bread the slices before broiling. Dish on hoi 
 platter with bit of butter under each and serve with a gravy saucf 
 or a dish of currant jelly, and for vegetables baked potatoes and 
 stewed mushrooms. 
 
 Fried' Venison. — Take slices from the loin or leg and place in 
 frying-pan which has been covered to depth of half an inch with 
 butter made smoking hot, and quickly brown both sides ; season with 
 pepper and salt and put in two tablespoons jelly to each pound 
 venison. Slices an inch thick should cook twenty minutes. Serve 
 hot with the gravy from pan poured over. It may be fried withou^t 
 the jelly but is much nicer with it. 
 
 Hashed Venison. — Remove the bones from cold venison, and 
 mince it flne ; to a pint of minced venison allow two tablespoons 
 each butter and currant jelly ; heat them together, season the min^e 
 palatably with salt and pepper, and serve on toast, very hot. Veni- 
 son Patties is another good way to utilize bits of cold venison ; chop 
 flne, heat with some of the gravy left from dinner, season with pep- 
 per and salt, then fill patty-pans with the venison and cover the top 
 with crust ; bake until crust is done brown*. 
 
 Roast Venison. — The haunch, the leg, and the saddle of veni- 
 son, which is the double loin, are best for roasting or baking. Wash 
 in warm water and dry well with a cloth, season with salt and pep- 
 per, and wrap in several sheets of buttered paper or cover with a 
 coarse paste made of flour and water, though some use both paper 
 and paste, first putting a sheet of white paper, buttered, over the fat, 
 then spread with the paste, half an inch thick, and over this put a 
 
372 
 
 GAME. 
 
 sheet or two of strong paper, binding the whole firmly on with 
 twine ; then either put it before the fire on a spit, or place in a drip- 
 ping-pan in very hot oven, and cook about fifteen minutes to the 
 pound if desired medium rare. If roasted before the fire baste con- 
 stantly while cooking and in either case, about twenty minutes 
 before it is done, quicken the fire, carefully remove the paste and 
 paper, dredge with flour, and baste well with butter until it is nicely 
 frothed, and of a pale brown color; if a haunch, garnish the knuckle- 
 bone with a frill of Avhite paper, and serve with an unflavored gravy 
 made from the drippings in a tureen, and currant jelly or jelly and 
 mustard sauce. As the principal 
 object in roasting venison is to 
 
 preserve the fat, the latter is the 
 best mode of doing so where ex- 
 pense is not objected to ; but in 
 ordinary cases the paste may be Hoast Hauncn or venison, 
 
 dispensed with, and a double paper placed over the roast instead ; 
 it will not require so long cooking without the paste. Send to table 
 on a hot platter, or better on a hot-water platter as illustrated, and 
 serve on hot plates, as the venison fat so soon cools ; to be thoroughly 
 enjoyed by epicures, it should be eaten on hot-water plates. The 
 neck and shoulder may be roasted in same manner. Some wash 
 the venison in lukewarm vinegar and water before roasting and rub 
 well with butter or lard to soften the skin, while others remove the 
 dry outer skin entirely, and think it better to tie on the papers and 
 paste the day before vv^anted. One mode of baking is to place in 
 dripping-pan with boiling water in the bottom, invert another pan 
 over it to keep in the steam, and let it cook thus 'an hour with a 
 good fire ; wet all over with hot water, cover again and bake an 
 hour and a half longer ; then remove papers and paste, let brown 
 half an hour, basting every five minutes, and finish by dredging 
 with flour and butter to make a froth. Or bake in dripping-pan 
 simply covered with the paste, basting every ten minutes with the 
 hot water or gravy from the pan, removing the paste half an hour 
 before done, and finish as above. Take up on a hot dish, skim the 
 gravy left in dripping-pan, strain, thicken with browmed flour, add 
 two teaspoons currant jelly, and pepper and salt. Boil for an in- 
 stant, and serve in a gravy-boat. Or a very nice gravy is made 
 thus : Pour all the fat ffom the baking pan, and put in the pan a 
 cup boiling water. Stir from the sides and bottom and set back 
 where it will keep hot. Put a tablespoon butter in a small frying- 
 pan with small slice of onion, six pepper-corns and four whole cloves. 
 Cook until the onion is browned, add a heaping teaspoon flour, and 
 stir until browned ; then gradually add the gravy in the pan ; boil 
 one minute, strain, and add a half teaspoon lemon juice and three 
 tablespoons currant jelly. Serve both venison and gravy very hot. 
 Or after the venison has been put in the oven chop all bits trimmed 
 
GAME. 
 
 373 
 
 from it, and put over the fire, with any venison bones available, or 
 use beef bones ; cover with boiling water, season with salt and pep- 
 per, add ten whole cloves or about quarter of small nutmeg, and 
 simmer gently while venison is baking, taking care to keep covered 
 with water. Take up the venison when done and keep very hot 
 while grav}^ is made as follows : Set the baking-pan over the fire, 
 stir into it a heaping tablespoon flour, and brown it, then strain into 
 it the liquid from the bones, season with salt and pepper and stir in 
 as much currant jelly as liked. To bake Venison a la Mode^ re- 
 move the bone from the haunch, and make a large quantity of force- 
 meat, or stuffing of bread-crumbs, bits of pork, an onion minced 
 line, a small piece of celery, or celery-seed, parsley, and sage. Season 
 with pepper and salt to taste. Press in the stuffing till the hole left 
 by the bone is filled. Sew up the opening and spread over it nice 
 lard, sprinkling with pepper and salt, or bake as above, in a paste, 
 until well done. Serve with either of the gravies given. 
 
 Steioed Venison . — Use the neck, shoulder, inferior part of the 
 leg or the backbone with the layer of tender meat each side, for a 
 stew; cut into seveial pieces, and put in a stewpan with just water 
 or stock enough to cover it ; add a grated onion, bunch sweet herbs, 
 salt, black pepper, and part of a red pepper pod. Simmer gently from 
 three and a half to four hours, and if it becomes rather dry add 
 boiling water ; it is well to stew with it some slices of fat mutton ; 
 just before serving thicken with flour rubbed smooth in an ounce of 
 butter. Serve with red currant jelly. Another way is to put the 
 v^enison in a saucepan in which butter enough to cover half an inch 
 'In depth has been made smoking hot. Brown the venison in this 
 ,and stir with it a tablespoon flour for each pound ; when the flour 
 is browned cover the venison with boiling water, add a teaspoon 
 .currant jelly for each pound, and season with salt and pepper. 
 Cover closely and stew half an hour, or until tender ; serve hot with 
 the sauce in which it has been cooked poured over. For a stew 
 from the remains of roast, cut the meat from the bones in neat 
 slices, and if there is sufficient of its own gravy left, put the meat 
 into this, as it is preferable to any other. Should there not be 
 enough, put the bones and trimmings into a stewpan, with about a 
 pint of any good gravy or stock ; stew gently for an hour, and strain 
 gravy. Put a little flour and butter into stew])an, keep stirring 
 until brown, then add strained grav}^ and let boil, skim and strain 
 again, and when a little cool put in the slices of venison. Place 
 stewpan on back of stove and when on the point of simmering, serve ; 
 do not allow it to boil, or the meat will be hard. 
 
 Roast Woodcock . — Put an onion, salt and hot water into a drip 
 ping-pan with the birds and baste for ten or fifteen minutes ; then 
 change pan ; put in a slice of salt pork and baste with butter and 
 pork drippings very often ; just before serving dredge lightly with 
 
374 
 
 GAME. 
 
 flour and baste. Or fill y\^ith a rich forcemeat of bread-crumbs, pep- 
 per, salt, and melted butter ; sew up and roast, basting with butter 
 and water, from twenty minutes to half an hour. When half done, 
 put circular slices of buttered toast underneath to catch the juice, 
 and serve on these when taken up. Roast Snipe and other small 
 birds same way. 
 
 Fried WoodcocJi. — Dress, wipe clean, tie the legs close to the. 
 body ; skin the head and neck, turn the beak under 
 the wing and tie it ; fasten a very thin piece of bacon 
 around the breast of each bird, immerse in hot fat for 
 two or three minutes. Season and serve on buttered 
 toast. Some pierce the legs with the beak of the bird, 
 as illustrated. Fried Snipe is prepared in same way. woodcocu. 
 Broiled Woodcock is a favorite clish. Split them down the back 
 and broil, basting with butter, and serve on toast. 
 
 Bird Compote. — Prepare as for roasting and fill each with a 
 dressing made as follows : Allovf for each bird the size of a pigeon 
 one half a hard-boiled egg, chopped fine, a tablespoon bread-crumbs, 
 a teaspoon chopped pork ; first season the birds with pepper and 
 salt, then stufi’ and lay them in a kettle that has a tight cover. Place 
 over the birds a few slices of pork, add a pint water for twelve birds, 
 dredge over them a little flour, cover, and put them in a hot oven. 
 Let them cook until tender, then add a little cream and butter. If 
 sauce is too thin thicken with a little flour. 
 
 Potted Game. — Take any cooked remains of game and pound 
 well together, having previously removed all skin and bone. Add 
 'to the paste pounded mace, allspice, cayenne pepper, salt, pepper, 
 and a lump of sugar pounded. Any remains of ham may be in- 
 cluded with the game, and should be of an equal quantity. Rub the 
 paste through a wire sieve, If no ham be added use an equal 
 amount of butter. Mix it well again, and place in pots or jars, cov- 
 ered with either clarified butter or lard. When required for use, dish 
 on an aspic jell}^ and garnish with fresh parsley. 
 
 Puree of Game and Rice. — This is a pretty and economical 
 dish, coming under the head of secondary cookery. Take the re- 
 mains of any kind of roast or boiled game, put into a stewpan with 
 a gill of water, stick of celery, a little thyme, and an onion. S3 oil 
 gently together. Mince meat, and pound in a mortar with a small 
 bit of butter, and a spoonful gravy from the bones. This should 
 be in a state of pulp ; rub through a hair seive, put in stewpan with 
 stock from bones, which ought to be reduced to less than a gill in 
 quantity. Add a gill cream, a sprinkling merely -of pepper, salt and 
 nutmeg, and a teaspoon flour ; dish with rice, potato croquettes, 
 poached eggs, and thin narrow strips of bacon as a garnish, or with 
 merely the rice and tufts of parsley. 
 
GA.ME. 
 
 Spanish Stew. — Use hare, rabbit, chicken, partridge or pheas- 
 ants. Cut up, wipe with damp towel and save the giblets. Put the 
 pieces in a pan with sweet oil and onion sliced and fried brown. 
 Add some chopped ham and sweet herbs, season with cayennne pep- 
 per, and sufficient beef broth to cover well ; add the giblets, let sim- 
 mer, skim off the grease, stir meat from the bottom, and when done 
 add the juice of two oranges. Serve hot in covered dish. 
 
 Western Pie. — Pluck and skin blackbirds or small birds of any 
 kind, enough to fill a baking-dish of medium size, cut off heads and 
 feet, except leaving feet on half a dozen for upper row ; draw them 
 vvithout breaking entrails, put birds into saucepan, with enough boil- 
 ing water to cover, tablespoon each butter 
 and flour rubbed to a smooth paste to each 
 dozen birds, and a palatable seasoning of 
 pepper and salt, and let stew gently until 
 tender. For every dozen small birds boil 
 three eggs hard, remove shells, and cut eggs 
 in halves and while birds are stewing, make 
 a nice crust as directed in Pastry, line a bak- 
 ing dish and partly bake it ; when birds are tender put them in it, 
 together with the hard boiled eggs, pour in as much of the gravy 
 used in stewing the birds as the dish will hold, put on a cover of 
 pastry, brush the top with beaten egg, and bake in a moderate oven, 
 until upper crust is done. If any gravy remains after filling pie, 
 keep hot and serve with it. Blackbirds skinned, parboiled, and fried 
 or broiled and served on toast are delicious. 
 
 Washington Roast. — Have a pair of young v/ild ducks careful- 
 ly skinned and cleaned, wipe inside and out 'with a wet towel and 
 stuff with potatoes, boiled until tender, mashed as if for table, and 
 seasoned with teaspoon grated onion, pepper, salt, teaspoon powder- 
 ed herbs and two heaping tablespoons butter, or a dressing made 
 with milk or cream may be used, or do not stuff at all. Sew up the 
 ducks, truss them,’ put in baking pan, set in hot oven and as soon as 
 lightly browned dredge them well with flour and baste with drip- 
 pings in pan, or with butter. Bake half an hour, basting two or three 
 times. Serve with Giblet Gravy. Or make an Orange Sauce by 
 scraping tablespoon each fat bacon and onions and fry them togeth- 
 er five minutes, then add juice of an orange and tablespoon currant 
 jelly. Skim off all fat from baking pan, put in above mixture, and 
 a little thickening if necessary, boil up and serve. Epicures prefer 
 this method to that of first parboiling the ducks. For Stewed Ducks 
 have them nicely picked ; stuff with bread and butter flavored with 
 onions, pepper, and a few celery-seeds ; flour them, then brown in lard 
 in frying pan ; put in a few slices of ham in iron stew-pot chopped 
 onions, water, pepper, and salt, with a few blades of mace ; add ducks 
 and let them stew gently but constantl v for two or three hours ; flour 
 them each time they are turned in pot ; thicken gravy with butter 
 rolled in flour, and serve hot. 
 
B76 
 
 GEIDDLE CAKES. 
 
 I 
 
 G^RIDDLE CAKES. 
 
 Griddle-cakes should be well beaten when first made, and cake? 
 in which eggs are used are much lighter when the eggs are separated^, 
 whipping the yolks to a thick cream, and adding the whites beaten 
 to a stiff froth just before baking. All griddle-cakes are much nicer 
 mixed and kept overnight, to allow the flour to swell, stirring in the 
 whites of eggs and soda or baking powder, when used, just before 
 baking. Cakes are much more easily, quickly and neatly baked if 
 made in a vessel with a spout from which the batter may be poured, 
 and one can be provided for this purpose. Have the griddle clean, and 
 if the cakes stick sprinkle on salt and rub with a coarse cloth before 
 greasing. The neatest way to grease a griddle is with a large piece 
 of ham or pork rind kept for this purpose, and some use a thick 
 slice of turnip. Many prefer griddles made of soap-stone, which 
 need no greasing — grease spoils them — but they need to be very hot. 
 They are more costly and more easily broken than iron, and with 
 care cakes may be baked on an iron griddle without greasing, if it is 
 kept 'polished, and rubbed well with a cloth after every baking. The 
 artificial stone griddle illustrated is a new article, light and durable, 
 
 equally as good as the soap-stone, 
 doing away with all grease and 
 smoke and much cheaper. Whether 
 greased or not, iron griddles, if 
 Artificial stone Griddle. properly carcd for, need washing 
 
 but seldom. Immediately after use they should be carefully wiped 
 and put away out of the dust, never to be used for any other pur- 
 
GRIDDLE hakes. 
 
 [ 30 se. Do not turn griddle-cakes the second time ivhile baking, as it 
 
 makes them heavy ; this rule should never be departed from, save 
 
 in making fruit cakes, when it is necessary to turn them quickly to 
 
 form a crust to confine the juice of the berries, and again to cook them 
 thoroughly ; serve all cakes the same side up as when taken from 
 griddle. The cake lifter illustrated 
 is almost indispensable in turning 
 
 cakes smoothly and evenly and the 
 
 Cake Lifter. 
 
 cost of it is small. Buckwheat cakes are highly esteemed for win- 
 ter breakfast, but are very properly never, or rarely, served in sum- 
 mer, as the chief value of buckwheat as a food is its heat produc- 
 ing properties. 
 
 In making batter, bread or corn meal cakes, either sour milk or 
 'outtermilk may be used with soda; or sweet milk or water with 
 baking powder, as convenient, using same proportion of other in- 
 gredients, and remember that one heaping teaspoon baking powder 
 possesses the same rising properties as one level teaspoon soda. A 
 greater proportion of either of the rising powders is necessary with 
 buckwheat, Graham and corn meal than with flour. 
 
 Batter Cakes . — Make a batter of one quart each flour and sour 
 milk, and let stand overnight. In the morning add three eggs 
 beaten separately, a tablespoon butter, and two level teaspoons 
 soda. Pulverize the soda very fine before measuring, then thor- 
 oughly mix with the flour. Add whites of eggs just before baking 
 on the griddle. For Corn Cakes use two-thirds corn meal and one- 
 third flour. Sweet milk or water may be used with two heaping 
 teaspoons baking powder thoroughly mixed with the flour. These 
 may also be made without eggs, and some prefer to sweeten them, 
 using either molasses or sugar to taste. Buttermilk may be used 
 instead of sour milk. For Raised Batter Cakes take three eggs, 
 one teaspoon sugar, one coffee-cup each sweet milk and warm 
 water, four tablespoons potato yeast, flour enough to make a stiff 
 batter; beat yolks and sugar well, stir in milk, water and yeast, and 
 lastly flour, stir well, and set in warm place to rise ; when light, beat 
 whites to a stiff froth, and stir into batter with a pinch of salt. Very 
 nice for breakfast if set the night before. For Tomato Cakes^ slice 
 large, solid ripe tomatoes, cover with the batter without yeast and 
 fry on a griddle ; season with pepper and salt while frying. 
 
 Bread Cakes . — Soak stale bits of bread overnight in sour milk ; 
 in the morning rub through a sieve or colander, and to one quart 
 add yolks of two eggs, one teaspoon each salt and soda, two table* 
 
378 
 
 GRIDDLE CAKES. 
 
 spoons sugar, and flour enough to make a batter a little thicker than 
 for buckwheat cakes ; add last the well-beaten whites of eggs, and 
 bake. Or for Bread Calces with Corn Meal, soak bread-crumbs 
 overnight in one quart sour milk, rub as above, and add four well- 
 beaten eggs, two teaspoons soda dissolved in a little water, one table- 
 spoon melted butter, and enough corn meal to make the consistency 
 of ordinary griddle-cakes. It is better to bea,t yolks and whites 
 separately, stirring the whites in just before baking. Either sweet 
 milk or water may be used, with two heaping teaspoons baking 
 powder, instead of sour milk and soda. And if wanted to bake im- 
 mediately, pour enough hot water over the bread to moisten it well, 
 then put through a colander and add other ingredients as above, 
 with, if necessary, a little sweet milk, sour milk oi* buttermilk, as 
 liked, to give the proper consistency. Some add a little shortening 
 of butter or cream. To make Raised Bread Cakes, soak the bread 
 in enough cold milk to make it very soft, almost liquid ; then beat 
 it to a smooth batter over the fire and let it get scalding hot ; cool a. 
 little, and to each quart soaked bread stir in one tablespoon yeast, 
 two well-beaten eggs, level teaspoon salt, and enough flour to form 
 a hatter that will hold a drop let fall from the spoon. Cover it with 
 folded towel and let rise overnight, if the cakes are intended for 
 breakfast, or five hours, if to be used at noon or evening. 
 
 Buckwheat Cakes. — Buckwheat flour, when properly ground, is 
 perfectly free from grits. The grain should be run through the smut- 
 ter with a strong blast before grinding, and the greatest care taken 
 through the whole process. Adulteration with rye or corn cheapens 
 the flour, but injures the quality. The pure buckwheat is best, and 
 is unsurpassed for griddle-cakes. To make batter, warm one pint 
 sweet milk and one pint water (one may be coLd’and the other boil- 
 ing) ; put half this mixture in a stone crock, add five teacups buck- 
 wheat flour, beat well until smooth, add rest of milk and water, 
 teaspoon salt, and last a teacup yeast. Or, same ingredients and pro- 
 portions may be used except adding two tablespoons molasses or 
 sugar, which makes them brown nicely, and using one quart ,/ater 
 instead one pint each milk and water. Some like also to shorten 
 themwfith two tablespoons melted, lard. Or, another rule, sift one 
 quart buckwheat flour and add a cun scalded corn meal, tablespoon 
 sugar and teaspoon salt. Stir in a half cup yeast and mix to a good 
 batter with lukevrarm water. Set to rise in a warm n.Iace overnight 
 and before baking in the morning, thin if necessary with warm 
 water, and if it is even the least bit sour add a half teaspoon soda, 
 but take out a cup of the batter, before adding the soda, to serve as 
 a rising for the next baking and put away in a cool place. If this is 
 done every morning, fresh yeast will not be necessary for several 
 days ; some who bake cakes every morning use no other yeast 
 all winter and think them better raised thus. Some never stir buck- 
 wheat cakes after they have risen, but take them out carefully with 
 
GRIDDLE CAKES. 
 
 379 
 
 a large spoon, placing the spoon when emptied in a saucer, and not 
 back again in the batter. Wheat flour is used by many instead of 
 corn meal, and it is recommended by some that oats he ground with 
 buckwheat, one-third oats to two-thirds buckwheat. 
 
 Some good housekeepers in the country who make salt-rising 
 bread and thus do not keep a supply of yeast constantly on hand 
 may be glad when buckwheat cake time comes, of a recipe for mak- 
 ing Yeast without Yeast : Take a tablespoon and a half each New 
 Orleans molasses and warm water, stir in enough flour for a thin 
 batter and set in a warm place. It will soon begin to throw up bifl)- 
 bles and in a short time ferment. \Vhile waiting for this, make 
 ready for it by boiling a teacup of hops in two quarts water twenW 
 minutes ; strain and stir in a pint flour and tablespoon salt, beating 
 until free from lumps. Put over the fire and boil again until of the 
 consistency of good starch ; if too thick, thin with boiling water. 
 l\un into a bowl, cover, and let stand till lukewarm and stir in the 
 rising of molasses, etc. Set where it will be kept warm, but not 
 hot, until light, when place in a jug, cork tight, and put away in a 
 cool place. The following recipe is considered by some especially 
 nice for buckwheat cakes : Catnip Yeast. — Pare and boil six 
 laedium-sized potatoes ; tie in a clean white cloth one handful cat- 
 nip (fresh or dry) and boil with potatoes ; when they are thoroughly 
 cooked take out catnip, mash potatoes with a fork and if not smooth 
 put through a colander or sieve ; add a half teaspoon ginger, hand- 
 ful sugar, teaspoon salt, and water in which potatoes were cooked to 
 Tuake about tw,o quarts, cool to blood-heat, add half pint yeast. Set 
 in a warm place to rise. It will rise rather sloivly in making, but 
 Jvill raise cakes, bread, etc., quicker than hop yeast. The advantage 
 of catnip over hops is that more yecst can be used in cold weather, 
 «.s is always necessary, without danger of giving a bitter taste. 
 
 Buckwheat Cakes. — To make buckwheat cakes without yeast, 
 mix overnight with warm water, a little salt, and tablespoon molas- 
 ses, one pint buckwheat flour, to the usual consistency of griddle- 
 cakes. When ready to bake for lireakfast add two teaspoons bak- 
 ing powder, thinning the batter if necessary, and bake immediately 
 on a hot griddle. Or for Quick Buckv^heats^ take one pint sour 
 milk or buttermilk, teaspoon soda, tablespoon baking molasses, or 
 a little sugar ; thicken with buckwheat flour to the consistency of 
 batter-cakes. Water may be used, or sweet milk and baking pow- 
 der, but the cakes will not be as tender. Bake on a hot griddle. 
 
 Cerealine Cakes. — Sift three-fourths cup flour, teaspoon baking 
 powder and' pinch of salt together, add three well-beaten eggs, table- 
 spoon sugar and a cup cerealine, and stir in a pint milk. Bake 
 as usual on a griddle, or in a buttered round frying-pan, putting in 
 enough batter each time to make a cake covering half bottom of pan, 
 turn to brown both sides, butter each cake, roll up separately 
 
380 
 
 GRIDDLE CAKES. 
 
 sprinkle with powdered sugar and serve. Or take half pound boiled 
 cerealine, three tablespoons sugar, two and one- ^^r~rs0L;v 
 half cups flour, one and one-half teaspoon baking 
 powder, three eggs, teaspoon salt and three-fourths 
 pint milk. Bake on griddle. 
 
 Cerealine Cakes. 
 
 Clam Cojkes . — Sift two heaping teaspoons baking powder with 
 a quart flour and make a batter with one pint milk and one pint 
 liquor from canned clams, adding a tablespoon syrup, little salt, four 
 tablespoons melted butter, and well-beaten yolks of ten eggs. Stir 
 in two two-pound cans of chopped clams and bake as other griddle 
 cakes. 
 
 Corn Cakes . — One pint corn meal, one of sour milk or buttei-- 
 milk, one egg, one teaspoon soda, one of salt. A tablespoon flour 
 or half tablespoon corn starch may be used in place of the egg ; bake 
 on a griddle. The scalding of corn meal takes away the raw taste 
 and cakes made as follows will be much more delicious : One pint 
 corn meal, one teaspoon salt, small teaspoon soda ; pour on boiling 
 water until a little thinner than mush ; let stand until cool ; add 
 yolks of four eggs, half cup flour, in which is mixed two teaspoons 
 cream tartar, and stir in as much sweet milk or water as will make 
 the batter suitable to bake ; beat the whites well and add just before 
 baking. Or pour three cups boiling milk gradually over one cup 
 corn meal, stirring to avoid lumps ; sift one teaspoon salt, one of 
 baking powder and two tablespoons sugar with one cup Tour and 
 add when scalded milk is cool ; then stir in two well-beaten eggs. 
 A tablespoon cream or a little butter may be added, and some scald 
 the milk, pour over meal, stirring in the butter and sugar and let 
 stand overnight, adding other ingredients in the morning. To make 
 Braised Corn Cakes, scald a quart corn meal, cool with cold water 
 so as not to scald the yeast, add two tablespoons yeast, one of flour, 
 and salt to taste. Let stand overnight, and in the morning add two 
 well-beaten eggs. 
 
 Fo.ri7ia Cakes . — Scald four tablespoons farina at night with a 
 pint boiling water. In the morning thin with one quart milk stirred 
 in slowly to avoid lumps, and add two well-beaten eggs, one table- 
 spoon melted butter, salt to taste and enough flour to make a good 
 1 matter. Add a teaspoon soda and two of cream tartar, or two, heap- 
 ing, of baking powder. 
 
 Flannel Cakes . — Make hot a pint of sweet milk, and into it put 
 two heaping tablespoons butter, let melt, then add a pint of cold 
 milk, the well-beaten yolks of four eggs — placing the wdiites in a cold 
 \ lace — a teaspoon salt, four tablespoons potato yeast, and sufficient 
 flour to make a stiff batter ; set in a warm place to rise, let stand 
 three hours or overnight ; before baking add the beaten whites ; fry 
 like any other griddle-cakes. Be sure to make batter just stiff enough^ 
 
GRIDDLE CAKES. 
 
 381 
 
 for flour must not be added in the morning unless it is allowed to 
 rise again. Or take one cup corn meal, two of flour, three of boil- 
 ing milk, one-fourth yeast cake dissolved in four tablespoons cold 
 water, or one-fourth cup liquid yeast, one teaspoon salt, one table- 
 spoon sugar, two of butter. Heat the milk to boiling and pour it 
 over the meal and buttev. When cool, add the other ingredients 
 and let rise overnight and bake on griddle. 
 
 French Pancakes. — Beat together till smooth yolks of six eggs 
 and a half pound of flour, melt four tablespoons butter and add to 
 batter, v\dth one of sugar and a half pint milk, and beat until smooth. 
 A little grated lemon peel may be added if wished. Put a large 
 tablespoon at a time into small hot frying-pan about flve inches in 
 diameter, slightly greased, spread batter evenly over surface of pan 
 by tipping it about, fry to light brown on one side — about four min- 
 utes — then sprinkle sugar over or spread with jelly, jam or preserves, 
 roll up in pan, take out carefully without breaking and set where it 
 will keep hop while others are fried, sending to table as hot and as 
 quickly as possible, dusting wdth sugar just before serving. By make- 
 ing cakes thin they will not need turning, which is difficult to do when 
 cakes are large. For Plain French Cakes, make as much batter as 
 will be required, allowing one egg and a quarter saltspoon salt to 
 four heaping tablespoons flour and a half pint milk. Beat yolks of 
 eggs, add other ingredients, beating thoroughly, and stir in well- 
 whipped whites, bake and roll as above. 
 
 Fruit Cakes. — Sift together one and one-half pints flour, one 
 teaspoon salt, two of baking powder, one tablespoon brown sugar 
 add two well-beaten eggs, a pint of milk and a half pint blueberries, 
 blackberries or raspberries. Have the griddle hot enough to form 
 a crust as soon as the batter touches it, turn quickly to form a crust 
 on the other side to confine the juices of the berries ; turn again on 
 each side to bake thoroughly. 
 
 Gluten Cakes. — One pint sour milk, level teaspoon soda; 
 thicken with. gluten or entire wheat flour as for batter cakes ; one or 
 two eggs may be added, and sweet milk and baking po^vder may be 
 used in place of sour milk and soda. These are as nice as buck- 
 wheat cakes and more wholesome. 
 
 Graham Cakes. — One cup each sour cream and tepid w^ater, two 
 eggs, the best Graham flour (unsifted) to make a thin batter, 
 and scant level teaspoon soda dissolved in the tepid water. The 
 water must not be too hot, or the- cakes wdll be greasy and soggy. 
 Bake slowly on not too hot a griddle. Or take one quart sifted 
 Graham flour, teaspoon baking powder, three eggs, and milk or water 
 enough to make thin batter. Or, if a mixture is preferred, take one 
 pint sifted Graham flour, half pint each corn meal and flour, or half 
 Graham and half corn meal, heaping teaspoon sugar, half teaspoon 
 
382 
 
 GRIDDLE CAKES. 
 
 salt, one egg, pint buttermilk, teaspoon soda. Another excellent 
 recipe requires two cups Graham flour, one of flour, two and a half 
 of milk, one tablespoon sugar, teaspoon each salt and cream tartar, 
 half teaspoon soda, two eggs. Boil half the milk, pour it on the 
 Graham and stir until smooth ; add the cold milk, and set awa}^ to 
 cool ; mix the other ingredients with the flour and rub through a 
 sieve, and add with the eggs, well beaten, to the Graham and milk. 
 Rye Cakes made the same. What is known as “Number One’' 
 Graham flour does not need to be sifted. 
 
 Green Corn Cakes . — To one quart grated corn (raw) add yolks 
 of three eggs, cup sweet cream (milk maybe used, adding table- 
 spoon butter), one cup flour, the well-beaten whites, teaspoon bak- 
 ing powder ; bake on griddle and serve hot. Some use a handful 
 fresh bread-crumbs and not so much flour. 
 
 Hominy Cakes . — Beat a large tablespoon butter into two cups 
 soft boiled hominy, add a tablespoon white sugar, little salt and three 
 well-beaten eggs," beating all well together; then stir in a quart 
 milk and a cup flour with two heaping teaspoons baking powder. 
 Or take half hominy and half flour, and water may be used instead 
 of milk. Rice Cakes made same. Bake very quickly. 
 
 Oat Meal Cakes . — One cup each cooked oatmeal and flour, one 
 egg, one teaspoon each sugar and baking powder and half teaspoon 
 salt, mixed with enough cold water to make a nice batter. Beat all 
 well together and bake on griddle. 
 
 Potato Cakes — Six boiled potatoes cooled and mashed through 
 a colander (cold potatoes maybe used), two eggs, three tablespoons 
 flour, sweet milk to make rather stifl’ batter, salt, and a little pepper 
 if liked. Fry on griddle. Nice with butter, syrup or jam. For Grated 
 Potato Cakes, after peeling and washing potatoes, wipe dry, grate 
 quickly and to each cup grated potato allow one egg, and heaping 
 tablespoon flour. Beat potato and egg thoroughly five minutes, 
 add flour and teaspoon salt. Have tablespoon drippings or lard in 
 frying-pan, put in batter to cover bottom half inch thick, and there 
 must be enough fat to show around the edge of cake. When brown 
 turn and brown the other side. Place in oven on plate and bake a 
 second one, adding more fat to pan if necessary, then a third, etc., 
 till all are baked. Place in layers and serve at table cut as jelly 
 cake, only larger slices. Make in the proportion of one grated po- 
 tato to each person. These are nice for breakfast or tea and with 
 potato slaw, cake or fruit and a cup tea, coffee or chocolate, one has 
 almost a “company tea.” 
 
 Rye Cakes . — Warm a quart new milk, beat two eggs very light, 
 and add gradually with sufficient rye meal to make a moderate bat- 
 ter, putting in the meal a handful at a time ; add a saltspoon salt 
 
GRIDDLE CAKES. 
 
 883 
 
 and large tablespoon any fresh yeast. Beat very light and put 
 in a warm place to rise. Bake on hot griddle and eat with butter, 
 molasses, or honey. Corn Cakes may be made after this recipe, or 
 use rye and corn in equal proportions. 
 
 Rice Cakes . — Boil half a cup rice ; when cold mix one quart 
 sweet milk, the yolks of four eggs, and flour sufficient to make a 
 stiff batter ; beat the whites to a froth, stir in one 
 teaspoon soda, and two of cream tartar ; add a lit- 
 tle salt, and lastly the whites of eggs ; bake on a 
 griddle. A nice way to serve is to spread them Rice cakes, 
 
 while hot with butter, and almost any kind of preserves or jelly ; roll 
 them up neatly, cut off the ends, sprinkle them with sugar, and serve 
 immediately. Or boil until soft a half pound rice, drain off water, 
 mash well, stir in butter size of an egg, and when cold add six eggs 
 beaten very light, pint flour, and quart lukewarm milk. Beat all 
 well together, and bake on a hot griddle. 
 
 Sqimsh Cakes . — One cup cooked and sifted squash, two eggs, 
 one and a half pints milk, little, salt, flour to make good batter, and 
 two heaping teaspoons baking powder. Or take one pint flour, scant 
 pint milk, two eggs, teaspoon each salt and cream tartarj half as 
 much soda, four tablespoons sugar, two cups sifted squash. Mix 
 the flour with the other dry ingredients, and rub through a sieve ; add 
 beaten eggs and milk to the squash, and pour on the flour. Beat 
 till smooth and light and bake on griddle. Or take a half pint cold 
 stewed squash, pumpkin or apple, rubbed through a colander ; mix 
 with two well-beaten eggs and half pint milk. Sift together half pint 
 each Graham flour and corn meal, half teaspoon salt, heaping tea- 
 spoon baking powder. Mix all smoothly and thoroughly into a bat- 
 ter and bake quickly on hot griddle. 
 
684 
 
 ICES AND ICE-CREAM. 
 
 ICES AISTE lOE-OKEAM. 
 
 Perfectly fresh sweet cream makes the most delicious ice-cream, 
 !md what we term double cream, standing twenty-four hours, is best. 
 This sweetened and flavored gives the justly renowned 
 Ice-cream^ having a cream-white tint and a full rich flavor. It is 
 made either of cooked or uncooked cream ; the latter gives a light 
 snowy texture, greatly’ increased in quantity but not as fine in 
 quality as if the cream is cooked, by placing in a custard kettle, stir- 
 ring often till water in outer pan boils, then adding sugar, taking ofl 
 fire, flavoring, letting stand a moment, straining, cooling and freez- 
 ing as directed hereafter. This gives a cream of greater body and 
 richness and prevents any tendency to curdling if cream should ac- 
 cidentally not be perfectly fresh, caused by very hot sultry weather, or 
 a passing thunder-storm. This is made more delicious, adding light- 
 ness to the richness, by reserving a part of cream, whipping it and 
 adding when cream is half frozen, ‘beating it well in with a wooden 
 paddle ; and less flavoring is needed, a quarter less at least, if it is 
 added to the whipped cream, as freezing diminishes the strength of 
 flavoring ; consequently, when added before freezing, the cream must 
 be over-flavored. Freezing also lessens the strength of the sugar, so 
 if the cream preparation is sweetened to taste, one must also over- 
 sweeten. For whipped cream some let single cream stand twelve 
 hours after skimming, and then skim off the richer portion, thus 
 obtaining the ‘‘cream of the cream.” It will be so rich that it can 
 all be whipped to a stiff froth without any remainder. This is the 
 true double-cream. 
 
 When eggs are added to the cream before freezing, making a 
 custard, it is known as Neapolitan Ice-cream^ and as it contains a 
 
ICES AND ICE-CREAM. 
 
 385 
 
 large proportion of eggs, yields an ice as solid, rich and smooth as the 
 finest butter, and has a pronounced custard flavor, and lemon-yel- 
 low color. It is prepared as follows : Strain and beat yolks of eggs 
 to a smooth cream, add sugar and beat again. Strain and whisk the 
 whites to a froth as stiff as possible, stir briskly into the yolks and 
 sugar, and mix with the cream. Cook in a custard kettle or a pail 
 set within a kettle of boiling water over a brisk fire, stirring con- 
 stantly, until it slightly coats a knife blade dipped into it, and does 
 not run. Be careful not to let it curdle. Take off fire, strain through 
 a wire sieve (or a linen crash towel kept for the purpose and marked 
 “Ice Cream,’’) into a crock or pan, cover with gauze, and let stand 
 till cool, then freeze. It is well to reserve some of the cream and 
 whip and add as above. These two creams are made of the pure 
 cream ; when made of part new milk and cream it is called Lac- 
 teanola Ice-cream and is made either with ' or without eggs : With 
 Eggs^ by boiling the new milk, reserving a part of it, in custard ket- 
 tle and adding beaten yolks of eggs mixed with the reserved milk 
 and stirred slowly into the hot milk ; let cook two or three min- 
 utes, add sugar and in fevr moments take from fire and strain while 
 hot, as above ; cool, add double cream and flavoring, or add only 
 part of the cream. Set custard in a cool place and when ready to 
 freeze add well-frothed whites, and when half frozen, the reserved 
 cream, whipped. Or Without Eggs^ by boiling the milk, as above, 
 and adding a rounded tablespoon flour (if cream to be added is very 
 thick, use less), or a little less of corn-starch or arrowroot, to every 
 quart milk, mixed smoothly with a part of the milk ; let cook fifteen 
 minutes, then add sugar and cook five minutes, stirring all the time ; 
 remove from fire, strain and put in a cool place ; when cold and 
 ready to freeze add part of the cream and all the flavoring, and 
 when half frozen, the rest of the cream, whipped ; or after straining, 
 let cool and then freeze and when half frozen add all the cream, 
 whipped, and with it the flavoring as directed above. If cream 
 does not whip easily add beaten white of an egg. Sugar is not 
 added to the whipped cream. In any of the methods the mixture 
 should be placed in a bed of ice to cool so that it may be ice-cold 
 when put in freezer, as it will then freeze easier, quick( 
 and require less ice. It is also well when,poure( 
 stand five or ten minutes before freezing as it will 
 
 thoroughly chilled, as the salt with the ice makes 
 25 
 
 r^nd smoother 
 can to let 
 t ^n surely be 
 intense 
 
386 
 
 ICES AND ICE-CREAM. 
 
 cold. When eggs are used, strain through a sieve — they beat easier 
 and smoother for it; if yolks and whites are to be beaten separately, 
 strain each before beating. 
 
 Fruit Ice-GreamSy when of berries, are made in proportion of a 
 quart cream, a quart fruit and a pound sugar, allowing the berries 
 to stand for awhile well sprinkled with part of the sugar, mashing, 
 straining the juice, adding the rest of sugar to it, and stirring till a 
 clear syrup, and then adding to the ice-cold mixture just before 
 commencing to freeze, or beating into it after it is frozen, which is 
 the better way. In the latter case use in preparing the cream or 
 custard, half the sugar to be used in recipe and mix the rest with 
 the fruit juice and stir in when frozen. If the fruit is preferred in 
 the cream, cut into dice the firm-fleshed fruits such as the pine-apple, 
 apricot, peach and plum, mix lightly with hall the sugar and 
 when it is dissolved mix with frozen cream ; for strawberries and 
 raspberries, mash or chop gently, add sugar and mix with the frozen 
 cream. In addition to this, add whipped cream and sweetened 
 whole berries just as the cream is ready to serve, in the propor- 
 tion of a cup berries and a pint of whipped cream to three pints 
 of the frozen mixture. Canned berries may be used in the same 
 way. Or a pint mashed berries or peaches, cut fine, added to a quart 
 ordinary ice-cream, when frozen makes a delicious Fruit Ice-cream. 
 In either case, with juice or fruit, let stand in freezer till ready to 
 serve, or put in molds and pack as directed hereafter. 
 
 In flavoring with vanilla the vanilla bean may be used by split- 
 ting in two, cutting in pieces and cooking in the milk ; the flavor- 
 ing for Almond Cream should be prepared by blanching and pound- 
 ing the kernels to a paste with rose water, using arrowroot for thick- 
 ening. Always use the Princesse Almond. For Cocoa-nut Ice- 
 cream^ grate cocoa-nut and add to the cream and sugar just before 
 freezing. The milk should never be heated for pine-apple, straw- 
 berry, or raspberry cream. It is often desirable to be able to make 
 ice-creams and water-ices of the summer fruits when they are out of 
 season and at same time retain as much as possible of their ac- 
 customed flavor and freshness, also to avail one’s self of the finest 
 fruits of the various kinds at the lowest rates obtainable in the 
 height of the season, and for this purpose make plentifully of Fruit 
 Flavors, as given in Jams and Jellies. Far making ice-cream use 
 
ICES AND ICE-CREAM. 
 
 387 
 
 either fine granulated sugar or white sifted sugar, except where cream 
 or milk is not cooked, then use best pulverized sugar. 
 
 Both the Lacteanola and Philadelphia, being eggless, are con- 
 sidered better adapted to be used with fruit, as the eggs and fruit 
 flavors are not thought to blend well, but this is a matter of taste. 
 The eggless creams are more economical where one has plenty of 
 cream, as each dozen eggs requires half pound sugar to sweeten 
 them and each quart cream or milk half pound, also. Any propor- 
 tion of eggs may be used to a quart of milk or cream, using sugar in 
 quantity to correspond, viz : for three eggs, eighth pound sugar, 
 making with the half pound sugar for milk, five-eighths pound 
 sugar. 
 
 A freezer — White Mountain, Peerless or any of the best patent 
 ?;reezers — a wooden paddle made of hickory, maple, ash or oak, a 
 ■fine wire sieve or crash strainer, seem almost a necessity in making ices 
 and ice-creams, and there are also many other articles used which are 
 given in Kitchen Utensils ; of course one can make them without 
 so complete an outfit but the process is more tedious. Put ice in a 
 coarse coffee-sack, pound with an ax or mallet until some lumps are 
 size of an egg and most of them as small as a hickory-nut ; see that 
 the freezer is properly set in tub, the beater in the socket, the cover 
 secure, and a cloth in the hole and tin cup inverted over it, first hav- 
 ing put on cross-piece, and turned the crank to see if everything is 
 right ; now place around it a layer of ice three or four inches thick, 
 then a thin layer of salt — rock salt pounded fine or the common 
 coarse salt is best, some advise sea salt, but never use table salt, as 
 it causes the ice to melt too rapidly — then ice again, then salt, 
 and so on until packed full, with a layer of ice last. The propor- 
 tion should be about three-fourths ice and one-fourth salt. Pack 
 ver}^ solid, pounding with a broom-handle or stick, then remove the 
 cover and pour in the ice-cold preparation, filling only two-thirds full, 
 leaving room for expansion ; replace cover and after five or ten min- 
 utes pack ice down again and begin to freeze, turning the crank 
 slowly and steadily until rather difficult to turn ; open can, add 
 whipped cream, beat in well with wooden paddle, cover, and again 
 turn till difficult to turn longer ; some claim this last turning of eight 
 or ten minutes should be as rapid as possible. Half an hour will 
 freeze it, although the make of freezer and quality and quantity of 
 cream govern the time, pure cream taking the longest. Unless dan- 
 
388 
 
 ICES AND ICE-CREAM. 
 
 ger of water entering can, do not draw off while freezing as the in- 
 tense cold of the water assists greatly in freezing. When done, brush 
 ice and salt from and remove the cover, take out beater, scrape the 
 cream down from the sides of freezer, heat well several minutes with 
 a wooden paddle, replace the cover, fill the hole with a cork or a 
 clean cloth and over this invert a tin cup, let off all the water, pack 
 again with ice (using salt at bottom and between layers but none at 
 top of tub), heap ice on the cover, spread over it a piece of carpet 
 or a thick woolen blanket kept for this purpose, and set away in a 
 cool place to harden two or three hours, or until needed. Some wet 
 the blanket or carpet well with the icy brine that was drawn off and 
 after an hour or two open the freezer, scrape down and beat cream 
 again, and pack down with fresh ice and salt. In very warm weathei 
 it may be necessary to renew the ice and salt a second, or even a 
 third time ; the only rule is that as often as the brine appears a"! 
 the top, causing the ice to float, it must be drawn off, and the tub 
 repacked. Keep the blanket wet with the brine ; the evaporatio}7 
 causes intense cold, and helps to keep the ice from wasting, but whe}} 
 ^‘brine blanket” is used cover top of freezer first with a dry blanket, 
 then ice, etc. About twenty-five pounds ice is necessary for two or three 
 gallons ice-cream in summer time, and the best is that which is por^ 
 ous and full of air cells, commonly called “snow ice.” Snow itself 
 is also an excellent freezing material and as it is often desirable to 
 be able to make ices in the winter season, when there is no ice in 
 the house, if there be snow upon the ground it makes an excellent 
 substitute. It needs only to be packed down firmly in the freezing 
 tub, and enough water added to make a thick mush ; then put in 
 the salt, and freeze as usual. Large freezers require much less ice an cl 
 salt, in proportion to their contents, than small ones ; for a gallon 
 freezer use about ten pints pounded ice, and three of salt. If a 
 larger proportion of salt is used than one-fourth, the cream will freeze 
 sooner but will not be so smooth and rich, and some only take one-fifth 
 salt. Do not let a grain of salt or a drop of hrine get into the cream. 
 For evening use, cream should be cooked in the morning, cooled and 
 frozen by mid-day. If wanted at the noon meal, cook previous 
 evening, cool overnight, and freeze early next morning, or it may 
 be cooked very early in morning. It needs several hours to harden 
 and ripen ; newly frozen cream is always somewhat mushy, and 
 wanting in body and flavor. The creams produced by this method 
 
ICES AND ICE-CEEAM. 
 
 389 
 
 faithfully and skillfully applied, will he firm, smooth and fine- 
 grained like the best butter or jelly. Some freeze in a warm place, 
 believing that the more rapid the melting of the ice the quicker the 
 cream freezes. If cream begins to melt while serving, beat up well 
 from the bottom with the long wooden paddle. 
 
 After the last beating and before covering again with ice, if 
 wished molded, fill cream solidly in every part of mold, that there 
 may be no air spaces, working up and down with a spoon, which 
 presses the cream in every part and also lightens it ; heap it a lit- 
 tle above the brim, press the cover down hard, bind a buttered cloth 
 over the j oint, or use buttered or oiled paper put on with paste or gum 
 tragacanth, bury it in a pan or tub of ice and salt and cover with a 
 /I'lanket. If it be a figure or design in two parts, fill each half of 
 7iiold a little more than full ; the excess squeezes out on shutting 
 it. Some cover top of cream in mold with thick white paper. 
 When ready to serve, wash mold with cold water to remove the 
 brine ; take off cloth, and wipe mold dry, lift off cover, turn mold 
 over on a plate, and if room is warm, it will slip off the cream in a 
 few seconds. It is better not to use warm water on the mold ; it 
 causes the cream to melt and run down the surface in unsightly 
 streams. The variety of molds is very large, from the plain pyra- 
 mid to the most elaborate combinations of figures, animals, flowers 
 and fruits, corresponding to the flavor, as oranges for orange ice-cream, 
 etc., and new designs and devices are brought out ever}^ year. The 
 Pyramid is made of a great many styles, both plain and fluted, and 
 is useful for center-pieces, either of one or of several varieties and 
 colors of creams or water-ices, put in layers. The Brick is a plain, 
 oblong mold, with straight, slightly tapering sides. It is made of 
 Several sizes, from a pint to two quarts. The Cabinet, so called from 
 its being used for Cabinet puddings, is oval in shape, about nine 
 inches long, six inches wide, and four inches deep, and contains two 
 quarts. It is a very convenient mold for Tutti Frutti, blanc-mange, 
 all kinds of boiled puddings, and many sorts of cake. A small cab- 
 inet mold, holding enough to serve one guest, is four inches long, 
 two inches wide and two inches deep. All these molds have tightly 
 fitting covers and tapering sides, to allow their contents to be easily 
 turned out. In the final packing of salt and ice, and when molds are 
 packed, if rock salt is used, have it in small lumps size of a pea. 
 
 The directions for making Self-freezing Ice-cream with ar 
 
390 
 
 ICES AND ICE-CREAM. 
 
 old fashioned freezer without patent inside, are as follows : After 
 preparing the freezer as above and placing the cream or custard in 
 can, remove lid carefully, and with a long wooden paddle beat the 
 cream like batter steadily for about five or six minutes. Replace 
 lid, pack two inches of pounded ice over it, spread above all several 
 folds of blanket or carpet, and leave it untouched for an hour ; at 
 the end of that time remove the ice from above the freezer-lid, wipe 
 ofi carefully and open the freezer. Its sides will be lined with a 
 thick layer of frozen cream. Displace this with the paddle, work- 
 ing every part of it loose ; beat up cream again firmly and vigorous!}^ 
 for fifteen or twenty minutes, until it is a smooth, half-congealed 
 paste. The perfection of the ice-cream depends upon the thorough- 
 ness of the beating at this point. Put on cover again, pack in more 
 ice and salt, turn off brine, cover freezer entirely with ice, and spread 
 the carpet over all. At the end of an hour or two again turn off 
 brine and add fresh ice and salt, but do not open the freezer for two 
 hours more. At that time take the freezer from the ice, open it, 
 wrap a towel wet in hot water about the lower part and turn out a 
 solid column of ice-cream, close grained, firm and delicious. Any of 
 the recipes for ice-cream may be frozen in this way. Or they may be 
 frozen without any freezer, by simply placing in a covered tin pail, 
 setting latter in an ordinary wooden bucket, and proceeding as 
 above directed for Self-freezing Ice-cream, always remembering to- 
 not much more than half fill can or pail, as the action of cream 
 against sides of can when it is beaten hastens the freezing. 
 
 A delicate w^ay of serving ice-cream is to place upon it a spoon 
 of whipped cream, and the most elaborate is to enclose it in me* 
 xingues or kisses (see Confectionery). Fill the shells with whatever 
 ice-cream or other ices prepared, put together by twos, thus forming 
 a large egg, tie it around with a ribbon of suitable color, and send to 
 table. When several kinds are served at one time, they are desig- 
 nated by ribbons of the same color as the creams or ices ; white for 
 almond or vanilla, brown for chocolate, pale and deep yellow for 
 lemon, pine-apple and orange, pink for strawberry, green for pistachio, 
 fawn for peach and apricot, and so for all the others. Sometimes, 
 after filling, the edges of the shells are lightly touched with the 
 soft part that was removed, to make them stick together. For Mar- 
 bled Meringues^ fill with two or more creams of different colofs, as 
 for example, vanilla in one-half and chocolate in the other, or straw- 
 
ICES AND ICE-CREAM. 
 
 891 
 
 berry and orange, lemon and pistachio, peach and almond, and any 
 other combination fancy may dictate. A pleasing contrast also is 
 furnished by filling one-half with ice-cream and the other with water- 
 ice, or one with a vanity and the other with frozen fruit. The ribbons 
 should be double-faced and of shades to correspond with and indi- 
 cate the contents ; or take plain ribbons of the two colors required, 
 stitch two pieces, one of each color, together at ends, each half the en- 
 tire length wished, and tie around the meringue, finishing in a bow- 
 knot, one-half of the bow thus being of each color. Angel or 
 Cream Cake, Cream Sandwiches, White Lady Fingers, or Centennial 
 Drops are nice served with Ice-cream. 
 
 For freezing small molds and also Bisque or Biscuit Glace 
 have a large tin mold, either square or rectangular ; fill this with 
 little paper cases, which must fit the tin mold exactly in every part. 
 These little cases may be made round, oval, oblong, square, or as little 
 baskets, and about the size of a patty pan, of smooth, heavy white 
 paper or light card-board, and a frill of lace paper put around the 
 edge gives a pretty effect ; fill with the mixture, and cover mold with 
 a hermetically fitting top. In the bottom of a wooden box, made 
 for the purpose eight inches larger each way, with a cover and 
 handles, put about six or eight inches of pounded ice and coarse 
 salt in alternate layers ; in this place tin mold of filled cases with 
 another eight inches of ice and salt ; cover the whole with a thick, 
 heavy cloth, or blanket, and let stand six or eight hours. The box 
 containing ice should have a small plugged hole, to allow escape of 
 water from melted ice. When mold is taken from ice, wipe well 
 before opening, to prevent any salt-water getting in. Or a more 
 elaborate square tin box is made with shelves, with feet at each cor- 
 ner to support them, and called a “cave,” and when shelves are 
 filled and placed in, one above the other, is also packed in the outer 
 box with ice and salt. Then there is a patent cave that is round 
 like an ice-cream freezer ; to fill, put shelf into can, packed as for 
 ice-cream, cover with cases, then another shelf and so on till all are 
 added ; put on lid, press tightly down, bind the joint like any mold, 
 cover with pounded ice, then with a woolen cloth or blanket, then 
 ice and salt and the “brine blanket.” Let stand as ice-cream, draw- 
 ing off water and repacking if necessary. There should be a hole, 
 with a wooden plug, in the side of ice-tub just above bottom the 
 same as in an ice-cream freezer. Any one having the latter may 
 
892 
 
 ICES AND ICE-CREAM. 
 
 have tin shelves made to fit the can, with three snpporte or feet two 
 or three inches high, and if wished an extra cover without any 
 opening in top, although with that plugged and carefully protected 
 it will not be necessary ; remove beater, put in shelves, fill, cover, 
 bind and cover with ice as above. In caring for patent ice-cream 
 freezers, the cogs should be oiled occasionally and every part of 
 the can, beater, etc., should be well cleaned and dried on top the 
 stove or in sun before putting away. 
 
 In making recipes refer to table of weights and measures for 
 relative proportions of pounds, pints, teacups, gills, etc. Whipped 
 cream may be added when cream is half frozen, or later, just before 
 it is packed for hardening, and the quantity given in the following 
 recipes is measured before whipping. In all recipes where only cream 
 is used, part new milk may be substituted in any proportion wished, 
 using with it the arrowroot, corn-starch or flour in proportion as 
 given, remembering that the milk must always be cooked with the 
 sugar and thickening, strained, cooled and then the cream added ; 
 but when cream alone is used it may be cooked or not as liked. 
 Always use a custard kettle and strain all mixtures while hot. In 
 giving proportions of ingredients in different recipes where cream 
 and milk are used the term liquid will be given to cover both, 
 (bustard ice-cream or Neapolitan is considered by some preferable 
 for Caramel, Chocolate, Coffee, Lemon, Vanilla and the different nut 
 creams, and the Philadelphia and Lacteanola, without eggs, as 
 already suggested, better adapted to fruit flavors, but where the light- 
 ness given by eggs is wished without the flavor, the wLites alone 
 can be used and added when cream is partially frozen. It is 
 better to use earthen bowls, crocks, jars, etc., to hold any of the 
 milk, cream or . fruit preparations while in process of making ice- 
 creams, and we feel like repeating instructions for adding fruit and 
 juices, as one will be fully repaid for the extra trouble. Always 
 add juice when cream is partly frozen, and especially is this true of 
 very acid fruit, as currants, lemons, etc., for it is apt to curdle the 
 cream if added before freezing; if fruit is used, chop and udidijiist 
 Ijefore serving^ or if to be molded, when put in mold. In winter, 
 when fresh fruit is not obtainable, a little jam may be substituted 
 for it ; it should be melted and worked through a sieve before being 
 added, and if the color should not be good a little prepared cochi- 
 neal may be put in to improve its appearance. In recipes where 
 
ICES AND ICE-CREAM. 
 
 393 
 
 candied fruits are used the French are of course the best, but one 
 can dry and prepare them at home, and if either are not obtainable 
 a substitute can be had by using any firm-fleshed, home-made pre- 
 serves, such as cherries, strawberries, pears, peaches, pine-apples or 
 quinces. Drain off syrup, chop into dice, roll in pulverized sugar 
 and stir into cream, as above. In vanilla flavoring some use the 
 bean, a small bean to a quart, others heaping tablespoon powder, 
 others half ounce vanilla sugar, while most use half tablespoon ex- 
 tract to above proportion. The preparing, flavoring, molding and 
 serving of ice-creams can be so varied, according to the taste of the 
 kitchen-queen, that by carefully reading directions and recipes she 
 can soon make any combinations wished, and by adding ^‘here a 
 little and there a little” create new a,nd delicious flavors. 
 
 Almond Ice-cream.— Qodk two quarts cream, the prepared 
 almonds and three teacups sugar in custard kettle, strain, cool and 
 freeze ; prepare almonds as follows : blanch and rub to a paste, with 
 four tablespoons each sugar and cream reserved from the above 
 quantities, half pound shelled almonds and a few drops rose water. 
 Add when half frozen one quart cream, whipped, teaspoon almond 
 extract and half vanilla. For Almond Caramel^ put the blanched 
 almonds in oven, roast quickly to a yellow brown and then prepare 
 and add as above, adding half teaspoon caramel in place of almond 
 extract. For Pistachio Ice-cream make as above, using pistachio 
 nuts instead of almonds, with a heaping teaspoon Spinach Coloring to 
 give a fine color. If wished with eggs, use eggs and more sugar in 
 proportion as given in general directions. Some use only two ounces 
 shelled nuts to each ((uart cream. Any Nut Ice-cream can be 
 made in same way except that walnuts and hickory nuts are not 
 blanched. 
 
 Arrowroot Ice-cream. — Boil tv/o quarts milk, add half pint arrow- 
 root mixed smooth with pait of the milk and two pounds sugar; 
 when cold add t^vo quarts cream, whites of six eggs, tablespoon 
 any flavoring and freeze. 
 
 Boston Ice-cream. — Make a boiled custard of three pints cream 
 three teacups suga,r and yolks of ten eggs ; strain, cool, freeze and add 
 teacup crumbs of steamed brown bread, prepared by drying, grating 
 and sifting, pint cream, whipped, and v^ell-frothed whites, and pack 
 as directed. This can be made without eggs, and also by cooking 
 part of crumbs with custard, giving rather more body to cream. 
 
 Buttermilk Ice-cream. — Strain buttermilk through athin sloth, 
 so as to remove all lumps and particles of butter, add sugar until 
 very sweet and flavor with vanilla. Freeze as directed. 
 
394 
 
 ICES AND ICE-CREAM. 
 
 Caramel Ice-cream. — One and a half pounds brown sugar, 
 three quarts cream, one pint boiling milk. Put sugar in an iron 
 frying-pan on fire and stir until it is a liquid, stir it in the milk, 
 strain, and when cool add to cream. Whipping all or part of the 
 cream makes it more delicious. Or to any of the cooked founda- 
 tions or preparations add only half the sugar to the milk or cream 
 and make a caramel as above with the rest, add to boiled mixture, 
 strain, cool and freeze. The flavor may be varied by browning the 
 sugar more or less. 
 
 Chestnut Ice-cream. — The native chestnut may be used, but is 
 not as fine as the Italian variety. Boil, and to a quarter pound pulp 
 add two tablespoons sugar, and four of cream, rub to a smooth 
 paste and add it to three pints cream, three teacups sugar and 
 twelve eggs ; cook, strain, cool, freeze, and add, just before packing, 
 a pint cream, whipped, and juice of one orange. 
 
 Fancy Ice-cream. 
 
 Chocolate Ice-cream. — Scald one pint new milk, add by de 
 grees three-quarters pound sugar, two eggs, and five tablespoons 
 grated chocolate, rubbed smooth in a little milk. ^ Beat well for,a 
 moment or two, place over fire and heat until it thickens, stir- 
 ring constantly, set off, add a hablespoon of thin, dissolved gelatine, 
 and when cold, place in freezer; when it begins to set, add a quart of 
 rich cream, half of it well whipped. To make a 
 mold of chocolate and vanilla, freeze in separate 
 freezers, divide a mold through the center with 
 card-board, fill each division with a different 
 cream, and set mold in ice and salt for an hour or 
 more. For that delicious preparation, Chocolate Fruit Ice-cream.^ 
 add when cream is frozen French candied fruit, or a coffee-cup preserv- 
 ed peaches, or any other preserves, prepared as directed. For Spiced 
 Chocolate Ice-cream., cook three pints cream and two teacups sugar; 
 prepare spice by pouring over three-quarters teaspoon best pulver- 
 ized cinnamon, seven tablespoons boiling water and let stand on 
 back of stove, (must not boil), twenty minutes ; pour off clear liquid 
 and add to it quarter i^jound grated chocolate, or less if not wished 
 highly flavored. Add this to the hot cream, strain, cool and freeze 
 as directed. When half frozen add one pint cream, whipped and fla- 
 vored with half teaspoon vanilla. Delicious served in glasses or 
 dishes covered with tablespoon whipped cream or meringue, also 
 very dainty molded in individual molds and surrounded with whip- 
 ped cream. For Chocolate Caramel, m.ake as above, using four 
 tablespoons caramel in place of cinnamon, adding it with the whip- 
 ped cream and vanilla. Or to the above hot cream mixture add a 
 chocolate paste made as follows : Stir in a dish, set in pan of hot 
 water, six tablespoons grated chocolate, two tablespoons each sugar 
 and boiling water, till smooth and glossy ; adding whipped white of 
 an egg just before removing from fire, is an improvement. After add- 
 
ICES AND ICE-CREAM. 
 
 395 
 
 ing to mixture, strain, cool, freeze and finish as above, adding whip- 
 ped cream and flavoring. For Chocolate Custard^ to any two 
 quarts custard preparation add the above paste and one table- 
 spoon dissolved gelatine and proceed as above. For Chocolate Moss^ 
 mix one quart double cream, whipped to a stiff froth, and drained 
 on sieve, with half pound sugar and three-quarters tablespoon vanilla. 
 Meantime have two squares Baker’s chocolate melted by plac- 
 ing in a small tin basin over a teakettle boiling water. Stir choco- 
 late carefully into the whipped cream. Pour into freezer, taking 
 out beater, or in a pail and freeze without stirring. A¥hen wished 
 for the table, dip a cloth in boiling water and wrap about the freezer 
 until the cream slides out, or better, let freezer stand in warm room 
 for a little while. Slice and it looks like variegated moss. Two 
 tablespoons gelatine, soaked in cold water two or three hours, may 
 be added to the whipped cream. Five tablespoons grated choco' 
 iate to each quart liquid, in any of the above recipes, gives a pleas " 
 ant flavored ice-cream. 
 
 Cocoa-nut Ice-cream. — Cook one pint milk, three eggs, grated 
 rind of one lemon and a teacup and a half sugar in custard kettle ; 
 when thickened, strain, cool, freeze, and when half frozen add cup 
 grated fresh cocoa-nut, prepared as candied fruits in Cabinet Ice- 
 cream, -one quart cream, whipped, and juice of one lemon. Des- 
 sicated cocoa-nut can be used without any preparation. 
 
 Custard Ice-cream. — Beat yolks of five eggs, add eight well round- 
 ed tablespoons white sugar ; boil a quart milk, stir with it one table- 
 spoon corn-starch (previously dissolved in a little cold milk) ; when 
 cooked until as cream, cool, add one quart cream, the eggs and 
 sugar; season with lemon or vanilla and freeze. Plain custard is 
 also good frozen. Sliced peaches greatly improve this or any 
 frozen custard, added just before serving the cream. 
 
 Codec Ice-cream. — Grind very fine a quarter pound coffee, 
 naif each Mocha and Java, or use the pulverised, taking only half as 
 much. Put one quart cream on in custard kettle ; when hot add 
 coffee and cook ten or fifteen minutes, strain, add pint more cream, 
 yolks of twelve eggs and three teacups sugar ; cook, strain, cool, 
 freeze and when half frozen add pint cream, v/hipped, and also the 
 whites ; or where the made coffee is used, scald a pint milk and stir 
 in a tablespoon arroAvroot, mixed smooth in a little cold cream, add 
 two cups sugar and cup very strong clear coffee sweetened to taste ; 
 when cold stir in quart cream, whipped, and freeze ; or for Whipped 
 Coifee Ice-cream, whip one quart double cream, add cup each 
 sugar and strong black coffee, whip to a froth, pile in goblets, freeze 
 and serve. In winter time can be placed out doors or in summer 
 time in Cave as described. For White CoiFee Ice-cream, pour one 
 quart boiling cream over half pound freshly roasted whole Mocha 
 
396 
 
 ICES AND ICE-CREAM. 
 
 and Java, half and half; place in custard kettle and keep on back 
 of range for an hour or so, where water in outer kettle will keep hot, 
 not boil ; strain, return to inner kettle and add yolks of twelve eggs, 
 beaten smooth with teacup and half sugar ; when it begins to thicken, 
 
 take off, strain, cool, freeze, and when half 
 done add pint cream, whipped, and if 
 wanted very delicious the well-frothed 
 whites may be used ; if so, add with the 
 Coffee ice-cream. creaiii, aod use iu the custard a half teacup 
 
 more sugar. Mold in melon mold and serve surrounded by whip- 
 ped cream. Tea Ice-CTeam is made as above, using one ounce 
 tea. 
 
 Eggless Ice-creani. — One quart cream, two quarts new milk, scant 
 half teacup flour, or two ta-blespoons, and one and a half pounds gran- 
 ulated sugar, or three teacups ; put three pints milk in custard 
 kettle, or in pail, set in kettle of water ; when hot stir in flour, 
 previously mixed smooth in one pint new milk; let cook ten 
 or fifteen minutes, stirring once or tvfice, then add sugar and 
 stir constantly for a few minutes till it is well dissolved. Remove 
 and strain while hot through a crash strainer. When cold add one 
 pint cream and place in freezer. When half frozen, take a wooden 
 paddle, scrape down sides and stir in well one pint double cream, 
 previously whipped and flavored with one and a half tablespoons va- 
 nilla, put on cover and pack as directed. This makes one gallon and 
 is sufficient for two dozen dishes : or take in all three pints new milk, 
 one and a quarter pints cream, one tablespoon flour, two teacups 
 sugar, and one tablespoon vanilla, and prepare as above, reserving 
 and whi23ping all instead of part of cream and adding when half 
 frozen. This makes sufficient for sixteen or eighteen dishes and 
 any proportion maybe taken for a less number. For Eig Ee-cveain 
 two teacups figs cut fine may be added with the whipped cream. 
 For Almond Ice-cream^ to each quart liquid, milk or cream, usefouj 
 ounces shelled almonds preparecl as follows : Blanch and pound tc 
 a paste with half pint cream or milk and four tablespoons sugar, rO' 
 served from above quantities and a few drops rose water to prevent 
 oiling of nuts; add to milk in custard kettle and cook with rest of 
 sugar ; finish as above and add with whipped cream half teaspoon 
 almond extract and quarter teaspoon vanilla; or if a, more decided 
 nutty taste is wished add the nuts with the flavoring; or for ('ar- 
 amel Cream add in proportion of two tablepoons caramel, made as 
 directed, and a quarter teaspoon vanilla to each quart liquid 
 when preparation is half frozen. For Eilbert Ice-cream^ make 
 as the Almond and Almond Caramel. 
 
 Any of the recipes with fruit, nut or any flavor where all cream 
 is used can be made as above, using same ])roportions of liquid, 
 only two-thirds new milk to one-third cream, or half and half, or any 
 proportion wished, preparing milk as above, and adding other in- 
 
ICES AND ICE-CREAM, 
 
 397 
 
 gredients as in recipe. In shipping cream for ice-cream, if double 
 cream is used, it is not always necessary to drain on sieve, as- it will 
 all whip stiff enough to be used. 
 
 Gelatine Ice-cream. — Soak one half package of Cox’s gelatine 
 in a pint new milk ; boil two pints new milk, and pint and a third 
 sugar, strain, add the soaked gelatine, stirring well ; when cold add 
 one quart cream, tablespoon vanilla, and freeze ; or reserA^e half of 
 cream, whip and add as directed. 
 
 Ginger Bruise four ounces preserved ginger in a 
 
 mortar or bowl, using potato masher, add tivo-thirds pint poAvdered 
 sugar, and one pint cream; mix aa’cII, strain, freeze and when ready 
 to pack add two ounces preserved ginger, cut in dice, and juice of 
 one lemon and pint cream, whipped. 
 
 Harlequin Ice-cream. — This is any three ice-creams wished 
 arranged in layers, as illustrated, in the Brick mold ; vanilla, pistachio 
 
 and strawberry are used together, or choco- 
 late, strawberry and vanilla, or almond, 
 or any nut or fruit cream, or a Avater-ice 
 is used for one layer. The mold is then 
 bound and packed as directed, 
 
 Hichory-nut Ice-cream. — A pound hickory-nut kernels, two 
 cups sugar, quart cream. Pick over the kernels carefully for pieces 
 of shell, then pound in a mortar AAutha little sugar and Avater added. 
 Put tAVo tablespoons of the sugar over fire AAuthout Avater, stir con- 
 stantly till melted and broAvned, add a little water to dissolve it, 
 then add to cream AAuth the sugar and nut paste and freeze. 
 
 Jam Ice-cream. — Prepare one pound of jam as directed, add 
 me and a quarter pints cream, mix well and strain, freeze, and 
 when partly frozen add juice cf one lemon. Apricoi, Raspberry, etc., 
 are A^ery nice made in this Avay. 
 
 Kentucky Ice-crea^m. — Make a half gallon rich boiled custard, 
 sweeten to taste, add tAvo tablespoons gelatine dissolved in a half 
 cup cold milk ; let the custaud cool, put it in freezer, and as soon as 
 it begins to freeze add one quart cream, whipped, and just before 
 seiwing one pound raisins and one pint straAvberry preserves. 
 Blanched almonds or grated cocoa-nut are additions. Some pre- 
 fer currants to raisins, and some also add citron chopped fine. 
 
 Italian Ice-cream,. — Whip three pints cream and add to it 
 three-quarters pound best pulverized sugar and tablespoon vanilla ; 
 freeze, and Avhen frozen and ready for packing stir carefully into it 
 the folloAving : Half teacup granulated sugar, cooked in quarter pint 
 water till it “threads” Avhen a little is taken up on a spoon, or will 
 ])ecome as soft Avax Avh§n tested in cold Avater ; then pour it slowly 
 
398 
 
 ICES AND ICE-CREAM. 
 
 over the well-frothed whites of two eggs, pouring with the left hand 
 and beating constantly with the right, as in making Boiled Icing, 
 till it is cold. After stirring into frozen cream, cover and pack as 
 directed, or the cream may be cooked instead of whipped. For 
 Italian Custard Ice-Gveam^ cook the cream with two teacups gran- 
 ulated sugar, yolks of nine eggs ; strain, cool, add the vanilla, freeze 
 and finish as above. For Whipped Ice-cream^ whip quart cream, 
 add two-thirds pint pulverized sugar and half tablespoon vanilla ; 
 freeze as directed. Any other flavoring may be used. 
 
 Lemon Ice-cream. — To two quarts sour cream that has soured 
 quickly, take one of sweet cream, pound and a half sugar, the juice 
 and rind of one lemon ; cut the rind thin, and steep it ten or fifteen 
 minutes in half a pint of the sweet cream over boiling water ; strain, 
 cool, and add to the rest, and freeze ; or make a custard of one quart 
 cream, yolks of six eggs and three and a half teacups sugar, (reserving 
 six tablespoons, twoforiueparingthe zest, as in Saratoga Ice-cream, 
 and four to mix with the juice, obtained as directed, of three lemons 
 and one small orange ;)let boil, strain, cool and freeze : To grated 
 rind of twn lemons, being careful not to grate any of wdiite pith, ai 
 it is bitter, add the prepared juice, let stand an hour or two, strain and 
 add with pint cream, whipped, and the well beaten whites, to the cus- 
 tard when half frozen ; or make as above, omitting juice and rind 
 and flavor with tablespoon lemon extract. 
 
 Maxaroon Ice-cream. — One and one-half pints cream, half tea- 
 cup dry macaroons, grated and sifted, teacup white sugar, yellow rind 
 of one orange, grated, and the juice of two. Whip cream, add sugar, 
 freeze, and when half frozen add macaroons and the orange juice and 
 rind ; or to any half frozen preparation, in proportion of teacup 
 or half pound sugar to each quart cream or milk, add the sifted 
 macaroons and if almond macaroons add six drops extract almond 
 to same. For Macaroon Caramel^ first roast macaroons to a yello\^ 
 brown and add a few drops caramel, and for Triple Ice-cream 
 make as above and add tablespoon each sponge cake, macaroon and 
 mermgue crumbs, prepared by grating and sifting when dry. Flavor 
 with teaspoon and a half nectarine extract. Serve in the little 
 cases, first placing them in the “cave” as described. 
 
 New York Ice-cream. — Boil quart thin cream, with teacup 
 and a half sugar and a vanilla bean in it. Beat yolks of twelve eggs 
 light and pour the boiling cream to them. Set on fire again for a 
 minute. This yellow custard will not become 
 frothy, rich and 1 ght in the freezer if cooked too 
 much, and should be taken off and strained as 
 soon as slightly thickened. Freeze as directed. 
 
 Mold in a round mold with a chocolate cream for center layer and 
 a lemon cream above. This is very deliciorfs. 
 
ICES AND ICE-CREAM. 
 
 399 
 
 Orange Ice-cream. — Cook two quarts cream and two teacups 
 sugar, cool, strain and freeze. Prepare juice of one dozen oranges 
 and one lemon as in Saratoga Ice-cream, add grated rind of two 
 oranges, and cook to a syrup with one and one-third teacups sugar, 
 strain, cool and mix with cream when half frozen. Strawberry 
 Ice-cream is made as above, first preparing one quart juice from 
 two or three quarts berries, b}^ mashing through the wire sieve, add- 
 ing to pulp in sieve when juice ceases to run, two-thirds teacup sugar 
 (this is in addition to quantity given for ice-cream), let stand an 
 hour, mash, strain and add lo first’ juice, then cook to a syrup and 
 finish as above. A teaspoon or two orange juice added with the 
 syrup makes a delicious flavor„ Raspberry Ice-cream is made as 
 the Strawberry using the Cuthbert variety. For Riced Orange Ice- 
 cream, wash and parboil eight or nine tablespoons best rice, put 
 in custard kettle with quart milk and pint 
 cream, teacup and a half sugar and a pinch 
 salt ; cook till grains are almost dissolved ; when 
 done, stir in yolks of six eggs and two tea- 
 spoons vanilla, mix well together, freeze as 
 directed, then place in mold and pack. When Kiced Orange Ice-cream, 
 ready to serve take from mold and place on the top and around 
 the base a dozen oranges prepared as in Orange Compote. 
 
 Peach Ice-cream. — Mash to a pul]-) one quart peaches, strain 
 through a hair sieve and add six ounces of loaf-sugar which has 
 been on range to dissolve a few minutes ; add one pint and a half 
 cream, a few drops of cochineal to give a nice peach-color and freeze 
 as directed ; or cook three pints cream and two teacups sugar, strain 
 and when cool freeze ; when half frozen add one heaping pint peach 
 pulp mixed to a smooth paste with two teacups sugar and add also 
 the pint of cream, whipped. Two quarts peaches make one pint 
 pulp. If wished, reserve quarter of them, cut in dice and add to 
 cream just before serving. To prepare pulp do not peel till just 
 ready to use, as ali light fruits darken so quickly, and it is better to 
 even drop in cold water as soon as peeled, but must not remain 
 long as juice will be extracted ; chop in fruit 
 bowl, mash, and add sugar as above, stirring till 
 dissolved and strain before adding to frozen cream. 
 If Peach Flavor is used, take twice as much as of 
 the pulp and mix it with the cooked cream after 
 Canned peaches are used same way as fresh fruit, 
 utilizing the juice for pudding sauces or ices. Any of above recipes 
 may be molded and surrounded with pieces of the fruit when served. 
 Nice Apricot and Apple Ice-cream may be made as above, except do 
 not pare fruit. Plum and Cherry Ice-cream are made same way, 
 except after stoning and mashing the fruit add a few of the kernels 
 pounded to a paste, and the dark fruits can stand an hour or so, 
 stirring occasionally ; if the light fruits are placed in a covered 
 
 Peach Ice-cream. 
 
 latter has cooled. 
 
400 
 
 ICES AND ICE-CREAM. 
 
 dish they may also he kept awhile and will strain easier. Any fruit 
 may be used as above and for Swiss Ice-cream whip all of the 
 cream, instead of cooking a part, using powdered sugar and not 
 straining ; freeze, add fruit and finish as above, and if wished even 
 more delicious add with the fruit whites of six eggs, beaten with a 
 quarter teacup sugar. 
 
 Pine-apple Ice-cream. — Three pints cream, two large ripe pine- 
 apples, pared, and eyes, heart or core removed, as latter is bitter, two 
 pounds powdered sugar ; slice pine-apples thin, scatter sugar between 
 slices, cover and let stand three hours ; cut or chop it up in the 
 syrup, and strain through a hair seive or double hag of coarse lace ; 
 beat gradually into the cream, and freeze, adding when half frozen a 
 pint of cream, whipped ; reserve a few^ieces of pine-; 
 cut into square bits, and stir through cream when 
 frozen. Peach Ice-cream may be made in same 
 way ; or for Saratoga Ice-cream take above pro- 
 portions, using granulated sugar ; cook the cream 
 and two teacups sugar, strain, cool and freeze and 
 when half frozen,add fruit juice prepared as follows : 
 
 Mash and strain the pulp, a heaping pint, and to this add juice of tw(i 
 oranges and one lemon. (To better obtain juice of latter, roll, rub with 
 a spoonful or two of sugar to obtain the zest, then pare, scrape off al] 
 of the inner white rind down to pulp, as this is feter, cut in hal^ 
 pick out seeds, squeeze out juice, dissolve the zest in it and strain.) 
 Cook all the juice with two teacups sugar to a syrup, strain andcooj 
 and add with the pint of cream, whipped, when preparation is hall 
 frozen. Mold and serve with whipped cream as a garnish. Pine 
 apple darkens very quickly and should be cooked as soon as pre^ 
 pared. Banana Ice-cream is made as above, using teacup less sugar^ 
 and juice of one lemon, or half and half orange and lemon. 
 
 Straioherry Ice-cream. — Sprinkle strawberries with sugar, 
 mash well and rub through a sieve ; to a pint juice add half a pint 
 good cream, make very sweet, freeze, and when half frozen, stir in 
 lightly one pint of cream, whipped, and handful of whole strawber- 
 ries, sweetened. Mold and pack ; or mash with a potato pounder in 
 an earthen bowl one quart of strawberries with one pound of sugar ; 
 rub through a colander, add one quart sweet cream and freeze. Or ii 
 not in the strawberry season, use the French bottled strawberries ( or 
 any canned ones), mix juice with half a pint of cream, sweeten, freeze 
 and add whipped cream and strawberries as above. Peach or Apple 
 Ice-cream may be made in same way, using very ripe peaches and 
 the yellow bellflower apple. In molding, one can put an inch layer 
 of any of the above fruit creams and then fill with Vanilla Ice-cream, 
 dropping in here and there a little candied fruit. This makes Cab- 
 inet Ice-cream and can be prettily molded by placing carefully some 
 of the candied fruit next mold bt^fore filling, and more elaborately 
 
 apple, unsugared. 
 
 Pine-apple Ice'cream. 
 
ICES AND ICE-CREAM. 
 
 401 
 
 by filling the mold two-third:]^ full of Almond Ice-cream ; set it in bed 
 of ice and salt; then to two (^“carts ice-cream, whip half pint double 
 cream, mix in lightly one-thii!*d pint pulverized sugar and add quar- 
 ter pound each blanched almonds, candied cherries, pears and 
 apricots, first soaking fruits and nuts in a hot sugar syrup till soft, 
 then chopping into dice and lig;htly dusting with pulverized sugar ; 
 mix this prepared cream carefully through the ice-cream in mold, 
 put on cover, bind and pack as directed. For Sitrprise Ice-cream^ 
 put three pints of strawberries in a deep dish with one cup pulverized 
 sugar and juice of one orange ; ^i^hip four pints cream and add two 
 cups sugar, freeze, take out beater and drav/ frozen cream to sides of 
 freezer. Fill space in center with the strawberries and sugar, and 
 pile the frozen cream over them. Put on cover and pack as di- 
 rected. When the cream is turned out, garnish the base with straw- 
 berries. Raspberries or any fruit may be used in same way, taking 
 a little less sugar for sweeter fruit s, and may be molded as in Fruit 
 Surprise. 
 
 Tea Ice-cream. — Pour a pint cream over four tablespoons Old 
 Hyson tea, scald in custard kettle,, or by placing the dish contain- 
 ing it in a kettle of boiling water, remove from fire and let stand 
 five minutes ; strain into a pint co\'d cream, scald again, and when 
 hot mix with it four eggs and teacup and a half sugar, well beaten 
 together ; let cool and freeze. 
 
 Yanilla Ice-cream. — Mix three pints sweet cream, pint ne^^ 
 milk, pint pulverized sugar, whites of two eggs, beaten light; freeze 
 Serve plain or as Fruit Surprise by hning a mold with it, then fi],i 
 center with fresh berries, sweetened, or fruit cut in slices, and cover 
 with the ice-cream, put on lid, bind and set in freezer for half an 
 hour, with salt and ice well packed around it. The fruit must bo 
 chilled, but not frozen. Strawberries and peaches are delicious thus 
 prepared. Or for Yanilla Custard Ice cream^ cook in kettle in 
 proportion of one quart cream, six eggs and teacup and a half sugar ; 
 strain, cool, add third of tablespoon vanilla and freeze as directed ; 
 reserving the whites, beating and adding when custard is half frozen, 
 makes it lighter ; adding when this is frozen ready to pack, half pint 
 mixed candied cherries, raisins, currants and citron prepared as in 
 Cabinet Ice-cream, makes Tutti Frutti Ice-cream. 
 
 Cream Biscuit. — These are generally made of all cream, although 
 we give a recipe with part milk and three with a syrup. The cream 
 must be pure double cream, whipped to a stiff froth and drained on 
 sieve as directed. There are only one or two kinds that are frozen 
 as ice-cream ; for the others, molds, paper cases, fruit cases, etc., are 
 filled with the mixture and placed in the cave, as directed, for three 
 or four hours. The cave in which the ice-cream freezer is utilized is 
 best, and using the same care in packing as with ice-cream there 
 would be no necessity for a different cover or for binding the joint 
 26 
 
402 
 
 ICES AND ICE-CREAM. 
 
 after covered ; so the only additional article needed would be a set 
 of shelves to fill the size freezer used, and it would be wise to have 
 two or three extra shelves with feet of different heights so that in- 
 dividual molds, glasses, fruit cases and any other receptacle in 
 which ice-cream, biscuits, ices, etc., are molded could be frozen. 
 Or as a substitute for all a large tin pail can be used for freezer and 
 round pieces to fit made of heavy white card-board for shelves, plac- 
 ing them on top each layer of cases, etc. When thus used do not 
 fill cases quite full and after placing a layer of them in pail, cover 
 with a round piece of clean white paper to fit, then the card-board 
 shelf, then more cases and so on till all are used, when cover pail, pack 
 and finish as directed. Below are recipes of different varieties of 
 biscuits. 
 
 Custard Biscuit. — Beat well eight yolks of eggs, with teacup 
 and a quarter sugar, a very little salt and one pint cream. Stir over 
 the fire until slightly thickened. Flavor with either vanilla pow- 
 der, the almond or lemon extract or coffee or chocolate. It may also 
 be made by adding 2, puree of peaches, strawberries, raspberries, oi’ 
 pine-apple to custard. Freeze as ice-cream and when half frozen 
 stir in lightly one-half pint of cream, whipped ; then partly fill pa- 
 per cases with the mixture, smooth over the tops and place in ice- 
 cream cave. 
 
 Fruit Biscuit. — Beat yolks of eight eggs and four teacups 
 sugar well together, add quart of any fruit juice, cook in custard 
 kettle, strain and place on ice, and add to it two ounces gelatine, dis- 
 solved by adding a very little warm water, placing it in pan of hot 
 water and setting on back of range. When mixture thickens add 
 quart cream, fill cases, and place in cave. 
 
 Italian Biscuit. — Boil together pint each granulated sugar and 
 water twenty minutes, add well-beaten white of an egg and boil ten 
 minutes longer. Strain into an earthen dish and add yolks of 
 twelve eggs and whites of two and five tablespoons orange juice. 
 Set dish in a pan of hot water during process of beating. Beat 
 briskly until it resembles a well-prepared, firm, sponge-cake batter. 
 Fill cases with it and smooth over tops and pack and freeze as 
 above. Or the mixture may be frozen in one mold, and some sifted 
 macaroon powder or grated chocolate sprinkled over the surface, to 
 imitate a baked souMe, and with care the hot salamander maybe used. 
 By adding three-quarters pint peach pulp and stirring lightly with 
 the mixture half pint cream, whipped, and a quarter teaspoon va- 
 nilla, luscious Peach BiscuitF'\S\. be the result, and can be filled in 
 paper cases, or in the Brick mold, or in a long mold j ust the width and 
 height of the cases, and when frozen, turn out, cut in slices, or if in 
 long mold in pieces size of cases and frost with a Chocolate Ice., 
 made of half pint syrup and four ounces best chocolate, smoothly 
 mixed, and frozen ; or a Strawberry or Raspberry Ice may be used, 
 
ICES AND ICE-CREAM. 
 
 403 
 
 and some add to the ice whites of three eggs beaten well with three 
 tablespoons sugar. Serve in paper cases. Or for Straioherry 
 Biscuit add pint strawberry pulp instead of peach and then the 
 half pint cream, whipped. Fill in cases and surround each with a 
 hand of stiff paper, reaching half an inch above the edge of the 
 case, pinning ends together to secure them ; freeze in cave, and when 
 ready to serve, remove the hands and cover with macaroons bruised 
 fine and browned in oven, and one can quickly use the Salamander 
 iron if liked. The bands of paper are meant to give the appearance 
 to the biscuit of having risen in process of baking. 
 
 Nut Biscuit. — Make a syrup as in Vanilla Biscuit, cool and 
 add the nuts blanched and prepared as for ice-cream, quarter pound 
 shelled nuts to each quart cream, and the well-beaten yolks of eight 
 eggs ; return to fire, stir quickly till it thickens, coating the spoon, 
 then strain into a large boAvl and beat till cold. Whip quart cream 
 and add lightly with half teaspoon almond extract, if almond oi 
 pistachio nuts are used, and fill in cases. Any flavoring may be 
 used, and blanched nuts and candied fruits, prepared as in Cabinel 
 Ice-cream, may be added just before filling cases. 
 
 % 
 
 Yanilla Biscuit. — Beat well together the yolks of eight eggs, 
 and eight ounces powdered sugar. Flavor one pint new milk with 
 vanilla, and boil it. Dissolve in a vessel set in hot water one and 
 a half ounce of gelatine, and as soon as it is dissolved mix with the 
 boiling milk, pour slowly over eggs and sugar, stirring all the time ; 
 when well mixed pass through a sieve and put in very cold place to 
 cool. Whip one pint cream and add it slowly to the cold mixture ; 
 fill cases and freeze. Or, With Syritp^ cook in custard kettle tea- 
 cup and a quarter sugar and one gill water, add yolks of eight eggs 
 and stir well for five or ten minutes ; strain into an earthen bowl 
 and beat with an egg beater till it is stiff and cold. Whip quart 
 thick double cream, flavor with quarter tablespoon vanilla and stir 
 it lightly into the above ; fill the cases, pack in cave, and finish as 
 directed ; or part of mixture may be colored and flavored with rasp- 
 berry syrup and placed in bottom of cases, then fill them with the 
 plain vanilla and freeze. Or in Fruit Biscuit^ fill two-thirds full 
 with the mixture, freeze, and fill up with some water-ice that blends 
 with the flavor used in mixture : For Strawberry Biscuit use a 
 layer of Orange Ice ; for Pineapple Biscuit, Lemon Ice, etc. Any of 
 the above mixtures may be made more elaborate by glazing, but as 
 that needs a confectioner’s skill we will not describe it ; but the mere 
 icing of them is given in Strawberry Biscuit, and one can cover 
 their tops when ready to serve with whipped cream or with a plain 
 meringue, and the mixture can also be filled in Lemon or Orange 
 cases, made by cutting off top from fruit and carefully removing 
 pulp. 
 
 Sherbet Crystal. — Boil one pint sugar and pint and half 
 
404 
 
 ICES AND ICE-CREAM. 
 
 water fifteen or twenty minutes, beat yolks of fifteen eggs very light 
 and strain. Place syrup in custard kettle and add yolks, beating 
 with an egg-whisk for ten minutes. Remove inner kettle from fire, 
 place in a pan of cold water and continue beating fifteen min- 
 utes. Pack mold in ice and salt, and spread on sides and bottom 
 of it one quart Strawberry or Raspberry Sherbet ; when hardened, 
 put the cooked mixture in center, being careful not to disturb the 
 sherbet, cover all with a piece of thick white paper, put on cover 
 and finish as directed in packing molds. 
 
 Glazed Meringue . — Any ice-cream maybe meringued and glazed 
 successfully. Boil three-quarters pint milk and stir in tablespoon gela- 
 tine that has been soaked anhour or two in half cup cold water, strain 
 into quart cream, add tablespoon vanilla and half pound pulverized 
 sugar ; when frozen, take out beater and pack the cream smoothly, be- 
 ing careful to have the top perfectly level, and pack with ice as directed. 
 When ready to serve, make a meringue of the whites of six eggs and 
 six tablesj)oons pulverized sugar. . Turn the cream out on a fancy 
 dish and cover every part well with the meringue. Brown v/ith ’a 
 red hot salamander or shovel and serve immediately ; or put the 
 frozen creAm in round mold and imbed in ice and salt; have a 
 flat round sponge cake on plate, and when ready to serve turn mold 
 quickly out upon it, cover witli the meringue and glaze as above. 
 Another way to serve any ice cream, without the gla^zing, is to bake 
 a sponge cake in one of the crown molds, ice it with a white icing, 
 and when ready to serve place on platter, spread inside with any 
 fruit jelly liked and fill center with any ice-cream, frozen in freezer 
 but not molded ; heap whipped cream, sweetened, on top of center 
 and around base of cake and serve. 
 
 Frozen Pudding.— Vui one pint milk in custard kettle, beat 
 three eggs and teacup sugar together, and add, stirring all the while. 
 Pour the hot custard on twenty-five dry lady fingers, add cup dried 
 currants and let cool. When cold, add two tablespoons orange 
 juice and pint cream, whipped to a froth. Freeze the same as ice- 
 cream. When frozen wet a melon mold in cold water,.sprinkle a few 
 currants on the sides and bottom and filbwith frozen mixture ; bind 
 and pack as directed. Serve with Apricot Sauce around it. Or 
 With take dozen each macaroons and cocoa-nut cakes, doz- 
 
 en and a half lady fingers, and a cup dried currants. Prepare mold as 
 above, sprinkle sides ancl bottom with currants and put in lay- 
 ers of the cakes, sprinkling with currants till all are used. Put a 
 pint and a half milk in custard kettle, when hot, stir in two table- 
 spoons gelatine, soaked one hour in half cup cold milk, then add 
 four eggs beaten well with teacup sugar, and cook four minutes, stir- 
 ring all the while. Take off, and add pinch salt and one teaspoon 
 vanilla. Pour this, a few spoonfuls at a time, on the cake and let 
 cool. When cold, cover with -thick white paper, and it is well to 
 
ICES AND ICE-CREAM. 
 
 405 
 
 let paper extend over the edges and then close the cover tight upon 
 it ; bind and pack in ice and salt. Or a more elaborate pudding is made 
 by adding to the gelatine custard a pint cream and three more eggs, 
 while cooking ; remove from fire and add half tablespoon nectarine 
 extract and strain into mold till within half an inch of top, 
 having first half filled it with cake, fruit and nuts, placed in layers as 
 above, using macaroons, lady fingers, currants, seedless raisins, 
 citron and blanched almonds, preparing currants, raisins and cit- 
 ron as in Cabinet Ice-cream and chopping the almonds. Now cut 
 a piece from a sheet of sponge cake to fit top and place on the cus- 
 tard, cover tightly v/ith the lid and let the pudding cool. When 
 cold, bind and pack as directed, for three or four hours. Serve with 
 any pudding sauce, or a rich custard, or whipped cream, sweetened. 
 Any kind of stale cake, macaroons or meringues, dried or preserved 
 fruit, candied fruit or flavoring may be used, although for the latter 
 our confectioner tells us that Nectarine Extract is more delicious 
 for cabinet puddings ; while we have had success in all fruit pud- 
 dings in mixing the flavor, vanilla and lemon, half and half. The 
 famous Nesselrode Pudding can be made with or without eggs and 
 differs ver}^ little from any of the iced puddings, save there must be 
 chestnuts in it. With Eggs^ boil or blanch forty chestnuts, and as 
 in ice-cream the Italian are best to use, peel, mash and rub through 
 a sieve and cook in custard kettle with yolks of twelve eggs, pint 
 cream and two teacups sugar; when it thickens strain and add 
 teaspoon vanilla and pinch salt ; or mix the chestnut pulp with clari- 
 fied syrup, pint sugar and pint water, as in Italian Biscuit, add cream 
 and eggs as above and place in custard kettle, stirring constantly 
 until it begins to thicken, remove and add vanilla. When either 
 mixture is cold, put in freezer and freeze, adding when partly frozen, 
 four tablespoons orange juice, pint of cream, whipped, and two 
 ounces each citron, currants and raisins, three ounces each preserved 
 pine-apples, and candied apricots and cherries, soaked or cooked in 
 syrup as above; then chop raisins, slice citron very fine and cut the 
 pine-apple and apricots into dice ; or put mixture in freezer, and 
 freeze without stirring, scraping down the cream from sides of can 
 with the paddle as fast as it freezes and lightly mixing till smooth. 
 Cover, and when frozen place inmold, stirring carefully into it the 
 fruit prepared as above, and pint cream, whipped ; cover, bind, and 
 set in cave. To make Without Eggs^ take a pint chestnut pulp, add 
 two teacups sugar and rub to a smooth paste, add teaspoon vanilla 
 and mix it gently with a pint of cream, whipped ; put in freezer and 
 freeze without stirring, as above ; then add to it quarter pound each 
 currants, raisins and citron, prepared as directed ; put in molds and 
 place in cave or the pail as described. Serve with any pudding 
 sauce, custard or whipped cream. Or, With Pineapple^ boil one 
 pint and a half shelled chestnuts half an hour, rub off skins, pound 
 to a paste and to it add a pint shelled almonds, blanched and pre- 
 
406 
 
 ICES AND ICE-CREAM. 
 
 pared as above. Make a syrup of pint each sugar and water and the 
 juice from one can pine-apple, cook twenty minutes in custard kettle 
 and add beaten yolks of eleven eggs, placing on 
 back of range and stirring constantly till it thick- 
 ens, some using an egg beater. Take off, place 
 inner kettle in a pan of cold water and beat 
 fifteen minutes longer and let cool; then mix 
 nut paste with half pint cream and rub through' 
 the sieve, add to mixture and freeze. Prepare MeiionMoiou 
 three-quarters pound mixed French candied fruit, as in Cabinet 
 Ice-cream, chop and add with the canned pine-apple cut fine, table- 
 spoon vanilla, six tablespoons orange juice and half pint cream, 
 whipped, when mixture is half frozen, or when ready to mold. 
 A melon mold makes the handsomest dish and when served 
 stick here and there roasted chestnuts or blanched almonds, dipped 
 in a candy syrup, then slightly cooled, and also garnish the melon 
 with them. Some add the candied fruit, flavoring, etc., to the 
 mixture before freezing, but the extra trouble will well repay one. 
 
 Strawbemj Yanity . — Beat yolks of nine eggs and two teacups 
 pulverized sugar to a cream, and to this add one quart strawberry 
 juice, prepared as for Strawberry Ice-cream, mixed with two teacups 
 sugar till all dissolved. Place mixture on ice and strain into it half 
 box gelatine, dissolved, and when it thickens slightly, stir in gently 
 one quart pure double cream, whipped. When it begins to harden, 
 fill in a large mold, or individual molds, and pack. Serve in two or 
 three hours, as Vanities are more like the different creams and do 
 not want to be as hard as ice-cream. Whole strawberries may be 
 dropped in just before molding. Serve with whipped cream sweet- 
 ened, or it is nice with simply sweetened cream, flavored with straw- 
 berry juice; or vrith a custard made by cooking in custard kettle 
 one pint milk or cream, yolks of three eggs and half teacup sugar ; 
 remove from fire and add the v»^eil-whipped whites, quarter pint 
 strawberry juice and a teaspoon orange juice and let become ice-cold. 
 The same flavor of Vanities can be made as of ice-creams, using same 
 proportion of fruit juice as above, and candied and preserved fruits 
 can be added as before in ice-creams. For other flavors as vanilla, cof- 
 fee, chocolate, etc., use quart water instead of fruit juice. Orange and 
 Lemon Vanities maybe served in the Fruit Cases by cutting off 
 about an inch from the top of fruit corresponding to the Vanity, 
 carefully taking out the pulp and filling wi ch the mixture ; or a more 
 economical way is to cut fruit in halves, take out pulp, then paste 
 on a rim of buttered paper extending an inch and a half above the 
 edge, fill and place in Ice-cream Cave ; or any Vanity can be filled in 
 a cake-case as described on bottom of page 108 and then placed in 
 cave. It would be better to first loosen cake from mold, then 
 return to mold, carefully cut out center, fill and set in cave in 
 the cake-mold, as that would keep it in shape. When ready to serve 
 
ICES AND ICE-CREAM. 
 
 407 
 
 take out carefully, invert on platter, placing it right side up, and 
 • heap a meringue or whipped cream upon the Vanity in center. In 
 Lemon Vanity use only one and a half pints juice, and in Banana 
 and Chocolate use teacup less sugar. 
 
 Ices. 
 
 These are genera lly made of water, sugar and juice of fruits, al- 
 though the fruit juice is used alone with its measurement of sugar, 
 as pint for pint. The juice is obtained by rubbing fruit through a 
 wire sieve, all except oranges and lemons (as with them none of the 
 pulp is used), and then straining through the ice-cream, or three 
 cornered jelly strainer, although with peaches, apples, apricots, etc., 
 some prefer the pulp also, and do not strain. Where any seeded 
 fruits are used, it gives a fine flavor to leave a few of the kernels of 
 the seed in the pulp for an hour or so, and some mash them to a 
 paste and add, straining juice when used, but as in all flavoring, 
 give only a slight hint rather than a decided taste. In making the 
 first kind, if the water and sugar are not well mixed before freezing, 
 Mi 3 sugar will sink to bottom and there will be a sharp unpleasant 
 iaste, or the mixture will be granular and mushy in texture, like a 
 hardened mixture of sweetened snow and water, and melt very 
 quickly, even in the freezer, if it is left open a few moments, and will 
 soon become soft and spongy. But by following directions given 
 ices can be made as smooth and firm as the best ice-cream and much 
 resemble it in texture. The sugar and water must be cooked in a 
 kettle to a clear syrup, clarified if not clear, scum removed, and 
 the hot syrup strained through the ice-cream strainer and let he- 
 come ice-cold. Pour it into freezer, packed as for ice-cream, add the 
 strained fruit juice, and other materials, if any, and freeze as directed ; 
 it will usually take from fifteen to twenty minutes to effect the first 
 freezing of ices, as they require more time than ice-cream. Then 
 open can, scrape down sides, and beat till smooth, and add ( if 
 three pints water) one white of egg, beatenwith a tablespoon pulver- 
 ized sugar to a stiff froth, or Merinyue, and work as smoothly as pos- 
 sible. Too many whites of eggs are apt to give a milky look, as 
 tney melt out rapidly. Draw off brine, renew ice and salt, place the 
 
408 
 
 ICES AND ICE-CREAM. 
 
 “brine blanket’’ over all as in ice-cream, and let stand to harden and 
 ripen, for two or three hours. Open can, renew beating, repack as 
 before and when frozen, serve. 
 
 Water-ices increase in bulk one-half when frozen as above. For 
 what are termed Granites or Sherbets, where a syrup is not made 
 nor the meringue added, turn out as soon as half frozen, or as wet 
 snow. When Fruit Flavors are used, add them to the syrup when 
 partially cooled, or place in dish in a pan of hot water and beat till 
 melted and then add. Use earthen bowls, crocks, wooden spoons, 
 etc., for mixing as in ice-cream. For ices, a good general rule is 
 pint syrup to each pint fruit juice, or pint and a half Fruit Flavor, and 
 to make syrup, take pint and a half granulated sugar to one pint 
 water, boil fifteen minutes, add half of white of an egg, well beaten, 
 Jet boil, strain and cool. Any of the fruit shrubs or fruit juices, 
 canned expressly for this, make delicious ices, and juice from can- 
 ned plums and all the berries may be used with good results. The 
 above is one rule, but we give many different recipes that have been 
 successfully used, making different grades of richness, flavoring, etc., 
 although care must be taken not to make too sweet as it will not 
 freeze as readily. 
 
 Ices are usually served in glasses as illustrated, but if molded, must 
 have a small quantity of dissolved gelatine added to enable them to 
 keep their shape. After mold is filled make 
 air-tight by placing a piece of writing paper 
 around the edges, and then shutting cover 
 of mold upon it ; bind and pack as directed, 
 and when ready to serve wipe the ice and salt off mold very carefully 
 and dip in cold water. Ices when frozen should be perfectly smooth 
 and soft enough to yield easily to the spoon, if brittle or solid it is 
 an indication that too much water has been used. A pretty orna- 
 mentation for them is made by preparing a gelatine jelly in the usual 
 manner, then reduce by slow boiling to little more than half, color 
 as desired, strain, flavor, and cool on large platters, pouring it about 
 third inch thick ; when cold cut out with any of the vegetable cut- 
 ters, leaves, flowers,etc., place on the molded ices and also garnish with 
 them when served. This is equally ornamental for ice-cream. 
 Any fresh fruit cut in pieces, or candied or preserved fruit, or nuts, 
 the last three prepared as in Cabinet Ice-cream, may be added just 
 before molding, or if not molded just before serving the ice. It is 
 
 Dish of Ices. 
 
ICES AND ICE-CREAM. 
 
 409 
 
 especially necessary with ices that they be beaten up well before 
 dishing from freezer, and in using canned fruit use less water in 
 proposition to fruit. 
 
 Apple Ice. — Grate, sweeten and freeze yellow bellflower apples ; 
 canned apples may be mashed and prepared in same way. Pears, 
 peaches or quinces can also be frozen as above. Or make a syrup 
 of three pints of water and four teacups sugar ; let cool. Quickly 
 slice unpared, tart and nicely flavored apples, then chop, mash and 
 rub through mre sieve until a pint of pulp and juice is obtained, 
 which add immediately to syrup ; freeze, add meringue and finish as 
 directed. Peachy Pear., Apricot^ Cherry^ Nectarine and Plum lees 
 are made in same manner. Canned fruit may be used with less 
 water in syrup and if Fruit Flavor is used, take proportion as given. 
 
 - Apricot Ice. — Cut in pieces two cups best apricots and stew 
 vath the blanched kernels in two cups water and one cup sugar un- 
 til tender, then rub through sieve and put in freezer. Freeze, and 
 when partly frozen beat in well-frothed whites of two eggs, or the 
 meringue as described above, and finish as directed. Just before 
 serving stir in cup sliced apricots. Canned apricots may be used 
 with their syrup using less water. Peach ./ce' may be prepared in 
 same way. 
 
 Cherry /ce.— -Take two quarts sweet cherries, one of water and 
 three teacups sugar. Pound fruit in mortar so as to break the stones 
 and strain the juice through a fine strainer. Boil the cherry pulp 
 with some of the sugar and water to extract the flavor from the ker- 
 nels, and rub that through the sieve; mix all, together and freeze. 
 This may be molded with a nut cream by lining a mold with the 
 ice and filling the middle with the cream ; bind and pack as 
 directed. Or if served direct from the freezer, place the ice as a border 
 in the individual dishes aud the nut ice-cream in the center. This 
 is a nice way to serve different creams and ices. 
 
 Citron Ice. — Make two quarts rich lemonade, well flavored with 
 the rind ; if grated rind is used, the lemonade must be strained before 
 putting in citron. Slice enough citron thin and small to loosely 
 fill a half-pint measure, and add to lemonade. Let boil a moment, 
 or if made previous evening, this will not be necessary ; cool, freeze, 
 and when partly frozen add the meringue and finish as directed. 
 Preserved Watermelon can be used in same way. 
 
 Currant Ice. — Boil down three pints water and a pound and a 
 half sugar to a quart, skim, add two cups currant juice, and when 
 partly frozen, add whites of five eggs. 
 
410 
 
 ICES AND ICE-CREAM. 
 
 Gooseberry Ice. — Stew gooseberries until soft, squeeze through 
 ice-cream strainer, and to every pint juice add pint and a half gran- 
 ulated sugar and pint water ; mix well, and freeze ; when half frozen 
 add whipped whites of three eggs. 
 
 Grape Ice. — Stew a cup ripe Concord grapes, mash with a pint 
 sugar, add juice of a lemon and pint water, strain and freeze. 
 
 Lemon Ice. — To one pint lemon juice, add one quart sugar, and 
 one quart water, in which the thin rind of three lemons has been 
 allowed to stand until highly flavored ; when partly frozen add the 
 whites of two eggs, beaten to a stiff froth. Or prepare nine lemons 
 and three oranges, as in Saratoga Ice-cream, being very careful to 
 extract every seed, as they cause a bitter taste. To a syrup made of 
 quart and a half water and four teacups sugar add lemon juice, will 
 be about half pint, and half as much orange, and when partly frozen 
 add the meringue of one egg ; prej^are zest from only half the lemons. 
 Serve in glasses with tablespoon meringue, (whites of two eggs 
 beaten well with two tablespoons sugar), flavored with orange juice, 
 on each glass. 
 
 Orange Ice. — Make as above, using nine oranges and one lemon ; 
 when frozen fill in the orange fruit cases and place in Ice-cream 
 Cave for three or four hours, and it is then made more delicious by 
 covering the ice in each case with a meringue and browning quickly 
 with a red hot salamander, serving immediately. The orange pulp 
 taken from cases can be used in obtaining juice. Or make a thick 
 syrup by boiling two teacups sugar with teacup water ; divide three 
 of the oranges, after peeling, b}^ the natural divisions, and drop the 
 pieces into the boiling syrup, first extracting the seeds ; grate the 
 yellow zest of the remaining three oranges into a bowl and squeeze 
 in the juice; then pour the syrup from the scalded slices into the 
 bowl, and keep the slices on ice, to be added last. Add quart water 
 and juice of a small lemon to syrup, strain and freezOc When partly 
 frozen Tvhip four whites firm, stir them in and beat up the ice till it 
 looks like cream ; cover closely and pack with more ice and salt, and 
 when done mix in gently the orange slices, without breaking them. 
 Serve in ice-cups, glasses or saucers. Raspberry and Strawberry 
 Ice can be made as above, using with the lemon juice, a little orange 
 juice also in the strawberry. 
 
 Peach Ice. — Make a syrup or not as liked, in proportion as 
 given in directions and add one can or twelve fresh peaches well 
 mashed. When frozen add beaten whites of three eggs and finish as 
 directed. Or, peel and quarter the fresh peaches, add syrup, and put 
 at once in mold, having first placed some of the slices of peaches 
 in bottom of mold ; cover, bind and pack for five or six hours ; cream 
 and sugar may be used instead of the sj^rup, making Peaches ana 
 Cream Ice. Whipping the cream is an addition. 
 
ICES AND ICE-CREAM. 
 
 411 
 
 Pine-apple Ice . — Bruise a half pound fresh pine-apple in a 
 n«vi>rtar, add juice of one lemon, half pint water, pint clarified syrup^ 
 sti^ain and freeze, adding the meringue when half frozen if wished. 
 For Tutti Frntti Ice., place a layer of Lemon or above ice in a 
 Brick mold, making it quarter full, and place in ice and salt ; then 
 mix an equal portion each candied apricots, cjierries, strawberries 
 or any fruits wished, and blanched almond or pistachio nuts, pre- 
 pared as in Cabinet Ice-cream, in all about a pound of mixture, with 
 a quart of Strawberry or Orange Ice, and add to mold till three- 
 fourths full ; smooth and add of first ice. Lemon or Pine-apple, till 
 full to overflowing. Bind and pack as directed for three or four 
 hours. Preserved fruits may he used, prepared as in ice-cream 
 directions, and a little preserved ginger or angelica root is a choice 
 addition. Use other ices also, according to different tastes. 
 
 Snoio Ice . — Add quarter pound sugar to half pint cream, and 
 flavor highly with vanilla or lemon ; if lemon juice is used, more 
 sugar will be required. Stir in newly-fallen snow until thick as ice- 
 cream, and any kind of fruit juice may be used instead of cream. 
 In either case the snow must not be added until just before serving. 
 
 Strawberry Ice . — Nice sound fruit should be obtained, stems 
 removed, and the berries gently wiped perfectly clean and dry ; then 
 put into a dish, and place pulverized sugar over them, stirring with 
 a wooden spoon until fruit is slightly mashed. Rub pint pulp with 
 gill and a half juice through wire sieve, add pint clarified syrup 
 
 freeze. Pour into small glasses, and 
 arrange in dish as illustrated, on a foun- 
 dation of green leaves ; or mash two quarts 
 strawberries with two pounds sugar ; let 
 Strawberry Ice. stand an hour or more, squeeze in a crash 
 
 ?;tramer. pressing out all juice, add equal measure water, and when 
 naif frozen, add che white of one egg beaten with tablespoon pulver- 
 ized sugar. 
 
 Colorings . — For Blue rub a piece of indigo with a little water 
 and add by drops to the mixture to be colored until the desired 
 ' shade is reached. For Brown use grated chocolate, or for a very 
 light brown, Caramel^ which is prepared for immediate use by put- 
 ting cup granulated sugar in iron skillet or frying-pan set over fire, 
 and stirring constantly until a dark brown color and as thick as 
 molasses. When properly done a cup sugar will make five table- 
 spoons coloring. When preparing for bottling,^ boil a longer tim.e, 
 then add a half pint water and boil again, until a little cooled in 
 saucer is found thick as molasses or honey. If too thick, or if h 
 candies, add a little more water and boil again. Bottle, and if kept 
 corkea it will never spoil. For Green use either the Parsley or 
 Spinach Coloring, given on page 180. For Pinh use strawberry, 
 currant or cranberry juice or jelly. If a bright lied is desired, mis 
 
m 
 
 ICES AND ICE>CREAM. 
 
 one drachm each pulverized alum and cream tartar, four drachms 
 powdered cochineal, two ounces loaf sugar and saltspoon soda ; or 
 same proportions in level tablespoons are two-thirds tablespoon pul- 
 verized alum, half tablespoon cream tartar, two and a half of pow- 
 dered cochineal, four of pounded loaf sugar and the saltspoon soda ; 
 boil ten minutes in half pint pure soft water and when cool bottle 
 and cook for use. *For Yellow, use the juice of a carrot or the 
 grated peel of an orange or lemon, moistened with the juice or a lit- 
 tle water, and squeezed through a cloth. When a deeper color is 
 wanted boil a little American saffron v/ith a little water till a bright 
 yellow, strain and cool, and use enough to give desired shade ; some 
 use a mixture of an ounce turmeric with four of deodorized alcohol, 
 Bhaking till dissolved and then straining and bottling. No objec- 
 tion can be made to the use of any of the above, save perhaps to the 
 blue, which is very seldom used, and only for Ornamental Icing. 
 The others are all fruit or vegetable preparations, and their use adds 
 greatly to the handsome appearance of ices and ice-creams, icing, 
 jellies, cakes, creams and pudding and other sauces. To guard 
 against getting in too much coloring, use by putting in a very little 
 at first, mixing well, then add a very little more until desired 
 shade is obtained. 
 
 Gopher Orange lee — Make a syrup of three pints water and 
 one quart sugar; when cool add two gills lemon juice and three of 
 oraAige juice ; freeze and when half frozen add white of one egg, beat- 
 en wel l with tablespoon sugar. Thoroughly beat it with the ice, finish 
 freezing and serve. Strawberries or slices of pineapples gently stir- 
 red XY’HO'^^rijvMhefore serving (if added too long before, they freeze 
 and are unpleasant to eat) make a delicious variety. Pine-app e 
 Ice mny be made of canned pine-apple using pint of juice, and gill 
 lemon juice with above proportion of syrup, adding the pine-apple 
 cat in dice just before serving, if wished. With all ices it is always 
 better to add a gill of lemon juice, as the acid assists in the freezing 
 and also adds to the flavor. Any proportions of the recipe may be 
 made ; above makes about two dozen dishes. 
 
ICING. 
 
 413 
 
 lOTNGr, 
 
 Nothing adds more to the elegance of a well spread table then 
 a handsomely iced and ornamented cake, which with a little care 
 and painstaking can as well be prepared at home as ordered from 
 the caterer, and at much less expense. For a plain quickly made 
 icing for a loaf of cake of ordinary size take white of one egg and 
 eleven heaping teaspoons pulverized sugar. If obtain^lble, usethe 
 confectioners’ sugar known as ‘‘XXX.” Be careful not to get in any 
 of the yolk of the eggs, as then the icing will not beat up well, and be 
 sure the bowl, spoon or spatula, and all utensils used are perfectly 
 free from grease. Beat well, and do not attempt to make the icing 
 thick and stiff by adding sugar alone, or it will run. Good icing de- 
 pends upon good beating as well as quantity 
 of sugar. Beat whites of eggs to stiff froth, and 
 add pulverized sugar gradually, beating all 
 the time. A wooden spatula is better than a spoon for beating in 
 the sugar. There are various opinions about the length of time 
 icing should be beaten, some giving half an hour, others a much 
 shorter time. Some break the whites into a broad platter and at 
 once begin adding sugar, and keep adding gradually, beating well 
 all the v/hile until all sugar is dissolved and the icing is perfectly 
 smooth. Thirty minutes’, beating ought to be sufficient. Lastly, 
 add flavoring, rose, pine-apple or almond for white or delicate cake, 
 and lemon or vanilla for dark or fruit cake. The same amount of 
 material, prepared with the whites of eggs unbeaten, will make one- 
 third less icing than if the eggs are beaten to a stiff froth before 
 adding. the sugar; but those who prefer this method think the 
 icing is enough smoother and softer to pay for the extra quantity 
 required. There is a medium method much used by the best of 
 
414 
 
 TCING. 
 
 housekeepers ; the eggs are beaten to a slight foam, sugar added 
 gradually, or all at once, and when thoroughly incorporated, flavor 
 and use. Sometimes the whites of eggs will not froth readily, when 
 add a pinch of alum, sugar, salt or soda ; a teaspoon lemon juice or 
 a little citric acid whitens icing, and the white of one egg whipped 
 separately and beaten in just before putting on the cake makes the 
 icing smooth and glossy. A little corn-starch helps to thicken ic- 
 ing. If the flavor is lemon juice, allow more sugar for the additional 
 liquid. 
 
 Have the icing ready when the cake is baked and be sure that 
 it is thoroughly beaten before removing cake from oven ; if pos- 
 sible, have some one beating while cake is being removed. Invert 
 a common tin milk-pan, placing it on a clean paper, so that if any 
 icing falls off it can be used again, then place the cake on the pan, 
 trim oflT all unsightly excrescences with a clean, sharp knife and ap- 
 ply icing, pouring it around the center of the cake and smoothing off 
 as quickly -as possible with a knife ; it should run over the cake, be- 
 coming as smooth as glass, and adhere firmly to it. If the icing is 
 a little stiff dip the knife in cold water. Dredging the cake well 
 with flour when taken from the oven and wiping carefully before ic- 
 ing will keep the icing from running ; when icing only the top of cake, 
 place a rim of stiff white paper around it to keep the icing in place 
 until it sets. If but one person is engaged in preparing cake and ic- 
 ing, and must necessarily stop beating while getting the cake in 
 readiness, it will be best to beat the icing a few minutes again be- 
 fore placing on cake. As eggs vary in size, some common sense 
 must be used in the quantity of sugar. Practice only will teach just 
 how stiff icing ought to be. An excellent proportion is three-fourths 
 teacup pulverized sugar to the white of one full-sized egg, but more 
 sugar is sometimes required. In preparing for a large party, when 
 it is inconvenient to ice each cake as it is taken from the oven, and 
 a number have become cold, place in the oven to heat before icing. 
 If wanted very nice, put the icing on in two coats, letting the first 
 dry before putting on the second, when the icing left may be suffi- 
 ciently thinned with water, if necessary, to work smoothly, or more 
 icing may be prepared, taking care to have it just soft enough to run 
 smoothly, and yet not run off cake — better to be a little too stiff 
 than too thin. To apply the second coat, place the icing in a lump 
 in center of cake, and let it run level of its own accord ; or if a lit- 
 
ICING. 
 
 415 
 
 tie stiff, spread it out with a knife, taking care not to spread it quite 
 to edge of cake (within a quarter of an inch), as it will run to the 
 edge of itself ; if it is not fully smooth, place a knife under the cake 
 and shake it a little, which will cause all the rough parts to become 
 smooth. To ice the sides of the cake, add a little more sugar to the 
 icing, and beat it in well ; then with the knife place it on the sides of 
 cake until fully covered ; and by holding the knife perpendicularly, 
 with the edge to the icing, and the back leaning a little towards the 
 icing, draw it all around the side of the cake ; when it comes round 
 to the starting point, suddenly give the knife a twist, and turn the 
 back from the icing, and at the same time and by the same motion, 
 remove the edge from contact v/ith the icing. If this is done neatly 
 and quickly one will hardly be able to find where it is joined. The 
 cake now needs only to be dried, and it is ready for the ornamental 
 icing or piping. Ornaments, such as gum drops, candies, orange 
 flowers or ribbons should be put on while the icing is moist. It is 
 nice when the frosting is almost cold, to take a knife and mark the 
 cake in slices. 
 
 Almond Icing , — Blanch half pint sweet almonds by putting 
 them in boiling water, taking off skins, and spreading upon a dry 
 cloth until cold ; pound a few of them at a time in a mortar till well 
 pulverized : mix carefully whites of three eggs and three-quarters 
 pint powdered sugar, add almonds, flavor with a teaspoon vanilla or 
 lemon, ice the cake and dry in a cool oven or in the open air when 
 weather is pleasant. Or take two cups sugar, pour over a half cup 
 boiling water, cook until ropy ; beat whites of two eggs, stir into 
 sugar and beat until cold ; add flavoring extract (bitter almonds is 
 best), and one and a half cups blanched and chopped sweet al- 
 monds. 
 
 Boiled Icing.—^Qoi white of one egg to a stiff froth ; boil one 
 cup granulated sugar and one-half gill or four tablespoons water till 
 it threads when dropped from spoon. Pour in a fine stream while 
 boiling hot, into the beaten egg, stirring briskly all the time and con- 
 tinue stirring the mixture in the “round and round” way, never stop- 
 ping till icing is thick and cold. Flavor as liked. For 6onfectioner’ s 
 Boiled Icing^^ take whites of six eggs and beat to a stiff froth with 
 half pound sifted granulated sugar. Boil another half pound sugar 
 with a pint water (adding piece of cream tartar size of a pea) until 
 a drop taken on the finger (first dip the finger in cold water) will 
 ^ull into a fine thread by touching with the thumb. Then pour this 
 
ICING. 
 
 llG 
 
 into the whites of eggs, stirring very swiftly to cook all alike, and 
 lastly add six ounces sifted XXX sugar. Or, boil three-fourths pint 
 granulated sugar, moistened with four tablespoons hot water, briskly 
 for five minutes or until it “jingles” on the bottom of the cup when 
 dropped into cold water, or “ropes” or threads when dropped from 
 the end of spoon. Then with left hand, pour the boiling syrup upon 
 the well-beaten whites of three eggs in a small stream, while beating 
 hard with right hand. This is an excellent frosting and may be 
 flavored as liked. If preferred, add half pound sweet almonds, 
 blanched and pounded to a paste, or a cup of hickory-nut meats, 
 chopped fine, and it will be delicious. Some also add half cup stoned 
 and chopped raisins. This will ice the top of two large cakes. An- 
 other method is to beat Avhites of four eggs with one and one-third 
 pints powdered sugar, stir in a cup water and boil all together until 
 thick and creamy, adding flavoring after taking from fire. For Boiled 
 ' 'cing Without Eggs^ boil a cup granulated sugar four or five min- 
 * 3S with five tablespoons milk. Stir on ice or in cool place until cold 
 ^ ud creamy, and wait until cake is cold before icing. Economical, 
 and preferred by some to. that with eggs. Any of the above recipes 
 makes a nice Chocolate Icing with the addition of grated chocolate to 
 taste. 
 
 'Chocolate Icing. — Six rounded tablespoons grated chocolate, 
 one and a half cups powdered sugar, whites of three eggs ; beat whites 
 but very little (they must not become white), add chocolate, stir it 
 in, then pour in the sugar gradually, beating to mix it well. An- 
 other method used by c(»nfectioners is to put the desired quantity 
 of Baker’s eagle cocoa in a pan and place it in boiling water until 
 cocoa is dissolved, then add powdered sugar to taste, and beat it in 
 tv^ell ; to give a gloss add also the whites of two eggs, slightly whipped, 
 to every pound of cocoa used ; beat the sugar and whites of eggs well 
 together, and with a knife spread the cocoa (or rather the chocolate 
 Qow that it has the sugar in it, for chocolate is simply cocoa sweet- 
 ened), evenly on the cake ; be as quick as possible, for as soon as it cools 
 it hardens. If simple Cocoa Icing is wanted use the cocoa and whites 
 of eggs only ; but if sweet or chocolate icing, add sugar. To help a 
 little in first attempt, add one tablespoon hot water to a pound cocoa ; 
 this will keep it moist and liquid a little longer, but it ^ will take 
 longer to harden. What is known as Cream Chocolate Icing is pre- 
 pared in same manner, using half cocoa and half pure cream, and 
 sweetening to taste. In this case use no whites of eggs, but simply 
 dissolve the co'^oa as above described, then add sugar, and afterwards 
 gradually stir ix. ov<>qm. Cho<^olote icing is aBc 4-’ sod to ic'^ ioll3r 
 cakes and other small caKts, anzi cnocidi/i& eclairs ; it n:*ay also Oc 
 used as an icing for anything, and can be piped, ornamented, or 
 decorated with Piping Icing. Cocoa may also be^ mixed with plain 
 icing ; add little or much cocoa as desired, and it may be used for 
 icing a cake or for piping or ornamenting in the same manner as 
 
ICING. 
 
 417 
 
 other icing. For Chocolate Icing With Gelatine^ soak a teaspoon 
 gelatine one or two hours in three tablespoons water. Pour on it 
 one-fourth cup boiling water, and stir in one and two-thirds cups 
 powdered sugar. Grate two squares chocolate and stir into this 
 mixture. Use immediately. Yoy Boiled Chocolate Icing, hedit ouq 
 and two-thirds cups pulverized sugar into unbeaten whites of two 
 eggs. Grate two squares chocolate, and put it and one-third cup 
 sugar and four tablespoons boiling water in small frying-pan. Stir 
 over a hot lire until smooth and glossy, and then stir this into beaten 
 whites and sugar. Enough for two loaves or one layer cake. 
 Or for a much richer icing boil two cups granulated sugar 
 and half cup water together for five minutes and add small cup 
 grated chocolate. When a drop hardens in cold water stir four 
 whole eggs in rapidly, beating all the while. Cook five minutes, stir- 
 ring constantly, and flavor with vanilla, if liked. Does not crack 
 iior break, and for this reason is highly prized. To make Chocolate 
 Caramel Icing, one cup brown sugar, one square Baker’s choc- 
 (date, grated, and, one tablespoon water or milk ; simmer gently 
 twenty minutes, and spread on cake while hot. Or boil half cup milk, 
 coffee-cup sugar, butter size of an egg and two tablespoons grated 
 chocolate twenty minutes, or till thick. Flavor with vanilla, or son^p 
 add a pinch best pulverized cinnamon. To ice small cakes with 
 this, take them on a fork and dip into the icing deep enough to ice 
 both top a^d sides. If to be put together in pyramidal form, ice the 
 bottom ana sides, instead of top, because of the more uniform sur- 
 face. To keep the icing from becoming cold and hard while using, 
 Bet in a pan of hot water or over steam until all are iced. The above 
 .caramel is nice in Avhich to dip the balls made in French Candy. 
 For Spiced Chocolate Icing, warm a half cake chocolate in the oven 
 ten minr'*'es ; add a heaping cup of sugar, teaspoon cinnamon, half 
 teaspoon each pulverized cloves and ginger, two teaspoons vanilla, 
 pour in a little water, stir all well together and melt to a smooth 
 paste. 
 
 Clear Icing. — Mix a cup nice gelatine jelly with a teaspoon 
 lemon juice and whites of two eggs until smooth, and pour over the 
 cake._ If the cake is not hot enough to dry it, place for a few min- 
 utes in a moderately warm oven. 
 
 Confectioned s Icing. — Break whites of four eggs into a large 
 shallow platter in a cool room — in summer set on ice — and whip 
 until they foam but do not whiten. Sift in a pound (one and one- 
 third pints) powdered sugar, quite slowly, beating all the time 
 steadily from the bottom so as to bring up every drop of egg at each 
 sweep of the egg whip, and so continue until the mixture is as white 
 and fine as snow, and can be cut with a knife as clean and smooth as 
 if it were cake, when it is ready for use. Apply in two coats. Suf- 
 
418 
 
 ICING. 
 
 ficient for one large or two small loaves of cake, and those who pre- 
 fer a Hard Icing will find nothing better. 
 
 Corn-starch Icing. — White of an egg beaten to a stifi* froth, ten 
 heaping teaspoons powdered sugar and one of corn-starch. 
 
 Eggless Icing. — To one heaping teaspoon laundry starch and 
 just enough cold water to dissolve it, add a little hot water and cook 
 in a pan set in hot water till very thick (or cook in a crock ; either 
 will prevent its burning or becoming lumpy). Stir in two and two- 
 thirds cups sugar while the starch is hot ; flavor to taste, and spread 
 on while the cake is a little warm. This should be made the day 
 before using, as it takes longer to harden than when made with 
 eggs, but it will never crumble in cutting, and is excellent. 
 
 French Icing. — Take white of one egg with twice its bulk in 
 water, about four tablespoons, and beat as stiff as possible ; then add 
 XXX sugar till as thick as plain icing, and teaspoon flavoring. It 
 will take about one pint sugar, or three-quarters of a pound. This 
 is especially nice for layer cakes, and in building sprinkle over each 
 layer any nut meats liked, English walnuts, hickory nuts or 
 blanched almonds, chopped, and for top layer place on in halves. 
 One large egg or two small eggs will ice three layers. Use also for 
 top of large cakes but is not nice for the sides. This is very deli- 
 cious, can be put on in as thick a layer as wished, and is like 
 the French Candy (uncooked), except more water is used; when 
 making it one can use part for icing and thicken the rest for the 
 candy. 
 
 Gelatine Dissolve one teaspoon gelatine in three table 
 
 spoon warm water, add a cup pulverized sugar and beat until smooth 
 Flavor to taste. Or soak the gelatine in a tablespoon cold water 
 half an hour; dissolve in two tablespoons hot water; add one cup 
 powdered sugar and stir until smooth. 
 
 Glaze Icing. — Stir beaten white of one egg with a little water and 
 set over boiling water until the mixture boils ; then put in a few 
 drops cold water, stir in a cup powdered sugar, boil to a foam and 
 use. Or stir into one pound powdered sugar, one tablespoon cold 
 water ; beat whites three eggs a little, not to a stiff froth, and add 
 to the sugar and water; put in a deep bowl, place in a vessel of 
 boiling water and heat. It will become thin and clear, afterward 
 begin to thicken. When quite thick take from fire and stir while it 
 cools till thick enough to spread with a knife. This will ice several 
 ordinary sized cakes. 
 
 Isinglass Icing. — Pour a half cup boiling water on a sheet isin- 
 glass and stand it in warm place to dissolve slowly. AVhen there is 
 no scum on top add a pound powdered sugar and a heaping teaspoon 
 
ICING. 
 
 419 
 
 corn-starch. When cakes are cold, pour the icing over, smooth it 
 down as little as possible and set away in a cool place to harden. 
 Nice, and much easier than to make icing with eggs. 
 
 Lemon Icing . — Beat whites of two eggs and two cups sugar to- 
 gether, and add juice and part of the grated rind of two lemons^ 
 strained. Or make Confectioner’s Icing and add the strained juice 
 and zest of one lemon, with eight tablespoons more powdered sugar. 
 Color if desired with a few 'drops Yellow Coloring. Orange Icing 
 made s^’me, adding also teasjioon lemon juice. 
 
 Marhle Icing . — Cover cake with any plain white icing, let hard- 
 en a little, color some of the icing with chocolate and spread it over 
 the white, and so on as many layers as desired. Spread with a knife 
 and dry in cool oven. 
 
 Meringue Icing . — A nice icing for pies, puddings, etc., is made 
 by beating the whites of six eggs to a very firm froth, they cannot 
 be beaten too stiff, and if not stiff the meringue will not be good. 
 While beating add a saltspoon salt, and heaping teaspoon powdered 
 sugar ; when well beaten stir in well but very lightly half a 
 pound (a little more than half a pint) powdered sugar; with a 
 knife spread a coating of the meringue all over the pie after baking, 
 and if wanted ornamented fill a cone with the meringue icing and 
 proceed to work out some design. When 
 finished return to oven to take a light brown 
 color. Any design may be worked with this 
 as well as with other icing, but the patterns 
 are larger and are done with a cone with a 
 larger portion cut off the point. For centers 
 of meringue pies use such designs as a swan, 
 an ear of corn, an anchor, a “true lover’s 
 knot,” a Maltese cross, a bunch of grapes, 
 or whatever fancy dictates ; the pie may be 
 decorated with fruit jelly in addition to the 
 meringue piping, putting on the jelly with a 
 cone, and in the same manner as the piping. Chocolate is not used 
 on meringue work, neither is the meringue ever colored except a 
 light cream ; pink colored sugar is sometimes sprinkled over it. To 
 color pink simply drop a little cochineal color on some granulated 
 sugar, and rub it together until colored, then dry, rub it apart and 
 keep in bottle ready for use. It will keep its color for years. This 
 icing is used on lemon pies, peach pies, etc. 
 
 Orange Icing . — Mix a half pound powdered sugar with one 
 tablespoonful each orange juice and boiling water, and half the grat- 
 ed rind of an orange ; beat till fine and smooth, strain, and spread 
 on the cake, while still warm, about an eighth of an inch thick, 
 
420 
 
 ICING. 
 
 smoothing it carefully with a wet knife. This is especially nice for 
 sponge cake. 
 
 Pearl Icing. — Break whites of three eggs in clean china bowl 
 with a round bottom. Add about half pound finest powdered sugar 
 and beat vigorously with a wooden spatula till it begins to thicken, 
 then add level saltspoon cream tartar and one drop indigo blue ; add 
 about quarter pound sugar ; continue beating and add more sugar, 
 a teaspoon at a time, until the icing is as thick as wished, using in 
 all about a pound. 
 
 Plain Icing. — Beat whites of three eggs until frothy, not white? 
 adding one and a third pints powdered sugar gradually with one 
 hand, beating briskly with the other. Flavor with teaspoon vanilla. 
 Another proportion is whites of two eggs to a half pound sugar (a 
 little more than a half pint), with a little lemon juice or tartaric 
 acid to whiten. When icing sponge cake with plain icing it is an 
 improvement to first grate orange peel over top of cake. 
 
 Quick Icing. — Put cup sugar into a bowl with a tablespoon lemon 
 juice and unwhipped whites of two eggs, or add the sugar gradually. 
 Beat together until just smooth and pour over the cake ; if the cake 
 is not hot enough to dry it, place in a moderately warm oven. 
 
 Snow Icing. —VvX one pint white sugar, unbeaten whites of 
 three eggs and a teaspoon rose or lemon extract into an earthen 
 dish, stir well together and set in saucepan boiling water ; stir con- 
 stantly and cook eight or ten minutes, or until white and glistening. 
 Put on cake while icing is warm, as it hardens quickly. 
 
 Soft Icing. — Mix a half pound finely pulverized, sifted sugar, 
 with a tablespoon boiling water, and the same of lemon or any fruit 
 juice, and spread at once on the cake while still warm from the 
 oven, about an eighth of an inch thick. Especially nice for all kinds 
 of sponge cake, and other light and dry cakes, such as snow cake, etc. 
 
 Transparent Icing. — Boil a pound granulated sugar with a half 
 pint water until thick as mucilage : then rub with a wooden spoon 
 against sides of pan until white and milky. Stir in one teaspoon 
 vanilla extract and pour while hot over the top of the cake, com- 
 pletely covering it. 
 
 Tutti FrutU Icing. — Boil a pint granulated sugar with a half 
 cup water until it ‘^-threads.” Pour this into the well-frothed whites 
 of two eggs and beat till cool; mix together a half pound blanched 
 and chopped sweet almonds, and a quarter pound sultana or seed- 
 less raisins, swelled in hot water, and the same of finely chopped 
 citron, a.nd stir into the icing. Very nice for sponge and fruit cake. 
 
 Water Icing. — Take any quantity powdered sugar required, add 
 enough cold water to form a thick paste (it will not take much); 
 
ICING. 
 
 421 
 
 beat well, and if too thin so that it runs too much, add a little more 
 sugar. To every pound sugar, add a level teaspoon cream tartar ; 
 when this icing is prepared, spread it with a knife over the cake, and 
 allow it to dry ; then ornament or decorate it with Piping Icing or 
 currant jelly. This water icing may also be colored a light shade of 
 ■pink with cochineal, or a light cream color with saffron. For a 
 mauve color, add a drop of indigo blue to the pink color ; but none 
 of these colors must be decided, only a simple tint. Water icing is 
 used for tops of pound, sponge and jelly cakes. 
 
 Yellow Icing . — Take the yolk of one egg to nine heaping tea- 
 spoons powdered sugar, and flavor with vanilla. Use day it is made. 
 
 Ornameiital Icing. 
 
 Ornamental icing consists in working two or more colors of 
 icing on one surface — such, for instance, as pink and white, or choco- 
 late and white, either with or without the addition of crystallizing. 
 To ice a cake white and pipe or ornament it with pink pipery, or ice 
 it with pink or chocolate icing and pipe it with white icing, would 
 constitute ornamental icing. But there is another method called 
 ^flnlaid,” which consists of different colored icing on the same sur- 
 face, not simply a different colored piping on icing. To do this take 
 a cone, cut a fine point off^ fill it as instructed in Artistic Piping, 
 draw fine lines first straight down one inch apart, then across at 
 same distance at right angles, forming squares one inch across. Fill 
 these in alternately with either white or pink and white, and then 
 chocolate icing or pink and chocolate, which leaves the squares in 
 two colors, as they appear on a chess-board. The icing must be 
 soft enough to just run smoothly ; the lines will prevent it from run- 
 ning together. Any desired pattern may be worked in this manner 
 by simply running a line of piping to form the design, then filling 
 in as above. This may be varied by marking out any design, and 
 with a small pastry brush washing it over with white of egg or gum- 
 water, then covering with fine granulated sugar, either white 
 or colored ; or cover it with powdered chocolate or rolled rock candy, 
 either pink or white ; shake off what will not stick, and the design 
 will be covered with sugar; pipe around the edge of the design with 
 a fine cone of Piping Icing, and it is complete. 
 
422 
 
 ORNAMENTAL ICING. 
 
 Crystallization . — Simply cover the cake while the icing is v/et 
 with granulated sugar, white or pink. Or use pink or white sugar 
 or rock candy crushed. To crystallize only a portion of the icing, 
 and that in any particular design, first allow the icing to dry, then 
 wash the part to be crystallized with white of egg or gum-water, and 
 cover with sugar ; then shake off what will not remain on. 
 
 Artistic Piping loith Diagrams . — For the benefit of those v/ho 
 wish to excel in the art of ornamenting bride or other cakes with 
 icing, technically called “piping,” a sheet of diagrams is given which 
 almost explains itself, and will require but little study by those 
 having a taste for artistic wmrk, and by mastering this sheet of 
 diagrams before attempting anything more elaborate, one will soon 
 be able to ornament a cake equal to an expert. This applies to all 
 kinds of ornamenting, as it is all done in the same manner, no mat- 
 ter whether the material used be butter, lard, or savor}^ j^Hy for the 
 decoration of tongues, roast chicken, hams, etc., or sweet jelly, choco- 
 late or sugar for the ornamentation of all kinds of cakes. To use 
 jelly for decorating or piping cakes, set in a place where it will get 
 just warm enough to pass through the cone with a gentle pressure ; 
 in cold weather it is well to also beat it with a spoon, making it of 
 uniform consistency. When ready for use fill cone with it, and 
 proceed as directed for piping, using cone as if it contained icing. 
 
 Piping Icing . — Prepare in same mLanner as plain icing, but 
 make stiff enough to retain its shape, or at least so that it will not 
 run smoothly by adding a little more sugar (a teaspoon perhaps), 
 and a little extra beating. To use it, fill the meringue bag already 
 described in confectionery, or have ready some paper cones, made 
 by folding or rolling up a piece of paper in form of a cornet, and se- 
 curing joint with a little mucilage or white of eggs (see No. 1, in page 
 r)f diagrams) ; with a sharp knife cut off point of cone so as to leave 
 hole aii}^ size needed, from a pin’s size to half an inch in diameter 
 (see 2, for plain round work). If a star is wished (3), cut off point 
 of cone to form an aperture equal to center of star, then cut out 
 points, as shown in 22. If for a leaf, cut as shown in 24. To save 
 trouble of cutting cones use little brass tubes, made for the purpose, 
 to be had at a cost of from ten to fifteen cents each. In using these 
 cut off ]ooint of paper cone large enough to allow tube to come 
 through half its length. Fill the cones three-fourths full with pre- 
 pared icing, fold down top securely, so the icing wall not force back, 
 and commence the ornamentation. Have the cake ready iced, and 
 mark out with a lead-pencil as lightly as possible the design on the 
 cake ; then go over design with the cones of icing, as hereafter 
 described, until the design is complete. It is of course necessary 
 to have first mastered the diagrams in order to so arrange the vari- 
 ous ones as to form a harmonious whole and produce an artistic 
 design. 
 
DIAGRAMS. 
 
 423 
 
424 
 
 ORNAMENTAL ICING. 
 
 To practice the use of the cones, procure a perfectly smooth 
 walnut board, about twelve inches square. This being dark and the 
 (cing white the work can be easily seen, and if every thing is clean 
 the sugar need not be wasted, as it can be scraped off and used for 
 other purposes. 
 
 Fill a cone with icing, take it in left hand, and place thumb of 
 right hand on the folded part or top ; use thumb to press on cone 
 to force out icing at point, in same manner as when using a syringe. 
 Force out the icing with regular and even pressure, and draw a 
 number of fine lines, as even and straight as possible, by dropping 
 point of cone in left hand corner of board, and with an onward mo- 
 tion, in accordance with the flow of icing, which wfill be little or 
 much, in proportion to pressure given tube, run it straight on 
 to right hand corner (4). This line can be made larger by pressing 
 harder on cone. Repeat this, giving cone a zigzag motion (5) ; then 
 c ommence light, gradually increasing pressure, to produce a line 
 small at one end and large at the other (6) ; reverse by beginning 
 heavy and finishing light (7). Disconnect cone from icing, by 
 taking off pressure from cone, and giving a quick, sudden upward 
 jerk. Do some cross stringing (8), then 9 to 17; with same cone, 
 held perpendicularly, (pushing the icing out till drop is required size, 
 then suddenly detach in manner above mentioned), drop different 
 sized dots ( 18 to 20) ; then commencing at large end first and gradu- 
 ally drawing fine thread, do No. 21. Take the star cut cone (22), 
 and drop star dots, same as in 18, 19, and 20 ; with a circular or 
 rotary motion, make roses (23) ; then repeat with the star cone all 
 done with plain round cone. Next take the leaf cone (24), and by 
 beginning at large end of leaf first, and gradually drawing to a point, 
 make the leaf as long as desired (25) ; form veins in leaf by giving 
 cone a wavy motion. Then put tw^o together (26), and with star 
 cone add a rose (27), then three leaves and a rose (28) ; then four, 
 as in 29; then five, with simple plain dot in center (30). With 
 plain round cone, make 31, adding 21 for top finish ; with same cone, 
 make stems of 32 and 33, and with leaf cone add leaves. Do the same 
 in 34, adding a ring of dots, also a rose, with star cone ; next, with 
 same plain round cone, do 35, by giving cone a wavy motion ; also 
 36, by giving it a sudden jerk, first to left, then to right, then straight 
 down middle, as shown in 37. 
 
 This seems a good deal on paper, but can all be done on a board 
 very easily if one has the patience to go slowly at first. 
 
 Having gone thus far, one may now forrn an original design by 
 making whatever combination fancy dictates, from the scrolls, lines, 
 curves, etc., shown in diagrams ; it may be somewhat crude at first, 
 but practice will make perfect. As an example, wdiich will explain 
 the whole, first make a simple combination, producing a bunch of 
 grapes. With leaf cone make four leaves (38), and with plain round 
 
ORNAMENTAL ICING. 
 
 425 
 
 cone add stem ; also, with same kind of cone, only cut a little larger 
 to make a larger drop, add grapes by making a succession of dots, 
 gradually making higher in the middle (39) ; then as a finish, with 
 plain small cone add the scroll shown running over the grapes. An- 
 other illustration : To make a large leaf, in imitation of those used 
 on bride’s cake, first mark the outline of leaf (40), and with plain 
 round cone run cross lines, as shown in 8, also in 41 ; then with 
 plain round cone add the edge in dots, shown in 20 and 42. For 
 further illustration, see cut for top of jelly or other cake (page 
 429) made up of grapes and leaves described. Heavy and 
 light work may be done with same cone by adding pressure; 
 for instance, if using a cone with fine point,^ by drawing with 
 a regular motion and even pressure, a line of icing is produced the 
 same size as the hole though which it comes ; but if the c one is drawn 
 along slower than icing comes out, a heavier line results ; to make 
 a very fine line Avith same cone, use even pressure, but draw cone 
 along very fast ; bear in mind there is a limit to size, and when that 
 is reached to press harder ivill burst the cone ; ivhen the limit is 
 reached, if a larger flow is wanted have another cone ivith larger 
 opening at point. This applies to all shapes, whether round, star, or 
 leaf. The cone may be used same as a pen, pressing heavy and light ; 
 for example, if making a scroll,_like 11, with fine round cone, when 
 the bend of scroll is reached giving the cone a little more pressure 
 causes more sugar to flow^ thus producing the fullness in the curve ; 
 when this is done withdraw^ pressure and continue as before. 
 
 Bride's Cake . — A reference to the design for bride’s cake top, 
 No. 1, will show that it is a combination of the scrolls, etc., given in 
 
 the diagrams for artistic piping ; it is not 
 given as a design or a work of art, but sim- 
 ply to show hoAV those scrolls, etc., can be 
 connected and arranged so as to form a de- 
 sign. After making this, one will be sur- 
 nised to find hoiv easy a task a second will 
 )e. Note that this design is made up of 36, 
 20, 13, 18, 6, 8, and 21 of the diagrams ; 
 also note that tivo leaves are of one 
 pattern and two of another. When pip- 
 ing cake make all 
 pattern, whichever 
 
 Bride’s Cake Top, No. 1 
 
 are given simply to illustrate the diagrams, 
 cake is given for refer- 
 ence if wished to pipe 
 the side. This is 17 in 
 
 four leaves of same 
 preferred. The two 
 A cut for the side of 
 
 Sides for Cakes. 
 
 the diagrams, and the bottom is finished off ivith simple, plain round 
 dots (2 in diagrams), all of one size. The cut for bride’s cake top No. 
 
426 
 
 ORNAMENTAL ICING. 
 
 IS 
 
 Bride’s Cake Top No. 2. 
 
 also admissible to 
 
 2 is more correct as a design, and should be attempted after 
 practicing on design No. 1. These designs will answer for top of 
 
 any cake as well as bride’s cake ; and for 
 latter, use nothing but white icing, and 
 white piping, and in the center marked “for 
 vase,” insert a vase for bouquet, or spray of 
 flowers. The addition of a few sugar roses 
 and silver leaves, procurable at all confec- 
 tioners, will add to the effect. Place the 
 cake on a lace paper, on a silver or plated 
 salver. The use of orange blossoms is 
 not imperative in the decoration of 
 bride’s cake, though generally used. It 
 use pink roses or other flowers, very spar- 
 ingly, or even yellow to match with the orange blossoms, or in place 
 of them ; but use none rather than too many. If the side of bride’s 
 cake is not piped, place a silver band round it. This can be pro- 
 cured of any confectioner. 
 
 Dessert Cake . — This consists of either a pound or sponge cake 
 mixture baked in a high mold ; if no other is at hand use an ice- 
 cream mold as represented in cut. Thoroughly clean and dry the 
 mold, then warm and butter it with a brush (by warm- 
 ing it the butter goes in all parts), turn it bottom up to 
 drain out all excess of butter, dust with sifted flour, 
 giving it a knock to remove any excess of flour ; place 
 it, small end down, in a tin or pasteboard box to pre- 
 vent its falling over, fill it three-fourths full with the 
 cake mixture and bake in steady heat. Remove it 
 from mold, and when cold, if to be ornamented, 
 have ready some icing thin enough to just run 
 smoothly but not run off. Place cake on a 
 plate, and with a spoon place the icing on top 
 of cake, and let it run down the sides ; continue 
 this until all parts are covered ; let it drain ^ake. 
 
 down a minute or so, then place a knife under bottom 
 of cake, remove to another plate, and set in warm place 
 to dry. This method of icing shows up the pattern of the 
 cake nicely. To ornament the cake, simply pipe it, as before 
 described, allowing pattern of cake to be the guide ; where there 
 is no pattern ornament it as fancied, but usually the pattern of cake 
 will furnish the design. In an ice-cream mold there is not much 
 pattern further than fluting. A cut of one baked in a pyramid ice- 
 cream mold is given, together with some idea as to how to ornament 
 it. Where the dots appear, substitute red and yellow gum drops, if 
 desired. When the cake is piped set it on a plate or salver on lace 
 paper, place a bouquet or spray of flowers on top and add a few silver 
 
ORNAMENTAL ICING. 
 
 427 
 
 leaves. It looks very pretty iced a light pink and piped in white j 
 but do not use chocolate icing, as it sets so soon, unless pretty well 
 accustomed to it. 
 
 Jelly Cake . — Trim off edge of cake, and give it a thin coating 
 of Water Icing, have a cone of Piping Icing ready and proceed to work 
 out the design given in cut. After making that, any other can be 
 
 easily made. With cone of white icing 
 or pink, if preferred, pipe on the white 
 lines in cut and fill in between these 
 lines with fruit jelly, using a cone filled 
 with jelly ; next, with the leaf cone pipe 
 on the leaves for the grapes, as de- 
 scribed in diagrams for Artistic Piping, 
 No 38 ; then with plain round cone 
 pipe on the grapes, as described in No. 
 39, in diagrams. The edge is simple 
 plain dots of white icing ; see diagram 
 No. 2. The bunch of grapes may be 
 piped on with fruit jelly instead of 
 Jelly Cake Top. iciiig ; chocolato icing instead of 
 
 water icing may also be used for the top. Then pipe in icing and 
 jelly as before, or ice with jelly instead of either chocolate or water 
 icing. In that case, where jelly was used between the white lines of 
 icing, use chocolate or pink icing. Or dispense with the top icing 
 of either jelly, chocolate, or water icing, if wished, and simply work 
 out the design as shown in the white piping and jelly. But the above 
 is most artistic. 
 
 Charlotte Russe . — This maybe made of either sponge or pound- 
 cake mixture, and baked in a fancy mold, but if this is not at hand 
 an ordinary two-quart ice-cream mold will answer the purpose. Af- 
 ter being baked and completely cooled, carefully scoop T 
 
 out the inside, leaving the walls an inch thick, and fill j 
 
 with whipped cream or russe filling. Ice the cake with thin 
 icing, either pink or white, and pipe in contrasting colors. 
 
 Thus, if iced white, it should be piped pink, and vice 
 versa. Further ornamentation can be made by a proper dis- 
 tribution of pastilles, crystallized fruits, etc., and the whole 
 surmounted by a small spray or bouquet of flowers. Another 
 way of making is to use stale sponge or pound-cake ; first cut the base 
 Avith a sharp knife (see figure 1 in cut), then a piece as in figure 
 2, then figure 3. Then hollow out cake as aboA^e, ( see dotted line in 
 1 and 2) and fill Avith cream ; then piece 3 is added and secured. 
 Next take a thin piece of cake, not more than a quarter of an inch 
 
428 
 
 ORNAMENTAL ICING. 
 
 in thickness, and cut out pieces 4, 5, 6,- 7 and 8, and set aside for 
 future use. Then take the artist’s spatula and cover the 
 wholerusse with red or some other colored jelly. This done, 
 place on the pieces 4, 5, 6, 7 and 8, in their respective 
 QZD places — the j ^lly v/ill hold them. Leave the cut part out- 
 side, so that none of the baked parts will show, and the de- 
 sired effect is produced. Next pipe and otherwise ornament 
 the russe as heretofore directed and finish the whole by adding a spray 
 or bouquet of flowers on top, or with a bouquet 
 of leaves piped on with a leaf tube. Another way 
 to make the russe is to cut the base out of 
 a solid piece of cake ; make the hole and fill with 
 cream ; lay on that a thin piece of cake. Then with 
 a cone and tube pile up the cream in pyramid 
 shape. Have ready six strips cut the proper 
 shape, i. e.,the same width at the bottom as one 
 of the six sections of the base, and gradually 
 tapering to the top. Place these pieces in their 
 proper position, fasten them with a little icing, 
 cover the whole with jelly, as in the other case, 
 or leave plain. In either case pipe and otherwise 
 ornament it. If preferable, place the strips to charlotte Russe. 
 form piece 3, securing them with icing ; then force cream through 
 the opening on top. 
 
 Chantilly Custard . — The plates from 1 to 4, inclusive, show 
 the manner of making the receptacle for the custard, which is thus 
 described : First, procure a mold for sponge-cake 
 or jelly, about one quart or three pints size, with a 
 fancy fruit or flower top (see plate No. 1). Bake 
 in this a cake of sponge or plain pound mixture, 
 
 preferred, and when baked and cold — it is all the 
 
 better if kept for a day or two — cut off the top (see figures 2 and 3), 
 and ice it with thin white icing. When thoroughly dry, lightly col- 
 or the different fruits or flowers with their natural colors. Do not 
 lay on the colors too heavily, or the effect will be spoiled. Next cut 
 out center of cake (see figure 1), and fill cavity thus made with a 
 boiled custard, adding chopped almonds if liked. • 
 
 When the custard is set and cold replace the top as in " " 
 figure 2, and pipe the outside of cake in any w^ay liked, following the 
 ^ ^ design here given, or the design for 
 
 dessert cake, or selecting from pa.ge of 
 diagrams. The light and dark balls 
 at the bottom of the design given are 
 intended to represent pink and yellow pastilles placed alternately 
 
ORNAMENTAL ICING. 
 
 429 
 
 Chantilly Custard. 
 
 which would be charged 
 
 (see figure 6). But a much easier, cheaper, and mor^effective mode 
 is simply to stick on gum-drops of 
 different colors. If a good, clear 
 white gum-drop can be procured use 
 the three colors alternately — red, 
 yellow and white — and the effect is 
 very nice. The beaut)^ of such a 
 piece of work amply repays any 
 lady who has the time and taste, for 
 the trouble of mastering the accom- 
 plishment, and for the small cost 
 of material. The cost of the lat- 
 ter, when compared with the price 
 
 professional caterer for a similar piece of vrork, is very small. 
 
 Raised Pie . — Make dough as for Meat Pie ; roll half inch 
 thick and cut out the base, (2), prick with a fork to prevent 
 blistering, and lay aside on the pan ready for 
 baking. Then prepare the oval bottom, (3), wash 
 over with egg, and place evenly on cen- 
 ter of base. Now roll out dough, half an 
 inch thick, in a narrow strip, long enough 
 to go all round oval bottom (measure out- 
 side of oval by passing a string around it) ; 
 cut straight and even, one inch wide. 
 
 Wet ends, which should be cut slanting to 
 make fit closely, and lower edge, and wrap 
 this around the oval piece which lies on base, join- 
 ing ends and bottom edge securely. Now fill case to within half an inch 
 of top with bran, place over it 
 a thin cover of dough (ivith 
 small hole in center ) ; wash 
 the outside (except top, which 
 only serves to keep sides in 
 place, and is not used ) with egg, 
 and bake in a moderate oven 
 till brown. When cold, cut out 
 top, turn out bran, and shell 
 is ready for filling. To make cornucopias, fold up dough the same as 
 in making a paper cone, and also fill with bran. Bake separately from 
 pie. Now fill shell with a meat or game filling as in Meat Pies ; place 
 jelly (cut in pieces one-half inch square) on top (6), and mold a but- 
 ter lamb and place on top of it, (7). Add the chopped parsley, (8) ; 
 also place the cornucopias in position. Place cut roots (4) one in each 
 cornucopia (9) ; place sliced lemon on top edge and add small root 
 flowers at base of cornucopias, securing them with butter. Pipe side 
 of pie as illustrated, using butter instead of sugar. 
 
430 
 
 JAMS AND JELLIES. 
 
 JAMS AND JELLIES. 
 
 It is as important when making jams as when canning tn??:' 
 only perfect fruit be used, as if fruit has passed tne ripe stage and 
 begun to ferment in the slightest degree the jam will not keep well, 
 The fruit should be carefully cleaned and thofougldy bruised, as 
 mashing it before cooking prevents it from becoming hard. 
 Cook in a porcelain-lined or granite iron -ware preserving 
 kettle. Never put fyuit or fruit juice in tin, either 
 to let stand or to cook. Boil the fruit fifteen or 
 twenty minutes and skim before adding the sugar, 
 as the fiavor is thus better preserved, usually ah 
 lowing three-quarters of a pound sugar, granulated 
 is best, to a pound of fruit — by measure a scant 
 pint sugar to quart whole fruit, or pint when 
 mashed; and then boil half an hour longer^ 
 skimming if necessary. Have a plate at hand for the skimmings, 
 which should be added to vinegar barrel, as directed in Economical 
 Vinegar. Use same utensils in making jams as in Canning Fruit, and 
 it is also convenient to have a plate upon which to put spoon, dipper, 
 etc., when not in use. If loaf sugar is used it should be dried and 
 broken into small pieces before mixed with fruit. If left in large 
 lumps it will be a long time in dissolving, and if crushed to powder 
 it will make the jam look thick instead of clear and bright. Do not 
 remove lid from range, as this will be likely to make the jam burn. 
 To prevent scorching while cooking, jams require almost constant 
 stirring, and every house-keeper should be provided with .. small 
 paddle with handle at right angles with the blade (similar to an 
 apple-butter ^‘stirrer, only smaller), to be used in making jams and 
 
JAMS AND JELLIES. 
 
 431 
 
 marmalades. Jams are usually made from the more juicy berrieSj 
 such as blackberries, currants, raspberries, strawberries, etc. ; marma- 
 lades from the firmer fruits, such as pine-apples, peaches and apri- 
 cots. Both require the closest attention, as the slightest degree of 
 burning ruins the flavor. They must be boiled sufficiently, and 
 have plenty of sugar to keep well. To tell when any jam or mar- 
 malade is sufficiently cooked, take out some on a plate and let it 
 cool. If no juice or moisture gathers about it, and it looks dry and 
 glistening, it is done thoroughly. Pour in small cans, jars or glasses, 
 let cool, and either seal as canned fruit, or secure like jelly, by first 
 pressing paper, cut to fit glasses, dipped in alcohol or brandy, down 
 close on fruit, and then putting on the tin covers ; or if one has not 
 covers, larger papers, brushed on the inside with white of egg, with 
 the edges turned down over the outside of the glasses. Keep in a 
 cool, dry, dark place. Examine every two or three weeks for the 
 first two months, and if there are any signs of mold or fermentation 
 the jam must be boiled over again. When jelly glasses or glass 
 cans are used for either jams or jellies, as a precaution against 
 breaking when the hot mixture is poured in, prepare the cans or 
 glasses as directed in last method given on page 146 of Canning 
 Fruits. It has recently been found that cotton is one of the best 
 coverings for any preparation of fruit, as neither light, air nor mois- 
 ture easily penetrates it. Make a covering of the cotton for the top 
 of jelly and jam glasses and tie down over the tin covers or papers. 
 Some housekeepers have excellent success in keeping fruit by pour- 
 ing over tops of cans clarified butter or mutton tallow, a half inch 
 thick, or covering to that depth with fine white sugar. This will apply 
 equally as well to jellies. 
 
 Apple Jam. — Peel, core and cut apples in thin slices and put in 
 preserving kettle with three-quarters pound white sugar to every 
 pound fruit ; add a few cloves, a small piece ginger and a thin rind 
 of lemon (tied in piece of muslin), stir with a wooden spoon over 
 quick fire half an hour, when it will be ready to can or put into 
 glasses 
 
 Apricot Jam . — Pare as thinly as possible (by immersion is 
 best) and halve three pounds sound, ripe apricots, and take out 
 stones ; place in deep dish, and strew over half their weight of finel}^ 
 sifted sugar ; let stand overnight. Then put them with syrup that 
 
432 
 
 JAMS AND JELLIES. 
 
 will have oozed from them in preserving-kettle, add a few kernels 
 blanched and sliced, and boil very gently half an hour, stirring con- 
 stantly. Put into glasses or cans and cover closely. Or the fruit 
 may be simply stewed tender, and passed through a colander, add- 
 ing sugar, pint for pint; boil until clear, and put up as above. 
 
 Blachherry Jam. — Measure or weigh and put fresh ripe berries 
 into preserving-kettle, crush to a pulp with potato masher, and boil 
 fifteen or twenty minutes, or until about half the juice has boiled 
 aAvay, skimming often ; add three-fourths pound sugar to each pound 
 fruit and finish as directed. Currant and all Berry Jams made 
 same way. 
 
 Carrot Jam. — Select young carrots, wash and scrape clean, cut 
 in round pieces, put over fire with water to cover and simmer until 
 perfectly soft; then press through puree seive, weigh, and for every 
 pound allow pound sugar, grated rind of a lemon, strained juice of 
 two, and six chopped bitter almonds ; put pulp over the fire with 
 sugar and boil five minutes, then add other ingredients and as soon 
 as these are well mixed put up in self-sealing cans. This is an imi- 
 tation of Apricot Preserves, for which it is a very good substitute, 
 but must be put up in thoroughly tight cans, according to directions 
 for Canning Fruits, or it will not keep. 
 
 Cherry Jam. — Stem and wash cherries and boil till soft in very 
 little water ; put through colander to remove stones, then return to 
 fire, sweeten to taste, boil thick as other jams and put up same. 
 To make a very nice jam, take six pounds cherries weighed before 
 stoning, stone and boil in their juice until nearly dry ; then add four 
 pounds sugar and pint currant juice and boil all together until it 
 jellies, which will be in from twenty minutes to half an hour ; skim 
 jam well, keep it well stirred, and a few minutes before done, crack 
 some of the stones and add the kernels ; these impart a very deli- 
 cious flavor. 
 
 Cihrrant Jam. — Pick from stems and wash thoroughly with the 
 hands, put in preserving-kettle and boil fifteen or twenty minutes, 
 stirring often, and skimming off all scum ; then add sugar in pro- 
 portions given and finish and put up as directed in preface. 
 The addition of one pound raisins to each gallon currant jam 
 converts this into very fine French Jam. 
 
 Damson Jam. — Stone the damsons, weigh, and to every pound 
 allow three-fourths pound sugar. Put fruit and sugar over the fire, 
 keep stirring gently until sugar is dissolved, and carefully remove 
 scum. Boil about an hour from the time it commences to simmer 
 all over alike ; it must be well stirred all the time, or it will be liable 
 to burn and stick to the pan. When the jam looks firm, and the 
 juice appears like jelly, it is done. 
 
JAMS AND JELLIES. 
 
 433 
 
 Gooseberry Jam. — Stew nice ripe berries in a little water, press 
 through a coarse sieve, return, to the kettle and add three-fourths 
 pound sugar to each pound pulped gooseberry ; boil three-quarters 
 of an hour, stirring constantly; pour in jars or bowls, and cover as 
 directed in preface. Some use an equal weight of fruit and sugar. 
 If one prefers to keep the berries whole, put the sugar into kettle 
 and add water enough to melt it ; drop the fruit into the hot syrup 
 and cook until the syrup begins to thicken around the berries. Do 
 not stir but shake the kettle gently occasionally to keep the fruit 
 from burning, and cook until a little jellies when cooled in a saucer. 
 Put up as previously directed. Blackberry Jam\^ made same way. 
 To make Gooseberry Jam loith Currant juice select the rough red 
 gooseberries, if possible, stem and weigh them and allow a half pint 
 currant juice and five pounds sugar to six pounds fruit j put goose- 
 berries and currant juice over the fire and heat until fruit begins to 
 break, then add the sugar and keep simmering until the mixture be- 
 comes firm or jellies. Skim carefully, and keep stirring that it ma}^ 
 not burn. 
 
 Grape Jam. — Stem ripe grapes and slip off skins ; put pulp in 
 kettle with cup water and boil until seeds separate ; strain, allow 
 one pound sugar to one pint pulp, put all together in kettle with 
 half the skins, boil until skins are tender, strain and put in glasses. 
 Or simply stew the grapes in a little water, and press through a cob 
 ander or coarse sieve, add sugar in proportion of three-quarters 
 pound to a pound fruit, and finish as directed. Plum Jam made 
 same way, adding a little water to plums to assist in straining. 
 
 Green-gage Jam. — To every pound fruit, weighed before ston- 
 ing, allow three-fourths pound sugar. Halve the green-gages, take 
 out stones, and put fruit in preserving kettle ; bring to a boil, then 
 add sugar, and keep stirring over a gentle fire till melted ; remove 
 scum as it rises, and just before jam is done add half the blanched 
 kernels and boil rapidly five minutes. 
 
 Peach Jam. — Peel the peaches thinly with a silver knife, or if 
 not too ripe by immersing in hot water, remove stones and weigh, 
 allowing one-third their weight of sugar. Put in preserving kettle 
 with sugar strewn in, set over fire, bring gradually to a boil and boil 
 gently and steadily two hours, skimming as often as scum rises and 
 stirring occasionally — constantly toward the last to prevent burning. 
 Ver}^ ripe peaches, or the sound portion of those partly decayed may 
 be used for jam. Some prefer rather more sugar, and stew the 
 peaches until soft, then put them through a sieve or colander before 
 adding sugar. 
 
 Pie-plant Jam. — Cut in pieces about one inch in length ; to 
 pound pie-plant, add a pound sugar : cut it up in the afternoon be- 
 fore it is to be cooked; scatter the sugar over it and let stand 
 28 
 
434 
 
 JAMS AND JELLIES. 
 
 overnight ; in the morning drain off the syrup and boil till it thick- 
 ens ; then add the pie-plant and boil fifteen minutes, or till it is done. 
 Or to every pound pie-plant allow a pound sugar and rind and juice 
 of half a lemon ; wipe pie-plant dry, cut in small pieces and put 
 over fire with the sugar ; mince the lemon peel very fine ; add it and 
 the juice to the other ingredients and keep well stirred; if very 
 young, boil one hour, if old two hours. It will keep good for years. 
 Omit the lemon and it is called Pie-plant Butter. For Pie-plant 
 and Orange Jam., peel six oranges ; remove as much white pith as 
 possible, divide them, and take out seeds ; slice the pulp in preserving 
 kettle, add rind of half the oranges cut into thin strips, and the loaf 
 sugar, which should be broken small. Peel one quart pie-plant, cut 
 in thin pieces, add to the oranges, and stir all together over gentle 
 fire until jam is done. Remove all scum as it rises, put the jam into 
 pots, and, when cold, cover. Should pie-plant be very old, stew it 
 alone for quarter of an hour before other ingredients are added. 
 
 Pine-apple Jam. — To one pound grated pine-apple add three- 
 fourths pound sugar and boil ten minutes. 
 
 Plum Jam. — Weigh, then halve and stone the plums, spread on 
 large dishes, sprinkle sugar over in the proportion of three-fourths 
 pound to pound fruit, and let stand one day. Then simmer gently 
 half an hour and boil rapidly fifteen minutes. Remove scum as fast 
 as it raises and stir constantly. May be flavored nicely by cracking 
 a few stones and adding kernels just before jam is done. The sweet 
 varieties of plums do not require so much sugar. 
 
 Quince Jam. — Boil fruit in as little water as possible until soft 
 enough to break easily ; pour off all water and rub with spoon until 
 entirely smooth. To each pound quince add ten ounces brown 
 sugar, and boil twenty minutes, stirring often. A more elaborate 
 recipe requires seven pounds quinces, two of sour oranges and nine 
 of sugar ; cut quinces into dice and boil with them in one quart water, 
 one-third or less of the orange rind ; when quinces are tender add 
 oranges and sugar and boil fifteen minutes. If sour oranges cannot 
 he obtained use lemons. If quinces are not acid use less sugar. 
 Very excellent. 
 
 Raspberry Jam. — Use small or crushed berries, carefully re- 
 jecting all decayed ones; prepare as directed, and allow two- 
 thirds their weight in sugar ; crush the berries in preserving kettle 
 with potato-masher or wooden spoon, and beat well and boil fifteen 
 or twenty minutes, add sugar and finish as in general directions. 
 Or add currants in proportion of one-third currants to two-thirds 
 raspberries ; or use only the juice of currants, half pint to each quart 
 mashed raspberries, and as a substitute two or three tablespoons 
 currant jelly may be well beaten, thinned with a little water and 
 added as the juice. Another method of making is to crush the ber- 
 ries and sugar together, and let stand two or three hours before cook- 
 
JAMS AND JELLIES. 
 
 435 
 
 ing, then proceed as above. Make Strawherry Jam same way, al- 
 lowing sugar in proportion of three-fourths the weight of the fruit. 
 
 Fruit Jellies. 
 
 Vegetable jelly is a distinct principle existing in fruits, which 
 possesses the property of gelantinizing when'boiled and cooled, and 
 is a principle entirely different from the gelatine of animal bodies, 
 although the name of jelly, common to both, sometimes leads to an 
 erroneous idea on the subject. When made of gelatine, jellies have 
 no nutrition, and are simply used to carry a palatable flavor, but the 
 fruit jellies are wholesome as well as palatable. Always make in a 
 porcelain or granite iron- ware kettle. Never use tin utensils either 
 in preparing the juice or making the jelly. Use the best refined or 
 granulated sugar, and do not have the fruit, especially currants and 
 grapes, overripe. To make clear, handsome jelly the fruit must be 
 quite fresh and all blemishes removed. Currants and berries must 
 be made up as soon as picked, and should never be gathered imme- 
 diately after a rain, as they are greatly impoverished by the moisture 
 absorbed. Never on any account let them stand overnight. Nearly 
 all fruit jellies may be made in same way, whether currant, plum, 
 crab-apple, gooseberry, quince, apple, peach or grape, using less su- 
 gar for the sweeter fruits. The first five fruits mentioned jelly very 
 easily and quickly, and the others will give no trouble if directions 
 are faithfully followed. Cherries will not jelly alone, and must be 
 mixed with one-fourth their quantity of currants, or gelatine may be 
 
 used with them, an ounce to a quartof 
 juice. All fruit forms into jelly more readi- 
 ly if not quite ripe. Have the flannels and 
 cloths used for straining perfectly clean 
 and white, and the strainer stand 
 illustrated will be* found a great conven- 
 ience. The cut explains itself, and the 
 stand can be made by any one at all fa- 
 miliar with the use of tools. 
 
 To extract the juice, place fruit in 
 kettle with just enough water to keep 
 from burning, or bruise with potato masher until enough 
 juice starts for the same purpose, stir often, and let remain 
 
 Strainer Stand. 
 
436 
 
 FRUIT JELLIES. 
 
 over fire until thoroughly scalded ; or a better but rather slow- 
 er method is to place it in a stone jar set in kettle of tepid 
 water, boil until fruit is well softened, stirring frequently, and 
 then strain a small quantity at a time through a strong coarse flan- 
 nel, crash or cotton bag, wrung out of hot water, after which let it 
 drain, and squeeze it with the hands as it cools, emptying the bag 
 and rinsing it off each time it is used. A three-cornered bag is best 
 and there is not so much need of pressing a bag of this shape, the 
 weight of the fruit in the large part causing the juice to flow freely 
 at the point. Press occasional!}^ at the top and sides if necessary, 
 but the jelly will be clearer if the juice is allowed to drain through 
 without squeezing. The small salt bags do nicely for straining a 
 small quantity and can be kept for this purpose. If jelly is wanted 
 very nice, strain the juice again tlirough a clean cloth, then return it 
 to the clean preserving kettle. The larger fruits, such as apples and 
 quinces, should be cut in pieces, cores removed if at all defective, 
 water added to just cover them, boiled gently until tender, turned 
 into bag and placed to drain for three or four hours, or overnight. 
 Make not over two or three pints of jelly at a time as larger quanti- 
 ties require longer boiling. As a general rule allow equal measures 
 juice and sugar. Some boil juice rapidly ten minutes from the first 
 moment of boiling, skim, add sugar, and boil ten minutes longer; 
 but a better way, which insures a clearer jelly, is to spread the sugar 
 in a large dripping-pan, set in oven and stir often to prevent burn- 
 ing ; boil the juice twenty minutes, skimming carefully, add hot 
 sugar, let boil five minutes and pour into the prepared jelly-glasses 
 immediately, as a thin skin forms over the surface when jelly cools, 
 which should not be broken as it keeps out the air, and if formed 
 upon the top of glasses of jelly acts as a preservative. Do not put 
 on paper dipped in alcohol or brandy till jelly is cold, as the skin 
 might thus be broken. This applies to jams when put up in glasses 
 or stone jars. It is always best to test jelly before pouring into 
 glasses, as some fruit juices require longer boiling than others to re- 
 duce to jelly. The simplest test is to take a few drops on a spoon 
 and by holding it in a cool place and turning from side to side one 
 can easily tell when it jellies, as it will jelly on the spoon and not run ; 
 or drop a little in a glass of very cold water, and if it immediately 
 falls to the bottom it is done ; or if when dropped in a saucer and 
 set on ice or in a cool place it does not spread, but remains rounded, it 
 
FRUIT JELLIES. 
 
 437 
 
 is finished. Be careful not to have so hot a fire when boiling as to 
 scorch and so ruin the jelly, and too long cooking after the sugar is 
 added will make it dark and strong. Some strain through the bag 
 into glasses, but this involves waste, and if skimming is carefully 
 done is not necessary. A little butter or lard, rubbed with a cloth 
 on outside of glasses or cans, will enable one to pour in the boiling 
 fruit or liquid, the first spoon or two slowly, without breaking the 
 glass. If jelly is not very firm, let it stand in the sun covered with bits 
 of window glass or pieces of mosquito netting, for a few days. Never 
 attempt to make jelly in damp or cloudy weather if firmness and 
 clearness are desired. When ready to put away, cover as directed for 
 jams. 
 
 If pulp is wanted for jam do not squeeze the fruit too hard, and 
 it can be made up very nicely. The jelly should be placed in a dry, 
 dark, cool place and examined toward the end of summer, when if 
 there are any signs of fermentation, reboil. Jelly needs more at- 
 tention in damp rainy seasons than in others. 
 
 When jelly is wanted in its greatest perfection do not squeeze 
 through strainer at first, simply use what will drain through of itself. 
 This will make a beautifully clear jelly. The remainder of the juice 
 may be squeezed through and jelly made of it as usual, but it will 
 not be so nice as that made from the first drippings. 
 
 Jelly designed for frequent use, as for making jelly cake, sand- 
 wiches, serving with meats, etc., maybe put up in stone jars,for which 
 the half gallon is a nice size, but must be carefully covered again 
 each time after opening. Writing paper cut to fit the tops and dip- 
 ped in alcohol or brandy is best for the first covering for jars as 
 well as glasses, then cover as directed in jams. 
 
 Apple Jelly . — Quarter and core but do not pare nice tart red- 
 cheeked apples, and boil until soft; then strain with very little 
 pressing and- after boiling up and skimming thoroughly add three- 
 fourths the quantity of sugar and boil until it jellies nicely. It will 
 be delicious and of a beautiful pink color. Too ripe apples will make 
 it dark. Some do not add sugar until about five minutes before jelly 
 is done, and if apples are perfectly sound many cook the cores. 
 Green apples are often used for jelly, and a very good article maybe 
 made by boiling the parings of apples with the sound cores in as 
 little water as possible until soft, and finish as above. Three-quarters 
 ot a pint sugar to a pint juice is the rule of some housekeepers, who 
 
438 
 
 FRUIT JELLIES. 
 
 also clear the jelly with whites of eggs. But if juice is properly 
 strained and skimmed this should not be necessary. A German 
 method of making is to let the apples boil untouched until they 
 break, then set away in the kettle, if it can be spared, otherwise in 
 an earthen bowl, for three days ; then drain without pressing, add a 
 pound sugar to every pint juice, and boil three-quarters of an hour. 
 Fill glasses, and cover. Some economical housekeepers pare and 
 core the apples and do not strain so closely but that they may be 
 used for sauce or pies. If the flavor of lemon is liked boil half the 
 peel of one with every two dozen apples, but lemon juice is thought 
 by some to render the jelly muddy and thick ; when used strain it in 
 just before jelly is done. If the jelly is wanted light colored peel 
 the apples. Apple jelly, ornamented when put into the molds with 
 preserved greengages or otlier preserved fruit, turns out very prettilv 
 for dessert. Apple jelly is also made very delicious by the addition 
 of orange and lemon iuice, equal parts of both, in any proportion 
 liked, half and half, or one-fourth orange and lemon to three-fourths 
 apple juice. 
 
 Crab- Apple Jelly. — Wash and quarter large Siberian crabs, but 
 do not core, cover to depth of an inch or two with cold water, and 
 cook to a mush ; pour into coarse cotton bag or strainer, and when 
 cool enough, press or squeeze hard, to extract all juice. Wring a 
 piece of fine Swiss muslin or crinoline out of water, spread over col- 
 ander placed over a crock, and with a cup dip juice slowly in, al- 
 lowing plenty of time to run through ; repeat this process twice, 
 rinsing out the muslin frequently. Allow the strained juice of four 
 lemons to a peck of apples, and three-quarters of a pound sugar to 
 each pint juice, though some use a pound sugar to pint juice. Boil 
 the juice from ten to twenty minutes ; v/hile boiling sift in the sugar 
 slowly, stirring constanthq and boil five minutes longer. This is 
 generally sufficient, but it is always safer to try it, and ascertain 
 whether it will jelly. This makes a very clear, sparkling jelly. The 
 pulp may be made into jam or marmalade. For Transcendent 
 Crab- Apyle Jelly ^ prepare the transcendent or any variety of crab- 
 apples as Cultivated Wild Plums, adding flavoring of almond, lemon, 
 peach, pine-apple or vanilla to the jelly in the proportion of one 
 teaspoon to two pints, or more if wished stronger, just before it is 
 done. Or make without flavoring. 
 
 Dried Ayple Jelly. — Wash carefully two quarts dried apples 
 and let soak in soft water to cover for half an hour ; put on to cook 
 in same water, adding if needed moie to cover, and cook two or three 
 hours ; strain the juice’, and to every pint add three-quarters pound 
 sugar and juice of two lemons ; boil till when tested it will jelly, then 
 finish as directed. Some add a few raisins to apples when cooking. 
 
 Apricot Jelly. — Take out stones from two quarts apricots, cut 
 in small pieces, and lay them in preserving-kettle with a clove, well 
 
FRUIT JELLIES. 
 
 439 
 
 pounded, and juice of half lemon ; cover with water, set on moderate 
 fire, and boil slowly till well cooked. Strain, and when juice is all 
 squeezed out, put it in kettle with three-quarters pint sugar to every 
 pint juice ; boil till it jellies. 
 
 Blackherry Jelly. — Select nice, not over-ripe berries, and pre 
 pare as directed for all jellies in preface, allowing three-fourths as 
 much sugar as juice, though some use pint for pint. Others prefer 
 to use the berries while still red, but the jelly from fruit in so green 
 a state will wholly lack the delicious flavor of that made from the 
 ripe berries. 
 
 Cherry Jelly. — Stone and stem a quantity of best cherries, and 
 •to every four pounds add one pound red currants ; put into preserv" 
 ing-kettle, place over the fire and reduce all to a mash, stirring all 
 the while with the wooden spatula. Strain by pressing through a 
 hair sieve, and filtering through a jelly bag. To each pint fruit add 
 three-quarters pint or a pint sugar as liked. Place again on fire and 
 boil to a jelly, removing the scum, and fill glasses or jars. A very 
 nice jelly, and excellent for flavoring summer drinks. 
 
 Cranberry Jelly. — Prepare juice as in general directions, add 
 one pound sugar to every pint, ooil and skim, and test by dropping 
 a little into cold water. When it does not mingle with the water it 
 is done. The pulp may be sweetened and used for sauce. Instead 
 of squeezing to obtain juice some prefer to let the cooked fruit hang 
 in the jelly bag to drip overnight. Then proceed as directed for ail 
 jellies. 
 
 Currant Jelly. — Do not pick from stem, but carefully remove 
 all leaves and imperfect fruit, place in a stone jar and follow general 
 directions, allowing for each pint juice a pint sugar. Some use a 
 pound sugar to pint juice. Or weigh the fruit and to each pound 
 allow half the weight of granulated or pure loaf sugar. Put a few 
 currants in porcelain-lined kettle, and press with potato-masher, or 
 anything convenient, in order to secure sufficient liquid to prevent 
 burning ; then add the remainder of fruit, and boil freely twenty 
 minutes, stirring occasionally, to prevent burning. Take out and 
 strain carefully through the three-cornered strainer above mentioned, 
 putting the liquid into either earthen or wooden vessels. When 
 strained return liquid to kettle, without’ trouble of measuring, and 
 let it boil thoroughly for a moment or so, skim well and add the 
 sugar, which has been heated as directed in preface. The moment 
 the sugar is entirely dissolved, the jelly should be done, and must 
 be immediately dished, or placed in glasses. It will jelly upon the 
 side of the cup as it is taken up, leaving no doubt as to the result. 
 Blackberry and Strawberry Jelly are made by either of above meth- 
 ods, and a very finely flavored jelly is obtained by mixing red rasp- 
 berry and currant juice, two parts former to one of latter. Make 
 
440 
 
 FRUIT JELLIES. 
 
 Black Currant Jelly as above, using only half pound sugar to pint 
 juice. Or if the currants are wished for jam or to dry take pint cur- 
 rants, picked off stem, pint sugar, place in kettle on stove, scald well, 
 skim out currants, strain juice and cook until it jellies. Dry cur- 
 rants on plates, or make into jam, adding half pint sugar with one- 
 third currants and two-thirds raspberries. When currants are 
 dried put in stone jars and cover closely. 
 
 To extract currant juice without boiling fruit, crush the fruit 
 with the hands in large earthen bowl, about a quart at once. Pour 
 the currants into the strainer, and when all crushed and draining, 
 stir them about with the hand and squeeze the thin juice from them ; 
 then take about a pint and a half of the crushed fruit at a time in a 
 strong towel and squeeze ; the thick juice that comes at the very last 
 it is well to put aside for currant shrub ; the first can be used with 
 that already strained for the jelly. A jelly of a prettier color is ob- 
 tained by mixing the white and red currants, half and halt. Some 
 take the trouble to make jelly from the white and red currants sep- 
 arately, then harden it in successive layers in glasses. For the pro- 
 cess see directions given for making Ribbon Jelly. Another 
 pretty arrangement is to melt jelly before serving, add little dissolved 
 gelatine, put in mold and set in ice-box or cool place to harden. Some 
 housekeepers report excellent success in making Uncooked Currant 
 Jelly: To one pint currant juice from raw fruit, add a pint granu- 
 lated sugar; stir the juice very slowly into the sugar until sugar is 
 dissolved, then let stand twenty-four hours and it will be stiff jelly. 
 Turn into glasses, cover with a thin covering and set in the sun two 
 or three days, then cover as directed and put away. Half a bushel 
 of currants makes twenty -two and one-half pint glasses of jelly. 
 
 Elderberry Jelly. — One quart elderberries, one pint watei : boil 
 together a few minutes, then press through a towel till all juice is 
 extracted ; one quart crab-apples and one pint water boiled to- 
 gether, and juice extracted in same way ; the apples should be cut 
 once or twice through before boiling ; mix juice of both together, and 
 for every pint juice take one pound white sugar and boil about ten 
 or fifteen minutes, till it will jelly nicely; elderberry juice will not 
 jelly when taken alone, but by adding the juice of apples a beautiful 
 jelly is made. 
 
 Four-Fruit Jelly. — Take equal quantities ripe strawberries, 
 raspberries, currants, and red cherries ; all should be fully ripe, and 
 the cherries must be stoned, taking care to preserve the juice that 
 escapes in stoning, and add it to the rest ; mix the fruit together, 
 put into a linen bag, and squeeze thoroughly ; when it has ceased to 
 drip, measure the juice, and to every pint allow a pound and two 
 ounces best loaf sugar, in large lumps. Mix juice and sugar together ; 
 put them in a porcelain-lined preserving kettle, and boil for half an 
 hour, skimming frequently. Try the jelly by dipping out a spoon- 
 
FRUIT JELLIES. 
 
 441 
 
 fill, and holding it in the open air ; if it hardens readily it is suffi- 
 ciently done. 
 
 Gooseberry Jelly. — To every quart green gooseberries add a 
 pint water and boil until bursting and almost a jam. Then strain 
 and proceed as in general directions, adding a pound sugar to each 
 pint juice. Requires longer boiling than most jellies. Juice may 
 be obtained without boiling the fruit as in Currant Jelly, if preferred, 
 and some let them stand twenty-four hours after cooking before 
 straining, or hang in jelly bag all night. 
 
 Grape Jelly. — Prepare fruit and rub through a sieve ; to every 
 pound pulp add a pound sugar, stir well together, boil slowly twenty 
 minutes, then follow general directions ; or prepare the juice, boil 
 twenty minutes, and add one pound sugar to one pound juice after 
 it is reduced by boiling ; then boil ten or fifteen minutes. Or crush 
 the grapes over the fire and do not strain until thoroughl_y heated 
 through. Or put on grapes just beginning to turn, boil until broken, 
 place in jelly-bag, let drain without pressing and finish as in general 
 directions. Just before jelly is done some add a teaspoon dissolved 
 gum-arabic, or a little gelatine, but if fruit is not too ripe and the 
 directions heretofore given have been carefully followed this will 
 not be necessary. Some use pound sugar to each pint juice, meas- 
 tired just after straining. Green grapes, about half ripened, are best 
 for jelly. Wild Grape Jelly is made same way. Some cook the 
 grapes whole, but if first pulped through a sieve, the pulp may be 
 used for jam, marmalade, or be eaten while fresh for sauce at tea. 
 
 Muscadine Jelly . — Squeeze skins from muscadines, saving all 
 the pulp and juice, and add to each quart a dozen or twenty of the 
 ekins, or enough to give a rich crimson color ; too many will make 
 the jelly dark, and if none are used it will have a muddy color. If 
 there is not sufficient juice to prevent scorching add a little water, 
 set on brisk fire and cook twenty to thirty minutes ; take off and 
 strain through flannel jelly-bag, once only ; add pint sugar to each 
 quart juice, return to fire and boil hard twenty minutes without 
 stirring. Test, boiling until it will jelly, and put away in glasses. 
 
 Peach Jelly. — Crack one-third of the kernels and put them in 
 the jar with the peaches, which have been pared, stoned and sliced, 
 though some jirefer not to pare, and simply rub off the down. Heat 
 in a kettle of boiling water, stirring occasionally until the fruit is 
 well broken. Strain, and to every pint juice add the juice of a lemon. 
 Measure again, and to every pint juice add a pound sugar. Heat 
 sugar very hot, and add when the juice has boiled twenty minutes, 
 and been well skimmed. Let it come to a boil and take instantly 
 from the fire. Very nice for jelly cake. 
 
 Pie-plant Jelly. — Wash the stalks well but do not peel, cut in- 
 to pieces an inch long, put them into a preserving-kettle with enough 
 
442 
 
 FRUIT JELLIES. 
 
 water to cover, and boil to a soft pulp; strain through a jelly-bag. 
 To each pint juice add pound sugar ; boil again, skimming often, 
 and when it jellies on the skimmer remove from the fire and put in- 
 to jars. Or after cut in pieces put in crock with a very little sugar 
 and a few spoonfuls water ; place in oven, cover and cook slowly till 
 soft, strain and to each pint juice take pint sugar and finish as in 
 general directions. Some flavor with extract of lemon just before it 
 is done. 
 
 Pine-apple Jelly. — ^Pare and grate fruit and to each pound fruit 
 take pound sugar, stir till sugar is dissolved and cook and test as 
 above. Strain into glasses and cover as directed. This is delicious 
 molded and served as a Dessert Jelly, surrounded with sweetened 
 whipped cream if liked. 
 
 Plum Jelly. — If plums are wild (nof cultivated) put in pan and 
 sprinkle with soda and pour hot water over them, let stand a few 
 moments, then stir once or twice ; take out and put on with water just 
 to cover, or less if plums are very juicy ; boil till soft, dip out juice 
 with a china cup ; then strain the rest without squeezing. Take 
 pint for pint juice and sugar, and boil, test and finish as directed in 
 preface. For Cultivated Wild Plum Jelly make as above without 
 using soda. Take plums that are left after straining and press 
 through a sieve and take pint for pint of sugar and pulp, boiling 
 the latter half an hour, and then adding sugar, boiling ten or fifteen 
 minutes more. Half a pint sugar to a pint pulp makes a good Plum 
 Marmalade., and one-third pint to pint, boiling it longer, is nice 
 canned and used for pies, adding milk, eggs and sugar as for squash 
 pies. Plum- Apple Jelly may be made by preparing the juice of 
 crab-apples and plums as above, mixing the juice in any proportion 
 wished, half and half, or less of either fruit, and finish as in general 
 directions. The marmalade is ma.de in the same way as above. 
 Some add a little ginger root. A bushel apples and peck of plums 
 make forty pints jelly, part crab-apples and part mixed, and sixteen 
 quart glass cans of mixed marmalade. In making either kind of 
 jelly the fruit may be squeezed and juice strained twice through 
 swfiss or crinoline and made into jelly. The pulp can not then be 
 used for marmalade. For a Rich Alarmalade take the crab-apple 
 and plum pulp without first straining for jelly and make as in Plum 
 Marmalade. 
 
 Quince Jelly. —WCio the quinces with a cloth until perfectly 
 smooth, cut in small pieces, pack tight in a kettle, pour on cold 
 water until level with the fruit, boil until very soft but not red ; pour in 
 three-cornered strainer and hang up to drain, occasionally pressing 
 to make the juice run more freely, taking care not to press hard 
 enough to expel the pulp ; some let it hang overnight. To a pint 
 juice allow pint sugar, and boil fifteen minutes, or until it will jelly : 
 pour into tumblers, or bowls, and finish according to general direc- 
 
FRUIT JELLIES. 
 
 443 
 
 tions. If the quinces are pared and cored before cooking, the pulp 
 can be made into marmalade by adding three-fourths pound sugar, 
 and a fourth pound juicy apples to each pound quinces, if 
 quinces are scarce, the parings and cores of quinces with good tan 
 apples, boiled and strained as above, make excellent jelly, and the 
 quinces may be used for preserves. 
 
 Uaspherry Jelly. — Cook red raspberries until the juice separ- 
 ates, then strain and proceed as directed in preface, adding three- 
 fourths as much sugar as juice. Or the juice may be obtained by 
 mashing and straining, without cooking. Care must be exercised 
 in selecting the berries, as if at all over-ripe the juice may not jelly 
 readily. Success is sure, however, if one part currant juice is added 
 to two parts raspberry, and some use half and half. 
 
 tStrawberry Jelly. — Mash the berries and strain through jelly- 
 bag without squeezing. Put juice on stove and follow general di- 
 rections, adding sugar pint for pint. The berries must be firm and 
 ■freshly gathered, as the slightest tendency to fermentation will pre- 
 rent the juice becoming jelly. 
 
 Tomato Jelly. — Cut a peck yellow tomatoes in pieces, boil until 
 soft, and strain ; put the jitice on, after measuring, with a sliced lemon 
 added and boil half an hour; add sugar pint for pint, let dissolve 
 wnd come to boiling point, v/hen it should be jelly. Test until prop- 
 erly done, then strain into glasses. 
 
 Fruit Flavors. — These are very easily prepared, and very con- 
 venient for flavoring and coloring ices and ice-creams, dessert jel- 
 lies, sherbets, drinks for the sick, creams, pudding sauces, etc., when 
 fruit is out of season. Directions for preparing the juices or pulps 
 of the different fruits have already been given in Ices and Ice-creams, 
 and the process of making is the same for all : Mix the given quan- 
 tities prepared fruit juice or pulp and sugar together, stirring until 
 sugar is dissolved and a clear syrup results ; then pour into glass 
 fruit jars of pint or quart size, same as used for canning, cover closely 
 with their lids, stand in wash-boiler and finish as directed in third 
 recipe for Canned Peaches, on page 153, boiling half an hour after 
 boiling point is reached. Put cans away as directed in Canning 
 Fruit. If properly prepared these flavors will keep two or three 
 years and when used will have all the flavor of the fresh fruit juices. 
 For Orange Flavor to each pint prepared orange juice add juice of 
 one lemon and three cups granulated sugar. Make Strawberry 
 Flavor same way using prepared strawberry juice and juice of only 
 half a lemon. For Raspberry Flavor take a pint prepared rasp- 
 berry juice, juice of half a lemon, or half gill currant juice, three and a 
 half cups sugar. For Cherry., Currant^ Grape., Plum Apple 
 Flavors use a pint prepared juice and three cups sugar. For Reach, 
 Apricot, and Nectarine Flavors allow three cups sugar to each pint 
 prepared pulp. 
 
444 
 
 DESSERT JELLIES. 
 
 Dessert Jellies. 
 
 Very handsome jellies for dessert are made with gelatine formed 
 in fancy molds, and when fruit is added exceedingly elegant and or- 
 namental dishes result. But there are a few points connected with 
 the use of gelatine for culinary purposes which cannot he too strongly 
 impressed upon housekeepers and cooks . It should always be soaked 
 in cold water till thoroughly saturated or so soft that it will tear 
 wuth the fingers. In some cases it should be soaked for not less 
 than five or six hours. The liquid containing gelatine should never 
 be boiled, except in cases when it cannot be avoided, such as in 
 clearing a jelly with white of egg, when it is necessary to raise the 
 temperature to boiling point to coagulate tlie albumen ; but two 
 minutes’ boiling is quite sufficient for that purpose. Use as little 
 gelatine as possible ; that is, never use more than will suffice to make 
 a jelly strong enough to retain its form when turned out of the mold. 
 The prejudice common against gelatine which existed in former 
 years was doubtless caused by persons unacquainted with its qual- 
 ities using too large a quantity, and producing a jelly, hard, tough, 
 and unpalatable, which compared very unfavorably with the deli- 
 cate jellies made from calves’ feet, the delicacy of which 
 arose from the simple fact that the gelatine derived from 
 calves’ feet is so weak that it is almost impossible to make the jel- 
 lies too strong. Persons accustomed to use gelatine will know that 
 its “setting” power is very much affected by. the temperature. In 
 hot weather a little more gelatine than ordinary should be added. If 
 jelly is not perfectly clear after straining, beat up whites of eggs and 
 add, bring to aboil and skim, then strain again. Do not use lemon 
 extract for flavoring jellies made with gelatine, as it imparts a milky 
 appearance, and as in making these jellies ornament is the chief aim, 
 it is desirable to have them as clear and transparent as possible. To 
 mold, rinse the mold in cold water, and then fill. Jelly is some- 
 times formed in a mold with . a cylindrical tube in the center, and 
 Avhen turned out the space in center is filled with whipped cream. If 
 wanted still more ornamental dot the whipped cream with straw- 
 berries, or any kind of preserved fruits, such as cherries, grapes, slices 
 of peaches, etc. Any jelly left over, whether fruit or gelatine, may 
 be reheated in a custard kettle and molded again. If of two colors, 
 mold as directed for Ribbon Jelly, or in any way fancied. Blanc- 
 
DESSERT JELLIES. 
 
 445 
 
 manges may also be remolded in same way, and by placing with the 
 jelly in mold, half and half, makes a pretty dish. To serve any des- 
 sert jelly wrap a cloth wrung out of water around the mold and turn 
 out. 
 
 Apple Jelly . — Core and cut two dozen apples into quarters , 
 boil with rind of a lemon until tender; drain off 
 juice, strain it through jelly-bag, and to each pint add a 
 ^ lialf pint sugar and a half ounce gelatine, previously 
 fl ll ^ soaked and simmered gently in half pint water ; boil all 
 t(![J|)l|][Mr together slowly fifteen minutes and strain into molds. 
 
 Turn out, when cold, and serve surrounded with whipped 
 cream or custard. 
 
 Aspic Jelly . — To three pints clear stock (that made from 
 knuckle of veal is good) add two ounces gelatine that has been soft- 
 ened in cold water. Beat up whites and shells of two eggs and one 
 yolk ; add them to the stock, and put into a saucepan, with a table- 
 spoon catsup, one of vinegar, and a teaspoon each savory, thyme, 
 marjoram and parsley, and a smaller quantity of mace, cloves, all- 
 spice, white pepper and salt, with one wineglass wine. Set over a 
 slow fire, stirring till it boils ; then cook slowly a fcAV minutes, giv- 
 ing it constant attention ; set aside to settle, strain through a coarse 
 cloth or a fine sieve, and turn into mold to harden. It should be 
 perfectly clear, and ma}^ be cut into blocks or dice for garnish, or 
 cut into thin slices and alternated with slices of ham or beef ; or it 
 may be melted and poured upon chopped chicken in a mold. There 
 are many other ways in which it may be useful and ornamental. It 
 is very nourishing, and generally very acceptable to sick persons, 
 especially if given to them in small quantities ice-cold. Another 
 Aspic or Savory Jelly is prepared from four pounds knuckle of 
 veal, one beefs foot, three or four slices ham, any poultry trimmings, 
 two carrots, one onion, a bunch of savory herbs, glass of sherry, three 
 quarts water, seasoning to taste of salt and whole white pepper. Put 
 ham in bottom of stewpan with other ingredients on top and sim- 
 mer all very gently four hours. Then strain and cool, turn into a 
 clean stewpan, leaving all sediment behind, add whites of three eggs 
 to clarify, boil until it becomes white, stirring constantly, then 
 strain and use as above. 
 
 Calf’s- Foot Jelly . — Boil four feet cut in three pieces in thre 
 quarts water very slowly, until reduced to one quart ; strain and se 
 away until cold ; then take off fat, and put the clear jelly in a stew 
 pan, add a half pound powdered sugar, juice of two lemons, and 
 chopped peel of one if flavor is liked, and whites of two eggs ; boil 
 ten minutes, strain and put in glasses or molds to harden. A more 
 
446 
 
 DESSERT JELLIES 
 
 elaborate recipe is the following : Cut the feet across the first joint, 
 and through the hoof, place in a large sauce-pan, cover with cold 
 water, and bring quiclily to the boiling point ; when water boils, re- 
 move them, and wash thoroughly in cold water. When perfectly 
 clean put into a porcelain-lined or granite iron-ware saucepan, add 
 cold water in the proportion of three pints to two calf’s feet, put 
 sauce-pan over fire, and when water boils, set aside to a cooler place, 
 where it will simmer very slowly five hours ; strain through a fine 
 sieve, or a coarse towel, let stand overnight to set, remove the fat 
 that has risen to the top, and to make quite clean dip a towel in 
 boiling water and wash the surface, which will be quite firm. Now 
 place in saucepan, and melt, add juice two lemons, rinds of three 
 cut into strips, one-fourth pound cut loaf-sugar, ten cloves, and one 
 inch cinnamon stick. Put -whites of three eggs, together 
 with the shells (which must first be blanched in boiling 
 water), into a bowl, beat slightly, and pour into sauce- 
 pan, continuing to use the egg-beater until the whole 
 boils, when the pan should be drawn aside where it wall simmer 
 gently for ten minutes, skimming off all scum as it rises. While 
 simmering, prepare a piece of flannel by pouring through it a little 
 warm water ; and when the jelly has simmered ten minutes, pour it 
 through this bag into a bowl, and repeat the process of straining un- 
 til it is perfectly clear, when add a half gill of sherry ( or brandy, or 
 brandy and sherry mixed in equal proportions), stir well, pour into 
 molds, and place upon ice or in a cool place until jelly sets and be- 
 comes firm enough to turn out and serve. 
 
 Chocolate Jelly . — Two pints cream, three ounces sugar, four 
 ounces chocolate, grated ; boil all together, stirring well until fine 
 and frothy, add three-fourths ounce gelatine, stir until thoroughly 
 dissolved, turn into mold and let cool on ice. 
 
 Cider Jelly . — One package of gelatine, grated rind of one lemon 
 and juice of three ; add one pint cold water, and let stand one hour ; 
 then add two and one-half pounds loaf sugar, three pints boiling 
 water, and one pint cider, put into molds and set in a cool place. 
 
 Coifee Jelly . — Half box Cox’s gelatine soaked half an hour in 
 half cup cold water (as little as possi- 
 ble), one quart strong cof- 
 fee, made as if for table 
 and sweetened to taste ; 
 add dissolved gelatine to 
 the hot coffee, stir well, 
 strain into a mold rinsed 
 
 just before using with cold water; set Jelly witt AYhipped Cream, 
 
 on ice or in a very cool place, and serve with whipped cream. This jel- 
 ly is very pretty formed in a crown mold. When turned out fill 
 
DESSERT JELLIES. 
 
 447 
 
 the space in center with whipped cream. Orange Jelly is delicious 
 served in same way. 
 
 Corn- star oh Jelly . — Wet five tablespoons corn-starch, one cup 
 sugar, and pinch of salt with cold water, and add one teaspoon lemon 
 or vanilla extract for flavoring ; stir the mixture into one quart boil- 
 ing water and boil five minutes, stirring all the while ; pour into cups 
 previously dipped in cold water. This quantity will fill six or seven 
 cups. If wished richer, milk may be used instead of water. Good 
 for invalids. 
 
 Easter Jelly . — Color calf s-foot jelly a bright 3"ellow by steep- 
 ing a small quantity of American saffron in the water. Pare lemons 
 in long strips about the width of a straw, boil in water until tender, 
 throw them into a rich syrup, and boil until clear. Make a blanc- 
 mange of cream, color one-third pink with poke-berry syrup, one- 
 third green with spinach, and leave the other white. Pour out eggs 
 from a hole a half inch in diameter in the large end. Wash and 
 drain the shells carefully, set them in a basin of salt to fill, pour 
 in the blanc-mange slowly through a funnel, and 
 place the dish in a refrigerator for several hours, 
 
 When ready to serve, select a round, shallow dish 
 about as large as a hen’s nest, form jelly in it as a Easter jeiiy. 
 lining, remove the egg-shells carefully from the blanc-mange and 
 fill the nest with them ; scatter the strips of lemon peel around it 
 like straws, and around the edges place pieces cf the green blanc- 
 mange cut out from a small sheet of it, cooled in a dish as in Italian 
 Jelly. 
 
 Fruit Jelly . — Soak a box of gelatine one hour in pint cold water ; 
 when well soaked pour on a pint boiling Avater ; then put in a quart 
 of any kind of fruit, strawberries, raspberries or cherries are nice ; 
 add half cup sugar and one spoonful lemon juice ; pour into a mold, 
 and when cold eat with cream and sugar or Avhipped cream. It is 
 delicious. 
 
 Lemon Jelly . — Three good-sized lemons, sliced, half a pound 
 white sugar, two ounces isinglass or gelatine, dissolved in two quarts 
 cold Avater, a stick of cinnamon, and a little grated nutmeg. Beat 
 Avhites of three or four eggs, and when the gelatine is dissolved stir 
 them Avell Avith the other ingredients ; boil five minutes, strain 
 through a flannel jelly-bag into molds and set on ice ; or the eggs, 
 cinnamon and nutmeg may be omitted. Or soak half a box gela- 
 tine one hour in cold Avater ; add nearly a 
 pint boiling Avater, one and a half cups su- 
 gar, a little salt, and the grated rind and 
 juice of three lemons ; set on the stove till 
 Jelly in Glasses. it boils, then Strain it into glasses, and 
 
 when cold serve with Avhipped cream heaped on top. For Lemon 
 
448 
 
 DESSERT JELLIES. 
 
 Snow Jelly dissolve a box gelatine in nearly a quart boiling water, 
 add the juice of five lemons and enough sugar to sweeten to taste ; 
 strain and set aside until nearly cool. Beat whites of five eggs and 
 whip into the jelly ; turn into a mold and let stand until cool. After 
 it becomes solid, turn out and decorate with pieces of red jelly. 
 
 Orange Jelly . — Two quarts water, four ounces gelatine, nine 
 oranges and three lemons, a pound sugar, whites of three eggs ; soak 
 gelatine in pint of water, boil the three pints water and sugar to- 
 gether, skim well, add dissolved gelatine, orange and lemon juice, 
 and beaten whites ; let come to a boil, skim carefully, boil until it 
 jellies, and pour into mold. The eggs may be omitted, when the 
 jelly must be strained. The grated rind of one orange put in with 
 the juice gives a fine flavor, or some of the sugar may be rubbed on 
 the rinds. A very attractive way of serving is to keep the orange 
 l inds whole by removing juice and pulp with the handle of a tea- 
 spoon from a small opening in one end, drain 
 and wipe them dry. Use the juice for the 
 jelly, made as above without the eggs, and 
 carefully strained ; then color one-half of it 
 pink with a few drops cochineal coloring, 
 let stand until nearly cold, and fill the rinds 
 with alternate stripes of the pink and 
 white jellies. When perfectly cold cut in- 
 to quarters and pile tastefull}^ on a dish 
 Oranges Pilled with Jelly. with tufts of green leaves interspersed. Calf’s 
 Foot, or any variety of jelly, or difierent blanc-manges, may be used 
 at choice to fill the rinds ; the colors, however, should contrast as 
 much as possible.. For Mock Oranges., prepare as above (without 
 eggs) but do not color the jelly with which they are to be filled, and 
 when cold carefully cut in halves. Should be prepared the day be- 
 fore wanted. Serve as real fruit piled in glass dish with green leaves 
 around. Another elegant dish is made by preserving the sections 
 of two oranges whole, taking care not to break the thin inner skin 
 surrounding them. Pour half the jelly in mold and let harden on 
 ice, keeping remainder hot by standing in hot water. Then arrange 
 the, prepared sections of orange in a circle on jelly in mold, around the 
 edge, then add just enough jelly to cover the orange sections, let it 
 harden, put in remainder and set away to cool. If all of last half 
 of jelly is poured over the sections they will rise to the top. When 
 making in a hurry, instead of molding sections in jelly keep to gar- 
 nish the dish. 
 
 Peach Jelly . — Add to the juice from a can of peaches a cup 
 granulated sugar and boil until clear, skimming carefully ; when no 
 more scum rises, put in the peaches and let boil up once ; then care- 
 fully take them out without breaking, and pour the hot syrup over 
 a box gelatine that has soaked an hour in a cup cold water ; add 
 
DESSERT JELLIES. 
 
 449 
 
 juice of a lemon, cup each granulated sugar and boiling water and put 
 all over the fire, stirring constantly until the gelatine is entirely dis- 
 solved; strain while hot; put the peaches in a mold, pour the jelly 
 over, and set in a cold place for several hours before wanted. 
 
 Pie-plant Jelly . — Peel enough pie-plant to fill a quart mold, cut 
 in half-inch lengths, and stew gently to a pulp with an equal weight 
 of sugar ; dissolve half an ounce gelatine in a gill of water over the 
 fire ; add it to the pie-plant when tender, and let it boil up ; then 
 pour in a mold wet with cold water, and let cool. Serve with whipped 
 cream or powdered sugar. 
 
 Pig's Foot Jelly . — Take the liquor in which fresh pig’s feet 
 have been boiled, strain through a flannel bag and set away to cool 
 until next day ; then remove all grease from the top, return to the 
 fire and add to each quart of jelly one-half pound white sugar, juice 
 of two lemons or two dessertspoons lemon extract, a little cinna- 
 mon bark and the whites of two eggs (the latter to clarify it) ; boil 
 all together ten or fifteen minutes and strain again into glasses, bowls, 
 cups or molds of any shape. Let cool, after which cover closely and 
 set in a cool place ; it will keep a long time, is delicious eaten with 
 cake, either with or without cream, according to taste, and is very 
 .strengthening and refreshing for invalids. 
 
 Pine-apple Jelly . — Take a small can pine-apple, a cup and a 
 half sugar, package of gelatine, one lemon, white of an egg, and a 
 quart water. Soak the gelatine in half a pint cold water for two 
 hours and a half. Cut pine-apple into small pieces and put it with 
 juice and remainder of water into a saucepan to simmer for ten 
 minutes ; beat white of egg well, and put it into a stewpan with the 
 soaked gelatine, the sugar, and juice of lemon. At the end of ten 
 minutes strain the pine-apple mixture into the stewpan. Heat slowly 
 to boiling point, then set back where it vfill keep hot for twenty 
 minutes without boiling. Strain and put away in molds to harden. 
 It will take five or six hours for the liquid to become perfectly set. 
 
 Ribbon Jelly . — Color half the desired quantity of lemon or any 
 light jelly with a few drops of cochineal coloring ; pour in wet mold 
 a little of the light jelly, and when set a layer of equal thickness of 
 the red, and so alternate until mold is full, waiting until each lay(ir 
 has hardened before adding another, and keeping the jelly warm in 
 hot water until all is used. 
 
 Tapioca Jelly , — One cup tapioca, three cups cold water, juice 
 of one lemon and a pinch of the grated peel ; sweeten to taste ; soak 
 the tapioca in water four hours ; set in a saucepan boil- 
 ing water ; pour more lukewarm water over the tapioca, 
 if it has absorbed too much of the liquid, and heat, stir- 
 ring frequently. If too thick after it begins to clear, 
 put in very little boiling water. When quite clear, put in the sugar 
 
450 
 
 DESSERT JELLIES. 
 
 and lemon. Pour into molds. Eat cold with sweetened cream 
 flavored to taste. For a nice jelly with fruit juice put a quarter of a 
 pound tapioca over a gentle fire in sufficient water to reach two inches 
 above it ; use custard kettle in order that it may cook very slowly 
 without danger of burning ; it must be stirred thoroughly about every 
 five minutes if an ordinary saucepan is used ; if the water cooks 
 away add half a cup cold water at a time, using only sufficient to keep 
 tapioca moist enough to prevent burning ; when only very small 
 white particles are visible in the center of the grains of tapioca, in- 
 stead of adding more water stir in a pint of any fruit juice, or the 
 syrup from canned or preserved fruit, and let it be slowly absorbed 
 b}^ the tapioca. Unless the fruit juice is quite sweet enough, sugar 
 may be added, to make the tapioca palatable ; when it has absorbed 
 the fruit, turn it out into a plain mold or bowl, and let stand until 
 perfectly cold before using. Milk and powdered sugar may be served 
 with it ; or it may be iced and ^erved alone. 
 
 Whipped Jelly . — This is a very pretty dessert dish and easih 
 prepared. When any gelatine jelly is set a little, put in bowl and 
 whip with egg-whisk until full of air-bubbles. Fill the mold, and put 
 on ice. The light frothy appearance is very pleasing, and the ad- 
 dition of preserved fruits, well stirred in, about two cups to a quar’^ 
 jelly, forms a handsome dish. 
 
 Jelly with Fruit — Fresh ‘fruits arc often molded With gelatine 
 jellies for dessert and present a very handsome appearance, the 
 fruit being arranged around sides of mold, or placed in center, or in 
 any manner fancied. The cut given shows 
 jelly molded with cherries. Have ready 
 a pint and half jelly which must be very 
 clear and very sweet, the raw fruit requir- 
 ing additional sugar. Select nice, per- 
 fect fruit and pick off sttilks. Begin by putting a little jelly at bot- 
 tom of mold, placed in pan of ice in lumps ; let stand until hard 
 before putting in fruit, keeping remainder of jelly hot by placing in 
 kettle of hot water. When the jelly is hard arrange the fruit around 
 sides of mold, bearing in mind that it will be reversed when turned 
 out. Then add a little more jelly to make the fruit adhere, and 
 when that has hardened add another row of fruit and jelly in same 
 way, and so on until mold is full. Strawberries, raspberries, grapes, 
 cherries and currants are put in raw, but peaches, apricots, plums, 
 apples, etc., are better for being first boiled in a little clear syrup. 
 In winter, when fresh fruits are not obtainable, a very pretty jelly 
 may be made with preserved fruits. When 
 served garnish with the same fruit as laid 
 in the jelly , for instance an open jelly with 
 Open Mold. sUawberries may have a little of the same Strawberries, 
 fruit filled in the center as illustrated. This is also a delicious way 
 
 Jelly Molded with Cherries. 
 
DESSERT JELLIES. 
 
 451 
 
 of serving ice-cream, as the open mold can be filled with Straw- 
 berry Ice-cream, or any ice-cream, placed in the cave and then 
 quickly turned out and the center filled with the berries. 
 
 A stem of fresh grapes apparently suspended in a deep mold of 
 transparent jelly is also a beautiful ornament for the table. To 
 secure this effect, place the grapes stem, downward in mold, and to 
 keep in position while pouring in jelly attach two threads as near 
 top of stem as possible, bring around the mold and tie, having 
 bunch exactly in center. Have jelly quite cold but not hardened, 
 pour it in around grapes, filling up to top of mold and set away to 
 cool. Before turning out of mold, clip the threads as closely as 
 possible, and by using a sharp-pointed pair of scissors they may l)e 
 clipped quite closo to the stem. Or if jelly is cold enough the threads 
 may be carefully removed when they are reached in pouring in, then 
 fill to top. ItaMan Jelly is also very ornamentaL and is made by 
 half filling a mold with jelly and when hard arranging round sides 
 of mold a circle of little cakes of blanc-mange, which must have 
 been cooled in a sheet of the desired thickness and cut out for this 
 purpose. Finish as directed above. 
 
 Jelly SandicicJies. — These are very nice for children’s parties, and 
 are an attractive addition to any table. The Accommodating Cake 
 recipe, in which neither butter nor milk is used, is excellent for 
 sandwiches : Beat six eggs very light, add a cup and a half sugar 
 and beat again ; then lightly stir in a cup and a half sifted flour. A 
 teaspoon baking powder in the flour, and a tablespoon vinegar may 
 be used, but neither are essential. Bake in deep ‘round cans (the 
 ordinary baking powder cans are a nice size for this purpose), well 
 buttered, filling only a little more than half full to allow for rising. 
 When done and cold turn out and cut in slices as thick as liked, 
 spread with jelly, place two together, and neat little round sandwiches 
 are made. The cake is also excellent baked in a loaf, and any loaf 
 cake may be baked in the cans, the round slices being a novelty on 
 any table. Chocolate Cake baked as above and made into sand- 
 wiches is a favorite with the little folks. The following is one of the 
 best recipes : Put a half cup sweet milk, yolk of one egg and two 
 and a half tablespoons grated chocolate over the fire until it comes 
 to boiling point, then take off, let cool, sweeten to taste and beat it 
 into the following cake mixture : One cup granulated sugar, half 
 cup butter, two eggs, teaspoon baking powder, half cup sweet milk, 
 two cups flour. This may also be baked in a loaf or makes a very 
 elegant layer cake spread with white icing flavored with vanilla. Or 
 make after this recipe : One cup each cream and sugar, two eggs, two 
 teaspoons baking powder and flour to make good cake batter. Bake 
 in the cans, slice and spread with jelly ; or, if variety is wanted, bake 
 in gem or patty pans and ice with the Chocolate Caramel Icinq 
 given in Icing. 
 
452 
 
 DESSERT JELLIES. 
 
 French Sandwiches are also favorites with children. Make bat- 
 ter after any sponge cake or other recipe preferred and bake in small 
 round cans, so that the slices will be about the size of silver half 
 dollars. Or drop on buttered paper, a teaspoon at a time, stirring 
 a little stiff for this, and when baked trim off edges to size desired as 
 above with tin cutter or any small round tin box lid Spread with 
 jelly, put together and ice the tops. For a nice variety use different 
 jellies and icings ; ice those spread with red currant jelly with choc- 
 olate icing, those with peach jelly with any white icing flavored with 
 almond, and the icing for the raspberry sandwiches should be cob 
 ored pink with a few drops cochineal coloring or cranberry juice, 
 and may also be flavored with almond. The easiest way to ice these 
 sandwiches is to take each half on a skewer or fork and dip it in the 
 icing, of which there must be quite a quantity so as to give the right 
 depth ; stand the other end of skewer in a box of sand, salt or su- 
 gar until icing is dry ; then put together with the jelly as above. For 
 Cream Sandwiches cream a pound each butter and sugar ; froth 
 whites of twelve eggs, stir in the yolks and beat all smoothly to- 
 gether. Mix three-fourths pound corn-starch with fourth pound 
 flour, sift twice and add to above with teaspoon vanilla ; beat till 
 light and fine, bake in can as above, slice and put together with 
 whipped cream. Boiled Icing or French Icing. Or bake in patty 
 pans and ice tops. Nice with ice-cream. 
 
 Victoria Sandwiches are also nice : Take four eggs, and half 
 pound each sugar, butter and flour with a quarter saltspoon salt ; 
 beat the butter to a cream, dredge in flour and sugar, stir well to- 
 gether, and add the eggs, well beaten. Beat all together about ten 
 minutes, butter a long shallow tin, pour in batter, and bake in mod- 
 erate oven twenty minutes. Let cool, spread one half cake with a 
 layer of any nice jelly or jam, place over it the other half, press the 
 pieces slightly together, and then cut in long finger-pieces and pile 
 in cross bars on a glass dish. 
 
MEATS. 
 
 453 
 
 MEATS 
 
 Every practical housekeeper should spare no pains to perfect 
 herself in this, one of the most important (by many considered the 
 most important,) departments of cooking. Complete directions for 
 buying and curing meats will he found under the heads of Market- 
 ing and Curing Meats, so that here only instructions for cooking are 
 given. If cooked when first killed, meat will be found tender ; if 
 kept a little time the muscles stiffen and it will be tough, but if left 
 a longer time the muscles relax and the meat becomes more tender 
 than at first. Young meat of all kinds should be cooked very 
 thorough!}^ to be wholesome. Beef is always ^^hung,” as it is termed, 
 at least a week in all first-class markets before cut up, in the re- 
 frigerator in summer, and is kept sometimes two weeks in cold 
 winter weather. The leg and haunch of mutton is also preferred 
 by man}^ after it has been hung three days or longer, but all other 
 meats, save game, should be cooked as soon after being killed as 
 possible. If necessary to keep meat several days in summer, wash 
 over with vinegar, cover lightly with bran and hang in a high room 
 or passage where there is a constant current of air. AVhile hanging, 
 change the position of the meat occasionally to distribute the juices 
 evenly. Should there be any signs of a change before it is possible 
 t.) use it, rubbing the meat over lightly with salt will preserve it a 
 day. or two longer. Meat is more likely to spoil in rainy 
 weather than dry and should be cared for accordingly. Beef suet 
 may be kept a long time in a cool place without freezing, or by 
 burying it deep in the flour barrel so as to entirely exclude the air. 
 To restore tainted meat, wash in water in which a little borax has 
 been dissolved, cutting away all discolored portions. 
 
454 
 
 MEATS. 
 
 The best manner of cooking tough meat is to boil it very slowly 
 until tender, letting the water all boil away, then brown in kettle or 
 oven. Tough steaks, etc., are improved by laying two hours on a 
 dish containing three or four tablespoons each vinegar and salad- 
 oil, or butter, a little pepper, but no salt ; turn every twenty minutes. 
 The action of the oil and vinegar softens the fibers without extract- 
 ing their juices. Some simply soak in vinegar and water, allowing 
 three-fourths pint vinegar to three quarts water for a ten-pound 
 piece, and let lie in this six hours, or longer if a larger piece. To 
 thaw frozen meat, place in a warm room overnight, or lay it for a 
 few hours in cold water — the latter plan being best. The ice w^hich 
 forms on the surface as it thaws is easily removed. If cooked be- 
 fore it is entirely thawed, it will be tough. Meat once frozen should 
 not be allowed to thaw until just before cooking. 
 
 When ordering a rolled roast have the butcher send home the 
 bones to be used in making soup, stock, gravies, etc. Chop or break 
 them in small pieces and boil with onion, celery, turnip, carrot and 
 parsley or any one or two of these. American housekeepers have 
 3^et much to learn from the French cook who throws nothing away. 
 Instead of going to the butcher for meat out of which to make stock 
 he utilizes bones as above, or employs the trimmings of joints for 
 this purpose, and converts the skimmings from the soup pot or 
 drippings from roast or boiled meats into uses for which butter and 
 lard are pressed into service by most cooks. For directions as to 
 the care and preparation of drippings etc., see recipe for Clarified 
 Drippings. 
 
 Most people also have the idea that a finely flavored dish must 
 cost a great deal ; this is a mistake, for if one has untainted meat, 
 or sound vegetables, or even Indian meal, to begin with, it can be 
 made delicious with proper seasoning. One reason why French 
 cooking is much nicer than any other is that it is seasoned with a 
 great variety of herbs and spices ; these cost very little, and if a few 
 cents’ worth were bought at a time one would soon have a good as- 
 sortment. The mixed spices and herbs, now to be had in all large 
 cities, are very nice for seasoning meats, gravies, etc., and save the 
 trouble of preparing. Recipes for their preparation are given, how- 
 ever, for those who prefer to mix them at home. If all the season- 
 ings — spices, herbs, etc., — mentioned in recipes are not to be had, 
 make the best use of those at hand by combining them judiciously. 
 
MEATS. 
 
 455 
 
 But no matter how nicely cooked and seasoned, meat is often utterly 
 spoiled in serving. It should always be neatly dished on hot plat- 
 ter and sent to table with very hot plates, heated in warming oven or 
 in a pan over hot water. Especial attention to this point is neces- 
 sary when serving mutton, as nothing is more unpleasant than a 
 shoAving of cold mutton fat on a still colder plate. For very full 
 directions for garnishing meats see Garnishes, though suggestions 
 will be found with nearly eA^ery recipe. If one has not the articles 
 recommended, others may he substituted, according to the fancy of 
 the cook'and the meat may of course be served without any garnish, 
 yet its attractiveness adds much to the enjoyment of any dish. 
 
 Glazing adds greatly to the appearance of meat and full direc- ' 
 tions Avill be found under Glaze, in Gravies. Braising is a favorite 
 method of cooking meats in France and Germany and several rec- 
 ipes are given. Complete general directions for the more common 
 methods employed follow under appropriate heads. Y ery complete 
 instructions for Car\dng Meats will also be found under that head 
 later on, a careful study of Avhich, Avith the many illustrations given, 
 will enable anyone to become an accomplished carver. 
 
 Boiled Meats. is the most economical way of cooking 
 meats,when properly done, as there is comparatively little waste in boil- 
 ing from the fact that fat melts less quickly than in broiling or roast- 
 ing, and the covering of the pot retards evaporation, while the water 
 absorbed by the meat adds to its bulk to a certain extent Avithout 
 detracting from its quality ; the liquor in which it is boiled, or 
 ‘‘stock,’’ makes excellent soups and gravies and should always be 
 put by for this purpose. Every economical housekeeper will provide 
 herself with a stock-pot, which should be kept in a cool place and 
 all remains of soups, gravies, etc., emptied therein, save that from 
 mutton or fish, which must be kept separate. Inattention to the 
 temperature of the Avater and too early application of salt causes great 
 waste in boiling meats. To make fresh meat rich and nutritious it 
 should be placed in a kettle oi boiling (pure soft water is best), 
 skimmed Avell as soon as it begins to boil again, and placed where 
 it will boil slovjly but constantly. There should be enough water 
 to entirely cover the meat and to last until thoroughly cooked. The 
 kettle should be large enough so that the meat will not touch the 
 sides, and some place a plate in the bottom to prevent scorching. 
 Care must be taken to remoA^e all scum at the first boiling, and as 
 fast as it rises, or it Avill quickly sink and spoil the appearance of 
 the meat. The meat should be occasionally turned and kept well 
 
456 
 
 MEATS. 
 
 under the water, and fresh boiling water supplied if it evaporates too 
 much in boiling, Plunging in hot water hardens the fibrine on the 
 outside, encasing and retaining the rich juices — and the whole theory 
 of correct cooking, in a nut-shell, is to retain as much as possible of 
 the nutriment of food. No salt should be added until about half an 
 hour before the meat is done, as it extracts the juices of the meat if 
 added too soon ; do not fail to remove the scum that rises after salt* 
 ing. Boil gently, as rapid boiling hardens the fibrine and renders 
 the meat hard, tasteless, and scarcely more nutritious than leather, 
 without really hastening the process of cooking, every degree of heat 
 beyond the boiling point being worse than wasted. There is a pithy 
 saying : “ The pot should only smile, not laugh.” The* bubbles 
 
 should appear in one part of the surface of the water only, not all 
 over it. This differs from “simmering,” as in the latter there is 
 merely a sizzling on the side of the pan. But the water must always 
 be kept at boiling heat, or simmering, else it will soak into the meat 
 and render it flat and insipid. Salt meat should pe put on in cold 
 water so that it may freshen in cooking. Allow twenty minutes to 
 the pound for fresh, and thirty-five for salt meats, the time to be 
 modified, of course, by the quality of meat. A pod of red pepper in 
 the water will prevent the unpleasant odor of boiling meat from fill- 
 ing the house. Never pierce meat with a fork when taking up or 
 turning, as this allows the rich juices to escape ; tie a stout cord 
 around the m*eat when put into kettle with which to lift it out. If 
 meat seems tough, put a tablespoon or two of vinegar in the water 
 before putting in meat. Dried and smoked meats should be soaked 
 for some hours before putting into water. White meats, like mutton 
 and poultry, are improved in appearance by boiling rice with them ; 
 or boiling closely tied in a coarse well-floured cotton cloth is better, 
 and cooked in this way the meat will be very juicy. The cloth 
 must be wrung out of scalding water and dredged inside thickly with 
 flour. When the meat is wanted to slice cold it will be much im- 
 proved if left to cool in the water in which it is cooked. When to 
 be served hot take up as soon as done. 
 
 To boil meat Au Court Bouillon make a Marinade by cooking 
 in a saucepan one large onion and two slices each carrot and turnip 
 ten minutes in two tablespoons butter ; then add four cloves, a bunch 
 of sweet herbs, two or three stalks celery, half teaspoon each pepper 
 and mustard, stick cinnamon and one quart cider, or pint each vine- 
 gar and water. Put meat in kettle, add marinade and water to cover 
 and cook till tender, adding two tablespoons salt quarter of an hour 
 before it is done. This is also nice for stewed beef or fish. Any flavor- 
 ing not liked can be omitted in any marinade. The meat boiled for 
 soup may be made into Jellied Meat by taking from the bones, 
 chopping, and seasoning well with catsups and spices, moistening 
 with a bowl of the liquor in which it was boiled (taken out for this 
 before vegetables are put in) and put into molds ; when cold turn 
 
MEATS. 
 
 457 
 
 out and slice. If the liquor is not thick enough to jelly, boil down 
 or add a little gelatine. 
 
 Broiled Meats . — Broiling is the most wholesome method of 
 cooking meats, and is most acceptable to invalids. Tough steak is 
 made more tender by pounding or hacking with a dull knife, but 
 some of the juices are lost by the operation ; cutting it across in 
 small squares with a sharp knife on l)oth sides, being careful not to 
 cut quite through, is better than either. Tough meats are also im- 
 proved by laying for two hours on a dish containing three or four 
 tablespoons each of vinegar and salad oil (or butter), a little pepper, 
 but no salt ; turn every twenty minutes ; the action of the oil and 
 vinegar softens the fibers without extracting their juices. Trim off 
 all superfluous fat, but never wash a freshly-cut steak. Never salt 
 or pepper steaks or chops before or while cooking, but if very lean, 
 dip in melted butter. Place the steak on a hot, well-greased grid- 
 iron and leave only long enough to sear one side so that the juices 
 cannot escape, then turn and sear the other, and cook from five to 
 twelve minutes, as wanted rare or well done, turning often, almost 
 continually, to keep in the juices and prevent scorching; the time 
 required for cooking depends also upon thickness of steak and kind 
 of broiler used. Dish on a hot platter, season with salt and pepper 
 and bits of butter, cover with a hot platter and serve at once. A 
 small pair of tongs are best to turn steaks, as piercing with a fork 
 frees the juices. If fat drips on the coals below, the blaze may be 
 extinguished by sprinkling with 
 
 salt, always withdrawing the * 
 
 gridiron to prevent the steak 
 from acquiring a smoky flavor. 
 
 Always have a brisk fire, 
 whether cooking in a patent 
 
 broiler directly over the fire, or 
 
 on a gridiron over a bed of live - 
 
 coals. As the success of the 
 broil depends upon the state of 
 
 the fire, be sure that it is very hot, perfectly free from smoke and 
 wdll last during the broiling, whether one or more steaks are to be 
 cooked. If the fire is not very clear put a cover over the meat when 
 using a gridiron, which will prevent its blackening or burning, and 
 this is an ^ especially good plan when the meat is thick, or when 
 broiling birds or chickens, which are apt to be rare at the joints un- 
 less this is done. A charcoal fire is of course best for broiling. ~ 
 Broiling steak is the very last thing to be done in getting breakfast 
 or dinner ; every other dish should be ready for table, so that this 
 may have the cook’s undivided attention. A steel gridiron with 
 slender bars is better than the ordinary iron one, as the broad, flat 
 iron bars fry and scorch the meat, imparting a disagreeable flavor. 
 A light wire broiler that can be kept in the hand and turned quickly 
 
458 
 
 i 
 
 MEATS. 
 
 is the best, if one has not a patent broiler. In using the patent 
 broilers, such as the American and the later and better Dover, care 
 must be used to keep all doors and lids of stove or range closed dur- 
 ing the process. The dampers which shut off the draft to chimney 
 should be thrown open before beginning, to take the flames in that 
 direction. Never take lid from broiler without first removing it 
 from fire, as the smoke and flames rush out past the meat and smoke 
 it. 
 
 Fried Meats. — Frying, proper, is immersing in enough hot fat 
 to cover the article, and when the fat is hot, and properly managed, 
 the food is quickly crisped at the surface and does not absorb the fat. 
 The process of cooking in just enough fat to prevent sticking has 
 not yet been named in English, but is called Sauteing iruFrench and 
 is popularly known as frying in this country; it is not nearly so 
 nice nor healthful a method as Frying hy Immersion., though very 
 generally practiced everywhere. The secret of success in immersing 
 is what the French call the “surprise.” The fire must be hot enough 
 to sear the surface and make it impervious to fat, and at the same 
 time seal up the rich juices. As soon as meat is browned by this 
 sudden application of heat, the pan may be moved to a cooler place 
 on stove, that the process may be finished more slowly. This method 
 of frying renders the meat more tender, and is a nice way of cook- 
 ing tough steaks. For instructions as to preparing and heating fat, 
 see Fritters. When improperly done, frying results in an unwhole- 
 some and greasy mess, unfit for food, but with care, plenty of fat 
 (which may be used again and again), and the right degree of heat, 
 nothing is easier than to produce a crisp, delicious and healthful 
 dish. Steaks and chops, or cutlets, are very nice either single- 
 breaded or dipped in batter, as Fritters, and fried. For complete di- 
 rections for breading see Croquettes. Finely sifted bread-crumbs, 
 cracker dust, granula, cerealine, Graham and corn meal are all used 
 for breading meats. Be sure that the fat for frying is clean and 
 fresh and free from salt, or the article fried will have a bad odor. 
 Half lard and half beef drippings make a good frying mixture for 
 either sauteing or immersing, though lard is largely used alone, and 
 for those who cannot eat articles fried in lard, drippings or Ameri- 
 can cooking oil should be used. The latter is much superior to any- 
 thing else for frying purposes, and the drippings from veal, lamb, 
 beef and pork are better than lard, if carefully clai*ified according to 
 directions hereafter given ; but the mutton fat should be clarified 
 and put away by itself and used only for frying mutton chops, etc., 
 as many persons dislike the flavor. Fried meat should be sent to 
 table the moment it is done, as the smallest delay tends to make the 
 meat lose its crispness and become flabby, ^ 
 
 Larding Meats . — This is a very nice way of preparing meat, 
 game or poultry for roasting. Either fat bacon or fat salt pork may 
 
MEATS. 
 
 459 
 
 be used, and is better for this purpose if cured without saltpeter, 
 which reddens white meats. For larding small birds cut the bacon 
 or pork into strips of same size one and a half inches long and a six- 
 teenth of an inch thick ; for chickens from an eighth to quarter of 
 an inch thick, and for venison, beef and other meats two inches long 
 and half an inch thick. These strips are called lardoons and are 
 inserted in the surface of the meat with a larding needle as follows : 
 With the point of larding needle make three distinct lines across 
 half an inch apart ; run needle into third line, at further side, and 
 bring it out at the first, placing one of the lar- 
 doons in it ; draw the needle through, leaving 
 one-fourth inch of bacon exposed at each end ; 
 proceed thus to end of row ; then make another 
 line half an inch distant, stick in another row of 
 lardoons, bringing them out at the second line, 
 leaving the ends of the bacon all same length ; make the next row 
 again at the same distance, bringing the ends out between the lar- 
 doons of the first row ortwo,proceeding in this manner until the whole 
 surface is larded in chequered rows as shown in cut. After inserting 
 the needle work it around a little to enlarge the opening, and the 
 lard .ons will slip through easier. In warm weather it is well to place 
 the lardoons in a bowl of ice to harden before using. Care must be 
 taken not to have the strips too large for the needle or they will be 
 pressed out as soon as the loose part of the needle touches the meat. 
 Before Larding Blrds^ hold breast over clear fire for a min- 
 ute, or dip it in boiling water, then proceed as above, using a smaller 
 needle than for meats. Larding needles are not expensive costing 
 only from ten to thirty cents, but if one is not at hand the larding 
 can be very neatly done by making incisions with a pen-knife and 
 pushing the lardoons through with the fingers, pinching the meat 
 up with one hand while cutting and putting the lardoons in with 
 the other. When preparing a roast in haste, strips of fat salt pork 
 or bacon are often tied over meat or breasts of birds, instead of 
 larding, and this is called “barding.” The fat from the fowl itself 
 may be used for this purpose instead of bacon. All white-fleshed 
 birds are improved by larding, as well as veal and sweetbreads. 
 
 Molded Meat . — Chop fine a pound lean meat of any kind, and 
 add to it a chopped onion, tablespoon fine bread-crumbs, teaspoon 
 salt, saltspoon white pepper, cup gravy (made by boiling the bones 
 or pieces left after cutting off the lean, then straining and season- 
 ing). Stir all together and let stand half an hour. Butter a deep 
 bowl, pudding dish or mold, press in the mixture and cover with a 
 plate. Place in a pan of water and cool in moderate oven one hour. 
 Turn out carefully and serve hot with any of the following sauces : 
 For Molded Mutton^ W\\h. a dessertspoon of currant jelly; 
 
 for Beef^ gravy flavored with mushrooms or horse-radish sauce ; for 
 
460 
 
 MEATS. 
 
 Yeal or Fowl, tomato sauce ; for Pork, apple auce, fresh onions or 
 onion sauce. It can also be sliced cold. 
 
 Potted Meats. — If wanted to be kept for some time, the -meat 
 must be good and well dressed, but if to be used within a day or 
 two any odds or ends will do ; when cooked, all bone, skin and sinew 
 must be removed, and the meat pounded in a mortar with clarified 
 butter, cayenne, and spices to taste, until a smooth paste. Press the 
 mixture into pots or jars of small size, until about two-thirds full. 
 Pour a layer of clariried melted butter, or good drippings (beer is pref- 
 erable to any other), or mutton suet, upon the top of the paste to 
 the depth of an eighth of an inch, for the purpose of excluding the 
 air. Always wait till the meat is cold before potting and press very 
 firmly into the jars, not allowing a drop of gravy to get in, for it will 
 turn the potted or preserved meat sour. Tie oilskin or oiled paper 
 over the jars. The air must be excluded. Although these pastes 
 are tit to eat almost immediately they will keep perfectly good for a 
 year,and often a longer period. The most popular meats for potting are 
 Yeal, Ham, Beef, Tongae, Game and Poultry. Fish is done in the 
 same way — such as Anchovies, Prawns and Shrimps. Potted foods 
 of this description are intended as relishes for the breakfast, lunch- 
 eon and supper-table chiefly, served in slices or spread on toast or 
 bread. Any cold remains of meat may be potted, and in every well- 
 regulated English house potting is an every-day affair for the cook. 
 If ham, game, tongue, beef, or fish is served one day, it comes on 
 potted next day at lunch or breakfast. This is' a very good way of 
 managing left-over food, instead of invariably making into hashes, 
 stews, etc. Clarified Butter for potting, or any of the other pur- 
 poses for which it is used, is prepared by placing the butter in a 
 bowl and set in a saucepan of cold water, (or use a custard ‘kettle), 
 which should be heated slowly until butter melts and the scum 
 forms ; remove from fire, skim, and return to warm again gently, 
 then let stand a moment or two to settle, strain and put over the 
 potted meat, or bottle for future use. When taken off the pots as 
 opened for table the butter may be used for common pie paste, bast- 
 ing meg.ts and for fish sauce. 
 
 Roasted A/e«?^5.~Roasting proper is almost unknown in these 
 days of stoves and ranges — baking, a much inferior process, having 
 taken its place. In roasting, the joint is placed close to abrisk, open 
 fire, on a spit or in a tin kitchen, turned so as to expose every part 
 to the fire, and then moved back to finish in a more moderate heat. 
 The roast should be basted frequently with the drippings, and, when 
 half cooked, with salt and water. To roast in oven, the preparations 
 are very simple. The fire must be bright and the oven hot. Trim 
 off any torn or bruised portions from the roast, which will need no 
 washing if it comes from a cleanly butcher ; wiping with a towel 
 dampened in cold water is all that is needed; if washing is necessary. 
 
MEATS. 
 
 461 
 
 dash over quickly with cold water aud wipe dry. Washing and 
 soaking fresh meat draws out its juices and impairs its nutriment. 
 A large piece is best for roasting, this being especially true of beef. 
 If meat has been kept a little too long, wash in vinegar, wipe dry, 
 and dust with a very little hour to absorb the moisture. Place in 
 pan, on a trivet, or two or three clean bits of hard Avood or bones 
 laid cross-wise of pan, to keep it out of the fat. If meat is very lean, 
 add a tablespoon or two of Avater ; if fat, the juices of the meat aauII 
 he sufficient, and the addition of the water renders it juiceless and 
 tasteless. The oA^en should he A^ery hot when the meat is put in that 
 the surface may be quickly seared or broAvned over and the juices 
 confined. Keep the fire hot and bright, baste every ten or fifteen 
 minutes, and when about half done season well with salt and turn 
 the roast, also seasoning the turned side, ahvays keeping the thick 
 part of the meat in the hottest part of the oven. Take care that 
 every part of the roast, including the fat of the tenderloin, is cooked 
 so that the texture is changed. If the fire has been properly made, 
 and the roast is not large, it should not require replenishing, but, if 
 necessary, add a little fuel at a time, so as not to check the fire, in- 
 stead of Avaiting until a great deal must be added to keep up the 
 bright heat. Most persons like roast beef and mutton underdone, 
 and less time is required to cook them than for pork and veal or 
 lamb, which must be very Avell done. Fifteen minutes to the pound 
 and fifteen minutes longer is the rule for beef and mutton, and twenty 
 minutes to the pound and tAA^enty minutes longer for pork, veal and 
 lamb. The directions for beef apply equally well to pork, veal, mut- 
 ton and lamb. Underdone meat is cooked throughout so that the 
 bright red juices folloAv the knife of the carver ; if it is a livid purple 
 it is raw, and unfit for food. When done, the roast should be a rich 
 broAvn, and the bottom of the pan coA^ered with a thick glaze Re- 
 moA^e the joint, and those who do not salt before or Avhile roasting 
 now sift evenly over Avith fine salt, and it is ready to serve. Never 
 salt before cooking, as it draws out the juices. To keep the roast 
 hot Avhile making the graA^y place it in a pan or on an old platter in 
 the oven. To prepare graA^y, pour off the fat gently, holding pan 
 steadily, so as not to lose the gravy which underlies it ; put pan on 
 stove, and pour into it a half cup boiling water, varying the quantity 
 AAuth the size of the roast ; soup or thin stock of any kind is better 
 than Avater if at hand ; add a little salt, stir with a spoon until the 
 particles adhering to sides of pan are removed and dissolved, making 
 a rich broAvn gravy ; if necessary add a thickening of a little flour, 
 mixed smooth Avith water, though if a nice, juicy roast, the gravy is 
 much better Avithout. Some first stir the flour into the drippings, 
 then pour in boiling Avater. 
 
 In roasting all meats, success depends upon basting frequently by 
 dipping the gravy from the pan over the meat with a large spoon, 
 turning often so as to prevent burning, and carefully regulating heat 
 
462 
 
 MEATS. 
 
 of oven. Roasts prepared with dressing require more time than those 
 without. In roasting meats if necessary to add water do not put it 
 in until the meat has been in the oven about half an hour, or until 
 it begins to brown, and then only a very little, a half cup or so, of 
 hot water. The appearance of a roast is very much improved by 
 dredging with flour after each basting, commencing about half an 
 hour before the meat is done. Do this with the flour after dredging 
 evenly all over, first seasoning with salt. When the flour has be- 
 come thoroughly lirowned, which will be in about ten minutes, baste 
 and dredge again ; continue thus until done, then season Avith pep- 
 per and the meat aauII be sent to table coA^ered with a handsome broAvn 
 crust. Do not baste after the last dredging, and never baste after 
 dredging until the flour has become thoroughly browned. If Avanted 
 nicely frothed, baste AAuth butter the last time, then dredge with 
 hour. 
 
 Although Ave consider the above much the better method of 
 roasting meat, some prefer to omit the dredging entirely, and others 
 begin to dredge Avith the first basting. Some good cooks first covei 
 the bottom of pan rather lightly Avith flour, then put meat on trivet 
 in pan and place in oA^en until the flour is broAvned ; sufficient watei 
 is then added to cover bottom of pan, the oven is closed for about 
 ten minutes, Avhen the meat is basted Avith the liquid in pan and 
 dredged with salt, pepper and flour ; this is repeated every fifteen 
 minutes until roast is done. The claim is made that though the 
 steam from the Avater and the salting of the meat both- have a ten- 
 dency to draAv out the juices, by beginning thus early to dredge Avith 
 flour a paste is formed oA^er the meat Avhich keeps in the juices and 
 also enriches the roast. WhicheA'^er method is followed, be sure that 
 the oven is hot Avhen the meat is put in and the heat kept steady 
 throughout. The meat-rack or trivet is a necessity no housekeeper 
 should attempt to do without, and its cost is small. It keeps the 
 meat from the bottom of pan and preA^ents scorching, or the soaking 
 out of the juices Aidien Avater is used. An excellent marinade for 
 basting roast meats is made by chopping some fat bacon with a 
 clove of garlic and sprig of parsle}^ adding salt, pepper, tablespoon 
 vinegar, and four of oil; beat up well, and baste the meat Avith it 
 Avhile roasting. The variation in roasted meats consists simply in 
 the method of preparing before putting in the oven. Some are to be 
 larded, some stuffed with bread dressing, and others plain, as above, 
 only seasoning Avith pepper and salt. To prepare a Pot-roast^ Avhich 
 is a favorite method of cooking meats Avith many, place the meat, 
 neatly trimmed if a thick piece, or rolled and skeAvered if thin, in a 
 hot stewpan or round-bottomed kettle, in Avhich there is a little fat 
 or butter if needed and turn to quickly^ broAvn or sear OA^er on all 
 sides to confine the juices. Then turn in a little hot water, coA^er 
 closely (a seasoning of herbs or spice may be added as liked), and 
 simmer gently until done. The time required depends upon size 
 
MEATS. 
 
 463 
 
 and quality of roast, a four-pound piece from shoulder of beef re 
 quiring about three hours. Care should be taken that the meat does 
 not scorch or burn to bottom of kettle, though only just sufficient 
 water to prevent this should be kept in kettle, adding a little as it 
 cooks away. Turn the meat occasionally to brown and cook all 
 sides alike, and toward the last it should fry gently in its drippings. 
 Observe the same rule for seasoning with salt and pepper as given 
 for other roasts. The cheaper cuts of meat are usually cooked in 
 this way, though some think almost any piece juicier and richer when 
 properly done. Pot-roasts are sometimes larded, when meat is very 
 lean. A rich gravy may be made from drippings in kettle. 
 
 Steamed Meats . — This is by far the nicest and most economical 
 way of cooking meats ; place in steamer over hot water and cook till 
 tender ; put in pan, with any herbs or spices, if wished, season with 
 salt and brown in oven by basting and dredging with flour as in 
 Roasted Meats. In a hot oven it will brown nicely in twenty or 
 thirty minutes. 
 
 Stewed Meats . — The inferior parts of meat are generally used 
 for stews, which if properly prepared are very palatable. If made 
 from fresh meat, it should be immersed in boiling water at first, and 
 then placed where it will simmer slowly until done, as in Boiled 
 Meats, skimming well ; when done, season, add thickening, and flavor 
 to taste. Sliced potatoes and any vegetables liked are cooked in 
 stews, and some first fry both meat and vegetables a few minutes, or 
 until brown, before pouring over the water in which they are to be 
 cooked, and which should be only just enough to cook the meat and 
 leave sufficient for gravy. A simple stew of meat, well seasoned, 
 with dumplings dropped in just before done, is relished by nearly 
 every one, and dumplings are often added when vegetables are used. 
 Thin pieces of meat may be spread with a dressing, rolled and tied, 
 then stewed with any additions of flavoring, vegetables etc., preferred. 
 Trimmings from roasts anq other meats, cut into pieces of same 
 size, may be made into stews, and any cold meat may be thus 
 utilized. Stews should cook very slowly after the boiling point is 
 reached. 
 
 Boiled Beef . — Select a good rib piece, or thick piece from the 
 round or rump, as a simple cut would be too thin ; the flank, plate 
 and brisket, though all good boiling pieces, are too thin to boil to 
 advantage without rolling, but are very easily rolled and kept in 
 place with twine or skewers. Wipe the meat with a damp cloth and 
 put on to boil as directed in Boiled Meats. Allow twenty minutes 
 to each pound for boiling, and when just done, add seasoning of salt 
 and serve with any salad preferred, or Horse-radish Sauce, made as 
 follows : Take equal proportions of horse-radish and boiled apples, 
 grate together with good vinegar and a little sugar and rub with a 
 
464 
 
 MEATS. 
 
 wooden spoon until mixture is smooth. Garnish with tufts of 
 scraped horse-radish, boiled vegetables or parsley. If meat seems 
 tough add a tablespoon or two vinegar when put on to boil. Fora 
 Pot-au-feu put six pounds beef in pot containing four quarts water, 
 set on back of stove, skim, and when nearly boiling add teaspoon 
 and a half salt, half pound liyer, two carrots, four turnips, one head 
 celery, two onions (one of them browned), with a clove stuck in 
 each, and a piece of parsnip. Skim again, and simmer four or five 
 hours, adding a little cold water now* and then ; skim off part of fat, 
 put slices of bread in a soup-tureen, dish half the vegetables over 
 them, and pour in the broth ; serve the meat separately with the 
 other half of the vegetables. 
 
 Bouilli Beef . — Procure a piece of rump weighing from twelve 
 to thirteen pounds and have the butcher remove hone ; put an onion 
 in cavity, rub meat all over with mixed spices and let stand two days 
 to become tender. Remove the onion when put to boil, ^oil slow- 
 ly three or four hours, skimming carefully ; add six or eight cloves 
 two blades mace and a few celery tops to water in which it is to be 
 boiled, and about two hours before done put in two carrots, thinly 
 sliced, an onion and some allspice and whole peppers. For the 
 gravy, thicken a pint of the meat liquor with browned flour, add a 
 few capers and a tablespoon catsup, pour over beef and serve. 
 
 Braised Beef . — Lard six or eight pounds good, lean beef with 
 salt pork. Slice and brown two onions, a half carrot and half tur^ 
 nip, with six slices pork. When a rich color draw vegetables to one 
 side of stewpan; dredge the beef with flour seasoned with salt and 
 pepper and put in pan. Brown on all sides but do not burn ; add a 
 quart boiling water, any sweet herbs liked, and cook slowly four 
 hours, basting every twenty minutes. Add to gravy a can of toma- 
 toes and cook ten minutes, strain, pour around beef and serve. 
 Braised Chicken is cooked the same, trussing as for roasting with- 
 out stuffing. To prepare a Braised Brisket.^ first skin and trim it ; 
 then cut out bone, put in bottom of kettle and add a carrot, turnip, 
 and small onion cut in small pieces, sprig of parsley, a root of parsley, 
 a bay leaf, tablespoon whole cloves, two of pepper-corns, red or dried 
 pepper, half cup vinegar. Place meat on this with boiling water to 
 cover ; set kettle where it will boil, keep covered, and when boiling 
 put on back of stove, add heaping teaspoon salt and simmer three 
 hours or longer. Take up and keep hot while making gravy by 
 straining broth and rubbing vegetables through a sieve, put a little 
 in saucepan with heaping teaspoon cold drippings and tablespoon 
 flour ; stir till nicely browned, then add little over pint of the strained 
 broth, half cup at a time, till a nice gravy, and season to taste ; or if 
 vegetables are cooked with meat allow time for each kind to cook 
 
MEATS. 
 
 465 
 
 Braised Fillet of Beef. 
 
 before meat will be done. Braised Fillet of Beef is done after 
 either of above methods, putting it in the 
 oven a few minutes before serving to dry 
 the larding. Garnish with cut vegetables, 
 cutting into squares, diamonds, or balls or 
 other shapes with vegetable cutter, and 
 pile in little heaps around the platter, interspersing with aspara- 
 gus heads, cauliflower blossoms, celery tops or sprigs of parsley. The 
 fillet maybe served whole or cut in slices ready for serving, as illus- 
 trated. For a Braised Roll of Beef^ procure a piece of flank fifteen to 
 eighteen inches long and six or eight inches wide. Have butcher take 
 off outside skin. Season with salt, pepper and powdered cloves and 
 allspice to taste. Roll up in tight roll, tie in shape and cook same 
 as brisket with vegetables. Best cooked in jar with cover cemented 
 on, or use great care in keeping covered. To make more elaborate a 
 forcemeat can be made of one cup soaked bread, quarter cup chopped 
 salt pork with seasoning of pepper, and spread over the flank, oi 
 sausage can be used in same way, then rolled up as before. Th^ 
 regular utensil used by the French for braising is an earthenware 
 pot or pan with lid cemented down with a paste of flour and water. 
 Another utensil is a kettle with a sunken lid or pan fitting tightly 
 inside of kettle, and hot ashes and charcoal put in this. A gentle 
 fire under the kettle cooks the meat perfectly. An ordinary iron 
 kettle does very well, however, if kept closely covered. When the 
 kettle with hot charcoal is used cover the meat with buttered paper. 
 
 Curried Beef. — Fry two sliced onions a light brown in two 
 tablespoons batter and mix in a tablespoon and a half curry powder ; 
 add beef cut into inch square pieces, with a pint milk, and a quarter 
 of a cocoa-nut, grated and strained through muslin with a little 
 water, and simmer thirty minutes, stirring constantly to prevent 
 burning. Turn into a dish, squeeze in a little lemon juice and 
 send to table with a wall of mashed potato or boiled rice around it. 
 
 Potted Beef. — Season three pounds beef with pepper and salt 
 and put in a pan, with a half pound butter cut into bits over it. 
 Cover closely with an air-tight cover or a paste crust and bake four 
 hours and a half. When cold cut out all stringy pieces, pound the 
 beef in a mortar and work to a paste with four tablespoons fresh 
 butter, some of the gravy from baking pan and a seasoning of ground 
 allspice and cloves, a little mace and pepper. Press into jars and 
 cover with clarified butter. Some use any cold beef left over for 
 potting. Potted Veal may be prepared same, omitting the cloves. 
 If to be kept long the beef should first be rubbed with a pound com- 
 mon salt, quarter ounce saltpetre and two ounces coarse sugar and 
 let remain in brine two days before seasoning and cooking, and when 
 potted it should be covered with the butter and tied doAvn with but- 
 tered paper or oil-cloth cover. For Pounded Beef, boil a shin of 
 30 
 
4G6 
 
 MEATS. 
 
 twelve pounds of beef until it falls readily from the bone ; pick 
 to pieces, mash or pound gristle and all very fine and pick out all 
 hard bits. Set the liquor away and when cool take off all fat ; boil 
 the liquor down to a pint and a half, then return the meat to it while 
 hot, add what salt and pepper is needed, and any spice liked ; boil 
 up a few times, stirring all the while and put in mold or deep dish 
 to cool. Serve cold and cut in thin slices for tea, or warm it for 
 breakfast. Another excellent method is to cut the lean meat from 
 a tenqDOund shin of beef, break up the bone and lay it in the bot- 
 tom of a soup-kettle, lay the meat on the bones, cover with cold 
 water, set over the fire and slowly heat to boiling point, removing 
 all scum as it rises. Meantim^e peel two turnips and two onions of 
 medium size, scrape a carrot, and put them with the beef after broth 
 is skimmed ; put in about half a cup parsley or sweet herbs, if ob- 
 tainable, without breaking the stems, and a level tablespoon salt ; 
 cover kettle closely, and boil slowly six hours ; then take up the 
 meat, fat and gristle, and free it from bone ; put into a colander 
 and rub through with a potato-masher ; season highly and press it 
 down firmly in a tin or earthen mold. Strain the broth in which 
 the beef was boiled and save it for soup, first using enough to just 
 moisten the beef in mold ; put a weight on the beef to keep it down, 
 and let cool entirely before using. When quite cold turn out of 
 mold, and nut in thin slices before sending to the table. Nice for 
 luncheon or supper. 
 
 Pressed Beef . — Roll and tie a piece of corned brisket of beef 
 in a cloth and simmer gently in plenty of water four or five hours ; 
 when done remove the string, tie the cloth at each end, put upon a 
 dish with another dish over, upon which place a heavy weight, leav- 
 ing it until quite cold, then take the meat from the cloth, trim and 
 glaze it lightly, and serve garnished with a few sprigs of fresh pars- 
 ley. Or take any fresh, lean beef and boil closely covered till it will 
 fall from the bones ; use only enough water to prevent burning ; 
 mix and chop tine ; put it in a pan or deep dish ; skim excess of 
 grease from the cooking liquor and add to each three or four pounds 
 of meat a tablespoon gelatine, dissolved ; put it on a large platter or 
 tin that rnll fit the dish, and place on this a twelve to twenty pound 
 weight ; when cold it will be a solid mass from which slices may be 
 cut ; will keep several days, even in warm weather, if kept cool. 
 
 Roast Beef . — The fillet or tenderloin is, of course, the choicest 
 roast, but so expensive that it is served only at very elegant dinners 
 or banquets ; next comes the sirloin roast, then the rib, round, rump, 
 and shoulder or chuck roasts. In choosing a rib roasf some prefer 
 the first second and third ribs, called the fore-rib roast, while others 
 order the third, fourth and fifth, which contain more meat and are 
 without doubt most economical. There are twelve ribs of which the 
 last five are classed with chuck roasts. A two-rib roast is sufficient 
 
MEATS. 
 
 4G7 
 
 for a half-dozen persons, and no less should be roasted for a smaller 
 number, as a one-rib roast wastes and dries up greatly in cooking. 
 Prepare and cook as directed in Roasted Meats, or in any of the 
 recipes that follow. When ordering a rib roast have the hones re- 
 moved and the roast rolled and skewered or tied in compact form. 
 When served take out wooden skewer and replace with a silver one. 
 If one has not a meat rack or trivet, the hones may be ordered sent 
 home with the roast and placed under it when put in pan. Some 
 prefer to cover the roast with a coarse flour and water paste, which 
 should be taken off to baste and brown the meat before serving. For 
 a nice Riimn take three pounds of rump, trim nicely, and cut 
 
 off ali fat. Chop all sorts of sweet herbs together, very fine, with a 
 little shallot and a great deal of spice, put in saucer that has been 
 rubbed vflth garlic, and cover with vinegar. Cut fat bacon'into long 
 slips, dip it into the herbs and vinegar, and let the herbs be very 
 thick upon the bacon ; lard the beef regularly with these on both 
 sides, if necessary, in order that it should be thoroughly flavored. 
 Rub the beef over with the remainder of the herbs and spice, flour 
 it, add piece of butter, size of walnut, rolled in flour, and pint water. 
 Bake in oven, strain the gravy, which will scarcely require either 
 thickening or browning, and serve with pickles on top. Excellent 
 when cold, but should be served hot at first. The gravy may be 
 boiled to a glaze if liked. For a German Roast procure a rib-piece or 
 loin-roast of seven to eight pounds. Beat it thoroughly all over, 
 lay it in the baking pan and baste with melted butter. Put it inside 
 the well-heated oven, and baste frequently with its own fat, which 
 will make it brown and tender. If, when it is cooking fast, the gravy 
 is growing too brown, turn a glass of German cooking wine into the 
 bottom of the pan, and repeat this as often as the gravy cooks away. 
 The roast needs about two hours time to bo done, and must be brown 
 outside but inside still a little red. Season with salt and pepper. 
 Squeeze a little lemon juice over it, and also turn the gravy upon it, 
 after skimming off all fat. Or choose four pounds rib beef, take out 
 bones, put in pan with some beef broth and cook until all broth is 
 absorbed. Then take some parsley, garlic and twenty mushrooms 
 chopped fine, a good piece of butter, pepper, salt, mix well and spread 
 the beef with it, cover with buttered paper and bake in a quick oven 
 till well cooked on all sides. ¥ or French Roast Beef^len^YQ the 
 meat two days in winter and eighteen hours in summer in a prepa- 
 ration of four tablespoons sweet oil, seasoning of salt and pepper, 
 two tablespoons chopped parsley, four sliced onions, two bay leaves 
 and juice of half a lemon ; put half on meat and half under it ; this 
 improves the meat and makes it more tender. Place the meat on 
 the spit or in pan for roasting, and baste with these seasonings or 
 with melted butter. The oven should be quick and as soon as a 
 coating or crust forms, the fire can be slackened a little to prevent 
 burning. Baste well and often, and serve underdone and juicy. 
 
468 
 
 MEATS. 
 
 Some like a Bed of Vegetables for roast beef, which is prepared by 
 placing in pan some scraps of salt-pork, a tablespoon each sliced 
 carrots, and turnips, teaspoon each sliced onions and pepper-corns, 
 half a dozen whole cloves, half a bay leaf and a little parsley ; or use 
 only the pork with a part of the vegetables, etc. Add a very little 
 water, unless a great deal of pork is used. When done, pour away 
 nearly all the drippings, leaving about two tablespoons, which rub 
 through a fine sieve Avith the vegetables, using a potato-masher, and 
 return pulp to pan, or put in saucepan, add one tablespoon flour, 
 stir till brown and then slowly add one pint water. A Round Roast 
 of beef is nice with the bone remoA^ed and the cavity filled with 
 force-meat. A nice AA^ay to prepare a thin piece of flank or low priced 
 steak, is to make a dressing of bread-crumbs as for roast turkey or 
 chicken, spread over the. meat, and beginning at one end roll up 
 tightly, bind AAuth tAvine and roast as directed. Very nice sliced off 
 thin for luncheon or tea. A good Mustard Sauce to serve Avith roast 
 beef is made by thoroughly mixing one tablespoon Aunegar, two of 
 dry mustard, a teaspoon each flour, salt and sugar, beaten yolks of 
 two eggs, and a cupAvater. Dissolve tAvo tablespoons butter on the 
 fire, add to the aboA^e mixture and stir till it boils. If too stiff, add 
 Avater or Aunegar, as it must pour out like cream. Thinly-sliced 
 pickles, or a teaspoon tarragon Aunegar improve the sauce. 
 
 Roast Beef with Yorkshire Pudding is a favorite dish in many 
 families. Prepare and bake as above, and about half an hour before 
 the roast is done make the -pudding and turn into a hot buttered 
 pan like the one in Avhich the meat is cooking. 
 Place a rack across it, not in it, and remoA^e the 
 roast from the pan in Avhich it is cooking and 
 With Yorkshire Pudding, placc it Oil tlfls, that thc drippings from it may 
 enrich the pudding. If one has not another pan, the meat ma.y be 
 taken up, the gravy poured off, the pudding placed in the same pan, 
 the rack placed over and the meat returned. If a rack is not at hand 
 skcAvers or strips of clean hard Avood may be put aceoss the pan 
 resting on the edges, to keep the meat off the pudding. Serve the 
 pudding cut in squares as a garnish for the roast. The folloAA'ing is 
 the recipe for the real old-fashioned English pudding : Put six large 
 tablespoons flour Avith a teaspoon salt into a boAvl and stir in enough 
 milk from a pint and a half to make a stiff batter ; Avhen perfectly 
 smooth add remainder of milk and four Avell-beaten eggs ; beat ail 
 thoroughly for a few minutes, then turn into pan as above directed. 
 An ordinary bread dressing is often baked in the pan with the roast 
 and served with it. 
 
 Rolled Beef. — Procure a nice flank of beef and Avhen ready for. 
 cooking, pepper and salt it well and spread over thinly with a dress- 
 ing made as for turkey stuffing, then roll up and tie, winding Avith 
 
MEATS. 
 
 469 
 
 twine to keep in place and sew in a clean, floured cloth ; put a small 
 plate in the pot and on this put the meat, pouring 
 over sufficient boiling Avater to cover. Boil gently 
 six hours, or until well done, then remove the 
 cloth and tAvine and send to table garnished Avith 
 parsley. Cut off in nice slices, shoAving alternate strips of dressing 
 and meat. If to be serA^ed cold, leave bound Avith tAvine until Avant- 
 ed. Another very nice roll is made from a flank piece as folloAvs : 
 RenroA^e the tough skin and prepare by cutting a thin slice from the 
 thicker part and placing it upon the thin, that the meat may be of 
 CA^en thickness ; strew over it a tablespoon sugar and a mixture of 
 salt, pepper, ground cloves, cinnamon, allspice and teaspoon sum- 
 mer savory, then sprinkle Avith three tablespoons A^inegar ; roll up 
 and tie Avith twine. Let stand in cold place tAveAe hours, then cover 
 with boiling water and simmer gently from three to four hours. If 
 to be serA^ed hot, half an hour before done stir in four heaping table- 
 spoons flour mixed smooth Avith Avater, season to taste, and when 
 dished pour the gravy over the meat. Very nice serA^ed cold in neat- 
 ly arranged slices Avith a garnish of parsley. Still another method 
 of preparing a roll, also called Beef Ganneloii^ is to trim off all fat 
 from one slice of the upper part of the round and give the piece 
 a regular shape. Chop trimmnngs very fine, with a quarter pound 
 boiled salt pork and a pound lean cooked ham ; add a speck cayenne, 
 one teaspoon each mixed mustard and onion juice, one tablespoon 
 lemon juice and three eggs. Season the beef Avith salt and pepper, 
 spread the mixture over it, roll up and tie Avith tAAnne, being careful 
 not to draw too tightly, and cook as in first recipe for Braised Beef. 
 Add more seasoning to graAy if necessary, but the constant dredging 
 with flour will thicken it sufficientlA\ Slide the cake turner under 
 the beef, lift carefully to hot dish, and remove the string, skim off 
 all fat and strain the gravy through a fine sieA^e on the meat. Gar- 
 nish Avith a border of toast or diced potatoes. 
 
 Beef Loaf. — Three pounds round of beef chopped fine, three 
 eggs beaten together, six crackers rolled fine, tablespoon salt, one 
 teaspoon pepper, one tablespoon melted butter, sage to taste. Mix 
 well and make like a loaf of bread ; put a little Avater and bits of 
 butter into the pan, inA^ert a pan over it, baste occasfonally, bake an 
 nour and a quarter, and AA'hen cold slice very thin. Or it may be 
 packed in pudding dish and turned out to serve Avhole, slicing at 
 ^able. Or take tAAm pounds of the round, rind of half a lemon, three 
 cpngs parsley, teaspoon salt, quarter teaspoon pepper, quarter of a 
 nutmeg, two tablespoons melted butter, one raAV egg, half a teaspoon 
 onion juice, and mustard if liked. Chop meat, parsley and lemon 
 rind very fine. Add other ingredients and mix thoroughly : shape 
 into a roll, about three inches in diameter and six in length ; roll in 
 buttered paper and bake thirty minutes, basting with butter and 
 
470 
 
 MEATS. 
 
 water. When cooked, place on hot dish, gently unroll from paper^ 
 and serve with tomato or mushroom sauce poured over. 
 
 Beef Steio . — Pieces from the flank, the shoulder or chuck meat, 
 the brisket, the neck and shin of beef are usually selected for stew- 
 ing, because of their cheapness and also because this is the most ac- 
 ceptable way of serving the inferior parts, though a good round or 
 rump piece is often used. For an ordinary stew take two pounds oi 
 flank or an^^ cheap part, or if there is bone in it two and a half 
 pounds will be required ; prepare also an onion, carrot, a half turnip 
 and four potatoes, with three tablespoons flour, salt, pepper and a 
 quart water. Cut all the fat from the meat and put the fat in a 
 stewpan ; fry gently for ten or fifteen minutes ; cut the meat in 
 small pieces, season Avell with salt and pepper, and sprinkle over it 
 two tablespoons flour ; cut the onion, carrot and turnip in very 
 small pieces, put in pot with the fat and fry all five minutes, stirring 
 well to prevent burning. Put in the meat, move it about in the pot 
 until brown on all sides, then add a quart boiling water. Cover, let 
 boil up once, skim, and set back where it will just bubble for two 
 and a half hours. Then add the potatoes, cut in thin slices, and one 
 tablespoon flour, mixed smooth with a half cup cold water, pouring 
 about one-third of water on flour at first, and adding the rest when 
 perfectly smooth. Taste, and if stew is not seasoned enough add 
 more salt and pepper. Bring to a boil again, and cook ten minutes, 
 then add dumplings of raised biscuit dough without eggs or sugar, 
 or made as for baking powder biscuit, cover tightly and boil rapidly 
 at least twenty minutes before uncovering. Some like a seasoning 
 of ground spices, and a head of celery gives a nice flavor. Instead 
 of cutting into small pieces, both meat and vegetables maybe cut in 
 slices, or cut the latter in fancy shapes with a 
 vegetable cuttei, and serve with the meat in 
 Vegetable Cutter. ceiiter of platter, vegetables at one end and 
 dumplings at the other. A tablespoon catsup and a little vinegar 
 or any sharjj sauce flavors the gravy nicely. For a large stew take 
 seven pounds brisket of beef and about an hour before dressing rub 
 over with vinegar and salt ; put into a stewpan with sufficient stock 
 or water to cover it. Skim well, and when it has simmered very 
 gently one hour, put in as many carrots, turnips and onions as 
 wanted and continue simmering till the meat is perfectly tender. 
 Draw out the bones, dish the meat, and garnish either with tufts of 
 cauliflower or braised cabbage cut in quarters. Thicken as much 
 gravy as required with a little butter and flour ; add spices and cat- 
 sup as liked, give one boil, pour some of it over the meat, and place 
 the remainder in a tureen. Serve the vegetables separately, or a 
 part of them may be sliced and served as a garnish round the meat. 
 A bunch of herbs, two onions and twelve cloves, with pepper and 
 salt to taste, flavor a stew nicehq and force-meat balls are used for 
 garnishing. Some prefer a plain stew with dumplings and no vege- 
 
MEATS. 
 
 471 
 
 tables. A most excellent stew is made from a piece of the rump ; 
 pound it till tender, lay in an iron kettle previously lined with slices 
 of pork and onions, with a few pepper-corns, dredge it with salt, 
 and baste 'with melted butter. Cover, set over a good heat, and 
 when it has fried a nice brown, add one pint German cooking wine, 
 as much more good soup stock, and stew till soft. Before serving, 
 take out the meat, skim off the fat, add a tablespoon flour mixed 
 smooth with broth, add gradually still more broth for the grav}’, 
 strain it through a sieve and turn over the previously dished meat. 
 The meat can be laid for some days before in vinegar^ or in a spiced 
 pickle, or be basted with either occasionally instead of lying in it. 
 A stew from Rih of Beef Bones makes a pretty dish. The bones 
 should have left on them a slight covering of meat ; saw^ into pieces 
 three inches long ; season wuth pepper and salt, and put in stew'pan 
 with one onion chopped flne, a few slices carrot and turnip and 
 quarter pint gravy. Stew gently till the vegetables are tender and 
 serve on a flat dish, within walls of mashed potatoes. 
 
 For another nice stew, procure two pounds rump steak, and 
 make deep incisions in it, but d(» not cut quite through ; All them 
 with a mixture of bread-crumbs, a minced onion, a little cream or 
 butter and pepper and salt. Roll up the steak and put it in a stew- 
 pan with plenty of butter or fat; let it stew very gently for niore 
 than two hours ; then serve wdth its own gravy, thickened with a 
 little flour, and flavored wnth tomato sauce, catsup or anything liked. 
 Steieed Beef with Tomatoes relished by many. First scald the 
 tomatoes, skin and quarter and sprinkle with salt and pepper, then 
 bury the meat in a stewpan with tomatoes, and add bits of butter 
 rolled in flour, a little sugar, and an onion mincea flne ; cook until 
 meat is done and tomatoes dissolved to a pulp. For an Arabian 
 Stew take the tender part of the round of beei, lard with raisins, 
 spice well with ground cloves and allspice and put over the Are with 
 jnly a little water to prevent burning ; add pepper and salt and 
 plenty of raisins through the gravy or sauce. Any bits of beef 
 trimmed from roasts or steaks, or cold meat left over, may be cut in- 
 to slices or pieces of uniform size and made into stews. Thin pieces 
 of beef may be seasoned, then rolled and tied, first spreading with a 
 dressing if liked. The other ingredients composing the stew may be 
 varied at pleasure, also the seasonings. When no vegetables are 
 "sed the gravy should be thickened with a little flour and flavored 
 vith spices, lemon juice and grated rind, catsup, or any sharp sauce, 
 and served poured over the beef. Chopped mushrooms are very nice 
 in a stew and scraped or grated horse-radish is often served as a gar- 
 nish. An excellent Powder for Steivs is composed of one-fourth 
 ounce each thyme and bay leaf, one-eighth ounce each marjoram and 
 rosemary ; dry, pound and bottle, and use according to taste. A 
 dainty little stew is called Beef Collo'^s; for this have rump steak 
 cut thin and divide into pieces about three inches long ; hack with 
 
472 
 
 MEATS. 
 
 a knife and dredge with flonr. Fry about three minutes in little 
 butter, then put in stewpan and pour the gravy over. Add a finely 
 chopped shallot or small onion, teaspoon capers, little walnut catsup, 
 a piece of butter with a little flour rubbed in, and salt and pepper to 
 taste. Simmer, not boil, ten minutes and serve in hot covered dish. 
 
 Beef a la Mode . — A good cut from the round of beef, or the 
 rump, is generally used for this dish, though a piece from the thick 
 flank is sometimes chosen, and there is a shoulder cut which answers 
 ver}^ well. If the round is used, take out the bone, and with a small 
 sharp knife cut deep incisions nearly through the meat; into these 
 put strips of tongue, suet, pork or bacon, previously rolled in pep- 
 per, salt, cloves and nutmeg, or a mixture of sweet herbs and spices, 
 and some dip them first in vinegar, then roll in the spices. Rub the 
 remainder of the herbs, spices, etc., over the beef and tie in shape. 
 Put slices of pork in the bottom of an iron stewpan with sliced on- 
 ions, slices of lemon, one or two carrots and a bay leaf ; lay the beef 
 in and put over it a piece of bread-crust as large as the hand, a half- 
 pint German cooking wine and a little vinegar, and afterwards an 
 equal quantity of water or broth till the meat is half covered ; cover 
 the dish closely and cook very slowly till tender, turning it once or 
 twice ; do not boil too fast or it vrill be tough and tasteless when 
 done. Take out the meat, rub the gravy thoroughly through a sieve, 
 skim off the fat, add some sour cream, return to the stewpan and 
 cook ten minutes. Instead of the cream, capers or sliced cucumber 
 pickles can be added to the gravy if preferred, or a handful of grated 
 ginger-bread or rye bread. The meat can also be laid overnight or 
 for some days in a vinegar pickle spiced with a teaspoon each ground 
 cloves, mace and pepper, two teaspoons salt and four of sugar. Or 
 a nice pickle is made with the following ingredients * One carrot, 
 one white turnip, and one onion sliced, a leek, a few sprigs of pars- 
 ley, and a stalk of celery if in season, half a dozen cloves, an inch 
 stick cinnamon, two blades mace, one lemon sliced, one teaspoon 
 salt, and a saltspoon white pepper : put the meat in a deep dish with 
 this mixture, cover with vinegar and water mixed in equal quanti- 
 ties, and let stand two or three days, turning twice each day. It will 
 then be in good condition to cook. Tough meat may be made very 
 tender by treating it in this way : the vinegar softens the fibres of 
 the meat while the vegetables flavor it pleasantly. This pickle may 
 be put away in cold weather and used again. 
 
 Another way of preparing this excellent dish is to fill the open- 
 ing made by removing the bone with a bread stufiing, tie in shape, 
 rub the meat well with chopped sweet herbs, stick in some cloves 
 and boil until tender, allowing fifteen minutes to each pound ; then 
 season with pepper and salt, thicken the gravy with flour, add cup 
 butter and chopped onions and cover pan again until meat is brown ; 
 add a scraped carrot boiled with a little chopped parsley and some 
 tomato catsup. If the gravy is too thin add a little more flour and 
 
MEATS. 
 
 473 
 
 serve poured over the meat. Or make a force-meat by mixing to- 
 gether in frying-pan over fire two tablespoons butter, one of chopped 
 onion, one level teaspoon each ground thyme, marjoram and savory, 
 teaspoon salt, quarter saltspoon pepper, and a pint broken stale 
 bread moistened with cold water ; when force-meat is hot fill the 
 place of- bone with it, or if the meat had no bone, make a large cut 
 and fill with the force-meat ; lay small pieces of clean cloth over the 
 force-meat on both sides, put the meat into compact shape, and tie 
 firmly, arranging the string to keep the cloth in place over the force- 
 meat. Turn a small plate bottom up in a deep pot or saucepan, lay 
 the meat on it, and half cover with cold water ; add an onion peeled 
 and stuck with cloves, and a level, tablespoon each salt and any good 
 table-sauce or vinegar, or a glass of cooking-wine; set overthe fire, 
 and simmer slowly four hours ; then put the meat in a dripping-pan 
 remove the string, add the gra\y, dust thickly with flour, and brown 
 quickly in very hot oven. Serve on platter with a little gravy poured 
 over and the rest in a bowl; serve with a dish of hot boiled or baked 
 potatoes. The meat is sometimes first browned by putting over the 
 fire with slices of pork and turning to brown all sides, sprinkling in 
 a tablespoon flour and turning to brown in that also. The pot or 
 skillet in which the meat is cooked should be kept closely covered. 
 Sliced onions, carrots, turnips and parsnips are often cooked with it, 
 first cut into dice and fried, then meat put in, well dredged 
 with flour, and browned before adding water and spices 
 in which it is cooked. The meat is sometimes simply 
 scored and the incisions filled with a bread stuffing, and some pre- 
 fer steaming or baking to boiling. Or the meat may be half roasted 
 after lying in either pickle given, then larded Vvuth mushrooms, and 
 returned to oven to finish, basting often. For a more economical 
 dish cut three pounds from shoulder into small pieces and roll in 
 flour ; put two tablespoons drippings into stewpan with one thinly 
 sliced onion; .when hot put in the beef and stir well ; as soon as 
 browned acid by degrees two quarts boiling water, (stirring all the 
 time), a dozen allspice, two bay leaves, half teaspoon pepper-corns 
 and salt ; cover closely and stew very gently till meat is tender, 
 about three hours ; remove spice before serving. 
 
 Fillet of Beef . — A fillet, to be plainly 5^et skillfully roasted, to 
 be carved in the kitchen and not sent to table whole, need not have 
 all the fat removed, only cut down thin. It must be cut off' the top 
 side, however, which means the side that had the kidney fat upon 
 it, and a ribbon-like strip of the skin covering taken off the meat the 
 whole length down, as otherwise it will draw up in oven. Make pan 
 hot first and put into it all pieces of meat and a little of the fat that 
 has been trimmed off* the fillet, and let stew and bake in pan with 
 pint water and a little salt to make a glaze or gravy on the bottom 
 for the fillet to be rolled in at the last. An hour after, or when the 
 water is nearly all gone out of the pan, make the oven hotter and 
 
474 
 
 MEATS. 
 
 put the fillet in and roast quickly. It may be done enough with the 
 thickest part medium rare in a hot oven in half an hour or three- 
 quarters, and is sure to be done through in an hour. Never stick a 
 fork in it, but roll it over in the pan by means of a broad fork and 
 spoon several times, which will make it shine with the light brown 
 glaze, and cut full of juice when done. Make a Brown Gravy (see 
 Gravies) in the pan and serve on the slices of meat with a mush- 
 room sauce around. Some think the flavor of the fillet improved if 
 soaked twelve hours in vinegar to cover with a sliced onion, hunch 
 of parsley and seasoning of pepper and salt. A Larded Fillet of 
 Beefi^ a dish served at almost every dinner party, and an excellent 
 and most satisfactory one if properly prepared, but it is nothing if 
 not neat, uniform, precise and Avorkman- 
 like in appearance. Procure the fillet or 
 tenderloin of beef with the fat on it, that is 
 with the coating of suet that covers the up- 
 per side, and shave that down until the Larded met of Beef, 
 
 covering of fat is about as thick as a beefsteak all over. Then rais< 
 the edge of the fat at one side, skinning the fillet, and lay the shee^ 
 of fat over on tlie other side without cutting otf. This is to have it 
 attached ready to cover the fillet again after larding. Draw point oi 
 a sharp knife across and across the skin inside the fat, to score it so 
 that it Avill not draw up in cooking ; trim off the thin end of the fil- 
 let and round off the thick end. Commence at the thick end with 
 the larding and lard as directed in Larding Meats, using lardoons 
 an inch and a half long and about as thick as a common pencil ; 
 then cover with the sheet of fat. Heat a long and narrow baking 
 pan with a tablespoon salt and cup of drippings in it ; chop into 
 small pieces a feAV beef or veal hones, and cover the bottom of pan 
 with them ; add three slices bacon, two carrots, two onions, and one 
 turnip, sliced, Avith a pint stock. Season Avith salt, bruised Avhole 
 peppers, a hay leaf, a fcAV cloA^es, and a blade of mace. Place the 
 fillet in the pan with the larded side up and moisten with four table- 
 spoons vinegar. Have the oven hot, put in fillet and roast it with 
 the fat covering it half an hour ; then take off fat, baste the fillet 
 with the contents of pan, and let cook fifteen minutes longer, by 
 Avhich time the surface should be broAvn, and strips of larding brown 
 too, Avithout being burnt at the ends. Unless especially ordered other- 
 Avise, the thick part of fillet should cut slightly rare in middle, while 
 the thinner portion is AA^ell done. SerA^e Avith BroAvn Gravy, or mush- 
 room, Hollandaise or tomato sauce, and garnish AAuth potato balls, 
 mushrooms, stuffed tomatoes, sliced vegetables in fancy shapes, or 
 onions boiled and glazed. If serA^ed AAuth sauce, this should hepoured 
 around the fillet The time given cooks a fillet of any size, the shape 
 being such that it aauII take half an hour for either two or six pounds. 
 Save the fat trimmed from the fillet for frying, and the lean part for 
 soup stock. A small fillet Aveighing from two and a half to three 
 
MEATS. 
 
 475 
 
 pounds (the average weight from a very large rump), will suffice for 
 ten persons at a dinner where served as one course ; and if a larger 
 quantity is wanted a great saving will be made 'if two small fillets 
 are used. They cost about two dollars each, while a large one, 
 weighing the same, would cost five dollars. Fillet of Beef in Jelly 
 is another elegant dish. For this procure a small fdlet,trim and cut 
 a deep incision in the side, being careful not to go through to the 
 other side or the ends. Fill this with one cup veal, prepared as for 
 force-meat, and whites of three hard-boiled eggs, cut into rings. Sew 
 up the openings, and bind the fillet into good shape with broad hands 
 of cotton cloth. Put in a deep stewpan two slices each ham and 
 pork, and place the fillet on them ; then put in two calf’s feet, two 
 stalks celery and two quarts clear stock ; simmer gently two hours 
 and a half; take up the fillet and set away to cool ; strain the stock, 
 and set away to harden ; when hard, scrape ofi’ every particle of fat, 
 and put on the fire in a clean saucepan, with half a slice of onion 
 and whites of two eggs, beaten with four tablespoons cold water. 
 When this boils season well with salt and setback where it will just 
 simmer for half an hour, then strain through a napkin. Pour a lit- 
 tle of the jelly into a two-quart charlotte-russe mold (half an inch 
 deep), and set on ice to harden ; as soon as hard, decorate with egg 
 rings ; add about three spoonfuls of the liquid jelly, to set the eggs ; 
 when hard, add enough jelly to cover the eggs, and when this is also 
 hard, trim the ends of the fillet, and draw out the thread ; place in 
 center of mold, and cover with remainder of jelly. If the fillet floats, 
 place a slight weight on it and set in ice chest to harden. When 
 ready to serve, place the mold in a pan of warm water for half a 
 minute, and then turn out the fillet gently upon a dish. Put here 
 and there a sprig of parsley and garnish with a circle of egg rings, 
 each of which has a stoned olive in the center. The olives may he 
 opened very carefully, the stones removed, and the cavities thus 
 made filled in with pounded anchovy. These Stuffed Olives are al- 
 so served as ‘^appetizers,” and are eaten with a little oil, either at the 
 beginning of the meal or with the cheese. Olives are served occas- 
 sionally, when quite sweet, and as imported, with a little of the liquor 
 in which they are preserved, at dessert, and are also -often sent to 
 table without removing the stones. 
 
 Fricandeau of Beef . — Procure about three pounds of the in- 
 side fillet of the sirloin, or a nice piece of the rump may be used ; 
 lard the beef as directed in Larding Meats, first sprinkling the lar- 
 doons with a seasoning of pepper and salt mixed with three cloves, 
 two blades of mace, and six allspice, well pounded. Putin stewpan 
 with one pint stock or water, bunch sweet herbs, two shallots, two 
 cloves, and more pepper and salt. Stew meat gently until tender, 
 Mffien take out, cover closely, skim off all fat from gravy and strain 
 it ; set it on the fire and boil till it becomes a glaze. Glaze the larded 
 side of beef with this, and serve on Sorrel Sauce., which is made as 
 
476 
 
 MEATS. 
 
 follows : Wash and pick some sorrel, and put in a stewpan with only 
 the water that hangs about it ; keep stirring to prevent its burning, 
 and when done, lay in a sieve to drain ; chop and stew with a small 
 piece of butter and four or five tablespoons good gravy for an hour, 
 and rub through a sieve. If too acid, add a little sugar, and brussels 
 sprouts boiled with the sorrel will be found an improvement. 
 
 Pot-Roast of Beef . — Put a rather thick piece of beef in a wide, 
 flat-bottomed kettle with some fat or slices of pork, or suet, and a 
 sliced onion or two, if liked, and fry brown, turning to brown all 
 sides ; four hours before needed pour on just toiling water enough 
 to cover ; cover with a closely-fitting lid, boil gently, and as the 
 water boils away add only just enough from time to time to keep 
 from burning, so that when meat is tender, the water may all be boiled 
 away, as the fat will allow the meat to brown without burning ; turn 
 occasionally, brown evenly over a slow fire, and make a gravy by 
 adding hot" water if necessary to the drippings and thicken wdth 
 browned flour. Season the meat with salt an hour before it is done. 
 A nice flavor is given by putting in the water three bay leaves, or a 
 bunch savory herbs, with a half dozen each allspice and whole pep- 
 pers. Serve with the gravy poured over the meat, which will be 
 juicy and tender if properly cooked, all the juices having been con- 
 fined to the pot and returned to the meat by the process of frying 
 down. Potatoes pared and halved are sometimes put in with the 
 meat and as the liquor boils away are browned with it. Serve as a 
 garnish around the meat. Corned Beef may be freshened in cold 
 water by soaking overnight, changing the water once or twice, and 
 used for pot-roasts, and any other fresh meat may be cooked thus. 
 When the meat is fat no other fat will be needed. 
 
 Ragout of Beef . — For six pounds of the round, take half dozen 
 ripe tomatoes, cut up with two or three onions, put in vessel with 
 tight cover, add half a dozen cloves, a stick cinnamon, and a little 
 whole black pepper ; lard the meat with fat pork, place it on the 
 other ingredients, and pour over them half a cup vinegar and 
 cup water; cover tightly and bake slowly in -a moderate oven 
 four or five hours ; when about half done, salt to taste. When 
 done, take out the meat, strain the gravy through a colander and 
 thicken with flour. 
 
 Broiled Beefsteak . — The tenderloin, porterhouse and sirloin 
 steaks are choicest and most expensive, but the flank steak is con- 
 sidered a rare bit, and the round and rump steaks are more nutri- 
 tious and better flavored. Have the steak cut about three-fourths of 
 an inch thick ; trim off tough outer skin, gristle and bits of suet, 
 which will melt and drip into the fire and smoke the meat, but never 
 wash a freshly cut steak, wiping with a damp cloth instead, if neces- 
 sary. If sure that the steak is tender do not pound or chop it ; if a 
 little tough some pound just enough to break the fibre, but it is bet- 
 
MEATS. 
 
 477 
 
 ter to hack with a sharp knife each way, not cutting quite through. 
 When thus prepared care must be taken in placing the steak to broil 
 to gather it up in compact shape or it will not look well when served. 
 Never salt or pepper steak before broiling, for reasons heretofore 
 given, hut if very lean dip into melted butter. For complete direc- 
 tions as to broiling see Broiled Meats. Inexperienced cooks will 
 need to try the steak to know when it is done ; make a small clean 
 cut in center with sharp knife and if the inside is purple and raw 
 looking it must be cooked longer, but if a bright red just verging on 
 brown, with nicely browned edges, it is done. Only the mere out- 
 side should be browned for a well-broiled steak, which should be 
 cooked in from seven to twelve minutes, as wanted rare or well done. 
 Some like steak cut from an inch to an inch and a half thick, which 
 will require longer cooking. Instead of seasoning by sprinkling 
 with pepper and salt and putting bits of butter over the steak, have 
 the butter placed on hot platter on which it is to be served, with a 
 liberal sprinkling of pepper and salt ; take the steak up quickl}^ on 
 this and press a little, then turn and press again, and it will be found 
 nicely seasoned, and much more evenly than in the old way. Send 
 to table immediately as hot as possible, for nothing is more tame 
 and unsatisfactory than a cold, clammy steak. If it must stand 
 while more is broiled set over a kettle of hot water, in the hot closet, 
 or open oven, aiming to keep hot and confine the steam and juices 
 without placing where it will cook more. Broiled steak may be gar- 
 nished with fried sliced potatoes, or browned potato balls the size of 
 a marble, piled at each end of platter, with scraped horse-radish or 
 slices of cucumber or lemon or sprigs of parsley. Mushroom, oyster, 
 tomato, brown onion, drawn butter and other sauces are frequent 
 accompaniments to steak, but true lovers of this dish, when properly 
 prepared, generally reject all additions but pepper and salt, though 
 some like steaks dished on a little catsup or minced onion. A bit 
 of onion rubbed over the platter before taking up the steak, gives a 
 delicate flavor that is delicious, without any of the offensiveness the 
 onion taste imparts, if used more largely. Some dredge round or 
 rump steaks on turning them the last time with a mixture of four 
 tablespoons sifted biscuit or rusk crumbs, one tablespoon salt, one 
 teaspoon pepper, a saltspoon of either onion-powder, mushroom- 
 powder or finely pulverized celery salt, and dish with a little mush- 
 room catsup and small piece of butter. Another nice way of serving 
 is to have potatoes cut into long thin slices and fried brown in but- 
 ter, take up and add to the butter in which they were fried a tea- 
 spoon minced herbs, stir and place on hot platter, dish the broiled 
 steak on this and put the fried potatoes round as a garnish. 
 
 For broiled or fried steaks, cutlets and chops of beef, veal, lamb 
 or mutton, a Gold Marinade is made by mixing together a buuch 
 of sweet herbs, cut fine, juice of half a lemon, two tablespoons oil, 
 six of vinegar, one of onion juice, a pinch of cayenne, quarter tea- 
 
478 
 
 MEATS. 
 
 spoon pepper and half as much ground cloves. Sprinkle the meat 
 with this and let stand a day, or ten or twelve hours. When meat 
 is cooked season with salt to taste. 
 
 Fried Beefsteak. — When the means to broil are not at hand, 
 the next best method is to heat the fr^dng-pan very hot, put in steak, 
 prepared as for broiling, but cut rather thinner, brown or sear as 
 quickly as possible on both sides to keep in the juices, then cook 
 until done, turning several times. A small pair of tongs are best to 
 turn steaks, as piercing with a fork frees the juices. When done 
 transfer to a hot platter, season Avith salt and pepper, and put over 
 it bits of butter ; pile the steaks one on top of another, and cover 
 with a hot platter. This Avay of frying is both healthful and delicate, 
 and a steak cooked thus has all its juices preseiwed, and in some re- 
 spects is nearly as good as broiled steak. Or, another Avay is to heat 
 frying-pan, trim off the fat from the steak, cut in small bits and set 
 on to fry ; meanwhile pound steak, then draw bits of suet to one side 
 and put in steak, turn quickly over several times so as to sear the 
 outside, take out on a hot platter previously prepared Avith salt and 
 pepper, turn once or tAAuce and return to pan, repeating the operation 
 until steak is done ; dish on a hot platter, coA^ering with another 
 platter, and place Avhere it aauII keep hot while making gravy. Place 
 a tablespoon dry flour in frying-pan, being sure to have the fat boil- 
 ing hot, stir until broAvn and free from lumps (the bits of suet may 
 be left in, draAving them to one side until flour is browned), pour in 
 about half a pint boiling Avater (milk or cream is better), stir well, 
 season Avith pepper and salt, and serve in graAy tureen. Spread bit^ 
 of butter over steak and send to table at once. Or, after seasoning 
 with pepper and salt, sprinkle Avith flnely chopped parsley, then drop 
 lemon juice over, and put on bits of butter last ; set in hot oven a 
 moment for butter to melt and soak into steak. Or, With Oysters.^ 
 put those from which all bits of shell have been carefully removed, 
 over the cooked steak AAuth pieces of butter on top and set in hot 
 oven until the edges of oysters begin to curl, then serve. A little 
 water may be added to liquor from oysters, with a thickening of 
 corn-starch, and seasoning to taste, making a sauce which may be 
 served in spoonfuls over the steak and oysters. Or put a pint oys- 
 ters to drain in colander, turning cup AA^ater over them ; put all liquor 
 that drains off on to heat, and Avhen it boils, skim and set back. Fry 
 the steak as above, then take up and stir tablespoon flour into the 
 fat in pan until dark broAvn ; add the oyster liquor, boil one minute, 
 season with salt and pepper, put the steak in, coA^er and simmer ten 
 or fffteen minutes ; then add the oysters and tablespoon lemon juice, 
 boil one minute and serve on hot dish Avith oysters on steak, the 
 gravy poured round, and a garnish of croutons. Some like white 
 onions, sliced and fried a golden broAvn in deep, hot fat, laid over 
 steak. Broiled steak may be served same. For Beefsteak Smoth- 
 ered in Onions., slice the onions thin and drop in cold AA^ater — somp 
 
MEATS. 
 
 479 
 
 parboil them ; put steak in hot pan with a little suet ; skim out on- 
 ions and add to steak, season with pepper and salt, cover tightly, 
 and put over the fire: When the juice of the onions has dried up, 
 and the meat has browned on one side, remove onions, turn steak, 
 replace onions and fry till done, being careful not to burn. Serve 
 hot, both on same platter. Another way of preparing is to boil the 
 onions until tender, and fry the steak alone as directed above ; when 
 done, take out, season as usual and place where it will keep hot. 
 Drain the onions and mash them in the frying-pan with the steak 
 gravy, season with salt and pepper and stir over the fire until hot all 
 through, then place them over the steak and serve. Beefsteaks are 
 nice to first stew them in three gills water and two tablespoons vinegar, 
 to which has been added a bunch sweet herbs, two blades mace, an 
 onion stuck with cloves, an anchovy, and a lump of butter mixed 
 smooth with flour. Stew with the pan covered, until the steaks are 
 just tender ; then place in a frying-pan with enough fresh butter, hot, 
 to cover, fry brown, pour ofi‘ fat, and pour into pan gravy in which 
 steaks were stewed ; when gravy is thoroughly heated, place steaks 
 in a hot dish* and pour sauce over them. 
 
 Hamburg Steak . — Cut two pounds round or rump steak into 
 small pieces and pass through a chopping machine, or have butchei 
 chop very fine; or the meat maybe scraped off the fiores with a 
 heavy tin or iron spoon. Pepper and salt the meat to taste, mix ir\ 
 two tablespoons melted butter,drippings or lard (butter is preferable), 
 form into steaks and fry in a little hot butter or drippings, being 
 careful not to cook too much. Any kind of meat can be used for 
 this steak if one has a machine to pass it through. A few slices of 
 onion may be put into the hot butter and fried with the steak, as 
 they remove the taste of the fat, and yet do not leave their own fla- 
 vor ; take out the onion before serving. For a Hamburg Roll., chop 
 round steak fine, season well and shape into a roll ; put in a frying- 
 pan a tablespoou or more of butter to each 'pound meat, when hot 
 place the meat in it, cover and cook until as well done as liked. 
 Take out the meat and make a brown gravy by stirring into the 
 drippings in the pan a thickening of flour and water and serve poured 
 over the meat. 
 
 Hidden Steaks . — Have two slices of beef, each half an inch 
 thick, cut from round. Take two or more porterhouse steaks, from 
 one and a half to two inches thick ; remove bones from each, taking 
 care not to separate tenderloin from upper part of steak. Butter, 
 salt and pepper the steaks on each side ; spread over one slice of the 
 round half a can of mushrooms ; place porterhouse steaks on the 
 mushrooms, then distribute the rest of the mushrooms over the 
 steaks, covering them with the other slice of beef from the round. 
 Bring the edges of the two slices together and sew. Rub vinegar 
 and salt over the outside of each slice, which will harden them and 
 
480 
 
 MEATS. 
 
 not only prevent their juices from dropping into the fire when being 
 cooked, but force them into the enclosed steaks. Place the meat 
 then on a double wire broiler and cook for from ten to fifteen min- 
 utes over a bed of hot coals, turning the broiler every minute or two. 
 The outside of the slices from the round will be done to a crisp. Be- 
 fore serving, draw the thread binding them together, and lift care- 
 fully off the upper slice, placing it with the crisp side down on a 
 platter. Remove the steaks to a hot dish and spread over them all 
 of the mushrooms. Scrape with a spoon the inside of each slice of 
 the round, obtaining a quantity of rich juice, which pour over the 
 steaks. If a gravy is desired turn this juice into a 'saucepan, add a 
 portion of the mushrooms, a piece of butter the size of an egg and 
 a gill beef stock ; when it boils pour it over the steak. 
 
 Oyster Steaks. — Cut beefsteak into pieces two inches square, or 
 about the size of large oysters, single-bread them and fry a nice brown 
 by immersing in hot lard as Croquettes. Pork, Veal and Mutton 
 may be fried same way. Or they may be dipped in a batter and 
 fried as above. 
 
 Stuffed Beefsteak. — This can be prepared from a round steak 
 and is as nice for dinner as a much more expensive roast ; pound 
 well, season with salt, pepper and bits of butter, then spread with a 
 nice dressing made of one egg, bread-crumbs, pepper, sage and a 
 little cream or butter ; roll up and tie closely with twine ; put in ket- 
 tle with quart boiling water, and a lump of butter if liked, and boil 
 slowly one hour ; take out and place in dripping-pan, adding water 
 tn which it was boiled, basting frequently until a nice brown, and 
 making gravy of the drippings ; or put it at once into the dripping- 
 pan, omit the boiling process, skewer a couple slices salt pork on 
 top, add a very little water, put in oven, baste frequently, and if it 
 bakes too rapidly cover with a dripping-pan. It is delicious sliced 
 cold. This is known also as Mock Duck. For Beef Olives have 
 two pounds nice rump steak cut rather thin, slightly beat to make 
 level, cut into six or seven pieces, brush over witb egg, and sprinkle 
 with herbs, which should be very finely minced ; season with pepper 
 and salt, roll up the pieces tightly, and fasten with 
 small skewers or wooden toothpicks. Put a pint 
 stock in a stewpan that will exactly hold them, for 
 by being pressed together they will keep their 
 shape better ; lay in the rolls of meat, cover them with bacon, cut in 
 thin slices, and over that put a piece of paper. Stew very gently 
 two hours ; the slower they are done the better. Take out, remove 
 skewers, thicken gravy with butter and flour, and flavor with any 
 sauce preferred. Give one boil, pour over the meat and serve. Or 
 after cutting and seasoning the steaks spread them thinly with a 
 nice force-meat, then roll up tightly, fasten with a skewer, single- 
 bread them and fry a pale brown by immersing in hot fat. Serve 
 with any sauce liked. 
 
 Beef Olives. 
 
MEATS. 
 
 481 
 
 Beefsteak Pie. — Cut three pounds rump steak into pieces about 
 three inches long and two wide, allowing a small piece of fat to each 
 piece of lean, and arrange the meat in layers in a pudding dish. Be- 
 tween each layer sprinkle a seasoning of salt, pepper, and when 
 liked, a small pinch cayenne or some chopped parsley. Fill the 
 dish with sufficient meat to support the crust, and to give it a nice 
 raised appearance when baked. Pour in enough water to half fill 
 the dish, and border it with paste (see pastry) ; brush it over with a 
 little water, and put on the cover ; slightly press in edges with thumb, 
 and trim off close to dish. Ornament pie with leaves, or pieces of 
 paste cut in any shape that fancy may direct, brush it over with the 
 Roll Glaze, cut a hole in top of crust, and bake in a hot oven for 
 about an hour and a half. Or first prepare seasoning of three parts 
 salt and one part black pepper, Avith just a dash of ground nutmeg, 
 and season with it enough thin slices of nice tender steak to fill the 
 dish, which must be lined with paste ; sprinkle slices with chopped 
 ]*arsley and roll up, passing a small wooden skewer or wooden tooth- 
 pick through each to hold in place. When dish is full add enough 
 water to make a good gravy and lay on top slices of hard-boiled eggs, 
 cover 'with the crust, wash over with beaten eggs and bake in moder- 
 ate oven. Should be done when it has baked twenty minutes. 
 For another nice pie take slices of beef cut very thin and a few 
 thicker pieces out of a loin of pork. Spread slices of beef with pota- 
 toes, chopped onion and fine herbs ; roll up and tie with thread. Pack 
 the meat into dish with parsley between each layer ; pour a little 
 graAW over the whole, season liberally and bake under a light crust. 
 Beefsteak pies may be flavored with oysters, mushrooms, minced 
 onions, etc., and the crust may be made of suet instead of lard or 
 butter, and where economy is necessary, clarified drippings may be 
 used. Cutting the meat in small pieces as above makes it more ten- 
 der and more easily served and also gives more gravy than when 
 left in larger pieces. For a Bea Pie^ line a good-sized dish with 
 paste made Avith fresh beef suet. Cut in small pieces one pound 
 beef ; lay it on bottom of dish ; slice in an onion, sprinkle a handful 
 of flour over and add a little pepper and salt to taste. Cover all 
 AAuth water, fill the dish Avith potatoes that have been peeled and laid 
 in clean cold Avater ; coA'Cr the top of the dish Avith a good paste, tie 
 a cloth tightly round, plunge into boiling Avater, and boil quickly 
 two hours. A very nourishing dish when AA^ell cooked. This is of- 
 ten made of corned beef, Avhen the dish is lined with any plain pastry 
 or rich baking poAvder crust. Put in first a layer of sliced onions, then 
 a layer corned beef cut in slices, then sliced potatoes, a layer of pork, 
 and another of onions ; streAV pepper over all, cover with a crust and 
 tie doAvn tightly Avith a cloth preAnously dipped in boiling water and 
 fioured. Boil two hours, and serve hot. 
 
 Beefsteak Pudding. — Chop fine a half pound nice suet and mix 
 with it a scant pound flour, teaspoon salt, half saltspoon pepper and 
 
482 
 
 MEATS. 
 
 enoiigli cold water to form a dough to roll as for biscuit ; roll out to 
 three-fourths of an inch in thickness and line a buttered two-quart 
 bowl with it, leaving the crust hanging over the edge all round. Cut 
 two pounds round steak into inch squares, some add also two sheep’s 
 kidneys cut in squares, and place in the crust with a dessertspoon 
 each Worcester sauce and mushroom catsup ; season well with pep- 
 per and salt, turn in a half cup cold water and draw the crust up 
 over the meat, wetting the edges to make them stick together, and 
 tie to confine the juices or gravy while the meat is cooking, or the 
 dish will be spoiled ; wet a cloth in hot water, dust over with flour, 
 and tie the pudding in it by placing the center of cloth on top of 
 dish and bringing corners underneath, tie them tightly with cord. 
 Have ready a large pot of boiling water in which stand the pudding 
 bowl and boil steadily three hours. To serve, remove cloth, turn 
 the pudding out on a hot platter without breaking the crust and send 
 to table hot. Or it may be served in the bowl enveloped in a nap- 
 kin. A rich gravy will come from the meat, a spoonful or tv^o of 
 which will be served on each plate with a slice of the pudding. Some 
 make paste as above, roll out half an inch thick and lay on it slices 
 of steak well seasoned with pepper and salt, roll up, tie in a cloth, 
 and boil three hours. A few oysters and a sliced onion improve the 
 dish for some. 
 
 Mock Quail . — Cut tenderloin into nice-sized pieces and boil un- 
 til cooked through, then brown in a frying-pan with a little butter 
 and serve on slices of toasted bread a little larger than the slices of 
 meat, pouring a rich brown gravy made in pan over all. 
 
 Toad-in- Hole . — Cut a pound round or rump steak into dice and 
 make this batter : Beat an egg very light, stir into one pint milk 
 with a half teaspoon salt, and pour gradually over one cup flour, 
 beating until light and smooth ; butter a two-quart baking dish and 
 put in the meat, season well with butter, pepper and salt and pour in 
 the batter. Bake an hour in a moderate oven and serve hot. Mut- 
 ton or Lamb may be used instead of beef. Or mix with the steak a 
 sheep’s kidney cut into pieces of same size. The remains of cold 
 beef may be substituted for the steak, and when liked the smallest 
 quantity of minced onion or shallot may be added. 
 
 Boiled Corned Beef . — Soak the meat overnight if very salt, but 
 if beef is young and properly corned this is not necessary; skewer 
 into nice form and put on with cold water enough to cover well, af- 
 ter washing off the salt. Corned beef should be placed on a part of 
 the stove or range where it will simmer, not boil, uninterruptedly 
 from four to six hours, according to the size of 
 the piece. When done, remove skeAvers,pour over 
 it a little of the liquor and garnish with vegetables 
 neatly sliced or cut into balls or fancy shapes. 
 
 Boiled Corned Beef. outer slices that are often rough and unsightly 
 
 may be cut off before sending the meat to table and kept for potting. 
 
MEATS. 
 
 483 
 
 Put away the liquor for soup. Boiled vegetables and sometimes 
 suet dumplings accompany this dish and are often boiled with meat. 
 Serve with Horse-radish Gravy. If to be sliced cold, let meat re- 
 main in liquor until cold ; some let tough beef remain in liquor until 
 next day to make tender, bringing to boiling point just before serv- 
 ing. Simmer a brisket or plate-piece until the bones are easily re- 
 moved, fold over, forming a square or oblong piece, wrap in a towel, 
 place sufficient weight on top to pressthe parts closely togetlier, and 
 set where it will become cold. This gives a firm, solid piece to cut 
 in slices, and is a delightful relish. Boil liquor down, remove fat, 
 season with pepper or sweet herbs, and save it to pour over finely 
 minced scraps and pieces of beef; press them firmly into a mold, 
 pour the liquor over and place a close cover with a weight upon it. 
 When turned from the mold, garnish wdth sprigs of parsley or cel- 
 ery, and serve with fancy pickles or French mustard. Any bottled 
 sauce is nice with cold beef, or make Carrack Sauce by slicing two 
 heads garlic, adding one quart good vinegar, three spoonfuls mango 
 pickle, five of essence of anchovies (or fifteen anchovies), eight of 
 walnut pickle, five of mushroom catsup, and five of soy. Mix all 
 in a bottle, and set in cupboard by the kitchen fire or in some dry, 
 warm place. Shake it regularly every day for a month. The man- 
 go pickle may be omitted. For Sandioiches slice cold beef very 
 ffiin. For Collared Beef^ take seven pounds corned beef, not too fat, 
 from thin end of flank, bone it, remove all gristle and the coarse skin 
 of the inside part, sprinkle thickly with a mixture of a large hand- 
 ful of parsley, a dessertspoon sage finely minced, half teaspoon 
 powdered allspice, and salt and pepper to taste. Roll' the meat up in 
 a cloth as tightly as possible in nice round form, bind firmly with 
 broad tape and boil gently six hours. Take up and put under a 
 weight without undoing it and let remain until cold. Very nice for 
 breakfast, luncheon or tea. Some use ribs of beef and remove bones 
 before rubbing wdth salt, etc., and bake instead of boiling, first sea- 
 soning with ground pepper, mace, cloves, allspice and a clove of gar- 
 lic, chopped very fine, then covering well with parsley, thyme and 
 sweet marjoram. Form into a roll as above, omitting the cloth, 
 simply binding wdth tape and bake. Put under weights for a day or 
 two and serve cold. 
 
 Corned Beef Stew . — Procure a piece of brisket of corned beef 
 about three times its width in length, weighing about six pounds. 
 Wash in cold water, season with pepper, roll and tie very tightly ; 
 put over fire in pot with cold water to cover and bring slowly to 
 boiling point ; then pour off the water and cover again with fresh, 
 add a half pint vinegar, an onion stuck with ten cloves, a small red 
 pepper, blade of mace, and a stalk of celery or parsley with root at- 
 tached. Boil gently until done, allowin g half an hour for each pound 
 meat. When done, take out a pint of liquor, and if too salt for gravy 
 add water and a very litrle vinegar. Brown a tablespoon each but- 
 
4S4 
 
 MEATS. 
 
 ter and flour in saucepan, add the pint liquor, season to taste and 
 serve with the beef, which should he accompanied with boiled beets, 
 cabbage or turnips. If to be served cold let cool in the liquor. Any 
 cut of corned beef may be cooked same. Suet dumplings may be 
 added. Or cut pieces of salt beef and pork into dice, putir. stewpan 
 with six whole pepper-corns, two blades mace, a few cloves, teaspoon 
 celery seed, and bunch of dried sweet herbs ; cover with v ater, and 
 stew gently for an hour, then add diced carrots, turnips and parsnips, 
 or any other vegetables at hand, with two sliced onions, and some 
 vinegar to flavor ; thicken with flour, or rice, remove the herbs and 
 pour in dish with toasted bread, or freshly baked biscud broken 
 small, and serve hot. A few potatoes should also be cooked with it. 
 
 Stuifed Brisket of Beef. — Wash a brisket of corned beef in cold 
 water, cut out hone, spread a bread and onion dressing over it, roll 
 it up and tie securely ; then roll the beef in a cloth, 
 tie the ends of the cloth, and again a few inches 
 from each end. Put it into enough boiling water 
 to cover and boil gently four hours. Unroll it, stuffed siet of Beef, 
 take off strings, wet the cloth in cold water, and roll it again around 
 the beef; put the roil between two platters, set a heavyweight on the 
 upper one, and press the meat until it is cold. After the meat is 
 pressed and cold, the cloth may be removed, and the meat sliced 
 and served. 
 
 Frizzled' Beef with Eggs. — Cut a pound smoked dried beef in 
 very thin slices.; put it in frying-pan with cold water to cover and 
 when it begins to boil, drain off water and put in two tablespoons 
 butter ; beat six eggs smoothly with half cup cold milk and add to 
 beef, season with salt and pepper and stir over fire until the eggs 
 begin to thicken. Serve on toast. 
 
 Yankee Dried Beef. — Slice very thin, put in frying-pan with 
 water to cover, let come to boiling point, pour off, and add pint milk, 
 lump of butter, and thickening of little flour and milk, stir well, and 
 just before seiving some add an egg, stirring it in quickly ; or, chip 
 very fine, freshen, add a lump of butter and six or eight eggs, stir 
 well and serve at once. Cold boiled or baked beef maybe sliced and 
 cooked in same way. Or, after the freshening, first frizzle it in but- 
 ter, dredge with flour, and add the milk. When ends or thin pieces 
 of dried beef become too dry and hard, put in cold water and boil 
 very slowly six or eight hours ; slice when cold, and the broth is nice 
 for soup ; or soak overnight in cold water, and boil three or four 
 hours. Many think all dried beef is improved by this method. 
 
 New England Boiled Dinner. — Remove bone from a compact 
 cut of round of corned beef weighing about six pounds, and tie meat 
 as firmly as possible ; put in deep pot, cover with cold water, add a 
 teaspoon salt and half saltspoon white pepper ; let boil quickly, 
 
MEATS. 
 
 485 
 
 removing all scum ; when no more scum rises put in the following 
 vegetables, peeled and cut in slices two inches thick : two carrots, 
 four beets, four white turnips, and one yellow turnip, six small 
 onions, peeled so that they will remain unbroken, and a large head 
 of celery cut in two-inch lengths. Place the pot where its contents 
 will simmer slowly two hours. A glass of any table sauce preferred 
 may be added before the dish is finished. To serve it, put meat in 
 middle of platter, arrange vegetables around it, and pour a little of 
 the gravy over. More of the gravy should be served in a small boat, 
 with a dish of boiled potatoes. The united flavor of the meat and 
 vegetables characterizes the dish. The beets may be boiled separ- 
 ately, keeping them whole, if preferred. 
 
 Potato Pot . — Slice a quarter pound bacon, cut two pounds 
 freshened corned beef in small pieces and put over the fire in frying- 
 pan to brown with two sliced onions. Peel and quarter a dozen 
 potatoes and when meat and onions are brown put them in deep 
 baking dish, in layers with the potatoes. Make a pint gravy by 
 adding boiling water and seasonings to the drippings in frying-pan, 
 thicken with two teaspoons flour dissolved in a little cold water ; 
 pour the gravy over the meat and potatoes, and put them in quick 
 oven to bake. They will be done in about an hour, and should be 
 served hot ; if sent to table in the same dish in which it is baked, 
 a clean dish must be placed under it. 
 
 Baked Heart . — Take the heart of a beef, sheep or veal, wash 
 thoroughly, and some seal?: in warm water or vinegar and water from 
 two to four hours to remove all blood ; make the two cells into one 
 by cutting through the partition with a long, sharp knife, being 
 careful not to cut through to the outside ; fill the cavity with a stuffing 
 of bread-crumbs, or veal or other highly seasoned force-meat ; cover 
 with greased paper or cloth to secure stuffing, and bake in a deep 
 pan with a few slices salt pork and plenty of wnter, in a moderate 
 oven for two hours or longer, basting and turning often, as the upper 
 part particularly is apt to get dry ; dredge with flour and baste as in 
 Roasted Meats the last half hour. MTiile this is roasting, put the 
 valves of the heart, or ^‘deaf ears,” which must be cut off after wash- 
 ing, into a saucepan with a pint of cold water and a sliced onion. 
 Let simmer slowly one hour , melt in saucepan tablespoon butter, 
 add a tablespoon flour, then the strained liquor from valves, and 
 
 serve as gravy. Garnish v/ith baked onions 
 currant jell}". Some parboil the 
 heart before stuffing, which makes it more 
 tender, and it may be simply stuffed with 
 sage and onion. If to be served cold, soak 
 overnight in weak brine and boil three hours be- 
 fore stuffing, then put in oven twenty minutes, or just long enough 
 to cook the dressing. Serve cold, cut in thin slices. Sheep’s and 
 
486 
 
 MEATS. 
 
 lambs’ hearts are often baked with a slice of fat bacon tied round 
 each. Make a gravy in pan and serve poured round them. Calf’s 
 heart, baked as above, is nice served with the lights and liver ; boil 
 the lights till tender then cut in small pieces, add enough of the 
 water they were boiled in for gravy and table- 
 spoon lemon juice, a little nutmeg, pepper and 
 salt, and tablespoon butter mixed with flour to 
 thicken ; let boil and serve with the liver, cut in 
 pieces an inch square and broiled, as a garnish for the heart. Cold 
 boiled heart can be sliced thin, then fried or broiled. 
 
 Fried Heart . — Soak the heart in warm water an hour, then cut 
 into slices half an inch thick, dip in flour, then in egg, then in bread- 
 crumbs seasoned with pepper and salt and fry in a small quantity 
 of butter or American cooking oil. If all cannot be fried at once be 
 sure to place the slices fried first where they will keep hot until all 
 are done. Pour off part of the fat and make a gravy by stirring in 
 a teaspoon flour and adding a gill water, pepper and salt, four table- 
 spoons vinegar from piccalilli and a little of the pickle finely chopped , 
 boil all one minute, pour over the fried heart and serve very hot. It 
 is also very good served with broiled bacon with ^ plain gravy, gar- 
 nished with slices of lemon. Or the slices of heart may be plainly 
 fried in a little hot drippings or butter and served with each slice 
 covered with a slice of fried bacon. Thicken two or three table- 
 spoons water with a little flour and boil in pan with drippings heart 
 was fried in, season with pepper and salt, add teaspoon red currant 
 jelly and serve poured round the heart, all as hot as possible. 
 
 Piclded Heart . — Wash the heart well and put on to boil with 
 a tablespoon salt in water to cover. Cook until tender, take out and 
 cool, then cut into slices. Boil two-thirds cup vinegar with a half 
 cup water, seasoned with a tablespoon cinnamon and half tablespoon 
 pepper, ten minutes and pour over the sliced heart. Will be nicely 
 pickled and ready for use in two or three hours. Pickle may be 
 seasoned with any spices liked. 
 
 Bahed Liver . — Any liver may be baked, though calf’s liver is a 
 much more delicate dish than any other. To bake or roast plainly, 
 first soak in clear water, though some use salted water to extract the 
 blood, and some skin, as this gives a more delicate flavor. Then 
 dry in a cloth, rub over well with salt and melted butter or drip- 
 pings and bake in a pan on a trivet, as Roast Beef, basting often with 
 butter or drippings. When done sprinkle with pepper and serve 
 with a piquant sauce, flavored with chopped capers or gherkins, 
 poured over. Larded Liver is a delicious dish. Soak as above and 
 lard a whole calf’s liver, about three pounds, as directed in Larding 
 Meats ; place in a pan on bed of vegetables prepared as for Roast 
 Beef and bake an hour and a half, basting often. Some put a but- 
 
MEATS. 
 
 487 
 
 tered paper over it until nearly done, then remove to let the liver 
 and larding brown. To make the gravy, pour away nearly all the 
 drippings from pan, leaving about two tablespoons ; rub through 
 sieve with potato masher and put in saucepan with tablespoon flour, 
 stir until brown and add slowly a pint water. Or lard the liver and 
 sprinkle with salt and pepper and a teaspoon mixed spices, putting 
 another teaspoon spices in pan with half pint water. Baste with 
 butter until gravy in pan is rich enough to baste with that, dredging 
 with flour after each basting. Serve with gravy from pan poured 
 over, flavored with lemon juice, first skimming otf all fat from top. 
 After larding, the liver is sometimes put in a pickle of vinegar with 
 spices and herbs and left twenty-four hours. Then bake as above, 
 using some of the vinegar from pickle in pan instead of water. For 
 Boiled Larded Liver ^ prepare as above, season with salt and pepper, 
 tie a cord around the liver to keep in shape, put in kettle with quart 
 cold water, quarter pound bacon, onion chopped fine, and teaspoon 
 sweet marjoram; simmer slowly for two hours, pour off gravy into 
 gravy-dish, and brown liver in kettle. Serve with the gravy. For 
 StuiLed Liver ^ soak as above, then make one or more incisions and 
 fill with any stuffing liked, or a force-meat made of part of the liver 
 parboiled and chopped fine with fat bacon, bread-crumbs, powdered 
 sweet herbs, spices and pepper and salt ; roll the liver, bind pieces 
 of fat pork or bacon over, or lard it, and bake as above. Serve hot 
 for dinner with gravy from pan, or sliced cold for luncheon or tea. 
 
 Broiled Liver. — -Cut the liver in thin slices, pour boiling hot 
 water over and immediately drain it ofi* ; this seals the outside, takes 
 away the unpleasant flavot, and makes it much more palatable ; then 
 skin, as this also gives a strong flavor, season with pepper and salt, 
 dip in melted butter or drippings and broil on buttered gridiron or 
 broiler, as directed in Broiled Meats. Some dip also in flour before 
 broiling. Dish on a hot platter, pour melted butter over and sprinkle 
 with chopped parsley. Calf’s liver is very nice broiled, though any 
 liver may be thus cooked. Slices of broiled bacon may be seryed 
 with it. 
 
 Ourried Liver. — Cut the liver in small, thin pieces, and for every 
 pound take four tablespoons butter, two slices of onion, two table- 
 spoons flour, speck of cayenne, salt, pepper and teaspoon curry 
 powder. Heat butter in frying-pan and cook the liver in it slowly 
 five minutes, then add flour and other ingredients ; cook two min- 
 utes, stirring all well, add a cup stock, boil up and serve. 
 
 Deviled Liver. — Chop three pounds liver with a quarter pound 
 salt pork and mix with a half pint bread-crumbs, three tablespoons 
 salt, teaspoon pepper, half teaspoon each cayenne, mace and cloves. 
 Put in covered mold and set in saucepan cold water ; bring to a boil 
 and boil two hours. Take out the mold, uncover and place in oven 
 
488 
 
 MEATS. 
 
 to dry off, then set away to get cold. To serve, turn out of mold and 
 slice as wanted at table. 
 
 Fried Liver . — Prepare as directed in Broiled Liver, and have 
 ready in skillet on stove some hot lard or beef drippings, or better, 
 half and half; roll the liver in flour (Graham is nice), cracker or 
 bread-crumbs, nicely seasoned with pepper and salt, put in skillet, 
 placing the tin cover on, fry slowly until both sides are dark-browm, 
 when the liver will be thoroughly cooked. The time required is 
 about a quarter of an hour. Make a gravy by stirring into the drip- 
 pings a tablespoon flour and adding a pint milk. Boil up, season 
 and serve poured over the liver. Some always single-bread liver. 
 Or first throw into the hot drippings a half onion minced fine, if the 
 flavor is liked, and one or two sprigs parsley, chopped. Turn the 
 liver several times that it may absorb the flavor. When done put 
 where it will keep hot and make a sauce in another pan by stirring 
 a teaspoon flour into tablespoon hot butter until brown, add cup 
 boiling water, stirring well, and pepper, salt, tablespoon vinegar and 
 heaping tablespoon capers. Drain the slices of liver from fat and put 
 into sauce until ready to serve, when arrange neatly on dish and turn 
 the sauce over. For Royal Fried Liver, cut two-thirds pound 
 calf’s liver into slices, and fry half in butter ; then pound in a mor- 
 tar, with a few capers, a few gherkins, allspice, and sugar, press 
 through a sieve, and add juice of a lemon, and a little pepper, salt, 
 and vinegar. Put in hot water or near the fire, but not on it, to keep 
 hot. Flour the remaining slices and fry in fresh butter, place on a 
 plate, and pour over them the first part, reduced to a thick sauce. 
 Will be found delicious. Liver Rolls may be served with the above 
 sauce. Fried Liver and Bacon is a dish common at most tables. 
 Fry in a pan slices of bacon and keep hot while frying thin slices of 
 liver, prepared as in Broiled Liver, in same fat. When done serve 
 liver and bacon on same dish, garnished with slices of lemon or 
 force-meat balls. Make a gravy by dredging a little flour in pan af- 
 ter pouring off some of the fat, adding a fourth pint broth, salt, pep- 
 per, tablespoon mushroom catsup and one of finely chopped gher- 
 kins or pickled walnuts if liked. Boil and pour round the liver in 
 dish. Or serve with tomato sauce. Liver is apt to be dry and hard 
 unless first dropped into boiling water, or let stand ten minutes or 
 so in warm water. A good way is to steep it in vinegar and water 
 half an hour, then cut into thin slices, skin, roll in flour, fry very 
 crisp, and serve with fried onions. Some cut bacon and liver into 
 small squares, place on skewers alternately, fry by immersing in 
 hot fat, or in dripping pan in oven, turning two or three times, 
 and serve on moist buttered toast. Sheep’s liver should be par- 
 boiled before frying. For Minced Liver ^ cut in pieces and fry with 
 slices of pork ; then cut both into dice, nearly cover with water, add 
 a little lemon-juice and pepper, thicken the gravy with bread-crumbs 
 or browned flour, and serve. 
 
MEATS. 
 
 489 
 
 Steioed Liver . — Scald and skin the liver, cut into slices and 
 fry till both sides are brown, then pour on boiling water, or canned 
 tomatoes, also boiling, to cover, and stew fifteen or twenty minutes, 
 keeping closel}^ covered. Serve hot, with macaroni if liked. ^ If 
 rolled in flour before frying there will be a nice gravy for stewing. 
 Or parboil, then cut into small pieces, dust over with flour, and 
 stew in as little water as possible ; season with butter, pepper 
 and salt, and a little chopped onion if liked. Just before serving 
 thicken the gravy with flour and serve hot. To stew calf’s liver, 
 cut in pieces, lard nicely, and spread chopped parsley, pepper and 
 salt over them ; put a small piece of butter well mixed with flour in 
 the bottom of a stewpan, lay in the liver, and let it cook gently in 
 its own juice until done. 
 
 Liver Balls . — Any liver may be used, but chicken livers are 
 preferred. Chop very fine, adding parsley, onion, and lemon juice 
 until all forms a good sauce. Beat a cup butter to a cream, add six 
 whole eggs, one at time, and stir well, adding little salt. If the mix- 
 ture gets too cold and the butter separates, beat it near the fire. 
 Then mix in the liver and thicken with sifted bread-crumbs. Have 
 ready a kettle with either boiling water or soup — the latter is better — 
 take the liver mixture by the spoonful, taking care to dip the spoon 
 in hot water each time, drop in the hot liquid and boil. These balls 
 are for soup, and Meat Balls from the same recipe are very'good. 
 
 Liver Bolls . — Slice the liver, let stand in boiling water five min- 
 utes or so, remove the skin and season with salt and pepper. Put a 
 thin piece of fat, salt pork or bacon on each slice and roll up, fasten- 
 ing with a string or pinning with toothpicks. Fry until nicely 
 browned in hot drippings or butter, then stir in a tablespoon flour 
 and when this has browned cover with water, add more seasoning 
 if ne(3essary and cook half an hour. May be served as a regular 
 meat course at dinner. A slice of truffle may be rolled with the 
 bacon. Or, cut two sheep’s livers in slices half an inch thick ; season 
 with salt and pepper, spread over each a layer of sausage meat as 
 thick as the liver, season that, roll each slice up, and tie in place 
 with a string, put in baking pan on a bed of vegetables as in Roast 
 Beef, put over each roll a tablespoon of brown gravy, and bake in 
 moderate oven about forty minutes or until thoroughly cooked ; lay 
 them on a hot platter, add a gill stock or water to the pan, stir the 
 vegetables about in it, and strain over the liver. Serve very hot. 
 
 Liver Pudding . — Chop three pounds raw liver and a fourth 
 pound fat salt pork together, add half pint bread-crumbs, three tea- 
 spoons salt, one of black pepper, half teaspoon each mace and cay- 
 enne, a pinch of cloves, and put in covered mold or tin pail ; set in 
 kettle of cold water, having water reach half the height of mold, 
 cover the kettle, and cook, after it begins to boil, two hours. Take 
 
490 
 
 MEATS. 
 
 out mold, uncover and set in open oven to let steam pass off. Serve 
 cold, 
 
 Blanquette of Calfs Liver. — Wash two pounds of calf’s liver, 
 put it into a stewpan with two quarts of boiling water, and simmer 
 three hours. Take up and cool, then cut it 'nto little cubes, and 
 season with salt and pepper. Put three tablespoons pepper in fry- 
 ing-pan with one large slice of onion, and cook slowly three minutes ; 
 then add three tablespoons flour, and stir until mixture is smooth 
 and frothy, but not brown. Draw the pan back, and gradually add 
 a pint white stock ; then remove the onion, and, drawing the pan to 
 hot part of stove, stir until it boils. Season to taste with salt and 
 pepper. Put the liver in pan, and cook eight minutes, add a half 
 cup milk, and when the blanquette boils up, remove from fire, add 
 tablespoon lemon juice and serve without delay. 
 
 Mock Terrapin. — Season half a calf’s liver with salt anq fry 
 brown in butter, cut in small bits, dredge well with flour, add naif 
 pint water, teaspoon each mixed mustard and lemonjuice, half salt- 
 spoon cayenne, two hard-boiled eggs, chopped fine, and two table- 
 spoons butter. Boil a minute or two and serve. Cold veal may be 
 used instead of liver. 
 
 Broiled Kidneys. — Chop fine one teaspoon each onions, parsley 
 and any green herb in season ; add one level teaspoon salt, half 
 saltspoon pepper, pinch of cayenne and tablespoon butter ; mix on 
 a plate and set where it will get hot. Wash the kidneys in cold 
 salted water, split and take out membrane and white fat, lay in hot 
 melted butter a moment, then broil on hot buttered gridiron or 
 broiler, then roll them over and over in the hot prepared seasonings. 
 Serve as quickly as possible garnished with sprigs of parsley or 
 slices of lemon. Or before broiling dip the kidneys into a mksture 
 of tablespoon each oil or melted butter and vinegar, saltspoon salt, 
 pinch of pepper and teaspoon mustard. Slices of Veal Kidneys 
 and Bacon are sometimes broiled on skewers, placed alternately, and 
 served on the skewers. Broiled Sheep's Kidneys are done same ; 
 or, cut open on the back without entirely separating them, run them 
 on a skewer to keep them flat, dredge with pepper and salt, rub 
 lightly with butter or oil and broil three minutes on each side over 
 hot lire, laying the flat sides first on gridiron to keep the gravy in. 
 Some slice them through the fat before broiling, leaving just enough 
 fat on for a border round the kidney. Serve very hot with a bit of 
 butter, pepper salt and a little lemon juice on each, or with drawn 
 butter sauce poured over, or on slices oi buttered toast cut in fancy 
 shapes, or thin slices of broiled potatoes, with a bit of butter on each. 
 Some think sheep’s kidneys better than calves’ for broiling. ^ Broiled 
 Sheep' Heart is cooked the same. Or place either flat side up in 
 baking dish in oven and when done serve dressed as above in dish in 
 
MEATS. 
 
 491 
 
 which they were baked. Kidneys must always he cooked very quick- 
 ly or they will be dry and hard. Some skin kidneys before cooking. 
 
 Fried Kidneys . — Cut a beef kidney into thin slices, removing 
 all fat, and soak an hour or two in warm water, changing the water 
 two or three times ; dry in a clean cloth and fry in clarified butter 
 or drippings till a nice brown, rolling first in flour if preferred. 
 Season well with salt and pepper and serve around a dish with gravy 
 in the center ; just before dishing add a little lemon juice and sugar to 
 the gravy. Some sprinkle the kidney slices with minced parsley 
 and onion and seasoning of salt and pepper before frying. If the 
 onion flavor is not liked use a small quantity of savory herbs. 
 Flavor the gravy with tablespoon mushroom catsup and add a 
 little lemon juice. Pour over the kidney and garnish with border of 
 croutons. Mutton Kidneys may be done same. 
 
 Stewed Kidneys.— li wanted for breakfast, boil kidneys the 
 night before till very tender, turn into a dish with the gravy and 
 cover. In the morning, boil for a few moments, thicken with flour 
 and water, add part of an onion chopped very fine, pepper, salt, and 
 a lump of butter, and pour over toasted bread well buttered. Or 
 split the kidneys and slice them thin on a plate ; dust with flour, 
 pepper and salt ; brown some flour in butter in a stewpan, mix 
 smooth with a little water, put in the sliced kidneys and let them 
 simmer, but not boil, until done. Butter slices of toast and pour 
 the stew^ed kidneys over, gravy, and all. Or put a small onion, or 
 two heaping tablespoons chopped onion, in frying pan with one 
 heaping tablespoon butter and set over fire where butter will simply 
 melt. Cut kidneys into pieces one-half inch square, put in pan and 
 fry very quickly about five minutes, add heaping tablespoon flour 
 and stir till flour browns, then pour in a pint boiling water and half 
 a cup tomato catsup, or two tablespoons any good table sauce, add 
 a seasoning of salt and pepper, stir until all are smoothly blended, let 
 them cook ten minutes, and serve the dish at once, garnished with 
 croutons. If the fire is hot the kidney ought to be cooked in twenty 
 minutes ; it is not' necessary to parboil kidney, or to cook it for a long 
 time, and the more quickly it is cooked the more tender it will be ; 
 the kidney should be quite brown before the flour is put with it, then 
 the gravy will be brown. 
 
 Kidney Ragout . — Take two beef kidneys, nicely washed and 
 well salted ; cut into bits of half an inch each, dredge or roll in flour, 
 then drop in hot lard and cook until brown. Scald two quarts 
 tomatoes and stew in their own liquor half an hour. When kidneys 
 are v/ell browned put them in stewpan with tomatoes, add an onion 
 and a half, finely chopped, cayenne pepper to taste, and a little 
 parsley. Simmer two hours over slow fire ; should the stew be too 
 thick a cup hot water may be added. Serve hot, with a dish of 
 
492 
 
 MEATS. 
 
 boiled rice. In winter canned tomatoes may be used. A delicious 
 dish is made by substituting mushrooms for the tomatoes, and pre- 
 paring in same way, except that the mushrooms are added to the kid- 
 ne^^s without being first stewed, and the ragout requires simmering 
 another hour. 
 
 Broiled Ox-tails . — Joint and cut two tails into convenient- 
 sized pieces and put in a saucepan with a pint and a half stock, or 
 boiling water, with seasoning of salt and cayenne, and if liked' a. 
 bunch savory herbs. Simmer gently about two and one-half hours 
 then take out, drain and let them cool. Dip into beaten egg and 
 bread-crumbs and broil or fry in hot fat until a rich brown on both 
 sides ; or they may be brovrned in buttered pan in quick oven. Serve 
 with a rich gravy made from liquor in which they were stewed, or 
 any sauce preferred. 
 
 Steioed Ox-tails . — Cut two ox-tails into pieces about four 
 inches long; cut a large onion,. half carrot, three slices turnip and 
 two stalks celery in small pieces and fry in three tablespoons hot 
 butter until beginning to brown, then stir in two tablespoons flour ; 
 cook two or three minutes, put in the tails, season with salt and 
 pepper, add pint and a half stock or v/ater and simmer gently about 
 three hours. Serve hot with the gravy strained over. Or more of 
 the vegetables may be used, with addition of potatoes, putting tur- 
 nips and carrots in after meat has cooked an hour, and potatoes 
 twenty minutes before done. The onion may be chopped and fried 
 first as above. Serve with vegetables heaped in center of dish with 
 tails round them and the gravy poured over all. Or divide two 
 ox-tails at the joints, wash and put in stewpan with water to cover 
 and set over the fire. When water boils, skim and add an onion 
 cut into rings, three cloves, blade of mace, quarter teaspoon each 
 whole black pepper and allspice, half teaspoon salt and bunch savory 
 herbs. Cover closely and simmer gently until tails are tender, about 
 two and a half hours. Take them out, add thickening of butter and 
 flour and boil fifteen minutes. Strain through sieve into saucepan, 
 put in tails, add tablespoon each lemon juice and catsup, boil up 
 once and serve. Garnish with croutons or bits of toasted bread. 
 
 Beef Palates .— the palates in water several hours, till 
 they will peel ; then cut into slices, or leave them whole, as preferred, 
 and stew in a rich gravy till quite tender. Before serving, season 
 with cayenne, salt and catsup. If the gravy is wanted thick, add 
 butter and flour and boil up. If to be served white, boil the palates 
 in milk till tender and add cream, butter, flour and a little pounded 
 mace, stev/ a few moments and serve. 
 
 Baked To7igue.—V oxhoil a fresh tongue in water until done enough 
 to peel. Then make a sauce by stewing together about twenty minutes 
 a dozen ripe tomatoes and a large onion, seasoned with pepper and salt. 
 
MEATS. 
 
 493 
 
 Put the tongue in baking pan, pour the sauce over and bake a nice 
 brown. For Baked Spiced Tongue^ wash a spiced tongue (for which 
 see recipes in Cutting and Curing Meats) put it in small pan just large 
 enough to hold it, place pieces of butter on it, and cover with a com- 
 mon crust. Bake in slow oven until so tender that a straw will 
 penetrate it ; take oF skin, fasten it down to a board by running a 
 fork through the root and another through the tip, at the same time 
 straightening and putting it into shape. When cold, glaze it, put p. 
 paper ruche round the root, which is generally very unsightly, anc. 
 garnish with tufts of parsley. A boiled tongue can be trussed in 
 same way. The tongues of beef, veal, sheep or lamb can all be cooked 
 in same manner, as above, or as directed in any of the recipes that 
 follow, the three latter being, of course, the more delicate. 
 
 Boiled Tongue . — Wash clean, put in pot with water to cover, 
 a pint salt, and a small pod of red pepper seasons it nicely ; if the 
 water boils away, add more so as to keep the tongue nearly covered 
 until done ; boil until it can be pierced easily with a fork, take out, 
 and if needed for present use, trim off the fleshy bits near the roots, 
 take off skin and set away to cool ; if to be kept somie days, do not 
 peel until wanted for table, and it will be much more juicy if left 
 till cool in the water in which it was boiled. A nice flavor is given 
 the tongue by boiling with it a bunch sweet herbs, dozen cloves, blade 
 of mace, and a red pepper or teaspoon pepper-corns, and some add 
 a little vinegar. The same amount of salt will do for three tongues 
 if the pot is large enough to hold them, always remembering to keep 
 sufficient water in the kettle to cover all while boiling. Soak salt 
 tongue overnight, put on in cold water and cook in same way, omit- 
 ting the salt. Or, after peeling, place the tongue in saucepan with 
 one cup water, half cuy) vinegar, four tablespoons sugar, and cook 
 till liquor is evaporated. Serve garnished with tufts of cauliflower 
 or brussels sprouts. The tongue may be trussed while hot in the 
 form of an arch, by y^utting it to press on its side between two dishes 
 with a weight on top, and when cold trim it smooth, or with a small, 
 
 sharp knife carve the surface so 
 as to represent leaves. Or place it 
 with the root end against the back 
 of dresser, and put a strong fork 
 in toy> of tongue ; this will make it 
 assume an erect and nice appear 
 ance. Let it get quite cold, glaze 
 it, ornament with a paper ruff and 
 
 a vegetable flower, and garnish with aspic jelly. If hot serve with 
 spinach. Boiled tongue is nice served with Polish Sauce made as 
 follows : Skin the tongue while hot and put in another pan with slices 
 of pork, an onion, sliced carrots, spices and a calf’s foot. Stew till 
 brown, dust with little flour, and thin the gravy or sauce with a cup 
 vinegar. Boil a few moments, take out tongue, strain sauce and add 
 
494 
 
 MEATS. 
 
 two ounces each currants and whole almonds, blanched, and 
 pour over the tongue. Another way of preparing is to half 
 boil the tongue and then stew it in a sauce made of a little broth, 
 flour, parsley, one small onion, small carrot, salt and pepper and one 
 can tomatoes, cooked and strained. Dish the tongue and strain the 
 sauce over it. Or pour over the tongue a sauce made of a can of 
 tomatoes half boiled down, salted, and thickened with a tablespoon 
 butter and teaspoon flour rubbed together. Fried Tongue is very 
 nice ; first boil, then cut into slices and fry in hot butter with a lit 
 tie minced onion, and serve with a Pickle Sauce made as follows : 
 Put a teaspoon flour in pan in which tongue was fried and when 
 brown add cup hot water ; strain, season with salt and pepper and 
 add a tablespoon any chopped pickles — piccalilli is best, but pickled 
 cucumbers may be* used by chopping and mixing with a little mus- 
 tard. Soak the slices of tongue in this till ready to serve, when 
 arrange on a platter overlapping one another and pour the sauce 
 over. Or braise the slices of tongue and serve with a little spinach 
 on each, or with a mayonnaise or tartare sauce. 
 
 Braised Tongue — a fresh beef tongue, and with a truss- 
 ing needle run a strong twine through the roots and end of it, draw- 
 ing tightly enough to have the end meet the roots, and tie firmly. 
 Cover with boiling water, and boil gently two hours ; then take up 
 and drain. Roll in flour and braise as Braised Beef. When it 
 has been cooking an hour and a half add the juice of half a lemon 
 to the gravy. When done, take up, melt two tablespoons glaze and 
 pour over the tongue, and place in the heater until the gravy is made. 
 Mix one tablespoon corn-starch with a little cold water, and stir into 
 the boiling gravy, of which there should be one pint. Boil one 
 minute, then strain, and pour around the tongue. Garnish with 
 parsley, and serve. Another nice dish is made by braising an ox 
 tongue, then cut into thick slices, cover them with slices of bacon 
 sprinkled with chopped herbs ; wrap carefully in oiled ^ sheets of 
 paper so that no gravy may escape, and broil. They will be done 
 in a few moments. 
 
 Pickled Tongue . — Procure ten small tongues, wash in cold 
 w^ater and put to cook in boiling water, with a sliced lemon, table- 
 spoon salt and teaspoon whole cloves and pepper-corns : keep cov- 
 ered with boiling water, and boil gently until tender, which 'will b 
 in half or three-quarters of an hour. When tongues are done take 
 them up, trim them, remove the skin and pack in glass jars, with a 
 tablespoon each whole cloves and pepper-corns, and a blade of mace ; 
 cover with cold vinegar, and let stand overnight before using, or 
 longer if desired. In cool w^eather they will keep several weeks if 
 kept closely covered. Any tongue may be pickled same. The re- 
 mains of pickled tongues are very nice chopped, placed in a pan and 
 pressed, when they will turn out resembling collared meat. A little 
 
MEATS 
 
 495 
 
 thick jelly may be poured into the pan with them. Slices of cold 
 tongue may be warmed in any kind of savory sauce and laid in a 
 pile in center of a dish, the sauce being poured over them. 
 
 Potted Tongue . — Boil tongue three hours, if a beef’s tongue, or 
 until tender. Dip into cold water and peel off the skin ; mince fine 
 and pound to a paste. To each pint paste add tablespoon butter^ 
 teaspoon mixed mustard, ground spices to taste, half mace, the rest 
 cloves, nutmeg and cayenne, and a little salt. Pound all together, 
 and place closely in a small jar, pouring melted butter on top. Some 
 set in oven in pan of hot water and bake half an hour, then cover 
 with the butter, tie down and put in cold place. For Tongue Toast^ 
 make thin slices of toast, shape and spread thinly with butter, then 
 with a layer of potted tongue and set in oven with door open a few 
 minutes. 
 
 Scalloped Tongue . — For each pint cold chopped tongue (not 
 too fine) take one cup bread-crumbs, half cup stock, three table- 
 spoons butter and seasoning of one teaspoon each salt, chopped 
 parsley and capers and a tablespoon onion juicOo Butter baking 
 dish and cover bottom with crumbs, put in the tongue with the 
 seasonings, except the onion juice, which is mixed with the stock 
 and poured over ; put in some of the butter, cover with the remain- 
 der of the bread-crumbs, put bits of butter over, bake about twenty 
 minutes and serve hot. 
 
 Stewed Tongue . — Take six tongues of either sheep or lambs, 
 three heaping tablespoons butter, one large onion, two slices carrot, 
 three slices white turnip, three tablespoons flour, one of salt, a little 
 pepper, one quart stock or water and a bunch of sweet herbs. Boil 
 the tongues an hour and a half in clear water ; then take up, cover 
 with cold water, and draw off skins. Put the butter, onion, turnip 
 and carrot in the stewpan, and cook slowly for fifteen minutes ; 
 lihen add the flour, and cook until brown, stirring all the while. Stir 
 the stock into this, and when it boils, add the tongue, salt, pep- 
 per and herbs. Simmer gently two hours. Place the tongues in center 
 of dish, arrange vegetables around them and strain the gravy ovej 
 all. Garnish with parsley, or with fried bread cut in diamonds or 
 other fancy shapes. Or after skinning the tongues place a plate and 
 weight on them to flatten them, glaze them, if liked, arrange in a 
 circle around a dish of spinach or mashed potato, or serve with a 
 Mayonnaise or tartare sauce in center. Or the tongues may fi^st 
 be braised with a little salt pork, an onion, parsley and whole pep- 
 ])ers, then stewed until tender and served as above. If a beef tongue 
 is cooked thus, serve with spinach as a border. Season the spinach 
 with lemon juice, a little of the tongue stock, cayenne pepper, salt 
 and butter. For Larded Tongue^ lard the tongue with square 
 fillets of bacon, which have been dredged with chopped parsley, salt, 
 pepper and a little allspice ; put it in saucepan on a bed of vegetablef=^ 
 
496 
 
 MEATS. 
 
 with slices of fat pork ; add half pint water or broth and two table- 
 spoons vinegar ; set on a moderate fire and simmer about five hours^ 
 keeping well covered. Put the tongue on a dish and strain the 
 sauce over it. 
 
 Fillets of Tongue . — Cut cold boiled tongue in fillets or pieces 
 about four inches long, two wide, and half an inch thick. Dip in 
 melted butter and roll in flour. For eight pieces put two table- 
 spoons butter in frying-pan, and when very hot put in the tongue 
 brown on both sides, but do not allow to burn. Take up, add table- 
 spoon more butter and teaspoon flour, stir till a rich brown, and add 
 cup stock, half teaspoon parsley and tablespoon lemon juice. Boil 
 up once and pour over the tongue, which should be dished on 
 thin strips of toast. Garnish with parsley and serve. A tablespoon 
 chopped pickles or capers may be stirred through the sauce just be- 
 fore serving, if liked. 
 
 Tongue in Jelly . — Boil and skin either a fresh or salt tongue ; 
 when cold trim off the roots. Have one and a fourth quarts aspic 
 jelly in liquid state. Cover bottom oftwo-qua,rt mold about an inch 
 deep with it, and let harden. Cut out leaves from cooked beets with 
 a fancy vegetable cutter, and garnish bottom of mold with them 
 gently pour in three tablespoons jelly, to set the beets. When hard , 
 add jelly enough to cover the vegetables, amA 
 let the whole get very hard. Then put in th^ 
 tongue, and about half a cup jelly, which shouL J 
 'be allowed to harden, and so keep the meat i?ii 
 Large Mold. place wheii the remainder is added. Pour in 
 
 the remainder of the jelly and set away to harden. When ready t'l 
 serve, dip the mould for a few moments in pan of warm water, and 
 gently turn on to a dish. Rings of the white of boiled eggs may 
 used with or in place of the cooked beets. Garnish with pickles anuV 
 parsley ; pickled beet is especially nice. For Lambs'^ Tongues u\ 
 Jelly., prepare the same as beef tongues. Three or four molds, eacN 
 holding a little less than a pint, will make enough for a small com 
 pany, one tongue being put in each mold. The tongues can all be 
 put on the same dish, or on two, if table is long. Or boil a beefs 
 tongue and let it get cold. For the jelly mix pint liquor in wmich 
 tongue was boiled with cup brown veal gravy, three tablespoons 
 vinegar, one of sugar and one of Caramel Coloring ; add two ounces 
 gelatine dissolved in half pint water, mix well, pour over all a pirn 
 boiling water and strain through flannel. Let the jelly cool until 
 it begins to tnicken, then cut the tongue in slices as for table, put a 
 little jelly in bottom of wet mold, then a layer of tongue, more jell^r 
 and so on until mold is full, and finish as above ; serve garnished 
 with sprigs of celery or nasturtium flowers. 
 
 Baked Tripe . — When buying tripe get the honey-combed ; if 
 prepared at home observe directions in Cutting and Curing Meats. 
 
MEATS. 
 
 497 
 
 Take two pounds boiled tripe cut in small, irregular pieces, and put 
 a layer, a half inch deep, in bottom of deep dish. Sprinkle over this 
 a layer of bread-crumbs and a little pepper and salt, and continue 
 alternating layers of tripe, seasoning, and bread-crumbs until the 
 dish is full, leaving a layer bread-crumbs on top. Add two well- 
 beaten eggs to half pint liquor in which tripe was boiled, stir togeth- 
 er and popr the mixture over the tripe and bread-crumbs in dish. 
 Place in moderate oven and bake half an hour. Serve in dish in 
 which it is baked. 
 
 Broiled Tripe . — Cut honey-combed tripe into pieces of three of 
 four inches wide ; rub a little oil or melted butter over them, roll in 
 flour, and broil over a charcoal or wood Are, squeeze a little lemon 
 juice over each piece and serve. Never broil tripe over a hard-coal 
 fire, the gasses arising from the coal spoil the flavor of the tripe, 
 making it indigestible and unpalatable. 
 
 Fricasseed Tripe . — Cut the tripe into square pieces and put in 
 stewpan with a blade of mace, bouquet of herbs, an onion quartered, 
 salt and cayenne. Cover with water and a little vinegar and stew 
 one hour. Strain the sauce and put tripe and sauce in a clean 
 saucepan, with a tablespoon of butter rolled in flour, a gill cream and 
 tablespoon chopped parsley. Simmer ten minutes, squeeze in juice 
 of a lemon, and serve. Or cut in narrow strips, add water or milk, 
 tablespoon butter mixed with one of flour, season with pepper and a 
 little salt, simmer slowly for some time, and serve hot garnished 
 with parsley. 
 
 Fried Tripe . — Cut in square pieces, dredge with flour, or dip in 
 egg and cracker crumbs and fry in hot butter, or other fat, until a 
 delicate brown on both sides ; lay it on a dish, add vinegar to the 
 gravy, and pour over the tripe; or Ihe vinegar may be omitted, and 
 the gravy added, or the tripe maj be served without vinegar or 
 gravy. Or make a batter by mixing gradually one cup flour with 
 one of sweet milk, adding a well-beaten egg and a little salt ; drain 
 the tripe, dip in batter, and fry in hot drippings or lard. 
 
 Pickled Tripe . — After the tripe has been thoroughly cleaned 
 put in salt and water overnight. In the morning boil till tender, let 
 cool, cut in small pieces and lay in stone jar. On the top put some 
 allspice and bay leaves, cover with vinegar, and set in cool place till 
 wanted. 
 
 Soused Tripe . — Place in a stone jar in layers, seasoning every 
 layer with pepper and salt, and pour over boiling vinegar, in which, 
 if desired, a few whole cloves, a sprinkle of mace, and a stick of 
 cinnamon have been boiled ; or cover, with the jelly or liquor^ in 
 which the tripe was boiled. When wanted for table, take out of jar, 
 scrape off* the liquid, and either broil, fricassee, fry in batter, or fry 
 plainly. oo 
 
MEATS. 
 
 ids 
 
 Stewed Tri'pe. — Carefully clean two pounds tripe, cut in small 
 strips of even size, wash in cold water, and dry in a clean towel ; chop 
 a medium-sized clove of garlic very fine, put it over the fire in a gill 
 of good salad oil, and when the oil begins to smoke, put in the tripe 
 and brown it ; while the tripe is browning, peel and slice a quart of 
 tomatoes, and when it is brown add them to it ; season to taste with 
 salt and red pepper, cover closely, and cook gently two hours. Serve 
 hot. Butter may be substituted for the oil, and a chopped onion for 
 the garlic. The addition of a tablespoon chopped parsley improves 
 it for some. This is also called Creoled Tripe. For Tripe Lyon- 
 naise^ cut one pound cooked tripe in small pieces, brown two table- 
 spoons butter, add tablespoon each chopped onion and lemon juice, 
 with salt and pepper to taste, and when the whole is brown, put in 
 the pieces of tripe. Cook five minutes and serve on neatly shaped 
 slices of toast. For Tripe loith Onion Sauce., cut two pounds boiled 
 tripe into small, irregular pieces ; put in a stewpan, cover with milk 
 and stew over slow fire half an hour. Boil an onion half an hour, 
 take out, drain well aud chop fine. When the tripe is done stir in 
 chopped onion, season well with butter, pepper and salt, adding a 
 little thickening of flour if liked, and serve at once. 
 
 Braised Lamb. — Remove bones from breast, season with salt 
 and pepper, then roll up and tie with twine and cook as in Braised 
 Beef. To serve remove the twine, skim fat from gravy, boil up 
 strain and pour over the meat, or serve with tomato or bechamel 
 sauce. For Braised Loin of Lamb, bone the loin and line bottom 
 of stewpan just large enough to hold it with a few thin slices of 
 bacon, add vegetables and braise as above. When done take up the 
 meat, dry it and place where it will keep hot. Strain and reduce 
 the gravy to a glaze, with which glaze the meat and serve it on 
 stewed pease, or spinach or stewed cucumbers. Braised Shoulder of 
 Lamb is nice if first larded with strips of fat bacon, highly seasoned 
 with peper, salt and chopped parsley (see ’ directions for larding) ; 
 then roll the meat round, tie it up and put in stewpan with a quarter 
 pound butter, over slow fire, stirring occasionally until a light golden 
 color ; pour in a quart water or broth, add two dozen small onions 
 and a bunch of parsley, and simmer very slowly until the onions are 
 quite tender ; take up the meat, pull off the string, and place it on 
 a dish with the onions round ; take the parsley out, carefully skim 
 off all fat, and boil the liquor until a thinnish glaze, which pour over 
 the meat and serve. Mushrooms may be added ten minutes before 
 sending to table, if liked. The cavity from which the bone is re- 
 moved may be filled with force-meat, if preferred, instead of rolling 
 and binding the meat. Braised Mutton is cooked as any of the 
 above. 
 
 Grilled Lamb. — Boil the loin half an hour, then take out and 
 score, brush over with beaten yolks of eggs and sprinkle well with 
 
MEATS. 
 
 499 
 
 bread-crumbs seasoned with chopped parsley ; put in dripping-pan 
 and place in oven until brown ; serve hot with melted butter and 
 lemon pickle, or tomato sauce, or cold with the sauce. A breast 
 may be done same, and Grilled Mutton is also prepared in same 
 manner i 
 
 Roast Z«r^J.~"The loin, forequarter and leg are all very nice 
 roasted. Prepare and roast as directed in Roasted Meats, a medium 
 sized forequarter requiring about tw^o hours. Lamb must be basted 
 constantly and thoroughly cooked without being dried up. Some 
 brush clarified butter over the joint, then sprinkle with bread-crumbs 
 seasoned with pepper, salt and a little minced parsley,. and cover 
 with slices of bacon, held in place by skewers. When nearly done 
 remove bacon and baste with beaten yolk of egg mixed with gravy, 
 sprinkle over more crumbs and let browT^. If liked, squeeze juice ol 
 a lemon over and serve with mint sauce. For a nice Roast Leg oi 
 Lamb^ run a sharp, thin-bladed knife between the skin and flesh 
 where the leg is thickest in such a manner as to form a pouch, and 
 into this put the flesh of a small red herring, and a small clove oi 
 garlic, highly seasoned with pepper and pounded to a paste, forcing 
 it as far as possible under the skin, then roast as in general directions 
 Or the bone may be removed and the cavity filled with a common 
 mal stuffing or any bread dressing or force-meat liked. Tomatoes 
 are sometimes baked in the pan with lamb and served with it. A 
 Roast Saddle of Lamb is a very dainty dish for a small party. Put 
 in dripping-pan, with a few small pieces of butter on the meat, and 
 baste occasionally with tried-out lamb-fat; season with salt and pep- 
 per and dredge a little flour over it a few minutes before taking from 
 the oven. Serve with currant jelly, and send to table with early 
 vegetables. A mild mint sauce may be served with the joint Pota- 
 to balls, seasoned with nutmeg and chopped parsle}^, singie-breaded 
 and fried, make a nice garnish for the roast, surrounding with them, 
 with a drawn butter sauce poured over the meat. Pease, spinach and 
 cauliflower are served with roast lamb, also fresh salads. Anothei 
 nice roast is called Carbonade of Lamb. For this select a loir 
 weighing three pounds or more and have butcher skin and take ou^ 
 bone, keeping bone for use in pan or to boil for broth. Make ^ 
 force-meat of a slice of bread soaked in cold water and squeezed dry 
 level teaspoon any powdered sweet herb, thyme, marjoram or sum 
 mer savory, saitspoon salt, pinch of pepper, tablespoon butter, 
 raw egg, and a little chopped onion if liked , mix well together and 
 place in bone cavity and sew up. Roast in Dutch oven or bake in 
 ordinary oven. When brown on one side turn to brown the other, 
 then season, dredge with dry flour and baste every ten or fifteen 
 minutes. For gravy, mix a tablespoon flour with drippings in pan, 
 let brown and turn in slowly a pint water, seasoning to taste. Some 
 cooks serve roast lamb rather rare, or well done on the outside and 
 pink within , it should be served steaming hot with a caper, pickle. 
 
500 
 
 MEATS. 
 
 or mint sauce. If carved through the center it may be nicely served 
 again next day hy stuffing the cut-out space with boiled mashed 
 potatoes, smoothing evenly around, and placing long enough in oven 
 to become thoroughly hot. Lamb is sometimes roasted entirely 
 whole, simpl}^ skinned, the entrails removed and feet cut off. It should 
 be not more than six weeks or two months old, when the bones cut 
 like gristle and the meat is singularly delicate. It may be stuffed 
 with bread dressing and sweet herbs and served with bread sauce, 
 l)ut is more frequently eaten with lemon juice. When the lamb is 
 older, to roast whole, bone from the neck to the shoulders, skewer 
 the legs to the body, and cover with slices of bacon, which may be 
 tied or skewered on, but must be removed when meat is nearly done 
 that it may be basted and browned nicely. Roast Mutton may be 
 prepared in any of above ways. 
 
 Stewed Iamb. — Cut the neck or breast in pieces and put it in a 
 stewpan with salt pork or bacon sliced thin, and enough water or 
 stock to cover; cover closely and stew until meat is tender, then 
 skim well, add a quart green shelled peas, and more hot water or 
 stock if necessary ; cover till peas are tender, then add a bit of but- 
 ter rolled in flour, and pepper to taste ; simmer a few minutes and 
 se^ve. For another nice Stew with Green Peas^ leave the breast of 
 lamb whole, simply removing the skin ; put the breast in pan of hot 
 water and leave five minutes, line bottom of stewpan with thin slices 
 of bacon, put in the lamb and lay on it a lemon cut in slices, to keep 
 meat white and make it tender ; cover with one or two slices of 
 bacon, add a half pint white stock, an onion and a bunch savory 
 herbs. Stew gently over slow fire until tender, and serve on a bed 
 of green peas, cooked separately. The lamb may be glazed and 
 spinach substituted for peas if preferred, or it may be served on a 
 bed of stew^ed mushrooms. Or first fry either the breast or leg in 
 butter or drippings until a nice brown, and add water or stock to 
 cover vnth seasoning of salt and pepper. Sinimer three-quarters of 
 an hour and add ahalf peck green peas. Cook until peas are done, 
 dust in a very little flour and serve hot with peas as a border. For 
 Stewed Lamb with Tomatoes., saw the breast or brisket lengthwise 
 through the bones ; then skin, divide in pieces, wash and put to stew 
 in water or broth to cover, cut carrots, turnips and onions (enough 
 to fill a cup) in dice, and boil in water separately; pour off water 
 when they are half done and put them in the stew with a cup cut 
 tomatoes. Boil half an hour longer, thicken slightly if necessary, 
 season with pepper and salt and last add a tablespoon chopped pars- 
 ley. In dishing up take up two pieces of meat for each dish and 
 place in middle of individual flat platter with vegetables and 
 sauce or gravy from stew at each end. Stewed Lamb with As- 
 paragus is also nice. Remove skin and part of fat from the breast 
 or shoulder and cut it into neat pieces ; dredge a little flour over and 
 place in stewpan with tablespoon butter and fry till nicely browned ; 
 
MEATS. 
 
 501 
 
 then cover with warm water, add a bunch parsley, two button onions 
 and simmer until meat is done ; skim off fat, take out onions and 
 parsley, mince the latter finely, return it to the gravy with a pint of 
 of boiled aspa^’agus tops, add salt and pepper, simmer a few minutes 
 longer and serve. Canned asparagus may be used. A plain stew 
 of lamb is nice, first fried as above, cooked without vegetables, and 
 served with its own gravy poured over, flavored with four tablespoons 
 tomato catsup, or served with mint sauce. When the leg or shoub 
 der is stevv^ed the bone may be removed and the cavity stuffed with 
 any force-meat preferred. The loin may be stewed whole or in 
 steaks ; when stewed whole secure the flap with a skewer. Stewed 
 Mutton is prepared in any of above ways, 
 
 Lamh Chops.— Trim, off the fat from a loin of lamb, cut into chops 
 about three-fourths inch in thickness, and for Broiled Lamb Chops 
 proceed as directed in Broiled Meats, remembering that they require 
 little cocking and must be done very quickly. Season with pepper and 
 gait and serve immediately, very hot, garnished with crisped parsley ; 
 or dish them in a circle round green pease or a mound of mashed po- 
 tatoes. Asparagus, spinach, cauliflower and beans are also served 
 with iamb or mutton chops, and stuffed baked 
 tomatoes are nice with them. When chops are cut 
 from the loin as above, some like to have the kidney 
 retained in its place. When chops are made 
 horn breast the red bone at the edge should be cut off, and the breast 
 parboiled in water or broth, with a sliced ca*'rot and two or three 
 onions, before it is divided into cutlets, which is done by cutting 
 between every second or third bone. Many prefer to single-bread 
 lamb chops before broiling, and after dipping in egg some season 
 with pepper, salt, nutmeg, grated lemon-peel, and chopped parsley. 
 For Fried Ijamh Chops, choose cutlets or chops about half an 
 inch thick and fry in a mixture of butter and currant jelly, half and 
 half — twm tablespoons of each to four cutlets — turning to brown 
 both sides. Season highly with salt and peppe^' and serve on hot 
 platter with the gravy from pan poured over. Or fry plainly by 
 putting in hot frying-pan, turning quickly to brown both sides and 
 keep in the juices, then fry until done. Season just before taking 
 up and serve on hot dish with a gravy made in pan. flavored with 
 mushroom or tomato catsup, poured over. Or double-bread them 
 and fry, though some only single-bread cutlets, adding to the sifted 
 crumbs a seasoning of pepper and salt and a little chopped parsle} 
 or onion and grated lemon peel and pounded mace, if liked. Or first 
 sear them quickly on each side in frying-pan, then single-bread and 
 fry or broil. They may be fried in little butter or drippings, but are 
 much nicer if dropped into hot fat. Some do not use egg in breading cut- 
 lets but dip them into melted butter or kettle of fat, and roll in crumbs, 
 then fry as Fritters. Dish as Broiled Chops, and serve with clear 
 red currant jelly or mushroom, onion or tomato sauce. Fried toma- 
 
502 
 
 MEATS. 
 
 toes (see Vegetables) are nice with cutlets. Serve tomatoes in cen- 
 ter of dish with cutlets in circle round, or arranged at either end. Oi 
 after the chops have been plainly fried, dip them up to. the bones in 
 stiff white sauce well flavored with mushrooms and set in cool place 
 or on ice until the sauce hardens ; then single-bread them and fry 
 in hot fat. Or mix six tablespoons grated Parmesan cheese with 
 two tablespoons white sauce, thoroughly coat the chops with this, 
 first fried plainly as above, then double-egg-bread them, and drop re- 
 hot fat until a nice golden brown. Dish in a circle and garnish 
 with fried parsley. Mutton Outlets and Chops are cooked after any oi 
 above methods. Serve in a circle with stewed pease in center. 
 
 Lamb Fricassee.-— Q>vX a breast of lamb into pieces about an 
 inch and a half square ; season with salt and pepper and put in sauce- 
 pan with a quartered onion, three cloves, a bay-leaf, and three table- 
 spoons butter. Cover closely, and steam gently half an hour, shak- 
 ing occasionally to prevent sticking. Add a pint boiling water, 
 coyer closely and boil gently one. hour; then strain the sauce and 
 thicken with a tablespoon of flour, mixed smooth with a little cold 
 water, boil a moment longer and serve. A tablespoon very small 
 capers may be added before serving. 
 
 Boiled Mutton. — Mutton can be cooked like any of the pre- 
 ceeding recipes for lamb, and the latter can also be cooked like any 
 of the following recipes for mutton. The leg and shoulder are most 
 used for boiling. To prepare Boiled Leg of Mutton cut off the 
 shank bone, trim the knuckle, wash well and he sure to remove the 
 thin outside skin. The oil of the wool penetrates through the pores 
 of the skin, and from this comes that strong, woolly taste, rendering 
 mutton so objectionable. Then, if wanted plainly boiled, cook as 
 directed in Boiled Meats, letting the water boil down to gravy. A 
 leg weighing eight or nine pounds will cook in an hour and a quar- 
 ter, if wanted very rare, allowing five minutes for every additional 
 pound. Two hours or more will be required to cook it well done. 
 Serve with caper, cucumber or mint sauce, or currant jelly. Some 
 first soak the leg an hour or two in salted water, then wipe dry, wrap 
 the flank nicely round, securing it with, skewers, and boil in a floured 
 cloth. The greatest care must be exercised that the mutton does not 
 cook too rapidly after first plunging in boiling water, after which it 
 must only simmer gently till done. Carrots and mashed turnips 
 may be served with this dish, and may be boiled with the meat. 
 Very young turnips may be boiled whole and used as a garnish. 
 Mashed potatoes and greens are also served with it and boiled rice 
 or hominy are liked with it by some. The liquor the joint is boiled 
 in should be made into soup. The leg may be boned and stuffed 
 with any dressing preferred, then cooked as above. Or parboil 
 some nice plump oj^sters, take off beards and add to them some 
 parsley, minced onion, and sweet herbs, boiled and chopped fine, and 
 
MEATS. 
 
 503 
 
 the yolks of two or three hard-boiled eggs. Mix all together, and 
 cut five or six holes in fleshy part of a leg of mutton, and put in the 
 mixture. Tie in a cloth and boil as above, or braise it and serve 
 with any sayce liked. Boiled Shoulder of Mutton, considered by 
 many superior to the leg, may be cooked after any of the above 
 methods. For Boiled Breast of Mutton^ cut all superfluous fat 
 from the breast, bone it, sprinkle over a layer of bread-crumbs, 
 minced herbs and seasoning ; roll, bind firmly with tape, and cook 
 and serve as above, removing tape when dished. . Boiled Neck cf 
 Mutton is a very good dish when carefully prepared, though gener- 
 ally used for soup. It may be plainly boiled with carrots and tur- 
 nips and garnished with them, or boil slowly until tender, then take 
 out, cover with sifted bread-crumbs, well seasoned and moistened 
 with milk and the yolk of an egg, flavored with finely chopped sweet 
 herbs, and set in oven to brown nicely. Serve with either of above 
 sauces and accompaniments. The breast may be dressed in same 
 manner, adding chopped mushrooms to dressing if liked. Boiled 
 Lamb is prepared in same way, generally serving with mint sauce. 
 
 Boned Mutton. — Cut off all fat from leg of mutton, take the 
 bone out carefully, and preserve the skin whole ; take out meat and 
 mince it fine, and mix with it about one pound minced fat bacon 
 and some parsley; season the whole well with pepper and salt, and 
 a small quantity of onions chopped fine ; then put meat into skin 
 and sew it up neatly on under side ; tie it up in a cloth and put it 
 into stewpan with two or three slices of veal, some sliced carrots and 
 onions, a bunch of parsley, and a few slices of fat bacon ; let it stew 
 for three or four hours, and drain the liquor through a fine sieve ; 
 when reduced to a glaze, cover the mutton with it and serve upon a 
 bed of rice. 
 
 Curried Mutton. — Put breast of mutton in stewpan with two 
 quarts water, season with salt and pepper, and simmer slowly an 
 hour and a half. Cut an onion in slices and brown it nicely in blit- 
 ter, add teaspoon curry powder and little salt. Take meat out of 
 broth, stir the curry through, put the meat back, and stew an hour 
 longer. Dish, and pour gravy over. If it is not thick enough, thicken 
 with browned flour and let it boil a minute before putting it over 
 meat. Curried Lamb is prepared same v/ay. 
 
 Haricot Mutton.- — Trim off some of the fat from four pounds 
 of the middle or best end of the neck, cut into rather thin chops, 
 and put in frying pan with the fat trimmings. Fry pale brown, Imt 
 do not cook enough for eating. Cut three carrots and three turnips 
 into dice, three onions into slices, and slightly fry them in fat mut- 
 ,ton was browned in, but do not color them. Lay the mutton in bob 
 tom of stewpan, then the vegetables, and pour over boiling water to 
 just cover. Give one boil, skim well, and then simmer gently until 
 meat is tender. Skim off every particle of fat, add a seasoning of 
 
504 
 
 MEATS. 
 
 pepper and salt, and a little catsup, and serve. This dish is very 
 much better if made the day before wanted for table, as the fat can 
 be so much more easily removed when gravy is cold. This should 
 be particularly attended to, as it is apt to be too rich and greasy 
 if eaten the same day it is made. Serve in rather deep dish. Or, cut 
 mutton into square pieces, and fry a nice brown ; dredge over a little 
 flour and a seasoning of pepper and salt. Put into a stewpan, 
 moisten with boiling water and add an onion, stuck with three 
 cloves, a blade of mace and bunch sweet herbs, simmer gently till, 
 meat is nearly done, skim otf all fat, and then add carrots and tur- 
 nips, previously cut in dice and fried in a little sugar to color them. 
 Let the whole simmer again ten minutes, take out the onion and 
 bunch of herbs, and serve. 
 
 Roast Mutton. — The leg, saddle, loin and shoulder are the best 
 pieces for roasting. Have the butcher trim nicely, prepare as for 
 Boiled Mutton, and to roast plainly follow directions given in Roast- 
 ed Meats. Some cover the joint with buttered paper, which is taken 
 off about twenty minutes before roast is done to baste, dredge and 
 brown the meat. Serve with its own gravy and red currant jelly and 
 mashed potatoes, or with onion sauce or stewed onions. If there is 
 a large flap to loin put in some of the dressing and skewer securely, 
 then bake and serve as above. Some 
 roast a Saddle of Mittton as Veni- 
 son, in a coarse paste, taking off to 
 baste and brown a few minutes be- 
 fore done. Or roast plainly as above. 
 
 Garnish with little piles of potato 
 balls and tufts of lettuce or any 
 green leaves. Some cooks roast the saddle of Mutton, 
 
 neck, cutting the bones off short and trimming nicely. For Roast 
 Leg of Mutton^ take the flank off, but leave all the fat, cut out the 
 bone, stuff with a rich force-meat, lard the top and sides with bacon, 
 and put it in a pan with a little water, some chopped onion and cel- 
 ery cut small, a gill of mushroom catsup and a teaspoon curry pow- 
 der; roast and serve as above with the gravy, garnished with force- 
 meat balls, fried. For Roast Shoulder of Mutton., have the shoul- 
 der boned and fill cavity with a nice bread dressing or force-meat. 
 Then roll, tie loosely, giving the dressing room to swell, place in 
 oven in pan with little butter, baste often, turn occasionally to 
 brown evenly and serve with its own gravy and any of the above 
 garnishes. To finish any roast very handsomely, brush over with 
 glaze, following directions given for Glaze in Gravies. 
 
 Rolled Mutton. — Cover the meat with cold water and when it 
 begins to boil draw to back of stove and simmer three hours. Then 
 take up, bone it and spread v/itli a force-meat of bread-crumbs, pars- 
 ley, thyme, chopped suet, salt and pepper ; double or roll it, skew- 
 
MEATS. 
 
 505 
 
 eriwg to keep in place, coat thickly with beaten egg and bread- 
 cru.nbs and bake on a trivet in moderate oven, basting often Avith 
 dri}. pings or butter, until nicely browned. Serve on a bed of spin- 
 ach or stewed onions. Equal to most tender joint of lamb. 
 
 Stewed MiUton. — The breast, neck and shoulder pieces are most 
 used for steAving. For an Irish Stew procure three pounds neck ol 
 mutton and cut in neat pieces. Put about half the fat in steAvpan, 
 Avith four sliced onions, and stir for eight or ten minutes OA^er a hot 
 lire ; then put in the meat, Avhich sprinkle with flour, salt and 
 pepper. Stir ten minutes, add tAvo quarts boiling water, and simmer 
 one hour ; then add six large potatoes, peeled, and cut in quarters, 
 simmer an hour longer, and eer^re. Cook dumplings Avith this dish, 
 if liked. They are a great addition to all kinds of stews and ragouts. 
 Or the meat may be cut into small pieces and put in steAvpan in 
 la,yers AAuth the sliced onions and potatoes, Avith salt and' pepper 
 sprinkled between the layers, and A^egetables on top. Cover closely 
 and stew gently an hour or more, being careful that it does not 
 burn. For Stewed Breast o f Mutton take a rather lean breast cut in 
 pieces about two inches square put into steAA^pan with a little fat or 
 butter, and fry a nice broAvn ; then dredge in a little flour, slice two 
 onions, and put with bunch of herbs in the steAvpan ; pour in sufficient 
 water to just cover the meat, and simmer the Avhole gently until 
 mutton is tender. Take out meat, strain and skim off all fat from 
 gravy, and put both meat and gravy back in steAvpan ; add about a 
 quart young green pease, and let boil gently until done. Tavo or three 
 slices of bacon steAved Avith the mutton giA^e additional flavor ; and 
 to ensure the pease being a beautiful green color, they may be boiled 
 in Avater separately, and added to the steAvat the moment of serving. 
 String beans or boiled macaroni may be substituted for the pease. 
 For Stewed Shoulder of Mutton, first parboil, then put it in steAvpan 
 with tAvo quarts mutton gravy, quarter pound rice, teaspoon mush- 
 room powder, Avith a little pounded mace, and steAV till the rice is 
 tender; take up mutton and keep hot ; add to the rice half pint 
 cream and piece of butter rolled in flour ; stir it well round the pan, 
 and boil a feAV minutes ; lay mutton in dish, and pour the rice oA^er 
 it. For Stewed Loin of Mutton^ remove the skin, bone and roll it, 
 and stew with a little broth or Avater, adding any vegetables or 
 seasoning liked. Some sprinkle the loin with a mixture of half tea- 
 spoon pepper, quarter teaspoon each ground allspice, mace and nut- 
 meg and six cloA^es, and let it stand a day then roll ; or it may be 
 spread Avith a veal or other force-meat, then rolled. Some prefer to 
 half bake it in the oven, then take out and finish cooking in steAvnan 
 in its oAvn gravy. Flavor Avith two tablespoons mushroom catsup 
 and serve Avith red currant jelly. Steioed Leg of Mutton is a dish 
 liked by many. Procure a tender leg, take off outside fat and skin 
 and lard leg Avith pieces of fat pork. Pv.t the leg in saucepan with 
 some small onions and tAVo yelloAV turnips, sliced, one bay leaf, a 
 
506 
 
 MEATS. 
 
 calf’s foot cut in two, and a pint good beef broth ; let all cook to- 
 gether until gravy will jelly. • In another saucepan put two table- 
 spoons beef drippings, brown the stewed onions and turnips in this, 
 thicken with flour, and add rest of mutton broth. Put in a little 
 vinegar and lemon peel, and let all cook well ; strain through a 
 sieve ; cut six pickled cucumbers through sauce and cook. Put the 
 meat in sauce and cook all together a few moments. Pour the gravy 
 over the meat and serve hot. 
 
 Mutton Chops . — The best chops are taken from the loin, but 
 those from the ribs are also excellent. Cuts from the fillet, the cen- 
 ter cut of the hind leg, are called cutlets or steaks, while those from 
 the shoulder are known as shoulder steaks. All may be prepared 
 and cooked as follows ; Take off the skin and trim them neatly, 
 removing a part of the fat, and broil as directed in Broiled Meats, 
 either plainly or breaded. If on a gridiron or flat broiler must be 
 turned often. The bread-crumbs should be salted and peppered and 
 may be seasoned with any chopped or powdered herbs liked ; a 
 sprinkling of grated lemon peel or powdered mace 
 gives a flavor liked by many. Serve with a bit of 
 butter on each, neatly arranged in a circle around 
 
 Mutton Chops. ^ a mound of mashed potatoes, with currant jelly, or 
 mushroom, onion or tomato sauce. Some first half fry or stew the 
 chops, with any seasoning liked, and when cool bread them and 
 finish by broiling, either plainly, or by wrapping them in buttered 
 paper. They are very nice fried with minced herbs and mushrooms, 
 then broiled. Serve with a tablespoon red currant jelly, mushroom 
 catsup or any suitable sauce on each. Instead of broiling after 
 covering with the seasoning and bread-crumbs, when chops are first 
 half fried, some put them in the buttered paper and finish by setting 
 in the oven in dripping pan until done. 
 
 Mashed Mutton Chops . — Trim off all the fat from five chops 
 from the back rib and leave a half inch of the bone of each bare at 
 the top. Put in frying-pan and slice over them a carrot, turnip, 
 onion and some celery, sprinkling with pepper and salt. Pour oyer 
 all a gill of stock and cook twenty minutes over slow fire, turning 
 the cutlets that they may cook through evenly. While cooking, rub 
 a pint mashed potato through a sieve and put in a saucepan, drop 
 in yolks of two eggs, and stir over the fire until well mixed. When 
 chops are ready, roll each in potatoes so prepared and flattened v/ith 
 a knife upon a mixing-board to a quarter of an inch thick, leaving 
 the bone bare as a handle. Place all upon a lightly greased baking- 
 tin, brush over with a little milk or egg, and brown in very quick 
 oven. While they are browning, heat a tablespoon butter, and add 
 half tablespoon flour ; when smooth add one and one-half gill^ cold 
 water and stir all until boiling. Add half tablespoon each catsup, 
 Worcestershire sauce and six drops caramel and cook two minutes. 
 
MEATS. 
 
 507 
 
 Arrange them in a circle upon a hot platter, with a pint boiled green 
 pease in center, and strain the brown sauce around the whole. In 
 preparing the potato, a little flour should be sprinkled over the 
 board to prevent sticking. If the oven should not be hot enough to 
 brown the chops quickly^ hold a hot salamander or fire shovel over 
 them, as leaving them long in the oven dries out the potatoes and so 
 spoils the dish. 
 
 Mxdton Hl t-pot — Peel about two pounds potatoes, put in cold 
 water and bring to boiling point, then take out and slice enough to 
 cover bottom of good-sized vegetable dish ; cut one and a half 
 pounds lean mutton into small pieces and roll each in a mixture of 
 flour, pepper, salt and nutmeg, and put in dish in layers alternating 
 with layers of potato until level with top of dish. Cut the potatoes 
 left whole into halves and place over top, round sides up and brush 
 over with melted butter, Pour a tablespoon catsup, and half pint 
 cold water in at side of dish and bake in moderate oven an hour and 
 a half. 
 
 Mutton Pie . — Cut two pounds boned neck or loin of mutton 
 into steaks of same thickness, leaving very little fat, cut up two kid- 
 neys and arrange neatly with meat in pie dish ; sprinkle two table- 
 spoons chopped parsley over with pepper and salt ; pour in two 
 cups stock, or water, and cover with a puff paste. Bake an hour and 
 a half, or longer should the pie be very large, in rather hot oven. 
 Ahother : Cut off two pounds from the leg and chop fine, first re- 
 moving fat and skin ; add a slice or two of raw bacon or salt pork, 
 chopped, season all well with pepper and salt and put in saucepan 
 with a cup gravy and six ounces butter ; add three or four tender 
 lettuce leaves cut small, a quart green pease, and an onion, chopped 
 fine. Stir all over gentle fire until hot, then cover with good paste 
 and bake slowly. Or leave off the paste and it may be cooked as a 
 stew and served in walls of mashed potato. Yeal Pie made same 
 way. Or season mutton chops (those from the neck are best) high- 
 ly with pepper and salt, and place in a dish in layers, with plenty of 
 sliced apples, sweetened, and chopped onions ; cover with a good 
 suet paste, and bake. When done pour out ail the gravy at the side, 
 take off the fat, add a spoonful mushroom catsup, then return 
 gravy to pie. For a Mutton Pudding^ cut about two pounds of the 
 chump end of loin of mutton into rather thin slices, and season with 
 pepper and salt ; line the pudding-dish with paste ; lay in the meat, 
 and nearly, but not quite, fill up with water; if the flavor is liked, 
 add a little minced onion ; cover with paste, and bake as the pie. Or 
 season mutton steaks with salt, pepper and a bit of onion ; put one 
 layer of steak in the bottom of dish and pour a batter of potatoes, 
 boiled, put through a colander and mixed with milk and egg, over 
 them. Sprinkle bits of butter over the top and bake. 
 
608 
 
 MEATS. 
 
 Mutton Rissoles. — Take three or four small slices of mutton and 
 one of rather lean bacon, a tablespoon chopped onion, teaspoon 
 chopped parsley, one-quarter as much thyme, cayenne pepper and 
 salt. Chop all togetiier very fine or pass through a sausage ma- 
 chine, and roll into balls the size of walnuts ; dip each into beaten 
 egg, then in bread-crumbs (not cracker dust) and fry a golden brown 
 in hot fat. Pour over them a gravy made of stock thickened with 
 browned flour, seasoned with pepper and salt and a teaspbon mush- 
 room catsup. 
 
 Mutton Scallops. — Minc^^ dressed mutton with a very little fat, 
 season lightly with pepper and salt, and put into scallop-shells about 
 half full. Fill up with potatoes, mashed with a little milk and a 
 very little butter ; smooth vrith a, spoon, and brown in oven. 
 
 Mutton au Court Bouillon. Procure a neatly trimmed leg of 
 mutton and put in stewpan with boiling water to cover. Tie in a 
 cloth an onion, a turnip, bunch of sweet herbs, four or five cloves 
 and some whole allspice, and put in with mutton. Let boil up, skim 
 carefully, cover and place where it will simmer three hours. Then 
 stir in three tablespoons flour, mixed smooth in cup cold water, add 
 tablespoon salt and pinch of cayenne and cook an hour longer. 
 Meantime make a pint and a half veal or mutton force-meat, shape 
 into small balls and fry brown, and boil six eggs hard. When mut- 
 ton is done take it up, skim fat from gravy and remove bag of 
 seasoning. Set stewpan where it will boil and prepare thickening 
 by stirring two tablespoons flour into two tablespoons butter made 
 hot in fryins-pan ; cook until dark brown, but do not scorch, and stir 
 into the boiling liquid in stew-pan ; add more seasoning if liked. 
 Chop whites and yolks of eggs separately ; pour gravy over the lamb 
 and garnish with the chopped eggs, putting the whites in a little 
 mound, topping them with some of the ^mlks, placing remainder of 
 yolks over the lamb ; arrange the meat balls in groups around the 
 dish, decorate with parsley and serve. Leg of Lamb may be pre- 
 pared same. 
 
 Mutton cm Gratin. — Take a breast of mutton, cut off the chine- 
 bone down to gristle ; put in a stock pot or kettle with a little hot 
 water and boil until tender, then take up to cool ; have ready some 
 beaten eggs with a little butter and chopped mushrooms added and 
 put all over the breast with pastry brush, then place in oven to brown. 
 Serve with red currant jelly. A nice dish from breast of mutton is 
 called Stviss Chops. Boil as above with two cloves stuck in a small 
 onion, slices of carrot and turnip if liked and a bunch sweet herbs ; 
 when tender enough to permit the bones to be drawn out easily, take 
 up, lay on a pan, put another, containing weights, on it, and press 
 until cold: then cut in eight triangular pieces, about the size of 
 small chop ; season with salt and pepper, double-brCad them, and 
 
MEATS. 
 
 509 
 
 loToil quickly or fry light brown in enough smoking hot fat to cover, 
 and serve with a piquant sauce poured over. 
 
 Leg of Mutton and Beans. 
 
 Mutton a la Yenison. — Remove all rough fat from a leg of mut- 
 ton, lay in a deep earthen dish, and rub into meat very thoroughly 
 the following mixture : One tablespoon salt, one each of celery seed^ 
 brown sugar, black pepper, made mustard, allspice, and sweet herbs 
 mixed and powdered. After these have been rubbed into all parts 
 of meat, pour over it slowly a teacup 
 good, vinegar, cover tightly and set 
 in a cool place for four or five days, 
 turning and basting with liquid three 
 or four times a day. To cook, place 
 in a clean kettle a quart boiling wa- 
 ter, in which have an inverted tin 
 pan or rack made for the purpose ; on it lay the meat just as taken 
 out of the pickle ; cover kettle tightly, and stew four hours. Do not 
 allow water to touch the meat. Add a cup hot water to the pickle, 
 and baste the meat with it. When ready to serve, thicken the liquid 
 in the kettle with flour, strain through a fine strainer, and serve the 
 meat with it upon a bed of cooked beans, with a relish of currant 
 jelly. Or do not place in pickle, but cook fresh as a Pot-roast of 
 SDeef, adding a bay-leaf, cloves, pepper and salt, and some add an 
 onion, sticking the cloves in it. Or for Italian Steah^ let the fresh 
 leg hang several days, then cut in slices, season all with pepper and 
 salt, and fry in browned butter in saucepan, sprinkling over a little 
 mace ; dust in a little flour and stir in a half cup currant jelly ; stir 
 until jelly is melted, boil up once and serve. Another way of cook- 
 ing leg of mutton cut in slices is called Mutton Birds. Spread a 
 lightly seasoned force-meat over the slices, roll up and fasten v/ith 
 skewers and brown in hot beef drippings ; then put in stewpan, cov- 
 er with water and stew until tender, serving with a gravy poured 
 over made by thickening the liquor with browned flour, flavoring 
 with two tablespoons tomato catsup. 
 
 Fillet of Mutton. — Choose a very large leg ; cut from four to 
 five inches in thickness from large end of leg; take out bone, and 
 in its place put a highly seasoned force-meat; roast two hours, dredg- 
 ing and basting last half hour as in Roast Beef. When done it may 
 be sent to table with a dish of broiled bacon or ham, and fresh cu- 
 cumbers if in season, with melted butter poured over it, or a rich 
 brown gravy and red currant jelly. For a Stewed Fillet of Mutton^ 
 prepare and stuff as above, flour and brown in a little butter, and 
 put into a stewpan with a pint and a half gravy, a small bunch 
 sweet herbs, two or three small onions, a teaspoon whole black pep- 
 per, and salt to taste. Stew slowly three hours and a half. Or the 
 fillet may be roasted and then stewed with its trimmings. 
 
m 
 
 MEATS. 
 
 Ragout of Mutton. — Cut three pounds of any cheap parts of 
 mutton in small pieces put three tablespoons each butter and flour 
 into a stewpan and when hot and smooth stir in the meat and keep 
 stirring until a rich brown ; add a quart water and a bunch sweet 
 herbs and set where it will cook slowly. Then fry a large tur- 
 nip, cut into cubes, and twelve button onions, or one of common 
 size chopped, in three tablespoons hot butter with a tablespoon 
 dour. When a nice brown, drain and put with the meat. Cook an 
 hour and a half. Some like the flavor of three or four cloves and a 
 clove of garlic put in with the herb. Small cubes ot potato may be 
 added half an hour before meat is done. Garnish with rice, toasted 
 hread^ plain boiled macaroni or mashed potatoes. Serve very hot. 
 Ragout of Veac prepared same, but requires cooking an hour longer, 
 and more butter A nice addition to the ragout is rich puff* paste 
 rolled a quarter of an inch thick and baked in diamond shapes an 
 inch long and half an inch wide. Put them in five minutes before 
 ragout is dislied. 
 
 Boiled Pork. — The shoulder and leg ends are most used for 
 boiling, and may be cooked as directed in Boiled Meats. Carrots, 
 turnips or parsnips may be boiled with the pork, or separately and 
 served as a garnish ; or serve the meat in a border of boiled cabbage. 
 Skin the leg before serving. Pease Pudding is considered by many 
 an indispensable accompaniment to boiled pork. Wash a quart 
 dry pease, soak in cold v/ater two hours and boil in a bag with the 
 pork ; when done put them through a colander, add a large lump 
 butter, salt and two yolks of egg ; put back into bag and boil again 
 half an hour and serve with the pork. Some prefer to boil the leg 
 in a floured cloth. If the joint is large, allow a quarter of an hour’s 
 cooking to each pound from the time it boils and twenty minutes 
 additional. 
 
 Roast Pork. — The choicest roasting piece is the loin, between 
 the hind legs and ribs ; next come the upper rib cuts, then spare- 
 ribs, or ribs next shoulder. If a nice spare-rib roast is wanted it 
 should be ordered with all the meat left on which is usually cut off 
 for steaks. For a plain roast follow directions for Roasted Meats, 
 roasting slowly at first, and allow fully half an hour to the pound, 
 as pork must be well done. Serve with a gravy made in baking pan 
 after pouring off top of drippings. Fried apples are nice with roast 
 pork, or any tart sauce, and turnips or fried cabbage are excellent 
 accompaniments. For a very nice Roast Loin of Pork., choose a 
 small loin, separate each joint with a chopper and make an incision 
 with a knife in the thick part into which put a stuffing made by 
 mixing three tablespoons bread-crumbs with a finely chopped onion, 
 halfteaspoopoon chopped sage, pepper, salt, and tablespoon chopped 
 suet or drippings ; when thoroughly mixed, press into the incision and 
 sew edges of the meat together with needle and thread, to confine the 
 
MEATS. 
 
 511 
 
 stuffing. Grease a sheet of kitchen paper well with drippings, place 
 the loin in this, securing it with a wrapping of twine, and put to 
 bake in a dry baking pan, in a brisk oven, basting immediately and 
 constantly as the fat is drawn out. Allow twenty minutes to the 
 pound and twenty minutes longer. Serve with apple sauce or apple- 
 fritters. It is not necessary to put in greased paper, but the skin if 
 left on should be scored across one way at regular intervals or each 
 wa}^ in small squares. Instead of opening and stuffing the loin the 
 dressing may be baked separately or put in the pan with the pork a 
 half hour before done. Some rub the loin over with salad oil or 
 butter to make it brown and crisp without blistering, before putting 
 in oven. Always serve with it a gravy made in pan, and any other 
 sauce or accompaniments liked. Or the loin may be steamed or 
 boiled until nearly done; then remove skin, coat well with yolk of 
 egg and bread-crumbs and put in oven for about fifteen minutes or 
 until nicely browned and thoroughly done. Roast Tenderloin is 
 cooked and served the same. Roast Leg of Pork may be prepared 
 
 md served same as loin, making the 
 incision for the dressing just below 
 the knuckle. Or first parboil the leg 
 and take off skin. Make a stuffing 
 of two tablespoons finely minced 
 onion, half a chopped apple, eight 
 tablespoons bread-crumbs, half a 
 dozen chopped sage leaves, tablespoon butter, and a little pepper 
 and salt ; bind all together with yolk of an egg ; make a slit in the 
 knuckle, put the stuffing into it, and sew ; put in the oven and baste 
 often. Half an hour before taken up, sprinkle over a savory powder 
 made of two tablespoons bread-crumbs mixed with one tablespoon 
 powdered sage, and a little pepper and salt. Do not baste the meat 
 after the powder is put on. Serve with good brown gravy and apple 
 sauce. Almost equal to roast goose. For Roast Spare-rih, trim off 
 the rough ends neatly, crack the ribs across the middle, rub with 
 salt and sprinkle with pepper, fold over, stuff with either of the above 
 dressings, sew up tightly, place in dripping-pan with pint of water, 
 and baste frequently, turning over once so as to bake both sides 
 equally until a rich brovrn. Some -dredge with flour and powdered 
 sage when basting, and spare-rib is as often roasted without the 
 dressing as with it. Serve with apple sauce, mashed potatoes and 
 greens, or other vegetables. Potatoes are often peeled* and baked in 
 the pan with the pork. Or steam or boil the ribs until nearly done ; 
 then take up, lay in dripping-pan with inside of ribs up and fill with 
 either dressing given above, making very moist — as soft as for bread 
 pudding ; bake half an hour. The griskin or back piece is some- 
 times roasted, and as it is apt to be dry it is well to flour it when 
 put in the oven and dredge with flour at every basting to keep in 
 the juices. Sprinkle powdered sage over before taking up. The 
 
MEATS. 
 
 orz 
 
 tieck of pork is very excellent roasted if first thoroughly cleaned and 
 filled with either of the stuffings already given. Bake peeled pota- 
 toes in pan and serve on platter round the pork. When to be baked 
 and served thus the potatoes should be of uniform size and shaped 
 as round and smooth as possible when peeled. 
 
 Stewed PorTt.—Th^ shoulder, loin or spare-rib are sometimes 
 stewed, though the back and neck pieces and other inferior parts 
 are more often cooked thus : Rub the joint with pepper and salt, 
 and put into a large saucepan with a closely-fitting lid. Boil an 
 hour or two and add two or three onions and carrots, with half a 
 dozen celery stalks, four sage leaves, bunch of parsley, small sprig 
 majoram and thyme, and stock or water to cover. Boil up and skim 
 carefully ; then set back and simmer gently for three or four hours, 
 according to size of joint. Serve garnished with the vegetables, 
 strain and thicken a portion of the gravy, and pour it boiling hot 
 over the meat. When removed from the table, trim the joint neatly 
 and place on a clean dish to be eaten cold, or thicken the rest of the 
 gravy and pour over the meat to be warmed over. Some like a stew 
 with sweet potatoes, seasoning only with salt and pepper. The pota- 
 toes may be peeled or not as preferred, and put in with the pork 
 long enough before it is done to cook them thoroughly. Serve on 
 same platter round the meat. 
 
 Porh Chops . — Chops are cut from the loin and ribs, the cuts 
 from the leg and shoulder being known as steaks. For Broiled 
 Pork Chops., broil as directed in Broiled Meats, cooking until thor- 
 oughly well done and serve plainly, seasoned with salt and pepper, 
 or with tomato or any sauce preferred. Roibert Sauce is nice with 
 pork chops as well as beefsteak. For this fry three tablespoons 
 chopped onion a pale yellow in one tablespoon butter, add two table- 
 spoons spiced vinegar, and reduce one half by quick boiling ; add 
 half pint brown gravy, and boil slowly fifteen minutes : season with 
 saltspoon salt, quarter saltspoon pepper, two teaspoons French mus- 
 lard, and serve poured over the chops, dished in a circle. Or first 
 single-bread the chops, or roll in melted butter and bread-crumbs, 
 seasoned with sage, broil and serve as above. Or they m^^ be 
 dished round a center of boiled rice or mashed potato. Pried Chops 
 are cooked in hot frying pan until nicely browned and thoroughly 
 done ^n both sides. Then serve like broiled chops, or add a little hot 
 water to the gravy in the pan, a tablespoon butter rolled in flour, 
 ])epper, salt, sugar and half cup juice from canned tomatoes ; stew 
 five minutes and pour over the chops. Or simply sprinkle over them 
 a little finely minced onion, powdered sage and pepper and salt. 
 Or melt two ounces butter in saucepan, and stir into it a teaspoon 
 each chopped parsley, sage and shallot ; fry a few minutes, add a 
 little salt and pepper, and two well-beaten eggs. Dip chops first 
 into this, then in sifted bread-crumbs, let stand ten minutes, fry in 
 
MEATS. 
 
 513 
 
 little melted butter and serve with a brown gravy poured over. F or 
 Pork Chops with Apples^ put in frying-pan, scatter a little sage and 
 pepper and salt over ; cook thoroughly ; if fat enough, so that there 
 is plenty of gravy, fry sliced apples in that ; if not, add a lump but- 
 ter, brown the apples, and serve over the pork. Some marinade 
 chops four hours in oil with an onion in slices, parsley, bay-leaf, 
 pepper and salt and fry in the marinade, serving with tomato sauce. 
 This is a delicious breakfast dish. 
 
 Pork Pie. — Line sides of deep pie dish with a good but not 
 very rich paste ; put alternate layers of thinly sliced bacon and 
 potatoes, onions chopped or sliced very fine and lean fresh pork cut 
 into small pieces. Season with pepper, salt and sage. Fill the dish 
 with any good gravy left from roasts, or with water thickened with 
 a little flour, and add little butter. Cover with crust, and bake about 
 an hour and a half. Cover with thick paper if in danger of brown- 
 ing too much. Or line a deep dish with paste as for chicken pie, 
 put in a layer of sliced sour apples, season with sugar and spice ; add 
 a layer of fresh, rather lean pork, sliced thin, seasoned with salt and 
 pepper ; and,thus place alternate layers of apple and pork until dish 
 is nearly full ; put in a little water and cover with paste ; bake slowly 
 until thoroughly done. 
 
 Pork Pudding. — One cup finely chopped sah pork, two cups 
 each brown sugar and sweet milk, two teaspoons baking powder, 
 four cups flour, two cups raisins, teaspoon each cloves and cinna- 
 mon, half teaspoon ginger, half a grated nutmeg. Put in buttered 
 mold and steam or boil four hours. Serve with sour sauce. This 
 makes a large pudding, but will keep a week, and put in steamer and 
 reheated is as good as when fresh. 
 
 Pork Roll. — Take a piece of side pork, fat and lean together, 
 spread any seasoning of powdered herbs or spices liked over it, roll 
 up tightly and fasten by winding a cloth around it to prevent the 
 edges from curling up ; boil until tender, take from liquor and set 
 away to cool. Serve in nice slices for luncheon or tea. 
 
 Pork Steaks. — The cuts from the leg and shoulder are called 
 tL teaks and are broiled or fried as beefsteaks ; sprinkle with powder- 
 ed sage before serving, if liked, and send fried apples on with them, 
 or any sauce preferred. Always cook well done. 
 
 Pork Tenderloin. — Split open and broil till very brown and 
 vvell done ; season with pepper, salt and powdered sage. Or split in 
 half, but do not separate entirely ; fill with well seasoned oysters, 
 sew up, and broil thoroughly. Season with salt and pepper before 
 serving. Or split the tenderloin and fry in frying-pan in little but- 
 ter ; mix some chopped pickles with the gravy and pour it over 
 them. oo 
 
514 
 
 MEATS. 
 
 Pork and Beans . — Pick over carfully a quart of beans and let 
 them soak overnight ; in the morning wash in another water and 
 drain, put on to boil in cold water with a half teaspoon soda ; boil 
 about thirty minutes (when done the skin of a bean will crack if 
 taken out and blown upon), drain and put in an earthen pot first a 
 slice of pork and then the beans, with two or three tablespoons mo- 
 lasses ; put in the center half or three-fourths pound well-washed 
 salt pork with the rind uppermost, scored in slices or squares ; sea- 
 son with pepper and salt if needed ; cover all with hot water and 
 bake six hours or longer in a moderate oven, adding hot water as 
 needed, but do not stir them ; they cannot be baked too long. Keep 
 covered so that they will not burn on the top, but remove cover an 
 hour or two before serving, to brown the top and crisp the pork. 
 This is the real Boston Baked Beans, a favorite New England dish 
 for Sunday breakfast. The beans are always baked the day before, 
 allowed to remain in the oven all night, and browned in the morn- 
 ing. Serve in the dish in which they are cooked, and always have 
 enough left to know the luxury of cold beans, or baked beans warm- 
 ed over. If salt pork is too robust for the appetites to be served, 
 season delicately with salt, pepper, and a little butter, and roast a. 
 fresh spare-rib to serve with them. Some put the beans to soak iiA 
 milk-warm water and parboil the pork an hour before putting in the 
 beans, first scalding and scraping the nnd ; when the beans have 
 boiled up once pour off the water and add fresh ; a sliced onion mar 
 be boiled with them if liked ; boil until beans are quite tender, add 
 ing more water if necessary to prevent scorch- 
 ing ; put in baking dish with tablespoon mo- 
 lasses, score the pork and sink it in center, 
 add a little water in which beans were boiled 
 and brown in oven one hour. Corned beef may 
 be used instead of pork. This is a very ex- 
 cellent dish, but not so nice as the baked 
 beans. The cut represents the old-fashioned 
 Dutch oven, an iron kettle with a heav}^ tight- 
 fitting iron lid. The oven is lowered into the ground level with the 
 top and the lid covered with live coals. There is no oven which bakes 
 pork and beans and imparts the same delicious flavor. It is also nice 
 for baking brown or corn bread, and may be placed in the stove in- 
 stead of the ground. 
 
 Spare-rib Pot-pie — Cut spare-ribs once across and then in strips 
 three or four inches wide ; put in kettle with hot water to cover, 
 stew till tender, season with salt and pepper, and turn out of kettle : 
 replace a layer of spare-ribs in bottom, add a layer of peeled pota- 
 toes (quartered if large), some bits of butter, small squares of bak- 
 ing-powder dough rolled quite thin ; season again, put in another 
 layer of spare-ribs, and so on until kettle is two-thirds full, leaving 
 the squares of crust for last layer ; then add the liquor in which 
 
 Dutch Oven. 
 
MEATS. 
 
 515 
 
 SDare-ribs M^ere boiled, and hot water if needed, cover, and boil half 
 to three-quarters of an hour, being careful not to boil dry, adding 
 hot water if necessary. The crust can be made of light biscuit 
 dough, without egg or sugar, as follows : Roll thin, cut out, let 
 rise, and use for the pie, having plenty of water in the kettle, so that 
 when the pie is made and the cover on, it need not be removed until 
 dished. If after taking up, there is not sufficient gravy, add hot 
 water and flour and butter rubbed together ; season to taste, and 
 serve. To warm over pot-pie, set it in a dripping-pan in the oven, 
 add lumps of butter with gravy or hot water, and more squares of 
 dough may be laid on top. 
 
 Fricatelli. — Chop raw fresh pork very fine, add a little salt, 
 plenty of pepper, and two small onions chopped fine, half as much 
 bread as there is meat, soaked until soft, two eggs ; mix well to- 
 gether, make into oblong patties, and fry like oysters. Nice for 
 breakfast ; if used for supper, serve with sliced lemon. Sausage 
 meat may be used instead of the fresh pork. 
 
 To Keep Fresh Pork. — Roast the pieces to be kept, all ready 
 for the table ; then put them away in lard. All that is necessary is 
 to heat through when wanted, and the lard is just as good as any for 
 frying doughnuts or mush. 
 
 Roast Pig. — The pig to be eaten in perfection, should not be 
 more than three or four weeks old, and should be cooked the same 
 day it is killed. If ordered from the butcher it will need only wash- 
 ing and drying ; if killed at home, lay in cold water immediately for 
 a few minutes, then immerse a few minutes in boiling hot water and 
 scrape well ; remove the eyes and tongue, trim the ears, cut off the 
 feet, and clean it thoroughly. Wash and dry it with a clean cloth ; 
 rub it well, inside and outside, with sage and seasoning of ‘^alt and 
 cayenne pepper. For the stuffing make a Liver Force-meat as fol- 
 lows : Slice part of the pig’s liver and fry brown in two tablespoons 
 butter ; chop fine, then return to frying-pan with a chopped onion 
 and tablespoon chopped parsley, add another tablespoon butter and 
 fry till onion is brown. Soak enough bread to fill the pig in cold 
 water and when soft squeeze dry as possible and put in frying-pan 
 with other ingredients ; add tablespoon each powdered sage, thyme, 
 marjoram and salt and teaspoon pepper. Stir all over fire until 
 scalding hot, then add cup boiling milk and yolks of two raw eggs. 
 When the pig is stuffed sew it up, skewer the fore legs under the 
 head, and the hind legs under the hams ; tie up the ears and tail in 
 buttered paper to prevent burning, and lay the pig in a dripping-pan 
 on abed of vegetables, and brush the pig all over with melted butter 
 or good salad oil, and put into a hot oven ; baste every fifteen min- 
 utes with melted butter or oil, using apastry brush if possible. Leave 
 a medium-sized pig in oven two and a half or three hours. While 
 the pig is being baked, prepare the heart, lights and spleen for the 
 
516 
 
 MEATS. 
 
 gravy by boiling tender in enough water to cover^ then chop fine, 
 and keep hot in same water. When pig is done, take it up, skim the 
 vegetables out of the pan, rub them through a sieve with a pota to - 
 masher, and put them again into the dripping-pan without washing 
 it, with the chopped mixture, and enough more water to make a 
 thick gravy ; season highly with salt, pepper and powdered sage ; 
 boil two minutes and serve with the pig. For the Apple Sauce to 
 be served with the dish, wash eight large sound apples, cut through 
 the middle cross-wise, remove cores and bake till tender. Meantime 
 stew eight peeled and sliced apples in little water till tender with 
 two tablespoons sugar and grated lemon rind, and pulp through a 
 sieve ; fill the baked apples with this and set around the pig on - 
 platter as a garnish. Serve the pig whole, with an apple or small 
 ear of corn in its mouth, which may be kept open while baking by 
 inserting a piece of wood. It is, however, sometimes served split 
 in half, the two halves placed back to back on platter with half of 
 head on each end, and an ear on each side. Some also like the 
 brains chopped and mixed with the stuffing, and the tongue and 
 feet cooked with the heart, etc., for the gravy. If a Potato StuMng 
 is liked boil twenty good sized potatoes, mash while hot, add butter, 
 a little milk, and two minced onions and minced sweet herbs, with 
 seasoning of salt and pepper, and bread-crumbs, and stuff the pig 
 with it. Or fill with a Veal Force-meat, if preferred. Another way 
 of preparing is after the pig is dressed to score it in squares, and rub 
 butter, lard or salad oil all over it ; make a dressing of two quarts 
 corn meal, salted as if for bread, mix to a stiff dough with boiling 
 water, put into pans and bake. When baked brown, break it up, 
 and add one-fourth pound butter, pepper to taste, and thyme. Fill 
 the pig till plump, sew it up, and place it on its knees in the pan, 
 which fill with as much water as will cook it. Baste very frequently 
 with the gravy, to which two red pepper pods should be added. Turn 
 while baking same as turkey, and continue to baste till done. Gar- 
 nish with celery and parsley tops and serve with apple sauce. 
 
 Pig^s Feet . — Take the fore feet, cut off the hocks, clean and 
 scrape them well ; place two feet together and roll them up tightly 
 in common muslin ; tie or sew them so that they will keep in perfect 
 shape, and boil them seven hours on a moderate fire — they will then 
 be very soft ; lift out carefully and let cool ; then remove the muslin 
 and they will be found like jelly. Serve with vinegar, or split and 
 roll in bread-crumbs or cracker dust, and fry or broil them. Serve 
 with a little tart sauce. Leave them in the cloths until ready to 
 chop. Some boil them only till tender, not wrapping in cloth, then 
 split in halves, take out all large bones and fry or broil. Or put the 
 feet into a stewpan with the liver, heart, a thin slice of bacon, an 
 onion, blade of mace, six pepper-corns, three or four sprigs thyme, 
 pint gravy, pepper and salt to taste, and simmer gently fifteen min- 
 utes ; then take out head and liver, and mince very fine ; stew the 
 
MEATS. 
 
 517 
 
 feet till quite tender, which will he in from twenty minutes to half 
 an hour, reckoning from the time they boiled up first; then put 
 back the minced liver, thicken the gravy with a little butter and 
 flour, season with pepper and salt, and simmer over gentle fire five 
 minutes, stirring occasionally. Dish the mince and split feet, and ar- 
 range in a circle alternately with croutons of toasted bread, and 
 pour gravy in the middle. 
 
 Pig’s- feet Souse . — Cut off horny parts of feet and toes, scrape, 
 clean, and wash thoroughly, singe off stray hairs, place in a kettle 
 with plenty of water, boil, skim, pour off water and add fresh, and 
 boil until bones will pull out easily ; do not bone, but pack in a stone 
 jar with pepper and salt sprinkled between each layer ; cover with 
 good cider vinegar. Some heat vinegar scalding hot, add two table- 
 spoons sugar, one of cinnamon bark, teaspoon each cloves, allspice 
 and whole black pepper, to three pints vinegar and a little celery or 
 mustard seed may be added if liked. Pour over hot and put a plate 
 or saucer on the feet to keep them under the vinegar. This pro- 
 portion is for four feet ; they may be split in two in packingo When 
 wanted for table, take out a sufficient quantity, put in a hot skillet, 
 add more vinegar, salt and pepper if needed, boil until thoroughly 
 heated, stir in a smooth thickening of flour and water, and boil until 
 flour is cooked ; serve hot as a nice breakfast dish. Or, when feet 
 have boiled until perfectly tender, remove bones and pack in stone 
 jar with pepper, allspice and salt between the layers, and cover with 
 equal parts vinegar and liquor feet were boiled in; slice cold when 
 wanted for use, and serve with vinegar or Worcestershire sauce. Or 
 the slices maybe broiled or fried. Some soak the fresh feet overnight 
 before cooking. Let liquor in which the feet are boiled stand over - 
 night ; in the morning remove fat and prepare and keep for use as 
 directed in Medical Department. 
 
 Baked Pig^s Head . — Cut the head in halves and thoroughly 
 clean it, take out brains, trim the snout and ears, put in a pan with 
 a little dripping, bake an hour and a half, basting occasionally. 
 Wash the brains well, blanch and beat them up with an egg, pepper, 
 and salt, some finely chopped or pounded sage, and a small piece of 
 butter ; fry them or brown them before the fire and serve with the 
 head. 
 
 Boiled Pig^s Head .— wash half a salted pig’s head 
 and soak overnight in cold water ; in the morning put over the fire 
 in more cold water, with a half cup vinegar, and teaspoon each whole 
 cloves and pepper-corns, and boil gently three hours, or until very 
 tender ; leave it in the water in which it wa^ boiled until it is wanted 
 for the table ; serve it with boiled spinach, cabbage, or beet tops. 
 
 Collared Pig'’s Head . — Singe the head carefully, bone it with- 
 out breaking the skin, and rub it well with salt. Make the brine by 
 
518 
 
 MEATS. 
 
 boiling together half an hour, one gallon water, one pound common 
 salt, tablespoon chopped juniper-berries, six bruised cloves, two bay- 
 leaves, a few sprigs of thyme, basil, sage, and one-fourth ounce salt- 
 petre. When cold, pour it over the head, and let it stand in this ten 
 days, turning and rubbing it often. Then wipe, drain and dry it. 
 For the force-meat, pound half pound each ham and bacon till fine, 
 and mix in one teaspoon mixed spices, pepper to taste, quarter 
 pound lard, tablespoon minced parsley, six jmung onions chopped. 
 Spread this over the head, roll tightly in cloth, bind with tape and 
 put in saucepan with a few meat trimmings and cover with stock. 
 Simmer gently four hours. When tender, take up and put between 
 two dishes with heavy weight on top ; when cold remove cloth and 
 tape and send to table for breakfast or luncheon, on napkin, or gar- 
 nished with white paper frill at top. 
 
 Pig'^s Head Cheese . — Having thoroughly cleaned a nice 
 head, split in two, take out the eyes and brain ; clean the ears, throw 
 scalding water over the head and ears, then scrape them well ; when 
 very clean, put in kettle with water to cover, and set over a rather 
 quick fire ; skim it as any scum rises ; when boiled so that the flesli 
 leaves the bones, take it from the water with a skimmer into a large 
 wooden bowl or tray ; take out every particle of bone, chop meat 
 fine, season to taste with salt and pepper (a little pounded sage may 
 be added), spread a cloth over the colander, put the meat in, fold 
 cloth closely over it, lay a weight on it so that it may press the whole 
 surface equally (if it be lean use a heavy weight, if fat, a lighter one) ; 
 when cold take off weight, remove from colander, and place in crock. 
 Some add vinegar in proportion of one pint to a gallon crock. Clar- 
 ify the fat from the cloth, colander, and liquor of the pot, and use 
 for frying. Some boil and chop the meat from the feet also. Pow- 
 dered sweet herbs, teaspoon allspice, two of cloves and saltspoon 
 powdered mace make a very nice seasoning, and some like the flavor 
 of onions stuck with cloves boiled with the meat. Instead of press- 
 ing in a cloth the meat may be packed in molds, moistened or not 
 with a little of its own broth, and a little vinegar. Boiled heart, 
 part of liver and the tongue are also chopped and added, and some- 
 times a fourth as much lean beef as meat from head, etc., is added. 
 Sliced tongue and sausages, or whole tongue may be placed in center 
 of mold. This dish is called Brawn by the English, who pack in 
 molds, without moistening, and press with weights. Some cook 
 again ten minutes or so after chopping the meat and adding the 
 seasonings before putting in molds. It is nice to pack in small 
 molds, if to be served cold, and slice at table. Garnish with parsley 
 and barberries or slices of lemon. Scrapple is composed of the 
 head-meat, trimmings of the hams and shoulders, flitch, smaller 
 parts of the chine, the heart, part of the liver and the skin off the 
 parts intended for lard and sausage. The spleen, kidneys and 
 cracklings are used by some and rejected by others. The feet and 
 
MEATS. 
 
 519 
 
 ears may also be used. The head is split between the jaws, and 
 after the tongue is taken out it is split through the middle the other 
 way. Cut off one or two inches of the snout and take off the jaw- 
 bone and nasal cavities as far as the teeth extend, and cut across at 
 the eye and also at the opening of the ear. The meat may then be 
 cleaned out evenly. Put the head meat into the boiler after putting 
 in water to cover it, add the rest of the meat in a quarter of an hour. 
 The meat must be boiled until it will readily separate from the bones 
 (the skins should be boiled separately as they take a long time to 
 boil) ; then take from liquid, remove the bones and chop the meat 
 very fine. Strain the liquid to get out small bones and add to it 
 enough water to make five parts liquid to three of meat. As soon 
 as liquid boils, stir in corn meal and boil fifteen or twenty minutes, 
 stirring all the time. Make a moderately thick mush, then put in 
 meat, mixing thoroughly, cook slowly one hour and season to taste. 
 It takes about as much meal as meat, but no buckwheat nor flour. 
 The Indian meal must be ground fine, of new corn, well dried before 
 grinding. Put away in tin pans or earthern pots in cold place but 
 do not let it freeze. Slice and fry. 
 
 Boiled Salt Pork . — Wash a piece of salt pork, the leg is best, 
 put over the fire in cold water to cover and boil slowly three hours, 
 allowing twenty minutes to the pound ; when done, take up the meat, 
 remove skin and serve with pickles or mustard and boiled potatoes. 
 
 Fried Salt Pork . — Cut in rather thin slices, and freshen by leP 
 ing lie an hour or two in cold water or milk and water, roll in 
 flour and fry till crisp and a nice golden brown ; if in a hurry, par- 
 boil, or pour boiling water on the slices, let stand a few minutes, 
 drain, roll in flour and fry as before. Fry cold boiled potatoes, 
 sliced, in same fat till brown on both sides, without breaking, and 
 serve as a garnish round the slices of pork on platter. Keep both 
 hot while making a gravy as follows : Drain off most of the grease 
 from frying-pan, stir in while hot one or two tablespoons flour, about 
 half pint new milk, little pepper, and salt if not salt enough already 
 from the meat ; let boil and pour into gravy dish. A nice white 
 gravy when properly made. Some soak pork to be fried for break- 
 fast overnight in buttermilk. Pork Fried in Batter is nice for a 
 change. Make the batter by beating together four eggs, three heap- 
 ing tablespoons flour, a cup milk, and a little salt ; dip the slices of 
 pork in this and fry in hot fat, or pour the batter over pork in fry- 
 ing-pan and cook all until a nice brown. While making gravy place 
 the fried pork where it will keep hot but not fry, as it should be sent 
 to table in nice dry crisp slices without a particle of grease visible. 
 An excellent way of serving is to dust with white pepper and turn a 
 little sweet cream over the slices. Pork Scraps with Egg Sauce are 
 nice served with boiled codfish and mashed potatoes. Cut fat salt 
 pork into half inch squares and fry a crisp brown ; for the fsauce, 
 
520 
 
 MEATS. 
 
 beat an egg very light, with one tablespoon flour. Add two table- 
 spoons cold water, then pour on one pint boiling water. Let it boil 
 three minutes, then take from the fire, add one-half cup melted but- 
 ter, and serve poured round the pork slices neatly placed in center 
 of platter. For Fried Pork with Apples^ core sour apples, cut into 
 nice slices crosswise without peeling them and fry in pan with slices 
 of pork, and serve on dish with pork in center and apples around 
 
 Pressed Salt Pork . — Take a rather long strip of fat and lean 
 salt pork, cut from the flank ; wash it in cold water, and soak in 
 warm water until sufficiently softened to roll ; lay pork skin down 
 on table, cut out all bones and gristle, season rather highly with 
 pepper and mixed powdered dried sweet herbs, or chopped'parsle^ 
 or celery leaves ; some cover with sliced pickled gherkins, seasoned 
 with pepper and powdered mace ; cut any uneven portions and place 
 them so that pork can be rolled up tightly ; tie and put it over the 
 fire in boiling water to cover, and boil gently an hour and a quarter, 
 or until tender enough to be easily pierced with a fork, then drain 
 it, reserving liquor in which it was boiled, put it between two dishes, 
 with a weight on upper one, and press until cold ; then remove 
 strings, slice and. serve. Parsnips washed and scraped, and boiicd 
 tender with pork, can be sliced and fried, and served with it ; the 
 cold pork can be sliced and quickly browned in frying pan with 
 parsnips, either drippings, lard, or butter being used for frying them ; 
 carrots can be cooked in same manner, and served with pork, or any 
 vegetable preferred. A nice flavor may be given the pork by boiling 
 with it two onions stuck with six cloves, three bay-leaves, bunch 
 of parsley and sprig of thyme. 
 
 Roast Salt Pork . — Boil one hour ; pour off first water, and boil 
 another hour ; take out and put it in pan, tip so grease will run off, 
 sprinkle with pepper, and bake brown, turning and basting often, 
 dredging with flour at two or three last bastings. Bake small, smooth 
 potatoes, peeled and cut round, in pan with pork, and dish around it 
 as a garnish. Make a brown gravy in pan and serve in gravy boat. Or 
 take moderately thin pieces, about right for three thin slices, pepper 
 and dust with sage, and bake as above. Before it is done put in a 
 few pieces of onion. When done, take out, cut into slices for table, 
 dish and pour a very little cream over, sprinkle with flour and put 
 in oven to brown. Or after freshening and parboiling a thin piece 
 of side pork, spread with a dressing of bread-crumbs, finely chopped 
 onion, a small piece of butter, pepper and salt, and two well-beaten 
 eggs. Roll well together and tie tightly. Place in a dripping-pan, 
 with a little water, dust with flour and a little pepper, and roast till 
 a nice brown. Serve with apple sauce. A little finely chopped pie- 
 plant added gives the sauce a pleasant acid taste. 
 
 Salt Pork Pot-pie . — Parboil a piece of side pork, cut in small 
 pieces and put in kettle with water to cover ; add one or two onions 
 
MEATS. 
 
 521 
 
 an equal amount of carrot, and a little pepper ; let cook a few min- 
 utes, then put in potatoes, and twenty minutes before taking up, put 
 in some dumplings. Or grate medium-sized carrot, chop one small 
 onion, and cut in small slices one or two potatoes, add the parboiled 
 pork, cut in bits, with sufficient water, and cook until vegetables are 
 done ; thicken, and over the top spread a baking-powder crust, and 
 bake until it is done. Some cook the pork in slices, parboiling as 
 above, and add only small potatoes, whole. Before putting in the 
 dumplings it ma}^ be necessary to add more water, which should be 
 boiling. For the dumplings take one pint flour, pinch of soda, salt, 
 an egg beaten light, and very sour milk enough to make a soft dough, 
 or a very stiff batter so it will drop, not run off the spoon ; drop this 
 in small spoonfuls into the kettle, and cook until light and done, 
 which will be in a very few minutes. 
 
 Salt Porh Stew. — Boil one pound salt pork, previously fresh- 
 ened, until tender, then take out and place in pan in oven to brown. 
 Boil potatoes and onions, or potatoes alone in the liquor the pork 
 was boiled in and when done stir in a beaten egg mixed with a cup 
 milk and tablespoon butter, with seasoning to taste. Or when onions 
 are omitted put in dumplings a half hour before ready to serve. 
 
 Boiled Bacon.— k.^ bacon is often very salt, it should be soaked 
 in warm water an hour or two before cooking ; then pare off the rusty 
 parts, and scrape the under-side and rind as clean as possible. Put 
 into a saucepan cold water, let it come gradually to a boil, and as 
 fast as scum rises remove it. Simmer very gently till thorough ' y 
 done ; then take up, strip off skin, sprinkle some bread-crumbs over 
 and garnish with tufts of cauliflower or Brussels sprouts. When 
 served alone, young and tender beans or green pease are the usual 
 accompaniments. Or boil a half lean and fat piece with a little 
 stock, slices of sausage and cabbage ; season with salt and spice and 
 serve all very hot, the bacon in center of dish with sausages and 
 cabbage around. 
 
 Breakfast Bacon. — Slice very thin, cut off outside and lay 
 each slice on slice of bread of ordinary thickness, same size as bacon, 
 and bake in pan in very hot oven. Or boil till tender, and when 
 cold, slice, single-bread and fry brown in very little fat. Very nice, 
 and quite unlike bacon. 
 
 Broiled Bacon. — The half lean and fat part of thick flank is best 
 for broiling. Cut into thin slices, take off rind, broil over a clear 
 fire and serve very hot. Some broil it between sheets of paper. 
 Should there be any cold bacon left from the previous day, it an- 
 swers very well for breakfast, cut into slices and broiled or fried. 
 
 Fried Bacon — Cut bacon in thin slices and fry ; some like it 
 crisp, others fry only till tra’isparent ; fry eggs in same pan and 
 
522 
 
 MEATS. 
 
 serve one on each slice. Or fry tart apples, either quartered or 
 sliced crosswise and cored, in the fat and serve them on the slices of 
 bacon, which have been kept hot in oven. Rashers of Bacon are 
 thin strips of bacon, about an eighth of an inch thick, and three or 
 four inches long, fried until transparent. The French serve them laid 
 over beefsteak, roast beef, game, etc., and they are often served for 
 breakfast with fried liver. 
 
 Bacon Pudding. — Cut a quarter pound fat bacon in small bits 
 and fry brown with two sliced onions ; add a pint split pease, table- 
 spoon salt, saltspoon pepper, teaspoon sugar and cold water to cover ; 
 boil until pease are reduced to pulp, which will be in about three 
 hours. Then stir in oatmeal to thicken, boil twenty minutes, stir- 
 ring occasionally, and serve hot ; any remains left over may be sliced 
 and fried brown or the whole may be cooled, packed in a tin or mold 
 and then fried. 
 
 Bacon Roly-Poly. — Boil a pound and a half bacon half an hour ; 
 then slice thin ; peel and slice six apples and same number onions ; 
 make stiff dough of two quarts fiour,teaspoon salt, pint finely chopped 
 suet and cold water ; roll out half an inch thick and eight inches 
 wide ; lay the oacon, apples, and onion all over it, roll up, tie tightly 
 in a clean cloth, and boil about two hours, in plenty of boiling water, 
 or it may be steamed four hours. Serve hot with boiled potatoes, 
 or boilecl cabbage. Some omit the onions and apples, and chop the 
 bacon fine. For Ham Roly-Poly use chopped ham instead .of 
 bacon. 
 
 Baked Ham. — Put the ham in water at least twelve hours be- 
 fore baking. Skimmed milk, or milk and water is preferred by 
 many to water for soaking hams. When ready to cook wipe the 
 ham dry, trim away any rusty places, and cover it with a coarse 
 paste of flour and water to keep the gravy in, place in pan on trivet, 
 
 put in oven and bake from four to six 
 hours, according to size, or allow fifteen 
 minutes for each pound. When ready to 
 serve take off paste and skin, cover with 
 bread or cracker crumbs seasoned with salt and pepper, and as soon 
 as browned take up and garnish the knuckle with a paper frill. Ham 
 is sometimes roasted plainly, as directed in Roasted Meats, dredging 
 well with flour, bread-crumbs or cracker dust, but is much sweeter 
 and nicer if the juices are confined by a paste as .above. Balked 
 Stuffed Ham is prepared by making deep incisions in the ham with 
 a sharp knife and filling them with a bread stuffing, seasoned with 
 onion, ground sage, celery seed and thyme, or with a dressing made 
 by mixing a quarter pound fresh pork chopped very fine, two table- 
 spoons powdered sage, one of black pepper, teaspoon cloves, all- 
 spice, and cinnamon and an onioii chopped very fine, rnoistening 
 with pepper vinegar. Put the ham on trivet, sift flour thickly over 
 
 Trivet. 
 
MEATS 
 
 523 
 
 and if pan is deep fill half full of water. Bake as above, basting as 
 other roast meats. Or wash and scrape skin till very white, cut out 
 a piece from thick part (use for frying), leaving the skin on the ham 
 as far as possible, as it makes a casing for the stuffing ; put in a boil- 
 er and steam for three hours ; take out and score in thin slices all 
 around the skin ; fill the space cut out with a stuffing made of bread- 
 crumbs, same as for poultry, only not quite so rich, seasoned rather 
 highly with pepper and sage ; wrap around a strip of cotton cloth to 
 keep in place, and bake in the oven one and a half hours, turning 
 so as to brown al* sides nicely. The last half hour sift lightly with 
 powdered sugar and cinnamon. Some peel off skin after steaming, 
 then insert dressing so that when carved each slice will have some 
 of the dressing in it. Mix two well-beaten eggs with sifted bread or 
 cracker crumbs and spread over the ham, then sprinkle brown sugar 
 over and bake, basting frequently with the liquor in pan. What is 
 left is delicious sliced cold. 
 
 Boiled Ham . — Pour boiling water over the ham and let stand 
 until cool enough to wash ; scrape clean (some have a coarse hair- 
 brush on purpose loi cleaning hams), put in a thoroughly cleansed 
 boiler, or Ham Boiler, with cold water enough to cover; bring to 
 boiling point, skim, and place on back part of stove to simmer 
 steadily for six or seven hours, or till 
 tender when pierced with a fork, or 
 allow fifteen minutes for each pound ; 
 be careful to keep water at boiling 
 point, but do not allow it to go much 
 above that. Turn the ham once or twice 
 ill the water ; when done take up and 
 put into baking-pan to skin ; dip 
 hands in cold water, take skin be- 
 tween fingers and peel as an orange ; 
 set ill moderate oven, placing lean side of ham downward, and if 
 liked, sift over pounded or rolled crackers: bake one hour. The 
 baking brings out a great quantity of fat, leaving the meat much 
 more delicate, and in warm weather it will keep in a dry, cool place 
 a long time ; if there is a tendency to mold, set it a little while into 
 the oven again. Or, after the ham is boiled and peeled, cover with 
 the white of a raw egg, and sprinkle sugar or fine bread-crumbs over 
 it ; or cover with a regular cake-icing, place in the oven and brown ; 
 or, quarter two onions, stick whole allspice and black pepper in the 
 quarters, and with a knife make slits in the outside of the ham in 
 which put the onions, place in dripping-pan, lay parsley around, and 
 bake till nicely browned ; or put chopped parsley and pepper in the 
 incisions. Or, after boiling and peeling, dust with sugar, and pass a 
 salamander or hot shovel over it until it forms a caramel glaze, and 
 serve without baking. Some rub the ham over with brown sugar 
 moistened with a little vinegar ; stick it full of cloves, then bake fif« 
 
524 
 
 MEATS. 
 
 teen minutes ; or take half cup brown sugar, teaspoon browned flour, 
 and moisten with vinegar ; cover this paste over the fat of the ham, and 
 set in very hot oven until the mixture froths. A still nicer way is to 
 glaze with strong meat jelly or any savory jelly at hand, boiled down 
 rapidly (taking great care to prevent burning) until it is like glue. 
 Brush this jelly over the ham when cool, and it makes an elegant 
 dish. The nicest portion of the boiled ham may be served in slices, 
 and the ragged parts and odds and ends chopped fine for sandwiches, 
 or by adding three eggs to one pint of chopped ham a delicious ome- 
 let may be made. If the ham is very salt, it should he in water over^ 
 night. Hard-boiled eggs in rings, pickled beets cut in fancy shapes, 
 sliced lemons and green parsley are used as a garnish for ham. 
 Some soak the ham as for baking, and add to the water in which it 
 is to be boiled a pint vinegar, two or three bay-leaves and little bunch 
 thyme and parsley. Others like the flavor of parsley, turnips and 
 onions. The ham may also be stuffed as directed in Baked Ham. 
 If to be served cold let the ham remain in the water until nearly 
 cold, but do not leave overnight. Remove the rind and with a cloth 
 
 absorb as much grease from it as 
 possible ; tneri sprinkle with 
 bread-crumbs, cut any figure 
 fancied upon it, with a sharp 
 knife, ornament with a paper 
 frill and croutons or vegetable 
 flowers, (see Garnishes), and 
 serve wit h a garnish of aspic jelly. 
 ^ If an ordinary boiler is used to 
 boil a ham, some put a whisp of clean, sweet hay in bottom. Keep 
 the bone for soup, and the rind and fat should be rendered and 
 strained for frying. 
 
 Boned soaked a w^ell-cured ham in tepid water 
 
 overnight, boil it till perfectly tender, putting it on in warm water ; 
 take ui> in a wooden tray, let cool, remove bone earefully, press the 
 ham ngain into shape, return to boiling liquor, remove pot from fire, 
 and let remain in it till cool. Cut across and serve cold. Or fill the 
 bone cavity with a bread stuffing or force-meat and bake an hour. 
 Serve either hot or cold. 
 
 Broiled Cut ham in slices of medium thickness, place 
 
 on a hot gridiron and broil until the fat readily flows out and the 
 meat is slightly browned, take from the gridiron wdth a knife and 
 fork, drop into a pan of cold water, then return again to the grid- 
 iron, repeat several times, and the ham is done ; place on a hot plat- 
 ter, add a few lumps of butter, and serve at once. If too fat, trim 
 ofi a part ; it is almost impossible to broil the fat part without burn- 
 ing, but this does not impair the taste. Pickled pork and breakfast 
 bacon may be broiled in the same way. Or use any patent broil* 
 
MEATS. 
 
 525 
 
 ers as in Broiled Meat. Eggs broken first into a saucer and then 
 delicately fried in butter or clarified dripping by dipping the fat over 
 them till whites are set, are nice served on broiled ham or bacon. Or 
 they may be served round the meat as a garnish, and broiled or fried 
 ham is sometimes served on a bed of boiled spinach. 
 
 Fried Ham and Eggs , — Cut the ham into thin slices and if 
 particularly hard and salt, soak it about ten minutes in hot water 
 then dry in a cloth and put over fire in cold 
 frying-pan, and turn the slices three or four 
 Ham ana Hggs, tiiues whllo cookiug. Ham should be thorough- 
 
 ly w^ell done, and will need to fry at least half an hour. When done 
 place on a dish and serve, a poached egg on each slice. Or keep 
 rdie ham hot in oven, and fry the eggs in the fat in pan, dipping it 
 over the eggs Vv^ith a spoon to cover with the white film, and some 
 turn the eggs. Take out as soon as whites are set and serve on the 
 ham. Or place the slices of ham in boiling water and cook till ten- 
 der ; then put in frying-pan and brown, dish on a platter, and serve 
 eggs on the slices, fried as above, or as a border, with ham in center 
 of platter. Very delicious. Or after cooking in water dip the slices 
 of ham in flour or sifted bread-crumbs before frying. Another way 
 of serving ham is after boiling to put where it will keep warm ; then 
 mix equal quantities potatoes and cabbage, bruised well togethe-.^ 
 and fry in the fat left from the ham. Place the mixture on bottom 
 of dish and lay the slices of ham on top. Cauliflower or broccoli 
 may be substituted for cabbage. Bacon may be served same. The 
 most economical way to cut a ham for broiling or frying, is to slice^ 
 for the same meal, from the large end as well as * from the thickest 
 part ; in this way a part of best and a part of the less desirable is 
 brought on, and the waste of the meal is from the poorest, as the 
 best is eaten first. After cutting a ham, if not to be cut from again 
 soon, rub the cut side with corn meal ; this prevents the ham from 
 becoming rancid, and rubs off easily when the ham is needed again. 
 
 Frizzled Ham . — Cut the lean part of ham in thin shavings, as 
 thin as possible; soak in cold water an hour, then press the water 
 out. Put a level tablespoon butter in a frying-pan and when hot put 
 in a pint of the meat and fry about five minutes, stirring all the 
 time ; then sprinkle over it a heaped tablespoon flour and fry till 
 the flour is a yellow-brown color ; pour a pint sweet milk over and 
 let boil one minute. Nice for breakfast or tea. Dried beef prepared 
 same way. 
 
 Potted Ham . — Take a pound of lean to every half pound fat 
 ham (or better to every quarter pound fat) and mince very fine, run 
 through a sausage machine, or better, pound in a mortar ; add to 
 each pound and a hall a small teaspoon powdered mace, quarter of 
 a good-sized nutmeg, grated coarse, and a saltspoon cayenne pepper ; 
 less mace may be used and a little pounded allspice added instead : 
 
526 
 
 MEATS. 
 
 a powdered bay leaf may also be added, and some like a little mus- 
 tard ; mix all thoroughly and press into the dish or pot in which it 
 is to be served. Bake in oven about twenty-five minutes, taking 
 care that the top does not brown too much, and then press it down 
 very hard using a weight of some kind. Cover the top with a thin 
 coat of fresh melted lard or clarified butter, tie down with an oil-cloth 
 cover or paste paper over and it will keep for months. Some cover 
 and put away without baking, and others bake in baking dish, then 
 pack in pots. Very nice sliced for luncheon ortea or for sandwiches. 
 
 Steamed Ram . — Steaming is thought by many far the best way 
 of cooking a ham. Lay in cold water for twelve hours ; wash very 
 thoroughly , rubbing with a stiff brush to dislodge the salt and smoke 
 on the outside. Put into patent steamer, or a common steamer cov- 
 ered closely and set over a pot of boiling water. Allow at least 
 twenty minutes to a pound, keeping the water at a hard boil. When 
 done finish and garnish as Boiled Ham and serve spinach or other 
 vegetables with it. 
 
 Ram Cake . — Pound one and a half nonnds nice ham in a mon 
 tar, or pass it through a sausage macnme. Soak a large slice ol 
 bread in a half pint milk, and mix it and the ham well together 
 Add a beaten egg, put the whole into a mold and bake a rich brown 
 
 Ram Puifs . — One pint each water and flour, five eggs, three or 
 four tablespoons chopped ham, pinch of cayenne. While water is 
 boiling stir in flour, beat well and cook until the stiff batter parts 
 from the pan, then beat in the eggs one by one, and add the ham 
 and seasoning ; drop in hot lard and fry until brown. A nice break- 
 fast dish. 
 
 Ram Squares .— a thin batter of flour, water, two eggs 
 and a little salt. Have a frying pan hot and put in it one tablespoon 
 each lard and butter, or drippings. Pour in very thin layer of bat- 
 ter, let fry two or three minutes, cover the batter with thin slices of 
 ham, then pour a thin covering of batter over that and fry till the 
 bottom is a light brown ; cut in squares, turn and fry the other side. 
 
 Sausage . — For the various ways of making and packing saus- 
 age intended for long keeping turn to Cutting and Curing Meats. 
 To cook sausage that has been packed in jars take out and make 
 Avith floured hands in small cakes and fry in pan without lard, turn- 
 ing to cook both sides, or simply spread on bottom of frying-pan to 
 thickness desired, and when cooked on one side cut into nice sized 
 pieces and turn to finish frying. The sausage in skins should be 
 pricked and put in cold frying-pan to cook slowly, or if not pricked 
 fry in a little lard or dripping, and if not liked very fat, take out of 
 pan when nearly done, and finish cooking on gridiron. Or a very 
 neat and the most wholesome way of cooking is to prick them all 
 
MEATS. 
 
 527 
 
 around, lay in a shallow tin, and put in oven to bake half an hour. 
 Sausage and Apples are often served together. If the sausage is 
 in cakes, slice the apples quite thin and fry in pan with them, serv- 
 ing sausage in center of dish with apples around. If the saugage is 
 in skins, fry both sausage and sliced apples by dropping in hot lard, 
 frying apples until nicely browned. Serve as above, or after frying, 
 put both into a pudding dish with edge of paste and bake half an hour 
 in quick oven. Apples Stuffed with Sausage are sometimes served 
 as an entree. Remove the cores from sour apples without breaking, 
 stuff with highly seasoned sausage meat, and bake until the meat is 
 done in a moderate oven. Sausages are also served on a bed or 
 mound of mashed potato with apple fritters as a border, or with ap- 
 ple sauce. Or send to table with pieces of toast of same size between 
 the sausages. Or split the sausages in two and broil them sending 
 to table on toast. Some prefer brown-bread toast for this. For 
 Sausage Rolls make paste same as for pie, only not so rich ; roll 
 sausage cakes in separate pastes and bake in oven till lightly browned. 
 For those who object to sausage because of the fat a very delicate 
 way of preparing is to mix with the sausage as taken from jars 
 bread-crumbs or cracker-dust, — half and half — and some add beaten 
 eggs ; make into small cakes, dredge with flour and fry. 
 
 Baked Sausage. — Mix a good quantity bread-crumbs with 
 prepared sausage meat, add an onion chopped fine, and seasoning 
 to taste ; some like a little pounded cloves. Mix well and fill in deep 
 baking pan, with strips of fresh pork about two inches long inserted 
 an inch apart. Bake slowly four hours. Leave in pan till perfectly 
 cold. To serve, slice crosswise. 
 
 Breaded Sausage. — Wipe the sausages dry, single-bread, put 
 in frying-basket, plunge in hot fat and cook ten minutes. Serve 
 with a garnish of toasted bread and parsley. 
 
 Creoled Sausage. — Chop garlic size of pea very fine ; peel and 
 slice pint of tomatoes, or use an equal quantity canned, without 
 their liquor \ wipe two pounds sausage with wet cloth, and prick 
 with fork to prevent skins bursting while cooking ; put sausages over 
 fire in dripping-pan to fry and when they begin to yield drippings, 
 push to one side of pan, and put in the garlic and tomatoes ; let fry 
 wdthout mixing with the sausage ; while tomatoes are frying break 
 and mix them with the sausage drippings, and season rather highly 
 with salt and pepper ; when sausages are brown, take up tomatoes 
 with a skimmer, lay on hot dish, and serve sausages on them. The 
 drippings remaining in pan will serve as good basis for tomato sauce. 
 
 Liver Sausage. — Mince together three-fourths pound rather 
 fat bacon, one pound calf’s liver and half pound bread-crumbs ; sea- 
 son wdth pepper, salt, a little grated nutmeg and lemon peel, parsley, 
 
528 
 
 MEATS. 
 
 thyme, a bay leaf, and add three eggs ; mix all thoroughly together, 
 encase in the usual skin and fry a nice brown. 
 
 Mutton Sausage , — Take a pound fresh mutton, or that which 
 has been underdone, chop very fine and season with pepper, salt 
 and beaten mace. Chop also half pound beef suet, two anchovies, 
 pint oysters, quarter pound bits of dry bread, and a boiled onion ; 
 mix the wfjole with the oyster liquor and whites and yolks of two 
 well-beaten eggs ; pound the whole in a mortar, roll into lengths, 
 corks or bails, and fry. 
 
 Oyster Sausage . — Take one pound of veal and twenty oys- 
 ters, bearded ; pound the veal very fine in a mortar with a little suet, 
 and season with little pepper ; soak a piece of bread in the oyster- 
 liquor, pound, and add it, with the oysters cut in pieces, to the veal ; 
 beat and add an egg to bind them together, roll into little lengths 
 and fry in butter a delicate brown. Or take half pound lean mut- 
 ton or beef, with three-quarters pound beef suet, and twenty-five 
 oysters, bearded. Chop the whole and add bread-crumbs, with two 
 yolks of eggs. Season with salt, white pepper, a little mace, and 
 mushroom powder. May be put in skins and kept a day or two be- 
 fore frying. 
 
 Poultry Sausage . — Chop very fine, or pound in mortar, equal 
 parts cold fowl, cream, dried bread-crumbs, and boiled onions ; 
 season with salt, pepper, and nutmeg to taste ; make into cakes and 
 fry as any sausages. Or take the remains of boiled or roasted fowl, 
 remove bones and chop fine. Boil some onions in good gravy and 
 when quite soft pound them, season with salt, pepper, parsley, two 
 cloves and a blade of mace ; pound the meat and add some bacon 
 cut in small pieces. Mix with the yolk of an egg, add a little lemon 
 juice or sour pickle, or chop a little sorrel with the herbs, fill into 
 skins and broil, or make into little cakes and fry. Remains of rab- 
 bit or other game may be prepared same. 
 
 Veal Sausage , — Chop a half pound each lean veal and fat bacon 
 very fine ; add sage, salt, pepper and allspice to taste ; beat well, roll 
 into balls, flatten and fry. An anchovy chopped with the meat is an 
 improvement. 
 
 White Sausage . two pounds suet very fine and add a 
 pint oatmeal, two or three onions boiled in milk and chopped with 
 seasoning of white pepper and salt ; fill skins and cook as other 
 sausage. Rice boiled in milk may be added if liked. Sausages 
 may be made of any cooked meats, chicken or rabbits ; chop the 
 meat very fine, adding onions and seasonings as above, with chop- 
 ped parsley and a few grains of pounded mace ; or add chopped ba- 
 con instead of suet, mix all together with two yolks of eggs, a few 
 bread-crumbs and a few drops lemon juice; make in little cakes or 
 fill skins and broil or fry. They will keep but a few days. 
 
MEATS. 
 
 529 
 
 Sausage with Chestnuts . — Roast twenty or thirty chestnuts, 
 peel and remove inner skin. Cut six thin slices sausage meat into 
 diamonds and fry brown in a little fresh butter. Take them out 
 and thicken butter in pan with flour, add a pint good gravy with 
 two or three tablespoons any catsup liked, a bunch of herbs and salt 
 and pepper to taste. When this boils put the sausage round the 
 sides of pan with chestnuts in center and stew three-quarters of an 
 hour. Dish with sausage as a border, pouring the gravy over alh 
 
 Sausage Roll . — Roll a piece best puff paste out to an eighth of 
 an inch in thickness ; cut in four-inch squares and lay them out on 
 board ; have the sausage meat ready, break it off in pieces the size 
 of a small egg, roll out three inches long and place one piece in the 
 muddle of each square of pastry ; wet the edge of pastr}^ with water 
 then fold over, leaving fourth of an inch edge around the side ; wash 
 with egg, taking care not to allow the egg to run down over the sides 
 of the pastry. Give a few shallow cuts Avith a sharp knife ; then cut 
 a leaf of pastry, place it in the center (do not wash it), and bake 
 them a nice brown. If made well the edges will rise up and the roil 
 will look like a book. 
 
 Marhled Yeal . — Boil a beef tongue, and same quantity lean 
 veal ; grind separately in sausage cutter ; season both with pepper, 
 a little mustard and pinch each of nutmeg and cloves, adding salt 
 to veal, Pack in alternate spoonfuls as irregularly as possible in a 
 buttered crock, pressing very hard; put in cold place, turn out 
 whole and cut in slices. White meat of fowls may be used in place 
 of veal. Or take a piece of veal from the round ; add loose lean 
 scraps, and a bone if convenient ; cover with cold water and boil un- 
 til perfectly tender ; remove the piece of meat, leaving the scraps 
 and bone to stew longer. Have ready four or five hard-boiled eggs ; 
 slice the cold veal, and put in the mold in layers, with sliced egg, a 
 little salt, pepper, sweet marjoram, boiled ham cut in dice, and a 
 slight dredging of flour ; reserve enough of the egg to make a border 
 around the last layer. When mold is full press the layers gently to- 
 gether and pour in the stock from kettle. If there were no scraps 
 or bone for the stock, stir in a tablespoon melted gelatine for each 
 pint meat ; cover mold, and bake moderately for an hour and a half. 
 When cold, turn from mold and serve. Thinly-sliced uncooked veal 
 may be used. 
 
 Potted Yeal . — Mince veal and ham together in proportion of 
 one pound veal to quarter poiund ham, pound in mortar with cay- 
 enne and mace to taste and sufficient fresh butter to make smooth 
 paste. Press into little pots or jars and cover with clarified butter. 
 Nice for breakfast or luncheon 
 
 Yeal Collops . — CuftAvo pounds leg of veal into long thin pieces 
 about two inches Avide, flatten them and lay on each a slice of bacon 
 34 
 
530 
 
 MEATS. 
 
 same size. Spread a highly seasoned force-meat over the bacon, 
 sprinkle with cayenne, roll up tightly, skewer firmly, single-bread 
 them and fry a rich brown in little butter, turning occasionally. 
 When done, dish and set in oven to keep hot, while making gravy in 
 pan ; flavor with lemon juice, salt, pepper and pounded mace, boil 
 up once and pour over the collops. For Yeal Rolls^ take slices half 
 inch thich of cold veal, brush with egg and finish as above. 
 
 Veal Curry . — Cut part of a breast of veal into pieces about three 
 inches long and two wide ; fry in butter a light brown, with an onion 
 chopped fine ; while hot rub them over well with two tablespoons 
 curry powder ; put into stewpan and add some good veal broth, pep- 
 per, salt and butter, and stew very slowly until meat is tender. If 
 wished acid, lemon juice or liquor from pickles may be added. Or 
 fry the onion in butter separately, a light brown, skim out and set 
 by until wanted. Fry about two pounds veal cut in small square 
 pieces in same butter, stirring to brown well on all sides, add two 
 tablespoons curry powder and draw pan to one side ; grate an 
 apple over the veal, return to fire and add half teaspoon salt, three 
 gills stock and when boiling the fried onion ; again draw aside and 
 leave to simmer uncovered two hours to reduce the gravy. Just be- 
 fore serving stir in two tablespoons cream and juice of half a lemon. 
 Serve with the sauce poured over, and send a dish of boiled rice on 
 with it. The reason for browning the onion separately is that the 
 veal requires so much longer time to brown that the vegetables 
 would be reduced to a crisp before the meat could be done. Lean 
 mutton, rabbit and chicken may all be curried in this way. 
 
 Yeal Cutlets . — The choicest cutlets or steaks are cut from the 
 fillet or center of hind leg. For Broiled Veal Cutlets., dredge with 
 pepper and salt and dip in melted butter and sifted bread-crumbs 
 twice, and broil with a piece of buttered paper between the cutlets 
 and the broiler, giving them time to cook through before the bread- 
 ing is brown. When nearly done remove paper and finish on the 
 broiler. Serve garnished with parsley and lemon. They may be 
 broiled without the paper. Or first half fry them in a little butter, 
 turn white sauce over them and let stand till cold. Then dip in 
 melted butter or oil, enclose in buttered paper cases with edges folded 
 so that the sauce will not run out, and broil slowly twenty minutes, 
 or place in oven for same time. For Fried Yeal Cutlets^ make a 
 batter of half pint milk, a well-beaten egg, and flour ; fry veal brown 
 in sweet lard or beef-drippings, dip it in the batter and fry again till 
 brown ; drop spoonfuls of batter in hot lard after veal is taken up, 
 and serve on top of meat ; put a little thickening in the gravy with 
 salt and pepper, let it come to a boil and pour it over the whole. 
 The veal should be cut thin, pounded, and cooked nearly an hour. 
 Sifted bread-crumbs or cracker dust and egg may be used instead 
 of batter, but the skillet should then be kept covered, and the veal 
 
MEATS. 
 
 531 
 
 cooked slowly for half an hour over a moderate fire. Some season 
 the crumbs with grated lemon peel, and nutmeg and a little chopped 
 parsley. If a gravy is wanted, sprinkle a little flour in the pan, add 
 salt and pepper and a little water, let come to a boil, and pour over 
 the cutlets ; or, pound well, squeeze juice of lemon over the slices, 
 let stand an hour or two, .dip in beaten egg and then in fine dry 
 bread-crumbs, and plunge at once into hot fat enough to cover. The 
 slices wall brown before they are thoroughly cooked, and the pan 
 should be drawn aside to a cooler place to finish more slowty. Fry 
 slices of tomato, first rolled in flour seasoned with pepper and salt, 
 Avith the cutlets and serve as a border round them. Or turn a nice 
 broAvn gravy over them and garnish with parsley or sliced lemon. 
 Or fry slices of ham first, then fry the breaded cutlets in same fat, 
 and arrange on dish with alternate slices overlapping each other, 
 spreading the ham Avith butter mixed with a little mustard, and the 
 A^eal with butter melted Avith a little tart jelly. Or fry and serve 
 AAuth nice slices of salt pork. Some cooks parboil before frying 
 either in clear Avater or put with them a piece of nice pork, clove of 
 garlic, bunch of thyme and parsley, pepper and salt, cover with 
 Avater and steAV ten or fifteen minutes, take out and cool, then bread 
 and fry. Nice with mushroom sauce. For Maryland Cutlets^ cut 
 tAvo pounds fillet of veal into small round pieces and place in frying" 
 pan Avith tAVO tablespoons butter and seasoning of white pepper and 
 salt. Cook the meat OA^er a slow fire five minutes in order to whiten 
 it, turning the pieces and do not let the butter broAvn. DraAV pan 
 from fire and sprinkle over the meat a tablespoon chopped pars- 
 ley, half dozen mushrooms and a shallot also chopped ; melt in sep- 
 arate saucepan a tablespoon butter, stir in a tablespoon flour, add 
 by degrees a half pint Avhite stock, bring all to a boil, pour over the 
 veal in frying-pan and cook sloAvly twenty minutes, turning the 
 meat constantly to preA^ent coloring too much. When done take 
 up the meat on flat dish and stir into sauce yolks of two eggs beaten 
 Avith tablespoon cream, simmer sloAvly till thick and turn over the 
 cutlets which must have been kept hot. 
 
 Yeal Fricandelles.— Cook one cup each milk and bread-crumbs 
 until a smooth paste ; add tAvo pounds lean veal, finely chopped, half 
 cup chopped ham, cup butter, salt and pepper to taste, and juice of half 
 a lemon. Mix thoroughly and form into balls size of an egg, dip 
 the balls in beaten yolks of three eggs and brown them in butter. 
 When all are cooked, stir through the butter in pan three table- 
 spoons flour, add gradually a pint and a half beef stock, and boil 
 two minutes. Put the balls in this and cook very sloAvly one hour. 
 Serve Avith toast and lemon. Fricandelles can be made with chicken, 
 mutton, lamb, or beef, but the ham must be omitted. 
 
 Yeal Fricassee. — Put piece of butter size of an egg into a ket- 
 tle, and when it begins to fry, put in the A^eal, season and fry broAAm ; 
 
532 
 
 MEATS. 
 
 then add water sufficient to cook it. When done thicken with cream 
 and flour as for Chicken Fricassee, and the dish will be very like 
 chicken and much cheaper. Two pounds of veal will make a dinner 
 for six or eight if not too much bone. Or cut the veal in nice sized 
 slices and fry in melted butter until firm but not colored ; dredge a 
 tablespoon flour over them, add a little grated lemon peel, and grad- 
 ually as much boiling veal stock as will cover the meat ; simmer un- 
 til tender. Take out meat and add to the gravy a gill of boiling 
 cream, salt, cayenne, and a pinch powdered mace. Beat yolks of 
 two eggs in a bowl ; add gradually a little of the sauce, after it has 
 cooled a few minutes, then add it carefully to the remainder. Re- 
 turn the meat to the sauce, and let the saucepan remain near the 
 fire until eggs are set. Add juice of half a lemon and serve. 
 
 Yeah Loaf . — Three pounds leg or loin of veal* and three-fourths 
 pound salt pork, chopped finely together; roll one dozen crackers, 
 put half of them in the veal with two eggs, season with pepper and 
 a little salt if needed ; mix all together and make into a solid form ; 
 then take the crackers that are left and spread smoothly over the 
 outside ; bake one hour, basting occasionally, and serve cold in 
 slices. Beef Loaf is made same. Some pack in deep baking dish 
 and season with cinnamon, sage, celery, summer savory or nutmeg, 
 and bake. This is also called Yeal Pate. For Yeal Cakes make 
 the same mixture into little cakes or balls and fry in kettle of hot fat. 
 Lean pork may be used if the veal is fat, and some use only veal. 
 
 Yeal Olives . — Take the bone out of fillet and cut thin slices any 
 size wished, beat them flat, rub with beaten yolk of egg, lay on each 
 piece a thin slice of boiled ham, sprinkle salt, pepper, grated nutmeg, 
 chopped parsley, and bread-crumbs over all, roll up tight, and secure 
 with skewers, single-bread, lay in dripping-pan, and set in oven ; 
 when brown on one side, turn, and when sufficiently done, put them 
 in a rich highly seasoned gravy and stew till tender. Take out 
 skewers and serve, garnished with Force-meat Balls and green pickles, 
 sliced. Or take one and a half pounds of veal, trim off the edges 
 and fat, cut in strips three inches wide and four long, season to taste 
 with salt and pepper ; chop the trimmings and fat, add three table- 
 spoons cracker dust., salt and pepper, and butter enough to mix ; 
 spread this over the strips of meat, roll and tie in shape, and dredge 
 well with flour. Fr}^ them brown in pork fat and put them in an- 
 other pan that can be covered. In the fat stir one tablespoon flour, 
 brown, add a pint beef broth, stir for two or three minutes, and pour 
 all over the olives ; cover and let all simmer two hours. To serve, 
 cut the strings, place olives on the dish and pour the gravy over. 
 Beef Olives made the same, adding teaspoon sage and summer 
 savory to the dressing. 
 
MEATS. 
 
 533 
 
 Yeal Oysters. — Cut veal from the leg or other lean part into 
 pieces the size of an oyster. Rub a seasoning of pepper, salt and a 
 little mace mixed over each piece ; single-bread and fry as oysters. 
 
 Yeal Pie. — Cut two pounds cutlets into square pieces, and sea- 
 son with pepper, salt, and pounded mace ; put in a pudding dish with 
 two tablespoons minced savory herbs sprinkled over, and one or two 
 slices of lean bacon or ham placed on top ; if possible this should be 
 previously cooked, as undressed bacon makes the veal red, and spoils 
 its appearance. Pour in a little water, cover with crust, ornament 
 as fancied ; brush over with yolk of an egg, and bake in a well heat- 
 ed oven for about one and one-half hours. Pour- in a good gravy 
 after baking, which is done by removing the top ornament, and re- 
 placing it after the gravy is added. For a Yeal and Ham Pie^ cut 
 the veal and ham in thin slices, lay a slice of ham, about one-third 
 the slice of the veal on the latter, season with seasoning as above, 
 and roll them up and place them in the dish, add water and chopped 
 (not sliced) hard-boiled eggs, place on the crust and bake in a mod- 
 erate heat, the same as for Beefsteak Pie. If the ham is very salt 
 use less salt and more pepper in the seasoning. Parsley is a great 
 favorite generally with veal. Those wishing it can add it ; also force- 
 meat balls. Catsup, either mushroom or tomato or a little Worces- 
 tershire sauce, may also be added. Some are very fond of sausage 
 meat added to the veal pie ; but all these are mere matters of taste. 
 For a Yeal and Oyster Pie procure a pound flank or neck of veal, 
 cut in small pieces and stew until tender in just enough water to 
 cover. Chop an onion with a little parsley and add with the pork 
 also cut up, salt and pepper and last a spoonful of thickening and a 
 cup milk. Take from fire and turn it into a shallow pan that will 
 hold one and one-half or two quarts. Then scatter a cup oysters and 
 their liquor over the top, sprinkle a little more pepper and a dust of 
 flour from the dredger, and cover with a crust. Bake about half an 
 hour. The crust may be made by rubbing a small cup minced suet 
 with a heaping cup flour and a pinch salt, and mixing with luke- 
 warm water, or with lard and flour in about the same measures, mix- 
 ed up very cold. 
 
 Yeal Pot-Pie.~Vwi two or three pounds veal (a piece with ribs 
 is good), cut in a dozen pieces, in a quart cold water; make a 
 quart soda-biscuit dough; take two-thirds of dough, roll to a fourth 
 of an inch thick, cut in strips one inch wide by three long; pare and 
 slice six potatoes ; boil veal till tender, take out all but three or four 
 pieces, put in two handfuls of potatoes and several strips of dough, 
 then add pieces of veal and dough, seasoning with salt, pepper, and 
 a little butter, until all the veal is in pot ; add boiling w^ater enough 
 to cover, take rest of dough, roll out to size of pot, cut several holes 
 to let steam escape, and place over the whole. Put on a tight lid 
 and boil gently twenty or thirty minutes without uncovering. Or, 
 
534 
 
 MEATS. 
 
 cut a half pound salt pork in thin slices about an inch square and 
 fry brown ; cut three pounds breast of veal in two-inch slices, season 
 with salt and pepper, and roll in flour ; when pork is brown add veal 
 to it, stir together over fire for two minutes ; pour over a quart boil- 
 ing water, season with two teaspoons salt and a saltspoon pepper, 
 and cook slowly until the veal is tender. Meantime, peel two quarts 
 potatoes, and slice rather thin ; leave half in cold water until the 
 veal is cooked, and boil the rest in salted boiling water until soft 
 enough to be rubbed through a colander with a potato-masher ; while 
 rubbng them through the colander, add two tablespoons butter, and 
 mix with them about half a pint milk and sufficient flour to form a 
 paste which can be rolled and cut out. When the veal is tender lay 
 a piece of this potato paste about an inch thick in the bottom of a 
 deep earthen pudding-dish, and fill the dish with alternate layers of 
 veal and raw sliced' potatoes. Pour into the dish the broth in which 
 the veal was cooked, lay on the top the rest of the potato paste, 
 brush it with beaten egg, and set the dish in a hot oven until the 
 paste is brown. Serve pot-pie hot in dish in which it is cooked. 
 
 Veal Roll . — Spread a thin veal cutlet with a dressing of bread- 
 crumbs, moistened with a little melted butter, and seasoned lightly 
 with salt, pepper and summer savory ; roll the cutlet up, tie with a 
 fine cord ; bake till done, basting thoroughly ; when cold, remove 
 the cord and cut into slices. 
 
 Veal Stew . — Have bones of breast of veal cracked, so that it 
 can be easily carved, dust with flour, put over the fire in a dripping- 
 pan containing enough hot butter to prevent burning, and browm it 
 quickly on both sides ; pour over enough Doiling water to cover, 
 season with a teaspoon of salt and a dust of cayenne pepper, turn 
 another pan over it, and stew it gently for an hour ; meantime shell 
 green pease enough to cover it ; after the veal has cooked an hour put 
 in the pease and cook them until tender, then serve them with the 
 veal laid on them, first seasoning both palatably. Or rice may be 
 boiled and served with it instead of the pease. Or boil two and a 
 half pounds of breast of veal one hour in water enough to cover ; add 
 a dozen potatoes, and cook half an hour ; before taking off stove, add 
 pint milk and flour enough to thicken ; season to taste. If preferred 
 make a crust as for chicken-pie, bake in two pie pans, place one of 
 the crusts on the platter, pour over the stew, and place the other on top. 
 For another stew, take best end of a neck ; cut in pieces, season with 
 
 salt and pepper, and stew in just 
 enough water to cover; when done, 
 make a gravy with flour and butter 
 stirred together, and add the water 
 in which the veal was stewed, sea- 
 stewed Knuckle of Veal. sonliig to taste. For Stswed Knuckle 
 
 of Yeal., cook whole as in first recipe and serve on a bed of pease. 
 
MEATS. 
 
 535 
 
 For Stewed Fillet of Veal, procure a small, fat fillet, remove the 
 bone, and stuff it with half pint bread-crumbs, mixed with two ounces 
 suet, a little parsley, chopped onion, lemon-thyme, grated lemon 
 peel, nutmeg, pepper, and salt. Reserve some of the dressing, moisten 
 it a little, make into small balls, roll in bread-crumbs and fry in 
 deep lard. Skewer the fillet nicely, and put in kettle, with plate 
 underneath to prevent sticking ; add a carrot and onion sliced, pep- 
 per-corns, salt, and mace ; cover with cold water, and stew slowly. 
 Take up when done, strain a pint of the liquor for gravy, and thicken 
 with four tablespoons flour, rubbed smooth with two tablespoons 
 butter, and add enough cream to make h a rich white. Or the meat 
 may be glazed. Garnish with the balls and thin slices of lemon ; 
 pour the gravy over the veal. Loin of veal maybe stewed same way. 
 For Creoled Veal take six pounds fat veal, and cut in pieces about 
 the size for stewing ; sprinkle with flour, and fry brown. In same 
 vessel cut up and fry one onion and two cloves of garlic ; add one 
 pint prepared tomatoes, one teaspoon each pepper and salt. When 
 nearly done, cut up and add a sprig of parsley. Will require two 
 and one half or three hours slow cooking. 
 
 Blanquette of Veal. — Cut three pounds breast of veal in pieces 
 two inches square ; put in enough cold water to cover, with teaspoon 
 white pepper, teaspoon salt, bunch of sweet herbs, half a carrot 
 scraped, a turnip peeled, and an onion stuck with three cloves ; bring 
 slowly to a boil, skim carefully and cook gently thirty or forty min- 
 utes, till the veal is tender ; then drain it, returning broth to fire, 
 and washing the meat in cold water. Meantime make a white sauce 
 by stirring together over the fire tablespoon each butter and flour, 
 till smooth, adding pint and a half of the broth gradually ; season 
 with more salt and pepper if required, and quarter saltspoon grated 
 nutmeg ; when the sauce has boiled up well, stir in with egg-whip yolks 
 of two raw eggs, put in the meat and cook five minutes, stirring oc- 
 casionally ; a few mushrooms are a great improvement, or it may be 
 served with two tablespoons chopped parsley sprinkled over after i1 
 is put on a hot plater. 
 
 Boiled Breast of Veal. — If the sweet-bread is to be boiled with 
 the veal, let it soak in water two hours ; then skewer it to the veal ; 
 put into a saucepan, with boiling water to cover, let it boil up, and 
 carefully remove the scum as it rises ; add a handful chopped pars- 
 ley, teaspoon pepper-corns, a blade of mace, and a little salt. Draw 
 it back, and simmer gently till done. Serve on a hot dish, and pour 
 a little good onion sauce or parsley sauce over it. Send boiled ba- 
 con to table on a separate dish. 
 
 Braised Fillet of Veal. — Lard the top of the fillet with bacon 
 as thickly as possible. Cut a carrot, turnip and head of celery into 
 small pieces and put into a braising, or ordinary copper saucepan. 
 Pour one and one-half pints stock over them, add a few pepper-corns 
 
533 
 
 MEATS. 
 
 and teaspoon salt, and lay the fillet upon the vegetables which should 
 be arranged thickly enough to lift the meat quite above the stock. 
 Place the braising-pan over a quick fire, and baste the fillet constant- 
 ly until the stock boils ; then cover the fillet with a sheet of kitchen 
 paper, cut to the size of the braising-pan, close the lid of pan and 
 place in a quick oven, where let remain for an hour and a quarter. 
 While in the oven the lid of the pan and the paper covering should 
 be raised and the fillet basted frequently with the stock. Cook an 
 hour and a half, take up the meat on a hot platter and put the brais- 
 ing-pan over a quick fire, until the stock is reduced to half the quan- 
 tity, when it should be poured through a strainer around the meat 
 and all sent quickly to the table. Braise any other part of veal same. 
 
 Fricandeau of Veal. — The veal for a fricandeau should be of 
 best quality, or it will not be good. Take off skin, flatten veal on 
 table, then, at one stroke of the knife, cut off as much as is required, 
 for a fricandeau with an uneven surface never looks w^ell. Trim it. 
 and with a sharp knife make two or three slits in the middle, that it 
 may taste more of the seasoning ; lard it thickly with fat bacon, 
 Slice two carrots and two large onions, a bunch sweet herbs, two 
 blades pounded mace, six whole allspice, two bay leaves and pepper 
 to taste, in the middle of a stewpan, with a few slices of bacon on top ; 
 forming a sort of mold in center for the veal to rest upon. Lay the 
 fricandeau over the bacon, sprinkle over it a little salt, and pour in 
 just enough stock to cover the bacon, etc., without touching the veal. 
 Bring gradually to a boil, then put it over a slow fire, and simme\* 
 very gently for about two and a half hours, or longer should it bo 
 very large Baste frequently with the liquor, and a short time be • 
 fore serving, put it into a brisk oven, to make bacon firm, Avhich 
 otherwise would break when it was glazed. Dish fricandeau, keejv 
 it hot, skim off fat from liquor, and reduce it quickly to a glaze,with 
 wliich glaze the fricandeau, and serve with a puree of whatever vege' 
 table happens to be in season — spinach, sorrel, asparagus, cucum- 
 ber, pease, etc. Or, for a more economical dish, cut away the lean 
 part of the best end of neck of veal with sharp knife, scooping it 
 from the bones. Put the bones over the fire with enough water to 
 moisten the fricandeau and stew an hour. Lard the veal and place 
 in kettle on top of bacon and vegetables as above, pour gravy from 
 bones over, taking care that it does not touch the veal, stew very 
 gently three hours, glaze, and serve as above. Or, some use a slice 
 from the fillet two inches thick and after larding fry it brown on all 
 sides in a little butter, with the sliced onion and carrot and teaspoon 
 each pepper and summer savory ; then add a half pint stock and 
 bake in oven till done, basting often. Serve with strained gravy 
 from pan poured over, thickened if liked. 
 
 Grenadines of Veal. — Cut two pounds fillet of veal into oval 
 pieces about half an inch tbicli and lard with thin strips of bacon) 
 
MEATS. 
 
 537 
 
 cook in a pint white stock with a carrot, turnip and onion cut in 
 small pieces, and finish as above, browning in oven, and turning re- 
 duced and strained gravy over. 
 
 Quenelles of Veal . — Cut a pound fillet of veal into small pieces 
 and pound in a mortar, then put through a sieve, add a tablespoon 
 butter and two of flour and stir in two well-beaten eggs and a gill .of 
 stock with a seasoning of pepper and salt and any spices liked. 
 Make into balls or any shapes desired with floured hands and put in 
 a frying-pan carefully, to preserve their shape ; pour in at the side 
 as much boiling water as will cover the quenelles, place over a slow 
 fire and poach ten minutes. Melt in a small saucepan a tablespoon 
 butter, stir in two tablespoons flour, add by degrees a gill of stock 
 and let all boil. When boiling, pour in a gill of cream, season with 
 pepper and salt, take from fire and add teaspoon lemon juice. Ar- 
 range quenelles in a circle upon a flat dish, and pour the sauce around 
 them. When a mortar is not at hand parboil the veal in a little 
 boiling stock and chop fine before putting through the sieve. 
 
 Rissoles of Veal . — Remove skin from one pound fillet of veal, 
 chop it very fine and pound well in a mortar. Put into a bowl three- 
 quarters pint bread-crumbs, pour a half pint milk over, and soak ten 
 minutes ; put the bread-crumbs in a towel and squeeze as dry as 
 possible. Then mix the crumbs with the pounded veal, season with 
 saltspoon powdered mace, half teaspoon each pepper and salt, drop 
 in yolks of two eggs, and beat together with a quarter pound finely 
 chopped suet. Roll into small balls, dip each in beaten whites of 
 two eggs, then into sifted bread-crumbs and fry about ten minutes 
 in hot fat. Make a sauce of half pint white stock, thickened with 
 melted butter and flour made smooth, season to taste and serve ris- 
 soles on hot platter with sauce poured over. Prepare cold veal same. 
 
 Roast Fillet of Veal . — Rub two tablespoons salt and half tea- 
 spoon pepper into the veal ; then fill the cavity from which the bone 
 was taken, with Ham Force-meat or any stuffing liked ; skewer and tie 
 
 the fillet in round shape. Cut a 
 half pound salt pork in thin slices, 
 and put half on a tin sheet that 
 will fit in dripping-pan ; place this 
 I in pan, and fillet on it ; cover veal 
 Piiietofveai. ' wUh. remainder of pork; put hot 
 
 water enough in pan to just cover the bottom, and place in oven. 
 Bake slowly four hours, basting frequently with gravy in pan, season 
 v/ith salt and white pepper. As water in pan cooks away, it must 
 be renewed, remembering to have only enough to keep meat and pan 
 from burning. After cooking three hours, take pork from top of 
 fillet and spread thickly with butter and dredge with flour. Repeat 
 this after thirty minutes, and then brown handsomely. Put about 
 
538 
 
 MEATS. 
 
 three tablespoons butter in saucepan and when hot add two heaping 
 tablespoons flour, and stir until dark brown. Add to it a half pint 
 stock or water ; stir a minute, and set back where it will keep warm, 
 but not cook. Take up fillet, and skim all fat off gravy ; add water 
 enough to make a half pint gravy, also the sauce just made. Let 
 this boil up, and add the juice of half a lemon, and more salt and 
 pepper, if needed. Strain, and pour around the fillet. Garnish the 
 dish with potato puffs and slices of lemon. 
 
 Roast Loin of Veal . — Wash and rub thoroughly with salt and 
 pepper, leaving in the kidney, around which put plenty of salt ; roll 
 up, let stand two hours ; in the meantime make a dressing of bread- 
 crumbs, salt, pepper and chopped parsley or thyme moistened with 
 a little hot water and butter — some prefer chopped salt pork — add- 
 ing an egg. Unroll the veal, put dressing well around kidney, fold, 
 and secure well with several yards white cotton twine, covering the 
 meat in all directions ; place in the dripping-pan with the thick side 
 down, put to bake in a rather hot oven, graduating it to moderate 
 heat afterward ; in half an hour add a little hot water to the pan and 
 baste often ; in another half hour turn roast, and when nearly 
 done, dredge lightly with flour and baste with melted butter. Before 
 serving, carefully remove the twine. A four-pound roast thus pre- 
 pared will bake tender in about two hours. To make the gravy, skim 
 off fat if there is too much in the drippings, dredge some flour in th^ 
 pan, stir until it browns, add some hot water if necessary, boil a few 
 moments and serve in gravy-boat. This roast is ver}^ nice to slice 
 down cold for Sunday dinners. Serve with green pease and lemon 
 jelly. The loin is also roasted on a bed of vegetables, as beef, and 
 may be stuffed with a Veal Force-meat instead of the bread dressing. 
 Some prefer to apply a mixture of melted butter and flour, twice as 
 much of the former as the latter, to the veal in cooking, using a pastry 
 brush in putting it on. The breast of veal boned, with a layer of 
 force-meat spread over the inside, rolled and tightly bound is nice 
 roasted same. For a plain roast loin have every joint thoroughly 
 cut, and between each lay a slice of salt pork ; roast a fine brown, so 
 that the edges of the pork will be crisp, basting often ; season with 
 pepper — the pork will make it salt enough. The shoulder may be 
 roasted, with bone removed and stuffed, same as loin or fill the bone 
 cavity with onions, peeled and sliced, seasoned with salt and pepper ; 
 or equal quantities of bread-crumbs and onions may be used. Nicely 
 peeled and rounded potatoes may be baked in pan with roast veal, 
 turning to brown both sides. Serve shoulder with gravy as above. 
 
 Veal with Oysters . — Fry two pounds tender veal cut in thin 
 bits, and dredged with flour, in sufficient hot butter or lard to pre- 
 vent sticking ; when nearly done add one and a half pints fine oys- 
 ters, thicken with flour, season with salt and pepper, and cook until 
 done. Serve hot in covered dish. 
 
]MEATS. 
 
 639 
 
 CaWs Brains. — For cleaning and blanching brains preparatory 
 to cooking follow directions given in Cutting and Curing Meats. 
 As the whiter and finer they are the more delicate the dish, the pro- 
 cess called double-blanching is recommended, ^lieep’s brains are 
 equally as nice as calf’s, and those of beef may be used but are 
 coarser and' more inclined to be tough or stringy. Broth from the 
 head should be utilized for making the gravy to accompany dishes 
 of brains and gives a much richer flavor than if of milk or water. 
 
 Scrambled Brains. — Double-blanch them. To the beaten yolks 
 of four eggs add a little chopped parsley, the brains crumbled in 
 small pieces and the well-frothed whites. Stir in frying-pan, in 
 which a little butter or fat has been heated, like scrambled eggs. 
 Nice served on toast, and rendered yet more excellent by pouring 
 some good, well seasoned gravy over all. 
 
 Stewed Brains. — Put two or three slices bacon in stewpan with 
 \he brains, an onion stuck with two cloves, small bunch parsle}^ and 
 seasoning of pepper and salt; covei with some of the broth, and 
 boil gently about twenty-five minutes. Have ready some croutons, 
 arrange in dish alternately with the brains, and place in oven to keep 
 warm. Add to broth in stewpan, an onion sliced and fried in a little 
 butter, enough more broth to make one pint liquid, bunch of sweet 
 nerbs, half a bay leaf, two allspice, a clove, salt and pepper. Simmer 
 gently a few minutes, skim out spices, etc., and add tablespoon lem- 
 on juice or vinegar and a few stewed mushrooms, if liked, and pour 
 at once* over the dish of brains Butter may be used instead of ba- 
 con. The croutons want to be the same size of the brains, and a 
 more elaborate sauce may be made called Supreme Sauce : Take 
 one quart white sauce, a few mushrooms and two quarts chicken 
 broth, boil carefully and quickly till reduced to two quarts. Add 
 the yolks of six eggs, and strain. Return to saucepan and boil up 
 once ; add juice of a lemon and a little butter and pour immediately 
 over the prepared brains. 
 
 Brain Fritters. — Boil brains in a cloth, chop fine, and beat up 
 with an egg, teaspoon flour, three tablespoons sweet milk, and little 
 nutmeg ; have ready a frying-pan of hot lard, and drop in the mix- 
 ture so as to make the fritters size of a half dollar. Or divide the 
 brains in small pieces, dip in fritter batter (see Fritters) and fry as 
 above ; or wdien perfectly cold beat the brains to a paste, add eggs 
 and flour to make good batter, scant teaspoon fresh, sweet butter, to 
 j prevent toughness, and fry as Fritters, or on a griddle like cakes. 
 They are also nice single-breaded and fried as Brain Croquettes^ 
 either by immersion or in little butter or drippings. They will look 
 like sweet-breads and are quite as delicate. Some soak before frying 
 in a mixture of oil, salt and vinegar, drying with a cloth and frying 
 as above, prepared in any of above ways. They are delicious served 
 surrounded by cooked pease, either fresh or canned. 
 
540 
 
 MEATS. 
 
 Brains and Tongue. — Blanch and chop the brains, and put in 
 saucepan with two tablespoons butter, a little chopped parsley ,juice 
 of half a lemon, salt and cayenne pepper. Skin and trim the boiled 
 tongue, place in middle of dish and pour the sauce and brains round 
 it. If liked a tablespoon each chopped parsley, capers and gherkins, 
 and teaspoon very finely chopped onion may be added to the sauce. 
 Garnish with parsley, mace, pickles or slices of lemon. Or, after 
 blanching put the brains in quart cold water with teaspoon salt and 
 tablespoon vinegar and boil fifteen minutes, and when cold serve 
 with a cold tongue, the latter in center of dish and brains cut in two 
 and placed at the sides. Pour tartare sauce round them and garn- 
 ish as above. For Brain and Tongue Pudding^ line a baking dish 
 with good paste and put in a layer of thinly-sliced cooked 
 tongue, then a layer of chopped brain, add a seasoning of salt, pep- 
 per, a little chopped onion and parsley. Do this alternately till 
 dish is filled. On the top put slices of hard-boiled egg ; moisten by 
 adding a teaspoon fiour mixed smoothly in a quarter pint milk. 
 Steam an hour or bake half an hour. A fresh cucumber, pared and 
 sliced, may be put in the pudding, if liked. 
 
 CalBs Take a couple of calf’s ears that have been cut 
 
 off deeply from head, trim nicely, scald off hair, and cleanse very 
 thoroughly. Drain on sieve, and then boil in milk and water till 
 tender. Fill the insides with nicely prepared Veal Force-meat, tie 
 them, and stew half an hour in a pint stock seasoned with pepper, 
 salt, and an onion stuck with three cloves. Drain again and, add to 
 the liquor in which they were boiled twelve stewed mushrooms, 
 yolk of an egg beaten in cup cream, and remove the onion and cloves. 
 Dish up the ears, pour the sauce round them, and garnish with force- 
 meat balls and slices of lemon. A very pretty side entree. Or they 
 may be served without sauce, and merely eaten with oil and vinegar. 
 
 CalPs Feet — Clean as directed for Pig’s Feet ; blanch and boil 
 till tender, and for Fricaseed Feet., cut in two and take out bones ; 
 to half pint good white gravy, add tablespoon each flavored vinegar 
 lemon nickle, salt and teaspoon curry powder ; stew the feet in it 
 fifteen minutes, and thicken with yolks of two eggs, gill of milk, a 
 tablespoon butter and two of white flour ; shake the stewpan over 
 the fire a few minutes, but do not boil or the eggs and milk will 
 curdle. Save liquor feet were boiled in for enriching gravies, making 
 glaze, jellies, etc. The feet of sheep and beef may be cooked same 
 as calf’s, but are not so nice. Any of them may be cooked like recipes 
 for Pig’s Feet. For Fried prepare as for Fricasseed Feet, then 
 cut in two-inch pieces, dredge well with flour and fry a light brown 
 in butter or drippings ; put a little chopped parsley and butter over 
 and garnish with fried parsley. Some press the feet under a weight 
 overnight before frying. They are nice also dipped in fritter batter 
 and fried in hot fat ; or seasoned with salt, cayenne, chopped pars- 
 
MEATS. 
 
 541 
 
 ley, single-breaded and fried as Feet Croquettes. Drain, dish on a 
 napkin and garnish with parsley. A nice dish is made of Stewed 
 Feet. Procure four calf’s or twelve sheep’s feet; prepare as above. 
 Take out large bones. Put a quarter pound beef or mutton suet in 
 stewpan with two onions and a carrot sliced, two sprigs of thyme, 
 two bay leaves, plenty of salt and pepper and simmer five minutes. 
 Add two tablespoons flour, two and a half quarts water, and stir till 
 it boils ; put in the feet, simmer three hours, or until perfectly ten- 
 der, take them out and lay on a sieve. Mix together on a plate with back 
 of spoon tablespoon each butter and flour, salt, pepper, nutmeg and 
 juice of one lemon. Put the feet, with a gill of milk, into a stewpan, 
 and when very hot, adM the butter, etc., and stir till melted. Mix 
 yolks of two eggs with five tablespoons milk and add to other in- 
 gredients, keep stirring over the fire a minute or two, but ao not boil 
 after eggs are added. Serve in deep dish. Or take out the bones 
 without injuring the skin, stuff them with a fine force-meat and stew 
 half an hour in some of the stock, which must be well flavored with 
 onion season with pepper and salt and a little sauce ; reduce to a 
 glaze, and brush it over the feet. Serve with any stewed vegetable. 
 
 CaWs Head . — Comparatively few housekeepers knowhow many 
 really dainty dishes can be prepared from calf’s head. For hints as 
 to purchasing, turn to Marketing, and for directions for cleaning, 
 blanching, skinning, boning, etc., see Cutting and Curing Meats. 
 Almost every part of the head can be used, though there is some 
 tough white meat about the mouth to be removed, a small part 
 around the eye, and some bits of gristle. The water or broth in 
 which the head has been boiled should be saved for soup, though a 
 part of it is of course used for making the gravy which accompanies 
 the dish. Lamb’s or Sheep’s head can be cooked the same as calf’s, 
 after any of the recipes given, the meat from two of the former 
 about equaling that from one of the latter. Beef’s head may also 
 be used, but must be soaked in salted water overnight, will require 
 longer boiling and will not of course make so delicate a dish. Only 
 half the meat from a beef’s head will be required in recipes where 
 that of a calf’s is given. To give the desired acid flavor generally 
 liked with calf’s head use the sour cooking wine of foreign manu- 
 facture or any of the flavored vinegars preferred (see Pickles). 
 
 Baked Head . — After blanching, halve the head carefully, cutting 
 down between the ears, lay in dripping-pan, cover with bread-crumbs 
 and melted butter, and bake in hot oven, basting frequently. Make 
 a sauce of drawn butter, chopped hard-boiled eggs, the mashed 
 brain, a little red pepper, and some parsley. When the head is 
 done, serve on a flat dish, smothered in the sauce. Some prefer to 
 brush the head over with two beaten yolks of eggs before covering 
 with bread-crumbs, and sprinkle over also powdered mace, nutmeg, 
 and pepper and salt ; put the brains in with the head, first dipping 
 
542 
 
 MEATS. 
 
 in melted butter ; put a little good gravy, stock, or water if neither 
 is at hand, in pan, cover closely and bake in hot oven, removing 
 cover long enough before done to brown nicely. Serve with a sauce 
 poured round it, made as follows : Slightly brown two or three sliced 
 onions or shallots in butter ; add tablespoon flour, some brown gravy 
 or stock, a carrot thinly sliced, little chopped parsley, bay leaf, rind 
 and j uice of half a lemon, white pepper, and salt. Simmer all one 
 half hour, and pass through coarse strainer. Put back in sauce pan, 
 heat through, and add small piece butter, tablespoon any flavored 
 vinegar liked, lump of sugar, and more lemon juice and caj’enne if 
 not piquant in taste. Or garnish with sliced lemons and send on 
 with it any good grav}^ liked in a boat. For Stuifed Calf^s Head^ 
 procure a head cut off about a finger length behind the ears, with 
 the skin unbroken, sew up the places from which the e^^es have 
 been removed, salt it well outside and in and set aside while mak- 
 ing the stuffing. Boil a smoked 
 heel’s tongue, the fresh calf’s tongue 
 and some mushrooms till soft, chop 
 fine and add sufficient rich white 
 sauce to make a smooth dressing, and 
 put on ice till very cold ; chop fine 
 three pounds cooked veal with dried herbs, sage, parsley, etc. Open 
 the head on the under side and put in half the veal, then the dress- 
 ing prepared as above, and fill up with remainder of veal. Sew the 
 edges of the opening together and close the back of head or neck by 
 sewing on a piece of bacon cut to fit. Kub all over with lemon juice 
 and cover with very thin slices of bacon, wrap in a cloth and bind 
 well with a r ^twork of twine. Put in a pan with half pint each vine- 
 gar and water, cover with another pan, or put in a closed roasting 
 pan, and bake in slow oven two or three hours. When done take off 
 cloth and bacon, dredge with flour and let brown. Serve on platter 
 garnished with parsley, or with mushrooms and potato balls, and 
 send on with it a good rich gravy. 
 
 Boiled Head . — Put in a kettle, cover with hot water, let boil a 
 few minutes and skim carefully ; then place where it will simmer 
 gently until tender. Serve with drawn butter and parsley and garn- 
 ish with slices of lemon. Or for Broioned Head., boil as above and 
 when tender score the surface by making slight cuts over it an inch 
 and a half apart, cover with beaten yolk of egg and bread-crumbs, 
 mixed powdered thyme and parsley and pepper and salt. Set in 
 oven to brown, and when it begins to look brown baste once with a 
 little melted butter. Garnish with thin slices of bacon, curled. The 
 water in which the head is boiled should be kept for soup. Another 
 nice way of preparing is to blanch, drain and tie head and brains in 
 cloth and boil in salted water until bones can be removed ; the 
 brains will be done sooner and must be taken out. Take meat from 
 bones and put with the onions in deep buttered dish, season with 
 
?,IEATS. 
 
 543 
 
 pepper, salt and spices to taste, put bits of butter over and dust with 
 flour. Pour half pint of the broth with four tablespoons flavored 
 vinegar over the meat and bake three-quarters of an hour, or until 
 very brown, basting well. For Molded Head^ cut the meat from the 
 boiled head into thin slices, or any remains will do. Butter a tin 
 mold, cut yolks of hard-boiled eggs in half and put some of them 
 around the edge in any shapes fancied, sprinkle salt, pepper, mixed 
 spice, and chopped parsley over, then put in the meat of the head 
 with thin slices of ham or bacon in layers, adding occasionally more 
 eggs and spice till all of head is used. Pour in half pint good white 
 gravy, cover the top with a thin paste of flour and water, and bake 
 three-quarters of an hour. Take off the paste, and when cold, turn 
 out of the mold and serve. Or, chop the meat and eggs fine and 
 pack in mold in alternate layers, and pour the gravy over, which 
 may be flavored with a little lemon juice, minced parsley and catsup. 
 
 Broiled Head . — Cut a blanched calf's head into pieces three 
 inches wide, place in a saucepan, cover with water, add four table- 
 spoons vinegar, and simmer half an hour ; then put in cold water a 
 few minutes, dry on a towel, rub a little salad-oil over each piece, 
 and broil. When done, brush melted butter over them and juice of 
 half a lemon. 
 
 Collared Head . — Bone a calf’s head carefully, wash it well, and 
 wipe dry ; lay the meat on table, and spread on it a force-meat made 
 of the brain and tongue and a very little ham mixed with a table- 
 spoon chopped parsley, teaspoon each thyme and marjoram, chop 
 ped yolks of three hard-boiled eggs, tablespoon or two flavored vinegar, 
 a little salt, pepper and nutmeg. Roll up as tightly as possible, and 
 tie in a cloth, binding with tape. Put in saucepan with stock enough 
 to cover ; a carrot, parsnip, onion, sliced lemon, a few bay leaves, 
 salt, and a dozen bruised peppers, and boil gently three hours ; then 
 take it out of the cloth, dish and pour round it a sauce made of a 
 pint of the liquid in which it was boiled, with a little lemon juice, 
 two small pickles, and four button mushrooms chopped fine. Some 
 boil the head about two hours before removing the bones, and an- 
 other way of collaring is to sprinkle over it a thick layer of parsley, 
 then a layer of thick slices of ham, then yolks of six hard-boiled 
 eggs cut in thin rings, and put a seasoning of pounded mace, nut- 
 meg and white pepper between each layer ; roll in a cloth as above 
 and boil four hours ; when taken out of the pot, place a heavy weight 
 on top and let remain till cold ; then remove the cloth and binding, 
 and serve sliced cold with any salad or dressing liked. Some spread 
 simply with alternate layers of sliced ham and chopped parsley 
 seasoned with mace, nutmeg, pepper and salt. If to be kept more 
 than a day or two, place in jar and cover with vinegar and water. 
 
 Fricasseed Head . — Remove all bones from a boiled head and 
 cut the meat into nice square pieces or slices. Put a pint and a half 
 
544 
 
 MEATS. 
 
 of liquor in which head was boiled in saucepan with blade of pounded 
 mace, a chopped onion, bunch savory herbs, and salt and white 
 pepper to taste ; simmer gently three-quarters of an hour, strain and 
 put in the meat, and four hard-boiled eggs, sliced, if liked ; when 
 heated through, thicken gravy with a little flour made smooth with 
 butter, and flavor with a tablespoon mushroom catsup ; or, just be- 
 fore dishing, add beaten yolks ol two eggs and tablespoon lemon 
 juice ; be careful after these are added that the mixture does not 
 boil or the eggs will curdle. To insure the sauce being smooth take 
 up the meat before adding eggs and when the eggs are set turn the 
 sauce over the meat. Garnish with Force-meat Balls and curled 
 slices of broiled bacon Or omit all seasonings save the pepper and 
 salt and add a halt teaspoon grated nutmeg, garnishing with parsley 
 or sliced lemon, or sprinkling chopped parsley over. Some put in 
 with the meat the cold boiled tongue, sliced, and garnish with Brain 
 Fritters and curled bacon. Two anchovies may be boiled with the 
 onion, which is sometimes left whole and stuck with three cloves, 
 omitting the herbs. Sweet-breads, if at hand, may be sliced and put 
 in with the meat. Both the brains and feet may be used in a fricas- 
 see as follows : Remove the brains and put the head and feet in salted 
 water, and boil two hours. When they have boiled nearly an hour 
 and a half, tie the blanched brains in a cloth and put them in the 
 pot with the rest. At end of two hours take the whole from the fire, 
 mash the brains fine with the back of a spoon, season with pepper 
 and salt, add bread-crumbs, tablespoon flavored vinegar, and serve 
 them as a sauce for the meat. Send to table very hot. The liquor 
 that remains can be made into an excellent soup. 
 
 Potted Head . — Procure half a head and soak it in salt and water, 
 taking care to cleanse it thoroughly from blood ; add two good cow- 
 heels, Avell cleaned. Put all into a large stewpan, cover with cold 
 water and boil till tender ; strain the liquor off, and when cold cut 
 the meat into very small pieces. Skim off all the fat from the water 
 in which the head and heels were boiled, put the prepared meat wi.th 
 it, and boil the whole slowly till tender and thick — about five and 
 a half hours. Then boil it up quickly, add pepper and salt to taste, 
 and a little powdered mace, and put into pots as in Potted Meats. 
 
 Scalloped Head . — After boiling till meat is tender, cut in small 
 pieces and place in an earthen pudding dish a layer of bread-crumbs, 
 season, then a layer of meat with bits of butter, then * crumbs, and so 
 on, with crumbs for last layer ; pour a cup of the broth over all and 
 bake in oven till heated through and nicely browned. 
 
 Stewed Head . — Cut the meat from a blanched calf’s head into 
 neat slices, and simmer gently in as little water as possible two 
 hours ; take out the pieces of meat, place on a hot dish, and cover 
 them with tartare sauce,to which the juice left in pan has been added ; 
 
MEATS. 
 
 545 
 
 garnish with parsley. Or boil the head before boning, then bone 
 and cut the meat in pieces two inches square. Make a sauce by 
 s'irring together in saucepan over the fire two tablespoons each but- 
 ter and flour until smoothly blended and lightly browned ; then 
 gradually add a pint of the hot liquor in which head was boiled, 
 stirring until smooth ; season with quarter of a saltspoon gratea 
 nutmeg, a saltspoon salt, and pinch cayenne. When sauce begins 
 to bubble, put in calf’s head and heat it ; then move to back of range, 
 stir in yolks of three eggs, one at a time, and serve at once. Do not 
 let the sauce boil after the yolks are added, or they may curdle, and 
 spoil its appearance. Garnish with sprigs of parsley, or a little 
 chopped parsley may be sprinkled over ; or sliced lemon may^ be 
 used. Or make a sauce by boiling together a cup broth or stock in 
 which calf’s head was boiled, tablespoonful butter, six of vinegar, 
 and thicken with teaspoon corn-starch, adding salt and cayenne. 
 Put in the pieces of calf’s head and warm through without boiling. 
 Add a chopped gherkin and garnish the dish with quarters of hard- 
 boiled eggs, or a little chopped egg sprinkled over. Or boil a pint 
 milk, thicken slightly with flour, add pepper, salt, butter and a little 
 mace ; have both the meat from head and the tongue chopped in 
 small pieces, put them in sauce and simmer ten minutes. Serve in 
 hot deep dish garnished with chopped parsley and sliced hard-boiled 
 eggs. An addition to any of the above is to reserve the lower jaw 
 M hole, bone it, single-bread as a chop, sprinkling over a little chopped 
 parsley, brown in oven and serve on center of stew. . Another excel- 
 hmt stew is prepared by boiling the head in salted boiling water three 
 hours, remove bones and cut the meat in about half dozen same- 
 sized pieces. Boil the tongue half an hour and the liver and blanched 
 brains fifteen minutes in quart water with teaspoon salt and table- 
 spoon vinegar. Put a frying-pan over fire with butter enough to 
 cover bottom, sprinkle thickly with flour, and when it begins to 
 brown put in the pieces of head with part of the liver, sliced, and 
 brown them, keeping tongue and brains hot in broth in which they 
 were boiled; pour over head and liver enough broth to cover, adding 
 fimr tablespoons flavored vinegar, level teaspoon finely powdered 
 marjoram or any herb, level saltspoon each powdered mace, nutmeg 
 and pepper, a dust of cayenne and salt to taste ; stev/ gently ten 
 minutes, meantime making some Egg Balls, which add to the stew 
 and when done serve in deep platter garnished with tongue and re- 
 mainder of liver, sliced, and brains cut in two or three pieces, or 
 made into Brain Fritters. When a beef’s head is to be used it should 
 be boned the day before it is wanted and laid overnight in salt and 
 water. Boil gently in water to cover until tender, then slice and fry 
 three onions in a little butter and flour and add to the meat with 
 two whole onions, each stuck with three cloves, three turnips, quar- 
 tered, two sliced carrots, a bay leaf, head of celery, bunch of herbs, 
 and seasoning to taste of cayenne, black pepper and salt. Stew till 
 35 
 
546 
 
 MEATS. 
 
 perfectly tender ; then take out the meat, cut in pieces ready to serve, 
 skim and strain the gravy, and thicken one and a half pints with a 
 tablespoon butter mixed with two dessert-spoons flour. Add two 
 tablespoons each Chili vinegar and mushroom catsup, and same of 
 any piquant sauce liked. Boil all up together, and serve hot. 
 
 Calfs Head Cheese . — Boil the head till tender, and keep the 
 broth boiling while removing the meat from bones ; cut tongue in 
 larger bits, the rest quite small, skim the broth carefully and af- 
 ter it has boiled down to a little over a pint put in some salt, a red 
 pepper cut very small, and some chopped parsley : then add the 
 meat. Put all in a deep dish with a plate over it, and a weight on 
 that to keep it pressed down. Slice thin and serve for luncheon or 
 tea. For Spiced Cheese cook as above, adding spices to taste while 
 boiling; when partly cold add cup vinegar. This will keep a long' 
 time in cold weather. For Head Croquettes, boil pint milk, add 
 the chopped boiled meat from the head and the parboiled brain, 
 seasoned with a little mace, salt or pepper, and parsley, simmer a 
 few minutes ; then add three well-beaten eggs and a teaspoon corn- 
 starch and stir quickly to mix thoroughly. Cook about five min- 
 utes and cool on flat dish , form into balls or cones, single-bread 
 and fry a delicate brown in a wire basket as illustrated, 
 or for small croquettes one made of woven-wire is bet- 
 ter. Or for Spiced Croquettes cut the blanched calf’s 
 head into pieces two inches wide ; lay for three hours 
 in a pickle made of three tablespoons each lemon juice 
 and water, salt and pepper, and a pinch of mace. Take 
 them out, drain, single-bread and fry in hot fat, and send to table 
 with tartar sauce. Or for plain Breakfast Cakes chop the boiled 
 meat fine ; add a small onion and some chopped parsley. Heat cup 
 broth, put in chopped meat, let boil, and thicken with a little flour. 
 Put on flat dish to cool ; form into flat cakes, single-bread and fry 
 till brown in a frying-pan with a little butter or drippings. For 
 Fritters, make batter of pint milk, two eggs, teaspoon baking-pow- 
 der, small lump of ice to keep batter cool, flour enough till it will 
 drop, not run from spoon, and two cups of chopped meat as above. 
 Fry in hot fat. A nice cold dish is made from a boiled head in the shape 
 of a Pie. Cut the meat into slices. At bottom of dish put a layer 
 of cold boiled ham, then a layer of head, with a seasoning of pepper 
 and salt, and a little brain sauce. Dot the layers over with force- 
 meat balls, or veal stuffing, and slices of hard-boiled egg ; add a 
 gravy made of the trimmings of veal, and flavored with onion, herbs, 
 mace and peppercorns. Put a good thick crust on the pie, and bake 
 in a rather slow oven. When done, the pie may be filled up with 
 gravy. Serve cold. 
 
 Ragout of Calf's Head . — Fry neat slices of the meat from cold 
 boiled calf’s head five minutes in hot butter or dripping with the 
 
MEATS 
 
 547 
 
 tongue cut in round slices. Put in custard kettle to keep warm, or 
 in saucepan set in boiling water while lightly frying a can French 
 mushrooms and a sliced onion in pan in which meat was fried; 
 drain them ,and lay on top of meat. Have ready a cup hot broth, 
 seasoned with salt, pepper and sweet herbs, or spices if liked, pour 
 this hot over the meat and mushrooms, cover closely and simmer 
 fifteen minutes ; strain off gravy, thicken with browned flour, boil 
 up once, add juice of a lemon and a little flavored vinegar, take up 
 meat and mushrooms in deep dish and pour gravy over smoking- 
 hot. Strips of fried toast may be served on top of the dish, to which 
 sliced hard-boiled eggs may be added if liked. 
 
 Sweet-hreads. — These are the most delicate and expensive parts 
 of meat, and the choicest are Veal Sweet-breads. See Marketing for 
 suggestions for buying ; and Cutting and Curing Meats for directions 
 about blanching and parboiling. It is more convenient to prepare 
 them the day before wanted, as they must always be first thoroughly 
 cooked and cooled, before making into any of the following recipes. 
 
 Baked Sweet-hreads. — Prepare as directed, then double-bread, 
 put in baking-pan with lump of butter on each and bake in oven 
 until brown, basting with veal gravy. Dish on toast or fried bread 
 with the gravy, flavored with tablespoon mushroom catsup, poured 
 over. Or simply spread with butter, dredge with salt, pepper and 
 flour and bake. Or, after parboiling, lard with very narrow strips 
 of fat salt pork not larger than a toothpick, taking deep, long stitches 
 or they will break out, and roast brown in a moderate oven, basting 
 often with butter and water. Serve with white sauce or tomato sauce 
 poured over. For Sweet-hreads with Green Pease.; lard five sweet- 
 breads as above, put on fire with half pint water, and let stew slowly 
 for half an hour, take out and put in a small dripping-pan with a 
 little butter and a sprinkle of flour; brown slightly, add half a gill 
 milk and water, and season with pepper ; heat a half pint of cream, 
 and stir it in the gravy in pan. Have pease ready boiled and sea- 
 soned, place the sweet-breads in the center of the dish, pour the gravy 
 over, and put pease around. Or serve the pease heaped in center 
 with sweet-breads around, and gravy poured round edge of dish. 
 Some parboil in quart water, teaspoon salt and tablespoon vinegar, 
 then throw into cold water and when cold, lard as above, put in bak- 
 ing pan on top of layer of trimmings of pork, and put over them a 
 little onion, four or five slices carrot, half stalk celery and sprig of 
 parsley, all chopped fine, and pepper and salt. Bake twenty minutes 
 in hot oven. Cut a slice of bread into an oval or any fancy shape, 
 and fry in a little hot butter, browning well ; put this in center of 
 hot platter, on which place the sweetbreads and serve pease or toma- 
 to sauce around. Baked Sweet-hreads with Orange Juice form a 
 very elegant dish. Parboil and blanch sweet-breads as directed, score 
 them deeply on top, lay in a buttered baking pan, season with salt 
 
648 
 
 MEATS. 
 
 and pepper, and squeeze juice of a sour orange over them, quickly 
 brown in hot oven ; pour over the drippings from the pan and gar- 
 nish with sliced sour oranges ; serve hot. 
 
 Broiled Sweet-breads . — Prepare as directed ; cut into thin slices 
 spread plenty of butter over them and broil over hot coals, turning 
 often. Or split each in half lengthwise and broil, turning every min- 
 ute as they begin to drip. Have ready on deep plate some melted 
 butter well seasoned with salt and pepper and mixed with catsup or 
 pungent sauce. When the sweet-breads are done a fine brown lay 
 them in this, turn over several times and set closely covered in warm 
 oven for a few minutes. Serve very hot on rounds of fried bread or 
 toast, with the seasoned hot butter over them. Or after parboiling 
 single-bread them and broil. Serve with a cream sauce poured round 
 them, and garnish with water-cresses. 
 
 Fricasseed Sweet breads . — For a white fricassee prepare as di- 
 rected and cut in slices. To a pint of veal gravy add a thickening 
 of flour and butter, tablespoon cream, half teaspoon mushroom 
 powder, and grated lemon-peel, nutmeg and white pepper to taste? ; 
 stew ten minutes, add the sweet-breads and let them simmer tw'enty 
 minutes. Dish, add salt, grated lemo-n-peel, stir, and serve. Or 
 put the sweet-breads in the broth without thickening, season with 
 pepper and salt and a very little onion if liked j sprinkle with nut- 
 meg, cover closely and stew steadily an hour, if of fair size and to be 
 served whole. If they have been sliced, three-quarters of an hour 
 will be sufficient. Heat four tablespoons vinegar in another sauce- 
 pan, but do not boil, take from fire and stir in carefully three beaten 
 eggs, Add this to sweet-breads just before dishing, leaving in just 
 long enough to cook the eggs, but do not boil. Stir in teaspoon 
 chopped parsley and serve in hot covered dish. For a Brown 
 Fricassee slice an onion and pint mushrooms and fry quickly in 
 quarter cup hot butter a fine brown. Strain butter from these and 
 return to pan, adding another quarter cup butter and when very 
 hot put in four sliced sweet-breads, and fry three minutes, turn- 
 ing constantly. Meanwhile have the fried onions and mushiooms 
 stewing in two cups brown gravy — veal is best. Pour this gravy 
 when sweet-breads are ready, in jar or tin pail with closely-fitting top ; 
 set in pot of boiling water, taking care there is not enough to bubble 
 over the top ; put in the sliced sweet-breads, cover, and stew gently 
 on back of range twenty minutes — half an hour should the sweet- 
 breads be large. Thicken the gravy with browned flour, arrange the 
 slices symmetrically upon a hot platter, pour the gravy over and 
 garnish with croutons of fried bread. Or cut into thin slices, let 
 simmer slowly in the brown gravy three-quarters of an hour, and 
 add a well-beaten egg, two tablespoons cream and one of chopped 
 parsley; stir all together for a few minutes, and serve im- 
 mediately Or cut up remainder of cooked sweet-bread in small 
 
MEATS. 
 
 549 
 
 pieces ; prepare a gravy by melting two tablespoons butter, stirring 
 in tablespoon browned flour, and adding cup soup stock or water ; 
 lay pieces sweetbread in pan with gravy, season with pepper and 
 salt, and boil up once. Garnish with sliced lemon or croutons. 
 
 Fried Sweet-breads. — Prepare as directed and when perfectly 
 cold cut lengthwise into slices quarter of an inch thick. Have 
 tablespoon butter hot in frying-pan, put in sweet-breads and cook 
 ten minutes, turning all the while ; then add cup brown veal or fowl 
 gravy, tablespoon mushroom or tomato catsup, tablespoon chopped 
 onion and parsley, mixed, with pepper and salt, all previously heated 
 together. Stir at boiling heat five minutes and serve in hot dish. 
 Or roll the sweet-breads in flour seasoned Avith salt and pepper, fry 
 brown in hot butter and serve with mushroom sauce poured round 
 them. Or for Larded Sioeet-breads^ prepare as directed and lard 
 with narroAV strips of salt, fat pork, put a very little butter or lard in 
 frying-pan, when hot, lay in SAveet-breads and fry a crisp brown, turn- 
 ing often. Garnish with crisped parsley. To serve Avith gravy, turn 
 out all but teaspoon drippings, stir into this a cup cream or milk 
 thickened with little flour, add pepper and salt, and when cooked 
 through strain over the sweet-breads neatly arranged on plate alone 
 or alternate with stuffed tomatoes. Or serve Avith green pease, bbiled 
 rice, or stewed mushrooms, cauliflowers or asparagus in center and 
 sweet-breads around. The larding may be omitted, frying and serv* 
 ing the same way. 
 
 Skewered. Sweet-breads. — Prepare as directed and cut into slices 
 about half an inch or more thick ; sprinkle them Avith pepper and salt, 
 
 . single-bread them ; run a little skeAver through two of these 
 Skewer. sliccs, alternating Avith two thin, square slices of bacon and 
 fry in A^ery hot lard ; serve a tomato or cream sauce in center, and 
 garnish with parsley. Serve one skewer to each person at table. 
 
 Stewed Sweet-breads. — Prepare two sweet-breads, as directed 
 place in stewpan, cover with stock, and simmer nearly an hour ; 
 take out, place on hot dish, remove gravy from fire a minute, and 
 add gradually yolk of an egg and four tablespoons cream ; stir ovet 
 fire till the sauce thickens, but do not let boil. Before serving add 
 juice of a lemon, pour the sauce around sweet-breads, and send to 
 table with dish of green pease. SteAved either Avhole or cut in dice 
 sweet-hreads are nice served Avith BroAvn Mushroom Sauce. If served 
 Avhole lay the SAveet-breads on the sauce ; if diced mix them through 
 it just before serving. Or stew sweet-breads in oyster liquor till ten- 
 der, season with salt and pepper, add tablespoon butter and a few 
 oysters and pour over moist buttered toast. Or after parboiling and 
 blanching put four large sweet-breads on tAvo cauliflowers in stewpan, 
 season with a little cayenne and nutmeg, cover with water, put on 
 lid and stew one hour. Beat two tablespoons flour with half cup 
 
550 
 
 MEATS. 
 
 butter and add to the stew with a cup milk, boil up once and serve 
 immediately in hot dish. Or cook tomatoes in their own juice until 
 tender, strain through a sieve, and put back in pan with four or five 
 sweet-breads, previously blanched and parboiled ; , add tablespoon 
 flour mixed with two of butter, cayenne and salt, and stew until 
 sweet-l)reads are done. Just before taking up stir in beaten yolks of 
 two eggs. S '”ve in deep dish. Or for Larded Sweetbreads prepare 
 tw'o or th V swpet-breads as usual, when cool lard them and put in 
 stew])an with half pint veal stock, white p pper and salt to taste, 
 small bunch young onions, blade pounded mace, and thickening of 
 butter and flour and stew gently twenty minutes. Beat two eggs 
 vritli half pint cream and add with teaspoon minced parsley and lit- 
 tle grated nutmeg ; heat through, but do not boil again or cream will 
 curdle. Stir in some boiled asparagus tops and serve hot. Or. 
 omit the eggs, cream, onions and parsley, and flavor with mush- 
 room catsup and juice of half a lemon. 
 
 Sweet-bread Croquettes. — Single-bread three slices of prepared 
 sweet-breads and fr3ms croquettes, either in butter or drippings in fry- 
 ing-pan , or b}^ dropping in kettle hot fat. Or, with Mushrooms^ cut two 
 sweet-breads into dice ; cut a half box or four mush- > -- 
 rooms into dice also ; put tablespoon and a half but- 
 ter in saucepan and when it browns stir in two table- 
 spoons flour and stir and cook until smooth ; then sweeJbread croquette.s. 
 stir in a gill good stock or cream, add the diced mushrooms and 
 sweet-breads, anc. when thoroughly heated take from fire and add 
 beaten yolks of two eggs ; return to fire a moment to “set” the 
 3mlks, but do not boil. When cool form into rolls or any shape 
 liked, (see Croquettes) double-bread them and fry by dropping in 
 kettle of hot fat. The}" may be served alone or with pease, or tomato 
 or bechamel sauce. Sv^eet-breaA Fritters^VicQ sweet-breads thin 
 sprinkle over grated nutmeg and chopped parsley, dip into a batter 
 made 'of one cup each milk and flour, one egg, a pinch of salt, and a 
 half teaspoon baking-powder, and fry in hot fat. For Sweet-bread, 
 and Oyster Pie boil sweet-breads tender ; season with pepper and 
 salt ; make a grav}^ w"ith the water in which they were boiled, adding 
 half cup butter, yolks of two eggs, and tablespoon flour. Line bak- 
 ing dish with puff-paste ; have same quantity of oysters as sweet- 
 breads, and fill the dish with gravy ; put on top crust with a hole in 
 ■•.enter and bake slowly until done. 
 
 Sioeet-bread Sandimches. — Parboil and blanch two sweet-breads, 
 wipe them drv, mince, season with pepper and salt, work in a table- 
 spoon melted butter, and spread between buttered bread. The two 
 sweet-breads will make six sandwiches, or mixed with an equal quan- 
 tity of chopped ham, a dozen. 
 
 Sweet-bread Yol-au- Vents. — Prepare as directed, and when cool 
 cut sweet-breads into dice, season with salt and pepper, and dredge 
 
MEATS. 
 
 551 
 
 with flour. Have in a basin two or three dozen stewed, drained 
 oysters, small teacup stewed button mushrooms, one dozen or more 
 olives, pared in one piece close to the kernel. Put a quarter-pound 
 butter in stewpan, melt and add two tablespoons flour, stirring well, 
 and pouring in stock gradually until the sauce is of creamy consis- 
 tency ; season with salt, pepper or cayenne, and a 
 very little grated nutmeg ; put in the sweet-breads, 
 stirring to prevent browning ; when thoroughly 
 Sweetbread voi-au Vents heated add oue after the other, the oysters, mush- 
 rooms, and olives, and a tablespoon tarragon vinegar ; stir and heat 
 up again, but do not let boil. Serve in any of the shells, as given in 
 pastry, or in little Rice Molds made by boiling rice until it can be 
 worked into smooth paste with a spoon. Fill small buttered gem 
 tins or patty-pans with this and when quite cold take out, brush 
 over with little butter and brown in oven ; then scoop out inside 
 leaving a rice crust quarter of an inch thick. These may also be 
 filled with sweet-breads simply cut in small pieces and a spoonful 
 cream dressing added to each shell, sifted over with bread-crumbs 
 and set in oven to brown ; paper cases may also be used. 
 
 Force-meats. — These are also known as ‘Tarces,” “stuffings” and 
 “dressings” and are most used for stuffing meats, game and poultry, 
 but are also often cooked separately and served as a bed or border 
 for entrees, or formed into square or oval piece for center of dish. 
 For the latter, the mixture should be made into any shape fancied, 
 about an inch and a half thick, and steamed in buttered paper or 
 plate two hours. When done, slip on center of dish, arrange the 
 entree on it and pour the sauce around the base. Delicate cutlets, 
 sweet-breads, etc., are served thus. Veal or chicken force-meat is 
 best for all light entrees. Force-meats may also be made into balls 
 and poached or fried for soup or ga,rnishes. In making force-meats 
 be careful not to use so much of any one flavor as to overcome all 
 others, and unless for very savory dishes, pepper should be sparingly 
 used. The force-meat should be thick enough to cut with a knife, 
 but not dry and heavy! Bacon or butter should always be substi- 
 tuted for suet when the force-meat is to be eaten cold. Any left 
 from stuffing fowls or meat may be made into balls, fried and used 
 as a garnish. To make Quenelles of Force-meat., have two table- 
 spoons or teaspoons, according to size quenelles are wanted; fill one 
 of them with force-meat, dip the other into boiling water, and with 
 it remove the force-meat from the first spoon, and slip it from that 
 into a buttered frying-pan, proceeding thus until all are done ; then 
 cover them with stock, and boil about ten minutes, or until firm, 
 and they are ready for use. 
 
 Almond Force-meat. — Beat yolks of three eggs with quarter 
 pint cream and flavor ’with little nutmeg. Blanch and pound in 
 mortar three ounces sweet almonds, moistened with white of egg 
 
552 
 
 MEATS. 
 
 and add to eggs and cream with three-fourths pint sifted bread- 
 crumbs and three tablespoons butter in small bits ; stir in lastly 
 frothed whites of three eggs. A nice stuffing for poultry. 
 
 Chestnut Force-meat. — Shell and blanch a half pound chest- 
 nuts and stew gently twenty minutes in veal gravy. When cold, 
 pound in mortar till smooth with same quantity butter, add two cups 
 sifted bread-crumbs, a little salt, grated lemon rind and nutmeg and 
 bind together with unbeaten yolks of two eggs. A very excellent 
 stuffing for turkey or goose. When made into balls, they must be 
 rolled in flour before frying. 
 
 French Force-meat. — Chop very fine a pound each uncooked 
 veal and ham with a quarter pound pork and six mushrooms if 
 liked, and with a pestle, pound to powder. Cook a pint bread- 
 crumbs and quart milk together, stirring often until bread is soft 
 and sniooth. Set away to cool, first adding half cup butter, three 
 tablespoons onion juice and salt and pepper. When cold, add to 
 powdered meat, mix thoroughly, and rub through a sieve, then add 
 yolks of four eggs. This is used for borders in which to serve hot 
 entrees of game. It is also used in game pies, and sometimes for 
 Quenelles. When to be used for border put in well-buttered mold 
 and steam three hours. Then turn out on flat dish, and serve the 
 meat in center. The French also add a calf’s udder boiled, chopped 
 fine and pounded. 
 
 Game Force-meoA. — Pound the livers of the game with ' half 
 their weight of beef suet and good fat bacon, mixed together ; season 
 with salt, pepper, and ground cloves. Use a little game meat if not 
 enough liver ; moisten with cream, and bind with yolks of two eggs. 
 If the force-meat is wanted stiff, stew over a gentle fire, stirring con- 
 stantly till of proper consistency. 
 
 Ham Force-meat. — Two pounds cooked ham, chopped, and' 
 then pounded very fine ; one pound bread-crumbs, one pint milk, 
 yolks of four eggs, tablespoon mixed mustard, teaspoon salt, a speck 
 of cayenne, one cup brown sauce. Make as French Force-meat. 
 
 Lobster Force-meat. — Pound the flesh of a medium-sized lobster 
 with half an anchovy, a piece of boiled celery, the yolk of a hard- 
 boiled egg, salt, pepper, and cayenne to taste. Mix with a table- 
 spoon bread-crumbs, two of butter, and two raw eggs. Two or three, 
 oysters may be added if desired. Stuff boiled or baked fish with 
 the force-meat, or make into balls, fry a pale brown in butter and 
 serve as a garnish for fish ; or poach them for Fish Soup. 
 
 Mushroom Force-meat. — Peel a quarter pound young fresh 
 mushrooms and cut off stems. Beat two tablespoons butter in stew- 
 pan, put in mushrooms with a little mace and cayenne and simmer 
 gently till tender, then drain on a sieve and when cold chop fine,. 
 
MEATS. 
 
 553 
 
 add a cup sifted bread-crumbs, slight seasoning cayenne, mace, nut- 
 meg and salt, piece of butter and yolks of two eggs, with enough of 
 the gravy from stewpan to make the whole of proper consistency. 
 A dainty stuffing for fowls, and nice if made into balls, poached and 
 served in soup. Or fry the balls and use as a garnish for roast fowl 
 or minced veal. 
 
 Oyster Force-meat. — Sift a half pint bread-crumbs, and add 
 tablespoon and a. half finely minced suet, or butter cut in small bits, 
 bunch of savory herbs, quarter salt-spoon nutmeg and pepper and 
 salt ; mix well and add eighteen oysters, coarsely chopped, and two 
 well-beaten eggs. Work all together with the hand until smoothly 
 mixed. Especially nice for stuffing turkey. 
 
 Sausage Force-meat. — Take a half pound each of lean and 
 fat pork, both weighed after being chopped (beef suet may be sub- 
 stituted for the latter), half pint bread-crumbs, small tablespoon 
 minced sage, blade of mace, pounded, salt and pepper to taste, and 
 one egg. Chop meat and fat very fine, mix with them the other in- 
 gredients, taking care that the whole is thoroughly incorporated. 
 Moisten with the egg, and stuff a turkey or any game or meat. 
 
 Suet Force-meat. — Chop half pound beef suet very fine, add 
 same quantity bread-crumbs, tablespoon chopped parsley, little 
 powdered thyme, and majoram, grated rind and juice of half a lem- 
 on, salt, pepper and nutmeg to taste, and mix with three whole eggs. 
 A good stuffing for veal, and nice also for turkey and baked fish, 
 with more chopped parsley. 
 
 Yeal Force-meat. — Chop a pound veal and half pound salt pork ; 
 mix with one pound sifted bread-crumbs, a little cut parsley, sweet 
 marjoram, three tablespoons of butter, two well-beaten eggs, and 
 pepper. Or take three pounds of veal, cup butter, pint each bread- 
 crumbs, milk and white sauce, two tablespoons salt, half teaspoon 
 pepper, two tablespoons each bottled sauce, onion juice and chop- 
 ped parsley, yolks of six eggs and half teaspoon grated nutmeg. 
 Make and use same as French Force-meat. Nice for fish. Chicken 
 and Fish Force-meats made same as last recipe, using only the 
 breast of chicken and cream instead of milk for the former. Salmon 
 and halibut are best for the fish force-meat,which is used for entrees of 
 fish only. For an excellent Sweet-hread Force-meat take equal parts 
 lean veal and pork, and mince finely together ; cut into pieces a par- 
 boiled veal sweet-bread, and mix with about three-quarters pound 
 each of former meats. Add a half pound bread, soaked, and the 
 same amount soft butter. Flavor with a little nutmeg, salt, pepper 
 and half an ounce grated lemon rind. Bind with three beaten eggs, 
 and use for turkey. 
 
 Bread and Onion Force-meat. — Fry together two tablespoons 
 sweet drippings or butter, one of chopped parsley, and about four oi 
 
554 
 
 MEATS. 
 
 chopped onion ; season with one level tablespoon each powdered 
 sage, thyme and salt, and a level teaspoon pepper. Soak half pound 
 dry bread in tepid water five minufes, then wring it dry in a towel ; 
 add to the onion and herbs and stir until scalding hot, add the par- 
 boiled and chopped liver of a fowl, yolks of two eggs, half pint 
 boiling milk or water, and use as stuffing for poultry or pork. When 
 for the latter omit the liver or use about same quantity of pig’s liver 
 if obtainable. Or soak three ordinary-sized slic^ of bread in cold 
 water, wring dry in a towel, and add to a tablespoon chopped onion 
 fried brown in tablespoon butter, with a saltspoon salt, quarter salt- 
 spoon each pepper and powdered thyme or mixed spices, and stir 
 over fire until scalding hot ; take off and strain in yolk of one raw^ 
 egg and use for stuffing breast of veal, lamb or poultry. 
 
 Sage and Onion Force-meat . — Pare four onions, and parboil in 
 three different waters ; soak two or three times as much stale bread 
 in tepid water, and wring dry in a towel ; scald ten sage leaves ; 
 when onions are tender, which will be in about half an hour, chop 
 them with the sage leaves and add them to the bread, with table- 
 spoon butter, yolks of two raw eggs, level teaspoon salt, and half 
 saltspoon pepper ; mix thoroughly and stuff roast pork or poultry. 
 
 Force-meat Balls . — Chop with a quarter pound beef suet little 
 lemon peel and parsley and mix with a pint and a half sifted bread- 
 crumbsj season with pepper, salt and nutmeg and moisten with yolks 
 of two eggs ; make into small balls and bake on buttered tin or fry 
 in hot fat till crisp, Add a little finely chopped ham, if at hand. 
 
 Frogs . — Only the hind legs of frogs are used and these are con- 
 sidered a great delicacy. They must be skinned and blanched before 
 cooking as follows : Drop them in salted boiling water, to which 
 some add a little lemon juice, boil three or four minutes, put in cold 
 water a few minutes, then take out and drain. They may be broiled 
 or prepared after the recipes given. 
 
 Fricasseed Frogs . — Put in stewpan two tablespoons butter, for 
 two dozen frogs ; when melted lay in two dozen blanched legs ; fry 
 two minutes, stirring almost constantly; then sprinkle teaspoon 
 flour over and stir all with wooden spoon ; add two sprigs parsley, 
 one of thyme, a bay leaf, two cloves, one of garlic, salt, white pep- 
 per, and half pint stock or water and two tablespoons lemon juice ; 
 boil gently till done ; dish the legs, reduce the sauce by boiling, strain, 
 mix in yolks of two eggs, pour over the legs and serve. Or fry a 
 dozen pairs blanched legs with a little fresh butter and very little 
 minced shallot or onion until the butter begins to brown, then add 
 two tablespoons each cold water and flavored vinegar mixed, and 
 cup hot water. Stew with cover on twenty minutes, then skim off 
 most of butter and add seasoning of salt and cayenne. Thicken 
 the liquor with four yolks of eggs beaten with two tablespoons cream. 
 
MEATS. 
 
 555 
 
 Pour some of the hot liquor to the yolks before putting in saucepan, 
 and take from the fire almost immediately, or as soon as it shows 
 the first sign of boiling again. Place the frogs neatly in disband 
 strain the sauce over them. Frogs can also be plainly stewed like 
 chickens, without the vinegar and thickening. 
 
 Fried Frogs . — Fry the blanched legs in little butter in frying- 
 pan and serve nicely arranged in dish of tomato sauce, garnished 
 with croutons, or double-bread them, put in frying basket and im- 
 merse in hot fat. Put a frill of paper around bone of each and serve 
 very hot in a circle overlapping one another round a platter with 
 pease in center. Or for Frog Salad soak two dozen legs in slightly 
 salted water an hour and a half ; drain, stew slowly in hot water 
 until quite tender, drain off water and cover with milk. Let this 
 come to a boil ; drain and cool ; remove bones, cut up meat and add 
 an equal quantity of cut celery, place on platter, cover with mayon- 
 naise dressing and garnish with little tufts of shrimps, and green 
 herbs, alternated with hard-boiled eggs quartered lengthwise. 
 
 Frog Saddles . — Take the entire hind quarters of the frogs, cook 
 in water a few minutes, or Aic Court Bouillion like fish, page 253 ; 
 then roll in flour, then in beaten egg with a spoonful water, then coat 
 well in cracker dust. Fry like fritters. Cut square slices of buttered 
 toast across diagonally, making triangular pieces ; place two on a 
 dish, che broad bases together in the middle and points at the ends 
 and frogs on the toast in corresponding manner. Ornament with 
 sliced lemon and parsley. 
 
 Grravies. 
 
 Gravies are considered an indispensable accompaniment to all 
 meats and “ made dishes ” from meat by professional cooks, but few 
 housekeepers give their preparation the thought and attention neces- 
 sary to make them in the perfection so easily attained wuth very little 
 expenditure of time or means. The making of gravy to serve with 
 a roast or other freshly cooked meat is a very simple matter indeed, 
 as will be seen from the recipes given. But for every-day conveni- 
 ence, and in order to be able to get up appetizing little dishes at a 
 moment’s notice when an unexpected guest arrives, every house- 
 keeper should keep on hand a supply of stock, or glaze, which is 
 “condensed gravy,” and for which a recipe is given later. But in- 
 stead of buying meat for gravy stock the economical housewife will 
 save for the purpose all bones and trimmings from meat, even bits 
 
556 
 
 <1}EAVIES. 
 
 of gristle and skin, and with the stock-pot in her mind’s eye will 
 carefully trim off from all roasts before putting in the oven many 
 bits that will add richness to gravy, which would otherwise crisp 
 and go to waste in the baking pan. ' All bones and trimmings from 
 cold meat should be saved for ^his purpose also. Thus a roast 
 served hot one day is sliced cold the next, and perhaps also a part 
 is made into some one of the dainty dishes given in Cold Meats, 
 while the bones are carefuLy broken or chopped and with the trim- 
 mings and other bits of meat at hand are put over the fire with 
 sufncient cold water and simmered slowly until all juices and gela- 
 tinous parts are extracted. If cut into small bits this is effected 
 much more quickly. Any vegetables, herbs or spices of which the 
 flavor IS liked maybe boiled with the meat, which should cook until 
 the liquor is reduced one half, or is a tolerably rich gravy. Then 
 strain, set away to become cold, and before reheating for use remove 
 all fat that rises to the top, for grease is not gravy, and an otherwise 
 
 excellent dish is often spoiled by an oily 
 coating or swimming globules of grease. 
 The stock will keep better, ho’wever, if the 
 fat is left on top until wanted for use. To 
 make the gravy heat the stock to boil- 
 ing in a lipped saucepan as it is so much easier from which to pour ; 
 season with pepper and salt and flavor with any spices, catsups or 
 sauces liked, being careful not to overpower the flavor of the gravy 
 itself, add thickening of Roux, or Browned Flour, or if neither is 
 at hand a little flour, corn-starch or arrowToot mixed smooth with a 
 little cold water and pinch sugar, let boil well and serve, either poured 
 over or around a dish of meat or vegetables or sent on with it in 
 gravy-boat ; or serve as directed in recipes for Meats and Cold Meats. 
 This prepared stock may be used for the foundation in any of 
 the gravy recipes that follow, saving the time required for cooking 
 the ingredients as given above. Stock will keep several days in 
 CO id weather, or if set in ice-box in 
 summer. Or gravy may be prepared 
 in small quantities each day as needed 
 with a little forethought when clearing 
 awa}^ the breakfast. Save all liquor 
 from boiled meat for stock, and keep any gravy left over to. serve 
 again with the addition of stock and more flavoring and thickening 
 
 Grav’y Strainer. 
 
GRAVIES. 
 
 557 
 
 if necessary. If any gravy should be lumpy put through a gravy 
 strainer before serving. By putting into practice a good old adage 
 the wise housekeeper ‘‘who wastes not will want not” — gravies. 
 
 Browned Flour . — Sift and spread the flour thinly and evenly 
 over bottom of dripping-pan and brown on top of stove or in oven, 
 stirring constantly to prevent scorching, until either a light or deep 
 brown as desired. It is well to prepare a quantity at a time and 
 put away in closely corked bottles or self-sealing glass jars to be 
 used as needed for thickening gravies, soups and sauces wanted 
 brown. A good proportion is a level tablespoon for each cup liquid. 
 Use same as any flour by mixing smooth with water or butter, then 
 adding to liquid. Butter and flour, mixed in equal parts and baked 
 brown, is preferred by some for thickening brown gravies, but plain 
 browned flour is doubtless better to use. A slice of toasted bread 
 added to gravy answers for both browning and thickening, but is 
 not so nice as the browned flour. Browned Onions are also used 
 for coloring gravies. To prepare, peel and chop fine three medium- 
 sized onions, put in stew-pan with half pint water, boil five minutes 
 add half pound moist sugar and simmer gently till mixture is a 
 dark brown. Then strain it into three-fourths pint boiling vinegar, 
 stir until thoroughly mixed, and bottle. Use for flavoring and col- 
 oring gravies, soups, etc. Another article used in gravies, sauces, 
 etc., is the Parsley Butter on page 179, making two or three times 
 the recipe, packing in a jar and keeping in a cool place ; half as 
 much parsley may be used, giving a more delicate flavor, and some 
 add only two tablespoons lemon juice. This is also known as 
 Maitre F hotel Butter and is a delicious dressing for steak, chops, 
 etc., placed on the hot platter on which they are to be served, turn- 
 ing them over in it, thus seasoning each side. 
 
 Glaze . — Any strong meat soup or stock may be boiled down to 
 jelly-like consistency and makes excellent glaze. Pour quarts should 
 be reduced to one quart. It ma}^ not be so fine in flavor as that 
 especially prepared, but answers very well. Pig’s feet, when obtain- 
 able, will make nice glaze cooked with vegetables, but for a more 
 delicate preparation take six pounds knuckle of veal or leg of beef, 
 and half pound lean ham, cut in pieces size of an egg, rub a quarter 
 pound butter on bottom of pot, which should hold two gallons ; put 
 in meat with half pint water, three medium-sized onions, with two 
 cloves in each, a turnip, carrot, and three or four stalks celery ; place 
 over quick fire, occasionally stirring it until bottom of pot is covered 
 with a thick glaze, which will adhere lightly to spoon ; then fill up 
 pot with cold water, and when on boiling point, draw to back of 
 stove and simmer gently three hours if veal, six if beef, carefully re- 
 moving all scum as it rises. The stock thus made, adding salt, will 
 
558 
 
 GRAVIES. 
 
 make a delicious foundation for all kinds of clear soup or gravies. 
 To reduce to glaze pass the stock through fine hair sieve or cloth in- 
 to pan ; then fill up the pot containing meat, etc., with hot water 
 and boil again four hours to obtain all the glutinous part, strain off 
 stock and put with that first obtained in large stewpan, set over fire 
 and boil as fast as possMe with lid off, stirring occasionally to pre- 
 vent boiling over. When reduced to about three pints, pour into 
 small stewpan and boil more slowly until reduced to a quart, skim- 
 ming if necessary, then put where it will again boil quickly and stir 
 well with wooden spoon until it begins to get thick and is of a fine 
 yellow-brown color, taking care not to burn. Pack in pot for use, 
 or in sausage skins, which may be obtained from butcher ; cut off ayard 
 of the skin, tie one end very tightly and pour in the glaze through a 
 large funnel. It will be hard like jelly when cold and when wanted for 
 use is cut off in slices. A thick slice dissolved in hot water makes 
 a cup of nutritious soup, to whii^h may be added any cooked vege- 
 tables, rice or other ingredients liked. A piece is very nice to take 
 on a journey, especially for an invalid who does not want to depend 
 on way-side hotel food, or is tired of beef-tea. Another way of 
 keeping glaze is to put away in a Glaze- Kettle made for the pur- 
 pose, and much like a custard-kettle. It is a tin vessel in which the 
 glaze is kept, fitting into a larger one, which is filled with boiling 
 water to melt glaze when Avanted for use. The smaller vessel has a 
 lid with a small hole in it for a brush, which is used for putting the 
 glaze on meats, etc., as required. When packing in skins it is well 
 to put a part of the glaze in ajar for this purpose, which may be set 
 in kettle or pan of hot water to melt, and provide also a small sufi 
 brush, or a stiff feather will do. Glaze adds greatly to the fine ap- 
 pearance of many dishes. It is much used in decorating cold joints, 
 hams and tongues and its use is recommended in various recipes. 
 
 ^ To use thus, melt the glaze and with the brush 
 
 cover the meat with it, going over it a second 
 Glazing Brush. time if necessary after first coat has become.' 
 
 cold. In roasting meat if it is not evenly and nicely browned, brush 
 over with glaze just before serving and it will give required finish. 
 
 Roux . — This may be made as wanted for use, but is convenient 
 to have at hand. For making White Roux melt a half pound but- 
 ter slowly, skim, let settle, then pour in clean saucepan over fire and 
 Avhen hot dredge in sloAvly Ga^o cups sifted flour. Stir rapidly until 
 perfectly smooth and thoroughly cooked, but do not let brown ; some 
 use an egg whisk for stirring. Put away in ajar. Broion Roux is 
 made same, stirring OA^er fire until a bright broAvn, but not scorch- 
 ed. Use for thickening gravies, sauces, soups, stews, etc., by moist- 
 ening Avith a little of the warm liquid then stirring into the whole, 
 or put it into the cold liquid, and it Avill dissolve as it heats ; do not 
 put into hot liquid without first moistening or it will harden into 
 lumps instead of dissolving. 
 
GRAVIES. 
 
 559 
 
 Beef Gravy. — Cut a half pound lean beef in small pieces anv. 
 put in stewpan with half pint cold water, a shallot or small onion^ 
 half teaspoon salt and a little pepper and simmer gently three hours. 
 A short time before done stir in half teaspoon arrowroot mixed with 
 a little cold water, add tablespoon any sauce liked, boil up once, 
 strain and serve. Nice for poultry, game, etc. Or cut a half pound 
 shin of beef in very small pieces, slice half an onion and quarter of 
 a carrot and stir in saucepan over fire with piece of butter size of 
 walnut until slightly colored, add three-fourths pint water, two or 
 three sprigs parsley and savory herbs, cayenne, mace and salt to 
 taste and simmer half an hour ; skim well, strain and it is ready for 
 use. For a Rich Beef Gravy., cut two pounds shin of beef and a 
 large onion or a few shallots in thin slices, dredge with flour and 
 fry a pale brown, but do not scorch ; add two pints boiling water, 
 let boil and skim. Then add slice lean ham or bacon, bunch savory 
 herbs, two blades mace, half head celery, two or three cloves, four 
 allspice, quarter teaspoon whole pepper,- cayenne and salt to taste 
 and simmer very gently two hours, or until all juices are extracted 
 from meat. Set away to cool, then skim off all fat. May be flavored 
 with catsup, bottled sauce, or anything that will give additional 
 relish to the dish with which it is to be served. This gravy is ex- 
 cellent with ragouts, hashes, or any dish from cold meats. 
 
 Brovm Gravy. — Before serving any roast meat, let the gravy in 
 pan dry down until grease can be poured off clear, while the glaze 
 remains adhering to pan ; pour in water to dissolve it, and when it has 
 boiled add a trifle of Browned Flour, to thicken if necessary though 
 when a roast has been well dredged with flour a thickening will not 
 be needed. Strain through a fine strainer ; serve some in dish with 
 the roast, the rest in sauce-boat. A Cheap Brovm Gravy ^ which will 
 be found nice for warming up any kind of cold meat is made as 
 follows : Slice three onions and fry in butter a nice brown ; toast a 
 large, thin slice of bread slowly until quite hard and a deep brown ; 
 put these, with any pieces of meat, bone, etc., and some herl)S, on 
 the fire with a pint and a half water, and stew down until it is as 
 thick as liked. Season to taste, strain, and set in a cool place until 
 wanted for use. For a Rich Broion Gravy, fry two large onions 
 cut in rings in two tablespoons butter until a light brown ; then add 
 two pounds shin of beef and two small slices bacon, both cut in 
 small square pieces, and pour in cup water; boil ten minutes, or un- 
 til a nice brown color, stirring occasionally ; add three and a half 
 pints water, let boil up, then draw to back of range and simmer very 
 gently an hour and a half ; strain and when cold take off the fat. 
 Thicken with four tablespoons flour first made smooth and lightly 
 browned with three tablespoons butter in another pan, and cooled ; 
 boil the gravy up quickly, season to taste and it is ready to serve. 
 This thickening may be made in larger quantities and kept in stone 
 
o60 
 
 GRAVIES. 
 
 jar until wanted. A Brown Gravy without Meat is made as fol- 
 lows . Slice, flour and fry two onions and one large carrot in two 
 tablespoons butter till a nice light brown, add three pints boiling 
 'vater, bunch savory herbs and pepper and salt. Stew gently about 
 an hour, strain, when cold skim off all fat and stir in a thickening 
 made as in preceeding recipe and a few drops Caramel Coloring. 
 
 Carrot Gravy. — Grate a good large carrot, first washing and 
 scraping thoroughly. Put butter size of walnut in stewpan and 
 when just melted put in the carrot with enough stock to make ot 
 the usual consistence, adding salt, pepper, finely chopped parsley 
 and a little lemon juice. Stew till smooth and thoroughly cooked. 
 
 Economical Gravy. — Put in stewpan the chopped bones and 
 trimmings of cold roast or boiled veal or beet, one and one-half 
 pints water, an onion, quarter teaspopn each chopped lemon peel, 
 and salt and blade mace, pounded ; simmer gently an hour or more, 
 or until liquor is reduced to a pint, then strain through hair sieve. 
 Add thickening of butter and flour, let it just boil up, squeeze in 
 about teaspoon lemon juice, and it is ready to serve. It may be fla- 
 vored with a little tomato sauce if at hand, or if a dark colored gravy 
 is wanted, catsup or any bottled sauce. Or put chopped bone and 
 trimmings from any cold joint in stewpan with quarter teaspoon 
 each salt, whole pepper and whole allspice, small bunch savory herl)s 
 and half head celery, cover with boiling water and simmer gently 
 about two hours. Slice and fry an onion in tablespoon butter till a 
 pale brown, and mix gradually with the gravy ; boil fifteen minutes 
 and strain, put back in stewpan, flavor with walnut vinegar, catsup, 
 pickled onion liquor, or any bottled sauce preferred. Thicken with a 
 little butter and flour mixed smooth on a plate, boil up once, and 
 the gravy will be ready for use. 
 
 Gihlet Gravy. — Boil the giblets — gizzard, heart and liver — with 
 the neck in two quarts water an hour and a half, skimming if neces- 
 sary and adding more water if it cooks away too much. Take out 
 giblets, chop fine, return to water in saucepan, first skimming out 
 neck, and add tablespoon flour mixed smooth with a little cold 
 water ; season and after the fowl has been taken up, add to dripping- 
 pan placed on top of stove, adding more water if necessary, and 
 boil five minutes, stirring constantly, scraping the sides of pan to 
 free the rich, savory particles that adhere. More thickening or 
 seasoning may be needed and some add a little sweet marjoram. If 
 too much fat in dripping-pan, skim off before adding the gihlet sauce. 
 If the giblets are not liked, or are preferred served whole, the gravy 
 is made same, simply omitting giblets and serving them on platter 
 with the fowl. For a nice Liver Gravy., wash the feet and neck of 
 fowls perfectly clean, cut in small pieces and put in stewpan with a 
 slice toasted bread, half an onion, bunch savory herbs, salt and pep- 
 
GRAVIES. 
 
 561 
 
 per to taste and the giblets ; pour one pint water over, and simmei 
 gently one hour. Take out the liver, pound it, and put in roasting 
 pan with the strained liquor in which it was boiled. Add thick- 
 ening of butter and flour, and flavoring of mushroom catsup, boil up 
 and serve. The gizzard can be served whole with the fowl. 
 
 Herh Gravy. — Take a stick of horse-radish and the leaves of a 
 sprig each winter savor}^, thyme, marjoram and a little tarragon ; 
 put in stewpan with pint water, four tablespoons vinegar, juice oi 
 a lemon, two thinly-sliced shallots and a clove or two. Add enough 
 Browned Onion or Caramel Coloring to color well and simmer gently 
 fifteen minutes after bringing to a boil. Strain, add thickening and 
 serve hot. Or omit thickening and when quite cold pour in bottles 
 to be served in small quantities with meats as j^erd Sauce. 
 
 Heidelberg Gravy.— Line a stewpan slightly v/ith butter, put i a 
 three sliced onions, six pounds boned fillet of veal and two pounds 
 of boiling piece of beef and pint stock. Let all boil on brisk fii'e 
 till reduced one-half, turn the meat frequently, and simmer gently. 
 The glaze must not be overcooked'., if so the sauce will taste disa- 
 greeably sharp. Take stewpan olf fire when meat is well glazed, 
 cover it, and do not touch for five or six minutes in order that tbe 
 glaze may dissolve quickly. Pour in six quarts more stock, boH 
 well, skim and add two carrots, level tablespoon salt and saltspocv 
 white pepper. Boil and skim, and when meat is quite done remove 
 it, and the stock through a cloth. Now put into a saucepan 
 
 three-fot i tns pound each clarified butter and flour ; mix well, put in 
 the stock and stir with a wooden spoon till it boils. Simmer tw o 
 hours with the cover lifted off a little. Skim twice during the sim- 
 mering, and once more when done. Strain through a cloth and keep 
 for use. This makes four quarts and will keep good a week or more. 
 Instead of the meat given above a few slices lean ham, the low^er 
 part of a calf’s leg and a kidney, cut in pieces, and a chicken, cut in 
 joints, may be used, adding the carrot and parsnips also, if liked, 
 with onion. To make Brown Heidelberg Gravy., use Browned Flour. 
 
 Horse-radish Gravy. — Mix ^vell one tablespoon each butter and 
 flour in saucepan, add pint soup or gravy stock ; let boil till flour is 
 w^ell cooked; add three or four tablesp mns niopared horse-radish, 
 pinch of sugar, a little salt and white pepper if Lked. Serve at 
 once. If grated fresh horse-radish is used add a little vinegar to 
 gravy just before serving. Milk, broth from boiled corned beef or 
 water may be used instead of stock. This is one of the best of gravies. 
 
 Jugged Gravy. — Cut two pounds skin of beef and quarter pound 
 lean ham in small pieces, slice an onion, or a few shallots and half 
 a large carrot ; put m.eat, ham and vegetables, with seasoning of 
 pepper and salt, in alternate layers in jar holding three pints, and 
 36 * 
 
562 
 
 GRAVIES. 
 
 add two pints water ; cover closely so that steam will not escape and 
 bake in oven for from six to eight hc>urs. If oven is very hot less time 
 will he required. A good way is to put jar in oven overnight, leaving 
 small fire, to draw out the gravy, and it will then bake in a much 
 less time. AVhen sufficiently cooked, strain, cool, remove fat and 
 flavor with catsup or any bottled sauce liked. An excellent gravy. 
 
 Maitre d? hotel Gravy. — Mix in saucepan two tablespoons Ma- 
 fcrie d’ hotel Butter and one of flour ; add pint milk or water, let 
 boil and serve with boiled beef, mutton or fish. Or add onl)^ half 
 pint milk and make a thick sauce known as Maitre dh hotel Sauce. 
 
 Milk Gravy. — After frying any kind of meat, add a tablespoon 
 flour to the fat stir well together, add pint of milk, let boil till flour 
 is thoroughly cooked. Water may be used in place of milk, or half 
 and half, and butter instead of the fat. Or have a pint milk at boil- 
 ing point and stir in a thickening of a rounded tablespoon flour, 
 mixed smooth with cream or milk, and a beaten egg. Serve soon as 
 it boils, as if allowed to boil a half minute, the creaminess is lost. 
 
 Onion Gravy. — Put two tablespoons butter in saucepan and 
 when slightly browned stir in three sliced onions and fry brown. Stir 
 in heaping teaspoon flour and fry all together a moment, then add 
 half pint stock, seasoning of pepper and salt, and boil gently ten 
 minutes. Skim off all fat, add teaspoon each made mustard and 
 rinegar and juice of half a lemon, give one boil and serve hot. Es- 
 pecially nice with steaks. If to be poured over the steak or served 
 as Robert Sauce., use only half as much stock and less thickening. 
 
 Orange Gravy. — Put a sliced onion in stewpan with half pint 
 stock, a few basil or hay leaves, three or four strips orange or lemon 
 peel and simmer very gently fifteen minutes. Strain, and if not suf- 
 ficiently flavored add juice of a Seville orange or a lemon ; season, 
 add thickening of arrowroot or corn starch, boil up once and serve. 
 Nice for ail game. 
 
 Piquant Gravy. — Put two tablespoons each chopped cucumber 
 pickles, capers and onions in saucepan with half pint vinegar and 
 stir over fire until vinegar has nearly all evaporated ; add two table- 
 'Spoons each butter and flour rubbed smooth, two teaspoons salt, 
 tAvo saltspoons pepper and half as much cayenne, Avith pint boiling 
 Avater or stock. Boil up once and serve. This is also known as 
 Piqitant Sauce., and a more elaborate recipe is the following : Put 
 two tablespoons butter in steAvpan with a small carrot and six shal- 
 lots, sliced, bunch savory herbs, half bay leaf, two small slices lean 
 ham, chopped fine, two cloves, six pepper-corns, blade of mace, and 
 three whole allspice. Simmer all over slow fire until bottom of pan 
 is covered with a brown glaze, stirring to prevent burning, and add 
 four tablespoons vinegar, half pint stock, teaspoon sugar, pisich of 
 
COLD MEATS. 
 
 563 
 
 cayenne and salt to taste. Simmer gently fifteen minutes, skim off 
 all fat, strain and serve hot with roast meats. If not liked so acid 
 use less vinegar. 
 
 Sage Gravy . — Chop fine a half dozen large green sage leaves, 
 or more if the leaves are small, with two medium-sized onions. Put 
 in stewpan with butter size of walnut, sprinkle with flour, cover 
 closely and let steam a few minutes. Then add teaspoon vinegar, 
 some broth or gravy, and seasoning of salt and pepper. Simmer 
 till the onion is tender. Capital with roast pork. 
 
 Veal Gravy . — Cut three pounds veal and two slices lean ham 
 in small pieces, put in stewpan, moisten with little water and set 
 over fire to extract juices ; when bottom of pan is covered with a 
 white glaze add three pints water, bunch savory herbs, a few green 
 onions or one large onion, blade of mace, salt to taste and a few 
 mushrooms when obtainable. Stew very slowly three or four hours 
 and skim well the moment it boils. Let cool, take off fat and re- 
 heat when Avanted for use. May be used as a foundation for white 
 sauces, for fricassees, or Avherever nice veal gravy or stock is wished. 
 
 Venison Gravy . — Brown trimmings of venison in a little butter 
 or fat over brisk fire and put Avith them three or four mutton shank 
 bones and pint Avater ; simmer gently tAVo hours, skim, strain, add 
 tAvo teaspoons Avalnut or any catsup, salt to taste, boil up and serve. 
 
 Cold IVIeats. 
 
 In America and England there is great prejudice against warmed- 
 over food, but in France one eats it half the time in some of the 
 most delicious ‘^made dishes” without suspecting it. Herein lies the 
 secret. With us the Avarming over is so artlessly done, that the hard 
 fact too often stares at us from out the Avatery expanse in which it 
 reposes. One great reason of the failure to make Avarmed-over meat 
 satisfactory is the lack of gravjL On the goodness of this, as well 
 as its presence, depends the success of the dish. The glaze, for which 
 the recipe is gi\^en under Gravies, renders one at all times independ- 
 ent in this respect, but at the same time it should not alone be de- 
 pended on. Every drop of Avhat remains in the dish from the roast 
 should be saved, and great care be taken of all scraps, bones and 
 gristle, which should be carefully boiled doAvn to save the necessity 
 of using glaze for every purpose. Do not make into ‘‘hash” all cold 
 
564 
 
 COLD MEATS. 
 
 meat, as is the too common practice of so many American house- 
 keepers. Hash appears to be a peculiarly American institution. In 
 no other country is every remnant of cold meat turned into this one 
 unvarying dish. Not only remnants hut whole joints of cold meat, 
 a roast of beef of which the tenderloin had sufficed for the first day’s 
 dinner, the leg of mutton from which a few slices only have been 
 taken, the fillet of veal, availaole for so many delicate dishes, are 
 ruthlessly turned into the all-prevading hash. The curious thing is 
 that people are even fond of it. Yet hash in itself is not a bad dish ; 
 it is called a American institution, because when English 
 
 people speak of hash, they mean something quite different — meat 
 warmed in slices. Our hash, in its best form — that is, made with 
 nice gravy, garnished with sippets of toast and pickles, surrounded 
 vdth mashed potatoes or rice — is dignified abroad by the name of 
 ^‘mince,"” and makes its appearance as an elegant little entree. Nor 
 would it be anathematized in the wa}^ it is with us, if it were only 
 occasionally introduced. It is the familiarity that has led to con- 
 tempt. But though recipes are hereafter given for most excellent 
 dishes of hash, it is better to introduce a little variety in warmed- 
 over meats. Variety is as easy to produce as it is rare to meet with 
 in average cooking, and depends more upon intelligence and 
 thoughtfulness than upon anything else. Plenty of good well fla- 
 vored gravy is an absolute necessity for the success of warmed-over 
 dishes, also a variety of seasoning, herbs, etc., though in using the 
 recipes that follow, if all the seasonings mentioned are not at hand 
 others may be substituted or they may be omited entirely. No good 
 cook, however, will allow her stock of spices, herbs and other con- 
 diments to run low, for upon these and their appropriate use de- 
 pends the success of all cookery, giving that peculiar flavor charac- 
 teristic of French cooking ; and another secret we may learn from them 
 is the use of a Pinch of Sugar in soups, meat and vegetable dishes, 
 etc. It is not added to sweeten, or even be perceptible, but it en- 
 riches, softens, tones, as it were, the other ingredients as salt does. 
 It is a mistaken idea to think that fat and butter in large quantities 
 are necessary to good cooking. Butter and oils may be melted with- 
 out changing their nature, but when cooked they become much more 
 indigestible and injurious to weak stomachs. Gravy is equally if 
 not more palatable and much more wholesome, though a limited 
 quantity of butter, drippings or oil is almost indispensable to a well 
 
COLD MEATS. 
 
 665 
 
 flavored gravy, unless it be made from good stock from boiled meat 
 and vegetables, which is much better. In making warmed-over 
 dishes of meat do not let the preparation boil or cook long ; simply 
 become thoroughly heated, as boiling toughens re-cooked meat, and 
 it is also necessary to always place in a hot frying-pan, so the heat- 
 ing can be more quickly accomplished. We give below a few recipes 
 which make appetizing dishes from cold meat but the ways of pre- 
 paring the latter are legion, and the successful housekeeper can 
 form innumerable dishes, as each recipe will suggest another even 
 more edible than the first. 
 
 Meat Batter . — Dipping slices of cold meat in the following 
 batter is a much nicer way of encasing them, than to single-bread : 
 Mix one and a half pints sifted flour with two tablespoons melted 
 butter, and enough warm water to make a soft paste, which beat 
 till smooth ; then add more warm water till consistency ot fritter 
 batter, salt to taste, and add, just before dipping in the pieces of 
 cold meat, the well-frothed whites of two eggs. Another batter nice 
 for meats, dry in themselves, such as chickens, veal, etc., is to add 
 to above quantity flour, yolks ot two eggs, four tablespoons oil, 
 mixing with cold water and adding salt and beaten whites as above. 
 When meat is prepared, fry as fritters or in frying-pan. 
 
 Sweet Herhs . — To make the bunch of herbs called for in many 
 recipes put together in palm of left hand three long sprigs parsley 
 with stems crossing in fan shape, and on these lay two sprigs each 
 thyme and summer savory and two bay leaves ; twist root ends of 
 parsley up over other herbs and bring leaf ends down, making a 
 kind of roll, which must be wound about and tied with clean twine. 
 Some always add a few pepper-corns and blade of mace ; sweet mar- 
 joram is also used, and sage leaves should be added for flavoring 
 pork. The above is given simply as a general rule, and any com- 
 bination preferred or convenient may be used. The herbs are always 
 removed before serving the dish.^ 
 
 Warmed-Over Roasts . — The simplest of all ways of warming a 
 roast that has not been too much cut is to v/rap it in thickly buttered 
 paper and put in the oven again, covering closely as possible and 
 leave only long enough to become thoroughly heated through. By 
 keeping closely covered it will get hot in less time and the steam 
 will prevent it from becoming hard and dr}^ ; make some gravy and 
 serve hot with the meat. If the gravy is good and plentiful the meat 
 will be as nice as the first day, but without gravy will be an unsatis- 
 factory dish. ^ If it is not possible to cover the joint closely in the 
 oven, put it in steamer over hot water; let it get hot through and 
 
660 
 
 COLD MEATS. 
 
 serve as before. Or it may then be placed in oven a few moments 
 to brown. Cooking as a Pot-Roast is also a nice way to warm it 
 over. For the third day the meat may be warmed up in any of the 
 ways hereafter given. 
 
 Fried Meat. — Any kind of cold meat or chicken that can be 
 cut into neat slices may be very nicely warmed over by first dipping 
 in Meat Batter as above, or single-breading, and dropping into a 
 kettle of hot fat, turning to brown both sides, or in butter or drip- 
 pings in frying-pan. The batter, or egg and bread-crumbs forms a 
 sort of crust which keeps the meat tender and juicy while it is being 
 heated through. Frying (without batter or crumbs) in a pan with a 
 little butter renders the meat hard and almost uneatable unless the 
 pan is very hot, the meat turned almost constantly^ and soon taken 
 out on a hot platter and served at once. Some prefer to sprinkle 
 the meat with ground spices or chopped herbs or onions before 
 breading them. A tureen of good gravy should accompany meat 
 prepared thus, which may be served in a circle round mashed po- 
 tato, or in center of platter with gravy poured round, or in any way 
 preferred. For Fried Mutton Cutlets^ trim thick cutlets from cold 
 leg of mutton, or chops from the ^oin. dip them in the Meat Batter, 
 fry as above and serve in a circle round a Vegetable Ragout made 
 as follows : Stew young carrots, turnips, green pease and white 
 beans gently in a little water in which the bones and trimmings of 
 the meat have been cooked. Season and dish in center of platter. 
 For Fried Corned Beef^ cut any part of cold corned beef into thin 
 slices, fry slightly in butter, and season with a little pepper. Have 
 ready some very hot mashed potatoes, lay the slices of beef on them 
 and garnish with three or four pickled gherkins ; or heat slices in a 
 little liquor from mixed pickle, drain, and serve as above. Or cut 
 nice, cold roast or lean corned beef in thin slices, and lay them in 
 mustard and vinegar a few hours ; double-bread and fry in hot lard. 
 For breading meats see Croquettes, page 299. 
 
 Molded Meat. — Chop a pound any cold meat, except pork, very 
 fine, and season with half saltspoon pepper and one of salt. Wash 
 two ounces maccaroni well in cold water and boil half an hour. 
 Drain and cut into inch lengths and mix with the chopped meat, and 
 a cup bread crumbs, adding tablespoon butter cut into small pieces. 
 Bind all together with a beaten egg and tablespoon stock, and when 
 thoroughly mixed pack into a well-greased dish or bowl and steam 
 one hour. Or for Meat Pudding., take any cold meat and suet, chop 
 very fine ; add salt, onions, minced ham or tongue, a slice of bread 
 soaked in milk, two well-beaten eggs, tablespoon butter ; stew all 
 together gently for fifteen minutes, place in mold and bake till 
 brown. Serve on a hot dish, and cover with gravy ; or soak the 
 bread in water, omit the suet, season with salt, pepper and celery- 
 seed ; add the meat and egg, and pour the mixture without cooking 
 
COLD MEATS. 
 
 567 
 
 into a buttered pudding dish, placing a tablespoon butter on top ; 
 bake slowly and turn out in solid form as above. Turkey, chicken, 
 etc., are very nice prepared in this way. 
 
 Meat Omelet. — Mince any cold pieces of meat, add a few crumbs 
 of bread or crackers, and enough beaten egg to bind them together. 
 Season well and pour into a well-buttered, hot frying-pan. If it is diffi- 
 cult to turn whole, a hot shovel may be held over top till browned. 
 
 Meat Ovals. — Put a half pound stale bread or crumbs to soak 
 in pint cold water ; chop fine same quantity of any cold roast or 
 boiled meat, with a little fat ; press the bread in a clean cloth to ex- 
 tract the water ; put two tablespoons butter in stewpan with table- 
 spoon chopped onionS; fry two minutes and stir, then add the bread ; 
 stir and fry till rather dry, and put in the meat ; season with teaspoon 
 salt, half of pepper, a little grated nutmeg and lemon peel and stir 
 constantly till hot, then add two eggs, one at a time, mix well and 
 pour into dish to get cold. Make into small egg-shapes, slightly 
 flattened, single-bread, taking care to keep in shape, and when all 
 are done fry in frying-pan in a little very hot butter, lard or drip- 
 pings until a fine yellow brown, turning to brown both sides. Serve 
 very hot with a border of mashed potatoes or any garnish fancied. 
 A piquant sauce may be served with them. Any kind of meat, 
 poultry game or fish, or even vegetables may be served thus. Hard- 
 boiled eggs or potatoes may be introduced in small quantities, and 
 the ovals maybe immersed in hot fat if preferred, as Fritters. Oyster 
 Ovals are also nice cooked in same way. 
 
 Meat Pie. — Put a layer of cold roast beef or other bits of meat, 
 chopped very fine, in bottom of dish, and season with pepper and 
 salt, then a layer of powdered crackers, with bits of butter and a lit- 
 tle milk, and thus place alternate layers until the dish is full ; wet 
 well with gravy or broth, or a little warm water ; spread over all a 
 thick layer of crackers which have been seasoned with salt and mix- 
 ed with milk and a beaten egg or two ; stick bits of butter thickly 
 over it, cover with a tin pan, and bake half to three-quarters of 
 an hour; remove cover ten minutes before serving, and brown. 
 Make moister if of veal. Or for Hampton Pie., cover any bits or 
 bones, rejected in chopping, with nearly a pint of cold water, and let 
 them simmer for an hour or more ; strain, add a chopped onion, 
 three tablespoons Chili sauce, a level tablespoon salt, and the chop- 
 ped meat ; let simmer a few minutes, thicken with a tablespoon flour 
 mixed in water, let boil once, take off and let cool ; put a layer of 
 this in a pudding dish, then a layer of sliced hard-boiled eggs and a 
 few slices from cold boiled potatoes, then the rest of the meat, then 
 eggs, etc. ; cover with a baking powder crust or a good paste ; make 
 an opening in center, and bake forty minutes. Or for a Mixed Meat 
 Pie., pound separately in a mortar one pound each sausage meat, 
 
568 
 
 COLD MEATS, 
 
 cold boiled liver and veal, and add a seasoning of pepper, salt.^ 
 minced parsley and one or two stalks young onions, chopped. Line 
 bottom of baking dish with a good paste and put on this a layer of 
 sausage meat with a few pieces of truffles here and there. Pound a 
 pound of ham and put a layer of it over the sausage meat, with 
 pieces of truffles, then a layer of veal with truffles, layer of liver with 
 truffles and so alternate until dish is full. Add enough nice gravy to 
 moisten, cover with nice light crust and bake in moderate oven un- 
 til a good pale brown. The truffles may be omitted. For Meat and 
 Potato Pie, take cold beef or veal, chop, and season as for hash ; 
 have ready hot mashed potatoes seasoned for table, and put in a 
 shallow baking dish first a layer of meat, then layer of potatoes, and 
 so on, till dish is heaping full ; smooth over top of potatoes, dot with 
 bits of butter and bake until a nice brown. Some sprinkle the top with 
 bread-crumbs. Or chop a quart of any cold meat fine ; season highly 
 with salt and pepper, and put into a buttered, earthen baking dish. 
 Chop a peeled onion very fine, fry it for two minutes with a table- 
 spoon drippings, and pour over the meat. While chopping the meat 
 and frying the onion, stew any bones from the meat in a cup cold 
 gravy, or use water if no gravy is at hand, and strain it over the 
 meat and onion ; cover meat an inch thick with cold mashed pota- 
 toes, smooth top, brush it over with beaten egg, and bake the pie 
 twenty minutes in a moderate oven. A nice Tongue Pie may be 
 made by taking equal parts cold tongue and cold poultry or roast 
 pork. Line an earthen pudding dish with good paste, put the two 
 meats into it in layers, season each layer lightly with salt and pep- 
 per ; when the dish is full add sufficient cold gravy of any kind to 
 moisten — or if there is no gravy, a cup hot water, and tablespoon 
 butter ; put an upper crust on the pie, wetting the edges of the crust 
 to make them adhere ; cut a few slits in upper crust to permit the 
 escape of steam, and brush over with melted butter or beaten egg. 
 Bake in moderate oven an hour, or until the crust is nicely browned, 
 and serve either hot or cold. For a Raised Pie^ take in proportion of a 
 quarter pound lard for every pound flour, half a pint of water and a 
 pinch salt. To make, add the lard to the water, bring to a boil, then 
 pour it over the flour and mix as quickly as possible ; when mixed 
 wrap in a cloth to keep warm. Make into shapes as on page 428 as 
 rapidly as possible, and when cold it will retain any shape given it 
 while warm. For filling, bone and boil two calf’s feet ; cut up and 
 stew over a gentle fire for an hour two chickens, and two sweet- 
 breads, in a quart of veal gravy and add the chopped calf’s feet, 
 season with cayenne pepper and salt, add six or eight boiled Force- 
 meat Balls, four boiled eggs quartered.; stew till well heated,let stand 
 until nearly cold, and put in pie, and finish as on page 428. In 
 case the butter-iamb and aspic jelly are not liked ; after filling in 
 meat, place four quarters of a hard-boiled egg at equal distances 
 apart on top of meat, and strew a few cold green pease or asparagus 
 
COLD MEATS. 
 
 569 
 
 tops on it. This gives a pretty effect, and saves the trouble of mak- 
 ing the aspic jelly. The shell may be filled with any cold cooked 
 meat. Rabbits make a nice filling, stewed with a nice cut or two of 
 liarn or salt pork. Make a force-meat out of the livers beaten in a 
 mortar until fine, adding freely of pepper and salt, a little nutmeg, 
 and a few sweet herbs. Partridges, or any game birds, may be used, 
 bearing in mind that the pie is always to he served cold. Pie- 
 molds may be used, in which case simply line mold with puff paste ; 
 and another filling is to bone the fowl, or whatever bird is intended 
 to be used, lay it, breast downwards, upon a cloth, and season the 
 inside well with pounded mace, allspice, pepper and salt ; spread 
 ov^er it a layer of torce-meat, then one of seasoned veal, then ham, 
 and then another of force-meat, and roll fowl over, making skin 
 meet at back. Line the paste with force-meat, put in fowl, fill up 
 cavities with slices of seasoned veal and ham 
 and' force-meat, wet rim of pie, put on the cover, 
 pinch together with pastry pinchers, and 
 decorate with leaves of paste and brush over pastry Pinchers, 
 with yolk of egg, or brush with egg before adding leaves, and then 
 the pie will bake a rich brown and the leaves remain a pale color, 
 giving a very pretty effect. Make a good gravy from the bones, 
 pour it through a funnel into the hole at fop of pie, and bake four 
 liours. Serve when cold, The gravy must be considerably reduced, 
 before it is poured into the pie, as, when cold, it should form a cold 
 jelly. This is suitable for all kinds of poultry or game, using one or 
 more birds, according to the size of pie intended to be made ; but 
 birds must always be boned. Truffles, mushrooms, etc., added to 
 pie, make it much nicer ; and, to enrich it, lard the fleshy parts of 
 the poultry or game with thin strips of bacon. This method of 
 forming raised pies in a mold is generally called a Timbale^ and has 
 the advantage of being more easily made than one where the paste 
 is raised by the hands ; the crust, besides, being eatable. 
 
 Meat Roll . — Chop any cold meat very fine, add an equal quan- 
 tity mashed potato, or finely-chopped boiled potato, one egg, a little 
 chopped onion and season with salt and pepper and a pinch sugar. 
 Make into a roll nine inches long and three inches wide, oi? any size 
 wished ; place in fr3dng-pan with a little hot drip- 
 pings or lard and brown all around +urning as 
 needed ; or bake in oven. Serve hot on platter 
 r.oii. surrounded by a nice gravy, made in the pan, or 
 
 little onion pickles. It is nice for tea or lunch sliced cold, and gar- 
 nished with red pickled beets. For Yeal Roll, chop as above, seas- 
 on with a teaspoon each finely minced lemon peel and mace, table- 
 spoon chopped parsley, salt and pepper, stir in beaten yolks of three 
 eggs, add half cup gravy and cup bread-crumbs ; it should be just 
 soft enough to handle without running into a shapeless mass. Flour 
 the hands and make it into a roll about three times as long as it is 
 
570 
 
 COLD MEATS. 
 
 broad ; flour the outside well and lay it in a greased baking pan, 
 cover and set in oven until smoking hot, when remove the cover and 
 brown quickly. Then brush over with white of egg, and return to 
 oven a minute or two, dish as above, using a pan-cake lifter, and 
 garnish with croutons, (see soups) pouring a rich gravy over all. 
 
 Meat Turnovers — Make dough as for soda biscuit, roll thin 
 and cut in circles large or small as liked. Upon these put any kind 
 of cold cooked meat or game chopped fine, seasoned with pepper 
 and salt, catsup and sweet herbs and moistened well with cream or 
 melted butter ; lay the meat on one side and turn over the other, 
 moistening and pinching edges together carefully. These can be 
 steamed, baked, or fried as Fritters, and are very good cold. When 
 preparing for picnics, bake them. Some heat the meat with a little 
 broth or v/ater, seasoning as above and thickening with a little flour. 
 If steamed, place the turnovers on a buttered plate and set in steamer. 
 
 Meat Wonders. — Chop fine any bits of cold meat, add half as 
 much mashed potato as meat and same of bread broken up and 
 moistened with hot water, a tablespoon flour made smooth with a 
 little water, two or three beaten eggs and a little cold gravy. Season 
 well, mix thoroughly, drop from a spoon into frying-pan containing 
 a little hot butter or drippings and fry a nice brown on both sides, 
 or add flour enough to make into balls and fry as above or bake in 
 oven. Eggs may be omitted. 
 
 Bread and Meat. — Cut two long slices cold meat and three of 
 bread, buttered thickly, about same shape and size ; season meat 
 with pepper, salt, and a little finely chopped parsley ; or, if veal, a 
 little chopped ham; then lay one slice of bread between two of meat 
 and have the other two slices outside ; fasten together with wooden 
 toothpicks. Bake in quick oven and baste with butter thoroughly 
 that the bread may be crisp and brown. If the oven cannot be de- 
 pended on fry in very hot fat as doughnuts. Garnish with sprigs of 
 parsley, and serve very hot. 
 
 Ragout of Meat. — Slice cold^meat, put in stewpan in which an 
 onion has been sliced, or several if liked ; squeeze hall a lemon in, 
 or add tablespoon vinegar, cover closely without water, and when 
 it begins to cook, set pan on back of stove for three quarters of an 
 hour, shaking occasionally The onions should now be brown ; take 
 out meat, dredge in a little flour, stir it round, and add a cup gravy, 
 pepper, salt and a small quantity of any sauce or flavoring preferred ; 
 stew gently a minute or two, then put the meat back to get hot, and 
 serve ; garnish with croutons or pickles. 
 
 Meat and Potato Take cold roast meat— beef or mut- 
 
 ton, or veal and ham together — cut all gristle away, chop fine and 
 season with pepper and snlt, and chopped pickles, if liked. Boil 
 and mash some potatoes, make them into a paste with an egg, roll 
 
COLD MEATS. 
 
 571 
 
 out, dredging with flour, and cut round with a saucer ; put some of 
 the seasoned meat upon one half, and fold the other over like a puff ; 
 pinch neatly round, and fry a light brown. 
 
 Meat with Barley — Take half pound any cold roasted or 
 broiled meat, cut in dice ; three onions, chopped fine, and half cup bar- 
 dey, washed. Put all in a stewpan, and dredge with tablespoon flour, 
 half tablespoon salt, and saltspoon pepper. Add three pints water, 
 and simmer two hours. Pare and slice seven potatoes. Add to the 
 stew, and simmer one hour longer. Season more if necessary. 
 
 Meat with Eggs. — Take pieces of any cold roast meat, trim off 
 fat and mince very fine. Fry a small onion, chopped fine, in plenty 
 of butter ; when a light brown add a teaspoon flour, a little stock or 
 gravy, the minced meat with chopped parsley, salt, pepper and nut- 
 meg to taste. Mix well, add a little more stock if necessary and heat 
 gradually on back of range; lastly add a few drops lemon juice; 
 serve on small squares of bread fried in butter and place a poached 
 egg on top of each, or serve the veal in center wdth poached eggs 
 over it, and toasted bread around with chopped parsley on the squares^ 
 
 Bubble and Squeak. — Cut about two pounds cold meat in neat 
 slices , put in pan with tablespoon of butter, and brown them ; chop 
 a head of tender cabbage, put in with two tablespoons of butter, 
 saltspoon salt, and quarter saltspoon pepper, and stir occasionally 
 over the fire until quite tender ; when both are done, lay the slices 
 of meat in center of a hot dish, and cabbage around it ; serve hot. 
 
 Philadelphia Scrapple. — Take remains of cold fowl or meat, 
 two or three kinds may be used, cut into small pieces, season well 
 and put in frying-pan wdth w'ater to cover. When it boils thicken 
 with corn meal stirred in carefully like mush and about as thick, 
 and keep over fire until the meal is cooked, then pack into a long 
 deep tin and w^hen cold slice off and fry. Nice for breakfast. 
 
 Stirabout. — Any cold boiled or roast meat is nice if cut into 
 small pieces like marbles, then put* in saucepan with water to cover 
 v*^ell and stew gently twenty minutes or so ; add salt, plenty of pep- 
 per, and a half cup good strong vinegar — if not strong enough add 
 more — stir well and let stew ; put a large spoonful dripping or butter 
 in a skillet, add tablespoon flour, stir until browned and pour it over 
 the meat, stir well and serve. A change from hash, and when prop- 
 erly seasoned and prepared is very palatable. 
 
 ''Broiled Beef. — Peel four or five potatoes, then cut round them 
 as though paring an apple, season with salt and pepper and dip the 
 strips thus made into a thin batter and fry in hot fat a nice brown. 
 Cut neat slices from a cold roast of beef, season well, dip in melted 
 butter, broil quickly and serve on hot platter with the prepared 
 
COLD MEATS. 
 
 572 
 
 potato over them. Or broil the beef as above, and lay in a hot dish 
 on a tablespoon melted butter, sprinkle with mushroom powder, and 
 garnish with border of Saratoga potatoes. For Broiled Beef with 
 Oyster Sauce^ put two dozen oysters in stewpan, with their liquor 
 strained ; add three cloves, blade of mace, two tablespoons butter, 
 half teaspoon flour, and seasoning of pepper ana salt ; simmer gently 
 five minutes. Have ready in the center of dish round walls of mashed 
 potatoes, browned ; into the middle i 30 ur the oyster sauce, quite hot, 
 and round the potatoes place layers of slices of cold roast beef, which 
 should be previously broiled over a nice clear fire. For Broiled 
 Beef with Mushroom Sauce, wipe two or three dozen small mush- 
 rooms free from grit with a piece of flannel, and salt ; put in stewpan 
 with tablespoon butter, seasoning of cayenne pepper and tablespoon 
 mushroom catsup ; stir over the fire until mushrooms are quite done, 
 when pour in the middle of mashed potatoes, browned. Then 
 place round the potatoes slices of cold roast beef, broiled. In mak- 
 ing mushroom sauce, catsup may be omitted if sufficient gravy. 
 
 Masfed Beef. — Cut cold roast beef in rather thin slices, and 
 have ready mashed potatoes free from lumps and highly seasoned ; 
 put the slices of meat in frying-pan with a little hot butter, and fry 
 slightly, then spread mashed potatoes on both sides of the slices, 
 single-bread them and fry brown in hot fat ; when done take up with 
 skimmer, drain for a moment on brown paper and serve hot. 
 
 Hashed Beef. — Put into a stewpan with whatever gravy may 
 have been saved from roast beef the day it was roasted, a teaspoon 
 each tomato sauce, Harvey’s sauce and mushroom catsup with a 
 tablespoon any flavored vinegar, pepper and salt to taste, a little 
 flour to thicken and a finely minced onion. Simmer gently ten 
 minutes, then take off fire, let gravy cool, and skim off fat. Cut 
 cold roast beef into thin slices, dredge with flour, place in gravy and 
 let the whole simmer gently five minutes, but not boil, or the meat 
 will be tough. Serve very hot and garnish with croutons. Or cut 
 off all the meat from the bones of cold roast ribs or sirloin of beef, 
 remove the outside brown and gristle, and stew the bones and pieces 
 'Vith two onions, a carrot, bunch savory herbs, blade of pounded 
 mace, and pint water, for about two hours, till it becomes a strong 
 gravy, and is reduced to rather more than one half pint; strain, 
 thicken with a teaspoon flour, and let cool ; skim off all fat, lay in 
 meat cut in small bits, let it get hot through, but do not boil, dish 
 and garnish with croutons. The gravy may be flavored as above. 
 Meat prepared thus may be served within walls of mashed potatoes. 
 
 Soused Beef. — Take the beef left from soup, cut away from the 
 bone in small pieces, season with salt and pepper, and a little mace 
 and pour hot vinegar over it, or an equal quantity water and strong 
 vinegar. A nice supper dish, and may be warmed for breakfast. 
 
COLD MEATS. 
 
 573 
 
 Stewed Beef. — Peel and cut two large onions into thin slices, 
 put in stewpan with two tablespoons butter, set over slow fire and 
 stir until brown, but not in the least burnt, add teaspoon brown 
 flour, mix smoothly, moisten with a half pint broth, or water with a 
 small piece of glaze, and add three saltspoons salt, oi less if broth 
 was salted, two of sugar and one of pepper. Put in thin slices of 
 cold lean beef, set on back of stove five minutes to heat through and 
 serve on very hot dish garnished with fried potatoes or croutons. 
 The onions may be omitted and a tablespoon Chili sauce added ; or 
 for an Irish SteiD add sliced potatoes with the onions, omitting the 
 sauce. Or for any of the stews flavor to taste with spoonful tarra- 
 gon or plain vinegar, or a teaspoon mushroom powder, or pinch of 
 curry, or a few sv/eet herbs. 
 
 Beef Fricassee.—^vii a pint water in stewpan and when it boils 
 add tablespoon flour mixed smooth in little water, one of butter and 
 pepper and salt. Cut cold roast beef in thin slices, put into the 
 gravy and boil five minutes. If at hand use beef gravy instead of 
 water, and omit butter. May be served with boiled potatoes, toma- 
 toes, rice or macaroni. For Beef Fritters., cut any cold beef into 
 thin shreds, season well with pepper and salt and stir through the 
 Meat Batter as above. Fry, drain and serve as directed in Fritters. 
 
 Beef Hash. — Cold meat of any kind will do, but corned beef is 
 best ; always remove all surplus fat and bits of bone and gristle, 
 season with salt and pepper, chop fine, and to one-third of meat add 
 two-thirds of chopped cold boiled potato, and one onion chopped 
 very fine ; a pickled onion can be used if not any fresh ones ; place 
 in dripping-pan, dredge with a little flour, and pour in at side of pan 
 enough water to come up level with the hash, place in oven and do 
 not stir ; when flour is a light brown, and has forpied a sort of crust, 
 take out and add a piece of butter, stir it through several times, and 
 a delicious Baked Hash will result. Or, by cooking longer, it may 
 be made of cold raw potatoes, which peel, slice, and let lie in salt 
 and water a half hour before chopping. Or for Boston Hash^ take 
 equal parts cold corned beef and any kind cold poultry chopped fine. 
 To one pint of each add raw yolks of two eggs, tablespoon butter, 
 quart potatoes, peeled and mashed, an onion peeled and grated, and 
 enough hot water or gravy of any kind to moisten; season with salt 
 and cayenne, stir in the well-beaten whites, and put the hash in a 
 buttered pudding dish and bake in quick oven half an hour ; serve 
 hot in dish in which it was baked. For Fried Hash., take a pint 
 each chopped meat and potato ; chop am onion fine and brown it in 
 two tablespoons butter in hot frying-pan, add a gill of stock arivd 
 when this is hot put in the chopped meat and potato ; season with 
 pepper and salt and stir over fire until very hot. Serve heaped higii 
 in vegetable dish with a piece of butter placed in ahole on top made 
 by pushing down with bowl of spoon. Some prefer to use more 
 
574 
 
 COLD MEATS. 
 
 potato, and the onion may be omitted if not liked. Another way of 
 serving is after stirring over fire until very hot to spread smoothly 
 over the pan and set back where the hash may brown slowly, which 
 should take about half an hour. When done, fold like an omelet, 
 turn on a hot dish and garnish with points of toast and parsley. 
 Any cold beef or other meat or a mixture may be used for this dish 
 and if mashed potato is left over some use instead of the chopped. 
 For Turkey Hash, pick meat off turkey bones, shred it in small bits, 
 add dressing and pieces of light biscuit out up fine, mix together and 
 put into dripping-pan, pour over any gravy that was left, add water 
 to thoroughly moisten, but not enough to make it sloppy, and place 
 in a hot oven for twenty minutes. 
 
 Beef Loaf . — Add to one pint cold hashed beef seasoned to taste 
 with pepper, salt, cloves and cinnamon, three or four rolled crackers 
 or same quantity dry bread-crumbs, and two eggs, with meat stock 
 to moisten ; bake twenty-five minutes. When cold slice for tea. 
 
 Beef I^atties.~C\\t cold beef, or any kind of cold meat into 
 very small square bits, season well with salt, pepper and a little 
 gravy and chopped onion. Roll out a nice plain paste rather thin, 
 fill with the meat, close in patty-shape and fry, or bake a light 
 brown. Or line patty-pans with the paste, put in the meat, cover 
 with paste and bake. Or the paste may be omitted from top and 
 l3read-erumbs with bits of butter, sprinkled over. To make without 
 the paste put the prepared meat in patty-pans, half filling them, 
 cover with mashed potato, put bit butter on each and brown in oven. 
 
 Beef Olives . — Take an equal quantity bread-crumbs and finely- 
 chopped beef, some parsley and thyme, a little grated cold ham if 
 at hand, a few cloves or slice of onion, all chopped fine. Put a lit- 
 tle butter in a puin and let mixture just simmer, not fry., for ten 
 minutes. While this is cooking cut some underdone beef into ob- 
 long slices about half an inch thick and hack them on both sides 
 - with a sharp knife ; then mix the cooked force-meat with the yolk of 
 an egg and a tablespoon gravy, put a spoonful of it in the center of 
 each slice of meat, and tie it up carefully in shape of an egg. Have 
 ready some nice grav^/ thickened with flour rubbed in butter ; roll 
 each olive lightly in flour, lay it in the gravy and very gently 
 
 half an hour. A few chopped oysters are a great addition to the 
 gravy. If preferred, each olive may be roiled and tied in a very 
 thin slice of fat pork, dipped in flour and baked in quick oven until 
 nicely browned. A more simple way of preparing is to cut slices of 
 underdone roast beef about half an inch thick ; sprinkle over bread- 
 crumbs, minced shallot, a little fat and seasoning to taste ; roll each 
 slice and fasten with a wooden toothpick. Have ready some gravy 
 made from the beef bones ; put in the pieces of meat and stew till 
 tender, about an hour. Arrange the meat in a dish, thicken and 
 flavor the gravy, and pour over the meat, and serve. 
 
COLD MEATS. 
 
 575 
 
 Beef Pot-Pie. — Take two pounds cold roast beef, cut in rather 
 thick oblong pieces, break the bones, cover with water, and simmer 
 two or three hours for the gravy ; add sufficient water to this to make 
 the quantity three pints, put in a gallon saucepan with level table- 
 spoon salt, half teaspoon white pepper, tablespoon Chili sauce, the 
 meat, and some potatoes cut in halves, and when it boils add^two 
 tablespoons flour mixed smooth in a little cold water. Have ready 
 a baking powder dough, or a raised crust is excellent and by some 
 much preferred. For this take a piece of bread-dough and let it rise. 
 When the stew is hoiling fast the crust may be added, either in one 
 piece, with a center cut out, covering the whole ; or cut in long strips 
 and placed in bars over the top ; closely cover and boil without stop- 
 ping twenty minutes and then take off cover and set in oven for a 
 few moments to brown. To serve, if the crust is in one piece place 
 on the platter upside down, lay the meat on it, and pour the gravy, 
 which may be thickened more if necessary, over it. Should there 
 be but little meat in the stew put a teacup upside down on the bot- 
 tom of the saucepan to help support the crust. This may be made 
 of any fresh meat or poultry. 
 
 Beef Pudding. — Mince a pound or more of cold roast beef, mix 
 with it a teaspoon salt, sprinkling of pepper, and tablespoon flour. 
 Make an ordinary pudding paste, fill it with the above mixture, put 
 in not quite quarter pint water, and tablespoon chopped parsley and 
 onion mixed ; tie in a cloth, and boil about seventy minutes. If 
 liked, add chopped pickles, or a little good, 'well-seasoned vinegar. 
 
 Beef Rollages. — When breakfast is over gather the good bits 
 of steak, roast or any kind of beef left, and taking off superfluous 
 fat, put beef into a pot with enough boiling wxiter to cover, adding 
 mustard, celery salt, pepper, cinnamon and cassia buds, if all or any 
 rre liked, or fresh bits of celery and sprigs of parsley, instead of 
 celery salt, also a little onion if desired. Simrner meat all fore- 
 noon, adding boiling water from time to time as needed. When 
 thoroughly tender, juicy and brown, take up, slip out bones, chop 
 meat fine adding enough of the gravy to make it like thick mush. 
 Take out of the hash bowl and place on a clean white cloth and form 
 into long roll about three inches in diameter. Wrap and press the 
 cloth tightly about it, several thicknesses, to keep the roll in form. 
 Secure it with cord and place the roll in ice box, if warm weather, 
 out in the cold, if cool ; in a few hours the meat will have cooled and 
 hardened and can be cut in nice slices like tongue. Lamb and veal 
 can be used in same way. Meat prepared in this way is good either 
 before or after the bones are removed as a hot stew with brown gravy 
 for dinner, or serve hot just after chopping as Spiced' Meat on Toast 
 
 Beef au Gratin. — Cut a little fat bacon or pork very thin, put 
 in bottom of baking dish and sprinkle with chopped parsley, onion 
 
576 
 
 COLD MEATS. 
 
 and mushrooms, or mushroom powder, and bread-crumbs ; then put 
 in a layer of thick slices of cold beef, well hacked, then another layer 
 of pork or bacon, add seasoning, with crumbs over the top ; pour 
 over enough broth or gravy to moisten well and bake slovvdy an hour. 
 
 , Beef a la Jardiniere. — Put a pint beef broth in thick saucepan 
 with small bunch each parsley and chervil, very little tarragon and 
 teaspoon each chopped shallot or onion, capers and pickled gher- 
 kins ; rub a tablespoon Browned Flour with a large tablespoon 
 butter and stir it in ; then take slices of underdone beef and with a 
 blunt knife hack each piece all over in fine dice, but do not cut the 
 slices through ; pepper and salt each slice and lay them in with the 
 herbs, sprinkle a layer of herbs over the beef and cover closely, set 
 in the oven and cook half an hour. Serve on a dish surrounded 
 vith young carrots and turnips, if in season, or old ones cut. 
 
 Beef with Macaroni. — Chop lean or cold roast beef or steak 
 very fine, separating it first from all fat ; nearly fill a pudding dish 
 with cold boiled or baked macaroni ; put the chopped beef in the 
 center, flavored with salt, pepper, thyme, and, if liked, a little liquor 
 poured from canned tomatoes. Pour soup stock or gravy over beef 
 and macaroni, cover with bread-crumbs, over which pour two table- 
 S]>oons melted butter and bake half an hour. 
 
 Beef with Oysters. — Cut rather thick steaks from cold sirloin 
 or ribs of beef ; brown them lightl}^ in stewpan, with two tablespoons 
 butter and a little water ; add one half pint water, a sliced onion, pep- 
 per, and salt, cover the stewpan closely, and simmer very gently for 
 half an hour ; then mix about a teaspoon flour smoothly with a little 
 of the liquor ; add one or two dozen oysters, having previously 
 B^rained their liquor into the stewpan ; stir till the oysters are plump, 
 then serve. Do not boil after oysters are added, as it toughens them. 
 ^ or Beef and Oyster Pie^^l^ce some slices cold boiled potatoes 
 in pudding dish and pour in the above ; cover with good paste, with 
 a n opening in center, and bake one hour. Omit onions if wished. 
 
 Beef with Tomatoes. — Fry two small onions, chopped, in two 
 tablespoons butter ; then add eight or nine tomatoes, cut fine, and 
 season with salt, pepper and herbs if liked. When tomatoes are 
 cooked, add pint chopped cold meat and serve v/hen heated through. 
 
 Laml) Squares. — Cut underdone lamb, or mutton will do, quite 
 small and coarsely chop some mushrooms, or use th© powder in- 
 stead. Put in saucepan piece of glaze size of pigeon’s egg ; heat with a 
 little water or broth, add two yolks and when thickened without boil- 
 ing, take off, add the mushrooms and meat, let all get cold, and cut in 
 small squares ; double-bread them and fry in very hot fat ; or after 
 rolling in bread-crumbs, lay each piece in a spoon and dip into frit- 
 ter batter; let the extra batter run off,' and drop the squares into 
 
COLD MEATS. 
 
 577 
 
 the hot fat. These will be good made of beef and rolled up in pieces 
 of fat pork cut thin, and fried ; serve with a Pickle Dressing made 
 thus : Simmer some chopped parsley, onion and pickled cucumbers 
 till tender, and thicken with an equal quantity Kennebec Butter and 
 flour. If in a hurry, tablespoon each butter and flour, melted in a 
 little water, adding teaspoon vinegar, will make an excellent sauce, 
 and is delicious for anything fried, as breaded chops, croquettes, etc. 
 Mashed, cold cooked pease may be used in place of the mushrooms. 
 
 Deviled Lamb. — Score a cold shoulder, leg or breast of lamb to 
 the bone about an inch apart and season highly with salt, white and 
 red pepper, mustard and ’Worcestershire sauce; put on a gridiron 
 and brown quickly over hot fire. Serve hot with Worcestershire sauce. 
 
 Fried, Lamb. — Neatly trim slices of cold roast lamb and fry in 
 butter a pale brown. Serve on a puree of cucumber or spinach. Or 
 single-bread them and fry in hot lard, till a light brown and serve 
 with a gravy poured over flavored with a few drops lemon juice and 
 a httle nutmeg. Mutton or veal prepared same way. 
 
 Deviled LAver. — Take underdone liver of a roast or boiled fowl 
 or turkey ; mash it smooth on a dish placed over the teakettle ; add 
 a little butter, some mustard, salt and cayenne, with a teaspoon an- 
 chovy sauce or mushroom catsup. Spread on toast, and serve hot. 
 
 (htrried Mutton. — Slice in thin rings, put them into a stewpan 
 with four tablespoons butter, and fry light brown ; stir in a table- 
 spoon curry powder, and flour, salt to taste and mix all well together. 
 Or, cut remains of any joint of cold mutton into nice thin slices (if 
 there is not sufficient to do this, it maybe minced), and add to the 
 other ingredients ; when well browned, add a gill of stock or gravy, 
 and stew gently for about half an hour. Serve in a dish with a bor- 
 der of boiled rice. Curried Beef may be prepared in same way. 
 
 Masked Mutton. — Cut cold roast or boiled mutton in slices 
 about half an inch thick, and cover both sides with sauce made a? 
 follows ; Put two tablespoons butter in frying-pan, and when meltecX 
 ?idd one of flour and stir until smooth ; add, gradually, one cup stock, 
 and two tablespoons glaze, boil one minute, and stir in yolks of two 
 eggs ; season with salt, pepper, and tablespoon lemon juice, and re- 
 move from fire at once. Season the mutton with salt and pepper 
 and as soon as the sauce begins to cool, dip slices in it, and roll in 
 fine bread-crumbs. Beat one whole egg and two whites together, 
 dip the sauced mutton in this and again in the crumbs, and fry and 
 drain as Fritters. Serve with either tomato or tartare sauce. Masked 
 Beef OY Veal cooked in same way. 
 
 Smothered Mutton — Cut cold boiled mutton into slices, place 
 them neatly in flat vegetable dish, season each lightly with salt, .pex>' 
 37 
 
578 
 
 COLD MEATS. 
 
 per and cayenne. Melt two tablespoons butter and when hot pour 
 half over the meat, and into the other half stir a tablespoon flour, 
 and add a gill of stock. Let boil and add teaspoon sugar, a season- 
 ing of salt, pepper and cayenne, and a pint cold stewed tomatoes. 
 Cook until tomatoes are very hot, then pour all over the slices of 
 mutton, cover tightly and send to table. 
 
 Scalloped Mutton. — Cut about a pound cold roast or boiled 
 mutton into very small pieces, not much larger or thicker than a 
 silver quarter ; stew the bone half an hour or more, to make a pint 
 of broth ; strain it and simmer with the mutton half an onion, pep- 
 per and salt for fifteen minutes, adding two tablespoons butter and 
 four of flour rubbed together two or three minutes, before taking up. 
 Butter the lower part of a two-quart pudding dish, and put in a thin 
 layer of mashed potato, then half of the mutton, a thicker layer of 
 potato, the \’est of the mutton, and a last layer of potato, which must 
 be glazed with the yolk of an egg ; bake until thoroughly heated. 
 
 Mutton Collops. — Cut very thin slices from a cold leg or the 
 chump end of loin of mutton, sprinkle with pepper, salt, powdered 
 mace, minced savory herbs and shallot and fry very quickly in hot 
 butter ; stir in a tablespoon flour, add a half pint gravy and table- 
 spoon lemon juice, simmer gently from five to seven minutes and 
 serve immediately. The meat must be ^oery lightly fried, just thor* 
 oughly heated through in pan hot enough to brown quickly. 
 
 Mutton Hash. — Chop fine a pound and a half of the remains of 
 roast mutton and put in a stewpan with a cup mutton gravy or stock : 
 season with salt, pepper, and a little graf^d nutmeg ; add a table- 
 spoon flour, and let the meat heat gradually until hot, but donor 
 boil. • Simmer twenty minutes, and serve with poached eggs placed 
 neatly round the dish, or on a platter surrounded with mashed pota- 
 toes. A spoonful of Worcestershire sauce may be added. Some 
 poach the eggs in boiling water, with half cup vinegar, teaspoon but- 
 ter and level tablespoon salt, serving the hash on slices of toast with 
 an egg on top. Hash made from poultry is nice served thus. For 
 Baked Mutton Hash., chop cold mutton very fine, season with pep- 
 per, salt and half cup milk. Chop an onion also veiy fine, brown 
 in a tablespoon hot lard and stir into the mince. Boil potatoes in 
 proportion to the quantity of meat, mash smooth and season with 
 butter, pepper and salt. Line baking dish with potatoes, put in the 
 hash and cover with potatoes except a place in the middle as large 
 as a saucer. Beat the yolk of an egg and brush over the potatoes. 
 Bake half an hour. 
 
 Mutton Pie. — Cold mutton may be made into good pies if well- 
 seasoned and mixed with a few herbs ; if the leg is used, cut into very 
 thin slices ; if the loin or neck, into thin cutlets. Place a layer in 
 bottom ^^f dish, season well with nenper. salt, mace, parsley and 
 
COLD MEATS. 
 
 579 
 
 herbs ; then put a layer of potatoes sliced, then more mutton, and so 
 on till the dish is full ; add a cup gravy, cover with a crust, and bake 
 one hour. Or cut into square pieces about two pounds cold roast or 
 boiled mutton, trimming off a portion of the fat, and quarter three 
 kidneys; put all in pudding dish, season with two tablespoons 
 chopped parsley, one of povrdered herbs, salt and pepper, and half 
 an onion minced ; add half a pint of light stock or water, tablespoon 
 vinegar ; cover with puff paste, brush evenly with Ro]] Glaze, and 
 bake an hour. Cold lamb makes a very nice pie. For Glutton Pie 
 with Tomatoes^ spread the bottom of dish with bread-crumbs, and 
 fill with alternate layers of cold roast m.utton, cut in thin slices, and 
 tomatoes peeled and sliced; season each layer with pepper, salt and 
 bits of butter. The last layer should be of tomatoes spread with 
 bread-crumbs. Bake three-quarters of an hour and serve immediately. 
 
 Mutton Pissoles. — Chop fine a half pound cold mutton and two 
 ounces beef suet; mix with three ounces boiled rice, season with 
 salt and pepper and roll into small rolls or any shapes fancied, single- 
 bread them and fry a nice brown in hot fat. Serve with a gravy 
 poured round them and a little in a tureen. Or for Mutton Balls^ 
 emit the suet, make into balls and tie each in a piece of cabbage 
 leaf; put in hot water and boil half an hour ; serve hot. 
 
 Mutton Relish. — Take pieces cold mutton and place in the 
 bottom of a meat mold which has a perforated 
 lid that sinks well into the mold and is screwed 
 in place by a valve-pipe ; season, add some 
 broth or gravy, put on lid and on top place 
 nicely seasoned mashed potatoes mixed with a 
 little milk ; smooth over and dot the surface 
 Bake in oven till brown. The potatoes retain 
 all the savory steam rising from the meat, and it is a delicious dish. 
 Fresh mutton cutlets or pieces of the round of beef are nice prepared 
 in this way, adding a few bits of butter to the meat. 
 
 with capers, if liked. 
 
 Mutton Stevj. — Cut remains of cold roast mutton in nice even 
 slices, trimming off all superfluous fat and gristle ; chop bones and 
 fragments of joint and put in stewpan with six each pepper-corns 
 and whole allspice, bunch sweet herbs, and half head celery ; cover 
 with water and simmer an hour. Slice an onion and fry pale brown 
 &nd add. Stew fifteen minutes, strain and let cool ; then strain off 
 ‘^,11 fat and put the gravy with the slices of mutton in stewpan, flavor 
 vith catsup or tomato or mushroom sauce, or with anything liked 
 and heat through thoroughly, but do not boil. Serve in hot dish. 
 Or With Onions., cook tender three or four onions, sliced crosswise, 
 in water, add mutton as above, season, and stir in thickening of flour. 
 
 Mutton and Macaroni. — Boil two ounces macaroni until just 
 tender, but not enough to break, and set by to cool. Chop three. 
 
COLD MEATS. 
 
 
 quarters pound cold roast mutton, add teaspoon curry, one and a 
 half of salt, tablespoon butter, beaten egg and gill milk. Cut the 
 macaroni in bits, half an inch long and mix lightly with the mutton. 
 Butter a pie-pan and form into a smooth round oval mass in center. 
 Spread half tablespoon butter over and put in oven ; when well 
 heated cover with beaten egg, seasoned with a small pinch salt and 
 half teaspoon curry; sprinkle finely sifted bread-crumbs over and 
 set in oven to brown. Serve on platter garnished with parsley. 
 
 Mutton w^th PicMes . — Cut cold roast mutton into neat, thin 
 slices, and sprinkle with salt and pepper, bread-crumb them well on 
 both sides, first wetting in gravy or melted butter, put neatly in a 
 dish, and over them a layer of chopped pickles, and slightly moisten 
 ivith pickle vinegar and gravy. Heat them in oven, and serve with 
 croutons or potato balls. Any cold meat may be cooked thus. 
 
 Mock Saddle of Mutton . — Cat remains of roast saddle of mut- 
 ton close to the bone, leaving about one inch wide on outside, and 
 cut into small dice witli some of the fat. Fry a tablespoon chopped 
 onions in stewpan with a little butter a nioment, and add the meat 
 with a tablespoon flour, a little grated nutmeg and high seasoning 
 of salt and pepper ; stir, and moisten with a gill or so of broth, add 
 a bay leaf and set on stove about ten minutes, then stir in two yolks 
 of eggs and cook and stir until rather thick. Have ready about two 
 pints mashed potato firm enough to roll ; put the saddle bone in the 
 middle of dish and with the potatoes form an edge round it in the 
 shape of a saddle, leaving middle empty, which fill wuth the prepared 
 meat. Brush over with beaten egg, sprinkle with sifted bread- 
 crumbs, and brown in oven. 
 
 Ragout of Mutton . — Slice two each turnips, carrots and onions ; 
 put in saucepan with two tablespoons butter, and brown them. 
 Dust in little flour and stir the whole to prevent browning 
 too quickly, and turn out upon a hot dish until wanted. 
 Cut up cold roast mutton into square pieces, and brown on each 
 side in same pan in which vegetables were cooked ; then add half 
 pint hot water, salt and pepper, a few sprigs of parsley, and the 
 sliced vegetables. Stew gently until vegetables are tender ; arrange 
 the vegetables in center of dish, with the meat as a border, pour the 
 sauce over all, and serve. When in season green pease may be sub- 
 stituted for the turnips and carrots ; they should be served piled in 
 center of dish with the chops around. 
 
 Pork Cake . — Cut meat, fat and lean, from a cold joint of roast 
 pork, and mince it very fine ; mix with it two large potatoes freshly 
 boiled and mashed, a little salt and pepper, a chopped onion, and a 
 little powdered sage. Add two or three eggs and a little milk, suffi- 
 cient to make a very thick batter. Fry the cake like an omelet, or 
 bake in a buttered dish. Serve with pickled onions or gherkins. 
 
COLD MEATS. 
 
 58:i 
 
 Pork Cheese. — Cut, but do not chop two pounds cold roast pork 
 into fine pieces, and allow a quarter pound fat to each pound lean. 
 Season with pepper and salt ; add two blades mace, pounded, a 
 tablespoon finely chopped parsley, four leaves sage and bunch of 
 herbs, also chopped, with half teaspoon chopped lemon peel. Mix 
 all well together, put in mold, fill up with good, strong, nicely fla- 
 vored gravy and bake an hour or more. When cold turn out of 
 mold and serve. Nice for breakfast or luncheon. 
 
 Pork Cutlets . — Cut the remains of cold roast loin of pork into 
 nice-sized cutlets, trim off most of the fat, and chop two onions. Put 
 tablespoon butter in stewpan, lay in the cutlets and chopped onions, 
 and fry a light brown ; then add a half pint gravy, tablespoon flour 
 pepper and salt to taste and teaspoon vinegar and mustard, simmer 
 gently five or seven minutes, and serve. Garnish with large cucum- 
 ber pickles sliced crosswise, three-quarters of an inch thick. This is 
 also a nice garnish for Fried Salt Pork, serving a ring or two with 
 the meat. 
 
 Pork Hash . — Chop fine bits of cold boiled pork, and put into 
 a hot frying-pan. Fry until brown, and pour off nearly all the 
 grease. Have ready some chopped potatoes ; mix with pork, add a 
 little water to prevent burning, season, and cook like any other hash. 
 Add a little chopped onion if liked, and a teaspoon dry mustard or 
 prepared horse-radish gives a nice relish to this as well as Beef Hash. 
 
 Sausage Rolls .— very fine a half pound cold pork, also 
 four sage leaves and mix with the meat. Season with half teaspoon 
 pepper, grain of cayenne, and haH teaspoon salt, and moisten with 
 a little gravy. Make a dough of a pint of flour, teaspoon baking* 
 powder, one and a half gills cold water, four tablespoons butter, an 
 egg and half teaspoon salt ; knead lightly, roll out quarter of an inch 
 thick, cut into pieces four inches Tong and three wide and brush 
 edges with white of egg ; put a portion of the chopped pork in each 
 piece, gather up the edges, pinch together, brush over with beaten 
 white of egg, put on floured tin and bake in hot oven half an hour. 
 Any cold meat may be used. 
 
 Ham Balls . — Chop fine cold cooked ham : add an egg for each 
 person, and a little flour ; beat together, make into balls, and fry 
 brown in hot butter. Or mix four ounces grated or finely chopped 
 cold ham with a pint mashed potato, a half gill cream to which two 
 tablespoons butter have been added, and season with half teaspoon 
 pepper. Make into round or oval balls, put in frying basket and 
 brown in hot fat. Pile on platter and garnish with curled parsley. 
 
 Ham Omelet . — Chop fine half pound cold boiled ham ; add four 
 well-beaten eggs, with a little salt and pepper ; then place in pan a 
 small piece butter, put in mixture and brown. 
 
682 
 
 COLD MEATS. 
 
 Ham Pie. — Pick cold ham into small fine pieces ; boil a cup 
 rice, beat up two eggs and stir in with the ham and rice ; season with 
 pepper, salt and onions, put into a deep pan, with crust, and bake. 
 
 Ham Puifs. — Stir a pint flour into pint boiling water, mix, beat 
 well, and cook until the stiff batter parts from the bowl, then beat 
 in four eggs one by one ; add three ounces finely chopped ham and 
 a pinch of cayenne, or two-thirds teaspoon curry, and half teaspoon 
 salt, unless the ham is quite salt. Drop in deep hot lard, in bits 
 .ndf as large as an egg. A side dish for dinner; nice with chicken, 
 turkey, or veal. 
 
 Ham Relish. — Cut small slices of cold ham, and fry in their 
 own fat. Place in warm dish and keep covered while preparing 
 this sauce: Take two teaspoons made mustard, generous pinch of 
 pepper, teaspoon white sugar, half cup vinegar, half teaspoon corn- 
 starch, mix well, and add to gravy in the pan ; boil up once or twice 
 and pour hot over ham. Cover and send to table. 
 
 Grated Ham. — This is one of the nicest relishes for supper or 
 lunch. Cut a good-sized piece from the thickest portion of a boiled 
 ham, trim off* the fat, grate the lean part, and put in the center of a 
 ])latter ; slice some tinv slips of the fat and place around the edge, 
 together with some tender hearts of lettuce-heads, and serve for sup- 
 per or lunch. For Ham Sandwiches, place between thin slices of 
 l)uttered bread. 
 
 Scalloped Ham. — Chop fine the scraps left from boiled ham, 
 add some of the fat also chopped, and put in an earthen pudding 
 dish, first a la^^er of bread-crumbs, then a layer of mixed fat and 
 lean, then another layer of crumbs, and so on till all are used, putting 
 a few bits of fat over top ; pour over it a little water, or a dressing of 
 some kind, and set in oven till a* nice brown. This is delicious for 
 breakfast, or for a picked up dinner, after having made a Ham Soup 
 from the bone, well cracked and simmered for three hours with a 
 few sliced potatoes and rice, or dried corn and beans which have first 
 been soaked and parboiled. 
 
 StuiFed Ham. — A nice way of re-serving a ham from which few 
 slices have been Cut is to make a stuffing of bread-crumbs, seasoned 
 with pepper and celery seed, and heated with a small bit of butter. 
 Fill space in ham with this dressing, restoring as far as possible the 
 iorm of ham, and leaving a smooth surface ; heat slowly in oven and 
 bake half an hour, then cover with arated bread and sprinkling of 
 sugar ; brown, and serve. Or fill space with seasoned mashed potato. 
 
 Ham vnth Currant Jplly . — "Put half glass of currant jelly, a 
 small bit of butter, and a little pepper in saucepan ; when hot, put 
 in thinly-sliced boiled ham and let thoroughly heat and serve at 
 
COLD MEATSo 
 
 583 
 
 once. For Ham luith Vinegar^ cut cold ham thin, and broil it ; 
 place on platter and pour over two or three spoonfuls hot vinegar 
 and pepper. If vinegar is very strong, add a little water. 
 
 Curried Veal . — Slice four onions and two apples, and fry in a 
 little butter ; then take out, cut cold roast veal into neat cutlets, and 
 fry these a pale brown ; add two tablespoons curry-powder and 
 flour, put in onions, apples, and a little broth or water, and stew 
 gently till quite tender ; add a tablespoon lemon juice, and serve 
 with an edging of boiled rice. May be ornamented with pickles, 
 capsicums, and gherkins arranged prettily on top. 
 
 Hashed VedH . — Take half pint each cold veal minced fine and 
 dry bread-crumbs ; mix, season with salt and pepper, add gravy or 
 white sauce, heat thoroughly but do not boil and serve on slices of 
 buttered toast. Or fried bread-crumbs may be lightly strewn ovei 
 or served in little heaps on the meat, or Force-meat Balls used a? 
 garnish. Or take about a pound of cold roast veal, and should there; 
 be any bones, dredge them with flour, and put in stewpan with the 
 brown outside from the roast and a few meat trimmings ; add a pird 
 or more of water, an onion cut in slices, a half teaspoon lemon peel, 
 blade of mace, pounded, two or three young carrots and bunch (if 
 sweet herbs ; simmer these well an hour, and strain the liquor. Ru o 
 a little flour into some butter ; add this to the gravy, set it on tl » 
 fire, and when it boils, skim well. Mince the veal finely by cuttin^ 
 not chopping it and put in the gravy ; let warm through graduall 
 add the lemon juice and cream, and when on point of boiling, ser\’ /«. 
 Garnish with croutons and slices of bacon rolled and toasted. Fore ^ 
 meat Balls may also be added. If more lemon peel is liked add 
 little to the veal, after it is warmed in Ihe gravy. 
 
 Molded Yeab . — Mince three-fourths pound cold roast veal vei • 
 fine, after removing from it all skin and outside pieces, and chop ^ 
 small slice- of bacon ; mix these well together, and add a third of ' 
 teaspoon minced lemon peel, half an onion chopped fine, salt, pe^ • 
 per and pounded mace to taste and a slice of toast soaked in mill . 
 When all are thoroughly mixed, beat up an egg, with which to bind 
 the mixture. Butter a pudding dish, put in the meat, and bake three • 
 quarters of an hour ; turn it out of the mold carefully, and pour 
 round it a good brown gravy, or set dish in pan of water and cook 
 for an hour on top of stove, then spread over with beaten egg, sift 
 with bread-crumbs and brown in oven. A sheep’s head may be 
 dressed in this manner and is an economical and savory dish. 
 
 Veal Collops . — Cut cold roast veal into pieces thickness of cut- 
 lets, about two inches in diameter, flour well, and fry a light brow'j 
 in butter ; dredge again with flour, and add half pint water, pouring 
 it in by degrees ; set on fire, and when it boils, add an onion and 
 blade of mace, and simmer gently about threc-quaHors of an hour 
 
584 
 
 COLD MEATS. 
 
 flavor gravy with a tablespoon lemon juice, half teaspoon of the finely 
 minced peel and tablespoon mushroom catsup. Give one boil and 
 pour it over the collops. Garnish with lemon and slices of toasted 
 bacon, rolled. If cream is not at hand, use yolk of an egg beaten 
 up well with a little milk. Or, cut the veal as above, hack with a 
 knife and sprinkle over the pieces a half teaspoon nutmeg, two blades 
 mace, pounded, and cayenne and salt to taste, and fry in a little but- 
 ter. Dish them, and make gravy in pan by adding tablespoon flour, 
 quarter pint water, teaspoon anchovy sauce, tablespoon each lemon 
 juice and mushroom catsup, three of cream and quarter teaspoon 
 minced lemon peel. 
 
 Yeal Dice . — Cut cold veal into little pieces or dice and turn 
 over them a mixture of parsley and chopped onion, seasoned with 
 vinegar, pepper and salt. Let stand until ready to fry ; then put a 
 little butter on them and fry them in hot lard to a rather dark brown 
 color. Cold fowl is nice cooked same way. 
 
 Veal Patties . — Mince a little cold veal and ham, allowing one- 
 third ham to two-thirds veal ; add an egg boiled hard and chopped, 
 and a seasoning of mace, salt, pepper, and lemon peel ; moisten with 
 a little gravy and cream. Make a good puff paste, roll rather thin, 
 and cut into round or square pieces ; put the mince between two of 
 these, pinch the edges to keep in the gravy, and fry a light brown. 
 They may be also baked in patty-pans, when they should be brushed 
 over with yolk of egg before put in oven. Oysters may be substi- 
 tuted for the ham. 
 
 Yeal P^^^/^/m^.~Prepare thin slices of cold veal, three inches 
 wide, as in first recipe Veal Olives, page 532; place in dish, pour 
 in a cup gravy and four tablespoons cream, cover with a puff crust 
 and bake from one to two hours, according to size of pie. 
 
 Yeal Relish . — Make a sauce of milk or water, a large onion, 
 sliced, a slice of salt pork or ham if liked, also a little sliced cucum 
 her; add sliced cold veal and thicken with yolks of one or two eggs, 
 added after the whole has simmered twenty minutes, and it^ must 
 not boil after the eggs are added. In winter, chop a teaspoon pickled 
 cucumber or capers and add just before sending to table. When 
 sliced cucumber is used add juice of half a lemon the last thing. 
 The dish may be varied by adding sometimes a few chopped oysters, 
 mushrooms or celery. Celery should be put in with the onion be» 
 fore the meat. 
 
 Fillet of Yeal au Bechamel.—'TdikQ a fillet of veal that has been 
 roasted the preceding day, cut the middle out rather deep, leaving 
 a good margin round, from which to cut nice slices, and if there 
 should be any cracks in the veal, fill them up with any force-meat. 
 Mince finely the meat that was taken out, mixing with it a little of 
 
COLD MEATS. 
 
 585 
 
 the force-meat to flavor, and add sufficient bechamel sauce to make 
 the proper consistency. Warm the fillet in oven about an hour^ 
 taking care to baste it well, put the mince in the place where the 
 meat was taken out, sprinkle a few bread-crumbs over it, and drop 
 •a little clarified butter on the crumbs ; put it into the oven for fifteen 
 minutes to brown, pour bechamel sauce round sides of dish and serve.. 
 
 Ragout of VeaL — Any part of cold veal will do for this dish. 
 Cut the meat into neat pieces, put in stewpan with tablespoon but- 
 ter, and fry light brown ; add half pint gravy or hot water, thicken 
 with a little butter and flour, and stew gently about fifteen minutes ; 
 season with pepper, salt, and mace ; add tablespoon mushroom cat- 
 sup, and dessertspoon lemon juice ; give one boil and serve. Gar- 
 nish with Forpe-meat Balls and fried rashers of bacon. This recipe 
 may be varied by adding vegetables, such as pease, cucumbers, let- 
 tuce, green onions cut in slices, a dozen or two green goose-berries 
 (not seedy), all of which should be fried a little with the meat, and 
 then stewed in the gravy. In slicing any cold meat for cooking al- 
 ways cut across the grain. 
 
 Yeal with Macaroni. — Cut some nice slices from a cold fillet 
 of veal, trim off the brown outside, and mince the meat finely with 
 three tablespoons chopped ham for every three-fourths pint veal ; 
 should the meat be very dry, add tablespoon good gravy. Reason 
 highly with pepper and salt, add quarter teaspoon grated nutmeg 
 and quarter pint bread-crumbs, and mix these ingredients with one 
 or two well-beaten eggs, which should bind the mixture and make it 
 like force-meat. In the meantime, boil a quarter pound macaroni 
 in salt and water, and drain it ; butter a mold, put some of the maca- 
 roni at the bottom and sides, in whatever form liked ; mix the re- 
 mainder with the force-meat, fill the mold up to the top, put a plate 
 or small dish on it, and steam for half an hour. Turn out carefully, 
 and serve with good gravy poured round, but not over, the meat. 
 
 Cheese Sandwiches. — Grate any good cheese, Pine-apple is best, 
 mix with mayonnaise dressing and place between thin slices of 
 bread. Nice for a picnic or traveling lunch. When preparing any 
 sandwiches for such an object do not make the dressing as moist as 
 if to be eaten at home. The better way, if one does not object to the 
 trouble, is to put dressing in a glass jar and mix sandwiches as needed. 
 
 Egg Sandwiches. — Boil very hard as many eggs as wanted, chop 
 or pound fine, add butter, pepper, salt and made mustard to taste 
 and spread between slices of bread. 
 
 Ham Sandwiches. — Chop fine cold, boiled ham, and mix with 
 the yolks of raw eggs, a little pepper, and mustard and spread be- 
 tween thin slices of bread. Roll up like Wedding Sandwich Rolls on 
 page 48. Or add melted butter and cream to the chopped ham until 
 
586 
 
 COLD MEATS. 
 
 smooth like a paste, omitting the egg. Season well with salt and 
 pepper and spread between buttered slices of bread. Some chop the 
 ham very fine, season with tablespoon each 
 olive oil and lemon juice and a little cayenne 
 and mustard, then rub through a sieve and' 
 spread between the slices. A nice way of mak- 
 ing sandwiches when ham has to be boiled for the purpose instead 
 of using cold remains, is to chop it very fine while yet warm, fat and 
 lean together, with an equal quantity lean veal, boiled or roasted ; 
 rub dry mustard with it to taste,with a pinch of cayenne, and a clove 
 of garlic chopped, greatly improves it ; add as much sweet butter as 
 would be spread on bread for sandwiches and mix well ; have some 
 cold soda biscuit ; cut in two and spread the mixture between, or 
 use muffins instead, or bread may be used. These are very nice for 
 a picnic or festival table, and not half the work of those made in the 
 usual way, as it saves buttering the bread. 
 
 Lunch Sandwiches. — Chop sardines, ham and a few pickles 
 ^juite fine ; mix with mustard, pepper, salt, vinegar, and catsup if 
 liked ; spread between bread nicely buttered. Cut crosswise. 
 
 Mixed Sandwiches. — Chop fine some cold boiled ham, a little 
 I’at with the lean , add equal part tongue and chicken also chopped 
 line ; make a dressing of a half pound butter, three tablespoons salad 
 oil, three of mustard, yolk of one egg, and a little salt ; mix well to- 
 gether and spread smoothly on thin slices of bread. Ham alone may 
 be prepared thus. Either mixturies very nice. 
 
 Reception Sandwiches. — Take equal quantities of the breast of 
 a cold boiled chicken and cold boiled tongue, chop very fine, so fine 
 in fact that the separate particles cannot be distinguished, add a 
 half teaspoon celery salt, a pinch of cayenne, teaspoon anchovy 
 paste and four tablespoons mayonnaise dressing. This quantity 
 will be enough to season the breast of one large chicken and an equal 
 quantity of tongue. When perfectly cold, spread some thin slices 
 of buttered bread with this mixture. Or take a few small leaves of 
 lettuce, dip each leaf in a little tarragon vinegar, shake it, and place 
 it on a slice of bread ; spread a layer of the prepared meat over the 
 lettuce, then another leaf of lettuce over the meat, and add other 
 slice of bread, trim off the crust and cut each sandwich in two. Ham 
 and veal make a nice Salad Sandwich. The meat may be spread on 
 the bread and the lettuce in the center, if preferred. Nicer not pre- 
 pared till ready to serve. Some prefer to pound the meat, after chop- 
 ping coarsely, add lump of butter and season with salt, pepper, nut- 
 meg and ground mace, instead of the mayonnaise. Spread this 
 paste on thin slices of buttered bread, cut square, put two together, 
 and cut again crosswise into triangles, which form on dishes into 
 any fancy shape and send to table. 
 
 Ham Sandwiches. 
 
COLD MEATS. 
 
 587 
 
 Toast Sandwiches. — Cut the crust from a loaf stale bread, then 
 cut very thin slices, and toast a delicate brown. Butter lightly and 
 spread with any kind of potted meat or fish. Put two slices together, 
 and, with a sharp knife, cut them in long strips. Arrange these 
 tastefully on a dish and serve at tea or evening parties. Sardines 
 may b® pounded to a paste and mixed with the yolks of pounded 
 hard-boiled eggs, and used instead of potted meats, when the slices 
 of bread maj^ be fried in salad oil. 
 
 Tongue Sandwiches. — Boil a good-sized tongue four or five 
 hours, not boiling hard, but just simmering, leave in pot until water 
 is cold, then skin it, and when ready to make the sandwiches, cut 
 slices thin as wafers, using a sharp, thin-bladed knife ; rub a srnall 
 quantity of mustard into a large slice of sweet butter and cut slices 
 of bread as thin as they can be shaved ; spread thein with the pre- 
 pared butter and lay pieces of tongue between two slices ; then cut 
 the slices in halves. 
 
 Sandwich Dressing. — Mix yolks of two hard-boiled eggs, tea- 
 spoon each made mustard and salt, half teaspoon pepper, two table- 
 spoons vinegar and one of salad oil. Chop any meat fine, mix with 
 the dressing and spread between slices of bread. 
 
 Sandwich Rolls. — After cutting off top of a French Roll, re- 
 move carefully the crumb from the inside. Cut in small dice, cold 
 boiled chicken and tongue, half and half, and twice as much celery 
 as meat ; mix with any salad dressing liked and fill the roll, cover- 
 ing with the cut-off top. These are nice for either luncheon or when 
 traveling, and cold cooked lobster, cut in dice and mixed as above, 
 may also be used. 
 
 Clarihed Drippings.— "The fat which rises when boiling beef, 
 pork or poultry, the drippings from the roasting and frying pan, 
 and all trimmings of fat from meats should be carefully put away 
 in a crock kept for the purpose and “tried out’^ and clarified every 
 two or three days in summer, but in winter once a week will do.^ To 
 prevent danger of its becoming scorched, some skim off^ drippings 
 from roast before the meat is entirely cooked. To clarify, cut up 
 any trimmings of fat in small pieces, put in skillet, cover, try out 
 slowly, stir occasionally, and skim well ; add cakes of fat saved from 
 top of meat liquor, scraping the under side well, slice a raw potato 
 and cook in it (some add a pinch of soda), let stand a few minutes 
 to settle, strain all the clear part into a tin can or stone jar ; or clarify 
 by pouring boiling water over drippings, stir over fire a few mo- 
 ments to wash away all impurities, and strain through muslin or a 
 fine sieve, let cool, take off the cake that forms on top, scrape 
 the refuse from the bottom, put it again in skillet and heat until 
 all water is out, then pour into jar, and it will be found very nice to 
 use either alone or with butter and lard in frying. Some instead of 
 
m 
 
 COLD MEATS. 
 
 cooking the prepared drippings in hot water, put in a bowl or crock, 
 pour over boiling water, add a little salt, stir well and set away ; when 
 cold, remove the cake on top, leaving the water and impurities at 
 bottom, scrape the bottom as above and put cake in more boiling 
 water till it melts, then stir again, adding pinch of salt and let cool. 
 Now take off cake of fat, scrape it as before, and heat it and pour 
 Into jar, and it will keep a month or t’wo in cold weather. The 
 clearest and whitest drippings should be kept to use for shortening 
 doughnuts and biscuit, and some prefer it to butter in common cake, 
 or lard in pastry, As a frying mixture, clarified drippings are con- 
 sidered even more wholesome than butter, and many persons who 
 cannot eat articles fried in lard will suffer no inconvenience from 
 those fried in beef fat. Drippings also do very well for basting all 
 roasts except game and poultry. The fat from boiling ham or from 
 boiling meats with vegetables is never fit for cooking purposes, but 
 should be thrown into the soap grease. After skinning and trim- 
 ming the boiled ham, the fat which remains may be tried out and 
 used for drippings, and is as sweet as butter. Mutton fat should 
 a lw^aj^s be clarified by itself and used for chapped hands and lips. 
 
 ny fat not nice enough for the above uses should be tried out and 
 kept for soap grease. Full directions for the care of such drippings 
 ^ziven in Laundry Department, 
 
MUSH. 
 
 589 
 
 MUSH.- 
 
 The growing popularity of the various mushes as a breakfast 
 dish demands that the different ways of preparing, serving etc., 
 should be well known to every housekeeper. They are either boiled 
 or steamed and for the finer meals as Graham, gluten, rye, etc., the 
 nicer way is to cook in a custard kettle, rather than an ordinary one 
 as most of them require long cooking. The 
 inner kettle can be placed on stove while the 
 meal is being added in order that the salted 
 water may be kept boiling all the time, as tiff's 
 is very important, for the meal must be scald • 
 ed at once and commence to cook immediate' 
 ly and if the water ceases to boil, mea’ 
 must not be added till it boils again. When thick enough, stii' 
 for a few minutes to prevent settling in a mass at the bottom, 
 then place in outer kettle for three or four hours. Only a small 
 quantity must be stirred in at a time, sifting slowly through the 
 fingers, as if it thickens too quickly the meal cannot thorough- 
 ly cook and the mush will have a raw taste and also be 
 lumpy ; this is especially true of corn meal. Mushes should be 
 stirred as little as possible after all the meal is added, as stirring 
 breaks up the particles and frees the starchy matter rendering the 
 mush a pasty-wax and destroying the light, spongy, delicate appear- 
 ance it should present ; and for this reason cooking in a custard ket- 
 tle is better for the finer meals except corn meal ; that can be thua 
 
590 
 
 MUSH. 
 
 cooked, only it. is generally made in too large a quantity, and so 
 making in an ordinary kettle and baking as given in recipe is recom- 
 mended. Covering and placing on back of range on top of bricks 
 will enable any mush to cook slowly without fear of burning. Some 
 make in a kettle and then put in a pan and place in steamer. Dif- 
 ferent sizes of hard-wood paddles should be kept with which to stir 
 mushes, and great care must be taken that the latter are not lumpy. 
 For the coarser grains as oatmeal, cracked wheat, hominy, etc., some 
 process of steaming is best as they are better not to be stirred ; the 
 patent steamer, custard kettle or a tin pail, or even a strong muslin 
 sack placed in a kettle of boiling water, may be utilized. Just before 
 serving any mush, some stir in a piece of butter, or a spoonful or 
 two of cream and a pinch of sugar. The coarser grains ma}^ be soaked 
 overnight in cold water, keeping covered, then steaming in same wa- 
 ter ; but the flavor is somewhat impaired by so doing. If not soaked, 
 they can be mixed with either hot or cold water butwill cook quick- 
 er if with cold. We give below a table, showing proportions and 
 time of cooking in patent steamer. A custard kettle or tin pail 
 would require half again as long. In steaming always keep the 
 water boiling rapidly and serve the moment steamer is removed 
 from fire, else water will collect. As tastes vary in the thickness ol 
 mush liked, one can add to, or take from the quantity of water given, 
 only remembering that it should not be too thick, nor so thin as to 
 spread much when served. If fruit is to be added it is always bet- 
 ter to cook it separately in a very little water and stir in just before 
 serving. Fruit juice or sauce, or cream and sugar, or butter and 
 syrup may be served with mushes, making a most palatable break- 
 fast dish either as a first or last course. All the mushes and steamed 
 grains can be fried when cold either by single-breading and fryinse 
 like Fritters, or simply roll in flour or corn meal, letting the pieces 
 lie in it a while to become well coated, or neither bread nor flour the 
 slices. The frying by immersion is much the nicer way but some 
 fry in just enough butter, or any fat liked, to prevent burning. 
 Either makes a delicious breakfast dish. A quart of cold mush 
 makes about a dozen slices or rings, but the rings are much hand- 
 somer when served, and are made by putting the hot mush in round 
 cans, as described in Corn Meal Mush. By adding a batter of milk, 
 eggs, a little flour and pinch of salt, to any cold mush or steamed 
 grains delicious Griddle Cakes will result, or using a stifler batter, 
 
MUSH. 
 
 591 
 
 Rolls^ Gems, etc., can be made. For best meals to buy see Market-, 
 ing, and for their care, The Store Room, 
 
 GRAIN . 
 
 Pearler crushed barley 
 
 Coarse hominy 
 
 Fine ' 
 
 1 ‘‘ ... 
 
 ......1 ... 
 
 WATER. 
 
 ...3M “ .. 
 
 TIME. 
 
 4 “ 
 
 Samp 
 
 Cracked wheat or Wheaten Grits . . 
 
 ...... 1 “ ::: 
 
 1 “ ... 
 
 
 « 
 
 4 ** 
 
 Oatmeal 
 
 
 ,...4 “ 
 
 
 Cerealine Mash. — This is made from a preparation of com 
 known as cerealine or shredded maize, and a number of other nice 
 dishes are also made from it, as griddle cakes, rolls, muffins, etc., 
 using it in place of flour or meal. For the mush or porridge, take 
 one quart milk or half milk and water, salt to taste, and when boil- 
 ing thicken with one pint cerealine, cooking three or four minutes. 
 Serve hot, or better cold ; dot the top of dish with bits of currant 
 jelly or any kind liked, and eat with cream and sugar. For Friea 
 Cerealine use equal quantities cerealine and water, two tablespoons 
 butter and teaspoon salt. When cold, slice, dip in salted beaten egg, 
 then in dry ceraline, and fry as directed in preface. 
 
 Corn Meal Mush.—^QX the best manner of preparing meal see 
 page 19. Some prefer the yellow variety, others the white ; put four 
 quarts fresh water in a kettle to boil, salt to suit the taste ; when it 
 begins to boil stir in one and one-half quarts meal in the manner 
 ;as directed in preface, sifting it in a little faster at the last, until as 
 thick as can be conveniently stirred with one hand, let cook five 
 minutes stirring constantly ; set in the oven in a kettle or take out 
 into a pan, bake an hour or two, and it will be thoroughly cooked. 
 It takes corn meal so long to cook that it is very difficult to boil it 
 until done without burning ; hence Baked Mush is much easier 
 made. For stirring use a hard-wood paddle two feet long, wfith a 
 blade two inches wide and seven inches long. The thorough cook- 
 ing and baking in oven afterwards takes away ail the raw taste that 
 mush is apt to have, and adds much to its sweetness and delicious 
 flavor. Some brush the inside of kettle ^over with lard or drippings 
 before adding water, thinking it lessens the tendency to burn, and 
 the mush does not adhere so to the kettle, causing a waste. After 
 mush is made, instead of baking, the kettle can be covered and set on 
 back of range as directed. For Philadelphia Mush put two quarts 
 Water in kettle, when boiling ; stir in slowly a little at a time of the 
 following mixture : one quart each corn meal and cold milk or water, 
 and level tablespoon salt, beaten to a smooth paste. Let cook 
 twenty-five minutes, stirring often ; or is better placed on the bricks 
 or in oven, when it will not need to be stirred, and should then cook 
 
MUSHo 
 
 an hour or more. Serve with cream or milk, and buttermilk is 
 liked by some. A little flour is sometimes added to mush. For 
 Fried Mush take from any of the above preparations when ready 
 to serve ; place in a crock, pan or a round can (baking powder can 
 is nice) first rinsed with cold water or slightly greased; and some 
 after smoothing the top brush over lightly with a little melted lard 
 or butter to prevent a crust from forming. When cold, cut in 
 rings (slices from the round roll from can) or in slices irom pan 
 and fry as directed ; if wished very crisp, slice thin and fry in little 
 fat in the frying-pan. In making corn meal mush as well as ail 
 mushes that are stirred, the one important rule is to have water 
 hoiling^^ for this reason a good fire is necessary, and keep it thus 
 while sifting in meal ; as unless the meal is cooked as it is stirred 
 in, no amount of after cooking will take away the raw taste. 
 
 Gluten MusK—Y'CiX inner kettle of custard kettle on stove with 
 three pints water, and when boiling sift in, as directed in preface, 
 one pint gluten. When ready, place in outer kettle and cook four 
 or five hours. I'Uis is one of the most delicate of mushes, and is 
 made of what is known as dark gluten ; the light gluten being used 
 more especially for puddings. 
 
 Farina Mush~%\hx into three pints boiling water half pint fa- 
 rina, Cook as directed in any of the recipes for Graham Mush, ad- 
 ding the spoonful or two of cream as directed in preface. 
 
 Graham Mush. — Use what is known as No. 2 Graham, being 
 ^ound a little coarser than No. 1. which is used for bread. Make 
 like Gluten, except take a heaping pint to three pints water, and it 
 need not cook more than an hour in custard kettle, but longer boil- 
 ing greatly improves it. Or make in an ordinary kettle ; when done 
 place on back of stove, or take out in pan and place in steamer for 
 three or four hours and serve. Some make in saucepan and coob 
 from fifteen to twenty minutes after meal is added ; set off fire a few 
 minutes, as it will then be less likely to adhere to pan, and serve, h 
 few dates or raisins may be stirred in ten minutes before it is done : 
 or if steamed as above, either in custard kettle or patent steamer, 
 add them when the mush is ready to be placed in outer kettle or 
 steamer. Serve hot, or for Molded Graham Mush pour in cups and 
 serve cold. May be fried as directed. 
 
 Granula This is a preparation of wheat which makes 
 
 a very wholesome and palatable mush, and as it is already twice 
 cooked does not take long to prepare. Put one quart water in 
 saucepan, salt to taste, when boiling sift in one scant pint granula 
 as directed ; cook five minutes and serve. Milk or half milk and 
 water may be used. Too much cannot be said in praise of this. 
 
 Rye Mush. — Make in saucepan or ordinary kettle as Granula, 
 except take one pint to a quart water, sifting in as directed. Cook 
 
MUSH. 
 
 593 
 
 ten minutes, stirring constantly, and serve. Use the meal, not the 
 flour ; the latter is used for bread, although some prefer the meal 
 both for mush and bread. 
 
 Hominy. — There are several kinds, the Hulled Hominy, which 
 'we give in vegetables and the Coarse Hominy., which is cooked as 
 Cracked Wheat except taking a pint to three pints water. The Fine 
 Hominy or Grits is cut in smaller pieces and cooked as above, some 
 using less water. The addition of the tablespoon or two of cream, 
 as directed in preface, is especially nice for hominy and barley. 
 Samp., which is the third variety and is cut very much finer than 
 the grits, is cooked in same way, taking a pint to two quarts water, 
 and will steam in about three hours ; or either kind may be simply 
 cooked an hour in an ordinary kettle, and is nice either warm or 
 cold- with cream and sugar, or may be served as a vegetable with any 
 meat. A much-prized dish is Fried Hominy ; slice when cold and 
 fry in frying pan or on a greased griddle. Frying like Fritters is 
 not so nice for the coarse grains, as they crumble so easily. 
 
 Oatmeal. — To be wholesome this mus b be well cooked, and not the 
 pasty, half-cooked mass sometimes served. There are a few persons 
 with very delicate digestive powers who should only eat the Pearled 
 Oatmeal (the outer husks of the grain being irritating). This and 
 the Rolled Oatmeal are better for mush, while the finer, almost a 
 flour is better for cakes, rolls, etc. When made in ordinary kettle 
 have three pints boiling water, and stir in slowly cup of oatmeal 
 (some wet it before adding), season with salt and boil an hour ; if 
 too stiff add more hot water, or if too thin cook longer. But it is 
 better cooked in a custard kettle, when cock as Gluten Mush, using 
 one pint to two quarts water, sifting slowly into the salted, boiling 
 water as directed in preface, and placing in the outer kettle for 
 three or four hours. For Neio York Mush, mix half pint oatmeal 
 in quart boiling milk in custard kettle, add quart boiling water and 
 cook an hour and a half, season with salt and serve. Or With 
 Onions, cook till tender one sliced onion in one quart milk, add 
 half pint oatmeal mixed smooth in half pint milk ; cook an hour, 
 season and serve with meat. For Jellied Oatmeal boil in custard 
 kettle three heaping tablespoons meal in quart milk two or three 
 hours. A few raisins, stoned dates or fresh fruit may be added: 
 cool in cups and serve with fruit juice or cream and sugar. For 
 Steamed. Oatmeal, add half pint to one quart cold water and tea 
 spoon salt, place in pan and steam in patent steamer or in steamer 
 over a kettle of water or in a custard kettle from three to five hours. 
 This is the easiest and best way of cooking oatmeal. Fried Oat- 
 meal is fried as Hominy. Molded Oatmeal, cook in any of the 
 ways as gf^ren above, mold and serve when cold with any fruit juice. 
 It is well to can fruit juice just for the purpose (>f serving with 
 38 
 
594 
 
 MUSH. 
 
 mushes, as it is considered nicer as well as more wholesome, for 
 with the juice less sugar is used than with cream. 
 
 Cracked Wheat, — Take one quart cold salted water to two-thirds 
 pint best cracked wheat ; steam four or five hours in custard kettle, or 
 less time in patent steamer. Or, soak overnight and boil two hours. 
 Or, put in a pan or small tin pail, set in steamer and steam four 
 hours : or pail may be placed in kettle of boiling water. Or make 
 a strong sack of thick muslin or drilling, moisten wheat with cold 
 water, add a little salt, place in sack, leaving half the space for the 
 swelling of the wheat. Fit a round sheet of tin perforated with 
 holes half an inch in diameter, to the inside of ordinary kettle, so 
 that it will rest two or three inches from the bottom ; lay sack on 
 the tin, put in water enough to reach tin, and boil from three to four 
 hours, supplying water as it evaporates. Serve with butter and sy- 
 rup, or cream and sugar. To make With Fruit,, stir in a few min- 
 utes before serving, raisins, stoned dates, thinly-sliced apples or fresh 
 berries. When cold, prepare the wheat in any of the ways given in 
 preface, or it is delicious sliced and served with cream and sugar, 
 and some mold it especially for so serving, sending to table ’with it 
 a sauce-boat of stewed blackberries, raspberries or any small fruit. 
 When steaming any of the grains, as wheat, oatmeal,etc., in custard 
 kettle, mix grain with the salt and cold water, without cooking, and 
 place in inner kettle, putting the latter at once in the outer kettle of 
 boiling water and cook as directed. For Wheaten Grits which is 
 Pearled Wheat cut in two or more pieces, and cooked as cracked 
 wheat, this way of serving is' delicious, as it cooks almost to a jelly. 
 Cook Pearled Wheat in any of above ways. Some advise washing 
 cracked wheat like rice thinking that separating it from the fine 
 dust would keep it from burning. This would only be necessary 
 when made in an ordinary kettle, and that is never advisable. Any 
 of above preparations are nice warmed over with a little milk, salt 
 and piece of butter either in saucepan or on a buttered dish in oven. 
 For either Pearled or Crushed Barley take one pint to three pints 
 water and steam as above. Or cook in ordinary kettle adding a 
 few dried currants, pinch sugar, piece of butter and a little grated 
 lemon peel. When tender put in cups and eat cold with cream and 
 sugar. None of the coarser grains can be injured by too much 
 cooking. Any of above preparations may be placed in cups or in 
 a ] arge mold and served when cold like Oatmeal, for Molded Grains 
 are now a fashionable as well as a delicious dish. 
 
MUSHROOMS. 
 
 595 
 
 MUSHROOMS. 
 
 Although considerable prejudice exists against mushrooms be 
 cause of the difficulty hitherto experienced by some in distinguish- 
 ing between the edible and poisonous kinds, it is considered by 
 many one of the greatest delicacies of our tables, and its richness 
 in nitrogenous elements- renders it one of the most nutritious of 
 vegetables. In Europe at least fifty varieties are grown and used 
 as food. For directions for selecting mushrooms and distinguish- 
 ing between the edible and poisonous varieties see Marketing 
 Those, however, who are not skilled in detecting the character of 
 mushrooms should apply still further tests. Sprinkle salt in the 
 spongy part or gill of the mushrooms, and if they turn yellow they 
 are poisonous, but if the salt turns them black they are good ; allow 
 a little time for the salt to act before deciding as to the color pro- 
 duced. Another simple and efficient test is to cook a peeled white 
 onion with the mushrooms ; if it turns black they are poisonous 
 and should be thrown away. If a silver spoon used in stirring 
 them turns black they should also be rejected. Another simple 
 test, claimed to be sure, is to rub a gold ring over the skin of the 
 mushroom until bruised ; should the bruise turn yellow or orange 
 color the mushroom is poisonous, but otherwise can be safely 
 cooked. Mushrooms should be ca”efully looked over before cook- 
 ing and either wiped all over with a hannel cloth, which some first 
 dust with salt, or shaken about in cold water, to free them from all 
 dirt and grit. They are cooked in a variety of ways, and are always 
 a favorite accompaniment with broiled steaks. They are also much 
 used in warming over cold meats, recipes for which we have given 
 
596 
 
 MUSHROOMS. 
 
 in that department. But they are not a necessity to any dish, and 
 any recipes in Meats and Cold Meats can be prepared without them. 
 
 Baked Mushrooms . — The mushroom flaps are better for baking 
 than the buttons, and should not be too large. Cut oflf a portion of 
 stalk, peel top, and wipe mushrooms carefully with a piece of flannel 
 and a little fine salt and put in baking dish tops down, with small 
 piece butter in each ; sprinkle over a little pepper, and bake about 
 twenty minutes, or longer should mushrooms be very large, basting 
 several times with butter and water. Have ready a very hot dish, 
 pile the mushrooms high in the center, squeeze a few’ drops lemon 
 juice over, pour the gravy round, and send to table quickly on hot 
 plates. Or place the mushrooms on oval croutons, in baking pan ; 
 season with salt, white pepper, and lemon juice, and chopped par- 
 sley if liked, and cook in a hot oven five or six minutes, basting often 
 with rich hot gravy in which a lump of butter has been melted. If 
 a lump of butter is placed on each they will not need basting. Ar- 
 range croutons on dish, and pour the gravy over. Or leave stalks 
 on large open mushrooms, paring them to a point ; wash well and 
 turn on sieve or cloth to drain. Put into stewpan two tablespoons 
 butter, some chopped parsley, and shallots, and fry for a minute ; 
 when melted place mushroom stalks upwards on a frying-pan, then 
 pour the butter and parsley over, peppe' and salt them well, and put 
 in oven ; when done add little good stock, give them a boil, and 
 dish them, pouring gravy over. 
 
 Broiled Mushrooms . — Cleanse as directed in preface, cut off a 
 ])ortion of stalk, and peel tops ; broil them over a clear fire on but- 
 tered gridiorn or broiler turning once, and arrange, tops down on 
 very hot dish. Put a small piece butter on each mushroom, season 
 with pepper and salt, and squeeze over them a few drops lemon 
 juice. Place dish before fire, and When butter is melted, serve very 
 hot and quickly. Some prefer to place the tops down when broil- 
 ing, with a small piece butter and pepper and salt on each, and broil 
 without turning, serving same side up as soon as butter is thorough- 
 ly melted, being careful not to spill from them the delicious iuice 
 with w'hich they will be filled. Moderate-sized flaps are better for 
 broiling than the buttons ; the latter are better in stews. Another 
 method is after skinning to lightly score the under side. Place in 
 an earthen dish, baste with melted butter, season with pepper and 
 salt and let remain two hours ; then broil on both sides, and serve 
 with a sauce of half pint melted butter, with teaspoon each minced 
 parsley and young onions and seasoning of pepper and salt ; iust 
 before serving add juice of a lemon. For Broiled Mushrooms in. 
 Cases., peel the mushrooms and cut into pieces. Put them in cases 
 of buttered paper, with a bit of butter, parsley, green onions, and 
 
MUSHROOMS. 
 
 597 
 
 shallots chopped up ; salt and pepper. Broil over a gentle fire, and 
 serve in the cases. 
 
 Curried Mushrooms. — Peel and remove stems from full-grown 
 mushrooms, sprinkle with salt and add a very little butter ; stew 
 gently in a little good gravy or stock ; add four tablespoons cream, 
 and one teaspoon curry-powder, previously well mixed with two 
 teaspoons white flour ; mix carefully, and serve on a hot dish, with 
 hot toast and hot plates. The large horse mushroom, when half or 
 three parts grown, curried in this fashion, will be found delicious. 
 
 Fried Mushrooms. — Cut off most of the stem, peel the tops oi 
 the mushrooms and put in frying pan with enough hot butter to 
 cover bottom of pan. The mushrooms shrink very mucl\, but give 
 out a gravy of the richest description, which should not be allowed 
 to dry up in pan. When done — in three or four minutes — season 
 with pepper and salt, and lemon juice if liked and if to be served 
 with beefsteak place the mushrooms on top of steak and pour the 
 butter and gravy over. They are also very nice served on toast with 
 a gravy poured over made by stewing tablespoon flour with butter 
 in frying pan, adding pint boiling water and seasoning of pepper 
 and salt. Some prefer to fry them in sweet oil instead of butter. 
 If fried too long they will be tough. For Fried Mushrooms with 
 Bacon, fry the bacon as usual, and when nearly done add mush- 
 rooms and fry slowly until done. They will absorb all the fat ot 
 the bacon, and served with it, well seasoned with pepper and salt, 
 form a most appetizing breakfast dish. 
 
 Pickled Mushrooms. — Choose nice young button mushrooms 
 for pickling, as nearly of a size as possible, rub off the skin with a 
 piece of flannel and salt, and cut off the stems ; procure small ones 
 if possible, but if very large, take out* the red inside, and reject the 
 black ones, as they are too old. Put thein in a stew pan, sprinkle 
 salt over them, with pounded mace and pepper in proportion of two 
 blades mace and tablespoon ground pepper to each quart mush- 
 rooms ; shake them well over a clear fire until the liquor flows, and 
 keep them there until it is all dried up again ; then add as much 
 vinegar as will cover them; just let it simmer for one minute, and 
 store it away in stone jars for use. When cold, tie down with oil- 
 cloth or buttered paper and cotton (see Jellies), and keep in a dry 
 place : they will remain godd for a length of time, and are generally 
 considered delicious. Some do not like pepper in the pickle, and 
 flavor with cloves, allspice and the mace. A little ginger is also 
 liked by some, but do not use so much seasoning as to destroy the 
 flavor of the mushrooms. Another way is to first boil the vinegar, 
 adding the seasonings, then put in the mushrooms and let stand 
 ten minutes over the fire but do not boil ; then cool before pouring 
 into jars. Some prefer to let the mushrooms lie in salt and water 
 
598 
 
 MUSHROOMS. 
 
 two days before pickling, then boil the' seasonings and vinegar to 
 gether, and when cold, turn over the mushrooms in jars. They wil 
 keep for years. Best cider vinegar should be used for pickling iv 
 obtainable. Store in a dry place. 
 
 Potted Mushrooms . — The small open mushrooms are best for 
 potting. Trim and rub them, and to every* two (quarts add half a 
 drachm powdered mace, two drachms white pepper, and six or eight 
 powdered cloves ; set over the fire, shake, and let the liquor dry into 
 the mushrooms. Then add two tablespoons butter, and stew tjiem 
 till fit for eating ; pour the butter off, and let stand till cold. Pack 
 close into pot, making the surface as even as possible, cover with 
 softened butter, lay a bit of white paper over, and pour clarified 
 suet upondt to exclude the air. Or put a quart mushrooms into a 
 stewpan, tablespoon butter, two teaspoons salt, and half teaspoon 
 cayenne and mace mixed, and stew ten or fifteen minutes, or till 
 mushrooms are tender ; take out carefully, drain perfectly on a 
 sloping dish, and when cold press them into small pots, and pour 
 clarified butter over them, in which state they will keep for a week 
 or two. If to be kept longer cover as above. 
 
 Stewed Mushrooms . — Button mushrooms are best for stewing, 
 and if the full taste of the mushroom is desired, prepare as for bak- 
 ing, put them in pan over the fire with a mry little water, salt to 
 taste and cook very slowly, that they may not burn, from fifteen to 
 twenty minutes, keeping well covered ; when nearly done, add a 
 tablespoon butter or cream, with slight thickening of flour. Some 
 put them on to cook without water and stew only in their own juice, 
 adding butter and flour or cream as above; or stew them only in 
 butter, seasoning with pepper and salt. Serve on toast or steak. Or 
 stew in water to cover, adding when tender an egg beaten with three 
 or four tablespoons cream ; serve just before this reaches boiling 
 point. Some let mushrooms lie an hour or two in salt and watei 
 before stewing. A delicious dish is made by putting a pint button 
 mushrooms in pan with three tablespoons butter, a little lemon juice 
 and seasoning of white ])epper and salt, adding when nearly done a 
 teaspoon flour, quarter teaspoon grated nutmeg and cream or milk 
 to make gravy of desired consistency, cooking five minutes longer 
 if mushrooms are not perfectly tender. Or stew them twenty or 
 thirty minutes in a pint of any nice brown gravy, seasoned to taste. 
 They are also excellent stewed in beef tirippings and gravy, using 
 two or three tablespoons drippings and one of beef gravy for a doz- 
 en medium-sized mushrooms. Or stew them in butter instead of 
 drippings, seasoning with salt, pepper and mace. Or cut half a 
 pound round steak fine and fry in a little butter to extract the juice, 
 then take out steak and while the gravy is hot add the mushrooms ; 
 toss them about for a few moments, then pour on buttered toast and 
 season with salt and cayenne. To stew Mushrooms a la Crems^ 
 
MUSHROOMS. 
 
 599 
 
 melt twc tablespoons butter in trying-pan and put in a halt pint 
 button mushrooms, buncvi of parsley , teaspoon salt, half teaspoon 
 each white pepper and sugar, and shake over the fire ten minutes ; 
 then add gradually yolku of two eggs beaten with two tablespoons 
 cream, and serve when it reaches boiling point. Some stew mush- 
 rooms without peeling, first letting them lie in salt and water an 
 hour or two. They require much longer cooking when not peeled, 
 — from an hour and a half to two hours. 
 
 Mushroom -Mushroom catsup is best when made ot 
 
 large mushroom flaps, fully ripe, fresh, and perfectly dry — that is, 
 gathered during dry weather. If this point is not attended to the 
 catsup will not keep. Do not wash nor skin the mushrooms, but 
 carefully remove any decayed, dirty, or worm-eaten portions ; cut 
 off about half an inch from the end of the sterns,^ then break the 
 rest into small pieces, put them into an earthen jar, and allovr three- 
 fourths of a pound salt for two gallons mushrooms, placing in al- 
 ternate layers, scattering the larger portions on top. Let remain all 
 night, next day stir gently with a wooden spoon, and repeat this 
 three times a day for two days. At the end of that time closely 
 cover the jar and set in cool oven an hour or in saucepan boiling 
 water and let boil three hours ; then strain the liquid which flmvs 
 from the mushrooms through a coarse cloth, and boil twelve min- 
 utes. Do not squeeze the mushrooms. To every quart of the liquid 
 put a quarter of an ounce each ginger and black pepper, and a pinch 
 of mace ; some prefer cayenne pepper and add also half ounce all- 
 spice. Boil again till the quantity is reduced one-half. Pour out 
 and let stand until cool, then put it into perfectly dry bottles, being 
 careful to leave the sediment, which will have settled to the bottom, 
 undisturbed. Cork and seal and keep in cool, dry place. When a 
 very clear bright catsup is wanted, the liquor must be strained 
 through a very fine hair-sieve, or flannel bag, after it has been very 
 gently poured off; if the operation is not successful, it must be re- 
 peated until quite clear. The catsup should be e'xarnined occasion- 
 ally, and if it is spoiling, should be reboiled with a few pepper-corns. 
 Mushroom catsup is one of the most useful sauces to the experienced 
 cook, and no trouble should be spared in its preparation. Double 
 Catsup is made by reducing the liquor to half the quantity. This 
 goes farther than ordinary catsup, as so little is required. "The sed- 
 iment may also be bottled for immediate use, and will be found to 
 answer for flavoring thick soups or gravies. 
 
 Mushroom Omelet . — Put a tablespoon butter in frying-pan, 
 when hot add half tablqgpoon flour and stir until smooth and 
 brown. Gradually add two-thirds cup stock, and after boiling up 
 oiice add four teaspoons chopped mushrooms ; season with salt and 
 
600 
 
 MUSHROOMS. 
 
 pepper, and simmer five minutes. Beat four eggs till rather light, 
 and add half a teaspoon salt and one tabl^- 
 spoon water. Put a tablespoon butter in a 
 warm omelet-pan. and when very hot put in 
 beaten eggs, and shake vigorously until they 
 begin to thicken. Spread mushrooms and 
 about half the sauce upon the mixture, fold 
 the omelet and turn out on a hot dish ; pour remainder of sauce 
 around it, and serve immediately. Not more than a minute and a 
 half should be consumed in work from the time of pouring the 
 eggs into the pan until the omelet is finished. 
 
 Mushroom Powder. — Look over carefully a peck large and very- 
 fresh mushrooms. Cleanse from sand or grit with a piece of fiannei, 
 then peel and ppt in sun or cool oven to dry ; they must dry slowly 
 to crumbling, which will take a long time. The peck will diminish 
 to a half pint or less of powder, a pinch of which flavors sauces, 
 and gravies deliciously, and is sifted and sprinkled over chops 
 and steaks. Some pound in mortar to fine powder, others use it 
 without, but in either case put it immediately into small and wer- 
 fectly dry bottles ; cork and seal them without delay, for if the 
 powder is long exposed to the air it will not keep. This powder is 
 a most excellent addition to many dishes. Another very different 
 way of preparing is to put half a peck large mushrooms into stew- 
 pan over the fire without v/ater, with two onions, teaspoon each 
 powdered cloves, mace and white pepper, simmer and shake them 
 till all the liquor is dried up, but be careful they do not burn ; lay 
 them on tins or sieves in a slow oven till they are thoroughly dry 
 and beat to powder ; then put in small bottles corked and sealed 
 closely, and keep in a dry place. A teaspoon will give a very fine 
 flavor to a pint of any soup, gravy or sauce. It is to be added just 
 before serving, and one boil given to it after it is put in. 
 
 Mushroom Pudding. a quart fresh mushrooms, cut in 
 small pieces, and mix with a half pound minced ham or bacon, 
 season with a teaspoon salt and half teaspoon pepper, and spread 
 on a Rolly-Poly Crust, made by mixing a pint flour with a half pint 
 shortening, teaspoon salt and about a pint water. Boll up the 
 crust, tie tightly in floured cloth, and boil about two hours in boil- 
 ing stock or salted w^ater. Serve hot with bread or vegetables. 
 
 Mushroom Sauce. — Rub a pint button mushrooms with a piece 
 of flannel and salt to take off the skin ; cut off the stalks and put 
 them in a stewpan with two tablespoons butter, one of flour, pint 
 of cream, a little grated nutmeg, and a blade mace, pounded, pre- 
 viously mixing together the butter and flour : boil the whole about 
 ten minutes, stirring all the time. For White Mushroom Sauc€ 
 
MUSHROOMS. 
 
 601 
 
 select three-fourths pint button mushrooms and turn them white 
 by putting into lemon juice and water, having 
 previously cut off the stalks and wiped them 
 perfectly free from grit. Chop them and put 
 in stewpan with a tablespoon butter, When 
 the mushrooms are softened, add half pint 
 bechamel sauce, and simmer about five min- 
 utes. They should not boil longer than nec- 
 essary, or they will lose their color and flavor. 
 Rub the whole through a puree sieve. Heat in a hain marie and 
 serve very hot. Very nice v/ith boiled fowls, cutlets, etc. Fora 
 nice Brown Mushroom Sauce to serve with roast meat, put a half 
 pint good beef gravy in saucepan, thicken it and stir over fire till it 
 boils. Prepare a half pint mushrooms by cutting off stalks and 
 wiping free from grit and dirt ; the large flap mushrooms cut into 
 small pieces will answer when the buttons are not obtainable ; put 
 them into the gravy and simmer very gently about ten minutes : 
 then add one tablespoon mushroom catsup and serve. Or put 
 tablespoon each butter and flour in saucepan and stir over fire till 
 light brown, then slowly stir in half the liquor from a can of mush- 
 rooms, about one cup, and also cup soup stock, broth or w^ater, 
 making consistency of cream ; season palatably with salt and pep- 
 per and a very little nutmeg ; put in half the mushrooms in even 
 sized pieces, cutting if necessary, let sauce boil once, set off fire and 
 add yolks of two eggs and two tablespoons flavored vinegar. For 
 another excellent sauce often served with beefsteaks, drain a can oil 
 mushrooms from their liquor and fry in small frying-pan with n 
 little butter ; add pepper and salt, and when a light brown dravi 
 them to one side of pan, put in heaping teaspoon flour and rub il; 
 smooth in the hot butter, still keeping pan over fine ; when the flour 
 has become slightly browned pour in the mushroom liquor grad- 
 ually and a few tablespoons water. Shake in the mushrooms, let 
 all boil up, squeeze in juice of quarter of a lemon, and pour over 
 beefsteak when ready to serve. For Mushrooms with -Dravm But' 
 ter^ stir into a half pint melted butter three-fourths pint button 
 mushrooms, which must be nicely cleaned and free from grit, and 
 stalks cut off. Let simmer gently for about ten minutes or until 
 quite tender, add cayenne and salt to taste, a tablespoon mushroom 
 catsup, let just boil and serve. 
 
 Mushroom Scallops. — Cut mushrooms, if they are too large; 
 throw them for a few minutes into boiling water, then into cold water 
 to whiten them ; wipe well, and fry them in a saucepan, with a little 
 butter. When colored, and almost done, sprinkle in 
 a little flour and a little ohopped parsley ; when the 
 flour is cooked (which will require but a few moments), 
 pour in cup stock and simmer about fifteen minutes. scaiiopsueii 
 Just before serving, stir in the beaten yolk of an egg, and a few drops 
 
 Puree Sieve. 
 
602 
 
 MUSHROOMS. 
 
 lemon juice. The sauce should be rather thi( k. Fill scallop shells 
 with the mixture ; sprinkle a few sifted cracker crumbs on top, brown 
 slightly with salamander or red hot shovel, or put them into a very 
 hot oven a few moments just before serving. 
 
 Mushroom Stems . — Peel and trim the steins and place in stew- 
 pan with juice of half a lemon, white pepper and salt to taste, a very 
 little scraped garlic and tablespoon butter ; cover closely and stew 
 five minutes ; add bechamel or allemande sauce to just cover, boil 
 up once and serve. Or thinly slice the stems, place in saucepan 
 with milk to cover and stew until tender ; add butter, salt and pep- 
 per to taste, and thicken with flour. Serve on toast. A delicious 
 supper dish, or may be servea as sauce for boiled fowl. 
 
 Mushroom Toast . — Peel mushrooms take out stems and fry them 
 in little butter over a quick fire. Squeeze the iui^e of a lemon ovei 
 them and fry again for some minutes. Add salt, pepper, spices, and 
 a spoonful of water, in which a clove of garlic, having been cut into 
 pieces, has soaked for half an hour and stew until mushrooms are 
 done when add a thickening of yolks of eggs. Serve on bread friedi 
 in butter. Or, put a pint mushrooms into a stewpan with two table- 
 spoons butter mixed with a little flour ; add teaspoon salt, half tea- 
 spoon each white pepper, grated lemon peel, and powdered mace ; 
 stew till butter is absorbed, then add as much white ronx as will 
 moisten the mushrooms ; fry a slice of bread, cut to fit the dish, in 
 butter and as soon as mushrooms are tender serve them on this toast. 
 Another novel w^ay of serving is to first cut a round of bread half an 
 inch thick, toast it nicely, butter both sides, and place in a clean 
 baking pan ; prepare mushrooms as for baking, and place on the 
 toast, top down, lightly pepper and . salt, and put small piece of but- 
 ter on each ; cover them with a finger-bowl and cook close to the 
 fire for ten or twelve minutes. Slip the toast into a hot dish, but do 
 not remove glass cover until on table. All the aroma and flavor of 
 the mushrooms are preserved by this method, and the use of tho 
 glass need not deter the careful housekeeper from trying it; with 
 moderjite care the glass cover will not crack, but in winter it should 
 be rinsed in warm water before using. 
 
 Mushrooms with Eggs . — Halve mushrooms ; stew ten minutes 
 in a little butter seasoned with pepper and salt and a very little water ; 
 drain and put them into pudding dish ; break in enough eggs to cover 
 them over the top, and scatter pepper, salt and bits of butter oyer > 
 strew with bread-crumbs and bake until eggs are set. Serve dish. 
 
PASTRY. 
 
 603 
 
 PASTRl?. 
 
 Butter or lard for pastry should be sweet, fresh and solid. When 
 freshly made butter cannot be had, wash well, kneading while under 
 cold water, changing the water tYfo or three times, and then wiping 
 dry with a napkin. The board on which the butter is rolled should 
 he hard and smooth and never used for any other purpose, A very 
 idee paste for family use may be made by reducing the quantity of 
 shortening to even so little as a half pound to a quart of flour, espec- 
 ially when children or dyspeptics are to be considered. With the 
 exception of Mince-pies and Pumpkin-pies, which are warmed over 
 before serving, all pies should be eaten the day they are baked. In 
 warm weather, when not ready to bake immediately after making 
 up paste, keep it in ice chest till wanted, several days if necessary, 
 and, in any event, it is better to let it thus remain for one or two 
 hours. Roll always with a well-Uoured rolling-pin, which should 
 be made of hard wood, perfectly smooth and highly polished, about 
 an inch and a half in diameter and eighteen inches lo.ng. Cut off 
 only enough paste at a time for one crust, and always make a fresh 
 cut for the upper crust, using the trimmings for the lower. For 
 directions for lining pie-pans and covering .see directions for Puff 
 Pastes. A neat way of cutting and ornamenting crust for an open 
 pie is here illustrated : Figure A represents a paste-jag- 
 cutting and ornamenting the edges, Bis a plain 
 circle of crhst cut with the j agger, to fit the pie-dish, 
 C is part of a strip of paste, which is cut with the jag- 
 ger to lay around the edge of pie, and two or three of these strips 
 may be placed one upon another, passing the finger dipped in water 
 
604 
 
 PASTRY. 
 
 over eack to make them adhere. To prevent juice of pies from 
 soaking into under crust, beat an egg well, and with a hit of cloth 
 dipped into the egg rub over the crust before filling the pies. It is 
 a good plan to make Puff Paste for top crust, and for under crust 
 use less shortening. Some wash upper crusts with milk just before 
 putting pies in oven to brown them, but be careful not to wash the 
 edge, as it spoils the appearance besides preventing the proper ris- 
 ing. When using green currants, pie-plant, gooseberries or other 
 fruits which require juice to be thickened, fill lower crust, sprinkle 
 corn starch evenly over, and put on upper crust, or sprinkle lower 
 crust and fruit as in Berry Pies. This prevents juice from running 
 Dver, and when cold forms a nice jelly. Do not sprinkle fruit with 
 sugar until placed in the crust, as sugar sets the juice free. In all 
 pies with top crust make air holes or crust will hurst. These may 
 be arranged in any fanciful shape, and are best made with the point 
 of the bowl of an inverted teaspoon pressed through the crust 
 while on the board, and gently drawn apart when taken up to put 
 over the pie. Meringue^ for pies or puddings, is made in the pro- 
 portion of one tablespoon powdered sugar to white of one egg, with 
 flavoring added, beaten well together, spread over top and browned 
 delicately in oven. Never fill crusts until just before putting in oven. 
 Always use tin pie-pans, since, in earthen pans the under crust is not 
 likely to be well baked, and some use a perforated pie-pan. Bake 
 fruit pies in a moderate oven, having a better heat at bottom than top;» 
 or the lower crust will be clammy and raw. When done, crust will 
 separate from the pan, so that pie may be easily removed. Remove 
 at once from tins, or crust will become “soggy.” Some bake bot- 
 tom crust lightly in oven before filling, and others after filling set 
 on top of stove a few minutes before putting in oven, to hasten 
 the baking of bottom, crust. When the latter is baked, without first 
 filling, it must be pricked well when put in pan to prevent blistering. 
 
 Short Paste is well adapted to lining the bottom of pie-pans, 
 etc., as it is firmer than Puff Past© and holds together better. Hence, 
 when making a great deal of pastry it is well to make a little Short 
 Paste for all lining or bottom work and use the Pufi‘ Paste for all 
 top work. In using the latter cut out all tops first ; use the trim- 
 mings for bottoms. It is a good plan to make two or three extra 
 crusts on baking day, pricking well, to be used for Cream, Custard, 
 Lemon-pies, as wanted. When preparing pie-pans grease slightly. 
 
PASTRY. 
 
 605 
 
 using a little lard, oil oi butter, or some think with proper care of 
 the pans greasing will not be necessary. To avoid 
 wasting flour brush the pastry board all ofi* care- 
 fully each time it is used into a small sieve, sift 
 out the flour and use again. Always have the 
 board well floured, and in the making of Graham 
 paste some prefer to mix rather soft and put plen- 
 ty of graham on board and also on top of paste, then roll out to a 
 little thicker than paste of white flour, and place in pan.. The set 
 of measures are almost as much of a necessity in the making of 
 pastry as in any other department of cookery, and by reference to 
 the full table of weights and measures, any recipe can be readily made. 
 
 Set of Measures. 
 
 Cream Paste . — To a pint sifted flour, add an even teaspoon 
 baking powder, and sweet cream enough to wet the flour, leaving 
 crust a little stiff. Enough for two pies. For a richer paste allow 
 rather more than a gill of cream with from four to six tablespoons 
 blitter and saltspoon salt for each pound flour, omitting the baking 
 powder. Make a paste of the cream and flour, roll out and spread 
 <vith butter, rolling again and spreading until all the butter is used, 
 in making any paste have flour and wetting as cold as possible. 
 
 Economical Paste . — Take a pound flour, half pound clarified 
 Irippings (some use three-fourths pound) half teaspoon salt and 
 lalf pint ice water. Chop and mix as directed in Plain Paste, then 
 roll out and fold three times when it will be ready for use. Some 
 udd a little baking powder to the flour. Half lard and half drip- 
 pings may be used. 
 
 Graham Paste .— lightly pint Graham flour, half pint sweet 
 cream, half teaspoon salt ; roll, and bake like other pastry, remem- 
 bering that lightness and quickness in handling is the. one impor- 
 tant step in making all pastes and where cream is used add it slowly 
 
 to the flour, stirring rapidly with an 
 artist’s spatula or spoon ; when 
 Artist’s rtpatula. mixed, form together without knead- 
 
 hig, using barely enough pressure to make the mixture adhere. Roll 
 out, place in pan, fill and bake. What is known as No. 1, Graham 
 will not need any sifting but the coarser varieties must be sifted. 
 For Quaker Paste., take half pint each white flour, sifted, and No. 1 
 Graham, mixing as above vdth one-third pint cream and pinch salt ; 
 some add baking powder , a teaspoon and a half to above proportions, 
 or half teaspoon soda and teaspoon cream tartar, sifting well with 
 white flour. Or sour cream may be used with a teaspoon soda. 
 
606 
 
 PASTRY, 
 
 or sour cream alone will make a most delicious, wholesome paste. 
 Or for a Batter Paste take the above proportions of flour, Graham, 
 baking powder, etc., with two-thirds pint cream or rich milk ; have 
 the fruit in pie-pan without under crust, spread over the batter, hake 
 in a quick oven and serve hot. Some add heaping teaspoon corn 
 meal to first recipe ; if last two recipes are wished very delicate use 
 corn-starch instead of white flour. 
 
 Hygienic Paste.—^^ik^ a piece of light bread dough, after it 
 has raised the second time, roll out, spread with rather thin coat 
 fresh, sweet butter, fold once and roll again as thin as liked for crust. 
 If for Custard or Pumpkin-pies the butter may be omitted, but for 
 top crust the butter should be used. Some make crust by working 
 well into enough bread dough for one or two pies, a well-beaten egg 
 and a little butter or drippings, and others use light, flaky biscuit 
 (flough. Or make a paste with buttermilk and flour, adding soda in 
 proportion of level teaspoon to each pint buttermilk and a little salt. 
 Use just enough flour to make a dough that will roll out, and bake 
 In a rather slow oven. Even a dyspeptic can indulge in the luxury 
 of a pie made in this way. 
 
 Oatmeal Paste. — Use fine oatmeal instead of the Graham, as in 
 third recipe, mixing as directed and rolling out quite thin. Or after 
 greasing the pie-pans sift over a layer of oatmeal or oatmeal and 
 corn meal mixed ; or for Corn Meal Paste sprinkle only with the 
 latter. The last two pastes are only for pies baked with one crust, 
 being used by some for Pumpkin or Squash-pies. 
 
 Plain Paste. — One coffee-cup lard, three of sifted flour, and 
 a little salt. In winter soften the lard a little (but not in summer), 
 cut it well into flour with a knife, some chop together in chopping 
 bowl, then mix with ice-cold water quickly to a moderately stiff 
 dough, handling as little as possible. This makes four common- 
 sixed covered pies. Take* a new slice of paste each time for top 
 crust, and after rolling out spread teaspoon butter over half, fold 
 and roll again, being careful that the butter does not press out ; use 
 the trimmings, etc., for under crust. Some give the paste a second 
 fold in the opposite direction after spreading with butter before roll- 
 ing, and also claim that a little mashed potato may be mixed in the 
 dough before rolling, to make the crust shorter when butter is not 
 used. Some prefer to use only one-fourfli as much lard or butter 
 as flour, level teaspoon salt, and rub it into the flour with the hands 
 until so thoroughly mixed as to look like meal. Add just enough 
 water to make a dough that can he rolled out. If made with butter, 
 this Florida Paste is one of the simplest and most delicious of 
 pastry. For Nantucket Paste., take pound sifted flour, quarter 
 pound each lard and butter, half pint ice water and little salt. Chop 
 the lard fine in the flour, adding salt, mix with water, then roll out, 
 
PASTRY. 
 
 607 
 
 spread with butter, fold as above, roll out again, and so continue 
 until all the butter is used. Some sift a very little flour evenly over 
 the paste before spreading with butter, and others brush it over with 
 beaten white of an egg. The paste is nicer with all butter instead 
 of half lard, and it may all be mixed with the flour, or half reserved 
 to spread and roll as above. Some use a quarter pound more flour. 
 If for sweet tarts, add two tablespoons powdered sugar before rolling. 
 
 Potato Paste. — Take a quarter pound nice mashed potato, rub 
 through colander and mix thoroughly with pint and a half flour, 
 three tablespoons butter and a little salt ; then mix all to a paste 
 moderately stiff with cold water or milk, and roll. Bean Paste 
 may be made same way. When used for pies, roil these pastes a 
 little thicker than paste shortened with lard. Nice for boiled or 
 steamed puddings. All, or half Graham flour may be used. 
 
 PuiF Paste. — Only the best and freshest of butter, firm and 
 solid, and of good flavor, and the finest quality of flour, thoroughly 
 sifted, can be used successfully in making puff* paste. The water 
 used should be ice cold, and the quantity required depends upon 
 the capacity of the flour to absorb it, which is quite variable ; too 
 little makes the paste tough, and too much makes it thin, and pre- 
 vents the flakiness so desirable. The most perfect cleanliness of the 
 hands and everything used is of course necessary. Handle as little 
 as possible throughout the whole process, and let every touch be 
 quick and light. A stone or marble slab is best for pastry, and one is 
 usually fitted smoothly into the shelf of every well-appointed pantry 
 and a glass rolling pin will be found desirable. Always make the 
 paste in a cool place, in warm weather near an open window^ if pos* 
 gible. Good puff paste is that which rises highest, is lightest, and 
 which contracts but little in rising. Puff paste, the flakes of which 
 can be pushed off whole, or which, in the rising, is considerably 
 smaller on top than bottom, is not good. To make Good Pun 
 Paste., take three-fourths pound butter, of the best quality, free it 
 from salt, by working it in water, form in a square piece, and place 
 it in flour in a cool place for half an hour to harden ; place one pound 
 sifted flour in a bowl, rub two tablespoons butter well into the flour 
 and wet into dough with cold water, using about a scant half pint, 
 making it as nearly as possible the same consistency as the butter, 
 so that the two will roll out evenl/ together ; place the dough on the 
 pastry slab, dust it under and over with flour, and roll it out in a 
 piece say twelve inches long and six wide ; flour the butter well, and 
 roll that out in a sheet two-thirds the thickness of the dough, about 
 eight inches long and five wide ; this will cover about two-thirds of 
 dough, leaving one-third of dough, and about half an inch around 
 the sides and top edge, without butter ; place the sheet of butter on 
 dough, mix a half teaspoon cream tartar with tablespoon flour, and 
 sprinkle it evenly over the butter ; now fold the dough not covered 
 
608 
 
 PASTRY. 
 
 with butter, over on the butter, then fold the other part with the but- 
 ter on it, over on that, forming three layers of dough and two of but- 
 ter. Press the rolling pin over the edges to keep them together and 
 roll out to its original size, dust with flour, fold as before, roll out 
 again, dust with hour, and fold again ; repeat twice more, giving it 
 four rollings and foldings ; when rolled out for the last tim.e, cut it 
 through in two even pieces, place one on the other, and the paste is 
 ready to roll in any shape desired. In rolling, the first move with 
 the pin will be to push it down on the dough three or four times, 
 just hard enough to make an indentation wdthout breaking the dough, 
 and thus allowing the butter to come through. Next lay the pin 
 levelly on, and give it a roll forward, commencing about two-thirds 
 down ; then, without removing the hand from pin, bring it back 
 right down to the bottom ; repeat this, then reverse the piece, and 
 give it a roll the wide way. Continue this until the paste is rolled 
 to a sheet twice the length of its width as above, keeping it nice and 
 square. Be very careful and roll level, never pressing heavily but 
 exercising equal pressure on each end of the pin, which must be kept 
 well dusted wdth flour. In w^arm weather it is necessary to place it 
 in a cool place after every second rolling ; in very warm weather af- 
 ter each rolling, and sometimes on ice. The number of rollings and 
 foldings must depend somewhat upon the quality of the butter, but 
 more upon the evenness of the rolling. To ascertain when it has 
 been rolled enough, cut a piece out of the center, and if the layers 
 of dough and butter can be easily distinguished it needs to be folded 
 and rolled again ; if the layers are almost imperceptible, do not fold 
 again, though it is better to give one fold too many than one too few^ 
 If making a quantity of paste, say three or four pounds, after the 
 last rolling cover it wdth a cloth and cut from it as wanted. Some 
 cooks prefer not to give the last fold to the whole piece, but roll out 
 and fold as required, giving that designed for tarts or upper crusts 
 two or three extra foldings and rollings to make it more flakey. The 
 French roll only half a pound at a time, and a small quantity is 
 much more easily handled. For a Rich Puif Paste^ take a pound 
 of b'utter to each pound sifted flour, the butter should have first been 
 folded in a floured napkin and gently pressed to remove all moisture ; 
 if it seems milky or too salt the butter must be washed, and if it is 
 properly salted no salt will be needed in the paste. When necessary 
 to use salt allow a teaspoon for each pint water. Place the flour on 
 board, make a well in center, squeeze in juice of half a lemon, and 
 add yolk of one egg, beaten with a little ice water ; stir with one 
 hand and drop in ice water with the other until the paste is as hard 
 as the butter ; roll out in a smooth square an inch thick, smooth 
 sides with a rolling pin, roll the butter out and spread over half the 
 paste, and lay the other half over like an old-fashioned turn-over ; 
 leave it for fifteen minutes in a cold place, then roll out in a long 
 atrip, keeping the edges smooth, and double it in three parts, as fol- 
 
PASTRY. 
 
 609 
 
 lows : Fold one-third over on the middle third, roll it down, then 
 fold over the other outside third, roll out in a long strip and repeat 
 the folding process — rolling across this time so that the butter may 
 not run “in streaks’’ by being always rolled the same way ; let it lie 
 for fifteen minutes, some put on ice, and repeat this six times, allow- 
 ing fifteen minutes between each rolling to cool, (otherwise the but- 
 ter will “oil”), and the paste is ready for use. If a very flaky pastry 
 is desired brush the paste over each time it ij rolled before folding, 
 with beaten white of egg. What is known as French Puif Paste 
 is made with same proportion of ingredients as above, adding another 
 yolk of egg when mixing the first dough ; then roll it out square 
 about half an inch thick ; have the butter as cool as possible, make 
 it into a ball, and place this ball on -the paste ; fold the paste over 
 the butter all round, and secure it well. Flatten by rolling it lightly 
 with the rolling pin until it is quite thin, but not thin enough to al- 
 low the butter to break through, then fold, roll and finish as above. 
 
 If the directions given in above recipe are carefully followed, 
 the most satisfactory results will be obtained, but there are other 
 methods, which are incorporated under the following general Sug- 
 gestions for Puff Paste. The secret of success in making puff 
 paste is to secure the greatest possible number of even layers of 
 butter and dough, alternately, as the result of folding and rolling. 
 This is best accomplished, as will readily be perceived, by increas- 
 ing the quantity of butter ; the more one uses, the greater the num- 
 ber of layers before the butter is exhausted by absorption into the 
 dough. On the other hand, too much butter produces equally bad re- 
 sults ; a quantity of butter equal to the flour is the most, and three- 
 fourths pound of butter to a pound flour the least, that can be used in- 
 puff paste with good results. In making puff paste it is a mistake to 
 suppose that lessening the quantity of butter is economical. For in- 
 stance, Tart Shells cut one-fourth of an inch thick from paste made with 
 half pound butter to a pound flour, will not be any thicker or higher 
 when baked than those cut from paste half as thick made with three- 
 fourths pound butter to a pound flour. Thus, by using one-fourth 
 more butter double the bulk results, besides the satisfaction of hav- 
 ing good light pastry. In washing or egging pastry be careful not 
 to allow the egg or milk, or whatever is used, to run down over the 
 edges, as when it is placed in the heat of the oven, it will bind the 
 edges and prevent them from opening fully. In rolling use the roll- 
 ing-pin as lightly as possible, and take care that the pressure is even. 
 The layers will be even or uneven just in proportion as the pressure 
 is even or uneven. Be careful not to break the dough, or the butter 
 will be forced through, and thus destroy the evenness of the layers. 
 If the dough breaks, some flour it lightly, fold in three layers, cover 
 with a damp cloth and let stand an hour or two. But if wanted to 
 use immediately, cover the broken place with a piece of “plain 
 dough,” dust it well with flour, and continue rolling ; it is well to 
 
610 
 
 PASTRY. 
 
 keep a piece of plain dough in reserve for this purpose. Before 
 adding the butter some divide it into three equal parts, spreading 
 one-third at a time over half the paste, turning the other half over 
 it, then folding over from the other way ; roll and spread and fold 
 again, and yet again, when all of the butter will have been used. 
 Some “spread” the butter by rolling as in above recipes, others by 
 putting it evenly over in small bits, and still others by cutting in 
 slices and laying them closely and evenly over, always leaving a lit- 
 tle outside margin. Each time before the paste is folded it should 
 be turned half round, so as to roll in a different direction. To turn 
 the paste, hold one end to the rolling pin, then, rolling the pin, the 
 dough will fold loosely around it, sprinkle the board with flour, then 
 unroll the dough in the side direction. This is better than to turn 
 it with the hands. After the butter is all worked in, roll the paste 
 out in a long smooth strip, fold or lap over into three parts or layers, 
 roll out, and repeat. Before using, some place the paste on ice about 
 fifteen minutes between tv/o plates, reversing them once that it may 
 be thoroughly chilled through, then use as expeditiously as possible. 
 Others also set it on ice or in a cool place for a few minutes after 
 each rolling. To toughen the dough, before adding the butter form 
 it into a ball, flatten it on the floured slab and beat with the rolling 
 pin five minutes, turning and doubling constantly. There will then 
 be less danger of its breaking when the butter is rolled in. Some 
 add the well-beaten white of an egg to the water used in mixing the 
 dough, which helps to toughen it. Paste made the day before it is 
 used is thought by some to be much better and easier to manage, 
 and in winter it may be kept four or five days in a cold place, using 
 from it as required, but it must not freeze. When ready to use, finish 
 the paste by folding in three layers and rolling as above ; some fold 
 and roll thus seven times but never press heavily upon it with the 
 rolling pin. In using the paste remember that it must be touched 
 by the lightest fingers, every cut must be made with a sharp knife, 
 and done with one quick stroke so that the paste is not dragged at 
 all. For tarts roll less than a quarter inch thick and for pies a trifle 
 thicker. Do press the paste into the pan as this will destroy its 
 lightness and ruin it. A little practice will enable one to cut off a 
 piece of paste from the mass which when rolled will be very nearly 
 the right size. Put this over pan, lifting by partly rolling on the 
 rolling pin, and instead of pressing round the bottom to make it fit 
 smoothly, gently lift the edges at the top giving a slight pushing 
 motion towards the center with the palms of the hands on opposite 
 sides ; it will easily adjust itself to the dish. Some then trim off 
 superfluous portions, leaving a good margin over the edge, though 
 others do not trim until the top crust is added, cuttings the paste 
 quickly with a sharp knife dipped in hot water or flour, while hold- 
 ing the pan on the left hand. To have the middle of the crust 
 thinner than the edge, which is preferred by some, double over 
 
PASTRY. 
 
 611 
 
 the paste and roll the part that will be the middle with the end of 
 rolling. pin, having flour enough about the paste to prevent sticking, 
 then open and put in pan as directed. Always before putting on upper 
 crust wet rim of lower with finger dipped in water, or with a thick paste 
 of flour and water, or egg and flour and press the two crusts firmly 
 together and indent evenly all round with the thumb, or use the 
 pastry Avheel shown in cut. This simple little instrument trims off 
 
 the surplus paste that projects over 
 the pan, and at the same time neatly 
 ornaments the border. Do not put in 
 oven until it is hot enough to raise the 
 paste ; puff paste requires a quick 
 oven, and no matter how carefully prepared, if not properly baked 
 it will be utterly ruined, and for this reason it is best to test oven 
 by first baking a little piece ot the paste. 
 
 Medium PuiF Paste . — One pound flour, half pound butter, 
 quarter pound lard, not quite half pint ice water ; mix the flour 
 and water to a smooth paste, then roll out three times, spreading the 
 first time with butter, the second with lard, and the third with but- 
 ter again, when it will be ready for use. 
 
 Short Paste . — Put a pound sifted flour in a bowl with a half 
 pound good butter. Break butter up very fine in flour, adding a lit- 
 tle salt (according to saltness of butter), a half pint cold water with 
 half teaspoon cream of tartar dissolved in it (to toughen the paste) ; 
 then mix it into a dough of medium stiffness, adding more water if 
 required ; work lightly together and keep it covered with a damp 
 cloth, or between two plates, in a cool place until wanted to use. 
 Short paste is very useful from the fact that it is easy to make, and 
 can be kept in better shape, where shape of the article is an object. 
 
 Suet Paste . — Roll a half pound perfectly sweet suet, with a very 
 little membrane running through it, on a board for several minutes, 
 removing all skin and fibers that appear when rolling ; the suet will 
 be a pure and sweet shortening, looking like butter ; or it may be 
 chopped very fine and the fibers removed ; duringthe process of chop- 
 ping, dredge lightly with flour, which prevents the pieces from stick- 
 ing together. Beef suet is considered the best ; but veal suet, or the 
 outside fat of a loin or neck of mutton, makes good pastes ; as also 
 the skimmings in which a joint of mutton has been boiled without 
 vegetables. Rub the suet into a pound flour, add teaspoon salt, and 
 mix it with half pint ice water ; roll out and put on a little butter in 
 flakes, rolling it in as usual. Some add a teaspoon baking powder 
 when mixing. If wanted very nice, after chopping, pound the suet 
 in a mortar with two tablespoons butter to a smooth paste. To use 
 this, mix the flour and water into smooth paste, roll out and spread 
 with ismall bits of the suet, fold, roll and spread again, and so on 
 
 Pastry Wheel. 
 
612 
 
 PASTRY. 
 
 until all is used, giving the paste a few more foldings and rollings 
 than if made with butter. Some shred the suet in very thin slices 
 and place where it will soften, but not melt in the least, while pre- 
 paring the paste, then spread and roil as above. A very nice, flaky 
 paste is made from a preparation called French Butter. Remove 
 the skin and blood spots from three-quarters pound beef suet and 
 pound it soft in a mortar ; add quarter pound butter, and half tea- 
 spoon salt, pound it well in, then add yolks of two eggs and mix all 
 smoothly and use it as butter in Puff Paste, making a Rich Suet Paste. 
 This latter, rolled half an inch thick, cut into cakes with a cutter, 
 two inches in diameter, then washed with eggs and a few cuts given 
 across the top with a sharp knife, and baked a nice rich brown in a 
 moderately hot oven, makes delicious Bostori Cakes for tea-table. 
 It is not as rich as puff paste. 
 
 Sweet Paste. — Mix with a knife half pound butter, cut in bits, 
 with pound flour, four tablespoons sugar and pinch of salt ; add 
 enough sweet milk, about a gill, to form a smooth paste, handling 
 lightly. Will rise very light and should be baked a delicate brown. 
 Adding two tablespoons more butter makes it nearly as nice as puff 
 paste. Some add the well-beaten yolks of two eggs, stirring them 
 in the milk, using about a gill of the latter, though if eggs are large 
 not quite so much will be needed, but more if eggs are small. For 
 another With Boiled Milk, to every pound flour allow four table- 
 spoons sugar, three of butter and a half pint boiling milk. Crumble 
 butter into flour as finely as possible, add sugar and work to a smooth 
 paste with the boiling milk. Roll out thin and use. 
 
 Pastry Frosting. — Beat the white of an egg to a stiff froth and 
 when pastry is nearly done brush over with this, using the pastry 
 brush for the purpose and sprinkle with granulated sugar and a few 
 drops water returning to oven a few minutes to set the frosting, tak- 
 ing care that it does not brown or scorch. 
 
 Pastry Glaze. — The simplest glaze is the thoroughly beaten 
 yolk of an egg, but most cooks prefer to add to the yolk twice its 
 bulk in water and teaspoon sugar, then beat up well, and just before 
 pastry is done, brush it over evenly with this and return to oven to 
 set the glaze, which gives it a rich yellow-brown color. 
 
 Dried' Apple-pie. — Very good pies may be made of the evapo- 
 rated apples, by stewing in a very little water ; sweeten and make 
 like any other. The home dried apples are best when stewed as for 
 sauce, page 343, and mashed through colander. When stewing, put 
 in two or three small pieces of lemon or orange peel, or a few raisins 
 are a nice addition; flavor with very little spice of any kind. 
 Sweeten and season before putting in pie-pan; a beaten egg may be 
 stirred in. Bake with two crusts, rolled thin, and warm slightly be- 
 fore eating. Or With Cranberries, wash two quarts dried apple* 
 
PA^THY. 
 
 61S 
 
 and place in a four-quart jar or bean pot ; wash half plntVranberries 
 and put in with the apples, fill up with cold water and bake half an 
 hour ; fill up again with cold water and bake till apples are tender ; 
 rub all through colander, sweeten to taste with brown sugar, add cup 
 seeded raisins, teaspoon ground cinnamon and bake between two 
 crusts. When making dried-apple-pies if any bits of cold meat are 
 at hand, chop them as for mince-meat adding about twice as much 
 of the prepared apples as meat, a little vinegar or boiled cider, sea- 
 soning and spices to taste and a few raisins. These Cottage Pies 
 are very quickly made and much resemble Mince-pies. For lurn- 
 overSj make a good biscuit dough, roll iniri about size of pie-pan, 
 put on it a tablespoon nice dried apple sauce, or any other kind, 
 turn the crust over, cut with the edge of saucer to shape it nicely, 
 and fry in hot fat or drippings, like doughnuts, Or make of Quaker 
 Paste, about the size of saucer, fill as liked, fold and bake in oven. 
 
 Grated- Apple-pie. — Grate two tart apples and add cup sugar, 
 two eggs, teaspoon cinnamon ; beat w'ell and stir in cup sweet milk ; 
 bake quickly in one crust. The whites of eggs may be reserved for 
 meringue. Or to enough grated apple for a pie add juice of half a 
 lemon, yolks of two eggs, well beaten, half cup sugar, good-sized 
 piece of butter, melted, and teaspoon rose-water. Bake and cover 
 with a meringue. The apples may be chopped if preferred. Sweet- 
 Apple-pie is made same, using naif as much sugar; or the eggs, 
 lemon juice and rose-water may be omitted and nutmeg grated over 
 the top. Some always add a little milk. 
 
 Halved- Apple-pie. — Pare and cut in halves large tart apples, 
 bellflowers are best, remove cores and place in rich crust, cut side up. 
 Allow cup sugar and tablespoon butter to each pie, strewing sugar 
 over, and also the butter cut in bits. Bake in one crust until apples 
 are done and serve with cream. Rich and delicious. 
 
 Lemon Apple-pie.— O uq cup chopped apples, grated rind and 
 chopped pulp of one lemon, cup sugar and a well-beaten egg. Bake 
 in two crusts, or one and cover with a meringue. 
 
 Sliced- Apple-pie. — Line pie-pan with crust, sprinkle with su- 
 gar, fill with tart apples sliced very thin, sprinkle sugar and very 
 little cinnamon over, add few small bits of butter, with tablespoon 
 water ; dredge in a little flour, cover with the top crust, and bake 
 half to three-quarters of an hour ; allow four or five tablespoons 
 sugar to one pie. Add juice of a lemon if liked. Or, line pans with 
 crust, fill with sliced apples, put on tojp crust and bake ; take off top 
 crust, put in sugar, bits of butter and seasoning, replace crust and 
 serve warm. Delicious with sweetened cream. Or, With Whipped 
 Cream, while the pie is baking whip a pint cream, and when don© 
 remove top crust, ^sweeten and flavor as above, put the whipped 
 cream on top, replace crust and serve. h zrzr ne served without 
 
614 
 
 PASTRY. 
 
 upper crust. If to be served cold let the pie cool before putting in 
 'vhipped cream. Or With Almonds^ for ten or twelve apples, sliced 
 as above ; mix well enough sugar to sweeten, grated rind of one 
 lemon, one gill cream or rich milk ; then add three beaten eggs, two 
 or three tablespoons butter and the sliced apples. Line a pie-pan 
 with a nice paste, fill with the mixture and strew over it blanched 
 almonds, cut in long shreds, bake half an hour, being careful al- 
 monds do not burn ; when done, sprinkle sifted sugar over the top 
 and serve either hot or cold. Makes two large pies. Crab-apple- 
 fie^ if made of Transcendents, will fully equal those made of the 
 larger varieties of apples. 
 
 Apple- Custard-pie.— ‘V qqI sour apples, stew until soft, and rub 
 through colander. Add nine eggs, cup each butter and sugar for 
 three pies. Season with nutmeg and bake in under crust. Or With 
 Milk^ beat yolks of six eggs with cup sugar ; add three cups cold 
 stewed and pulped apples with a quart milk, or pint each cream and 
 milk, season with grated orange peel, or as liked, beat in whipped 
 whites of eggs last and bake in one crust. Makes two or three pies. 
 Or in either recipe reserve some of the whites of eggs for meringue. 
 Baked in pudding dish, this makes a delicious Apple- Custard Pud- 
 ding., and the dish may be lined with pastry, bread-crumbs, or slices 
 of bread dipped in sweet milk or a custard ; or put the crumbs and 
 apple mixture in dish in alternate layers. For an Apple-butter 
 pie., beat well together four eggs, cup each apple-butter and sugar, 
 and level tablespoon allspice ; add quart sweet milk and pinch of 
 salt and bake in one crust ; makes three pies. 
 
 Apple Meringue Pare, slice, stew and sweeten ripe, tart 
 
 and iuicy apples, mash and season with nutmeg, cinnamon or rose- 
 water, or stew lemon peel with them for flavor, or squeeze orange 
 juice over the top ; fill crust and bake till done ; a teaspoon butter 
 in each pie is an improvement, and some add a little boiled cider : 
 spread over the apple a thick meringue made of well- whipped whites 
 of three eggs for each pie, sweetened with three tablespoons powdered 
 sugar ; flavor with vanilla, beat until it will stand alone, and cover 
 pie three-quarters of an inch thick ; place in oven a few moments 
 and eat cold. Peach and Pieplant Meringue Pie made same way 
 
 Banana-pie . raw bananas, add butter, sugar, allspice 
 and vinegar, or boiled cider, or diluted jelly ; bake with two crusts. 
 Cold boiled sweet potatoes may be used instead of bananas, and are 
 very nice. For Banana and Apple-pie^ slice three or four bananas 
 and enough apples to fill the pie, sprinkle sugar over and cover, 
 spreading a little butter over top crust and sifting sugar over. Bake 
 about twenty minutes. Or peel three or four bananas, slice each in 
 two or three pieces lengthwise and place in the pie two layers deep, 
 cover moderately with sugar, drop a blade of mace broken in pieces 
 
PASTRY. 
 
 615 
 
 and bits of fresh butter over the slices, pour in four tablespoons 
 lemon juice, and bake in one crust in moderate oven twenty minutes. 
 
 Boiled- Cider-pie, — Beat together one egg, cup sugar and two 
 tablespoons corn-starch and add half cup boiled cider, two-thirds 
 cup cold water, teaspoon extract lemon ; bake with two crusts, or 
 like a custard-pie, as preferred. The egg may be omitted, and the 
 mixture may be cooked before putting in pie. 
 
 Buttermilk-pie.— well-beaten eggs, two cups buttermilk, 
 two tablespoons each flour and butter and cup sugar ; mix well, fla- 
 vor with lemon and bake in one crust ; makes two pies. Meringue 
 tops if liked, and any open pie can be meringued when wished nicer, 
 
 Carrot-Pie. — Thoroughly clean and scrape some carrots, boil 
 till tender and mash through a sieve. To a pint strained pulp and 
 six well-beaten eggs add three pints boiling milk, two tablespoons 
 melted butter, juice of half and grated rind of whole lemon, and 
 sugar to taste. Bake in deep pie-pan in one crust. Or make as 
 Pumpkin-pie, which it resembles. 
 
 Cherry -pie. — Line pie-pan with rich crust; nearly fill with 
 carefully stoned fruit, sweeten to taste, and sprinkle evenly with tea- 
 spoon corn-starch or tablespoon flour, add tablespoon butter cut in 
 small bits and scattered over top ; wet edge of crust, put on upper 
 crust, and press edges closely together, taking c4re to provide holes 
 in center for the escape of air. Blackberry Raspberry and Cran- 
 berry-pies are all made same way, regulating quantity of sugar by 
 tartness of fruit. May be baked in one crust, with Diamond Top. 
 
 Chess-pie.- — Beat half cup butter to a cream, then add yolks ol 
 three eggs, and two-thirds cup sugar beaten to a froth with any fla- 
 voring liked ; stir all together rapidly, and bake in nice crust. When 
 done, cover with a meringue of the whites. This makes one pie, 
 which serve immediately. Add half cup milk if not liked so rich. 
 
 Corn-starch Pies. — One quart milk, yolks of two eggs, two 
 tablespoons corn-starch ; mix starch in a little milk, boil rest of 
 milk to a thick cream, beat yolks, add starch and put in the boiled 
 milk with one cup sugar ; bake with an under crust, covering with 
 a meringue of the two whites. 
 
 Berry-pie. — Allow two heaping tablespoons sugar and tea* 
 spoon corn-starch, or tablespoon flour for each pie, mix thoroughly 
 together, and after lining pie-pan with a good paste, sprinkle one 
 tablespoon of the mixture evenly over bottom, put berries in smooth- 
 ly, sprinkle over remainder of sugar mixture, and if wanted very 
 rich, bits of butter also, cover with upper crust and bake in moderate 
 oven. A little more sugar or flour is needed for some kinds of her- 
 
616 
 
 PASTRY. 
 
 ries than others, according to their tartness or juiciness. Cranber- 
 ries will require double the above quantities, and are nice baked 
 
 with a Diamond Top made as follows : 
 roll a piece of nice paste very thin, cut 
 into strips a sixth of an inch wide and 
 place in cross-bars three-quarters of an 
 inch apart over each pie, making dia- 
 Diainond~Top. mond-shaped spaces; pinch down the 
 
 ends, trim off dough, cutting close to rim of pan, and place around 
 the edge, the strip of paste cut with the jagger, as illustrated in the 
 preface ; and a handsomer cover is made by also cutting the strips for 
 the top with the j agger. The diamond top is very nice for any berry or 
 fruit-pie. Berry-pies are best served cold, unless directed otherwise in 
 recipes. For Canned- Berry-pies^ if the berries' are put up with sugar, 
 they will not need any more sweetening, and little if any flour or corn- 
 starch, though this will depend upon quantity of juice used. If 
 canned without sugar, follow first rule. Dried- Berry-pies can be 
 made to rival fresh fruit in flavor by putting the berries in without 
 stewing. Sprinkle bottom crust with sugar mixture as above, then 
 put in smoothly as many berries as will be required to make a full 
 pie when done, remembering that they swell fully a third in cooking, 
 sprinkle over rest of mixture and add water in same proportion as 
 if stewing the fruit, cover with crust and bake. Or first stew the 
 fruit and proceed as above. Two dried fruits combined, as raspber- 
 ries and blackberries ; or raspberries and apples ; or with larger 
 fruits, peaches and apples make a palatable pie. 
 
 A wise authority on cookery has said “Never spice either fresh 
 or dried fruits,* lest you destroy their flavor ; if it is desirable to 
 heighten the flavor of any fruit in pies, sauces etc., add juice from 
 another fruit. For instance, flavor apples with pine-apple or quince ; 
 strawberries with orange or pine-apple ; or raspberries with currants. 
 
 Cocoa-nut-pie. — Pint milk, a cocoa-nut, cup sugar, three eggs ; 
 grate cocoa-nut, mix with yolks of eggs and sugar, stir in milk, fill- 
 ing the pan even full, and bake in one crust. Make a meringue of 
 whites of eggs and sugar. If prepared cocoa-nut is used, one heap- 
 ing tea-cup is required, soaked overnight. A tablespoon butter may 
 be added. Or reserve the milk of the cocoa-nut and mix it with 
 cup cream instead of using milk as above. A slight flavoring of 
 orange or lemon extract may be added, if liked. 
 
 Cottage- Cheese-pie. — Mix tablespoon flour with butter size of 
 walnut, add two large cups cottage cheese and six tablespoons sugar ; 
 mix thoroughly and stir in four beaten eggs. Flavor with cinnamon, 
 and bake in an under crust. 
 
 Cream-pie. — Beat thoroughly together white of one egg, half 
 cup sugar, and tablespoon flour ; add cup cream, bake with a hot- 
 
PASTRY. 
 
 617 
 
 tom crust, and grate nutmeg on top. Or for two pies use whites of 
 three eggs, omitting the flour, and some use three-fourths cup sugar 
 for each pie. For a Creamless Pie, use yolks of two eggs, two- 
 thirds cup sugar, half cup flour and one pint milk ; mix eggs, flour 
 and sugar thoroughly and stir into milk when it boils ; flavor with 
 lemon or vanilla. Bake a crust, pour mixture in, and place in oven 
 fifteen minutes ; make a meringue of the whites of eggs. A cup 
 raisins may be added to either of above, if flavor is liked. 
 
 Whipped- Cream-pie . — Sweeten with white sugar a cup very 
 thick sweet cream, made as cold as possible without freezing, and 
 flavor with lemon or vanilla to taste ; whip to a froth and place on 
 ice ; make a moderately rich crust, prick well with a fork to prevent 
 blistering, bake, and when cold, spread on cream, and serve with bits 
 of jelly over top. Will make two pies. Or With Fruit, cover a 
 buttered pie-plate with Puff or Short Paste rolled very thin, and cut 
 ofi* about an inch from the edge all around the plate. Spread over 
 very evenly a thin layer of cooked paste made as for Boston Cream 
 Puffs, page 86. Put a tube, measuring about half an inch in diame- 
 ter, in meringue bag, turn remainder of cooked 
 paste into the bag and press it through the tube 
 oh to edges of plate, where the puff paste has 
 been cut off, making the border of equal thick- 
 ness all round. Prick holes in the paste in cen- 
 ter of plate, and bake half an hour in moder- 
 ate oven. Make the paste left in bag into balls 
 about half the size of walnuts. Drop them in 
 and bake fifteen or twenty minutes. While 
 baking, put half' cup each water and sugar in small saucepan, and 
 boil twenty-five minutes. When the balls and plate of paste are 
 done, take the balls on point of skewer or large needle, dip each in 
 the syrup and place them on border of paste about two inches apart. 
 Do not stir syrup or it will grain. A part of the syrup may be 
 poured into a small cup, which place in hot water and use,. while 
 that remaining in saucepan is kept hot until needed, but it must not 
 boil. When all the balls have been used, di]> a dozen and a half 
 French candied cherries in the syrup and stick them between the 
 balls, reserving about half dozen cherries with which to garnish cen- 
 ter of cake. For the filling, whip half pint cream to a froth; soak 
 half ounce gelatine two hours in scant third (m}) milk, then pour on 
 this, third cup boiling milk. Place pan of whipped cream in another 
 of ice water, and sprinkle over it quarter cup sugar and half teaspoon 
 vanilla. Strain gelatine on this, and stir gently from the bottom 
 until it begins to thicken. When it will just pour, fill plate with it, 
 and set in ice chest for half an hour. Garnish top with the remain- 
 ing cherries, and serve. A delicious pie and a very ornamental dish. 
 
 Grumb-pie . — Soak cup bread-crumbs half an hour in a little 
 warm water ; add three tablespoons sugar, half tablespoon butter, 
 
 Meringne Bag. 
 
 lightly buttered 
 
618 
 
 PASTEY. 
 
 half cup cold water, a little vinegar, and nutmeg to taste ; bake in 
 two crusts. Or to nearly a pint hot water, add cup sugar, teaspoon 
 tartaric acid, half cup bread-crumbs, a grated nutmeg and very small 
 lump of butter. Will make two pies ; before putting on the upper 
 crust sprinkle with a little flour. Or soak four soda biscuits an hour 
 in cold water ; mix with them two cups brown sugar and grated rind 
 and juice of one lemon. Beat all together thoroughly and bake in 
 one crust. For a Craoher-pie^ soak cup and a half soda crackers 
 until soft in- cup of cold water ; add cup sugar, and grated rind and 
 juice of one lemon. Bake in two crusts. Crackers maybe rolled in- 
 stead of soaked, and an egg or two added. Or for Mock-Mince-pieJ 
 take twelve crackers rolled fine, half cup vinegar, one cup each hot 
 water, molasses, sugar, currants and raisins ; spice, to taste. Some 
 use one cup dried bread-crumbs, and also add a small cup butter. 
 Makes four pies, and is very nice,, 
 
 Green- Currant-pie. — Line an inch pie-pan with good crust, 
 sprinkle over bottom two heaping tablespoons sugar and two of flour, 
 (or one of corn-starch) mixed ; ^hen pour in one pint green currants, 
 washed clean, and two tablespo3ns currant jelly ; sprinkle with four 
 heaping tablespoons sugar, ai? i add. two of cold water; cover and 
 bake fifteen or twent}^ minutes, Or fill the crust half full of currants, 
 and add half cup sugar, tablespoon butter, and a little ground cin- 
 namon if liked ; fill up the plate with currants, add nearly half cup 
 more sugar, and cover with a crust ; bake half an hour in moderate 
 oven. If too sweet, use less sugar. Ripe- Currant-pie made in 
 same way, using less sugar ; and to take equal quantities currants and 
 either black or red raspberries, make a delicious pie ; or take one cup 
 each mashed currants, and sugar, two tablespoons water, one of flour 
 beaten with yolks of two eggs ; bake in one crust, and cover with a 
 meringue. Or use one whole egg in pie and omit meringue. Some sim- 
 ply stem, stew and mash the currants through a sieve, sweeten to taste 
 while hot,and when cool bake in one crust. Make Cranberry-pie same, 
 preparing berries as for Cranberry Sauce on page 170. For Dried- 
 Currant-pie^ take the large English currants, cleanse carefully, and 
 stew, in plenty of water. Sweeten, and thicken with flour till of 
 consistency of rich croam. Bake in two crusts. Very good. 
 
 Custard-pie. — Heat a quart good rich milk in a tin pan set in 
 skillet of hot water ; beat four or five eggs with four large table- 
 spoons sugar, and a little salt, and pour in the milk ; flavor to taste 
 and have oven hot, when put in to bake. Cook slowly so as not to 
 boil, as that spoils it ; test with a knife and when done it will not 
 stick to blade. Makes one very deep pie, or two of ordinary depth. 
 Without the crust, this makes a delicious Baked Custard. Some 
 when they both cook the custard, and bake the crust first, fill and 
 cover at once with a meringue and only bake long enough to deli- 
 cately brown the top. Pics may be made without first cooking the 
 
PASTRY. 
 
 619 
 
 CTistard, and the crust may be pricked and baked, but not too hard, 
 before filling. This prevents it from becoming soggy. Reserve white 
 of one egg for frosting, if liked. Lesg eggs may be used by substi- 
 tuting tablespoon corn-starch for each egg omitted, but when this is 
 used the custard must always be first cooked. For a Raspherry- 
 Ciistard-pie stir in a handful fresh raspberries, or enough for one 
 layer, just before baking ; they will float on top and form a pleasing 
 change. Any berries may be used. For a Jelly- Custard-pie^ b6at 
 yolks of four eggs with cup sugar and two tablespoons butter ; add 
 cup of any jelly preferred and lastly the beaten whites of eggs and 
 bake in one crust ; making a meringue of whites of eggs and spreading 
 over top, if liked. Some good housekeepers report that by stirring in- 
 to the custard a half cup Graham flour a crust is not needed as the 
 flour settles in bottom of pan, forming a very good crust. This may 
 be worth an experiment. For a Chocolate- Cu^stard-pie^ take one- 
 fourth cake Bakers’s chocolate, grated ; pint boiling water, six eggs, 
 quart milk, half cup white sugar, two teaspoons vanilla ; dissolve 
 chocolate in very little milk, stir into the boiling water, and boil 
 three minutes ; when nearly cold, beat in yolks of all the eggs and 
 whites of three ; stir this mixture into milk, season, and pour into 
 good paste ; when about half done, spread over the remaining whites 
 whipped to a froth with three tablespoons sugar. Some use three 
 pints milk, omitting the pint water. Makes three ordinary pies or 
 two deep ones. It is better for Custard, Cream and Pumpkin-pies to 
 use deep pie-pans. 
 
 Elder-l)eTry-pie. — Make same as directed in Berry Pie, sweeten- 
 ing to taste, adding a little flour and butter, and always flavor with 
 nutmeg. Or use, either fresh, dried or canned, with other fruit, such 
 as currants, cherries and grapes ; or a little vinegar, or boiled cider, 
 instead of above fruits. 
 
 Fruit-pies. — Fruit-pies in deep dishes are preferable to an ordi- 
 nary fruit pie, because more juice and fruit is obtained. The best 
 method of making these is as follows : Take a deep, oval pie-dish 
 (earthen, not tin), line the edge wdth paste and about half its depth 
 inside ; invert a small cup in center, an egg cup is best, one that will 
 stand a little above the edge of dish ; fill dish with frufl, adding a 
 little water if fruit has not much juice, and sugar to taste ; cover 
 with a crust of Puff Paste, brush it with water, or white of an egg, 
 and dust with powdered sugar ; then make a few fancy cuts. The 
 cup in the center collects the juice, and if the whole of pie is not 
 eaten at one meal, what is left can be supplied with juice by simply 
 lifting up the cup and allowing the juice to escape. The edge of this 
 pie, to be artistic, should be pinched with the finger and thumb, then 
 notched with a knife. If fruit is used which gives too much juice, 
 prevent boiling over by mixing a little flour with the sugar, about 
 one teaspoon flour to twelve of sugar ; or make the sugar mixture 
 
620 
 
 PASTRY. 
 
 as directed in Berry-pies and use in same way. For a very nice 
 Deep Apple pie^ fill a deep pie-dish, prepared as first directed, with 
 sliced apples, adding if liked, a quince cut in slices and stewed till 
 tender in a little water and sugar. Or quarter the apples, put in 
 preserving kettle with four tablespoons powdered sugar to a pie, and 
 add water enough to make a thin syrup ; add a few blades of mace, 
 ixud boil the apple in the syrup a few pieces at a time, to avoid break- 
 ing ; take carefully from the kettle and lay them in dishes. When 
 enough apples for the number of pies to be made are ready, add to 
 syrup cinnamon and rose-water, or any spice wished. Arrange the 
 apples in pie-plate with the rim lined with paste as above, pour an 
 equal part of the syrup into each pie and cover with top crust ; bake 
 a light brown in moderate oven. In making Shallow Fruit-pies 
 the cup is omitted, and some pile fruit high in center of under crust, 
 leaving space round the sides almost bare of fruit, and when the .upper 
 crust is put on, press it gently down all around into the groove thus 
 fonned, make two or three holes in it for the juice to escape, which 
 when baking will boil out of the holes and run all round the groove 
 with a pretty effect. The groove must be made deep enough to hold 
 all juice that boils out or it will run over the pie in streaks. The 
 fruit m.ust also be piled high enough in the center to prevent this. 
 Whipped cream is delicious with fruit-pies. For Fruit Turn-overs^ 
 roll Puff Paste to the thickness of about one-fourth of an inch, and 
 ciit it out in pieces of a circular form ; pile the fruit on half the 
 paste, sprinkle over some sugar, wet the edges and turn the paste 
 over. Press edges together, ornament them, and brush the turn-overs 
 over with the white of an egg ; sprinkle over sifted sugar, and bake 
 on tins, in a brisk oven, for about twenty minutes. Instead of put- 
 ting the fruit in raw, it may be boiled down wdth a little sugar first, 
 and then enclosed in the (irust ; or jam of any kind may be substi- 
 tuted for fresh fruit. Suitable for picnics. 
 
 Oooseherry-pie.—liei^Q either green, or not too ripe gooseberries. 
 Put in saucepan with enough water to prevent burning, and stew 
 slowly until they break, stirring often. Sweeten well and set away 
 to cool. When cold, pour in pie-pan lined with paste, cover with a 
 crust or Diamond Top, and bake in oven. Eat cold but fresh, with 
 powdered sugar sifted over top. Or use the ripe berries without first 
 cooking,' as in Berry-pie. Some also add a pinch of salt. 
 
 Grape-pie— "intern, the grapes, place in kettle over fire, with 
 plenty of water to prevent burning ; let boil, remove, and when cool 
 enough put in jelty bag and squeeze ; return juice to kettle, sweeten 
 to taste, add pinch of salt, and when it boils thicken with corn- 
 starch to the consistency of custard ; have ready a baked crust, pour 
 in the mixture, cover with a meringue, brown in the oven and serve 
 cold. If meringue is not used the pie does not need to be placed in 
 oven. Or grapes may be used without cooking, as in Cherry-pie. 
 
PASTRY. 
 
 621 
 
 Hichory-mit-pie. — Mash a pound hickory-nut kernels fine, add 
 thrr-^-fonrths cup sweet milk with tablespoon flour, mixed smooth 
 in hritle of the milk, and three tablespoons sugar. Stir well together 
 and oake in one crust, covering with meringue. 
 
 Lemon-pie. — G-rated rind and juice of one lemon, cup sugar, 
 yolks of three eggs, tablespoon butter, thre^ tablespoons milk, two 
 teasnoons corn-starch ; beat all together and bake in rich crust ; 
 spread a meringue of the whites over pie when done, and brown in 
 oven. If meringue is not wished, use a whole egg instead of three 
 yolks in pie. Or, scald a cup milk, or water, stir in the corn-starch, 
 mixed smooth in the three tablespoons milk, and when cooked, cool 
 and add remaining ingredients. A tablespoon flour may be used 
 instead of the corn-starch. Some use finely rolled crumbs from an 
 ordinary slice of bread for thickening, when only two eggs or two 
 yolks and a cup water or milk should be used in above recipe. Or, 
 beat yolks of four eggs until very smooth, add grated peel of one 
 lemon, and one and a half cups sugar, beat well, stir in two table- 
 spoons flour, and add the lemon juice (if lemons are small two may 
 be necessary)-, and lastly two-thirds cup water; stir well, and pour 
 in pie-pans lined with paste. When baked, take from oven, and 
 spreaa over them a meringue and brown. Or for Boiled. Lemon-pie 
 make a syrup of a cup ea<^ boiling water and sugar, add grated rind 
 and juice of one lemon, well-beaten yolks of two eggs, tablespoon 
 corn-srarch dissolved in a little cold water, and teaspoon butter. 
 Cook till thick ; then pour into a crust already baked, spread with 
 a meringue and brown in oven. This makes one pie,. but two pies 
 can be made of one lemon by doubling the quantity of all the other 
 ingredients. Or for an Economical Lemon-pie^ take one pint water, 
 add the juice, grated rind and chopped pulp of one lemon; when 
 boiling, stir in half pint sugar and third of a pint flour, well mixed 
 (when corn-starch or flour is added to any liquid if mixed with the 
 dry sugar it will not be lumpy). When partially thickened, place in 
 pie-pan lined with Quaker Paste, cover with upper crust and bake. 
 For Chopped- T^emon-pie, grate rind and chop pulp of three lemons, 
 from which the white outside pith and seeds have been carefully 
 taken ; this is v^ry necessary where the whole lemon is used as they 
 impart a bitter flavor. Beat together yolks of four eggs, three cups 
 sugar, half cup cold water, pinch salt and tablespoon corn-starch, 
 mixed smooth in part of the water ; add the prepared lemon anct 
 well-frothed whites of eggs and bak% with two crusts. 
 
 Eggjess Lemon-pie* — Mix tablespoon corn-starch smooth with 
 little water, and stir in cup boiling water ; add juice and grated rind 
 of a lemxon, cup sugar, tablespoon butter and bake with one or two 
 crusts as preferred. A raw potato size of lemon, grated, may b® 
 stirred in the boiling water instead of corn-starch. Or With Fruity 
 take cup each sugar, water and seeded raisins, one lemon, and grated 
 
622 
 
 PASTRY. 
 
 rind if flavor is liked ; chop lemon and raisins, fine, and some cook 
 the raisins with the water three-quarters of an hour, stirring in, just 
 before taking off fire, a tablespoon corn- starch made smooth with a 
 little water. Add the sugar and chopped lemon and bake in two 
 crusts. Or the j uice of two lemons may be used, and the whole baked 
 in three crusts, putting on bottom crust a layer of the chopped fruit 
 with sugar and little corn-starch sprinkled over, then another crust, 
 rolled very thin, and la^^er of fruit, etc., then the top crust. 
 
 Sliced- Lemon-pie . — Pare carefully one large or two small lem- 
 ons, slice thin, remove seeds, cover with two cups sugar and let 
 stand an hour. Then put smoothly in two pie-pans lined with paste, 
 add three tablespoons cold water and sprinkle over each a teaspoon 
 corn-starch. Bake with upper crust. A little grated lemon peel may 
 be added. Or put the slices of lemon in the crusts, with a cup sugar, 
 teaspoon butter in bits and tablespoon flour, sprinkled in last, to 
 each pie. Cover with upper crust and bake. If lemons are not very 
 juicy, add two or three tablespoons water to each pie. 
 
 Mince-meat . — Take six pounds scraggy beef — a neck piece will 
 do — and boil in water enough to cover ; take off scum that rises 
 when it reaches boiling point, add hot w^ater from time to time until 
 tender, then remove lid from pot, salt, let boil till almost dry, turn- 
 ing the meat over occasionally in the liquor, take from the fire, and 
 let stand overnight in the liquor to get thoroughly cold ; pick bones, 
 gristle, or stringy bits from the meat, chop very fine, mincing at the 
 same time three pounds nice beef suet ; seed and cut four pounds 
 raisins, wash and dry three pounds currants, slice thin pound of 
 citron, chop fine four quarts good-cooking tart apples; put ^11 in 
 large pan together, add two ounces cinnamon, one of cloves, one of 
 ginger, four nutmegs, juice and grated rinds of three lemons, table- 
 spoon salt, teaspoon pepper, and two pounds sugar. Put in a porce- 
 lain kettle quart boiled cider, or l^etter still, quart currant or grape 
 juice (canned when grapes are turning from green to purple), quart 
 nice molasses or syrup, and, if any syrup at hand left from sweet 
 pickles, add some of that, also a good lump of butter ; let it come 
 to boiling point, and pour over ingredients in pan after having first 
 mixed them v/eil, then mix again thoroughly. Taste, and if not 
 properly flavored, add more boiled cider, fruit juice, or seasoning, as 
 needed. It should have a smooth agreeable taste with no one flavor 
 predominating. Pack in jars c^nd put in a cool place, and, when 
 cold, pour molasses over the top an eighth of an inch in thickness, 
 and cover tightly. This will keep two months. For baking, take 
 some out of jar, if not moist enough add a little liot water, and strew^a 
 few whole raisins over each pie. Instead cf boiled beef, a beefs tongue 
 or heart or roast meat may be used, the tongue making the choicest 
 of all. For a very nice and rich IToliday Mince-meat^ use half and 
 half boiled beef and tongue with same proportions of other ingred- 
 
PASTRY. 
 
 623 
 
 ients and add juice and rind of three oranges, quarter pound each 
 candied orange and lemon peel, sliced thin ; three-quarters pound 
 sweet almonds and an ounce bitter almonds (weighed after shelling), 
 blanched and chopped, atrd half teaspoon almond extract. Also 
 omit two nutmegs and add teaspoon mace, and if the syrup is ob- 
 jected to use instead two pounds more sugar. In baking, a table- 
 spoon sweet cream for each pie, heated and stirred into the mince» 
 meat just before filling in crusts, is a great improvement. 
 
 The above are good formulas, but, of course, may be varied to 
 suit different tastes or the material at hand, and for convenience a 
 few Suggestions for Mince-meat are given : If too rich add more 
 chopped apples. Reserve some of the liquor in which the meat was 
 boiled to moisten the mince-meat ; if the fat which forms on top oi 
 the liquor is also added less suet will be required. In lieu of cider, 
 vinegar and water in equal proportions may be used ; and some think 
 a little vinegar should be added when either cider or boiled cider, 
 are used, more being required with the latter ; but if the apples are 
 carefully washed and pared, the strained juice obtained from the 
 parings, stewed in a little water, or cooked in a crock as for jelly, 
 is better than any other wetting, to which a little vinegar may be 
 added ; or use any kind of tart fruit juice ; or some use cold coffee 
 and tea with a little vinegar. Good preserves, marmalades, spiced 
 pickles, currant or grape jelly, canned fruit, dried cherries, prunelles, 
 etc., may take the place of raisins, currants and citrons. Wine or 
 brandy is considered by many a great improvement, but if ‘ht causeth 
 thy brother to offend” do not use it*. Lemon and vanilla extracts 
 are often used. The Mince-meat is better to stand overnight, or 
 several days, before baking into pies, as the materials will be more 
 thoroughly incorporated. Although many do not put in the apples 
 when mince-meat is made, thinking it keeps better and longer with- 
 out, but chop and add them to the quantity to be used about an hour 
 before baking, in equal proportions, though some prefer after chop- 
 ping to sweeten and stew the apples till partially done, then add to 
 the prepared mixture, and make into pies. Both apples and meat 
 may be put through the sausage grinder instead of chopping. Some 
 do not cook the beef before chopping and putting ingredients to- 
 gether, when it will be necessary, after mixing, to cook all thoroughly 
 until meat is tender, adding a little water, if needed ; others who 
 cook the meat first, always cook the mince-meat after mixing until 
 apples are tender. Dried-apples may be used in mince-meat, simply 
 soaking overnight before chopping, and when evaporated apples are 
 used the pies are nearly if not quite as excellent as those made with 
 fresh apples, but the mince-meat must be thoroughly cooked. A 
 good proportion for a few pies is one-third chopped meat and two- 
 thirds apples, with a little suet, raisins spices, butter and salt, and 
 enough boiled cider to make of desired consistency. Care should 
 be taken not to have the mince-meat too thick, or the pies will b® 
 
524 
 
 PASTRY. 
 
 dry and hard. When ready to use, it is a good plan to test by first 
 baking a small pie or turn-over. Many prefer to freeze Mince-pies 
 after baking, heating them as wanted. 
 
 Appleless Mince-meat. — Chop fine eight pounds green tomatoes, 
 add six pounds sugar, one ounce each cloves, cinnamon and allspice, 
 and simmer slowly till tomatoes are clear, then put away in covered 
 jar. For pies in winter, take in proportion of two-thirds tomatoes 
 and one-third meat, and season with butter, boiled cider, sugar if 
 needed, etc., as regular mince-pies would be seasoned. Chopped 
 Pie-plant, used as apples in any of the Mince-meat recipes makes a 
 delicious pie, and the canned pie-plant may also be used. 
 
 Farmers'' Mince-meat. Clean pigs’ hocks (the joints above the 
 feet), and let stand overnight with the tongue and heart in salt water ; 
 then cook until tender in enough water so that a quart will remain 
 when meat is taken out, which will be a nice thick jelly. Chop 
 the meat fine, first removing all bones and skin, and add double the 
 quantity of chopped apples, with the jelly from the meat, removing 
 grease from top ; add spices to taste, with raisins or English cur- 
 rants, and enough apple juice, prepared as in Suggestions for Mince- 
 meat, or vinegar and cider to moisten well. Or the meat from a 
 chicken with the liquor from it may be used, adding other ingred- 
 ients as above, but makes only small quantity. 
 
 Fragment Mince-meat. — Take one pint chopped corned beef, or 
 remains of any cold meat will do, carefully removing all bits of skin, 
 gristle and bone, and if very lean adding a little fat pork, twelve or- 
 dinary sized potatoes, scalded until softened, but not thoroughly 
 cooked, and chopped, pint bread-crumbs, and any bits of cake, dough- 
 nuts, etc., chopped fine, juice of four lemons with the chopped pulp 
 and a little grated rind, pint each sugar and molasses, or sweetening 
 to taste, pound raisins, or dried currants and any “left-over” pre- 
 serves at hand, or dried apple sauce, with spices to taste ; put all 
 together over fire with cold coffee, tea and a little vinegar — about 
 three pints wetting in all — bring to scalding heat and add three or 
 four well-beaten eggs, or these may be omitted. Do not make too 
 thick as the mixture hardens in baking ; thin with water if necessary. 
 Before putting into pies, taste and add more vinegar or seasoning if 
 needed. These fragment pies have been so successfully made as to 
 be thought the real mince article, but judgment must be used in 
 amount of sugar, wetting and seasoning needed. 
 
 Lemon Mince-meat. — Boil four ripe thin-skinned lemons in 
 quart water till water has half boiled away ; squeeze the juice over 
 two pounds white sugar, remove seeds and chop rinds and pulp fine ; 
 chop a pound seedless raisins and two pounds suet, then mix all to- 
 gether and add two pounds currants, an ounce mixed ground spices 
 and a gill each water and vinegar. Two ounces blanched and chopped 
 
PASTRY. 
 
 625 
 
 sweet almonds and half pound citron may be added if liked. Two 
 lemons may be omitted, also the raisins, and six large apples, chopped, 
 added instead. Put in a jar, stir occasionally, and it will be ready 
 for use in a week or ten days. Or three each lemons and apples may 
 be prepared as follows : grate rinds of lemons, carefully remove white 
 pith, squeeze out juice, strain it, and boil remainder of lemons with 
 seeds removed, until tender, take off and pulp or chop very finely, 
 add rind and juice and the pulp from the apples, which have been 
 baked ; put in the remaining ingredients one by one, and as they 
 are added, mix everything very thoroughly together. A chopped 
 tongue may be added if liked, although no meat is necessary. 
 
 Measured Mince-meat — One and a half pints chopped meat, 
 three pints chopped apples, half pint chopped suet or butter, or 
 equal parts of each, half pint each vinegar and cider, pint raisins, 
 two pints sugar, or one of sugar and one of molasses, one tablespoon 
 each cinnamon, nutmeg, and cloves, half tablespoon each salt and 
 pepper, and grated rind and juice of one lemon. Scald the suet after 
 chopping, and cook with other ingredients until apples are tender 
 before adding spices. If too thick, add equal parts vinegar and water. 
 
 Molasses-pie . — Three eggs, yolks and whites beaten separately, 
 half cup New Orleans or sorghum molasses, cup white sugar, butter 
 size of a walnut, cup sour cream, teaspoon soda stirred into molas- 
 ses, whites mixed in last ; or reserve two whites for meringue. Bake 
 slowly in moderate oven. Nutmeg gives a nice flavor. Another half 
 cup molasses may be added with teaspoon corn-starch, making suf- 
 ficient for two pies. They may also be baked with two crusts. 
 
 Orange-pie . — Cream tablespoon butter and four of sugar, add 
 beaten yolks of four eggs, grated rind and juice of two oranges, and, 
 lastly, the whites beaten to a froth, and mixed in lightly. Bake in 
 one crust half an hour. Whites of two eggs may be reserved and 
 used for meringue for top. If not liked so rich use milk or creami 
 instead of butter. Or beat cup powdered sugar and tablespoon but- 
 ter to a cream ; mix tablespoon corn-starch with a little cold water, 
 and add cup boiling water ; cook long enough to thicken, stirring 
 constantly ; then pour the mixture over butter and sugar, add grated 
 rind of half an orange, beaten egg and juice of an orange. Peel an- 
 other orange, and slice in little thin bits, being careful to remove all 
 the seeds and the tough white skin. Line a pie-pan with nice paste 
 and bake until just done ; then fill with the custard and orange slices 
 and bake long enough to cook the egg. A meringue may be added 
 if liked. The following California Pie is a very elaborate recipe : 
 Stir a cup sifted sugar with juice of six large oranges over fire until . 
 hot, skim and set aside to cool. When nearly cold add ycfiks of six 
 eggs, beaten very light and a half pint cream ; stir over a slow fire 
 until thick. Turn into baked crusts and spread a meringue on top, 
 
626 
 
 PASTRY. 
 
 and brown in oven. Or serve as Orange Custard in glasses with a 
 heaped tablespoon of the whites of eggs beaten with a cup powdered 
 sugar on each, or the same of whipped cream. For a Sliced- Orange- 
 pie^ pare oranges very thin, soak whole in water three days, chang- 
 ing the water frequently. Boil until soft. When cold, cut a thick 
 slice from the top and bottom, and the rest in thin slices ; bake in 
 rich under crust, filling with layers of sugar and the thin slices of 
 oranges alternately. 
 
 Peach-pie. — Line a pie-pan with Puff Paste, fill with pared 
 peaches in halves or quarters, well covered with sugar ; put on upper 
 crust and bake ; or make as above without upper crust, bake until 
 done, remove from oven, and cover with a meringue. Canned peach- 
 es may be used instead of fresh, in the same way. Or bake in two 
 separate pans an under and upper crust in a quick oven fifteen min- 
 utes ; when done place in the lower crust one quart peaches pre- 
 pared by slicing, and adding three tablespoons each sugar and cream, 
 cover with top crust, and place in oven for five minutes. Apricot., 
 Raspberry and Strawberry -pies may be made same way. Adding 
 a few of the kernels, blanched and chopped fine, improves apricot 
 and peach-pies. For Cream Peach-pie, line a deep dish with Cream 
 Paste ; pare and halve nice ripe peaches, or they may be left whole, 
 and fill the dish. Beat a pint cream and three tablespoonfuls sugar 
 together and pour over the peaches ; dredge on a little flour, put on 
 top crust, and bake until peaches are well cooked. Berry or Cur- 
 rant-pies may be made same. 
 
 Pried- P each-pie. peaches until perfectly soft in as little 
 water as possible, mash fine, and for two pies add half cup sweet 
 cream, and one cup sugar ; bake with two crusts. Or, omit cream, 
 and add half cup boiling water, and butter size of hickory-nut.^ For 
 Turn-overs, roll paste rather thin and size of pie-pan ; place it in 
 latter, spread the prepared fruit, not too thick, on half of the paste, 
 double over the other half and pinch the edges firmly together ; prick 
 top with a fork and bake. 
 
 Pie-plant-pie. — Mix half cup white sugar and heaping teaspoon 
 flour together, sprinkle over the bottom crust, then add the pie-plant 
 chopped or cut up fine ; sprinkle over this another half cup sugar 
 and heaping teaspoon flour ; bake fully three-quarters of an hour in 
 a slow oven. In preparing pie-plant for any purpose some pour on 
 ’ooiling water and let stand a few moments, or till cold, then pour 
 off, and much of the sharp acid taste will be removed, thus requir- 
 ing less sugar in the seasoning. Some cover the bottom crust thickly 
 with sifted bread-crumbs before putting in the pie-plant, prepared by 
 first splitting the stalks lengthwise, to have them as thin as possible, 
 then cutting in inch pieces. A few small bits of butter added are 
 an improvement, and any spice or extract may be used for flavoring. 
 Grated lemon rind is also nice. Cover with top crust and bake. 
 
PASTRY. 
 
 627 
 
 Make With Fruity by adding raisins in proportion of one cup rais- 
 ins, chopped, to two of chopped pie-plant ; add sugar to taste, little 
 butter, and sprinkle over little flour before putting on upper crust. 
 A mixture of black currants and pie-plant is liked by some. For 
 Stewed- Pie-plant-pie ^ cook one and a half cups chopped pie-plant 
 with half cup water and two-thirds cup sugar, adding tablespoon 
 corn-starch or flour made smooth in little water just before taking 
 from fire ; let cool and add teaspoon lemon extract, pinch of salt, 
 yolks of two eggs and white of one ; bake in one crust, using white 
 of egg for meringue. Grated rind and juice of a lemon may be 
 added instead of the extract, and only the two yolks used with the 
 fruit, or use one egg and cover with a Diamond Top. 
 
 Pine- apple-pie. — Pare, carefully remove all specks and grate 
 one pine-apple ; beat half cup butter and cup sugar to a cream and 
 add beaten yolks of five eggs, the grated pine-apple and cup sweet 
 cream, stirring in lightly the whipped whites of eggs last. Bake in 
 one crust. Some take same quantity of sugar as pine-apple and 
 half as much butter, with other ingredients as above. 
 
 Plum-pie. — Put plums in a little sugar and water, and simmer 
 until tender ; then take out and put them in a dish, add more sugar 
 to juice, and boil till it begins to thicken ; then turn it over the 
 plums, and set aside to cool. When cold, line pie-pan with a rich 
 paste, fill with plums, cover with Puff Paste, and bake half an hour. 
 
 Potato-pie. — Heat quart sweet milk and when boiling stir in 
 cup grated potato ; let cool, and add two or three eggs well beaten, 
 half cup sugar and nutmeg, or grated rind of a lemon, to taste ; bake 
 without upper crust ; eat day it is baked. Makes two pies. Or boil 
 and mash potatoes through sieve and make as above. For a richer 
 pie use one-third as much potato pulp as milk. Whites of two eggs 
 may be reserved for meringue, to which add juice of half a lemon. 
 
 . Sweet- Potato-pie. — Boil sweet potatoes until well done, mash 
 and rub through sieve ; to each pint pulp, add three pints sweet milk, 
 tablespoon melted butter, cup sugar, three eggs, pinch of salt and 
 nutmeg or lemon to flavor. Use rich paste for under crust. Reserve 
 whites of two eggs for meringue. For a richer pie use equal quan- 
 tities potato pulp and milk. If wanted still richer omit the milk 
 and add two tablespoons soft butter. Some add juice and rind of a 
 lemon, and any -flavoring liked may be used ; tablespoon cinnamon 
 and teaspoon nutmeg give a nice flavor. A little ginger may be 
 added if liked. Or line a deep plate with good paste and put in a 
 layer of sliced sweet potatoes, that have been baked until nearly 
 done ; sprinkle brown sugar thickly over, put in a layer of thin slices 
 of butter, with a sprinkling of flour and spices to taste ; using a 
 heaping tablespoon each butter and flour for one pie ; put in another 
 layer of potatoes piled a little in center; mix together equal quan- 
 
628 
 
 PASTRY. 
 
 tities lemon juice and water, or vinegar and water and pour in enough 
 to half fill the pie ; sprinkle over the potato a little flour and place 
 on the upper crust, pinching the edges carefully together. 
 
 Prune-pie . — Take two cups French prunes, washed thoroughly 
 and soaked in water overnight ; cup sugar, teaspoon extract lemon, 
 two tablespoons boiled cider, one-third cup water ; sprinkle teaspoon 
 flour over top of each pie ; bake twenty-five minutes in rather hot 
 oven. The boiled cider may be omitted, and half a lemon, peeled 
 and sliced thin, used instead, or a tablespoon vinegar. Some cook 
 the mixture, adding the flour, before putting in pie. For a Prune- 
 Custard-jpie^ soak prunes overnight and cook as for Stewed Prunes ; 
 meantime make a custard of two tablespoons corn-starch, quart 
 milk, two eggs and four tablespoons sugar, with little butter and salt 
 and stir in the prunes. Bake in one crust. Whites of eggs may be 
 reserved from custard for a meringue if desired. A few raisins may 
 be stewed with the prunes and grated lemon rind added for flavor- 
 ing. SomQ remove the pits before putting prunes in custard. . 
 
 PumpJdn-pie . — Pare pumpkin, cut in small pieces, and stew in 
 half pint water ; it is better to stew very slowly, stirring often ; when 
 soft, mash very fine with potato-masher, let the water dry away, watch- 
 ing closely and stirring to prevent burning or scorching ; or take from 
 kettle and pulp through sieve ; for each pie take one egg, white and yolk 
 beaten separately, adding white last, half cup sugar, two tablespoons 
 pumpkin, half pint rich milk (a little cream will improve it), a little 
 salt ; beat well together, and season with cinnamon or nutmeg, and a 
 half teaspoon ginger improves the flavor. Bake with under crust in a 
 hot oven. Some stew pumpkin all day, on back of stove, with a lit- 
 tle water, stirring every little while to prevent burning. A quantity 
 may be cooked at one time, and it is considered sweeter to be 
 thus prepared; then pulp through colander and take amount 
 wanted, putting remainder in a cool place. To three table- 
 spoons pulp add two-thirds pint milk, teaspoon flour, one egg, 
 beaten as above, tablespoon each butter and su- 
 gar and one-third teaspoon each nutmeg, cinnamon 
 and ginger for one pie. Too much sugar makes the pies watery. 
 Bake in a deep pie-pan as illustrated. Some steam pumpkin instead 
 of stewing, when it should be placed in pan on back of stove for 
 moisture to dry out, then put through sieve. Baking is a nice way 
 of preparing pumpkin ; cut in pieces, take out seeds and bake until 
 soft ; it will be sweet and dry, without the trouble of watching and 
 stirring, and may be pulped through a sieve and used immediately. 
 In whatever way pumpkin is cooked, some do not take out the net- 
 work inside, but simply remove seeds carefully, and some even 
 leave in a few seeds, as the pulping through sieve removes the 
 pieces of seed, thinking it all enriches the pulp. The propor- 
 tions of ingredients are varied to suit the taste, though from 
 
PASTRY. 
 
 629 
 
 half to two -thirds as much pumpkin as milk is a general rule, 
 with an egg for each pie as above and sugar and flavoring to taste. 
 Another rule, which makes very rich pies, is to each quart pumpkin 
 pulp add two heaping tablespoons butter, five eggs, beaten as above, 
 quart milk, cup sugar, tablespoon mixed ground spice and teaspoon 
 salt ; stir the butter into pumpkin wdiile hot ; or omit the butter and 
 use twelve eggs wfith same proportions other ingredients. Some heat 
 the mixture, stirring constantly, before putting in pans, others add 
 half the milk to pumpkin and heat the rest and stir in just before 
 baking. Always beat the yolks of eggs and sugar together. Serve 
 pumpkin pies either warm or cold, but they are considered in their 
 prime an hour after they are baked. F or Eggless Pumpkin-pie^ 
 add to each pint and a half pumpkin pulp, quart milk, tablespoon 
 butter, cup sugar, little salt, tablespoon cinnamon, teaspoon ginger, 
 two tablespoons flour, or one of corn-starch; or roll crackers or 
 bread-crumbs fine and use for thickening. Some use equal quan- 
 tities pumpkin and milk, thinking it necessary to have them 
 thicker when made without eggs, and also heat the milk in custard 
 kettle, adding the flour- and cooki’.ig ton minutes ; then stir it into 
 the pumpkin, first having thoroughly beaten into the latter the sugar, 
 or better, tablespoon and a half molasses of any kind. As the thicken- 
 ing property of pumpkin varies some judgment must be used in ad- 
 ding milk. Any flavoring liked may be used ; a little sassafras is deli- 
 cious, grated lemon rind is also nice, and either is an agreeable change 
 from nutmeg or the spices so commonly used. Half pumpkin and 
 half stew^ed and pulped apples make a pie liked by some. Squash- 
 pies are made same as pumpkin. For Dried- Pumgkin-pies, soak 
 pumpkin overnight in milk, and then use as ’n any of above recipes ; 
 or place pumpkin in sauce pan, add water to cover and cook till soft, 
 adding water as needed ; then pulp through sieve and use as above. 
 If dried pumpkin is a little scorched, or too brown, cook five or ten 
 minutes, then pour off water and add fresh and finish as directed. 
 
 Raistn-pie . — One cup each raisins, water and sugar, heaping 
 tablespoon flour, and small lump butter; put the water on raisins 
 and boil five minutes ; add flour, smoothed in a little cold w^ater, 
 then add sugar, and boil five minutes longer; stir in the butter and 
 bake with a rich upper and under crust. Or take one cup each su- 
 gar and raisins, one and a half of thick, sour milk, one egg, two 
 teaspoons cinnamon and one of cloves ; makes two pies. Bake in 
 two crusts. Another excellent pie takes one pound each raisins and 
 sugar, a lemon, and tablespoon butter; boil the raisins half day 
 without cutting; when tender, mix tablespoon flour smooth in little 
 water and stir in to scald in the juice ; add grated rind of a lemon 
 and the lemon, sliced, removing pith and seeds. Makes four pies, 
 and will keep like mince. In any of the recipes cracker-crumbs 
 may be used in place of flour, and vinegar in place of the lemon juice. 
 Nice baked with a Diamond Top. 
 
630 
 
 PASTRY. 
 
 Rice-pie. — To one quart boiling water, add cup rice and boil 
 until soft ; remove from fire, add quart cold milk, teaspoon salt, five 
 eggs, whites and yolks beaten separately, teaspoon extract of nut- 
 meg, or a grated nutmeg, and sugar to taste. Some prefer to pulp 
 rice through a sieve. Bake in one crust, and raisins may be added, 
 if liked. If cold boiled rice is used, heat it in the milk, and take in 
 proportion of one cup rice to cup and a half sweet milk; then add 
 three tablespoons sugar beaten with yolks of two eggs and lastly the 
 vrell-frothed whites. Slightly brov/n the under crust, fill and bake. 
 Or to one quart boiling milk add small cup rice flour mixed in a lit- 
 tle cold milk, and two tablespoons butter ; when cold, stir in yolks 
 of five eggs, beaten as above, flavor with vanilla, add frothed whites 
 and bake in one crust, covering with a meringue made from three 
 of the whites. Makes two pies. 
 
 Straioherry-pie. — Pick the berries carefully. Line a pie-plate 
 with good paste, put in a layer of the strawberries, and sprinkle 
 thickly with sugar ; then another layer and more sugar, till the plate 
 is full. Fill very full as strawberries shrink greatly in cooking. 
 Cover with light crust, and bake in moderate oven. Or for Sarato- 
 ga Pie^ make and bake as above, using Quaker Paste with little 
 thicker crusts, and not pinching edges together ; when done, remove 
 upper crust and pour in at once a cold cream prepared as follows : 
 heat in custard kettle half pint cream or nev/ milk and stir in level 
 tablespoon corn-starch made smooth in a little cold milk, cook eight 
 minutes and then add lightly well-frothed whites of two eggs beaten 
 with heaping tablespoon sugar; cook three minutes and let cool. 
 After adding this, replace the top and serve the pie when cold. Rasp-' 
 herries are delicious prepared as above. 
 
 Tomato-pie. — For one pie, peel and slice green tomatoes, add 
 four tablespoons vinegar, one of butter, three of sugar ; flavor with 
 nutrneg or cinnamon ; bake with two crusts, slowly. This tastes very 
 much like green-apple-pie. A little ginger may be sprinkled in, if 
 liked, and the grated peel and juice of a lemon is an improvement. 
 For Ripe- TomMo-yne^ prepare same way, omitting vinegar and but- 
 ter, and before putting on top crust sprinkle in tablespoon flour. Do 
 not use lemon juice in this. Flavor with lemon extract. 
 
 Vinegar-pie. — One egg, heaping tablespoon flour, cup sugar; 
 beat all well together, and add tablespoon sharp vinegar, and cup 
 cold water ; flavor with nutmeg and bake with two crusts. Or take 
 cup sugar, half cup vinegar, two teasymons flour, one of butter, one 
 of cinnamon, two cups water ; boil all together till thick, and bake 
 in one crust. Very nice. 
 
 Tart Shells. — These shells are made in various shapes, generally 
 from Puff Paste, and used for serving Jellies, Jams, Preserves and 
 Oysters, and are also nice for anything usually served in paper cases, 
 
PASTRY. 
 
 631 
 
 when the paste should be rolled very thin, and for Patty Shells baked 
 delicately in any shaped patty-pans liked, but those about 
 an inch and a quarter deep, are best, and always prick with 
 a fork before baking to prevent blistering, or fill with uncooked rice 
 to keep their shape. Any bits of pastry may be utilized for shells, 
 and the latter may be kept on hand and reheated when used for jellies 
 etc., but this will not be necessary if any preparation that has to be 
 heated, or placed in oven, is served in them, and must of course 
 never be done when to be used for serving ice-cream, or any cold 
 fruit or other creams. The shells for Ice-cream, otc., should be ]nade 
 of the paste for Cream Tarts or the Sweet Paste, page 612. For Cut 
 Shells^ take Puff Paste, after the last rolling, roll out evenly in a 
 sheet a third of an inch in thickness ; whole of the paste need not 
 be rolled, but cut off a piece sufficient to make the number of tarts 
 wished and roll it out. The sheet being ready, cut the number re- 
 quired with a plain or scalloped round cutter, about two and a half 
 inches in diameter. Place on baking pans, having turned them over 
 bringing the bottom on top. Next brush with beaten egg, or egg 
 and water, and if to be used for Jellies, Preserves or any sweet filling, 
 dust over with sugar ; then with a small, plain round cutter, an inch 
 and a half in diameter, make a mark in center of each, pressing the 
 cutter half through. Prick each in center with point of knife or 
 fork to prevent blistering, and bake. The part marked with the 
 small, round cutter will detach itself from the other part and may 
 be removed with a penknife or a fork, leaving a hole into which ]^our 
 the jam or jelly used. Cut out shells with a sharp Gwiie.v giving a 
 rapid downward stroke that will cut, not drag through, so that the 
 layers may not be pressed together, which prevents their opening 
 readily when baking, and keeps them from rising fully. After they 
 are cut, place them on the pans or in the patty-pans upside doion, 
 because the cutter in dividing the paste presses downward toward 
 the board, closing the layers, and if placed in oven right side up, the 
 edges, pressed somewhat closely together, can not open fully and con- 
 sequently do not rise well, but, if inverted, the layers open more 
 evenly at the edges. Some add the jelly before baking, but this 
 should not be done, as in baking the heat causes the jelly to boil, and 
 it spreads itself over the tart and spoils its appearance. For Layer 
 Shells^ roll nice puff paste a quarter inch thick and with round cut- 
 ter, two and a half inches in diameter, cut out number pieces wanted ; 
 then cut same number pieces with cutter a half inch smaller and cut 
 out the center of these with a cutter an inch and a half in diam Ter, 
 forming rings ; brush top of first pieces cut with white of egg, place 
 the rings last cut on these and bake for single-lay- 
 I er shells. If wanted more elaborate cut out two 
 rings as above, brush tops with white of egg and 
 Lajer Shelia. put together on the circle of paste cut v, n't h the 
 larger cutter for the bottom, making double layer shells. For Py- 
 
632 
 
 PASTRY. 
 
 ramid Shells^ take a piece of Short Paste, or scraps of Puff Paste, 
 roll one-fourth of an inch thick, and cut out the number of pieces 
 required with the same cutter as for Cut Shells, place them in baking 
 pan and prick them with a fork. Cut a like number with same cut- 
 ter, and of same thickness from best puff paste; wash those cut 
 from the scraps, or Short Paste, and place those cut from the puff 
 paste on them, wash with egg, and prick them in middle. Next cut 
 a like number, same thickness, with same cutter, and from Puff Paste, 
 cut the middle out of these with a plain round cutter, an inch and a 
 half in diameter, place these rings on the other parts and bake them. 
 Or to build in real pyramidal form, use a different-sized cutter for 
 each layer, cutting each a quarter inch smaller than the one below, 
 but using same cutter, an inch and a half in diameter, for cutting 
 out centers of two upper layers. Then put together as above. While 
 baking take the piece that comes from the middle of the ring piece 
 and roll it out a little larger, then cut three other pieces with a scal- 
 loped round cutter, each a size smaller than the others ; place them 
 on baking pans, prick them, wash with egg, and bake, and when the 
 shells are filled use these for covers. When the shells are all baked 
 if the hole is not deep enough for the purpose, remove some of the 
 pastry inside the ring with a knife. Pyramid shells are used for 
 serving Oyster, Chicken or Lobster Friccassee, and instead of making 
 the individual size, they are sometimes made large enough to serve 
 the friccassee entire, rolling the paste about an inch thick. An or- 
 dinary size would be nine or ten inches in diameter, and may be 
 made also as Cut or Layer Shells, laying a plate of the desired size 
 on the paste and cutting out the shape with a wet knife, using a 
 plate with diameter about two inches smaller for the inner round, 
 and cutting about half through the paste. When 
 baked, carefully remove this round without 
 breaking it, or the under part, and lay it a^ide 
 to be used as a cover for the fricassee when served. 
 
 If the under paste does not seem thoroughly 
 cooked when this is cut out, return to oven. The above shells, both 
 large and small, are also styled Vol-au-Vents. To make Folded 
 Shells^ roll puff paste thin, cut into two and a half inch squares and 
 brush each square over with white of beaten egg, then fold down the 
 corners so that all meet in middle ; slightly press together, brush 
 with the egg, sift sugar over and bake in quick oven quarter of an 
 liour ; when done make a little hole in the middle and put in filling. 
 In rolling puff paste for shells, some wet the top, before folding it 
 the last time, with water or a little lemon juice. 
 
 Apple Tarts. — Pare, quarter, core and boil in half cup water 
 until very soft, ten large tart apples ; beat till very smooth, and add 
 yolks of six or three whole eggs, juice and grated rind of two lem- 
 ons, half cup butter, one and a half cups sugar, or more if not sweet 
 enough ; beat all thoroughly, line patty-pans with Puff Paste, fill 
 
 Large Vol-au-Vent. 
 
PASTRY. 
 
 633 
 
 with mixture and bake five minutes in hot oven. If wanted very 
 nice, make a meringue of whites of six eggs, spread on top of tarts 
 and brown slightly. For Almond larts^ beat to a cream yolks of 
 three eggs, and quarter of a pound sugar, add half pound shelled 
 almonds pounded slightly, and bake as above. Or use the whites of 
 three eggs, omitting the yolks. For Cocoa-nut Tarts, dissolve half 
 pound sugar in quarter pint water, add half a grated cocoa-nut, boil 
 slowly a few minutes, and when cold, add well-beaten yolks of three 
 eggs and white of one ; beat all well together and bake as above. 
 Cover tarts with a meringue made of whites of two eggs. 
 
 Chocolate Tarts. — Dissolve three tablespoons grated chocolate 
 in quarter pint milk ; then add one pint scalded milk thickened 
 slightly with one and a half tablespoons corn-starch ; dissolve six 
 tablespoons granulated sugar in four of hot water, add half teaspoon 
 cinnamon and one teaspoon melted butter. When chocolate mix- 
 ture is cold add this to it, with half teaspoon vanilla and yolks of 
 four eggs well beaten. Line patty-pans with puff paste, fill, bake and 
 cover with a meringue. Or they may be lined, filled, baked and kept 
 in a cool dry place for a week or two, covering with a meringue, and 
 browning in oven just before serving. 
 
 Coventry Tarts. — Take scraps of puff paste and roll out into 
 sheet quarter inch thick. Cut number of pieces required with plain 
 round cutter three inches in diameter. Roll out as for Preserve 
 Tarts, add fancy preserves, then fold or lap paste over in three folds, 
 forming a triangle. Turn folded part down on baking pans, wash 
 with water, or egg and water, dust with powdered sugar, and bake. 
 Do not cut these on top. Or for true Triangle Tarts, Roll the paste 
 to a thin sheet and cut it in two and a half inch squares. Put a 
 teaspoon jam in center and fold over so as to make a three-cornered 
 
 tart. Run paste j agger along edges to close 
 them by cutting off a shred, or pinch them 
 together with fingers. Brush over the tops. 
 
 Paste Jagger. 
 
 after placing in baking pan, with egg and water and sprinkle gran- 
 ulated sugar upon them, and bake in slow oven. 
 
 Cream Tarts. — Make a short paste with one white and three 
 yolks of eggs, tablespoon butter and two of sugar, little salt, and 
 flour to mix. Work it very lightly indeed, roll quarter inch thick, 
 line patty-pans with it, filling them with rice to keep their shape. 
 Bake carefully in moderate oven. Fill with jam, placing tablespoon 
 whipped cream on top. A very pretty dish. They may be filled 
 with a Chocolate Ice., made by cooking a syrup of quart water and 
 pint sugar half an hour; then adding a chocolate paste mnde by 
 pouring four tablespoons water over a scant half teaspoon pqwdered 
 cinnamon, letting stand half an hour, then straining over four heap- 
 ing tablespoons grated chocolate and mixing together. This spicing 
 
6U 
 
 PASTRY. 
 
 of chocolate is nice in any recipes where chocolate is used. After 
 adding to hot syrup, stir a moment, strain, and when cold, add half 
 teaspoon vanilla extract and juice three lemons, (three-iourths gill). 
 Freeze as directed in Ices, adding the Meringue For Ices, made of 
 white of one egg, on page 407 ; and although only white of one egg 
 is taken where three 'pints of 'mater is used in making the syrup, it 
 is not too much for a quart of water, as above. The syrup, when 
 cooked, should be reduced to about two thirds of the water and su- 
 gar used, making in this recipe one quart syrup. This rule applies 
 to all Ices made With Syrup which is by far the better way of mak- 
 ing them, giving a firm, smooth, delicious ice, and to the syrup one 
 can add juice of any fruit or any other flavoring used in Ice-creams, 
 and the above way of serving is very nice. 
 
 Currant Tarts , — Take one cup cleanly-picked currants, and a 
 cup each granulated sugar and finely chopped lemon peel; add fla- 
 voring of ground ginger and cinnamon and mix all well together. 
 Take enough scraps of any paste and roll out quarter inch thick, 
 then cut in pieces two inches square and put a teaspoon of the above 
 preparation in center of each piece, pull over the edges, allowing 
 them to lap a little in center, flatten with the hand and turn them 
 over, folded part down. Then roll out with rolling pin until the 
 currants, peel, etc., break through. Place on baking pans, make a 
 few cuts across top with a knife, wash with milk, or milk and egg, 
 dust with sugar and bake nice brown in hot oven. For the real 
 English Banbury Cake^ add to above ingredients fresh butter enough 
 to form the whole into nice paste. Take the best Puff Paste, roll 
 out and cut as above and place a piece of the mixture in center of 
 each ; take up two corners, diagonally opposite, press together, and 
 then with palm of hand press them down flat. This makes the 
 pieces oval in shape and leaves two ends which are folded togethei 
 at liberty to rise ; wash the part that is not folded with water and 
 sprinkle with powdered sugar. Bake in slow oven. 
 
 Custard Tarts . — Prepare shells as in Fanchonettes ; remove 
 bread, and place in each a teaspoon red currant, or any jelly or jam ; 
 cover this with a custard made as follows : Beat four eggs, add three- 
 fourths pint milk, two tablespoons butter, creamed, four tablespoons 
 sugar and three dessertspoons flour, mixed smooth with water. 
 Heat to boiling point, or Until it thickens, and flavor as liked. Must 
 be cooled before .pouring over the jelly ; cover the tarts with merin- 
 gue, raised in cone-like form, sprinkling over a little pinch sugar. 
 .Or this custard may be simply stirred together, and poured into 
 shells before baking them, and bake twenty minutes, thus' cooking 
 all together, omitting jelly at bottom, but c(>vering with the merin- 
 gue. For Rice Tarts., cook two bay leaves or rind of half a lemon 
 in pint milk ; strain, add three ounces ground rice, or rice flour, 
 cook fifteen minutes, take off fire, and add a well-beaten mixture of 
 
PASTRY. 
 
 •635 
 
 three tablespoons butter, half cup sugar and five or six eggs ; when 
 cold, fill some paste-lined patty-pans with it, strew over a few dried 
 currants and bake twenty-five minutes in moderate oven. For Maca- 
 roon Tarts, line patty-pans with paste and make a custard of a 
 quarter pint cream, four yolks of eggs, one tablespoon flour, four 
 of sugar, three macaroons, crumbled, grated peel of one lemon, a 
 little citron cut fine and little orange flower water. Heat the other 
 ingredients, add the flour, mixed smoothly with a little water, boil 
 sufficient to cook the flour, then take from fire a fetv minutes and 
 stir in the beaten yolks of eggs, and set in pan of hot water till eggs 
 seem done. After putting in patty-pans, bake until paste is done, 
 then ornament tops with chopped almonds or cover with meringue, 
 or not, as liked. For Jelly Tarts, fill Patty Shells with jelly and 
 serve either with or without the meringue. 
 
 Gutter Tarts . — Line sm.all patty-pans with rich paste and fill 
 with red or black currants, raspberries or any fruit at hand, heaping 
 high in center ; add a little powdered sugar to each, wet edge of paste 
 with water, and put on a top crust about an eighth of inch thick ; 
 after trimming the edges, with the thumb press the paste around the 
 base of the fruit, about half an inch from edge of patty-pan, press- 
 ing hard enough to all but break the paste and so as to push the 
 fruit up in a cone in center ; v/ash them with water and bake. The 
 object of pressing the paste so thin around base of fruit, is that the 
 juice may break through the paste in baking and run around the 
 groove or gutter formed by pressing the paste, which has a rich and 
 pretty effect when baked, and gives the tarts their name. 
 
 Lemon Tarts . — Mix juice and grated rind of one lemon with 
 cup sugar and beaten yolk of an egg. Add half cup cold water into 
 v/hich has been stirred a heaping teaspoon corn-starch. Set pan in 
 boiling water and cook till it becomes a clear jelly. If wanted richer 
 add to above, the juice and rind of another lemon, three more yolks 
 of eggs, teaspoon butter and one ihore of corn-starch. , Let cool and 
 fill Patty Shells with the mixture covering with meringue. Or for 
 Lemon Butter, put four rounded tablespoons soft butter, two cups 
 sugar and six eggs well beaten together in a custard kettle, stir al- 
 most constantly, add juice of three lemons and grated rind of two, 
 and cook to consistency of honey. Pack in jars to use as wanted, 
 and it will keep two or three months.- To use, fill in any baked 
 tart-shells and put in oven till mixture is hot. Or line patty-pans 
 with the Sweet Paste, fill two-thirds full with the mixture adding a 
 few poucided almonds, candied orange or lemon peel or grated Maca- 
 roons n liked, and bake in moderate oven about fifteen minutes. In 
 either case they may be covered with a meringue when baked, and 
 returned to oven and delicately browned. For Orange iZar^5,make 
 as Lemon Butter using only third as much sugar and grated rind 
 ^nd juiee of one large orange, instead of the lemons. Cook till like 
 
636 . 
 
 PASTRY. 
 
 melted cheese, then take off fire and beat a minute or two with an 
 egg-beater ; or a mixed preparation is as follows ; cup and a half 
 sugar, grated rind and juice of two large oranges, juice of two lem- 
 ons, two tablespoons butter, three yolks and one whole egg added 
 last. Use as in either way in Jjemon Tarts, or spread^ cold between 
 layers of cake. In baking the tarts, it is sometimes necessary to 
 cover with paper or place a pan above them on upper grate. 
 
 Prune Tarts. — Scald prunes, remove stones, take out kernels 
 and put latter into a little cranberry juice with the prunes and sugar ; 
 simmer till tender, and when cold fill any shells. 
 
 Raisin Tarts. — Heaping coffee-cup stoned and chopped raisins, 
 two small cups powdered sugar, grated rind and juice of two lemons. 
 Put all together in bowl and set in tea-kettle till sugar is dissolved ; 
 when cool fill Patty Shells. 
 
 Raspberry Tarts. — Prepare Cut Shells, and glaze with sugar 
 boiled till it threads, sprinkling pounded loaf sugar over also. Boil 
 more sugar, adding very little water, and the sugar left from glaze 
 until it almost candies, and mash and stir in about a third of the 
 raspberries to be used ; skim, cook five or ten minutes, remove from 
 fire and let syrup cool. Fill the shells with fresh raspberries, cover 
 with the cool syrup and serve. Strawberry or Currant Tarts made 
 same. Or when the shells are nearly or quite done take from oven 
 and ice, returning 'to oven a moment or two to set the icing before 
 filling. Whipped cream may be served over fruit instead of syrup. 
 
 Strawberry Vol-au-Yent. — Make a Vol-au-Vent case as illus- 
 trated in Tart Shells only not quite so large as one for Chicken or 
 Oyster Fricassee. When nearly done, use Pastry Frosting as directed. 
 When done, remove the interior, or soft crumb, and, at the moment 
 of serving, fill it with strawberries, which should be nicely stemmed 
 and sweetened Place a few spoonfuls of whipped cream on the top 
 and serve. Or the paste may be rolled to about one and a half inches 
 thick, and cut out with a large fluted cutter; bake in quick oven, 
 and brush as above, or with Pastry Glaze. Always detach the cover, 
 made as directed in Tart Shells, as soon as baked, and when care- 
 fully removing the crumb, if the edges of Vol-au-Vent look thin in 
 places, cover with small flakes from inside, put on with white of an 
 egg. This precaution is necessary to prevent the fruit (or fricassee) 
 from bursting the case. If stewed fruit is used, after cooking it, boil 
 the syrup till quite thick and add to fruit; fill the Vol-au-Vent 
 with this, sprinkle over a little powdered sugar and return to oven 
 to glaze, or use the hot salamander. Any fruit may be used. 
 
 Cannelons. — Roll Puff Paste very thin, and cut into pieces of 
 equal size, about two inches wide and eight long ; place upon each 
 piece a spoonful of jam, wet edges with white of egg, and fold paste 
 
PASTRY. 
 
 637 
 
 over tynce\ slightly press edges together, that jam may not escape 
 in frying, and when all are prepared, fry in smoking lard until a nice 
 brown, setting in oven a few minutes, that the paste may be thor- 
 oughly done. Dish on a napkin, sprinkle sifted sugar over and 
 serve. Very delicious made with fresh instead of preserved fruit, 
 such as strawberries, raspberries, or currants ; they should be laid 
 in the paste, plenty of granulated sugar sprinkled over, folded and 
 fried as above. Or make a stiff paste with a quarter pound flour, 
 half as much white sugar, half cup melted butter 
 and tablespoon grated lemon peel or essence lem- 
 on ; roll rather thin ; make little tubes of stiff 
 paper, about three inches long by one in diameter, 
 butter the outside well and wrap each in some of the paste, close 
 neatly on one side, and bake a few minutes in a quick oven ; when 
 done and cooled a little, take out the card and fill with a jelly or 
 marmalade, smoothing over open ends with knife dipped in water. 
 
 Cheese-cakes. — Cook a cup each sweet and sour milk in custard 
 kettle until it curds ; rub the curd through sieve and add to it a cup 
 sugar beaten with yolks of four eggs, a pinch of salt and the juice 
 and grated rind of a lemon, and a tablespoon melted butter is some- 
 times added. Line patty-pans with Puff Paste rolled very thin, put 
 tablespoon of above mixture in each and bake fifteen or twenty min- 
 utes in moderate oven. Let cool in the pans before removing. Nice 
 for dessert, luncheon or supper. 
 
 Plum Cobbler. — Take quart flour, four tablespoons melted lard, 
 half teaspoon salt, two teaspoons baking powder- ; mix as for bis- 
 cuit, with either sweet milk or water, roll thin, and line a pudding 
 dish, about two inches deep, or dripping-pan, nine by'eighteen inches ; 
 mix three tablespoons flour and two of sugar together, and sprinkle 
 over crust; then pour in three pints canned damson plums, and 
 sprinkle over them one coffee-cup sugar ; wet edges with a little flour 
 and water mixed, put on upper crust, press edges together, make twG 
 openings by cutting two incisions at right angles an inch in length., 
 and bake in quick oven half an hour. Any kind of fresh or canned 
 fruit, can be used same way, adding with fresh fruit, cold water to 
 half fill the dish, after fruit is put in. A Quaker Paste may be used, 
 rolling twice as thick as for ordinary pies, and some prefer to use 
 only an upper crust, and for Peach Cobbler pare and halve freestones, 
 but only pare and gash clings, leaving in the stones, and sweeten if 
 necessary. For Apple Cobbler, and quarter moderately tart 
 apples and finish as above. For Berry Cobbler, line the deep dish 
 with a Graham Paste, rolled as above, fill with any berries, sweeten, 
 cover with crust and bake. Some prick upper crust as well as cut 
 the slits as in Plum Cobbler. Use no water in either berry cobbler 
 or Cherry Cobbler which is made as the former. 
 
638 
 
 ■ PASTRY. 
 
 FancJionettes. — Line patty-pans with a paste, place a piece of 
 bread in each and bake in a cool oven ; when baked, remove bread 
 and place an almond macaroon in each and cover the macaroon with 
 half quince and half red currant jelly. Have paper cone, (same as 
 used in Ornamental Icing) filled with meringue and drop a spoonful 
 in center on jelly ; then from the paper cone drop a small cone-shaped 
 pile of meringue on the center of what is already on the jelly ; then 
 drop five or six around it. This will give a circle of cones with orie 
 in center; the cones will not look well if too small: the}^ should be 
 as large as a twenty-five cent piece and at least one inch in height ; 
 put them in oven just to color. When cold drop just a little red 
 currant jelly on the point of each cone. This is one of the prettiest 
 of fancy pastry dishes, and is an elegant ornament. 
 
 Almond Flowers.— Puff Paste out quarter inch thick, and 
 with a round fluted cutter, two and a half or three inches in diameter, 
 cut out the number of pieces required. Work rest of paste up again, 
 roll it out, and with a smaller gutter cut out pieces an inch in diam- , 
 et®r. Brush larger pieces over with white of an egg, and place one 
 of the smaller pieces on each. Blanch and cut almonds into strips 
 lengthwise ; press them slanting into paste closely around smaller 
 circles, sift over powdered sugar and bake twenty minutes. Garnish 
 between the almonds with strips of apple jelly, and place in center 
 of top a little strawberry jam ; pile high on dish and serve. To make 
 Almond Tablets., roll Puff Paste very thin and cut with the pastry 
 jagger into strips three inches and a half long, and an inch and a 
 half wide. Spread half of them with a thin filmy layer of jam or 
 marmalade, (not jelly) lay on each a strip without jam and bake in 
 quick oven. When well risen and brown take out, brush with Pastry 
 Frosting as directed, sprinkle chopped almonds over and return to 
 oven till frosting is well set, and almonds just colored. Serve hot 
 or cold on napkin, piled log-cabin fashion. 
 
 Rissolettes. — Roll out very thin, about as thick as a fifty-cent 
 piece, any trimmings of Puff Paste ; put about half tablespoon mar- 
 malade or jam on it, in places about an inch apart, wet lightly round 
 each, and place a piece of paste over all ; take a small round cutter 
 an inch and a half in diameter and press round the part where the 
 marmalade or jam is with the thick part of the cutter; cut them out 
 with a cutter a size larger, lay on baking tin, brush over with white 
 of egg ; add the inch circles as in Almond Flowers and finish in 
 same way, omitting the almonds. Serve in pyramidal form. 
 
 Preserve Sandwiches. — Roll Puff Paste out thin and place in a 
 square baking pan, cut to fit, and spread with peach, green-gage or 
 any preserve ; place over this another thin layer of paste, press edges 
 well together and lightly mark the top crosswise in lines one inch 
 apart, and lengthwise two inches apart, to show where to cut wh®a 
 
PASTRY. 
 
 639 
 
 Preserve Sandwiches. 
 
 done. Bake half an hour and just before done use Pastry 
 Frosting as directed and brown in oven. 
 When cold, cut off in the two-inch lengths, 
 arrange in a circle overlapping each other, 
 as illustrated and serve with whipped cream 
 in center. F or Raspberry Sandwiches^ take a 
 piece of Puff Paste, roll it out again a quarter 
 inch thick and fold it over evenly like a sheet of paper. Roll this 
 out an eighth of an inch in thickness and about twelve inches in 
 width ; then roll up in a roll, the same as a sheet of paper, two inches 
 or two and a half inches, in diameter ; when rolled up wet the edge 
 so that it mil not unfold ; press it flat until reduced to about three- 
 fourths of an inch in thickness ; with a sharp knife cut off slices a 
 quarter inch thick, lay these on the pan, cut part down, giving them 
 room to rise, and bake them. When done frost as above, return to 
 oven or hold hot salamander over them ; then spread on raspberry jam 
 or jelly, and stick two together, making a pretty and delicious dish. 
 
 Orange Short-cake. — One quart flour, two tablespoons butter, 
 two teaspoons baking powder thoroughly mixed with the flour ; mix 
 with cold water, not very stiff, work as little as possible, bake, split 
 open, and lay sliced oranges between ; cut in squares and serve with 
 pudding sauce. Berries may be used instead of oranges. 
 
 Peach Short-cake. — Bake three sheets of sponge-cake as for 
 jelly cake ; cut peaches in thin slices and sprinkle with sugar a few 
 minutes before using, keeping closely covered ; prepare cream by 
 whipping, sweetening and adding flavor of vanilla if desired ; put 
 layers of peaches between the sheets of cake, and also on top, and 
 pour the cream over each layer and over the top. Strawberry and 
 Raspberry Short-cake made same way. Or, instead of the whipped 
 cream, spread a meringue over each layer of fruit, allowing white of 
 one egg for each layer. 
 
 Strawberry Short-cake. — Two heaping teaspoons baking pov/der 
 sifted into one quart flour, scant half cup butter, two tablespoons 
 sugar, salt, scant pint cold sweet milk, or water, to make a soft dough ; 
 roll out almost as thin as pie crust, place one layer in baking pan, 
 and spread with very little butter, upon which sprinkle some flour, 
 then add another layer of crust and spread as before, and so on un- 
 til crust is all used. This makes four layers in pan fourteen inches 
 by seven. Bake about fifteen minutes in quick oven, turn out up- 
 side down, take off top layer (the bottom when baking), place on a 
 dish, spread plentifully with strawberries, not mashed, previously 
 sweetened with pulverized sugar, place layer upon layer, treating 
 each in same way, put cake in oven a few minutes, and serve 
 warm with sugar and cream. The secret of having light dough is 
 to handle it as little and mix it as quickly as possible. Short-cake 
 
640 
 
 PASTRY. 
 
 is delicious covered with whipped cream or a meringue. For Sara- 
 toga Short-cake^ which is very elegant, bake sponge-cake in three or 
 four layers, or cut the sheet obtained from baker to fit the platter, 
 and build by placing on each layer or sheet, a layer of strawberries 
 prepared as above, and covering with custard, previously made as 
 follows : Heat pint milk with half cup sugar to almost boiling, then 
 stir in well-beaten yolks of three eggs, and stir until it begins to 
 thicken ; let cool and flavor with vanilla or almond extract. May 
 be handsomely finished by placing layer of berries on top, covered 
 with a nleringue of the whites of eggs ; or leave off the berries and 
 Vv^hip into the meringue enough bright jelly to color nicely and heap 
 on top. Or, if wanted served individually, line paper cases with 
 strips of sponge-cake cut to fit the sides, then fit in a bottom piece 
 jind fill with the following preparation. Mash 
 (j[uart strawberries with two cups sugar and rub 
 through sieve ; dissolve one and a half ounces gel- 
 atine in a cup milk, set where it will warm gradu- Saratoga shor^cake. 
 ally ; whip three pints thick sweet cream, to a froth, then whip in 
 dissolved gelatine, add strawberry pulp, and when partially stiffened 
 fill the prepared cases, cover each with a layer of strawberries, care- 
 fully setting each berry on end, and sprinkle powdered sugar over. 
 Put away in cool place until ready to serve. The above quantity 
 will fill fifty cases, and may be served in Patty Shells or Vol-au- vents 
 instead of the cases, and with much less trouble. The flavor ot 
 strawberries is much improved by mixing with each quart berries 
 before sprinkling with sugar, two or three oranges, cut into bits 
 about the size of berries, or simply adding the prange juice. 
 
 Apple Short- Cake . — Make a baking-powder crust as in straw- 
 berry short-cake. Put one layer in pan, then cover with sliced tart 
 apples, then another layer of crust, then apples, and so on covering 
 with layer of crust ; bake three-quarters of an hour and serve with 
 cream and sugar. 
 
PICKLES. 
 
 641 
 
 PICKLES. 
 
 In making pickles use none but the best cider vinegar, and boil 
 in porcelain kettle — never in metal. A lump of alum size of small 
 nutmeg, to gallon of cucumbers, dissolved and added to the vinegar 
 when scalding the pickles the first time, renders them crisp and ten- 
 der, but too much is injurious. Keep in a dry, cool cellar, in glass 
 or stone jars; if in latter look at them frequently and remove all 
 soft ones ; if white specks appear in vinegar, drain off and scald, 
 adding a liberal handful sugar to each gallon, and pour again over 
 pickles ; bits of horse-radish and a few cloves assist in preserving 
 the life of vinegar. If put away in large stone jars, invert a saucer 
 over top of pickles, to keep them well under the vinegar. The nicest 
 way to put up pickles of all kinds is in bottles or in self-sealing glass 
 cans, sealing while hot, and keeping in a cool, dark place. When 
 porcelain-lined tops are not used always grease inside of can lids, as 
 it prevents the moisture from adhering to, and rusting them. For 
 the bottles take old pickle bottles with corks, or wide-mouthed bot- 
 tles without covers. Have ready cloth covers cut round to fit over 
 mouth of bottle, sealing-wax and strips of muslin as wide as tape 
 for tying. Many think that mustard seed improves pickles, espec- 
 ially Chopped, Florida and Mangoes, but use it, as well as horse- 
 radish and cloves, sparingly. For Pickles in Brine^ never put them 
 in any thing that has held any kind of grease, but use an oaken tub 
 or cask, keep them well under, and have more salt than will dissolve, 
 so that there will always be plenty at bottom of cask, and never let 
 them freeze. The brine should be strong enough to bear an egg ; 
 make it in proportion of a heaping pint of coarse salt to a gallon of 
 41 
 
642 
 
 PICKLES-. 
 
 water. It is better to err in using too much salt, as this may be 
 corrected by letting pickles soak longer in water when wanted, add- 
 ing weak vinegar at first, then draining and adding strong vinegar ; 
 but if not sufficiently salted the pickles will be insipid. In making 
 any pickles by first placing in salt overnight or longer, use coarse 
 salt, and test by tasting pickles before putting on vinegar, as they 
 should be of a pleasant saltness ; if not salt enough, add more salt 
 and allow them to stand until they have acquired the proper flavor ; 
 if too salt, cover with weak vinegar, and let stand for two or three 
 days, drain, adding strong vinegar, either hot or cold according to 
 recipes, and finish as directed. In scalding cucumber pickles, to 
 green them, some use cabbage or grape leaves, covering bottom, sides 
 and top of kettle. A medium spicing for a quart of pickles is a 
 level teaspooneach pepper-corns, (whole black peppers), celery seed 
 and allspice, tablespoon broken stick cinnamon, half teaspoon cloves, 
 mustard seed, and grated horse-radish, and apiece of ginger root, an 
 inch long. If cayenne pepper is used instead of whole peppers, an 
 eighth of a teaspoon is enough. A better substitute for pepper-corns 
 is garden-peppers cut in rings, in proportion of two rings of green 
 and one of red without seeds, or a level teaspoon, when finely 
 chopped, to a quart of pickles. These proportions may be increased 
 or decreased to suit the taste, taking care not to put in so much of 
 any one as to make its flavor predominate. Ginger is the most 
 wholesome of the spices. Cloves are the strongest, mace next, then 
 allspice and cinnamon, and, of course, less of the stronger should 
 be used. Pickles are not famous for wholesome qualities, even when 
 made with the greatest care, but if they must be eaten, it is best to 
 make them at home. Those sold in market are often colored a beau- 
 tiful green with sulphate of copper, which is a deadly poison, or are 
 cooked in brass or copper vessels, which produces the same result 
 in an indirect way. Scalding or parboiling articles to be pickled 
 makes them absorb the vinegar more easily, but does not add to 
 their crispness. Before putting them in vinegar, after parboiling, 
 they should be cold and perfectly dry. Always use strong vinegar, 
 or the pickles will be insipid, and it should be scalding hot when 
 poured on, as raw vinegar becomes ropy and does not keep well. As 
 heating weakens it, vinegar for pickles should be very strong., and 
 should only be brought to boiling pointy and immediately on 
 
 pickles. Keep pickles from the air, and when put away in ston& 
 
PICKLES. 
 
 643 
 
 jars, if hot vinegar is used, cover^ hut do not tie down closely till 
 cold*, a good covering is first a cloth, then an oil-cloth cover tied 
 over jar; always see that the vinegar is at least two inches over top 
 of the pickles. A dry wooden spoon or ladle should he used in 
 handling pickles, and is the only kind that should touch pickles in 
 jars. If the vinegar loses its strength it should be replaced by fresh, 
 poured over scalding hot. Some keep pickles from molding by plac- 
 ing horse-radish or grape leaves over them ; this also gives a nice 
 flavor. Clove of Garlic^ given in recipes, is a piece size of small bean. 
 
 Piclded Apples. — Procure green apples size of walnuts and 
 cook till tender over slow fire in pan with thick layer of vine leaves 
 on bottom. Pare with sharp knife, put in same water first cooked 
 in, cover closely and leave till a nice green ; drain in colander till 
 cold, put in jars with some mace and a clove or two of garlic, accord- 
 ing to quantity apples, cover with vinegar and tie down as directed. 
 
 Pickled Artichokes. — Rub off outer skin with a coarse towel, 
 and lay in saltwater for a day, drain and pour over them cold spiced 
 vinegar, adding a teaspoon horse-radish to each jar. Or boil the ar- 
 tichokes in strong salt and water two or three minutes, drain on a 
 hair sieve and when cold, place in jars. Boil as much vinegar as will 
 cover them with a blade or two of mace, some root ginger, and a 
 nutmeg grated fine. Pour it over hot, seal and put away for use. 
 
 Pickled Barherries. — Leave the berries on stems, lay in stone 
 jar and fill with cold vinegar. Good pickles, and nice for garnishing 
 
 Pickled Beans. — Pick green beans of best variety when young 
 and tender, string, and place in kettle to boil, with salt to taste, until 
 they can be pierced with a fork ; drain through colander, put in stone 
 jar, sprinkle with cayenne pepper, and cover with strong cider vine- 
 gar ; sugar may be added if desired. Or gather young beans and 
 put in strong brine of salt and water ; when turning yellow, which 
 w^ill be in a day or two, take out and wipe dry. Boil vinegar, adding 
 two ounces pepper and one ounce each ginger and mace to each 
 quart, and pour over the beans. A small bit' of alum, or teaspoon 
 soda will bring back the color. Cover to keep in steam, reboil vine- 
 g£7r next day and pour over hot as before. Or string, wash and cook 
 till tender, take off, cool, and salt as if to use fresh ; pack away in a 
 stone jar or nice tub, add a weight, then prepare a weak brine and 
 pour over ; cover, and in a few weeks they will be sour. 
 
 Pickled Beets. — Select fine red beets and be careful to clean 
 withou'*- bruising the skin, or they will lose much of their color and 
 
644 
 
 PICKLES. 
 
 sweetness in cooking. Boil two hours and when cold rub off skin 
 and place whole in jar, (some slice them but they are not as fresh 
 when served) ; cover with vinegar, first boiled with spices in propor- 
 tion of half an ounce each cloves, pepper-corns, mace and ginger to 
 each pint, adding when cold another pint; cover closely and they 
 will be ready for use next day, when they can be sliced as wanted. 
 Or take a half cup sugar to each pint vinegar, flavoring to taste with 
 cinnamon and cloves, boil and pour over beets and repeat this sev- 
 eral days. Before serving cut the slices into stars, leaves or any 
 shapes fancied, and a very ornamental dish results. 'If white beets 
 are pickled separately, the slices in same shapes are a nice addition, 
 alternated with the red. 
 
 Pickled Cabbage. — Shave firm white cabbage into wooden or 
 earthen vessel, sprinkling in handful salt to each cabbage, and let 
 stand overnight ; then drain off brine, pressing cabbage well and 
 
 E ack in earthen jars in layers with half cup mustard seed to each 
 ead, sprinkled through ; fill up with cold vinegar, cover closely 
 and keep in cool dark place. Or quarter small solid heads, and 
 boil in weak salt water until they can be pierced through with 
 a straw ; then lay on dishes and put in sun an hour or two to drain 
 and bleach. Put in jar, pour over enough weak vinegar to cover 
 with a teaspoon tumeric stirred in, and let stand one week. Pour 
 off and fill jar with best cider vinegar, in which is mixed one cup 
 ground mustard, half cup mustard seed, and a little sugar; put in 
 also a few spices of different kinds in a little bag. Cover closely ; 
 ready for use in a few days and will come out a bright yellow. 
 Pickled Caulidower or Onions prepared same way. For Pickled 
 Red Cabbage^ procure nice heads of red or purple cabbage, pull off 
 loose leaves, slice fine, pack in a stone jar, sprihkle through 
 well with salt and let stand twenty-four hours. Prepare vinegar as 
 follows : To a gallon, add an ounce each mace and pepper corns, 
 and a little mustard seed. Drain cabbage, put back in jar, scald 
 vinegar and spices, and pour over, repeating the scalding two or 
 three times, and cover jar very tight. When done, the cabbage will 
 be a handsome red color, very ornamental. It will be fit for use in 
 a "week or two, if kept very long the cabbage is liable to get soft and 
 discolored. For this reason only a small quantity should be made 
 at a time. White cabbage may be pickled same. Some spice 
 the vinegar with three pieces root ginger, a pod red pepper, 
 and quarter ounce cloves to each quart, adding also an onion 
 if liked. A little grated horse-radish and celery seed may be 
 mixed with the cabbage ’when put back in jar if desired. Or 
 With Peppers., chop fine two -thirds firm red cabbage and one- 
 third green peppers, removing seeds of latter. Pour a weak 
 brine over one gallon of the mixture, let stand twenty-four hours, 
 drain well and add tablespoon each whole cloves and ground cinna- 
 mon, half cup black mustard seed and a few pepper-corns. Mix well, 
 
TICKLES. 
 
 645 
 
 put in stone jar and pour over boiling vinegar to cover, to which a 
 little sugar may have been added, if wished. Some do not soak in 
 the brine, but add two tablespoons of salt with the spices. Keep in 
 cool place ; pieces of cauliflower added assume a fine color. For 
 Imitation Pickles^ chop fine white cabbage and cold boiled beets ; to 
 one quart each, take cup each sugar and grated horse-radish, table- 
 spoon salt and teaspoon black pepper ; cover with cold vinegar and 
 tie up closely. Some add a pinch ca^^enne and any spices wished. 
 For Rhine Pickles^ take off the large outside leaves of a head of 
 white cabbage ; slice the inside very fine and wrap up in the large 
 leaves, tying securely with twine. Boil till tender, remove leaves 
 and drain cabbage very dry ; boil quart vinegar with cup sugar, a 
 few pepper-corns and allspice fifteen minutes; place cabbage in jar, 
 pour hot vinegar over it, and put on a weight to keep it well under. 
 
 Pickled Carrots small carrots, and rub and wash off the 
 skin; parboil in salted water, drain, and put in jar. Boil vinegar 
 enough to cover, and let stand twenty-four hours. Then drain off 
 vinegar and boil it again. Put one bay leaf and three or four cloves 
 with carrots, add a little salt to the boiling vinegar, pour over car- 
 rots again and cover as in general directions. These pickled car- 
 rots are as good as pickled beets, care being taken not to get them 
 cooked soft when parboiling, and make a variety in color. 
 
 Pickled Caulidoicer. — Choose fine ones and good size, cut away 
 all leaves, and pull away the flowers by bunches ; soak in brine that 
 will float an egg, for two days, drain, put in bottles with whole black 
 pepper, allspice, and stick cinnamon ; boil vinegar, and with it mix 
 mustard smoothly, a little at a time till just thick enough to run 
 into the jars, pour over the cold cauliflower and seal while hot. An 
 equal quantity or less of small white onions, prepared as directed 
 in recipe for Pickled Onions, may be added before the vinegar is 
 poured over. Or for twelve heads cauliflower take five quarts vine- 
 gar, five cups brown* sugar, six eggs, one bottle French mustard, 
 two tablespoons ginger, a little garlic, two green peppers, one-half 
 teaspoon cayenne, butter size of an egg, one ounce pulverized tur- 
 meric. Beat well together the eggs, sugar, mustard, ginger, and 
 turmeric, then boil in vinegar, with garlic and peppers, ten minutes. 
 Boil cauliflower in salt water until tender, place carefully in jar and 
 pour over boiling-hot mixture. Some add tablespoon celery seed. 
 
 Pickled Celery. — Save the solid white roots of celery, that are 
 usually thrown away, trim, cut in thick slices, boil in salted water 
 about ten minutes, dr in, and put in jar. Boil vinegar enough to 
 cover, with a tablespoon whole pepper-corns and pour over celery. 
 After standing a day, drain off‘ vinegar, mix a little mustard and 
 cayenne with it and pour back into jar. This somewhat resembles 
 chowchow, and other kinds of pickles can be added. Close the jai 
 
646 
 
 PICKLES. 
 
 tightly. For Pickled Celery with Cabbage^ put together in porce- 
 lain-lined kettle two quarts finely chopped white cabbage, two quarts 
 chopped celery three quarts vinegar, half ounce each crushed 
 white ginger root and turmeric, fourth pound white mustard seed, 
 two tablespoons salt, five of sugar ; cook slowly several hours until 
 cabbage and celery are tendel*, put in jar and cover closely. 
 
 Pickled. Cherries. — Leave stems on fine red, not too ripe, cherries, 
 and for each quart take a pint vinegar and cup sugar ; boil these 
 together ten minutes, skim, and when cold pour over the cherries, 
 packed in jar. Cover closely. If the fruit is nice the pickles will 
 be very handsome, and are nice for garnishing. 
 
 Pickled Eggs. — Boil the eggs ten or fifteen minutes, dip in cold 
 water, take off shells and prepare the vinegar by boiling with each 
 quart, a half ounce each black pepper, Jamaica pepper and ginger 
 tied in a bag; put eggs in jar, pour boiling vinegar over, put in bag 
 of spices, and when cold tie down to exclude the air. The above 
 will pickle about sixteen eggs. Some spice with two teaspoons 
 each allspice, cinnamon and mace to each quart vinegar, and dilute 
 with pint water. Eggs are also nice pickled with beets, or in the 
 vinegar from them, and are not only always reiishable but ornamen- 
 tal as well, and nice for garnishing. 
 
 Pickled Gherkins. — Procure small cucumbers, from an inch and 
 a half to two inches long and put them in salt and water for 
 three or four days ; then take them out, wipe perfectly dry, and put 
 in stone jar. Boil sufficient vinegar to cover them, ten minutes, with 
 spices and pepper in proportion of one ounce bruised ginger, one- 
 half ounce pepper-corns, one-fourth ounce whole allspice, four cloves, 
 and two blades of mace, to each quart vinegar, adding also a little 
 horseradish; pour this boiling hot over the gherkins, cover with 
 grape leaves, and put a plate over the jar, which set overnight near 
 the fire. Next day drain off’ the vinegar, boil again and pour it hot 
 over them. Cover with fresh leaves and when quite cold tie down 
 with oil-cloth and in a month or two pickles will be ready for use. 
 
 Pickled Grapes. — Cut bunches when hardly ripe and put in jar 
 with vine leaves between each layer of grapes until jar is filled ; then 
 take as much water as will cover grapes and leaves, and add salt till 
 strong enough to bear an egg ; when it boils, skim, strain through 
 flannel bag and let stand to settle.; strain a second time and pour 
 upon" the grapes, which must be well covered; fill jar with vine 
 leaves, tie over a double cloth, set a plate upon it and stand two 
 days ; then take off the cloth, pour away the brine,, take out leaves 
 and grapes, and lay them between two cloths to dry ; boil two quarts 
 vinegar with one of water, and pound sugar, and skim very clean ; 
 let stand till cold. Wipe the jar very clean and dry, lay fresh vine 
 leaves at the bottom, between every bunch grapes and on top; 
 
PICKLES. 
 
 647 
 
 strain the pickle on the grapes, filling the jar; tie a thin piece of 
 board in flannel, lay it on the grapes to keep them under the pickle 
 and tie down closely with cloth and paper. 
 
 Pickled Lemons . — Cut the lemons lengthwise, quartering them, 
 but not through the rind at the ends nor quite through the pulp, and 
 fill the slits with salt ; put where they will dry, either in the hot sun 
 or by the stove ; when perfectly dried, spice vinegar, enough to cover 
 them, with cloves, cinnamon, nutmeg, ginger root, and a little mus- 
 tard seed, adding onion if liked ; pour it boiling hot over the lem- 
 ons ; keep a year before using, when they will be found excellent ; 
 they require more vinegar than other pickles, as the lemons will 
 swell natural size.- Or peel the lemons, slit each down three times, 
 but do not divide them, and rub salt well into the incisions ; place 
 them in a pan, where they must remain for a week ; turn every 
 other day, then put them near the fire until the salt has become 
 perfectly dry; arrange them in a jar, pour over sufficient boiling 
 vinegar to cover them, spiced as above or to taste ; tie down closely 
 and they will be ready for use in about nine months. 
 
 Pickled Limes . — Cut limes open, fill with salt and lay in the sun 
 to dry. In two weeks wash off salt and put them in a jar in alter- 
 nate layers, with the following spices : Allspice, cloves, white mus- 
 tard seed and sliced horse-radish ; fill up jar with hot vinegar, and 
 let stand four weeks, when they will be ready lor use. 
 
 Pickled Nasturtiums . — It is best to gather the green seeds on a 
 dry day. This is also necessary in picking any vegetables for pickling. 
 Some put seeds in vinegar for a day, then drain, boil the vinegar, 
 adding a little salt, a few pepper-corns, a small bit of green ginger 
 root, or mace and a pinch of sugar. Pour over the seeds boiling hot, 
 and cork tightly. Or soak as gathered for twenty-four hours, drain, 
 place in cold vinegar and when all wished are thus prepared, drain, 
 and cover with boiling vinegar, not spiced. Or if putting up a 
 quantity, let soak in brine three days, drain and finish as above. 
 Nasturtium pickles are a delicious relish with cold meat or raw oys- 
 ters, and are an excellent substitute for capers in sauces. 
 
 Pickled Onions . — Select small Silver-skin onions, remove 
 with a knife all the outer-skins, so that each onion will be perfectly 
 white and clean ; put into brine that will float an egg, for three days, 
 drain, or dry with a cloth, place in jar, first a layer of onions three 
 inches deep, then a sprinkling of horse-radish, cinnamon bark, cloves, 
 and a little cayenne pepper ; repeat until jar is filled, in proportion 
 of half teaspoon cayenne pepper, two teaspoons each grated horse- 
 radish and cloves, and four tablespoons cinnamon bark, to a gallon 
 pickles ; bring vinegar to a boiling point, add brown sugar in pro- 
 portion of a quart to a gallon of vinegar, and pour hot over onions. 
 Some, after soaking, put in glass cans, adding spices, and small red 
 
648 
 
 PICKLES. 
 
 peppers, or rings of large ones, fill with cold vinegar and seal ; put- 
 ting tablespoon salad oil over top of each can will prevent onions turn- 
 ing yellow. Do not cut onions so much in peeling that they will fall 
 apart. Some scald spices with the vinegar instead of putting in lay- 
 ers, while others like flavor of equal quantities white mustard, cor- 
 iander and celery seed, allspice, and pepper-corns. If wanted very 
 nice and white prepare as follows : Gather the onions, which should 
 not be too small, when quite dry and ripe ; wipe off dirt, but do not 
 pare ; make a strong brine of salt and water, put in the onions, 
 change this, morning and night, for three days, and save the last 
 brine. Take off the outside skin, and put onions in tin saucepan 
 with equal quantities milk and the last brine ; add two tablespoons 
 salt, put over fire, and constantly turn the onions about with a 
 wooden skimmer, letting milk and water run through holes of skim- 
 mer, but the onions must not boil, and in stirring be careful not to 
 break them. Have ready a pan with a colander, into which turn 
 the onions to drain, covering with a cloth to keep in steam. Place 
 on a table an old cloth two or three times double ; put the onions 
 on this when quite hot, covering closely with an old piece of blanket 
 to keep in the steam ; let remain till next day, when they will be 
 quite cold, and look yellow and shrivelled ; take off the shrivelled 
 skins, when they should be as white as snow, and put in jar. Make 
 a pickle of vinegar and spices in proportion of an ounce each bruised 
 ginger, allspice, whole black pepper, one grated nutmeg, quarter 
 ounce mace, eight cloves and a teaspoon cayenne to two quarts 
 vinegar ; boil and pour hot over the onions. Cover very closely to 
 keep in all steam, and let stand over night. Put them into jars or 
 bottles, cover with the spiced vinegar, put a tablespoon best olive 
 oil on the top of each jar, tie down closely and let stand in a cool 
 place for a month or six weeks, when they will be fit for use. They 
 should be beautifully white and crisp, without the least softness, 
 and will keep good many months. Pickled Spanish Onions are 
 prepared by cutting in thin slices; put a layer in bottom of jar, 
 sprinkle with salt and cayenne, then add another layer of onions, 
 season as before, and so on until jar is full; pour in sufficient vine- 
 gar to cover the whole, and the pickle will be fit for use in a month. 
 
 Pickled Peaches . — Take those of full growth, but perfectly 
 green. To a gallon of vinegar add half ounce each cloves, pepper- 
 corns, sliced ginger, mustard seed and a little salt, boil and pour 
 over the peaches scalding hot. Drain off vinegar from them several 
 mornings, heat scalding hot, and pour over them. 
 
 Pickled Plums . — Take plums before they are quite ripe, and 
 put in saucepan with vinegar, salt water, fennel seed, and dill, as 
 much of each as will impart a flavor to pickle ; when it boils put in 
 plums, let boil again, then take off, let stand till cold, and put in jars. 
 
PICKLES. 
 
 649 
 
 Pickled Radish Pods . — Pick off green seed-pods of radishes 
 while tender and put in jars of salt and water. When enough have 
 been gathered, drain off salt and v/ater, boil it and pour hot upon 
 the pods ; cover, let remain till cold, boil and pour over the pods 
 again, and after that twice more ; then drain the pods dry and put 
 back in jar. Boil enough good vinegar to cover them with a small 
 piece of race ginger and some pepper-corns ; pour it hot over the 
 pods and let stand till cold. Boil and repeat twice more. Tie down 
 when cold and keep in a cool place. If enough is gathered at once 
 for pickles, place in salt water overnight, then proceed as above. 
 
 Pickled Tomatoes.— ripe, small, round plum tomatoes, 
 very dry, taking care not to break skin, put in jar, or can, cover 
 with cold vinegar adding small cheese-cloth bag filled with dozen or 
 so each cloves and pepper-corns, cork tightly and cover with melt- 
 ed sealing wax, or screw on cover, and put in Fruit Closet. 
 
 \ 
 
 Pickled Sweet- Corn . — ^ake the “nubbins” of early corn wheie 
 there are too many forming on the stalk, while very small and teif- 
 der. Trim neatly, and boil thehi five minutes in water slightly salted. 
 Drain and put them in a jar. Boil good vinegar enough to cover 
 and pour it boiling hot over the^orn and let remain so until nejit 
 day, drain and boil the vinegar a^in, adding a little salt. Place 
 corn in jar and cover with vinegar when partially cold. Cork the 
 jar and seal it. Any spices may be placed in jar, with a good sprink- 
 ling of mustard seed ; and a bay leaf or two, and a few shallots may" 
 be boiled with vinegar. 
 
 Pickled Walnuts . — Gather walnuts (or butternuts) 'when soit 
 enough to be pierced by a large needle (in July); prick each well 
 through, holding a cloth to avoid staining hands, cover with strong 
 salt water, (a pint and a half salt to a gallon of water), let stand 
 two or three days, changing brine every day ; then pour over them a 
 brine made by dissolving salt in boiling water (let it get cold before 
 using), let stand three days, renew brine and let stand three days 
 more. Now drain and expose to sun for two or three days or until 
 the nuts become black, or put in cold water for half a day, and pack 
 in jars not quite full. The proportions are a hundred walnuts to 
 each gallon vinegar. Boil vinegar eight minutes with cup sugar, three ; 
 dozen each whole cloves and allspice, a dozen and a half pepper- 
 corns and a ginger root if liked, some add a few shallots also and a > 
 dozen blades of mace. Pour the vinegar over walnuts scalding hot. ' 
 In three days draw off vinegar, boil and pour over walnuts again 
 while hot, and at end of three days repeat process. They will be 
 fit to eat in a month, and will keep for years. Or gather and pierce 
 the nuts as above, cover them with brine, allowing one and a half 
 pounds salt to one gallon watei’, and let stand in cool place three 
 weeks. Drain in Qolander, wash and wipe jars, return the walnuts, 
 
650 
 
 PICKLES. 
 
 cover with best cider vinegar, and let stand one month ; take out, 
 rinse and wipe jars, put in nuts and sprinkle with an ounce mustard 
 seed. To as much fresh vinegar as will cover them, add one ounce 
 each cloves, black pepper, and stick cinnamon, half an ounce each 
 mace, and race ginger, and boil ten minutes. When cold pour over 
 cover, seal and keep as above. 
 
 Chopped Pickles. — Take a peck green tornatoes, wash clean, 
 cu.; away a small piece from each end, but do not pare them, slice 
 and place in a large wooden bowl, chop fine, place in a crock and 
 mix salt with them (half pint to a peck), let stand twenty-four 
 hours, and drain thoroughly ; take twice or three times as much 
 cabbage as chopped tomatoes, chop fine, mix salt in same propor- 
 tions, add enough water to make moist, and let stand same time as 
 tomatoes; drain, place again in separate jars, cover each with cold 
 weak vinegar ; after twenty-four hours drain cabbage well, pressing 
 hard to extract all juice ; place tomatoes and the vinegar in a por- 
 celain kettle and boil ten minutes, stirring all the time, pour out, 
 and when cold, place in a towel and wring and press until perfectly 
 dry ; now mix tomatoes and cabbage together, take a double hand- 
 ful at a time, squeeze as tightly as possible, and place in a dry 
 crock ; take stone jar in which they are to be pickled, place in it a 
 layer of tomatoes and cabbage, scatter over chopped peppers, whole 
 mustard seed, and grated or chopped horse-radish, then another 
 layer of tomatoes and cabbage, next spice, and so on until jar is al- 
 most full, occasionally sprinkling with cayenne pepper , cover with 
 strong cider vinegar, let stand overnight, drain off vinegar, boil, add- 
 ing a cup sugar to each gallon and pour over pickles. Place a saucer 
 or piece of broken china on the pickles to keep them under vine- 
 gar. If a white scum rises, drain off vinegar, boil, skim, and pour 
 hot over the pickles. Prepare mustard, peppers, and horse-radish, 
 as follows and add to the pickles : Take three green or ripe garden 
 peppers (four tablespoons when chopped), cut in two, place in salt 
 water overnight, and next morning drain and chop quite fine : to two 
 tablespoons mustard seed add saltspoon salt, pour on boiling water 
 let stand fifteen minutes, drain; add also three or four tablespoons 
 grated horse-radish. Tomatoes with Onions are excellent prepared 
 same way. For Sliced Pickles, take cucumbers and onions, or to- 
 matoes and onions, slice and prepare as above. Some add to the 
 Chopped Pickles a do»en large green cucumbers, four large Silver- 
 skin onions, two red peppers, two ounces celery seed and more 
 horse-radish. For a very nice pickle called Ladies^ Deligh t put eight 
 ounces each chopped onions and apples, and two of chopped chillies, 
 (cayenne pepper pods), in a jar. Boil pint vinegar with a large 
 tablespoon salt, and pour this over, mix well, and when quite cold 
 put it into smaller jars if preferred. To be eaten with cold meat. 
 In the first recipe, the vinegar may be drained off, reheated and 
 poured over the pickles three or four times as in Variety Pickles. 
 
PICKLES. 
 
 651 
 
 Cuciciiiber Pickles . — Take half bushel medium-sized, fresh cu- 
 cumbers, picked and rinsed carefully as directed in Pickles in Brine ; 
 pack close in stone jar, sprinkle over top one pint salt, pour over 
 sufficient quantity boiling water to cover them, place a cloth over 
 jar, and let stand until cold or overnight ; drain off water, and place 
 pickles on stove in cold vinegar ; let come to a boil, take out, place 
 in stone jar, and cover with either hot or cold fresh vinegar. They will 
 be ready for use in a few days, and are excellent. It is an improve- 
 ment to add a few spices, and a small quantity of sugar with boiling- 
 hot vinegar, first using lump of alum, as in following recipe. For Flor- 
 ida Pickles.^ select cucumbers about two inches long, prepare with salt 
 and boiling water as above, when cold, drain, and place a gallon at 
 a time on stove in enough cold weak vinegar to cover, to which a 
 lump of alum, size of a small hickory nut (too much is injurious) has 
 been added. Have on stove, in another kettle, a gallon very best 
 cider vinegar, to which add half pint brown sugar or more if wished ; 
 have bottles cleansed and in pan of water as on page 146 ; also have 
 tin cup or small pan sealing-wax heated ; have spices prepared, on 
 table, in separate dishes as follows : Green and red peppers 
 soaked as in Chopped Pickles, then sliced in rings ; horse- 
 radish roots washed, scraped, and cut in small pieces ; black 
 and yellow mustard seed (or these may be left outj, prepared 
 by sprinkling with salt and pouring on some boiling water, which 
 let stand fifteen minutes and then draw off; stick cinnamon 
 washed free from, dust, and broken in pieces, a few cloves, and table- 
 S])oon celery seed. When pickles come to boiling point, take out 
 and pack in bottles, mixing with them the spices, using cloves, 
 horse-radish and mustard seed sparingly; put in a layer of pickles, 
 then a layer of spices, shaking the bottle occasionally so as to pack 
 tightly ; when full cover with the boiling-hot vinegar from the other 
 kettle (using a bright funnel and handled coffee cup), filling up a 
 second time in order to supply shrinkage, for pickles must e en- 
 tirely covered with vinegar. Put in corks, which should fit very 
 snugly, lift each bottle (wrap a towel around it to prevent burning 
 the hands), and dip corked end into hot sealing-wax; proceed in 
 this manner with each bottle, dipping each a second time into wax 
 so that they may be perfectly secure. If corks seem too small, place 
 them in boiling water before using ; if too large, pound the sides 
 with a hammer. The tighter they fit in bottles the better. Glass 
 cans, the tops or covers of which have become defective, can be 
 used by supplying them with corks, or using cloth covers, as di- 
 rected in preface ; tying on one, then dipping in melted sealing-wax 
 and quickly tying on another, dipping as above. Some even in 
 using corks put on a cloth cover first, then the cork, finish- 
 ing as directed. New glass cans with porcelain tops may of 
 course be used as in Canning Fruit. Pickles thus bottled are 
 far more wholesome than, and are really superior to the best 
 
652 
 
 PICKLES. 
 
 brand of imported pickles, and by having materials in readiness, 
 prepared as directed, the process is neither difficult nor tedious 
 but it requires two persons to bottle them successfully. If the 
 market is depended upon for the cucumbers, secure them as freshly 
 picked as possible and always with a short piece of stern attached^ 
 as they will then keep more perfectly. For Pickles in Brine^ cover 
 a bottom of a cask with common salt ; gather cucumbers every other 
 day, early in morning or late in evening, as it does not injure the 
 vines so much then as in the heat of the day, if of the Long Green vari- 
 ety, those five or six inches in length may be used ; cut them with a lit- 
 tle of the stem, carefully laying them in basket or pail so as not to 
 bruise ; pour cold water over them and rinse, not wash them, being 
 careful not to rub off the little black briers or prickers, or bruise 
 them in any way ; tins is important, as removing or bruising the 
 briers causes the cucumbers to decay quickly, while if left on they 
 may be kept perfectly sound and good any length of time. Lay them 
 in prepared cask three or four inches deep, cover with salt, and re- 
 peat the alternate layers until all are in ; pourin some water with first 
 layer — after this the salt will make sufficient brine. Spread a cloth 
 over them, then a board with a stone on it. When a new supply of 
 cucumbers is to be added, remove stone, board and cloth, wash 
 them very clean, and wipe every particle of scum from top of 
 pickles and sides of cask ; throw away any soft ones, as they will 
 spoil the rest ; put in fresh cucumbers, layer by layer, with salt to 
 cover each layer in proportion of pint salt to each gallon cucumbers. 
 When cask is nearly full, cover with salt, tuck cloth closely around 
 the edges, placing board and weight on top ; cover cask closely, and 
 the pickles will be perfect for two or three years. The brine should 
 be made strong enough so that there will always be salt in bottom 
 of cask. Cucumbers must always be put in salt as soon as picked 
 from vines, for if they lie a day or two they will not keep. Do not 
 be alarmed at the heavy scum that rises on them, but be careful to 
 wash all off the board and cloth. To prepare Pickled Cucumbers^ 
 take off weight and board, carefully lift cloth with scum on it, wash 
 stone, board and cloth clean, and wipe all scum off the cucumbers 
 and sides of cask, take out as many as are wanted, return the cloth, 
 board and weight, and cover closely. Place the cucumbers in a 
 vessel large enough to hold two or three times as much water as 
 there are pickles, cover with cold water (some use hot), and change 
 the water each day for three days ; then place porcelain kettle on 
 fire, half full of vinegar (if vinegar is very strong add half water), fill 
 nearly full of cucumbers, the largest first and then the smaller ones, 
 put in a lump of alum size of a nutmeg, and let come to a boil, stir- 
 ring with wire or wooden spoon so as not to cut the cucumbers ; af- 
 ter boiling one minute, skim out, place in stone jar, and continue un- 
 til all are scalded, then pour cold vinegar over them. In two or 
 three days, if the pickles are too salt, turn off vinegar and put on 
 
PICKLES. 
 
 653 
 
 fresh, add a pint brown sugar to each two gallons pickles, a pod or 
 two of red pepper or pinch cayenne, a very few cloves, and some 
 pieces of cinnamon and horse-radish. The horse-radish prevents a 
 white scum from rising. For Self-Made Pickles^ put one gallon 
 sorghum molasses in jar or barrel with two of water and let stand 
 until it begins to ferment ; then rinse and drain cucumbers, put 
 them in the barrel, cover with a cloth and board with a weight on 
 top, rinse off the cloth every time cucumbers are added. If the 
 vinegar turns white add more molasses. These pickles will keep 
 a year. Some use three gallons water to one of molasses and stir 
 the pickles every day until ready for use. For Sliced Cucumber 
 Pickles^ peel and slice large, green cucumbers that would be suitable 
 for table, and if gathered from the garden, leave a 'piece of the cu- 
 cumber on vine^ as the latter will not be as much weakened and 
 when the former are to be sliced for pickles, or used fresh, there is 
 not the necessity for leaving on a portion of stem. Slice about one- 
 fourth their bulk of onions ; place in a jar or crock, large enough to 
 hold pickles when finished, a layer of sliced cucumbers, then a thin 
 layer of onions, and so alternating, fill jar within an inch of top. 
 Put two or three handfuls of salt on top of pickles, which will make 
 their own brine. Let stand twenty-four hours ; then squeeze the 
 pickles out of brine, pack in dry stone jar and just cover with vine- 
 gar. Make a paste of eight teaspoons fine olive oil, two dessert- 
 spoons ground mustard and one teaspoon white pepper ; mix well 
 together and put over top of pickles. The pickles will be ready for 
 use in two days and will keep as long as desired. Or omit the 
 onions, and after standing twenty-four hours drain off the liquor, 
 pack in jars, a thick layer of salt and cucumbers alternately, tie 
 down closely and when wanted take out quantity required. Wash 
 them well in fresh water and dress with vinegar, pepper and oil. 
 
 It often happens in putting up cucumber pickles that only a 
 few can be gathered or bought at a time ; these can be easily 
 pickled as follows : Place in jar, sprinkle with salt, in proportion 
 of pint sMt to peck cucumbers, cover with boiling water, let stand 
 twenty-four hours, drain, cover with fresh hot water; after another 
 twenty-four hours, drain, place in jar, and cover with cold, not very 
 strong vinegar ; continue to treat each lot in this manner, using two 
 jars, one for scalding and the other as a final receptacle for pickles, 
 until there is enough for pickling, when drain and cover with boil- 
 ing cider vinegar, add spices, and in a few days they will be ready 
 for use. Sugar may be added if wished. Always use fresh vinegar, 
 either hot or cold, to pour over salted pickles that have been cooked 
 in plain vinegar, or vinegar with a lump of alum in it. All cucum- 
 bers and sour pickles kept in stone jars, can be made as good as 
 new atany time, by draining off old vinegar, and pouring over fresh, 
 boiling hot, adding a little sugar. It well repays one to do this late 
 in the Winter. Cider vinegar is the only kind we have recommended. 
 
654 
 
 PICKLES. 
 
 as it is the lyest one can buy ; but the Economical Vinegar given in 
 Kitchen, which is really a home-made cider vinegar is equally good, 
 and has been thoroughly tested and ^‘not found wanting.” 
 
 Ripe Cueumher Pickles. — Take twenty-four large cucumbers, 
 ripe and sound, six white onions, four large red peppers ; pare and 
 remove seeds from cucumbers, chop well, not too fine ; then chop 
 onions and peppers fine, mix thoroughly with cup salt, and ounce 
 white mustard and place in a muslin bag; drain twenty-four hours, 
 remove to glass jars, cover with cold vinegar and seal. Will keep 
 a long time and are excellent. 
 
 French Pickles. — Take one peck green tomatoes, six large on- 
 ions sliced, mix through them one tea-cup salt, and let stand over 
 night ; next day drain thoroughly, boil in one quart vinegar mixed 
 with two quarts of water, for fifteen or twenty minutes, then take 
 four quarts vinegar, two pounds brown sugar, half pound white 
 mustard seed, two tablespoons ground allspice, and the same of cin- 
 namon, cloves, ginger, and ground mustard and boil altogether fif- 
 teen minutes, then put in jars and keep closely covered in dry, cool 
 place. Or put the onions and tomatoes to drain after boiling while 
 preparing the spiced vinegar, then put in jar and pour it over boil- 
 ing hot. A teaspoon cayenne and six green peppers may be added 
 if liked, and the onions may be chopped if preferred. Some prepare 
 vinegar with one tablespoon turmeric, tivo of mustard and half 
 ounce celery seed and one pound brown sugar. 
 
 Higdon Pickles. — One dozen ripe cucumbers and one quart 
 onions chopped quite fine ; put both in a cloth, squeeze all the water 
 out, add four green peppers, and a little celery chopped ; mix all 
 well together and season with salt, ground cinnamon and mustard, 
 little salad oil, black and white mustard seed and a little sugar ; 
 cover with cold vinegar. 
 
 Martynia Pickles. — Gather the pods when green and tender; 
 wash, wipe dry and place in jar ; take enough water to cover them, 
 first boiling with it salt, in proportion of one pint to each half gallon ; 
 skim and pour over the pods ; let stand two or three days, drain, 
 place them in clean, dry jar and pour over boiling vinegar, spiced 
 as liked, and a little sugar may also be added. These are a new and 
 delicious pickle. See Marketing for illustration of martynia. 
 
 Mixed Pickles. — One-half peck green tomatoes, twenty-five 
 medium-sized cucumbers, fifteen large white onions, one-half peck 
 small onions, four heads cabbages, pint grated horseradish, half 
 pound white mustard seed, a quarter pound ground mustard, half 
 cup ground black pepper, half pint salad oil, ounce celery seed, half 
 ounce ground cinnamon, two ounces turmeric. Slice tomatoes and 
 large onions, cut cabbage as for slaw, quarter cucumbers lengthwise, 
 
TICKLES. 
 
 655 
 
 cut in pieces two inches long, leaving on the peel, and add small 
 onions whole. ]Mix with salt thoroughly, let stand twenty- four 
 hours; drain off juice, and pour some vinegar and water over pickles. 
 Let stand a day or two, drain again as dry as possible ; mix spices 
 well except the ground mustard, then boil one and one-half gallons 
 best vinegar and pour boiling hot over the pickles ; do this three 
 mornings in succession, using the same vinegar each time. The 
 third time add one pound sugar to the vinegar and boil, pouring 
 over as above ; also mix the oil and ground mustard together with a 
 small portion of the vinegar, and add when cold. Oil can be omit- 
 ted if not relished. Or for Hanover Pickles^ take one peck toma- 
 toes, half head cabbage, cut with slaw cutter ; two bunches of celery 
 or a little celery seed, three or more small carrots, using only the 
 red part, six onions, five bell peppers ; chop and mix together, 
 sprinkle in seeds, and pour on a pint molasses ; hea.t three pints vine- 
 gar, two tablespoons each ground cloves, cinnamon, and yellow mus- 
 tard and pour over scalding hot. Excellent and improves with age. 
 
 Pepper Pickles —VTocviTQ the smallest peppers to be had when 
 half ripe before they turn red ; make a small hole at top and bot- 
 tom of each and with a pen-knife extract core and seed. Simmer 
 peppers a Vvhole day in salt and water over moderate fire, stirring 
 occasionally to prevent burning. Leave overnight to cool, and next 
 morning place gently in jar, sprinkle small quantity of mustard 
 over and fill up with cold vinegar. Or slit them down the side with 
 a knife, and remove seeds, put them in a strong brine for three days, 
 changing it every morning ; then take them out, lay on a cloth, with 
 another over them, until perfectly free from moisture. Boil suf- 
 ficient vinegar to cover them, with one-fourth ounce mace and nut- 
 meg to each quart vinegar, put the pods in jar, pour over the vine- 
 gar when cold, and tie down closely. For Chopped Pepper PickleSy 
 take twenty-five green peppers, more than double their bulk in cab- 
 bage, half pint salt, one tablespoon each mustard seed, ground 
 cloves, and allspice. Take the seeds from the peppers, and chop 
 them, fine ; chop the cabbage, and all the other ingredients, cover 
 with cold vinegar, mix thoroughly, and put in closely covered jars. 
 
 Pyfer Pickles. — Salt pickles down dry for ten days, soak in 
 fresh water one day ; pour off water, place in porcelain kettle, cover 
 with water and vinegar, and add teaspoon pulverized alum to each 
 gallon ; set overnight on stove which had fire in during day; wash 
 and put in jar with cloves, allspice, pepper, horse-radish and onions 
 or garlic ; boil fresh vinegar and pour over all ; will be ready for use 
 in two weeks. These pickles are always fresh and crisp, and are 
 made with less trouble than the old-fashioned way in brine. 
 
 Spanish Pickles. — One dozen large cucumbers, four heads cab- 
 bage, one peck green tomatoes, one dozen onions, three ounces 
 
656 
 
 PICKLES. 
 
 white mustard seed, one ounce celery seed, one ounce turmeric, 
 small box mustard, two and a half pounds blown sugar. Let the 
 cucumbers stand in brine that will float an egg, three days ; slice 
 onions, chop cabbage and tomatoes the day before making, and 
 sprinkle with salt in proportion of half pint to a peck. When ready 
 to make, squeeze brine out of cucumbers, wipe off, peel and cut in 
 slices. Drain other vegetables and put all in kettle in layers with 
 seasoning bet’ween, just cover with vinegar, simmer all slowly half an 
 hour, and then bottle. The cabbage, cucumbers or tomatoes, or any 
 two of them may be omitted, if the mixture is not liked. Another 
 way is to take one peck cucumbers, cut in pieces about an inch 
 square, two dozen each onions and green peppers, sliced ; sprinkle 
 with salt and let stand a day and night, then drain overnight ; have 
 ready ounce turmeric and horse-radish, two each celery seed, white 
 mustard, white ginger and cinnamon bark ; put in a layer of pickles, 
 then seasoning, then pickles, and so on until all are used ; pour one 
 gallon cider vinegar over, heated with one pint brown sugar, and 
 cover closely twenty-four hours, when it will be ready for use. 
 
 Green Tomato Pickles— gallons green tomatoes, sliced 
 without peeling and twelve good sized onions, also sliced. Stew un- 
 til quite tender, then add two quarts vinegar, one of sugar, two small 
 tablespoons salt, two tablespoons each ground mustard and black 
 pepper, tablespoon each allspice and cloves. Put up in small jars. 
 
 Pipe Tomato Pickles. — Pare, but not scald, ripe, sound toma- 
 toes and put in jar ; scald in vinegar any spices wished, tied in a bag, 
 and pour wliile hot over them. This recipe is much liked by those 
 who prefer raw tomatoes. 
 
 Universal Pickles.— six quarts vinegar allow one pound 
 salt, one-fourth pound ginger, one ounce mace, half pound shalots, 
 tablespoon ca3^enne, two ounces mustard seed, one and a half 
 of turmeric. Boil all together twenty minutes ; when cold, 
 put into a jar with whatever vegetables liked, such as rad- 
 ish pods, French beans, cauliflower, gherkins, etc., as these come 
 into season ; put them in fresh as gathered, wiping them per- 
 fectly free from moisture and grit. This pickle will be fit for use 
 in about eight or nine months. As this pickle takes two or three 
 months to make, nearly that time will elapse before all the differ- 
 ent vegetables are added ; care must be taken to keep the jar well 
 covered, either with a closely fitting lid, or a piece of oil-cloth or 
 buttered paper so as perfectly to exclude the air. This is an Eng- 
 lish recipe and a decided innovation in pickling. 
 
 Variety Pickle. — One peck green tomatoes, two or three of cu- 
 cumbers, and two quarts large onions ; pare, slice and salt in 
 separate jars (using a rounded pint salt for all), let them stand in this 
 twenty-four hours, and drain well, wringing and press in a cloth ; 
 
PICKLES. 
 
 657 
 
 sprinkle fresh green radish pods and nasturtium seeds with salt, 
 and let stand for same length of time ; boil in water, salted to taste, 
 two quarts half-grown, very tender bean pods, until they can be 
 pierced with a silver fork, take out and drain. Now place all in six 
 separate jars, cover with cold, weak vinegar for twenty-four hours, 
 drain well, pressing hard to get out all the juice ; cook tomatoes as 
 in Chopped Pickles, and then mix all well together. In a stone jar 
 place first a layer of mixture, sprinkle with mustard seed (prepared 
 as directed in recipe for Chopped Pickles), grated horse-radish, cin- 
 namon bark, rings of garden peppers, and afew cloves, then another 
 layer of the mixture, then the spice with a light sprinkling of cay- 
 enne pepper. The spices used for this amount are nine tablespoons 
 stick cinnamon, five teaspoons each mustard seed, cloves and horse- 
 radish, and twenty-seven rings of garden peppers. Cover with good 
 cider vinegar, let stand overnight, drain off vinegar and boil in a 
 porcelain kettle, adding brown sugar in proportion of one pint to 
 gallon vinegar ; skim well, pour hot over pickles, continue to drain 
 off and reheat for several days. If not sweet enough, add more 
 sugar, although these are not intended for sweet pickles. Some 
 think it much nicer, after draining off and reheating vinegar two or 
 three times, to put in the pickles and let come to a boil, then put 
 away as directed in preface. 
 
 West Lidia Pickle , — Take one white crisp cabbage, two heads 
 cauliflower, three heads celery, one quart each small green plums, 
 peaches, grapes, radish pods, nasturtium seeds artichokes, tomatoes 
 and string beans, the green rind of a water-melon after paring, one 
 quart small onions parboiled in milk, one hundred small cucumbers 
 about an inch long, a few green peppers, and three limes or green 
 lemons ; cut fine the cabbage, cauliflower, celery, pepper, limes, and 
 green ginger ; mix well with the rest, then pour a strong hot brine 
 over, and let stand three hours ; take out and drain overnight. 
 Mix one ounce turmeric powder, with a little cold vinegar, add one 
 bottle French mustard, ground cinnamon, allspice, two nutmegs, 
 black pepper, four pounds white sugar and one gallon vinegar, and 
 pour boiling hot over the pickle; if not sufficient liquid to 
 moisten nicely, add more vinegar. 
 
 Chov^chow . — Let two hundred small cucumbers stand in salt and 
 water closely covered three days. Boil fifteem ninutes in half gal- 
 lon best cider vinegar, one ounce white mustard seed, black mustard 
 seed, juniper berries and celery seed (tying each ounce separately 
 in Swiss bags), handful small green peppers, two pounds sugar, few 
 small onions, and piece of alum half size of a nutmeg ; pour vinegar 
 while hot over cucumbers, let stand a day, pouring off and reheat- 
 ing the vinegar and repeat the operation three or four mornings. 
 Mix one-fourth pound mustard with vinegar before pouring over the 
 last time and seal up in bottles. For Gopher ChowcJiow take 
 42 
 
G58 
 
 PICKLES. 
 
 fifty medium-sized cucumbers, pared and sliced for table, two quarts 
 each small, green tomatoes, cut in pieces, small white onions, whole, 
 and nasturtiums (if liked), three large cauliflowers, tablespoon bird 
 pepper, pint shredded horse-radish, three ounces whole black pep- 
 per. Cut the cauliflower in pieces suitable for pickling, boil in 
 salted water till easily pierced with a broom splint ; boil the onion 
 and tomatoes separately in weak vinegar till tender ; mix one pint 
 ground mustard, six tablespoons flour, three of turmeric, three of 
 brown sugar, wet with a little vinegar and stir till smooth, after 
 which add vinegar till a gallon has been used. Let this boil till 
 the flour thickens, then add all ingredients and when thoroughly 
 heated through, can while hot. Stir constantly while heating, as it 
 burns easily If not liked so strong, use only three-fourths or half 
 pint mustard and only one tablespoon turmeric. Some take equal 
 parts cucumbers, cauliflower and onions, omiting the tomatoes, and 
 cup sugar to gallon vinegar. If cauliflower cannot be obtained the 
 hearts of cabbage may be used with some chopped cabbage in the 
 dressing. If dressing is left it will be found excellent for salad, 
 sandwiches, cold meats and baked beans. Or soak in weak brine 
 overnight three quarts small cucumbers, six cauliflowers, three 
 quarts small white onions, one quart nasturtiums, six heads sliced 
 celery. Any small pickles may be added, or small green tomatoes 
 halved or quartered, red or green peppers, string beans, radish pods, 
 etc. Steam the beans, tomatoes and onions. Put in preserving 
 kettle two gallons vinegar, two cups fine mustard, two tablespoons 
 each sweet oil, salt, and turmeric powder with two cups sugar and 
 half cup corn-starch, mixed with a little cold vinegar. Let boil a 
 few minutes, stirring constantly, pour over the pickle and seal as 
 hot as possible. For Buckeye (Jhowchow^ take six heads cabbage, 
 half bushel green tomatoes, twenty onions, and eighteen large cu- 
 cumbers, peeled ; chop each separately, drain overnight, first sprink- 
 ling with salt. In morning take two pounds brown sugar, two gal- 
 lons best cider vinegar, four ounces mixed spices, one-half dozen 
 small red peppers, chopped, four ounces ground mustard, tw’o each of 
 white mustard seed and celery seed. Put vinegar on stove with spices 
 and sugar, and let come to aboil, add the pickles, well drained, and 
 heat all to boiling point ; can and seal. Some cook an hour or 
 two. In draining vegetables put in cloth sacks, hanging where they 
 can drip. Or take in all a gallon of pickles, green shelled beans, corn, 
 small pickles, small cantelopes, green tomatoes, and squashes ; cut 
 in small pieces, sprinkle with two tea-cups salt, just cover with water, 
 and let stand overnight, then rinse well in cold Avater. Put two 
 quarts vinegar in porcelain kettle Avith cup sugar, fiA^e tablespoons 
 whole white mustard seed, and three tablespoons celery seed ; boil 
 five minutes, put in the pickles, and boil half an hour ; mix one- 
 fourth pound ground mustard in a little vinegar and stir in just as 
 it is taken from fire. Instead of chopping the vegetables, etc., they 
 
PICKLES. 
 
 659 
 
 may be put through the sausage grinder, if wanted cut fine, and 
 some add a pint grated horse-radish. 
 
 Clmtney . — Take six pounds good sound apples not quite ripe, 
 two pounds brown sugar, three-fourths pound onions, five and 
 half ounces salt, one and half ounce ground ginger, one ounce 
 chillies, one quart squash pepjier, one ounce whole mustard seed, 
 six ounces good fresh raisins, three pints good vinegar; chop fine 
 apples, onions, raisins, and chillies ; add salt, sugar, spices and vine- 
 gar ; boil a few minutes and bottle. Keep a few months before using. 
 
 Melon Mangoes . — Select green or half grown musk-melons ; re- 
 move a piece the length of melon, and inch and a half wide in the 
 middle and tapering to a point at each end; take out seeds with a 
 teaspoon, secure one end of each piece to its own melon by a stitch 
 made with a needle and white thread. Make a brine of salt and 
 cold water strong enough to float an egg, pour it over them, and 
 after twenty-four hours take them out. For filling, use tomatoes 
 and cabbage prepared as in Chopped Pickles, small cucumbers, 
 small white onions, and nasturtium pods, each prepared by remain- 
 ing in salt and water in separate jars twenty-four hours; add also 
 green beans boiled in salt and water until tender. For spice, use 
 cinnamon bark, whole cloves, grated horse-radish, cayenne pepper, 
 mustard seed, the latter prepared as directed in Chopped Pickles. 
 Prepare three or four times as much cabbage and tomatoes as of 
 other articles, and any part left over may be placed in jar with vin- 
 egar poured over, and is ready for table. Use one, or, if small, two 
 cucumbers, two or three onions, and same quantity of bean and 
 nasturtium pods, placing them in mango first, with two or three 
 cloves, three or four sticks cinnamon an inch long, and half tea- 
 spoon horse-radish, and filling up afterwards with the chopped cab- 
 bage or tomatoes (mixing, or using them separately in alternate 
 melons) pressing down very firmly, so that mango is filled tight, 
 sprinkling on cayenne pepper last. Sew in piece all around in its 
 proper place with strong white thread ; when all are thus prepared, 
 place in a stone jar, cover with weak cider vinegar and let remain 
 overnight ; in the morrdng place the mangoes, and vinegar in which 
 they were soaked, in porcelain kettle, boil half an hour, place in jar, 
 cover with good, fresh, cider vinegar and let stand all night ; in the 
 morning drain off vinegar and boil it, adding one pint sugar to each 
 gallon, or more if wished, and pour boiling hot over mangoes ; drain 
 off vinegar next day, boil, pour hot over them ; repeat three or four 
 times, and then put away. For Yelloio Mangoes^ scrape off the 
 outside rind of green cantelopes (from four to six inches in length), 
 and cut a piece two inches square from the side, keeping this to be 
 sewed in again when pickled ; remove ail seeds and soft substance 
 through this opening. Scald in salt and a ter, using a half pound 
 salt to four quarts water ; then rub them well with salt. on a 
 
660 
 
 PICKLES. 
 
 white cloth, and let bleach in the sun a few days, turning frequently. 
 When bleached wipe off salt, and put them in a two-gallon jar with 
 one gallon weak eider vinegar, add about two tablespoons turmeric ; 
 let remain forty-eight hours. Take two ounces white ginger, shredded 
 and soaked forty-eight hours in salt and water, and two ounces each 
 long pepper, white pepper, coriander and carraw^ay seed, cardamon, 
 garlic, horseradish, turmeric and ground mustard, and half pint sweet 
 oil ; mix all together, adding small head cabbage and two or three 
 dozen green tomatoes, finely chopped. Stuff the cantelopes and 
 sew in the covers ; put in jar and cover with gallon vinegar and half 
 pint brown sugar. The long pepper spoken of above is the produce of a 
 different plant from that which produces the black, consisting of 
 the half-ripe flower-heads of what naturalists call Piper longum. 
 Onions, cauliflowers, etc., may be bleached and pickled as above, 
 omitting the stufiiiig. For Hawkey e Manqoes^ take the melons, 
 prepared and soaked in brine as in first recipe, and scald them in 
 vinegar spiced with cinnamon and cloves. For filling, chop fine 
 two medium-sized heads of cabbage, sprinkle with salt and let stand 
 overnight ; add one pound each chopped raisins, white mustard and 
 celery seed, three pints grated horse-radish, one of nasturtium seed, 
 a little ground mustard, ounce turmeric, pint olive oil, cup sugar, 
 one nutmeg, grated, and a few small pickles added as in first recipe. 
 When melons are filled, sew in piece, place in jar and cover with 
 vinegar, either hot or cold, adding a little sugar, if wished. For a 
 Horse-radish Filling in proportion of one-third grated horse- 
 radish to two-thirds mustard seed, and to a quart of this, use teaspoon 
 each mace, ground mustard, sugar and celery seed, tw^o of grated 
 onion, dozen pepper-corns, a little ginger and half teaspoon salad oil. 
 
 Peach Mangoes. — Take unpared, fine, large freestone peaches ; 
 with a knife extract the stone from the side, place in jar, pour over 
 them boiling w^ater salted to taste, let stand twenty-four hours ; drop 
 into fresh cold water and leave ten or fifteen minutes ; wipe very 
 dry, fill each cavity with grated horse-radish and white mustard seed, 
 prepared as directed in recipe for Chopped Pickles, a small piece of 
 ginger root, and one or two cloves ; sew up, and place in stone jar as 
 close together as possible. Make a syrup in proportion of one pint 
 sugar to three pints vinegar and pour boiling hot over them. They 
 will be ready for use in a week, and are very fine. 
 
 Pepper Mangoes. — Procure fifty “bull nose” or large sweet pep- 
 pers and lay in strong salt water two weeks ; then simmer half an 
 hour in weak vinegar, protecting with cabbage or grape leaves, 
 though the use of leaves is not necessary to success. Cut off top ot 
 pepper or small piece from side, and remove seeds. Then fill pep- 
 per with nice firm cabbage, chopped as for slaw ; to one large head 
 take half pint grated horse-radish, pint mixed white and black mus- 
 tard seed, half pint best olive oil and three cloves of garlic, if 
 
9 
 
 PICKLES. 
 
 661 
 
 liked. Put the top or piece cut off, in place, tie it on with nice 
 clean twine, and put the mangoes in ajar. Add, to enough vinegar 
 to cover them, two pounds brown sugar, cloves, mace, and allspice 
 to taste, boil and pour hot over the mangoes. If liked, have three 
 quarts small onions, prepared by scalding, peeling and soaking three 
 days in brine; drain, add to mango jar, cover, and when cold tie 
 down with oil-cloth as directed in preface. Or, With Tongue, cut 
 a slit in the side of each pepper and take out all seeds ; soak them 
 two. days in brine, strong enough to float an egg, wash with cold 
 water, put in a jar and cover with vinegar boiled with cinnamon, 
 mace and nutmeg to taste. To serve, stuff each with cold boiled 
 tongue, cut into dice, and mixed with mayonaise dressing. Or 
 make little mangoes of small peppers, stuffing each with pickled 
 nasturtiums, grapes, minced onions, red cabbage or cucumbers, sea- 
 soned with mustard seed, root ginger, and mace. 
 
 Tomato Mangoes . — Cut off top and thoroughly scrape out in- 
 inside of green tomatoes, leaving the shell ; make a strong brine to 
 cover them and let stand one day ; take out and wash well in cold 
 water ; chop fine one cabbage and very fine, a dozen onions ; add 
 grated horse-radish, salt, pepper, and white mustard seed ; mix all 
 well together, and fill tomatoes nice and even ; place on top and tie 
 as in Pepper Mangoes ; place in jar, and cover with cold vinegar. 
 
 Picnic Relish . — Take large cucumbers that have begun to 
 turn white before ripening ; pare, split, scrape out seeds, grate and 
 put in sieve or colander to drain. To one quart pulp add teaspoon 
 salt, half teaspoon cayenne pepper, two tablespoons grated horse- 
 radish, one of grated onion, and as much cold vinegar as juice 
 drained off ; throw juice away. Can without heating. Will retain 
 flavor nicely. The onion may be omitted. Or grate and drain four 
 dozen cucumbers, add fourteen onions and six or seven green pep- 
 pers, chopped very fine; six teaspoons pepper, four of salt and one 
 quart vinegar. Can as above. 
 
 Picallilli . — Chop fine one large white cabbage, fifty small cu- 
 cumbers, five quarts small string beans, eight small carrots, one 
 dozen stalks celery, five red and three green peppers, and two heads 
 cauliflower ; soak overnight in salt and water, wash well, drain thor- 
 oughly, and pour hot vinegar over, spiced with mace, cinnamon and 
 allspice; turn off vinegar and pour hot over mixture again; repeat 
 this five times , or cook mixture and can. Or, take half bushel green 
 tomatoes, an equal quantity of cabbage, and one dozen each onions 
 and green peppers, or cayenne if green peppers cannot be had ; chop 
 all fine, mix, sprinkle one pint salt over and through them, and let 
 stand overnight. In the morning drain off brine, cover with good 
 vinegar and boil slowly one hour. Then drain and put in a jar. 
 Take two pounds brown sugar, two tablespoons each celery seed 
 
662 
 
 PICKLES. 
 
 and cinnamon, one each allspice and cloves, 'two p'ated nntmegSi 
 one half cup ground pepper and one pint horse-radish with vinegar 
 to mix. Boil all together and pour over contents of jar. Cover 
 tight or bottle and seal while hot. Or the ingredients, proportions 
 or spices may be varied to suit the taste. An excellent pickle is 
 made hy chopping together gherkins, small onions, red peppers, 
 nasturtiums, cauliflower, and the small heart of a cabbage — four 
 quarts in all ; put in brine for tliirty-six hours, then drain well and 
 put in jars. Rub two ounces each curry and dry mustard with half 
 pint salad or sweet oil, add an ounce and a half ginger, an ounce 
 turmeric, half pound sugar, and boil with two quarts vinegar until 
 thickened ; then pour over the pickles and cover. 
 
 Olives . — Serve in pickle dishes with broken ice strewn upon 
 them. When the flavor of olives is not at first appreciated, it is 
 best to soak overnight in fresh water, and then place in vinegar. A 
 capital pickle is thus made, and those eating them this way soon 
 learn to like them without this preparation. Stuffed Olives make a 
 delicious dish. Olives are also used in sauces for entrees, and for 
 garnishing salads, meats, etc. 
 
 Sweet Prickles. 
 
 Sweet pickles may be made of any fruit that can be preserved, 
 including rinds of ripe melons and cucumbers. The fruit must be 
 ripe, but not soft ; peaches, plums, and cherries should be pickled 
 whole ; pears also may be whole, or nicely halved, cored, and pared ; 
 quinces, after being parboiled, must be pared, quartered, and cored ; 
 if large, cut in eighths. Plums and other smooth-skinned fruits 
 should be well pricked before cooking. The usual proportion of 
 sugar to vinegar for syrup is three pints to a quart, making what 
 is called a Single Sgrup. A richer proportion known as Double 
 Syrup is four pints sugar to a pint vinegar. When making it, this 
 will seem too rich, but the picivles canned with it will be perfectly 
 delicious, and can scarcely bo told from brandied fruit. Sweet 
 p-ickles may be made of any preserve#by boiling over the syrup, add« 
 ing spices and vinegar and pouring hot over the fruit. Examine 
 frequently and re-scald the syrup if there are signs of fermentation. 
 The principal spices used are stick cinnamon and w^hole cloves ; 
 and either granulated, “coffee C,” or good stirred maple sugar. All 
 that is necessary to keep sweet pickles when not canned, but kept 
 in stone jars is to have syrup enough to cover, and keep the fruit 
 
SWEET PICKLES. 
 
 663 
 
 well under. Drain each morning, boil the syrup and pour hot over 
 the fruit until the latter is of same color throughout, and syrup 
 like molasses ; one can hasten the process, by cooking the syrup quite 
 awhile each morning, instead of simply bringing to a boil. Watch 
 every week, particularly if weather is warm, and if scum rises and 
 syrup assumes a whitish appearance, boil, skim, and pour over the 
 fruit. If at any time syrup is lacking, prepare more as at first. 
 Put spices in jar when pickles are almost done, as directed in Peach 
 Pickles; and when putting in hot fruit or syrup, set jar near' stove, 
 put in onl}^ a little fruit at a time, and when all is in, pour syrup 
 over slowly. This care will prevent a cracked jar. 
 
 Canning is much the nicest way of putting up sweet pickles, 
 and some can Chowchow and other sour pickles. Make the syrup 
 in proportions given in the recipe used, putting in the spices loose, 
 or tied loosely in piece of cheese-cloth ; or cloves, two or three may be 
 stuck in the fruit, if latter is whole, as peaches, pears, etc., and the 
 cinnamon cooked in the syrup. Cook the fruit in the syrup until 
 tender, and prepare cans and fruit as directed in Canning Fruit. 
 When pickling the light-fleshed fruits, only a small quantity should 
 be pared at a time, as they darken very quickljq and two kettles 
 should be used, one for cooking the fruit and the other for making 
 extra syrup to be added when needed. When canning either 
 pickles or fruit, after filling cans take out a sufficient quantity of 
 the hot syrup to fill up the cans as directed, after the fruit has set- 
 tled ; and keep it hot for this purpose by setting in a pan of boiling 
 water until wanted. This enables one to work more expeditiously, 
 for fresh fruit can then be placed in kettle, adding syrup from that 
 made ready in second kettle ; or making more syrup in same kettle, 
 then adding fruit and letting it cook while finishing cans first filled. 
 A dozen whole pears or twenty whole peaches will fill a quart can. 
 Some sprinkle the sugar over fruit, let stand overnight, then bofi 
 juice with the vinegar and spices fifteen minutes ; put in fruit, boil 
 ten minutes, and can as directed ; or put in stone jar, reheating 
 syrup as above, allowing to every seven pounds fruit, three pounds 
 sugar and pint cider vinegar, two ounces each whole cloves and 
 stick cinnamon. Always use a silver fork to test pickles, and keep 
 the latter in a cool, dry place ; if canned, place in Fruit Closet, page 
 147. In ventilating this closet it is well to place the opening or 
 holes, in one side as well as door, or if closet is not placed in corner 
 
664 
 
 SWEET PICKLES. 
 
 of room, put them in the two sides opposite each other. While en- 
 dorsing strongly the cider vinegar, the Economical Vinegar, recipe 
 for which is given in Kitchen, is equally good and has been thorough- 
 ly tested. When wishing to renew sweet pickles, drain, add to, and 
 heat with the old syrup, more vinegar and sugar, in proportions first 
 used. One must not use all fresh vinegar, nor throw away the old 
 syrup as is the case in sour pickles (see Cucumbers Pickles), nor is 
 there the same need to do so, for sweet pickles are more like pre- 
 serves, the syrup being really used as a part of the pickles as well as 
 acting as a preservative. 
 
 Fielded Apples. — For one peck sweet apples take three pounds 
 sugar, two quarts vinegar, half ounce each cinnamon and cloves ; 
 pare -apples, leaving them whole ; boil in part of vinegar and sugar 
 until they can be pierced with fork ; take them out, heat remainder 
 of vinegar and sugar and pour over them. Be careful not to boil 
 them long or they will break. Or, take three pounds sugar, seven 
 pounds apples, quartered and cored and one pint vinegar. Steam 
 apples till a fork will pierce them. Then make a syrup of sugar and 
 vinegar and pour over them while hot. Stick a clove or two into 
 each quarter. For Pickled Grab- Apples., steam as above, watcli- 
 ing closely, as they cook very quickly. When the skin is just readv 
 to break, take out, and place in the hot Single or Double Syrup, al- 
 ready prepared in kettle ; cook only a moment or two, and then can 
 as directed. Some prick the apples just like plums. 
 
 Pickled Barberries. — For each quart fruit allow a pint each 
 vinegar and sugar, boil together and pour over berries in jar. 
 
 Pickled Beets. — Boil them in a porcelain kettle till they can 
 be pierced with a silver fork ; when cool cut lengthwise to size of 
 medium cucumber ; boil equal parts vinegar and sugar with a half 
 tablespoon ground cloves tied in a cloth to each gallon ; pour boil- 
 ing hot over the beets. 
 
 Pickled Blackberries. — Three quarts blackberries, one quart 
 vinegar, one quart sugar ; put all together and boil ten or fifteen 
 minutes. Put up and seal in glass cans. Cinnamon or any spices 
 to taste may be added, but very nice without. 
 
 Pickled Grapes. — Fill a jar with alternate la3^ers of sugar and 
 bunches of nice grapes, just ripe and freshly gathered ; fill one-third 
 full of good cold vinegar and cover tightly. Or clip the grapes from 
 rnain stem with scissors and pack snugly in stone jar; make a 
 Single Syrup and add tablespoon whole cloves and two of cinna- 
 mon bark, and pour over grapes in jar ; set away three or four days ; 
 then drain off* vinegar, boil and pour over again ; repeat for a third 
 
SWEET PICKLES. 
 
 665 
 
 time, and any time afterwards should the grapes he inclined to 
 sour. They may be pickled in bunches if preferred, taking care to 
 remove all imperfect fruit. Pears, Peaches and Figs are nice pickled 
 same. Or for five pounds grapes, take two pounds sugar, a quart 
 vinegar and one tablespoon whole mixed spices — cloves, allspice 
 and mace. Boil vinegar and sugar together gently ten minutes; 
 put in grapes, and let simmer half an hour. Pour all in colander 
 set in pan, drain a few moments and put grapes in jar, and syrup 
 back on fire, wuth the spices tied in a piece of muslin ; boil ten min- 
 utes and pour over grapes in jar. After standing a day or two drain 
 syrup ofi', boil and pour back hot. When cool, tie down and keep 
 in cold place. The solid white California grapes can be pickled any 
 time-, but juicier varieties must be put up before too ripe. 
 
 Pickled Huckleherides. — Take seven pounds berries, three and 
 hvilf pounds brown sugar, cinnamon, mace, and cloves to taste ; boil 
 all together, then add one pint strong vinegar, boil up emd can 
 while hot. Blue-herries prepared in same way, or as Peach Pickles. 
 
 Pickled Raisins. — Leave twm pound raisins on stem, add one 
 pint vinegar and half pound sugar ; simmer half an hour, then can. 
 
 Ripe Cncumber Pickles. — Cut large, ripe, solid cucumbers in 
 rings, pare, divide into smaller pieces and remove seeds, cook pieces 
 very slightly in weak vinegar, with salt enough to season well, drain, 
 and put in stone jar in layers with a fev/ slices of onions, some cay- 
 enne pepper, whole allspice, whole cloves, bits of cinnamon bark, 
 and celery seed (according to taste) between each layer of cucum- 
 ber. Then cover with syrup made of one pound sugar to one quart 
 cider vinegar, boiled for about five minutes. Put in stone jars and 
 cover closely or can as directed. Sprinkling the onion slices with 
 a little salt and sugar, covering with vinegar and letting stand two 
 or three hours greatly improves the pickles, which are made very 
 nice as follows ; After cooking in the weak vinegar, make the 
 syrup and pour it hot over them, repeat this four or five mornings, 
 cooking both syrup and cucumbers the last time ; then place the 
 iatter in cans with alternate layers of onions and spices, covering 
 with the syrup and canning as above. Some first soak cucumber 
 pieces overnight in weak vinegar and water, then parboil in same. 
 
 Peach Pickles. — Pare freestone peaches, place in stone jar, and 
 pour over them boiling-hot syrup made in proportion of one quart 
 best cider vinegar to three pints “Coffee C” sugar ; boil and skim 
 and pour over the fruit boiling hot, repeating each day for five days 
 until the fruit is the same color to the center, and the syrup like 
 molasses. Place the fruit, after draining on fifth da}^ in the jar to 
 the depth of three or four inches, then sprinkle over bits of cinna- 
 mon bark and a fev; cloves, and another layer of fruit, then spice. 
 
666 
 
 SWEET PICKLES. 
 
 and so on until the jar is full ; scald the syrup each morning for four 
 more days and pour boiling hot over fruit ; if it is not sufficiently 
 cooked, scald fruit with the syrup the last time. The proportion of 
 spices to a gallon of fruit is, two teaspoons whole cloves and four 
 tablespoons stick cinnamon. For Clingstone Pickles^ prepare syrup 
 as for freestones ; pare fruit, put in the syrup, boil until they can be 
 pierced through with a silver fork ; skim out, place in jar, pour the 
 boiling syrup over them, and proceed and finish as above. As 
 clings are apt to become hard when stewed in sweet syrup, it may 
 often be necessary to use a pint of water the first time they are 
 cooked, watching carefully until they are tender, or to use only part 
 of the sugar at first, adding the rest in a day or two. Use the large 
 White Heath clingstones. Watch pickles as directed in preface. 
 
 Pear Pickles . — Prepare syrup as for peaches, pare and cut fruit 
 in halves, or quarters if very large, and if small leave whole, put 
 syrup in porcelain kettle, and when it boils put in truit, cook until 
 a silver fork will easily pierce them ; skim out fruit first and place 
 in jar, and then pour over syrup boiling hot ; spice like Peach Pickles, 
 draining them each day, boiling and skimming syrup, and pouring 
 it boiling hot oyer fruit until fully done. By cooking pears at first 
 the syrup does not need to be boiled so many times and the fruit 
 does not need to be again cooked in syrup, but they must be watched 
 carefully until finished, and if perfectly done, will keep two or more 
 years. Apple Pickles may be made in the same way, taking care 
 to select such as will not lose shape in boiling. Or, for Gopher 
 P ear pickles., make a syrup of one pint vinegar and four pints 
 sugar ; cook five or ten minutes, skimming if necessary ; add ten or 
 twelve Bartlett pears, according to size, and three or four pieces 
 cinnamon and a dozen cloves tied loosely in a square of cheese- 
 cloth. Cook fruit as above ; then place in a glass quart can, pre- 
 pared as in Canning Fruit ; fill with syrup, seal and finish as di- 
 rected. Add more fruit to kettle, and as needed, more syrup pre- 
 pared as above. It is better to can only one or two quarts at a 
 time, as fruit darkens so easily. The putting of enough hot syrup 
 in a bowl, as directed in preface, with which to fill up cans, expe- 
 dites matters greatly. Peaches and any fruit except water-melon 
 may be pickled thus and will greatly resemble brandied fruit. 
 
 StraiDherrij Pickles . — Ten pounds strawberries, five and a half 
 pounds brown "sugar, one quart cider vinegar, half ounce cloves, and 
 one stick of cinnamon. Place the strawberries and spices in alternate 
 layers in deep dish. Boil sugar and vinegar three minutes, and 
 pour it over them, letting them remain until next day. ^ The second 
 day pour liquor off and boil again three minutes, returning as before 
 to the berries. Let them remain until the third day, when boil all 
 together over a slow fire for half an hour. Can as directed in Cam 
 ing Fruits. Pine- Apple Pickles can be made same way. 
 
SWEET PICKLES. 
 
 667 
 
 Chopped Tomato Pickles. — Take eight pounds green tomatoes 
 and chop fine, add four pounds brown sugar and boil three hours ; 
 add a quart vinegar, teaspoon each mace, cinnamon and cloves, and 
 boil about fifteen minutes; let cool and put into jars or other ves- 
 sels. Try this recipe once and it will be tried again. For Sliced 
 Tomato Pickles^ wash and cut off ends of peck green tomatoes, 
 slice, sprinkle with salt as in Cho})ped Pickles and let stand over- 
 night; drain, and cover with cold weak vinegar for twenty-four 
 hours, then pour all in kettle, boil ten minutes and drain. Make a 
 Single Syrup, as directed, when hot add tomatoes, boil three min- 
 utes and pack in jar in layers with spices, as in Peach Pickles. 
 
 Ripe Tomato Pickles. — Pare and -weigh ripe tomatoes, put into 
 jars and just cover with vinegar ; after standing three days pour off 
 vinegar and add five pounds coffee sugar to every seven of fruit ; 
 spice to taste, using cinnamon, mace and a little cloves, if preferred ; 
 when hot, add tomatoes and cook slowly all day on back of stove. 
 
 Water-melon Pickles. — Pare off very carefully the green part of 
 the rind of a good, firm, ripe water-melon, trim off red core, cut in 
 pieces one or two inches in length, or in fancy shape of about same 
 size, place in porcelain-lined kettle, in proportion of one gallon rinds 
 to two heaping teaspoons common salt, and water to nearly cover, 
 boil until tender enough to pierce with silver fork, pour in colander 
 to drain, and dry by taking a few pieces at a time in the hand, and 
 pressing gently wdth a crash towel. Make syrup, and treat rinds ex- 
 actly as directed for Peach Pickles. Continue adding rinds, as 
 melons are used at table, preparing them first hy cooking in salt 
 water as above, and putting them in jar each morning before heat- 
 ing and returning the syrup. Those added must be put in bottom 
 of jar and some hot syrup poured immediately over them; then put 
 back those first pickled and pour remainder of hot syrup over all; 
 when as many are prepared 'as are wanted, and they are nearly 
 pickled, drain, spice, and finish as directed in Peach Pickles, except 
 w^hen the syrup is boiled the last time, put in melons and boil fif- 
 teen minutes. A rind nearly an inch thick, crisp and tender, is best. 
 
 Spiced Blackberries. — Take five pounds berries, two of sugar, 
 pint vinegar, two tablespoons each cinnamon, cloves, and allspice; 
 heat all well together, skim out fruit and boil syrup one hour ; re- 
 turn fruit and boil fifteen minutes; put in jars and cover tight. 
 Spiced Currantsm^Y be prepared same, adding another pound sugar. 
 
 Spiced Cherries. — Boil a quart vinegar with three and a half 
 pounds sugar, and teaspoon each cinnamon and cloves, and pour 
 over three and a half quarts nice, firm cherries. Next day drain off 
 vinegar, boil five minutes, return to cherries and repeat three days. 
 
 Spiced Currants. — Put an ounce cinnamon, half ounce cloves 
 and tablespoon each ground mace and allspice in a bag and boil 
 
668 
 
 SWEET PICKLES. 
 
 with four pounds currants and two of sugar to a thick syrup. When 
 nearl}^ done add a pint vinegar and put away in jelly tumblers or 
 glass cans. Some add three pounds raisins, and one pint more vin- 
 egar. Or for Currant Pickles omit the spices. 
 
 Spiced Elderberries. — Take four pounds sugar, one pint vine- 
 gar, six pounds berries ; boil one tablespoon ground cinnamon, tea- 
 spoon each ground cloves and allspice, in the vinegar ; strain, add 
 sugar, boil up, then add berries and boil two hours. 
 
 Spiced Gooseberries. — Leave stems and blossoms cn ripe goose- 
 berries and wash clean ; make a syrup of three pints sugar to one of 
 vinegar, skim, if necessary, add berries and boil till thick, adding 
 more sugar if needed ; when almost done, spice with cinnamon and 
 cloves to taste and boil as thick as apple butter. 
 
 Spiced Grapes. — Six pounds grapes, three of sugar, two tea- 
 spoons each cinnamon and allspice, half teaspoon cloves ; pulp grapes, 
 boil skins until tender, cook pulps and strain through a sieve, add 
 to skins, put in sugar and spices with vinegar to taste ; boil thor- 
 oughly, put in glasses and when cool cover tightly. 
 
 Spiced Nutmeg Melo7i. — Select melons not quite ripe ; open, 
 scrape out the pulp, peel, and slice ; put- in a stone jar, and for five 
 pounds fruit scald a quart vinegar, and two and a half pounds su- 
 gar together, and pour over the fruit ; pour off and scald the syrup 
 and pour over the fruit each day for eight successive days. On the 
 nintli, add one ounce each stick cinnamon, whole cloves and all- 
 spice. Scald fruit, vinegar and spices together, and seal up in jars. 
 This pickle should stand two or three months before using. Blue 
 Plums are delicious prepared in this way. 
 
 Spiced Peaches. — Boil three pounds sugar and a pint and a 
 half vinegar with ounce whole cloves and two of stick cinnamon ; 
 two or three of the former, with their beads off, may be stuck in 
 each peach ; then put in seven pounds peeled peaches and let them 
 heat through thoroughly. Skim out fruit and put in stone jars, 
 ]joil syrup until thick and pour over peaches. Pears., Plums, and 
 Cherries may be prepared same way. 
 
 Spiced Plums.— ^ qC\. two quarts vinegar with six pounds sugar 
 and an ounce cinnamon, with half ounce whole cloves, if liked, and 
 pour over nine pounds blue plums ; next morning drain off vinegar, 
 boil and pour back on plums ; repeat this five mornings, boiling the 
 fruit in the vinegar the last morning about twenty minutes. 
 
 Spiced Tomatoes. — Peel and slice seven pounds ripe tomatoes, 
 put in preserving kettle, with half their weight in sugar, a pint vin- 
 egar, and tablespoon each whole cloves, allspice, pepper-corns, salt, 
 
SWEET PICKLES. 
 
 669 
 
 and teaspoon mace ; boil slowly two hours, stirring often enough to 
 prevent burning ; then cool in kettle, and put in self-sealing cans. 
 
 Cayenne Vinegar. — Put a pint vinegar in bottle with a half 
 ounce cayenne pepper and let stand a month ; then strain and bot- 
 tle for use. An excellent seasoning for soups and sauces, but must 
 be used sparingly. 
 
 Celery Vinegar. — Crush one-fourth ounce celery seed by pound- 
 ing in a mortar ; boil a pint vinegar, and when cold, pour on the 
 seed ; let stand two weeks, then strain and bottle for use. A good 
 substitute for celery in salads, etc. If wanted strong use double the 
 quantity of seed. 
 
 Chilli Vinegar. — Put fifty chopped or bruised chillies, cayenne 
 pepper pods, into a pint best vinegar, let stand a month, then strain 
 and bottle. This makes a much stronger vinegar than the cayenne. 
 
 Cider Vinegar. — To make a small quantity put a pound white 
 sugar in a gallon cider, shake well together and leave to ferment 
 four months, when a strong well-flavored vinegar will result. For 
 directions for making vinegar in large quantities, see Kitchen. 
 
 Clover Vinegar —YvX a quart molasses in a crock, and pour 
 over it nine quarts boiling rain water ; let stand until milk-warm, put 
 in two quarts clover blossoms, and two cups baker’s yeast; let stand 
 two weeks, and strain through a towel. Nothing will mold in it. 
 
 Cucumher Vinegar. — Pare and slice fifteen large cucumbers, 
 and four large onions and put in stone jar with two or three shal- 
 lots, a little garlic, two tablespoons salt, three teaspoons pepper, 
 and half teaspoon cayenne. Leave for four days then boil up and 
 when cold, strain till clear and bottle for use. 
 
 Elder-dower Vinegar. — Gather the buds of elder-flowers, and 
 to every half peck add one gallon vinegar, leaving it a fortnight in 
 jug to ferment. Then strain through a flannel bag, put into it a 
 small bit of dissolved gellatine, and bottle. The flavor of the herbs 
 may also be extracted by boiling the herbs or leaves in vinegar, 
 v/ithout fermentation ; a mixture of tarragon leaves and elder-flow- 
 ers is very agreeable. 
 
 Horse-radish Vinegar. — Take six tablespoons grated horse- 
 radish, one of white sugar, and a quart vinegar; scald the vinegar 
 and pour boiling hot over the horse-radish and sugar. Let stand a 
 week, strain and bottle. Or, take three ounces grated horse-radish, 
 a drachmcayenne pepper, an ounce of shallots, chopped or minced 
 very fine, and pour over them a quart good vinegar; let stand a 
 fortnight, strain and bottle. 
 
 Garlic Vinegar. — Pour a quart best vinegar over two ounces 
 peeled and bruised garlic. Bottle and cork tightly and in two or 
 
670 
 
 SWEET PICKLES. 
 
 three weeks it may be strained off for use. A tew drops will flavor 
 a sauce or tureen of gravy. More or less garlic may be used as 
 liked. Shallot Vinegar made same way. 
 
 Mint Vinegar. — Put into a wide-mouthed bottle enough fresh, 
 clean peppermint, spearmint, or garden parsley leaves to fill it 
 loosely ; fill up with good vinegar, cork closely, leave two or three 
 weeks, pour off into another bottle, and keep well corked for use. 
 This IS excellent for cold meats, soups and bread-dressings for roasts 
 
 Nasturtium Vinegar.- — Pick full-blown nasturtium flow^ers and 
 fill a wide-mouthed bottle, add a half clove of garlic and a mod':'r- 
 ate sized shallot chopped^ fill up with vinegar ; let stand two months ; 
 then strain and add a little cayenne pepper and salt= 
 
 Oyster Vinegar. — Boil oysters in strong vinegar, until the vin- 
 egar is highly flavored ; add clove, mace, and pepper, to suit the 
 taste, strain and bottle. 
 
 Peach Vinegar. —Cvsick one pint peach stones and blanch the 
 kernels by throwing them into boiling water, then in cold ; pull off 
 skin and cover with best cold vinegar, and cork tightlyc 
 
 Red Vinegar. a head of garlic and put in bottle with 
 half ounce cayenne, two teaspoon., each soy and walnut catsup, a 
 pint vinegar and cochineal to coloro Let stand a month, then strain 
 and keep in small bottles. 
 
 Spiced Vinegar. — Put thrs pounds sugar in three-gallon jar 
 with small mouth ; mix two ounces each mace, cloves, pepper, all- 
 spice, turmeric, celery seed, white ginger in small bits, and ground 
 mustard ; put in six small bags made of thin but strong muslin, lay 
 in ajar fill with best cider vinegar, and use it in making pickles 
 and sauces. Or if wanted to use at once, for every quart vinegar 
 take two rounded teaspoons each cinnamon and cloves, one each of 
 celery salt or seed, saltspoon black pepper and pinch of cayenne. 
 
 Tarragon Vinegar. — Gather tarragon leaves just before the 
 plant blossoms, strip from the larger stalks and put into small stone 
 jars or wide-necked bottle; in doing this twist the branches, bruis- 
 ing the leaves. Pour over vinegar enough to covei, allowing six or 
 eight handfuls to a gallon vinegar; let stand two months or longer, 
 pour off, strain, and put into small dry bottles, cork well and use as 
 sauce for meats. This is very nice to use in Salad Dressings. 
 
 Walnut Vinegar. — Put green walnut shells in brine of salt and 
 water, strong enough to float an egg, and leave covered ten days ; 
 take out and lay in sun a week, then put in jar and pour boiling 
 vinegar, over ; in a week or ten days drain off and reheat the vinegar, 
 pouring it over the shells again. Will be ready for use in a month. 
 ExCGllGIlt with cold meat and nice for making sauces. 
 
POTATOES. 
 
 671 
 
 POTATOES. 
 
 As there is not any other vegetable so much used as the potato^ 
 especially in winter and early spring, the housekeeper should have 
 a variety of recipes from which to select the daily bill of fare ; and 
 should also be wise in the art of cooking ‘‘only a potato this little 
 saying conveying the abuse to which this vegetable is subjected. 
 Potatoes are composed largely of starch, and cooking bursts the 
 cells and sets the starch free, and at this stage a boiled or baked 
 potato should be served, as it will then be dry and mealy ; but if 
 allowed to cook longer, the starch absorbs the moisture and a 
 soggy, flavorless potato results ; another secret of having potatoes 
 mealy and palatable is to cook them rapidly, and it is important to 
 begin to cook them at the ri,ght time and have them as near the same 
 size as possible in order to serve when just done. In latter part of 
 vinter potatoes are so watery that it is much better to steam them, 
 and always, when to be mashed or used for made-dishes, peeling 
 and steaming is preferable, using srreat care in the paring, as the 
 best part oii]iQ potato lies next to the skin and for this reason in 
 boiling potatoes, it m better to wash with a little brush, or a swab 
 made by wrapping a cloth around a stick, as great care must be 
 taken to have them perfectly clean, then cook, peel and serve ; or 
 serve in their jackets, which is preferred by many. The only ex- 
 ception to thus cooking, is in the late spring, for the skin of an old 
 potato contains a narcotic property which gives a disagreeable flavor 
 if not peeled before cooking. But however cooked, potatoes must 
 be served hot. When intended to be mashed or used in made- 
 dishes, if boiled, pare and cook without salt 2^^ it greatly impairs 
 their flavor; the seasoning being added afterwards. Always pare 
 
672 
 
 POTATOES, 
 
 potatoes left from a meal at once^ as they pare so much easier when 
 warm, causing no waste ; except baked ones, which do not pare till 
 cold ; but do not slice for use until wanted. One must exercise care 
 in not cooking too many potatoes every day, thus requiring the 
 same time in preparing the residue in some edible form, as would 
 be consumed in preparing some more desirable dish from fresh 
 ones, the cost also of preparing them being more than of the latter, 
 owing to the additions required to make them palatable. ‘When 
 recipes call for cream, milk slightly thickened, and a little butter 
 can he used ; and in cooking with either, a custard kettle avoids all 
 danger of scorching. Old potatoes, may be greatly improved by 
 being soaked in cold water several hours after peeling, putting in 
 immediately as exposure to air darkens, being particular to change 
 the water once or twice, and wipe dry with a t w 1 b fore putting on 
 to boil. This freshens them and makes them crioper, although some 
 claim they really become more tasteless. Nevj ripe potatoes are 
 best baked ; full grown, ripe ones may be either boiled or baked ; 
 medium-sized smooth ones are best to use, the kind varying with 
 the season. When cooking in water, use soft water, filtered, or if 
 hard add small pinch soda and have it either cold or boiling, never 
 tepid ; for fuller directions see Boiled Potatoes. Although some 
 prefer a ‘‘bone” in potatoes, to be wholesome they should be thorough- 
 ly cooked whether baked, boiled, fried or steamed. Never waste cold 
 cooked potatoes, as in winter they can be kept till sufficient for a 
 dish of themselves, or at any time may be made in croquettes, hash, 
 etc., with meat or other vegetables, or sliced and added to a soup or 
 stew. Potatoes being of a farinaceous nature absorb fat, and so 
 prove to be a good ingredient in Meat Pies. Potato Flour is dry 
 starch powder, procured from the potato and is much used in French 
 cookery ; it can be bought in this country, and in fact is often sold 
 for arrowroot, to which it is inferior. More so than any other vege- 
 table do potatoes differ in quality, according to variety and manner 
 of culture. However the main crop may be raised, every farmer’s 
 wife should secure for late spring use a supply of a choice variety 
 cultivated entirely in rotten-wood soil or in soil where wood ashes and 
 gypsum are used as fertilizers. As potatoes enter so largely into the 
 daily breakfast, dinner and supper of Americans, care should be 
 exercised in their seasoning ; not using too much pepper and salt. 
 There are many who do not use either, but each must be a law unto 
 
POTATOES. 
 
 673 
 
 himself, only we wonlcl advise white pepper, if pepper must be used, 
 as it is more mild and looks better. The first new potatoes received 
 in the markets in the spring are the Bermudas^ arriving in April. 
 About the first of June come the Charlestons ; about the 20th, the Nor- 
 folhs^ and late in June those from New Jersey and Long Island. The 
 old potatoes are at this time scarce, poor, and not much used. Always 
 drop potatoes in cold water vv^hen paring as they darken quickly. 
 
 The sweet potato is of quite a different species from the com- 
 mon and is a lighter food, but is sweet, wholesome and more nu- 
 tritious. Two varieties are mostly used, the red or purple, and the 
 white or yellow and are in season from August till December ; after 
 which they begin to loose their flavor, and in the spring become 
 spongy, and almost uneatable. Freezing does not injure them for 
 though frozen hard as stones, their flavor and firmness are pre- 
 served, if baked at once without being thawed. Clean them with a 
 brush or dry towel, put them in the heated oven and bake. If thd-wed, 
 even in cold water, they are soft and worthless. This is also true 
 of Irish potatoes. 
 
 Baked Potatoes. — Select the largest and as near the same size 
 as possible. Wash, brush and place in oven so that they do not 
 touch each other, turn as needed and do not let them scorch ; bake 
 till tender in a hot oven, testing by taking up between a cloth, and 
 if they yield to pressure, they are done. Press each one thus as it 
 makes them mealier, and serve at once covered with a napkin, for 
 baked potatoes to be in their prime must be served when done, al- 
 though if they must be kept, roll in a clean cloth and put in a warm 
 place. A large potato wfill bake in an hour. For Quick-Baked 
 Potatoes.) prepare as above, cook in boiling water fifteen or twenty 
 minutes, drain and place in a hot oven till skins are well browned — 
 about eight or ten minutes, press and serve as above. Potatoes 
 baked in ashes, known best as Roasted Potatoes are very delicious, 
 and are considered the most wholesome and delicate way of pre- 
 paring them. Scrape away ashes, put in potatoes, cover with pure 
 ashes first, and then hot coals. Or, if With Meat, peel and place 
 in pan, around the meat, not touching each other, generally about 
 three quarters of an hour before meat is done. See that the pan 
 contains plenty of drippings, baste the potatoes often and with 
 proper heat they will be brown and crisp without, and white and 
 mealy within. Some boil half done, peel, roll in flour, place 
 in pan and finish as above. It is better to halve very old 
 and large potatoes when baking with meat, and some always 
 43 
 
674 
 
 POTATOES. 
 
 let them stand in cold water an hour or so before baking. Or, 
 With Sauce, peel and bake in a moderate oven till tender ; make 
 the sauce by stirring into a pint boiling milk tablespoon corn- 
 starch, beaten smooth in a little cold milk, cook five minutes ; take 
 from fire and add a half cup sweet cream, piece of butter and the 
 well-beaten whites of two eggs, a little pepper and salt. Serve on 
 platter with potatoes in center, or separately in sauce-boat. For 
 Larded Potatoes, peel, and with an apple corer take out a piece 
 lengthwise through the center, insert bits of salt pork, ham or 
 bacon and bake till tender, in a two-quart baking dish and serve in 
 same. The cores can be used in soup or in mashed potatoes. Or 
 for Glazed Potatoes, wash medium-sized potatoes, peel out any de- 
 fective places, put in dripping pan in a moderately hot oven and 
 bake till tender, brush with melted butter or Pastry Glaze, let re- 
 main a moment to brown, then serve. Using the Glaze as given in 
 Gravies makes them delicious. 
 
 Boiled Pototoes With Jachets. — Wash, brush (keep a small flat 
 brush just for this purpose), cut off ends and any bad specks and if 
 quite old, let stand in cold water an hour or two. Cook in soft fil- 
 tered water if possible, but if hard water is used, put in a small 
 pinch (>f soda. The water should be freshly drawn if used cold, and 
 should only be put over fire in time to reach the boiling point be- 
 fore the hour for putting in potatoes, as standing and long boiling 
 frees the gases and renders the water insipid. As regards the tem- 
 perature in which to cook them, have w^ater either cold or boiling never 
 lukewarm and the kind of potato will govern that ; those potatoes 
 that crack very soon in boiling water, presenting a mealy appear- 
 ance on the outside while the heart is uncooked, should be put on 
 in cold water, and for those that do not cook very quickly use 
 boiling. Do not drown them in water, using only enough io just 
 cover and some use even less. Do not let the water stop boiling as 
 they will then be watery, but it must not boil too hard as that 
 breaks them. Some place napkin uixler the lid to keep in all the 
 steam. As regards salting the water or potatoes, there is a great 
 difference of opinion, but the best housekeepers do not use any salt 
 till after potatoes are done, or some add it ten minutes before. Test 
 with a fork and when tender, not longer, drain off all the water ; if 
 left on after they are done they become watery and waxy, sprinkle 
 with salt, shake saucepan lightly, leave uncovered a few minutes, 
 that all steam may evaporate ; then place on back of range or stove, 
 leaving cover only partly on, or better, covering with a clean folded 
 towel, as the moisture condenses on the inside of lid when they are 
 tightly covered and falls upon potatoes, spoiling them. Potatoes thus 
 prepared will keep good, quite awhile ; but are better served at once 
 in an open dish vnth a naphin over them, for the same reason as 
 given above, the moisture making them soft and watery. This is 
 
POTATOES, 
 
 675 
 
 the great secret of having nice mealy potatoes. A pretty way is to 
 have a Potato Doily made as the Fritter Doily, page 291 ; lay in 
 dish, put in potatoes then bring the ends up over them ; of course 
 two ordinary napkins may be used instead. Potatoes can be peeled 
 before serving if wished. Always select same size, if possible, that 
 they may be done at same time, as too much cooking spoils a po- 
 tato. If using different sizes, put in largest first, then in a little 
 while the rest, and one can plan to use the smaller potatoes for 
 mashing or in any of the dishes where small potatoes are used. 
 Some claim that after draining off water, taking them to the open 
 air and shaking them makes them more mealy. Never place them 
 on a hot fire after draining, but on bricks on stove, or on back 
 of range. The best potato for boiling is a medium-sized one and 
 not too old or sunburnt. Medium-sized potatoes, when young, will 
 cook in from twenty to thirty minutes ; when old, it requires double 
 the time. When peeled, they boil fifteen minutes quicker. If po- 
 tatoes are very watery and must be used for food, a small lump 
 of lime added to the water while boiling will improve them. Dashed 
 Potatoes^ are boiled as above, in boiling unsalted water; when 
 tender, dash some cold water into pot ; let potatoes remain two 
 minutes, and then drain off water; half remove the pot lid, and 
 let the potatoes remain on back of stove till steam is evaporated ; 
 peel amd serve in an open dish. Another way of boiling is to pare 
 a strip about quarter of an inch wide, lengthwise, around each po- 
 tato ; place in fresh cold water, not too much, let boil fifteen min- 
 utes, then add a quart of cold water ; when the edges of the peel curl 
 up, salt and remove potatoes to baking pan ; place in oven with a 
 towel over them, and let remain fifteen minutes with oven door open, 
 then serve as above. But however boiled, if they cannot be served 
 at once, wrap closely in a towel and put in a warm place and they will 
 keep quite nicely. For Waterless PotaAoes^ select same size, not too old 
 or sun-burnt, wash, brush, but do not pare or cut ; put in flat-bot- 
 tomed saucepan, filling three-fourths full, cover tightly, this is very 
 necessary, and place on stove with a moderately hot fire, or in oven. 
 Shake saucepan occasionally but do not lift cover before forty min- 
 utes. As soon as tender peel, or leave in jackets, and serve. They 
 take longer time for cooking but are said to be of delicious flavor. 
 
 Boiled Potatoes Without Jackets. — Pare and put in fresh boil- 
 ing water. Keep closely covered and at a steady boil for at least 
 twenty minutes, five or ten minutes more may be requisite, accord- 
 ing to the quality of potato. Watch carefully, and the very instant 
 they present a mealy and broken surface remove from stove, raise 
 cover just enough to admit the draining off of water. This may be 
 accomplished successfully and quickly, after a little practice, and is 
 far better than turning them into a colander, thus suddenly chilling 
 them and arresting further development of the starch, which, after 
 
676 
 
 POTATOES. 
 
 all, is the main point to be accomplished. Drain water off thor- 
 oughly and quickly, sprinkle in sufficient salt for seasoning, partly 
 cover saucepan, give it a shake and set on back of stove, being care- 
 ful not to have it too hot. In a minute or so give it another shake 
 to stir up potatoes, throw in a little hot cream or rich milk with a 
 lump of butter and a sprinkle of pepper, cover immediately and 
 leave on stove for another minute. This last process adds greatly 
 in making a mealy potato. They are ready now to, be dished whole 
 or mashed. It is always best to pare old potatoes. Or for Iloosier 
 Potatoes^ pare small old potatoes, or cut large ones to size of new ; 
 place in cold water, let boil ten minutes, drain, cover with cold 
 water, boil and drain as before ; repeat this once more, then after 
 draining, dress with milk, butter, pepper and salt as New Potatoes. 
 
 Frying Basket. 
 
 Boiled New Potatoes. — Wash, scrape, or only rub with a cloth, 
 boil ten minutes, turn olT water, and add enough more boiling hot. 
 to cover, also add a little salt ; cook a few moments, test by press^ 
 ing one of the potatoes with a fork against the side of the saucepaii, 
 if done it will yield to a gentle pressure, drain, and set again ou 
 stove, add butter, salt, a pint cream or milk, thickened with twc 
 tablespoons flour, put on cover, and when milk has boiled, serve. 
 Do not use too much water as they will boil more quickly, and are 
 more savory if cooked in just enough water to keep from burning. 
 Boiling water is generally considered best for new potatoes, always 
 cooking in two waters as above ; some use a wire basket, 
 placing it in a kettle of boiling water, then have 
 ready another saucepan of boiling water, and when the 
 potatoes are half cooked lift them from the first and 
 put them in the second. (This is considered equally 
 nice for old potatoes). Serve with a dressing of melted 
 butter ; taking for each quart potatoes, two tablespoons butter, tea- 
 spoon salt and saltspoon white pepper ; and after placing potatoes in 
 hot dish, pour it over them. Or make a dressing of cream and butter 
 but not boiling, a little green parsley, pepper and salt ; place pota- 
 toes in pan, add this, let stand a minute or two over hot v/ater, and 
 serve in a hot dish. If potatoes are too old to have skins rubbed 
 off, boil them in their jackets, paring offaring half inch wide around 
 them ; drain, peel, and serve as above. Or for Broimied New Po- 
 tatoes when cooked and drained, put in a skillet with hot drippings, 
 cover, and shake till a nice brown, and add, when ready to dish, a 
 tablespoon baking molasses, dropping it on the pocatoes and stirring 
 constantly a moment or two, as it causes them ro burn easily, then 
 serving at once. The molasses browns them beautifully and- makes 
 them delicious. This is a nice way to brown any potatoes. Using 
 Parsley Butter in the melted butter dressing, makes a savory dish. 
 
 Breakfast Potatoes. — Peel, cut in ve^ y thin slices and place in 
 a mry little boiling water, so little that It will all be evaporated 
 
POTATOES. 
 
 677 
 
 when they are cooked ; when done add salt to taste, some cream, or 
 a very little milk and a bit of butter. Or cook in water as above, 
 then prepare a dressing as follows : Put a tablespoon butter in a 
 saucepan, with one of flour, flavor with pepper and salt, chopped 
 parsley and onion^ ; mix well and add a cup of cream, stir till it 
 boils ; put in potatoes, boil up once and serve hot. They must 
 be stirred occasionally while cooking. Or omit all dressing, drain, 
 place in a hot dish, add a little salt, a few bits of butter, and serve 
 at once. The slices may be steamed, it will take twice as long, but 
 they are much better. Or for Marinated Potatoes^ cut in half 
 inch slices and cook in higlily seasoned and flavored soup or gravy 
 stock; vdien just tender dip in beaten egg, or single-bread them if 
 wished, and fry, drain and serve like Fritters. Squeezing over a 
 little lemon juice is an addition. 
 
 Broiled Potatoes. — Boil a quart of even-sized potatoes until 
 tender, but do not let them grow mealy ; drain off water, peel, cut 
 in half inch slices, dip in melted butter, and broil on both sides 
 over a moderate Are ; serve hot, seasoning with salt and pepper and 
 bits of butter. Some dip in sifted bread-crumbs after dipping in 
 butter. Or slice cold boiled potatoes lengthwise and broil as above, 
 omitting the dipping if wished. The double broiler is nice for 
 broiled potatoes when sliced. Or parboil, do not peel, but place 
 them whole on the gridiron over a very slovr fire, when thoroughly 
 done serve in their jackets. For Breaded Potatoes., slice as in first 
 two recipes, single-bread (page 299) and fry in butter or drippings. 
 
 Browned. Potatoes. — Steam or boil small-sized potatoes, till 
 tender, not mealy, peel and place in saucepan with melted jj’utter, 
 shake occasionally and when all are weil browned serve U])on thin 
 slices of toast which have been dipped in Chilli Sauce that has been 
 thinned with a little weak vinegar. Or the toast may be omitted. 
 This is a nice way to use the small potatoes, amd is especially nice 
 for old ones. They may also be fried in smoking-hot fat as dough- 
 nuts. Or single-bread them and fry in either of above ways. 
 
 Creamed Potatoes. — Slice raw potatoes thin as for frying, let 
 stand in salted water for an hour or so to c^isp them; drain, and 
 place a layer in bottom of a buttered, earthen baking dish, dredge 
 with flour and cover with bits of butter and a light seasoning of 
 salt, then more potatoes, flour, butter and salt t>.d all are used ; to a 
 quart dish add about a half pint cream or rich milk and bake in 
 oven till tender, about forty minutes. Or the sliced potatoes can 
 all be put in dish at once, seasoned and the cream or milk poured 
 over, adding bits of butter ; or some prefer to cook first, then place 
 butter as above, over the top, returning to oyen a moment and serv- 
 ing when nicely browned. The exact quantity of honid can be 
 learned by experience ; there must be just a little ric> tra^'W 
 
678 
 
 POTATOES. 
 
 moistening all the slices. This is an especially nice way to cook old 
 or small potatoes. For Fricasseed Potatoes slice cold boiled pota- 
 toes, put into a dripping-pan, add milk, salt, pepper and small piece 
 of blitter, allowing half pint milk to a dozen potatoes ; place in oven 
 for about fifteen minutes, stir occasionally with a knife to keep from 
 burning, and brown slightly on top. 
 
 Curried Potatoes . — Slice either raw or cold boiled potatoes, 
 fry, then add a gravy made of soup stock, seasoned with curr3^-pow- 
 der, and boil a few moments. Or boil or steam potatoes, mash and 
 add a little cream or milk, seasoned as above ; serve, first ornament- 
 ing the top of dish with little slips of cold boiled ham. 
 
 Diced Potatoes.— -Ovii cold boiled or steamed potatoes cross- 
 wise in inch slices ; then cut in dice. Season with salt and pe])per, 
 dip in melted butter, then dust lightly with flour. Arrange on 
 baking pans, bake in a quick oven and serve hot. Or make half- 
 inch slices, cut in dice and fr}^ in a little butter, cream and flour 
 seasoned with pepper and salt, till hot and nicely coated with the 
 sauce. Or, In a Cake^ chop in small, even dice ; season palatabh^ 
 wifh salt and pepper, moisten slight!}^ with cream, cold gravy, or 
 white sauce, and form in a large cake, which must be pressed to- 
 gether so that it can be browned uniformly on the side next the 
 pan ; heat a frying-pan, put into it enough sweet drippings or but- 
 ter to cover bottom, when fat is hot put in the potatoes, press them 
 well together, and brown the under side ; when the potatoes are 
 brown, turn them out of the pan on a hot dish, without breaking 
 them, and serve them hot. This requires a very moderate fire as 
 they are apt to burn. 
 
 Fried Potatoes . — To be successful in thus cooking potatoes, 
 the frying-pan should be well heated before butter, lard or drip- 
 pings is put in, and then made quite hot over not too brisk a fire ; 
 for Fried Raw Potatoes.^ wash, peel, and slice rather thin in cold 
 v/ater, drain in a colander, some also wipe dry with a towel, and 
 drop in fr^dng-pan prepared with two tablespoons melted butter or 
 beef drippings, or one-half of each; keep closely covered for ten 
 minutes, only removing to stir with a knife from the bottom 
 to prevent burning; cook another ten minutes stirring frequent- 
 y until done and lightly browned. Serve at once, sprinkled 
 ^dth salt, as nothing spoils more quickly by standing than fried 
 potatoes. For French Fried Potatoes^ prepare as above, slicing 
 as thin as an egg-shell, always cutting crosswise ; when butter is 
 very hot in frying-pan, add potatoes and fry as above, shaking 
 them so as to cook them equally ; drain on a sheet of kitchen paper 
 placed in dripping pan. in oven, a few minutes, sprinkle with salt 
 and serve hot. Or, cut in fancy shapes with a vegetable cutter and 
 fry in smoking-hot fat. To make them swell; when fried take 
 
POTATOES. 
 
 679 
 
 from the fat, put in colander, leave there only half a minute, then 
 drop again in fat, fry one minute, drain, salt and serve hot. For 
 Potatoes a la Pancake^ peel, cut in quarter-inch slices, lengthwise, 
 and fry in butter or drippings, putting in only one layer at a time 
 and turning as pancakes. Or, cut lengthwise the size and shape of 
 the divisions of an orange, trim them neatly and fry ; they are an 
 excellent garnish for meat. Or With Onions, slice both fine, and 
 place in a skillet Avith one spoonful of hot butter or lard, season 
 Avith pepper and salt, and fry till done. Or if wanted more delicate, 
 first parboil onions, then fry as above. Or With Bacon, first fry 
 thin slices or dice of bacon, take out and keep hot, frying the po- 
 tatoes ill the bacon fat ; serve Avith potatoes in center of platter and 
 bacon around them. 
 
 Colji cooked potatoes can be prepared in any of above ways, 
 slicing Avhen cold, never Avhen hot, in quarter or half inch slices, and 
 Avhen fried as in first recipe, using only enough fat to prevent 
 sticking, sprinkling with salt and co'rering with tin lid so they may 
 both fry and steam ; and in last recipe, fry the diced bacon till al- 
 most done, then add chopped, cold- cooked potatoes and stir to- 
 gether till nicely broAvned. For Fried Grated Potatoes, grate 
 cold boiled potatoes, mix them Avith a little flour, melted butter, 
 and salt until they form a stiff paste. Form a roll and slice this, as 
 thick as two pieces of potato for frying. Single-bread and frv. 
 
 Mashed Potatoes. — Pare, if large cut in two, and boil till done ; 
 drain and mash in kettle till perfectly smooth ; add cream or milk, 
 butter and salt ; beat like cake Avith a large spoon or fork, the lat- 
 ter is preferable, till light and foamy, they cannot be thus beaten 
 too much ; dip out lightly into a hot dish and literally coax into a 
 delicate mealy heap, instead of packing and smoothing into a 
 shapely mass. AIIoav about a teacup cream or milk and piece of 
 butter size of an egg to a dozen medium-sized potatoes. Some have 
 the cream hot, thinking it makes them, much nicer; others boil po- 
 tatoes in jackets, then peel and prepare as above, using only the 
 large fork without the masher, and Avhen ingredients are added, po- 
 tatoes very hot, dish lightly and draw the fork backAvard oAnr the 
 potatoes to make a rough surface, broAvning Avith a hot salmander, 
 if liked. Some rub through a sieve with the potato masher, then 
 dress and beat with the foi'k. But hoAveA^er prepared it is A^ery es- 
 sential to beat till very light and serAn very hot, and of course 
 there must not be any lumps. To keep hot for any length of time, 
 place saucepan, or pan in AA^hich they AA^re mashed, in a pan of hot 
 Avater, and leaAn on back of stove. When potatoes are dished, those 
 who prefer a smooth surface can smooth over top, making several 
 holes in it AAuth boAAd of spoon, filling Avith pieces of butter and also 
 dotting AAuth a little black pepper; although if any pepper is used 
 in seasoning, especially if mixed through the mashed potato, the 
 
680 
 
 POTATOES. 
 
 white is preferable. Mashed potatoes may be made into any form 
 of apples, pears, etc., by being molded with the hand; a clove in- 
 serted for the eye of the fruit, and a piece of parsley stem for the 
 stalk, then placed in oven till hot, or in a pan set in another of hot 
 Water on stove. Yoy Browned Mashed Potatoes^ after mashed as 
 above, heap on a small, oval platter, shape like a pyramid and 
 perfectly smooth, then cover with a well-beaten egg and set in the 
 oven to brown. Or add one or two well-beaten eggs, mix thoroughly, 
 put in baking dish, dip a knife in sweet milk, smooth over, wetting 
 every part wiih milk, and place in a hot oven twenty minutes. Or 
 for Fried Mashed Potatoes^ add a little cream or milk to cold 
 mashed potatoes, press evenly in pan and in morning slice and fr3\ 
 For Panned Potatoes^ take cold mashed potatoes, season with salt 
 butter, and a little cream or milk, and one or two eggs ; place in a 
 buttered pie pan, smooth and shape the top handsomely, make in 
 squares with a knife and brown in oven, placing on top grate if too 
 hot ; place pan on plate and serve. Whole cooked potatoes can be 
 ‘‘panned” thus, by placing in pan on stove and adding little boil- 
 ing water, then mashing and finishing as above. For a Puree of 
 Potatoes^ pare and boil six potatoes, drain them well, mash 
 smoothly or beat them up with a fork ; add third of a pint stock or 
 broth, and rub potatoes through a sieve. Put the puree into a very 
 clean saucepan with two tablespoons butter; stir well over fire 
 until thoroughly hot, and it will then be ready to serve. A puree 
 should be rather thinner than mashed potatoes, and is a delicious 
 accompaniment to delicately broiled mutton cutlets. Cream or 
 milk may be substituted for the broth when the latter is not at 
 hand. A Casserole of Potatoes^ which is often used for ragouts in- 
 stead of rice is made by having the above puree a little thicker, 
 placing on platter and making an opening in center. Brown in 
 oven, wipe off platter, pour in the ragout or fricassee and serve. 
 For Swedish Potatoes^ take a small piece of ham bone, or end of 
 piece of dried beef, and cook. When a well-flavored broth is made, 
 add peeled potatoes and cook till tender ; skim out meat and if too 
 much broth, pour off some, then mash and serve. Be careful not to 
 put too much water over meat, for if needed when potatoes are put 
 in, more can be added. Broth from boiled corned beef can be used 
 instead of cooking any meat, adding part water if too salt. With 
 Turnips^ prepare as above adding peeled and sliced white turnips 
 about half an hour before the potatoes ; when they are done skim 
 out meat and finish as above. 
 
 Molded Potatoes. — After mashing potatoes, shape in mold ; cut 
 a flat piece of sheet iron, about an inch larger than the top of mold, 
 with a v/ire handle at each end ; lay it upside down on the mold, 
 invert, remove mold, cover potato with beaten yolk of an 
 egg, then cover with sifted bread-crumbs ; wipe the edge of the sheet- 
 iron, then plunge it instantly in a kettle of smoking-hot lard. The 
 
POTATOES. 
 
 681 
 
 potato must be hot when put in mold, so it Vvill require nothing 
 more than browning ; and when this is perfect, lift the sheet from 
 the lard, pass a knife between it and potato, and slide latter care- 
 fully into the center of a platter, and garnish with curled parsley. 
 Or take any cold potatoes ; mash with a fork until perfectly free from 
 lumps ; stir in tablespoon each flour and butter, two of minced 
 onion, amd add sulflcient milk to moisten well ; press potatoes in a 
 mold, or baking dish and bake in a moderate oven until nicely 
 brown, which will be in twenty minutes ; turn out and serve. 
 
 Ringed Potatoes. large potatoes, cut them round and 
 round in shavings, as if paring an apple. Fry with clean, sweet lard in 
 a frying-pan till brown, stirring so as to brown all alike, drain on a 
 sieve, sprinkle fine salt over them and serve ; or place in wire basket 
 and fry as fritters. These are used very often as a garnish and are 
 then known as Potato Roses. Some after paring, let stand an hour 
 or so in ice-cold water, draining and wiping with a towel before fry- 
 ing ; when nearly done take out into colander for a few minutes, 
 then put back in the kettle of fat and fry till done. This causes 
 them to swell and they make a nice appearing dish when, served. 
 
 Saratoga Potatoes. — Pare and shave the potatoes in very thin 
 slices, like wafers, on the vegetable plane ; let stand from fifteen 
 minutes to an hour in ice-cold water, some adding salt or a piece of 
 alum, size of a pea, to a quart of water, to chill 
 and crisp the slices ; drain and dr}^ in a napkin. 
 
 Separate the slices and drop in kettle of smoking- 
 hot fat, tested as directed in Fritters, as many as ^ 
 will float on top without touching each other, care vegetable piane. 
 being taken not to fry too many at once ; some only put in eight or 
 ten slices. Keep them separated by means of a fork, turning when 
 the edges begin to color ; and before this when slices commence to 
 cook one must watch very closely, as although they cook slowly at 
 first, they finish very quickly, and after turning will soon be a 
 golden brown ; when skim out with a wire spoon and put either in 
 a paper-lined colander or dripping-pan, set in oven or back of range ; 
 sprinkle with salt, and continue to thus fry and drain till all are 
 prepared. Three medium-sized potatoes will be sufficient for four 
 persons. Serve, either hot or cold, on a platter and they are also 
 pretty used as a garnish. They can be kept nice and crisp in a dry 
 warm place, and may be prepared quite awhile before serving, if 
 necessary, ^yhen they are bought, always reheat in oven before 
 using. The length of time of standing in water is immaterial, be- 
 ing governed by the wants of the cook. Use kitchen, or any brown 
 paper for placing in colander or pan. Castle Potatoes are sliced 
 lengthwuse, half inch thick and fried as above. Potatoes a la Maca- 
 roni are made by cutting with a special machine in inch strips 
 resembling macaroni, only square instead of round and fried as 
 
682 
 
 POTATOES. 
 
 Saratogas. For a breakfast dish Triangle Potatoes are much 
 prized; pare small potatoes, divide in halves 
 then in three pieces ; place ten or twelve tri- 
 angles in frying basket and immerse in the hot 
 fat eight or ten minutes. Drain as above and 
 serve. Very small ones can be fried whole. Cold 
 cooked potatoes maybe prepared in 'same way 
 and also as Castle Potatoes. Some fry Sara- 
 toga potatoes, a half pint or so at a time, in the 
 frying basket ; and there is also a regular Sara- 
 toga Potato Kettle. In frying potatoes in basket 
 as soon as fat is smoking hot again after putting 
 them in, set back where potatoes will not cook 
 too fast. If the cooking is too rapid they will be brown before they 
 are crisp, especially if fried in a quantity in the basket, which is a 
 quicker way but potatoes are not so nice. 
 
 Scalloped Potatoes. — Season, add cream to mashed potato and 
 lay in scallop shells, smooth the surface with blade of knife, and then 
 score them across ; lay thin slices of butter upon them, and bake 
 until well browned, serve hot in the shells. Or cut one quart cold 
 boiled potatoes in mry thin slices, and season well 
 with salt and pepper. Butter an earthen baking dish. 
 Cover bottom with layer of White Sauce, add layer of 
 potatoes, sprinkle with chopped parsley, then another 
 layer of sauce, then potatoes, and so on till all are used. Have 
 sauce for last layer and cover with fine bread-crumbs, put a spoon- 
 ful butter in little bits on top, and cook twenty minutes. A cup of 
 chopped ham or any kind of meats may be used with potatoes. Or 
 cut in rather thick slices, with some bread in same-sized pieces 
 (without any crust), and place bread and potatoes in the dish, al- 
 ternating the layers. Cover with White Sauce in which a bay leaf 
 has been cooked. Strew sugar upon the top and slightly brown in 
 oven. Or for Sauced Potatoes^ prepare as in second recipe, plac- 
 ing all the potatoes in dish, then covering with the sauce and bread- 
 crumbs ; or the potatoes may be sliced raw, cooked in a little water 
 till tender, then placed in dish and finished as above. Use cream, 
 milk, or water in making the sauce as directed on page 178. 
 
 Steamed Potatoes. — Prepare as for boiled potatoes or draw the 
 edge of a sharp knife half way around them, cutting third of an 
 inch deep ; place in patent steamer, or steam over a kettle of water 
 and cook till skin cracks and a fork easily penetrates the center, 
 sprinkle with salt and serve at once, or if to be kept, leave in steamer, 
 over the hre. Some peel before serving, then salt, and it is nice to 
 place them in oven for a few minutes and dish very hot. For 
 Bukeye Potatoes., pare and steam as above ; if large cut in two 
 pieces, cutting out any defective parts. Steaming is a much better 
 way of cooking old potatoes and also when to be served as Mashed 
 
 Scallop Shell. 
 
POTATOES. 
 
 683 
 
 Potatoes \ pare and steam as above and have ready in crock or tin 
 pan a cup of hot cream or milk, with a lump of butter and a season- 
 ing of salt and white pepper, if wished ; place the above in a pan of 
 hot water and when potatoes are done add them, mash and heat till 
 almost a white foam; then pile lightly in a hot dish and serve at 
 once or brown slightly in oven. Having all ingredients hot makes a 
 more delicious dish. Steamed potatoes will cook in about forty min- 
 utes and it is better not to lift cover till done. 
 
 Stewed Potatoes. — Put in saucepan a tablespoon butter, when 
 melted add a level tablespoon flour, cook a few minutes and add a 
 scant pint milk or cream, season with salt and pepper ; when it 
 boils add a pint sliced, cold, boiled potatoes, cover and cook till po- 
 tatoes are thoroughly heated, about ten minutes ; stir once or twice, 
 or if cooked in custard kettle will not need it. Some add table- 
 spoon finely-chopped parsley, and just before serving, place on back 
 of stove and when boiling has ceased, stir in yolk of an egg beaten 
 with a teaspoon -water and for Walnut Rouse Potatoes use soup or 
 gravy stock instead of milk, adding with the egg, or two if liked, a 
 teaspoon lemon juice and another tablespoon butter. Potatoes' may 
 be cut in dice or quarter-inch slices. For Potatoes a la Maitre d' 
 Hotels cook as in first recipe, omitting the milk and adding the 
 parsley with juice of half a lemon ; stir well in this sauce and serve 
 very hot. Some add three or four tablepoons gravy from roast 
 meat or good gravy stock. Parsley Butter may be used instead of 
 the plain butter in any of the recipes, omitting the parsley, and 
 makes a delicious seasoning. For Lactiola Potatoes., cut cold po- 
 tatoes quite small or in dice and put them in saucepan with milk 
 enough to almost cover them. When the milk becomes hot, stir 
 and mash potatoes with a large spoon until there are no lumps. 
 Add salt, and a small bit of butter, stir often, until quite dry. They 
 are nicer when cooked with plenty of milk, necessitating a great 
 deal of stirring to prepare for serving. Or With Onions., make a 
 sauce of melted butter and thinly sliced onions, fry brown, thicken 
 with flour, thin with soup stock, add chopped parsley, salt and a 
 little fresh cream, stir well, let boil and, when thick, put in the cold 
 sliced potatoes and when they are hot, serve. Some use sour cream 
 for this thinking it nicer, and a Gopher Dressing for Boiled or 
 Baked Potatoes, to be used at table in place of butter or gravy, is 
 simply sour cream. A nice^ Southern dish With Bacon is to brown 
 in frying-pan a dozen thinly-sliced pieces of the latter, add a table* 
 spoon flour and when well mixed, half pint boiling water ; then put 
 in a scant pint of sliced potatoes and when hot serve. Or With 
 Vinegar^ cook as above using gravy stock, or broth from- boiling 
 either fresh or corned beef, instead of the water, and add with it two 
 tablespoons vinegar. The pieces of bacon may be taken out, or but- 
 ter used instead, if preferred. These last two recipes are nice made 
 with raw potatoes, sliced as above, or whole if very small, using 
 
684 
 
 POTATOES. 
 
 twice as much liquid and cooking till potatoes are tender. A bunch 
 of sweet herbs added gives a delicious flavor, removing when served. 
 
 Stu-fFed Potatoes . — Wash ten large potatoes with a brush ; bake 
 only until tender not mealy, not more than half an hour ; cut ofi* one 
 end, scoop out inside with teaspoon, rub through a sieve or mash 
 thoroughly, put in saucepan containing two table- 
 spoons butter, three of grated Parmesan cheese, 
 saltspoon white pepper and teaspoon salt, adding 
 a little boiling milk, stir all overfire until scalding stuffed Potatoes, 
 hot ; then fill potato shells with mixture, put on ends, press potato 
 gently in shape, heat them in the oven, and serve in a napkin placed 
 in a hot dish. Or do not put on tops but sprinkle over a mixture 
 of bread-crumbs and grated cheese. Or omit all the cheese and 
 br^ad-crumbs, fill the shells heaping full, brown delicately in 
 oven or with a hot salamander and serve as illustrated. Or 
 take rather large cold steamed (pared) potatoes, cut off 
 tops, and with round-topped knife carefully remove most of 
 inside, leaving simply a protecting wall ; fill with chopped raw 
 oysters slightly seasoned with pepper and salt and mixed with an 
 egg: cover with tops, moistening edges with white of egg to make 
 ihem adhere, and place in warm, not hot, oven for a few minutes, 
 Then single-bread and fry in hot lard. Or wash and pare eight large 
 ])otatoes, cut off about an inch of smallest end, and with a knife or 
 strong spoon scrape out center, leaving a shell about a third of an 
 inch in thickness ; throw them with the tops cut off in cold water 
 to keep them white. Then chop fine a pound of beefsteak, season 
 with salt, pepper, pinch cayenne and desertspoon mushroom cat- 
 sup, and pack mixture firmly in potatoes, first wiping them dry 
 with a towel ; pin tops on with wooden toothpicks, brush all over 
 with beaten egg, stand in saucepan with two tablespoons butter, 
 made hot, cover and cook slowly one hour, turning occasionally to 
 brown all sides evenly. Or fill with sausage, minced fish, or any force- 
 meat, brush over with melted butter and bake in oven about forty 
 minutes. The potato may be cut in halves, then scooped out, filled 
 and a bit of butter placed on top the filling and baked in oven. It 
 will be necessary to cut a little piece off bottom of potato so they 
 will stand firmly. 
 
 » 
 
 Potato Balls . — Stir into nicely seasoned mashed potatoes, 
 beaten yolks of one or two eggs ; make in small balls, single-bread 
 and brown in oven ; or fry in frying-pan or as fritters. A little pars- 
 ley or chopped onion maybe added. Or With Meat., mix with one 
 pint mashed potato, a tablespoon butter, two of cream and season 
 with salt and white pepper, add beaten yolks of two eggs and scant 
 ha'^f pint grated cold ham, and lastly the well-frothed whites. Make 
 
POTATOES. 
 
 685 
 
 in balls, flouring the hands slightly, roll the former in flour and fry 
 ^iii ) above. Nice served in center of platter, 
 
 — ' ■■■ ' ^ surrounded by Brown Sauce or any good 
 
 gravy. Or for Potato a la Parisiemie^ cut balls with a vegetable 
 cutter from either cooked or raw potatoes and fry as above. If from 
 the latter boil in water eight minutes then fry. Season with a lit- 
 tle pepper, salt and chopped parsley. 
 
 Potato Biscuits. — To a pint mashed potatoes, add one beaten 
 3gg, when perfectly smooth add sufficient sugar to make quite sweet ; 
 add well-frothed whites of four eggs, a pinch salt and a desertspoon of 
 orange-flower water,or any flavoring wished, and place in ehher round 
 or oblongbiscu.its,upon apaper-lined pan as Lady Fingers. Bake slow- 
 ly until nicely browned and remove paper when biscuits are cold. For 
 Potato Sandwiches^ take mashed potato, add pinch salt, a little 
 milk and sufficient flour to make a light dough; roll out rather 
 thin, cut into squares and toast in folding wire toaster, or broil on 
 a gridiron ; place two together with a little butter between, and serve 
 hot. One of the nicest surprises is a Potato Surprise^ grate cold 
 boiled or steamed potatoes, or use mashed ones, one quart when pre- 
 pared, add a little-salt, flour enough to make a 
 firm dough, about a heaping, pint, roll out half 
 inch thick on floured board, and cut in cakes 
 
 with a large biscuit-cutter ; or instead of rolling 
 
 out take a piece of the dough in the hands potato surprise 
 (flouring them) and mold to same shape. Have small dice of 
 fresh ham, slightly fried, and place a few in the center of each cake, 
 bring the dough up over them, pinch together and roll in the hands ; 
 or place the meat on half the circle, fold over like a turn-over, and 
 pinch edges well together ; place in boiling water, cover and cook till 
 done, being careful not to boil very hard ; or place on buttered pie 
 pan and bake in oven ; or fry as fritters, or in frying-pan. Serve with 
 any nice gravy. Any fresh or chopjjed cold meat may be used. 
 
 Potato Cahes. — Mix thoroughly with cold, mashed potatoes, the 
 well-beaten yolk of an egg ; make into small cakes,with floured hands, 
 place in hot skillet with a tablespoon butter or ham <)r beef- 
 drippings, cover tightly, and, in five minutes, when lower side is 
 browned, remove cover, turn, fry until the other side is a nice brown ; 
 serve hot. Some add a little flour to the mixture, and they may be 
 brushed with Pastry Glaze and baked in oven, when they are known 
 as Duchessse Potatoes ; a more elaborate recipe is, to one pint hot 
 mashed potatoes, rubbed through the colander, add tablespoon but- 
 ter, well-beaten yolks of two eggs, with a seasoning of salt, pepper 
 and grated nutmeg ; form into cakes, place on a buttered pie pan, 
 brush over as above and brown in oven. Or for a Potato G^^/re,take 
 a pint mashed potatoes ; mix with them five tablespoons flour, two 
 of butter, salt and pepper, and as much lukewarm milk as will make 
 
686 
 
 POTATOES. 
 
 a smooth, firm dough; add one egg and half teaspoon baking pow- 
 der. Roll paste out with a rolling-pin till it is nearly two inches 
 thick ; dredge a little flour over and cut it out the exact size of the 
 frying-pan. Rub pan over with butter, lay cake carefully into it, 
 cover and shake every now and then to prevent burning ; when 
 brown on one side turn it over carefully on the other. Serve on a 
 hot dish with plenty of good fresh butter. Sweet Potatoes may be 
 prepared in same way. Or for Potato Pudding^ wash, peel, and 
 grate six or eight potatoes ; add four tablespoons each sugar and melb 
 ed butter or dripping, one teaspoon salt and quarter teaspoon 
 pepper, mix well together, place in buttered baking dish, and put it 
 into a brisk oven until it is done, and nicely browned. Some add 
 grated rind and juice of half a lemon and yolks of two or three* eggs. 
 
 Potato Croquettes . — Pare six potatoes ; cut in small pieces, put 
 in boiling water and cook till soft ; drain, and put through a colan- 
 der, mix three eggs (one at a time) with the potatoes; add two 
 tablespoons bread-crumbs and a little salt. Cook, stirring con- 
 stantly ; when thoroughly heated take off, let cool, roll into balls 
 and fry in hot lard as directed in Fritters and Croquettes. Sweet 
 Potatoes prepared in same way. Or cook as above one pint mashed 
 potato, gill milk, three tablespoons each butter and sugar, a little 
 nutmeg and teaspoon salt. Take off and add two well-beaten yolks, 
 stir until very smooth and light, spread, about half an inch deep, on 
 a buttered dish and sot away to cool. AVhen cold, cut in squares, 
 single-bread, using the whites, and fry as above. Serve immediately. 
 Or roast a dozen fine potatoes-: When done, scrape out the interior, 
 ^ which form into a ball. When cold put into a 
 mortar and mix with six tablespoons butter, sea- 
 son with a little salt, pepper, chopped parsley and 
 Potato Croquettea. shallots and grated nutmeg. Add beaten yolks'^ 
 of four and two whole eggs, form into croquettes the size of a small 
 pear, or in a small roll ; double-egg-bread, page 299, and fry in a ket^ 
 tie of hot fat or in a little butter or drippings in frying-pan. Garn- 
 ish with sprigs of fresh green parsley, and serve very hot. Or With 
 Gravy ^ cook them in boiling gravy or milk. When done serve them 
 in the sauce. If preferred, a little anchovy, shrimp, parsley, or lobstei 
 butter may be used in place of the herbs, etc. 
 
 Potato Flour. — Peel, and grate potatoes into an earthen pan 
 filled with pure, soft cold water ; w^hen the w^ater begins to clear M 
 the settling of pulp to bottom, pour it off gently arid add more, stii 
 pulp with hand, rub through a hair sieve, pour on more w^ater, let 
 stand until clear, pour off and renew again, repeating several times 
 until the farina is perfectly white and water clear. The air darkens 
 it and it must be kept in the water as much as possible during the 
 process. Spread the prepared farina before fire, covering with paper 
 to keep it from dust ; when dry, pulverize it, sift, bottle, and cork 
 
POTATOES, 
 
 687 
 
 tightly. Potato Jelly is made by rubbing to a smooth powder, with 
 the back of a spoon, equal quantities potato flour and sugar and 
 pouring over them boiling water, till proper consistency ; flavor as 
 preferred. This is quite as nourishing as arrowroot, and possesses 
 the great advantage of not turning watery when it grows cold. Two 
 heaping teaspoons each of flour and sugar will be found to be suf- 
 flcient for half a pint. Yoy Potato Blanc-manae make a stiff jelly 
 and while hot, stir into it almonds, blanched and pounded. 
 
 Potato Fritters. — Put five tablespoons flour into a bowl, mix 
 with it teaspoon salt and half of white pepper, pour tablespoon salad 
 oil into center and over this a gill tepid water, beating all well to- 
 gether ; add well-beaten white of egg, stirring very, carefully in order 
 not to break the froth. Quarter five boiled potatoes, and dip each 
 piece separately in batter. Drop in hot clarified fat, fry three min- 
 utes, drain, and serve hot. 
 
 Potato Omelet. — Take three or four steamed potatoes, mash, 
 season, and add a little cream ; then stir this with the yolks of six 
 eggs and the whites of two. Fry till browned on one side, fold and 
 serve at once. Or quarter four cold boiled potatoes, cut in thin 
 slices or dice, season and add beaten yolks of four eggs, and lastly 
 the well-frothed whites and fry as any omelet. 
 
 PotOjto Pancakes.— 1^0 two grated large raw potatoes add two 
 beaten eggs, a tablespoon thick cream, salt and pepper, a little spice, 
 and if wished, a little grated lemon peel. Drop a spoonful at a time 
 into a skillet in which is some melted butter or beef drippings ; 
 spread out rather thin; when brown on both sides sprinkle a little 
 sugar on them and serve. 
 
 Potato Pickles. — Wash and peel some very early potatoes, cut 
 .n long thin slips, and pass through two or three waters ; drain, 
 place in a cloth, and sprinkle with fine salt ; let remain for half an 
 hour, rub dry in the cloth, and put them into a cold pickle of spiced 
 vinegar to which a clove of garlic (bruised) or sliced shallot has 
 been added. This pickle should be very crisp and is nice when 
 made with Tarragon or any flavored vinegar, spiced. A few slices 
 of boiled beets will give a fine color. Some cook slightly at first. 
 
 Pota.fo Pie. — Make a crust as for chicken or beefsteak pie, line 
 <i deep pie pan and fill with freshly cooked potatoes mashed and 
 seasoned to taste with salt, pepper, butter, and cream ; over this 
 sprinkle a little summer savory, if liked, or sprinkle with a little 
 catsup, chowchow or any fine pickle, cover with crust, and bake in 
 quick oven until crusts are done ; serve with fried chicken, veal cut- 
 lets, or any other meats with which a brown gravy is served. Or for 
 a Peep Potato /’^e,take a small quantity of meat of any kind — half 
 pound is sufficient, and bacon, ham, potted fish with hard-boiled eggs, 
 
688 
 
 POTATOES. 
 
 odds and ends of beef, or poultry, will answer the purpose ; cut any 
 of these into pieces, lay in bottom of baking dish, season ; pare and 
 slice a quart of raw potatoes, place oyer meat, strew over bits of but’ 
 ter, cover with a crust if liked or sprinkle with bread-crumbs, or 
 omit either, and bake in rather a slow oven. Sliced cooked potatoes 
 can be used, making an economical and palatable way of serving up 
 odd scraps ; if any sauce, such as bread, parsley, white, etc., is left, 
 it may also be added to the pie, and if wished the meat can be omit- 
 ed if sauce is used ; or mashed potatoes may be taken, putting in 
 layers v/ith chopped pickles over each layer of meat ; or other cook- 
 ed vegetables, such as spinach, tomatoes, asparagus, etc., may be 
 used in place of meat. There should be about three times as much 
 potato as meat, fish or vegetables. When cooked, fresh fish is used, 
 mix a rav/ egg with it instead of slices of hard-boiled eggs, as above. 
 
 Potato PufFs. — Beat three cups mashed potatoes to a cream 
 with quarter cup butter, add three well-beaten yolks, half cup sweet 
 cream, or part milk, tablespoon sugar and pinch of salt with the 
 well-frothed whites. Bake in spoonfuls on a well-buttered pan in a 
 quick oven ; when done, slip a knife under, slide upon a hot platter 
 and serve at once, garnished with parsley. 
 
 Potato Rolls. — Wash medium-si»ed potatoes, pare and cut in 
 the form of small rolls of about three inches in length and an inch 
 and a half across ; dip into beaten egg, wrap each in a thin slice of 
 fat bacon large enough to envelop it, and pin together with woodeii 
 toothpicks ; arrange in a small baking-dish, put into a moderately 
 hot oven, and bake until the potatoes are done ; grate a little toast 
 upon them and serve at once. Or take equal quantities of cooked 
 fresh meat of any kind, or game or poultry, and fresh butter, and 
 twice the quantity of mashed potatoes ; pound all together in a mor- 
 tar, season with pepper, salt, and nutmeg ; add some raw egg to 
 make it of the proper consistency ; roll portions of it in a little flour, 
 giving them the form of rolls ; poach them in boiling water ; 
 drain them ; let them become cold ; dip them into beaten egg, then 
 into melted butter, and fry until nicely browned on all sides ; serve 
 with a rich gravy sauce. A small portion of sausage meat, mixed 
 with some mashed potatoes and treated same makes a delicious dish. 
 
 Potato Salad.— pieces of streaky bacon, or ham, into small 
 neat dice, fry slow-ly in frying-pan for a minute or so, then add two 
 medium-sized finely-chopped onions, stir well with meat, dredge 
 with flour and cook till onions are a light brown, add salt, four table- 
 spoons vinegar, a little pepper and half pint water, or if vinegar not 
 very strong use more of it and less water, stir well and pour over 
 sliced boiled potatoes. 
 
 Potato Slaw. — Slice six or eight cold boiled potatoes into a 
 crock, with one large or two or three small onions, season with salt 
 
POTATOES 
 
 6S9 
 
 and pepper and pour cup vinegar over. Heat two tablespoons drip- 
 pings and pour over very hot, stir all well together with a fork, tak- 
 ing care not to break potatoes ; let stand four or five hours, stir 
 again, put in dish and serve. More onions may be added if liked. 
 Make from cold potatoes left at dinner and will be ready for tea. 
 
 Potato SotiMe. — Boil five good-sized mealy potatoes, pass 
 through a sieve ; scald in a clean saucepan half cup sweet milk and 
 tablespoon butter, add to potato with a little salt and pepper, and 
 beat to a cream ; add one at a time, yolks of four eggs, beating thor- 
 oughty, drop a small pinch salt into whites and beat to a stiff froth, 
 add, mixing as lightly as possible ; have ready a well-buttered souffle 
 or baking dish, large enough to permit the souffle to rise without 
 running over; bake tvventy minutes in a brisk oven, serve at once in 
 the same dish in which it was baked, placing in the ornamental 
 receptacle as described on page 125; or tying on the Knitted Cover^ 
 crocheted of white tidy yarn, with cord and tassels at top so it can 
 be drawn tightly around the top edge of the baking dish, thus mak- 
 ing a pretty bottom cover for anything served in dish in which it was 
 baked. The souffle should be eaten with meats that have gravies. 
 
 Potato Soup. — Pare and slice four large potatoes, cover with 
 water, cook till tender and rub all through colander ; add to this a 
 quart of rich milk, two tablespoons butter and season with salt and 
 pepper ; boil up once and serve. Some add a tablespoon each chop- 
 ped onion, celery and parsley, speck of cayenne and half tablespoon 
 flour made smooth in a little milk. Strain into tureen and serve 
 with croutons of toasted bread. If wished richer, use only a pint of 
 milk, and put two well-beaten eggs in tureen, stirring rapidly while 
 pouring in the soup. Some do not strain the soup. 
 
 Potato Stew!-— ^oi\ one pound salt pork in two quarts water ; 
 when done, take out, add twelve raw potatoes and two onions sliced, 
 or if very small leave potatoes whole ; cook three-quarters of an 
 hour, and add tablespoon butter and cup milk mixed with a beaten 
 egg ; boil a moment or two and serve ; or if not wished with as 
 much liquid, prepare the dressing of butter, milk and egg in sauce- 
 pan, skim out potatoes and onions, add, and boil up once in it. 
 Score the meat and brown in oven and serve. If quite salt, soak a 
 little while before cooking. Or Without Meat^ place three table- 
 spoons lard, drippings or butter in saucepan, when hot, mix in two 
 of flour, and add about three pints water; when boiling, add twelve 
 sliced raw potatoes with salt and pepper. Stir occasionally and 
 when done, serve hot. 
 
 Potato Snow. — Boil fine, white, mealy potatoes, drain off, and 
 set on back of stove with a cloth over them till they are quite dry 
 and fall apart ; then, using a potato masher, rub through a hot col- 
 ander, or coarse wire sieve upon the hot dish in which to be served. 
 
 44 
 
690 
 
 POTATOES. 
 
 taking care not to crush the snow as it falls, never toncJiing it. It 
 will drop in long coils, which heap themselves up invitingly, or by 
 shaking the colander lightly, every other minute, it will fall off in 
 short grains and is known as Potato Rice. In either case only rub 
 a small quantity through at a time, and do not let the colander 
 touch the potato. Some boil in their jackets, and others first mash 
 them, then finish as above. Sprinkle with salt, and a very little 
 sugar, if wished, and serve very hot. For Granite Potatoes^ boil 
 and mash, adding hot cream or milk, butter and salt as in Mashed 
 Potatoes, only making more moist, then rub through a colander as 
 above. It is well to have the dish in a pan of hot water on the 
 stove, when preparing snow, place in hot oven a moment, then serve. 
 
 Potato Whip. — Take a pint of steamed potatoes and whip them 
 very light with a silver fork, adding half cup cream or milk, two 
 tablespoons butter, yolks of two eggs and seasoning to taste. When 
 as light as a feather add the well-frothed whites, and heap lightly, 
 v/ithout smoothing, in a quart souffle or baking dish, slightly but- 
 tered, and brown quickly in oven, or 
 use a hot salamander. If w^anted ex- 
 tra nice, use whites of two more eggs. 
 
 Or, With Meat add tablespoon each, 
 grated onion and minced parsley with a gill or more of grated, cold 
 cooked ham. Pile in dish and sprinkle with sifted bread-crumbs or 
 grated cheese, if liked ; brown and serve as above. 
 
 Potatoes With PLam. — Grate four or five cooked, mealy pota- 
 toes, beat to a cream three or four tablespoons butter, add gradually 
 two whole eggs and two yolks ; beat well and add half pint finely- 
 grated, cooked ham. Put in a buttered baking dish and steam or 
 bake ; when done, sprinkle with grated cheese and brown lightly. 
 Or With Fish.) place the roe of a fish in baking dish, chop two cold 
 potatoes, put upon fish, strew bits of butter over and place for twenty 
 minutes in a moderately hot oven. 
 
 Potatoes With Kidney. — Take a sheep’s kidney, or a piece of 
 calf’s liver of an equivalent size, chop finely and season with salt, 
 spices, and a few herbs finely chopped ; add to it a tablespoon but- 
 ter cut in bits ; chop up four medium-sized raw potatoes, well 
 washed and peeled, mix thoroughly with meat, place in buttered 
 baking dish, sift over bread-crumbs,' and bake for three-quarters of 
 an hour in a slow oven ; serve in dish in which it was baked. A lit- 
 tle shalot or onion may be added if wished. Or With Cal)hagej\ 
 either mash some hot, or finely chop some cold potatoes, season 
 with pepper and salt, and add to them just enough boiled young 
 cabbage to give nice green color to potatoes ; add butter, and either' 
 fry quickly, or bake as above. It may be fried after pieces of bacon,' 
 and both be arranged together in dish. 
 
POTATOES. 
 
 691 
 
 Potatoes With Onions. — Boil potatoes in skins, peel while hot 
 and slice ; let sliced onions stand in salt and water an hour, then 
 put them in frying-pan with a little ham gravy or butter and a little 
 water, cook slightly, skim out and put in vegetable dish first a layer 
 of onions, then potatoes, then onions, etc., with potatoes last; add a 
 cup of vinegar to frying-pan in which the onions were cooked ; let 
 boil and pour over the vegetables. Th^ proportions of onions and 
 potatoes can be half and half or as wisl^ed. For Galveston Pota- 
 toes^ boil potatoes ; when done, mash, season with salt, pepper and 
 butter ; mince a large onion very fine, mix well through the pota 
 toes, put in baking dish and brown in oven ; or for Potato Loaves., 
 place spoonfuls of above under and around meat, when roasting, 
 about fifteen minutes before latter is done ; baste the little loaves, so 
 they will brown nicely. For the well-known Lyonaise Potatoes, put 
 two tablespoons butter or drippings in a frying-pan and add two 
 sliced onions ; when they begin to color add cold potatoes, sliced in 
 quarter-inch slices or cut in dice, using about eight potatoes ; shake 
 or stir them gently till a golden brown, add a tablespoon of finely 
 chopped parsley, mix through slightly and serve Very hot. Somh 
 add juice of a lemon just before serving, and others drain dry by 
 shaking in a heated colander. 
 
 Potatoes for Garnishing. — Take potatoes sufficient in number 
 to decorate a dish ; wash, peel, and cut in any form fancied — whether 
 balls, pine-apples, stars, diamonds, etc. ; let stand in salted water a 
 little while, dry upon a towel, and place at bottom of saucepan, 
 cover with clarified butter, bring quickly to a boil, and then cook 
 slowly till of a fine golden brown ; drain, and fry lightly in frying- 
 pan with butter, adding a little veal glaze. Let them be ready just 
 in time for the dish they are to garnish. Or mash and fry in spoon- 
 fuls in a frying-pan with drippings or a little butter and place upon 
 small collops of calf's liver or meat of any kind, or arrange them in 
 a rim round a dish of fried sausages. Or, for a Potato Border pare 
 and boil fine medium-sized potatoes, mash and beat with a large fork 
 till light as a feather ; add tablespoon butter, teaspoon 
 salt, yolks of two eggs, (the whites make it more 
 difficult to form in shape) and three-quarters of a 
 gill of hot cream ; mix well, press the potato tightly in 
 the crovm mold and let stand fifteen minutes in a warm 
 place ; then turn out carefully on platter, brush with 
 Pastry Glaze, brown in oven and fill center with a ragout, fricassee 
 or whatever wished. 
 
 Baked Sweet-potatoes. — Wash, and bake in oven in their jack- 
 ets one hour, and serve without peeling ; or With Meat, steam or 
 boil them, remove skins, place in pan around the meat and baste 
 often, browning nicely; or they may be put around the meat with- 
 out first cooking, but are not as nice and will not brown well. If 
 
 Crown Mold 
 
692 
 
 POTATOES. 
 
 large cut in two lengthwise or even quarter them, and turn as needed. 
 Sweet-potatoes are delicious with Roast Pork. For Carolina Sweet- 
 potatoes^ slice raw potatoes, put in baking dish, sprinkle with sugar 
 and more than cover with water ; cover the dish and bake about two 
 hours. The syrup-gravy is much prized. Or for Texas Sweet-po- 
 tatoes^ peel, place in pan, pouring a little hot water over them, set 
 in oven and bake, turning them so as to brown evenly ; pour in 
 more water as needed ; let the pan be about dry when the}^ are done. 
 Serve on hot dish. Or boil or steam till nearly done, peel and cut 
 in lengthwise slices ; put a layer of potatoes with bits of butter dot- 
 ted over them, and sprinkle vrell with sugar ; add another layer of 
 potatoes, butter, and sugar, until dish is full. Add very little water, 
 and bake. For Perfection Sweet-potatoes^ slice cold boiled pota- 
 toes crosswise, in half-inch slices; dip in egg then in farina, and 
 sprinkle over with sugar. Place in a hot dripping-pan and dot each 
 piece with a bit of butter and brown in oven about ten minutes. 
 Serve on a hot dish. For Roasted Sweet-potatoes^ roast in ashes, as 
 Irish potatoes, remove skin and serve. They have a delicious and 
 peculiar flavor so cooked. Sweet-potatoes prepared in any way are 
 especially nice served with chicken. Always cut off ends, when pre- 
 paring for baking, the same as Irish potatoes. 
 
 Boiled Sweet-potatoes. — Wash and boil as Irish potatoes, with- 
 out any salt ; when tender, peel and place in oven to dry and brown 
 delicately, if wished. Serve like Irish potatoes, a dressing of melted 
 butter being nice. The best way to cook them is as Steamed Svjeet- 
 potatoes, as above. Y or Mashed Potatoes .,\)0\\ or steam 
 
 and prepare as Irish potatoes. However cooked, they require more 
 time than the Irish. 
 
 Browned, Sweet-potatoes. — Put in a frying-pan half cup each 
 outter and lard, cup sugar, and pint water ; pare potatoes, slice length- 
 wise if large, add and keep closely covered, boil until water boils away, 
 then brown nicely but do not let burn. After removing potatoes, 
 pour in cup cream, let poil and pour over potatoes. Serve hot. Or 
 cut cold boiled potatoes in thick slices and season. Have butter or 
 drippings in frying-pan and add slices to cover the bottom ; brown 
 and turn as pancakes. Sliced raw ones may be prepared same, be- 
 ing careful not to cook too long as they will become hard. Par- 
 snips may be browned as above. 
 
 Fried Sweet-potatoes. — Peel, slice, and drop in smoking-hot 
 fat, turning to nicely brown both sides, or fry slioed cooked ones 
 same ; or single-bread, some using flour instead of crumbs and fry. 
 
 Glazed Sweet-potatoes. — Boil till tender, peel carefully, and lay 
 in buttered dripping-pan, in a good oven; as they begin to crust 
 over, baste with a little butter, repeating this several times as they 
 Rrown ; when glossy and a golden color, dish and serve while hot. 
 
POTATOES. 
 
 693 
 
 Stented Sweet-potato . — Peel and slice a quart of sweet potatoes, 
 put them over the tire in boiling water to cover, and boil till tender ; 
 drain, and add to them a heaping tablespoon butter, saltspoon salt, 
 and enough milk to cover ; let boil and serve at once, if allowed to 
 cook after tender they will soon break. 
 
 Sioeet-potato Calies. — Boil, remove skins, and rub potatoes 
 through a coarse colander ; make into flat cakes, dip in flour and 
 fry in hot butter. For Biscuits.) mash well four medium-sized cold 
 boiled sweet-potatoes, add four tablespoons flour, piece of butter 
 and a little milk to make a dough as for biscuit dough. Roll on 
 pastry board, cut with biscuit-cufter, and place in a floured baking 
 pan. If oven is very hot, put upper grate under pan and a piece of 
 paper over cakes to render them more moist. 
 
 Sioeet-potato Cheesecakes . — Beat quarter of a pint butter with 
 three or four potatoes (quarter of a pound), well mashed ; add yolks 
 of two or three eggs, gill sugar, quarter pound dried currants, pre- 
 pared as for cake ; beat well, then add lightly the well-frothed whites, 
 and rind and juice of a lemon, which causes it to curd. Line patty- 
 pans with a rich Puff Paste, place a heaping teaspoon of mixture in 
 each and bake in a quick oven. These are very delicious and equal- 
 Iv nice made with Irish potatoes. 
 
694 
 
 POULTRY. 
 
 POULTRY. 
 
 What can be more tempting to the epicure than a handsomely 
 browned and crusted fowl? And although poultry is not considered 
 equal to fish as a food for brain-workers, it contains more of the 
 muscle-making and heat-producing elements than beef or veal. This 
 is especially the case with the thighs and legs of chickens and turk- 
 eys, which are far superior to the breast as real food. The latter is 
 dry and somewhat tasteless while the former is juicy and of rich 
 fiavor. While this is true of poultry and the larger game ; with birds 
 which live “on the wing’’ it is just the opposite; their breasts are 
 juicy and more nutritious while the meat on the thighs is poor and 
 dry. There are many ways of preparing poultry besides the tempt- 
 ing roast, which make delicious and dainty dishes ; but the first 
 secret of success lies in the care of, killing, picking, singeing, plump^ 
 ing, cutting up and dressing of chickens. and turkeys. Very full 
 and complete directions for which are given, in Cutting and Curing 
 Meats in the back part of book. After a fowl is nicely dressed, if to 
 be served whole, it can still be made to look more plump by flatten- 
 ing the breast bone ; place several thicknesses of cloth over the lat- 
 ter and pound it, being careful not to break the skin ; then rub in- 
 side well with salt and pepper. Make any stuffing or force-mea;] 
 wished and stuff the breast first, but not too full or it well burst in 
 cooking ; stuff the body rather fuller than the breast, sew up both 
 openings with strong darning cotton, and sew the skin of the neck 
 over upon the back or down upon the breast, remembering that 
 these threads must be carefully removed before sending to the table. 
 Lay the points of the wings under the back, and fasten in that posi- 
 
POULTRY. 
 
 (595 
 
 Uon with a skewer rim through both wings and held in place with 
 clean twine ; press the legs as closely towards the breast and side- 
 bones as possible, giving an upward and pushing motion, and fasten 
 with a skewer run through the body and both thighs, push a short 
 skewer through above the tail, and tie ends of legs down, with a 
 twine, close to the skewer ; then place the fowl on its breast and take 
 the strings which tie the legs and bring them around the skewer in 
 the wings ; pass them back and forth, across the back, to the skewer 
 in tail two or three times and tie very tightly. Trussing thus, a 
 handsome shape will be given, and all the strings will be on the back, 
 so that the crust with which the breast of a perfectly roasted fowl is 
 covered need not be broken. If one has not skewers, proceed as 
 above, tying in shape as nicely as possible. It is now ready for 
 roasting or boiling. If to be roasted rub over lightly vvith salt, or 
 some do not use any until half done. Never use pepper, on the 
 outside until fowl is done ; as the scorching which it undergoes when 
 on the surface, entirely changes the flavor. Always use white pep- 
 per, if any. A handsome appearance may be gained for the roast 
 by larding the breast and where the fowls are rather dry it is a nicer 
 ivay. Proceed as directed on page 459, using a smaller needle than 
 
 for meats. The heating, for a moment, 
 of the flesh renders it firmer, enabl- 
 ing one to lard more easily. The 
 Needle and Lardoon illustratlon shows a Separate needle 
 
 and lardoon and one ready for use. When one can not lard, the 
 “barding”, as described, is A^ery nice, especially for small game, such 
 as quails, etc. Botli chickens and turkeys, if roasted, are thought 
 to be better steamed, especially if chickens are over a year old, and 
 old chickens can be deliciously fried if, after cutting, the pieces are 
 first steamed till tender. Stewing and boiling are ivell approved 
 Avays of cooking chickens of a questionable age. Always put on in 
 boiling water, unless soup is wanted, when use cold ; skim Avhen it 
 boils up first, and place where it will only simmer ; Avhich, although 
 defined as “gentle boiling” is by competent authorities on cookery, 
 considered not foiling ^ but just the next step ; a degree of heat hot 
 enough to coagulate the albumen, and soften the fibrin, being of the 
 temperature of 18 l ' when tested by a thermometer. When cooked 
 in water kept at boiling point, Avhich is much less effective than 
 simmering, the flesh becomes tough rather tlian tender, and there is 
 
696 
 
 POULTRY. 
 
 both a waste of fuel and a poorly-served fowl. Putting in boiling 
 water at first is very important in order that the surface may be 
 quickly sealed, thus retaining all the juices; then simmering as di- 
 rected, the fowl, or any meat, will be tender, jucier and finer flav- 
 ored in much less time than if water is always kept at boiling point ; 
 thus proving a much more economical as well as satisfactory method 
 of stevvung amd boiling. A little vinegar added to the water makes fowls 
 more tender, and pinch of sugar adds to flavoi ; if very old, some 
 sprinkle a spoonful soda over, letting stand a day or two, w^ash- 
 ing off and cooking. The same result would be secured wuthoutthe 
 soda, we think ; as “hanging” for a few days, or even longer, is con- 
 sidered the only approved way of preparing poultry by many, 
 especially among the English. In roasting as in boiling, have a 
 high degree of heat at first, for the same purpose of searing the sur- 
 face, then graduate to a moderate heat until done ; to test which in- 
 sert a fork between the thigh and body, if the juice is watery and 
 not bloody it is done. If not served at once, the fowl may be kept 
 hot without drying up, by placing it over a pan of boiling water, set 
 on top of stove or range, and inverting a dripping-pan over it. The 
 wire rack or trivet placed inside the dripping-pan is quite essential 
 in roasting, or patty-pans or muffin rings may be used. The pan 
 for turkey should be three or even four inches deep, and measure at 
 the bottom about sixteen by twenty inches, with sides somewhat 
 flaring. Some roast wdthout water, thinking the larding or butter 
 makes sufficient drippings for basting; others add a very little hot 
 water. When fowls are frozen, they must be entirely thawed in cold 
 water, before being cooked. Chickens are seasonable at all times, 
 but “spring chickens” should be three or four months old to be a 
 wholesome diet, as the flesh is too immature before that time. Tur- 
 keys are decidedly a fall and winter delicacy. Poultry whether 
 roasted or boiled maybe served with a Giblet Gravy made as di- 
 rected in Gravies. Some of the garnishes are parsley, fried oysters, 
 thin-sliced ham, slices of lemon, fried sausages or force-meat balls. 
 
 Baked Chicken . — Dress and split young chickens open by cut- 
 ting with a sharp knife down the side of the back-bone; then press 
 apart and clean as directed, wipe perfectly dry and put in dripping- 
 pan, bone side, or inside down, without any w^ater or butter; have 
 the oven hot and they will be done in a half to three-quarters of an 
 
POULTRY. 
 
 697 
 
 hour. Take out, and season with butter, salt and pepper ; pack one 
 above another as closely as possible, and place in pan over boiling 
 water, covering closely to keep hot and moist while making Giblet 
 Gravy — see Gravies. Or, when tender^ spread over paste of butter and 
 flour as in Roast Chicken. These are very nice, without gravy, for 
 picnic or traveling lunch, when the seasoning of butter should be omit 
 ted. Or for Buckeye Baked Chicken^ cut each chicken int® seven 
 or nine pieces, wash carefully and quickly, and put in colander to 
 drain; put a half tablespoon each lard and butter in dripping-pan. 
 lay in the pieces, and add half pint hot water; place in oven and 
 bake half an hour ; turn, taking care that they get only to a light 
 brown, and just before taking up, add salt and pepper to taste ; when 
 done take out in a dish and keep hot. To make the grav^g add a 
 half pint or more of water, set the dripping-pan on the stove, and add 
 tablespoon flour mixed with half cup cream or milk, stirring slowly, 
 adding a little of the mixture at a time. Let cook thoroughly, stir- 
 ring constantly to prevent burning, and to make the gravy nice and 
 smooth; season more if necessary. Some do not put water in pan, 
 but use plenty of butter, or drippings and butter. For Baked 
 Chicken with Parsnips, wash, scrape, and quarter parsnips, and 
 parboil for twenty minutes ; prepare a young chicken by splitting 
 open at back, place in dripping-pan, skin side up, lay parsnips 
 :around it, sprinkle with salt and pepper, and add lump of butter 
 size of an egg, or two or three slices good pickled pork ; put enough 
 water in pan to prevent burning, place in oven and bake until 
 chicken and parsnips are done a delicate brown; serve chicken 
 separately on platter, pouring the gravy in pan over the parsnips. 
 For Breaded, Chicken, cut a tender chicken into seven pieces, roll 
 in beaien yolks of two eggs, then in finely grated bread-crumbs, 
 seasoned with chopped parsley, pepper and salt; place in drippings 
 pan, dot the pieces with tablespoon butter in bits, add a little water 
 and bake slowly, basting often. When done, take out chicken and 
 make gravy in pan by adding mixture of flour and butter, made 
 smooth by stirring. Add either cream or milk to make sufficient 
 gravy, and season to taste. 
 
 Boiled Chicken. — Stuff or not, as wished, and then truss as di- 
 rected. Put in kettle in about a pint boiling water, adding more if 
 necessary, but if only simmered as directed in preface, more will not 
 be needed, unless a quantity of gravy is wished. After skimming, 
 cover and cook till tender. It will be finer flavored if cooked in as 
 little water as possible. Take out chicken, add butter if needed, 
 and a slight thickening of browned flour; 
 this may be poured over the chicken ; or any 
 piquant sauce may be thus used, and a 
 sauce-boat of Giblet Gravy made, as directed 
 in Gravies, adding the water and chopped Boned chickeLwithLice. 
 giblets to the kettle. They can be cooked with the chicken, but it 
 
G98 
 
 POULTBY. 
 
 would necessitate more water in order to have plenty of gravy, 
 and the chicken would not be as nice ; if fresh water is added just 
 at last, to make gravy, the latter will not be as nicely flavored, as if 
 it were the water in which the giblets had been cooked an hour or 
 two. The chicken may also be served on a bed of Swedish Rice, 
 see Vegetables, and makes a handsome dish. 
 
 Broiled Cliiclcen . — Cut the chicken open on the back and pound 
 on meat board until it will be flat ; it can then be put on the grid- 
 iron in neat, compact form, and flattening also prevents one part 
 from burning while another is underdone. Put on gridiron, inside 
 or bone side down, as the chicken cooks more thoroughly in this 
 way, the inner surface being quickly seared and the juices retained. 
 Turn, to brown both sides nicely, and often enough to prevent burn- 
 ing. It will take twenty or thirty minutes to cook thoroughly and 
 will cook much better to cover wuth a pie pan held down with a 
 weight so that all parts of chicken may lay close to gridiron. Some 
 dip in melted butter or rub over well with butter before broiling. 
 Serve very hot simply seasoned with salt, pepper and butter ; or 
 while chicken is broiling, put liver, gizzard and heart in saucepan 
 and boil in pint water until tender, take out and add flour, butter, 
 pepper, salt, and cup sweet cream to the water; when chicken is 
 done, dip it in this gravy while hot, lay it back on the gridiron a 
 minute, then add the chopped giblets to the gravy, put in the chicken, 
 let boil for a half minute, and send to table hot. Broiled Quaily 
 prepared and served in same way, is very nice. Unless the chicken 
 is very young it should be steamed before broiling until almost ten- 
 der, or put in a hot oven ten minutes. Some broil a few thin slices 
 of salt pork with the chickens and serve them garnished with the 
 pork, slices of lemon and parsley. 
 
 Fried U//^bte^.“-Put frying-pan on stove with a half tablespoon 
 each lard and butter ; when hot lay in the pieces of chicken, sprinkle 
 with flour, salt and pepper, place on lid, and cook over moderate fire ; 
 when a light brown, turn the chicken and sprinkle flour, salt and 
 pepper over top as at first ; if necessary add more lard and butter, 
 and cook slowly until done, keeping closely covered ; make gravy 
 same as for baked chicken. As a general rule three-quarters of an 
 hour is long enough to fry spring chicken. To make rich and nice 
 gravy without cream, beat yolk of an egg light, strain and stir slowly 
 into gravy after flour and milk have been stirred in and thoroughly 
 cooked ; as soon as it boils up the gravy is done, and should be re- 
 moved from stove. Or put in a tablespoon each butter and chop- 
 ped parsley, pint of cream and seasoning of salt and pepper ; stir 
 over the fire, loosening all browned particles from pan and adding 
 tablespoon flour if necessary. Boil up and serve, poured over or 
 around the chicken, or send on in sauce-boat. Some dip pieces in 
 hot water and roll in flour instead of sprinkling with it, and they 
 
POULTRY. 
 
 699 
 
 may also be single-breaded. Always steam or parboil before frying, 
 unless chickens are very young. For (Jreoled cut a three 
 
 pound chicken as directed and fry the back, thighs, legs and wings in 
 a little hot fat until half done ; then put in the breast in two pieces 
 with tablespoon chopped onion, clove of garlic, chopped, and bunch 
 herbs and fry five or ten minutes ; add an ordinary slice of raw ham, 
 diced, four or five large tomatoes, cut in very small pieces, season- 
 ing well with salt and pepper, and when all are cooked, serve to- 
 gether on platter. For Fried Gumbo ^ cut up two young chickens, 
 and fry in skillet; when brown, put in pot with quart finely chop- 
 ped okra, four large tomatoes, and two onions chopped fine ; cover 
 with boiling water, boil very slowly, and keep kettle tightly closed ; 
 add boiling water as it wastes, and simmer slowly three hours ; sea- 
 son with salt, pepper, and a little butter and flour rubbed together ; 
 serve with boiled rice. A nice addition is a dozen or so oysters 
 fried in a little butter and added just before serving. Fried Whole 
 Chiehen is a nice dish when the fowls are 3mungand tender. Truss 
 as for roasting, but do not stuff, then fry by immersing in hot fat 
 until a nice brown or first single-bread them. The chickens may be 
 steamed until tender, then fried as above. Chickens fried after any 
 method given may be garnished with fried oysters, hominy or rice. 
 
 Jellied Chicken. — Cook two chickens in small quantity of 
 water, until meat will part from the bone easily ; season to taste 
 with salt and pepper; just as soon as cold enough to handle, re- 
 move bones and skin ; place meat in deep pan or mold, just as it 
 comes from the bone, using gizzard, liver and heart, until the mold 
 is nearh" full, and put bones and skin back in the water chicken 
 was cooked in. Boil this till a little less than a quart and add half 
 box or an ounce of gelatine dissolved in a little 
 warm water, and juice of lemon if wished, strain 
 and pour over chicken in mold ; leave to cool, cut 
 with a very sharp knife and serve. The slices 
 -will not easily break up if directions are followed, .jemed chicken'witbEggs. 
 Some add to the broth an onion, stalk celery, t^velve pepper-corns, 
 piece of mace, four cloves, white and shell of one egg and salt and 
 pepper to taste. Three tablespoons corn-starch may be used in- 
 stead of the gelatine. Sliced liard-boiled eggs, and thin slices of 
 lemon, if liked, neatly arranged around bottom and sides of mold or 
 bowl add greatly to the appearance of the dish. Or put in layers of 
 eggs and chopped chicken alternately. Stuffed Eggs in halves are 
 also molded with chicken wuth pleasing effect. Some put in pud- 
 ding dish and bake, turning out when cold. When making chicken 
 salad if all bits of the moat rejected for the salad are put back into 
 the quart of liqfior, thickened wuth gelatine or corn-starch as 
 above and turned into a mold lined wuth sliced eggs, a very good 
 Flain Jellied Chicken wull result. For Chicken in Jelly ^ soak an 
 ounce gelatine in cup cold W’ater tw^enty minutes; squeeze it quite 
 
700 
 
 POULTRY. 
 
 dry and melt it in pint clear stock in which a large tablespoon 
 marjoram and half the rind of a lemon have been simmered ten 
 minutes. Season to taste with salt and pepper and strain. Cover 
 bottom of a mold half an inch thick with the gravy and when nicely 
 set in jelly, place upon it slices of hard-boiled eggs, slices of beet and 
 gherkins cut in fancy shapes. Mince together the meat from two 
 boiled chickens and a half pound each cooked ham and tongue ; 
 season and press this into compact shape and put in center of mold, 
 leaving an inch of space around every side ; fill this space with the 
 jelly which should not be poured in until quite cool so that it may 
 harden quickly and preserve the shape of the meat. This dish may 
 be made very handsome and in cold weather will keep a week. For 
 a more elaborate dish, cover bottom of mold with a clear gelatine or 
 aspic jelly about an inch in depth ; when it stiffens, put a sprig of 
 parsley in center, spreading the leaves, leaving the stem up and 
 hold it thus while pouring in a little more half-thickened jelly; 
 when this hardens cut a hard-boiled egg in two lengthwise, and lay 
 the halves obliquely across it ; cover these with jelly, and when hard 
 lay in long, delicate strips of breast of chicken, seasoned with pep- 
 per and salt; cover with jelly to within an inch and a half of top; 
 when hard, put a lining of very thin lemon slices around mold, lay 
 in more bits of chicken, fill mold with jelly, and place on ice. While 
 filling mold, keep the jelly standing in hot water as it must not 
 harden, and the mold in a pan of ice, unless it is very cold weather, 
 when mold may stand outside a window. Always wet mold with 
 water before using. 
 
 2Iasked Chicken . — Dissolve half ounce gelatine in four table- 
 spoons cold water ; put a quart stock in saucepan with tablespoon 
 vinegar, sprig of parsley, half teaspoon black pepper and half salt- 
 spoon salt, and when hot add the dissolved gelatine. Beat whites 
 of three eggs, adding four tablespoons cold water, and stir into 
 mixture in saucepan with fork or egg whip. The moment it boils 
 draw to back of. range and simmer slowly twenty minutes, then 
 strain through clean towel and let stand overnight. Next day cut 
 wings and legs from cold boiled fowl, trim neatly, cut two fillets from 
 the breast, taking care not to break the grain of the meat, and remove 
 skin ; melt two tablespoons butter in saucepan, stir in four table- 
 spoons flour, add gradually half pint milk and when boiling add a 
 gill cream, seasoning of white pepper and salt, and stir while it boils 
 two minutes. Take off fire and add tablespoon of the cold jelly 
 prepared as above. Then dip the pieces of chicken into this sauce 
 and place on a sieve to drain and cool half an hour. When quite 
 cold arrange the pieces of masked chicken neatly in bottom of dish, 
 chop the cold jelly coarsely and scatter over them and garnish with 
 fresh sprigs of parsley. Or the hot sauce may be poured over the 
 pieces of chicken, set away to cool, and at serving time dish them, 
 with the sauce that will adhere, on large slices of cold sweet-pota- 
 
POULTRY. 
 
 701 
 
 toes, fried a golden brown in butter, putting a lump of the jelly on 
 each piece of chicken. Garnish with parsley. 
 
 Pickled Chicken. — Boil four chickens till tender enough for 
 meat to fall from bones ; put meat in stone jar, and pour over it three 
 pints cold vinegar, and a pint and half of water in which chickens 
 were boiled ; add spices if preferred, and it will be ready for use in 
 two days. A very delicious relish. 
 
 Potted Chicken. — Pick meat from the bones of cold roast fowl, 
 free from gristle and skin, weigh, and to every pound meat allow 
 four tablespoons fresh butter, teaspoon pounded mace, half a nutmeg, 
 grated, pepper and salt to taste. Cut meat in small pieces, pound 
 it well with the fresh butter, sprinkle in the spices gradually, and 
 keep pounding until reduced to a perfectly smooth paste. Put into 
 potting-pots and cover with clarified butter, about one-fourth inch 
 in thickness ; and if to " " ' or some time, tie over a buttered 
 
 paper, or cloth cover 
 
 one of oil-cloth. Two or three 
 
 slices of ham, minced and pounded with the above ingredients, will 
 be found an improvement. Keep in a dry place . 
 
 Pressed Chicken. — Take one or two chickens, boil in small 
 quantity of water with a little salt, and when thoroughly done, take 
 all meat from bones, removing skin, and keeping the light meat 
 separate from the dark ; chop and season to taste with salt and pep- 
 per. If a meat presser is at hand take it, qr any other mold or a 
 crock or pan will do ; put in a layer of light and a layer of dark 
 meat till all is used, add the liquor it was boiled in, which should 
 be about one cup, and put on a heavy weight until cold ; when cold 
 cut in slices. Prepare the day before it is wanted and keep in cool 
 place. Many chop all the meat together, add one pounded cracker 
 to the liquor it was boiled in, and mix all thoroughly before putting 
 in mold ; either way is nice. Some add half as much chopped ham 
 as chicken and hard-boiled eggs may be molded with it as in Jellied 
 Chicken. Celery tops are a nice garnish or sprigs of parsley. 
 Pressed Turkey is prepared same way, slicing instead, of chopping. 
 Either of the above makes very fine sandwiches. 
 
 Roast Chicken. — After cleaning, stuff and truss a six pound 
 chicken as directed in preface, using for the filling, pint and a half 
 dry bread-crumbs, four tablespoons warm milk, half cup butter^ 
 level tablespoon salt, teaspoon each chopped parsley, white pepper, 
 and summer savory, half teaspoon each powdered sage and mar- 
 joram and yolk of an egg, mixed well together. Or omit egg and 
 milk and use half pint butter, melted. Place chicken on its side 
 on trivet, in pan in hot oven and baste every ten or fifteen minutes 
 with a little water and butter. When half done, season v/ith salt 
 and continue to dredge, baste and froth as in Larded Turkey. When 
 done, dish and make a Giblet Gravy as directed. Some add a little 
 
702 
 
 POULTRY. 
 
 hot water at first, others when half done. Or for a French Roast^ 
 dredge with salt, mb over thickly with soft butter, then dredge very 
 thoroughly with hour ; place on the trivet and in ten minutes add a 
 little hot water to pan; baste and finish as above. Serve when 
 nicely browned and frothed, with Giblet Gravy. It is claimed that 
 the rich paste of butter and flour keeps in the juices, giving a fine 
 flavored roast, and that it is really more economical, less butter be- 
 ing required than when simply basted with melted butter. Or roast 
 and baste as- in first recipe, and when tender, season and spread 
 over a smooth paste of two tablespoons butter and four of flour and 
 serve when nicely browned without more basting. Or for a more 
 elaborate dish stuff and truss, then lard as directed in preface and 
 roast as above, basting with the drippings, 
 using butter and flour with which to froth 
 it nicely at the last. Or bone the chicken 
 as directed in Cutting and Curing Meats, 
 leaving in the leg and wing bones, and 
 stuff with bread-dressing or any force-meat, then sew in shape truss- 
 ing the wings and legs close to the back , lard and roast as above. 
 This makes a nice dish to serve, as being boneless, is easily carved 
 across in handsome slices. Veal Force-meat is delicious with this. 
 
 Larded Chicken. 
 
 Smothered Chicken . — Cut up chicken in seven or nine pieces 
 and put in dripping-pan in pint boiling water, sprinkle with salt, 
 pepper, flour, and dot with bits of butter; cover closely with an- 
 other pan and bake two hours in moderate oven. If the chicken is 
 very tender, less time will do : if tough more is necessary. When 
 tender, take the fowl from the pan and keep hot till ready to serve. 
 Make a gravy from wdiat is left in the pan ; if there is much fat, pour 
 it off and add enough flour rubbed smooth in a little water to 
 thicken. Or, split the chicken down the back as for broiling, lay 
 inside down in baking pan, add water and cover as above ; then 
 bake forty minutes, when baste freely with butter and a little of the 
 gravy or drippings from fowls. In ten minutes baste again wuth 
 gravy from the pan, and in five more, with melted butter, dipping it 
 plentifully all over the fowls, which should now begin to brown. 
 Season with salt and increase heat, still keeping chickens covered. 
 A few minutes before dishing test with a fork. When tender serve 
 with Giblet Gravy. Some prepare thus and let cook without bast- 
 ing till tender and beginning to brown. Then spread over with a 
 paste made of two tablespoons butter and four of flour and baste 
 every ten minutes with drippings in pan until a rich brown. Serve 
 with a gravy poured over chicken, made by adding milk and thick- 
 ening to drippings in pan. Or With Oysters^ stuff and truss as di- 
 rected, fill the breast with chopped oysters, parsley and bread- 
 crumbs, and stuff the body wuth oysters alone, put in a clean tin 
 pail with closely fitting cover, and set in kettle of cold water. Cook 
 slowly for more than an hour after water in outer vessel begins to 
 
POULTRY. 
 
 703 
 
 boil. If the fowl is not young, it may require cooking two hours. 
 Do not open the tin pail in less than an hour. When chicken is 
 tender, take out on hot dish, covering immediately. Turn the gravy 
 into a saucepan, thicken with tablespoon corn-starch, and three 
 tablespoons cream, chopped parsley, seasoning to taste, and yolks 
 of three hard-boiled eggs, chopped fine. Boil up once, pour a little 
 over the chicken, and serve the rest in gravy-boat. 
 
 Steamed Chicken. — Rub chicken on the inside with pepper and 
 half teaspoon salt, place in patent steamer or over a kettle that will 
 keep it as near the water as possible, cover, and steam an hour and 
 a half; when done keep hot while dressing is prepared, then cut 
 ^ them up, arrange* on platter, and serve with the dressing over them. 
 The dressing is made as follows : Boil pint gravy from kettle with- 
 out fat, add cayenne pepper and half teaspoon salt ; stir six table- 
 spoons flour into quarter pint cream until smooth, and add to gravy. 
 Corn-starch may be used instead of flour, and some add nutmeg oi 
 celery salt. Or stuff, truss, steam and brown as Steamed Turkey. 
 
 Steioed Chicken. — Cut up chickens as for frying, place in boil* 
 ing water to^cover and stew as directed in preface until tender, add* 
 ing more hot water occasionally as needed. When done, add table- 
 spoon butter mixed Avith tablespoon flour, stirring it in a little at a 
 time, and season with pepper and salt. Or put the butter in the 
 stew and mix the flour smooth in a little Avater before adding. A 
 pinch of sugar is an addition to all stews. For a Creeled St&w^ cut 
 up a chicken and fry slightly ; then take out pieces of chicken and 
 dredge a little flour into the fat they Avere fried in ; add sufficient 
 water to make the gravy, and one pound of skinned and cut-up 
 tomatoes.Avith a medium-sized onion also cut up, and a little chopped 
 parsley, cayenne, and black pepper ; season to taste Avith salt, and 
 steAv until thoroughly incorporated ; put in the chicken with three 
 tablespoons butter, and steAV two hours longer ; then put in a pint 
 of AA'ell-washed rice and steAV another hour. SerA^e with the gravy 
 poured over. Instead of frying, some stew the chickens until ten- 
 der Avith the onion and a slice of broiled ham ; then take out and 
 prepare other ingredients as aboA-e, omitting the rice, and serAung 
 with a pint of pease, cooked separately, strewn over the dish. For a 
 Brunswick Stew^ cut up a chicken and boil four onions in a quart 
 water Avith tAvo or three slices fat bacon cut in small pieces ; then 
 add half pint each ripe tomatoes, peeled and cut fine, butter or 
 lima beans, parboiled, and sweet-corn, teaspoon each pepper and 
 sugar, butter size of hen’s egg and salt to taste. SteAV all together 
 gently for an hour, take out all bones and serve hot, adding a little 
 thickening if necessary. Squirrels are nice steAved same way. The 
 bacon may be omitted if not liked. Serve chicken in center of 
 dish and A^egetables around. For a German Stew., clean, stuff and 
 truss a pair of chickens, as for roasting and dredge well Avith salt, 
 
70 ^ 
 
 POULTRY. 
 
 pepper and flour. Cut a quarter pound pork in slioes, and put part 
 on bottom of a deep stewpan with two slices of carrot and an onion, 
 cut fine. Stir over fire until slightly browned, put in the chickens, 
 lay remainder of pork over them, and place in hot oven for twenty 
 minutes ; then add white stock to half cover the chicken (about two 
 quarts), and a bunch sweet herbs. Dredge well with flour, covei 
 pan and return to oven. Baste ever/ fifteen minutes, and after 
 cooking an hour, turn the chicken,and cook two hours in all. Serve 
 with the grav/ in which chickens were cooked, strained over them. 
 Prepare Curried Chicken by cutting up as above and put in stew- 
 pan with little boiling water, put on tight cover and simmer twenty 
 minutes. Take out chicken and put in some thin pieces of salt 
 pork and two sliced onions. In a few minutes remove pork, re- 
 place the chicken, mix a teaspoon of curry-powder, gently through 
 the gravy, add cup each rice, and fresh grated cocoanut and boil all 
 together until tender. Or truss whole, put slices of pork in kettle, 
 then the chicken, cover, and cook till beginning to be tender ; then 
 add cup of well-washed rice, cook till tender adding hot water as 
 needed. Dish chicken, keep hot and add heaping teaspoon curry- 
 powder to rice, stir gently and place on platter with chicken in center. 
 
 TruMed Chicken . — Bone one chicken, cut off the fillets or white 
 meat of two more and lay them all side by side on the table. Cut 
 a half pound fat salt pork in thin strips, score gashes in thick parts 
 of the chicken and lay in the strips, cut up a large can of truffles 
 and arrange the pieces evenly where they will show the black spots 
 in the white meat when chicken is sliced. Dredge well with salt and 
 white pepper, a little nutmeg and powdered thyme. Then lay the 
 chicken breasts in the thin places of the boned fowl, bring the two 
 sides together and sew up the fowl into nearly its original shape. 
 Roll in a floured cloth, tie and pin it, and boil two hours in salted 
 broth, press it while cooling. Take off cloth when cold, draw out 
 thread from fowl and serve either incased in Aspic Jelly, or coated 
 with glaze, or slice and arrange nicely on a dish. 
 
 Chicken Croquettes . — Boil two fowls weighing five pounds each 
 till very tender, mince fine, add pint cream, half pint butter, salt 
 and pepper to taste ; make in oval shapes and fry like fritters. 
 
 Chicken Cutlets . — Cut off legs of a chicken with all the meat 
 that can be obtained by cutting close to the body, and also the 
 breast meat attached. This will give four pieces of chicken with a 
 bone in each one which must be scraped up like cutlet bone wfith 
 plenty of meat at the end of it, the same as a lamb chop. The leg 
 cutlets consist of drumstick and second joint ; the others have the 
 fillet or breast and the wing bone. Chop off the knob ends. The 
 bone of second joint should be loosened from meat, ail meat pushed 
 to one side of it, and the bone pushed through a hole made in edge 
 
POULTRY. 
 
 705 
 
 of meat— ;^() make it look like a lamb chop — and the ends of bones 
 Bhould be ficraped clean for about an inch. When all are prepared, 
 parboil by dropping the cutlets in boiling water or broth well season- 
 ed, or they lose their shape. When they have boiled five min- 
 utes lay them flat on dish or pan, put other dish and a heavy weight 
 on top and let them get quite cold. After that trim and shape them 
 neatly. Single-bread each cutlet, using' cracker-dust, and fry in lard 
 or butter in frying-pan. Or they may be Larded as directed, and 
 cooked as above without breading. Or for French CiUlets, cut cold 
 boiled fowl into as many nice cutlets as possible ; take correspond- 
 ing number of croutons of bread, about same size, all cut one shape ; 
 fry a pale broWn and put them in oven to keep hot ; then dip cut- 
 lets into clarified butter mixed with yolk of an egg, cover with bread- 
 crumbs, seasoned with finely minced lemon peel, mace, salt and 
 cayenne ; fry about ‘five minutes, put each piece on one of the 
 croutons, pile them high in dish, and serve with the following sauce^ 
 which should be made ready for the cutlets. Put two tablespoons 
 butter into a stewpan, add two minced shalots, a few slices of car- 
 rot, bunch sweet herbs, blade pounded mace, and six pepper-corns ; 
 fry ten minutes or more ; pour in half pint good gravy, made of the 
 chicken bones, stew gently for twenty minutes, strain and serve. 
 Two tablespoons mushroom catsup and a beaten egg may be adde<l 
 to the gravy. Cutlets of any fowl are prepared same way. 
 
 Chicken Essence. — Take the legs and wings of six chickens and 
 break the bones ; put in pan with two pounds fillet of veal cut in 
 four or five pieces. Add three quarts chicken broth, and medium- 
 sized carrot well cleansed and scraped, two onions ( one of them stuck 
 with tAvo cloves), and bunch sweet herbs. Boil up, skim, and then 
 simmer till meat is perfectly done. Strain through a cloth, remove 
 all fat, and put it aside for use. 
 
 Chicken Fillets. — The fillets are the pieces on each side of the 
 breast bone. F or cutting see Cutting and Curing Meats. They are 
 nice larded Avith fine strips of fat salt pork, then single-breaded and 
 fried and served on hot dish with spoonful Tartare Sauce on each. 
 These are called Breaded Fillets. Or they may be pounded lightly 
 with the potato masher to flatten them, seasoned Avith pepper and 
 salt, dredged well Avith flour and fried in tAvo tablespoons butter 
 about tAA^enty minutes, or until a nice broAvn on both sides. Make a 
 gravy by adding a cup and half milk to fat in pan, Avith tablespoon 
 flour and seasoning to taste. Serve the Fried Fillets resting against 
 a mound of mashed potatoes or green pease with the graA-y poured 
 round, and all very hot. Yoy Braised Fillets .fiscal as aboA^e, put 
 in pan AAuth thin slice of pork and an onion and cook sloAvly half an 
 hour. Then add pint stock or Avater and bones of chicken, cover 
 and cook in moderate oven basting frequently AAuth the graAyy. Take 
 up and drain the fillets, di[) in melted butter, dredge lightly with 
 45 
 
706 
 
 POULTRY. 
 
 flour and broil till light brown. Serve on a hot dish with the gravy 
 from pan thickened and poured around, or on a mound of mashed 
 potato with garnish of parsley. Fillets of any fowl cooked same 
 
 Chicken Fricassee . — Cut up and put on to boil, skin side down, 
 in small quantity of boiling water, season with salt, pepper, and slices 
 of onion if liked ; stew gently until tender, remove chicken, add half 
 pint cream or milk to gravy, and thicken with butter and flour rub- 
 bed smoothly together (adding a little of the gravy to soften and 
 help mix them), let boil two or three minutes, add a little chopped 
 parsley and a beaten egg or two, if wanted very rich and serve. Or 
 first fry the chicken brown in a little hot lard, take out chicken, add 
 a tablespoon flour, and let cook a minute, stirring constantly ; add 
 a pint water (or stock if at hand), a little vinegar or Worcestershire 
 sauce, season with salt and pepper ; when it has boiled, remove 
 from tire, strain, add the beaten yolk of an egg, pour over the 
 chicken and serve. Or, put chicken in saucepan with barely enough 
 water to cover, stew gently until tender ; have a frying-pan prepared 
 with a few slices of salt pork, drain chicken and fry with pork until 
 it is a fine, rich brown ; take chicken and bits of pork from tlie pan, 
 pour in the broth, thicken with browned flour, mixed smooth with a 
 little water, and season with pepper, and a little nutmeg if flavor is 
 liked ; now put chicken and pork hack into gravy, let simmer a few 
 minute*^*, and serve very hot on slices of buttered toast, or hot bak- 
 ing-powder biscuit, split in two. Gr add enough hot water to pan 
 chicken was cooked in to boil dumplings, and serve them around 
 platter. Some like the flavor of part of a head of celery boiled witt 
 the chicken, or parsley and a blade of mace, and oysters are some- 
 times added, boiling up once before dishing. Or cook the chicken 
 
 until tender with a small carrot, pared and 
 left whole, and one dozen small onions, 
 peeled ; then take np and keep hot while 
 gravy is made; strain out vegetables, and 
 let. broth boil ; mix tablespoon butter and 
 two of flour together over the fire until a 
 snaqoth paste ; then gradually add a pint and a half of the broth, 
 stirring the gravy with an egg whip until quite smooth ; season to 
 taste with salt and pepper, and dish on hot platter; a half can mush- 
 rooms greatly improves the flavor. In serving any of above ways, 
 arrange pieces as nearly as possible to simulate a whole chicken, 
 and garnish with tufts of parsley or tender inside heads of lettuce. 
 
 Chicken Patties . — Pick meat from one or two boiled chickens, 
 cut into long strips and then across into small dice. Put in sauce- 
 pan, season with white pepper or cayenne, a grating of nutmeg, the 
 juice of half a lemon, salt and tablespoon butter. Pour Dver it a 
 pint white sauce to each pint chicken, gently simmer at back of 
 range or on a brick on top ofrange till time to serve ; then fi] ! heated 
 
 Chicken Fricassee. 
 
POULTRY. 
 
 707 
 
 Patty Shells with it. Or add to the diced meat from one chicken a cup 
 each cream and the broth it was cooked in, butter size of egg mixed 
 with tablespoon flour and simmer gently until it begins to thicken ; 
 add beaten yolks of two eggs, pepper, salt, little grated nutmeg and 
 lemon peel, and just before serving the juice of a lemon. Fill shells. 
 
 Chicken Gems. — Pound or chop fine any cold chicken, add 
 same amount of bread-crumbs soaked soft in milk, two eggs, salt 
 and pepper, chopped parsley, and a spoonful of butter ; mix, put in 
 buttered gem pans, bake twenty minutes. Eat with Caper Sauce or 
 green salad, it ish Gems are nice made same way. 
 
 Chicken Pie. — Cut up two young chickens in nine pieces, place 
 in boiling water enough to cover, and as it boils away add more so 
 as to have enough for the pie and for gravy to serve with it, boil un- 
 til tender, skimming well ; line sides of a four or six-quart pan with 
 a rich baking-powder or soda-biscuit dough, or Quaker Paste, quar- 
 ter of an inch thick, put in part of chicken, after removing breast- 
 bone, pointing each piece toward the center, so as to interfere 
 as little as possible'in the serving ; season with salt, pepper, and but- 
 ter, lay in a few thin strips or squares of dough, add the rest of 
 chicken and season as before ; some add laj^ers of five or six sliced, 
 hard-boiled eggs ; season liquor in v/hich the chickens were boiled, 
 with butter, salt and pepper, add a part of it to the pie, cover with 
 crust a quarter of an inch thick, pinch edges well together and cut 
 a hole in center size of a tea-cup. Keep adding chicken liquor as 
 needed, since the fault of most chicken pies is that they are too dry. 
 There can scarce!}^ be too much gravy. Bake an hour in a moder- 
 ate oven, and just before it is done, brush the top with Pastry 
 Glaze. To make gravy, add to liquor left in pot, if not 
 enough add hot water or milk, a tablespoon or two of butter mixed 
 to a paste with flour, and seasoned with pepper and salt. This 
 should be stirred, a little at a time, into the liquor ; let boil up once 
 and serve, straining if at all lumpy. Some boil with the chicken a 
 half pound lean salt pork cut in strips and add it to the pie. Or 
 With Potatoes^ four or five potatoes may be put in with the chicken 
 when stewing, before it is quite done, with a seasoning of salt; 
 then put alternate layers of chicken and sliced potatoes, in the pan 
 or dish, with the bits of dough, and finish as above. If new potatoes 
 are used they do not need to be first cooked. A little chopped 
 jiarsley or celery improves the pie, and always add a 
 pinch of sugar. Some put in a pint of sweet cream just 
 before the pie is done, let cook a minute and serve. Or 
 With Oysters^ boil chicken until tender, drain off liquor 
 from a quart of oysters, boil, skim, line the sides of a dish with a 
 rich crust, put in a layer of chicken, then a layer of raw oysters, and 
 
 Closed Mold. 
 
708 
 
 POULTRY. 
 
 repeat until dish is filled, seasoning each layer with pepper, salt, 
 and bits of butter, and adding the oyster liquor and a 
 part of the chicken liquor until the liquid is even with 
 top layer ; cover loosely with a crust, and finish as above. 
 If liquor cooks away, add chicken gravy or hot water. 
 
 Aviien Opened, gomc Hoe bottom of dish with crust, put in oven till 
 partially baked, then line the sides, fill, cover, and bake ; it is always 
 difficult to bake the crust on the bottom of dish unless this plan is 
 adopted. A better plan is without bottom crust as 
 above. Elaborate molds are made for pies, such a,s 
 the closed mold given; the crust being placed in it 
 after it is buttered, and then pressed well into the 
 indentations ; fill and cover as above. When done, take out 
 the wires fastening the sides together, and remove pie to a hot 
 platter, and serve at once. Meat or Game Pies can be made as 
 any of above. For Gihlet Pie, clean and put a set duck or goose 
 giblets into stewpan with an onion, haif teaspoon whole pepper, and 
 a bunch of sw^eet herbs ; add rather more than a pint water, and sim- 
 mer gently for a,bout one and a half hours. Take out, let cool, and 
 cut into pieces ; line bottom of a pie pan with a few pieces of rump 
 steak, add a layer of giblets and a few more pieces of steak ; season 
 with pepper and salt, and pour in strained gravy from the giblets ; 
 cover with a Short Paste (see Pastry and bake for rather more than 
 one and a half hours in a brisk oven. Cover a piece of paper over 
 pie, to prevent too much browning of crust. For another Panned 
 Pie^ chop pieces of roast, or any cold chicken in about half-inch 
 dice, add any bits of dressing and moisten v/ith gravy, if any, adding 
 hot. water as needed ; stew till well heated, season, and place in pie 
 pan lined with a plain paste, cover with a Puff Paste and bake. A 
 little Chilli Sauce or any chopped pickle may be added. 
 
 Ghicken Pot-pie . — Cut up chicken, put in enough boiling water 
 t o cover, and take care that it does not cook dry ; while cooking, 
 cut off a slice from bread dough, add a small piece lard or butter 
 and mix up like light biscuit, roll, cut with biscuit-cutter and set 
 by stove to rise ; wash and pare potatoes of moderate size, and add 
 them when chicken is almost done ; when potatoes begin to boil, 
 season with salt and pepper, put in dumplings, first adding a cup 
 of cold water or milk, to lessen the temperature of water, that the 
 dumplings may rise lighter, and season again, adding a pinch sugar. 
 See that there is water enough t(j keep from burning, cover very 
 tightly, and do not take cover off* until dum]:)lings are done. They 
 will cook in half an hour, and may be tested by lifting one edge of 
 the lid, taking out a dumpling and breaking it open. Or, the dump- 
 lings may be placed in steamer over cold v/ater, and if not in a pat- 
 ent steamer, be careful to leave some of the holes in steamer open, 
 as if all are covered by the dumplings, the steam wull not be admit- 
 ted, and they will not cook well. If there are too many dumplings 
 
POULTRY. 
 
 709 
 
 to lie on bottom without covering all holes, attach them to side and 
 upper edge of steamer by wetting dough and pressing to the edge. 
 When done remove to platter around the chicken and pour hot 
 gravy over them. Dish potatoes by themselves. Ma.ke gravy as for 
 Chicken Pie, adding more boiling water if needed. Or make dump- 
 lings with one pint sour milk, two well-beaten eggs, half teaspoon 
 soda (mixed in part of the flour), and flour enough to make as stifl 
 as can be stirred with a spoon ; or baking powder and sweet milk 
 may be used. Drop in by spoonfuls, cover tightly, and boil as 
 above, or pinch off balls from baking-powder dough and add. A 
 pot-pie ma}^ be made from a good boiling piece of beef ; if too much 
 grease arises skim off. Cut out diamond-shaped pieces from some 
 of the dough, and bake in oven, with which to garnish the pot-pie 
 when served. Another way of making is to grease a deep pot with 
 lard, roll out enough plain crust to line it, cutting out the bottom ; 
 as the pieces of chicken are put in, strev/ in flour, salt and pepper, 
 a few pieces of crust rolled thin, and a few parboiled and sliced po- 
 tatoes ; cover this with water, and then with paste with a slit in the 
 middle. Cook slowly two hours, adding hot water if necessary. 
 Veal and Lamb may be made in same v/ay. Some leave the lining 
 whole, cut out two- or three rounds of paste or dough a little smaller 
 than the kettle and put in with layers of chicken and season- 
 ing at bottom and between, adding a half cup water before putting 
 on top crust, and bake in moderate oven three-quarters of an hour. 
 Serve turned out on a dish with sauce-boat of gravy made as for 
 Chicken Pie. Another way of preparing is to cook the chicken in 
 three pints water ; first cooking tablespoon butter, a large onion and 
 three slices each carrot and turnip, all cut flue, half an hour, stir- 
 ring constantly, then pulp them through a colander into the kettle 
 with the chicken. »Stir three tablespoons flour, with tv/o of chicken 
 fat, in pan in which vegetables were fried, until brown and add to 
 chicken ; season well with pepper and salt and stew gently twm 
 hours. Fifteen minutes before serving drop in some dumplings 
 and place kettle where it will cook rapidly. Dish chicken in center 
 of platter and dumplings around, serving gravy in sauce-boat. 
 
 Chicken Pudding . — Dress and cut one chicken into small pieces, 
 put in saucepan or kettle with a little water, let boil until it begins 
 to grow tender, then take out and put into a three-quart pudding 
 dish, season with salt and pepper; have ready one quart green corn 
 grated or cut fine, to which add three eggs beaten light and one pint 
 S'veet milk; season with salt and pepper, and pour this mixture over 
 the chicken, dredge thickly with flour, lay on bits of butter and 
 bake until done. Or make a smooth batter of a pound flour, tea- 
 spoon salt, quart milk, and six well-beaten eggs ; butter an earthen 
 dish, and put the chicken and batter into it in layers, with batter at 
 the bottom and top, and bake the pudding until brown in a moder- 
 ate oven. When pudding is nearly done, heat the broth in which 
 
710 
 
 POULTRY. 
 
 chicken was stewed, season to taste, draw to back of range where it 
 will not boil, and stir into it enough beaten eggs to thicken, and 
 serve at once with the pudding. Or soak a cup bread-crumbs in 
 cup boiling milk in which a pinch of soda has been dissolved, and 
 beat very light ; let cool W’hile mincing cold chicken and a slice of 
 boiled ham vt ry tine ; mix the meat wnth the bread-crumbs, season 
 with pepper and salt and tablespoon butter, add two well -beaten 
 eggs, beat all up well, turn into well- buttered baking dish and bake 
 in brisk oven. When it puffs up a light, delicate browni send at 
 once to table in dish in which it is baked. If flavor is liked, boil 
 half an onion in the milk, skimming out before pouring over bread- 
 crumbs. Always add a pinch of sugar to either of above puddings. 
 
 Chicken Qneneiles.—^li'K. a tablespoon chopped salt pork with 
 the chopped and pounded meat from one chicken, which may first 
 be cooked or not, but must be skinned ; rub both through a coarse 
 sieve. Cook a cup bread-crumbs wuth cup milk until smooth, stir- 
 ring constantly, and add the sifted meat with half cup cream or 
 white stock, seasoning of salt and white pepper and a little nutmeg 
 or mace, and pinch of sugar with beaten yolks of three eggs, adding 
 whipped whites last. Mix ail thoroughly together and shape the 
 quenelles wuth two tablespoons, first dipping one in hot water, fill- 
 ing wuth the mixture, then turning it into the other spoon, which 
 has also been dipped in hot water. Put the quenelles as fast as 
 made into a buttered saucepan and v/hen all are done pour over 
 them enough boiling stock to cover, and simmer gently twenty 
 minutes. Take up, drain, and serve on rounds of toasted or fried 
 bread or mashed potatoes, arranged as a border, with Mushroom or 
 Bechamel Sauce in center and a spoonful on each. Or after the 
 quenelles are cooked let them get cold, single-bread them, fry as 
 croquettes, and serve wuth fried parsley or any sauce liked. 
 
 Chicken Turn-overs. — Roll out Puff Paste, and cut with around 
 tin cutter ; chop some cooked chicken with half as much chopped 
 ham ; moisten with a little cream and add grated rind of a lemon 
 and pinch cayenne ; lay a spoonful of mixture on half of every cir- 
 cle, turn the other half over it, press edges closely together, and 
 drop into hot lard, as in fritters. Serve, piled on a small platter. 
 Nutmeg may be substituted for the lemon peel, and make Turkey 
 and Veal Turn-overs in same way. 
 
 Chicken Vanity, — Stir a pint cooked and finely chopped 
 chicken and teaspoon each chopped parsley and lemon juice w'ith 
 seasoning of white pepper and salt into a pint boiling W^hite Sauce. 
 Cook two minutes, add yolks of four eggs, well beaten, and set away 
 to cool ; when cold, add the w^hites, beaten to a stiff froth. Turn 
 into buttered dish, bake half an hour, and serve the moment it is 
 done with Mushroom or White Sauce. The meat of any fowl or 
 veal, may be used. 
 
POULTRY. 
 
 711 
 
 CMclten With Asparagus. — Cut two chickens in seven pieces 
 each, leaving the breast and breast-bone entire. Cook all but latter 
 in four quarts boiling water ; when commencing to be tender put in 
 the breast and when done, take out and let cool. The meat, except 
 the breasts, can be used for Chicken Salad or any dish wished. 
 Take the breasts when cold, or when ready to use, cut carefully 
 from the bone and trim neatly, cutting in two or more pieces ; make 
 hot in a little chicken broth, kept from stewing the cliickens, place 
 on platter and pour over a Magical Sauce made as follows : Add 
 to the chicken liquor, a few slices of carrots and parsnips, and a 
 stalk of celery and a very little onion ; when well-flavored with the 
 vegetables, strain through the crash towel kept for straining soups, 
 etc., and place the broth in a saucepan, add two tablespoons each 
 flour and butter, stirred together over the fire, but not browned ; let 
 this cook slowly till reduced to a quart, then add liquor from a can 
 of mushrooms, and again reduce to less than a quart ; beat in a 
 tablespoon butter, a squeeze of lemon juice, salt, pinch of sugar and 
 cayenne, and cup of boiled cream, a little at a time, just before serv- 
 ing, making it of the consistency required, and then pass it through 
 a fine strainer. After pouring it over the breasts of .chicken, dot it 
 here and there with the asparagus heads cooked in a little water till 
 tender and then fried a moment or two in a little butter. The great 
 beauty of the dish, with sauce looking as glossy as white satin, just 
 thin enough to settle down smooth, yet too thick to run off the 
 meat, and spotted all over the surface with the green heads and 
 bordered with the same, well repays one for the trouble, and it is as 
 delicious as it is elegant. 
 
 Chicken Livers With Bacon. — Cut livers in rounds an inch 
 and a half in diameter, and have thin slices of bacon cut half the 
 size. Nearly fill a small wire skerrer with these, alternating. Place 
 in frying basket and plunge into smoking-hot fat for a 
 minute or two. Serve on the skewers, or on toast, with 
 thin slices of lemon for a garnish. Or, skewers can be rested on 
 sides of a narrow baking pan and placed in a hot oven for five 
 minutes. Serve as before. The livers of all other kinds of poultry 
 can be cooked same. 
 
 Cantons de Bouen. — Cut off bone of leg about an inch from 
 joint, giving a large sweep of skin. Take bone out of leg without 
 breaking the skin ; make a dressing of one half cup bread, soaked, 
 squeezed and seasoned with salt, pepper and any herb except sage. 
 Stuff leg with this, sew up and trim in shape, as near like little 
 ducks as possible. Place in pan upon.a bed of vegetables, (slices of 
 turnips, carrots, onions, bay leaf, and two or three slices salt pork), or 
 baste with a little butter, and bake one half hour. 
 
 Chili Colorad. — Cut up two chickens and stew ; when pretty 
 w^ell done, add a little green parsley and a few onions. Take half 
 
712 
 
 POULTRY. 
 
 pound large pepper pods, remove seeds, and pour on boiling water ; 
 steam ten or fifteen minutes ; pour off water, and rub them in a 
 sieve until all the juice is out; add the juice to the chicken; cook 
 half an hour, and add a little butter, flour and salt. Garnish with a 
 border of rice around the dish. This may also be made of beef, 
 pork or mutton ; it is to be eaten in cold weather, and is a favorite 
 with all people on the Pacific coast. 
 
 Grilled Fowl. — Cut the legs and second joints from two cold 
 roast or boiled fowls ; score them closely, season with pepper and 
 salt, and keep to broil. Mince the rest of the meat fine. Make a 
 White Sauce (see Sauces), seasoned with pepper, salt and nutmeg; 
 add the minced fowl, and heat ; broil the legs and thighs, dish the 
 mince on hot platter, lay them on it, and serve hot. Before broil- 
 ing the legs some ‘‘devil” them by first scoring deeply, cutting par- 
 allel strips right down to the bone and insert in these a mixture of 
 French mustard and cayenne pepper with a bjunt knife, covering 
 the leg all over well with the mixture. A teaspoon each vinegar, 
 Harvey or W orcestershire sauce and mustard, and tablespoon salad 
 oil or melted butter, mixed till like cream, is also nice for preparing 
 a Deviled Fowl as above. The grill may be served with Mephisto- 
 phelian Sauce, especially designed for deviled meats. Chop six 
 shallots or small onions, wash, and press in corner of a clean cloth, 
 put in saucepan with two tablespoons chilli vinegar or pepper sauce, a 
 chopped clove of garlic, two bay leaves, an ounce of glaze and a 
 pinch cayenne ; boil all together ten minutes ; then add five table- 
 spoons Tomato Sauce, a pinch of sugar, and nine of broth, made 
 from the turkey bones or water thickened with roux, and some add 
 a little anchovy butter. Deviled Meat 
 of any kind made and served same. 
 
 Or when the mince is not made, serve 
 •in hot dish with a tablespoon melted 
 butter, in bottom, thickly sprinkled 
 with chopped parsley. Or for Braised 
 Leg of Fowl with Tongue, braise the 
 legs cut as above, as directed in Brais- 
 ed Meat, and boil a tongue according 
 to recipe given in Meats. Have pre- 
 pared a mold of boiled rice; place on Braised Leg of FowI mth Tongue. 
 
 platter, surround with the braised legs, then garnish all with slices 
 of cold tongue. Heap on top of rice. Aspic Jelly cut in dice, made 
 from the bones of fowl and place slices of pickled beet with it. 
 
 Roast DucJc. — Ducks are dressed and stuffed same as turkeys. 
 Young ducks should roast from twenty-five to thirty minutes ; full- 
 grown for an hour or more with frequent basting. Some prefer 
 them underdone, served very hot, but thorough cooking will prove 
 more generally palatable. Serve with currant jelly, apple sauce, and 
 
POULTRY. 
 
 713 
 
 green pease. If old, parboil before roasting. Either the Onion or 
 Rice F orce-meat given in Force-meats is very nice for stuffing roast 
 ducks, though any preferred may be used. Some core small sour 
 apples without peeling and bake them in the pan with the duck, 
 basting both every five minutes after the first half hour until done. 
 Then serve apples round the duck as a garnish. 
 
 Stewed Duck . — Cut the duck in small joints ; peel and chop a 
 small onion, and fry with a tablespoon butter until it begins to 
 brown ; then put in duck and brown that ; then add a heaping table- 
 spoon flour, and stir all until the flour is brown ; cover with boil- 
 ing water, season with salt and pepper, and stew gently until tender ; 
 add tablespoon chopped parsley and serve hot. Or With Cabbage.^ 
 slice and put in saucepan with tablespoon each butter and vinegar, 
 and dozen each whole cloves and pepper-corns and teaspoon salt, cover 
 and place where it will cook slowly. Cut cold roast duck in two-inch 
 pieces and brown them in tablespoon butter, seasoning highly with 
 pepper and salt ; then put in saucepan on top of cabbage and cook 
 until the latter is tender ; turn it out on hot dish and serve the pieces 
 of duck neatly arranged on the cabbage. Or it is nice With Car- 
 rots. Boil the carrots till soft, let drain, and put in stewpan with 
 enough butter to fry nicel}^ While frying add a gill good cleat 
 gravy (soup will do), lump of sugar, pinch or two of salt, and rub 
 them through a sieve; then reheat, stirring well. Warm up the 
 pieces of cold duck meanwhile in gravy, and lay them on the puree of 
 carrots. Or, if liked With Pease^ place the remains of cold roast 
 duck in stewpan with pint gravy and a little sage, cover closely, ani 
 let simmer half an hour ; add a pint of boiled green pease, stew a 
 few minutes, remove to dish, and pour gravy and pease over it 
 
 Roast Goose . — The goose should not be more than eight months 
 old, and the fatter the more tender and juicy the meat. A ‘‘green’' 
 goose (four months old) is the choicest. Kill at least twenty-four 
 hours before cooking ; cut the neck close to the back, beat the breast- 
 bone flat with a rolling-pin, tie the wings and legs securely, season 
 inside with pepper and salt, and stuff or not as liked, with the fol- 
 lowing mixture : Three pints bread-crumbs, six ounces butter or 
 part butter and part salt 'pork, two chopped onions, one teaspoon 
 each sage, black pepper and salt. Do not stuff very full, and stitch 
 openings firmly together to keep flavor in and fat out. If th© 
 goose is not fat, lard it with salt pork, or tie a slice on the breast. 
 Place in baking pan with little water, and baste frequently with salt 
 and w'ater (some add onion and little vinegar,) turning often so 
 that the sides and back may all be nicely browned. When nearly 
 done baste with butter and dredge with flour. Bake two hours, or 
 more if old ; some parboil before roasting ; when done take from pan, 
 pour off fat, and make a Giblet Gravy. Apple, Goosberry or Onion 
 Sauce and currant jelly are proper accompaniments to roast goose. 
 
714 
 
 POULTRY. 
 
 Boiled Turkey. — Prepare turkey as directed ; fill with a dress- 
 ing of bread and butter, moistened with milk and seasoned with 
 sage, salt and pepper, and mixed with a pint of raw oysters ; sew up 
 and truss as in preface, place in boiling water with the breast down- 
 w^ard, skim often and boil as directed in preface, about three hours, 
 if a seven or eight pound turkey, seasoning with salt when half 
 done. Do not cook till skin breaks ; serve with Oyster Sauce. Or 
 With Celery., chop ver}^ fine six stalks nicely-blanched celery and 
 add to the bread dressing as given in Steamed Turkey or to the 
 above. Or cut the celery in third of an inch pieces, season with salt 
 and a pinch of cayenne and fill turkey with it ; then sew and truss 
 as above. Serve with Celery Sauce, or stir together in saucepan two 
 tablespoons each flour and butter, when smooth add a quart of the 
 turkey broth, season and add the chopped giblets, having cooked 
 them with the turkey, as more water is required with it than with 
 chicken. Celery may be added to this sauce, letting cook till ten- 
 der, or oysters, when simply boil up once and serve. Or With 
 Macaroni, boil latter ten or fifteen minutes in water seasoned with 
 salt and pepper, and use for stuffing. Serve with plain boiled maca- 
 roni, and an Egg or Bechamel Sauce. Or stuff* with any force-meat 
 liked, see Force-meats. Boiled. Chicken may be prepared as any of 
 the above ; or truss and boil without stuffing and when done cut up 
 and lay in a hot dish, cover with macaroni cooked as above, with 
 the addition of an onion, and over that grate a quarter pound 
 Parmesan, or any dry cheese ; then brown in oven or with sala- 
 mander. Bice may be used instead of Macaroni. Or With Pork, 
 boil a piece of lean salt pork three hours, then put in fowl tied in a 
 white cotton cloth, wet in cold water and dredged thickly with 
 flour. Some always tie in the floured cloth when boiling a stuffed 
 turkey or chicken. And for a IWhite-hoiled Fowl, first cover breast 
 with slices of lemon, and put over these a sheet of buttered paper, 
 then tie in the floured cloth ; place in boiling water and simmer 
 gently as directed, remembering that simmering, instead of boiling, 
 a chicken or turkey, prepared in any of above ways, makes them 
 plumper and wdiiter. Alwa3^s truss rery hrmly, as the\" are more 
 apt to loose their shape than in roasting. In serving some prefer to 
 pour some of the sauce over the fowl, putting the rest in sauce- 
 boat. Besides the sauces mentioned above. Parsley, Lemon and 
 Mushroom may be used, and Bice Sauce is very nice ; to make, 
 simmer quarter pound rice in pint milk. Season with onion as for 
 Bread Sauce. When tender, strain and boil till thick, and a Bice 
 Dressing may also be used for filling, made as follows ; boil three 
 quarters of a gill of rice in salted water till tender, but grains not 
 broken ; mix with a cup cold veal or an_v cold meat, or slice or two 
 of salt pork and three or four onions, all chopped fine ; season with 
 salt and pepper and a pinch of cayenne and sugar ; fry slightly in 
 
POULTRY. 
 
 715 
 
 frying-pan with butter siz-e of an egg. This is a nice stuffing for 
 tame Roast Rucks. 
 
 Boned Turkey . — Complete directions for Boning will be found 
 in Cutting and Curing Meats, which see; only the different methods 
 of cooking the fowl after it is boned are given here. Always weigh 
 the fowl before boning, and allow two-thirds weight for force-meat, 
 which is usually made of fresh veal and chicken, chopped fine, or 
 veal and pork, or sausage meat. For each pound force-meat take a 
 level teaspoon each powdered cloves, powdered allspice and salt, 
 saltspoon each pepper and mace, one raw egg and juice of a lemon ; 
 mix thoroughly. Place the fowl, skin down on a board, put layer 
 of stuffing on it about half an inch thick, on that “put two strips salt 
 pork, about three inches long and half inch wide, and the liver of 
 fowl ; then another layer of stuffing, then the little white pieces cut 
 off by the breast-bone, when honing the turkey, and about a half can 
 of mushrooms. Now draw the fowl together, sew 
 vent and neck first then sew up the back. If 
 wished, two or three truffles' may be added. After 
 fowl is sewed up, roll it in a clean cloth, large Turkey Gaianthe. 
 enough to have about one-quarter yard to spare at each end ; tie up 
 very tightly so as to keep in shape, with three or four strips of 
 broad tape, or as illustrated. Weigh after it is tied, and put 
 carcass or bones, after drawing and cleaning into as many 
 quarts cold water as pounds the fowl weighs, and when at boil- 
 ing point, skim as for clear soup. When no more scum rises 
 add a carrot, an onion stuck with a dozen cloves; a turnip, a 
 bunch of herbs, parsley, bay leaf, blade of mace, and any herb 
 except sage, and a few pepper-corns tied well together. Put in 
 turkey and boil a half hour to the pound, adding more hot water, 
 as needed. When done, take out, letting the broth drain from 
 it into the pot ; strain the stock through a folded towel laid in a col- 
 ander set in earthen bowl. Some let the turkey remain in broth till 
 it is cold. Unroll from cloth, wash cloth in hot wmter, then in cold, 
 using no soap, and wrap chicken up again, tying as at first, and put 
 on plotter ; turn another platter over it, place a heavy weight on this 
 and press till cold, or overnight if possible. Make an Aspic Jelly 
 to Serve with the turkey by first removing fat from the broth in 
 which it was boiled, and to each quart broth or stock take white and 
 shell of one egg and tablespoon cold water; put in saucepan and 
 add the broth or stock with two packages or four ounces gelatine 
 (this will harden three pints -of stock). Stir until gelatine is dis- 
 solved and the stock looks clear, under the egg which should harden 
 and float on top. Then strain through a double towel wrung out of 
 hot water and placed over a bowl. After being strained half of the 
 jelly maybe colored with Caramel Coloring and different shades 
 given according to quantity of coloring used ; turn into different 
 molds to cool and after the turkej’’ has been pressed overnight un- 
 
71G 
 
 POULTRY. 
 
 roll, slice and garnish, with the diherent shades of jelly cut in fancy 
 shapes. Or place the whole Turkey Galantine^ as it is sometimes 
 called, on a platter and pour the jelly when partially cooled over it ; 
 when cold serve at table garnished with parsley and slices of lemon. 
 
 Another method of stuffing is to have ready two pounds sausage 
 meat well seasoned, two pounds boiled ham, a beef tongue, half 
 dozen sheep’s tongues, boiled ; pound and a half salted pork, hair 
 pound sliced truffles, and the meat of two boiled chickens free from 
 bones and skin. Cut the meat in strips four inches long and one 
 broad and quarter of an inch thick. Spread the boned fowl on 
 table, salt and pepper well, then fill with the cut up meats, etc., 
 alternating so as to form layers of different colors. When filled 
 give the whole a good round shape, bring the two sides together, 
 sew up, wrap and tie in a cloth as above, and put in a kettle 
 large enough to allow water to cover well ; add bones and giblets, 
 tAvo calf’s feet, a small piece of lean beef, parsley, little thyme, two 
 cloves of garlic, pepper, one carrot, half turnip and salt. Boil gently 
 three hours, skimming well. Take from kettle, remove cloth, wash 
 and finish as above. Or after filling with the dressing truss the 
 same as for roasting, retaining its original form as far as possible; 
 and to so do, it is best to leave the leg and wing bones in when bon-’ 
 ing, for directions for Avhich see Cutting and Curing Meats. Then 
 tie the foAvl firmly in a strong jnece of ccdton cloth, as in Boiled 
 Turkey, drawing it very tight at the legs, as this is the broadest 
 part and the shape will not be good unless this precaution is taken. 
 Steam three hours, remove cloth, place on buttered tin in baking- 
 pan, baste Avell with butter, pepper and salt and bake an hour, 
 frothing as directed ; when cold remove skeAvers and serve, 
 garnished with Aspic Jelly, cooked beets in fancy shapes and 
 parsley. Hard-boiled yolks of eggs, oysters, blanched sweet almonds, 
 chestnuts, pistachio-nuts, veal, garlic, bay leaves, lemon juice and 
 rind, chopped pickles, anchoAues, etc., may be used in the filling. 
 When well executed a galantine is a very handsome dish and is al- 
 ways served cold. 
 
 Larded Turkey . — For cooking in any AVay a hen turkey a A^ear 
 old is best, Aveighing eight or ten pounds Avhen dressed. Clean, 
 stuff, truss and lard as directed in preface ; place in oven not quite 
 as hot as for roasting meats (if the fire is very hot, lay a piece of 
 broAAUi paper, AA-ell greased, over the fowl, to prevent scorching) : 
 put a tablespoon of butter in bits on the breast ; it Avili melt and rui:. 
 into the dripping-pan, and is used to baste the foAvl as roasting pro- 
 gresses ; baste every ten minutes, Avatching the turkey as it begins 
 to broAAUi, A^ery carefully, and turning it occasionally to expose all 
 parts alike to the heat; it should be moist and tender, not in the 
 least scorched, blistered or shriveled, till it is a golden broAvn all 
 over. For the first tAvo-thirds of time required for cooking (the rule 
 is twenty minutes to the pound and twenty minutes longer) the 
 
POULTRY. 
 
 717 
 
 basting should keep the surface moistened so that it will not crisp 
 at all; meantime the oven should be kept closed as much as pos- 
 sible. A long gauntlet glove is a good thing to protect the hand 
 and arm when basting. In turning pan, do it as quickly as possible ; 
 season with two teaspoons salt when half done. In the last third 
 of the time allowed for cooking, dredge with hour by withdi-av/ing 
 the pan partly from the oven (resting the end on the grating which 
 falls down, or on a block of wood or a plain stool of the proper 
 height kept for the purpose), and cover the breast, upper portion 
 and sides thoroughly, using a fine sifter, return pan to oven, and let 
 remain until the fiour is well browned, then baste freely with drip- 
 pings from pan, and fiour again, repeating flouring and browning, 
 allowing crust to grow crisper each time ; there will probably be 
 time to repeat the process three or four times before finishing. Take 
 care not to wash off flour by basting, always leaving in oven until 
 all flour of last dredging is thoroughly browned. If it is necessary 
 to turn the turkey in the pan, use a towel, and never stick it with a 
 fork^ as it allows the juices to escape. In roasting a large turke}^, a 
 liberal allowRance of butter for cooking, including gravy for serving 
 in two successive days, is one tea-cup, but less may be used, accord- 
 ing to taste or necessity for economy. Baste with melted butter the 
 last time, then dredge with flour and serve when browned ; the en- 
 tire surface will then be a rich, frothy, brown crust, which break 
 off in shells in carving, and makes the most savory of morsels. 
 Keep hot while making the Giblet Gravy. Always be very careful 
 in removing the skewers and strings not to break the crust. 
 
 Roast Turkey. — Prepare as above omitting the larding, placing 
 bits of butter or pieces of the fat from the turkey or thin slices of 
 fat pork over the breast of turkey, if wished, and baste and finish as 
 above. Some have the rule that when little jets of steam burst out 
 from the breast and thick parts the turkey is done. Serve with 
 
 Cranberry Sauce, and in making, if a li.ttle 
 clear jelly is wanted pour off a cup of the 
 clear syrup before stirring up the berries, 
 then mash with a spoon. Sometimes, 
 from motives of economy, the stewed cran- 
 berries are mixed with an equal amount of 
 gravy from the turkey pan, making a Fruit Gravy ^ which is much 
 liked, prepared in same way when cooking game. For English 
 Roast Turkey^ kill and hang several days before cooking, then stuff 
 with bread dressing, truss, and place to roast on a rack within a 
 dripping-pan ; spread with bits of butter, turn and baste frequently 
 with butter, salt and water. Some use milk instead of water to 
 make it brown nicely. A few minutes before it is done glaze with 
 the white of an egg, or the Pastry Glaze ; dish the turkey and make 
 a Giblet Gravy. Garnish with fried oysters, and serve with Celery 
 Sauce and stewed gooseberries. Or With Chestnuts.^ prepare turkey 
 
 Boast Turkey. 
 
718 
 
 POULTRY. 
 
 and add to an ordinary bread dressing, a dozen or two foreign chest- 
 nuts, first boiled till tender, about half an hour, in salted water or 
 stock, then peeled, and inside skin scraped off. Some first put in 
 oven till skins burst. Or mix cup bread-crumbs with three cups 
 pork sausage, seasoning as needed, then add thirty or forty chest- 
 nuts prepared as above. Mix well and dll the turkey. Or fill the 
 breast with a Veal Force-meat and the body with prepared chest- 
 Jiuts without bread, etc. Truss and roast in any of above ways and 
 serve with any sauce wished ; or with Chestnut Sauce^ stew dozen 
 roasted chestnuts, peeled, in a pint gravy, season with pepper and salt, 
 and thicken with a piece of butter rolled in flour ; boil until smooth. 
 Fry half a dozen sausages, pour the sauce into the dish, place the 
 fowl in it, and the sausages around the fowl; garnish with lemon 
 cut in thin slices. Or With 5 prepare turkey as directed 
 then take a loaf of stale bread, cut off crust and soften by placing in 
 a pan, pouring on boiling water, draining off immediately and cov- 
 ering closely ; crumble the bread fine, add half pint melted butter, 
 or more if to be very rich, and a teaspoon each salt and pepper, or 
 enough to season rather highly ; drain off liquor from a quart of 
 oysters, bring to a boil, skim and pour over bread-crumbs, adding 
 the soaked crusts and one or Wo eggs ; mix all thoroughly with the 
 hands, and if rather dry, moisten with a little sw^eet milk ; lastly, 
 add the oysters, being careful not to break them ; or first put in a 
 spoonful of stuffing, and then three or four oysters, and so on until 
 the turkey is filled ; stuff the breast first. Truss and spread the 
 turkey over with butter, place in dripping-pan in well-heated oven, 
 add half a pint hot water, and roast till tender, basting often with a 
 little water, butter, salt and pepper, kept in a tin for this purpose 
 and placed on back of the stove. The pastry brush or a swab made 
 of a stick with a cloth tied on the end, is better than a spoon with 
 which to baste. Turn, baste, dredge and froth as above. Some con- 
 sider it nicer to steam the turkey, first rubbing inside with salt and 
 pepper and tying in shape ; when it begins to grow tender, take out, 
 loosen the legs, and rub inside again with salt and pepper, and stuff 
 with above dressing of oysters. When done thus, the openings can 
 not be sewed up, but a floured cloth must be placed over them and 
 tied securely with twine. Roast as above. When turkey is dished 
 if there is much fat in the pan, pour off most of it, add the chopped 
 giblets with the water in which they were cooked, now stew’ed down 
 to about one pint ; place one or twm tablespoons flour (it is better to 
 have half of it browned) in a pint bowl, mix smooth -with a little 
 cream, fill up bowl wuth cream or rich milk and add to the gravy in 
 the pan ; boil several minutes, stirring constantly, and pour in the 
 gravy tureen ; serve with currant or apple jelly. A turkey steamed 
 in this way does not look so 'well on the table, but is very tender 
 and palatable. It is an excellent wuiy to cook a large turkey. 
 
POULTRY. 
 
 719 
 
 Steamed Turkey . — After dressing, always plumping by plung* 
 ing in boiling water, etc., as directed, fill with a stuffing as fol- 
 lows, first rubbing inside with salt and pepper ; cut pieces of dry 
 bread and crust, not too brown, off a loaf fully three or four days 
 old, but not moldy ; place crust and pieces in a pan and pour on a 
 very little boiling water, cover tightly with a cloth, let stand until, 
 soft, add a tablespoon or two of butter, one or two eggs, and the 
 bread from which the crust was cut, so as not to have it too moist. 
 Mix well with hands and season to taste ; teaspoon or two of sage or 
 mixed preparation of herbs gives a nice flavor. Sew up and truss 
 as directed in preface and steam in patent steamer until beginning 
 to be tender, which will be in from one to three hours, according to 
 size. Then place turkey in dripping-pan with water from pan in which 
 turkey was steamed. A steamer can be improvised by putting 
 turkey in dripping-pan without any water, then place that on top of 
 two or three pieces of wood (hickory or maple is best) laid in bot- 
 tom of wash-boiler, with just enough water to cover wood ; put on 
 lid, which should fit tightly on boiler, and as water boils away add 
 more, being careful not to put any in pan. When cooked as above, 
 take out dripping-pan and place in oven, with the water in it but 
 not that in boiler. Place upon the turkey, pieces of turkey-fat or 
 butter, season with salt and dredge with flour ; after ten minutes, 
 baste with the drippings and water in pan, always taking from the 
 top, it being richer, then dredge with flour and continue thus as in 
 Larded Turkey till nicely browned and frothed, using melted butter 
 for last basting and letting the last dredging become thoroughly 
 browned before serving. Make a Giblet Gravy as directed, remem- 
 bering if turkey was very fat that the flour will not mingle readily 
 and smoothly until some of the fat is skimmed off; or if a quantity 
 of gravy is wished, add slowly some boiling water till it commences 
 to thicken nicely. Steaming keeps the turkey moist, tender and 
 free from the least scorching, blistering or shriveling : and as it is 
 only in the oven an hour and sometimes 
 less, one can devote plenty of time to the 
 basting and dredging, which is one of the 
 most important points in roasting turkey. Having it on a trivet as- 
 sists greatly in turning it to baste and dredge. Some, in making 
 stuffing, try out fat of turkey at a low temperature, and use instead 
 of butter; others use fat of sweet-pickled pork chopped fine (not 
 tried out), with a small quantity of butter, or none at all. Serve 
 with Cranberry Sauce. Wild Turkey can be prepared as above or 
 may be cooked like any of the ways given for turkey. Jellied 
 Turkey is made as Jellied Chicken, and a mixture of slices of cold 
 ham, tongue and turkey in the jelly makes a delicious dish. 
 
 Scalloped Turkey . — Moisten bread-crumbs with a little milk, 
 butter a pan and put in a layer of crumbs, then a layer of chopped 
 (not very fine) cold turkey seasoned with salt and pepper, then a 
 
 Trivet. 
 
720 
 
 POULTRY. 
 
 layer of crumbs, and some add a little chopped cold potato, and so 
 on until pan is full. If any dressing or gravy has been left add it. 
 Make a thickening of one or two eggs, half cup milk, and quarter 
 cup each butter and bread-crumbs ; season and spread over the top ; 
 cover with a pan, bake half an hour and then let brown ; or instead 
 of the milk to moisten make a broth from the bones, skimming them 
 out, then thicken a little and pour it over before spreading over the 
 top dressing. Scalloped Chicken made as above. 
 
 Stewed Turkey . — Simmer the bones and gristle of the turkey 
 with a bunch of sweet herbs and an onion and carrot till a well- 
 flavored broth is obtained ; skim out bones, thicken slightly and 
 add any cold turkey cut in inch or two inch pieces, and any gravy, or 
 season with butter. When heated add cup cold water or milk, then a 
 few baking-powder dumplings, pinched off in little balls; place 
 where it will cook rapidly and serve as soon as dumplings are done. 
 Or omit cold water and dumplings, stir in more thickening if needed 
 and when hot pour over croutons of toasted bread placed on plat- 
 ter. Or for Turkey Pie; cut pieces in neat slices and heat as above, 
 then skim out and place a layer in baking dish, then a layer of 
 sliced raw potatoes, or they may be parboiled first, then turkey, 
 etc., till dish is almost full ; pour over the broth, cover with a crust 
 as in Chicken Pie and bake in oven. Some do not first heat the 
 turkey. For Turkey Soup^ see Soups. 
 
 Turkey Croquettes . — Mince cold turkey as fine as possible, 
 season with pepper, salt, a little nutmeg and a very little minced 
 onion. Put a large tablespoon butter and two of flour in saucepan, 
 when mixed add gill cream, let boil and stir in the meat. Pour out 
 and when cold take a spoonful of the mixture, form in balls or egg- 
 shapes and single or double-bread and fry as fritters. Some take a 
 little stock, if bones have been used for soup and add only a table- 
 spoon cream, and onion may be omitted. 
 
PRESERVES. 
 
 721 
 
 IliESEliVES. 
 
 Preserves, to be perfect, must be made with the greatest care. 
 Economy of time and trouble is a waste of fruit and sugar. The 
 best are made by putting only a small amount of neatly pared fruit 
 at a time in the syrup, after the latter has been carefully prepared 
 and clarified. It is difficult to watch a large quantity so as to insure 
 its being done to a turn. Put peaches, pears, quinces and apples in- 
 to cold water as fast as peeled to prevent their turning dark. The 
 old rule is ‘^a pound of sugar to a pound of fruit;” but since the 
 introduction of cans, three-quarters pound sugar to a pound fruit is 
 sufficient, and even less is sometimes used, the necessity for an ex- 
 cess of sugar having passed away, as preserves may be less sweet, 
 with no risk of fermentation, if sealed. In making either preserves 
 or marmalades, follow the directions as regards kettle, sugar and 
 canning, or putting up in jars, already given in Canning Fruits and 
 Jams and Jellies. Quinces, pears, citrons, water-melon rinds, and 
 many of the smaller fruits, such as cherries, currants, etc., harden 
 when put, at first, into a syrup made of their weight of sugar. To 
 prevent this they should be cooked till tender in water, or in a weak 
 syrup made from a portion of the sugar, adding the remainder after- 
 v/ard. In preserving fruits, such as apples, peaches, tomatoes, 
 plums and strawberries, and other fruits, which are likely to become 
 too soft in cooking, it is a good plan to pour the hot syrup over the 
 fruit, or to strew over it a part or all the sugar, and allow it to stand 
 a few hours ; by either method the juice is extracted, and the fruit 
 hardened. Another approved method of making fruit firmer, known 
 as Sun Preserves^ is to skim it out of syrup after cooking a few 
 
722 
 
 PRESERVES. 
 
 minutes, and place in the hot sun two or three hours, place in jars 
 and pour over the boiling syrup ; or boil five minutes, then place in 
 sun one hour, letting syrup cook slowly on back of stove, put in 
 fruit and boil twenty minutes and place in sun another hour, when 
 boil till done and put away as directed. Long protracted boiling 
 destroys the pleasant natural flavor of the fruit, and darkens it. 
 
 Preserves should boil gently to avoid danger of burning, and in 
 order that sugar may thoroughly penetrate fruit. A good syrup is 
 made in proportion of half pint water to pound sugar. Use loaf 
 or granulated sugar. Put sugar and water over the fire in preserv- 
 ing kettle, and just before it boils stir in white of an egg beaten 
 lightly with two tablespoons water as it begins to boil, remove 
 scum with great care ; boil until no more scum arises, and then add 
 fruit. Or the white of egg may be mixed thoroughly with the dry 
 sugar in the kettle, and the boiling water poured over, when all im- 
 purities will immediately arise to the surface with the egg ; then 
 boil slowly, or rather simmer, until the preserves are clear. Take 
 out each piece with a skimmer and lay on a flat dish to cool, or put 
 in jars at once. Cook the syrup, skimming off the scum which 
 rises, until it “ropes” from the spoon. If preserves are already in 
 jar pour syrup over them and seal ; if on dishes, return them to 
 syrup and boil up once before putting up. This is merely a matter 
 of choice, and we have never found any difference in the results oi 
 the two methods. Preserves may be made from canned fruit (and 
 some prefer to do this rather than make in the hot season), using 
 less sugar than the rule. When preserving canned peaches or ap- 
 ples, it is an improvement to add a few sliced oranges or lemons. . 
 When berries or small fruits are done, take up with a little strainer, 
 and place in cans ; if a cup is used, it is impossible to separate them 
 from syrup. Pie-plant can be preserved with any kind of fruit, half 
 and half, and in a short time will taste like the fruit with which it is 
 mixed. When preserves are candied, set jar in kettle of cold water^ 
 'and let boil for an hour, or put them in a crock kept for that pur- 
 pose, set in oven and boil a few minutes, watching carefully to pre- 
 vent burning. When specks of mold appear, take them off carefully, 
 and scald preserves as above directed. Another method of preserv- 
 ing is to cut the fruit, if large, in slices about one-fifth of an inch 
 thick, strew powdered loaf sugar an eighth of an inch thick on the 
 bottom of a jar, and put the slices on it. Put more sugar on this. 
 
PRESERVES. 
 
 723 
 
 and then another layer of the slices, and so on until the jar is full. 
 Place the jar up to the neck in boiling water, and keep it there till 
 sugar is completely dissolved, which may take half an hour, remov- 
 ing the scum as it rises. Place a brandied paper over top of fruit, 
 then cover jar closely and keep in a cool place. Marmalades, or 
 different butters, will be smoother and better flavored, and will re- 
 quire less boiling, if fruit (peaches, quinces, oranges and apples 
 make best) is well cooked and mashed before adding either sugar or 
 cider. It is important to stir constantly with an apple-butter stirrer. 
 Always tie an oil-cloth cover over the cloth cover on preserves, etc. 
 
 Apple Preserves . — Take three-quarters of a pound sugar to 
 each pound apples ; make syrup of sugar and little water in which 
 root ginger (bruised and tied in a bag) has been boiled until 
 strength is well extracted, add a little lemon juice or sliced lemon, 
 skim off all scum, and boil in syrup a few apples at a time, until 
 transparent, and place in jar. When all are done, boil syrup untii 
 thick, pour boiling hot over apples, and cover closely. Well-flav 
 ored fruit, not easily broken in cooking, should be used. The gin* 
 ger may be omitted if disliked, and orange peel or other flavoring 
 used instead. Some use pound for pound sugar and fruit and pre- 
 fer to chop the apples. ^To put up With Boiled- Cider. 
 quantities of sweet and sour apples, peel, quarter, and core, put in 
 preserving kettle, after first turning a plate over on bottom to keep 
 from burning ; to a peck of apples add a quart boiled-cider, and 
 boil steadil v and gently an hour, stirring from the sides to prevent 
 burning; then add pint molasses, and continue boiling fiv® hours. 
 The heat must be just enough to keep boiling ; boil them until ap- 
 ples are ^red; when cold put in glass or stone jars, or wooden 
 firkins with tight covers. Sometimes one-fourth the quantity of 
 apples is added in quinces or quince jjarings, when Quince Jelly or 
 Preserves are being made. 
 
 Barherry Preserves. — Tak^ pound white sugar to pound fruit; 
 put sugar over fire in preserving kettle, with half pint cold water to 
 each pound ; let the syrup boil slowly, and remove all scum ; pick 
 over barberries, removing all defective ones, and keep the bunches 
 vrhole, or pick from stems, as liked ; when the syrup is clear put in 
 the berries and boil gently until they begin to look clear ; then 
 skim them out, put in glass jars, and boil syrup until it thickens a 
 little ; test by cooling a little in a saucer, and when of a rich con- 
 sistency, but not like jelly, pour over the berries, cool, and put in 
 jars. A^yricot Preserves are nuule same way, opening the fruit 
 only just enough to remove stones; crack the stones, blanch tlie 
 kernels and put a few in each jc r. 
 
PRESERVES. 
 
 ^'24 
 
 Blackberry Preserver. — Select large, ripe, but not soft berries ; 
 the Lawton is best for this purpose, as its acidity makes a soft jelly 
 of the syrup. Allow pound sugar to pound fruit ; put fruit in preserv- 
 ing kettle, let heat slowly on back of stove until there is so much 
 juice that it can boil without burning ; boil until perfectly tender, 
 ten or fifteen minutes ; then add sugar, mix as gently as possible, 
 and do not boil again, but keep very hot until sugar is perfectly dis- 
 solved. Then fill cans and seal as directed. With CurranU^ put 
 blackberries and sugar in kettle in layers, with sugar at bottom and 
 top, and next day add half pint currant juice for each pound ber- 
 ries, boil twenty minutes, skimming well, and can as directed. 
 Blueberry Preserves made as either recipe ; or some use half blue- 
 berries and half currants (instead of juice). This proportion is also 
 nice, using quarter as much sugar, canned for pies. Currant and 
 Cranberry Preserves made as first recipe, some adding a little water. 
 
 Carrot Preserves. — Boil small fine-grained carrots in water till 
 tender ; peel and grate, add sugar to taste, slips of citron, spices if 
 preferred, and a little grape or currant juice, or if wished very nice, 
 orange and lemon juice, half and half, this gives more the flavor of 
 wine; simmer slowly together and put away in jars. • Very whole- 
 some for children and very much liked. 
 
 Cherry Preserves. — Choose sour ones — the early Richmond is 
 good — stone very carefully and allow equal quantities sugar and 
 fruit; sprinkle half the sugar over the fruit, let stand an hour, pour 
 into preserving kettle and boil slowly ten minutes ; skim out cher- 
 ries, add remainder of sugar to syrup, boil, skim and pour over the 
 cherries ; next day, drain off syrup, boil, skim if necessary, add the 
 cherries, boil twenty minutes, and seal up in small jars. Some use 
 only three-fourths pound sugar to pound fruit, after standing, and 
 prepare syrup and cook same as Barberry Preserves, boiling in the 
 syrup half an hour. Or prepare after recipes for Blackberries. 
 
 Citron Preserves. — Pare off rind, seed, cut in thin slices two 
 inches long, weigh, and put in preserving kettle with enough water 
 to cover ; boil one hour, take out melon, and to water in kettle add 
 as much sugar as there is melon by weight, boil until quite thick, 
 replace melon, add two sliced lemons to each pound fruit, boil 
 twenty minutes, take out, boil s;; 'T very thick molasses, and 
 
 sugar and let stand oveiv 
 
 pour over the fruit. Some mix 
 
 night to harden citron, then finish as above. The juice of lemons 
 is preferred by some to the slices, and a few whole cloves may be 
 added. Another way of preparing is to peel and cut six pounds of 
 rinds, boil them in strong alum water half an hour or until perfectly 
 transparent, drain, and put them in a vessel of cold water, cover, 
 and let remain overnight. Next morning tie in tliin cloth Inalf 
 pound race ginger and boil in three pints water until strongly fiav- 
 
PRESERVES. 
 
 725 
 
 ored. Break up six pounds loaf sugar in preserving kettle, pour 
 ginger water over it, and when dissolved, set it over tlie hre, add 
 juice and grated rinds of four lemons, and boil and skim till no 
 scum rises ; put in the rinds and boil till clear. Skim out on dishes 
 and set in a dry, cool, dark place, uncovered, two or three days, till 
 the watery particles exhale ; then put into jars, gently pour in tlie 
 syrup and seal. Made much handsomer by cutting the citron with 
 fancy cutters made for the purpose, or use a vegetable cutter. 
 
 Crab-apple Preserves. — Procure the red Siberian Crab select- 
 ing those that are nearly perfect, leaving the stems on, and put in 
 preserving kettle with enough warm water to cover. Heat slowly 
 to boiling, and simmer until skins break. Drain and skim them; 
 then, with a pen-knife, extract the cores through the blossom ends. 
 Weigh and allow a pound and a quarter of sugar and a cup water 
 to every pound fruit. Boil water and sugar together until scum 
 ceases to rise, skimming well ; put in fruit, cover kettle, and simmer 
 until the apples are a clear red and tender. Take out with a skim- 
 mer and spread upon dishes to cool and harden ; add to the syrup 
 the juice of one lemon to three pounds fruit, and boil until clear and 
 rich. Fill jars three-quarters full of apples, pour syrup in, and 
 when cool, tie up. 'Transcendent Crabs are preserved as follov/s : 
 V/ipe perfectly sound ri])e fruit with a damp cloth, cut olf the blos- 
 som end, but leave on the stems ; weigh, and allow an equal weight 
 in sugar ; put fruit into steamer and cook until tender, watching 
 carefully, as they cook very quickly. Make a syrup as directed in 
 preface, put in the apples and boil gently until they begin to look 
 clear, removing ail scum that may rise ; when the apples are clear, 
 skim them out of the syrup, put into glass jars, and continue to 
 boil and skim the syrup until it thickens when a little of it is cooled 
 on a saucer ; pour over the apples, and seal the jars air-tight. Some 
 peel, quarter and coi-e fruit and put wdth it an equal quantity of 
 raisins, wdth half pound sugar for each pound of the mixed fruit ; 
 make a syrup of sugar wdth a little water, put in the fruit and cook 
 until tender. Put up as above. 
 
 Elderberry Preserves. — Wash and stem the elderberries, re- 
 jecting all imperfect ones and boil them in sorghum molasses until 
 quite thick, then pour hot into stone crocks and tie up securely with 
 a ))iece of clean soft paper fitted to size of crock laid directly on 
 the fruit to take the mold if there be any from a damp cellar. These 
 are intended for pies and are to be used as directed in recipe for 
 Elderberr}^ Pie. WiUl Grapes may be put up in same wmy and 
 make delicious pies. 
 
 Fig Preserves. — Gather fruit when fully ripe, but not cracked- 
 open ; place in perforated tin bucket or wire basket, and dip for a 
 moment into deep kettle of hot and moderately strong lye (some 
 
726 
 
 PRESERVES. 
 
 prefer letting them lie an hour in lime-water and afterwards drain) ; 
 make a syrup as directed in ])reface and when figs are well drained, 
 put them in and boil until well cooked ; remove, boil syrup till there 
 is just enough to cover fruit, put fruit back in syrup, let all boil, and 
 seal up while hot in glass or earthen jars. 
 
 Grape Preserves . — Prepare fruit as in Grape Jam taking same 
 proportion sugar; put skins and juice in kettle, cover closely, and 
 cook slowly until sldns are tender; while still boiling add sugar and 
 move kedtle back, as it must not boil again ; keep very hot for fif- 
 teen minutes, th.en, if sure sugar is thoroughly dissolved, pour fruit 
 in cans, and screw down covers as soon as possible. To make 
 Grep-n Grape Preserves^ halve them and extract seeds with a needle 
 or small knife, cook till tender with sugar, pound for pound. Some 
 first boil the grapes a few moments in alum water, then drain, and 
 put into the syrup. 
 
 Greengage Preserves . — Allow one pound sugar and gill water 
 to every pound fruit ; boil sugar and water together ten minutes, 
 skimming well ; halve the greengages, take out stones, put fruit into 
 syrup, and simmer gently until neai’ly tender, removing all scum. 
 Take off fire, put into large crock, and next day boil again for abom 
 ten minutes with the blanched kernels from the stones. Put fruit 
 carefully into jars, pour the syrup over it and cover when cold. 
 
 MaU)erry Preserves.~V\iX some of the fruit in preserving ket 
 tie, and simmer it gently until the juice flows freely. Strain through 
 a bag, measure it, and to every pint juice allow two and a hall 
 pounds sugar and two pounds fruit. Put sugar in preserving kettle, 
 moisten with the juice, boil up, skim well, and add fresh mulberries, 
 which should be ripe, but not soft enough to break to a pulp. Let 
 them stc'uid in syru p till v/arnred through, then boil gently ; when half 
 done, turn cai'efully into crock, and let remain till next day ; then 
 boil as before, and when syrup is thick, and becomes firm when cold, 
 put preserves into cans or jars. In making this, care should bs 
 taken not to break mulberries ; stir gently, and simmer the fruit slowl}; . 
 
 Peach Preserves . — Take any fine peaches that do not mash 
 readily in cooking, pare very tliinhg halve them and remove pits; 
 take sugar equal in weight to fruit, or if to be sealed in cans, three- 
 quarters pound sugar to pound fruit, and water in proportion of a 
 half pint to each pound sugar. Boil pits in the water, adding moro 
 as it evaporates, to keep the proportion good, remove pits, add 
 sugar, clarify as directed, and when the scum ceases to rise, add 
 fruit, a small quantity at a time ; cook slowly about ten minutes, 
 skim out into a jar, add more, ancl so on until all are done, then 
 pour the boiling syrup over all. The next day drain off and boil 
 syrup a few minutes only, and pour ])a«*k, repeating daily until the 
 fruit looks clear. Two or three times is generally sufficient. The 
 
PRESERVES. 
 
 727 
 
 last time put up the preserves in small jars and secure with paper 
 us directed for jellies. If to be sealed in cans, the first boiling is 
 sufficient, after which put into cans and seal immediately. The lat- 
 ter plan is preferable, as it takes less trouble and less sugar, Avhile 
 the natural flavor of the fruit is better retained. Instead of using as 
 above some crack the pits, take out the kernels, blanch them and 
 put in the jars with the fruit. Many think peach preserves much 
 nicer if made with maple sugar. The best part of a p'aach lies 
 nearest the skin and for this reason some do not peel peaches h-r 
 preserves,simply wiping with a Avoolen cloth to remove fuzz. But peel - 
 ing by immersion removes very little of the valued part. Clingstone 
 peaches are preserved as above, whole, except that they are put on in 
 clear Avater and boiled until so tender that they may be pierced Avith 
 a silver fork before adding the sugar. Yov Sun-preserved Peaches^ 
 place in earthen dishes alternate layers of peaches and sugar and 
 let stand overnight: then boil over slow fire until transparent, pour 
 into large dishes and stand in the sun until the syrup is almost a 
 jell3n Put in jars and see that no bubbles of air are left in them ; 
 place brandied paper on top and cover as directed. 
 
 Pear Preserves. — Pare, cut in halves, core and weigh, and to 
 preA^ent darkening drop into cold Avater till ready to use; if hard, boil 
 in Avater until tender, and use the water for syrup ; allow three-quar- 
 ters pound sugar for each pound fruit, boil a fcAV moments, skim, 
 and cool ; when lukeAvarm add pears, and boil gently until syrup 
 has penetrated them and they look clear ; some of the pieces Avill 
 cook before the rest, and must be removed ; when done, take out, 
 boil doAvn syrup a little and pour over them ; a feAV cloves stuck 
 here and there in the pears add a pleasant flavor. Seal in glass cans. 
 Some leaA^e the pears Avhole and boil in Avater until tender ; then 
 take them out, add sugar to Avater in Avhich they Avere boiled, and 
 when clear and thick, put in the pears and simmer gently half an 
 hour. Then can as directed. 
 
 Pie-plant Preserves. — Wash clean, but do not peel ; cut up an 
 inch or tAvo in length, put a layer in small jar, then a layer of sugar, 
 another layer of pie-plant, then sugar, until the pan or crock is full, 
 alloAving pound sugar to pound pie-plant ; cover tightly, put in hot 
 oven, and as soon as it is heated through it is done. The pie-plant 
 will be whole, and the syrup rich and a pretty color. Do not put in 
 a drop of Avater. An earthen bean-pot Avith cover is the best to us(q 
 and fruit must then cook half an hour. Put up in glass cans. 
 
 Pine-apple Preserves. — Select ripe and perfectly sound pine- 
 apples, cut in rather thick slices, as fruit shrinks very much in boil- 
 ing, and pare off . rind carefully, notching in and out, as the edge 
 cannot be smoothly cut without great Avaste. Allow pound sugar 
 to pound fruit and dissolve a portion of sugar in preserving kettle 
 with a gill Avater; Avhen this is melted, gradually add remainder ol 
 
728 
 
 PRESERVES. 
 
 sugar, and boil until it forms a clear syrup, skimming well. Put in 
 pieces of pine-apple and boil well for at least half an hour, or until 
 it looks nearly transparent. Put into jars, cover down when cold, * 
 and store away in a dry place. Some put fruit and sugar in kettle 
 in layers, with a cup water for each pound sugar ; when it boils take 
 out pine-apple and spread on dishes in the sun. Boil the syrup 
 half an hour, skimming well. Return pine-apple to kettle and boil 
 fifteen minutes. Take it out, pack in wide-mouthed jars, pour on 
 the scalding syrup ; cover to keep in heat, and when cold tie as di- 
 rected in preface. Or the pine-apple may be grated, sprinkled with 
 the sugar and let stand overnight. Next morning bring to a boil 
 and it is done. Put in jars as directed. 
 
 Plum Preserves. Take equal weight sugar and plums ; add 
 sufficient water to sugar to make a thick syrup, boil, skim, and pour 
 over plums (previously washed, pricked and placed in a stone jar), 
 and cover with a plate. The next day drain off syrup, boil, skim, 
 and pour it over plums ; repeat this for three or four days, place 
 plums and syrup in preserving kettle, and boil very slowly for half 
 an hour. Put up in stone jars, cover with papers like jellies, or seal 
 in cans. Some simply boil the plums, first pricking them, in the 
 thick syrup till tender, then can. Others boil in water to cover (if 
 fruit is sour adding a teaspoon soda to each pint water to take off 
 the bitter taste) until tender then rinse them in cold water and stone 
 carefully, keeping as nearly whole as possible; then boil them a few 
 minutes in the thick syrup and can. Or select large ripe plums, 
 weigh them, slightly prick them, to prevent from bursting, and sim- 
 mer very gently in a syrup made of a quarter pound sugar to each 
 pint water. Put them carefully in pan, let syrup cool, pour it over 
 the plums, and let stand two days. Make another syrup, of three- 
 fourths pound sugar for every pound fruit as first weighed, with as 
 little water as possible, boiling and skimming carefully. Drain 
 plums from first syrup, put them into the fresh syrup, and simmer 
 very gently until they are clear ; lift them out singly into cans or 
 jars, pour the syrup over, and when cold, cover as directed. Green-- 
 gages are also very delicious done in this manner. To Preserve 
 Plums gather plums when full-grown and just turning color : 
 prick them, put in saucepan cold water, and set over fire until water 
 is on point of boiling. Then take them out, drain, and boil gently 
 in syrup made with ])ound sugar to -each gill water; if the plums 
 shrink, and wnll not take the sugar, prick them as they lie in the 
 pan ; give another boil, skim, and set away. Next day add more 
 sugar, boiled almost to candv, to the fruit and syrup ; put all together 
 in wide-mouthed jar, and place them in a cool oven for two nights ; 
 then drain the plums from the syrup, sprinkle a little powdered 
 sugar over, and dry them in a cool oven. 
 
PRESERVES. 
 
 729 
 
 Pumjphin Preserves. — Halve a good sweet pumpkin, take out 
 seeds, cut into slices, pare, then cut in small pieces, weigh and put 
 in preserving kettle in layers with same quantity of sugar sprinkled 
 between ; add a gill lemon juice on top and let stand two or three 
 days. Add a half pint water for every three pounds sugar used and 
 boil until pumpkin is tender ; turn into a pan and let remain a week. 
 Then drain off syrup, boil until it is thick, skim and pour boiling 
 hot back over the pumpkin. A little bruised ginger and thinly 
 pared lemon rind, may be boiled with the syrup to flavor. 
 
 Quince Preserves. — Take equal weights of quinces and sugar, 
 pare, core, and leave whole or cut up as preferred, boil till tender in 
 water enough to cover (some steam them), take out carefully and 
 put on a platter ; add sugar to water, replace fruit and boil slowly 
 till clear, place in jars and pour syrup over them. To increase the 
 quantity without adding sugar, take half • or two-thirds in weight as 
 many fair sweet apples as there are quinces, pare, quarter, and core ; 
 after removing quinces, put apples into the syrup, and boil until 
 they begin to look red and clear, and are tender ; place quinces and 
 apples in jar in alternate layers, and cover with syrup, making very 
 nice Quince and Apple Preserves. Some boil the parings and 
 cores, tied in a cloth, with the quinces to enhance the flavor. For 
 other use of parings and cores, see Quince Jelly. Apples alone 
 may be preserved in same way. 
 
 Strawberry Preserves. — Take fresh strawberries, cover with 
 their weight in granulated sugar and let stand overnight. In the 
 morning drain off the syrup, put in preserving kettle, cook about 
 twenty minutes, then put in berries and cook ten minutes. Put up 
 in glass cans or in jelly glasses. Or put two pounds sugar in pre- 
 serving kettle over kettle of boiling water, and add half a pint boil- 
 ing water; when the sugar is dissolved and hot, put in the straw- 
 berries, and place the pan directly on the stove or range ; let boil ten 
 minutes or longer, if the fruit is not clear ; gently (or the berries will 
 be broken) take up with a small strainer, and keep hot while syrup 
 is boiled down until thick and rich ; drain off thin syrup from cans, 
 and pour the rich syrup over berries to fill, and screw down the tops 
 imimediately. The thin syrup poured off maybe brought to boiling, 
 and then bottled and sealed, to be used for sauce and drinks. 
 Uaspherry Preserves prepared same. 
 
 Tomato Preserves. — Scald and peel carefully small perfectly” 
 formed tomatoes, not too ripe (yellow pear-shaped are, best), add an 
 equal amount of sugar by weight, let lie overnight, then pour off all 
 juice into a preserving kettle, and boil to a thick syrup, clarifying with 
 white of egg ; add tomatoes and boil carefully until they look trans- 
 parent. A pie(ie or two of root-ginger, or one lemon to a pound of 
 fruit, sliced thin and cooked with fruit may be added. Or when 
 
730 
 
 PEESERVES. 
 
 done, take out fruit with a perforated skimmer aud spread upon 
 dishes; boil S3ump until it thickens, adding, just before taking up, 
 juice of three lemons ; put fruit into jars and fill up with hot syrup. 
 When cold, seal. Some do not peel tomatoes, but wipe them 
 first with a wet cloth, then a dry one, and prick each several times 
 with a large needle to prevent bursting, then cook as above. 
 
 Green 'Tomato Preserves . — To five quarts sliced green tomatoes, 
 take three lemons or more and allow three-fourths pound sugar to 
 one pound tomatoes ; cook tomatoes in water till soft, then skim out, 
 and throw that water away ; make a sjnmp of sugar, putting the 
 lemons in the syrup to cook; then put in tomatoes, and let them 
 just come to a boil. Or take tomatoes size of walnut, or less and 
 pierce with a fork. Put half the sugar over them and let stand over- 
 night ; in the morning add remainder of sugar with lemons, put 
 over fire and simmer, but not boil, until all have changed color or 
 become transparent, then cover. Or use only juice of lemons, place 
 fruit on plates and finish as in second recipe of Tomato Preserves. 
 
 Water-melon Preserves . — Pare rinds of water-melon, cut in 
 pieces two inches long or in leaves, stars, diamonds, triangles, 
 hearts, etc. ; weigh, throw into cold water, skim out, add heaping' 
 teaspoon each salt and pulverized alum to two gallons rinds, let 
 stand until salt and alum dissolve, some leave overnight ; fill kettle 
 with cold water, and place on top of stove where it will slowly come 
 to boiling point, covering vnth a large plate so as to keep rinds un- 
 der ; boil until they can be easily pierced with a fork, drain from 
 water, and put into a svrup previously prepared as follows : Bruise 
 and tie in muslin bag four ounces of dried or green ginger-root, and 
 boil in turn or three pints water until strongl}^ flavored. If green 
 root is used, it must be soaked and scraped, so it will not discolor 
 the syrup. Add also the rinds of three or four lemons pared in 
 quarters (squeeze lemons and use juice as directed hereafter) ; when 
 water is well flavored with the rinds, skim them out and put in 
 another saucepan, cover with fresh water and boil till tender, then 
 cut in narrow strips lengthwise, notching the edges, or cut in any 
 shapes wished. Make a syrup of a gill of the water in which ginger 
 and lemon rinds were boiled and heaping pint sugar ; when well dis- 
 solved, place on fire, boil, add a heaping pint melon, and half dozen 
 pieces lemon rinds, boil till transparent ; place in glass cans arrang- 
 ing nicest pieces on outside, pour over the hot s^wup and seal as 
 directed in Canning Fruit. If wanted very nice have fresh s^wup 
 made as above and to that proportion add two tablespoons lemon 
 juice and pour over; using that in first kettle for cooking a 
 second pint of rinds, or can it and use in mince-meat or cooking 
 any fruit. Citrons may be prepared in same way, by paring, coring 
 and slicing, or cutting into fanciful shapes with tin cutters made for 
 the purpose; or left whole, piece removed as if preparing for Mao- 
 
PRESERVES. 
 
 731 
 
 goes, and the pulp taken out. After being preserved fill with any 
 preserves wished, nicely drained, and tie in the piece; j'lace in jai 
 and cover with syrup. Some after cooking melon rinds in water 
 put sugar and rinds in alternate layers in jar and let stand over- 
 night ; in the morning drain off syrup, heat and boil the rinds in it 
 until tender, then take them out into cans or jars and boil the syrup 
 till thick, adding lemon and ginger flavoring as above if liked ; pour 
 the syrup over the rinds and seal or cover. The. ginger root may 
 tiien be preserved with the melon. Others pour a strong salt briife 
 over melon or citron pieces and let stand two weeks, or even longer, 
 then soak, changing vrater two or three times. When perfectly 
 fresh, boil in water half an hour, drain, add cold \vater, cook till 
 tender and then preserve in syrup as in first recipe. 
 
 Apple Cheese . — Put an equal weight pared and cored apples 
 and stoned plums into preserving kettle. Boil without adding any 
 Water. When fruit begins to soften add pound sugar to each pound 
 pulp. Boil slowly for an hour, and ])our into shallow molds ; place 
 these in a slow oven when the preserve will dry until it resembles 
 a fruit cheese. Or, take one pound pulped apples, one pound pow- 
 dered white sugar, the juice and grated rind of three lemons, and 
 four eggs well beaten. Mix these ingredients cra-efully, and put 
 them into a saucepan with quarter pound fresh butter, melted. Stir 
 it over a moderate fire for half an lionr without ceasing, and put 
 into jars, covering wBen cold. Use as required for tarts, puffs, etc. 
 This is a most delicious preserve, and keeps quite a while. 
 
 Preserved Quhices hi Jelly. — Pare, quarter and core quinces, 
 cut in little squares and drop into cold water uniii all are done ; 
 then measure and allow an equal amount sugar ; place fruit in porce- 
 lain kettle with just water enough to cover, ])<>il till tender, and 
 skim out carefully; make syrup of sugar and water in which the 
 quinces were boiled, let come to boiling point, skim well, and drop 
 the quinces in gently; boil fifteen minutes and dip out carefully 
 into jelly glasses. The syrup forms a jelly around the fruit so that 
 it can be turned out on a dish, and is very palatable as well as orna- 
 mental. F or present use it is nice placed in a fancy mold and served 
 when cold. Quinces too defective for preserves may be thus used, 
 
 Apple Blitter . — When one barrel of new cider has boiled down 
 ha.if, add three bushels good cooking apples and when soft stir con- 
 stantly for from eight to ten hours. If done it will adhere to an in- 
 verted X)1 ate ; ])ut away in stone jars (not earthen ware), covering 
 first vdth brnndicd pappcr cut to fit jnr, and pressed down closely 
 upon tho apple butter ; then cover the jar with thick brown paper 
 tightly tied down. To make a small quantity, some boil down a gal- 
 lon new cider to a quart ; then having pared, cored and steamed ap- 
 ples till tender, rub them through a sieve and thicken the boiled 
 
732 
 
 PRESERVES. 
 
 cider with the pulp. A little lemon or orange juice may be added, 
 or any fruit juice. The latter is much nicer than to use any spices. 
 For Quince and Apple Butter, pare, core and quarter half as many 
 quinces as apples and weigh both, allowing half the weight in sugar. 
 Boil quinces in little water until soft, put in apples, when tender 
 add sugar and boil slowly several hours. Stir frequently to prevent 
 burning. Or quinces ma}^ be cored but not pared, cooked as above, 
 adding apples, and put through a colander before adding sugar. It 
 will then not require so long stirring. Quince Butter made same. 
 
 Egg Butter.' — Boil a pint molasses slowly about fifteen or 
 twenty minutes, stirring to prevent burning ; add three eggs well 
 beaten, stirring’ them in as fast as possible, boil a few minutes 
 longer, partially cool, and flavor to taste with lemon. For Lemon 
 Butter see Pastry. 
 
 Peach Butter.— pound for pound peaches and sugar; 
 cook peaches alone until soft, then put in half the sugar, and stir 
 half an hour ; add remainder of sugar, and stir an hour and a half. 
 Season W'ith cloves and cinnamon. Or With put in six 
 
 quarts peeled, stoned and sliced peaches in preserving kettle with 
 three quarts sugar, and pint vinegar, heat gradually, and simmer 
 genth" ; carefully stir occasionally until it begins to thicken, and 
 then stir almost constantly till consistency of Apple Butter, cook- 
 ing tliree or four hours. Put away as directed, covering first with 
 the brandied paper ; or alcohol may be used for wetting the paper. 
 
 Plum Butter. — Stew and pulp wild plums through a sieve, and 
 to one gallon of this add three quarts sugar and one desertspoon 
 salt; cook two hours, stirring as directed;- add half pint vinegar, 
 two small pieces race ginger, teaspoon each ground cloves, allspice, 
 celery seed and two of ground cinnamon, with a pinch cayenne, 
 boil up once and can. 
 
 Pumpkin Butter. — Take seeds out of one pumpkin, cut in 
 small pieces and boil soft , cut three other pumpkins in pieces, boil 
 them soft, put in a coarse bag and press out juice ; add juice to pulp 
 of first pum])kin, and let boil ten hours or more, till the thickness 
 of Apple Butter ; stir often. If pumpkins are frozen, juice will come 
 out much easier. Or cook pumpkin in ordinary manner until all or 
 nearly all the w^ater is cooked out (see Pumpkin Pies) ; to every three 
 gallons pumpkin pulp take one of amber-syrup and ounce each all- 
 spice, cloves and cinnamon, and cook 'well together, or until proper 
 consistency for table use; when made late in fall and put in jars in 
 a cool place, will keep for months ; very convenient for Pumpkin- 
 pies, Another way of preparing is to either steam or bake pump- 
 kin, then mash through a strainer, mix sugar and butter with it in 
 proportion of a pound sugar and four tablespoons butter to two 
 pounds pumpkin, and a piece race ginger bruised, orthinly shaved 
 
PRESERVES. 
 
 733 
 
 lemon rind ; let simmer at back of stove or set upon bricks on stove 
 for perhaps an hour. It becomes thick and semi-transparent. 
 
 Tomato Butter. — Wash ripe tomatoes, cut out any defective parts 
 and stew without peeling till very soft ; then pulp through sieve 
 and to nine pints pulp take four pints of sugar, boil pulp one or two 
 hours, add sugar and ounce povv^dered cinnamon, or two if liked high- 
 ly spiced ; cook till thick as Apple Butter, stirring constantly, (about 
 an hour longer), and just before it is done add two lemons sliced 
 thin. Fill in glass cans, jelly glasses or jars, and seal or cover as 
 directed. This can be made from canned tomatoes ; six quart cans 
 making above quantity of pulp. For Spiced Tomato Butter^ add 
 heaping pint sugar to t\vo quarts pulp, prepared as above, gill vine- 
 gar, piece race ginger, half teaspoon each powdered cloves, allspice 
 and celery seed, and teaspoon each cinnamon and black pepper. 
 Cook and finish as above. 
 
 Apple Marmalade. — Take nice sound apples, pare, core and 
 cut in small pieces and to every pound fruit add pound sugar. Put 
 sugar on to boil with enough water to disolve it, boil together 
 till thick, then add the apples and boil till clear, adding juice and 
 grated peel one large lemon to four pounds fruit. Some like the 
 flavor of essence of ginger. Or take twelve pounds richly flavored 
 sweet apples, three pounds brown sugar and juice and grated rind 
 three lemons. Boil slowly, mash and stir until a smooth marmalade. 
 
 Apricot Marmalade. — Peel, cut in half and take out stones 
 (saving them), and allow one and one-half pounds sugar to each 
 pound fruit. Put a layer of fruit in large stone jar, then a layer of 
 sugar, and so alternate till all are used, putting a thick layer of powder- 
 ed sugar over last layer of fruit. Let stand twenty-four hours, then 
 put in preserving kettle and boil three-quarters of an hour stirring 
 all the time. Crack stones, take out kernels, blanch them, cut into 
 thin slices and when marmalade is nearly done put them in and stir 
 well. When mixture hangs in a thread from spoon it is done. Pour 
 in jars, let stand twenty-four hours and cover as directed. 
 
 • Fig Marmalade. — Use fine fresh figs, and to every pound fruit 
 add three-quarters pound sugar, the yellow rind of an orange or 
 lemon pared very thin. Cut up figs, put in kettle v/ith sugar and 
 orange, also the juice. Boil until reduced to a thick smooth mass 
 s-dr from bottom. Put in jars and cover closely. 
 
 Orange Marrnodade. — Choose fine Seville oranges, put them 
 whole in stewpan with sufficient water to cover, and stew until per- 
 fectly tender, changing water two or three times ; drain, take ofif 
 rind, remove seeds from pulp, boil anotlier ten minutes, then add 
 peel cut into strips, and boil mairnal.edo t( n minutes a as in, when it 
 
PRESERVES. 
 
 o4 
 
 oranges, added with the pulp and peel of the oranges are a great 
 improvement. Pour into jars, cool and cover. Or take twelve 
 pounds sour oranges, twelve pounds crushed sugar; wash oranges 
 and pare them as apples ; put peel in preserving kettle with twice 
 its bulk or more of cold water ; keep covered, and boil until per- 
 fectly tender ; if water boils away, add more ; the peel is gener- 
 ally very hard, and requires several hours boiling; cut oranges in 
 two crosswise, squeeze out juice and soft pulp, have a pitcher witii 
 a strainer in the top, place in a two-quart bowl, squeeze thin juice 
 and seeds in the strainer and the rest with pulp in bowl, drawung 
 the skin as it is squeezed over the edge of tin strainer, to scrape oti 
 the pulp, then pour all juice and pulp on sugar; the white skins 
 must be covered with three quarts cold water, and boiled half an 
 hour; drain water on sugar, put white skins in colander, four or five 
 together, and pound off soft part, of which there must be in all two 
 vounds and four ounces ; put this with sugar and juice ; when peel is 
 tender drain it from water, and either pound it in a mortar, chop- it 
 n a bowl, or cut it in delicate shreds with a pair of scissors, or, to 
 save the necessity of handling the peel after it is boiled, grate yellow 
 rind from orange, then tie it in a muslin bag, and boil until soft, 
 which can be told by rubbing a little of it between the thumb and 
 inger ; it is. then reaily for the other ingredients ; put the whole in 
 (I porcelain kettle, or in a bright tin preserving pan, and boil about 
 an hour; when it begins to thicken it must be tried occasionally, by 
 letting a little cool in a spoon laid on ice. To prevent its burning, 
 stir constantly ; when done put in glasses and cover with paper. 
 
 Peach Marmalade . — Choose ripe, well flavored fruit, and it is 
 well to make this when making preserves, reserving the softer ones 
 for marmalade. The flavor is improved by first boiling pits in water 
 with which syrup is to be made. Quarter peaches and boil thirty 
 minutes before adding sugar, stirring almost constantly from time 
 peaches begin to be tender; add sugar in proportion of three-fourths 
 pound sugar to one pound fruit, contiuue to boil and stir for an 
 hour longer, and put up in jars, pressing paper over them as directed 
 for jellies. Some add juice of a lemon to every three pounds fruit 
 and the blanched kernels as in Apricot Marmalade' Or a large ripe 
 pine-apple, pared, cut fine and cooked wdth peaches, gives fine flavor. 
 
 Fine-apple Marmalade . — Pare pine-apples, take out eyes, weigh 
 and allow a pound granulated sugar to every pound fruit; grate 
 pine-apple, or shred with a silver fork, put over the fire, add the 
 sugar gradually, and cook very gently until clear and thick as jelly, 
 stirring often. Put up in air-tight cans. Some chop pine-apple and 
 team until tender, then put into a syrup of the sugar moist- 
 med with half pint water for each pound, and cook and stir as above. 
 
PUDDINGS AND SAUCES. 
 
 735 
 
 PUDDmC^S AND SAUCES. 
 
 Not any ingredient of doubtful quality should enter into the compo- 
 sition of puddings. Suet must hQ perfectly sweet and milk should 
 be fresh and without the least unpleasant flavor. Suet when over 
 kept or milk soured or curdled in the slightest degree, ruins a pud- 
 ding which would otherwise be most delicious. Prepare raisins and 
 currants as directed on page 65 ; adding a little flour to the raisins 
 while cleaning will be found an improvement, and if a colander with 
 small holes is at hand, use this for washing the currants ; put currants 
 in colander, set in hot water, stir briskly about and change water two 
 or three times. Almonds and spices must be very finely pounded, and 
 the rinds of oranges or lemons grated lightly off (th inner white part 
 of the peel is bitter and must not be used). In making pudding 
 when butter and sugar are used it is better to cream them together 
 before adding to other ingredients. Creaming'^ is simply beating 
 until they assume a light frothy appearance, and butter is some- 
 times creamed, or beaten till light, alone. Always beat eggs separ- 
 ately, straining the yolks, and adding whites the last thing. If 
 boiled milk is used, cook in custard kettle, and let it cool somewhat 
 before adding eggs ; be sure that the mixture is free from lumps a 5 id 
 when fruit is added stir it in at the last. Some cooks never use 
 either soda or baking powder in puddings, beating the mixture un- 
 til so light none is needed. Puddings are either baked, boiled or 
 steamed ; Rice, Bread, Custard, and Fruit puddings require a moder- 
 ate heat ; Batter and Corn-starch, a rather quick oven. Always bake 
 them as soon as mixed. Add a pinch of salt to any pudding and 
 use rather too little than too much sugar as it tends to make the 
 pudding heavy, and the sauce can be made sweeter if necessary. 
 
736 
 
 PUDDINGS AND SAUCES. 
 
 Boiled puddings are lighter when boiled in a bag and allowed 
 full room to swell, but many use a buttered tin mold or bowl with 
 floured cloth tied over it ; do not fill full, and in boiling do not let water 
 reach quite to top, keeping it boiling all the time. After tying cloth, 
 bring the ends back together, and pin them over the top of 
 the dish; the pudding may then' be lifted out easily by a strong 
 fork put through the ends or corners of the cloth. Padding 
 Bags are either knitted or made of firm white drilling, tapering from 
 top to bottom, and rounded on corners ; stitch and fell seams, which 
 should be outside when in use, and sew a tape to seam, about three 
 inches from top. Wring bag out of hot water, flour inside well, pour 
 in -pudding (which should be well beaten the instant before pour 
 ing), tie securely, leaving room to swell, (especially when made 
 of Indian meal, bread, rice, or crackers), generally a space equal 
 to one -third the bulk of the pudding, and place in a kettle with 
 a saucer at the bottom to prevent burning ; immediately pour 
 in enough boiling water to entirely cover bag, which must be 
 turned several times, keeping water boiling, filling up from tea- 
 kettle when needed. Open bag a little to let steam escape^ 
 and serve immediately, as delay ruins all boiled puddings. F or 
 plum puddings, invert the pan when put in the kettle, and the 
 pudding will not become water-soaked. When the pudding is done^ 
 give whatever it is boiled in a quick plunge into cold water, and 
 turn out at once, serving immediately. As a general rule boiled pud- 
 dings require double the time required for baked. Pudding-cloths, 
 however coarse, should never be washed with soap, but in clear, 
 clean water, dried as quickly as possible, and kept dry and out of 
 dust in a drawer or cupboard free from smell. Steaming is safer and 
 hetter than either boiling or baking, as the pudding is sure to be light 
 and wholesome. Prepare the pudding mold, etc., same as for boiling, 
 put on over cold water and do not remove cover while steaming, al- 
 lowing a third more time than is required for boiling. After the 
 watei begins to boil do not let it stop foiling until the pudding is 
 done, adding foiling water from the tea-kettle as needed. When a 
 patent steamer is not used, to add water v/ithout removing cover, 
 lift the steamer partially off from kettle and turn it in at the side. 
 Serve steamed pudding as soon as done, or place in oven a little 
 while to dry it off and brown if wished. Dates are an excellent sub- 
 
PUDDINGS AND SAUCES. 
 
 737 
 
 stitute for sugar in Graham or any other pudding. The flat-bot- 
 tomed mold used for baking cakes is especially nice for 
 baking fruit or solid puddings. For those that contain 
 a quantity of milk and eggs, it is better to place the dish 
 in oven, in dripping-pan, half full of hot water, as they 
 will bake more slowly and without any danger of burn- 
 ing. It is called the Water-hath^ and one must allow fifteen or 
 tiventy minutes longer when puddings are thus baked. It is also a nice 
 way for any that are apt to stick to the dish, such as Indian, Batter, 
 etc. For baked puddings that are to be turned out to serve, sprink- 
 ling the bottom and sides of dish or mold, after greasing,with bread- 
 crumbs, prevents them from sticking, and many puddings that are 
 commonly baked in a crust, such as Cocoa-nut, Potato, Apple, and 
 Lemon, are equally as good and more wholesome made by using 
 bread-crumbs as above to the usual depth of crust ; pour in pudding, 
 strew another layer of bread-crumbs over the top, and 
 bake. When puddings are poured into mold to cool, 
 always wet the mold before filling. Sweet milk can be 
 substituted for sour and vice versa, by using soda with 
 the sour, and baking powder, or cream tartai and soda 
 with the sweet, and milk can be used instead of cream by using a 
 tablespoon or two of butter with it. The souffle dish illustrated on 
 page 125 is very nice for puddings which are to be served in dish 
 in which they are baked. Or a Knitted Cover for the bottom, may 
 be made to fit an ordinary pudding dish, of white cotton or macreme 
 cord, in any fancy stitch, with cord and balls of same, or any color 
 to match table furniture, to tie around top of dish and hold it in 
 place. Puddings are often garnished with bits of bright jelly, al- 
 monds whole or sliced, or candied fruits, and are served either 
 moderately warm or cold, never hot except souffles and such as are 
 so mentioned in recipes. 
 
 In making Sauces^ do not boil after butter is added. In place 
 of wine or brandy, flavor with the juice of the grape, or any other 
 fruit juice prepared as directed in Fruits. The Fruit Flavors, given 
 in Jellies, are also nice, or use orange and lemon juice, half and 
 half, being careful to add lemon juice just before removing from 
 fire, as it is apt to growbitter with long cooking. When using corn- 
 starch, stir it with the sugar while dry and no lumps will form. 
 The sauce may be served either poured over or around pudding, or 
 
738 
 
 PUDDINGS AND SAUCES. 
 
 in sauce-boat, and one can select sauce as wished, although one is 
 named with almost each pudding, and serve either hot or cold. 
 
 Fruit Charlotte . — Boil pint and a half milk or cream over slow 
 fire and stir in gradually yolks of six eggs beaten with two table- 
 spoons arrowroot, or corn-starch; cook ten minutes, stirring con- 
 stantly that it may be perfectly smooth. Then divide mixture by 
 turning half into another saucepan ; to one half add ten tablespoons 
 grated chocolate, four of fine granulated sugar, simmer a few min- 
 utes, take otf fire and set away to cool. Blanch a dozen bitter ah 
 monds and four ounces shelled sweet almonds and pound in mortar 
 with enough rose-water to make a smooth paste, add an ounce finely 
 chopped citron, cup powdered sugar, and stir all into the other half 
 of cream mixture, simmer a few moments, set aside to cool and add 
 vanilla flavoring. Cut a large sponge cake in slices crosswise half 
 an inch thick, sj)read one slice thickly^ with the chocolate cream, 
 putting another slice on top of this and cover with the almond 
 cream ; do this alternately, piling them evenly on a china dish till 
 all ingredients are used, arranging in form of sponge cake before it 
 was cut. Have ready whites of six eggs whipped to a stiff froth, 
 mix in six tablespoons powdered sugar, and with a spoon heap this 
 all over top and sides of cake, then sift powdered sugar over and 
 brown lightly in oven; or cover with Whipped Cream. Delicious. 
 
 Apple Dumplings . — Add tw^o cups sour milk, one teaspoon 
 soda, and one of salt, half cup of butter or lard, flour enough to make 
 dough a little stifier than for biscuit ; or make a good baking-pow- 
 der crust ; peel and core apples, and wash them, roll out crust about 
 quarter of an inch thick, cut out circles to fit apples, place latter on 
 dough, fill cavity with sugar, and some add a little cinnamon, nut- 
 meg or grated lemon rind, encase each apple in the crust, wet edges 
 and press tightly together, (it is nice to tie a cloth around each one), 
 put into kettle of boiling water slightly salted, boil half an hour, 
 taking care that the water covers the dumplings. Some who do not 
 tie in a cloth roll two or three times in dry flour. They are also 
 very nice steamed, browned in oven if wished. Serve with sugar 
 and cream or any hot sweet sauce. If boiled in knitted cloths 
 dumplings have a very pretty appearance. The cloths should be 
 made square, knit in plain stitch with very coarse cotton and just 
 large enough to hold one dumpling. For Baked Dumplings^ make 
 in same way, not mixing the dough so stiff, or using a Quaker Paste, 
 place in a shallow buttered pan, without touching each other, prick 
 the top with a fork, bake in a hot oven, turning once or twice, if 
 necessary, to brown evenly, and serve with cream and sugar or a 
 Wolverine Sauce made by cooking tart apples sliced, until soft 
 mashing, or rubbing through puree sieve if wished ; sweetening and 
 
PUDDINGS AND SAUCES. 
 
 739 
 
 flavoring with vanilla or a little strawberry or raspberry juice (it is 
 nice to always can some juice to have for flavoring sauces). A 
 spoonful or two of whipped cream, or beaten white of an egg added 
 just before serving is an addition. Any fruit may be used in dump- 
 lings. Or, place in pan which is four or five inches deep (do not have 
 them touch each other) ; then pour in hot water, just leaving top of 
 dumplings uncovered, and to a pan of four or five dumplings, add 
 one cup sugar and half cup butter ; bake from half to three-quarters 
 of an hour. If water cooks away too much, add more. Serve dum{> 
 lings on platter and the liquid in sauce-boat for dressing. They 
 are called Buckeye Bumplmgs when cooked in this way ; or some 
 put them in dripping-pan with simply hot water an inch deep, or 
 enough to almost cover the dumplings and baste occasionally with 
 the hot water. Peach Dumplings maybe made any of above ways 
 with either fresh or canned fruit. For Rolled Apple Dumplings^ 
 peel and chop tart apples fine, make a crust of one cup rich butter- 
 milk, teaspoon soda, and flour enough to roll ; roll half an inch 
 thick, spread v/ith the axqile, sprinkle well with sugar and cinna- 
 mon, cut in strips two inches wude, roll each strip up like jelly cake 
 and place the rolls in a dripping-pan, putting a teaspoon butter on 
 each; put in moderate oven, and bake, basting often with the juice. 
 Serve with Dip Sauce. 
 
 Currant Dumplings. — Chop fine six ounces suet, mix it with a 
 pound flour, and add half pound dried currants, which should be 
 nicely washed, cleaned and dried; mix whole to a soft paste with 
 half pint water (if wanted very nice, use milk) ; divide into seven 
 or eight dumplings ; tie them in cloths and boil for an hour and a 
 quarter. Or make into round balls and boil without a cloth, drop- 
 ping into boiling wuiter, then moving about at first, to prevent stick- 
 ing to bottom of pan. Serve with Lemon Sauce. 
 
 Lemon Dumplings. — For half dozen dumplings take quarter 
 pound suet, chopped fine, half pound bread (about half ordinary 
 loaf) grated, juice and grated rind of one lemon, three heaping table-*^ 
 spoons sugar, two eggs, beaten slightly, and enough milk to moisten 
 all ingredients so as to form little balls or dump« 
 lings with the hands; have ready six pieces 
 cloth, one quarter yard square, with tapes to tie ; 
 
 dip cloths in hot water, spread on talfle, dust 
 
 Lemon Dumplings. with flour, pluco iu u dumpliug, tie, leaving a 
 little room for it to swell, when all are ready put in large pot half 
 full of boiling water and boil steadily one hour, keeping on cover. 
 Sprinkle sugar over and serve with Cream or Lemon Sauce, For 
 Lemon Apple Dumplings^ add to above one large greening apple, 
 chopped fine ; or a nice dumpling is made by omitting lemon, and 
 using cup chopped apple. 
 
740 
 
 PUDDINGS AND SAUCES. 
 
 Baspherry Dumplings. — Make a stiff Quaker Paste, pinch off a 
 piece and roll into a circle about three inches in diameter, and quar- 
 ter of an inch thick ; put in berries, wet edges and press together in 
 turn-over shape, and bake like Apple Dumplings in a moderate oven 
 about forty minutes. Some use the Water-bath as described in pre- 
 face. Serve with Lactiola Sauce. Any Berry or Cherry Dumplings 
 made same way. 
 
 Almond Pudding. — Blanch and pound, with a little rose-water, 
 three ounces sweet and four of bitter almonds ; add pint miilk, three 
 tablespoons sugar, a little ground nutmeg, tablespoon flour mixed 
 smoothly in a little cold milk, tablespoon bread-crumbs, two well- 
 l)eaten eggs and whites of two more eggs whisked to a froth ; pour 
 mixture into buttered mold, cover, and boil quickly three-quarters 
 of an hour ; let it stand a few minutes before turning out of mold. 
 Serve with Apricot Sauce. Or for an Almond SouMe, blanch and 
 ])Ound six ounces sweet almonds, sprinkling in a little orange juice 
 during the process, and let come to a boil in a pint and a half milk ; 
 stir in two tablespoons corn-starch, first mixed smooth with a little 
 cold milk and cook till mixture thickens ; take from fire and when 
 slightly cool add three tablespoons each sugar and melted butter, 
 beaten yolks of eight eggs, and whipped whites last. Bake in but- 
 tered souffle dish half an hour, sift sugar overtop and serve at once. 
 Only two-thirds fill dish as it rises very much. Almond PuiFs are 
 nice for desert. Blanch and pound two ounces sweet and four of 
 hitter almonds in mortar to smooth paste, melt two tablespoons 
 butter, dredge in four of flour, add four of sugar and the pounded 
 almonds. Beat mixture well, and put into well-buttered cups, and 
 bake in moderate oven about twenty minutes, or longer should the 
 puffs be large. Turn on dish and serve,])ottom of puffs uppermost. For 
 Scalloped Almonds de,w\j light biscuit or rolls in thin slices, line a 
 buttered pudding dish with them ; pound to a paste four ounces 
 shelled and blanched almonds, add two tablespoons sugar, teaspoon 
 powdered cinnamon and grated peel of a lemon ; sprinkle half of 
 this mixture over the slices, then add another layer of sliced bis- 
 cuit, cover with the rest of mixture and a third layer of biscuit, dot- 
 ting with a few bits of butter. Mix six or eight well-beaten eggs 
 with a quart milk, pour in the dish and bake in moderate oven. 
 When done, loosen bypassing a knife along the edges, turn on a 
 flat dish and serve with Lemon Sauce poured around it; or reserve 
 three or four whites, make a meringue and when pudding is done, 
 spread over top, brown in oven and serve in dish in which it was 
 baked, using the Knitted Cover. For Cope Atay Pudding^ cover 
 a dish with thin paste, and put over this a layer of any kind of jam, 
 half an inch thick ; beat yolks of five eggs with white of one, and 
 add cup and a half sugar, cup melted butter, and two dozen blanched 
 and pounded almonds ; beat all together until well mixed, then pour 
 in dish over jam, and bake an hour in moderate oven. Make a 
 
PUDDINGS AND SAUCES. 
 
 741 
 
 meringue of the four whites of eggs and put over top when done. 
 Or line a dish with bread-crumbs, put in the layer of jam ; then beat 
 four eggs with four tablespoons sugar and stir into pint milk with 
 three tablespoons butter and an ounce blanched and pounded al- 
 monds, pour into dish, bake as above and serve with Arrowroot Sauce. 
 
 Apple Pudding. — As this is a standard dish we give a number 
 of the most excellent recipes from which housekeepers can make 
 selections according to taste or the material or time at command. 
 Brown Betty a very quick and easily-made pudding. For this 
 put a layer mashed and sweetened apple sauce in buttered dish, add 
 a few lumps of butter, then a la3^er of cracker or bread-crumbs 
 sprinkled with a little cinnamon, then layer of sauce, etc., making 
 the last layer of crumbs ; bake in oven, and eat hot with cold, sweet- 
 ened cream. Or for Sweedish Apple Pudding sprinkle sides of 
 buttered dish with bread-crumbs and put a laver in bottom, upon 
 this drop a little melted butter and then put a layer of dried apple 
 sauce, or fresh fruit may be used, mashed and flavored with lemon 
 extract or canned raspberry or strawberry juice, dotting the layer 
 with raisins, then a laver of dessicated cocoanut, soaked in a little 
 milk, then crumbs and so on till dish is full, with crumbs and but- 
 ter last ; bake half an hour and serve cold with Vanilla Sauce made 
 by beating quarter-pint each cream and milk, adding a teaspoon 
 corn-starch made smooth in a little milk, half gill sugar and flavor- 
 ing with vanilla ; when almost cold stir in the beaten yolk of one 
 egg and pour around the pudding. With Rasphervief^^ use fresh 
 berries, without cooking, instead of the apple sauce, omitting raisins 
 and cocoa-nut, although latter is very nice with berries. Some cover 
 either pudding with a plate, removing just before it is done, to 
 brown top nicely. Serve hot or cold. Equal amount crumbs and 
 fruit may be used, but it is nicer with twice as much fruit as crumbs. 
 Any fresh or dried berries of any kind may be used,. first cooking 
 the latter. Thin slices of bread, buttered on both sides, may be sub- 
 stituted for the crumbs, with uncooked sliced apples sprinkled 
 with butter, sugar and cinnamon for the sauce or berries ; putting in 
 layer of bread first, with top layer apples, or the buttered bread last, 
 wflaen it ‘^liould be covered with a plate as above. Apples may be 
 flavored with grated lemon rind or nutmeg. Bake from half to 
 three-quarters of an hour. Serve with sugar and cream, or any 
 sauce preferred ; or use only two la\"ers of bread and butter, one at 
 bottom and top with a])})les between. Make Currant Pudding 
 same, using ripe stewed currants instead of apples, and Blueberry 
 Pudding is delicious made as above, first stewing the fruit or not 
 as wished. Any berries may be used same. Serve cold. For an 
 Apple Cha,rlotte Pudding, stew pound cored, pared and qu rtered 
 apples with half pint Avater, cup sugar and a little lemon extract till 
 they Avill mash. Cut biscuits in slices, fry them in butter or lard 
 place in fruit dish, spread AAuth tlie apples, then a layer of jelly or 
 
742 
 
 PUDDINGS AND SAUCES. 
 
 jam, then another layer of bread, apples and jam and so on, apples 
 on top. Make it an hour or two before eating and put whipped cream 
 on top. To make a Batter Apple Pudding^ peel and core apples 
 and place neatly in buttered dish in which to be served, filling core 
 cavities with sugar if sour. Make batter of four well-beaten eggs, 
 pint rich milk, two cups flour, teaspoon salt and two of baking-pow- 
 der. Beat till very light, pour over apples and bake half an hour, 
 or steam three-quarters of an hour; serve hot as above. For a 
 Boiled Apjde Pudding Au\q dish with a good baking-powder or 
 plain suet crust, with wdiich an egg has been mixed, fill with sliced 
 Apples, sprinkle in sugar and cinnamon or any spice liked, tie in a 
 floured cloth, put in boiling water and boil nearly two hours ; or it 
 tnay be steamed. Serve with Wolverine Sauce. For Bird'^s- 
 nest Pudding^ pare and core without quartering,enough quick-cook- 
 ing, tart apples to fill |)udding dish ; make a custard of one quart 
 milk and yolks of three or four eggs, some use less eggs, adding 
 tablespoon corn-starch for each egg omitted ; sweeten, spice, pour 
 over api)les, and bake ; when done, beat the whites of eggs stiff 
 with tablespoon white sugar to each egg; spread on custard or 
 crown each nest or apple wdth a spoonful of meringue, brown 
 lightly, and serve either hot or cold. If necessary, apples may be 
 baked a short time before adding custard, and if wanted very nice, 
 steam the apples, put in buttered dish, till core cavities with jelly or 
 jam or sugar, stoned raisins and bits of butter and citron, cover each 
 with a slice of steamed apple, or grate over the rind of a lemon and a 
 little nutmeg ; pour over custard ; or a richer dressing made by 
 creaming a cup butter with two cups sugar, adding eight well-beaten 
 eggs, beating all together with a gill of milk and cooking in custard 
 kettle till thick as boiled custard ; bake and finish as above. Ilin- 
 nefiaha Pudding is a very dainty dessert. To pre])are, peel, core and 
 boil apples until soft enough to pulp through colander ; sweeten to 
 taste, add a little powdered cinnamon, put in deep dish, and when 
 quite cold, pour a custard made of yolks of three or four eggs and 
 one quart of milk, sweetened to taste over it and bake in oven fifteen 
 or twenty minutes. Whip whites of eggs adding tablespoon sugar 
 to each egg and lay it daintily in small pieces on custard or spread 
 it on and brown in oven. Equally good hot or cold. Or omit the 
 milk and add ^mlks of two eggs to a pint mashed and sweetened ap- 
 ple saime ; put in buttered dish, bake and finish as above ; or if 
 wished richer add three tablespoons melted butter, gill of sifted 
 bread-crumbs and two more eggs, yolks and whites beaten separ- 
 ately, bake and finish with meringue. 
 
 Rice Apples. — Boil half pound rice and quart milk in custard 
 kettle till tender ; sweeten with half cup sugar ; pare and core with ap- 
 ple-corer seven or eight good-cooking apples, place in slightly but- 
 tered baking dish, put a teaspoon jam or jelly into each cavity, and 
 fill with rich cream ; put the rice in around apples, leaving top un- 
 
PUDDINGS AND SAUCES. 
 
 743 
 
 covered ; bake thirty minutes, then cover with w^hites of two eggs, 
 sift on sugar, and return to oven for ten minutes. Serve with Dip 
 Sauce. If not a quick-cooking variety the apples may first be 
 steamed till half cooked. Some stir into the cooked rice the ‘well- 
 beaten yolks of two eggs, four tablespoons butter, a little sugar, a 
 few grated almonds or little vanilla extract and lastly the well-frothed 
 whites ; then finish as above. Or the prepared rice and jam or jelly 
 may be put in dish in layers with the a})ples, which must first bo 
 stewed and pulped through sieve. Sprinkle top with sifted bread- 
 crumbs and bake. Tapioca may be used instead of rice. To make 
 a Scottish Pudding two tablespoons arrowroot with pint cream ; 
 add two tablespoons sugar, put in stewpan and place over fire until 
 it boils. Put in dish alternate layers of thinly-sliced apples, sugar 
 and bits of butter; when two-thirds full put in a cup jam as next 
 layer, and over all pour arrowroot mixture. Bake in moderate oven 
 twenty-five minutes. For Bachelod s Pudding^ take a cup finely 
 chopped apples, mixed with a cup currants, four tablespoons sugar, 
 cup sifted bread-crumbs and three well-beaten eggs, with a few drops 
 of lemon extract and little grated nutmeg. Beat well together, put 
 in buttered dish, tie down with a cloth and boil or steam three 
 hours. Serve with Minnehaha Sauce. For Danish Pudding^ cook 
 two quarts sliced tart apples with half cup water till tender ; stir 
 in two tablespoons butter and half cup sugar, mixing and mashing 
 thoroughly, and some put through colander. Put this as the bot- 
 tom layer in dish in which pudding is to be served ; then put in fry- 
 ing-pan two and a half teaspoons butter, and when melted add one 
 and a half cups dry bread-crumbs, cup sugar, and half pound al- 
 monds (weighed in shell) blanched and finely chopped ; stir con- 
 stantly about ten minutes or till well mixed ; place this while hot as 
 the second layer in the dish ; then in their season take one quart 
 blackberries and half cup sugar and cook to a jam, or in winter use 
 a jelly glass of jam, or any fruit may be used, and spread this for the 
 third layer. All this can be prepared the day before using ; before 
 serving cover with a pint cream well whipped, sweetened to taste, 
 and flavored with vanilla. This fills a two-quart dish, is sufficient 
 for tw^elve or fourteen persons, and is a delicious dessert. The layer 
 of fruit may be omitted, putting in alternate layers of the bread- 
 crumb mixture and apples with the former on bottom and top. Or 
 some add a flavoring of cinnamon and nutmeg to the stewed apples, 
 then make a batter of yolks of six eggs well beaten, cup and a half 
 sugar, half pound blanched and grated almonds, and the well-beaten 
 whites. Butter the baking dish, put the apples in first, then a layer 
 of jelly or jam, then the batter. Bake about an hour and cool. 
 Serve with Whipped Cream Sauce. 
 
 Arrovjroot Pudding . — Mix two tablespoons arrowroot with cup 
 milk ; flavor pint and a half milk as liked, put overfire, and when it 
 boils pour it on the arrowroot ; stir well, and when cool, add three 
 
744 
 
 PUDDINGS AND SAUCES. 
 
 well-beaten eggs and tablespoon each sugar and orange juice ; put 
 in well-buttered mold, cover, and steam one hour and a half; turn 
 out on a dish, arrange preserves or jam neatly around it, and 
 serve. Some use more sugar, and bake instead of steaming, sprink- 
 ling sugar ovei when done and returning to oven a few minutes to 
 glaze. Very nice served cold. Or With Fruit a cup cream 
 and one-quarter cup milk over boiling water ; mix two tablespoons 
 arrowroot smooth in four tablespoons milk, add five tablespoons sugar 
 and vanilla flavoring ; when the cream is hot, stirthis in and cook until 
 thick as mush ; stir in a cup candied fruit, which, if larger than cher- 
 ries, should be cut. Pour in a mold. When cold, turn out and orna- 
 ment with whole macaroons ; they adhere easily and may be arranged 
 as fancied, either over entire mold or in one or two diagonal rows 
 across. Serve surrounded with Custard or Whipped Cream Sauce. 
 
 Batter Pudding. — Put pint and a half milk on to heat, reserv- 
 ing enough to mix four tablespoons flour smooth ; when hot, turn 
 the milk over the flour gradually, stirring to avoid lumps and add 
 two tablespoons butter, a little salt and four or five well-beaten eggs, 
 or add them one at a time and any flavoring desired, beat all thor- 
 oughly, turn into buttered dish, or cups and bake from a half to 
 three-quarters of an hour. Turn out and serve hot wuth any sauce 
 liked. Or the pudding may be boiled if a cloth is first tied round 
 the dish. Excellent served with orange marmalade or other pre- 
 serves over the top, passing sugar and cream with it. For Batter 
 Balls., drop from a spoon and fry like fritters ; drain, sprinkle with 
 sugar and serve at once. Or any fresh or dried fruits preferred may 
 be stirred in just before cooking in any of above ways. Or foV 
 Steamed. Batter Pitdding.i^^e half cup each sugar, and butter, three 
 eggs, one cup sweet milk, three teaspoons baking powder, two cups 
 flour, steam one hour and serve with sauce. Less eggs and butter 
 may be used ; and With Fruity pour the batter over a pint and a 
 half stoned cherries, sliced apples or peaches, or any berries. Some 
 have the disli of fruit in steamer, so as to be scalding hot, then pour 
 over the batter and steam as above. Three heaping tablespoons 
 corn meal are nice used, then only taking a heaping cup flour. 
 Serve with Chocolate Sauce. Buttermilk or sour milk may also be 
 used with level teaspoon soda instead of baking powder. 
 
 Bread Pudding. — This is one of the most common of puddings, 
 a general favorite, and the recipes given are so varied as to meet the 
 requirements of all. For a Plain Pudding, break up pieces of stale 
 bread into bits, and pour on them as_ much boiling water as will 
 soak them well. Let stand till water is cool ; then press out, and 
 mash bread with a fork until quite free from lumps. Measure and 
 to every quart stir in half teaspoon salt, teaspoon nutmeg, six table- 
 spoons^ sugar, and half pound currants; mix all well together, and 
 put it in well-buttered baking dish. Smooth surface with back of 
 
PUBDTNGS AN© SAUCES. 
 
 745 
 
 spoon, and put a tablespoon and a half butter in small bits over top ; 
 bake in moderate oven one hour and a half, and serve very hot with 
 Maple Sugar Sauce. Boiling milk instead of water very much im- 
 proves the pudding. A Monday Pudding is hardly a pudding at 
 all but does very well for a hastily prepared dessert. Cut crust from 
 loaf of bread, fold latter in a napkin and steam Bventy minutes ; or 
 cut bread in even slices, steam half an hour and serve with Every- 
 day Sauce. Or the bread may be buttered and spread with preserves 
 or jelly, then steamed. For a Layer Pudding^ put slices of bread 
 prepared thus in layers in baking dish and pour over half the Boiled 
 Custard given on page 119. Or put currants with nutmeg seasoning 
 between the layers of buttered bread. Some first line the dish or 
 mold with raisins, then fill with the bread and butter, pour the cus- 
 tard over as above and steam half an hour; or tie a floured cloth 
 over and boil. Serve hot with any sauce liked. Or, halve the rais- 
 ins and place around the mold in rows, diamonds or circles ; they 
 will easily adhere if the mold is well buttered ; make half as much 
 custard as above, using two eggs, into which stir a pint bread-crumbs 
 and half cup chopped raisins, put into prepared mold and steam an 
 hour. Turn out and eat with any sauce. For the regular Bread 
 Pudding^ take quart each sweet milk and bread-crumbs, four eggs, 
 four tablespoons sugar ; soak bread in half the milk until soft ; 
 mash fine, add rest of milk, the well-beaten eggs and sugar, and 
 tablespoon butter if wanted richer ; bake one hour, serve warm with 
 any hot sauce or Maple Sugar Hard Sauce. Some first boil the 
 milk with two ounces candied lemon peel and six bitter almonds to 
 obtain the flavor, or flavor with nutmeg, then pour it over the crumbs. 
 Bake in either a deep pudding dish or custard cups. A cup raisins 
 or currants are added when liked ; and cracker-crumbs may be used 
 instead of bread ; or With Cherries^ add quart stoned cherries, us- 
 ing only bread-crumbs and serve with Cherry Sauce ; or With 
 Peaches add pint canned peaches, mashed, instead of cherries. 
 Steam an hour and a half. For a more elaborate Fruit Pudding^ 
 soak a pint bread-crumbs in half pint milk fifteen minutes, add two 
 tablespoons butter, melted, half cup sugar, beaten yolks of four 
 eggs, teaspoon cinnamon, half teaspoon cloves, grated rind of one 
 lemon, two ounces sliced citron and quarter pound each currants 
 and stoned raisins, with whipped whites of eggs beaten in last. 
 Bake in buttered mold or cups, set in pan of hot water and when 
 ready to serve turn out, sift powdered sugar over and send on with 
 very hot sauce. Sufficient for ten persons. Some use quarter 
 pound finely chopped suet instead of butter, and three ounces 
 blanched and chopped almonds, or same quantity chopped figs. 
 Steam or boil three or four hours. Or make Florentine Pudding 
 by omitting the milk, spices and all fruit except the raisins, adding 
 half pint chopped sour apples and half cup more sugar. Serve with 
 Raspberry Sauce.' Gooseberry Pudding is made as Florentine 
 
746 
 
 PUDDINGS AND SAUCES. 
 
 Pudding, omitting the raisins and apples and using a quart stewed 
 and sweetened gooseberries. Bake half an hour in buttered mold, 
 turn out, dust powdered sugar over and serve hot with Custard or 
 Every-day Sauce. For Brown Bread Pudding^ omit the apples in 
 Florentine Pudding and use crumbs of brown bread instead of 
 white, and currants instead of raisins, if preferred. Boil or steam 
 three hours. The Queen of Puddings is a very nice dessert : Mix 
 together pint sifted bread-crumbs, quart milk, cup sugar, yolks of 
 four eggs, butter size of an egg and some add grated rind of lemon ; 
 bake until done — but do not allow to become watery — and spread 
 with a layer of jelly. Whip whites of eggs to a stiff froth v/ith five 
 tablespoons sugar, and juice of one lemon, spread on top and brown. 
 Serve with Hard Sauce, or it is often eaten without any sauce, and 
 very good cold. For Cocoa-nut Pudding^ soak half cup dessicated 
 cocoa-nut in boiling hot milk half an hour or more, and add to above, 
 baking and finishing same. For Orange Pudding add a half dozen 
 grated oranges and serve with Strawberry Sauce. 
 
 Broum Pudding . — Cream quarter cup each butter and brown 
 sugar, add three well-beaten eggs, quarter cup sweet milk, half pint 
 molasses with half teaspoon soda stirred in, one and one-half cups 
 flour, half teaspoon each cinnamon and cloves. Bake or steam in 
 buttered dish one hour. Serve with Jelly Sauce. Make a Black- 
 loerry or Blueherry Pudding by adding to above another cup flour 
 and quart fresh berries. Or mix a cup white sugar with the 
 berries, add five well-beaten eggs and stir in one and one-half pints 
 each milk and sifted flour. Bake in buttered dish and serve with 
 Dip or Fruit Sauce. 
 
 Cabinet Pudding. — Take a sheet of sponge cake and half pound 
 French candied fruit (apricot, pear, cherries, a lime), and ounce 
 citron ; cut citron in shape of leaves. Butter tin mold thickly with 
 cold butter, press the fruit in any pretty designs on bottom and 
 sides of mold, using large fruits for centers and citron leaves around. 
 'Cut sponge cake to fit bottom of mold, place over 
 fruit, and also line sides with the cake, then put 
 in some more of the fruit (cherries), then another 
 laj^er of cake, tiien fruit, etc., with last layer of cabinet Pudding 
 cake, pressing cake firmly in mold. Make custard of pint milk, six 
 eggs and quarter pound sugar. Put custard in pitcher and pour 
 slowly in the mold, letting part of custard entirely absorb before 
 adding the rest, and some let stand an hour or so before steaming ; 
 place mold in steamer or in saucepan two-thirds full of water and 
 steam till firm, about an hour and a half. To test, run a fork or 
 small knife down through thickest part, if any liquid appears must 
 cook longer. When done, turn out of mold, and serve with powdered 
 sugar. Lady Fingers may be used to line the mold, placing them 
 around perpendicularly with flat sides against the mold. To make 
 
PUDDINGS AND SAUCES. 
 
 747 
 
 a plainer pudding, use cup raisins, cup and a half currants and third 
 of a cup citron instead of French fruits, and bread may also be used 
 instead of cake. Serve with Lemon Sauce. 
 
 Cake Pudding. — Put slices of stale cake in saucers and turn 
 over them a hot Every-day Sauce, or any other preferred ; prepare 
 long enough before wanted, to serve thoroughly cold. Or steam 
 slices of stale fruit.cake and serve with hot sauce. Or put slices of 
 any stale cake in layers in pudding dish with stewed or preserved 
 fruit between, with cake for top layer, pour sweetened cream over, 
 cover with a meringue, brown with salamander, or in hot oven, and 
 serve cold. Or partly fill a pudding dish with slices of stale cake, 
 pour over half the Boiled Custard given on page 119, while hot, so 
 that it will soak through and soften the cake, and set away to cool. 
 Before serving spread a meringue over the top. Peach Pudding 
 may be made same way, using canned peaches instead of cake. For 
 a more elaborate pudding pour the custard over slices of cake laid 
 in shallow dish and when cold put a layer in bottom of quart mold 
 or two pint molds, have ready two ounces blanched and chopped 
 edmonds, or any other nuts preferred and a half pint preserved 
 fruit, drained; put in a sprinkling of the chopped nuts, then bits oi 
 fruit, another layer of cake and so on till all ingredients are used, 
 covering with cake. Pack in ice an hour, turn out of mold and serve. 
 
 Carrot Pudding. — One pound grated carrots, three-fourths 
 pound chopped suet, half pound each raisins and currants, four 
 tablespoons sugar, eight of flour, and spices to taste. Or boil three- 
 quarters pound carrots and mash to a pulp ; add half pound bread- 
 crumbs, four ounces chopped suet, quarter pound each stoned 
 raisins and currants, six tablespoons sugar, three well-beaten eggs 
 and sufficient milk to make a thick batter. Steam four hours, 
 place in oven twenty minutes and serve with Jelly or Lemon Sauce. 
 
 Cerealine Pudding. — Beat four eggs and six tablespoons sugar 
 well, as for sponge cake. Add half a grated nutmeg, half teaspoon 
 each lemon extract and baking powder, two ounces each cerealine 
 and flour. Put in well-buttered mold and steam half an hour. Serve 
 with Vinegar Sauce. 
 
 Chocolate Pudding. — One quart sweet milk, three ounces grated 
 chocolate, eup sugar, yolks of five eggs ; scald milk and chocolate 
 together.when cool add sugar and eggs, and bake. When done, spread 
 beaten whites and f ve tablespoons sugar on top, and set in oven to 
 brown. Or, boil one pint milk, add half cup each butter and sugar, 
 and three ounces grated chocolate; pour this over two slices of 
 bread soaked in water; wlien cool, add well-beaten yolks of four 
 eggs, bake, and when done, spread over the whites beaten with 
 sugar, and brown in oven. Serve hot or cold. For a very rich pud- 
 ding beat quarter pound each butter and sugar to a cream, add 
 
748 
 
 PUDDINGS AND SAUCES. 
 
 gradually yolks of eight eggs, one at a time, adding alternately 
 quarter pound shelled and chopped almonds, not blanched, and 
 quarter pound grated chocolate ; when all are well mixed add beaten 
 whites of eggs, some ground cloves and cinnamon; butter and 
 sprinkle molds with sugar, pour in pudding, steam, and when cold 
 serve with Chocolate Sauce. Or With Fruity line the bottom of a 
 mold with sponge cake cut in slices about half an inch thick, first 
 soaked in lemon and orange juice, half and half; or any fruit juice, 
 cover with a layer of fruit using raisins, currants, preserved or can- 
 died fruits, as liked, then cake, and so on till within an inch of top 
 with fruit last. Leave half inch space between cake and sides of 
 mold. Add slowly a cold Chocolate Custard, page 120, with half 
 ounce gelatine dissolved, in place of corn-starch, using sufficient 
 custard to till the mold ; cover, bind and imbed in ice an_d salt, as 
 directed in Ice-cream, for half a day ; take from mold and serve sur- 
 rounded with Whipped Cream Sauce. 
 
 Citron Pudding. — Sift two tablespoons flour and mix with 
 Deaten yolks of six eggs ; add gradually pint sweet cream, quarter 
 pound citron cut in small strips, and two tablespoons sugar ; mix 
 thoroughly, pour batter into buttered dish and bake twenty-five 
 minutes. Serve with Egg or Queen Sauce. 
 
 Cocoa-nut Pudding. — Pour one and one-half pints boiling milk 
 over one pint bread-crumbs undone cup dessicated cocoa-nut mixed ; 
 add two tablespoons sugar and nutmeg to flavor and bake. Or grate 
 one cocoa-nut, saving the milk if perfectly sweet, boil a quart of 
 milk and pour upon it, adding five eggs beaten with cup sugar and 
 tablespoon butter, with a little salt, two teaspoons vanilla extract, 
 milk from nut, and bake in pudding dish lined with rich paste. Or 
 omit the paste and add quart bread-crumbs scalded with the milk, 
 or as much cold boiled rice as cocoa-nut, though some use corn-starch 
 instead of the crumbs or rice. Make Avith dessicated cocoa-nut in 
 same way, using half pint. This is excellent baked like pie Avith 
 under crust only. 
 
 Corn-Starch Pudding. — One pint SAveet milk, Avhites of three 
 eggs, t\AU) tablespoons corn-starch, three of sugar, and a little salt. 
 Put milk in custard kettle, and Avhen it .reaches boiling point add 
 sugar, then starch dissolved in a little cold milk, and lastly the 
 Avhites of eggs Avhipped to a stiff froth ; beat, and let cook a feAv min- 
 utes, then pour into cups, filling about half full, and set in cool 
 place. For sauce, make a boiled custard as folloAvs : Bring to hoik 
 ing point one pint milk, add three tablespoons sugar, then beaten 
 yolks thinned by adding one tablespoon milk, stirring all the time 
 till it thickens ; flaAmr Avith two teaspoons lemon or \mnilla, and let 
 cook Serve one mold for each person, pouring 
 over it some of the boiled custard. Or the pud- 
 ing may be made in one large mold, d To make a 
 Chocolate Pudding, flavor the aboA^e'' pudding 
 
 Corn-Starch Puddiuj 
 
PUDDINGS AND SAUCES. 
 
 749 
 
 with vanilla, remove two-thirds of it, and add half cake chocolate 
 softened, mashed, and dissolved in a little milk. Put a layer of 
 half the white pudding into the mold, then the chocolate, then the 
 rest of the white ; or two layers of chocolate may he used with a 
 white between ; or the center may be cocoa-nut made by adding half 
 a cocoa-nut grated fine to the white part ; or add a pine-apple chop- 
 ped fine; or a cup straivberries. Serve with Pine- Apple Sauce. 
 For Easter Pudding., make a corn-starch mixture as above, using 
 yolks of eggs instead of whites, and turn out in broad dish to cool. 
 When it stiffens around the edges, transfer it, a few spoonfuls at a 
 time, to a bowl, and whip vigorously 
 with an egg beater. Flavor with rose- 
 w^ater. It should be like a yellow 
 sponge when put into a crown mold. 
 
 Make da}^ before wanted. When ready 
 to serve turn out upon dish, fill center 
 with whipped cream, flavored with va- 
 nilla and heaped up as high as it will ruuuI,i^. 
 
 stand. Pile more whipped cream about the base. Or Wdth Fruit., 
 while the corn-starch mixture is still hot put a little in a large mold 
 and turn to let it run and leave a thin coating all over inside. Orna- 
 ment by sticking candied cherries to this in any regular forms liked, 
 fill loosely with fresh or preserved fruits, macaroons and crumbed 
 sponge cake, soaked in orange juice, and a little citron cut very 
 thin ; then pour in slowly until full remainder of corn-starch, which 
 must have been kept warm by standing in hot water so that it would 
 not stiffen. Let stand in cold place all night to become very firm 
 and serve with Marigold Sauce. 
 
 Cottage Pudding. — Cup each sugar and sweet milk, three of 
 flour, half cup butter, one egg, teaspoon soda dissolved in milk, two 
 teaspoons cream tartar in flour, half teaspoon extract 
 lemon. Sprinkle a little sugar over top just before put- 
 ting in oven ; bake in fluted cake pan or small bread 
 pan, and serve with Every-day Sauce. What is left of the pudding 
 and sauce may be served cold for tea. 
 
 CracJced- ^PJieat Pudding. — Cook cracked wheat enough for two 
 meals ; stir in, a few minutes before taking up, raisins, dates, or any 
 dried fruit ; serve half for dessert and next day prepare a Boiled 
 Custard, stir it thoroughl}^ through the remainder and bake just 
 long enough to cook the custard. 
 
 Cream Pudding. — Stir together pint cream, six tablespoons 
 sugar, yolks of three eggs, and a little grated nutmeg ; add the well- 
 beaten w^hites, stirring lightly, and pour into buttered pie pan on 
 which has been sprinkled the crumbs of stale bread to thickness of 
 an ordinary crust ; sprinkle over the top a layer of bread-crumbs and 
 
750 
 
 PUDDINGS AND SAUCES. 
 
 bake. For Perfection Cream Pudding^ sift one tumbler flour three 
 times add two tablespoons baking powder and sift again. Sift the 
 sugar and measure it, taking one and a half tumblers. Beat white 
 of eleven eggs to a stiff’ froth ; add sugar lightly, then flour. Bake 
 in two jelly pans ; when cold, whip one pint thick sweet cream, 
 sweeten, aud flavor with vanilla; put between the layers, heap well 
 upon the top and serve surrounded with whipped cream. This 
 makes a nice Cream Cake by not surrounding with cream. 
 
 Curate’s Pudding. — Beat yolks of two eggs with four table- 
 spoons flour and tablespoon milk ; set half pint milk, less the table- 
 spoon, over the fire with four tablespoons sugar and two tablespoons 
 butter ; heat, but do not boil, and add to the beaten flour and eggs, 
 also the whites of eggs beaten very light. Mix thoroughly and pour 
 into four saucers, buttered and heated. Bake twenty minutes in 
 hot oven, and when done a light brown place two of them on a dish, 
 tops down, spread with plum or other jam, place the other two on top 
 with the under side down and serve at once. Or each may be split and 
 spread with jam, then put together again. 
 
 Delmonico Pudding. — A quart milk, three tablespoons corn- 
 starch dissolved in cold milk, well-beaten yolks of five eggs, six 
 tablespoons sugar. Boil three or four minutes, pour in pudding 
 dish and bake about half an hour ; cover with a meringue and brown 
 delicately in oven. For Peach Puddino^ place a layer of canned 
 peaches over top of above, when baked, adding syrup to custard 
 when making, using less milk. Cover with the meringue as above. 
 
 Dixie Pudding. — Slice light bread, trim off crusts and cut in 
 pieces about two inches square ; remove seeds from greengage 
 plums, make very sweet and place on the bread squares. Just be- 
 fore serving, place squares in a dessert dish and cover each with 
 whipped cream, sweetened and flavored with vanilla. A very showy, 
 excellent dish and when sponge cake squares are used in place of 
 bread, very elegant and delicious. 
 
 Estelle Pudding. — Three eggs, well beaten, two and a half 
 tablespoons sugar, two of butter, three-fourths cup sweet milk, one 
 of raisins chopped fine, one full teaspoon baking powder and three 
 gills flour ; steam thirty-five minutes, browning in oven if wished, 
 and serve with Cold Cream Sauce. 
 
 Fig Pudding. — Half pound figs, half pint dry bread-crumbs, 
 five tablespoons powdered sugar, three tablespoons butter, two eggs, 
 cup milk ; chop figs fine and mix with butter, and by degrees add 
 the other ingredients ; butter and sprinkle a mold with bread- 
 crumbs, pour in pudding, cover closely, and boil three hours ; serve 
 with Lemon Sauce. A gill chopped suet may be used instead of 
 butter. Make a Date Pudding same, using chopped dates instead 
 of figs. Either may be steamed or baked. 
 
PUDDINGS AND SAUCES. 
 
 751 
 
 Fruit Pudding. — Stew currants or any small fruits, fresh or 
 dried, with sugar to taste, and pour hot over thin slices of baker’s 
 bread with crust cut off, making alternate layers of fruit and bread, 
 and leaving a thick layer of fruit for the last. Put a plate on top, 
 and when cool set on ice ; serve with sifted sugar, or cream and 
 sugar. This pudding is delicious made with Boston or milk crack- 
 ers, split open, and stewed apricots or peaches, with plenty of juice, 
 arranged as above. Or another way is to toast and butter slices of 
 bread, pour over it hot stewed fruit in alternate layers, and serve 
 warm with Caramel Sauce. Or drop small light dumplings into the 
 hot stcAved fruit and cook until dumplings are done, taking care not 
 to scorch. Serve with sugar and cream. For 2^ Dried Apple Pud- 
 ding., take one cup each dried apples and molasses, one and one- 
 fourth cups flour, fourth cup butter, one egg, teaspoon each soda and 
 cinnamon, half teaspoon cloves ; wash and soak apples over night, 
 cut fine and mix with water in which they were soaked, add molas- 
 ses and spice ; mix egg, butter and flour together ; stir soda with 
 apples and molasses ; add and bake immediately ; serve hot with 
 Hard Sauce. Or, soak two cups dried apples overnight. In morn- 
 ing chop fine and boil with cup cooking molasses until like citron. 
 Then add coffee cup sugar, cup butter, four eggs, teaspoon each of 
 all kinds of spices, four cups flour, cup sour milk, and teaspoon 
 soda. Bake in cake tins, and serve with sauce. When cold, it can 
 be steamed and is as nice as when freshly made. For a Steamed 
 Cherry Pudding make a good baking-powder paste, roll out and 
 line bottom of baking dish ; then put in a layer of fresh, stoned cher- 
 ries, or of the stewed dried fruit, cover with another layer of paste, 
 then cherries, and paste on top. Steam two hours and serve with 
 Hip or Hard Sauce. An}^ fruit may be used. A Dried Peach Pud- 
 ding is made as follows : Chop pint dried peaches and three- 
 fourths pint beef suet and mix with three-fourths pound flour and 
 teaspoon salt ; add water to make dough that can be easily stirred 
 with a spoon, tie in a cloth, leaving room to swell and steam or boil 
 three or four hours. Serve with Jelly Sauce. For Fruit Blanc- 
 mange. take pure juice if the fruit is fresh or canned ; if preserved 
 or jellied, or any fruit shrub, reduce with water to a pleasant flavor. 
 Sweeten the fresh juice and the others if needed; to a pint of this 
 when boiling add two rounded tablespoons corn-starch, mixed 
 smoothly in a little cold water. Boil a minute or two, stirring all the 
 time, and pour in dish to cool, making a jelly, not quite so firm as 
 blanc-mange. When cold cover with whipped cream ; some first 
 stick the top thickly with lengthwise slices of blauched almonds, 
 and the whipped cream may be omitted, serving with sweetened 
 cream. This is a delicious dessert very easily made, and so little 
 juice is necessary. It can be cooled in any dish, then placed in a 
 glass or china fruit dish to serve. Rice flour may be used instead 
 of corn-starch and some first boil a little stick cinnamon and lemon 
 peel in the juice. 
 
752 
 
 PUDDINGS AND SAUCES. 
 
 Gingerbread Pudding. — Crumble a half pound stale ginger- 
 bread into bowl and mix with half pound flour and stir in one table- 
 spoon each molasses and sugar, tAvo ounces blanched and pounded 
 almonds ; mix half pint milk and a well-beaten egg together and 
 add ; mix thoroughly, put in buttered dish and boil or steam tAvo 
 hours and a half. 
 
 Graham Pudding. — Mix together half cup molasses, quarter 
 cup butter, one well-beaten egg, half cup milk, half teaspoon soda, 
 two cups Graham flour, one cup raisins, and spices to taste. Steam 
 three hours. A half cup dried currants or sliced citron may be 
 added, with half cup more milk, using either sweet or sour, and part 
 cream makes it much nicer; flour the fruit and add last. Or use 
 gill sugar instead of molasses, melting it up in a little boiling water 
 if wished, and sweet cream or milk with baking powder. Serve with 
 Foaming Sauce. 
 
 Half-hour Pudding. — Beat four tablespoons butter to a cream 
 with half pint powdered sugar; add yolks of three I eggs, beating 
 them in thoroughly, then rounded half-pint corn meal, and whites 
 of eggs beaten to stiff froth. Mix well, and bake in buttered pud- 
 ding dish. Serve with Orange Sauce. 
 
 Indian Pudding. — A quart sweet milk, tablespoon butter, four 
 well-beaten eggs, cup corn meal, half pound raisins, quarter pound 
 sugar ; scald milk and stir in meal while boiling ; let stand until 
 blood warm, add other ingredients and stir all well together ; bake 
 one and a half hours, and serve with Vinegar Sauce. Or for Egg- 
 less Indian Pudding., scald quart sw^eet milk and stir into it five 
 rounded tablespoons corn meal, cup brown sugar or five tablespoons 
 molasses, teaspoon ginger, and a little salt ^ bake in moderate oven 
 and in half an hour stir in cup cold rich milk ; bake two hours. 
 Much improved by adding cup raisins with the cold milk. Serve 
 with cream or Plain Sauce. Or when mush is left over take one 
 quart cold mush, add three heaping tablespoons sugar, cinnamon 
 and nutmeg to taste, three well-beaten eggs, pint rich, sweet milk ; 
 mix all well together and bake slowly one hour in well-buttered pud- 
 ding dish. Eat with sweet cream or Lemon Sauce. For an Indian 
 Fruit Pudding make a mush in custard kettle of three cups milk 
 or water and cup yellow corn meal cooking an hour or two ; or three 
 cups cold mush will do. Add cup finely-chopped suet, half cup 
 baking molasses, two well-beaten eggs, a little salt, half teaspoon 
 ginger, cinnaifton or grated lemon rind, and a cup each seedless 
 raisins, and currants dredged with flour. Bake in buttered dish or 
 mold one hour, covered with buttered paper. Makes a quart pud- 
 ding. For a Plain Boiled Pudding^ scald pint and a half corn 
 meal with half pint boiling water ; add four tablespoons Graham 
 flour, pint milk (either sweet or sour), two tablespoons molasses, 
 
PUDDINGS AND SAUCES. 
 
 753 
 
 half a teaspoon ginger, a little salt and one level teaspoon soda (or 
 a little more if sour milk is used) ; two tablespoons chopped suet 
 wull make it more light and tender, but may be omitted. Put in 
 buttered dish and steam three or four hours ; or boil in floured 
 cloth, leaving room to swell. Or warm pint each molasses and 
 milk, stir well together, and add gradually four well-beaten eggs, 
 a pound beef suet chopped flne, corn meal sufiicient to make a 
 thick batter, teaspoon pulverized cinnamon, nutmeg and a little 
 grated lemon peel, and stir altogether thoroughly; boil as above 
 three hours ; serve hot with Every-day Sauce. For Steamed Pud- 
 ding^ take a quart milk, dissolve cup meal in a little of it and stir 
 into remainder when latter boils, cooking slowly one hour ; then add 
 three or four well-beaten eggs, teaspoon powdered cinnamon, half 
 cup stoned raisins, teaspoon baking powder, a little salt, and beat 
 well together. Butter tin mold, cover tightly and steam from two 
 to three hours. It is a delicious pudding served with Jelly Sauce. 
 
 Kiss Pudding . — Boil quart sweet milk in custard kettle, stir into 
 it four heaping tablespoons sugar and three rounded tablespoons corn 
 starch, dissolved in a little cold water or milk, and added to well- 
 beaten and strained yolks of four eggs. Turn into buttered mold 
 which has been sprinkled with tablespoon sugar. Beat whites of 
 eggs to a stiff froth with cup pulverized sugar and teaspoon vanilla ; 
 spread on top of pudding, set in quick oven, and brown ; take out, 
 sprinkle with grated cocoa-nut, set away in cool place and servo 
 cold after three or four hours. The sweet liquor which settles to 
 bottom in cooling, serves as a sauce. 
 
 Lemon Pudding . — Stir into yolks of six eggs one cup sugar, 
 half cup water, and the grated yellow rind and juice of two lemons ; 
 soften in warm water six crackers or some slices of cake, lay in bot- 
 tom of baking dish, pour custard over them and bake till firm ; beat 
 whites of eggs to a froth, add six tablespoons sugar, and beat well ; 
 when custard is done, put a meringue over it, return to oven and 
 brown. Serve either warm or cold. Some add two ounces blanched 
 and pounded almonds and bake in a puff paste, omitting the cake, 
 and if a very rich pudding is wanted use half cup cream instead of 
 water. Or for a Pittshurg Pudding, juice and grated rind of 
 one lemon, cup sugar, yolks of two eggs, three well rounded taole- 
 spoons flour, pinch of salt, pint rich milk ; mix flour and part of 
 milk to a smooth paste, add the juice and rind of lemon, cup sugar, 
 well-beaten yolks and rest of milk (after having rinsed out the bowl 
 in which eggs were beaten with it) ; line plate with Puff Paste one- 
 fourth inch thick, pour in custard and bake in quick oven until 
 done. Beat w^hites to stiff froth, add two tablespoons sugar, spread 
 over top, return to oven and brown. Serve with very cold cream; 
 or, for a very nice dish, use Whipped Cream Sauce. A rich and not 
 an expensive pudding. The recipe makes sufficient for six. For a 
 48 
 
754 
 
 PUDDINGS AND SAUCES. 
 
 Boiled Lemon Pudding mix half pound chopped suet with three- 
 quarters pound bread-crumbs, two cups sugar, quarter pound flour, 
 and strained juice and grated rind of two small lemons ; when well 
 mixed stir in two well-beaten eggs and milk to make a thick batter. 
 Put in well-buttered mold and boil three and a half hours. Turn 
 out, strew sugar over and serve hot with Jelly Sauce. 
 
 Macaroni Pudding. — Simmer two and a half ounces macaroni 
 in a pint milk with, rind of half a lemon till tender, and put in but- 
 tered pudding dish, removing the rind ; mix three well-beaten eggs 
 with another pint milk, sweetened to taste, and pour over the 
 macaroni ; grate a little nutmeg over the top and bake in moderate 
 oven half an hour. A layer of marmalade or other preserves may 
 be placed on top before serving. Or simmer a quarter pound maca- 
 roni in pint water with lemon rind till tender, then skim out the 
 macaroni, without the rind, and add it to mixture of a pint milk, six 
 well-beaten eggs, half pound each white sugar, and seedless raisins 
 and half ounce allspice. Bake in buttered dish with a paste over 
 the top and serve with Wolverine Sauce. 
 
 Minute Pudding . — Take sweet milk, or half each water and milk, 
 pinch of salt, let boil, stir in wheat flour, as in making corn meal 
 mush, till same thickness as latter ; remove from fire, and serve at 
 once with Dip Sauce. Some think it improved by adding blackber- 
 ries, raspberries or cherries, either canned or fresh, just before tak- 
 ing from stove. 
 
 Molasses Pudding. — Three cups flour, one each molasses, 
 melted butter and hot water, one teaspoon soda ; steam three hours. 
 Some add teacup raisins. Serve with Every-day Sauce. 
 
 Oatmeal Pudding. — Mix quart milk with pint (*atmeal, half 
 pound suet chopped fine, quarter pound each stoned jaisins and cur- 
 rants ; steam in buttered dish three hours. Serve with Fruit Sauce. 
 
 One-two-ihree- four Pudding. — Cup butter, two of sugar, three 
 of flour, four eggs, whites and yolks beaten separately, cup sweet 
 milk, and two teaspoons baking powder ; flavor with nutmeg, and 
 bake in pudding or cake mold ; leave in mold till next day, when 
 steam three-quarters of an hour and serve with Cider Sauce. This 
 is nice baked as a cake. 
 
 Orange Pudding. — Slice six oranges in a pudding dish, sprinkle 
 with sugar, and stand two hours ; pour a pint hot water over two 
 tablespoons corn-starch, previously dissolved in cold water, and let 
 cook a moment or two till as thick as starch , remove from fire, 
 sweeten, add a little grated lemon and pour over the oranges, cover 
 with a meringue and brown in oven. Serve with Whipped Cream 
 Sauce. Any berries or peaches may be used instead of the oranges. 
 
PUDDINGS AND SAUCES. 
 
 755 
 
 Or, make a plain corn-starch pudding without sugar, and pour it 
 over the oranges and sugar. Serve cold. Or take the grated rind 
 of tw'o, and soft pulp of three oranges, cup each sugar and milk, four 
 eggs, two Boston crackers, or four and a half tablespoons rolled and 
 sifted crackers, and tablespoon butter. Cream butter, stir in grated 
 rind, juice and sugar, well-beaten eggs and crackers ; add milk, mix 
 well, and bake in pudding dish lined with paste, or in a buttered 
 mold. Or boil four oranges and chop fine, taking out seeds and put 
 in saucepan with six tablespoons butter, twelve Iblanched and chop- 
 ped almonds, half pound sugar and juice of a lemon ; heat until the 
 butter is thoroughly melted, then cool and add eight well-beaten 
 eggs ; put in buttered pudding dish with border of puff paste and 
 bake from half to three-quarters of an hour ; serve with Golden 
 Sauce. Or line a pudding dish with slices of stale sponge cake, 
 slice in six oranges, removing seeds, pour a Boiled Custard made of 
 yolks of eggs over, cover wuth meringue made with the whites, brown 
 with salamander or in hot oven and serve cold. 
 
 Paris Pitdding , — Take one pound flour and with a quarter of 
 it make a sponge with a half ounce compressed yeast and a little 
 warm water, and set to rise ; make a hole in the rest of flour, add 
 ten tablespoons butter, three eggs, dessertspoon sugar and a little 
 salt, unless the butter salts it enough. Beat all together w^ell, then 
 add five more eggs, one at a time, beating each in well. When the 
 paste leaves the bowl it is beaten enough, but not before ; then add 
 sponge, and a large half ounce each currants and chopped citron, 
 and an ounce and a half sultana raisins, seedless. Put in large, 
 deep, upright mold, such as a charlotte-russe mold, let rise to twice 
 its size and bake in moderate oven. This will keep fresh several 
 days, and if it gets stale makes delicious fritters soaked in fruit 
 juice and dipped in fritter batter. To make the small round cakes, 
 bake in small-sized, round charlotte-russe molds, filled only half full, 
 as they rise very much ; bake these in hot oven, try as any other 
 cake, then prepare a syrup as follows : Boil half pound sugar in 
 pint water, add to this a third of a pint orange and lemon juice, 
 half and half, half pint apricot or peach pulp and boil all together a 
 few moments ; pour this half an inch deep in a dish, and stand the 
 cake or cakes in it ; it should take up all the syrup, some may also 
 be sprinkled over it. 
 
 Pie-plant Pudding. — Peel, wash and slice four dozen stalks, 
 cut in pieces an inch long, and stewuntil soft, with sugar to sweeten. 
 Mash through sieve, add rind of one fresh lemon, grated ; little nut- 
 meg, two tablespoons butter, yolks of six egg and whites of two, 
 mix all together, line dish with puff paste, fill with the mixture and 
 bake half an hour and serve with Cold Cream Sauce. Or prepare 
 pie-plant as above and add a])int of rich cream ; dissolve half an 
 ounce of gelatine in a little milk, stir it through the pie-plant and 
 
756 
 
 PUDDINGS AND SAUCES. 
 
 pour into a wet mold. Set in ice several hours before it is wanted 
 and serve with cream. The pie-plant and gelatine must be mixed 
 while hot. Or cut up pie-plant as above, then make as Brown Betty, 
 allowing pound sugar to each pound pie-plant. 
 
 Pine-apple Pudding . — Butter a pudding dish, and line bottom 
 and sides with slices of stale cake (sponge cake is best), pare and 
 slice thin a large pine-apple ; place in the dish first a layer of pine- 
 apple, then strew with sugar, then more pine-apple, and so on until 
 all is used, cover with slices of cake and pour a cup water or Boiled 
 Custard over slowly. Cover the whole with a buttered plate, and 
 bake slowly two hours. Or beat four tablespoons flour with pint 
 cream ; boil till thick, stirring all the time ; when cool, beat yolks of 
 six eggs with two tablespoons butter and two of sugar ; have ready 
 whites of four eggs beaten to a stiff froth, stir them in lightly, and 
 last add two tablespoons fresh or canned pine-apple, cut into small 
 squares ; bake in pudding dish. For another nice pudding, peel 
 and grate a large pine-apple, or use a can of the fruit; weigh after 
 grating, and allow an equal weight sugar and half as much butter ; 
 mix the butter and sugar to a cream, beat in yolks of five eggs, and 
 add the grated pine-apple and half a pint of cream ; beat whites of 
 eggs to a stiff froth, mix lightly with the other ingredients, and put 
 mixture in dish lined with puff paste and bake in a moderate oven 
 until the pastry is done. Serve an}^ of above with Pine-apple Sauce. 
 
 English Plum Pudding . — When making this popular dessert 
 it is well to prepare the fruit the night before, as so much time is 
 required for cooking. It should be made at least two or three days 
 before wanted, and is all the better for being kept a month or two, 
 put away as directed for Fruit Cake, page 64. When to be served it 
 has only to be thoroughly reheated by steaming — do not boil again, 
 as the fruit absorbs the moisture and the whole becomes insipid. 
 For preparing the fruit see directions on page 65. All the dry in- 
 gredients should be well mixed together, then moistened with the 
 egg, which must be well beaten, and 
 other ingredients added. Some still 
 adhere to the old way of shaping the 
 dough into a round ball and boiling in 
 a floured cloth, as directed in preface ; 
 others boil in a buttered mold or bowl, 
 with a floured cloth tied over, but the 
 better way is to steam in buttered mold 
 or pan. Boil, or steam from three to 
 six hours, according to richness and 
 size of pudding. It is a good plan to 
 divide the pudding mixture in half and 
 cook at the same time, using one half and putting the other away 
 for future use. When steaming do not remove cover, and when 
 
PUDDINGS AND SAUCES. 
 
 757 
 
 necessary to add more water follow directions in preface. When 
 done place in oven for a few moments ; then put away as directed, 
 resteaming when wanted. To serve, turn out on platter and garnish 
 with holly leaves and berries as illustrated sending on with it any 
 sauce liked. An English way of serving is to break pieces oi 
 the pudding into inch bits — do not cut it — before reheating 
 and turn the sauce over before sending to table, serving in 
 individual saucers. This makes it much more delicious, but 
 spoils the appearance of the dish. To serve a pudding from 
 which a part has been cut, divide it in two pieces, four inches 
 long and an inch wide, place in buttered mold, pour a boiled cus- 
 tard over, steam an hour or two, turn out on platter and send to 
 table with a Boiled Custardround it. Several of the best recipes for 
 making the pudding follow : One pound eachbutter, suet and brown 
 sugar, two and one-half T)ounds flour, two pounds each raisins and 
 currants, quarter pound citron, twelve eggs, whites and yolks beaten 
 separately, one pint milk, one cup brandy, or half cup each orange and 
 lemon juice, or use any fruit juice ; half ounce each cloves and mace, 
 two nutmegs, grated. Mix as directed above. One-half of this re- 
 cipe makes a large pudding and should be steamed three hours ; if 
 whole recipe is used steam six hours. Dried cherries, used instead 
 of currants, make a much more delicious pudding and pound blanched 
 and chopped almonds may be added. Serve with Cream Sauce. 
 Or take one and a half pound muscatel raisins, one and one- 
 fourth pound currants, pound sultana raisins, two pounds best 
 coffee sugar, two quarts bread-crumbs, sixteen eggs, two pounds 
 finely chopped suet, six ounces mixed candied peel, rind of two lem- 
 ons, an ounce each grated nutmeg and powdered cinnamon, half 
 dozen pounded bitter almonds, and gill fruit juice. Half bread- 
 crumbs and half flour may be used, and some add teaspoon ginger. 
 Prepare and mix ingredients as directed above, and boil or steam 
 from six to eight hours. For a small family boil in tv/o or three 
 molds. A few sweet almonds, blanched and cut in strips, ornament 
 the pudding prettily. Or 'With Apples^ quart seeded raisins, 
 pint currants, half pint citron cut up, quart apples peeled and chop- 
 ped quart fresh and nicely chopped beef suet, quart sweet milk, 
 heaping quart stale bread-crumbs, eight eggs beaten separately, pint 
 sugar, grated nutmeg, teaspoon salt ; flour fruit thoroughly from a 
 quart flour, then mix remainder as follow's : In a large bowl or tray 
 put the eggs with sugar, nutmeg and milk, stir in the fruit, breads 
 crumbs and suet, one after the other until all are used, adding 
 enough flour to make the fruit stick together, which will take about 
 all the quart ; steam as directed. If not liked so rich less eggs and 
 fruit may be used, and if fruits mentioned are not at hand others 
 may be substituted. Serve with Cape ^lay Sauce. For an Egg- 
 less Plum Pudding^ take heaping cup bread-crumbs, two of 
 flour, one each suet chopped fine, raisins, molasses and sweet 
 
758 
 
 PUDDINGS AND SAUCES. 
 
 milk, tablespoon soda, teaspoon each salt, cloves and cinna- 
 mon and a nutmeg, graied ; boil two and a half hours in 
 two quart pail, set in kettle of boiling water, or steam for same 
 time. Or take half pound flour, six ounces each raisins and cur- 
 rants, quarter pound each suet, brown sugar, mashed carrot, and 
 mashed potatoes, tablespoon molasses, one ounce each candied 
 lemon peel and citron. Mix flour, currants, suet and sugar well to- 
 gether ; stir in the mashed carrot and potato and add the molasses and 
 lemon peel ; put no liquid in the mixture, or it will be spoiled. Tie 
 loosely in a cloth, or if put in basin do not quite fill it, as the pud- 
 ding should have room to swell, and boil four hours. Serve with 
 Orange Sauce. This pudding is better for being mixed overnight. 
 For Prairie Plum Pudding^ stew together a cup raisins and 
 half cup citron ; put in buttered dish layer of sponge cake (any kind 
 of cake will do, or Boston crackers, sliced and buttered may be 
 used, or Graham bread-crumbs), then a layer of fruit, and so on, 
 with cake or bread for last layer; pour over it custard made in pro- 
 portion of a quart milk, yolks of four eggs, and half cup sugar ; bake 
 until on inserting a knife the milk has become water. Cover with 
 meringue, brown in oven and serve with Prairie Sauce. For a Gel- 
 atine Plum Pudding^ beat together half cup sugar, two eggs and 
 teaspoon butter, add three pints sweet milk, a little salt, six crack- 
 ers rolled fine, cup raisins, and a half box gelatine dissolved in lit- 
 tle water ; season with nutmeg or cinnamon. Bake in pudding dish 
 and serve with Cocoa-nut Hard Sauce. 
 
 Potato Pudding. — Boil six good mealy potatoes, mash very 
 fine, beat well with the yolks of five eggs, half pound white sugar, 
 quarter pound butter; beat whites of eggs to a stiff froth, add the 
 grated rind and juice of one lemon, stir well, and add a little salt 
 and pint rich milk or cream ; bake an hour and a half ; reserve some 
 of the whites of eggs for a meringue for the top. A few blanched 
 and pounded almonds may be added. If not liked so rich, use less 
 eggs and butter. Sweet-potato Pudding made in same way. 
 
 Prune P adding one pound French prunes, let them 
 swell in the hot water till soft, drain and extract stones, spread on 
 dish and dredge with flour; take a half pint milk and stir into it 
 gradually eight tablespoons sifted flour, beat six eggs very light amd 
 stir by degrees into a pint and a half milk, add the batter, then th?. 
 prunes, one at a time; stir the whole^very hard, steam two hours 
 and serve with Prune Sauce or cream. Or put a layer of sliced 
 bread or biscuit, first dipped in boiling sweet milk, in baking dish, 
 then a la:v"er of prunes stewed as for eating, seeding the prunes ; 
 then bread and so on till dish is full with bread on top, having 
 sprinkled each layer with a little sugar; pour over the prune juice 
 and remainder of Raided milk. To made it richer, bits of butter 
 may be added to each layer ; bake in moderate oven from three* 
 
PUDDINGS AND SAUCES, 
 
 759 
 
 quarters of an hour to an hour. When cold turn out in a dish and 
 spread whipped cream on top, or it may be served hot with sauce 
 or spoonful whipped cream to each dish. A very nice pudding, 
 wholesome and inexpensive. 
 
 Puif' Pudding. — Cream third of a pint butter, gradually dredge 
 in two-thirds pint flour, scant half pint sugar, and keep stirring 
 and beating without ceasing until perfectly smmoth. Then add 
 ^vell-•beaten yolks of three eggs, and lemon or vanilla flavoring ; 
 butter small cups, half fill them, having just stirred gently in the 
 well-frothed whites, and bake in brisk oven for about half an hour. 
 Turn out on a hot plate and serve with Custard, Jelly or Lemon 
 Sauce. A pretty littie dish may be made of these puddings when 
 cold, by cutting out a portion of the inside with the point of a knife, 
 and putting into the cavity a little whipped cream or delicate pre- 
 serve, such as apricot, greengage, or very bright marmalade. The 
 paste requires a great deal of mixing, as the more it is beaten the 
 better the pudding will be. Six eggs may be used and the puffs 
 may be steamed. For a Saratoga Puif Padding., to one pint boil- 
 ing water add half pint butter, stir in gradually one pint Hour till per- 
 fectlv smooth; take off fire, ^^hen cool add five well-beaten eggs 
 and half teaspoon soda. Pour batter in a well-buttered, hot pud- 
 ding dish and bake in a quick oven about half an hour or till done ; 
 make an opening at edge and pour in whipped cream as above or a 
 Boiled Custard, and serve at once. Something plainer but nice is 
 the Quick Puff Pudding. Stir together pint flour, half pint milk 
 two teaspoons baking powder, and a little salt; place well-greased 
 cups in steamer, put in each a spoonful of batter, then one of ber- 
 ries, steamed apples, or any sauce convenient, cover with another 
 spoonful of batter and steam twenty minutes. This pudding is de- 
 licious made with cranberries or fresh strawberries and can be 
 steamed in a large dish putting together as above. Adding cup 
 sugar and an egg makes the pudding much nicer. Serve with Straw- 
 berry Sauce. For Raisin Puffs., take two eggs, half cup butter, 
 three teaspoons baking powder, two tablespoons sugar, two cups 
 flour, one of milk, and one of raisins chopped^very fine. Steam half 
 an hour in buttered cups. Serve with Cream Sauce. 
 
 Queen Mob Pudding — Put rind of lemon, eight bitter almonds, 
 blanched and bruised, or a cut vanilla bean, into pint milk, heat 
 slowly and keep at boiling point, until milk is strongly flavored ; 
 then add a small pinch of salt, and an ounce gelatine. When this 
 is dissolved, strain the milk through muslin, and put it in clean 
 saucepan, with half cup sugar and half pint rich cream ; boil up 
 once, take from fire, stir it briskly and add by degrees well-beaten 
 yolks of six eggs; set over a gentle fire until mixture thickens, 
 but be careful it does not curdle. When of the right consistency, 
 pour it out, and continue stirring until half cold ; then mix with it 
 one ounce candied citron, cut in small pieces, and two ounces dried 
 
760 
 
 PUDDINGS AND SAUCES. 
 
 cherries ; put in buttered mold and serve cold. Preserved pine-ap- 
 ple may be used instead of the cherries, or mixed with them. This 
 pudding is delicious iced. 
 
 Raisin Pudding. — Line bottom of a buttered pudding dish, 
 but not the sides, with a Puff or Plain Paste, then add a 
 layer chopped sour apples, two inches thick ; then one of chopped 
 raisins, sprinkle over sugar and dot with bits of butter, and any 
 spice liked; add another layer of crust, fruit, etc., until dish is full ; 
 cover with crust and bake slowly an hour and a half ; when done, 
 invert on plate, sprinkle fine sugar over and serve with Sago Sauce. 
 
 Raspberry Pudding. — Cream half pint sugar with three table- 
 spoons butter, add half pint sweet milk, pint flour, two teaspoons bak- 
 ing-powder and two-thirds of a pint floured ripe raspberries. Bake in 
 a buttered dish and serve with Golden Sauce. Blueberry or any 
 Berry P lidding made same. 
 
 Rice Pudding. — To a cup rice, boiled in custard kettle in pint 
 salted water until dry, add pint milk in which a little corn-starch has 
 been dissolved and boil again ; add yolks of two eggs beaten with 
 half cup of sugar, stir well together, and lastly add juice and grated 
 rind of one lemon. Place in dish, and bake in moderate oven about 
 one hour ; when done, cover top with a meringue and brown in 
 oven. If more of a custard is liked omit the corn-starch and use a 
 little more milk. A cup of raisins maybe added just before baking, 
 or a little candied lemon peel if liked. If wanted to turn out of 
 mold use five or six eggs. Nice baked in small buttered cups lined, 
 with candied lemon peel. Turn out and serve with Apricot Sauce. 
 Or, after boiling rice with milk, eggs and sugar, add table- 
 spoon butter and place in a buttered pudding dish, sprinkled 
 with bread-crumbs, and bake. If wanted richer add four tablespoons 
 butter. Or With Fruity place a layer of mixture on the crumbs, 
 then a layer of peaches, (fresh, canned or dried), and so on till dish 
 is full with rice last ; bake and cover with meringue as above. Or, 
 use chopped pine-apple or oranges, dried cherries or any fruit jam; 
 the fruit may also be stirred through the rice, then baked. When 
 pine-apple or oranges are used they may first be cooked ten minutes 
 in a little sugar and water. Some line the dish with Puff Paste, 
 then fill as above. Serve with Saratoga Sauce. For Boiled Rice 
 Pudding^ wash a half pound rice and tie in a cloth, allowing room 
 to swell, and put in saucepan cold water. Boil an hour, then take 
 out, untie, and stir in a pint any fresh fruit, or half pound raisins 
 or currants, tie up again rather tightly and boil another hour. If 
 made with dried fruit serve vdth Sago Sauce, or cream and sugar if 
 fruit is fresh. Nice for children’s dessert. For Economical Pud- 
 ding., take quart milk, half cup rice, salt to taste, cup sugar and 
 teaspoon lemon or vanilla, (some add tablespoon butter) ; place in 
 
PUDDINGS AND SAUCES. 
 
 761 
 
 oven at once, stirring occasionally while rice is swelling. Bake 
 quite slowly two hours or more. It should he cream-like when 
 done, and must be taken immediately from oven. A good test is to 
 tip dish ; if rice and milk move together it is done ; if not sufficiently 
 cooked the milk will run ; if neither move it is done too much. Be> 
 fore serving grate nutmeg over top or sprinkle with powdered cin- 
 namon. To vary this, a cup raisins may be added, or ten minutes 
 before done stir in a well-beaten egg. This is a delicious pudding 
 when properly baked, and may be eaten warm or cold with sugai 
 and cream. Or for Buttered Rice^ cook in custard kettle two-thirds 
 cup rice with pint and a half milk ; when tender, in about three- 
 quarters of an hour, pour off milk, stir in two tablespoons butter, 
 sugar to taste, a little grated nutmeg or powdered cinnamon ; when 
 hot, serve with Fruit Sauce. For Rice Snow ^«^ZZ5,boil quarter pound 
 rice in pint cold water with teaspoon salt, keeping covered, till holes 
 come in top and water seems nearly all boiled away,taking care it does 
 not scorch ; then add pint milk and boil moderately, stirring occasion- 
 ally, until so thick the rice does not settle and there is a creamy 
 substance round every grain, being careful not to break the grains. 
 Take off, stir thoroughly, but gently, put into w’et cups and set on 
 ice. Improved by boiling lemon peel and stick cinnamon with it, 
 taking them out before putting in mold ; or when done stir in any 
 flavoring liked. When milk is added some stir in cup stoned 
 raisins. Serve either hot or cold on a platter with a Boiled Custard 
 poured round, and a teaspoon jelly on top of each if liked. Or put 
 into one or two large molds and serve with bits of jelly over. A 
 simple but nice dessert. Or With Peaches boil double the quantity 
 and when done, spread rice in a sheet half an inch thick on a large 
 platter. Have ready a dozen large peaches peeled, halved and 
 stoned ; put the halves together and cut the rice in pieces just large 
 enough to wrap around them ; press into shape with hands, wet in 
 cold Avater and wrap each ball in a cloth, tie to keep in shape and 
 boil half an hour in plenty of boiling water. When done carefully 
 remove the cloths without breaking the balls, and serve with any 
 hot sauce. After boiling the rice as above, or using all water, some 
 sweeten and fla^mr to taste, add beaten yolks of three eggs and stir 
 OA^er Are till mixture thickens, turn out on dish and mix in a little 
 salad oil ; let cool in a sheet and cut into circles, or flatten pieces in 
 palm of hand, put a stoned peach, plum, or spoonful of any pre- 
 serA^es in center, shape into a ball, single-bread and fry in hot fat 
 SerA’e hot or cold with sauce. Or With Apples^ boil seA^en table- 
 spoons rice as above and let cool ; meantime pare, quarter and core 
 eight good-sized apples and boil till tender in a syrup of a quarter 
 pound sugar and half pint water, and drain on a sieA^e. Put a cup 
 right side up in center of dish and pack the rice all around it, 
 smoothing with back of a spoon to top of cup ; stick the apples into 
 rice in rows, one roAv sloping to right and next to left. Set it in 
 
762 
 
 PUDDINGS AND SAUCES. 
 
 oven to brown ; when required for table, remove the cup, garnish 
 the rice with preserved fruits, and pour in the middle sufficient 
 Boiled Custard to fill to top of rice, and serve hot. Or arrange apples 
 cooked as above in a pyramid, with the boiled rice filling all spaces 
 between, and garnish with green leaves. For Rice SouMe, boil 
 half cup rice in salted water ten minutes, then drain and put in cus- 
 tard kettle with pint milk, tablespoon butter and cup sugar ; boil 
 half an hour or till rice is very soft, then beat to a smooth paste 
 with wooden spoon, add well-beaten yolks of five eggs and zest and 
 half the juice from a lemon. If the paste is too firm add a little 
 cream. When cold stir in the well-frothed whites of eggs and put 
 mixture in pudding dish, Paper Cases or Patty Shells, sprinkle with 
 sugar and bake about ten minutes. Serve with Snow Sauce as soon 
 as taken from oven or it will fall. Or make with rice flour, stirring 
 a half cup smooth with a little cold milk, add remainder of milk and 
 butter and stir over fire until it thickens ; then take off fire, add 
 sugar and flavor, stir in beaten yolks and whipped whites, sprinkle 
 with sugar and bake as above. 
 
 Sago Pudding . — Put one and one-half pints milk and rind of a 
 lemon in saucepan and set on back of range until the milk is well 
 flavored with the lemon ; then strain, mix with it three tablespoons 
 sago and six of sugar, and simmer gently about fifteen minutes. Let 
 cool a little and add four well-beaten eggs and tablespoon and a half 
 butter. Line the edges of pudding dish with Puff Paste, pour in the 
 pudding, grate a little nutmeg over the top, and bake about an hour 
 Or Witli Apples^ pare and core six apples, and fill holes with cinna- 
 mon and sugar, using two teaspoons cinnamon to cup sugar ; take 
 tablespoon sago to each apple, wash it thoroughly and let soak an 
 hour in water enough to cover apples ; pour water and sago over ap- 
 ples, and bake an hour and a half. Or With Raisins^ soak cup sago 
 in pint water on back of stove and after an hour place where it will 
 simmer another hour ; stew cup raisins and quarter cup thinly-sliced 
 citron in a little water an hour and a half and just before serving 
 mix with the sago, adding grated rind and juice of a lemon, and 
 juice of an orange, if wished. Serve with Sago Sauce. 
 
 Snow Pudding . — Whip whites of six eggs and one-half pound 
 pulverized sugar to a stiff froth ; put in saucepan three pints cream 
 and three-fourths cup sugar and set on stove till it comes to a boil, 
 then draw to back of stove, flavor with teaspoon vanilla, and with 
 two spoons shape the meringue into balls, and drop into the boiling 
 cream ; let brown slightly on both sides, then put on a sieve to drain. 
 Put in a pudding mold some fruit jelly — apple or any light colored 
 jelly— about an inch deep, and set moM in pan of chopped ice. Add 
 beaten yolks of eight eggs to the hot cream, and stir well while cook- 
 ing ; when done put on ice till cold ; then put on the jelly in the mold 
 a layer of the snowballs, cover Avith the cream, then another layer 
 
PUDDINGS AND SAUCES. 
 
 763 
 
 of the balls and so on till mold is full. Set on ice till very cold and 
 serve, turned out on platter, surrounded with Whipped Cream Sauce. 
 
 Suet Pudding. — One cup each molasses, sweet milk, hnely- 
 chopped suet, or half a cup melted butter, and raisins, half cup cur- 
 rants, two and a half cups flour and half teaspoon soda ; mix well^ 
 salt and spice to taste, steam two hours and serve with Spice Sauce. 
 Sour milk may be used instead of sweet, and some make tb.e pud- 
 ding without the fruit, adding an egg or two. Or eggs may be added 
 with the fruit. Others use a cup each sugar and hot water, and two 
 teas])oons baking powder, instead of the milk, molasses and soda. 
 Some prefer half cup each molasses and sugar .to all molasses, and 
 add teaspoon oatmeal or corn meal. For Hunter^ s Pudding., take 
 one pound each raisins, currants, suet and bread-crumbs, one-half 
 pound sugar, eight eggs, tablespoon flour, one-fourth pound mixed 
 candied peel, tablespoon each orange and lemon juice, ten drops 
 essence of lemon and almonds, half a nutmeg, two blades of mace 
 and six cloves. Stone and chop the raisins, chop the suet fine, and 
 rub the bread until all lumps are well broken ; pound the spice to 
 powder, cut the candied peel into thin shreds, and mix all well 
 together, adding the sugar. Beat the eggs to a stiff froth, and as 
 they are beaten, drop into them the essence of lemon and almonds ; 
 stir these to the dry ingredients, mix well and add orange and lemon 
 juice. Tie the pudding firmly in a cloth, and boil six to eight hours. 
 Serve with Custard or Currant Sauce. This will keep some time ; 
 when wanted steam one hour and serve. Veal suet makes a 
 more delicate pudding than beef. Or With Apples, add a pound 
 chopped apples and a dozen pounded almonds instead of raisins, 
 candied peel and cloves. For a Ginger Suet Pudding, take half 
 pound of flour, one-fourth pound each suet and moist sugar, two 
 large teaspoons powdered ginger. Chop the snet very fine, mix it 
 with the flour, sugar, and ginger; slir all well together; butter a 
 basin, and put mixture in dry ; tie cloth over, and boil three hours 
 
 Swiss Pudding. — Sift together two cups flour, heaping tea- 
 spoon baking powder and small teaspoon salt ; then cream cup 
 granulated sugar and two tablespoons cold butter ; mix all together, 
 make a wall in the mixture and add one egg, teaspoon lemon ex- 
 tract, and just enough sweet milk to make a soft batter like cake. 
 Pour at once into mold prepared by rubbing with cold butter, dust- 
 ing with flour, shaking and then turning out unnecessary flour. Boil 
 or steam three-quarters of an hour, or till a broom splint can be run 
 in it. Serve hot with Cream Sauce. 
 
 Tapioca Pudding. — This popular and beautiful dessert is pre- 
 pared in a variety of ways. For an Eggless Tapioca soak cup tap- 
 ioca in cup cold water overnight. In the morning add three cups 
 cold water and cook very slowly until transjiarent. Slice half a 
 
764 
 
 PUDDINGS AND SAUCES. 
 
 lemon yery thin, boil in very little water till tender and add all to 
 the tapioca with sugar to taste and slight pinch of salt. Put in long 
 buttered tin, make a meringue of whipped whites three eggs and 
 three tablespoons powdered sugar and spread over top, browning 
 with salamander or in oven. Serve cold, cut in squares with sweet- 
 ened cream. Or cool in a buttered mold or cups and serve with 
 whipped cream. The lemon gives a fine flavor, and the thin slices 
 in the transparent pudding have a pleasing effect. Another nice 
 pudding is Apple Tapioca^ to a half cup tapioca, add one and one- 
 half pints cold water ; let stand on fire till cooked clear, stirring to 
 prevent burning; remove, sweeten and flavor with nutmeg ; pour the 
 tapioca into a deep ' dish in which have been placed six or eight 
 pared and cored apples ; bake until apples are done and serve cold 
 witli cream. If not good cooking apples, first steam or bake them 
 till tender. Some put bits of butter over them. Or the apples may 
 be quartered or sliced and put in dish with the cooked tapioca in 
 alternate layers ; bake and serve as above adding a meringue over 
 top, if desired. Make Peach Tapioca after either recipes for Apple 
 Tapioca, using either fresh or canned fruit. When the latter is used 
 add the syrup to wuiter in which tapioca is to be cooked. For Co- 
 coa-nut Tapioca, soak three tablespoons tapioca in a little water 
 overnight, drain in the morning and add a quart milk. Boil ten 
 minutes and add beaten yolks of four eggs, cup sugar and three 
 tablespoons grated cocoa-nut. Boil five minutes longer and pour in 
 buttered pudding dish and bake. To the whipped whites of eggs 
 add four tablespoons sugar, spread over the pudding when done and 
 sprinkle with cocoa-nut. Brown lightly and eat warmer cold with 
 Cocoa-nut Sauce. Make exactly same, omitting cocoa-nut, for Cream 
 Tapioca. Using half quantity milk and eggs makes a nice pudding. 
 
 Yerrnicelli Pudding. — Boil four ounces vermicelli in one and a 
 half pints milk, which has just been cooked with a little lemon rind 
 and stick cinnamon, till tender ; add cup sugar, four eggs, three 
 tablespoons butter and flavor with vanilla. Line sides of a buttered 
 pudding dish with Puff Paste, put in mixture and bake in oven for 
 three-quarters of an hour. Or With Marmalade.^ cover the vermi- 
 celli with boiled milk, let stand ten minutes, then add two table- 
 spoons marmalade, half cup stoned raisins, three eggs and half cup 
 sugar, or sweeten to taste. Stir well together, put in a buttered 
 dish, boil or steam an hour and a half and serve with Custard Sauce. 
 
 Grandma Thompson's White Pudding. — AVeigh equal quanti- 
 ties best beef suet and sifted flour, shave suet and rub into fine par- 
 ticles with the hands, removing all tough and stringy parts, mix well 
 with the flour, season very highly with pepper, salt to taste, stuff 
 loosely in beef skins (entrails cleaned like pork skins for sausage), 
 half a yard or less in length, secure ends, prick every two or three 
 inches with a darning needle, place to boil in kettle of cold water 
 
PUDDINGS AND SAUCES. 
 
 765 
 
 hung on crane and boil three hours ; place on table until cold, after 
 which hang up in cool place to dry ; tie in clean cotton bag, and put 
 away where it will be hoth dry and cool. When wanted for use cut 
 off quantity needed, boil in hot water until heated through, take out 
 and place before the fire to dry off and “crisp”. The above was con- 
 sidered an “extra” dish at all the “flax scutchings,” “quilting frol- 
 ics,” and “log rollings” of a hundred years ago. The same by meas- 
 ure is as follows ; One pint best beef suet to two pints flour ; mix 
 thoroughly, season very highly with pepper and salt, sew up little 
 sacks of cotton cloth half a yard long and three inches wide, fill 
 nearly full, put to boil in hot water, boil from four to six hours ; 
 when done, take out, drain, let cool, hang in a dry, cool place, and 
 when wanted for table, cut off as much as needed, put in hot water, 
 boil until cooked through, take out, peel off cloth, put in pie-paix 
 and set in oven to brown. Some use half flour and half corn meal. 
 
 Whortleberry Pudding. — Stir together quart berries, pint molas- 
 ses, cup milk, teaspoon soda, pound and two ounces flour, teaspoon 
 cloves, one of cinnamon, and one nutmeg. Put in buttered mold 
 with closely fitting cover and boil two and a half hours, or may be 
 steamed in mold without a cover. Turn out and serve hot with 
 Lemon Sauce. Or sift together two cups each flour and sugar, two 
 teaspoons baking powder, and with a knife chop half cup butter 
 through the mixture ; stir in quart of berries, dredged with flour, 
 add three beaten eggs and half pint milk ; put into buttered dish 
 and bake half an hour in moderate oven. Serve hot with Arrow- 
 root Sauce. Huckleberry and Blueberry Pudding made same. 
 
 Roily Poly. — Make a nice crust as for rich baking-powder 
 or soda biscuit, roll out in a long sheet half an inch thick and spread 
 to within an inch and a half of he edge with any kind of fresh, 
 preserved, or dried and stewed fruit, or jelly, jam or marmalade; 
 fold the edges over the fruit and roll it up, 
 prick deeply with a fork, place on buttered 
 plate and steam from one hour and a half 
 to two hours ; or boil in a floured cloth, 
 basting up the sides and tying the ends. 
 
 Some do not turn edges in till after rolling, then tuck them in well. 
 Serve cut in slices with Dip or Hard Sauce. For Apple., Orange 
 and Peach Roily- Poly the fruit should be sliced, and for Cherry., 
 stoned ; sprinkle the fruit well with sugar, and some add bits of but- 
 ter before rolling up, with a little grated peel over the oranges, and 
 cinnamon or nutmeg over the apple. Some use Plain or Suet Paste 
 or raised biscuit dough, rolling a quarter inch thick. This dessert 
 may be varied by making into several small rolls, or shaping into 
 balls with a spoonful fruit in center of each. Some sprinkle in a 
 few currants with the apples and use raisins with jelly, jam, apple 
 butter or marmalade. For Fig Roily- Poly spread with figs cut in 
 
 Rolly-Poly. 
 
766 
 
 PUDDINGS AND SAUCES. 
 
 small pieces and for Lemon cook the pulp of three lemons with cup 
 and a half sugar twenty minutes, then spread the dough and roll as 
 above. Or some simply mix the juice with teaspoon each flour and 
 sugar for each lemon and spread over the paste, or use the Lemon 
 Butter. Chopped pie- plant, thickly sprinkled with sugar is nice 
 used as above. A Dixie Rolly-Poly is made in two or three 
 rolls, using any of above mixture for spreading, and placed in pan 
 four or five inches deep with cup sugar, half cup butter and hot 
 water enough to cover. Bake half an hour. 
 
 Savarin . — Take quart sifted flour, make a well in center, and 
 put in half ounce compressed yeast and two tablespoons lukewarm 
 milk ; mix these together and stand sponge in warm place. When 
 risen to twice its first size, put in gill warm milk and two eggs . With 
 spoon work the mixture together and stir in one more egg ; add 
 three-fourths pound butter, teaspoon salt, tablespoon sugar, and 
 another half gill warm milk. Still keep working mixture, and add 
 an egg at a time till five have been used. Cut into small pieces two 
 ounces candied orange peel and mix it in the paste. Butter a flut- 
 ted cylinder mold, strew a tablespoon chopped almonds on butter, 
 and half fill mold with paste. Let it stand till it has risen to the 
 top, bake, and when done, turn out. Serve with syrup poured over 
 it, flavored as preferred. Or With Apples^ bake a savarin as above in 
 
 cylinder mold eight inches across 
 and when done turn it out on a tall 
 dish so that it stands nearly one and 
 a half feet high. Peel two good ap- 
 ples, cut into small dice and boil them 
 in syrup. Peel and cut pears in same 
 way, adding a drop or two prepared 
 cochineal 'to color them. Peel and 
 core seven more apples, halve them and 
 Savarin With Apples. boil in syrup. Cut fourteen slices pre- 
 
 served pine-apple of the size of the apple pieces, warming them in 
 some syrup. Place these pieces of apple and pine-apple alternately 
 round the savarin. Cut into dice some preserved apricots, cherries, 
 and greengages and boil a minute or two with a gill syrup and half 
 a gill orange juice ; fill center of circle made as above with this mix- 
 ture and garnish with preserved cherries. 
 
 Sauices. 
 
 Arrowroot Sauce . — Mix two teaspoons arrowroot smoothly 
 with half pint water; put in saucepan, add three tablespoons sugar, 
 juice of one lemon and quarter teaspoon grated nutmeg. Let boil, 
 then serve. A gill of any fruit juice may be added if liked. 
 
PUDDINGS AND SAUCES. 
 
 767 
 
 Apricot Sauce. — Put one cup cream or milk in custard kettle ; 
 when hot add tablespoon corn-starch, mixed smoothly with a little 
 cold milk and cook fifteen minutes. Boil cup sugar and ten table- 
 spoons water half an hour; to this add half cup apricot pulp (can- 
 ned or fresh fruit rubbed through a sieve), beat well and mix with 
 the boiled milk. Place inner kettle in a pan of cold water and beat 
 for ten minutes, let cool. Peachy Strawberry y Raspberry y and any 
 fruit may be prepared as above. 
 
 Cape May Sauce. — Place gill milk in pan in boiling water and 
 when scalding hot add half pint powdered sugar mixed with yolks 
 of two eggs ; stir until thick as boiled custard, take off and when 
 cool add flavoring to taste. Just before serving mix the well-beaten 
 whites lightly with the sauce. If not liked so rich use double the 
 quantity of milk and for Snoio Sauce use only the beaten whites, 
 mixing in at first, and just before serving add half gill lemon juice. 
 
 Caramel Sauce. — Make a caramel as on page 411 of three table- 
 spoons sugar, watch carefully until it assumes a delicate brown 
 color; put into another saucepan three-quarters cup sugar, half the 
 rind of a lemon cut thin, one inch stick cinnamon and three-quar- 
 ters pint cold water ; bring these to a boil gradually ; simmer for ten 
 minutes, add two tablespoons each lemon and orange juice, strain 
 the liquid quickly into the caramel, mix thoroughly and serve. 
 
 Cherry Sauce. — Stone pint cherries, crack stones, take out ker- 
 nels and pound in mortar to smooth paste ; put tablespoon each 
 butter and flour in saucepan and stir over fire till a delicate brown, 
 then add cherries, the pounded kernels, four tablespoons orange 
 juice and half pint water. Simmer gently fifteen minutes, or until 
 cherries are cooked, and rub the whole through a puree sieve ; add 
 a little grated lemon rind, powdered cloves and sugar to taste. Bring 
 to boiling point and add two tablespoons lemon juice, then serve. 
 This is a delicious sauce for Boiled Batter Pudding, and when thus 
 used, should be sent to table poured over the pudding. 
 
 Chocolate Sauce. — Stir two ounces chocolate (grated) into half 
 pint each cream and milk. Sweeten to taste, cook in custard ket- 
 tle and add small piece vanilla bean. When hot beat into it yolks 
 of four eggs till a good froth and cook till thick. Remove from fire, 
 add well-whipped whites of four eggs mixed with tablespoon sugar, 
 stirring in lightW without breaking up the snow-like look of the 
 froth, and serve either hot or cold. Or to half pint of any boiled 
 custard add one ounce grated chocolate. 
 
 Cider Sauce. — Mix two tablespoons butter with a tablespoon 
 flour; stir in half pint brown sugar, and half gill boiled cider; add 
 gill of boiling water, mix well, simmer a few moments and serve hot. 
 
768 
 
 PUDDINGS AND SAUCES. 
 
 Cocoa-nut Sauce. — Two tablespoons butter, cup of sugar, table- 
 spoon of flour, milk of one cocoa-nut, with a small piece grated. 
 
 Cream Sauce.— to a cream three tablespoons butter, one 
 cup granulated sugar in a bowl and add half cup cream. Stir one 
 egg, without beating, gently through the mixture and place bowl 
 inside of top of tea-kettle. When hot, flavor with tablespoon each 
 lemon and orange juice or teaspoon vanilla, and serve. Or With- 
 out Eggs^ use powdered sugar, omit the egg and stir constantly. 
 Add flavoring and serve. For a less rich sauce a half cup boiling 
 water may be added with the cream. For Cold Cream Sauce., beat 
 together one cup sugar and half cup butter, and add a cup rich 
 cream. Stir ail to a cream, flavoring with vanilla or lemon, and 
 place where it will get very cold before serving. For Whipped 
 Cream Sauce, whip a pint of thick sweet cream, add beaten whites 
 of two eggs, sweeten to taste ; place pudding in center of dish, and 
 surround with the sauce ; or pile up in center and surround with 
 small molds of blanc-mange, or fruit puddings. 
 
 Currant Sauce. — Put in stewpan two tablespoons each butter 
 and flour, and stir till a light brown, add a little water and a glass 
 of currant or any fruit juice, or a spoonful of jelly beaten in a glass 
 of water. For a Dried Currant Sauce, pick and wash three table- 
 spoons nice currants, add quarter teaspoon ginger, the juice of half a 
 lemon, and seven or eight lumps sugar, rubbed on the lemon rind. 
 Simmer all these ingredients together till currants are soft. Serve 
 without straining. Any dried berries may be prepared same. 
 
 Custard Sauce. — Four yolks of eggs, four tablespoons pow- 
 dered^ sugar, grated rind of a lemon, four tablespoons any fruit 
 juice or half and half lemon and orange juice, and a little salt. Beat 
 quickly over a slow fire, until it assumes a light, frothy custard. 
 
 Dip Sauce. — One pint cream or half milk, three tablespoons 
 sugai,, and half a small nutmeg, grated. 
 
 Egg Sauce. — Heat a pint milk to boiling and stir in tablespoon 
 Dutter and four of sugar ; take from fire and stir in yolks of four 
 5ggs beaten with two tablespoons cold milk, then add whipped 
 whites of eggs, flavor with vanilla and serve immediately. 
 
 Every-day Sauce.— 'Yo pint boiling water, add heaping cup 
 sugar, pinch salt, and tablespoon corn-starch, mixed smoothly with 
 cold water ; season with nutmeg, cinnamon, vanilla or lemon ex- 
 tract, boil two or three minutes, stirring all the time, add tablespoon 
 butter and serve. If wanted very clear boil half an hour. For a 
 Jelly Sauce add to above two teaspoons currant, grape, or any jelly 
 beaten with one of water just before serving, omitting all other 
 flavoring. For a Fruit Sauce add two tablespoons any fruit syrup. 
 
PUDDINGS AND SAUCES. 
 
 769 
 
 For P'^airie Sauce, use two-thirds pint water, add another table- 
 spoon butter and beat in whipped white of an egg just before serv- 
 ing. Some add two whole eggs, well beaten. Milk may be used in- 
 stead of water in any of above with half as much sugar. For a 
 Lemon Sauce, add to the Every-day Sauce half a lemon, thinly 
 sliced. Adding a teaspoon each extract cloves, mace and ginger to 
 the Every-day Sauce, makes a nice Spice Sauce. 
 
 Foaming Sauce. — Melt cup sugar in little water, let boil, stir in 
 two tablespoons each lemon and orange juice, and then the beaten 
 whites of three eggs ; serve at once. Or Without Eggs beat half cup 
 each butter and sugar to a frothy cream ; set dish in pan hot water, 
 add tablespoon hot water, or more, if preferred ; flavor with vanilla, 
 and stir one way till it becomes a very light foam. 
 
 Fruit Sauce. — Cream a half pound butter, stir in three-quarters 
 pound brown sugar, and beaten yolk of an egg ; simmer a few mo- 
 ments over a slow fire, stirring almost constantly; when near boil- 
 ing add a half pint bottled grape or raspberry juice. Or beat four 
 eggs and put in saucepan with two teaspoons flour smoothed in a 
 little water, quarter pound sugar, and a pint fresh fruit juice, rasp- 
 berry is nice. Put on fire and stir lightly till it thickens, and when 
 it becomes light and frothy serve at once. 
 
 Golden Sauce — Cream two tablespoons butter and four of 
 sugar ; add yolk of egg and stir all into half pint boiling water. Let- 
 cook a few moments in a pan of hot water, then add beaten white 
 slowly and serve. Flavor as preferred. 
 
 Hard Sauce. — Beat cup white sugar, powdered is best, and half 
 cup butter together until thoroughly mixed, the longer it is beaten 
 the whiter it becomes. Place in glass dish nicely rounded and 
 smoothed, with nutmeg cinnamon or grated orange or lemon peel 
 sprinkled thickly over. Serve very cold. Or flavor with any ex- 
 tract preferred, make into oval shapes with teaspoon and serve 
 piled in a dish. Good for nearly all puddings and may be colored 
 pink by adding a little fruit juice while beating. Some take equal 
 parts butter and sugar, which makes the sauce very rich. In cold 
 weather the butter will need to be softened a little. Flavor with 
 pine-apple extract for Pine-apple Hard Sauce ; form into pyramid, 
 and by indenting with a teaspoon shape it like a pine-apple. Some add 
 v/hipped white of an egg. For Lemon Hard Sauce, add juice of a 
 whole or half a lemon according to size, using the grated peel as 
 above. Make Orange Hard Sauce same, or select a thin orange- 
 cut the skin into six equal parts, by cutting through at stem end and 
 passing the knife around the orange to nearly the blossom end ; 
 loosen and turn each piece down and remove the orange. Extract 
 juice and mix it with yellow sugar (prepared by dropping a drop or 
 49 
 
770 
 
 PUDDINGS AND SAUCES. 
 
 two of gold coloring on white sugar while stirring it) till a ball can 
 be formed, which place in the orange peel and serve. The gold col- 
 oring may be omitted. Lemon Sauce may be made same way. For 
 Cocoa-nut Hard Sauce^ add a tablespoon grated cocoa-nut to first 
 recipe and also sprinkle with it. 
 
 Lactiola Sauce. — Scald a half pint milk, add sugar to taste and 
 teaspoon flour or corn-starch mixed smooth with a little cold milk ; 
 boil two or three minutes, stirring constantly, remove from fire, and 
 add beaten yolks of two eggs and any flavoring liked. Or scald six 
 tablespoons milk and pour over the well-beaten yolk of one egg, 
 mixed with two tablespoons sugar ; then pour this over the whip- 
 ped whites beaten with two more tablespoons sugar. Flavor with 
 nutmeg and serve either cold or hot. 
 
 Lemon Sauce. — Stir tablespoon each flour and butter in sauce- 
 pan over fire till mixture bubbles, pour in hot water — about a pint — 
 slowly till sauce is thick as cream, add heaping tablespoon sugar, 
 boil up once, add juice and grated rind of a lemon and serve. An 
 egg or two or yolks of three or four may be added, and more sugar 
 to sweeten to taste. For a richer sauce, take two cups sugar, two 
 eggs, juice and rind of two lemons; beat all together, and just be- 
 fore serving add pint boiling water ; set on stove, and when at boil- 
 ing point, serve. Never boil sauce after adding lemon, as it makes 
 it bitter. Some add one-third cup butter and tablespoon corn-starch. 
 Or take six eggs, leaving out whites of two, half pound butter, 
 pound sugar, juice and grated rind of two lemons ; place over slow 
 fire and stir till it thickens like honey. Very nice. Orange Sauce 
 may be made same, using less sugar. 
 
 Maple-sugar Sauce. — M^elt over slow fire, in scant cup water, 
 half pint maple sugar; let it simmer, removing all scum; add four 
 tablespoons butter mixed with a level teaspoon flour and one of 
 grated nutmeg ; boil a few moments, and serve with boiled pud- 
 dings. Or, make LLard Sauce of tablespoon butter to two of sugar. 
 
 Marigold Sauce. — Four tablespoons butter, seven of best pow- 
 dered sugar, half cup fruit juice, cup cream, half a nutmeg, yolks of 
 six eggs ; scald cream in custard kettle, beat butter, sugar and eggs 
 together; add nutmeg, pour hot cream over all, add juice and serve. 
 
 Minnehaha Sauce. — Beat, in a two quart bowl, four tablespoons 
 butter and two-thirds pint brown sugar, to a cream., with a wooden 
 spoon ; then add four tablespoons sweet cream, then the juice and 
 grated rind of a large lemon , place bowl in top of tea-kettle half full 
 of boiling water ; when melted to a thick creamy froth, serve. 
 
 Orange Sauce. — Beat whites of five eggs to stiff froth, add coffee 
 cup powdered sugar, juice of two oranges and grated rind of one. 
 
• PUDDINGS AND SAUCES. 
 
 771 
 
 Make Lemon Sance same way. Or make in proportion of two eggs 
 to one lemon and half cup sugar. 
 
 Pine-apple Sauce. — Grate a pine-apple, add a very little water, 
 simmer until quite tender, mix with it, by degrees, half its weight in 
 sugar, boil gently for five minutes, and serve. 
 
 Plain Sauce. — Make as White Sauce, page 178, using sugar in 
 place of salt and pepper and adding a little grated lemon rind, nut- 
 meg or powdered cinnamon. Boiling a few bitter almonds in the 
 milk for half an hour, then straining and using as above is nice. 
 
 Prune Sauce. — Boil a half pound best prunes in just enough 
 v/ater to cover till soft. Remove from pan, take out stones, break 
 them in a mortar ; put these and the fruit, with four tablesoons any 
 fruit juice, juice of a lemon and small piece of the peel, in sauce- 
 pan ; add syrup in which prunes were boiled, a little sugar to taste, 
 half teaspoon powdered cinnamon, and simmer seven or eight min- 
 utes. Strain through a coarse sieve and add more water if too thick. 
 
 Queen Sauce. — Boil pint water and scant three gills sugar hall 
 an hour; when cold, add gill orange and one-third of lemon juice. 
 Or if wished hot add the juice just before taking from stove. 
 
 Sago Sauce. — Wash tablespoon sago in two or three waters 
 and then put in saucepan, with third of a pint water and peel of a 
 lemon ; simmer gently ten minutes, take out lemon peel, add strained 
 juice of one lemon and two oranges with sugar to taste, and if liked a 
 little cinnamon, give one boil and serve. This is a delicious sauce 
 for boiled puddings. 
 
 Saratoga Sauce. — Boil half cup each cream and milk, stir in 
 heaping teaspoon corn-starch mixed smooth in a little cold milk, 
 and add two tablespoons butter beaten to a cream with five of sugar. 
 Serve at once. 
 
 Strawherry Sauce. — Half cup butter, one and half cups sugar, 
 and pint strawberries mashed till juicy. Canned berries may be 
 ased. Beat butter and sugar to a cream ; then stir in berries and 
 beaten white of an egg. Raspberry Sauce made same way. Or 
 take two eggs, half cup butter, cup sugar and beat thoroughly to- 
 gether with a cup boiling milk and one of berries. 
 
 Vinegar Sauce. — Pint boiling water, cup sugar, tablespoon 
 flour mixed smoothly in a little water, quarter of a grated nutmeg, 
 and a pinch of salt ; let boil ten minutes ; just before serving add 
 tablespoon butter and two tablespoons vinegar. 
 
772 
 
 SALADS. 
 
 SALADS. 
 
 Salads, when properly prepared, are very appetizing and whole- 
 some, especially in the spring when the system needs the refresh- 
 ing and tonic elements of the green salad plants. They may also 
 be made very attractive additions to the table, and as will be seen 
 by reference to the recipes which follow are very easily prepared, re- 
 quiring very little thought or labor and many from the most simple 
 ingredients, while some are quite inexpensive, utilizing odds and ends 
 that frequently go to waste. The variety of salad materials is almost 
 innumerable and may be divided into six classes ; salad plants, un- 
 cooked and cooked vegetables, meats, fish, and fruits. For a list of the 
 first, see Marketing. The excellence of a salad depends upon the fresh- 
 ness of its materials, and the preservation of an equal flavor in the use 
 of condiments; the best salad is one in which no one flavor pre- 
 dominates and the ingredients composing the salad must harmon- 
 ize with the dressing. The importance of using none but the purest 
 condiments must not be overlooked, for a perfect salad cannot be made 
 with inferior ingredients. All vegetables must be carefully cleaned 
 and if to be used uncooked, thoroughly cooled before dressing. Let- 
 tuce should be carefully washed, as soon after picked as possible, in 
 plenty of cold, salted water, rejecting all imperfect leaves, being 
 careful not to bruise stems or leaves as it causes them to wilt, and 
 left in clean, cold, salted water until fresh and crisp ; then wrapped 
 in a clean wet cloth, and kept in a cool, dark place; to lay it next 
 ice in a refrigerator is an excellent way to keep it fresh and crisp. 
 The salad in which lettuce is used should not be dressed until just 
 
SALADS. 
 
 773 
 
 before serving, because the lettuce wilts so soon after the dressing 
 is applied ; the nicest small leaves should be reserved for decorat- 
 ing, the larger ones should be laid around the sides and in bottom 
 of salad bowl, and the rest torn apart with the fingers. 
 
 Celery should also be carefully washed in plenty of cold, salted 
 water, trimmed into lengths, wrapped in a wet cloth, and kept in cold 
 place until wanted for the salad, when it should be cut into bits 
 with a knife, not chopped. When celery cannot be had, chopped 
 white cabbage, or head lettuce, shredded, may be used instead with 
 celery seed. Frozen celery should be thrown into cold water while 
 it is yet stiff; if it is allowed to partly thaw before putting into cold 
 water it will be spoiled. All vegetables can be kept as above and 
 crisped by placing in ice water an hour or two before serving. As- 
 paragus, pease, and string beans for salads should be boiled in salted 
 boiling water until tender, then drained and put into cold water at 
 once, to preserve their color, and drained on a dry cloth to free from 
 moisture before using. In preparing meat for salads it is much nicer to 
 pick it or cut with a knife instead of chopping, always removing bits 
 of gristle, fat and skin. 
 
 Mixing Salads.-—1x\ preparing dressing, powder the hard-boiled 
 eggs, either in a mortar with a wooden pestle or by mashing with 
 back of salad spoon (if raw eggs are used beat well and strain), add 
 seasoning, then oil, a few drops at a time, and, lastly and gradually, 
 vinegar. The wooden salad fork and spoon are 
 best to use in making salads, though silver may 
 be used. Alwa 3 ^s use freshest olive salad oil, not 
 common sweet oil ; a dark paper should be kept saiad Fork and spoon, 
 around the bottles of oil to shield them from the light, and they 
 should be corked tightly enough to exclude the air and kept in a 
 cool place. If oil can not be obtained, cream or melted butter is a 
 good substitute and by some considered even more palatable, bnt 
 when used it should be added last of all. All cooked dressings are 
 better made in custard kettle, using great care in adding eggs, let- 
 ting the mixture cool slightly, and adding slowly, lest they curdle. 
 Then, whether cooked or uncooked, dressing should be made as 
 cold as possible before mixing with the salad, save when otherwise 
 specified in recipes where cooked dressings are used. The quantity 
 of oil and vinegar may be increased or diminished according to taste, 
 as many persons prefer a smaller portion of the former, and when 
 sugar is used the quantity will depend somewhat upon the acidity 
 
774 
 
 SALADS. 
 
 of the vinegar. In using raw eggs, the yolks make a richer dressing 
 and when making a quantity it is economical to prepare it on bak- 
 ing day, using the whites for cake. Appropriate dressings for each 
 salad are suggested in recipes, but any dressing preferred may of 
 course be used instead. When mixed, green salads should be stir- 
 red as little as possible, in order that their freshness may be pre- 
 served until they are served. Borage, summer savory, chervil, nas- 
 turtium, sorrel and endive (which must be blanched or it is bitter) 
 may be added to green salads. In preparing meat salads, all the 
 ingredients, except the delicate green, if any is used, may be pre- 
 pared the day before using if kept on ice or in cold place, but must 
 not be mixed until an hour or two before serving. Then add the 
 dressing and mix by tossing up lightly with a wooden or silver fork, 
 turn into salad-bowl or on platter and shape into an oval mound, 
 taking care to handle very lightly, never using the least pressure to 
 get it into form ; then place on ice or in very cold place till ready to 
 serve, as cold salad must be ice cold to be at its prime. Or mix 
 only a part of the dressing with the salad and place remainder over 
 the top. The salad is sometimes mixed with a plain dressing and 
 a Mayonnaise placed over just before serving ; or the entire dressing 
 may be poured over the top. The Mayonnaise, or a cooked dress- 
 ing is generally used with chicken, fish or meat salads, and most 
 vegetable salads ; for green salads, lettuce, cress, etc., the French 
 or any plain dressing is most appropriate. 
 
 Serving Salads . — Green salads are usually served in salad- 
 bowl, also those arranged in layers, but for meat salads and com- 
 bination of vegetables, as the Russian and Boston, the platter is 
 more often used, as it can be more handsomely garnished and pre- 
 sents a more attractive appearance. Though suggestions for garn- 
 ishing follow each recipe, no exact rules can be given as the ma- 
 terials mentioned may not alwa3^s be at hand and much depends 
 upon the individual taste and judgment. Wild flowers or nastur- 
 tiums neatly arranged with alternate tufts of green, are very pretty 
 during warm weather. * During cold weather garnish with slicecl 
 eggs and pretty designs cut from beets, turnips, radishes, celery, etc. 
 As handsome a garnish as we ever saw was as follows ; in center of 
 the hollowed halves of whites of boiled eggs was jjlaced a spray or 
 two of parsley, the stem stuck in egg, so it was held firmly ; three of 
 these halves were placed in center of salad, then rings of the white 
 placed around salad with a spray of parsle^^ in each ; celery tufts 
 could be used instead of parsley". A nice wa}^ of serving is in Salad 
 Shells ; put two or tliree small lettuce leaves together in form of a 
 shell, or take the cup-shaped leaves, form cups and arrange on a 
 platter ; or some place a folded napkin in salad-bowl, then cover 
 with lettuce leaves to absorb the drippings from the ice and put in 
 the shells or cups with pieces of ice between ; put in each a table- 
 spoon of the salad and over this a teaspoon of dressing. Or ar- 
 
SALADS. 
 
 775 
 
 range thus in individual dishes and place one at each plate ; this is 
 a very simple and yet very attractive way of serving any salad, ex- 
 cept a green salad. Fruit salads are generally served at breakfast ; 
 vegetable and meat salads usually for tea and lunch or after meats 
 at dinner. The cabbage, celery, cucumber, potato and green salads, 
 are particularly appropriate for serving with meats, though some 
 prefer to serve lettuce and celery salads after the meat course. The 
 richer salads, like chicken, lobster and salmon are particularly 
 nice for suppers and lunches, but are also served after meats at dinner. 
 
 Bacon Dressing. — Cut half pound fat bacon in slices, then in 
 very small pieces, and fry until fat extracted is a light brown ; re- 
 move pan from fire, add juice of one lemon, four tablespoons strong 
 vinegar, saltspoon pepper, and pour it over the salad with the pieces 
 of bacon. A very nice dressing when oil is not to be had. Or heat 
 two tablespoons bacon or pork fat, in custard kettle, stir in table- 
 spoon flour, add half cup water and boil up once ; add half cup vin- 
 egar, and two eggs, beaten with half teaspoon salt, teaspoon each 
 sugar and mustard and tablespoon lemon juice ; cook four minutes, 
 stirring constantly, cool and use. Will keep two or three weeks in 
 cold place if corked tightly. Or With Onion., fry two large slices 
 onion, finely minced, in two tablespoons bacon or pork fat, until 
 yellow, then add teaspoon each salt and sugar, quarter teaspoon 
 pepper and half cup vinegar. Nice for Cabbage Salad. 
 
 Bavarian Dressing. — Put half pint boiling water in custard 
 kettle, add three tablespoons vinegar and place on stove. Beat three 
 eggs lightly ; mix with a little cold water, tablespoon mustard, tea- 
 spoon salt, pinch of cayenne and half tablespoon corn-starch, beat 
 this mixture up with eggs, and stir it very slowly into the boiling 
 water and vinegar, removing latter from stove in order to prevent 
 possibility of curdling ; then return to stove and stir constantly un- 
 til quite thick. Take from fire, add immediately a quarfer pound 
 butter and stir until it is thoroughly melted. Put yolk of an egg 
 on plate, and with a fork, mix gradually with it gill olive oil, beat- 
 ing it in well. When first mixture is cold, beat second into it. If 
 more oil is desired, the yolk of another egg must be mixed with it. 
 This recipe will make about a pint. 
 
 Bohemian Dressing. — Beat yolks of eight eggs, add cup sugar, 
 tablespoon each salt, mustard, and black pepper, a little cayenne, 
 half cup cream, and mix thoroughly ; bring to a boil a pint and a 
 half vinegar, add cup butter, and when melted pour upon the mix- 
 ture, stir well, and when cold put into bottles and set in cool place. 
 Will keep weeks in hot weather ; is excellent for cabbage or lettuce. 
 
 Bouillon Dressing. — To one pint boiling water, or veal, fish or 
 chicken broth add a small, scraped carrot and half an onion, sliced, 
 half bay leaf, celery root cut in pieces, seven cloves, five whole all- 
 
776 
 
 SALADS. 
 
 spice, fifteen pepper-corns and quarter teaspoon white mustard seed ; 
 simmer fifty minutes, adding a little more water if needed ; strain 
 and cool. To each gill liquid add a gill vinegar, teaspoon sugar, 
 and pour over any salad wished. For Jellied Bouillon Dressing^ 
 add to this, third of box gelatine soaked in cold water, and to each 
 quart of liquid the white and shell of an egg ; when just commencing 
 to boil place on back of range and simmer seven minutes or until 
 it looks clear as in clarifying soup ; strain and use as directed in Gelim 
 ola Salad. When vinegar is strong do not use more than two-thirds as 
 much. Double this recipe makes a pint of bouillon and this with 
 two-thirds pint vinegar, two-thirds box or ounce and a third gela- 
 tine and a box sardines makes a quart mold of Sardine Salad. 
 
 Cream Dressing. — Three eggs, tablespoons olive oil or melted 
 butter, and two of mustard, cup each sweet cream and vinegar, tea- 
 spoon each salt and pepper ; mix mustard and oil, then eggs well- 
 beaten, cream, vinegar, salt and pepper, all together ; put mixture 
 in custard kettle and boil gently until thick as cream ; when done, 
 put in quart jar, cork tightly, and it will keep for months. Can be 
 used for all kinds of salads and slaws, A tablespoon sugar may be 
 added if liked. If to be used immediately make only half or a third 
 of the recipe, and add beaten egg and cream after taking from fire. 
 Some use only the yolks of eggs, and add a small onion chopped 
 very fine, or for Rye Beach Dressing., put half pint sweet cream in 
 custard kettle ; when hot, add tablespoon corn-starch or two-thirds 
 as much flour, cook three minutes, add tablespoon sugar, remove 
 from fire and when slightly cooled add the well-frothed whites of 
 two eggs. When cold, add tablespoon oil, teaspoon each salt and 
 mustard, pinch cayenne, or saltspoon white pepper and third of a 
 pint vinegar. For Eggless Crenm. Dressing^ prepare cream as 
 above add tables] )oon butter mixed smooth with a tablespoon and a 
 half flour, cook two or three minutes ; take off fire, add tablespoon 
 more butter, stir till well mixed, add vinegar and seasoning as above, 
 omitting the oil. Addition of lemon juice, minced onion, parsley, 
 chopped pickle, etc., may be made as wished. To make a Cold 
 Cream Dressing stir to a cream one egg, cup rich sweet cream, and 
 tablespoon sugar and add half cup vinegar with mustard, salt and 
 pepper to taste. Set on ice till ready to serve. Or use yolks of 
 two or more eggs, and lemon juice instead of vinegar, if preferred, 
 and add two tablespoons salad oil. For Sour Cream Dressing, 
 mix in a saucepan one pint sour cream, as free from milk as pos- 
 sible, and half pint good vinegar, pepper, salt, a small piece of but- 
 ter, sugar, and a level tablespoon mustard ; boil, add well-beaten 
 yolks of two eggs, stirring carefully until consistency of starch, then 
 set in cool place or on ice, and when cold pour over salad and mix 
 well. For an uncooked dressing take \cup sour cream, teaspoon 
 each salt and sugar, tablespoon lemon juice, three of vinegar, small 
 pinch cayenne, and mix together thoroughly. Best for vegetables. 
 
SALADS. 
 
 77" 
 
 Creole Dressing. — To three quarters pint tomato pulp obtained 
 by rubbing cooked tomatoes through a puree sieve, add tablespoon 
 arrowroot or corn-starch mixed smooth in a little cold water. Boil 
 ten minutes in custard kettle, add tablespoon butter, half teaspoon 
 each sugar and salt, quarter of white pepper and two or three table- 
 spoons vinegar. Use either hot or cold. 
 
 Eggless Dressing. — Boil cup vinegar with half cup sugar, butter 
 size of egg, tablespoon ground mustard, and salt and white pepper 
 to taste. Let cool before adding to salad. A cup cream may be 
 added when taken from fire. 
 
 French Dressing. — Mix thoroughly together six tablespoons 
 oil, two saltspoons salt, half saltspoon white pepper and two table- 
 spoons vinegar. A pinch cayenne may be added. For an Italian 
 Dressing add teaspoon each chopped onion and pickle. For Eng- 
 lish Dressing French Dressing a teaspoon prepared mustard. 
 
 Lactiola Dressing. — Four tablespoons butter, one of flour, one 
 of salt, one of sugar, heaping teaspoon mustard, pinch of cayenne, 
 cup milk, half cup vinegar, three eggs. Heat the butter in custard 
 kettle, add flour, and stir until smooth, being careful not to brown, 
 then add milk, and boil up. 'Beat eggs, salt, pepper, sugar and mus- 
 tard together, and add vinegar. Mix with boiling mixture, and 
 stir until it thickens like soft custard. Let cool, and when cold, 
 bottle and place in ice chest. This will keep two or three weeks. 
 Or take same proportions of other ingredients using oil instead of 
 butter. Stir the oil, salt, mustard and sugar in a bowl until per- 
 fectly smooth ; add the egg and beat well, then the vinegar and lastly 
 the milk. Cook in custard kettle eight or ten minutes, let cool and 
 serve . Or if wanted richer and for immediate use take half as much 
 vinegar and milk, beat the eggs separately and just before taking 
 from fire add the whipped whites and let cool, stirring once or twice. 
 
 Mayonnaise Dressing. — Take yolks of two eggs, two saltspoons 
 salt, one of white pepper or pinch of cayenne, teaspoon dry mustard, 
 half pint olive-oil and about three tablespoons vinegar. To prevent 
 danger of curdling, beat with a wooden spoon the yolks, salt, pep- 
 per and mustard together, before adding the oil wliich must be stir- 
 red in gradually, a few drops at a time, taking care to blend each 
 portion with the egg before adding more, stirring constantly, until 
 a thick paste is formed, and the mixture has a glossy instead of 
 velvety appearance ; then add a few drops vinegar, stirring all the 
 time, until of the consistency of thick cream; stir in more oil in 
 drops until the mayonnaise is stiff again, when a few drops vinegar 
 should be beaten in and so continue alternating until all the oil is 
 used, adding vinegar rather cautiously at the last so that when fin- 
 ished the mayonnaise will be stiff enough to remain on top of the 
 
SALADS. 
 
 778 
 
 salad. The dressing should he stirred one way, as reversing the 
 current causes it to curdle. Lemon juice may be used instead of 
 vinegar, or a few drops may be added with the vinegar. This is the 
 smoothest and richest of salad dressings, the oily flavor is entirely 
 lost in combination with the raw egg. Fifteen or twenty minutes 
 are usually required for putting the ingredients together. Care 
 must be taken not to add too much oil at first or the mayonnaise 
 will curdle. When this happens, beat the yolks of one or two more 
 eggs on another plate, add to them the curdled mayonnaise by de- 
 grees, and finish by adding more oil and vinegar or lemon juice. 
 Some think there is less danger of curdling if the addition of vine- 
 gar is begun when only a little oil has been used. After all ingred- 
 ients are thoroughly mixed the addition of a cup whipped cream en- 
 riches the dressing, and some add a teaspoon or two sugar. This 
 sauce keeps well, if bottled and corked with a glass stopper, and it 
 may be made at any time in advance when yolks are left over from 
 baking. In summer, place oil and eggs in cold place half an hour 
 before making. The well-beaten white of an egg may be added to 
 the dressing just before using. To make Red Mayonnaise^ add 
 lobster coral, pounded to a powder and rubbed through a sieve, or 
 use juice from boiled beets. For Green Mayonnaise^ add Spinach 
 or Parsley Coloring, and usetaragon vinegar. If liked any of the 
 flavored vinegars given in Pickles may be used instead of the plain. 
 For Sardine Dressing add to the above the yolks of four hard- 
 boiled eggs pounded in a mortar with three sardines whiph have 
 been perfectly freed from bones, A nice dressing for fish. Butter 
 can be used instead of oil in any mayonnaise dressing, by first 
 creaming it, and adding slowly a well-beaten egg. 
 
 Minnehaha Dressing , — Dissolve tablespoon mustard in a little 
 vinegar, then add a little more of latter till a half pint is used ; mix 
 in this gill sugar, more if wished sweeter, and two tablespoons soft, 
 but not melted, butter ; let boil, place on back of range and add 
 yolks of six eggs or four whole ones, as directed in Mixing Salad. 
 When done, and ice cold pour over any salad wished, but especially 
 nice for Tip-Top Salad. This dressing keeps nicely when corked 
 tightly. Less eggs may be taken, using a teaspoon corn-starch for 
 each egg omitted. 
 
 Orange Dressing . — Beat together two and a half gills orange 
 and gill lemon juice, add five tablespoons fine granulated sugar and 
 beaten white and shell of half an egg ; cook in custard kettle ten 
 minutes, strain and when cold pour over the salad. For Jellied 
 Orange Dressing.^ add to above mixture when half done, third of a 
 box gelatine, (two-thirds of an ounce) soaked in seven tablespoons 
 cold water, strain and use as directed in Gelinola Salad. For Rasp- 
 herry Dressing., make as first recipe, using two and a half gills rasp- 
 
SALADS. 
 
 779 
 
 berries and one gill currant juice ; for Jellied Raspberry Dressing^ 
 make as second recipe. Water may be added to juice if wished. 
 
 Potato Dressing. — Peel one large potato, boil, mash until all 
 lumps are out, and add yolk of a raw egg ; stir all well together and 
 season with a teaspoon mustard and little salt ; add about half gill 
 olive oil and vinegar, putting in only a drop or two at a time, and 
 stirring constantly, as success depends on its smoothness. 
 
 Sioedish Dressing. — Yolks of tv/o eggs beaten thoroughly level 
 teaspoon salt, one of pepper, two of white sugar, two of prepared 
 mustard, tablespoon butter ; add four tablespoons best vinegar, put 
 in custard kettle and stir constantly till it thickens ; when cool it is 
 ready for use. This is sufficient for one quart finely-chopped cab- 
 bage, and for that should be poured over while hot, thoroughly 
 mixed with it and served when cold. 
 
 Siviss Dressing. — Mash the yolks of four hard-boiled eggs, with 
 two teaspoons each white pepper and made mustard, one of salt and 
 a pinch of cayenne ; add three tablespoons melted butter or salad 
 oil, a few drops at a time, and when smooth stir in a well-beaten 
 egg, and gradually add cup vinegar, or use half lemon juice. Some 
 use only the yolks of two or three hard-boiled eggs, and stir in 
 beaten yolks of two eggs at the last instead of the whole egg. A 
 tablespoon sugar may be added, and cream or clarified chicken fat 
 may be used instead of oil or butter, adding twice the quantity of 
 cream. Or for a Foam Dressing stir in first recipe the whipped 
 white of an egg just before serving, having added tablespoon sugar. 
 
 Anchovy Salad. — Wash, skin and bone eight salted anchovies 
 soak in cold water, or water and milk, an hour, then drain and dry, 
 them. Arrange lettuce leaves neatly in salad bowl and over them 
 put the anchovies and two sliced hard-boiled eggs, pour a French 
 or any plain Dressing over and serve. If preferred, the fish may be 
 chopped or cut into strips. 
 
 Apple Salad. — Slice very tart apples and mix with young 
 onions, chopped, place on a dish and pour a French Dressing over. 
 Or for Apple C(dcry Salad mix equal quantities sliced apples 
 and cut celery and pour over any dressing preferred. 
 
 Asvaraqus Salad. — Scrape if necessary, and wash asparagus, 
 and boil soft in salt water; drain off water, add pepper, salt and 
 strong cider vinegar, and then cool. Before serving, arrange as- 
 paragus so that heads will all lie in center of dish ; mix the vinegar 
 in Avhich it was put after removing from the fire with good olive oil 
 or melted butter, and pour over the asparagus. Or pour over the 
 Eggless Dressing. Or arrange the asparagus in center of dish with 
 border of cauliflower, first cooked in salt water and cooled, and pour 
 over Cream or IMayonnaise Dressing. Or after cooking the aspara- 
 
780 
 
 SALADS. 
 
 gus put in cold water as directed in preface, cut in inch pieces and 
 serve as above. Garnish with capers. 
 
 Bean Salad. — String young beans, break into half-inch pieces 
 (or leave whole), wash and cook soft in salt water; drain well, 
 add finely-chopped onions, pepper, salt, and vinegar ; when cool add 
 olive-oil or melted butter. The onions may be 
 omitted. Or when beans are cold slice them 
 lengthwise, cutting each bean into four long slices ; 
 
 ^ BeadsaiaA. ^ placc them neatly, the slices all lying in one di- 
 rection, rosswise on a platter. Season them an hour or two before 
 serving, with a marinade of a little pepper, salt, and three sijoonfuls 
 vnnegar to one spoonful of oil. Just before serving, drain from 
 •* iiem any drops that may have collected and carefully mix v' ith the 
 Italian Dressing. For Lima Bean Salad, boil quart Lima beans 
 in salted water till tender, drain and put in salad bowl with three 
 hot boiled potatoes cut in slices, chop a stalk celery and sprinkle 
 over, then cover with thq English Dressing, set in cool place or on 
 ice and when cold serve. A little cold boiled tongue may be added 
 if liked. To make salad from dried beans, soak the beans and boil 
 in salted water until done, but not broken ; when cold, add grated 
 onion and chopped parsley to taste, and the French Dressing. 
 
 Borage Salad. Prepare as lettuce, add a few leaves sorrel, a 
 sprig or two each chervil, tarragon and parsley and teaspoon chop- 
 ped chives ; pour over a French Dressing and serve. Or for a Mixed 
 Salad, take equal parts borage, lettuce and sorrel, add one or more 
 of the herbs and dress as above. 
 
 Cahhage Salad. — Two quarts finely-chopped cabbage, two level 
 tablespoons salt, two of white sugar, one of pepper, and a heaping 
 one of ground mustard ; rub yolks of four hard-boiled eggs until 
 smooth, add half cup butter, slightly warmed ; mix thoroughly with 
 the cabbage, and add cup good vinegar ; serve with whites of eggs 
 sliced and placed on salad. Or mix with the chopped cabbage any 
 hot dressing ; the Cream Dressing and the Bacon Dressing with 
 onions are both nice with cabbage. Some add ten chopped hard- 
 boiled eggs to the cabbage, or chopped celery in the proportion 
 liked, mixing with either any dressing preferred. Tip-top Salad is 
 made V)y letting the two quarts chopped cabbage soak in salted water, 
 two tablespoons salt to quart water, an hour or longer ; meantime 
 making the Minnehaha Dressing and mixing it with the cabbage after 
 draining in colander, pressing well with potato masher to extract 
 allthewater; toss lightly with fork and serve. A little chopped celery 
 soaked with the cabbage is an improvement as it harmonizes perfectly 
 and a quantity may be made up for it keeps nicely in a tightly cov- 
 ered jar. Many prefer to omit the mustard from this as well as all 
 Cabbage Salads, thinking the cabbage possesses enough of that bit- 
 ing flavor in itself. Or heat scant cup vinegar, and when boiling add 
 
SALADS. 
 
 781 
 
 tablespoon each butter and sugar, teaspoon essence of celery and 
 white pepper and salt to taste ; then stir in a small head cabbage, 
 chopped or sliced line and scalding hot, but do not boil. Meantime 
 have a cup sweet milk heated to boiling, stir in two well-beaten eggs 
 and cook till it thickens. Put the cabbage in salad bowl, turn the 
 custard over it and stir in quickly, tossing up with silver fork until 
 thoroughly incorporated. Cover to keep in the strength of vinegar 
 and set on ice. Serve perfectly cold garnished with sliced hard- 
 boiled eggs and tufts of green alternated with red pickled beets ; using 
 the white of eggs in rings and filling center with the beets cut to tit, or 
 in any fancy shape makes a pretty ornament. For Pepper Salad^ add 
 chopped green peppers removing seeds, to cabbage shaved line and 
 serve with a Swedish Dressing. 
 
 Celery Salad . — Cut off the root end of three heads of blanched 
 celery, wipe each stalk carefully, cut into small pieces, put in salad 
 bowl, place a Potato or Mayonnaise Dressing over and serve. May 
 be garnished with white celery leaves or water cresses, or arrange on 
 a fiat dish and encircle with points of pickled beets. Another 
 salad is made by mixing a head of cabbage with three bunches 
 celery, first chopping both line and add any dressing preferred. 
 
 Chicken Salad . — Boil three chickens until tender, salting to 
 taste ; when cold cut in half-inch pieces, rejecting all fat, gristle and 
 skin and add twice the quantity of celery washed and cut up with a 
 knife but not chopped, and four cold-boiled eggs sliced and thor- 
 oughly mixed through the other ingredients. For dressing, put on 
 stove a saucepan with pint vinegar and butter size of an egg, and 
 beat two or three eggs with one tablespoon mustard, and Avhite pep- 
 per, two of sugar and teaspoon salt, and when thoroughly beaten 
 together pour slowly into the vinegar until it thickens. Be careful 
 not to cook too long or the egg will curdle. ^ Remove, and when 
 cold pour over salad, mixing it lightly through with wooden or 
 silver fork, adding pinch of ca3"enne and juice of one or two lemons. 
 Taste to ascertain if rightly seasoned, and add more vinegar and 
 salt as needed. All may be prepared the day before, mixing a short 
 time before using. If a very delicate salad is wanted use only 
 the white meat. Some use half as much celery as chicken, others 
 equal quantities and some one and a half or twice as much of for- 
 mer as latter, and the proportions may be otherwise varied to suit 
 the taste of individuals. Some use half celery and half lettuce, and 
 either cabbage, lettuce or chopped pickled cucumbers may be used 
 instead of celery, adding two tablespoons celery seed, but the salad 
 will not be so nice. The celery and chicken should be cut in same- 
 sized pieces, but never chop either, as if cut too fine the salad be- 
 comes an unsightly hash. Some use only the whites of hard-boiled 
 eggs in the salad, and add the mashed yolks to the dressing, or use 
 latter in the salad and the whites cut in rings as a garnish ; both 
 raw and boiled eggs may also be omitt®d from dressing. Olives 
 
782 
 
 SALADS. 
 
 arc liked by some in chicken salad. The dish may be very taste- 
 fully garnished vith sliced lemon, boiled beets sliced and cut in 
 Imcy shapes, Fiard-^boiled eggs in slices, or use the white rings and 
 yolk slices separately, small pickled cucumbers, olives, strips of 
 anchovies, and small lettuce leaves, celery or parsley ; combining 
 any two or more as fancy dictates. When preparing for a large 
 company, turkey may be used to better advantage than chicken, 
 there being so much more meat in same number of pounds. If 
 either turkey or chicken is allowed to cool in water in which it is 
 boiled the meat will be more juicy and tender than if taken from 
 the water as soon as done. The liquor makes very excellent soup, 
 with the usual additions, and should be saved for this purpose. 
 Some claim that chicken salad made after the following rule can be 
 mixed two or three days before using : Boil one chicken tender 
 and chop the meat moderately fine, also the whites of twelve hard- 
 boiled eggs, add equal quantities of chopped celery and cabbage; 
 mash the yolk fine, add two tablespoons butter, two of sugar, one 
 teaspoon mustard, pepper and salt to taste, and lastly half cup good 
 cider vinegar ; pour over salad and mix thoroughly. The Philadel- 
 phia Dressinqi^ considered very nice and is made by adding to 
 one pint boiling water a heaping tablespoon corn-starchy mixed 
 smooth in cold water; when well thickened add two tablespoons 
 from the top of the chicken-liquid. Remove to back of range or 
 table and add the beaten yolks of five eggs and continue to stir till 
 almost cold.' Prepare a thin dressing by rubbing yolks of three 
 hard-boiled eggs, very fine, adding tablespoon each made mustard 
 and pulverized sugar and salt to taste, with a pinch of cayenne and 
 teaspoon any bottle sauce. Then add two tablespoons salad oil 
 and half pint vinegar, three or four drops at a time of each, alternat- 
 ing as in Mayonnaise Dressing. Pour two-thirds of this over the 
 celery and chicken, toss up lightly, put in dish and add the rest of 
 thin dressing to the first mixture, mixing and placing it over the top 
 of salad. ¥ or Mayonnaise Chicken prepare the chicken as 
 
 above, place in earthen bowl and to every quart add two tablespoons 
 vinegar, one of oil, half teaspoon salt and quarter teaspoon pepper. 
 Set away in cold place an hour or two ; prepare 
 the celery as directed, in the proportion liked, and 
 put in ice-box or other cool place until time to 
 serve. Make a Mayonnaise Dressing, mix the chickp-a saiad. 
 chicken and celery together with a part of the dressing, arrange in 
 a smooth mound on flat dish, pour remainder of Mayonaise over, and 
 garnish with white celery leaves, reserved for this purpose, with a 
 little bouquet of the leaves stuck on top, encircling with rows of capers 
 and bordering with slices of hard-boiled eggs as shown in cut. Or 
 when mixing the chicken and celery add half gill vinegar and a 
 gill and a half salad oil to each quart salad, with pepper and salt 
 to taste ; then make into a mound or place on a bed of lettuce leaves. 
 
SALADS. 
 
 783 
 
 as above, and pour the Mayonnaise Dressing over. When making 
 for large parties, or when the chicken is dry from having been cut 
 up too long, first pour a Plain Dressing over the salad, let stand an 
 hour or two and drain before dishing and adding the Mayonnaise. 
 But when lettuce leaves are used, the vinegar or plain dressing must 
 be poured over the chicken alone as the lettuce wilts so soon, and 
 must be added only just before dishing for table. 
 
 Crab Salad. — Boil three dozen hard-shell crabs twentj^'-five 
 minutes, let cool, remove top shell and tail, and quarter the remain- 
 der. Pick the meat out carefully with nut-pick or kitchen fork, tak- 
 ing that also from the large claws, and the fat which adheres to the 
 top shell ; add an equal quantity cut celery and mix with a few 
 spoonfuls French Dressing, then put in salad bowl and mask it with 
 Mayonnaise Dressing. Garnish with the claws, shrimps and hard- 
 boiled eggs alternating with tufts of green. For Craw-dsh Salads 
 cook and prepare the fish as above, removing the tail part, splitting 
 in two and taking out the black ligament. Put in salad bowl on 
 bed of shred lettuce, pour Mayonnaise Dressing over, garnish with 
 head part of shells, hard-boiled eggs and tufts of green, and serve. 
 
 Cucumber Salad. — Put the cucumbers on ice until wanted and 
 in paring them take care to remove all the green inner portion of 
 the skin, which is very bitter, first cutting off the end where so much 
 of the bitter juice is secreted, and pare them lengthwise. For the 
 simplest of cucumber salads, after paring slice very thin, sprinkle a 
 little salt over them, and let stand ten minutes ; or lay them in cold, 
 salted water an hour before serving ; then drain on a cloth, sprinkle 
 over a half teaspoon pepper and cover with vinegar; or pour a 
 French or Cream Dressing over. ‘Or after preparing the cucumbers 
 as above mix two tablespoons salad oil or ham gravy with as much 
 vinegar and teaspoon sugar, and add to the cucumbers with teaspoon 
 pepper, stirring well. For Cucumber and Onion Salad mix sliced 
 or chopped onions with the cucumbers, put the dressing in bottom 
 of salad bowl, place the sliced cucumbers in middle with onions 
 around, and mix the dressing when serving. Lactiola Dressing is 
 nice for this salad. For Radish Salad prepare and dress radishes 
 same as cucumbers, adding a little sugar to modify their sharpness. 
 A simple and agreeable Fruit Salad is made by combining goose- 
 berries or barberries with young onions and cucumbers, sliced, serv- 
 ing with any plain dressing. 
 
 Efjg Salad. — Put the small crisp leaves of a head of lettuce in 
 salad bowl, slice four hard-boiled eggs over them and over these 
 sprinkle a dozen chopped capers ; serve with Sour Cream Dressing 
 poured over all. Or chop two large heads of lettuce coarsely with 
 eight hard-boiled eggs and mix with a small cup rich sweet cream, 
 or two tablespoons best salad oil, with vinegar, mustard, pepper and 
 salt to taste. A small head of cabbage may be substituted for the 
 
784 
 
 SALADS. 
 
 lettuce, but the cabbage must be thinly shaved with a sharp knife, 
 not chopped. Cheese Salad is made the same, using finely minced 
 cheese instead of eggs, and always making with lettuce. Serve with 
 Eggless Dressing. A Mint Salad is made same as Egg Salad, add- 
 ing six leaves mint chopped fine, and the Foam Dressing. 
 
 Endive Salad. — The curled endive is excellent for fall and 
 winter salads. Pick the leaves over carefully, separate the green 
 from the white, blanch the latter and put in salad bowl, add minced 
 herbs and very little minced onion and serve with French Dressing. 
 Or take equal quantities endive, celery and cress. Shred the celery 
 after cutting in inch pieces, mix all together and pile high in a dish, 
 pour around them any dressing preferred and garnish with slices of 
 hard-boiled eggs and boiled beets. 
 
 Fish Salad. — Shred a pound cold boiled Lake trout into pieces 
 an inch square, mix with half a Mayonnaise Dressing, place on a 
 plate surrounded with tender leaves of lettuce to be eaten with it 
 and pour remainder of dressing over. Or mix with the fish an equal 
 quantity of cut celery, chopped cabbage or shred lettuce, some pre- 
 ferring the latter for fish salads. Any kind of cooked or canned fish 
 can be served same. Three salt anchovies, chopped with a dozen 
 capers may be added before mixing in the dressing. Using Anchovy 
 or Tarragon vinegar makes a nicer dressing for fish than the plain 
 vinegar. For Codhsh Salad either broil or boil the quantity de- 
 sired, and when cold shred, mix with shred lettuce, add the Mayon* 
 naise Dressing and serve with garnish oT thinly-sliced lemons hard- 
 boiled eggs, etc. For a Shad Foe Salad boil three roe in salted 
 water twenty minutes, when cold cut in thin slices and let stand 
 in the pickle given in Salmon Salad two or three hours. Then serve 
 arranged in a circle on a bed of lettuce with Ma 3 mnnaise Dressing 
 in center Roe of any fish may be used and is nice With Tomatoes; 
 after boiling, slice thin and place in salad bowl with alternate layers 
 sliced tomatoes ; garnish with lettuce and sliced hard-boiled eggs 
 and serve with Creole Dressing. 
 
 Gelinola Salad. — This is one of the most delicious as well as 
 ornamental salads and is made with fish, shell fish, meats, fruit, 
 vegetables, etc. To make TIT7A any kind of cold, cooked fish 
 
 may be used, cut in pieces, but sardines and canned shrimps pre- 
 pared whole are especially ornamental ; make a Jellied Bouillon 
 Dressing, using Tarragon or Anchovy vinegar if obtainable, instead 
 of the plain vinegar. Rinse a mold and pour in some of the jelly, 
 to the depth of third of an inch ; set mold in a bed of pounded ice, 
 or snow, and put in a cold place ; when hardened lay in whole fish, 
 or pieces, in any design wished, not letting them touch the sides of 
 mold ; then fill spaces between the fish with more jelly until the 
 fish begin to float, and when hardened repeat as above, till mold is 
 full. Keep dressing from hardening while using, by placing pitches 
 
SALADS. 
 
 785 
 
 in hot water as described in Chicken in Jelly ; although if bed of ice 
 or snow is used, the salad soon hardens and simply keeping the 
 pitcher on kitchen table will be warm enough as it wants to be half 
 thickened when used. Place mold on ice for three or four hours, re- 
 move as directed, and serve on platter garnished with parsley, let- 
 tuce, sliced boiled eggs, beets, etc., arranged in any pretty design. 
 A Sardine Dressing may be prepared and a spoonful placed upon 
 each slice when served at table, or it may be served without any 
 dressing. Or With Oysters^ slightly cook them, or sprinkle with 
 salt and pepper and let stand an hour or two, drain and make same 
 way, adding celery cut in quarter inch dice as a border to the layer 
 of oysters, and using the oyster liquor with what water is necessary 
 in place of the water for the Jellied Dressing. Celery Vinegar makes 
 the salad nicer than plain vinegar. WifJi Lobster^ make same as 
 fish and the coral and different parts can be arranged in the jelly to 
 make a very handsome dish. With Game^ Poultry, or Meat^ pre- 
 pare as with fish, using cold, cooked ingredients and serving at 
 table with any dressing wished or without any. A harmoniously 
 flavored vinegar may be used in the dressing, for any of the differ- 
 ent salads instead of the plain if wished. With Fruit, make same, 
 using the Jellied Orange Dressing with high-colored fruit, as cur- 
 rants, raspberries, cherries, strawberries, blackberries, etc., and with 
 slices of peaches, pears, apples, etc., the Jellied Raspberry Dressing, 
 serving former with or without the Orange Dressing (liquid) and 
 the latter with or without the Raspberry Dressing. With Yeffe- 
 tables prepare in same manner, using cold cooked vegetables with 
 the Jellied Bouillon Dressing, and where pease, dice of carrots, white 
 turnips, beets, etc., are arranged tastefully the effect is very pleasing, 
 or use any of the green vegetables, such as lettuce, celery, etc., or 
 either kind can be used with fish, meat or poultry and be found an 
 addition; and in fact many combinations can be made with differ- 
 ent kinds of fruit, different kinds of meat, etc. It is not at all diffi- 
 cult to make only somewhat tedious, but one will be fully repaid 
 for all the trouble in both the taste and beauty of the salad. 
 
 Herring Salad. — Skin two herring, soak overnight, take out 
 bones and cut in quarter-inch dice, or very small pieces ; take seven 
 medium-sized cold boiled potatoes, slice and cut as above, making 
 two or three times as much cut potato as herring ; then cut three 
 red beets that have been cooked, peeled and placed in vinegar over- 
 night, in dice as above and chop fine one small raw onion, mix 
 lightly and to this add two or three boiled eggs, cutting the whites 
 and yolks separately. Before mixing reserve in separate dishes 
 some of the herring, potatoes, beets and white and yolk of egg with 
 which to garnish the salad when ready to serve. Beat together half 
 cup cream, quarter teaspoon mustard, saltspoon pepper and tea- 
 spoon sugar ; add two or three tablespoons of the beet vinegar and 
 pour over the mixture, tossing it lightly together. Put on platter, 
 50 
 
786 
 
 feALADS. 
 
 smooth over and then place two-inch row’s over it lengthwise of the 
 reserved ingredients, arranging the colors so as to make a very pretty 
 ornament, and surround with parsley. The width of row/s can be 
 varied to suit the size of dish. A few sour apples and roasted veal, 
 chopped, may be added to salad. Or, prepare the herring as above ; 
 take cup each cooked green pease, and string beans, cut in small pieces, 
 shelled white beans, cooked soft and dry, boiled red beets cut in dice 
 and tw’o cups cut boiled potatoes, as above. Place herring in center of 
 platter and put vegetcxbles in little mounds around it, arranging col- 
 ors nicely, placing betw^een each a few tender lettuce leaves and on 
 top of each a slice of hard-boiled egg ; also garnish the herring in 
 same wuiy Put in a cold place and just before serving pour over 
 slowly about half pint any cold salad dressing. A cup each cooked 
 salsify and red pickled cabbage may be added, and some mix all 
 together and add dressing as in first recipe, reserving some of the 
 vegetables to use in little mounds as a garnish. For preparing her- 
 ring for frying, or cooking in any w^ay, it is always nice to skin first 
 as above. The salad is sometimes dressed with a Syrup Sauce^ a 
 White Sauce made with water, to wdiich tablespoon each baking 
 molasses and vinegar is added, but the latter is especially nice served 
 hot with Fried Breaded Herring. 
 
 Lettuce Salad . — Wash the lettuce carefully, using only the in- 
 side tender leaves, and wipe with a cloth to remove all grit. It is a 
 very delicate vegetable and easily spoilt by careless handling. Tear 
 into small pieces or use wdiole (never cut lettuce), place in salad 
 bowl and pour over a dressing made as follows : Take yolks of 
 three hard-boiled eggs, and salt and mustard to taste and mash fine ; 
 make a paste by adding desertspoon olive oil or melted butter (use 
 butter always w^hen k is difficult to get fresh oil) ; mix thoroughly, 
 and then dilute by adding gradually cup vinegar. Garnish hy slic- 
 ing another egg and laying over lettuce. This is sufficient for about 
 three pints lettuce. Or the Bohemian, Foam or French Dressing 
 may be used, or simply salt, sugar and vinegar, or sugar and cream. 
 Powdered sugar may also be sprinkled over the lettuce before add- 
 ing dressing. Some prefer to serve the salad alone and add dress- 
 ing at table. Those wdio like the flavor add a chopped onion. 
 Sliced or chopped radishes and cucumbers are also used in lettuce 
 salad and adding thin slices of cold meat or flaked fish makes a 
 very nice dish for luncheon. Chopped celery and anchovies are 
 nice additions to a plain lettuce salad, or add a few tarragon leaves. 
 Tarragon has a flavor unlike anything else, and gives to lettuce 
 salad that pleasing flavor peculiar to French salads. If the leaves 
 cannot be had, use tarragon vinegar instead of plain in the dressing. 
 If the lettuce is at all wilted place in very cold water for an hour or 
 two. Sliced cucumbers, hard-boiled eggs, pickled beets, nastur- 
 tiums, radishes and cut vegetable flowers are used for garnishing. 
 Cheese is generally served with lettuce salad, and when latter is 
 
SALADS. 
 
 787 
 
 dressed at table, serve small dish grated cheese with it to be 
 sprinkled over the lettuce. It is delicious and sometimes crackers or 
 thin bread and butter accompany it. Cheese crusts, and Cheese Straws 
 are also very palatable with it. Corn- salad Saladi^ made as above 
 using corn-salad instead of lettuce. Currant Salad is made by 
 mixing fresh ripe currants with lettuce and the French Dressing. 
 
 Lobster Salad . — Crack the claws of a cooked lobster (see Shell- 
 fish) after first disjointing, twist off head, split body in two length 
 wise, pick out meat in bits not too fine, saving coral separate ; tea.- 
 a large head of lettuce into pieces about two-inches square, and 
 place on dish, over which lay the lobster, putting the coral around 
 the outside. For dressing for meat of a lobster weighing about 
 three pounds, beat yolks of three eggs, add four tablespoons salad 
 oil, dropping it in very slowly, beating all the time ; then add a lit- 
 tle salt, cayenne pepper, half teaspoon mixed mustard, and two 
 tablespoons vinegar. Pour this over the lobster, just before send- 
 ing to table. Two bunches crisp celery, cut into small dice, may be 
 used instead of the lettuce. Or prepare the meat and celery or let- 
 tuce as above and pour over it a Mayonnaise, Bavarian or Eggless 
 Cream Dressing. Some reserve the green fat, work it into a smooth 
 paste, mix this well with yolk of a raw egg and add the mixture to 
 the Mayonnaise. When celery is used the lobster meat, moistened 
 with a little of the Mayonnaise, and celery maybe arranged in three 
 layers with lettuce leaves at bottom, then meat, then celery and fin- 
 ish with the meat, pouring remainder of Mayonnaise over as above. 
 A law olives may be added if liked. Some reserve pieces of the 
 lobster meat to be used in garnishing, and having arranged the salad 
 on a dish, place first a row of sliced cucumbers, then the pieces of 
 lobster, sliced yolks and whites of hard-boiled eggs, the coral saved 
 from lobster and sliced beets placed alternately, or arranged in 
 small separate bunches, so that the colors contrast nicel}^ Capers, 
 olives and small pickled gherkins are also used. The claws, tail and 
 head are also used for garnishing. To prepare them, open the shell 
 of the tail with a can-opener, without mangling the flesh, split it 
 and remove the intestine running through the middle, open the 
 claws in same way, and use the meat from all in the salad, rub the 
 head with a little oil to brighten the color and place it in center of 
 dish ; arrange the salad around it, pour the dressing over, and garn- 
 ish with the claws, tail, coral, small lettuce leaves or tufts of celery, 
 with the addition of any of above garnishes mentioned. The eggs 
 of the hen lobster should be carefully removed from the tail pins 
 and sprinkled over the salad after covering with the Mayonnaise, 
 which may also be colored with the coral, if latter is not wanted 
 for the garnish, or serve in Salad Shells as directed in preface. For 
 Cape May Salad make the Aspic Jelly given in Dessert Jellies the 
 day before the salad is wanted. Some time, before ready to serve 
 melt two tablespoons butter in saucepan, stir in one of flour and 
 
788 
 
 SALADS. 
 
 add by degrees a gill stock or cold water ; bring to boiling point 
 and boil rapidly two minutes, remove from fire and add tablesj^oon 
 cream, half tablespoon lemon juice, small pinch cayenne and little 
 white pepper and salt, with the meat of lobster cut in convenient- 
 sized pieces, some add a well-beaten egg; when well mixed turn out 
 to an inch in depth on a plate, make smooth with a knife, and put 
 away until perfectly cold ; then divide it into six parts and shape 
 each into a cutlet about three inches long. Prepare lettuce as 
 above, place in salad bowl and pour the Mayonnaise Dressing over, 
 sprinkle with a little white pep})er and salt. Chop the aspic jelly 
 coarsely and arrange a wall of it around sides of salad bowl, and 
 within this {)lace the lobster cutlets in a circle with one of the feelers 
 stuck in each, and the head, prepared as above, in the center. Have 
 the coral of lobster dried and pounded in a mortar, or rolled fine, 
 and sprinkle a little over each cutlet and remainder over the jelly 
 and serve. A very handsome dish. To make Canned Lobster Salads 
 take one can of lobster, chopped fine, twelve hard-boiled eggs, also 
 chopped fine, mix and pour over a hot Cream Dressing, tossing all 
 up lightly with a fork. 
 
 Meal Salad. — Take one quart cold meat of any kind, which 
 must be very tender ; cut into thin slices, then into small bits ; place a 
 layer in salad bowl, sprinkle with chopped parsley, cover with a 
 layer of Italian Dressing, then another layer of meat, chopped 
 parsley and so on till all meat is used. Cold tongue may be used 
 instead of meat and Creole Dressing is nice with any meat salad. 
 Garnish with parsley and stand in cold place one or two hours be- 
 fore serving. A nice Veal Salad is made by cutting cold boiled 
 veal in neat strips, or pieces of even size, mix it with celery or let- 
 tuce and pour a Mayonnaise Dressing over. Or any meat may be 
 prepared same. For 11am Salad put the meat prepared as above 
 on lettuce leaves neatly arranged in bowl, strew a dozen chopped 
 capers and a few tarragon leaves over and serve with Eggless Dress- 
 ing. A good Beef Salad is made by cutting a pound cold rare roast 
 beef and a quarter of a boiled beet into small pieces, mixing both 
 lightly together and placing in pyramidal shape on shred lettuce 
 leaves in salad bowl and pouring Swiss Dressing over. For a Meat 
 and Potato Salad add to one half the quantity of meat in Beef 
 Salad a pint cold boiled potatoes cut in thin slices, mix with the 
 Bacon Dressing and serve. The flavor of these salads is improved 
 by standing an hour or more. For Mutton and Carrot Salads 
 boil six young carrots till tender, drain, cut in narrow strips and 
 arrange neatly in bottom of salad bowl ; cut half pound cold boiled 
 mutton into half-inch pieces and put it around the carrots, strew 
 over a cut stalk of celery and a few tarragon leaves, pour a Cream 
 Dressing over and serve. For 11am Salad^^ cut up small bits boiled 
 ham, place in salad bowl with shredded inside leaves of head of let- 
 tuce and add a Sour Cream Dressing. Or, With Brussels Sprouts, 
 
SALADS. 
 
 789 
 
 wash a quart sprouts well, boil twenty minutes, drain, plunge into 
 cold water, drain again and put in center of platter, with a quarter 
 pound finely-chopped bam around and a border of potato salad en- 
 circling the whole. Pour a French Dressing over, sprinkle with 
 teaspoon herbs and serve. Game Salad is made as any of above 
 using any cold cooked game wished or any of them may be molded 
 like Gelinola Salad. 
 
 Nasturtium Salad. — Shred nasturtium flowers in small pieces, 
 salt and pepper well and pour a Mayonnaise Dressing over. Or 
 mix with the nasturtiums a head of shred lettuce or pint water- 
 cresses with three chopped hard-boiled eggs and teaspoon sugar. 
 Put in dish with two alternate layers of Mayonnaise, or any dress- 
 ing liked, and garnish with a wreath of nasturtium flowers and 
 bunch of same in center. 
 
 Onion Salad. — Slice large onions in thin slices and sprinkle 
 with sugar; let stand an hour or two, then add the French Dressing, 
 or simply salt, pepper and vinegar. Or With Tomatoes add alter- 
 nate layers of sliced tomatoes, sprinkling with sugar if wished ; 
 then finish as above, letting the salad stand an hour or more, after 
 dressing is added, before serving. 
 
 Orange Salad. — Do not peel but slice thin two or three sour 
 oranges on a dish, remove seeds and pour over them a dressing of 
 three tablespoons salad oil, a dust of cayenne pepper, a little salt if 
 wished and juice of one lemon, if oranges are too sweet, with grated 
 rind of an orange. This is a delicious acconipaniment for boiled or 
 roasted game or poultiy. For a more elaborate salad, peel five 
 oranges, divide into the natural sections without breaking the pulp 
 and place on glass dish , stone a quarter pound muscatel raisins, 
 mix them with two tablespoons sugar and two each orange and 
 lemon juice and mingle them with the oranges adding juice of an- 
 other orange if not moist enough. Any spice liked may be added, 
 but must be added sparingly. Lemon Salad is made as first re- 
 cipe, using lemons instead of oranges, and some add a few shredded 
 lettuce leaves. For Florida Salad., place in salad bowl alternate 
 layers of sliced oranges and bananas; pour over the Orange Dress- 
 ing and put on ice or in cold place three or four hours. Any har- 
 monious combination of fruits may be prepared same way. Peaches 
 and Pine-apples., Raspberries and Currants or Strawberries and 
 Oranges^ using either the Orange or Raspberry Dressing, always 
 remembering that all Fruit Salads must stand two or three hours 
 before serving, to be in their prime. 
 
 Oyster Salad. — Prepare oysters as directed in Shell-fish, using 
 the smaller ones, and after draining (do not cook) add to them 
 chopped celery, cover with Mayonnaise Dressing and when very 
 cold serve. Or put the liquor, that drains from them over the fire. 
 
790 
 
 ^ALADS. 
 
 adding a little vinegar; skim and when hot put in the oysters and 
 let boil up once to not cook them; then skim out oysters 
 
 and cool quickly by plunging into cold water a moment and drain- 
 ing, or by setting the plate on ice ; some let them cool in liquor in 
 which they were ])oiled, to which may be added instead of the vine- 
 gar a little salt, pepper, butter and blade of mace. When the oysters 
 are cold mix lightly with an equal quantity cut celery or shred let- 
 tuce, and two pickled cudumbers, cut fine, chopping the oysters 
 coarsely, if liked, or leaving them whole. Turn the cooked oystei 
 liquor over, and just before serving stir in a Swiss or Mayonnaise 
 Dressing, tossing up lightly with a fork, or add only half the dress- 
 ing and after dishing put the remainder over, though most prefer to 
 pour on all the dressing. After plumping and draining the oysters 
 some lay them for two hours or more in a mixture of three table- 
 spoons vinegar, one of oil, half teaspoon salt, quarter as much pep- 
 per and tablespoon lemon juice. Some use half as much celery 
 as oysters, but the quantity may be varied as liked. For Phila- 
 delphia Salads take three dozen fresh oysters, two heads celery 
 with part of their green tops and about half as much tender white 
 cabbage ; wash celery and cabbage, put them into boiling salted 
 water, let boil five minutes, pour off water, drain, and chop them 
 fine. Prepare the oysters as directed above. When to be served, 
 season chopped celery and cabbage slightly with oil and vinegar ; 
 spread part of it in a dish, or in individual dishes, place the oysters 
 in it side by side and the rest of the celery on top of them ; smooth 
 the top a little and pour a Mayonnaise Dressing over. Pickled or 
 minced oysters do very well for this. White celery leaves, oysters, 
 crabs, cut vegetables, hard-boiled eggs, sliced lemons, etc., are used 
 for garnishing. A combination salad known as Brussels Salad is 
 made of lobsters, oysters, chicken and tongue mixed with celery. 
 
 Pickle Salad . — To one quart cabbage, chopped fine, take half 
 pirt pickled green tomatoes, gill pickled green peppers, and half 
 pint onions, all chopped fine and mixed together. Strain off .and 
 throw away all juice and add tablespoon mixed mustard, half table- 
 spoon ground ginger, quarter tablespoon each cinnamon and cloves, 
 quarter ounce celery seed, quarter pound brown sugar, half table- 
 sp^-on salt and pint vinegar. Boil slowly ten minutes and pour 
 over the cabbage. Good at the end of a week. When ready to 
 serve pour over a gill of Potato Dressing or any dressing preferred. 
 Instead of above mixture any chopped pickle may be used. 
 
 Potato Salad . — This salad may be prepared with cooked pota- 
 toes, either cold or hot, though many cooks differ on this point 
 some maintaining that the potatoes should always be hot, while 
 others meet with most gratifying success in using them cold. It is 
 cl?.*med that a salad made from hot potatoes will keep nicely three 
 or four days, while that from the cold vegetable will soon turn dark. 
 
SALADS. 
 
 791 
 
 For a plain salad either chop the potatoes or slice thinly as prefer- 
 red, add a small onion, chopped or sliced, to each pint potato, ar- 
 range them on dish without breaking slices and serve with a good 
 salad dressing poured over, or the dressing is nice added in alter- 
 nate layers wuth the potato. Some grate the onion over the potato, 
 which may be cut in strips if preferred ; or omit the onion and serve 
 with a French Dressing with the addition of celery salt. Some 
 add a few blanched and quartered almonds and hickory-nut meats. 
 Or sliced lemon or anchovies may be added. Those who are fond 
 of onions may use one-third onion to two-thirds potatoes and cover 
 with a Mayonnaise Dressing. Chopped lettuce with the onions im- 
 proves the salad. When the onions are not used, chopped parsley 
 is a nice addition, and it may also be used with the onions. Some 
 like bits of fried salt pork mixed with the potatoes. An excellent 
 salad is made by mixing a quart potatoes, pared and cut in thin 
 slices while hot, with tw^o tablespoons each grated onion and chop- 
 ped parsley, four of chopped beet, and enough of any preferred 
 dresssing to make moist; the Sardine Dressing is very nice for this. 
 The salad is better if vegetables are mixed and let stand two or three 
 hours before adding dressing, keeping in a cool place. The beet 
 may be omitted if not liked, also the onions and parsley, and chop" 
 ped celery used instead, either raw" or cooked. Or take two cups 
 boiled potatoes, cup cucumber pickles, a large onion, and tw"o or 
 three hard boiled eggs, all chopped, mix and serve with any dress- 
 ing liked. Or cut six cold boiled potatoes into dice ; put a heap- 
 ing tablespoon butter in saucepan and when browm pour over and 
 mix lightly through the potatoes, adding one or two stalks of celery 
 cut small. Serve with Cream Dressing. Or boil four large Irish 
 potatoes, peel and mash smooth ; mince tw o onions, and add to the 
 potato, make a dressing of the yolks of three hard-boiled eggs, one 
 small teacup of vinegar, teaspoon white pepper, twm of salt, one 
 tablespoon each celery seed, prepared mustard and melted butter 
 and two of sugar; mix well with the potato, and garnish with slices 
 of egg and celery or lettuce. Or With Beets^ use an equal amount 
 potatoes and beets chopping and slicing both and covering with an 
 Eggless Cream Dressing This dressing is also nice for simple Beet 
 Salad, served either warm or cold. With Cabbage, chop potatoes 
 and add a half head of cabbage sliced fine or chopped. Better if 
 mixed two hours before using. Chives are very nice in potato salad, 
 and are excellent in all vegetable salads. More vinegar is required 
 in dressing for potato salad than any other and more dressing must 
 be used as the potato absorbs more "liquid than cabbage or lettuce. 
 In other salads the proportion is about one part vinegar to four of 
 oil, but for potatoes an equal quantity of each is generally used, 
 never less than three tablespoons vinegar to four of oil, and for a 
 pint of potatoes some use a half cup vinegar to one tablespoon oil. 
 For Japanese Salad, take two-thirds sliced boiled potatoes and one- 
 
792 
 
 SALADS. 
 
 third cold boiled mussels or oysters, adding any finely-chopped 
 herbs wished, and simply a dressing of oil, vinegar, pepper and salt, 
 or any dressing may be used, and when wished extra nice, add a 
 layer of sliced truffles over the top. Let stand tw^o or three hours 
 in a cool place, then serve. 
 
 Russian Salad —Use white turnips, carrots, beets, string beans or 
 peas(-, Iresh or canned. Cut turnips and carrots crosswise in inch 
 slices, and with tin tube, small-sized apple corer will do, cut in 
 little cylinders, and cook in separate saucepans in salted boiling- 
 water till tender ; drain, and place in cold water till ready to use. 
 Cook the beans, beets and pease as In recipes given in Vegetables, 
 ;’nd then drain and finish as above; when canned pease and beans 
 are used, merely drain them. To serve, place spoonfuls of each 
 kind on a platter, tastefully arranging the colors, and pour over 
 enough French Dressing to moisten nicely. 
 
 Salmon Salad . — To make from fresh salmon, broil two salmon 
 steaks, or take cold boiled salmon, break into flakes, or cut in two- 
 inch pieces and add little salt, pepper and two tablespoons lemon 
 juice or vinegar, some add a little chopped onion, parsley, and salad 
 oil, and let stand from one to three hours. Then half fill a salad 
 bowl with lettuce, put in the prepared fish and garnish with hard- 
 boiled eggs, stoned olives and a few spiced oysters. Or place the 
 prepared salmon in a circle on the lettuce leaves, pour a Mayon- 
 naise Dressing in center and sprinkle capers over the whole. Seme 
 season the lettuce with Italian Dressing before dishing. If salmon 
 is boiled purposely for salad it can be made into neater slices by 
 cutting before cooking, then put in ware basket and set in warm 
 water to wdhch a little vinegar and salt has been added, bring to a 
 boil and simmer gently until tender. Pike, blue-fish and flounders 
 make nice salads prepared same wa}^ For Canned Salmon Salad, 
 put three stalks celery, cut, in solid bowl, arrange neatly ovf-r it a 
 half pound canned salmon, turn a Mayonnaise Dressing over, garn- 
 ish and serve. Or arrange the salad on a cup chojjped cabbage, 
 spread in a dish, and pour over a mixture of teaspoon each salt, 
 sugar, butter, and mustard and half cup vinegar, or the Eggless 
 Cream Dressing is especially delicious for salmon. For another 
 nice salad, season a quart cooked salmon with teaspoon salt, one- 
 third teaspoon pepper, three tablespoons oil, one of vinegar and two 
 i)f lemon juice; let stand on ice at least two hours i^rrange thf3 
 salmon in center of dish v/ith cooked asparagus }*<)ints, drained and 
 cooled, around it and cover the fish with a cn[) Mayonnaise Dress- 
 ing. Garnish with points of fern on. Cook^-d green pease may be 
 used instead of asparagus. Or make a dressing of yolks of three 
 eggs, half cup each cream, and vim*gar, two teaspoons brown sugar, 
 salt, pepper, and celery seed to taste; boil thick like custard, ar d 
 pour over the salmon. , Another way of preparing is to set a can 
 
SALADS. 
 
 793 
 
 salmon in kettle of boiling water, and boil twenty minutes ; take 
 out of can and put in deep dish, pour off juice or oil, put a few clove: 
 in and around it, sprinkle salt and pepper over, cover with cold 
 vinegar, and let stand a day ; then take it from vinegar and lay on 
 platter. Prepare a dressing as follows : Beat yolks of two eggs 
 boiled hard and mashed fine as possible ; add gradually tablespoon 
 mustard, three of melted butter, or the best salad oil, a little salt 
 and pepper (either black or cayenne), and vinegar to taste. Beat 
 mixture a long time and some like addition of lemon juice and a 
 little brown sugar ; cover the salmon thickly with a part of the 
 dressing, tear up very small the crisp inside leaves of lettuce, add 
 them with remainder of mixture, and two or three large pieces of 
 lettuce placed around the salmon, and serve. Pickled beets, sliced 
 or cut in stars or other fancy shapes make a pretty garnish with 
 sliced hard-boiled eggs, and slices of lemon are always appropriate, 
 either alone or arranged alternately with the slices of beets. Salmon 
 salad is nice served in Salad Shells. 
 
 Sardine Salad . — Wash the oil from six sardines, remove skin 
 and bone and squeeze a little lemon juice over them, put a layer of 
 lettuce leaves in salad bowl and over them the fish with two chrp- 
 ped, hard-boiled eggs scattered over and serve with Sardine Dress- 
 ing. Or arrange sliced cucumber pickles and sliced hard-boiled 
 eggs with the fish around the center of lettuce leaves and 
 serve same. Or first place any kind of cooked fish on a bed of 
 crisp lettuce and cover with the Sardine Dressing ; split six sardines, 
 remove bones and arrange them over the fish and dressing so that 
 the ends meet in center of dish. Enrich the whole with thin slices 
 ' of lemon and garnish with parsley or lettuce ; or With Tomatoes, to 
 one box sardines, take two or three large ripe tomatoes, sliced, and 
 two medium-sized onions, cut fine ; arrange in salad bowl and sea- 
 son with teaspoon each salt and Worcestershire Sauce, two table- 
 spoons sugar, a little pepper, half cup vinegar and add chow-chow 
 to taste. Toss up lightly and when very cold, serve. This is de- 
 licious. The Creole Dressing is also nice or any dressing may be used. 
 Sardines used as described in Gelinola Salad make an ornamental 
 as well as an appetizing salad. 
 
 Scallop Salad . — Soak twenty-five scallops in salt water half an 
 hour ; rinse them in cold water, and boil twenty minutes ; drain, cut 
 them in thin slices, mix with an equal quantity sliced celery, cover 
 with Mayonnaise Dressing, garnish and serve. 
 
 Shrimp Salad . — Wheil buying canned shrimps select those 
 labeled simply shrimps, not potted shrimps, as the latter are chop- 
 ped, and are not so nice for salad as the whole ones, even when they 
 are to be chopped in preparing. For a plain salad take one and 
 one-third bunches celery and one can shrimps ; cut celery in fine 
 ''Teces and wash; halve or chop the shrimps, or pick them in pieces 
 
794 
 
 SALADS. 
 
 as preferred, mix, sprinkle with a little salt and pour a Mayonnaise 
 Dressing over. Shred lettuce may be used instead of celery. If to 
 be served whole take the shrimps carefully from the bag in which 
 they are put into can, remove all bite of : hell or black specks, tak- 
 ing care not to break their form, pile them high on a bed of shred 
 lettuce or cut celery in salad bowl, pour Bavarian Dressing over 
 and serve garnished with border of lettuce leaves or celery “^ops, 
 with a tuft in center ; or serve in the Salad Shells. Should be mixed 
 just before serving or the fine appearance of the shrimp will be 
 spoiled. Before mixing some shake the shrimps in a bowl with two 
 tablespoons each oil and vinegar, to make them look shining and 
 moist, and then put Mayonnaise on in strips lengthwise in center of 
 each fish, but not covering them. When fresh shrimps are used, 
 boil twenty-five minutes, or until they change color, putting them 
 in wire basket, if one is at hand ; open and throw away shells, and 
 make the salad as above. Or put two or three sliced tomatoes on a 
 layer of lettuce leaves in salad bowl, lay the shrimps on these and 
 pour Red Mayonnaise Dressing over all. Shrimps are nice molded 
 as in Gelinola Salad. Some add salt, a little lemon thyme, mint 
 and a bay leaf to water in which shrimps are boiled. 
 
 Sweet-bread Sa^ad . — Boil a calf's sweet-bread until tender 
 and pick it into small pieces ; shred two heads lettuce, and put 
 in salad bowl alternate layers of lettuce, sweet-bread and Sv/iss 
 Dressing with whites of hard-boiled eggs sliced on top. 
 
 TomaAo Salad . — Take skin, juice, and seeds from nice, fred: 
 tomatoes, chop what remains with celery, and add the Frei c. 
 Dressing. Or arrange red and yellow sliced tomatoes alternately 
 glass dish on a bed of lettuce, pour over Cream Dressing, and de.ct 
 a little pepper on top. Or sprinkle a teaspoon chopped tarragon 
 over three sliced tomatoes, with a little chopped onion if liked, and 
 cover with a Cream or Mayonnaise Dressing; or omit the tarragon 
 and onion and serve a teaspoon Mayonnaise Dressing spread on 
 each slice, neatly arranging on fiat dish. Mr// be 
 garnished with a delicate border of parsley, vdth. a 
 few sprigs laid between the sliced tomatoes. Somo 
 
 Tomato Baiad. dip the tomato into a mixture of three tablcr;poonrs 
 vinegar to one of oil, pepper and salt ; then drain well .and mix them 
 in the Mayonnaise Dressing. For a Gucuinber and ±omato Salad, 
 peel and slice a five-inch cucumber into very thin slices ; put them 
 in bowl with half teaspoon salt, and tAVo tablespoons vinegar and 
 set aside. Scald and skin one large or two small tomatoes and put 
 them in cold water a few minutes to cool ; line salad boAvl with let- 
 tuce, drain cucumbers from the pickle and put them in bowl ; wipe 
 tomatoes and cut into slices ; put them on top of the cucumber, 
 pour a salad dressing over it, and serve. For Creole Salad, mix 
 together equal quantities boiled onion, boiled potato and stewed to- 
 mato. add a little Creole Dressing and serve warm. 
 
SALADS. 
 
 795 
 
 Turnip Salad. — Peel and slice three or four turnips very thin 
 and soak overnight ; next morning change the water and soak three 
 or four hours longer; then cut up very fine and dress as Cold Slaw, 
 adding celery salt or seed, if liked, or pour over a French Dressing. 
 A nice salad is made of Turnip Tops after they begin to sprout in 
 the cellar, and some put them in a dark "warm cellar for this pur- 
 pose. When sprouts are three or four inches long cut them off; 
 pick leaves from stems, and pour hot water over them ; let remain a 
 moment, then plunge into cold water; place sprouts in colander to 
 drain and send to table with Bacon Dressing poured over. 
 
 Vegetable Salad. — Take any cold vegetables left from a meal, 
 such as potatoes, pease, string beans, shell beans, turnips, carrots, 
 beets, etc., chill them on ice, cut the larger ones with vegetable-cutter, 
 arrange on dish, cover with Mayonnaise Dressing or any preferred 
 and serve. Or cut in dice six boiled potatoes, a small beet, half a 
 small carrot and half turnip; mix all thoroughly, sprinkle with 
 teaspoon salt, unless vegetables were salted in cooking, and mix 
 with a Lactiola Dressing. For Red Vegetable Salad take one pint 
 each cold boiled potatoes and beets, a pint uncooked red cabbage, 
 six tablespoons of oil, ( ight of red vinegar (the pickle from the 
 beets), two teaspoons salt or as above, and half teaspoon pepper. 
 Cut the potato in thin slices, the beets fine, and slice the cabbage as 
 thin as possible, mix all together, let stand in cold place one hour 
 and then serve with the French Dressing lightly mixed through. 
 Bed cabbage and celery may be used together. For a Boston Salad, 
 ai-range as many different kinds of vegetables as possible on a round 
 plate, wheel fashion, each spoke being composed of one kind of 
 vegetables, w^hich may be repeated in regular order, with half a 
 hard-boiled egg. cut crosswise, representing the hub, and the dress- 
 ing encircling it for the rim. When only five ingredients are used, 
 arrange in form of a star or as fancy dictates. 
 
 Water -Cress Salad. — Pick over carefully, removing leaves, root 
 fibres, and all large stems ; ’\7ash, drain and place in salad bowl, chop 
 a jmung onion fine and strev/ over, cover with a French Dressing 
 and serve. Some cut the cress into inch pieces, mix the onion and 
 dressing with it and serve in individual dishes. Dandelion Salad 
 is made the same, letting the dandelions stand in water overnight, 
 adding two minced onions to two quarts ; or first cook the dandelions 
 as for greens, and then when cold, cover with any dressing liked. 
 For a Hop Salad, gather hop sprouts before the heads develop, soak 
 half an hour in slightly salted water, drain, boil ten minutes, plunge 
 into cold water and serve with a French Dressing. May be served 
 either hot or cold. If to be served hot, reheat after draining Irom 
 the cold water. For a nice garnish for any vegetable salad, cut a 
 boiled beet into round slices and place around the dish, each slice 
 overlapping another. At each corner place an olive with an anchovy 
 twisted around each. 
 
796 
 
 SALADS. 
 
 Cold Slaw. — Slice cabbage very fine, season with salt, pepper, 
 and a little sugar ; pour over vinegar and mix thoroughly. It is 
 nice served in the center of a platter with fried oysters around it. 
 Or cover the seasoned cabbage with a Potato Dressing. Or® for 
 Whipped Cream Slavj^ chop cabbage fine and dress as above, then 
 cover with plenty whipped cream, sweetened ; it is nicer to first 
 place slaw in the individual dishes and then cover about an inch 
 deep with the whipped cream. Or for a Cream Dressing^ take two 
 tablespoons whipped cream and sugar, and four of vinegar ; beat 
 well and pour over cabbage, previously cut very fine and seasoned. 
 
 Cream Slaw. — Put half pint vinegar, tablespoon each sugar 
 and butter in saucepan. When hot add half pint sour cream, pre- 
 viously mixed with one egg and half teaspoon flour ; let boil and 
 pour over twm quarts cabbage cut fine and seasoned wdth half pep- 
 per and salt and a teaspoon ground mustard. Serve hot. 
 
 Jelly Border for Salad. — Pour enough liquid Aspic Jelly in 
 crown mold to make a layer half an inch deep ; wdien hard arrange 
 on the jelly dainty shapes of cooked carrot and beet, cut with vege- 
 table-cutter, and white of hard-boiled eggs in rings ; add 
 carefully twm tablespoons more of the jelly, having 
 kept it ^varm by placing in pan of hot water. When 
 hardened, fill with remainder of jelly and set away until 
 ready to serve. Wrap a to^vel wet in warm water 
 urowa Aioiu arouud the mold, turn the jelly out very carefully 
 and fill center with any nice salad. Boned Fowl or Marbled Veal 
 can also be served in the center. 
 
 Kennebec Butter. — This is one of the nicest preparations to 
 use in salad dressings, adding oil, vinegar and yolks of eggs as for 
 Mayonnaise. To make take equal quantities chervil, tarragon, 
 chi VPS and pepper-grass, about a quart in all, add a little Avater and 
 scald a minute or two, then drain very dry. Pound in bowl two each 
 hard-boiled eggs, anchovies and small pickled cucumbers and a 
 tablespoon capers, without any vinegar; add the herbs, a small 
 clove of garlic and salt and white pepper to taste, with a pinch of 
 cayenne ; rub all through a puree sieve and mix well with it three- 
 quarters of a pint best butter and tablespoon tarragon vinegar ; if 
 wanted a brighter green add a little Spinach or Parsley Coloring 
 (page 180). Some add a tablespoon or two of oil. For a less 
 piquant butter known as Paris BuUei\ omit the eggs, anchovies, 
 cucumbers and capers and use half pint more butter. 
 
 Fringed. Celery. — Cut stalks into two-inch pieces ; stick several 
 coarse needles into top of a cork ; di aw half of each piece of celery 
 through the needle several times. When all the fibrous parts are 
 separated, l^y the celery in cold place to curl and crisp, and use as 
 a garnish for salads, meats, chicken, etc. 
 
SHELL-FISH. 
 
 797 
 
 SHELL-FISH. 
 
 To thoroughly enjoy and appreciate shell-fish one must live on 
 the coast ; and yet transportation has been so far perfected that they 
 are found quite fresh in almost every place. Of course the canned goods 
 are al wa vs obtainable. The oyster is m ore used than any of the others 
 and there is not a lover of them who does not heartily sympathize with 
 the boy who wanted to spell August “0-r-g-u-s-t,” in order to bring 
 it into the list of the months which contain an ^‘r” in all of which 
 oysters are in season. The delicious bivalves furnish an important, 
 and, in most localities, a not expensive article of food ; and the ease 
 with which they are prepared for table, and great variety of ways in 
 which they may be cooked and served, make them a great favorite 
 with housekeepers. To judge whether clams and oysters are fresh 
 insert a knife, and if the shell instantly closes firmly on the knife 
 they are fresh. If it shuts slowly and faintly or not at all they are 
 dying or dead ; or another test is that when fresh, the shell is firmly 
 closed ; if open the oyster is dead and unfit for use. Oysters in the 
 shell may be kept in a cool cellar, and occasionally sprinkled with 
 salt water. The small-shelled variety have the finest flavor. For 
 the freshness of canned oysters it is necessary to trust the dealer, 
 but never buy cans the sides of which are swollen. In preparing 
 them for cooking or for table, carefully remove all hits of shell. 
 When cooking, some do not skim at all, others only slightly, claim- 
 ing that a great deal of the rich flavor is lost by so doing ; and with 
 good fresh oysters, and none other should be used, it is not neces- 
 sary. Never salt oysters for soups or stews tilljust before removing 
 them from the fire, or they will shrivel up and be hard, and add but- 
 
798 
 
 SHELL-FISH. 
 
 ter at same time as too much cooking makes butter oily. Roasting 
 in shell best preserves natural flavor. Always serve immediately 
 after cooking^ no matter what method is used and do not cook long, 
 never boiling more than a minute or two. This is also true of 
 lobsters, etc., as long cooking toughens the meat. In handling 
 oysters the wire oyster fork is nice as the short tines hold the oyster 
 
 at the end of the fork, instead of allowing 
 the tines to slip through and project be- 
 wire oytser Fork. yoiid thc oystcr. As to outritlvc qualitics 
 
 oysters rank much below meats, and it is even questioned whether 
 they contain the phosphorus, or brain-food, which has been credited 
 to them in company with the finny tribe in general. But, when 
 properly cooked, they are easy of digestion, and very proper food 
 for persons whose occupation is sedentary, and whose duties do not 
 call for heavy muscular exertion. Even for invalids, they are nu- 
 tritious and wholesome, when delicately prepared. For varieties, 
 etc., of shell-fish see Marketing and to dress lobsters, terrapins, etc., 
 for the diflerent dishes given, see Cutting and Curing Meats. To 
 open oysters, wash the shells and put on hot coals or upon top of a 
 hot stove, or bake in a hot oven ; or open on 
 end with oyster knife or sharp iron, resting 
 round part of oyster shell in left hand, using 
 the knife with right, or open cans with can 
 opener. From the middle of January to middle of March oysters 
 are really in best condition and are also less expensive. 
 
 Fried Clams . — Remove from shell large soft-shell clams ; have 
 the clams dried in a towel, single-bread them or dip in batter and 
 fry (longer than oysters) in sweet lard or butter. Some prepare for 
 cooking by cutting ofif the black head* splitting the long, tough 
 neck and scraping. 
 
 Clam Chowder . — Chop fifty clams, peel and slice ten raw pota- 
 toes, cut into dice six onions and a half pound fat salt pork, slice 
 six tomatoes (if canned use a coffeecup full ), and have ready a pound 
 pilot crackers ; first fry pork in bottom of pot and partially cook onions 
 in the pork fat, remove, and put plate in pot bottom side iip ; then 
 put ingredients in layers, with pork at bottom, then onions, po- 
 tatoes, tomatoes, clams and crackers, season with pepper and salt, 
 
SHELL-FISH. 
 
 799 
 
 pour over this the liquor from clams and repeat the process, adding 
 chopped parsley to taste. Cover with water and boil from half to 
 three quarters of an hour. Some prefer to put the clams in whole, 
 and the potatoes are often parboiled or cold cooked ones may be 
 used. The tomatoes may be omitted and bread-crumbs used in- 
 stead of crackers. Half oysters and half clams may be used, add- 
 ing the liquor from both, or a third each fish, oysters and clams. 
 Chowder can be made of either hard or soft-shell clams. 
 
 Clam Pie . — Take three pints either hard or soft-shell clams (if 
 large, chop slightly), put in saucepan find bring to boil in their 
 liquor, adding a little w^ater if needed ; have ready four medium- 
 sized potatoes, boiled till done and cut in small squares; make a 
 nice pie paste with which line medium-sized pudding dish half way 
 down sides ; turn small cup bottom up in middle of dish to keep up 
 top crust ; put in first a layer of clams, then a few potatoes and 
 season with bits of butter, a little salt and pepper, and dredge with 
 flour ; add another layer of clams, and so on till dish is filled, add- 
 ing juice of clams, and a little water if necessary (there should be 
 about as much liquid as for chicken-pie). Cover w'ith top crust, 
 cut slits for steam to escape, and bake three-quarters of an hour. 
 
 Clam Stew . — Take half peck hard-shell clams, w^ash shells 
 clean, and put in kettle with about a cup water ; steam until shells 
 open, when take out of shell, strain juice, and return it with clams 
 to fire ; after they come to a boil, add pint milk or w'ater, piece of 
 butter size of egg, three crackers rolled fine, pepper, and salt if any 
 is needed. Boil up once and serve hot. Nice poured over toast. 
 Some use only the soft part of clams and first make a white sauce 
 by mixing tablespoon each butter and flour over the fire, adding 
 gradually pint hot milk or milk and w^ater, and season with salt 
 and pepper ; then put in soft parts of clams, and simmer gently for 
 fifteen minutes where they wdll not burn. For Boiled Clams., select 
 thin-edged ones. Wash carefully and put in pot over hot fire, wfith 
 very little water, so as to save their juices ; when they open, leave 
 juice in pot, remove clams from shells and put clams back in ; add 
 butter, pepper, and very little salt, and boil ten minutes. Serve hot. 
 
 Fried Crahs . — Procure soft-shell crabs, alive if possible, as 
 shells harden within twenty-four hours after being killed, i’o pre- 
 pare for cooking, lay the crab on its back, lift up the apron or flap 
 near the back of the shell, take out all spongy and fibrous portions, 
 and by lifting the shell at both sides remove same substance from 
 the back, cut a semi-circle from the head, including the eyes and 
 sand-bags. Wash in cold salted w^ater, dry on clean tow^el, season 
 inside and out with salt and pepper and fry light brown in fresh 
 butter or lard. Or double-bread them and fry by immersion. Some 
 bread them by dipping into milk for first wetting. Serve garnished 
 with crisped parsley or sliced lemon. Mayonnaise Sauce is nice 
 
800 
 
 SHELL-FISH. 
 
 with this dish. Broiled Crabs are nice if first dipped in melted 
 butter, seasoned with pepper and salt. Some drop them into hot 
 water for one minute, then broil. Serve with Drawn Butter or 
 Tartare Sauce. 
 
 Deviled Crabs. — Pick the meat from boiled crabs, cut in fine 
 bits and mix with all the creamy white substance and green fat, add 
 one-third as much bread-crumbs, two or three chopped hard-boiled 
 eggs, and lemon juice ; season with pepper, salt, and butter, and add 
 enough cream, stock or water to moisten. Clean shells nicely and 
 fill with the mixture, sprinkle over with bread-crumbs and small 
 bits of butter, and brown in oven. Must be served either very hot 
 or perfectly cold. Arrange shells on platter with sprig parsley in 
 top of each, and send cream crackers on Avith them. Lobsters may 
 be prepared and served same. Some like the addition of a very lit- 
 tle shallot and parsley chopped fine. 
 
 Boiled Lobster. — Put in boiling water, with little salt, and boil 
 till cooked through and shell turns red ; rub shell with sweet oil 
 after Aviping to brighten color. Split body and tail through, cracli 
 claws and it is ready to serve, but must be cut up fine before eatings 
 
 A dressing made of salt, mustard 
 oil, cayenne pepper and vinegar 
 mixed with the yolk of an egg, is 
 usually prepared for it. The AA'hite 
 of a hard-boiled egg may be minced 
 fine and strewn over it. Boiled 
 are prepared and served same, 
 procuring the hard-shelled, and be- 
 ing careful to remove eyes, soft fins, 
 etc., before cooking. The meat is often picked from shell before 
 sent to table and seiwed Avith salt, pepper, lemon juice or Annegar,or 
 any good table sauce, or heat it in White Sauce, or Avith butter, 
 Aunegar and a rather high seasoning. 
 
 Broiled T^obster.—Q^^\> tail part of lobster in two, rub a little 
 sweet (fil OAW the meat and broil. When done, brush a little butter 
 OA’^er it with juice of half a lemon and a very little cayenne. Put 
 meat back in shell and send to table with dish of broiled tomatoes 
 and fresh baked potatoes. Or cut tail in square pieces, cut a fcAV thin 
 slices bacon into squares a little larger than the lobster ; place on 
 a skeAA’^er alternately and broil ; baste as above and send to table on 
 bed of Avater-cresses. 
 
 Deviled Take the meat from boiled lobsters as di- 
 
 rected in Lobster Salad and chop fine, or cut into fine dice, reserv- 
 ing the coral. Rub the coral smooth, moistening with vinegar until 
 jriin enougn to pour easily. Season the lobster meat highly Avith 
 mustard, cayenne, salt, and sharp sauce. Toss up with a fork until 
 
SHELL-FISH. 
 
 801 
 
 mixed, and put in covered saucepan with only enough hot water to 
 keep from burning; boil up once and stir in prepared coral, add 
 tablespoon butter and when it reaches boiling point take from fire. 
 Do not cook too much or meat will be tough. May be served hot 
 in deep dish or put back in shells, or in baking dish, covered with 
 bread-crumbs and bits of butter and browned in oven. If to be 
 served in shells, be careful in opening not to break the body or tail 
 of shells, which must be washed and dried, rui)bed with oil, and if 
 two lobsters are used may be put together in form of a boat. Some 
 chop a little parsley and shallot with the meat, add a few drops 
 essence anchovies, tablespoon vinegar, cayenne pepper and salt, 
 and a little Cream or Bechamel Sauce ; boil all well together, add 
 beaten yolk of an egg, put in the shells, cover with bread-crumbs 
 and bits of butter and brown twenty minutes in oven. Or, boil a 
 
 h it two tablespoons flour and one 
 of mustard mixed smooth with 
 three tablespoons hot cream ; cook 
 two minutes, add meat from two 
 lobsters with salt, pepper, and 
 pinch cayenne, boil one minute, 
 put in shells as above, brown in 
 oven and serve on long narrow 
 platter, with body in center and tails at each end, garnished with 
 parsley and sliced lemon. The prepared meat left over is nice re- 
 heated and served on slices of toast for breakfast. For Scalloped 
 Lol)ste7\ omit the mustard in last recipe, put the mixture in buttered 
 dish or scallop shells and finish as above. Wliite Stock or water 
 may be used instead of milk or cream and some prefer to thicken 
 with corn-starch. Canned lobster may be used in any of above recipe*s. 
 
 Roasted Lobster. — When lobster is half cooked, remove from 
 vater and rub thoroughly with butter, put in heated pan in hot 
 oven and baste constantly with butter until it has a fine froth and 
 shell is dark brown. Place on dish and serve with melted butter. 
 
 / Lobster Croquettes. — Chop meat of a boiled lobster fine with 
 
 quarter as much bread as meat ; add pepper, salt, and mace if liked, 
 make into pointed balls with two tablespoons melted butter, single- 
 bread them and fry in butter or lard. Serve dry and hot and garn- 
 ish with crisp parsley. Delicious entree, or supper dish. 
 
 Lobster Cutlets. — Prepare the cutlets as directed in Cape May 
 Salad, single-bread them, taking care to have every part covered, 
 place in frying basket and fry in hot fat till a rich brown — about 
 two minutes. Drain, arrange on hot dish with part of a claw in 
 each to re])resent bones in cutlets, and garnish with crisped parsley. 
 White or Bechamel Sauce may be served around cutlets if liked. 
 
 Ragout of Lobster. — Cut meat of boiled lobster in small pieces ; 
 pound spawn to a smooth paste, with two tablespoons butter, salt, 
 51 
 
802 
 
 SHELL-FISH. 
 
 pepper and a little mace. Put a gill water in saucepan, thicken 
 with two well-beaten eggs ; add the spawn and stir over fire briskly 
 ten minutes. Add lobster meat, boil up once and serve very hot. 
 
 Broiled Oysters. — Dry large, selected oysters in a napkin, salt 
 and pepper them and broil on a fine folding wire-broiler, well but- 
 tered to prevent sticking, turning frequently to keep the juice from 
 wasting. Serve immediately in hot dish with bits of buttei on them. 
 Or, dry the oysters in a napkin, dip each in butter previously salted 
 and peppered, roll well in sifted cracker-dust or bread-crumbs, let 
 lie a few minutes, dip again in melted butter, roll in crumbs and broil 
 over good fire from five to seven minutes, 
 not very brown or they will not be so 
 juicy, and serve immediately in hot dish 
 with butter, pepper and salt, or on nice 
 diamond-shaped pieces of toast, with lit- 
 tle melted butter on each. For Broiled 
 Oysters in S/iell, select large shells. Folding wire Brouer. 
 
 clean with a brush, 0})en, saving juice, and put oysters in boiling 
 water for a few minutes ; remove and place each oyster in a half- 
 shell, with juice ; place on gridiron over brisk fire, and when they 
 begin to boil, season with butter, salt and pepper and some add a 
 drop of lemon juice. Serve on half-shell. Or, remove from shell 
 and heat two dozen oysters in their own liquor, drain and add to 
 oysters in pan a lump of butter, little chopped parsley and shallot, 
 pepper and salt and scald but do not boil ; then put back in shells 
 with a few drops lemon juice, cover with bread-crumbs and broil; 
 Vv’hen they boil in shell take from fire and serve at once. Or, open 
 oysters, leaving them in their deep shell, taking care not to spill the 
 juice, season with small ])iece butter, a little cayenne, salt, and lemon 
 juice if liked ; place on gridiron over brisk fire and broil about three 
 minutes. Serve with bread and butter. 
 
 Creamed Oysters. — Put pint cream in custard kettle wdth a 
 slice of onion and bit of mace and let boil; add tablespoon flour 
 mixed smooth with little cold milk or cream-^ and salt or pepper to 
 taste ; have the oysters scalded in their own liquor, skimmed if 
 necessary, drain and add them to the boiling cream. Skim out 
 mace and onions and serve very hot on slices of hot buttered toast. 
 Some do not scald the oysters before adding to cream and add their 
 liquor also. The onion and mace may be omitted. 
 
 Curried Oysters. — Put liquor drained from a quart oysters in 
 saucepan, add half cup butter, two tablespoons flour, and one of 
 curry-powder, well mixed ; let boil, add oysters and a little salt ; 
 boil up once and serve. Or With Onions^ open three dozen oysters, 
 leaving them in their own liquor ; cut one medium-sized onion in, 
 small dice, and lightly fry in stewpan with tablespoon butter. When 
 done, mix in one teaspoon curry-powder and little flour, add oysters 
 
SHELL-FISH. 
 
 803 
 
 with their liquor, and keep stirring over fire until the oysters be- 
 come enveloped in a thick sauce, when turn out upon dish and serve 
 with boiled rice. 
 
 Deviled Oysters. — Wipe oysters dry, lay in a flat dish and cover 
 with a mixture of melted butter, cayenne pepper (or pepper sauce), 
 and lemon juice. Let them lie in this for ten minutes, turning fre- 
 quently ; take out, roll in cracker crumbs, then in beaten egg, then 
 in crumbs, and fry in hot lard and butter, half and half. 
 
 Fried Oysters. — This, next to soup, is the way in which oysters 
 are most generally served and we give a number of recipes ; for all of 
 them, the oysters must be drained thoroughly in colander and all 
 hits of shell removed ; to do which it is sometimes necessary to 
 take up each oyster, and some dry on a soft white cloth, although 
 it is best to handle them as little as possible as it tends to toughen 
 them. They can be breaded in any of the ways given on page 299 
 and bread-crumbs may be used, but it is then very necessary that 
 they be wiped dry before dipping, but with cracker-dust draining is 
 all that is needed. Where one is near a large bakery, it is nicer to 
 buy the -latter rather than prepare it one’s self and is even more 
 economical. ^ or Buckeye Fried Oyster medium-sized oys- 
 ters, prepare as above, sprinkle with pepper and salt, and set in cool 
 place for ten or fifteen minutes. Then pour them into a pan of finely- 
 rolled crackers, add liquor, mix well, and let stand five minutes, add 
 a little salt and pepper, mold into small cakes with two or three 
 oysters in each, roll in dry cracker-dust until well encrusted, and fry 
 in hot lard and butter, or drippings. Serve hot in covered dish. 
 Or if large oysters dip each in yolk of eggs, well seasoned and 
 beaten, then in corn meal with a little baking powder mixed with 
 it, and fry like fritters ; or put in frying basket and place in the hot 
 lard; or take two parts rolled crackers and one part corn meal, and 
 treat as above. For Boston Fried Oysters., when oysters are ready, 
 put in hot frying-pan, turn so as to brown on both sides, taking 
 away the liquor as fast as it collects. They cook in this way in a 
 few moments, and the peculiar flavor of the oyster is well preserved. 
 Serve on a hot covered dish, with butter, pepper and salt, or add a 
 little cream just before serving, and serve as above on toast. For 
 Superior Fried Oysters., take two dozen large oysters prepared as 
 above, have cracker-dust seasoned with teaspoon salt ; take one oyster 
 at a time, roll in cracker-dust, and lay on a meat board or platter by 
 itself until all are so encased, and laid in rows ; let remain fifteen 
 minutes, now take oyster first rolled in cracker-dust and dip in 
 beaten eggs (yolk and white beaten together), then the second oys- 
 ter, and so on until all are dipped, then roll in cracker-dust, follow- 
 ing same order as before. Let them remain from half to three-quar- 
 ters of an hour. It is important to follow the same order in each 
 operation, to give liquor of oyster time to drain out and be ab- 
 
804 
 
 SHELL-FISH. 
 
 sorbed by the cracker-dust ; now heat in frying-pan one pound oi 
 clarified fat or lard ; when the blue smoke arises ( which indicates a 
 heat of 375 the proper cooking point), drop into it a peeled po- 
 tato or piece of hard bread, which has the effect of preventing the 
 fat growing hotter, drop in oysters very lightly, and when a light 
 brown turn to brown the other side ; and then skim out into colan- 
 der to drain a moment, or lay upon a piece of brown paper, which 
 will absorb superfluous grease ; or have dripping-pan lined with 
 brown paper, place in that and put in oven. In that way they can 
 drain and be kept hot till ready to serve. The time for cooking is 
 about three minutes. Serve hot on a hot platter. Fried oysters, to 
 be at their best, must be eaten as soon as cooked ; and wdien it is 
 possible, if a second supply is to be needed, it should be cooked while 
 the first is being served and eaten. For reason given above use the 
 hands as little as possible ; all the rolling and dipping may be done 
 Avith a fork, wfithout mangling the oyster. Pfiiladelphioj Fried 
 Oysters are prepared by rolling tliem in flour, seasoned with salt 
 arid pepper, dropping them into an equal mixture of lard and salad 
 oil made smoking hot in frying-pan, and serving them the instant 
 their edges begin to curl. For Gopher Fried Oyster., beat three or 
 more eggs, according to number of oysters to be fried, add equal 
 bulk of rich cream and season AAuth salt and pepper; dip oysters, 
 one by one in this and then roll carefully in either sifted bread or 
 cracker-crumbs. Let stand in a cool place till ready to fry, an 
 hour or so W'ill not hurt them, fry in frying-pan or like fritters. 
 With Oil, beat the yolks of six eggs wfith three tablespoons salad 
 oil and season with teaspoon salt and pinch cayenne, dip in this, 
 then roll in cracker-dust and let stand ten minutes, then dip in mix- 
 ture, lastly roll in sifted bread-crumbs and fry as above. For ltal~ 
 iaii Fried Oysters, boil xhree dozen oysters for one minute in their 
 own liquor, and drain them ; fry themin two tablespoons butter, one 
 of catsup, a little chopped lemon peel and parsley; drain, place on 
 dish, and garnish wfith fried potatoes and parsley. This is a delic- 
 ious delicacy. Or some bread them, seasoning the crumbs with 
 finely-chopped parsley, grated lemon rind and nutmeg and a pinch 
 cavenne, and fry as Gopher Fried Oysters, seasoning Avith celery 
 salt just before sWAung. For Manhatten Fried Oysters, after drain- 
 ing, season Avith salt and pepper, roll in cracker-crumbs or dust and 
 cover the bottom of a frying-pan in AAdiich a tablespoon or tAA^o of 
 butter has been made A’^ery hot; fry broAvn, turning as needed and 
 sei’A^e on dry toast. One of the most ornamental ways of serving 
 fried oysters is as folloAvs; cut off top from a brick-shaped loaf of 
 bread scraping off the inner crumbs from the top and the remaining 
 part of loaf, leaving crust half an inch thick ; place in stoA^e until 
 thoroughly heated, then put in the fried oysters, cover AAuth top, tie 
 around it ribbon, corresponding A\dth table decorations, place on 
 platter and serve, garnished Avith slices of lemon and sprigs of pars- 
 
SHELL-FISH. 
 
 805 
 
 ley. The loaf may be used several times if cared for carefully ; or 
 prepare small rolls in same way, cutting them in two lengthwise, 
 till, tie, and serve individually. These are also nice filled with any 
 salad or chopped meats. Always serve pickles, slaw, grated horse^ 
 radish, etc., with fried oysters. 
 
 Fricasseed Oysters . — Drain liquor from a quart oysters, strain 
 pint of it into stewpan and when it boils put in oysters ; when they 
 begin to swell add tablespoon flour rubbed smooth with two of but- 
 ter and cook until oysters are white and plump, add a gill cream 
 with white pep]ier and salt to taste and serve hot ; some add beaten 
 egg and juice of a lemon, sprinkling a little chopped parsley over 
 the fricassee, after dishing and just before serving ; or omit liquor, 
 put drained oysters in a hot frying-pan with tablespoon butter, then 
 finish as above adding an egg or two with the cream. For a richer 
 fricassee, parboil or swell fifty fine oysters in their own juice. Re- 
 move scum, and place juice and oysters in a hot tureen, cover and 
 keep in a warm place. Rub together six tablespoons butter, three 
 of flour and a half gill hot cream till a smooth paste ; add this to a 
 quart and a half hot cream in stewpan over fire, and stir constantly ; 
 season to taste with salt, white pepper, allspice, mace and a little 
 nutmeg; stir until mixture begins to thicken, then add the well- 
 beaten yolks of six eggs. Strain mixture over oysters, stir well, 
 then cover thickly with bread-crumbs, on top of which lay a few bits 
 of butter. Plane in quick oven until top is of a very rich brown. Serve 
 very hot. Some like the addition of a teaspoon chopped parsley 
 and if served in an open dish garnish with squares or rounds of 
 fried bread and sprigs of parsley, Or take a slice of raw ham ( corned 
 and not smoked), soak in boiling water half an hour, cut in very 
 small slices and put in saucepan with two-thirds pint veal or chicken 
 broth, strained, the liquor from one quart oysters, a small onion 
 minced very fine, and a little chopped parsley, sweet marjoram and 
 pepper. Let these simmer twenty minutes, boiling rapidly two or 
 three minutes. Then skim well and add scant tablespoon corn- 
 starch mixed smoothly in one-third cup milk, stir constantly, and 
 when it boils add oysters and tablespoon butter ; just let it come to 
 a boil, remove oysters to a deeper dish, then beat one egg and add 
 to it gradually some of the hot broth, and when cooked stir it into 
 the ]);in ; season with salt and pour all over the oysters. Some 
 squeeze over the juice of a lemon. 
 
 Hidden Oysters . — Cut as many thin slices of fat bacon as there 
 are 03^sters, large New York Counts, dust a little cayenne on each 
 oyster and wrap a slice of bacon around it, keeping in place with 
 wooden toothpicks ; heat a frying-pan, put in bacon and oysters and 
 keep over quick Are until bacon is browned on all sides, being care- 
 ful not to burn ; talce out the toothpicks or not as preferred, and 
 serve singly on small squares of toast. Must all be prepared very 
 quickly and served very hot. 
 
806 
 
 SHELL-FISH. 
 
 Panned Oysters . — Cut stale bread in thin slices, then round 
 them, removing all crust, to fit patty-pans ; toast them, butter, and 
 place in pans; moisten with three or four teaspoons oyster liquor: 
 then place on toast a layer of oysters, sprinkle with pepper, and put 
 on top small piece butter; place pans in baking pan and put in oven, 
 covering with tin lid, or if latter is not large enough, another j^an to 
 keep in the steam and flavor ; have a quick oven, and when cooked 
 seven or eight minutes, until edges curl, remove cover and sprinkle 
 with salt; replace cover and cook one minute longer. Serve in the 
 patty-pans. Using Paper Cases or Patty Shells look nicer in serv- 
 ing, and the latter can be eaten with the oysters. If wanted panned 
 in their own juice, select two dozen of the freshest oysters, have a 
 small pan about an inch deep with a handle ; open oysters into pan 
 and add as much more juice. Add tablespoon butter, pinch of salt 
 and black pepper, and sprinkle a little cracker-dust on top. Place 
 on quick fire, and when oysters begin to swell they are done. Serve 
 on toast. Or With Cream., place in stewpan, add some pepper, a 
 little mace, two cloves, and four or five tablespoons cream. Set 
 over fire until oysters swell. Then pour over toast and add a few 
 bits of butter. Put tablespoon flour with liquor from oysters, mix 
 smoothly together and bring to a boil. Pour this over the oysters 
 and toast, put in very hot oven and brown top a little. A few bread- 
 crumbs may be sprinkled on top dish with bits of parsley before 
 baking. To pan oysters In the Shell select the largest ones, wash 
 both shells perfectly clean, put in baking pan with round side down, 
 and place in oven. In a few minutes the shell will slightly open; 
 then take from fire, remove top shell carefully and retain all juice 
 possible. Place on each oyster a piece of butter, sprinkle of salt 
 and pepper, and a few bits of toast cut in half-inch squares. Serve 
 in shells placed on a folded napkin. 
 
 Pickled Oysters . — Place oysters in saucepan and simmer gently 
 in their own liquor about ten minutes. Take them out one by one, 
 place in jar, cover, and when cold add a pickle made as follows ; 
 Measure the oyster liquor, add to it same quantity of vinegar, one 
 blade pounded mace, strip of lemon peel and whole cloves and boil 
 five minutes. When cold })qur over oysters and cover and tie very 
 closely. Or to the liquor from a hundred oysters add a teaspoon 
 black pepper, a pod of red pepper broken in bits, two blades of mace, 
 teaspoon salt, two dozen cloves, and half pint best vinegar, when hot 
 remove scum, add oysters and simmer gently until the edges curl, 
 take out and put in small jars with the spice ; then boil the pickle, 
 skim, and pour over them. Thin lemon slices may be scattered 
 through the jars with oysters. This pickle will be ready for use after 
 standing overnight, but may be kept four or five weeks. Keep pickled 
 oysters in cool, dark place and when ajar is opened use all at once, 
 or as quickly as possible lest they spoil. Some plump the oysters 
 in clear boiling water, thei'i put in cold water to set color and keep 
 
SHELL-FISH. 
 
 807 
 
 them plump ; drain, place in jars and pour above pickle over them. 
 The pickle is nicer if the liquor is boiled, skimmed and strained be- 
 fore adding vinegar, and some boil with it a bit of alum size of fil- 
 bert, putting spices in jars with oysters instead of first adding them 
 to the pickle. For Spiced Oysters^ scald one hundred fine large 
 oysters in their own liquor ; take out and lay on clean cloth to cool ; 
 strain liquor from oysters and add to it as much water as their is 
 liquor. Set over fire, and as it boils remove the scum, then add six 
 or eight blades of mace, half ounce allspice, half teaspoon blackpep- 
 ])er, six large cloves, a pint and a half vinegar, and a few small 
 pickles cut up fine. Boil this three minutes. Put the oysters into 
 a stone-ware pot, pour the pickle over them, cover closely, and set in 
 a cool place. Will be ready for use next day. 
 
 Raw Oysters . — Procure oysters as nearly of a size as possible, 
 and have the shell scrubbed with a brush till free from sand or dirt ; 
 open as directed in preface, detaching the flat shell, loosen the oyster 
 from the round or deep shell, but leave in it, and serve half dozen 
 on a plate, with quarter of lemon and a bit of parsley in center. Eat 
 with salt, pepper and lemon juice or vinegar. Some season in the 
 shell before serving with adust of cayenne and a little lemon juice, 
 while others serve only in their own liquor with the dust of cayenne 
 and accompanied with quarters of lemon, brown bread and butter. 
 In serving them without the shells the most attractive way is in a 
 dish of ice, made by freezing v/ater in a tin form shaped like a salad 
 bowl, or in a Boat of lee. Select a large block of ice, of crystal 
 clearness ; with a hot flat iron melt a large enough place in the top 
 to hold oysters, then chip from sides until shaped like a boat. Keep 
 it where it may not melt. The oysters should be well drained, seas- 
 oned with pepper and salt, and placed in the ice-boat. Just before 
 dinner is served, arrange a bed of fresh green geranium leaves or 
 parsley or any green upon a low platter and place the boat upon it, 
 propping it up if necessary with a few small lumps of ice hidden 
 among the leaves. Twine delicate green vines prettily over the boat 
 and arrange a circle of vivid scarlet geraniums upon the platter 
 around the base of the boat and place on upper edge halves or quar- 
 ters of lemon as a garnish. Two folded napkins may be placed on 
 platter to prevent the boat from slipping, then cover as above. This 
 is a very elegant manner of serving, much more pleasing in appear- 
 ance than the shells. It may be served merely on a square block 
 without being chipped. A still more elaborate way is to have in- 
 dividual dishes of ice also ; they can be made in same manner, some 
 using an ordinary window weight, heated, to hollow them out and 
 chipping the outside of the small blocks into eight-sided dishes or 
 any shapes wished. A simpler and equally delicious way is to drain 
 oysters well, sprinkle with salt and pepper, place in a dish and put 
 on ice or in pan of cold water for half an hour before serving, add- 
 ingbits of ice on top. Serve with horseradish, ObiU' Svnee, 
 
808 
 
 SHELL-FISH. 
 
 of lemon, or simply vinegar. Raw oysters are served with brown 
 bread and butter as above for luncheon, but more frequently with 
 thin slices of toast before soup at dinner. Frozen Oysters are es- 
 teemed a great delicacy by some ; leave them where they will freeze, 
 then open and serve in the half-shell. 
 
 Scalloped Oysters . — This is another method of cooking oysters 
 by which most of their fine native flavor may be retained, and Is a 
 very satisfactory dish. Butter and bread a baking dish, using only 
 the sweetest of bread-crumbs and butter. On this place a layer of 
 extra fine oysters, season with salt and pepper, and put in anothe: 
 layer of crumbs and another of oysters, and repeat this until the 
 dish is full, having the last layer bread-crumbs, butter and season- 
 ing ; add oyster liquor with a small dash cayenne pepper over the 
 top. Be sure to use plenty of butter, place in a hot oven for thirty 
 minutes, baking a rich brown and serve hot. Or take crushed crackers, 
 not too fine ; drain liquor from quart of oysters and carefully re- 
 move all bits of shell ; butter a deep dish or pan, cover bottom with 
 crackers, put in layer of oysters seasoned with salt and pepper and 
 bits of butter, allowing about a tablespoon to each layer, then a 
 layer of crackers, then oysters, and so on until dish is full, finishing 
 v/ith crackers covered with bits of butter ; pour over the oyster- 
 liquor, added to one pint boiling water, boiled and slightly skim- 
 med, place in a hot oven, bake fifteen minutes, add another pint of 
 hot water if needed, or half pint water and half pint of milk, in which 
 a small lump of butter has been melted; bake another half hour, 
 and, to prevent browning too much, cover with a tin or sheet-iron 
 lid. A mixture of crackers and bread-crumbs may be used when 
 more convenient. As amount of liquor in oysters varies^and the 
 ' proportion of crackers or bread-crumbs to the oys- ^ 
 
 ters also varies, the quantity of water must be in- 
 creased or diminished according to judgment and 
 taste. Some cook only half an hour in all. The 
 souffle dish is especially nice in which to cook and serve Scalloped 
 Oysters or anything which is best served in dish in which it is 
 cooked. One can have two inner dishes and so keep one hot in 
 oven ready to place in the ornamental receptacle when first one is 
 empty, as Scalloped Oysters to be in their prime must he hot.^ In- 
 stead of this dish one can use two ordinary quart baking dishes, 
 placing on the Knitted Cover when serving. Cream or milk may 
 be added instead of water, to liquor poured 
 over the top, and some add with each layer a 
 jfi little of the liquid, as in this way it is all 
 thoroughly moistened ; a little powdered 
 Ornamental Receptacle. mace or grated nutmcg may be added if liked, 
 and it is made richer by also pouring over the top a cup milk in 
 which a well-beaten egg has been mixed. Scalloped Clams are pre- 
 pared same way, first chopping them if preferred. For Saratoga 
 
SHELL-FISH. 
 
 809 
 
 Scalloped Uy steins ^ cover boltom of well-buttered baking dish with 
 layer of crumbs, and moisten with half cup cream or milk, put on 
 spoon by spoon, add salt and pepper, and bits of butter ; put in one 
 quart of oysters and liquor with more pepper and bits of butter, 
 cover thickly with crumbs and on them place more pieces of butter. 
 Place in oven and cover — this is very important, as the flavor is 
 thereby not allowed to escape — and bake till the juice bubbles up, 
 from half to three-quarters of an hour. Remove cover and brown in 
 upper part of oven for a few minutes, not long; or use the salamander 
 or a hot shovel. Serve in dish in which it was baked. To serve in Scal- 
 lop Shells, drain all the liquor from a quart oysters in stewpan,boii 
 and skim and add half pint cream or milk with which two table- 
 spoons flour should first be mixed ; boil two minutes, 
 add tablespoon butter, salt, pepper, little nutmeg and 
 the oysters, and take from fire almost immediately; 
 taste, and if needed add more seasoning. Have the soaiiop sbeii. 
 shells buttered and sprinkled lightly with crumbs ; nearly fill them 
 with the prepared oysters and cover thickly with crumbs. Put 
 shells in baking pan and bake fifteen minutes. Serve very hot on 
 large platter garnished with parsley. This quantity will fill a dozen 
 shells of ordinary size. Clams may be served same, chopping them 
 and stewing a half hour in the cream. Some first fry a chopped 
 onion light brown in butter, then add cream, etc., and after taking 
 from fire add well-beaten yolks of eggs and put into shells as above. 
 Shells are of tin, granite iron-ware, plated-silver and china. 
 
 Skewered Oysters. — Take metal skewers and place on each a 
 half dozen oysters alternately, with half dozen thin slices bacon, 
 of oysters. Put skewers between bars of buttered wire 
 broiler, broil and serve one skewer to each person. Or 
 string on hair-pin shaped wire, first an oyster, then slice of pork, and 
 so on until wire is filled ; fasten ends of wire into a long wooden 
 handle, and broil before the fire. Serve with the pork, if liked, seas- 
 oning slightly with pepper. For another, blanch oysters in two 
 waters, and drain. Put in stewpan some chopped onions, mush- 
 rooms, and parsley, with butter and little flour ; warm oysters in 
 the mixture, and stir in yolks of eggs to make it firm enough to 
 adhere to oysters. String oysters on silver skewers, about six on 
 each, the sauce adhering to oysters and setting around them. Bread 
 them and broil. Dish up on napkin. 
 
 Sceamed Oysters. — Lay oysters in the shell in patent steamer 
 or air-tight vessel, placing the upper shell downward so the liquor 
 will not run out when they open. Set over a pot of boil ing water and 
 boil hard for twenty minutes ; if the oysters are open they are done ; 
 if not, steam till they do open. Serve at once and eat hot, with salt 
 and a bit of butter. Or. wash and drain one quart select oysters, 
 put in pan and place in steamer over boiling water, cover and steam 
 
810 
 
 SHELL-FISH. 
 
 till oysters are plump with edges ruffled ; place in heated dish vvith 
 butter, pepper and salt, and serve. 
 
 StuiFed Oysters . — Grate yolks of three or four hard-boiled eggs, 
 mix with them half as much fat salt pork or bacon, season with 
 pepper and chopped parsley and add a raw egg to make a paste of 
 mixture. Have ready a dozen of the largest oysters on a napkin, 
 insert a penknife at the edge, split each up and down inside with- 
 out making the opening very large, and push in a small teaspoon of 
 the prepared force-meat. Double-bread them, using melted butter 
 instead of egg, and broil over clear fire. For TruMed Oysters^ pre- 
 pare a force-meat by chopping and then pounding to a paste the 
 breast of a cooked chicken with half as much fat salt pork, raw, add- 
 ing a small can of truffles cut to size of pease and quarter pod red 
 pepper, finely minced. Prepare and stuff oysters as above, roll 
 them in flour, dip in beaten egg, and fry by placing in frying basket 
 immersing in hot fat three or four minutes, or until a golden brown. 
 Drain, dust lightly with fine salt and serve on diamond-shaped pieces 
 of toast, four oysters on each. 
 
 Walled Oysters . — Make a wall one and one-half inches high 
 and three-quarters wide of one quart nicely mashed and seasoned 
 potatoes, just inside raised edge of platter, glaze it by covering with 
 beaten egg and placing in oven for a few minutes. Place the liquor 
 from one quart oysters in porcelain kettle, let boil, skim well, then 
 add o^^sters seasoned with salt, boil up once, skim out oysters (milk 
 or water can be added to the liquor, then seasoned with butter and 
 pepper, and served as soup), and add them to a cream dressing made 
 by putting a cup rich cream, butter size of half an egg, and a little 
 pepper and teaspoon salt in a pan placed within a vessel of boiling 
 water; when hot add two ounces of flour mixed smooth in some 
 cream or milk, and let cook till thickened, then place oysters and 
 dressing within the potato and serve immediately^ Fried oysters 
 may be served in same way. Or a more elaborate way is as follows : 
 pare and boil five large potatoes and mash through a colander ; add 
 third of a cup mxilk, salt and pepper to taste, tablespoon butter, and 
 whites of three eggs, beaten to stiff froth. Have a two-quart Char- 
 lotte Russe mold well buttered, and sprinkle bottom and sides with 
 bread-crumbs ; there must be butter enough to hold the crumbs in 
 place. Line mold with a thick even coat of the potato, and let stand 
 a few minutes. Put a pint cream and a slice of onion on to boil ; 
 mix two heaping tablespoons corn-starch with a little cold milk or 
 cream and stir into the boiling cream. Season with salt and pepper 
 and cook ten minutes^ Bring a quart oysters to a boil in their own 
 liquor , skim and drain off all liquor ; take piece of onion from cream, 
 add oysters and pour carefully in the prepared mold. Cover with 
 remainder of potato, being careful not to put on too much at once, 
 as in that case the sauce would be forced to the top and take care 
 
SHELL-FISH. 
 
 811 
 
 not to leave any openings, or the sauce will run through and spoil 
 the dish. Bake half an hour in hot oven. When done, remove from 
 oven and let stand a few moments, then place a large platter over 
 the mold, turn dish and mold together, and remove the mold very 
 carefully. Garnish with parsley. 
 
 Oyster Chowder. — Fry three slices fat pork in pot and add three 
 potatoes and two onions in slices ; boil until nearly done ; soak two 
 or three dozen crackers in cold water a few minutes, and put in the 
 pot with half a can of oysters and quart milk. Boil together a few 
 minutes ; season with salt, pepper and butter. 
 
 Oyster Croquettes. — Scald and chop fine the hard part of oys- 
 ters (using the other part and liquor for soup), and add an equal 
 weight of mashed potato ; to one pound of this add lump of butter 
 size of egg, teaspoon salt, half teaspoon of pepper, and quarter of 
 cup cream. Make in small rolls or cakes, single-bread and fry as 
 directed in Croquettes. Some add also half teaspoon mace. 
 
 Oyster Fritters. — Select large ])lump oysters, drain off liquor, 
 strain, boil, skim, and to each cup add cup milk, two or three-c-'C:;:^®, 
 salt and pepper and flour enough to make rather thick batter ; to 
 fry, take an oyster in large spoon, dip into batter and fry in hot fat 
 as directed in Fritters. Some beard and others chop the oysters 
 and stir them into the batter, for which another rule is two eggs and 
 half pint milk for each half pint oysters, with pepper and salt to 
 taste and little nutmeg if liked. Or for a pint oysters, sift pint flour 
 with level teaspoon salt, add yolk of egg, tablespoon salad oil, quar- 
 ter saltspoon pepper; and use enough strained liquor from oysters 
 to make batter thick enough to drop. Beat wdiite of egg to stiff 
 froth and mix this and the oysters lightly with batter and drop at 
 once in large spoonfuls into frying kettle, half full of smoking hot 
 fat. As a rule by the time fritter floats it is done. If there is not 
 enough oyster liquor to make batter, add water, and some use two 
 eggs instead of one yolk and chop oysters. Serve hot on napkin. 
 
 Oyster Omelet. — Add to a half cup of cream six eggs beaten 
 very light, season with ])cppc]' and salt, and pour into a frying-pan 
 with tables] )Oon Initter ; di o]) in a dozen large oysters cut in halves, 
 or cho])i)ed flue and fry until a light brown. Double it over and 
 serve immediately. Chopjied parsley may be added to the omelet, 
 if liked, which will be much nicer if whites and yolks of eggs are 
 beaten separately and the whites stirred in last. 
 
 Oyster Pancakes. — Strain pint liquor, sift together heaping cup 
 flour, level teaspoon salt, heaping teaspoon baking powder; have 
 pan or griddle hot, and quickly stir into the flour enough oyster 
 liquor to make a thick batter. F ry cakes as fast as possible. 
 
812 
 
 SHELL-FISH. 
 
 Oyster Patties . — Have ready some Patty Shells, see Pastry, 
 and fill with oysters prepared as follows : Heat half pint cream to 
 boiling, stir in tablespoon fiour, made smooth with a little cold milk, 
 and season with pepper, salt, and grated lemon rind, pounded mace, 
 or any spice liked, with a beaten egg or two if wished. While this 
 is cooking bring the oysters to a boil in their own liquor, skim 
 carefully, then dip out oysters, put them in the hot cream, boil up 
 once, and serve immediately in the patty shells. The above quant- 
 .ty will fill a dozen and a half shells. Some strain the oyster liquor 
 oind add to the cream with a little more tliickening, and the oysters 
 iiiay be bearded and cut up if preferred, some even chopping "them. 
 They may aiso be dressed without cream using only their liquor 
 w.Uh a iiiiie butter and thickening and the grated yolk of a hard- 
 boiled egg. with seasoning to taste. Layer or Pyramid Shells may 
 be used and with the latter, when adding the tops it is nice to place 
 small sprigs of parsley between the shell and the tops. These are 
 known as Oyster Vat an- Vents. Or, line patty pans with puff paste, 
 and put foimor six oysters in each, according to size, with bits of 
 butter and pepper and salt, sprinkle over a little flour and chopped 
 hard-boiled eggs, allowing two eggs for six patties, cover with an 
 upper crust and bake. Maybe served in the pans, or turned out 
 and placed on platter. For Fritter Patties, Q>vX a loaf of stale 
 broad in slices an inch thick. With a cutter two inches and a half 
 in diameter cut but as many pieces as patties wanted, and with an 
 inch and a half cutter, press in center half through each piece. Put 
 pieces in frying basket and plunge into boiling fat for half a minute. 
 Taxe out, drain, and with a knife, remove the centers and take out 
 soft bread ; then fill with following mixture ; put two tablespoons 
 butrer in frying-pan, and when hot, add one of flour. Stir until 
 smooth and brown, add cup oyster liquor, boil one minute, and stir 
 in one pint chopped oysters. Season with salt, pepper, and a little 
 lemon juice. When hot, fill the crusts. Veal or any kind of meat 
 or fish may be used with any kind of stock for the liquid. 
 
 Oyster Pnz/iifen— Beard fresh large oysters and place in vessel 
 over fire a few moments to extract their juice ; cool them and chop 
 very fine with sifted biscuit or bread-crumbs, mace and finely 
 minced lemon peel, then pound in mortar to a paste ; shape into 
 thin cakes, place on buttered paper and bake in slow oven until 
 quite hard. Take out and pound them to a powder, which put in 
 air-tight tin box and keep in dry place. Nice for flavoring fish, 
 soups, stews and sauces. 
 
 Oyster Pie . — Line a pudding dish with Puff Paste ; dredge wuth 
 flour, pour in pint oysters, season w^ell with bits of butter, salt and 
 pepper, and sprinkle over flour ; pour on some oyster liquor, and 
 cover with a crust having an opening in center to allow steam t@ 
 escape. Or, line dish half way up with good paste, fill dish with 
 
SHELL-FISH. 
 
 813 
 
 pieces of stale bread, place a cover of paste over this, and bake 
 about twenty minutes in brisk oven ; take off crust, remove bread, 
 have ready some oysters prepared as for patties, till the pie with 
 them, replace the crust and serve at once Some simply make a 
 rich oyster stew, put in dish, cover with Puff Paste and bake. Or, 
 line dish with a paste, place an extra layer around the edge, and 
 bake in a brisk oven ; till witli o^^sfers, season with pepper, salt, and 
 tablespoon butter, sprinkle slightly with flour, and cover with a thin 
 crust of paste : bake quickly and when top crust is done, the pie will 
 be ready to take up. Serve promptly, as the crust quickly absorbs 
 the gravy. Another wa}^ is to butter a large dish, and spread a rich 
 paste over the sides and around the edge, but not on the bottom ; 
 drain off part of liquor from oysters, put them in pan, and season 
 with pepper, salt, spice and butter ; have ready yolks of three hard- 
 boiled eggs chopped fine, and grated bread-crumbs ; pour the oysters 
 with enough of their liquor to moisten well, into the dish with the 
 paste, strew over them the chopped eggs and grated bread, cover with 
 the paste and bake in quick oven. Nice also, with gill of cream added, 
 and a little flour. For a Chicken and O^jster Pie, parboil a chicken, 
 cut up and place in baking dish, season and cover with a layer of 
 oysters, season them with butter, ])epper and salt, put two hard-boiled 
 eggs, cut in slices, with piece of butter size of egg in center, sift 
 flour over the whole, add a half pint milk, cover with the paste and 
 bake three-quarters of an hour in moderate oven. 
 
 Oystey' Boll . — Cut a round piece, say six inches across, from 
 top of well-baked round loaf of bread, remove inside from loaf, leav- 
 ing crust half an inch thick; make a rich oyster stew, and put in 
 the loaf first a layer of it, then of the bread-crumbs, then oysters, 
 and so on ; place cover over the top, glaze loaf with beaten yolk of 
 an egg, and place in oven a few moments. Serve very hot. Or put 
 in all of the 03'sters with layer of crumbs over the top, then finish as 
 above. Or after preparing the loaf as above, break up crumbs very 
 fine, and dry them slowly in an oven ; then cpiickly fry three cups 
 of them in two tablespoons butter, stirring all the time. As soon as 
 they begin to look golden and are crisp they are done. Put quart 
 cream on to heat, and when it boils stir in three tablespoons of 
 flour, mixed with cup cold milk. Cook ten minutes, season well 
 with salt and pepper ; put a laver of this in the loaf, then a la^^er of 
 oysters, which dredge well with salt and pepper ; then another layer 
 of sauce and one of fried crumbs. Continue this until the loaf is 
 nearly full, having the last layer a thick one of crumbs. Three pints 
 of oysters are required for this dish, and about three teaspoons of 
 salt and half teaspoon pepper. Bake slowly half an hour. Serve 
 on a fringed napkin with a garnish of parsley around the dish. Or 
 to serve individually remove a slice from top of small rolls, scoop 
 out the crumb and fill them with ov^sters slightly stewed with butter 
 
814 
 
 SHELL-FISH. 
 
 or cream, and some bread-crumbs ; replace tops of loaves and bake 
 till crisp. Glaze with beaten egg. 
 
 Oyster Soup . — Pour a quart oysters in colander, rinse by pour- 
 ing over them pint cold water, put this in porcelain kettle, add a 
 pint boiling water, let boil, skim, season with pepper and piece of 
 butter size of large egg ; then add oysters, having removed all shells 
 let boil up once, season with salt and serve. Or With Milk, pour 
 quart cold water over quart oysters if solid ; if not solid, use pint 
 water, drain through a colander into kettle, and when it boils skim ; 
 add pepper, then the oysters ; season with butter and salt, then add 
 one quart cream or rich new milk brought to boiling point in a tin 
 pail set in a pot of boiling water, let boil up and serve at once. Or, 
 instead of adding the milk, place it, boiling hot, in tureen, pour the 
 soup over it and then serve. A small piece of lemon peel boiled 
 with the oyster liquor and taken out before cream is added is con- 
 sidered an improvement by some. Or for an individual stew, put 
 one dozen fine oysters and their liquor in saucepan with a little water ; 
 let boil, season with salt and p<=^pper and pour into a dish in which 
 there is a tablespoon butter; add three-quarters pint boiling cream 
 and serve at once ; or the cream may be omitted using more water. 
 Some do not let it quite boil, thinking it impairs the delicate flavor. 
 
 Oyster Steic . — Put liquor from oysters on stove, let boil, skim, 
 and season with butter and pepper, add oysters, let only come to a 
 hoik season with salt and serve. This is pronounced a ‘‘royal stew.” 
 If to be served individually line each bowl with toast, pour in oys- 
 ters, add teaspoon lemon juice, sprinkle a few bits of parsley over 
 and serve. Or put oysters in stewpan with equal quantities water 
 and juice, place over brisk fire, season with white pepper, bring to 
 a boil, remove scum, add salt to taste, and pour into bowls witli 
 teaspoon butter in each. Cover bowls with plates and serve. A 
 CreaTxi Stew is made same w^ay, adding cream instead of water. A 
 Steio With Celery is made same as third recipe, adding a few stocks 
 of celery cut up fine and a little mace. While cooking add teas- 
 poon or two powdered cracker-dust and cup beef broth. Bring to a 
 boil and pour in bowl lined with toast, well buttered and cut in half- 
 diamond shape. Or put in stewpan a pint each best beef broth and 
 rich sweet cream; add four tablespoons choice butter, three teaspoons 
 salt, two of white pepper, two of ground mace and tlie cut celery, or, 
 if this is not to behad,teas})oon celery extract ; stir in sifted cracker- 
 dust to thicken slightly and when cooked, pour the sauce over fifty 
 fine oysters, previously parboiled in their own juice and placed in 
 tureen. Serve very hot. 
 
 Oyster Toast . — Chop a dozen and a half good-sized oysters, 
 season with white pepper and little nutmeg ; boil a half pint cream, 
 put in oysters, let b^>il up once, take from fire, add salt to taste, stir 
 
SHELL-FISH. 
 
 815 
 
 in well-beaten yolks of four eggs and pour over slices of buttered 
 toast. Or beard and pound oysters in mortar to a paste, add a lit- 
 tle cream, and season with pepper. Spread this on small slices of 
 toast, and place for a few minutes in oven to heat. A little finely 
 chopped lemon peel may be sprinkled upon the tops. Oyster Cream 
 Toast is a nice way of using the liquor when oysters are fried ; heat 
 it and make a sauce by mixing over fire tablespoon each butter and 
 flour until they bubble, then gradually stirring in the hot oyster 
 liquor, adding if necessary a little boiling water to make a sauce of 
 consistency of cream. Boil a minute or two, season with salt and 
 white pepper and pour on slices of toast. For Oyster Sandwiches^ 
 cook oysters in a very little water with butter and salt to taste, and 
 put a layer of them between two thin slices of dry toast, buttered 
 slightly if wished. Oysters prepared in this way make a delicious 
 entree to be sent to to the table with game of any kind. 
 
 Oyster Vol-au- Vent. — Prepare the large vol-au-vent case as di- 
 rected in Pastry. Scald a quart oysters in their own liquor, skim 
 well, drain the oysters and return half pint of strained liquor to 
 saucepan. Rub tablespoon flour smooth with two of butter and 
 pour the hot oyster liquor over it ; season well with pepper and salt 
 and a very little nutmeg or mace, if liked ; boil up once, add three 
 tablespoons cream and the oysters, stir over the fire a minute, fill 
 the vol-au-vent case, put on the cover and serve immediately. Beaten 
 eggs may be added if wished richer. 
 
 Oysters and Macaroni. — Lay some stewed macaroni in a deep 
 dish and put over it a thick layer of oysters, bearded, and seasoned 
 with cayenne pepper and grated lemon rind. Add a small cup 
 cream. Strew bread-crumbs over the top, and brown it in a pretty 
 quick oven. Serve hot, with Piquant Sauce. Or have ready a third 
 of a package macaroni, two dozen oysters, cup milk, an egg, table- 
 spoon flour, pepper and salt; put the macaroni in boiling salted 
 water, boil twenty minutes and drain dry ; butter the bottom of 
 three-pint baking dish, put in half the macaroni, strew oysters over 
 it, and dot with butter, in small pieces, dredge with salt and pepper 
 and cover with rest of macaroni ; moisten the flour with a little 
 milk, beat in the egg, then the rest of milk and oyster liquor, and 
 pour in the dish and bake about twenty minutes or until set. Grated 
 cheese, sprinkled between the layers of oysters and macaroni is a 
 nice addition. If a larger dish is wanted, put in three layers each 
 of oysters and macaroni, and some alternate also with layers of 
 bread-crumbs, finishing with these on top. Scald the oyster liquor, 
 strain, add sufficient milk to moisten the whole well and pour over 
 the top, dot with bits of butter and bake about twenty minutes. 
 Prepare Chicken and Macaroni same, first steaming chicken tender. 
 
 Oysters in the Shell. — Select large shell oysters. Wash shells 
 until clean as polished marble. Place in dripping pan with round 
 
816 
 
 SHELL-FISH. 
 
 shell down and set in hot oven twenty minutes. JJo nob remove 
 top shell, but cook in both shells, and when done serve on upper 
 part of shell instead of lower. Season highly with a bit of butter, 
 cayenne pepper and teaspoon lemon juice. Or open shells with knife 
 as directed, keeping deepest ones for use and 
 loosen oysters entirely from shell, or they 
 will draw to one side. Dredge fine bread- 
 crumbs in shells, replace oysters, cover with 
 bread-crumbs, and bake. When lightly 
 browned, pour teaspoon melted butter over 
 each, moistening crumbs well and dust with 
 salt and pinch cayenne. It hastens the brown- 
 ing to have the bread dry. Serve four or five on a plate, with a quarter 
 of lemon in center. Or melt some butter, season with minced parsley 
 and pepper, and when slightly cooled, roll each oyster in it, taking 
 care that it drips but little, and lay in the shells. Add to each shell 
 a little lemon juice, cover with grated bread-crumbs, place in baking 
 pan and bake in quick oven ; just before done, add a little salt. 
 Serve in shells. Or, having washed empty shells, place them in pan 
 in very hot oven and when hot put in each a bit of but- 
 ter and dust of pepper with a large oyster or several 
 small ones ; put pan in oven till edges curl, then take 
 shells up on hot dish and serve at once. Some turn 
 oysters over just before serving. For Boiled Oysters^ 
 wash shell oysters perfectly clean, place in small wire 
 basket, drop in kettle of boiling water, and when shells open, lift 
 basket, and serve. 
 
 Scallops. — As sold in market scallops are generally ready for 
 cooking ; if bought in shell, boil and take out the muscular part or 
 heart, as that is the only part used in cooking. For Baked Scal- 
 lops., boil tender, drain, add some White Sauce and place in buttered 
 baking dish, covering the top with a layer of bread-crumbs and 
 brown in oven. For Chinese boil till tender, drain and 
 
 tear apart in little shreds. Beat three eggs a few minutes ; have 
 frying-pan hot, with one tablespoon either butter or lard, add eggs, 
 then scallops and stir like scrambled eggs. For Fried Scallops, 
 wash in cold salted water, drain and dry as oysters ; roll in corn- 
 meal seasoned with salt and pepper, fry pieces of pork, skim out, 
 and fry scallops in the drippings or bread them and fry in smoking 
 hot fat like doughnuts. Southern Fried Scallops, roll in flour seas- 
 oned with salt and pepper and fry in half lard and half butter, one- 
 half inch of depth of smoking hot fat in skillet. A nice dish is 
 Stewed Scallops, wash and cook in boiling water to cover, till ten- 
 der, almost five minutes, drain, and dress with a White Sauce made 
 by stirring one tablespoon each butter and flour over the fire till 
 well mixed and then slowly add one cup boiling water at a time till 
 a pint has been used ; seasDn with salt and pepper and let boil once ; 
 
SHELL-FISH, 
 
 817 
 
 then add the Scallops, take from the fire and stir in an egg yolk. If 
 a Drawn Butter Sauce is wished, add two heaping tablespoons of but- 
 ter to the AVhite Sauce. 
 
 Steioed Shrimps . — Put a pint shelled shrimps in stewpan with 
 three-fourths pint stock, add thickening of butter and flour, season 
 with salt, cayenne and nutmeg to taste and simmer gently three 
 minutes. Serve garnished with croutons of fried bread. Or stew the 
 shrimps in Cream Sauce. For Curried Shrimps., put half pound 
 butter in stewpan, add three or four sliced onions and fry golden 
 brown, then stir in two tablespoons more butter. Have tablespoon 
 curry-powder warmed in oven and mix well with onions ; add quart 
 shelled shrimps and cook gently five or ten minutes, stirring often, 
 taking care not to let it get dry, adding more butter if needed. Salt 
 to taste and add a little lemon juice and sugar just before serving. 
 Serve boiled rice with it in separate dish. Nice for luncheon. For 
 Shrimp Pie one quart shelled shrimps, add ’ cup each vinegar 
 and catsup andtw^o tablespoons butter, season with salt and pepper, 
 scald and pour in earthen dish, strew top with bread-crumbs and 
 bake twenty minutes. 
 
 Potted Shell-Fish . — Boil fish in salt and water, take all meat 
 from claws and tails, put in stewpan with chopped mushrooms or 
 truffles, and a little butter, and simmer gently over fire ten minutes, 
 or till they appear to be done. When almost done, add well beaten 
 yolks of three eggs, with teacup cream, and a little well-chopped 
 parsley. Stew all together a little while, until consistency of moder- 
 ately stiff paste. Press into pots, and cover with clarified butter. 
 Shrimps may be potted as above or put pint shelled shrimps in stew- 
 pan w'ith quarter pound clarified or fresh butter, blade pounded 
 mace, cayenne to taste, and if liked a little nutmeg ; heat gradually 
 but do not boil, and when heated through pour into small pots or 
 jars ; when cold cover with melted butter and put away as directed 
 in Potted Meats. 
 
 Fricasseed Terrapin . — Cut up the prepared meat from a good- 
 sized terrapin and place in saucepan, always adding the juice that 
 escapes ; let stew a few moments and add a dressing of a gill cream, 
 two tablespoons butter, teaspoon flour, powdered yolk of a hard- 
 boiled egar with seasoning of salt, pepper and pinch of cayenne, let 
 boil and just before serving add a gill of Tarragon Vinegar. For 
 Terrapins in the Shell, to the prepared meat add a tablespoon or 
 two of above vinegar, place in the shell, cover with bits of butter and 
 a layer of bread-crumbs or cracker-dust, and bake ten or fifteen 
 minntes in oven. For Stewed Terrapin, let the cut up meat lay in 
 a marinade of spices, a chopped onion, tablespoon catsup, seasoned 
 with salt and pepper, for half an hour or so, then add as much milk 
 as wished, and when it boils add four tablespoons butter and two of 
 flour rublied smoothly together ; simmer gently fifteen or twenty 
 minutes, then add the Tarragon Vinegar and serve on slices of toast. 
 
 52 
 
818 
 
 SOUPS. 
 
 SOUPS. 
 
 ‘^Once Tipon a time” soups were only made now and then among 
 American housewives, but now most every dinner table has its 
 ijoup two or’three times a week, and many every day, which is as 
 it should be, as soup is so nutritious, wholesome, palatable and 
 economical that as an article of diet it should rank only second to 
 bread, and to make it with flavors properly commingled, is an art 
 which all should master ; it requires study and practice, but it is 
 surprising from what a scant allotment of material a delicate and 
 appetizing dish may be produced, and there are enough scraps oi 
 bones, cooked and uncooked meats, trimmings of meats and vege- 
 tables in every household that would otherwise go to waste, to sup- 
 ply a nutritious soup for every day in the year, with only a slight 
 expense for additional material. The best basis for soup is lean un- 
 cooked meat, a pound of meat (with the bone) to a quart of water ^ 
 being a generally accepted rule to which may also be added chicken, 
 turkey, or mutton bones well broken up ; a mixture of beef, mutton 
 and veal, with a bit of ham bone with meat all cut fine, makes a 
 a higher flavored soup than any single meat ; the legs of all meats 
 are rich in gelatine, an important constituent of soup, although not 
 adding any special nutriment to it. It is very essential that the 
 meat perfectly fresh as the. least taint, or even if a little old, im- 
 pairs the flavor of the soup, and the meat does not want to “hang,’’" 
 for the fresher it is the better the soup ; it may be coarse and tough 
 and refuse bits and scraps may be used if fresh, all comprising to 
 make a dish of soup which will meet with favor from every one. 
 There are two classes of soup, a thin or clear one and a thick or 
 rich ; the former precedes a heavier course of meats, etc., at dinner 
 and refreshes one, acting as an appetizer for the rest of the meal,: 
 
SOUPS. 
 
 819 
 
 while the latter with only a few additional dishes makes a very sat- 
 isfactory and easily prepared dinner. Thick soups require more 
 seasoning than thin ones and if wanted very delicate may be strained, 
 and should be about the consistency of cream while clear soups 
 should be perfectly transparent, For all soups a pinch of sugar 
 should always be added. The variety of soups is without limit, and 
 by adding “here a little and there a little” one can produce a new 
 and distinctive variety whenever wished ; but the usual distinction 
 given them is seven divisions ; Clear, Fruit, Mixed, Plain, Thick, 
 Vegetable and White Soups, and we give a large variety of the dif- 
 ferent kinds in the recipes that follow. The Fruit Soups, which are 
 largely used abroad, are made of any of the berries or larger fruits 
 and are very delicious, served hot in winter or cold (iced) in sum- 
 mer ; they are very easily prepared, and when made of the highly 
 colored raspberry or strawberry and served, with a spoonful of whip- 
 ped cream in each dish, make an appetizing and elegant first course. 
 
 Making Soup . — Always use cold water in making all soups 
 that the juice may be more readily extracted from the meat; skim 
 well, especially during the first hour, and cook slowly. There is 
 great necessity for thorough skimming, and to help the scum rise, 
 pour in a little cold water nowand then, and as the soup reaches the 
 boiling point, skim it off. Use salt at first sparingly, seasoning 
 W’ith salt and pepper when done; allow one quart soup to three or 
 four persons. When remnants of cooked meat are used, chop fine, 
 crush the bones, add a ham bone or bit of ham or salt pork and all 
 ends of roasts and fatty parts, and the brown fat of the roast; make 
 the day previous to use, strain, set away overnight without covering, 
 skim off fat (which clarify and save for drippings), and it is ready 
 to heat and serve. If soup is wished same day it is made and it 
 is too greasy add a little cold water when done and the grease can 
 be easily removed; or place on the top pieces of brown paper and 
 they wdll absorb the fat. In using fresh meat throw pieces as cut 
 into required quantity of cold water and let stand until juices of meat 
 begin to color it, then put on to boil ; in this way juices are more 
 readily drawn out.The soup is done when meat is juiceless. When soup 
 is desired for a daily first course, a stock-pot should be especially 
 provided, with a faucet to draw off the clear soup to be seasoned and 
 flavored for each day ; and all bones and bits of meat left after din- 
 ner can be thrown into kettle, also bits of vegetables and bread, and 
 gravies that are left from roast meats and cutlets, In this way there 
 will be nothing lost, and the soups can be varied by seasonings and 
 thickenings of differemt kinds. Every two or three days, however, 
 the contents of the kettle should be turned out, after all liquid has 
 
820 youi\s. 
 
 been drawn off, and kettle washed clean and scalded, for if this is 
 not attended to, the soups will soon lose their piquant flavor and be- 
 come stale ; there is also for making soups, a soup-kettle (which has a 
 double bottom), or a large iron pot with a tight-fitting tin cover 
 with a hole size of a large darning-needle in it at one side of handle. 
 Keep kettle covered closely ^ that the flavor may not be lost, and sim- 
 mer slowly, so that the quantity may not be much reduced by evapora- 
 tion, but if it has boiled away (which may be the case when the 
 meat is to be used for the table), pour in as much hot water as is 
 needed, and add vegetables, noodles, or any thickening desired. 
 Vegetables should be added just long enough before soup is done to 
 allow them to be thoroughly cooked, adding them in the order of 
 length of cooking, as after they are done they absorb a portion of 
 the soup. An excellent soup for a small family may be made from 
 the bones and trimmings cut from a steak before broiling. The 
 bones from a rib roast, which are generally cut out and thrown 
 away by the butcher, after weighing, should always be ordered sent 
 with roast and used in soup. When the standard soup bone is used 
 always recook the second day as a less strong but very nice soup is thus 
 made. Rice, sago, pearled barley, vermicelli, macaroni, oatmeal, 
 bread-crumbs, pease, beans, parsnips, carrots, beets, turnips, garlic, 
 shallots, and onions are desirable additions to meat soups. The 
 first three are used in the proportion of half teacup to three quarts 
 soup, wash and soak. Rice requires half to three-quarters of an 
 hour, boiling it in soup; sago cooks in fifteen miimtes; barley 
 should be soaked overnight, or for several hours ; boil by itself in a 
 little water till tender ; add to soup just before serving. Vermicelli 
 and macaroni should be broken up small, and washed thoroughly 
 and boiled in soup half an hour ; or some prefer to cook till tender in 
 slightly salted w^ater. If a soup is wanted without any addition of 
 vegetables, but thickened, arrowroot or corn-starch is used in the 
 proportion of two rounded teaspoons of latter and two scant teaspoons 
 of former to a quart soup ; mix with a little water until smooth, and 
 add when soup is nearly done. Wheat flour is also used for thick- 
 ening, but it requires three rounded tablespoons to quart. If not thick 
 enough to suit the taste more may be added. Browned Flour does 
 not thicken, the starchy property having been removed in the 
 browning process. A piece of boiling beef pounded to a pulp, with 
 a bit of butter and flour, and rubbed through a sieve, and gradually 
 incorpoiated with the soup, will be found an excellent addition. 
 When the soup appears to be too thin or too weak^ it will be neces- 
 sary to remove the cover of the boiler and allow contents to boil 
 till some of the watery parts have evaporated ; or some of the thick- 
 ening materials above mentioned should be added. 
 
 Seasoning Soup . — Seasonings for soups may be varied to suit 
 tastes. The simplest may have only pepper and salt, while the 
 richest may have a little of every savor, so delicately blended that 
 
SOUPS. 
 
 821 
 
 no one is conspicuous. The best seasoning is that which is made 
 up of the smallest quantity from each of many spices. No measure 
 can be given, because the good soup maker must be a skillful 
 taster. There must be a flavor of salt, that is, the water must not 
 be insipid (less is needed if bits of salt meat are used), there must 
 be a warm tone from the pepper, but not the taste of pepper ; in 
 short the spicing should be delicate rather than profuse . F or Brown 
 Soups use the dark spices and all kinds of vegetables including car- 
 rots, tomatoes, etc. ; a richer flavor is given the soup to brown the 
 vegetables and where bacon and ham, which give a flavor liked by 
 many are used, the former can be fried in the fat after the meat is 
 browned or if latter is not used, simply brown in butter, or use the 
 fat from off soup stock. For White Soups, mace, aromatic seeds, 
 white pepper, cream, curry-powder, onion, potato, white turnip, 
 celery, parsnip, salsify, rice, macaroni, etc., give the best desired re- 
 sults. In general soup many herbs, either fresh or dried are used 
 as seasoning, also different spices such as bay leaves, tarragon, cher- 
 vil, burnet, allspice, cinnamon, ginger, nutmeg, cloves, black pepper, 
 essence of anchovy, lemon peel and juice, and orange juice, are all 
 used. The latter imparts a finer flavor than the lemon, and the acid is 
 much milder. Mushroom Catsup, Harvey’s Sauce, Chilli Sauce, and 
 seasoning of different catsups and sauces may be combined in 
 various proportions in an almost endless variety of excellent soups. 
 Then there is cress-seed, parsley, common, lemon and orange thyme, 
 knotted majoram, sage, mint, winter savory and celery, or celery- 
 seed pounded. The latter, though equally strong, does not impart 
 the delicate sweetness of the fresh vegetable, and when used as a 
 substitute, its flavor should be corrected by the addition of a pinch 
 of sugar. Delicate flavors such as aromatic spices, any fruit ex- 
 tracts, orange and lemon juice, etc,, should be added just before 
 serving, as their flavors are evaporated by the heat, and some only 
 put them in the tureen or individual dishes and pour the soup over 
 them. Bay leaf is among soups and meats what vanilla is among 
 sweets. Skillfully used it gives that flavor of French cookery that 
 is recognized as something different from the ordinary home-made 
 article, even by those who cannot tell wherein the difference consists. 
 Of course there are many others, just as there are other flavors for 
 ice-cream besides vanilla ; we speak of its relative importance to ad- 
 vise a particular discretion in its use. One large bay leaf will flavor 
 two gallons of soup, and only a small piece is wanted in a soup for 
 a family dinner. For both coloring and flavoring soups, use Cara- 
 mel, Browned Flour, ment with cloves in it,- or browned with butter 
 and sliced onions, fried with butter and flour till they are browned, 
 and then rubbed through a sieve. Poached eggs are an excellent 
 addition to some soups. They should be added just before serving, 
 one for each person, and they may be poached in water or dropped 
 into the boiling soup, or to shape them nicely ; break one in a but- 
 
SOUPS. 
 
 822 
 
 terecl cup and place cups in frying-pan, pouring water around and 
 in the cups ; when done take out carefully and add to soup. This 
 is a nice way to cook them to be served alone, only bake them in 
 o\\ . and omit the water from the cup, putting a little salt and pep- 
 per on top of egg ; bake three minutes and serve at once in the 
 cups ; or two or three eggs, well-beaten and added just before pour- 
 ing in tureen, make a nice thickening. Cayenne pepper or a bit of 
 red pepper pod, is considered an improvement in soup, but must 
 be cautiously used. Forcemeat Balls, and Croutons, dice of fried 
 or toasted bread, are also used. If soup is salted too highly, add a 
 teaspoon sugar and a tables|)oon vinegar, and it will help modify it. 
 
 Stock. — This is to soup what j^'east is to bread and although 
 many soups are made as above, Avithout any stock, yet when one has 
 learned the art of making the latter she Avill always find herself 
 ready to prepare a dish of delicious soup at almost a minutes’ warn- 
 ing, and the mystery which seems to surround the simple word of 
 “stock” Avill be unraA^elled with her first attempt. To make a Plain 
 Stock., take in proportion of one pound meat and bones to one quart 
 cold water, unless it is to be boiling seven or nine hours making a 
 Jelly Stock, when add a little more water. It is better to cut the 
 meat from the bones, cutting it in small pieces and breaking the 
 bones fine, some indeed believe in crushing them almost to a pow- 
 der and when so treated a little Avater must be added as they are be- 
 ing crushed, and they must then be placed in a sack. But simply 
 breaking them, or rather having the butcher do it, is all that is 
 necessary, as that allows the quicker freeing of the gelatine of which 
 the l)ones are chiefly composed, two ounces of them containing as 
 much gelatine as a pound of meat; so that when equal portions 
 bones and meat are taken, the stock Avhen cold will be a jelly, but if 
 only meat is used and but little bone the stock will be liquid. Stock 
 made only of bones lacks in flavor as they do not contain a particle 
 of osniazome v/hich is that part of the meat which gmes flavor to the 
 stock. The flesh of old animals contains more osmazome than that 
 of young ones, and dark meats more than white, and make the stock 
 miore fragrant. By roasting meat the osmazome appears to acquire 
 higher properties ; so by putting the remains of roast meats into 
 stock a better flavor is obtained. There is also contained in the 
 meat, fibres, fat, and albumen; the fibres are inseparable and con- 
 stitute almost all that remains of the meat after it has undergone 
 a long boiling ; most of the fat dissolves by cooking and the albu- 
 men is of the nature of the Avhite of eggs ; it can be dissolved only 
 in cold or tepid water, and coagulates Avhen it is put in water not 
 quite at the boiling point. From this property in albumen, it is 
 evident that if the meat is put into hot or boiling water or the water 
 is made to boil up quickly afterAvard, the albumen, in both cases, 
 hardens. In the first it rises to the surface, in the second it remains 
 in the meat, but in both it prevents the gelatine and osmazome from 
 
«OUPS. 
 
 823 
 
 dissolving ; and hence a thin and tasteless stock will be obtained. 
 It ought to be known, too, that the coagulation of the albumen in the 
 meat, always takes place, more or less, according to the size of the 
 piece, as the parts farthest from the surface always acquire that de- 
 gree of heat which congeals it before entirely dissolving ir, for this 
 reason the meat is better cut in small pieces. 
 
 The meat must be fresh as possible (the same as for soup) to 
 obtain finest flavored stock, and should be cooked from three to 
 eight hours ; the shorter time making a Liquid Stock the' latter a 
 Jelly Stock. Cook very slowly, letting it heat gradually as the 
 soaking of the meat in the cold water while it is being heated ex- 
 tracts the juice better and the latter mingles more perfectly and so 
 gives a finer flavor, and for that reason, letting the meat stand an 
 hour or so in the kettle of water before placing it on stove is recom- 
 mended by some. The proportion of salt used in making stock is 
 about one tablespoon, not more, to a gallon of water, being used 
 for the purpose of separating the blood and slime from the meat ; 
 the latter will rise just as boiling commences, in the form of scum 
 and should be removed immediately as the agitation of the water 
 breaks it, and it will mingle speedily with the stock and make the 
 latter cloudy ; a dash of cold Avater added to kettle just as stock 
 boils will assist the scum to rise, skim often, set back and let stock 
 boil gently on one side or in one place, and not all over ; “the pot 
 should smile, not laugh,” is a trite but true saying as rapid boiling 
 hardens the fibre of the meat and the savory flavor escapes with the 
 steam , the simmering also assists in clarifying and if gently cooked, 
 stock Avill often be quite clear after straining. As regards time of 
 cooking., if prepared and made as above the juices, etc., will be well 
 extracted in two or three hours and the flavor is injured by too 
 much cooking. If a Jelly Stock is wished cook the seven or nine 
 hours. When any stock is done, strain carefully through a clean 
 towel folded several times, and laid in a colander set over a stone 
 crock or jar; never allow it to stand and cool in pot in which it 
 Avas cooked, but always strain in the crock as directed. Do not 
 squeeze towel through which it is strained — simply let the stock run 
 through it, and let cool Avithout covering, except Avith a sieve or 
 cheese cloth cover — if it Avere covered with a plate, or any other 
 covering which Avould confine the steam, it would be injured, be- 
 cause the steam condensing upon inside of cover Avould fall back 
 into it, and, in Avarm Aveather, this might cause it to sour. Let it 
 cool quickly as the sooner it is cold the finer the flavor and the 
 longer it Avill keep. In cold weather it may be kept a Aveek but in 
 summer it will need thorough scalding every other day probably ; 
 letting it boil a few moments, not simply warming it, as that only 
 causes it to sour more quickly. Before stock is first cooled 
 some add salt till nicely seasoned, thinking it aids in the preserva- 
 tion of the stock. After it has cooled, letting it stand overnight is 
 
824 
 
 SOUPS. 
 
 best, remove the cake of grease that forms on top and then clarify, 
 if necessary, as described hereafter ; although as the cake assists in 
 excluding the air it is well to let it remain on the stock till some of 
 the latter is needed. If stock is wanted shortly after straining, add 
 a little cold water and the grease will rise and can be readily skim- 
 med off and then reheated. From this can be made all the various 
 kinds of soups adding vegetables and flavoring as given in Making 
 and Seasoning Soups. Where a Jelly Stock is made it is nice to put 
 some in pint self-sealing glass cans, as it can be readily melted by 
 placing can in hot water, and then poured in kettle and water, etc., 
 added as needed. When the jelly is sliced off for use, after being kept 
 in a crock, scrape off any sediment that may be at bottom. In using 
 any stock, whatever is added in making the soup, as rice, tapioca, 
 vegetables, etc., should first be cooked tender as much boiling injures 
 the flavor of the stock and for that reason, the better way in making 
 any Vegetable Soup, is to cook the vegetables tender in water, then add 
 stock till as rich as wished and flavor and season as preferred. A 
 Complex Stock is made of two or more kinds of meat, or fowl cooked 
 together, and the flavor may be varied by using in it a little ham, 
 anchovy, sausage, or a calf’s foot. Sprigs of herbs, and whole spices 
 may be used in seasoning, and afterwards strained out, and whole 
 vegetables such as onions, turnips, carrots, tomatoes, etc., may be 
 added when making stock after it has been skimmed, and cooked 
 with it, skimming out before straining; but they cause it to sour 
 much more quickly and unless to be used soon ace not advisable 
 Turnips should certainly be omitted in summer as they will cause 
 sourness quicker than any other vegetable. White Stock is made 
 as Plain Stock using veal, poultry or any light meats. As some 
 make with vegetables we give a recipe or two. Fish Stock for 
 soup is made in the same manner as that of meat ; a good rule be- 
 ing two pounds of beef or veal, or if plenty of fish omit the meat, 
 any kinds of trimmings of White fish, cut up, when preparing them 
 for table ; put in two quarts cold water, skim and add two onions, 
 bunch of sweet herhs, two carrots, and rind of half a lemon ; simmer 
 two hours, strain and finish as any stock. When a richer stock is 
 wanted fry the vegetables and fish before adding the water. Fish 
 Stock sours much more quickly than any other stock, so do not 
 make long before wanted. Ironing and baking day is the best 
 time for making all stock and in making a Complex Stock the 
 Kitchen Queen may use any combination of meats, bones, etc., at 
 command and with care, will have the foundation of a savor}^ dish 
 with which to tempt the appetites of her subjects, furnishing them 
 with something in whicli every particle of nourishment in the in- 
 gredients used has been extracted ; and they are at once refreshed 
 almost as soon as one who depends upon his glass of wine as a 
 stimulus. For Ecomonical Stock, make of steak or roast beef bones 
 
SOUPS. 
 
 825 
 
 with the meat on them, after cooking, adding a little piece of fresh 
 meat, or none, at all, and allowing it to simmer at least five hours ; 
 strain, remove all fat the next day, and it will be ready for use. Or 
 to a soup bone add any trimmings of fresh meat or poultry, roast 
 beef bones, an onion stuck with eight or ten cloves, a turnip, two 
 carrots, tablespoon salt, bunch of herbs as given in Meats, teaspoon 
 sugar and cold water in proportion given. Let simmer gently and 
 strain and finish as directed. F or a Medium Stock take four pounds 
 shin of beef or four of knuckle of veal or two pounds each with 
 trimmings of poultry, etc., and quarter pound lean bacon or ham, 
 with vegetables as above, adding half dozen stalks of celery, and a 
 tomato or two gives a delicious flavor. Make as above or cut up 
 meat and bacon or ham into two-inch squares ; rub two tablespoons 
 butter on bottom of kettle, add meat and other ingredients with 
 half pint cold water ; cover and cook till the bottom has become 
 lined with a pale jelly-like substance ; then add four quarts cold 
 water, skim as needed and simmer gently four or five hours and fin- 
 ish as above. For a JRich Stock take four pounds each shin of 
 beef and knuckle of veal, half pound lean ham or a ham bone and a 
 calf’s foot, with the vegetables given above, or not, as wished. For 
 a White Stocky cut up five pounds shin of veal and one chicken, 
 put in pot with the bone and a gallon and a half water. Some fry 
 the meat in the pot with a little butter fifteen or twenty minutes 
 before adding water. Skim as directed, then simmer two or three 
 hours, add three stalks celery, one onion, white turnip, blade mace 
 and any other vegetables wished that are given in the list used in 
 White Stock or Soup. The chicken can be omitted, but veal, 
 chicken, fish, oysters, etc., either singly or two or more combined 
 alv/ays form the basis of above. 
 
 Clarifying Stock. — To clarify a gallon of stock, take whites 
 and shells of two or three eggs with tablespoon cold water to 
 each egg ; break up shells and beat with the whites and cold water, 
 place in saucepan, pour the cold stock upon them, set over fire, and 
 let slowly reach boiling point, stirring it four or five times to loosen 
 the egg from the bottom ; as it boils the egg will harden and rise to 
 surface in a thick scum. When stock appears quite clear under the 
 scum pour it very gently into a folded towel laid in a colander, 
 which must be set over a large bowl, and allow it to run through 
 the towel without squeezing it. This clarified stock is also called 
 Clear Soup or Consomme. 
 
 I 
 
 Almond Soup. — Boil four pounds beef, or veal, and half a neck 
 of mutton, gently in water to cover till stock is strong and meat very 
 tender; strain, and set it on fire, adding ingredients in proportion 
 of half pound vermicelli, four blades mace, and six cloves, to two 
 quarts stock. Let it boil till it has the flavor of the spices. Have 
 ready half pound almonds, blanched and 2:)ounded very fine, yolks 
 
826 
 
 SOUPS. 
 
 of six eggs boiled hard ; mixing the almonds, whilst pounding, with 
 a little of the soup, lest the former should grow oily ; pound them 
 till they are a mere pulp, and keep adding to them, by degrees, a 
 little soup until they are thoroughly mixed together. Let soup be 
 cool while adding above and stir till perfectly smooth. Just before 
 serving add gill thick cream. Or take a quart of jellied White 
 Stock ; let heat and add to it watei if needed, and a pint of cream made 
 hot in custard kettle flavored with rind of a lemon. Add the almonds 
 and a thickening of two tablespoons butter and three of flour, with a 
 seasoning of salt and pepper and a little mace. • Let cook twenty 
 minutes, and serve. 
 
 Apple Soup. — Peel, quarter and core about two pounds good 
 cooking apples and stew gently in three quarts stock till tender ; 
 rub all through a puree sieve, add six cloves, white pepper, cayenne 
 and ginger to taste, boil up once and serve. Or slice half dozen 
 pared apples and cook till tender in a very little water adding tea- 
 cup sugar and juice of one lemon ; take off and let cool. Slice 
 twelve apples and put into two quarts water with third of a pound 
 each currants and seeded raisins and cook till soft, add cup sugar 
 and strain through a cloth or puree sieve ; pour this over the cooked 
 sliced apples, adding juice of another lemon, if wished, and serve 
 when cold, with a piece of ice in each dish. Or With Dried Apples., 
 to three quarts water add cup prunes or part raisins ; cook an hour, 
 add cup dried apples, soaked if necessary, two tablespoons sago and 
 a small stick cinnamon ; when apples are tender, in about an hour, 
 add juice of one lemon, or slices of a pared lemon , sweeten to taste 
 and serve hot in winter or iced in summer. Corn-starch may be 
 used instead of the sago, adding it just before serving; if too thick 
 add water till consistency of good cream. Can be made same with 
 fresh apples, and is a delicious soup with either. 
 
 Amber Soup . — Slice a medium-sized onion, carrot and half a 
 white turnip and fry with some ham or salt pork, cut in dice, fif- 
 teen minutes ; put in soup kettle, add a bunch of sweet herbs and a 
 gallon of any stock made without vegetables. Cook three-quarters 
 of an hour, strain, clarify, reheat, add teaspoon Caramel, season to 
 taste and serve. 
 
 Artichoke Soup . — Put a turnip and onion cut in thin slices, 
 into saucepan with half head cut celery, three slices lean bacon or 
 ham and three tablespoons butter, and place over fire fifteen min- 
 utes, stirring to prevent scorching. Wash and pare four pounds 
 Jerusalem artichokes, cut into thin slices and add the other ingred- 
 ients with pint of White Stock. Stew all to smooth pulp, add an- 
 other pint and a half stock, stirring in well, with seasoning of salt, 
 cayenne and sugar to taste. Put through puree sieve, return to 
 saucepan and simmer five minutes, skimming well, add hal/ 
 boiling cream, or pint hot milk, and serve with Croutons. 
 
SOUPS. 
 
 827 
 
 Asparagus Soup. — Cut tops from thirty heads asparagus iu 
 about half inch pieces and simmer them gently in slightly salted 
 water to cover ; boil the stalks left and strain through a sieve, rub- 
 bing through any tender parts of stalks, adding a little salt and 
 some like a very little sugar ; warm three pints White Stock, add a 
 small lump butter and teaspoon flour previously cooked by heating 
 butter and slowly stirring in flour ; then add asparagus pulp. Boil 
 slowly quarter of an hour, stirring in two or three tablespoons 
 cream ; color soup with teaspoon Spinach Coloring and just before 
 serving, add asparagus tops with the water in which they were 
 cooked. Some use only a quart stock, and add a pint more cream 
 or milk, making Cream of Asparagus Soup. When so much cream 
 is added water may be used instead of stock. The Spinach Coloring 
 is used to heighten the color, but is not a necessity. Or omit all 
 cream and add a few leaves of white beet and lettuce, a little mint, sor- 
 rel and marjoram, and serve poured over the crust of a French roll. To 
 make With Pease., boil a pint and a half split pease till tender, rub 
 through sieve and add cup stock, stew half pint asparagus, cut 
 small, in three quarts water with four young onions, a head of let- 
 tuce, shredded, and half head cut celery till tender, then put all 
 together, stew a few minutes, add half pint cream and little Spinach 
 Coloring and serve. The pease will require cooking about two and. 
 one-half hours and other vegetables an hour. Fresh Pease may be 
 used same way cooking till tender. 
 
 Barley Soup. — Put into a pot two pounds shin of beef, quarter 
 pound pearled barley, large bunch parsle^q four onions, six pota- 
 toes, salt and pepper to taste and four quarts water. Simmer gently 
 four hours, rub through sieve, boil up once and serve. For Cream 
 of Barley Soup^ put a cup pearled barley with an onion and small 
 piece each mace and cinnamon in three pints chicken stock and 
 cook slowly five hours; rub through sieve and add one and a half 
 pints boiling cream or milk ; if milk, add also two tablespoons but- 
 ter ; season to taste. If liked richer beat yolks of four eggs with lit- 
 tle milk and stir into the hot milk or cream a minute or two before 
 adding it to soup. 
 
 Bean Soup. — Boil a small soup bone in about two quarts water 
 until meat can be separated from bone, remove latter, add a large cup 
 white beans soaked for two hours, boil for an hour and a half, add 
 three potatoes, half a turnip and a parsnip, all sliced fine, boil half an 
 hour longer, and just before serving sprinkle in a few dry bread- 
 crumbs ; season with salt and pepper, and serve with raw onions, sliced 
 very fine, for those who like them. For Turtle Bean Soup., soak one 
 pint black beans overnight, then put them in three quarts water with 
 beef bones or a small piece of lean salt pork and some add carrot 
 and an onion, boil three or four hoars, strain, season with salt, pep- 
 5)er, cloves and lemon juice. Put ni a few slices of lemon, and if 
 
828 
 
 SOUPS. 
 
 wished add slices of hard-boiled eggs. Serve with Croutons placed 
 in the tureen. Or make a Saturday Soup; for as baked beans and 
 brown bread form a Sunday breakfast for so many it will be a use- 
 ful and economical soup for Saturday dinner. Put on the pot with 
 more beans, soaked overnight if wished than enough for Sunday’s 
 breakfast, with water, and slice of salt pork ; parboil till beans are 
 ready to be put in oven. Take out pork and part of beans, leaving 
 enough for the soup ; place pot on back of stove and keep hot. 
 Three-quarters of an hour before dinner heat soup,and add more water 
 and vegetables as in “Bean Soup a carrot may also be added. For 
 White Bean Soap^ boil till tender a quart of white beans in water. 
 Divide in halves, mashing one half, thin with a little stock and rub 
 through a sieve. Boil again with a head of celery cut fine and a lit- 
 tle more stock till a smooth soup is obtained. Now add the half 
 of beans that has been reserved, together with a mild seasoning of 
 sweet herbs, salt, pepper, and chopped parsley. Boil fifteen min- 
 utes and serve. A Meatless Bean Soup is made by parboiling one 
 pint beans, drain off water, add fresh, let boil until perfectly tender, 
 season with pepper and salt, add a piece of butter size of a walnut, 
 or more if preferred ; when done skimout half the beans, leavingthe 
 broth with the remaining half in the kettle ; now add a teacup sweet 
 cream or good milk, and dozen or mors crackers broken up ; let it 
 boil up, and serve. For any bean soup an onion may first be fried 
 brown in kettle with some ham or bacon fat, then the beans, water, 
 etc., added ; and when tender all may be rubbed through puree sieve, 
 reheated and a little thickening added if needed. 
 
 Beef Soup . — Take cracked joints of beef, and after putting 
 meat in kettle and covering it well with water, let it come to a boil, 
 when it should be well skimmed. Set kettle where meat will sim- 
 mer slowly until it is thoroughly done, keeping it closely covered 
 all the time. The next day remove fat which hardens on top of 
 soup. This gives a plain stock. Peel, wash, and slice three good- 
 sized potatoes and put them into soup or stock ; cut up half a head 
 of white cabbage in shreds, and add to this a pint of dried corn that 
 has been soaked overnight, two onions, one head of celery, and to- 
 matoes if desired. When these are done, and they should simmer 
 slowly, care being taken that they do not burn, season with salt and 
 pepper, strain (or not as preferred) and serve. The different varie- 
 ties of beef soup are formed by this method of seasoning and using 
 different vegetables. Besides onions, celery, cabbage, tomatoes and 
 potatoes, many use a few carrots, turnips and beets ; sago, rice or 
 barley will give the soup consistency, and are to be preferred to 
 flour for the purpose. Parsley, thyme and sage are the favorite 
 herbs for seasoning, but should be used sparingly and Force-meat 
 Balls are always an improvement. A Steak Soup is made by put- 
 ting fresh bones and trimmings from a sirloin steak over fire after 
 breTikfast in three quarts water, and cooking steadily until about an 
 
SOUPS. 
 
 829 
 
 hour before dinner, when add two onions, one carrot, three com- 
 mon-sized potatoes, all sliced, some parsley cut fine, a red pepper 
 and salt to taste. This makes a delicious soup, sufficient for three 
 persons. All soups are more palatable seasoned with onions and 
 red pepper, using the seeds of latter with care, as they are very 
 strong. For Economical Soup^ take a soup bone (any piece of beef 
 not to fat will do), wash well, place in kettle with sufficient cold 
 water for soup ; let it boil, skim thoroughly and continue to boil 
 slowly from three to six hours, according to size and quality of 
 meat ; one hour before dinner, put in cabbage cut in quarters, 
 sprinkling it with salt ; quarter of an hour after add turnips halved 
 or quartered according to size ; quarter hour after adding turnips, add 
 potatoes whole, or cut in two if large (turnips and potatoes should 
 be pared and laid in cold water half an hour before using) . When 
 done take out vegetables and meat, small pieces of former will 
 remain to be served in soup, place in heater, or if you have 
 no heater, place plates over a pot or skillet of boiling water. If 
 there is not enough soup, add boiling water, stir in a little thicken- 
 ing of flour and water if needed, let it boil thoroughly ; season to 
 taste with salt and pepper and serve at once. The soup will be ex- 
 cellent, and vegetables and meat will make a nice Boiled Dinner. 
 A much prized southern dish is Okra Beef Soup^ fry one pound 
 round steak cut in bits, two tablespoons butter, and one sliced 
 onion, till very brown ; add to three or four quarts water in soup 
 kettle, and boil slowly one hour ; then add pint sliced okra, and 
 simmer three hours or more ; season with salt and pepper, strain 
 and serve. Some add with the okra fivq tomatoes and a finely- 
 chopped pepper. If wished richer use Plain Stock instead of water. 
 
 Black Soup. — Take the neck and any trimmings or pieces of 
 tame goose, when cutting it up for frying ; put it in two quarts cold 
 water with a very little salt, let cook slowly, skim, and add a carrot, 
 parsnip, onion with half dozen cloves stuck in it, half a turnip and 
 cook till all are tender ; strain, return to kettle, and place on back 
 of stove. To kill the goose pick off a few feathers at neck, then in- 
 sert a sharp knife, and let the blood drip in a cup, strain and stir 
 two tablespoons flour in smoothly. Add this to kettle of broth, 
 stirring well all the time till served ; let just boil, add a little nice 
 syrup and powdered cloves to taste, then two or three tablespoons 
 vinegar, the chopped meat from the goose and serve at once. Made 
 from pork in same way, being careful to stir the blood all the time 
 when running. A dish which is often served as a dessert with this 
 soup is a Sioedish Pudding^ for a quart of blood from beef or pork 
 add two gills cider, salt and pepper and a finely chopped onion, 
 fried in a little butter or lard five or ten minutes, Tialf teaspoon pow- 
 dered ginger and sugar to taste, with best Graham or Rye flour till 
 a thick batter; pour in a well-buttered mold and steam two hours. 
 
830 
 
 SOUPS. 
 
 Serve with a dressing of melted butter accompanied with a dish of 
 Cranberry Sauce. This pudding is nice sliced cold and fried. 
 
 Bouillon . — Put a three or four pound soup bone, selecting one 
 with plenty of meat, in four quarts of cold water with level table- 
 spoon salt ; let come to a boil, skim thoroughly ; then add one whole 
 medium-sized turnip and onion pared, with latter stuck with half 
 dozen cloves ; a scraped carrot and a Bunch of Herbs as given in 
 meats ; or it may be composed of parsley, small stalk of celery, half a 
 bay leaf, blade mace and five pepper-corns (if pepper is used) ; or t lie 
 bunch may be omitted entirely, or use only parsley. But all these 
 little seasonings add greatly to the flavor and when one becomes ac- 
 customed to keep them on hand, the expense and extra trouble are 
 comparatively nothing. Let cook three hours, if cooked too long 
 it will not be so clear ; and the bone can be recooked, so it is fully 
 as economical, and secures better results. Strain and set away, 
 without covering, excepting with a thin cloth. When wanted for 
 use remove fat, heat and strain ; then reheat. This second strain 
 ing generally prevents necessity of clarifying, but if cloudy, clarify 
 as directed. This gives Plain Bouillon to which add Caramel till of 
 color desired, as the more added the deeper the shade, but too high 
 a flavor does not want to be given. When making it just for the 
 Bouillon, for three pints of latter put tablespoon sugar in frying pan 
 and let brown, stirring all the time. Then add gradually cup of 
 the bouillon or water, as if added all at once it would boil over; 
 cook a few moments, and add to kettle ; if any sugar is left in pan 
 add a little more bouillon, cook a moment or two and add. Serve 
 very hot in bouillon cups. For Philadelphia Bouillon add to the 
 soup bone a chicken, a pound of shin of veal and a small slice ham ; 
 if the meat is cut from bone, in order to break the latter up, place 
 bones in kettle first then put the meat on them, fry the whole onion 
 in little ham fat add with other ingredients and cook four hours. 
 True Bouillon is served as abc ve for company dinners, receptions, 
 and evening parties, and should be used at many a home dinner; 
 but additions may be made to it and one of the nicest is the Sweed- 
 ish Dumplings, rub tablespoon butter with two (heaping) of flour, 
 smoothly in saucepan over the fire, add pinch salt, pint cream, or 
 pint cream and milk, and stir till thick as mush, add two teaspoons 
 sugar, and tablespoon grated almonds or cocoa-nut ; remove from 
 stove and add beaten yolks of two eggs. After dishing bouillon 
 place a spoonful or two in each cup ; or a slice of lemon or yolk of a 
 hard-boiled egg and serve. Or sago, tapioca, macaroni, or vermi- 
 celli may be added, cooking them first, or a poached egg to each 
 cup. Some like the addition of a few cooked tomatoes, which give 
 a delicious flavor. Bouillon will keep for several days in cool 
 weather, so one can vary the soup each day. 
 
SOUPS. 
 
 831 
 
 Bread Soup . — Boil pound bread-crusts in quart stock, adding 
 tablespoon butter; when it softens beat all together with a spoon till 
 well mixed, season to taste with pepper, salt and a very little of any 
 spice preferred, and serve. 
 
 Cabbage Soup . — Shave a head cabbage fine, boil till tender in 
 water needed for soup, add tablespoon sugar, salt and pepper to 
 taste ; drop in dumplings, made as for pot pie, and when ready to 
 serve, add butter and sweet cream to taste. Serve hot. 
 
 Carrot Soup . — Put in soup kettle a knuckle of veal, three or 
 four quarts cold water, quart finely-sliced carrots, one head celery, 
 or teaspoon celery seed; boil two and a half hours, add handful 
 rice, and boil an hour longer ; season with pepper ( or a bit of red 
 pepper pod) and salt, and serve. If veal is not at hand boil a beef 
 bone, or any good stock may be used ; some omit rice and celery 
 and add two. onions and a turnip sliced, and when tender pulp 
 through a sieve. May be made day before wanted, and is said to be 
 all the better. To make of carrots alone, put in about two pounds 
 sliced carrots in stewpan with three tablespoons butter and place 
 where they will stew gently an hour without browning. Then pour 
 over them two quarts stock and simmer another hour, or till tender ; 
 rub through sieve, add salt and cayenne to taste, return to fire and 
 boil five minutes, skim well and serve. 
 
 Caulidower Soup . — Boil the cauliflower, picked in small pieces, 
 in salted water about half an hour ; wash half of it, and put that 
 in three pints White Stock or the clear broth from cooking an old 
 chicken, in either of Avhich a tablespoon of minced onion has been 
 cooked fifteen minutes; add pint of boiled rich milk, season with 
 white pepper, and a blade of mace, add a little thickening if neces- 
 sary ; then add tablespoon butter and the whole pieces of cauli- 
 flower with a tablespoon minced parsiey. Boil up once and serve. 
 About a cup of cauliflower is needed and that left from a meal may 
 be used. Some add a speck of cayenne. 
 
 Celery Soup . — Wash and scrape a head of celery well, cut into 
 small pieces, put in pint boiling salted water and cook till very 
 soft ; chop an onion, boil in quart milk ten minutes and add all to 
 celery ; rub through sieve, boil again, add tablespoon each butter 
 and flour that have been stirred together over fire, and stir until 
 smooth and well cooked ; add pepper and salt to taste and serve, 
 straining again if not perfectly smooth. Or cut nice stalks celery 
 fine and boil in water seasoned with salt, nutmeg and sugar to taste 
 till tender, rub through sieve, put pulp in half pint strong stock, 
 simmer half an hour, add pint cream, bring to boiling point and 
 serve. If a brown soup is wanted omit cream and use all stock, 
 adding a little Caramel Coloring. Or put half pint cold cooked rice 
 into two quarts boiling milk in custard kettle with head of celery 
 
832 
 
 SOUPS. 
 
 cut very fine, and stew till celery is tender. Season to taste with 
 butter, salt, white pepper and a little mace if liked. Pour over two 
 well-beaten eggs in tureen and scatter crisp bread dice over top. 
 For Celery Cream Soup^ boil small cup rice in three pints milk, 
 until it will pass through sieve. Grate white part of two heads celery 
 (three if small) on bread-grater; add this to the rice milk after it 
 has been strained, also quart strong white stock ; boil until celery is 
 perfectly tender, season with salt, white pepper and a very little 
 grated nutmeg, and serve. If cream is obtainable, substitute one 
 pint for same quantity of milk. The soup should be of a nice 
 creamy consistency, neither too thick nor too thin. When fresh 
 celery cannot be had, a little of the seed, finely pounded, or the 
 essence will flavor soup nicely. 
 
 Chestnut Soup . — Blanch a quart shelled chestnuts, boil in 
 plenty of water till tender and rub through fine sieve, with potato 
 masher. Mix smooth a tablespoon each flour and butter in sauce- 
 pan over fire and add gradually a quart milk ; when scalding hot, 
 season with saltspoon salt, pinch pepper and nutmeg, add chestnut 
 pulp, boil up once and serve. For a richer soup boil chestnuts 
 in stock, and use the whole or a part of stock for the soup, adding 
 gill cream to each quart. 
 
 Chicken Soup . — In boiling chickens for salads, etc., the broth 
 (water in which they are boiled) may be used for soup. When the 
 chickens are to be served whole, stuff and tie in a cloth. To the 
 broth add a dozen tomatoes (or a quart can), and one thinly-sliced 
 onion ; boil twenty minutes, season with salt and pepper, add two 
 well-beaten eggs, and serve. Or, for Southern Chicken Soup., cut 
 meat of one chicken into small pieces, except the breast, and break 
 the bones. Place bones and meat in kettle with breast on top and 
 cover with cold water, cook three or four hours, skimming well, and. 
 remove the breast as soon as tender ; strain and to three pints stock 
 add three tablespoons cooked rice, the breast cut in dice, tablespoon 
 minced parsley, and salt and white pepper to taste. Cook fifteen 
 minutes and serve. Some cook a half pound or so of round steak, 
 cut in dice, with chicken and bones ; or add three carrots cut up, 
 pint of tomatoes, teacup of lima beans, and salt to taste and pinch 
 cayenne pepper, and simmer four hours. An hour before serving 
 add pint rich milk ; add thickening if needed and serve. An old 
 chicken is best as it gives a richer, liner flavor. 
 
 CLAM SOUP. 
 
 First catch your clams— along the ebbing edges 
 Of saline coves you’ll find the precious wedges, 
 
 Witn backs up, lurking in the sandy bottom; 
 
 Pull in your iron rake, and lo! you’ve got ’em! 
 
 Take thirty large ones, put a basin under, 
 
 And cleave, with knife, their stony jaws asunder: 
 
SOUPS. 
 
 833 
 
 Add water (three quarts) to the native liquor, 
 
 Bring to a boil, (and, by the way, the quicker 
 It boils the better, if you’d do it cutely. ) 
 
 Now add the clams, chopped up and minced minutely. 
 
 Allow a longer boil of just three minutes, 
 
 And while it bubbles, quickly stir within its 
 Tumultuous depths where still the mollusks mutter, 
 
 Four table-spoons of flour and four of butter, 
 
 A pint of milk, some pepper to your notion, 
 
 And clams need salting, although born of ocean. 
 
 Remove from fire: (if much boiled they will suffer— 
 
 Yon 11 find that India-rubber is n’t tougher.) 
 
 After ’tis off", add three fresh eggs, well beaten, 
 
 Stir once more, and it’s ready to be eaten. 
 
 Fruit of the wave! O dainty and delicious! 
 
 Food for the gods! Ambrosia for Apicius! 
 
 Worthy to thrill the soul of sea-born Venus, 
 
 Or titillate the palate of Silenus. — W. A. Croffttt. 
 
 Clam Soup . — Wash clams, and place in just sufficient water for 
 soup, let boil, and as soon as_ they clear from shells, take out and 
 place clams in a jar for pickling ; throw into the broth a pint each 
 of sweet milk and rolled crackers, add a little salt, boil five minutes, 
 and just before taking from fire, add tablespoon butter beaten with 
 two eggs and serve, letting each person season to taste. 
 
 Cocoa-nut Soup . — Simmer six ounces grated cocoa-nut one 
 hour in two quarts veal stock keeping closely covered ; strain care- 
 fully, add gill hot cream, seasoning of salt, white pepper, and a little 
 mace if liked, and thicken with three scant tablespoons rice flour, 
 stirred smooth in little cold milk ; boil one minute and serve. Wheat 
 flour may be used if rice flour is not at hand. 
 
 Corn Soup . — One large fowl, or four pounds veal (knuckle or 
 neck will do), put over fire in gallon cold water with a little salt, 
 skim well, cover tightly and simmer slowly till meat slips from 
 bones, not allowing it to boil to rags, as it will make a nice dish for 
 breakfast or lunch, or even for dinner. Set aside with meat a cup 
 of the liquor ; strain soup to remove all bones and rags of meat ; 
 grate dozen ears green corn, scraping cobs to remove the heart of 
 the kernel, add corn to soup, with salt, pepper, and a little parsley, 
 and simmer slowly half an hour. Just before serving add a table- 
 spoon flour beaten very thoroughly with a tablespoon butter. Serve 
 hot. To serve chicken or veal, put broth (which was reserved) in a 
 clean saucepan, beat one egg, tablespoon butter and teaspoon flour 
 together very thoroughly, and add to it with salt, pepper, and a lit- 
 tle chopped parsley. Arrange meat on dish, pour over the gravy 
 boiling hot, and serve at once. Or for Hasty Corn Soup, cook to- 
 gether three pints White Stock and pint grated sweet corn twent}'’ 
 minutes, then add pint each cream and milk with tablespoon butter, 
 little minced parsley, and a smooth thickening of flour and water if 
 53 
 
834 
 
 SOUPS. 
 
 needed. Season to taste and serve. Or for Meatless Corn Soupy 
 grate twelve ears sweet corn, and put cobs into kettle with cold 
 water enough to cover, and boil one hour ; then skim out cobs and 
 add grated corn, with teacup boiling water, and boil half an hour. 
 x\dd quart of milk, or part cream and milk, salt and pepper, and 
 boil for ten minutes. Put in piece of butter size of an egg, set ket- 
 tle on back of stove and add three well-beaten eggs, stir rapidly for 
 five minutes, and serve immediately with croutons, or with crackers. 
 Some add Buckeye Dumplings, boil fifteen minutes and serve. For 
 Cor7i ChowdeVy cut half a pound of pork in slices, and fry brown, 
 then take up, and fry two medium-sized onions in the fat. Put 
 quart sliced potatoes and three pints grated or cut corn into kettle 
 in layers, sprinkling each layer with salt, pepper and flour, using 
 saltspoon pepper, two tablespoons salt and live of flour. Strain 
 onions and fat over vegetables, and with a spoon press the juice 
 through strainer ; then slowly pour three pints boiling water through 
 strainer, rubbing as much onion through as possible. Cover kettle, 
 and boil gently half an hour. Mix two tablespoons of corn-starch 
 with a little milk, and when perfectly smooth, add quart rich milk. 
 Stir this into the boiling chowder. Taste to see if seasoned enough, 
 and if not, add more pepper and salt. Then add half dozen crack- 
 ers, split, buttered and dipped for a minute in cold water. Put on 
 cover, boil up once, and serve. 
 
 Cream Soup . — Stir over the fire two tablespoons butter and 
 three of flour in saucepan till smooth, add boiled milk, a half cup at 
 a time, till three pints have been used, half milk and water may be 
 used, or for a richer soup, use half cream aiid milk ; season with 
 white pepper, salt, and pinch nutmeg. Serve Avith croutons added 
 a moment before dishing. For Cream of Beets add a puree of beets 
 made by rubbing well-cooked beets through a fine sieve with a po- 
 tato masher. Cream of Spinacliy Asparagus, Celery y Peasey etc., 
 are made in same Avay. The quantity of pulp can be varied to suit 
 the taste. For Cream of SalmoUyYvAy through puree sieA^e three- 
 quarters of a pint boiled Salmon, canned maybe used without cook- 
 ing, and add as above. 
 
 Cucumber Soup . — Pare one large cucumber, quarter and take 
 out seeds ; cut it in thin slices, put them on plate Avith little salt, to 
 draw water from them ; drain, and put in saucepan, Avith butter. 
 When Avarmed through, without being broAvned, pour quart stock 
 on them. Add a little sorrel, chervil, and seasoning, and boil forty 
 minutes. Mix well-beaten yolks of two eggs Avith gill cream, which 
 add just before serving. 
 
 Flemish Soup . — Slice five onions, ten stalks celery, and ten 
 medium-sized potatoes, and put them Avith three tablespoons butter 
 and half pint water in gtewpan, and simmer for an hour. Then add 
 
wSOUPS. 
 
 835 
 
 two quarts Plain Stock and cook gently till potatoes are done. Rub 
 all through a sieve, add half pint boiled cream and serve at once. 
 
 Fruit Soup. — This soup is a general favorite and as it is so very 
 easily made one 'with little experience can attempt it. There are 
 two divisions the clear and the thick, the latter being made ])y using 
 the pulp of the fruit. Take any fresh fruit, pie-plant, strawberries, 
 gooseberries, currants, cherries, wild plums, raspberries, etc., and 
 add water and cook till all juice is extracted ; for a clear soup, strain 
 and take amount of juice wished, adding more water, if necessary, 
 till a pleasant flavor, boil, skim, and to three pints liquid add table- 
 spoon corn-starch mixed smooth with a little water, sweeten to taste, 
 boil a moment and serve cold in summer, with a lump of ice and 
 tablespoon sweetened whipped cream in each dish, or bouillon cup, 
 and hot in winter, omitting cream. Part currants and raspberries 
 may be used together, or any harmonious combination of fruit or 
 the juices; as canned juice can be used and any of the Shrubs are 
 especially delicious. For Raspberry Soup, add water to Raspberry 
 Shrub till of a pleasant flavor, then finish as above without sweet- 
 ening. The vinegar already used in the shrub imparts just enough 
 of the acid flavor wished. When using any fi;esh fruit or canned 
 juice, a little lemon or currant juice may be added to the sweeter 
 fruits, adding the lemon just before removing soup from fire, and a 
 little orange juice to Strawberry Soup made as above gives a richer 
 flavor. A very elaborate recipe is to pick and wash two quarts 
 strawberries and rub, without cooking, through a puree sieve add- 
 ing water to the pulp till consistency of cream, sweeten to taste and 
 add gill orange, and third of a gill lemon juice. When cold, ice and 
 serve with a few whole berries, which have been standing in sugar 
 an hour or two, and a spoonful of whipped cream in each dish. 
 For Cherry Soup, cook cherries in water, sweeten to taste, flavor 
 with teaspoon vanilla and serve hot, without straining if wished. 
 A richer soup is made by stoning half peck cherries, boil till soft in 
 water with a stick cinnamon and sugar ; add water till of a pleasant 
 flavor, rub through a puree sieve, reserving a few of them whole ; 
 crack half the stones, take out kernels, boil them, adding litle sugar, 
 rub through sieve or pound to a paste and add to soup and flavor 
 as in second recipe of Strawberry Soup. Let cool and serve iced 
 with some of the reserved whole cherries in each dish. IMake 
 Apricot Soup in same way cutting half of apricots in slices, sprink- 
 ling with sugar and letting stand -while the other half is cooking. 
 Add apricot kernel paste as above, flavoring with pineapple juice, 
 add reserved slices and serve iced. Blackberry Soup is made as 
 Raspberry, and one can always make a delicious soup from any 
 fruit, juice or shrub at command and should not fail to try it, as it 
 makes such a refreshing first course at dinner in summer ; or is 
 delicious served a la bouillon for luncheon or an evening company. 
 Croutons are nice added to fruit soups just before serving if to be 
 
836 
 
 SOUPS. 
 
 eaten hot ; or when iced accompany with a dish of Dry Toast made 
 as on page 59, or slices of bread, sprinkled with sugar and glazed in 
 oven or fried in butter. 
 
 Julienne Soup. — Cut carrots, turnips, parsnips, celery, string 
 beans, etc., into strips as illustrated, about one and a quarter inches 
 long having them all of same size ; take a 
 gill or so of each, fry the carrot pieces in but- 
 ter and pour three quarts boiling stock over 
 them, add the rest of vegetables with some 
 lettuce and sorrel cut in larger pieces^ a bay 
 leaf and a small onion, and simmer gently 
 an hour or until vegetables are tender. Pour 
 the soup over some Croutons ])laced in tu- strips of vegetables, 
 
 roen and serve hot. Some do not fry the carrots but add all to the 
 stock, or water may be used instead of stock. If all vegetables are 
 not obtainable any three of them maj^ be used, but the sorrel is con- 
 sidered indispensable b}" epicures. 
 
 Lemon Soup. — Heat three pints Bouillon or any clear stock 
 and pour it upon a well-beaten egg placed in tureen; add juice of 
 large lemon, half pint Croutons and serve at once. 
 
 Lobster Soup. — Pick meat from one lobster or two small ones, 
 and beat fins, chine, and small claws in a mortar, previously taking 
 away brown fin and bag in head. Put in a stewpan, with bread- 
 crumbs, anchovy, half an onion, small bunch herbs, strip lemon 
 peel, and two quarts water ; simmer gently till all goodness is ex- 
 tracted, and strain. Pound the spawn in a mortar, with tablespoon 
 butter, little nutmeg, and half teaspoon flour, adding third of a pint 
 each cream and milk and put in stewpan with the tails cut in pieces. 
 Make Forcemeat Balls with tlie remainder of the lobster, seasoned 
 with mace, pepper, and salt, adding a little flour, and a few bread- 
 crumbs ; moisten them with egg, heat them in soup and serve. For 
 a Flain Lobster Soup omit onions, anchovy and lemon peel. 
 
 Milk Soup. — Brown lightly a thinly-sliced onion in butter in a 
 very hot frying-pan, add tablespoon flour and when brown add 
 slowly pint boiling water. Cook briskly a few moments, place on 
 back of stove and simmer two hours, add gill boiling water, a little 
 salt and sugar and a pint of boiled new milk, boil up once and serve. 
 Or With Eggs., boil two quarts milk with saltspoon salt, teaspoon 
 powdered cinnamon, and three of sugar ; place four thin slices of 
 bread in a deep dish, pour over it a little of the milk, and keep it 
 hot over a stove, without burning. Beat up the yolks of six eggs, 
 add them to milk, and stir it over fire till it thickens ; do not let it 
 curdle ; pour upon the bread, and serve. Nice for children. Bread 
 may be toasted, if wished. 
 
SOUPS. 
 
 837 
 
 Mock Turtle or CalTs-head Soup . — Lay one large calf’s head 
 well cleaned and washed, and four pig’s feet, in bottom of a large 
 kettle, and cover with a gallon water ; boil three hours, or until 
 flesh will slip from bones ; take out head, leaving feet to be boiled 
 steadily while meat is cut from head ; select with care enough of 
 the fatty portions in top of head and cheeks to fill a teacup, and set 
 aside to cool ; remove brains to saucer, and also set aside ; chop 
 rest of meat with tongue very fine, season with salt, pepper, pow- 
 dered majoram and thyme, a teaspoon of cloves, one of mace, half 
 as much allspice and grated nutmeg. When flesh falls from bones 
 of feet, take out bones, leaving the gelatinous meat ; boil all together 
 slowly, without removing cover, for two hours more ; take soup 
 from fire and set away until next day. Skim off* fat an hour before 
 dinner and set stock over fire, and when it boils strain carefully and 
 drop in reserved meat, which should have been cut when cold, into 
 small squares. Have these all ready as well as Force-meat Balls., 
 to prepare which rub the yolks of five hard-boiled eggs to a paste in 
 a mortar, or in a bowl with back of silver spoon, adding gradually 
 the brains to moisten them, also a little butter and salt. Mix with 
 these, two eggs beaten very light, flour hands and make this paste 
 into balls about size of a pigeon’s egg; throw them into soup five 
 minutes before taking from fire ; stir in large tablespoon browned 
 flour rubbed smooth in a little cold water, and finish the seasoning 
 by addition of four tablespoons sherry or Maderia wine, and juice of 
 a lemon. It should not boil more than half an hour on second day. 
 Serve with sliced lemons. Some use only the head with seven 
 quarts water and serve brain, tongue, etc., for separate dishes, ah 
 though the tongue can be first cooked with it. A finer flavor is 
 given when cooking head first time to add piece fried ham and a 
 carrot, turnip and onion stuck with eight cloves, and a bunch sweet 
 herbs as given in Bouillon with strips of rind of half a lemon. When 
 to be reheated put tablespoon butter and two of flour in saucepan, 
 when a light brown add pint and a half of the stock with half a bay 
 leaf, a tuft of celery leaves, three or four sprigs parsley, a blade of 
 mace, and some add a few chives. Cook forty minutes, strain and 
 add to rest of stock, with some of meat from head cut in dice ; let 
 boil up once and pour in tureen, in which is the juice of half a 
 lemon, with slices of the other half and chopped yolks of three hard- 
 boiled eggs. We do not think the wine as in first recipe is essential. 
 Some add a knuckle of veal and for a plain soup to be served at 
 once, simply boil with an onion and any sweet herbs at hand about 
 four hours ; then strain and chop meat from head in dice and re- 
 turn to soup, season with a little celery seed and either pour it over 
 the chopped yolks of eggs and lemon slices ; or fifteen minutes be- 
 fore serving, add, pouring it through the holes of a colander a thin 
 batter of an egg, cup of milk and flour as needed, and then pour 
 soup over the slices of a lemon. 
 
838 
 
 SOUPS. 
 
 Mutton Soup . — Boil a four or five '‘pound leg of mutton two 
 hours ; ta'ke out and place in oven to brown an hour, basting it 
 often. To the broth add onion and potato chopped fine, half a cup 
 of barley, soaked overnight in two cups water, and two large toma- 
 toes ; season with pepper and salt, boil one hour, stir often (as bar- 
 ley is apt to burn), and, before taking from the fire, add tablespoon 
 flour wet with cold v/ater if needed. Or take three or four pounds 
 neck of mutton, cut up the meat, break the bones and put ail in 
 kettle with three quarts water. Let boil, skim, then simmer till a 
 clear well-flavored broth ; add barley and vegetables as above, or 
 barley, carrots, turnips, etc., may be used with bunch of herbs. 
 
 Noodle Soup . — Add noodles to beef or any other soup after strain- 
 ing ; they will cook in fifteen or twenty minutes, and are prepared 
 in the following manner : To one egg add as much sifted flour as it 
 will absorb with a little salt ; work it in with the fingers ten or fif- 
 teen minutes, mixing it as stiff as possible ; roll to a very thin sheet, 
 fold and roll as thin as a wafer, dust lightly with flour and roll up 
 tightly as a Jelly Roll ; slice from the ends with a thin sharp knife, 
 shake*^ out the strips loosely, let dry an hour or two and drop ink> 
 soup and cook ten minutes. Some add two teaspoons water. 
 
 Okra Soup . — Take a nice joint of beef filled with marrow, gal- 
 lon water, onion cut fine, two sprigs parsley, two quarts okra, one 
 quart tomatoes ; boil meat six hours, add vegetables and boil two 
 hours more. Or brown an onion with a slice of bacon or ham, then 
 add vegetables as above, or two quarts tomato and one of okra, 
 three quarts water and cook slowly two or three hours, seasoning 
 to taste. Or for Southern Gumbo^ prepare vegetables as in second 
 recipe, adding a bay leaf and blade of mace, then cut up and fry 
 brown a squirrel, chicken or piece of veal, add and cook till tender, 
 seasoning with pepper, salt and a pinch cayenne. Take out meat 
 and serve separately. Some always add a ham bone and a little 
 grated or cut corn, and Lima beans are considered an improvement, 
 and just before serving add four or five tablespoons boiled rice and 
 instead of cayenne, tablespoon or two of green pepper chopped fine. 
 Boil up once and serve. 
 
 Onion.' Soup . — Slice thin five or six’ medium-sized onions and 
 fry brown in tablespoon butter, add two or three tablespoons flour, or 
 rice- flour makes it more delicate, and when latter is browned add 
 slowly pint and a half boiling water, and a bunch of sweet herbs as 
 given in Bouillon; let boil up and then place on back of stove and 
 simmer slowly an hour and a half. Then add three pints boiling 
 milk or part cream, and four tablespoons m^sliud potato, mixed 
 with a little milk or cream till smooth and rather thin. Let boil 
 few minutes. Season to taste, adding teaspoon sugar and half pint 
 cf Croutons and serve hot. If wished richer use stock instead of 
 
SOUPS. 
 
 839 
 
 water and a little chopped celery added gives a delicious davor. 
 Boiled rice may be added instead of potato and it maj^ be served 
 without either, adding half cup soaked barley with stock or water. 
 
 Ox Tail Soup . — Saw the tail in thin round slices, cook slowly 
 two hours in hot water, skim out slices and add to three quarts 
 Plain Bouillon. In the meantime have carrots, turnips, onion etc., 
 ciP with a round cutter, as an apple corer, into lozenge shape pieces, 
 abmit a pint in all, and cook them half an hour in a little water, add 
 to soup. Add brown butter and flour thickening in small quantity, 
 let soup simmer slowly until it becomes smooth and clear again, 
 and skim until all fat is removed. Season with salt and cayenne. 
 Serve a slice or two of ox tail and some of the vegetables in each 
 plate. When a soup like the foregoing has not a clear syrup-like 
 sort of thickness or body, but is dull, like flour gravy it may be 
 cleared by longer simmering and adding more stock with some 
 cold tomato juice, or lemon juice, or even cold ^yater, and skimming 
 from the side. If not already light brown add a spoonful of Cara- 
 mel. Some do not use the extra stock but separate ox tail at the 
 joints, or cut in thin slices, and place in a gallon cold water with 
 two slices ham and any vegetables wished, cut in thin slices. Sim- 
 mer three or four hours till meat is tender, strain and serve with 
 pieces of the ox tail in each dish. 
 
 Oyster Soup . — Put one quart stock. White Stock is nicest, in 
 kettle, or water may be used ; add oyster liquor from quart of oys- 
 ters, having drained latter in colander, pouring over them a half 
 pint of the hot stock ; skim if necessary, put in oysters, let just come 
 to a boil, set on back of range, stir in half cup crushed oyster crack- 
 ers, three tablespoons butter, salt and white pepper to taste, and 
 then quart milk, which has been boiled in custard kettle ; or the 
 milk may be placed in tureen and the soup poured over. Some 
 sprinkle a little minced parsley over just before serving. If wished 
 very nice, the oysters may be first scalded in their liquor, taken out 
 and bearded and placed in tureen. To a pint of stock, add the 
 beards and strained liquor and simmer half an hour ; strain, add 
 three pints of stock, let come to boiling point, season as above, add 
 half pint boiling cream, pour over oysters and serve at once. By 
 cooking the beards a stronger flavor is procured and the oysters are 
 more delicate without them. For Mock Oyster Soup, take one 
 teacup codfish, cut in half-inch squares. Freshen by covering with 
 cold water, let it come to a boil, then pour off and add cup water, 
 quart sweet milk, cup sweet cream, tablespoon corn-starch, stirred 
 smooth in a little, cold milk, lump of butter size of an egg, pepper, 
 and salt to taste. Serve with crackers or toast. 
 
 Parsnip Soup . — Brown three or four sliced parsnips in sauce- 
 pan with tablespoon or two of butter, cooking them slowly, adding 
 
840 
 
 SOUPS. 
 
 a gill stock and when they are tender add three gills more and cook 
 half an hour; rub through puree sieve and add quart stock, let boil 
 up once and serve. 
 
 Pea Soup. — Boil three pints shelled green pease in three quarts 
 water ; when quite soft, mash through colander, adding a little water 
 to free the pulp from skins ; return pulp to water in which it was 
 boiled, add head of lettuce chopped, and half a pint young pease ; 
 boil half an hour, season with salt and pepper, and thicken with 
 two tablespoons butter rubbed into a little flour. Serve with bits of 
 toasted bread. The soup, when done, should be as thick as cream. 
 Some omit the lettuce. Or cook pint of pease till tender in two 
 quarts boiling water, add two tablespoons butter, salt, white pepper 
 and half pint cream or rich milk, tablespoo'n minced parsley and 
 teaspoon sugar with a little thickening of corn-starch. Place on 
 back of stove and add beaten yolks of one or two eggs and serve. 
 With Carrots, add with the pease, half pint carrots cut in thin 
 slices, as for Julienne Soup, and a pint more water and finish as 
 above. With Spinach, add to pease one pint spinach prepared as 
 for cooking ; or for a Triple Soup, use all three vegetables with 
 three quarts water and finish as above. To make richer use Plain 
 Bouillon instead of the water. With Onions, boil pint shelled 
 pease tender, with a bunch part^iey and two young onions in a very 
 little water ; rub through sieve and add two quarts any stock ; let it 
 come just to boiling point and serve, as if boiled after the puree is 
 added it is not of as fine color. For a Hasty Soup use cold cooked 
 nease in same way. For Split Pea Soup, cut three-quarters pound 
 of any kind of meat, odd pieces will do, in dice, always adding a 
 little "ham; put in a gallon bean-pot with an onion, carrot, table- 
 spoon rice and three gills split pease ; fill with cold water, put on 
 cover and bake in oven three hours and a half. Or soak a cup split 
 pease four or five hours, drain and add them to three quarts stock ; 
 when boiling add some chopped carrot, celery and onion, with bunch 
 of herbs if wished, and cook an hour. Th« pease should partly boil 
 away and thicken soup, while some of them still remain distinct ; 
 when ‘this is not satisfactorily accomplished, add a spoonful of flour 
 thickening. Season with salt and pepper, take out bunch of herbs, 
 add a small lump of butter and serve. Puree of pea soup can be 
 made as directed for puree of beans. It is an English custom to 
 dry mint and crumble it over the top of pea soup. Bean Soup can 
 be made in same way. 
 
 Pheasant Soup. — Cut up two pheasants and brown them with 
 four tablespoons butter and two slices of ham; put in soup kettle 
 with two large onions sliced, half head celery and three quarts of 
 Plain Stock and simmer two hours. Strain, pound the breasts wdth 
 the crumbs of twm rolls, previously soaked, and hard-boiled yolks of 
 two eggs ; add to the soup, let boil up once and serve. This can be 
 
sonps. 
 
 841 
 
 made with the bones, pieces, etc., of the pheasants after being 
 cooked, but of course will not be so rich. Any cold game can be 
 used in this way. 
 
 Pot Au Feu . — Take a good-sized soup bone with plenty of 
 meat on it, extract marrow and place in a pot on back of range, 
 covering beef with three or more quarts cold water; cover tightly, 
 and allow to simmer slowly all day long. The next day, before 
 heating, remove cake of grease from top, and add a large onion 
 (previously stuck full of whole cloves, and then roasted in the oven 
 till of a rich brown color), adding tomatoes or any other vegetables 
 which one may fancy. A leek or a section of garlic adds much to 
 the flavor. Rice may be added, or vermicelli for a change. Just 
 before serving, add a teaspoon Caramel, giving a peculiar flavor and 
 richer color to soup. ^ 
 
 Potato Soup . — To gallon water add six large potatoes chopped 
 flne, one teacup rice, lump of butter size of an egg, one tablespoon 
 flour. Work butter and flour together, and add one teacup sweet 
 cream just before taking from the Are. Boil one hour. Or With 
 Milk^ boil four large potatoes in water till tender, drain, mash and 
 add three pints milk in which have been boiled an onion and two 
 stalks celery ; season with salt, tablespoon but- 
 ter and white pepper, adding cup cream as 
 above, or whipping it and putting in tureen ; rub 
 through puree sieve and serve at once. Some 
 parboil the onions in water then add to pota- 
 toes and boil all together ; mash and add the 
 boiling milk with a little sago, cook fifteen 
 minutes, stirring all the time, and serve with- 
 out rubbing through sieve. A little butter or cream may be added, 
 but however made, it must be served as soon as ready to be at its best. 
 
 Pumpkin Soup . — Put a scant pint of peeled and sliced pump- 
 kin into a saucepan with six stalks celery chopped fine, tablespoon 
 drippings or butter, teaspoon salt, quarter saltspoon pepper, and 
 three pints boiling water ; boil until vegetables can be rubbed 
 through sieve ; return to saucepan, set it over fire, add pint boiling 
 cream or milk, boil up once and serve with Croutons and some add 
 a little thickening, and teaspoon sugar is an addition. Winter 
 squash may be used same. 
 
 Rabbit Soup . — Make soup with the legs and shoulders of the 
 rabbit, and keep nice pieces for a delicious entree. Put former into 
 warm water, and draw the blood ; when quite clean, put them in a 
 stewpan, with bunch of herbs, and a teacup or rather more, of veal 
 stock, or water. Simmer slowly till done through, and add three 
 pints of water, and boil for an hour. Take out the rabbit, pick the 
 
842 
 
 SOUPS. 
 
 meat from the bones, covering it up to keep it white ; put bones 
 back in the liquor, add three stalks celery, one carrot, half an onion, 
 blade mace, salt and white pepper to taste, and simmer for two 
 hours ; skim and strain. Add the meat, reheat and serve. 
 
 Rice Soup . — Cook half cup rice in water till tender, add two 
 quarts milk, or more if wished thinner, and half cup raisins, tea- 
 spoon or two sugar and salt to taste ; set on back of stove and cook 
 thirty or forty minutes or till raisins are tender and milk and rice 
 well blended. Or put rice in boiling water five minutes, then drain 
 and add it to two quarts boiling stock with half a bay leaf and 
 cook till tender, season and serve. Rice can be used as a thicken- 
 ing to any soup wished. 
 
 Sago Soup . — Wash three ounces sago in boiling water, and add 
 it gradually to two quarts nearly boiling stock. Simmer half an 
 hour, when it should be well dissolved. Beat up yolks of three eggs, 
 add to them half pint boiling cream, stir quickly into the soup with 
 teaspoon sugar and serve immediately. Do not let the soup boil, or 
 the eggs will curdle. This soup is thought to act as tonic to the 
 chest and throat. 
 
 Sheep'^ s- Head Soup . — Wash and clean a nice head carefully, 
 put it into kettle ‘with water hardly sufficient to cover it ; when 
 head is heated through, put in water almost to top of kettle. 
 When very tender, which can be told by probing it with a fork, re- 
 move, strip meat from bones, and put bones back into soup, together 
 with an onion and a bunch of sweet herbs, and simmer till well 
 flavored, then add the meat which has been cut into small portions, 
 and serve. Or for Baked Soup., put head and feet into jar with two 
 quarts water, an onion, some sweet herbs, and a seasoning of pepper 
 and salt. Cover closel}- and bake. It can be served whole, or the 
 meat may be removed from head, cut in pieces, and put with soup. 
 
 Spinach Soup . — Cook in covered saucepan with a little salt, 
 but no water, till tender ; squeeze out moisture and rub through a 
 sieve. Add this pulp to as much stock as will make of consistency 
 wished, let come to a boil, season and pour in tureen in which table- 
 spoon butter has been placed. Making the spinach into balls and 
 placing them in tureen and pouring over any hot stock or bouillon 
 is a more elegant way of serving it. 
 
 Spring Soup . — To three quarts stock put an equal amount of 
 white and jmllow carrots cut in fancy shapes and let it boil slowty 
 for an hour, then add cup string beans, cut in sfnall pieces and as 
 much asparagus, also cut in small pieces, and a handful of pease. 
 A half an hour latter add some cauliflower broken in small pieces, 
 and let it boil until it is soft. Salt and pepper to taste. 
 
SOUPS. 
 
 843 
 
 Sorrel Soup . — After thoroughly washing leaves of garden sor- 
 rel, put in kettle or stewpan, with no more water than adheres to 
 them ; cover closely, and stew until tender, stirring occasionally, 
 but covering each time. Have ready soaked some dried white beans, 
 enough to make soup as thick as gruel ; put them on tire in cold 
 water, and boil until beans are very tender. Put in bones from 
 roasts, steaks, or fowls, and any pieces of cooked or uncooked 
 meat and a small piece of lean salt pork, if liked. Any roast meat 
 gravy or stock can be used instead of meat ; add an onion, a sprig 
 of t%mie, salt, pepper and a bay leaf. Skim out bones, etc., rub 
 beans through sieve and add to soup with enough of the cooked sor- 
 rel to make it taste pleasantly sour, let boil few moments and serve. 
 
 Toma to Soup . — Clear tomato soup should be as bright as wine, 
 not highly colored or highly flavored, but thoroughly good, and 
 should never be made until really wanted, as freshness of flavor .s 
 a matter of first importance. Prepare stock from leg of beef ; that 
 from bones and odd pieces will not do. for this soup; it must be 
 strong and of a clear golden-brown color and without a particle of 
 grease ; such as may be secured by stewing about six pounds of leg 
 of beef slowly for one or two hours in three quarts of water ; then 
 pour off the stock, let stand till cold and the meat may be put on 
 again to make a second stock for other purposes. To about three 
 pints of this stock add from eight to twelve ripe tomatoes, accord- 
 ing to size, cut in slices, or canned tomatoes may be used, one med- 
 ium-sized onion, sliced, and a few slices of carrot and turnip ; boil 
 half an hour and then strain off, taking care not to press any of the 
 vegetables, which must not be over-cooked. To the clear soup add 
 tablespoon of sugar and vinegar, one of Worcester sauce, and a lit- 
 tle cayenne. If soup is not clear and bright, strain it through a 
 folded towel in colander. Or skim and strain one gallon of stock 
 made from nice fresh beef ; take three quarts tomatoes, remove skin 
 and cut out hard center, put through a fine sieve and add to the 
 stock ; make a paste of butter and flour, and, when the stock begins 
 to boil, stir in half a teacup, taking care not to have it lumpy ; boil 
 tw^enty minutes, seasoning with salt and pepper to taste. Two 
 quarts canned tomatoes \yill answer. Some rub through a sieve and 
 add teaspoon sugar, and others always stew the tomatoes as for 
 cooking, seasoning with salt, pepper and butter, and then add to the 
 stock, claiming the soup is richer and finer flavored by so doing; 
 and onions, carrots, and turnips may be added as in first recipe, 
 cooking an hour and a half and rubbing all through puree sieve, then 
 finish as above. With Cabbage., to gallon w^ater add quart each to- 
 matoes and cabbage, two onions, four good-sized potatoes, ail chop- 
 ped fine ; cook till tender, add two tablespoons butter with salt and 
 pepper to taste and serve with toast and butter. With Corn., to a soup 
 Done and water, add quart tomatoes, an onion, cucumber sliced, two 
 ears grated corn, salt, pepper and pinch cavenne. Boil four hours, then 
 
844 
 
 SOUPS. 
 
 add tablespoon corn-starch dissolved in cold water ; strain before 
 serving, with Rice^ to two quarts stock add pint fresh or canned 
 tomatoes, and cup boiled rice. Cook slowly half an hour and season 
 to taste. Other vegetables may first be added, cooking an hour, 
 then adding as above. For Meatless Tomato Soup, one quart each 
 tomatoes and water; stew till soft; add teaspoon soda, allow to 
 effervesce, and add quart of boiling milk, salt, butter, and pepper to 
 taste, with a little rolled cracker ; boil a few minutes and serve. 
 Some do not use any water either with fresh or canned tomatoes, 
 when cooking as above, 
 
 Turkey Soup . — After a roasted turkey has been served a por- 
 tion of the meat still adheres to the bones, especially about the 
 neck ; “drumsticks” are left, or parts of the wings, and pieces rarely 
 called for at table. If there is three-fourths of a cupful or more 
 left, cut off carefully and reserve for Force-meat Balls. Break bones 
 apart and with stuffing still adhering to them, put in soup kettle 
 with three quarts water, tablespoon salt, a pod of red pepper broken 
 into pieces, three or four b Jades of celery cut into half inch 
 pieces, a bay leaf, three medium-sized potatoes, and two onions 
 all sliced. If dinner hour is one o’clock the kettle should be over 
 fire before eight o’clock in the morning ; or if the dinner is at six in 
 the evening, it should be on by twelve o’clock. Let it boil slowly, 
 but constantly until about half an hour before dinner ; lift out bones, 
 skim off fat, strain through colander and return to kettle. There 
 will now be but little more than three pints of the soup. If more 
 than this is desired, add a pint of hot milk or milk and cream to- 
 gether ; but it will be very nice without this aadition even though a 
 little more water be added. Prepare Forcemeat Balls by chop- 
 ping the scraps of turkey very fine ; take half a teaspoon cracker- 
 crumbs, smoothly rolled, a small saltspoon of cayenne pepper, about 
 double the quantity of salt, a little grated lemon peel and half a 
 teaspoon powdered summer savory or thyme ; mix these together 
 and add a raw beaten egg to bind them. Roll mixture into balls 
 about the size of a hickory-nut, and drop into the soup about ten 
 minutes before serving. Have ready in tureen a large tablespoon ot 
 parsley, cut very fine. Pour in soup and send to table hot. If 
 Force-meat Balls are not liked, boil two eggs for half an hour, cut in 
 slices, put them in tureen with parsley, and pour soup over them ; 
 or slices of bread (not too thick) can be toasted, buttered on both 
 sides, cut into inch squares, and substituted for the sliced eggs. 
 If wished richer use stock instead of water and some use a little 
 thickening of arrowroot or corn-starch, some vermicelli or macaroni 
 and a tablespoon of any highly flavored sauce or catsup. In this 
 or any soup some of the ingredients may be omitted if not at hand 
 and soup will still be good. 
 
 Turnip Soup . — Put two thin slices nice lean ham in cold water 
 to cook ; in half hour add four thinly sliced turnips with more cold 
 
SOUPS. 
 
 845 
 
 water ; as soon as tender, add half as many sliced potatoes as tur- 
 nips. These will cook in twenty minutes ; season with salt, pepper, 
 and a piece of butter ; cup cream improves it, and the ham may first 
 be fried in kettle. Or melt two tablespoons butter in saucepan, add 
 the sliced turnip as above with two onions also sliced ; when browned 
 add cup water and cook an hour, then add two quarts any stock and 
 simmer half an hour ; rub through a sieve, reheat and serve. The 
 cream may be added to this also. If wanted a white soup do not 
 brown the vegetables. For a Swiss Soup, cook six potatoes and 
 three turnips sliced in six quarts water five hours or until perfectly 
 dissolved and the consistency of Pea Soup, filling up as it boils 
 away ; add butter size of an egg, season with salt and pepper, and 
 serve. A small piece salt pork, a bone or 'bit of veal or lamb, and 
 an onion may be added to vary this soup. For Royal Soup, cut the 
 turnips into very small round balls and simmer till tender in two 
 quarts of Bouillon ; add half cup strong veal stock and teaspoon, 
 sugar and pour in tureen in which pint of Croutons have been placed. 
 
 Turtle Soup . — Day before the soup is required, hang up turtle 
 by hind fins, cut off head, and leave to bleed and drain all night. 
 In morning lay on its back on table, cut off fore fins, separate cal- 
 ipash (upper shell), from calipee (under shell), beginning at hind 
 fins ; be very careful in cutting flesh off the spine not to touch the 
 gall bag, hold the knife sloping towards the bom?s. Cut off all fat 
 that will be found adhering to calipash, and lean of calipee, then cut 
 off hind fins. Remove all meat from calipee, and also from fins, cut 
 into pieces two inches square, and put into a saucepan. Hold cali- 
 pash, calipee and fins in scalding — not boiling — water for a few min- 
 utes, which will cause the shells to separate easily. This done, cut 
 shells into pieces six inches square, and put them into kettle with 
 some light veal stock. Boil until meat is tender, take out and put into 
 cold water, free ineat from bones, and cut into inch-square pieces. 
 Return bones to stock, boil gently two hours and then this portion of 
 the stock is fit for use. Cut fins into pieces an inch wide, boil instock 
 with an onion, two or three cloves, a bunch of parsley or th^^me and 
 a sprig of sweet basil and marjoram. When these are tender, take 
 out and add this stock to the other. Now put lean moat into sauce- 
 pan with a pint of Madeira or Sherry ; or water and Tarragon or 
 plain vinegar half and half, four tablespoons chopped green shallot, 
 two sliced lemons, a bunch of thyme, marjoram, sweet basil and 
 savory — about a tablespoon of each when chopped, with double the 
 quantity of parsley. Pound together one nutmeg, twelve allspice, 
 one blade of mace, five or six cloves and a tablespoon each pepper 
 and salt ; add teaspoon curry-powder, and put two-thirds of this to 
 the lean meat, with a quarter pound fresh butter and a quart stock. 
 Let stew gently until meat is done. While turtle is in preparation, 
 have a large knuckle of ham cut into small dice and put into a stew- 
 
846 
 
 SOUPS. 
 
 pan with four large onions sliced, six bay leaves, three blades mace, 
 twelve allspice, three -fourths pound butter, and cover with veal 
 stock. Let this all simmer together till onions are melted, or like 
 jelly. Shred tine a smalt bunch of basil, a large one of thyme, sav- 
 ory and marjoram, and put to the onions, keeping them as green as 
 possible. When done, sift into it a little flour, enough to thicken 
 the soup. Then by degrees add stock in which calipash and cali- 
 pee were boiled, and the’seasoning stock made from the lean turtle 
 meat. Boil all together one hour, and then rub through a very fine 
 strainer or woolen cloth, add salt, cayenne, and lemon to suit the 
 taste. Now put in the meat of the turtle and let all boil together 
 half an hour and serve. These directions are for a turtle of about 
 fifty pounds, and the ingredients can be increased or diminished 
 according to size. Yolks of hard-boiled eggs are nice placed in 
 tureen before adding soup, or make Force-meat Balls as follows; 
 take about a pound of fleshy part of a leg of veal, scrape off all the 
 meat, without leaving any sinews or fat, and soak in milk about the' 
 same quantity of bread-crumbs. When well soaked, squeeze it, and 
 put into a mortar with the veal, a small quantity of calf’s udder, a 
 little butter, the yolks of four eggs, boiled hard, a little cayenne, 
 salt, and spices, and pound very fine ; then thicken mixture with 
 two whole eggs and yolk of another. Try this stuffing in boiling 
 hot water, to ascertain its consistency ; if it is too thin, add another 
 yolk. When perfected, take half of it, and put into it some chopped 
 parsley. Let the whole cool, in order to roll it of the size of the 
 yolk of an egg ; poach it in boiling salted water, and when very 
 hard drain on a- sieve, and put it into the soup. Before serving 
 squeeze the juice of two or three lemons upon a little cayenne and 
 add to soup. For Mock Terrapin Soup^ use small lobe liver, about 
 a cup full, calves’ liver best; cut in very small pieces, less than half 
 an inch square, boil in hot water half an hour with teaspoon salt, 
 then put heaping tablespoon butter and flour in saucepan, stir till 
 mixed brown, then add water in which liver was boiled, half cup at 
 a time stirring smooth, adding more hot water if needed to make 
 soup right consistency, less thick than gravy ; season with salt, pep- 
 per, a dust of cayenne pepper and very little pinch of nutmeg, pow- 
 dered cloves and allspice. Put in sliced liver, let boil just once, and 
 then serve and with it a little dish of finely-chopped lemon. 
 
 Veal Soup . — To about three pounds of a w^ell-broken joint of 
 veal, add four quarts water, let boil, skim and simmer two or three 
 hours ; prepare one-fourth pound macaroni by boiling by itself with 
 enough water to cover and season to taste with salt and pepper, and 
 add the macaroni with the water in which it was boiled. Onions 
 or celery may be added for flavoring. 
 
 Vegetahle Soiip . — After bojling a soup bone or piece of beef un- 
 til done, add to the broth boiling water to make the amount of soup 
 
SOUPS. 
 
 847 
 
 wanted, and when boiling again add a large handful of cabbage cut 
 fine as for slaw, a half pint of tomatoes, canned or fresh ; peel and 
 slice and add three large or four small onions, two or three potatoes and 
 some use a half teacup of dried or half pint of green corn (if dried 
 it should be soaked). Let boil from half to three-quarters of an 
 hour ; if thickening is wished stir an egg or yolk with a large spoon- 
 ful milk and teaspoon flour, and put in five or ten minutes before 
 taking off ; this makes it very rich, oerve with crackers. Or With- 
 out Meat, take three each onions, carrots, and turnips, one small 
 cabbage, one pint tomatoes ; chop all the vegetables except the to- 
 matoes very fine, have ready in a porcelain kettle three quarts boil- 
 ing water, put in all except cabbage and tomatoes and simmer 
 for half an hour, then add the chopped cabbage and tomatoes 
 (the tomatoes previously stewed), also a bunch of sweet herbs. Let 
 soup boil for twenty minutes, strain through sieve, rubbing all the 
 vegetables through. Beat two tablespoons best butter and one of 
 flour to a cream. Now pepper and salt soup to taste, and add a 
 teaspoon white sugar, a half cup of sweet cream if at hand and then 
 stir in the butter and flour ; let boil up and it is ready for table. 
 Serve with Croutons, or poached eggs one in each dish. Or slice 
 cabbage, carrots, turnips, parsnips, and cook as above, always re- 
 membering to have v/ater or stock boiling in which vegetables are 
 placed ; when tender add stewed tomatoes rubbed through a sieve or 
 not as wished ; whenever tomatoes are used in any soup it is a very 
 great improvement to first stew them, either fresh or canned, seas- 
 oning with butter, salt and pepper ; this makes a little more trouble 
 but the soup is very much finer flavored. When done, if soup is 
 wished richer add any stock on hand till flavored as wished, boil up 
 once and serve. Cooking the vegetables tender in water is more 
 economical than using stock as in adding latter at last, only a small 
 quantity need be used to produce required flavor ; or recookiilg a 
 soup bone adding vegetables as soon as it boils makes a nice soup. 
 When a thickening is added some put in a teaspoon of mustard 
 with the flour, etc. Celery cooked with the vegetables is always a 
 nice addition and a little flavoring of onion is almost a necessity. A 
 slice of well toasted bread is added with the vegetables by some, 
 rubbing all through sieve and when reheating adding teaspoon or 
 two of some bottled sauce. With Soiir Cream, to three or four 
 quarts any vegetable soup add cup sour cream just before serving. 
 
 Vermicelli Soup . — Put one chicken trussed for boiling in ket- 
 tle with a pound or so of bacon and three quarts water and cook 
 till tender ; in the meantime cook two or three ounces vermicelli in 
 a little water or stock till quite tender ; take out chicken and bacon 
 on dish for serving ; add vermicelli to soup and serve. Some stick 
 eight or ten cloves in bacon. 
 
 Weimar Soup , — Cut any pieces of corned beef or salt pork, 
 about two pounds, in small pieces, add two ©r three quarts water 
 
848 
 
 SOUPS. 
 
 and simmer two or three hours ; add three each carrots, parsnips, 
 turnips, potatoes and stalks celery and one small cabbage, all cut in 
 thin small slices. Add gill oatmeal, cook an hour and serve with- 
 out straining. Split pease may be used adding them with the meat. 
 The meat may need soaking if very salt. Any Bouillon or stock 
 may be made of corned beef using more water with it when prepar- 
 ing for serving, and always when boiling corned beef save the broth 
 for either soup or gravy. A soup can be made like the Weimar of 
 fresh meat. 
 
 White Soup . — Cover bones from cooked chickens ; three pounds 
 veal bones, cracked in pieces, pound lean veal cut in small pieces, 
 a minced onion and bunch parsley with cold water and liquor in 
 which chickens were cooked if boiled. Simmer two or three hours, 
 strain, return to kettle, season, boil up, skim, and add pint milk and 
 as much cooked farina as wished ; place on back of stove, simmer 
 ten minutes and then add a beaten egg first mixed well with a cup 
 of the soup, keep covered a moment or two and then serve. Or cook 
 gently an hour and a quarter a half pint each white turnip and cel- 
 ery and half a gill onion, all cut in small pieces with a blade of 
 mace in one gallon White Stock. Strain, reheat, add tablespoon 
 corn-starch mixed smoothly in water, let boil, add cup sweet cream 
 and season with salt and white pepper. Add egg as above and serve. 
 
 Wyntoun Soup . — Put three pounds ne<"k of^iutton, meat sliced 
 and bones broken, in three quarts water, wdth fcwo each carrots and 
 turnips sliced and cook four hours ; take out meat and bones, rub 
 soup and vegetables through sieve, let cool, take off fat, reheat, 
 season and add half cup barley, soaked overnight, and quart green 
 pease ; simmer half an hour, add teaspoon sugar and serve. Or 
 cook half cup barley in quart water till tender, add quarter of a 
 turnip, if large, a small onion and two potatoes, all chopped fine ; 
 when cooked add more water and stock from boiled corned beef till 
 well flavored and seasoned. Remove to back of stove, add pint 
 cream or milk and serve. 
 
 Balls for Soup . — There are many different articles served in 
 soup besides those given, such as fancy letters, stars, triangles, etc., 
 which may be purchased, and also the French Paste which comes in 
 squares in little boxes. This is used more for coloring and flavor- 
 ing ; place in tureen and pour soup over it, stirring as soup is served. 
 Among the different balls used are the Egg Balls., mix raw egg 
 with just enough flour or corn-starch to make into round balls, then 
 drop into soup and boil ten minutes. A little milk, a teaspoon to 
 one egg, is an improvement ; also a sprinkle of salt. Or for two 
 quarts soup make balls by boiling one egg hard ; put yolk of it in 
 a bowl, pound to a paste and break in a raw egg yolk, add a dust 
 cayenne pepper, tablespoon salad oil, saltspoon salt, and flour to 
 
SOUPS. 
 
 849 
 
 roll into balls with the hands about a teaspoon. Put dry flour on 
 both hands, use saltspoon of mixture, or make a long roll and cut 
 ofi* ends and make into balls ; have deep saucepan half full of boil- 
 ing water, put in egg balls and let them boil till they come to top, 
 then take out with strainer, put in soup when ready to serve, or some 
 cook them in soup. They are also nice served with other dishes ; or 
 to yolks of three eggs use one raw yolk and omit the salad oil. 
 Some use the raw white of the egg rather than yolk and also care- 
 fully fry brown in butter or any nice fat ; then place in tureen and 
 pour over the soup. For Farina Balls^ boil quart milk in custard 
 kettle, add salt and tablespoon butter, and thicken with farina. 
 Cook well, and when cold stir one whole egg and one yolk through 
 the mixture. Make into balls or shape with s{)oon, and drop in the 
 boiling soup just before serving. For Force-meat Balls ^ add to 
 pound chopped beef one egg, a small lump butter, a cup or less of 
 bread-crumbs ; season with salt and pepper, and moisten with the 
 water from stewed meat ; make in balls and fry brown ; or take slices 
 of raw veal and a little salt pork, and chop very flne with a slice of 
 wheat bread. Season highly with pepper, salt, tomato catsup, and 
 chopped lemon peel, moisten with two well-beaten eggs, and roll 
 into balls as large as a walnut, with floured hands. Fry the balls 
 in butter to a dark brown, and let them cool ; turn into the soup and 
 boil about ten minutes. Or for Veal Balls take half pint each 
 minced cooked veal and bread-crumbs with half gill chopped suet 
 seasoned with salt, pepper and any sweet herbs liked. Add beaten 
 egg sufflcient to make into balls and fry brown. These are used for 
 the richer soups such as Calf s-head, etc. For Force-meat Balls for 
 Fish Soups, pick meat from the shell of the lobster, and pound it, 
 with the soft parts, in a bowl ; add six stalks boiled celery, the yolk 
 of a hard-boiled egg, salt, cayenne and little mace, and gill or more 
 of bread-crumbs. Continue pounding till the whole is well mixed ; 
 melt two tablespoons butter and add with two well-beaten eggs ; 
 make into balls about an inch in diameter, and fry brown. Place 
 in tureen, add soup and serve. Some add half an anchovy, pounded. 
 For German Balls, mix together butter and cracker-crumbs into a 
 firm round ball and drop into soup a short time before serving. 
 These 'are especially nice for Chicken Soup. Putting slices of 
 lemon and hard-boiled eggs in tureen and adding soup makes a 
 dainty dish, and where the eggs are not sliced, but simply the whole 
 boiled yolk used it is certainly “fit to set before the king.” 
 
 Croutons. — These are different shapes of bread, without crust, 
 cut and fried or toasted. For Soups, cut in dice about third of an 
 inch square or even less and fry in butter in frying-pan or in a ket- 
 tle of smoking-hot fat like fritters till a golden brown, drain and add 
 to tureen or put a spoonful in each dish and add soup. Some 
 simply toast the bread, then cut it ; or butter or not as wished, cut 
 and toast in oven, serving as above. Crackers crisped in oven are 
 54 
 
850 
 
 SOUPS. 
 
 nice for Oyster soup. For Entrees^ cut bresi.d in heart-shaped 
 pieces about two inches long and half an inch thick and fry or toast 
 as above. For Vegetables^ cut in triangular pieces one and a half 
 inches long, same thickness and fry as above. 
 
 Dumplings. — These are a nice addition to soups and are made 
 in many ways, but however made, a little cold water should be added 
 to soup to stop the boiling just before they are put in (there are one 
 or two exceptions) and then the soup must not cease boiling for at 
 least ten or fifteen minutes when they will be done ; it is also very 
 important the cover fits closely that steam does not escape. For 
 Buckeye Dumplings, take half pint sweet milk, two eggs, and 
 enough flour to make stiff batter ; drop off spoon into the soup and 
 cook ten minutes. For Marrow Dumolings, which are very deli- 
 cate and can be varied in seasoning to suit any soup, beat one 
 ounce uncooked marrow and tablespoon butter to a cream ; add two 
 well-beaten eggs and half pint bread-crumbs which should previously 
 well be soaked in boiling milk, strained, and beaten up with a fork. 
 When well mixed add teaspoon each minced parsley and onion with 
 salt, pepper and grated nutmeg to taste, omitting the minced onions 
 where the flavor is very much disliked, and form the mixture into 
 small round dumplings. Drop these into boiling soup and let them 
 simmer for about half an hour. Serve in soup and they are also very 
 nice with roast meats or salad. Grated lemon peel and mace make a 
 nice seasoning and they me ready to serve as soon as they rise to sur- 
 face ; butter may be omitted if wished. For Suet Dumplings, take 
 pint and a half flour, two thirds of a pint beef suet, half teaspoon 
 baking powder, saltspoon salt, half pint of cold water. Mix in a 
 large bowl, the suet, finely chopped, and flour ; add to this the bak- 
 ing powder and salt and knead into a dry dough with the water. 
 Divide this dough in small pieces, roll each piece in a little ball and 
 throw them one by one into the boiling soup twenty minutes before 
 serving. The dropping of balls cools the boiling soup and care 
 should therefore be taken to wait an instant between the putting in 
 of each one that the liquid may boil up, otherwise the balls will 
 burst apart. This is one of the exceptions to general rule. For 
 Sussex Dumplings, mix quart flour with half pint water and little 
 salt making a smooth paste ; form into balls and drop in soup. For 
 Quick Dumplings, take pint of flour, measured before sifting ; half 
 teaspoon soda, teaspoon cream tartar, one of sugar and half of salt, 
 and mix thoroughly, sifting once or twice, and a teacup milk. 
 Sprinkle a little flour on board. Turn the dough (which should 
 have been stirred into a smooth ball with a spoon) on it, roll half 
 inch thick, cut into small cakes, and cook ten minutes, and when 
 these are added to soup have it boiling. Light biscuit dough makes 
 nice dumplings and when used roll thin, cut and roll into balls and 
 finish as directed, although some prefer to steam them and then 
 place in tureen and pour soup over them. 
 
SOUPS. 
 
 851 
 
 Mixed Spices . — These with herbs prepared by professional 
 cooks, may be had in large cities, and save much trouble. For the 
 benefit of those who cannot obtain them we give two of the best 
 recipes. Take one ounce each nutmegs and mace, two ounces each 
 cloves and white pepper-corns ; an ounce each sweet basil, marjoram 
 and thyme, and half an ounce bay leaves. The herbs must of course 
 be previously dried as directed, page 163. Pound the spices to crack 
 them, then put all between two sheets white paper folded to cover 
 them tightly and put in warm place to become perfectly dry. Then 
 
 E ound quickly, put through a sieve and put away in tightly corked 
 ottles. Or mix one ounce each lemon-thyme, winter savory, sweet 
 marjoram and basil, two ounces parsley,and an ounce lemon peel, all 
 previously dried ; pound, sift and bottle as above. Mint, sage, pars- 
 ley and all herbs should be dried, pounded and sifted and bottled 
 separately for wdnter use. Black pepper, when prepared as a con- 
 diment, should be powdered not ground, that all heating may be 
 avoided, and the volatile oil and fine aromatic flavor retained. 
 
852 
 
 VEGETABLES. 
 
 VEGhETABLES. 
 
 Ail vegetables are better cooked in soft water, provided it is 
 clean and pure ; if hard water is used, put in small pinch of soda. 
 The water should be freshly drawn, and should only be put over 
 fire in time to reach the hoiling point before the hour for putting in 
 vegetables, as standing and long boiling frees the gases and renders ' 
 the vv^ater insipid. The fresher all vegetables are, the more whole- 
 some. After being washed thoroughly, put them in the hoiling 
 water using only enough to cook them, as when much is to be 
 drained oft' some of the sweetness of the vegetables is lost. If they 
 are fresh they will not need to be placed in cold water before cook- 
 ing ; but if not so, then let stand half an hour in it, but some of the 
 flavor is thereby lost. Keep water boiling all the time, and if more 
 has to be added, let it be boiling; do not cook too long, only till 
 tender^ as too long cooking is very injurious. 
 
 This is true of all vegetables ; they must be thor- 
 oughly done, that is cooked tender, one can eas- 
 ily test them, and should then be served at once. 
 
 Where there is danger from burning, the kettle 
 illustrated is of great service. It is very nice for 
 spinach, etc., where it is cooked without water. 
 
 While all are best fresh, green corn and pease 
 must be so to be in their prime. The proportion of salt in cooking 
 vegetables is a heaping tablespoon to every gallon of water, added 
 when half done ; after vegetables are added, press down with a 
 wooden spoon, skim when necessary, and for green vegetables, such 
 as asparagus, pease, beans, etc., do not put cover on the kettle or 
 saucepan. If one is very particular about preserving their color ; 
 when done, drain and place in cold salted water a moment or two or till 
 
VEGETABLES. 
 
 853 
 
 ready to use, then reheat, season and serve. Sometimes pease, beans, 
 etc., do not boil easily and it has usually been imputed to the cold- 
 ness of the season, or the rains. This peculiar notion is erroneous. 
 The difficulty of boiling them soft arises from an excess of gypsum 
 imbibed during their growth. To correct this, throw a small quant- 
 ity of carbonate of soda (common baking soda) in the pot with the 
 vegetables. For keeping vegetables fresh for present use, see Keep- 
 ing Fruits and Vegetables. Never split onions, turnips and carrots, 
 but slice them in rings cut across the fiber, as they thus cook tender 
 much quicker. If the home garden furnishes the supply of pease, 
 spinach, green beans, asparagus, etc., pick them in the morning 
 early, when the dew is on, and put them in a clean cool place, near 
 ice if possible. A piece of red pepper the size of finger nail, dropped 
 into meat or vegetables when first beginning to cook, will aid greatly 
 in killing the unpleasant odor. Remember this for boiled cabbage, 
 green beans, onions, mutton and chicken. All vegetables should 
 be thoroughly cooked, and require a longer time late in their season. 
 Cabbage, potatoes, carrots, turnips, parsnips, onions and beets are 
 injured for some by being boiled with fresh meat, and they also in- 
 jure the flavor of the meat. In 
 cutting vegetables in fancy shapes 
 a set of vegetable cutters that 
 come nicely packed in a box are 
 very convenient. The “regula- 
 tion” greens such as dandelions, 
 spinach, sorrel, horseradish and beet tops, mustard, borage, chicory, 
 and corn salad are sometimes cooked alone and sometimes with 
 salt pork as preferred. In preparing them, first wash them leaf by 
 leaf in warm water, rather more than tepid, having a dish of cold 
 water to place them in immediately. The warm water more cer- 
 tainly cleans the leaf and does not destroy the crispness if they are 
 placed o.t once in cold water with a little salt in it. But whether 
 washed in warm water or cold water, take them leaf by leaf, break- 
 ing the heads off, not cutting them, and they will often need two or 
 three waters as they are sometimes quite sandy. To guard against 
 insects some put a little salt, tablespoon to a quart, in the water in 
 which they are washed, using cold water for this. Steaming is a 
 very easy and satisfactory way in which to cook most vegetables, 
 especially those of a watery nature and many prefer it to boiling. 
 
 "^ 1=0 
 Vegetable Cutteis. 
 
854 
 
 VEGETABLES. 
 
 The patent steamers are very convenient as two or more vegetables 
 can be steamed at once without the mingling of flavors. These ar« 
 some of the general suggestions for cooking vegetables but as there 
 are so many individual ones each recipe will be a law unto itself. 
 
 
 
 Artichokes . — There are two varieties ; the Jerusalem, resembl 
 tng potatoes, which scrape, placing at once in cold, salted water it 
 which a half gill vinegar has been added ; when ready to cook, place 
 in boiling water to not quite cover and boil till tender, about half 
 an hour, salting just before they are done. Drain and pour over a 
 sauce made by browning in frying pan three tablespoons butter and 
 one of flour, adding half pint vinegar, a little salt, speck cayenne, 
 half .teaspoon sugar and boiling up once. This makes a dish much 
 relished. They can also be mashed as potatoes, or Fried, by slic- 
 ing very thin and placing in the vinegar water as above ; drain off 
 water, and season with pinch salt and pepper. Break eggs into a 
 bowl, add three teaspoons salad oil and teaspoon flour, mix thor- 
 oughly, and pour over the artichokes ; stirring them with the hand 
 lightly so as to cover every portion of them with the mixture. Fry 
 very gently of a light gold color, drain on blotting paper, and pile 
 them up in a white napkin, garnish with fried parsley and serve, 
 For the Cardoon Artichoke in which the tops are what are used, 
 wash artichokes well in several waters; see that no insects remain 
 about them, and trim away leaves at bottom. Cut off stems and 
 out tops into hoiling water, to which have been added tablespoon 
 salt and pinch soda. Keep saucepan uncovered, and let boil quickly 
 until lender; ascertain when they are done by thrusting a fork in 
 them, or by trying if the leaves can be easily removed. Take them 
 out, let them drain for a minute or two, and serve in a napkin, or 
 with a little White Sauce poured over. A tureen of melted butter 
 should accompany them. This vegetable, unlike any other, is bet- 
 ter for being gathered two or three days ; but they must be v/ell 
 soaked and washed previous to dressing. For Fried Artichokes^ 
 boil as above and when tender, take up, rub over with lemon juice, 
 remove the chokes and divide the bottoms ; dip each piece into bat* 
 ter, fry in hot lard or dripping and serve, garnished with crisped 
 parsley and accompanied with Drawn Butter Sauee. 
 
 Asparagus . — In gathering asparagus, never cut it off, but snap 
 or break it ; in this way the white, woody part, v/hich no boiling can 
 make tender, is left in ground. Cook as Asparagus Toast on page 
 58 ; or cut asparagus, when boiled, into little bits, leaving out white 
 end, make gravy as in above recipe, put cut asparagus into a hot dish, 
 and turn the gravy over and serve ; or use only a little water, drain 
 and add cream for the gravy. A simple manner of boiling aspara- 
 
VEC4ETABLES 
 
 855 
 
 gus is to tie in a bundle, or some first wrap in cotton ck)th and then 
 tie, and set upright in a saucepan containing boiling water enough 
 to reach nearly to the tender tips ; boil rapidly till tender ; lay a 
 napkin on a hot platter, take out asparagus, drain for a moment, 
 place on napkin, unwrap, and fold over the asparagus the corners of 
 the napkin, and serve in this form, with White 
 Sauce in a gravy-boat ; or On Toast^ by cooking 
 as above and then dip toast in asparagus water, 
 i)lace on a hot dish and lay the asparagus on each Asparagus ou Toast, 
 slice with bits of butter between the stalks. You ^Amhushed As'para- 
 gus or. Asparagus Rolls^ cut off tender tops of fifty heads of aspar- 
 agus ; boil and drain them. Have ready as many stale biscuits or 
 rolls as there are persons to be served, from which you have cut a 
 neat top slice and scooped out the inside. Set them in the oven to 
 crisp, laying the tops beside them, that all may dry together. Mean- 
 while boil the stalks in a little water, skim out and add a cup of 
 milk or cream, then beat in yolks of two eggs ; set over fire and stir 
 till it thickens, when add a tablespoon butter, and season with salt 
 and pepper. Into this put asparagus, minced fine and remove from 
 fire at once. Fill the rolls with mixture, put on tops, fitting them 
 carefully ; set in oven three minutes, after which arrange on a dish, 
 and serve hot. More eggs can be used and any proportion of 
 asparagus, sauce, etc., may be made. This seems like an | elaborate 
 dish, but it is not difficult to make and in the early season is a nice 
 way of making a small quantity serve quii>e a number. For Fried 
 Asparagus^ blanch it a couple of minutes, and then drain ; dip each 
 piece in batter and fry in hot fat. When done, sprinkle with salt 
 and serve hot. This is nice and easy to prepare. For Asparagus 
 Pudding^ boil tender the green tops of two bunches of asparagus, 
 let cool, and cut up small. Beat together four eggs and tablespoon 
 butter ; add three of flour, cup milk, and the asparagus, with a seas- 
 oning of salt and pepper and some add a tablespoon finely-minced 
 boiled ham ; put in a well-greased mold with a top, and cook in a 
 pot of boiling water nearly two hours. Turn out on a dish and pour 
 a cup of brown butter over it. Pease Pudding made same with 
 green pease. .Either are very delicious. For Asj)arag^ts Salad j 
 boil and let cool in ice-box, and serve with a sauce made of vinegar, 
 pepper, and salt or an3r Salad Dressing. For Asparagus Sauce^ cut 
 a pint of asparagus in half-inch pieces, boil tender, rub through 
 sieve and add veal gravy mixed with yolks of eggs and a little salt 
 and cayenne. For Fggs and Asparagus^ cut tender asparagus into 
 pieces "half an inch long, and boil twenty minutes, then drain till 
 dry, and put into a saucepan containing a cup of rich drawn butter; 
 heat together to a boil, season with pepper and salt, and pour into 
 a buttered dish. Break half a dozen eggs over the surface, put a 
 bit of butter upon each, sprinkle with salt and pepper, and put in 
 the oven until the eggs are set. 
 
858 
 
 VEGETABLES. 
 
 Butter Beans. — With a knife cut off the ends of pods and 
 strings from Tboth sides, being very careful to remove every shred ; 
 cut every bean lengthwise, in two or three strips, and leave them for 
 half an hour in cold water. Much more than cover them with boil- 
 ing water; boil till perfectly tender. It is well to allow three hours 
 for boiling. Drain well, return to kettle, and add a dressing of half 
 a gill cream, one and a half ounces butter, one even teaspoon salt, 
 and half a teaspoon pepper. This is sufficient for a quart of cooked 
 beans. For String Beans^ string, snap and wash two quarts beans, 
 boil in plenty of water about fifteen minutes, drain off and put on 
 again in about two quarts boiling water ; boil an hour and a half, 
 and add salt and pepper just before taking up, stirring in one and a 
 half tablespoons butter rubbed into two of flour and half pint sweet 
 cream. Or, boil a piece of salt pork one hour, then add beans and 
 boil an hour and a half. Or for Castle Beans, put on string beans 
 in boiling water and after cooking an hour add a half pound of salt 
 pork and cook three hours ; add a little thickening if needed, and 
 serve with Steamed Corn Bread, page 30. ¥qy Beans, French Style, 
 choose small young beans, strip oft' ends and stalks throwing them 
 into cold water, wash and drain well, boil in salted boiling water in 
 a large saucepan ; drain, put in a clean saucepan, shake over the fire 
 until they are quite hot and dry; add three tablespoons butter, one 
 of veal or chicken broth, season with white pepper, salt and the 
 juice of half a lemon, stir well and serve. To preserve color cook 
 String Beans as follow^s : Take strings off small young beans, 
 wash and cut in slivers by holding' knife in diagonal shape, placing 
 quite a lot of beans in a pile. Cook till tender, drain and place in 
 cold salted water till time to use, w^hen heat quickly, with salt, pep- 
 per and butter or any nice dressing wished. If for salad do not re- 
 heat. For Shelled Beans, boil half an hour in water to cover, and 
 dress as in first recipe for String Beans ; or when almost tender 
 drain and put in saucepan with cup any stock, small bunch herbs 
 and teaspoon sugar ; stew till perfectly tender and then add beaten 
 yolk of one egg with gill cream and when hot, serve. For Dry 
 Lima Beans, wash one quart of dry lima beans in two warm waters, 
 soak three hours, drain, and put on to cook in enough boiling water 
 to cover them ; cover pot with tin lid, adding more hot water as it 
 boils away, boiling rapidly for one and a half hours, when there 
 should be only wuater enough to come up to the top of the beans— 
 just sufficient'to make a nice dressing. Five minutes before taking 
 up, season with salt and pepper, and stir in a dressing made of one 
 tablespoon each of flour and butter, rubbed together until smooth. 
 This is a delicious dish. Any dried beans can be cooked same way. 
 A recipe is given for Boston Baked Beans in Meats, but we add one 
 With Onions, wash well and soak quart beans, small ones are best, 
 in w^ater to cover; place in hot v/ater and parboil till skin cracks; 
 put small onion in bottom of bean pot, put beans in, and add one 
 
VEGETABLES. 
 
 857 
 
 tablespoon molasses to every quart of beans, a quarter of a pound 
 salt pork scored on the top, and a little salt and pepper. Fill the 
 pot with the water from beans, and let it stand in the oven where it 
 will bake very slowly for twelve hours. As the water dries out, add 
 more. The beans must be light brown when done. 
 
 Beets. leaves, wasli clean, being careful not to break 
 off the little fibers or rootlets, as the juices would thereby escape and 
 they would lose their color ; boil in plenty of water without salt, if 
 young, two hours, if old, four or five hours, or till one will yield to 
 pressure, never try with a fork ; take out, drop in a pan of cold water 
 and slip off the skin with the hands ; slice those needed for imme- 
 diate use, place in a dish, add salt, ])epper, butter, and if not ver} 
 sweet a teaspoon sugar, set over boiling water to heat thoroughly, 
 and serve hot with or without vinegar; for Pickled put those 
 
 which remain into a stone jar whole, cover with vinegar, keep in a 
 cool place, take out as wanted, slice and serve. A few pieces of 
 horseradish put into the jar will prevent a white scum on the vine- 
 gar. For Baked Beets., bake in skins till tender, turning often to 
 bake evenly, testing as above; or roast in hot ashes, peel, dress and 
 serve as above. For Marhled Beets, after they are boiled and skin- 
 ned, mash together with boiled potatoes, and season to taste with 
 salt; add a large piece of butter (do not use any milk) ; place in a 
 dish, make a hole in center in which put in another piece of but- 
 ter ; sprinkle with pepper and serve at once. This is a New Eng- 
 land dish, and very delicious for harvest time, when beets are young 
 and sweet. For Beet Pudding, wash, boil and skin white or red 
 beets ; slice and cut in small squares like a grain of corn, to one 
 pint add one pint milk, two eggs well beaten, a little salt and pepper ; 
 put in buttered baking dish and bake till custard is firm, fifteen or 
 twenty minutes. Beets are especially valuable as an article of food 
 on account of the sugar they contain. When they are used for a 
 salad such as the Russian, after skinning cut in slices an inch 
 thick, take the small apple corer, cut out the cylinder shaped pieces 
 and prepare with the other vegetables. For Beet Greens, wash 
 young beets very clean, cut off tips of leaves, looking over carefully 
 to see that r\o bugs or worms remain, but do not separate roots from 
 leaves ; fill kettle half full of salted boiling water, tablespoon to two 
 ^quarts, add beets, boil rapidly from half to three-quarters of an 
 hour ; take out and drain in colander, pressing down with a large 
 spoon, so as to get out all the water. Dish and dress with butter^ 
 pepper, and salt if needed. Serve very quickly as they cool so soon. 
 They can be dressed at table with vinegar and are very delicious. 
 Cook Brussels Sprouts in same way, some adding a pinch of soda. 
 
 Broccoli. — Strip off dead outside leaves, and cut inside ones ofll 
 level with the flower ; cut off stalk close at bottom, and put brocoli 
 into cold salt and water, with heads downwards. When they have 
 
858 
 
 VEGEa 
 
 remained in this for about three-quarters of an hour, and are per- 
 fectly free from insects, put them into a saucepan hoiling salted 
 water, and keep boiling quickly over a brisk hre, with the saucepan 
 uncovered. Take up moment they are done ; drain well, and serve 
 with a tureen of melted butter, a little of which should be poured 
 over the brocoli. If left in the water after it is done it will break, 
 its color will be spoiled, and its crispness gone. 
 
 Boiled Cabbage. — Wash, take off decayed leaves, cut in rather 
 small pieces and put in boiling salted water; do not have kettle 
 more than half full of cabbage and keep water boiling rapidly all the 
 time till tender, wiiich can Ibe tested, by trying the thick part near- 
 est the stalk. It will not take ov^er fifteen or twenty minutes for 
 new cabbage and about thirty or forty for old. The cause of the 
 strong odor from cooking cabbage is from cooking too long, as in 
 that case the oil begins to escape from it. The flavor is also injured 
 by too long cooking as after vegetables of all kinds are tender the 
 water begins to penetrate them and they should be served at once. 
 Drain and serve by itself or with a Vinegar, Draivn Butter, Cream 
 or White Sauce poured over it. Some only cut in halves or quar- 
 ters and tie in netting or thin muslin. For Creained Cabbage^ slice 
 as for cold slaw and stew in a covered saucepan till tender ; drain it, 
 return to saucepan, add a gill or more of rich cream, tablespoon but- 
 ter, pepper and salt to taste ; let simmer two or three minutes, then 
 serve. Milk may be used by adding a little more butter; or have a 
 deep spider hot, put in sliced cabbage, pour quickly over it a pint of 
 boiling water, just enough to keep from burning, cover close and 
 cook till tender, and add half pint rich milk without draining the 
 cabbage. When the milk boils, stir in teaspoon flour moistened 
 with little milk, season, cook a moment and serve ; or add when 
 tender, teaspoon or so of sugar and only cream enough to moisten 
 nicely and just before taking from fire stir in a little vinegar. For 
 DelicaM Cabbage^ remove all defective leaves, quarter and cut as 
 for coarse slaw, cover well with cold water, and let remain several 
 hours before cooking, then drain and put into pot with enough boil- 
 ing water to cover; boil until thoroughl}^ cooked, add salt ten or 
 fifteen minutes before removing from fire, and when done, take up 
 into a colander, press out water ivell, and season with butter aUd 
 pepper. This is a good dish to serve with corned meats, but should 
 not be cooked with them ; if preferred, however, it ma}^ be seasoned 
 by adding some of the liquor and fat from the boiling meat to cab- 
 bage while cooking. For Royal cook in quarters in boil- 
 
 ing salted v/ater with a small pinch soda, for seven minutes, skim 
 out and place in another saucepan of boiling water ten minutes, 
 then skim out into first saucepan with fresh boiling water and cook 
 ten minutes or till tender; drain and serve on slices of toast dipped 
 in melted butter and over all pour a Cream Dressing. For Fried 
 Cabbage^ qVlXj cabbage very fine, on a slaw cutter, if possible; salt 
 
VEGETABLES. 
 
 859 
 
 and pepper, stir well, and let stand five minutes. Have an iron 
 kettle smoking hot, drop one tablespoon lard or part butter and lard 
 into it, then the cabbage, stirring briskly until quite tender ; send to 
 table immediately. One half cup sweet cream, and three table- 
 spoons vinegar — the vinegar added after the cream has been well 
 stirred in and after taken from stove, is an agreeable change. When 
 properly done an invalid can eat it without injury, and there is no 
 oftensive odor from cooking. For lleAAelhera Cabbage, 
 small, solid heads of hard red cabbage ; divide in halves from crown 
 to stem ; lay the split side down, and cut downwards in thin slices. 
 The cabbage will then be in narrow strips or 'shreds. Put into a 
 saucepan a tablespoon of clean urippings, butter or an}^ nice fat: 
 when fat is hot, put in cabbage a teaspoon salt, three tablespoons 
 vinegar (if latter is very strong, use but two), and one onion, in 
 which three or four cloves have been stuck, buried in the middle ; 
 boil two hours and a half; if it becomes too dry and is in danger of 
 scorching, add a very little water. This is very nice. For Spiced 
 Cabbage, Uiin and wash a medium-sized head and shave in rather 
 thin slices, put in a saucepan heaping tablespoon of cold drippings 
 or butter, the same of sugar, half cup vinegar, teaspoon each whole 
 cloves, pepper-corns and salt; put in cabbage, cover with lid and 
 cook very slowly for three-quarters of an hour or till tender, on back 
 of stove. Every fifteen minutes stir cabbage so as to put uncooked 
 parts to the bottom. Serve on platter with a piece of Braised Mea,t on 
 it, moistening the cabbage with a little of the broth from the cooked 
 meat. For Southern Cabbage, chop or slice one medium-sized cab- 
 bage fine, put it in stewpan with boiling water to well cover it, and 
 boil fifteen minutes ; drain off all water, and add dressing made as 
 follows : tialf teacup vinegar, two-thirds as much sugar, salt, pep- 
 per, half teaspoon mustard, and two teaspoons salad oil ; when this 
 is boiling hot, add one teacup cream, and one egg stirred together ; 
 mix thoroughly and immediately with the cabbage, and cook a 
 moment. Serve hot. For Stuffed Cabbage, take a large, fresh 
 cabbage and cut out heart; fill vacancy with stuffing made of cooked 
 chicken or veal, chopped very fine and highly seasoned and rolled 
 into balls with yolk of egg. Then tie cabbage firmly together (some 
 tie a cloth around it), and boil in a covered kettle two hours. This 
 is a delicious dish and is useful in using up cold meats. Or scald 
 for ten minutes, make cavity in center, by the stalk, and fill it be- 
 tween every leaf v.dth any forcemeat ; bind it so that it does not let 
 the stuffing drop out, and put it in a pan with some gravy, a slice of 
 bacon, a stick of thyme, a bay leaf, and two carrots. Stew all gently 
 together, and when done, untie the string, and serve with the 
 strained gravy round it. For Cabbage Pudding, boil a firm, white 
 cabbage fifteen minutes, changing water then for more from the 
 boiling tea-kettle ; when tender, drain and set aside till perfectly 
 cold ; chop fine, and add two beaten eggs, a tablespoon of butter. 
 
860 
 
 VEGETABLES. 
 
 three of very rich milk or cream, pepper and salt. Stir all well 
 together, and bake in a buttered pudding dish until brown ; serve 
 hot. This dish is digestible and palatable, much resembling cauli- 
 flower. For Brussels Sprouts, soak in water a short time, and 
 wash clean, boil in salted water and when done, strain and fry in a 
 tablespoon butter, in whicn has been browned a tablespoon flour and 
 a small onion cut fine ; add pepper and salt to taste. 
 
 Steived Carrots. — Take any quantity desired, divide the carrots 
 lengthwise, and boil until perfectly tender, which will require from 
 one to two hours. When done, have ready a saucepan with one or 
 two tablespoons butter, and small cup cream ; slice the carrots very 
 thin, or cut in dice and put in the saucepan ; add salt and pepper, 
 and let stew ten or fifteen minutes, stirring gently once or twice, and 
 serve in a vegetable dish. Some add more milk or cream ; when 
 done, skim out carrots, and to the cream add a little flour thicken- 
 ing, or the beaten yolks of one or two eggs. When it boils, pour 
 over the carrots and serve. Carrots may also be boiled with meat 
 like turnips or parsnips and are especially nice with corned beef, 
 but they take longer to cook than either. For Glazed Carrots., peel 
 some young carrots all to the same size and shape ; parboil in boil- 
 ing water ; drain, and warm in saucepan with butter, a pinch of 
 powdered sugar and little stock ; when boiled, increase fire, and 
 cook until sauce is reduced to a glaze. For Carrot Compote., scrape 
 and slice quarter of an inch thick, stew in water till tender, drain, 
 weigh and to each pound carrots allow pound sugar and cup cider 
 vinegar ; cook all together and flavor with orange peel cut very thin, 
 cinnamon and cloves. For Wa^^rmed. Over Carrots^ melt in a spider 
 a piece of butter half the size of an egg. Slice in boiled carrots, and 
 season with pepper and salt. Just before taking up add half cup of 
 cream or milk, or omit either and serve them nicely browned. They 
 are liked by some better than when first cooked. Parsnips can be 
 prepared in the same way. 
 
 Boiled Caulidower. — To each two quarts water allow heaping 
 tablespoon salt ; choose close and white cauliflower, trim off decayed 
 outside leaves, and cut stock ofl* flat at bottom ; open flower a little 
 in places to remove insects which generally are found about the 
 stalk, and let cauliflowers lie with heads downward in salt and 
 water for two hours previous to dressing them which will effectually 
 draw out all vermin. Then put in boiling water, adding salt in 
 above proportion, and boil briskly for fifteen or twenty minutes 
 over a good fire, keeping saucepan uncovered. Water should be 
 well skimmed, and when caulifloAvers are tender, take up, drain, 
 and if large enough, place upright in dish ; serve with plain melted 
 butter, a little of which may be poured over the flowers, or a White 
 Sauce may be used made as follows : Put butter size of an egg into 
 saucepan, and Avhen it bubbles stir in a scant half teacup flour ; stir 
 
VEGETABLES. 
 
 861 
 
 well with an egg-whisk until cooked ; then add two teacups of thin 
 cream, some pepper and salt. Stir it over the fire until perfectly 
 smooth. Pour the sauce over the cauliflower and serve. Many let 
 the cauliflower simmer in the-sauce a few moments 
 before serving. Cauliflower is delicious served as 
 a garnish around spring chicken, or with fried 
 sweet-breads, when the White Sauce should be Boiled caunaower. 
 poured over both. In this case it should be made by adding the 
 cream, flour, and seasoning to the little grease (half a teaspoon) 
 that is left after frying the chickens or sweet-b'reads. For Baked 
 Cauliflower^ prepare as above and parboil five minutes, cut 
 into pieces and put into a pie dish ; add a little milk, season with 
 salt, pepper, and butter, cover with dry grated cheese, and bake. 
 For Scalloped Caulidower^ boil till tender, drain well and cut in 
 small pieces ; put in layers with fine chopped egg and this dressing ; 
 half pint milk thickened over boiling water, with two tablespoons 
 flour and seasoned with two teaspoons salt ; one of white pepper 
 and two tablespoons butter; put grated bread over the top, dot it 
 with small bits of butter, and place it in the oven to heat thoroughly 
 and brown. Serve in same dish in which it w^as baked. This is a 
 good way to use common heads. A nicer way is to boil them, then 
 place them whole in a buttered dish with stems down. Make sauce 
 with cup bread-crumbs beaten to froth with two tablespoons melted 
 butter and three of cream or milk, one well-beaten egg and salt and 
 pepper to taste. Pour this over the cauliflower, cover dish tightly 
 and bake six minutes in a quick oven, browning them nicely. Serve 
 as above. Or With Mushrooms^ put in a frying-pan, in hot fat a 
 few small mushrooms and part of a cauliflower broken into sprigs. 
 Sprinkle over them some grated cheese, and baste the whole well 
 from time to time with the hot fat. For Gauliilower Salad, after 
 boiling, let cool and dress with Mayonnaise or any dressing preferred. 
 
 Stewed Celery. — Cut tender, white outside stalks of celery into 
 three inch lengths and boil them for ten minutes in salted water. 
 Then throw away the water and fill up instead with clear strained 
 soup stock, add minced onion and parsley. Boil until the celery is 
 tender, add piece of butter softened and stirred up with flour, and 
 shake the stew until thickened. Dish pieces in straight order and 
 pour sauce over them. For Stewed Endive, cook as above in milk 
 or cream, but do not season very highly. 
 
 Boiled Corn. — Put well-cleaned ears in salted hoiling water, 
 boil three quarters of an hour, or boil in the inside husk for the 
 same time, remove husks and serve immediately. Corn thoroughly 
 cooked is a wholesome dish. Or a better way is to try Steamed 
 Corn, put in steamer and cook an hour ; it is sweeter than if boiled 
 
862 
 
 VEGETABLES. 
 
 in water. For Fried Corn^ cut corn from cob ; put in frying-pan 
 with tablespoon butter, cover and cook twenty-five minutes, stir- 
 ring occasionally, but adding no water. The steam 
 will cook it, if kept covered. Add salt, pepper 
 and a cup of cream when done. For Stewed 
 Boiled Corn. Corn^ cut with a sharp knife through the center of 
 
 every row of grains, and cut off the outer edge ; then with the back of 
 the blade push out the yellow eye, with the rich, creamy center of the 
 grain, leaving the hull on the cob. To one quart of this add half a 
 pint rich milk, and stew until cooked in a covered tin pail, in a ket- 
 tle one-third full of boiling water ; then add salt, white pepper, and 
 two or three ounces butter ; allow two hours for cooking ; it seems a 
 long time, but there is no danger of burning, and it requires no 
 more attention than to stir itoccasioally and to keep good the sup- 
 ply of water. If drier than liked, add more milk or cream. Or, 
 after cutting corn from the cob, boil the cobs ten or fifteen minutes 
 and take out and put corn in same water ; when tender, add a dress- 
 ing of milk, butter, pepper and salt, and just before serving, stir in 
 beaten eggs, allowing three eggs to a dozen ears of corn. Or, to 
 three pints corn add three tablespoons butter, pepper and salt, and 
 just enough water to cover ; place in a skillet, cover and cook rather 
 slowly with not too hot a fire, from half to three-quarters of an hour, 
 stir with a spoon often, and if necessary add more water, for the 
 corn must not brown ; if desired, a few moments before it is done, 
 add half cup sweet cream thickened with teaspoon flour ; boil well 
 and serve with roast beef, scalloped tomatoes and mashed potatoes. 
 Some stew tomatoes, and just before serving mix them with the 
 corn. For Corn Omelet^ one dozen ears of corn, three eggs, salt to 
 taste ; boil corn, cut it from the cob, mix with the eggs, and make 
 in small omelets and fry. For Corn Pie^ cut corn from two ears of 
 boiled corn ; mix gill of milk, gradually, with tablespoon flour. 
 Beat yolk and white of one egg separately, and add with tablespoon 
 butter and teaspoon sugar to the flour and milk. Season and bake 
 twenty-five minutes in a deep pie plate. Nice way in which to warm 
 over corn left from dinner. A most delicious dish is Corn Pud^ 
 ding, draw a sharp knife through each row of corn lengthwise, then 
 scrape out the pulp ; to pint of corn add quart milk, three eggs, a 
 little suet, sugar to taste, and a few lumps butter ; place in buttered 
 pudding dish, stir occasionally until thick, and bake about two hours. 
 Serve as a vegetable, or may be served for dessert. In serving boiled 
 corn it is nice to place a Corn Doiley, made like the Fritter Doiley 
 (working ears of corn in the ends) in the dish, put in corn and cover 
 with ends. 
 
 Dried Corn . — For a family of eight, wash a pint of corn through 
 one water, and put to soak overnight in clean cold water (if impos- 
 sible to soak so long, place over a kettle of hot water for tv/o or 
 three hours ;) when softened, cook half an hour in water in which it 
 was soaked, adding more if needed, and as soon as boiling, two 
 
enables. 
 
 863 
 
 tablespoons butter, one of flour, and a little salt and pepper. An- 
 other good way to finish is the following : Take yolk of egg, table- 
 spoon milk, pinch salt, thicken with flour quite stiff so as to take 
 out with a teaspoon, and drop in little dumplings not larger than an 
 acorn ; cover tightly and cook five or ten minutes ; have enough 
 water in kettle before adding dumplings, as cover should not be re- 
 moved until dumplings are done. Some soak in milk adding more 
 when put on to cook, but when this is done, place in custard kettle, 
 as milk burns easily, and cook an hour or so. ,For Hulled CoTn_ 
 when prepared as directed in Winter Vegetables, or as may be bought, 
 cook till tender, adding a little water if needed, season with salt and a 
 tablespoon or two of cream added is an addition. Serve with cream 
 and sugar, or eat as a vegetable with butter. It is delicious warmed 
 over in a little butter, browning nicely. 
 
 Fried Cucumbers .— and lay in ice water half an hour, cut 
 lengthwise in half-inch slices, dredge with flour, single-bread and 
 fry a delicate brown. For Stewed Cucumbers., cut in quarter-inch 
 slices, pick out seeds, stew, and season like green pease ; or With 
 Onions., pare and slice six cucumbers, take out seeds, and cut three 
 medium-sized onions into thin slices ; put both into stew'pan, with 
 pint White Stock, and let boil for half an hour. Beat up yolks of 
 two eggs, stir these into the sauce ; add cayenne, salt, and grated 
 nutmeg; brjng to the point of boiling and serve. Do not allow the 
 sauce to boil, or it will curdle. This is a favorite dish with lamb or 
 mutton chops and especially with Baked Steak., prepare round 
 steak as for frying and then place in baking pan with a little boil- 
 ing water, adding more as needed and just before serving add bits of 
 butter and season to taste. This is nice where there is a quantity of 
 steak to cook or the top of the stove is in use. 
 
 Dandelions . — They are fit for use until they blossom. Gut off 
 the leaves, pick over carefully, wash in several waters, parboil in 
 boiling water an hour, some using pinch of soda, drain well, add 
 salted boiling water, and boil two hours ; when done, turn into a 
 colander and drain, season with butter, and more salt if needed, and 
 cut with a knife ; or after parboiling with soda as above boil with a 
 piece of salt pork, omitting butter in dressing. Potatoes may be 
 added about an hour before greens are done. Different greens are 
 cooked as above or in different ways which are given. Cowslips 
 make a fair substitute for dandelions but are rather insipid. Mus- 
 tard is excellent, when tender, and should be cooked as above. 
 Greens can be had through the season by sowing spinach, beets, and 
 Swiss chard thickly in the garden beds, in a rich soil. They should 
 be sown at intervals of two weeks, a few at a time. The Swiss chard 
 has quite large leaves and stalks, but they are crisp and tender if 
 grown well. It lacks the delicious sweetness of the beet, but will be 
 liked by any one fond of greens. Young beets are excellent eating, 
 top and root. Where one has a garden always sow the seed thickly, 
 
864 
 
 VEGETABLES. 
 
 and thin out when the plants become of sufficient size, using for 
 greens, leaving those for winter use to mature in the rows. Spinach 
 is a favorite old plant, and many families would not think of being 
 without it. Lettuce is also good for greens, being very tender and 
 rich in flavor. If dandelion seed is sown in the garden, in good 
 soil, and care is given the plants, one will be surprised to see how 
 great an improvement cultivation makes in it. The leaves will be 
 larger and thicker, and as rich soil induces a vigorous growth and 
 a quick one, they will be much crisper and more tender than those 
 gathered from roadside or meadow. 
 
 Fried Egg Plant. — Peel and cut the purple kind, in slices, 
 sprinkle with salt and pepper, and let drain on a tipped plate for 
 three-quarters of an hour ; make a light batter with one egg, flour and 
 a little water, dip the slices into it and fry in butter or lard ; or dip in 
 beaten egg, then in cracker-crumbs ; some parboil the egg plant in 
 salted water after slicing, drain and finish as above ; or for Baked Egg 
 Plants peel, boil till done’ pour off water, mash fine, add butter and 
 salt to taste, put in shallow pudding pan, over the top place a thick 
 layer of cracker-crumbs and bake half an hour in moderate oven. 
 For Egg Plant Cakes., peel and slice one or two medium-sized egg 
 plants, put on in cold water, boil till tender, drain, mash fine, season 
 with salt and pepper, and add beaten egg and tablespoon flour ; fry 
 in little cakes in butter or butter and lard in equal parts. Parsnips 
 and Salsify or Oyster-plant may be cooked in same way, but Oyster- 
 plant is made in smaller cakes to imitate oysters. 
 
 Boiled Hominy. — Soak quart ground hominy overnight, put over 
 fire in tin pail, set in boiling water, with water enough to cover, boil 
 gently for five hours, as it can not be hurried. After grains begin 
 to soften on no account stir it. The water put in at first ought to 
 be enough to finish it, but if it proves too little, add more carefully, 
 as too much makes it too soft. Salt just before taking from the 
 stove, as too early salting makes it dark. If properly done, the 
 grains will stand out snowy and well done, but round and separate. 
 
 Stewed Horse Radish. — Melt a piece of butter the size of an 
 egg, stir in a tablespoon of flour, add a cup and a half of vinegar, 
 and a teaspoon each of salt and sugar, bring to a boil, and add a 
 pint grated horse radish, and cook ten minutes, stirring constantl}'. 
 
 Wilted Lettuce. — Place in a vegetable dish lettuce that has 
 been very carefully picked and washed each leaf by itself, to remove 
 all insects. Cut across dish four or five times and sprinkle with 
 salt. Fry a small piece of fat ham until brown, cut in small pieces ; 
 when very hot add cup of good vinegar, and pour it boiling hot over 
 the lettuce ; mix it well with a fork, and garnish with slices of hard- 
 boiled eggs. Be certain to have the fat so hot that when vinegar is 
 poured in, it will boil immediately. Add half a cup or a cup of 
 
VEGETABLES. 
 
 865 
 
 vinegar according to strength of vinegar and quantity of lettuce. 
 For Stewed Lettuce^ cook as spinach or any green vegetable, and 
 it is nice to use half and half with the former. 
 
 Macaroni. — Macaroni is a food of very high nutritious power, 
 being formed chiefly of the gluten, the most valuable part of the 
 wheat from which the starch has been removed. Weight for weight, 
 it may be regarded as not less valuable for flesh-making purposes 
 in the animal economy than beef and mutton. For Bc^ed Macor 
 roni^ take about three ounces macaroni and boil till tender in stew- 
 pan with little water ; take pudding dish or pan, warm a little but- 
 ter in it, and put in layer of macaroni, then layer of cheese grated 
 or cut in small bits, and sprinkle over with salt, pepper and small 
 pieces of butter, then add another layer of macaroni, and so on, fin- 
 ishing off with cheese ; pour on rich milk or cream enough to just 
 come to the top of. the ingredients and bake from one-half to three 
 quarters of an hour. Some add a layer of bread or cracker-crumbs 
 over the top. For Baked Rice., cook rice as follows ; pick and wash 
 a cup of rice, put in a stew-kettle with three cups boiling water, and 
 set over the fire — the boiling water makes the kernels retain their 
 shape better than when cold water is used. When done put a layer 
 of rice, cheese, etc., alternately as above, and bake in same way. 
 For Boiled Macaroni^ pour pint boiling water over five ounces 
 macaroni, let stand half an hour, drain and put in custard-kettle 
 with boiling milk or milk and water to cover, cook till tender, 
 drain, add a tablespoon butter, teacup cream, season with salt 
 and pepper, when hot dish, grate cheese over top and serve ; or 
 take spaghetti or thread macaroni. Do not wash. Have sauce- 
 pan on fire half full of boiling water, with a heaping tablespoon 
 of salt, add macaroni and boil till tender, about ten minutes 
 drain and cover with plenty of cold water. Let stand till cold, 
 drain, dress with either some White, Brown or Tomato Sauce, re- 
 heat and serve ; or for Triple Macaroni., dress with a cup of each of 
 the sauces and a cup of chopped cold ham, chicken or tongue, re- 
 heat and serve. For Macaroni With Tomatoes^ take three pints of 
 beef soup, clear, and put one pound of macaroni in it, boil fifteen 
 minutes, with a little salt ; then take up the macaroni — which should 
 have absorbed nearly all the liquid — and put it on a flat plate, and 
 sprinkle grated cheese over it thickly, and pour over all plentifully 
 a sauce made of ton^atoes, well boiled, strained, and seasoned with 
 salt and pepper, and serve ; or boil half pound macaroni in milk, or 
 water, and in a separate vessel stew quart tomatoes ; chop latter, 
 add two well-beaten eggs, a tablespoon butter, and salt and pepper 
 to taste. Mix with the macaroni, and bake. For Italian Maca- 
 roni., place two pounds beef, well larded with strips of salt pork, and 
 one or two chopped onions, in a covered kettle on back of stove, un- 
 til it throws out its juice and is a rich brown ; add a quart tomatoes 
 seasoned with pepper and salt, and allow the mixture to simmer two 
 55 
 
866 
 
 VEGETABLES. 
 
 or three hours. Take quantity of macaroni desired and boil in 
 water for twenty minutes, after which put one layer of boiled ma- 
 caroni in bottom of pudding dish, cover with some of above mix- 
 ture, then a layer of grated cheese, and so on in layers till dish is 
 filled, having a layer of cheese on top ; place in oven an hour, or un- 
 til it is a rich brown. Commence early in morning to prepare this. 
 
 Boiled Okra. — Put young and tender pods of long, white okra 
 in salted boiling water in a porcelain or tin-lined saucepan (as iron 
 discolors it) boil half an hour, take off stems, and serve with butter, 
 pepper, salt, and vinegar if preferred; or ’for Fried Okra^ after boil- 
 ing, slice in rings, season with butter, dip in batter and fry ; season 
 and serve ; or With Tomatoes^ stew an equal quantity of tomatoes, 
 and tender sliced okra, and one or two sliced green peppers ; stew 
 in porcelain kettle forty minutes, season with butter, pepper and 
 salt, and serve. With Ham^ wdiile boiling okra as above fry three 
 thin slices of ham ; drain okra, add ham fat, heat a moment, put in 
 gill cream or rich milk and serve garnishing with the slices of ham ; 
 or for an Okra Medley^ to the fried ham, cut in diamond-shaped 
 pieces, add the tomatoes, okra, green peppers and half pint each 
 grated corn and lima beans, adding a little water if needed ; stew till 
 tender, season with salt and butter, adding gill cream and serve hot. 
 Okra, when fresh, has a juicy slippery appearance, not liked by 
 many, but it may be dried, partially or entirely, by slicing the pods, 
 and spreading on plates to dry ; or string them, dry and slice before 
 using. Never dry, or cook, in iron. 
 
 Baked Onions. — The large Spanish or Bermuda onions are best 
 for this purpose. Wash outside clean, put into a saucepan with 
 slightly salted water, and boil an hour, replenishing the water with 
 more (boiling hot) as it boils away. Then turn off water ; take out 
 onions and lay upon a cloth that all moisture maybe absorbed; roll 
 each in a piece of buttered tissue-paper, twisting it at the top to 
 keep it closed, and bake in a slow oven nearly an hour, or until 
 tender all through. Peel, put in a deep dish, and browm slightly, 
 basting freely with butter; this will take fifteen minutes more. 
 Season with pepper and salt, and pour melted butter over the top. 
 Wash and peel any large onions and parboil as above, changing 
 water once and adding a little milk with last water ; when just ten- 
 der, place in baking dish or jar, putting a little salt, white pepper, 
 and butter on each, with a little of the water in which they were 
 cooked in the pan ; brown in oven fifteen minutes and serve. For 
 Boiled Onions., wash, peel, boil ten minutes, pour off this water, 
 again add boiling water, boil a few minutes and drain a second time ; 
 pour on boiling water, add salt and boil for one hour ; place in a 
 colander, turn a saucer over them, and press firmly to drain out all 
 water ; place in a dish and add butter and pepper. Or, about half 
 an hour before they are done, turn a pint of milk into the water in 
 
VEGETABLES. 
 
 867 
 
 which they are boiling, or first pour off part of the water and, when 
 tender, season as above. Old onions require two hours to boil. For 
 Creamed Onions^ boil as above till tender, drain, return to sauce- 
 pan 'ar-5 cover with a White Sauce or a Cream Dressing, adding a 
 little minced parsley, if wished ; when hot, serve. 
 
 Fried Onions. Slice, cook ten minutes in boiling water, drain, 
 add boiling water, cook ten minutes more, drain, and repeat again, 
 then drain, fry in butter or beef drippings, stir often, season, and 
 serve hot; or With Vinegar add half cup of latter just before dish- 
 ing, and when it boils, serve. For a very elaborate dish try StutFed 
 Onions^ peel eight or ten and parboil fifteen minutes, drain and take 
 out about half the insides ; chop these and mix with them gill each 
 sausage meat and bread-crumbs, an egg, and a good pinch white pep- 
 per, and a little salt . Stuff onions with mixture and heap it a little 
 on top to use up surplus if any. Place in a deep pan that will go in 
 steamer and let steam about an hour and a half. Then brown in oven 
 with cup of gravy poured in pan. When not convenient to steam they 
 can be simmered in gravy in oven if kept covered with a greased 
 eheet of paper. Any kind of minced cold meat, or part raw and 
 part cooked can be used. For Onion Omelet., mash eight medium* 
 sized onions boiled quite done, and season with pepper, salt, table' 
 spoon butter, gill sweet milk, and two or three eggs. Bake as di^ 
 rected for Baked Omelet, or simply bake in oven eight minutes. Foi 
 Onion Pudding., add a cup bread-crumbs soaked in little milk to 
 above and use chopped raw onions, baking in pudding dish. With 
 Beans., fry three large onions, chopped, till brown and tender, 
 sprinkle with little flour, add gill any gravy, season and add a pint 
 of dried beans cooked till quite dry, stir well together and serve hot. 
 
 Baked Parsnips. — Put four thin slices fat pork in a kettle with 
 two quarts cold water, wash and scrape parsnips, and if large halve 
 or quarter, and as soon as water boils place in kettle, boil about half 
 an hour, remove meat,^ parsnips, and gravy to a dripping paiu 
 sprinkle with a little white sugar, and bake in oven a quarter of an 
 hour, or until they are a light brown, and the water is all fried out. 
 Add a few potatoes if liked. ^ For Fried Parsnips., boil till tender 
 or take any left from first recipe, and fry in a hot skillet, with but- 
 ter, ham fat or beef drippings ; it is better to dip each slice in beaten 
 egg or batter before frying, or some roll in flour, seasoned with salt 
 and pepper, or single-bread and fry like fritters. Parsnips are good 
 in March or April, and make an excellent seasoning for soups. 
 Stewed Parsnips., wash, scrape, and slice about half an inch thick ; 
 have frying-pan prepared with half pint hot water and tablespoon 
 butter, add parsnips, season with salt and pepper, cover closely, 
 and stew until water is cooked away, stirring occasionally to pre- 
 vent burning. When done, parsnips will be a creamy, light brown 
 color. Adding two tablespoons sugar to above makes them much 
 
868 
 
 VEGETABLES. 
 
 more delicious. For Parsnip Cake^ boil till tender, mash, season 
 and fry in one large cake in frying-pan, or add yolks of eggs, little 
 flout or cracker-dust and fry in small cakes. 
 
 Green Pease. — Wash lightly two quarts shelled pease, put into 
 boiling water enough to cover, boil forty minutes, add pepper, 
 salt^ and more hot water if needed to prevent burning, and two 
 tablespoons butter rubbed into two of flour, and teaspoon sugar ; 
 stir well, adding tablespoon minced parsley if liked, boil five minutes 
 and serve. If pods are clean and fresh, boil first in water to give 
 flavor, skim out and put in pease. When desirous to preserve color, 
 cook till tender, then drain, cover with cold salted water till ready 
 to use, reheat, season and dress as above or with cream, etc. Can- 
 ned pease should be^rinsed before cooking. Y or Creamed P ease., 
 Put two or three pints of young green pease into a saucepan of boil- 
 ing water ; when nearly done and tender, drain in a colander, quite 
 dry, melt two ounces of butter in a clean stewpan, thicken evenly 
 with a little flour, shake it over the fire, but'do not let it brown, mix 
 smoothly with a gill of cream, add half a teaspoon of white sugar, 
 bring to a boil, pour in the pease, keep moving for two minutes un- 
 til well heated, and serve hot. The sweet pods of young pease are 
 made by the Germans into a palatable dish by simply stewing with 
 a little butter and savory herbs. With Vegetables., cut up an onion 
 and head of lettuce and add to quart shelled pease with very little 
 water, cook till tender, add beaten egg and half teaspoon sugar and 
 serve. For Dried Pease, soak overnight, boil two or three hours, 
 or till tender, season with salt, pepper and butter and serve ; or for 
 Baked Dried Pease, soak, parboil and finish as Baked Beans. 
 For Pease Pudding, soak pint split pease overnight, tie loosely in 
 a clean cloth, leaving a little room for them to swell, and put on to 
 boil in cold water, allowing two and a half hours after the water has 
 commenced to boil. When tender, take up, drain, rub through 
 a colander ; add two tablespoons butter, two eggs, pepper, and salt ; 
 beat all well together for a few minutes, until well mixed ; then tie 
 them tightly in a floured cloth ; boil pudding another hour, turn on 
 dish, and serve very hot. This pudding should ahvays be sent to 
 table with Boiled Leg of Pork, and is exceedingly nice accompani- 
 ment to Boiled Beef. 
 
 Fried Pumpkin. — Take pieces of a ripe pumpkin, slice and 
 cook in a small quantity of water till tender ; remove from fire, and 
 mash with fork ; then add one or two eggs, according to amount of 
 pumpkin ; put a little butter in frying pan, put in pumpkin, fry a 
 delicate brown, and serve. 
 
 Boiled Bice. — Pick over carefully, wash in warm water, rub 
 between hands, and then rinse several times in cold water till white. 
 Put teacup in a tin pan or porcelain kettle, add quart boiling water ; 
 
VEGETABLES. 
 
 869 
 
 boil till tender, not stirring, but taking care that it does not burn ; 
 add teaspoon salt, pour into a dish and send to table, placing a lump 
 of butter in the center. Cooked thus the kernels remain whole; or 
 when tender add tablespoon butter, gill cream or rich milk and 
 teaspoon sugar. With a pint rice into nearly two quarts 
 
 of cold milk an hour before dinner add two teaspoons salt, boil very 
 slov/ly and stir often ; cook on back part of stove and range so as to 
 avoid burning. A custard kettle is best for it. Or, after cooking, 
 drain carefully, stir in two well-beaten eggs, one tablespoon grated 
 cheese, half a tablespoon butter, half a teaspoon salt ; bake a few 
 minutes in shallow pans. Some always soak rice an hour or two 
 before cooking. Stewed Rice is the easiest way to prepare it. For 
 Southern Rice^ after thoroughly washing and rubbing rice, put it in 
 salted boiling water enough to cover it twice over, in a custard ket- 
 tle or tin pail, set in a kettle of boiling water ; cover whole closely 
 and cook for fifteen or twenty minutes, until grains of rice are full 
 and plump but not “mushy drain off all water possible, and re- 
 place rice in kettle, allowing it to cook for half an hour longer, when 
 it is ready to serve. The grains should be full and soft, and each 
 one retain its form perfectly. During last half hour it should be 
 occasionally stirred lightly with a fork, and it is improved by stand- 
 ing on back of stove a few minutes before serving. Some cook thus 
 in an ordinary saucepan, but above is the better way. This is a de- 
 licious way of cooking rice. For Rice Pie-, take cold remains of 
 roast beef, mince very fine, and put into a stewpan with quart or 
 more water ; chop fine medium-sized onion, large* potato, and large 
 slice fat salt pork ; put these with salt, pepper, and half teaspoon 
 allspice into saucepan with meat, and boil steadily till gravy is re- 
 duced two-thirds, and meat tender ; while this is cooking, take pint 
 rice, and boil in plenty of water with salt to taste ; when grains be- 
 come tender, drain off water and set back on stove to steam, first 
 turning it carefully over from bottom of pot with a spoon to allow 
 steam to paas through ; if properly cooked the grain should all 
 stand separately though perfectly tender ; take half can large toma- 
 toes, stewed till smooth and free from lumps ; stir into rice large 
 tablespoon butter, then mix in tomatoes and hash with hard-boiled 
 eggs sliced thin ; put the whole into large baking dish ; cut two 
 more eggs over top, pressing gently down into the rice to prevent 
 drying up ; sprinkle with white pepper and bake till brown; when 
 done set dish on a large fiat dish and serve hot for dinner. Rice 
 for Cimdes, pick, wash, and soak rice in plenty of cold water ; then 
 have ready a saucepan boiling water, drop rice into it, and keep 
 boiling quickly, with lid uncovered, until it is tender, but. not soft. 
 Take up, drain, and put on a dish before fire to dry ; do not handle 
 it much with a spoon, but shake it about a little with two forks, that 
 it may be equally dried, and strew over a little salt. ^ It is now 
 ready to serve, and may be heaped lightly on a dish by itself, or be 
 
870 
 
 VEGETABLES. 
 
 laid round dish as a border, with a curry or fricassee in center. 
 Some cooks smooth rice with back of a spoon, and then brush over 
 with yolk of an egg, and set it in oven to color ; but rice well boiled, 
 white, dry, and with every grain distinct, is by far the more prefer- 
 able mode of dressing it. During process of boiling, rice should be 
 attentively watched, that it be not overdone, as, if this is the case, 
 it will have a mashed and soft appearance. 
 
 Salsify or Vegetable Oysters. — Wash thoroughly, scrape off 
 jkin with a knife, cut across in rather thin slices, stew until tender 
 in water enough to cover them, with a piece of salt codfish for seas- 
 oning. Before sending to table, remove codfish, thicken with flour 
 and butter rubbed together, toast slices of bread, put in dish, and 
 then add the vegetable oyster. This method gives the flavor of 
 oysters to the vegetable, and adds much to its delicacy. Or, after 
 stewing until tender in clear water, mash, season with pepper and 
 salt, and serve. Or for Fried Salsify ^^2ixhoil after scraping off* out- 
 side, cut in slices, single-bread and fry in lard ; or some let stand an 
 hour in Tarragon Vinegar after parboiling, then drain, dip in batter 
 and fry. Or On Toasf slice crosswise five or six good-sized plants, 
 cook till tender in water enough to cover, then add a pint or more 
 of rich milk mixed with one tablespoon flour, season with butter, 
 pepper and salt, let boil up and pour over slices of toasted bread ; 
 or for Salsify Soup, add three pints milk, or half milk and water, 
 season and serve with crackers like oyster soup ; a little codfish 
 added gives more of oyster flavor. For Scalloped Salsify, boil as 
 above, cut in short pieces, make half as much sauce with cream, 
 seasoning with anchovy sauce and pepper ; toss the salsify in this 
 for a minute and then put it in a shallow dish that has been but- 
 tered and covered thickly with bread crumbs. Squeeze a few drops 
 of lemon juice over, cover with crumbs and brown in oven ; or the 
 salsify may be first rubbed through colander. For Salsify Cake,, 
 make same as Parsnip Cake. For Salsify Fritters, scrape, boil, 
 drain and mash; add beaten egg, salt, pepper, four tablespoons 
 cream and flour enough to make batter that will drop from end of 
 spoon. Fry as directed in Fritters. When scraping salsify it is 
 well to drop it in cold water in which there is a little vinegar as 
 salsify darkens so very quickly by exposure to air. 
 
 Spinach. — Look over spinach, wash in three or four waters, 
 pinch off* leaves, boil in saucepan without water for thirty minutes, 
 covering closely, drain in colander and cut with a 
 knife while draining ; season with j>epper, salt and 
 a little butter, boil two eggs hard and slice over 
 the top ; serve hot. Or On Toast, when boiled 
 Spinach on Toast. through sieve, then put in frying-pan, 
 
 with a lump of butter, season with pepper and salt. When hot, 
 beat in two or three tablespoons rich cream and teaspoon sugar. Put 
 
VEGETABLES. 
 
 871 
 
 thin slices of buttered toast (one for each person) on dish and on 
 each piece put a cupful of spinach neatly smoothed in shape, with 
 the half of a hard boiled egg on the top, cut part uppermost as il- 
 lustrated. Or cook like Dandelions with salt pork or meat. Or to 
 better preserve color cook in boiling salted water, then place in cold 
 salted water and when wanted, rub through puree sieve and serve, 
 dressed with any sauce or seasoning wished. A Puree of Lettuce 
 is made and served in same w^ay. 
 
 Suynmer Squash or Cymlings. — These are better when young 
 and tender, which may be known by pressing the nail through the 
 skin ; do not peel or take out seeds, but boil whole or cut across in 
 thick slices ; boil in as little water as possible for one-half or three- 
 quarters of an hour, drain well, mash and set on back part of stove 
 or range to dry out for ten or fifteen minutes, stirring occasionally ; 
 then season with butter, pepper, salt and a little cream. If old, 
 peel, cut up, take out seeds, boil and season as above. For Fried 
 Summer Sqimsh^ take a tender one, cut in slices, skin and all, dip in 
 water then in flour, or single-bread or dip in batter, and fry in hot lard. 
 These taste like Egg-plant ; or for Squash Patties^ steam till tender, 
 take up and mash to a pulp, let cool a little, season with pepper, salt, 
 butter and add flour until stiff, two eggs and a little sweet milk; 
 make in little cakes or drop in hot lard and fry brown. Ochra pre- 
 pared as above and fried is splendid. Lima Beans also, only leave 
 out the flour and put on pie pans and bake. 
 
 Winter Squash. — Cut up, take out inside, pare pieces and 
 stew in as little water as possible, cook an hour, mash in kettle, and 
 if watery, let stand on the fire a few moments, stirring until dry ; 
 season with butter, cream, salt and j)epper ; be careful that it does 
 not burn. For Baked Squash., cut in pieces without paring, bake 
 and just before done season with bit of butter, salt, sugar and pepper, 
 if used, on each piece, and serve hot. Or they may be cooked in a 
 steamer, dressed as in second recipe, and served in the shell, or 
 scraped out, put in pan, mashed, and then seasoned with butter. 
 Cream, salt, sugar and pepper, made hot and served. As shell is 
 often so very hard an easy way is to put a whole squash in a steamer, 
 after washing off outside, and let steam half an hour. That softens 
 the shell sufficiently, and it can be cut in strips about the width of 
 two fingers. Place in baking pan, finish as above or rub with a 
 a brush dipped in butter and sprinkle with a little salt and sugar. 
 Bake without burning, using greased paper if necessary. For Fried 
 Squash, pare and cut in pieces, steam till tender, salting while 
 steaming ; place in hot frying-pan with butter, sprinkle with sugar 
 and fry brown ; a little cream may be added while frying. For 
 Squash take any cooked squash, mash, and to a pint, add one 
 
 egg, cracker-crumbs till stiff enough to shape, season with salt and 
 pepper, add teaspoon sugar, make into cakes and fry in frying-pan. 
 These are delicious. A little bur ter may be added if wished. 
 
872 
 
 VEGETABLES. 
 
 Succotash. — Take pint of shelled lima beans (green), wash, 
 cover with hot water, let stand five minutes, pour off, place over fire 
 in hot water, and boil fifteen minutes ; have ready corn from six 
 good-sized ears, and add to beans ; boil half an hour, add salt, pepper 
 and two tablespoons butter. Be careful in cutting down corn not to 
 cut too deep, better not cut deep enough and then scrape ; after corn 
 is added, watch carefully to keep from scorching. Or, With Meat.^ 
 boil pound salt pork two hours, add beans, cook fifteen minutes, 
 then add corn and finish as above, omitting butter. Or, string beans 
 may be used, cooking two hours before adding corn ; or With Mea t ^ 
 put beans on with meat, then finish as above. For Winter Succo- 
 tash^ wash pint lima beans (dried when green) and one and a half 
 pints dried corn ; put beans in kettle and cover with cold water ; 
 cover corn with cold water in a tin pan, set on top of kettle of beans 
 so that while the latter are boiling the corn may be heating and 
 swelling, or soak corn overnight ; boil beans fifteen minutes, drain 
 off, cover with boiling water, and when tender (half an hour) add 
 corn, cooking both together half an hour ; five minutes before serv- 
 ing, add salt, pepper and a dressing of butter and flour rubbed to- 
 gether, or half teacup cream or milk thickened with tablespoon 
 flour. Or parboil quart dry white beans in soda water. Cook slowly 
 in a separate vessel two-thirds as much dried sweet corn. Pour off 
 soda water from beans and put them over fire in cold water, with a 
 small piece salt pork. Let them boil about three hours, adding hot 
 water to prevent burning. When nearly done, add corn, a trifle of 
 red pepper, a small piece of butter, and a tablespoon sugar. The 
 pork makes it salt enough. 
 
 Baked Tomatoes. — Take nice large tomatoes ; wash and wipe 
 dry; cut in halves ; lay iji baking dish with rind down^ so the juice 
 will not run out ; put a little piece of butter on each half, sprinkle 
 over some salt and pepper, then sift with flour and sugar to make 
 them brown ; put a little water in to keep from burning and bake 
 until done. Eat warm ; or cut in slices, season as above and cover 
 with a layer of bread-crumbs. Or into quart cold, stewed tomatoes, 
 beat two eggs, two tablespoons bread-crumbs, tablespoon chopped 
 parsley, and a little pepper and salt. Bake twenty minutes in a 
 quick oven. For Stuifed Tomatoes, avX a thin slice from blossom 
 side of twelve solid, smooth, ripe tomatoes, with a teaspoon remove 
 pulp without breaking the shell ; take a small, solid head of cabbage 
 and one onion, chop fine, add bread-crumbs rubbed fine, and pulp 
 of tomatoes, season with pepper, salt and sugar, add a teacup good 
 sweet cream, mix well together, fill tomatoes, put the slice back in 
 its place, lay them stem end down in a buttered baking dish with 
 just enough water (some cook without water), with a small lump of 
 butter on each, to keep from burning, and bake half an hour, or un- 
 til thoroughly done ; place a bit of butter on each and serve in bak- 
 ing dish. They make a handsome dish for a dinner table. Some 
 
VEGETABLES. 
 
 
 omit cabbage and cream ; or a little finely chopped cooked meat 
 may be added ; or cut six tomatoes in halves, remove pulp and fill inside 
 with a mixture of bread-crumbs, and grated Parmesan cheese seas- 
 oned with pepper and salt ; place a small piece of butter on each 
 half tomato, and lay them close together in a well-buttered tin. 
 Bake in a slow oven about half an hour, and serve with the liquor 
 that comes from them when cooking, or a nice rich gravy may be 
 poured over them. Or any stuffed tomatoes may be Fried care- 
 fully or they are delicious Braised. 
 
 Fried Tomatoes. — Peel tomatoes and cut" crosswise in large 
 slices, salt and pepper, dip each slice into flour, then into beaten 
 egg, and fry at once in hot lard ; serve hot. A cup of milk is some- 
 times thickened with a little flour and butter, boiled and poured 
 over them ; or cover with a White Sauce, or with a gravy made by 
 browning tablespoon flour in pan in which tomatoes were fried, 
 adding milk till of a creamy consistency. Or single-bread them 
 and fry in frying-pan, turning to brown both sides. Some do not 
 pare them and others remove the seeds. With Peppers^ peel a 
 dozen ripe tomatoes, and fry in butter, with two or three sliced green 
 peppers ; sprinkle with little salt, add sliced onion and cook well 
 together. A nice way to serve fried tomatoes is in center of dish 
 with chops at each end. For Fried Green Tomatoes, take nice 
 smooth green tomatoes, wash, slice, and sprinkle over a little salt, 
 let stand five minutes, drain, roll in meal,and fry in butter. Serve hot. 
 
 Scalloped Tomatoes. — Scald and skin half a peck of firm, ripe 
 tomatoes. Cut in slices ; take quart bread-crumbs, half pint but- 
 ter, two tablespoons sugar, teaspoon salt, half of pepper, and one 
 onion chopped very fine. Put into a buttered, earthen baking dish a 
 layer of bread-crumbs, upon which place a layer of sliced tomatoes; 
 upon these place a few bits of the butter, a little of the chopped 
 onion, and a sprinkle of the pepper, sugar and salt. Now another 
 layer of the bread-crumbs, etc., and so alternate until dish is full, 
 with last layer bread-crumbs, dotting it over with small pieces, of but- 
 ter, and dusting it with pepper and salt. Place in a good oven and 
 bake one hour. The onion may be omitted, or onions prepared by 
 soaking overnight in hot water, dried well, sliced in nearly half-incn 
 slices, and browned on both sides in a frying-pan with butter, may 
 be added, a layer on each layer of tomatoes. Some use bread cut 
 in small pieces instead of the crumbs. For Sliced Tomatoes., scald 
 a few at a time in boiling water, peel, slice, and sprinkle with salt 
 and pepper, set away in a cool place for half an hour, or lay a piece 
 of ice on them. Serve as a relish for dinner in their own liquor* 
 Those who desire may add vinegar and sugar. Some peel without 
 scalding in order to keep them as firm as possible. 
 
 Stewed Tomatoes. — Scald as above, peel, slice and cut out all 
 defective parts ; place a lump of butter in a hot skillet, put in toma- 
 
874 
 
 VEGETABLES. 
 
 toes, season with salt and pepper, keep up a brisk fire, and cook as 
 rapidly as possible, stirring with a spoon or chopping up with a 
 knife (in the latter case wipe the knife as often as used or it will 
 blacken the tomatoes). Cook half an hour. Serve at once in a 
 deep dish lined with toast. When iron is used, tomatoes must cook 
 rapidly and have constant attention. If prepared in granite or por- 
 celain, they do not require the same care. With Vinegar^ just be- 
 fore dishing add two tablespoons vinegar to a quart or two of toma- 
 toes. With Gravy ^ leave them whole, put in a large-bottomed 
 saucepan and add to seven or eight tomatoes, half pint good gravy, 
 stew gently, turning them carefully once or twice to thoroughly 
 cook them ; when done, add a little thickening of flour and butter 
 rubbed smooth, let boil up once and serve. For Tomato Toasts run 
 a quart stewed ripe tomatoes through a colander, place in a porce- 
 lain stewpan, season with butter, pepper and salt and sugar to taste; 
 cut slices of bread thin, brown on both sides, butter and lay on a 
 platter, and just before serving add a pint good sweet cream to 
 stewed tomatoes, and pour them over toast. For Tomatoes With 
 Eggs, peel skins from twelve large tomatoes. Put four spoonfuls 
 butter in a frying-pan ; when hot, add one large onion chopped fine; 
 let it fry a few minutes, add tomatoes, and when nearly done, six 
 eggs well beaten. With Meat, quart ripe tomatoes or one can, pint 
 cold boiled beef chopped not too fine, butter the size of an egg, half 
 pint liquor in which beef has been boiled, salt and pepper to taste ; 
 add a small-sized onion, chopped fine ; place in the oven and bake 
 slowly one hour. With Onions, slice two large onions, quart toma- 
 toes, cook and season with pepper, salt, butter, thicken with bread. 
 Just before serving add half cup either sweet or good sour cream. 
 If tomatoes are taken from fire before adding cream it will not cur- 
 dle. With Rice, scald and peel six ripe tomatoes, scald cup rice, 
 and put both together in a pan ; add tablespoon sugar, a little salt 
 pepper, and water enough to bring the rice to consistency of plain 
 boiled rice when done, and stew till latter is tender. Season with 
 butter before serving. 
 
 Baked Turnips. — Take whole turnips, wash well, but do not 
 peel, cut slice off top, place in oven and bake ; when done serve in 
 the skin ; they can be seasoned and eaten right out of the shell the 
 skin forms. The white turnips are best for this. Or peel, slice and 
 bake ; or peel either white or yellow, latter known as ruta-bagas, cut 
 in small slices, dice are nicest, and boil in boiling salted water till 
 tender ; drain, put in an earthen baking dish and cover with a White 
 Sauce made of milk or water, add a layer of bread or cracker- 
 crumbs and dot with bits of butter and brown in oven. Cold boiled 
 turnips can be used as above and either make a very nice dish. 
 
 Fried Turnips. — Cut ruta-bagas in slices about three-eighths 
 of an inch thick, steam until very near tender, take them out into 
 
VEGETABLES. 
 
 875 
 
 a frying-pan containing a little lard, or butter is better, and fry un- 
 til a nice brown ; turn, and brown the other side. Salt while fry- 
 ing and serve hot. White ones can be cooked same. Or for B'ri- 
 cassed Turnips^ prepare as for white or yellow as above ; when 
 brown, add to a scant quart of slices a tablespoon sugar, mix well, 
 then put in cup stock and place pan on back of range to cook 
 slowly till turnips are done. Prepare a saucepan with a tablespoon 
 butter, mix in half tablespoon flour and add a little stock ; when 
 mixed add the turnips and sauce, let boil up once and serve. Boil- 
 ing water may be used in place, of stock, but it will not make so 
 rich a dish. 
 
 Diced Turnips. — Pare, slice, cut in dice an inch square, boil 
 till nearly done, in as little salted water as possible ; to one quart tur- 
 nips, add tablespoon sugar, and season as needed ; when boiled as 
 dry as possible, add two tablespoons cream and a beaten egg, 
 and serve. This is very nice ; or peel and cut in small balls or any 
 fancy shape wished and boil as above adding a little butter to the 
 water ; when tender, drain, place in dish and pour over a White 
 Sauce ; adding a little sugar to latter gives a richer flavor. 
 
 Mashed Turni'ps. — Wash, peel, cut in thin slices across the 
 grain, and place in kettle in as little water as possible ; boil from 
 half to three-quarters of an hour or until you can easily pierce them 
 with a fork ; drain well, season with salt, pepper and butter, mash 
 fine and place on stove, stirring frequently until water is all dried 
 out. . Boil rapidly as they are much sweeter when cooked quickly. 
 Turnips may be steamed and finished as above, and are better than 
 when boiled. Serve very hot as this is very important with turnips 
 however cooked. The yellow variety take a longer time to cook but 
 are much liked by those who use them. With Eggs., mash as above, 
 and mix with an equal quantity of beaten eggs ; set back on stove, 
 and stir until eggs are a little cooked. For Pichled Turnips., wash 
 clean before boiling but do not pare them. If the rind is broken 
 the juice escapes. When cooked take off the outside, slice them 
 like beets and pour hot spiced vinegar over them. They are to be 
 eaten when newly cooked and warm, and are liked by some as well 
 as Pickled Beets. For Turnip Greens^ wash greens well in two or 
 three waters,and pick off all the decayed and dead leaves ; tie in small 
 bunches, and put into plenty of boiling salted water, foep boiling 
 quickly, with lid of saucepan uncovered, and when tender, pour in 
 colander ; drain well, arrange in dish, remove strings and serve. 
 
 Boiled Dinner. — Put meat on, after washing well, in enough 
 boiling water to just cover ; as soon as it boils, put kettle on stove 
 where it will simmer or boil very slowly ; cook until almost tender, 
 then put in vegetables in following order : Cabbage cut in quarters, 
 turnips of medium size cut in halves, and potatoes whole, or if large 
 
876 
 
 VEGETABLES. 
 
 cut in two ; peel potatoes and turnips, and allow to lie in cold water 
 for half an hour before using. The meat should be well skimmed 
 before adding vegetables ; boil together until thoroughly done (add- 
 ing a little salt before taking out of kettle), when there should be 
 left only just enough water to prevent burning; take up vegetables 
 in separate dishes, and lastly the meat; if there is any juice in ket- 
 tle, pour it over cabbage. Boil cabbage an hour, white turnips and 
 potatoes half an hour, ruta-bagas an hour and a half to two hours. 
 A soup plate or saucer turned upside down, or a few iron table- 
 spoons are useful to place in bottom of kettle to keep meat from 
 burning. Parsnips may be substituted in place of cabbage and 
 turnips, cooking them three-quarters of an hour, and some think a 
 boiled dinner incomplete without onions and squash, cooking them 
 separately and steaming the latter is better. For Vegetable Hash^ 
 chop, not very fine, the vegetables left from a boiled dinner, and 
 season them with salt and pepper ; place in dripping pan, add bits 
 of butter and heat in oven ; or to each quart chopped vegetables add 
 half cup stock and tablespoon butter. Heat slowly in the frying- 
 pan. Turn into a hot dish when done, and serve immediately. If 
 vingear is liked, two or more tablespoons of it can be stirred into 
 the hash while it is heating. 
 
 Vegetable Stevjs . — These are of German or Swiss origin, and if 
 well prepared are excellent. For a Cabbage Stew^ take as much as 
 needed, quarter, core and boil till fairly done, but not tender; then 
 skim out into a large pan of clear, cold water. Let it cool and drain ; 
 press in colander or with the hands, then cut it fine or coarse qust 
 liked ; meantime put on stove a kettle or saucepan — a deep frying- 
 pan will do — with butter and drippings, half and half, rather more 
 than for frying same amount potatoes, and add a minced onion or two. 
 When it is slightly browned dredge with a tablespoon of flour to a 
 quart of cabbage ; it should be rather moist. Pepper and salt to 
 taste, stir frequently and cook slowly from half to three-quarters of 
 an hour. Never put a cover on any of these vegetable stews while 
 cooking as it would cause the thickening to settle to bottom and burn, 
 while the evaporating process that gives it flavor would be checked. 
 If to guard against flies, a cover is necessary, use a wire one. For 
 Bean Stew^ put a teacup picked and washed white beans into just 
 such a foundation as directed for Potato Stew, only the beans must 
 be put on to cook three or four hours before dinner and need more 
 water than potatoes. Do not cover. Pea Stews^ either with dried 
 or split pease, are very good cooked in this way, though most people 
 prefer to use smoked bacon for the fat part of the foundation for pease. 
 In any of these stews, pork, salt or fresh can be used as fat instead 
 of butter, lard or drippings. Carrots, parsnips, turnips, egg-plant, 
 tomatoes, cauliflower or any vegetables can be stewed thus, making 
 a variety of most wholesome and inexpensive dishes. Something 
 similar to these stews is the Fewer Pot: After washing thoroughly 
 
VEGETABLES. 
 
 place pound and three-quarters of honey-comb tripe in kettle with a 
 two pound knuckle of veal and two quarts cold water ; when boiling, 
 skim and then simmer slowly for six or seven hours, adding boiling 
 water as needed. When done, strain, let stand overnight, remove fat 
 and put the stock in kettle ; then add half a red pepper, cut in strips, 
 tablespoon minced parsley and a medium-sized onion, chopped fine, 
 and simmer three-quarters of an hour. Make a thickening of a 
 tablespoon or two of the fat taken from soup with two tablespoons 
 flour, stirring it smooth with a little of the broth from kettle ; add 
 this, stirring in well and then add two or three medium-sized raw 
 potatoes, chopped fine, with the tripe and veal cut in inch squares, 
 cook five minutes, add some tiny Suet Dumplings, and after cook- 
 ing fifteen minutes, serve. This makes a delicious stew and if more 
 of a soup is wished use four quarts water instead of two. 
 
 inter V egetables. 
 
 As vegetables are such a necessary part of our winter diet, it is 
 essential to know the better ways of keeping them as nearly perfect 
 as possible. Canning gives good results but it is considered by 
 many quite an arduous task to can, so we give below methods of 
 preserving in salt, drying, etc., that are claimed to be never failing. 
 
 Beans in Brine, — Wash, string, and cut up the pods, as if pre- 
 paring for immediate cooking ; take a large earthen vessel or water- 
 tight cask, sprinkle a layer of salt at the bottom, then fill up with 
 alternate layers of cut beans and salt ; when the vessel is quite full, 
 place a wooden plate on the top layer of salt, with a weight on it to 
 press the whole mass well down. After standing a few days the 
 vessel will be found little more than half full ; it can then be filled 
 up with more cut beans and salt, and the process repeated till quite 
 full. Place a liberal layer of salt on the top, put the wooden plate 
 and weight on, and set in a cool place till required. Or string fresh 
 green beans, and cut down the sides till within an inch of the end, 
 boil in water fifteen minutes, take out and drain ; when cold, pack 
 in a stone jar, first putting two tablespoons salt in bottom, then a 
 quart of beans, sprinkle with a tablespoon salt, put in layer after layer 
 in this way till the crock is full, pour over a pint of cold well-water 
 (if not filled the first time, beans may be added until filled, putting 
 
878 
 
 VEGETABLES. 
 
 in no more water after this pint), put on a cloth with a plate and 
 weight, set away in cool place, and in about a week take off cloth, 
 wash it out in a little salt water (there will be a scum upon it), put 
 back as before, and repeat operation at end of another week ; then 
 pack away, and when wanted for use, take out the quantity wanted 
 and soak for half an hour, put in pot in cold water with a piece of 
 fresh pork, cook half an hour, season with pepper and a little salt if 
 needed ; or cook without pork, and season with butter and pepper ; 
 or some fill the crock with the cooked beans and then cover with a 
 strong brine made as for cucumbers. Or for Dried String Beans^ 
 string and cut as for cooking and dry like corn. To use soak and 
 cook as fresh ones. 
 
 Dried Sweet Corn. — Take it when it is in good roasting ears, 
 gather it fresh or if dependent on market, engage before and ask to 
 have it freshly picked. After silking carefully, cut from the cob, 
 being careful not to cut too close to cob, then take back of knife and 
 scrape the ear ; as soon as there is sufficient put in pans lined with 
 brown paper (about an inch deep of corn) and place in not too hot 
 an oven, watch carefully stirring occasionally and when thoroughly 
 heated, place on a cloth-covered table, or boards, out in the sun, pro- 
 tect from flies with mosquito netting, nothing thicker, not always 
 necessary to use anything, as the more quickly it is dried the sweeter 
 it will be. In the course of an hour or two or even less, return to 
 pans and reheat, watching carefully it does not burn. In the mean- 
 time keep heating the fresh ; it is better not to cut more than can be 
 placed in oven at once as the sooner corn is dried after being cut 
 the better it is ; keep reheating and spreading out in sun as often as 
 possible, four or five times during the day, as this method insures 
 the most perfect of dried sweet corn. Continue with each lot till 
 the grains rattle ; when done, reheat, and when cool put in paper 
 sacks tied securely to protect from flies and keep in a dry cool 
 place. Or the corn may be left out in sun all day taking in before 
 sunset, (never leave it out too late to gather dampness), and then re- 
 heated in morning and placed out again, continuing this till thor- 
 oughly dried. Or some dry in moderate oven on plates, not plac- 
 ing in sun at all, but this necessitates great watchfulness. The eas- 
 iest and safest way, without risk of scorching is to prepare like the 
 New Process Dried Corn; secure corn as above and after cleaning 
 place the ears in a large steamer over the fire (one can be improvised 
 by using a wash-boiler, with cover, putting in pieces of hard- 
 wood in the bottom and placing a dripping pan on them or- a piece 
 of tin with holes in it), let remain a short time, only long enough 
 to set the milk ; then cut about two-thirds depth of the kernel from 
 cob with a very sharp knife and with back of knife scrape the in- 
 side of the rest of the kernel from the cob. Have clean sheet or 
 table-cloth laid on boards in the sun and as soon as a small quant- 
 ity is prepared, place immediately on boards and continue above 
 
VEGETABLES. 
 
 879 
 
 process till all is cut. A good drying day will nearly dry the corn 
 sufficient to place in oven to finish in the evening, hut it often hap- 
 pens that the day is not such ; then place the cloth with the corn on 
 it on tables or on a clean floor in a vacant room overnight, and put 
 out in sun next day. Continue to do this till it is thoroughly dry, 
 then place a thick paper in a dripping pan, pour in corn and put in 
 a warm oven till corn is so hot it cannot be touched with the finger. 
 While in stove watch constantly to keep from scorching or becom- 
 ing brown, and finish as above. For Corn in Brine, select nice 
 large ears just right for eating, remove all husks except inside row, 
 place a layer of salt in a barrel, (a hard-wood one is better) then 
 layer of ears of corn, then salt, etc., till all is used ; add enough 
 water to form a brine, and cover with board, cloth and weight as for 
 Cucumbers in Brine. Corn may be added during the season, caring 
 for the covering as directed in Pickles. To use, freshen overnight 
 and cook as new corn. For Cut Corn in Brine, scald corn just 
 enough to set the milk, cut from cob and to every four pints corn 
 •add pint salt, mix thoroughly, pack in jars, and cover with a cloth 
 and weight ; when wanted for use put in a saucepan or kettle, cover 
 with cold water ; as soon as it comes to a boil pour off and put on 
 Dold again, and repeat until it is fresh enough ; when tender, add a 
 very little sugar, sweet cream, or butter, etc., to taste and serve. Or 
 Corn may be steamed instead of being scalded, and some use 
 one-fourth or even one-third salt, soaking overnight or longer, if 
 .necessary, before cooking. 
 
 Hulled Corn .— old fashioned luxury is really a delicious dish 
 when properly prepared. Take a six-quart pail full of ashes (hard 
 wood ashes if possible as they are stronger) ; put them into an iron 
 kettle with three gallons water ; let boil about five minutes, then set 
 off from fire, and turn in a pint of cold water to settle it. The water 
 should then feel a little slippery. Turn off lye and strain ; put it 
 into an iron kettle, and put in six quarts shelled corn ; put it over a 
 brisk fire, and let boil half an hour, skimming and stirring frequently 
 (the outside skin of the kernels will then slip off) ; strain off lye, and 
 rinse thoroughly in several clear waters. When the lye is thus 
 weakened, turn corn into a large pan and turn in water enough to 
 cover it ; then rub thoroughly with the hands, till the black chits 
 come off ; rinse and strain off till water looks clear ; then put back 
 into a clean kettle, with water enough to cover it, and let it boil ; 
 then turn off water, put on again, and parboil three or four times (it 
 will swell to about double the first quantity) ; the last time boil till 
 quite soft ; it may be necessary to add water occasionally ; stir often 
 so as not to burn at bottom of the kettle ; when quite soft, put in 
 two large tablespoons salt, and stir well ; to be eaten with milk, or 
 butter and sugar. It is a wholesome dish, and although there is 
 trouble in preparing it, yet it is good enough to pay for the labor 
 
880 
 
 VEGETABLES. 
 
 and trouble. It is good either hot or cold, and was considered by 
 our grandparents to be one of the greatest luxuries of the table. 
 Smaller quantities may be prepared by using less lye and corn. Or 
 With Soda^ cover two quarts ripe corn with water, add a tablespoon 
 soda, and boil until the hull slips off. Then wash and boil three or 
 four different times, adding salt the last time. Serve as above. 
 
 Dried Green Pease. — Shell green pease, and boil until about 
 half done in a little salted water. Take out and spread upon plates 
 and dry in the oven. Dried String Beans prepared in same way. 
 
 Dried Pumpkin. — Peel, cut in pieces and stew as for pies ; then 
 spread very thin on greased plates and dry. Make into pies as directed 
 in Pastry. Prepare peaches in same way, making what is known as 
 Peach Leather. Pumpkin may also be cut in rings, peeled and 
 dried ; when wanted for use cook till soft and use as fresh pumpkin. 
 
 Ripe Tomatoes in Brine. — Make strong brine in barrel as for 
 Cucumbers, and put in tomatoes ; cover but do not put a heavy weight 
 on them as it will bruise them. To use, soak overnight, then pre- 
 pare as fresh tomatoes. Tomatoes in Lard^ wipe nice tomatoes 
 dry, and pack a small stone jar two-thirds full ; fill up with good lard 
 and cover. To use, wash them in hot water. For Tomatoes in 
 Vinegar., take a crock or jar, as large as wanted and fill with toma- 
 toes, washed nice and clean, cover them with strong brine, one week ; 
 then pour off and cover with vinegar, put a light weight on and set 
 them in the cellar; when wanted, slice them and sprinkle sugar and 
 pepper over them. These will keep till spring. 
 
 Vegetable Medley.— a tight iron-hooped barrel, put in a 
 strong brine and add the different vegetables as received, quartering 
 the cabbage, stringing the beans and husking and silking the corn, 
 or the inner husk may be left on. Vegetables may be put in from 
 time to time, being very careful all are kept well under brine, and tie a 
 cloth over barrel to keep out dust. Smaller vegetables such as 
 pease, shelled beans, etc., may be put in cheese-cloth sacks. To cover 
 the top of brine it is nice to have a barrel head small enough to 
 slip into barrel, with strips nailed across it to hold it together and a 
 handle with which to lift it out. Soak vegetables overnight when 
 wanted for use. Water-melon Rinds may be prepared and put up 
 this wa}^’, and made into preserves when wanted. Peaches may also 
 be kept thus and pickled as wished. If the brine evaporates make 
 more and keep plenty in the barrel. Great care must be taken not 
 to bruise vegetables put up in this way. 
 
A year’s bill of fare. 
 
 881 
 
 A YEAR.’S BILL OF FARE. 
 
 The following arrangement of Bills of Fare for every day in the year has 
 been made with especial reference to convenience, economy, and adaption 
 to the wants of ladies who are so fortunate as to be obliged to look after their 
 own kitchens — not for those who employ professional cooks. The recipes 
 referred to are all contained in this book, and may be quickly found by refer- 
 ence to the alphabetical index. The bills of fare are not, of course, arbitrary 
 but are intended to suggest such a variety as will meet the wants of the 
 whole family. The arrangement was made for a year beginning with Thurs- 
 day. When the current year begins earlier, the last days of December maj 
 be used to precede those here given for January, and the dates changed on 
 the margin with a soft pencil, so that they may be readily erased and changed 
 again for subsequent years. A daily references to these pages will, we feel 
 sure, save the housewife much puzzling over the question, “What shall we 
 have for dinner?” 
 
 For the sake of brevity, coffee, tea, chocolate, lemonade in hot weather, 
 and milk in cold v/eather, have not been mentioned in the bills of fare. 
 They are of course appropriate to any meal, and are to be used according 
 to taste. Soup as a regular dinner course, is always in order, following oys- 
 ters raw when the latter are in season. Soups vary in name far more than 
 in quality. Much of the slop served as soup a la this, that and the other, 
 would not, except for the name, be recognized as something to be taken into 
 the human stomach. This, however, may be a matter of small importance 
 when a bountiful dinner of good things is to follow, but in cases where 
 healthy stomachs are demanding supplies, a really good soup, with or witii- 
 out name, is heartily relished, and is very wholesome as preparing the way 
 for more solid food. In any family where soup is relished a sufficient sup- 
 ply may be made daily, or as often as desired, with but little trouble and 
 trifling addition to the regular expenses. 
 
 Fresh fish, as a separate course, comes next in order. Large fish of 
 some sort are usually considered most elegant, either baked or boiled, for 
 dinner, and they are really nice when they can be procured freshly killed 
 and dripping with their native waters. 
 
 Bread is always an accompaniment of every course at dinner, bread and 
 butter being more properly a part of dessert. Cheese is to most persons a 
 pleasant tit-bit at dessert, and pickles, of one or another variety, appropriate 
 to the dishes served, are seen on the table at nearly every meal. 
 
 56 
 
832 
 
 A year’s bill of fare. 
 
 On Sunday, in most families, the dinner is delayed until two or three 
 o’clock and the supxjer omitted entirely, and in winter when the days are 
 short, especially in the more northern states, two meals a day is the rule 
 for every day. In large cities, too, where business hours are fewer, and the 
 men of the household lunch down town on account of the distance residences 
 are from business, the dinner is delayed until later in the day, and the bill 
 of fare varied accordingly. 
 
 Fruits, in their natural state, are too much neglected at the table of peo- 
 ple in moderate circumstances. Pies, puddings and other compounds, 
 made partly of fruit, are generally less wholesome and really less palatable 
 than the fruit itself in a natural state or with some simple dressing. In most 
 localities berries in their season are not costly. Strawberries, fresh, rix)e 
 and luscious, for breakfast, dinner and supper, can not be substituted by 
 any thing more agreeable and refreshing, and as the season for this fruit is 
 always short it is scarcely possible to weary of them. Scarcely less delicious 
 are the rasj^berries, blackberries and huckleberries which follow soon. Then 
 come ripe water-melons, cantelopes, nutmeg and musk melons and grapes, 
 peaches and pears Those who raise their own melons will need no instruc- 
 tion on the subject of serving and eating them. After the fruit is well grown, 
 a good shot-gun and a keen eye on the “patch” is all that is necessary to 
 secure a ripe crop. But to the dainty housekeeper who must buy her melon 
 after a week or two of shi])ping, reshipping, transporting and handling, until 
 it has cost nearly its weight in gold, the best instructions are : Get your 
 melon as fresh as possible ; let it remain on ice several hours or all night ; if 
 it cuts cris}), and has ripe seeds and tastes well flavored, cut the ends off and 
 set up on a dish ; divide both halves through the middle and serve in long 
 slices or cut in rings, j^assing a waiter to receive the rinds ; or pare the melon 
 entire, xnit on platter, and place before the host to serve in rings or slices. 
 But if the meat of the melon appears wilted or withered, or is not perfectly 
 ripe, pass it to the four-footed beasts, where it should have gone in the first 
 place. Those who can afford the more costly tropical fruit, such as bananas 
 and pine-api)les, should slice them as thin as possible, place in the prettiest 
 and shallowest glass fruit-stands, and cover well with sugar for some time 
 before serving. 
 
 Suggestions for the tasteful decoration of the table will be found under 
 “The Dining Room.” 
 
 Bill of Fare for January. 
 
 1. Breakfast — Waffles, broiled steak, fried apples. Dinner — Roast duck, 
 apple sauce, a brown stew, mashed turnips, baked sweet-potatoes, celery; 
 prairie plum pudding with prairie sauce, fruit cake, oranges. Supper — Liglit 
 biscuit, whipped cream with preserves, sliced beef. For more elaborate bill 
 of fare see that for New Year’s. 
 
 2. Breakfast. — Corn muffins, broiled fish, fried raw i^otatoes. Dinner — 
 Macaroni soup, salmi of duck, roasted jDotatoes, oyster salad, canned i)ease, 
 celery sauce ; pumpkin pie. Supper — Toasted muffins, shaved dried beef, 
 tea, rusk, baked ai^ples. 
 
 3. Breakfast — Cracked wheat, pig’s feet souse, breakfast potatoes. Din- 
 ner — Boiled bacon with cabbage, potatoes, turnips, carrots, onion sauce, 
 chicken pie ; bread pudding with sauce. Supper — Biscuit, cold bacon shaved, 
 bread and milk, sponge cake and jelly. 
 
 4. Sunday. Breakfast — Buckwheat cakes, croquettes of sausage meat, 
 breakfast hominy. '^ Dinner — Roast turkey, mashed potatoes, Lima beans, 
 cranberry sauce, celery; mince pie, ambrosia, cake. Supper — Cold biscuit, 
 sliced turkey, cranberry jelly, apple sauce. 
 
A year’s bill of fare. 
 
 883 
 
 5. Breakfast — Graham cakes, fried tripe, potato cakes. Dinner — Escal- 
 oped tmkey, baked potatoes, pickled beets ; cottage pudding, cake. Supper 
 — Dried beef frizzled, hot buns, fried apples. 
 
 6. Breakfast — Graham gems, broiled mutton, potatoes a la pancake. 
 Dinner — Turkey soup, roasted beef with potatoes, stewed tomatoes, celery; 
 rice pudding, fruit cake. Supper — Cold buns, sliced beef, Indian pudding 
 (corn meal mush) and milk. 
 
 7. Breakfast — Buttered toast, fried mush and maple syrup, fried liver. 
 Dinner — Meal pie with chili sauce, mashed turnips, stewed corn; apple 
 dumplings with sauce, cake. Supper — Tea rolls, sardines with sliced lemon, 
 vusk, ielly. 
 
 8. Breakfast- -EQ3ii biscuit broiled steak, ringed potatoes. Dinner — 
 Baked chicken garnished with fried oysters, potatoes in their jackets, cran- 
 berry sauce, tomatoes, slaw ; molasses pudding, lady fingers. Supper — Cold 
 biscuit, boned chicken, sponge cake, canned peaches. 
 
 9. Breakfast — Toast, fried fish, potatoes fried. Dinner — Stuffed baked 
 rabbit, whole boiled potatoes, salsify stewed, celery sauce; apple float, 
 pumpkin pie, cake. Sapper — French rolls, cold tongue, sliced oranges. 
 
 10. Breakfast — Bread puffs, broiled sausage, whole potatoes fried. Din- 
 ner — Saturday bean soup, fried mutton chops, plain boiled rice, baked pota- 
 toes, beef salad ; March pudding with sauce. Supper — Plain bread, bologna 
 sausage, jelly cake. 
 
 11. Sunday. Breakfast. Baked beans and brown bread, fried potatoes. 
 Dinner — Roast goose, steamed potatoes and turnips, slaw, onion sauce, plum 
 jelly ; mince pie, chocolate tarts, oranges, zufolos. Supper — Cold biscuit, 
 cold goose, apple jelly. 
 
 12. Breakfast. — Oatmeal porridge, hashed goose with gravy, plain bread 
 Dinner — Roast mutton, potatoes, canned peas, caper sauce ; delicious lemon 
 pudding, sponge cake. Supper. — Graham gems, sliced mutton, currant 
 jelly. 
 
 13. Breakfast — Corn batter cakes, croquettes of mutton or pates hot with 
 gravy. Dinner — Boiled beef with soup, potatoes, parsnips, chili sauce: 
 baked custard, jelly cake. Supper — Dry toast, sliced beef, canned fruit. 
 
 14. Breakfast — Stewed kidneys, (Graham bread, fricassed potatoes.^ 
 Dinner — Oyster pie, potatoes, tomatoes, salsify, celery ; apple fritters with* 
 sugar. 
 
 15. Breakfast — Sally Lunn, hash, cracked wheat and cream — Dinner — 
 Roast duck, potatoes, winter succotash, onions baked, celery; cocoanut pud- 
 ding, oranges, jelly cake. /Supper— Toasted Sally Lunn, cold duck, plain 
 rice with cream. 
 
 16. Breakfast — Rice cakes, spare ribs broiled, fried raw potatoes. Din- 
 ner — Baked fish, canned corn, tomato sauce, fricassee of salmon or halibut, 
 baked potatoes; tapioca pudding. Supper — Warm rolls, pressed meat, 
 orange short cake. 
 
 17. Breakfast — Waffles, mutton chops broiled, potatoes fried. Dinner — 
 Chicken pot-pie, canned beans, celery ; peach rolls, oranges. Supper — Tea 
 rolls, shced and toasted bologna sausage, apples. 
 
 18. Sunday. Breakfast — Muffins, broiled steak, stew'ed tomatoes. Din- 
 ner — Roast pork with parsnips, molded potatoes, apple sauce, celery; cold 
 apple pie, rice snow. Supper — Muffins, cold chicken, canned fruit, light 
 cake. 
 
 19. Breakfast — Fried sausage, buckwheat cakes, duchesse potatoes. 
 Dinner — Roast beef, baked potatoes, tomatoes, beet salad; apple dumplings 
 with sauce, cake. Supper — Cold rolls, sliced beef, stewed apples, mush and 
 milk. 
 
 20. Breakfast — Plain bread, fried mush, pig’s feet souse. Dinner — Boiled 
 leg of mutton with soup, potatoes, boiled tongue dressed, canned corn, cel- 
 
884 
 
 A year's bill of fare. 
 
 ery sauce ; pumpkin pie, cake. Supper — Hot biscuit, cold tongue, apple 
 fritters with sauce. 
 
 21. Breakfast — Hot rolls, mutton croquettes, flannel cakes. Dinner — 
 Meat pie, baked sweet potatoes, canned succotash, cabbage salad ; hot peach 
 pie with cream. Supper — Cold biscuit, sliced tongue, buns, apples and Cov- 
 entry tarts. 
 
 22. Breakfast — Corn cakes, broiled steak, potatoe croquettes. Dinner — 
 Roast duck, potatoes, salsify, onion salad, cranberry jelly; bread pudding 
 with sauce. Supper — Beefsteak toast, cold duck, currant jelly. 
 
 23. Breakfast — Buckwheat cakes, broiled fish, potato balls. Dinner— 
 Oyster pie, mashed potatoes, baked beets, celery sauce ; chocolate pudding, 
 oranges. Supper — Light biscuit, cold pressed meat, bread and milk, 
 
 24. Breakfast — Breakfast wheat, broiled spare ribs, tomato sauce. Din- 
 ner — Boiled ham with cabbage, potatoes, parsnips, carrots, beets; warm pie 
 of dried fruit. Supper — Hot rolls, shaved ham, fried apples, cream crisps. 
 
 25. Sunday. Breakfast — Muflins, broiled tenderloin, vegetable hash. 
 Dinner — Stewed Oysters, roast turkey with potatoes, turnips, Lima beans, 
 apple sauce, celery; mince pie, bavarian cream. Supper — Muflins, cold tur- 
 key, canned fruit, tea cakes. 
 
 26. Breakfast — Coin batter cakes, turkey croquettes, hominy. Dinner — 
 Boiled corned beef with turnijis, potatoes, carrots; horseradish grav}^ ; sago 
 pudding. Supper — Light biscuit, sliced corn beef, baked apples.^ 
 
 27. Breakfast — Graham gems, broiled mutton, potatoes. Dinner — Es- 
 caloped turkey, baked potatoes, split pease, onion salad ; Buckeye dumplings 
 with sauce. Supper — Toasted gems, pates of cold turkey, tea rusk, jelly. 
 
 28. Breakfast — Gluten cakes, broiled beefsteak, })otatoes. Dinner — 
 Chicken boiled with soup, whole potatoes boiled, plain boiled rice, cabbage 
 salad; apple pie, cake. Supper — Vienna rolls, cold chicken, canned fruit, 
 cake. 
 
 29. Breakfast — Corn cakes, broiled sausage, fricassed potatoes. Din- 
 ner — Roast beef, potatoes, chicken salad, cranberry sauce, celery ; plain boil- 
 ed pudding with sauce, cake. Sapper — Plain bread, cold beef, rice fritters 
 with jelly. 
 
 , 30. Breakfast — Oatmeal 'porridge, panned oysters on toast, fried raw 
 
 potatoes. Hfn/ier— Baked fish, mashed potatoes, mayonnaise of salmon, 
 salsify stewed, cranberry sauce ; brown betty, cake. Supp)er — Light biscuit, 
 fish balls, apple fritters with sugar. 
 
 31. Breakfast — Sally Lunn, pork steak, fried potatoes. Dinner — Fillet 
 of beef stuffed and baked, ])otatoes, cabbage salad, beets; apple tapioca, 
 cake. Supper — Toasted Sally Lunn, cold beef, rice blanc-mange. 
 
 Bill of Bare for Bebmary. 
 
 1. Sunday. Breakfast — Hot rolls, broiled sirloin steak, Saratoga po- 
 tatoes. Dinner — Chicken pie with oysters, roast potatoes, salsify, dried 
 Lima beans, lobster salad, currant jelly ; orange pudding, fruit cake. Sap- 
 per — Cold rolls, cold tongue, cake and jelly. 
 
 2. Breakfast — Corn pone, stewed tripe, potatoes a la Lyonnaise. Din- 
 ner — Baked lieart, whole boiled potatoes and carrots, stewed tomatoes ; 
 canned fruit and cake. Supper — Toasted pone, cold heart sliced, plain bread, 
 quince preserves with whipped cream. 
 
 3. Breakfast — Buckwheat cakes, broiled sausage, breakfast hominy. 
 Dinner— Roast mutton, mashed potatoes, baked macaroni, celery, current 
 jelly; chocolate blanc-mange, sponge cake. Supper — Cold mutton sliced, 
 currant jelly, buttered toast, rusk, stewed apples. 
 
 4. Breakfast — Cerealine cakes, broiled bacon, fried potatoes. Dinner — 
 Boiled corned beef with horseradish gravy, whole boiled potatoes and tur- 
 
A year’s rill of fare. 
 
 885 
 
 nips, slaw ; hot apple pie with w^hipped cream, oranges and cake. Suj^per — 
 Toasted Graham bread, cold corn beef sliced, grape jelly, hot buns. 
 
 5. Breakfast — Broiled fish, corn batter cakes, potatoe rissoles. Dinner— 
 Roast beef with potatoes, tomatoes, canned beans, celery sauce; molasses 
 pudding, cake. Supper — Cold roast beef, beat biscuit, floating island, tea 
 cakes. 
 
 6. Breakfast — Broiled oysters on toast, tomato sauce, flannel cakes with 
 honey or maple sju’up. Dinner — Baked or broiled fish if fresh, or friccased 
 if canned, mashed potatoes, fried parsnips, cabbage salad, apple dumplings 
 with sauce. Supper — Creamed codfish, corn mush hot with milk, canned 
 fruit and light cakes. 
 
 7. Breakfast — Broiled mutton chops, fried mush, ?fcrambled eggs. Din- 
 ner — Beef soup, whole potatoes boiled, ham boiled, cabbage, parsnips, 
 mixed pickles ; cottage pudding with sance, cake- Supper — Light biscuit, 
 cold ham shaved, apple croutes, plain rice with sugar and cream. 
 
 8. Sunday. Breakfast — Sally Lunn, ham balls, fried raw potatoes. 
 Dinner — Oyster soup, roast duck, potatoes baked, turnips mashed, cranberry 
 sauce, celery ; orange ice, oranges, iced cakes. Sapper — Cold Sally Lunn, 
 cold duck, dried apples. 
 
 9. Breakfast — Breakfast wheat, croquetts of cold meat or broiled bacon 
 with potatoes. Dinner — Apple soup, baked potatoes, apple sauce, salmi of 
 duck, pickled oysters, Vjread and apple pudding with sauce, cake. Supper — 
 Light biscuit, ham relish, canned fruit. 
 
 10. Breo.kfast — Wattles, broiled steak, breakfast potatoes. Dinner— 
 Bouillon, baked chicken, potatoes, salsify, onion sauce, celery; hot peach 
 pie with cream, chocolate cake, oranges. Supper — Rolls, cold chicken, 
 apple fritters with sugar. 
 
 11. Breakfast — Graham gems, fried liver, potatoes. Dinner — Mutton 
 soup, boiled mutton with caper sauce, potatoes, canned pease, mixed pickles ; 
 boiled fruit pudding with hard sauce. Supper — Toasted gems, cold mutton 
 sliced, short cake and jam. 
 
 12. Breakfast — Hot pates of mutton with rich, brown gravy, plain bread, 
 fried potatoes. Dinner — Chicken fricassee, boiled tongue dressed, potatoes, 
 boiled onions, tomato sauce; pumpkin ])ie. Supper— biscuit, cold 
 tongue shaved, charlotte cachee cake and floating island. 
 
 13. Breaefast — Corn muffins, broiled fish, potatoes. Dinner — Boiled 
 turkey with oyster sauce, mashed potatoes and turnips, grape jelly, celery; 
 roly poly of dried fruit with jelly sauce, sponge cake. Supper — Toasted 
 muffins, cold turkey, currant jelly. 
 
 14. Breakfast — Buckwheat cakes, broiled spare ribs, potato croquettes. 
 Dinner — Escaloped turkey, cranberry sauce, boiled meat with cabbage, po- 
 tatoes, carrots, pickled beets; apple meringue. Supper — Oatmeal porridge, 
 toasted crackers, bologna sausage, fried apY)les, cakes. 
 
 15. Sunday, Breakfast — Hot rolls, broiled oysters, potatoes. Dinner — 
 Turkey soup, chicken pie with oysters, potatoes, Lima beans, slaw, celery; 
 mince pie, cranberry tarts, oranges, cakes. Supper — Cold rolls, sliced dried 
 beef, custard cake and jelly. 
 
 16. Breakfast — Buttered toast, broiled beef steak, fried potatoes. Din- 
 ner — Bean soup, roast beef currant jelly, potatoes, turnips; pie. Supper — 
 Plain bread, beef steak toast, rice fritters with sugar. 
 
 17. Breakfast — Corn cakes, hash, fried potatoes. Dinner — Roast pork 
 with sweet potatoes or parsnips, pudding of canned corn, pickled beets, 
 apple custard pie, jelly cake. Supper — Sardines*, sweet buns, preserved fruit 
 with whipped cream. 
 
 18. Breakfast — Hot biscuit, broiled pork, fried potatoes. Dinner — 
 Potato soup, mashed potatoes, salsify, beef steak pudding, celery; chocolate 
 
886 
 
 A year’s bill of fare. 
 
 custard, golden cream cake. Supper — Cold biscuit, cold tongue, currant 
 jelly, apple croiites. 
 
 19. JJreakfa,U — Grabam bread, creamed codfish, fried potatoes Din- 
 ner — Baked stufted heart, potatoes, tomatoes, celery; corn-stach blanc- 
 mange. Supper — Toasted Graham bread, cold heart sliced, dried fruit 
 stewed, zephyr cake. 
 
 20. Breakfast — Cream toast, fried oysters, plain bread. Dinner — 
 Oyster pie, mashed potatoes, baked squash", tomato sauce, slaw; hot peach 
 pie with whipped cream, cake. Svppei — Light biscuit, marmalade, bread 
 and milk. 
 
 21. Breakfast — Buckwheat cakes, broiled siiusage, hominy. Dinner— 
 Saturday bean soup, boiled potatoes, ham boiled, cabbage, carrots, celery 
 sauce ; pumpkin pie. Supper — Plain bread, shaved ham, lemon fritters with 
 sugar. 
 
 :.2. Sunday. Breakfast — Baked beans and Boston brown bread, fried 
 apples and dried corn fritters. Dinner — Oyster soup, roast of mutton, baked 
 potatoes, Lima beans, tomatoes, salsify, cranberry jelly, celery, mayonnaise 
 of salmon ; mince pie, ambrosia and fruit cake. Supper — High roils, mutton, 
 currant jelly, chocolate blanc-mange. Yule cake. 
 
 23. Breakfast — Beat liiscuit, mutton warmed in butter, or broiled fish, 
 croquettes of cold vegetables. Dinner — Beef a la mode, mashed potatoes and 
 turnips, boiled rice, cottage pudding, cake. Supper — Cold biscuit, dried 
 beef, apple tapioca pudding. 
 
 24. Breakfast — Bice cake, pigs’ feet souse, potato cakes. Dinner — Am- 
 ber soup, chicken pie, stewed onions, turnips, pickled beets ; boiled batter 
 juidding with cream sauce. Supper — Buttered toast, baked apples and whip- 
 ped cream, teacakes 
 
 25. Breakfast — Corn batter cakes, broile’d bacon, boiled eggs. Dinner — 
 Roast turkey, mashed potatoes, turnips, canned pease, cranberry sauce, 
 celery ; poor man’s pudding, cranberry tarts. Supper — Light biscuit, cold 
 turkey, tea rusk, canned fruit. 
 
 2(3. Breakfast — Sally Liinn, broiled steak, fried potatoes. Dinner — Boil- 
 ed mutton with soup, mashed potatoes, canned corn, tomatoes, celery, apple 
 sauce ; Ijread pudding with fruit, cocoanut cake. Supper — Cold mutton, 
 toasted rusk, jelly. 
 
 27. Breakfast — Hot rolls, turkey hash and potatoes rissoles. Dinner — 
 Turkey soup, baked or boiled fish, meat pie, mashed potatoes, plain rice, 
 salsify ; prune pudding with whipped cream, cake. Supper — Cold rolls, fish 
 balls," apple fritters with sugar. 
 
 28. Breakfast — Bread puffs, broiled spare ribs or bacon, creamed pota- 
 toes. Dinner — Saturday bean soup, boiled shoulder of ham with cabbage, 
 potatoes, parsnips, carrots, pickled beets ; lemon pie. Supper — Bread and 
 milk hot, cold ham, jelly and cake. 
 
 29. Sunday. Breakfast — Baked beans and Boston brown bread, fried 
 potatoes, omelet. Dinner — Stewed oysters, baked chicken, mashed potatoes, 
 cabbage saiad. celery, cheese ramakins ; charlotte russe, cranberry tarts, 
 oranges, cakes and nuts. Supper — Muffins, cold chicken, grape jelly, cocoii- 
 nut cake and fruits. 
 
 Bill of Fare for IVIarcli. 
 
 1. Breakfast — Cream toast, chicken croquettes, boiled eggs. Dinner — 
 Beefsteak pudding, stewed salsify, baked potatoes, lobster salad, celery ; one- 
 two-three-four pudding, jelly cake, nuts, raisins. Supper — Light biscuit, 
 codfish with cream, canned fruit and jelly roll 
 
 2. Breakfast — Hot rolls, broiled mutton chops, fried potatoes. _ Dinner — 
 Oyster soup, roast beef with potatoes, kidney beans saihe, horseradish sauce ; 
 cream pie, sponge cake. Supper — Cold roils, sliced beef, jam. 
 
A YEARNS BILL OP FARE. 
 
 887 
 
 3. Breal'fast — Corn muffins, broiled fish, escaloped eggs. Dinner — Boil- 
 ed salt cod with mashed potatoes, canned pease, cabbage salad; baked cos- 
 tard, cake. Supper — Bolomia sausage sliced, broiled and buttered ; hot plain 
 bread, toasted rusk, raspberry jam. 
 
 4. Breakfast — Muffins, broiled beefsteak, breakfast hominy. Dinner — 
 Soup of beef bones and vegetables to taste, oyster pie, mashed potatoes, 
 stewed celery, pickled beets ; steamed batter pudding with rich sauce, cake. 
 Supper — Toasted muffins, cold sliced beef, baked apples hot, and tea cakes. 
 
 5. Breakfast. — Yankee dried beef, poached eggs on buttered toast, plain 
 bread. Dinner — Baked fish, lemon sauce, mashed potatoes, spinach, orange 
 pudding with jelly sauce, cake. Sapper — Plain bread, broiled scotch her- 
 ring, crackers split, toasted and buttered, short cake with jelly. 
 
 6. Breakfast — Corn pone or griddle cakes, fried beefsteak, fried onions. 
 Dinner — Beef a la mode, potatoes Kentucky style, carrots saute, cabbage 
 slaw wdth cream dressing, mixed pickles, Italian cream and cake. Supjyer — 
 Cold pone sliced and toasted, or plain bread toasi, cold beef sliced, warm 
 ginger-bread and farina blanc-mange. 
 
 7. Sunday. Breakfast — Sally Lunn, broiled ham, tomato omelet. Dm- 
 ner — Stewed oysters, roast mutton, mashed potatoes, canned pease, currant 
 jelly, celery; moonshine, oranges, nuts and cakes. Supper — Cold meat 
 shaved, sponge cakes and preserved fruit. 
 
 8. Breakfast — Batter cakes, mutton warmed over, potatoes, escaloped 
 eggs. Dinner — Boiled beef’s tongue dressed with sauce piquante, stewed 
 potatoes, boiled onions ; half-hour pudding. Supper — Cold biscuit, shaved 
 tongue, orange float. 
 
 9. Breakfast — Buttered toast, pork chops broiled, hominy grits. Din- 
 ner — Tomato soup, pigeon pie, diced potatoes, canned corn or beans, pickles ; 
 steamed pudding with sauce, almonds, raisins. Supper — Plain bread, sar- 
 dines with lemon, light coffee cake or sweet buns and jam. . 
 
 10. Breakfast — Flannel cakes, mutton chops broiled, potatoes. Dinner 
 Beefsteak soup, broiled steak, potatoes boiled vdiole, salsify, oyster salad, 
 sweet pickles, transparent pudding, cream puffs, oranges. Supper — Beat 
 biscuit, cold meat, apple fritters with sugar, sponge cake. 
 
 11. Breakfast — Graham bread, broiled fish, potatoes. Dinner — Corned 
 beef boiled with turnips or parsnips, canned corn, boiled onions, horse-rad- 
 ish sauce : cocoanut pie. Supper — Toasted graham bread, cold beef shaved, 
 warm rusk and jelly. 
 
 12. Breakfast. Corn batter cakes, broiled bacon, boiled eggs, or omelet 
 souffle. Dinner — Baked or boiled fish or steaks of halibut, mashed potatoes, 
 stewed carrots, onion sauce ; eggless ice cream, apples and nuts. Supper — 
 Pates of fish, oyster roll, toasted rusk and sweet omelet. 
 
 13. Breakfast — Bread puffs, ham puffs, potatoes. Dinner — Saturday 
 bean soup, escaloped oysters, tomatoes, pickled beets; kiss pudding with 
 sauce, cake. Supper — French rolls ; cold tongue, bread fritters. 
 
 14. Sunday. Breakfast — Baked beans with pork and Boston brown 
 bT-ead, omelet. Dinner — Roast turkey, potatoes, canned coim, plum jelly, 
 young lettuce broken up {not cut) heaped lightly in a dish and ornamented 
 with sliced eggs; Charlotte russe, jelly and sponge cake. Supper — Cold 
 turkey, cranberry jelly, canned fruit, jam and cake. 
 
 15. Breakfast — Buttered toast with poached eggs, Inotiola potatoes, 
 fried onions. Dnner — Roast beef, potatoes boiled in jackets, onion sauce, 
 steamed rice, mixed pickles ; birds-nest pudding. Supper — Light biscuit, 
 broiled oysters, orange souffle, and plain cake. 
 
 16. Breakfast — Rice cakes, breakfast stew, baked eggs. Dinner — Meat 
 pie, mashed potatoes, macaroni with cheese ; peach rolls. Supper — Plain 
 bread, dried beef, whipped cream with preserved fruit. 
 
888 
 
 A YEARNS BILL OF FARE. 
 
 17. Breakfast— Hoi rolls, broiled beef steak, castle potatoes. Dinner— 
 Boiled legof mutton with soup, stuffed potato, parsnips, sweet pickles ; bread 
 pudding, cake. Supper — Cold rolls, shaved mutton, boiled corn mush or 
 hasty pudding with milk. 
 
 18. Breakfast— V\u\n bread, fried mush, broiled bacon, breakfast pota- 
 toes. Dinner — Roast duck, baked potatoes, stewed tomatoes, currant, plum 
 or grape jelly; corn-starch pie. Supper — Buttered toast, cold duck, jelly 
 and cream cakes. 
 
 19. Breakfast — Graham gems, broiled shad or mackerel with cream 
 dressing (salt fish should be gently steamed, never boiled), boiled eggs. 
 Dinner — Salmi of duck, or duck pates hot with gravy, steamed potatoes, 
 turnips, celery sauce; turret cream, jelly cake, nuts, raisins. Supper — 
 Toasted gems, bologna sausage, tea buns, stewed prunes or other dried 
 fruit. 
 
 20. Breakfast— Lunn, broiled mutton chops, baked omelet. Din- 
 ner— -Bacon boiled, cabbage sprouts, potatoes, parsnips, pickled beets; tart- 
 lets of dried fruit, w\arm ginger-cake. Supper — Toasted Sally Lunn. cold 
 pressed meat, rice fritters with sugar, jelly. 
 
 22. Breakfast — Plain bread, chicken pafes hot, puff omelet. Dinner . — 
 Roast beef, potatoes, tomatoes, canned corn, Yorkshire pudding, pickled 
 beets; Monday pudding, cake. ^Supper— Buttered toast, cold beef sliced, 
 bread fritters with sugar, jelly. 
 
 23. Breakfast — Hot rolls, fried liver, boiled eggs. Dinner — Soup (made 
 of bones of previous days’ roast with vegetables or noodles), oyster pie, 
 mashed potatoes, turnips, celery sauce ; iced apples, cake. Supper — Cold 
 rolls, mince of cold beef escaloped with eggs, coffee cake. 
 
 24. Breakfast — Muffins, broiled ham, hen’s nest. Dinner — Boiled leg 
 of mutton, whole potatoes, canned peas; queen of puddings with sauce, 
 cake. Supper — Toasted muffins, cold mutton, currant jelly, Florida grape 
 fruit. 
 
 25. Breakfast — French pancakes, sausage, hominy. Dinner — Roast 
 duck, bread sauce, parsnips, baked onions, lettuce ; peach dumplings with 
 sauce, cake. Supper — Plain bread, Welsh rarebit, hot rusk, marmalade. 
 
 26. Breakfast — Corn muffins, fried ham and eggs. Dinner — Fresh fish, 
 duchesse potatoes, salmi of duck, onion sauce, boiled rice, grape jelly; 
 lemon dumplings, dried figs and nuts. Supper— Toasted muffins, cold 
 pressed meat, cold rusk, stewed fruit. 
 
 27. Breakfast — Graham bread, croquettes of fish, omelet with parsley. 
 Dinner — Boiled corn beef, potatoes, spinach or turnips, carrots, horseradish 
 sauce ; rice snow balls with custard sauce, canned fruit and cake. Supper — 
 Toasted graham bread, cold corned beef, oatmeal porridge wdth cream. 
 
 28. Easter Sunday. Breakfast — Broiled sirloin steak, French rolls young 
 radishes, Saratoga potatoes, boiled eggs, waffles and honey. Dinner — Chicken 
 soup or green turtle with Italian paste, fresh fish boiled with drawn butter 
 and sliced eggs, or fish stuffed and baked served with lemon and parsley, 
 mashed potatoes, glazed ham, pudding of canned corn, tomato sauce, chicken 
 salad, pickles, celery, grape jelly, game ; cream pie, assorted cakes, Easter 
 jelly, Easter pudding, fruits, nuts and coffee. Supper or Luncheon — Cold 
 rolls, cream biscuit, cold ham, currant jelly, oysters baked on shell, cakes 
 and fruit, chocolate or tea, ribbon jelly. 
 
 29. Breakfast — Plain bread, escafope of cold ham with eggs, potatoes. 
 Dinner — Roast beef, potatoes, turnips, cabbage salad ; cottage pudding wdth 
 sauce, cake. Supper — Warm bread and milk, cold meat, preserved tarts. 
 
 30. Breakfast--OoYn cakes, roulades of cold roast beef, potatoes. Din^ 
 ner — Soup, roast of mutton, potatoes, tomatoes, lettuce dressed; lemon pie. 
 Supper — Beat biscuits, cold mutton, preserved fruit, plain cake. 
 
A YEARNS BILL OF FARE. 
 
 889 
 
 31 . Breakfast — Flannel cakes, broiled ham, stuffed eggs. Dinner — Boiled 
 tongue, mutton stew with potatoes, steamed rice ; lemon pudding, cake, 
 , 'Supper — Cold biscuit, shaved tongue, rice fritters with sugar. 
 
 Bill of Bare for April. 
 
 1. Breakfast — Long breakfast rolls, broiled porter-house steak, hominy 
 croquettes. Dinner — Chicken soup, chicken dressed with egg sauce, whole 
 potatoes, spinach, ymung lettuce and onions, sweet pickles ; orange float, 
 caramel, cake. Supper — Cold chicken and currant jelly, cold roils, snow 
 custard, cake. 
 
 2. Breakfast — Fried frogs, fried potatoes, corn gems, scrambled eggs. 
 Dinner — Beefsteak soup, beefsteak pudding, steamed potatoes, mashed tur- 
 nips, slaw; almond custard, jelly. Supper — Plain bread, pates of cold 
 chicken, hot short-cake and jam. 
 
 3. Breakfast — Graham bread, veal cutlets, fricassed potatoes. Dinner 
 —Boiled ham with potatoes, canned-corn pudding, parsnips fried, mixed 
 pickles ; hot pie of canned peaches, cake. Supper — Graham toast, cold 
 sliced ham, hot rusk, stewed fruit. 
 
 4. Sunday. Breakfast — Cream toast, broiled mutton chops, young rad- 
 ishes, puff omelet. Dinner — Beef soup, chicken pie, scalloped potatoes, 
 young lettuce and onions ; banana pie, mixed cake. Supper — Plain bread, 
 cold rusk, jelly. 
 
 5. Breakfast — Light rolls, codfish mountain, fried raw potatoes. Dinner 
 — Roast beef, turnips, potatoes, tomato sauce, pickled oysters, caramel cus- 
 tard, cake. Supper — Cold rolls, cold beef sliced, maple biscuit and jam. 
 
 6. Breakfast — Muffins, fried liver, fried potatees. Dinner — Mutton soup, 
 mutton garnished with eggs, pickles, creamed potatoes, canned tomatoes; 
 bread pudding with sauce, oranges and caLe. Supper — Toasted muffins, 
 sliced mutton, sponge cake and jelly. 
 
 7. Breakfast — Flannel cakes, minced mutton or broiled chops, breakfast 
 potatoes. Dinner — Baked pig, mashed potatoes, parsnips fried, lettuce; 
 lemon pudding, jelly^ cake. Supper — Yankee dried beef, soda biscuit and 
 honeyq floating island. 
 
 8. Breakfast — Sally Lunn, veai cutlets, potato cakes. Baked 
 
 stuffed heart, potatoes a la pancake, turnips, canned corn, pickled eggs ; cup 
 custard, cake. Supper — Light biscuit, cold sliced heart, bread fritters with 
 sugar. 
 
 9. Breakfast — French rolls, broiled fish if salt, fried if fresh, fried raw 
 potatoes, tomato sauce. Dinner — Baked or broiled fresh fish, mashed pota- 
 toes, cann ed pease or beans, lettuce, onions ; Estelle pudding, jelly tarts. 
 Supper — Cold rolls, bologna sausage sliced, steamed crackers, cake and pre- 
 served fruit. 
 
 10. Breakfast — Batter cakes, broiled chops, scrambled eggs, potato ris- 
 soles. Dinner — Saturday bean soup, broiled beefsteak, spinach, potato puffs, 
 pickled beets ; half-hour pudding with sauce, oranges and cake. Supper — 
 Toasted bread, cold tongue sliced, hot buns and marmalade. 
 
 1 1 . Sunday. Breakfast — Baked beans and Boston brown bread, ome- 
 lette with parsley. Dinner — Vermicelli soup, baked shad or croquettes of 
 canned lobster, broiled squabs or pigeon pie, potatoes mashed, turnips, 
 asparagus, spring cresses, dressed lettuce, grape jelly; custard pie, cake, 
 Supper — Plain bread, canned salmon, cold buns, jelly, cream sandwiches. 
 
 12. Breakfast — Corn dodgers, fish croquettes, potato balls, boiled eggs. 
 Dinner — Roast beef with potatoes, canned tomatoes, pickles ; Florentine 
 pudding. Supper — Light rolls, cold beef, tea cake. 
 
 13. Br^akjfast — Graham gems, fried sweet-breads, oatmeal with cream. 
 Dmner'- MiAtton soup, boiled mutton wdth caper sauce, whole potatoes, plain 
 
890 
 
 A YEAR’S BILL OF FARE. 
 
 boiled rice, lettuce ; orange short cake. Sapper — Toasted gems, cold mut- 
 ton, jelly and cake. 
 
 14. Bfeakfast — Vienna rolls, fried pickled tripe, rice croquettes, spring 
 radishes. Dinner — Chicken pot-pie, canned Lima beans, stewed tomatoes, 
 asparagus ; Spanish cream. Supper — Cold rolls, chicken salad, chocolate 
 tarts. 
 
 15. Breakfast — Batter cakes, veal cutlets, ringed potatoes. Dinner-^ 
 Ragout of beef, boiled potatoes in jcickets, canned succotash, wilted lettuce; 
 chocolate custard, oranges, cake. Supper — Bread, sliced beef, oat porridge. 
 
 16. Breakfast — Waffles, broiled mutton, fricassed potatoes. Dinner-^ 
 Lobster soup, baked fish stuffed, baked macaroni, potatoes mashed, am- 
 bushed asparagus ; molasses pudding. Supper — Graham gems, sardines with 
 lemon, toast. 
 
 17. Breakfast — Corn griddle cakes, fish balls, scrambled eggs. Dinner 
 — Boiled ham with vegetables, chili sauce ; plain boiled pudding with sauce. 
 Supper — Toasted crackers, cold sliced ham, warm ginger bread. 
 
 18. Sunday. Breakfast — Buttered toast v/ith poached eggs, broiled 
 steak. Dinner — Macaroni soup, baked chickens, mashed potatoes, lettuce 
 salad ; queen of puddings. Supper — Light biscuit, cold chicken, trifle. 
 
 19. Breakfast — Graham gems, chicken croquettes, potatoes, radishes, 
 warmed over mashed potatoes, stewed parsnips. Dinner — Boiled corn beef, 
 potatoes, turnips, carrots ; canned peaches and cream, jelly cake. Supper — 
 Toasted gems, cold corned beef shaved, cream fritters. 
 
 20. Breakfast — Rolls, stewed kidneys. Chili sauce, fricassed potatoes, 
 fried parsnips. Dinner — Split pea soup, meat pie, tomato sauce, mashed 
 potatoes, lobster croquettes, spring cresses ; cottage pudding, tapioca jelly, 
 oranges. S'rtpprr— Cold rolls, bologna sausage, tea rusk and stewed fruit. 
 
 21. Breakfast — Muffins, breaded veal cutlets, curried eggs, potato cakes. 
 Dinner — Roast beef, canned succotash, plain boiled rice with tomatoes, 
 dressed lettuce ; peach rolls with sauce. Supper — Toasted muffins, cold beef 
 sliced, hot bread and milk. 
 
 22. Breakfast — Cream toast, broiled ham, boiled eggs. Dinner — Mutton 
 soup, mutton garnished with beets and cresses, stewed parsnips, pudding of 
 canned corn, asparagus on toast, onions, cheese crusts; orange float, jelly 
 cake. Supper — Soda biscuit, cold mutton, currant jelly, fruit charlotte. 
 
 23. Breakfast — Corn cakes, pates of cold mutton hot with gravy, fried 
 raw potatoes. Dinner — Fricassee of canned halibut or fresh fish baked, 
 mashed potatoes, turnips sliced; bread pudding, oranges, cake. Supper — 
 Plain bread, cold beef, steamed crackers. 
 
 24. Breakfast — Graham bread, croquettes of fish, potato rissoles. Din- 
 ner — Ham boiled, potatoes, turnips, onion salad ; rhubarb pie, cake. Supper 
 — Toasted Graham bread, cold ham, cream cakes. 
 
 25. Sunday. Breakfast — Breakfast rolls, broiled beefsteak, omelet. 
 Dinner — Barley soup, baked lamb with mint sauce, stewed parsnips, potatoes, 
 as]niragus with eggs, pates of sweet-breads, lettuce mayonnaise ; perfection 
 cream pudding, strawberries. Supper — Cold rolls, sliced lamb, cake, jeUy. 
 
 26. Breakfast — Buttered toast, poached eggs, lamb croquettes hot with 
 gravy. Dinner — Brown stew, baked potatoes, cresses, Lima beans, stewed 
 parsnips, onmn salad ; rice snow-balls with custard sauce, plain cake. Sup- 
 per — Buttered crackers toasted, cold pressed meat lemon fritters with sugar. 
 
 27. Breakfast — Hot biscuit with honey, mutton chops broiled, fried raw 
 potatoes. Dinner — Economical soup ; tapioca ])udding. Supper — Cold bis- 
 cuit, sliced cold beef, canned fruit with cream and cake. 
 
 28. Breakfast — Sally Limn, broiled ham, scrambled eggs, fried potatoes. 
 Dinner — Roast beef with potatoes, carrots, parsnips, lettuce and onion salad; 
 cream pie. Supper — Toasted Sally Lunn, cold beef sliced, tea bunst fruiL 
 
A year's bill of fare. 
 
 8D1 
 
 29. Breakfast — Vienna rolls, fried fish, fried potatoes. Dinner — Eoast 
 loin of veal with potatoes, lettuce, fried asparagus ; orange pudding, cake. 
 Bupper — Cold roll, sliced veal, sweet wafers. 
 
 30. Breakfast — Corn cakes, fried liver, breakfast potatoes. Dinner — 
 Chicken pot-pie, spinach ; Estelle pudding with sauce, kiupper — Plain bread, 
 cold pressed meat or bologna ; cream cakes warm. 
 
 ^Bill of Fare for Ma^^. 
 
 1. Breakfast — Buttered toast, served with fricassh of cold boiled or can- 
 ned fish, boiled eggs. Dinner — Bacon boiled with spring greens, potatoes, 
 beets, parsnips; plain boiled rice with cream sauce, jelly cake, Supper — 
 Steamed crackers, sliced beef, rice fritters with sugar. 
 
 2. Sunday. Breakfast. — Batter cakes, veal cutlets, fried potatoes. Din- 
 ner. — Cold bacon garnished with boiled eggs and beet slices, roast chicken, 
 mashed potatoes, asparagus on toast, dressed lettuce and young onions ; 
 strawberry charlotte, mixed cake. Suppei — Cold rolls, cold chicken, jam. 
 
 3. Breakfast — Light bread, potato cakes, broiled beefsteak. Dinner — 
 Eoast of mutton with potatoes, (lanned tomatoes, rhubarb sauce, baked cus- 
 tards, fruit cake. Supper — Cold biscuit, sliced mutton, currant jelly, sweet 
 buns. 
 
 4. Breakfast — Corn cakes, fried pickled tripe, breakfast potatoes. Din- 
 ner — Boiled beef with soup, whole potatoes, asparagus with eggs ; cocoanut 
 pudding, jelly. Supper — Plain bread, cold beef, toasted buns with strawberry 
 jam or canned fruit. 
 
 5. Breakfast — Cream toast, broiled ham, omelet. Dinner — Boiledtongue 
 with Chili sauce, fricasseed potatoes, cresses, boiled asparagus; ice cream, 
 sponge cake. Supper — Tea biscuit, shaved tongue, sago jelly, lady cake. 
 
 6. Breakfast — Graham bread, fried mutton chops, fried raw potatoes. 
 Dinner. — Eoast of veal with potatoes, stewed onions, pickled beets; cake 
 orange float. Supper — Toasted Graham bread; sliced v^eal, tea rusks, lemon 
 jelly.^ 
 
 7. Breakfast — iMuffins, broiled beefsteak, poached eggs, fried grated 
 potatoes. Dinner — Baked or boiled fish (if large, or fried small fish), boiled 
 potatoes in jackets, curried eggs, lettin^e salad, custard pie. Supper — Toasted 
 muffins, cold rusk with strawberries' or marmalade. 
 
 8. Breakfast— pulfs with maple syrup, fricasseed potatoes, cro- 
 quettes of fish. Dinner — Boiled leg of mutton, ambushed as])aragus, boiled 
 macaroni, potato a la pancake ; bread pudding. Supper — Cold rolls, cold 
 mutton sliced, plain boiled rice with cream and sugar. 
 
 9. Sunday Breakfast — Eice waffles, mutton croquettes, fried raw po- 
 tatoes, buttered eggs. Dinner — Eoast ])eef, clam pie, new potatoes, tomatoes, 
 dressed lettuce, young beets, Saratoga shortcake, snow custard, coffee and 
 macaroon . Su})per — Light roils, cold beef, cake and jelly, or strav/berries. 
 
 10. Breakfast — Corn batter cakes, broiled bacon, warmed potatoes. 
 
 Eoast of beef with potatoes, asparagus, cake, oranges. Supper — 
 
 Plain bread, chipped beef, short cake, marmalade. 
 
 11. Breakfast — Cracked wheat with cream, broiled beefsteak, plain bread, 
 cottage cheese. Dinner — Asparagus soup, meat pie, new ])otatoes, pickle(l 
 beets; rhubarb pie, jelly cake. Supper — Tea biscuit, Yankee dried beef, 
 sponge cake and fruit. 
 
 12. Breakfast — Sally Lunn, cream codfisli, fried raw potatoes, scrambled 
 eggs. Dinner — Pieplant soup, pigeon pie, grape jelly, new i)otatoes, tomato 
 salad ; delicious lemon pudding, caG>. Supper — Toasted Sally Lunn, cold 
 pressed meat, devilled eggs, vanities v. ith jelly. 
 
892 
 
 A year’s bill of fare. 
 
 13. Breahfast — AVarin biscuit with maple syrup, veal cutlets, Saratoga 
 I^otatoes. Dinner — Beef a la mode, whole potatoes, turnips, beets, lettuce ; 
 rice pudding with cream sauce, oranges. Supper — Cold rolls, sliced beef, 
 tea cakes, blanc-mange. 
 
 14. Breakfast — Corn muffins, broiled fish, tomato sauce, broiled pota- 
 toes. Dinner — Fresh fish, or canned halibut, cod or salmon, Swedish po- 
 tatoes, turnips, spinach with eggs ; cream pie, silver cake. Supper — Toasted 
 muffins, omelet with asparagus, bread and milk. 
 
 15. Breakfast — Light biscuit, broiled steak, potatoes. Dinner — Brown 
 stew, whole potatoes, beets ; Indian pudding with sauce, lady fingers. Sup- 
 pet — Cold biscuit, chipped beef, cream cakes and jelly. 
 
 16. Sunday. Breakfast — Breakfast toast, fried veal cutlets, sliced toma- 
 toes. Dinner — Roast of lamb with mint sauce, currant jelly, new potatoes, 
 green pease, gelinola salad with fruit; strawberry short cake. Supper — 
 Light rolls, cold lamb, jelly and cake. 
 
 17. Breakfast — Plain bread, minced lamb with poached eggs on toast. 
 Dinner — Meat pie, new potatoes, asparagus, lettuce ; cherry pie, lady fingers. 
 Supper — Pop-overs, sardine jelly, baked rhubarb. 
 
 18. Breakfast — Plain bread, broiled bacon, fried poi.acoes. Dinner — 
 Chicken soup, smothered chickens, creamed potatoes, tomatoes, half-hour 
 pudding, oranges. Supper — AVaflles, cold pressed meat, jelly cake. 
 
 19. Breakfast — Muffins, codfish, boiled eggs. Dinner — AMal stew, pota- 
 toes mashed or baked, spinach, rhubarb sauce ; plain batter pudding with 
 sauce, cake and fruit. Supper — Toasted muffins, cold veal, bachelor’s but- 
 tons. 
 
 20. Breakfast — French rolls, warmed over veal stew, tomato sauce. 
 Dinner — Boiled ham with potatoes, asparagus, pease, tomato salad; rhubarb 
 ])ie. Supper — Cold rolls, sliced ham, pan cakes with jelly. 
 
 21. Breakfast — Corn meal gems, ham balls, breakfast potatoes. Dinner 
 — Baked or boiled fish, whole boiled potatoes, French eggs, lettuce and cress 
 salad ; green currant pie. jelly cake. Suppei — Toasted gems, canned salmon, 
 asparagus on toast, oatmeal pudding with cream and sugar. 
 
 22. Breakfast — Buttered toast, larded sweet-breads, fried potatoes. Din‘ 
 jiQr — Larded liver, baked x^otatoes, turnix3S,_ lettuce ; x^otato pie, light cake. 
 Supper — Light biscuit, beefeteak toast, marinated x>otatoes. 
 
 23. Sunday. Breakfast — Corn dodgers, stewed kidneys, omelet. i>m- 
 Yier — Strawberry soup, baked chicken, new potatoes, diced turnips, baked 
 rhubarb, green'xiease, lettuce ; Charlotte russe, pine-apple ambrosia, cake. 
 Supper — Cold biscuit, sliced chicken, preserved fruit and cake. 
 
 24. Breakfast — Graham gems, chicken croquettes, fried potatoes. Din- 
 ner— Rouat beef, boiled onions, lettuce, mashed potatoes ; jelly with whipped 
 cream. Supper — Toasted gems, cold beef, rusk and jelly. 
 
 25. Breakfast — AVarm biscuit, broiled bacon, boiled eggs. Dinner — Boil- 
 ed mutton with soup, whole potatoes, onions, green pease, lettuce, sweet 
 X^ickles ; cherry x^ie, cream xRifls. Supper — Cold rolls, cold sliced mutton, 
 toasted rusk wdth fruit. 
 
 26. Breakfast — Corn muffins, broiled steak, fried potatoes. Dinner — 
 Boiled bacon with greens and potatoes, asx^aragus rolls, radishes, lettuce 
 salad ; bread pudding, oranged strawberries. Supper — Toasted muffins, cold 
 tongue, raisin tarts. 
 
 27. Breakfast — Buttered toast, broiled ham, omelet wdth parsley. Dhi- 
 
 ner Chicken pie> fricassed potatoes, asparagus, pease, lettuce ; poor man’s 
 
 pudding. Supper — Hot biscuit, cottage cheese, stew^ed fruit and cake. 
 
 28. Breakfast — AVaffles, broiled mutton chops, potatoes. Dinner — Fresh 
 
 fish boiled, baked or fried new potatoes, tomatoes, beets, lettuce; cottage 
 pudding with sauce, cake. Oatmeal and cream, stewed cherries. 
 
A year’s bill of fare. 
 
 898 
 
 29. Breakfast — Bread puffs with maple syrup, canned salmon on toast, 
 tomato sauce. Dinner — Ham boiled with greens, young turnips; rhubarb 
 pie, tapioca jelly. Supper — Plain bread, shaved ham, hot buns and fruit. 
 
 30. Sunday. Breakfast — Hot rolls, broiled beefsteak, tomato omelet. 
 Dinner— lamb with mint sauce, clam stew, new potatoes, young turnips, 
 green pease, asparagus salad; ice cream and strawberries, centennial drops, 
 cake. Supper — Cold rolls, shaved ham, toasted buns and jelly. 
 
 31. Breakfast — Cream toast, croquettes of cold meat, fried potatoes. 
 Dinner— ^Iqb^X pie, whole potatoes, asparagus, lettuce ; steamed Indian pud- 
 ding with sauce, soft ginger-bread. Supper— YLoX biscuit, cold lamb, cake 
 and fruit. 
 
 Bill of Fare for J ane. 
 
 1 Breakfast — Buttered toast, poached eggs, mutton chops. Dinner — 
 Roast beef, whole potatoes, ambushed asparagus, tomato salad ; strawberries 
 and cream, cake. Supper — Light biscuit, cold beef sliced, baked pie-plant, 
 cake. 
 
 2. Breakfast — French rolls, croquettes of beef, radishes. Dinner — Beef 
 boiled v/ith soup, (beef served with drawn butter,) new potatoes, spinach 
 with egg dressing, boiled onions, green currant pie, sponge cake. Supper — 
 Plain bread, sliced cold beef, sweet pickles. 
 
 3. Breakfast — Corn cakes, broiled ham, tomato omelet. Dinner — Steam- 
 ed chicken, green pease, mashed potatoes, dressed lettuce ; strawberries 
 served with sugar and cream. Supper — Warm biscuit, chipped dried beef, 
 young onions, lemon jelly. 
 
 4. Breakfast — Graham bread, fried fish, duchesse potatoes. Dinner — 
 Baked or boiled fresh fish or lobster fricassee, new potatoes, asparagus on 
 toast; baked custard, cake. Supper — Toasted Graham bread, frizzled ham, 
 raspberry short-cake with cream. 
 
 5. Breakfast — AVafhes, broiled mutton or lamb chops, potatoes, stewed 
 tomatoes. Dinner — Broiled beefsteak, whole boiled potatoes, beets, greens, 
 onion salad; berries and cake. Supper — Hot biscuit, cold pressed meat- 
 tapioca cream. 
 
 6. Sunday. Breakfast — Twist rolls, fried chicken, potatoes, omelet. 
 Dinner — Clam soup, baked lamb with potatoes, green pease, sliced tomatoes, 
 asparagus, lettuce salad ; strawberry short-cake with whipped cream. Sup- 
 per — Cold biscuit, sliced lamb, fruit and light cake. 
 
 7. Breakfast — Oranges, corn batter cakes, broiled liver, scrambled eggs. 
 Dinner — Roast beef, mashed potatoes, beets, cress salad; plain boiled rice 
 with cream. Supper — Plain bread, bologna sausage, rusk with berries. 
 
 8. Breakfast — Rice cakes, lamb chops, boiled eggs. Dinner — Boiled 
 beefs tongue (fresh) served with Chili sauce, baked potatoes, jmimg beets, 
 lettuce dressed ; raspberry cream, cake. Supper — Sliced beefs tongue, toast- 
 ed rusk, berries. 
 
 9. Breakfast — IMuffins, beefsteak, potato balls. Dinner — Soup of stock 
 boiled yesterday with tongue, chicken pie, mashed potatoes and turnips, 
 spinach, lettuce ; cream fritters with sauce. Supper — Toasted muffins, cream 
 codfish, fruit. 
 
 10. Breakfast — Sally Lunn, veal cutlets, radishes. Dinner — Ragout of 
 lamb, mashed potatoes, asparagus, lettuce ; lemon pudding, cake. Supper — 
 Toasted Sally Lunn, cold slicecl lamb, sliced tomatoes. 
 
 11. Breakfast — Vienna rolls, breakfast stew, potatoes or tomatoes. Din- 
 ner — Fresh fish fried or baked, molded potatoes, asparagus, beet salad ; rice 
 pudding with sauce and cake, oranges. Supper — Cold rolls, dried beef chip- 
 ped, custard cake with fruit or berries. 
 
894 
 
 A year’s bill of fare. 
 
 12. Breakfast — Graham gems, croquettes of tish or breaded veal cutlets, 
 escaloped eggs. Dinner — Ham boiled with greens, potatoes, beets, young 
 onions ; economical pudding, Italian rolls. Supper — Toasted gems, cold ham, 
 oatmeal with cream, cake and jelly. 
 
 18. Sunday. Breakfast — Light rolls, broiled beefsteak, sliced tomatoes, 
 omelets. Dinner — Raspberry soup, baked chicken, mashed potatoes, green 
 pease, pickled beets ; strawberry bavarian ci’eam. Supper — Cold rolls, cold 
 chicken, hjast with jelly, fruit. 
 
 14. Breakfast — ATatlies, croquettes of cold chicken, tomatoes. Dinner — 
 Veal stuffed and bake<l, asparagus, tomatoes, cresses; strawberries and 
 cream. Supper — Biscuit, sliced veal, tomato salad, fruit, light cakes. 
 
 15. BreakfaM — Flannel cakes, pa/es of cold veal, potatoes fried. Din- 
 ner — Boiled corned beef, potatoes, turnips, vdlted lettuce ; cocoanur pudding, 
 cake. Supper — Plain bread, cold corned beef, corn meal mush or hasty 
 pudding with cream 
 
 16. Breakfast — Fried mush, fried poattoes, broiled bacon. Dinner — As- 
 paragus soup, roast clncken, whole potatoes, spinach with eggs, beets and 
 lettuce; cherry pie. Supper — Cold rolls, bologna sausage, raspberries, light 
 cakes. 
 
 17. Breakfast — Corn muffins, pickled tripe, fried potatoes. Dinner — 
 Roast mutton, potatoes, green pease, lettuce ; orange souffle, cake. Supper — 
 Toasted muffins, sliced mutton, sweet buns, fruit. 
 
 18. Breakfast — Breakfast wheat with cream, ])lain bread, broiled fish. 
 Dinner — Baked fish (fresh), baked potatoes, tomatoes, cucumbers; boiled 
 custard and cake. Supper - Cold pressed meat, short-cake with fruit. 
 
 19. Buttered toast, poached eggs, broiled mutton chop. Dfn* 
 ner — Boiled shoulder of bacon with greens, potatoes, beets, herriiTg salad ; 
 bread pudding. /S'wpper— Light biscuits, Yankee dried beef, strawberries. 
 
 20. Sunday. Breakfast — Cream toast, broiled beefsteak, boiled eggs, 
 stewed tomatoes. Ditmer — Fruit soup, iamb cutlets broiled and served with 
 green pease, summer squash, young onions, pickled beets; oranged straw- 
 berries, cakes. Supper — Cold biscuits, canned salmon, fruit. 
 
 21. Breakfast — Corn cakes, fried clams, potatoes or hominy croquettes. 
 Dinnei — Pea soup, roast beef with potatoes, string beans, young onions; 
 raspberry blanc-mange, oranges or bananas and cake. Supper — Hot tea 
 buns, cold beef sliced, cherries, lemon cakes. 
 
 22. Breakfast — Waffles, breakfast stew, fried potatoes. Dinner — Meat 
 pie, green pease, potatoes, lettuce; raspberry ffoat. Supper — Cold buns, 
 chipped dried beef, raspberry cream, cakes. 
 
 23. Breakfast — French rolls, broiled liver, tomatoes. Dinner — Stewed 
 lamb with mint sauce, potatoes, squash, beets; strawberry short-cake with 
 whipped cream. Supper — Cold sliced lamb, sweet muffi.ns with stewed 
 cherries. 
 
 24. Breakfast — Graham bread, beefsteak smothered with onions, toma- 
 toes. Dinner — Boiled beef with soup, potatoes, string beans ; cherry dump- 
 ings with sauce, cake. Supper — Toasted Graham bread, cold beef, currants. 
 
 25. Breakfast — Corn pone, broiled ham, omelet, hominy fritters. Din- 
 ner — Boiled salmon or some other variety of fresh fish either fried, baked or 
 fricasseed; mashed potatoes, Lima beans, squash, cucumbers; oranges. 
 Supper — Cold pone sliced and toasted in the oven, cold tongue, sponge cake 
 with fruit. 
 
 26. Breakfast — Sally Lunn, larded veal cutlets, scalloped eggs. Dinner 
 — Boiled ham with greens, potatoes, beet greens ; raspberries and cream, 
 cake. Supper — Toasted Sally Lunn, sliced ham, ffoating island. 
 
 27. Sunday. 3reakfast — French pancakes, veal and ham croquettes^ 
 poached eggs on toast. Dinner — Fried chicken, cold ham, mashed potatoes, 
 
A yeae’s bill of faee. 
 
 895 
 
 Lima beans, cucumbers ; snow custard, cherries, cake. Supper — Cold rolls, 
 sliced chicken, stewed cherries and cake. 
 
 28. Breakfast — Plain bread, ham balls, potato cakes. Dinner — Baked 
 mutton, potatoes, beets, squash, lettuce ; quick puff pudding. Supper — But- 
 tered toast, cold mutton, fritters with sugar. 
 
 29. Breakfast — Corn cakes, broiled bacon, boiled eggs. Dinner — Boiled 
 corned beef, turnips, potatoes, young beets ; bananas or oranges. Supper — 
 Steamed oatmeal, crackers, cold corned beef, stewed berries, cake. 
 
 30. Breakfast — iVIuffins, broiled steak, tomatoes. Dinner — Fried chicken 
 7vith cream gravy, potatoes, squash, lettuce ; gooseberry tarts, corn starch 
 blanc-mange. Supper — Light biscuit, bread and milk, fruit salad. 
 
 Bill of Fare For July. 
 
 1. Breakfast — Warm biscuit, hominy croquettes, broiled ham, sliced to- 
 matoes. Dinner — Beef’s tongue with green pease, Saratoga potatoes, sliced 
 cucumbers; raspberry float, cake. Supper — Sliced tongue, hot buns, rasp- 
 berries and cream. 
 
 2. Breakfast — Corn bread, fried chicken, tomato omelet. Dinner— 
 Boiled fish with egg sauce, mashed potatoes, squash; cherry dumplings with 
 sauce, lady fingers. Supper — Cold bacon broiled and served on toast, sliced 
 tomatoes, raspberry short-cake. 
 
 3. Breakfast — Breakfast puffs, stewed kidneys, radishes, young onions. 
 Dinner — Boiled ham with young cabbages, potatoes, cucumbers ; bread cus- 
 tard pudding, cake. ISupper — Cold rolls, sliced ham, fried tomatoes, rusk 
 with stewed currants. 
 
 4. Sunday. Breakfast — Fresh berries with cream and sugar, broiled 
 Spanish mackerel, buttered toast, omelet souffle, flannel cakes with syrup. 
 Dinner — Pea soup, roast tenderloin of beef, new potatoes, tomatoes, lettuce 
 ala Mayonnaise, cucumber sliced, pine-apple pudding, ice-cream, cake. Sup- 
 per — Small light biscuit, sliced ham, almond flowers, cake and berries. 
 
 5. Breakfast — Graham gems, broiled mutton choi)s, fried potatoes, cot- 
 tage cheese. Dinner — Ragout of beef, boiled potatoes, young onions, toma- 
 toes ; rice pudding, oranges, cake. Supper — Toasted gems, ham salad, stewed 
 berries, sweet buns. 
 
 6. Breakfast— blot muffins, broiled beefsteak, boiled eggs. Dinner — 
 Meat pie, boiled potatoes, boiled cauliflower with sauce ; cherry souffle, cake. 
 Supper — Toasted muffins, bologna sausage sliced, raspberries. 
 
 7. Breakfast — Batter cake, breakfast bacon, cracked wheat with cream. 
 Dinner — Stuffed fillet of veal garnished with green pease mashed potatoes, 
 Bummer squash, beet salad, blackberries, cream and cake. Supper — Cold 
 rolls, sliced veal, short-cake with berries or jam. 
 
 8. Breakfast — Cream toast, poached eggs, broiled ham. Dinner — Rice, 
 soup, boiled corned beef, potatoes, tomatoes, cucumber salad ; ripe currant 
 pie, cake. Supper — Plain bread, cold corned beef^ steamed crackers, stewed 
 fruit 
 
 9. Breakfast — Hash, fried potatoes, stewed tomatoes with toast. Dinner 
 — Fresh fish either baked, boiled or fried, green beans stewed with pork, 
 boiled potatoes, cucumber salad; cherry pie, cake. Supper — Warm biscuit, 
 ham omelet, light cakes and jelly or berries. 
 
 10. Breakfast — Waffles, broiled beefsteak, scrambled eggs. Dinner — 
 Roast beef with potatoes, beets, cucumbers, dressed lettuce ; cup custards, 
 oranges, cake. Supper — Plain bread, oatmeal with cream, sliced banana or 
 pine-apple. 
 
 11. Sunday. Breakfast — Graham bread, broiled mutton chops, potato 
 .cakes. Dinner — Baked chicken, mashed potatoes, cucumbers, dressed let- 
 
896 
 
 A year’s bill of fare. 
 
 tiice, vanilla ice cream, blackberries, cake. Supper — Toast of Graham bread, 
 sliced chicken cold, cream cakes and jelly. 
 
 12. Breakfast — Batter cakes, broiled ham, tomato omelet, radishes. 
 Dinner — Baked lamb, green pease, baked potatoes, squash ; rice custard, ber- 
 ries with cream. Supper — Biscuit, cold lamb sliced, ripe currants with cream. 
 
 13. Breakfast — Rice muffins, hash, tomatoes. Dinner — Economical soup ; 
 blackberry pudding with sauce, cake. Supper — Buttered toast, cold sliced 
 meat, blackberries with cream. 
 
 14. Breakfast — French rolls, vegetable hash, broiled beefsteak, cottage 
 cheese.- Dinner — Mock (or real) turtle soup, baked heart, baked potatoes, 
 stewed beans ; chocolate pudding, cocoanutcake. Supper — Cold rolls, sliced 
 heart, Boston cream puffs, stewed berries. 
 
 15. Breakfast — Cream toast, fried liver, fricasseed potatoes. Dinner — 
 Clam pie, mashed potatoes, string beans, lettuce; blackberry pie, cake. 
 Supper — Plain bread, dried beef frizzled, rice batter cakes with sugar. 
 
 16. Breakfast — Muffins, broiled mutton chops, fried potatoes. Dinner — 
 Fish fresh or canned, whole potatoes, pease, squash, lettuce ;Hamburg cream. 
 Supper — Toasted muffins, cold pressed meat, corn meal mush with cream. 
 
 17. Breakfast — Plain bread, veal sweet-breads, fried mush, boiled eggs. 
 Dhme'- — Boiled ham with potatoes, cabbage, string beans; warm ginger- 
 bread, lemonade. Supper — Dry toast, cold ham shaved, rusk, blackberries 
 and cream. 
 
 18. Sunday. Breakfast — Vienna rolls, fried chicken wdth cream gravy, 
 fried tomatoes, cottage cheese. Dinner — R-oastof beef with potatoes, stewed 
 tomatoes, cucumbers, wilted lettuce ; Charlotte russe, cake. Supper — Cold 
 rolls, sliced beef, blackberries. 
 
 19. Breakfast — Butterd toast with poached eggs, cold roast beef sliced 
 and warmed up with gravy, ])otatoes fried. Dinner — Veal stuffed and baked 
 with potatoes, pease; tapioca pudding. Supper — Light biscuit, cold veal, 
 cracked wheat and cream. 
 
 20. Breakfast — Slap-jacks, veal cutlets, breakfast hominy. Dinner — Mut- 
 ton soup, boiled mutton dressed with drawn butter, wdiole potatoes, toma- 
 toes, l)eet salad ; whortleberry pudding with sauce, cake. Supper — Soda bis- 
 cuit, cold mutton, jelly and cake. 
 
 21. Breakfast — Graham gems, croquettes of mutton, iieAV potatoes fried 
 whole. Dinner — Boiled tongue, mashed potatoes, tomatoes stewed; black- 
 berries and cream. *S’wpper— Pop-overs, cold tongue, oatmeal and cream. 
 
 22. Breakfast — Fruit, Vienna rolls, beefsteak, potato cake. Dinner — 
 Chicken croquettes, potatoes, tomatoes, onion sauce ; tapioca jelly, oranges. 
 Supper — Cold rolls, sliced chicken, stewed berries, short cake. 
 
 23. Breakfast — Sally Lunn, broiled fish, fried raw potatoes. Dinner — 
 Fresh fish chowder or canned fish in fricassee, potatoes whole, pease, baked 
 egg plant, boiled rice ; goosel)erryfoo], cake, tapper— Toasted Sally Lunn, 
 cofd pressed meat, rice custard, sponge cake. 
 
 24. Breakfast — Rice waffles, veal cutlets breaded, scrambled eggs. Din- 
 — Ham or shoulder boiled with cabbage and other vegetables, greens ; 
 
 baked custard, cake. Supper — Biscuits, cold ham, bread and milk iced, black- 
 
 berries with cream. 
 
 25. Sunday. Breakfast — breakfast rolls, frizzled ham and eggs, 
 tomato omelet, cottage cheese. Dinner — Okra soup, boiled chicken, sweet 
 pickles, escaloped cauliflower, stewed corn, lettuce; ambrosia of oranges 
 and cocoanut, almond cakOo Supper— Qold rolls, sliced chicken, huckle- 
 berries and cream. 
 
 26. Breakfast. — Rolls, fried pickled tripe, tomato omelet. Dinner — Es- 
 calope'd chicken, whole potatoes, string beans, summer squash, onions, rad- 
 ishes ; berries with cream, cake. Supper — Plain bread, cold pressed meat, 
 sliced beef, cake and lemonade. 
 
A year’s bill of fare. 
 
 897 
 
 27. Breakfast — Muffins, broiled mutton or lamb chops, fried potatoes, 
 tomatoes. Dinner — Roast beef, cauliflower boiled with sauce, Lima beans, 
 raw tomatoes ; huckleberry roll with sauce, cake. Supper — Toasted muffins, 
 sliced beef, cake and lemonade. 
 
 28. Breakfast — Cream toast, broiled beefsteak, pufl* omelet, stewed to- 
 matoes. Dirmer—Boiled corned beef with turnips, potatoes, beans, cabbage ; 
 sliced bread pudding, cake. Supper — Light biscuit, cold corned beef, egg rolls. 
 
 29. Breakfast — Waffles, fried chicken, fricassed potatoes. Dinner-^ 
 Roast chicken, potatoes, squash, baked tomatoes; gooseberry tarts, cake. 
 Supper — Plain bread, cold chicken, jelly and cake. 
 
 30. Breakfast — Graham gems,' broiled ham with poached eggs. Dinner— 
 Fish, fresh or canned, potatoes mashed, onions stewed with cream, Lima 
 beans, lettuce; huckleberry pie, cream pufifs. Supper — Graham toast, sar- 
 dines, vanities with Jelly. 
 
 31. Breakfast — Buttered toast, potato cakes, omelet with tomatoes. 
 Dinner — Boiled ham or shoulder with cabbage, potatoes and other vegetables, 
 cucumber salad ; custard pie. Supper — Light biscuit, shaved ham, almond 
 custard and cake. 
 
 Bill of Fare for Aagnst. 
 
 1. Sunday. Breakfast — Nutmeg melon, broiled mackerel, potatoes 
 whole, buttered toast, flanuel cakes with syrup. Dinner — Chicken soup, 
 roast tenderloin of beef, new potatoes, boiled corn in the ear ; blackberry 
 pie. Gopher orange ice, cake, watermelon. Supper — Light biscuit, sliced cold 
 beef, chicken sandwiches, cake and berries. 
 
 2. Breakfast — Graham gems, broiled mutton chops, fried potatoes, sliced 
 cucumbers. Dinner — Roast beef, boiled potatoes, macaroni with cheese, 
 young beets, tomatoes ; rice pudding, cake. Supper — Toasted gems, dried 
 beef frizzled, stewed berries, sweet buns. 
 
 3. Breakfast~H.ot muffins, broiled beefsteak, stuffed eggs. Dinner^ 
 Meat pie, boiled potatoes, green corn pudding, dressed lettuce ; watermelon. 
 Supper — Toasted muffins, chipped dried beef, cold buns, coffee jelly and 
 blackberries. 
 
 4. Breakfast — Light rolls, mutton chops breaded, crushed oatmeal with 
 
 cream. Dinner — Stuffed fillet of veal, mashed potatoes, summer squash, 
 boiled beets sliced ; lemon meringue pie, cake. Supper — Cold rolls, sliced 
 veal, warm biscuit and honey. ^ 
 
 ' 5. Breakfast — Fried chicken, whole boiled potatoes, onions and radish- 
 es. Dinner — Vegetable soup, boiled corned beef, potatoes, corn, wilted let- 
 tuce ; chess pie, cake. Supper — Plain bread, cold corned beef, stewed fruit. 
 
 6. Breakfast — Breakfast stew, fried potatoes, fried cabbage. Dinner — 
 Gumbo soup, fresh fish baked or boiled, succotash, boiled potatoes ; berries. 
 Supper — Warm biscuit, breaded herring, potato slaw and lemon jelly. 
 
 7. Breakfast — Waffles, broiled beefsteak, scrambled eggs. Dinner — 
 Boiled ham with potatoes, turnips and cabbage ; apple sauce, jelly cake. Sup- 
 per — Plain bread, sliced ham, cracked wheat. 
 
 8, Sunday. Breakfast — Nutmeg melon, broiled veal cutlets, vegetable 
 hash, corn fritters. Dinner — Chicken pudding, cold sliced ham, baked mash- 
 ed potatoes, sliced tomatoes, cucumbers ; watermelon. Supper — Light bis- 
 cuit, cold sliced ham, cream cakes and jelly. 
 
 9, Breakfast — Batter cakes, baked codfish, tomato omelet. Dinner--^ 
 Baked lamb, creamed cabbage, stewed tomatoes ; cream pudding. Supper — 
 Biscuit, cold lamb sliced, preserve puffs. 
 
 16. Breakfast — Plain bread, hash, stewed tomatoes. Dinnei — Beef a la 
 boiled potatoes, green corn pudding, sliced tomatoes; tapioca cream. 
 Supper — Buttered toast, cold, pressed meat, chocolate custard » 
 
 57 
 
898 
 
 year’s bill of fare. 
 
 11. Breakfast. — Frencti rolls, broiled beefsteak, cottage cheese. Dinner—' 
 Corn soup with chicken, celery, mashed potatoes, stewed beans, sliced cu- 
 cumbers and onions ; watermelon. Supper — Cold rolls, chicken salad, apple 
 sauce, bonny clabber. 
 
 12. Breakfast — Cream toast, fried liver, potato cakes, stewed tomatoes. 
 Dinner — Roast leg of mutton with potatoes, green corn, tomatoes ; muskmelon. 
 Supper — Plain bread, frizzled dried beef, boiled rice with cream. 
 
 13. Breakfast — Rice cakes, mutton stew, fried potatoes. Dinner — Meat 
 pie, stewed corn, boiled cauliflower ; grapes, plain cake. Supper — Toast, cold 
 pressed meat, Graham mush with cream. 
 
 14. Breakfast — Plain bread, broiled bacon, Graham mush fried, boiled 
 eggs. Dinner — Boiled ham with potatoes, cabbage, string beans; lemon pie, 
 cake. Supper — Light biscuit, cold ham shaved, apple sauce. 
 
 15. Sunday. Breakfast — Nutmeg melons, fried chicken with cream 
 gravy, fried tomatoes, cottage cheese, corn fritters. Dinner — Roast loin of 
 veal, mashed potatoes, creamed cabbage, egg terrace, tomatoes ; watermelon* 
 Supper — Cold rolls, sliced veal. 
 
 16. Breakfast — Buttered toast with poached eggs, cold roast veal sliced 
 and warmed up with gravy, potatoes fried. Dinner — Roast beef with pota- 
 toes, pease, tomatoes, corn pudding, lettuce ; watermelon. Supper — Light 
 biscuit, cold sliced beef, apple snow. 
 
 17. Breakfast — Nutmeg melon, corn oysters, broiled bacon. Dinner— 
 Broiled prairie chicken with currant jelly, browned po'tatoes, sliced tomatoes ; 
 cake, orange float. Supper — Spoon biscuit, cold beef, jelly and cake. 
 
 18. Breakfast — Corn gems, croquettes of .mutton, fried apples, fried pota- 
 toes. Dinner — Boiled tongue, whole boiled potatoes, tomatoes stewed; fried 
 jananas. Supper — Toasted bread, cold tongue, oatmeal with cream. 
 
 19. Breakfast — Breakfast rolls, fried sweet-breads, fried potatoes. Din- 
 ner — Brown stew, baked notatoes, stewed corn, escaloped tomatoes ; water' 
 melon. Supper — SUced cold beef, biscuit, floating island. 
 
 20., Breakfast — Nutmeg melon, J^ally Lunn, broiled beefsteak, potatoes. 
 Dinner'— flsh chowder, potatoes whole, pease, boiled onions, tomato 
 salad ; fanchonettes, cake. Supper — Toasted Sally Lunn, cold pressed meat, 
 egg gems, rnonge cake and jelly with whipped cream. 
 
 21. Breakfast — Bread puffs, veal cutlets breaded, scrambled eggs. Din- 
 ner. — Hdr > or shoulder boiled with cabbage and other vegetables, beets sliced, 
 baked cui'/fard. Supper — Warm biscuit, cold ham, bread and milk iced. 
 
 22, Sunday. Breakfast — Nutmeg melons, breakfast rolls, cold boiled 
 ham, sh/t ved, tomato omelet, corn oysters. Dinner — Okra soup, fried gumbo, 
 boiled " 2 Vdcken, sweet pickles, cabinet pudding ; ice-cream cake. Supper — 
 Cold r<7y/s, sliced chicken, rice with sugar and cream. 
 
 23 Breakfast — Rice cakes, broiled breakfast bacon, fried cabbage. Dm- 
 ner'-Vscaloped chicken, whole potatoes, string beans, boiled corn in the 
 ear ,, vatermelon, plain cake. Supper — Hot biscuit, cold pressed meat, fried 
 apjdes. 
 
 24. Breakfast — Muffins, broiled mutton or lamb chops, rice croquettes 
 with gravy. Dinner — Roast beef with potatoes, cauliflower with sauce, Lima 
 beans, raw tomatoes ; baked apples with cream. Supper — Toasted muffins, 
 sliced beef, lemon jelly. 
 
 ' 25. Breakfast — Cream toast, broiled steak, fricassed potatoes . Dinner — 
 
 Broiled corned beef with turnips, potatoes, stewed beans ; bread pudding 
 with custard, cake. Supper — Light biscuit, cold corned beef, apple fritters 
 with sugar. 
 
 26. Breakfast — Waffles, fried chicken with corn dodgers, stewed toma- 
 toes. Dinner — Broiled prairie chicken with currant jelly, mashed potatoes, 
 creamed cabbage ; mock strawberries, cake. Supper — Plain bread, Gelinola 
 salad with sardines, jelly and cake. 
 
A year’s bill of fare. 
 
 899 
 
 27. Breakfast — Popovers, fried fish, potato risscles. Dinner — Fish, fresh 
 or canned, potatoes boiled in jackets, stewed tomatoes, Lima beans ; water- 
 melon. Supper — Graham toast, bologna sausage, vanities with jelly. 
 
 28. Breakfast — Bread puffs, fried potatoes, poached eggs. Dinner— 
 Boiled ham or shoulder with vegetables, cucumber salad; carrot pudding, 
 warm gingerbread and lemonade. Supper — Light biscuit, shaved ham, blanc- 
 mange, with jelly and cake. 
 
 29. Sunday. Bi^eakfasD-Nnimeg melon, French pancakes, broiled ham, 
 sliced tomatoes. Dinner — Boast prairie chicken, mashed potatoes, boiled 
 onions ; currant jelly, peaches and ice-cream. Supper — Plain bread, sliced 
 chicken, watermelon. 
 
 30. Breakfast — Corn bread, broiled mackerel, potato cakes. Dinner — 
 Roast beef with potatoes, corn boiled in ear ; v/atermelon, cake. Supj^er — 
 Toast, cold beef, apple fritters. 
 
 31. Breakfast — Breakfast stew, fricassed potatoes, breakfast roils. Din- 
 ner — Boiled ham with cabbage, potatoes, beets, cucumbers ; custard pie, cake. 
 Supper — Cold rolls, sliced ham, rusk, apple sauce. 
 
 Bill of Fare for September. 
 
 1. Breakfast — Milk toast, broiled steak, fried potatoes. Dinner—Ghiok- 
 f 3 n pie, boiled potatoes, young carrots, green corn ; peach short-cake. Sup- 
 per — Cold tongue, biscuit, sliced tomatoes, grapes. 
 
 2. Breakfast — Biscuit, broiled bacon, tomatoes. Dinner — Beef a la modej 
 potatoes boiled, onions baked, egg plant, cabbage salad ; apple pie, mixed 
 3 akes. Supper — Pop-overs, honey, peaches and cream. 
 
 3. Breakfast — Graham gems, mutton chops, potatoes. Dinner — Baked 
 ish, potatoes, green corn, stewed tomatoes, pickled beets; peach dumplings 
 vviih sauce, cake. Supper — Oyster stew, crackers, celery, fruit. 
 
 4. Breakfast — Nutmeg melons, corn oysters, steak. jDmner— Beef boiled 
 A’ith cabbage and potatoes, succotash ; apple roly-poly with custard sauce, 
 sponge cake. Supper — Sliced beef, peaches and cream. 
 
 5. Sunday. Breakfast — Nutmeg melon, vegetable hash, broiled veal cut- 
 lets, tomatoes fried. Dinner — Baked chickens, potatoes, green corn pud- 
 ding, tomatoes, plum sauce ; sliced peaches, ice-cream, cake. Supper — 
 Cold chicken, sliced tomatoes, baked pears. 
 
 6. Breakfast — Breakfast rolls, fried liver, fried tomatoes. Dinner — Roast 
 beef, potatoes, green corn, fried egg plant, onion salad ; watermelon. Supper 
 Toasted biscuit, chicken vanity, fruit. 
 
 7. Breakfast— BxitiQvQd. toast, hash, green corn oysters. Dinner — Meat 
 pe, potatoes, young turnips, stewed onions, pickled beets ; apple dumplings 
 wth cream sauce, cake. Supper — Canned salmon, biscuit and jam. 
 
 8. Breakfast — Toasted Sally Lunn, chickens broiled, cucumbers. Din- 
 ner — Roast mutton, baked sweet potatoes, green corn, apple sauce, slaw ; 
 bread pudding with sauce, cake. Supper — Toasted bread, sliced mutton, 
 baked pears. 
 
 9. Breakfast — Corn muffins, breakfast stew of mutton, tomatoes. Din- 
 ner — Veal pot pie, Lima beans, baked egg plant ;. peach meringue, lady cake. 
 Supper — Pressed chicken, warm biscuit, baked sweet apples. 
 
 10. Breakfast — Batter cakes, veal croquettes, cottage cheese. Dinner — 
 Boiled or baked fish with potatoes, green corn, tomatoes, slaw ; peaches and 
 cream, cake. Supper — Cold tongue, bread and iced milk. 
 
 11. Breakfast — Shortcake, mutton chops, potatoes. Dinner — Economi- 
 cal soup, pickled beets ; apple meringue, cake. Supper — Soused beef, warm 
 rolls, grapes. 
 
 12. Sunday. Breakfast — Rolls, breakfast stew, stewed okra. Dinner-^ 
 Broiled prairie chicken, sv/eet potatoes, green corn, boiled cauliflower, plum 
 
900 
 
 A year’s bill op fare. 
 
 sauce, cabbage salad; tutti frutti, cake. Supper — Sliced veal, biscuit, baked 
 pears. 
 
 13. Breakfast — Cream toast, prairie chicken stew, fried potatoes. Din- 
 ner — Roast loin of veal, potatoes, baked tomatoes, onions, cabbage; apple 
 snow, cake. Supper — Sliced halibut, dry toast, grapes. 
 
 Breakfast — Light biscuit, broiled bacon, tomatoes. Dinner — Chicken 
 pie, potatoes, Lima beans, stewed onions, slaw; mixed cake, custard. 
 Supper — Sliced veal, biscuit, baked pears. 
 
 15. Breakfast — Graham bread, broiled steak, tomatoes. Dinner — Boiled 
 bacon AA’ith potatoes and beans, green corn pudding, raw tomatoes, baked 
 egg plant ; apple pie, cake. Supper — Raw oysters and sliced lemon, biscuit 
 and cake. 
 
 16. Breakfast — Hot muffins, fried chicken, fried cabbage. Dinner — 
 Ragout of beef, potatoes, carrots, corn ; compote of pears. Supper — Cold 
 sliced beef, sliced tomatoes, egg rolls. 
 
 17. Breakfast — Buttered toast, poached eggs, broiled ham. Dinner — 
 Devilled crabs, i^otatoes, stewed corn, onions ; apple meringue pie. Supper — 
 Sardines, toast, baked peaches. 
 
 18. Breakfast — Plain bread, green corn fritters, mutton chops. Dinner—' 
 Chicken fricassee, mashed potatoes, pickled beets ; peachcake with Avhipped 
 cream. Supper — Sliced veal loaf, Awarm light biscuit, fried bananas. 
 
 19. Sunday. Breakfast — Nutmeg melon, fried oysters, baked potatoes, 
 Dinner — Baked chickens, sweet potatoes, succotash, baked tomatoes; frozen 
 custard, mixed cakes, Avatermelon. Sapper — Sliced chicken, biscuit, apple 
 sauce. 
 
 20. Breakfast — Nutmeg melon, corn bread, broiled steak, fried SAveef 
 potatoes. Dinner — Roast beef with potatoes, corn, escaloped caulifloAver; 
 watermelon, cake. Supper — Cold sliced beef, biscuit, floating island. 
 
 21. Breakfast — Hash, fried cabbage, sliced cucumbers. Dinner — Meat 
 pie, young turnips, Lima beans ; bread and apple pudding with cream sauce, 
 cake. Supper — Sliced dried beef, baked pears, biscuits. 
 
 22. Breakfastlloi muffins, fricasseed SAveetbread, fried apples, fried ravf 
 potatoes. Dinner — Boiled beef wdth soup, potatoes, corn; peaches with 
 cream, cake. Supper — Sliced beef, biscuit, sliced tomatoes with cream. 
 
 23. Breakfast — Plain bread, corn oysters, fried potatoes, mutton chops. 
 Dinner — Chicken pudding, baked sweet potatoes, corn, stuffed tomatoes ; ap- 
 ple fritters Avith sauce, cake. Supper— Cold tongue, biscuit, ambushed trifle. 
 
 24. Breakfast — Cream toast, broiled eggs, tomatoes. Dinner — Baked or 
 boiled fish, potatoes boiled in jackets, escaloped caulifloAver, slaw; baked 
 custard, cake. Supper — Mock straAvberries, chipped dried beef, pop overs. 
 
 25. Breakfast — Bread puffs, codfish, fried potatoes. Dinner — Broiled 
 steak, mashed potatoes, creamed cabbage ; steamed pudding Avith sauce, cake. 
 Supper — Beefsteak toast, rice with milk, fruit. 
 
 26. Sunday. Breakfast— melon, waffles, broiled chicken, toma- 
 toes. Dinner — Veal pot pie. SAveet-potatoes, corn, baked onions ; peach pyr- 
 amid, ice cream. Supper — Toasted bread, canned salmon, baked pears. 
 
 27. Breakfast — Breakfast rolls, warmed-over pot pie, fried carrots. Din.' 
 wer-~Roast leg of mutton with potatoes, succotash ; queen of puddings, cake. 
 Supper — Sliced mutton, Avarm biscuit, baked apples. 
 
 28. Breakfast— Hot muffins, broiled beefsteak, fried raw potatoes. Dm- 
 — Meat pie, onions, chocolate souffle, cake. Supper — Yankee dried beef, 
 
 sliced tomatoes, peaches and cream. 
 
 29. Breakfast— '^lolons, hot rolls, broiled chickens, sliced tomatoes Dm.- 
 r?er— Boiled beef with potatoes, turnips, green corn, pickled beets ; apple pie, 
 cakes. Supper — Cold corned beef chipped, plain bread sliced thin, rusk, 
 itewed pears. 
 
A year’s bill of fare. 
 
 901 
 
 30. Breakfast — Fruit, broiled bacon, corn bread, fried tomatoes. Din- 
 ner — Roast lamb with mint sauce, baked potatoes, green corn pudding, 
 boiled onions, small pickles; cbcoanut pudding, chocolate cake, fruit. Sup- 
 per— Cold lamb sliced, cottage cheese, light buns, peaches and cream. 
 
 Bill of Fare for October. 
 
 1. Breakfast — Broiled steak, flannel cakes, fried potatoes. Dinner — 
 Baked or boiled fish, potatoes boiled, fried egg plant ; peach pie, cake. Sup- 
 per — Marbled veal, light biscuit, stewed quinces. 
 
 2. Breakfast — Veal cutlets, plain omlet, hot biscuit, fried potatoes. 
 Dinner — Boiled mutton with soup, potatoes, turnips, carrots, beets and pic- 
 kles ; apple dumplings with sauce, cake and fruit. Supper — Cold mutton 
 sliced, apple sauce, warmb.scuit, cake, jelly. 
 
 3. Sunday. Breakfast — ^^Broiled oysters, baked apples, corn batter cakes. 
 Dinner — Baked chickens stuffed, Lima beans, baked sweet-potatoes, corn, 
 squash, beets, celery ; frozen peaches, grapes, cake. Supper — Sardines, 
 bread, coffee cake, sliced peaches. 
 
 4. Breakfast — Biscuit, broiled bacon, fried potatoes. Dinner — Roast 
 beef, with potatoes, turnips, corn, tomatoes ; bread pudding with sauce, cake, 
 fruits. Supper — Sliced beef, bread, cake, stewed peaches. 
 
 5. Breakfast — Hash or beef croquettes, muffins, fried cabbage. Dinner— 
 Meat pie, steamed potatoes, corn, fried egg plant, beets ; custard baked, cake, 
 fruit. Supper — Sliced tongue, bread, chocolate, lemon souffle, rusk. 
 
 6. Breakfast — Mutton chops broiled, potatoes fried, buttered toast. Din- 
 ner — Veal pot pie, sweet-potatoes, Lima beans, tomatoes, pickles; applo 
 fritters with sauce, grape tarts, cake. Supper — Cold tongue, currant or plum 
 jelly, baked quinces. 
 
 7. Breakfast — Corn muffins, fried liver, fried sweet-potatoes. Dinner — 
 Chicken fricassee, baked potatoes, turnips, beets ; rice apples, cake^ fruit. 
 Supper — ^^Chicken pates, peaches with cream, bread. 
 
 8. Breakfast — Waffles, veal cutlets, potato croquettes. Dinner — Baked 
 or boiled fish, mashed potatoes, corn, stewed tomatoes ; rice pudding, cocoa- 
 nut cake, fruit. Supper — Canned corned beef sliced, buns, fried apples with 
 sugar. 
 
 9. Breakfast — Bread puffs, croquettes of fish with potatoes, tomatoes. 
 Dinner — Saturday bean soup, broiled beefsteak, boiled cauliflower, potatoes 
 boiled in jackets, pickles ; plain boiled pudding with sauce, cake, fruit. Sup- 
 per — Beefsteak toast, bread, stewed pears. 
 
 10. Sunday. Breakfast — Baked beans with Boston brown bread, baked 
 apples with cream. Dinner — Oyster soup, roast wild duck, grape jelly, cel- 
 ery, mashed potatoes and turnips, slaw ; lemon ice, compote of pears, cake. 
 Supper — Sliced duck, bread and milk. 
 
 11. Breakfast — Graham gems, broiled mutton chop, croquettes of cold 
 vegetables. Dinner — Roast beef with potatoes, carrots, plain boiled rice ; 
 baked custard, cake, grapes. Supper — Cold beef sliced, bread, rice fritters 
 with sugar. 
 
 12. Breakfast — Hash, fried okra, biscuit. Dinner — Boiled mutton with 
 soup, celery, slaw; sliced pine-apple, cake. Supper — Sliced mutton, cot- 
 tage cheese, bread, cake, grape jam. 
 
 13. Breakfast — Corn batter cakes, croquettes of mutton and vegetables. 
 Dinner — Beef a la mode, mashed potatoes and turnips, succotash; apples 
 grapes, cake. Supper — Meat salad, bread, cake, baked pears. 
 
 14. Breakfast — Buttered toast, croquettes of cold beef and vegetables. 
 Dinner — Fried or smothered chickens, mashed potatoes, Lima beans, pickles ; 
 bird’s nest pudding, cake. Supper — Canned corned beef sliced, rolls, fruit 
 
902 
 
 A YEARS BILL OF FARE. 
 
 15. Breakfast — Broiled mutton chops, fried potato cakes, muffins. Din- 
 ner — Baked or boiled fish, boiled whole potatoes, corn, delicate cabbage, 
 clieese foiidu ; peach meringue, cake. Supper — Bologna Sausage, toasted 
 muffins, honey. 
 
 1,6. Breakfast — Plain bread, veal cutlets, breakfast wheat. Dinner^ 
 Boiled beef with vegetables ; cocoanut pudding, cake. Supper — Soused beef, 
 light biscuit, fried apples. 
 
 17. S niday. Breakfast — Vegetable hash, fried oysters, stewed tomatoes. 
 Dinner — Broiled pheasant, sweet-potatoes, tomatoes, onion sauce ; peach me- 
 ringue pie, plum jelly, cake, fruit. Supper — Cold beef sliced, rusk, baked 
 apnles. 
 
 18. Breakfast —Blacmt, veal cutlets breaded, potatoes. Dinner — Boast 
 beef with potatoes, tomatoes ; plain boiled rice, cake. Supper — Veal loaf, 
 baked apples, rice waffles with sugar. 
 
 19. Breakfast — Oyster croquettes, fried cabbage, fried potatoes. Din- 
 ner — Boiled mutton wiidi soup, potatoes, squash; apple tapioca pudding, 
 cake. Supper — Sliced mutton, light buns, fried apples. 
 
 20. Breakfast — Pates of cold mutton, fried potatoes, plain bread. Din- 
 ner — Roast beef with potatoes, turnips, carrots ; plain batter pudding with 
 sauce, cake, fruit. Supper — Sliced beef, grape jam, popovers. 
 
 21. Breakfast — Hot rolls, broiled bacon, fricassed potatoes. Dinner — 
 Meat pie, boiled onions, stevred tomatoes, beets ; apple dumplings with sauce, 
 cake. Sapper — Cold pressed meat, cake, stewed grapes. 
 
 22. Breakfast — Phain bread, fried fish, corn dodgers, tomatoes. Dinner — ■ 
 Baked or b(’)iled fish, whole boiled y^otatoes, tomatoes, creamed cabbage ; mo- 
 lasses pudding, cake- Supper — Dried beef frizzled, buns, baked apples. 
 
 23. Breakfast — Graham bread, mutton chops, fried potatoes. Dinner — 
 Broiled, steak, Pleidelberg cabbage, turnips, pickles; cocoanut pudding, choc- 
 olate cake, grapes. Supper — Beefsteak toast, mush and milk, light biscuit, 
 baked pears. 
 
 24. Sunday. Breakfast — Pried oysters, fried mush, poached eggs. Din- 
 ner — Roast wild duck, grape or plum jelly, mashed })otatoes, tomatoes, Lima 
 beans ; sliced peaches, ice cream, cake, grapes. Supper — Sliced duck, sliced 
 tomatoes, sponge cake, jelly. 
 
 25. Breakfast — Corn cakes, broiled ham, tomatoes or potatoes. Dinner — 
 Roast beef with potatoes, turnips, plain rice boiled ; sago pudding, cake. 
 Supper — Cold sliced beef, bread, butter, apple sauce. 
 
 26. Breakfast — Rice cakes, broiled steak, fried potatoes. Dinner — Meat 
 pie, Lima beans, stuffed cabbage salad ; molasses pudding, cake. Supper— 
 Sardines, dry toast, baked- apples. 
 
 27. Breakfast — Mutton hash, Sally Lunn, fried onions. Dinner — Bread- 
 ed chicken, glazed sweet-potatoes, tomatoes ; baked quinces, cake Supper — 
 Cold pressed meat, rolls, fried apples. 
 
 28. Breakfast — Hot rolls, veal cutlets, fried sweet-potatoes. Dinnt-.r — 
 Ragout of beef, potatoes, turnips, tomatoes baked ; Italian cream, cake, fruit. 
 Supper — Dried beef chipped, preserves with cream. 
 
 29. Breakfast— Corn cakes, broiled bacon, omelette. Dinner — B iked or 
 boiled fish, whole potatoes, creamed cabbage, tomatoes, beets ; boiled Indian 
 ])udding with sauce, cake. Supper — Bologna sausage, hot toasted rusk, 
 quince jelly. 
 
 30. Breakfast — Fruit,, rolls, broiled mutton chop, potato croquettes. 
 Dinner — Broiled steak, Saturday bean soup, potatoes, tnrni]:)S ajid carrots, 
 pickles ; warm apple pie, fruit cake. Snpprr — Hot biscuit, cold tongue, fried 
 apples, teacakes. 
 
 31. Sunday. Breakfast — Baked lieans, Boston brown bread, baked ap- 
 ples. Dinne)-— Stewed oysters, roast veal v.ith sweet potatoes, apple sauce, 
 
A year’s bill of fare. 
 
 903 
 
 tomatoes, cabbage salad ; cold apple pie, preserve sandwiches, jelly cake, 
 grapes and apples. Supper — Toasted muffins, sliced veal, bananas. 
 
 Bill of Fare for ISTovember. 
 
 1. Breakfast — Biscuit, croquettes of veal, breakfast hominy. Dinner — 
 Veal stew, turnips, beets ; baked apples with cream, cake. Supper — Cold 
 biscuit, bread and milk, fried apples. 
 
 2. Breakfast — (drahani gems, fried liver, fried cabbage, raw potatoes 
 fried. Dinner — Baked chicken wdth potatoes and parsnips, mashed turnips, 
 celery ; apple dumplings with sauce, cake. Supper — Light biscuit, cold sliced 
 chicken, lemon souffle. 
 
 3. Breakfast — Cracked wheat, chicken croquettes, plain bread. Din- 
 ner — Boiled leg of mutton with soup, macaroni with cheese, boiled cauli- 
 flower, whole boiled potatoes, slaw; caramel custard, jelly cake. Supper — 
 Biscuit, dried beef frizzled, hot short cake, jam. 
 
 4. Breakfast — Corn muffins, broiled liver, hominy. Dinner — Veal pot 
 pie, escaloped oysters, celery, slaw ; tapioca cream, cake. Supper — Toasted 
 muffins, sliced tongue, rusk, stewed pears. 
 
 5. Breakfast — Buttered toast, poached eggs, warmed over pot pie. Din- 
 ner — Baked or boiled fish, mashed potatoes, tomato sauce, beets ; custard pie, 
 cake. Supper — Light biscuit, cold pressed meat, bread and milk. 
 
 6. Breakfast — Bread puffs, croquettes of fish, potatoes. Dinner — Larded 
 liver, mashed potatoes, delicate cabbage ; rice pudding, cake. Supper — Cold 
 biscuit, apple fritters with sugar, tea cakes. 
 
 7. Sunday Breakfast — Cream toast, fried chickens, escaloped eggs. 
 Dinner — Roast wild goose with apple sauce, celery, turnips, sweet-potatoes; 
 pumpkin pie, cake. Supyper — Tea rolls, cold sliced goose, gelatine blanc- 
 mange. 
 
 8. Breakfast — Corn cake, broiled mutton chops, hominy. Dinner. — 
 Roast beef with potatoes, turnips, cabbage salad ; lemon pie, farina pudding, 
 cake. Supper — Cold roast beef, bread fritters, honey. 
 
 9. Breakfast — Sally Limn, breakfast stew, fried potatoes. Dinner — Stew- 
 ed beef, boiled onions, mashed potatoes, Lima beans, jelly ; rice apples, cake. 
 Supper — Toasted Sally Lunn. sliced cold beef, fried apples, rusk. 
 
 10. Breakfast — Buttered toast, fried pork steak, potato cake, tomatoes. 
 Dinner — Boiled chicken with soup, plain rice, whole potatoes, slaw ; apple 
 dumplings, cake. Supper — Cold chicken, rice fritters, tea cakes. 
 
 11. Breakfast — Waffles, broiled steak, fried potatoes. Dinner — Toad-in- 
 the-hole, whole potatoes, turnips, onion sauce; cream pie, cake. Supper- 
 Cold rolls, canned salmon, black caps. 
 
 12. Breakfast — Fried mush, oyster fritters, plain bread. Dinner — Baked 
 or boiled fish, mashed potatoes, canned pease, tomatoes, grape jelly ; cottage 
 pudding with sauce. Supper — Rolls, cold mutton sliced, rice fritters, jelly 
 and cake. 
 
 13. Breakfast — Hot rolls, croquettes of fish, potato cakes. Dmner— Eco- 
 nomical soup ; Esrelle puddiag, cake. Supper — Cold rolls, soused beef, stewed 
 fruit, tea cakes. 
 
 14. Sunday. Breakfast — Oyster omelet, vegetable hash, baked apples, 
 potatoes. Dinner — Stewed oysters, roast wild duck, mashed potatoes, boiled 
 onions, celery; Charlotte russe, fruit cake. Supper — Cold duck sliced, light 
 biscuit, grapes, sponge cake, currant jelly. 
 
 15. Breakfast — Cream toast, broiled pork, potato cakes. Dinner — Veal 
 roast, sweet-potatoes, boiled turnips, chicken salad; economical pudding. 
 Supper — Oatmeal mush, cold sliced veal, cranberry tarts, cake. 
 
904 
 
 A year's bill of fare. 
 
 16. Breakfast — Graham bread, croquettes of duck, potatoes. Dinner — 
 Spiced beef tongue, baked potatoes, macaroni with cheese; grapes, cake. 
 Supper — Toasted Graham bread, cold tongue, baked pears. 
 
 17. Breakfast — Batter cakes, broiled mutton chops, potatoes. Dinner — 
 Oyster pie, baked sweet -potatoes, diced turnips, celery; apple pie with 
 whipped cream. Supper — Cold rolls, chipped beef, custard cake, marma- 
 lade. 
 
 18. Breakfast — Waffles, hash, fried sweet -potatoes. Dinner — Brown 
 stew, baked potatoes, plain rice, slaw ; pumpkin pie, cake. Supper — Cold 
 sliced beef, short cake, jam. 
 
 19. Breakfast — Corn batter cakes, broiled sausage, hominy. Dinner — 
 Turbot, mashed potatoes, turnips, Heidelbreg cabbage ; prune whip, cake. 
 Supper — Light biscuit, bologna sausage, baked quinces. 
 
 20. Breakfast — Graham gems, veal cutlets, potatoes. Dinner — Chicken 
 pot pie ; warm apple pie, cake. Supper — Toasted gems, dried beef, baked 
 apples. 
 
 21. Sunday. Breakfast — Cream toast, broiled oysters with pork, fried 
 raw potatoes. Dinner — Stewed oysters, roast goose, mashed potatoes, boiled 
 onions, cranberry sauce, celery ; peach pie, jelly cake. Supper — Cold bis- 
 cuit, sliced goose, grapes, cakes. 
 
 22. Breakfast — Granula mush, broiled steak, potatoes, plain bread. Din- 
 ner — Roast goose warmed over, baked potatoes, macaroni with cheese ; grape 
 pie, cake. Supper — Buttered toast, cold sliced goose, fried apples, rusk. 
 
 23. Breakfast — Corn gems, fried liver, breakfast potatoes. Dinner — 
 Roast pork with sweet-potatoes or parsnips, tomatoes, beets, apple sauce ; 
 bread and fruit pudding, cake. Supper — Toasted gems, dried beef, canned 
 fruit. 
 
 24. Breakfast — PatoS of pork, fried sweet-potatoes, plain bread. Din- 
 ner — Beef a la mode, steamed potatoes, Heidelberg cabbage, beets, plain 
 rice ; cocoanut pudding, cake. Supper — Cold meat, rice fritters, baked apples. 
 
 25. Thanksgiving Day. Breakfast — Grapes, oatmeal with cream, panned 
 oysters with toast, hot rolls, broiled mutton chops, raw potatoes fried, flan- 
 nel cakes with maple syrup or honey. Dinner — Turtle, chicken, or oyster 
 soup, baked fish if large and fresh, or stewed if canned (cod, halibut, or sal- 
 mon,) mashed potatoes, celery, roast turkey, baked sweet-potatoes, Lima 
 beans, stewed tomatoes, onions, beets, cranberry sauce, cabbage salad, 
 green pickles ; pumpkin pie, mince pie, plum pudding, ice-cream, rissolletts, 
 assorted cakes, oranges and grapes, nuts. Supper— Ligh.i biscuit, shaved 
 cold turkey, currant jelly, cheese sandwiches, tea cakes, apples and jelly. 
 
 26. Breakfast — Buttered toast; turkey hash or croquettes of meat and 
 vegetables. Dinner — Escaloj^ed turkey, turnips, beets, potatoes, slaw, corn 
 starch pudding, cakes. Supper — Light biscuit, cold turkey, cranberry sauce, 
 Welch rarebit. 
 
 27. Breakfast — Corn bread, broiled spare ribs, potatoes. Dinner — Tur- 
 key soup, venison steak, potatoes ala pancake, carrots, boiled beets ; custard 
 pie, cake. Supper — Cold rolls, cold tongue, mush and milk. 
 
 28. Sunday. Breakfast — Graham gems, veal cutlets, omelet. Dinner— 
 Oyster roll, cold sliced tongue, turnips maslied, baked sweet-potatoes, cel-" 
 ery ; pumpkin pie, grapes, cake. Supper — Light biscuit, cold tongue, cur- 
 rant jelly, cake. 
 
 29. Breakfast — Buttered toast, fried venison, fried sweet potatoes. Din- 
 rfiQy . — Roast mutton, baked potatoes, baked turnips, plum jelly ; grapes, choc- 
 olate cake. Supper— lAgh.i biscuit, sliced mutton, doughnuts. 
 
 30. Breakfast — Hot rolls, mutton croquettes, potatoes. Dinner — Boiled 
 corned beef with turnips and potatoes, pickled beets. Chili sauce ; peach roll. 
 Supiper — Cold rolls, sliced corned beef, baked apples, rusk. 
 
A year’s bill of fare. 
 
 905 
 
 Bill of Bare for December. 
 
 1. Breakfast — Com batter cakes, devilled oysters, fried potatoes. Diu’- 
 ner — Chicken pie with oysters, canned Lima beans, cabbage salad ; pumpkin 
 pie, cake. Snpper-r-H.ot tea rolls, bologna sausage, canned fruit, cake. 
 
 2. Breakfast — Buckwheat cakes, sausage, croquettes of hominy. Din- 
 ner — Veal pot-pie, canned tomatoes, apple sauce; eggless plum pudding, jelly 
 cake, Supper — Biscuits, frizzled beef, fried apples, cake. 
 
 3. Breakfast. — Waffles, broiled steak, omelet. Dinner . — Herring pud- 
 ding, mashed potatoes, celery, turnips ; baked apple dumpling with hard 
 sauce, cake. Supper — Toast, 'pressed meat, cream fritters, apple jelly. 
 
 4. Breakfast — Graham bread, broiled spare ribs, fried raw potatoes. 
 Dinner — Broiled beefsteak, stuffed cabbage, potato souffle, turnips, celery; 
 molasses pudding, cake. Supper — Toasted Graham bread, cold tongue, float- 
 ing island. 
 
 5. Sunday. Breakfast — Flannel cakes, beefsteak toast, potato cakes. 
 Dinner — Roast haunch of venison, mashed potatoes, tomatoes, apple sauce, 
 cheese fingers, celery ; fig pudding with lemon sauce, cake. Sujoper — Tea 
 buns, cold venison, canned fruit, lady fingers. 
 
 6. Breakfast — Cream toast, ^fricatelli, potato cakes. Dinner — Baked veal, 
 potatoes, plain boiled rice ; peach roll, cake. Supper — Cold veal sliced, but- 
 tered toast, jelly and cake. 
 
 7. Breakfast — Sally Lunn, veal patties, corn dodgers. Dinner — Veal pie, 
 carrots, boiled beets ; crumb pie, cake. Supper — Toasted Sally Lunn, baked 
 apples and buns. 
 
 8. Breakfast — Com muffins, breaded veal cutlets, Saratoga potatoes. 
 Dinner — Stewed oysters, roast mutton wdth potatoes, tomatoes, celery ; pine- 
 apple ice-cream, jelly cake. Supper — Toasted muffins, cold mutton sliced, 
 apple croutes. 
 
 9. Breakfast — Hot rolls, cracked wheat, breakfast stew. Dinner — Roast 
 quails, baked potatoes, Lima beans, celery ; pumpkin pie, cake. Supper — 
 Cold rolls, cold tongue sliced, baked apples, tea cakes. 
 
 10. Breakfast — Buckwheat cakes, smoked sausage broiled, hominy cro- 
 quettes. Dinner — Baked or boiled fish, mashed potatoes, squash, cabbage 
 salad ; hot peach pie with cream, cake. Supper — Light biscuit, stewed 
 oysters, canned fruit with cake. 
 
 11. Breakfast — Buckwheat cakes, rabbit stewed, potato cakes. Dinner — 
 Chicken fricassee, baked potatoes, baked turnips ; cottage pudding with sauce, 
 cake. Supper — French rolls, Welsh rarebit, jam. 
 
 12. Sunday. Breakfast — Muffins, broiled spare ribs, fried potatoes. 
 Dinner — Roast turkey garnished Vv^ith fried oysters, mashed potatoes, turnips, 
 cranberry sauce, celery ; cream tarts, carrot pudding. Supper — Light bis- 
 cuit, cold turkey, jelly and cake. 
 
 13. Breakfast — Buttered toast, fried apples, cold turkey broiled. Din- 
 ner — Roast turkey w'armed over, potatoes whole, canned corn ; canned fruit 
 and cream. Supper — Cold turkey, mush and milk, buns, jam, 
 
 14. Breakfast — Plain bread, fried corn mush, breakfast bacon, fried 
 cabbage. Dinner — Fried rabbit, canned tomatoes, diced turnips ; mince pie, 
 cake. Supper — Hot short cake, boiled oysters on the half shell, tea rolls, 
 canned fruit. 
 
 15. Breakfast — Crumb griddle cakes, breakfast stew, fried potatoes. 
 Dinner — Boiled corned beef with turnips, potatoes and cabbage; baked apple 
 dumplings with sauce, cake. Supper — Biscuit, cold beef, canned cherries. 
 
 16. Breakfast — Graham rolls, croquettes of codfish with potatoes. Din- 
 ner — Baked chickens with parsnips, mashed potatoes, celery, currant jelly ; 
 preserves with wffiipped cream. Supper — Plain bread, cold chicken, toasted 
 rusk, jelly. 
 
906 
 
 A year's bill of fare. 
 
 17. Breakfast — Oyster toast, broiled steak, potatoes. Dinner — Steamed 
 fish, steamed potatoes, celery, Lima beans, stewed tomato; mince pie. Sup- 
 per— Cold rolls, chicken pates, baked apples. 
 
 18. Breakfast — Waffles, croquettes of fish, fried potatoes. Dinner — SaL 
 urday bean soup, broiled venison steak, mashed potatoes, beets ; vinegar pie, 
 cake. Supper — Toast, cold ham, buns, jelly. 
 
 19. Sunday, Breakfast — Buttered toast, broiled oysters, potato cakes, 
 fried parsnips. Dinner — Bouillon, roast domestic ducks, mashed potatoes 
 and turnips, boiled onions, celery sauce, snow jelly; fig pudding with lemon 
 sauce, cake. Supper — Tea rolls, salmi of duck, apple croutes. 
 
 20. Breakfast — Corn batter cakes, broiled bacon, potatoes. Dinner — Mac- 
 aroni soup, roast spare rib, baked potatoes, salsify, cabbage salad ; plain In- 
 dian pudding with sauce. Supper — Biscuit, cold pressed meat, sliced apples. 
 
 21. Breakfast — Johnny cake, sausage, hominy croquettes. Dinner — ^ 
 Bouillon with Sweedish dumplings, roast rabbits, baked potatoes, slaw ; ap- 
 ple meringue pie, jelly cake. Supper — Light biscuit, dried beef frizzled. 
 
 22. Breakfast— FriQd pork steak, fried raw potatoes, fried cabbage. Din- 
 ner — Venison roast with potatoes, boiled onions, plum jelly; chocolate pud- 
 ding, cake. Supper — Sliced venison with jelly, sweet wafers, canned fruit. 
 
 23. Breakfast — Breakfast stew of cold venison, fried potatoes, Indian 
 pancakes. Dinner — Spanish pot-pie, canned tomatoes ; starch pudding. Sup- 
 per — Graham mush and milk and jam. 
 
 24. Breakfast — Sally Lunn, broiled beefsteak, Lyonnaise potatoes, bread 
 cakes with syrup. Dinner — Chicken soup, chickens dressed with parsley 
 and egg sauce, potatoes, salsify, slaw; hot apple pie with cream. Supper — 
 Cold chicken, French rolls, apple sauce. 
 
 25. Christmas. Breakfast — Grapes and bananas, broiled oysters on toast, 
 waffles with honey. Dinner — Raw oysters served with sliced lemon ; turtle 
 soup ; baked fresh fish ; roast turkey garnished with fried oysters, mashed 
 potatoes, Lima beans, pickled beets, mayonaise of chicken salad, celery, 
 cheese ramakins, cranberry sauce ; Christmas plum pudding with rich sauce ; 
 mince pie, sponge-and lady cake mixed, pine-apple ice. fanchonettes, fruit 
 and nuts. Supper or Luncheon — Curried oysters, Vienna rolls, slaw, apple 
 trifle with whipped cream, lady fingers, cake. 
 
 26. Sunday. Breakfast — Corn muffins, oysters in shell, croquettes of 
 turkey, potato rissoles. Dinner — Turkey soup, quail on toast, walled oysters, 
 boiled onions, celery and slaw ; ice-cream, cake. Supper — Bread and milk, 
 lemon fritters with sugar, rusk. 
 
 27. Breakfast — Buckwheat cakes, broiled spare rib or sausage, pates of 
 turkey hot with gravy, hominy. Dinner — Escaloped turkey, baked potatoes, 
 canned corn; mince pie, cakes. Sujjper — Biscuit, cold tongue, cakes. 
 
 28. Breakfast — Hot rolls, fried liver, oyster omelet. Dinner — Oyster 
 soup, roast pig (garnished with boquettes of beets, carrots and green pickles 
 carved), whole steamed potatoes, parsnips, beets, macaroni with cheese; 
 peach pie with cream. Supper — Cold rolls, sliced tongue, apple croutes, cake. 
 
 29. Breakfast — Oyster toast, veal sweet-breads, potatoes fried whole. 
 Dinner — Mutton soup, mutton dressed with caper sauce, baked potatoes, 
 canned pease, celery, cranberry jelly; cocoanut pudding, cake. Supper — 
 Cold mutton, short cake with jam. 
 
 30. Breakfast — Graham gems, broiled veal cutlets, fried potatoes. Din- 
 ner— stuffed chicken, mashed patatoes, salsify, canned corn, currant 
 jelly, celery, prairie plum pudding. Supper. — Kaw oysters, French rolls, 
 jellied chicken, grape jelly, assorted cakes. 
 
 31. Breakfast. — Fried oysters. Duchess potatoes, waffles with maple 
 syrup, baked apples. Dinner. — Boiled fish with Hollandaise sauce, steamed 
 potatoes, canned tomatoes, canned succotash ; queen of puddings. Supper. — • 
 Fricassed oysters, slaw, celery, waffles and honey," canned pears. 
 
ADDITIONAL BILLS OF FARE. 
 
 907 
 
 Note.— Observe that these hills of fare are made with especiai reference to the ordinary 
 routine of the week in the kitchen, the meals for each day being planned to save labor 
 and fuel, and to interfere as little as possible with the special work of the day. Thus 
 Monday’s bill of fare will not fit !.ny other day of the week if Monday is set apart as 
 washing day. The housekeeper should aim at variety on successive meals rather than in 
 the same meal, remember that a few dishes daint ly cooked and served .make a far more 
 attractive dinner than many dishes less perfectly cooked and served. 
 
 Additional Bills of Fare. 
 
 New Year’s Table. — When receiving calls on New Year’s day, the table 
 sLould he handsomely arranged and decorated, and provided with rather 
 substantial dishes, such as would suit the taste of gentlemen. Too great 
 profusion, especially of cakes, confectionery and ices, is out of taste. Selec- 
 tions may be made from the following: Escaloped oysters, cold tongue, 
 turkey, chicken, and ham, pressed meats, boned turkey, jellied chicken, 
 sandwiches or wedding sandwich rolls ; pickled oysters, chicken and lobster 
 salads, cold slaw garnished with fried oysters; bottled pickles, Trench or 
 Spanish pickles ; cheese straws ; jellies ; Charlotte-russe, ice-creams, ices, 
 two large handsome cakes for decoration of table, and one or two baskets of 
 mixed cake, fruit, layer, and sponge cake predominating ; fruits ; nuts ; coffee ; 
 chocolate with whipped cream, lemonade. 
 
 Refreshments. — For small evening parties, sociables, receptions, etc., 
 where the rereshments are handed round or are served from a sideboard, and 
 are of a simple character, everything should be excellent in the highest de- 
 gree, delicately prepared, and attractively served. Sandwiches and coffee, 
 chocolate or tea, a variety of nice cake, jellies, ice-cream or ices, and fruits 
 are appropriate. For a more pretentious occasion, a simple table prettily 
 decorated with flowers, and set with fruit, lobster salad, chicken croquettes, 
 pickled oysters, and one or two kinds of ice-cream and cake, and coffee and 
 tea is quite enough. 
 
 Refreshments for Twenty. — For a company of twenty allow one gallon 
 oysters, four chickens and eight bunches of celery for a chicken salad, fifty 
 sandwiches, one gallon gopher orange-ice, two molds Charlotte russe, two 
 quarts of lemon jelly, one light and one dark fruit cake, two layer cakes, and 
 one white or sponge cake ; for coffee use one and a half pints ground coffee 
 and gallon of water; fruit cake especially, and, indeed, all rich cake, 
 should be cut in thin slices with a keen-edged knife ; a small piece of each 
 variety is always preferred to a plate overloaded with one or two kinds. 
 
 Refreshments Jor a Hundred. — For a -large company of a hundred the 
 refreshments may be made more elaborate : Two gallons of pickled oysters ; 
 two large dishes of lobster salad ; two small hams boiled and sliced cold, five 
 cold tongues sliced thin, twelve chickens jellied or pressed, each dish gar- 
 nished witn sprigs of parsley, slices of lemon and red beets, or curled leaves 
 of celery, or the tender center leaves of lettuce ; two gallons of boughten pickles 
 or a gallon and a half of home-made ; twelve dozen biscuit sandwiches ; five 
 quarts jelley, four gallons ice-cream ; fifteen large cakes, to be made from 
 recipes for rich fruit, delicate, layer, and sponge cakes; twelve dozen each 
 of almond macaroons and variety puffs ; four dishes of mixed fruits ; five 
 pounds roasted coffee and five gallons water, which should be served just be- 
 fore ice-cream and six gallons of iced lemonade to serve last. 
 
 Refreshments for One Hundred and Seventy-Five. — Six gallons oysters ; 
 three small hams, five large turkeys, ten tongues; six chickens and twelve 
 bunches celery for salad ; three gallons pickles ; seventeen dozen buns, 
 twelve loaves bread made in wedding sandwich rolls or in plain sandwiches ; 
 twenty-one large cakes ; fifteen dozen large oranges sliced, seventeen aozen 
 meringues, fifteen dozen pears ; twenty pounds grapes ; seven gallons ice- 
 
908 
 
 ADDITIONAL BILLS OF FARE. 
 
 cream and Wr gallons lemon ice ; coffee made of twelve pints ground coffee 
 and eight gallons water ; serve coffee and lemonade as above. 
 
 FOR THE PICNIC. 
 
 In the ‘‘Sdnny Soutn, picnics are in order as early as April, but in the 
 more northern latitudes should never be attempted before the latter part of 
 May or June, and September and October are the crowming months for them 
 around the northern lakes, where hunting and fishing give zest to the sports. 
 First, be up at ‘‘five o’clock in the morning,” in order to have the chicken, 
 biscuit, etc., freshly baked. Provide two bp-skets, one for the provisions, and 
 the other for dishes and utensils, which shonld include the following : Table- 
 cloth and oil-cloth to put under it, napkins, towels, jilates, cups, forks, a 
 few knives and table-spoons, tea-spoons, sauce dishes, tin cups (or tumblers, 
 if picknickers are of the over-fastidious variety) ; a tin bucket, for water, in 
 which a bottle of cream, lemons, oranges, or other fruit may be carried to the 
 scene of action ; another wdth an extra close cover, partly filled with made 
 chocolate, which may be readily reheated by setting in an old tin pail or pan 
 :in which w'ater is kept boiling a la custard-kettle ; frying-pan : a coffee-pot, 
 with the amount of prepared coffee needed tied in a coarse, white flannel 
 bag; a tea-pot, with tea in a neat paper package; tin boxes of salt, pepper, 
 and sugar; a tin box of butter (if carried) placed next to block of ice, wdiich 
 should be well wrapped with blanket and put in a shady corner of the pic- 
 nic wagon. P'or extra occasions, add a freezer filled with frozen cream, with 
 jice weil packed around it, and heavily wrapped with carpeting. To pack the 
 iDasket, first put in plates, cups, and sauce dishes carefully with the tow- 
 ids and. napkins, and paper if needed; then add the rest, fitting them in 
 lightly, and covering all with the table-cloth, and over it the oil cloth. Tie 
 the coffee and tea-pots, w'ell wrapped up, and the frying-pan to the handles. 
 ]?ack provision basket as full as the law allows, or as the nature of the occa- 
 sion and the elasticity of the appetites demand. 
 
 The following bills of fare may be picked to pieces and recombined to 
 suit tastes and occasions : 
 
 Spring Picnics. — Cold roast chicken ; ham broiled on coals ; fish fried or 
 broiled ; sardines ; tongue ; hard boiled eggs ; eggs to be fried or scrambled ; 
 Boston co4‘n bread ; buttered rolls; ham sandwiches prepared with grated 
 ham ; orange marmalade ; canned peaches ; water-melon and beet sweet-pic- 
 kles ; euchered plums; variety or bottled pickles; chovv-chow; quince or 
 plum jelly; raspberry or other jams; Scotch fruit, rolled jelly, chocolate, 
 Minnehaha, old-fashioned loaf, and marble cake; coffee, chocolate, tea; 
 cream and sugar ; salt and pepper ; oranges. 
 
 Summer Picnics. — Cold baked or broiled chicken; cold boiled ham; 
 pickled salmon; cold veal loaf; Parker Flouse rolls; light bread; box of 
 butter ; green corn boiled or roasted ; new potatoes ; sliced tomatoes ; sliced 
 cucumbers ; French and Spanish pickles ; peach and pear sweet-pickles ; 
 lemon or orange jelly ; strawberries, raspberries or blackberries ; lemonade ; 
 soda-beer or raspberry vinegar ; coffee and iced tea ; ice-cream ; lemon or straw- 
 berry-ice ; sponge, white. Buckeye, or lemon cake ; water-melon, musk-melon, 
 nutmeg-melon. 
 
 Fall Picnics. — Broiled prairie chicken; fish chowder; clam chowder; 
 clams roasted or fried ; beef omelet ; cold veal roast ; sardines ; cold roast 
 chicken ; pot of pork and beans ; rusk, Minnesota rolls, Boston brown bread ; 
 jjotatoes, Irish or sweet, roasted in ashes ; egg sandwiches ; mangoes, piccal- 
 lilli; Chili sauce; quince marmalade; baked apples; musk and nutmeg- 
 melon ; crab apple jelly ; grape jelly ; black, orange, velvet, sponge and three- 
 ply cake ; combination pie. 
 
•ft 
 
 
 $ 
 
 »m 
 
 JL 
 
©OOK^S TIME TABLE. 
 
 COOK’S TIME TABLE. 
 
 
 Mode of 
 
 Preparation. 
 
 Time of 
 
 Cooking. 
 
 Time of 
 
 Diges’n 
 
 
 Raw 
 
 
 H. M. 
 
 H. M. 
 
 2 50 
 1 50 
 
 3 00 
 
 
 Raw 
 
 
 
 Apple Dumpling, 
 
 Boiled 
 
 
 1 00 
 
 
 Raw 
 
 
 
 2 00 
 2 30 
 
 Asparagus 
 
 Boiled 
 
 
 15 to 30 
 
 Barley.^ 
 
 Boiled 
 
 
 3 00 
 
 2 00 
 
 Beans, (pod) 
 
 Boiled 
 
 
 1 00 
 
 2 SO 
 
 Beans with green corn 
 
 Boiled 
 
 
 45 
 
 3 45 
 
 
 Roaste 
 
 
 25 
 
 3 00 
 
 Beef, seasoned with salt 
 
 Boiled 
 
 
 25 
 
 2 45 
 
 Beef, with mustard, etc 
 
 Boiled 
 
 
 25 
 
 3 30 
 
 Beefsteak 
 
 Broiled 
 
 
 15 
 
 3 00 
 
 Beefsteak 
 
 Fried 
 
 
 15 
 
 4 00 
 
 Beef, salted 
 
 Boiled 
 
 * 
 
 35 
 
 4 15 
 
 Bass, fresh 
 
 Broiled 
 
 
 20 
 
 3 00 
 
 Beets, young 
 
 Boiled 
 
 
 2 00 
 
 8 45 
 
 Beets, old 
 
 Boiled 
 
 
 4 30 
 
 4 00 
 
 Bread, corn 7 
 
 Baked 
 
 
 45 
 
 3 15 
 
 Bread, wheat , 
 
 Baked 
 
 
 1 00 
 
 3 30 
 
 Butter 
 
 Melted 
 
 
 3 30 
 
 Cabbage 
 
 Raw 
 
 
 
 2 30 
 
 Cabbage and vinegar 
 
 Raw 
 
 
 
 2 00 
 
 Cabbie 
 
 Boiled 
 
 
 1 00 
 
 4 30 
 
 Cauliflower 
 
 Boiled 
 
 
 1—2 00 
 
 2 35 
 
 Cake, sponge 
 
 Baked 
 
 
 45 
 
 2 31 
 
 Cake, corn 
 
 Baked 
 
 
 30 
 
 3 00 
 
 Carrot, orange 
 
 Boiled 
 
 
 1 00 
 
 3 30 
 
 Cheese, old . 
 
 Raw 
 
 
 3 45 
 
 Chicken 
 
 Fricasseed 
 
 
 1 00 
 
 3 00 
 
 Codfish, dry and whole 
 
 Boiled 
 
 
 15 
 
 2 45 
 
 Custard (one quart) 
 
 Baked 
 
 
 30 
 
 2 00 
 
 Duck, tame 
 
 Roasted 
 
 
 1 30 
 
 4 00 
 
 Duck, wild 
 
 Roasted 
 
 
 1 00 
 
 4 30 
 
 Dumpling, apple 
 
 Boiled 
 
 
 1 00 
 
 3 00 
 
 Eggs, hard 
 
 Boiled 
 
 
 10 
 
 3 30 
 
 Eggs, soft 
 
 Boiled 
 
 
 3 
 
 3 30 
 
 
 Fried 
 
 
 6 
 
 3 00 
 
 
 Raw 
 
 
 
 2 00 
 
 
 Whipped 
 
 
 
 1 30 
 
 Fowls, domestic, roasted or 
 
 Boiled 
 
 
 1 00 
 
 4 00 
 
 Goose, wild 
 
 Roasted 
 
 * 
 
 20 
 
 2 30 
 
 Hash, Meat and Vegetables, warmed over 
 
 
 
 2 30 
 
 Lamb 
 
 Boiled 
 
 * 
 
 20 
 
 2 30 
 
 Meat and vegetables 
 
 Hashed 
 
 
 30 
 
 2 30 
 
 Milk ■’ 
 
 Raw 
 
 
 2 10 
 
 Milk 
 
 Boiled 
 
 
 
 2 00 
 
 Mutton 
 
 Roast 
 
 * 
 
 20 
 
 2 15 
 
 Mutton, boiled or - 
 
 Broiled 
 
 
 25 
 
 3 00 
 
 Onions 
 
 Boiled 
 
 
 1-^ 00 
 
 3 00 
 
 58 
 
cook’s time table. 
 
 Oysters 
 
 Oysters 
 
 Oysters, fresh 
 
 Parsnips 
 
 Pig’s feet 
 
 Pork 
 
 Pork 
 
 Pork, raw or 
 
 Pork 
 
 Potatoes 
 
 Potatoes 
 
 Potatoes 
 
 Rice 
 
 Sago 
 
 Salmon, fresh 
 
 Salmon, salted 
 
 Sausage 
 
 Sausage 
 
 Soup, marrowbones 
 
 Soup, beans 
 
 Soup, barley 
 
 Soup, vegetable 
 
 Soup, chicken 
 
 Boup, oyster or mutton 
 
 Bpinacn 
 
 Tapioca 
 
 Tomatoes 
 
 Tomatoes 
 
 I rout, salmon, fresh, boiled or. 
 
 turkey, boiled or 
 
 lurnips 
 
 \eal 
 
 ^'eal, fresh 
 
 Venison Steak 
 
 Mode of 
 
 Time^ 
 
 fime di 
 
 Preparation. 
 
 Cooking. 
 
 Diges’n. 
 
 Roasted 
 
 
 "“T55 
 
 . Stewed 
 
 & 
 
 3 05 
 
 Raw 
 
 Boiled 
 
 1 00 
 
 255 
 2 80 
 
 Soused 
 
 
 1 00 
 
 Roast ed 
 
 • 80 
 
 5 15 
 
 Boiled 
 
 • 25 
 
 480 
 
 Fried 
 
 Broiled 
 
 20 
 
 4 15 
 315 
 
 Boiled 
 
 80 
 
 3 30 
 
 Baked 
 
 45 
 
 2 30 
 
 Roasted 
 
 45 
 
 2 30 
 
 Boiled 
 
 20 
 
 1 00 
 
 Boiled 
 
 15 
 
 1 45 
 
 Boiled 
 
 8 
 
 1 45 
 
 Boiled 
 
 
 4 00 
 
 Fried 
 
 25 
 
 4 00 
 
 Broiled 
 
 20 
 
 3 30 
 
 Boiled 
 
 3 00 
 
 4 15 
 
 Bailed 
 
 3 00 
 
 300 
 
 Boiled 
 
 2 00 
 
 1 30 
 
 Boiled 
 
 3 00 
 
 4 00 
 
 Boiled 
 
 200 
 
 300 
 
 Boiled 
 
 •i-3 30 
 
 830 
 
 Boiled 
 
 1—2 00 
 
 2 30 
 
 Boiled 
 
 1 30 
 
 200 
 
 Fresh 
 
 1 00 
 
 2 30 
 
 Canned 
 
 30 
 
 280 
 
 Fried 
 
 30 
 
 130 
 
 Roasted 
 
 * 20 
 
 230 
 
 Boiled 
 
 46 
 
 330 
 
 Broiled 
 
 20 
 
 400 
 
 Fried 
 
 80 
 
 4 30 
 
 Broiled 
 
 20 
 
 185 
 
 ♦Minutes to the pound, f Mutton soup 
 
 The time given is the general average; this tiiue will vary slightly with the quality of the 
 article. 
 
TABLE OF WEIGHTS AND MEASURES. 
 
 TABLE OF WEiaiTTS AND MEASTJF 
 
 1 quart oatmeal weighs 1 H). 
 
 1 quart unsifted flour weighs 1 ft, 1 oz. 
 
 1 quart sifted flour (well heaped) weighs 1 ft 
 
 3 coffee-cups sifted flour (level) weigh 1 ft. 
 
 4 tea-cups sifted flour (level) weigh 1 ft. 
 
 1 quart of sifted Indian meal weighs 1 ft 4 oz. 
 
 2% coffee-cups Indian meal (level) equal 1 qt. 
 
 SFa tea-cups Indian meal (level) equal 1 qt. 
 
 1^ pints of powdered sugar weigh 1 ft. 
 
 2 coffee-cups powdered sugar (level) weigh 1 ft. 
 
 2% tea-cups powdered sugar (scant) weigh 1 ft. 
 
 1 pint granulated sugar (heaped) weighs 14 oz. 
 
 1% coffee-cups granulate(^ sugar (level) weigh 1 ft. 
 
 2 tea-cups granulated sugar (level) weigh 1 ft. 
 
 1 pint coffee “A” sugar weighs 12 oz. 
 
 1% coffee-cups coffee “A” sugar (level) weigh 1 ft. 
 
 2 tea-cups coffee “A” sugar (well heaped), weigh 1 ft, 
 
 1 pint of best brown sugar weighs 13 oz. 
 
 coffee-cups best brown sugar (level) weigh 1 ft. 
 
 2)4, tea-cups best brown sugar (level) weigh 1 ft 
 
 1 pint soft butter (well packed) weighs 1 
 
 2 tea-cups soft butter (well packed) weigh 1 ft. 
 
 Soft butter size of an egg weighs 2 oz. 
 
 1 tablespoon of soft butter (well rounded) weighs 1 oa. 
 
 4 tablespoons soft butter (well heaped) equal one tea-cqg). 
 
 1 pint bread-crumbs weighs 7 oz. 
 
 2 tablespoons bread-crumbs weigh 1 oz. 
 
 14 tablespoons bread-crumbs equal 1 pint. 
 
 1 quart finely-chopped suet weighs 1 ft. 
 
 1 pint finely chopped raw meat, (well packed) weighs 1 lb. 
 
 1 scant quart raisins, (before cleaning) weighs 1 lb. 
 
 10 medium-sized or 8 large eggs weigh 1 ft. 
 
 1 1-6 tablespoons rice weigh 1 oz. 
 
 3 tablespoons sweet chocolate (grated) weigh 1 oz. 
 
 1 tablespoon (well heaped) of common salt weighs 1 oz. 
 
 5 tablespoons sifted flour or meal (heaping) equal 1 teacup. 
 
 7 tablespoons granulated BUgar(heaping) equal one teacup. 
 
 2 tablespoons (well-rounded) of powdered sugar or flour weigh 1 oz 
 
 2 teaspoons (heaping) of flour, sugar or meal, equal 1 heaping taolespoon, 
 1 tablespoon (well heaped) granulated coffee “A” or best orown sugai, x 
 1 tablespoon soda (slightly heaping) weighs 1 oz. 
 
 LIQUIDS. 
 
 4 teacupfuls equal 1 qt. 
 
 8 tablespoons equal 1 gill. 
 
 16 tahlespooonfuls equal )4 pint. 
 
 1 teacupful equals 8 fluid oz. or 2 gills. 
 
TABLE OF WEIGHTS AND MEASURES, 
 
 1 pint contains 16 fluid ounces (4 gills.) 
 
 1 ounce contains 8 fluid drachms (34 giU-) 
 
 1 teaspoon contains about 1 fluid drachm. 
 
 1 tablespoon contains about 34 fluid ounce. 
 
 A common-sized tumbler bolds about ^ pint. 
 
 4teaspoonfuls equal one tablespoon or 34 fluid ounce. 
 
 1 wine-glass full (common-size) equals 4 tablespoons or 2 fluid oz. 
 
 A teaspoonful (for brevity, teaspoon is used for teaspoonful in the recipes of this book) 
 is equal in volume to 45 drops of pure water (distilled) at 60 deg. Pah. Teaspoons vary so 
 much in size that there is a wide margin of difference in containing capacity. 
 
 AVOIRDUPOIS WEIGHT. 
 
 16 drams (dr. make 1 ounce (oz.) 25 pounds make 1 quarter (qr.) 
 
 16 ounces make 1 pound (lb.) 4 quarters make 1 hundred weight (cwt.). 
 
 2000 weight makes 1 ton (T). 
 
 LIQUID MEASURE. 
 
 4 gills (gi.) make 1 pint (pt.) 1 2 pints make IJquart (qt.) 
 
 i. quarts make 1 gallon (gal.) 1 
 
 WEIGHTS OF ARTICLES. 
 
 A-Pples, dried, bushel 25 pounds. 
 Beef, firkin, 100 “ 
 
 Pork barrel, 200 “ 
 
 Beans, bushel, 60 “ 
 
 Butter, firkin, 56 “ 
 
 “ tub, 84 “ 
 
 Peaches, dried, bushel,33 “ 
 
 Fish, barrel, 200 “ 
 
 “ quintal, 112 “ 
 
 Flour, barrel, net, 196 pounds. 
 Honey, gallon, 12 “ 
 
 Molasses, hhd., 130 to 150 gallons, 
 Salt, barrel, 334 bushels. 
 
 “ bushel, 70 pounds. 
 
 Sugar, barrel, 200 to 250 pounds. 
 Soap, barrel, 256 “ 
 
 “ box, 75 “ 
 
 Tea, chest, 60 to 84 “ 
 
WHEN FOOD IS IN SEASON. 
 
 917 
 
 WHEN FOOD IS IN SEASON. 
 
 Apples are in season all the year ; cheapest from August until spring. 
 Artichokes (Jerusalem) are ready for use in September. 
 
 Asparagus from the first of May until middle of June. 
 
 Bass, a fish of which there are a dozen varieties, at all times of the yeair 
 Beans, String, June to November; Lima, from July through the year. 
 Beef is good at all seasons of the year. 
 
 Beets from June through the year. 
 
 Blackberries from July to September. 
 
 Blue Fish, a popular fish on the sea ccust, from June to October. 
 
 Brant, a choice wild fowl, April and May, and September and October. 
 Bream, a fish sometimes known as dace, in the winter months. 
 
 Broccoli, a kind of cabbage, from September to November. 
 
 Buckwheat Cakes in cold weather. 
 
 Butternuts ripen in September. 
 
 Cabbage, May and June and lasts through the winter. 
 
 Carrots come from the south, in May, and last until November. 
 Cauliflower from June until October, 
 
 Celery from August to April, but is better after being touched by frost. 
 Checkerberry in winter and spring. 
 
 Cheese all the year round. 
 
 Cherries from the south in May, and continue till August. 
 
 Chestnuts after the first severe frost. 
 
 Chocolate is best in cold weather, on account of its richness. 
 
 Chub, a fresh-water fish, in fall and winter. 
 
 Clams from May until September. 
 
 Conger Eels from November to April. 
 
 Corn, Green, from June to September, 
 
 Crabs from June to January, but are more wholesome in the cold months., 
 Cranberries from September to April. 
 
 Cucumbers in the south, April ; in Middle States June to November. 
 Currants, green, June to July ; ripe July to August. 
 
 Damsons, a small black plum, July to December. 
 
 Doves the turtle, one of the best aaine birds, in August and September. 
 
918 
 
 WHEN FOOD IS IN SEA.SON. 
 
 Bucks, Domestic, are oest in June and July; wild in spring or lall. - 
 Eels from April till November. 
 
 Eggs are are always in season, but are cheap in spring and high in winter. 
 Elderbereies August and September. 
 
 Fish, as a rule are in best condition just before spawning. 
 
 Geese, wild from October to December, tame at four months old. 
 Gooseberries from June to December. 
 
 Grapes from September "’d winter. 
 
 Guinea Fowl, best in winter when they take the place of partridges. 
 Haddock, from November and December and June and July. 
 
 Halibut in season all the year. 
 
 Herring from February to May, 
 
 Herbs for seasoning should be gathered just as they begin to flower. 
 Horseradish is always in season. 
 
 Lamb in March, but from June to August is best as well as cheapest. 
 Lemons arrive fresh from West Indies in winter. 
 
 Lobsters are plentiful in market, except in winter months. 
 
 Mackerel from May through the summer. 
 
 Mushrooms are most plentiful in August and September. 
 
 Muskmelons from July to the middle of September. 
 
 Mutton is in season all the year, but is not so good, in the fall, the meat be^ 
 ing drier and strong flavored. 
 
 Onions, new, large, from the Bermudas about May 1st, and from the south 
 in June, and those of home raising in the Middle States the middle of July. 
 
 Oranges from Florida and West Indies are in market from October until 
 April ; those from the Mediterranean from January until May. The Floridu 
 oranges ai-e best and largest. 
 
 Oysters are in season from September to May ; May, June and July be 
 ing the spawning months. 
 
 Partridges, Pheasants or Kufiled Grouse, are in season in most marketM 
 from September to January, but are best in October and November. 
 Paw-Paws are ripe about the middle of September. 
 
 Peas, Green, reach market from Bermudas about May 1 ; from the South 
 May 15 ; home grown, in the Middle States, about June 15. 
 
 Peaches come from the Bermudas May 1 from the south July 1 ; and are 
 plenty in market from August to November. 
 
 Pears which are best for eating are in season from August to October, 
 Pickerel is best from September to March. 
 
 Pigeons, wild are plentiful in September and October. 
 
 Pork should never be eaten in warm weather. 
 
 Potatoes, new, arrive from the Bermudas about April ; from the South 
 June to July, and are plentiful in July and August. 
 
 Potatoes, Sweet, are in season from August to December, after which they 
 lose their flavor. 
 
 Prairie Chickens in season from August to October. 
 
WHEN FOOD IS IN SEASON. 
 
 9*9 
 
 Pkuxks arrive fresh from December to May. 
 
 Pumpkins are in season from September to January. 
 
 Quail (often called Partridge in the South) from November and December. 
 Quinces are in season from October to December. 
 
 Rabbits are in best condition in November, but are in season from Sep- 
 tember till January, and in the North later, until breeding* season begins. 
 Radishes are in season from April till cold weather. 
 
 Rail, an excellent little game bird, is best in September and October. 
 Raspberries are in market from the middle of June till September. 
 Reed-Birds are best in September and October. 
 
 Rhubarb from April to September. 
 
 Salmon from March till September. 
 
 Shad arppear in market from February 20 to June. 
 
 Smelts are abundant from October to April. 
 
 Snipe are in market from March 20 to April 20, and again in October. 
 Spinach is the earliest vegetable used for greens, and is continued through 
 the season by providing a succession of crops. 
 
 Squash — Summer, from June to August; winter from August through the 
 winter. 
 
 Strawberries from the South appear as early as April 1, but are not plen- 
 tiful until June, and the season is over in July 
 Sturgeon from April to September. 
 
 Suckers from October to April. 
 
 Tomatoes are not plentiful in Northern markets before June. 
 
 Trout, Brook, are in season from March till August, ; lake trout from Oc- 
 tober to March ; Mackinaw trout in winter months. 
 
 Turkeys are best in fall and winter, though in market all the season. 
 Turnips, new, are in market about June 1, and last through the year. 
 Turtles are in market from May to winter. 
 
 Veal is in season except in hot weather, when it keeps badly. 
 
 Venison from the buck is best from August to November, from the doe 
 rom November to January. 
 
 Watermelons are in season from July to October. 
 
 Woodcock is in season from July to November, but is best in October, 
 
920 
 
 COMPARATIVE VALUE OF FUEL. 
 
 COMF^AIiATIVE VALUE OF FUEL. 
 
 A ^orJ oi wood is 128 cubic feet; the sticks are cut four feet long and 
 piled four feet high, and in a pile eight feet long. Wood cut to stove length, 
 eighteen to twenty inches, is sometimes sold as a cord, when only eight feet 
 long, four feet high, and as wide as the sticks are long, but it is not, of 
 course, really a cord. The fair way to sell fuel, however, would be by weight ; 
 and when weights are equal the wood containing the most hydrogen will pro- 
 duce vhe most heat. Thus, one hundred pounds of dry pine are worth more 
 as fuel than the same number of pounds of dry oak. Wood can never be 
 economically used in a green state, as it then contains about 25 per cent, of 
 water, which must be evaporated, and all the heat required to evaporate this 
 sap is wasted. We give below a table, in which shell-bark hickory is made 
 the standard of comparison, rated at 100 in value and 1000 in weight, and the 
 weights of other varieties show their comparative value, which may be read- 
 ily estimated in dollars and cents. For instance, if hickory is worth $7.00 
 per cord, the proper value of white oak would be $4.86. for as 100 (hickory) 
 is to $6.00, so is 81 to the value of white oak, $4.86. 
 
 WOODS. 
 
 Comparative 
 W eight. 
 
 Weight per 
 Cord. 
 
 Comp. 
 
 Value. 
 
 SRplI-Uark TTipkotv * 
 
 1000 
 
 4469 
 
 100 
 
 White Walnut 
 
 949 
 
 4241 
 
 95 
 
 Wliifp Otik 
 
 855 
 
 3821 
 
 81 
 
 Wliite Ash 
 
 722 
 
 3450 
 
 77 
 
 SpvnK Oak 
 
 747 
 
 3339 
 
 73 
 
 Oalr 
 
 728 
 
 3255 
 
 69 
 
 Flack AValnut 
 
 681 
 
 3044 
 
 65 
 
 IVhite Beech 
 
 724 
 
 3236 
 
 65 
 
 Yellow tiak 
 
 653 
 
 2916 
 
 60 
 
 Sugar Maple 
 
 wiiite Elm . 
 
 644 
 
 580 
 
 2878 
 
 3592 
 
 60 
 
 58 
 
 "N’^pllnw-'ninP 
 
 551 
 
 2463 
 
 54 
 
 W’vrpmTinT’P 
 
 535 
 
 2391 
 
 52 
 
 Chestnut 
 
 522 
 
 2233 
 
 52 
 
 Bmal ar ....... ..... 
 
 563 
 
 2516 
 
 52 
 
 Bitpb-nine 
 
 426 
 
 1904 
 
 43 
 
 "WViit.p-DiTie 
 
 418 
 
 1868 
 
 42 
 
 Lombardy Poplar 
 
 397 
 
 1774 
 
 40 
 
COMPAEATIVE VALUE OF FUEL. 
 
 921 
 
 The quantity of combustible matter in fuel, if weight and other conditions 
 are equal, is indicated by the amount of ashes or non-combustible matter 
 remaining. The heating power of fuel is dependent partly on this, but not 
 wliolly. Fuel is valuable for various purposes in proportion to the flame it 
 produces. A blaze is of great service when heat is to be applied to a great 
 surface ; but where an even or lasting heat is required, a more solid fuel is to 
 be preferred. 
 
 The various qualities of bituminous, or soft, and anthracite coals, as sold 
 indifl'erent markets, makes it impossible to give any accurate comparison of 
 values. Measured by pounds, if anthracite is made the standard at 250, sea- 
 soned oak ranks 125, or one-half in value ; hickory, 137 ; white pine, 137 ; 
 yellow pine, 145, coke, 285 ; while the bituminous coals vary from 188 to 248. 
 
 As regards the different kinds of bituminous or soft coal each locality 
 has its preference, but the “Briar Hill” is well known and very popular. Of 
 the anthracite or hard, it is the same, there being many kinds, although 
 many prefer the “Lehigh.” In all hard coal there are four grades most 
 commonly used : the finest, for stoves, both cook and heating; Stove, 
 
 next larger, which is often used alone for stoves, but is best when used with 
 Nut, half and half ; if there is a good draft to the chimney, it is more econO' 
 mical than using all Nut. ^gg, next in size and used for grates, open stoves 
 and furnaces. Grate, the largest size used for large furnaces ; but when used 
 with Egg, half and half makes a more economical fuel for house furnaces, 
 where there is a good draft to the chimney, than egg used alone, especially 
 in very cold weather. One should try it thus. 
 
922 
 
 HOUSEKEEPING. 
 
 KOUSEKEEPmO-^ 
 
 / 
 
 Housekeeping, whatever may be the opinion of the butterflies of the 
 period, is an accomplishment in comparison to which, in its bearing &n wom- 
 an’s relation to real life and to the family, all others are trivial. It compre- 
 hends all that goes to make up a well-ordered home, where the sweetest re- 
 lations of life rest on firm foundations, and the purest sentiments thrive. It 
 is an accomplishment that may be acquired by study and experiment, but the 
 young and inexperienced housekeeper generally reaches success only throng] i 
 great tribulation. It ought to be absorbed in girlhood, by easy lessons taken 
 between algebra, music and painting. If girls were taught to take as much 
 genuine pride in dusting a room well, hanging a curtain gracefully, or broil- 
 ing a steak to a nicety, as they feel when they have mastered one of Mozart’s 
 or Beethoven’s grand symphonies, there would be fewer complaining hus- 
 bands and unhappy wives. The great lesson to learn is that work well-done 
 is robbed of its curse. The w’oman who is satisfied only with the highest per- 
 fection in her work, drops the drudge and becomes the artist. There is no 
 dignity in slighted work ; but to the artist, no matter how humble his calling, 
 belongs the honor which is inseparable from all man’s struggles after per- 
 fection. No mother, who has the happiness of her daughter at heart, will 
 neglect to teach her first the duties of the household ; and no daughter who 
 aspires to be queen at home and in her circle of friends, can afford to remain 
 ignorant of the smallest details that contribute to the comfort, the peace and 
 the attractiveness of home. There is no luck in housekeeping, however it 
 may seem. Everything works by exact rule, and even with thorough knowl- 
 edge, eternal vigilance is the price of success. There must be a place for 
 every thing and every thing in its place, a time for every thing and every thing 
 in its time, and “patience, patience,” must be written in glowing capitals 
 all over the walls. The reward is sure. Your husband may admire your grace 
 and ease in society, your wit, your school-day accomplishments of music and 
 painting, but all in perfection will not atone for an ill-ordered kitchen, sour 
 bread, muddy coffee, tough meats, unpalatable vegetables, indigestible pastry. 
 
HOUSEKEEPING. 
 
 and the whole train of horrors that result from bad housekeeping ; on the 
 other hand, success wins gratitude and attachment in the home-circle, and 
 adds luster to the most brilliant intellectual accomplishments. 
 
 One of the first ideas the young housekeeper should divest herself of is, 
 that because she is able, or expects some time to be able, to keep servants, 
 it is therefore unnecessary to understand household duties, and to bear their 
 responsibility. “Girls” are quick to see and note the ignorance of the inca 
 pacity of the mistress of the house, and few are slow to take whatever ad- 
 vantage it brings them, but the capacity of a mistress at once establishes 
 discipline. The model house should not be large, nor too fine and pretentious 
 for daily use. The mistress of many a fine mansion is the veriest household 
 drudge. A great house, with its necessary retinue of servants, is not in 
 keeping with the simplicity of a republic where trained servants are not 
 known, and is seldom pleasant for the family or attractive to friends. Furn- 
 iture should be selected for comfort rather than show. Most modern chairs 
 put their occupants to torture, and tlirow them into attitudes any thing but 
 graceful. Comfortable chairs should have broad seats, and a part at least 
 low seats for women and children. Nothing is more out of taste and “shoddy” 
 than to crowd rooms with furniture, no matter how rich or elegant it may be. 
 Nor is it by any means necessary to have things in suites ; variety is preb 
 erable, and each room, especially, should have an individuality of its own. 
 The modern style is to have all furniture be what it seems ; thus a table 
 which often has a foundation of pine, put together mostly with glue, and cov- 
 ered with a veneer of mahogany, walnut, or other wood, and ornamented 
 with carvings, which may mean something or nothing, which are glued to 
 the work gives place to an honest table being throughout what it appears to 
 be on the surface, made of solid wood ; and if a costly wood can be afforded — 
 w^ell ; if not, take a cheaper wood, but let the table be just what it pretends 
 to be ; if braces or bars are needed for strength, let them show, and indicate 
 whv the}^ are used ; and if ornament is desirable, let it be worked in the ma- 
 terial, and not glued on. A table of this kind will last, and may serve for 
 several generations, while in a few years the pine frame work warps and 
 shrinks out of shape, the veneer peels, the carving gets chipped and the 
 whole becomes “shabby genteel”. Let the furniture represent solidity, 
 honesty, and appropriateness. Sets are made of plain woods, such as ash 
 and walnut, inlaid with porcelain tiles, and ornamented with old-fashioned 
 brass rings and handles. They are valued atfrom thirty to two hundred and 
 fifty dollars. Bedroom sets of French and English walnut, with inlaid 
 woods, gilt and bronze ornaments, and variegated marbles, are sold from 
 thirtv-five to fifteen hundred dollai^. Parlor sets of rich, carved woods, and 
 satin, damask, cashmere, brocade and tapestry coverings, etc., range in 
 price from one hundred to twelve hundred dollars. Ebony cabinets inlaid 
 with ivory, and richly ornamented are worth from two to eighteen hundred 
 dollars. Marquetry tables, work tables, library tables, Oriental chairs, lounges, 
 easels, music racks, etc , of rich loaterial and design, are valued at from ten 
 
924 
 
 HOUSEKEEPING. 
 
 to one hundred to one hundred and fifty dollars. The principal woods used ar'fc 
 walnuts of various kinds, ash, bird’s-eye maple, satinwood and kingwood . 
 Kingwood is almost crimson in color. Book cases are of all prices from twenty 
 to fourteen hundred dollars, and side-boards from seventy-five to one thous' 
 and dollars. It is agood rule in selecting furniture, not to buy anything not 
 actually needed, to buy the best of its kind, and to pay cash or not buy. Never 
 get any thing because some one else has it, and do not be afraid to wait for 
 bargains. Wise young housekeepers buy furniture in single pieces or small 
 lots, as they have means, rather than expend more than they can a,fibrd in 
 entire sets, which are really less attractive. 
 
 Carpets or rugs should, as a rule, be of small patterns. The stoves— -if 
 grates or fire-places are not used — should be of the kind that may be thrown 
 open or closed at pleasure. If a furnace is used, great care must be taken 
 that the rooms are not kept too hot in winter, and that there is most thor- 
 ough ventilation, as the health of the family depends as much on the quality 
 of the air they breathe as the food they eat. To waste heat is not so bad as 
 to waste health and vigor, and fuel is always cheaper, on the score of econ- 
 omy, than doctors’ bills. In furnace-heated houses — and the furnace seems 
 to be accepted as the best heater, though apparatus for steam and hot water 
 seems likely to be so perfected as to supplant it by furnishing a milder and 
 more agreeable heat, entirely free from noxious gases — there should always 
 be grates or fire-places in living or sleeping rooms ; and w’henever the furn- 
 ace heat is turned on, there should be a little fire, at least enough to start 
 the column of air in the chimney and secure ventilation. It is a common 
 mistake to buy too small a furnace or other heating apparatus. This ought to be 
 ample for the weather, so that ordinarily it need not be kex>t up to its 
 
 full capacity. When a furnace is heated too hot, the little particles of dust 
 afloat in the air are charred, and the air has a burnt flavor, as unwholesome 
 as it it disagreeable. Without a fire, chimneys are apt to draw down a current 
 of cold air. If there are no grates or fire-places, do not rely on airing rooms 
 from the halls, but throw open the windows and take in the outside air. This 
 is especially necessary when a room is used as a study, or for an invalid. The 
 air from the halls, although cold, is not pure. House-plants will not thrive in 
 furnace-heated houses where gas is burned without fresh air, andlmman be- 
 ings, especially the 5mung and delicate, need quite as pure air as plants. In a 
 study, or other room much occupied, the windows may be dropped during 
 meals, and the room warmed anew before it is needed again. There must also 
 be plenty of sunlight, floods of it in every room, even if the carpets do fade ; and 
 the housekeeper must be quick to note any scent or decay from vegetables or 
 meats in the cellar, or from slops or refuse carelessly thrown about the prem- 
 ises. Many a case of fatal diphtheria or typhoid fever may be traced directly 
 to the noxious vapors arising from decaying matter in a cellar, the outside of 
 which is fair to look upon, while the parlors and living rooms are kept with 
 perfect neatness. Such houses are whited sepulchers, and the inmates are 
 doomed to pay the penalty of ignorance or carelessness. Everv room must 
 
HOUSEKEEPING. 
 
 925 
 
 be clean and sweet. In sickness, care in all these respects must be doubled. 
 In damp and chill autumn and spring days, a little fire is comfortable morn- 
 ing and evening. The food for the family must be fresh to be wholesome, 
 and it is economy to buy the best as there is less waste in it. No housekeeper 
 ought to be satisfied with any but the very best cooking, without which the 
 most wholesome food is unpalatable and distressing ; and no consideration of 
 economy should ever induce her to place on the table bread with the slight- 
 est sour tinge, cake or pudding in the least heavy or solid, or meat with the 
 slightest taint. Their use means disease and [costly doctor’s bills, to say 
 nothing of her own loss of repute as an accomplished housekeeper. If chil- 
 dren and servants do work improperly, she should quietly insist on its being 
 done correctly, and in self-defense they will soon do it directly without super- 
 vision. Order and system mean the stopping of waste, the practice of econ- 
 omy and additional means to expend for the table and for the luxuries and 
 elegance of life — things of which money is well expended. It requires good 
 food to make good muscle and good brain, and the man or woman who 
 habitually sits down to badly cooked or scanty dinners, fights the battle of 
 life at a great disadvantage. 
 
 SWEEPING AND DUSTING. 
 
 The sweeping and dusting of a room seems simple enough, but is best 
 done systematically. “Dusters,” made of old prints, with which to cover 
 books, statuettes, and such articles as are difficult to dust, and larger ones 
 to cover beds, are indispensable in sweeping and dusting. “Carpet sweepers” 
 are only fit for daily use when thorough work is not required, a thorough 
 sweeping once or twice a week sufficing even the tidiest of housekeepers. 
 Before sweeping open the blinds and let in the light, and open the windows 
 if it is not storming or too windy. Look on the ceiling for cobwebs, and 
 sprinkle the carpet over with moistened bran, salt, damp cofi*ee-grounds, or 
 tea-leaves. Clean the corners and edges with a sharp-pointed stick and stiff 
 whisk-broom. Brush down with the feather-duster all picture-cords, frames, 
 and curtains, and remove all cob-webs with a broom about which a towel 
 has been pinned, going through all rooms before sweeping, changing the 
 towel if necessary ; then clear one corner of furniture and begin sweeping 
 toward the center with a short, light stroke, going slowly and carefully so as 
 to raise no dust, and drawing, not pushing, the broom. The second time 
 over, increase the length and force of the stroke, and the third, brush with 
 long and vigorous strokes, using care as the dirt at the center of the room is 
 approached. In this way it will take tw^enty minutes to sweep a large room, 
 but it will be clean, and the carpet will v/ear bright and fresh, much longer 
 than if the dirt were allowed to grind out the fabric. After the sweeping re- 
 move the “dusters” carefully, carrying them out of doors to shake, and rub, 
 not simply wipe, off the furniture and other articles with a clean, soft, cotton 
 cloth (cheese-cloth is nice) or an old silk handkerchief, or better, a soft 
 
92(3 
 
 HOUSEKEEPING. 
 
 dusting-towel with fleecy surface which is sold expressely for this purpose, 
 folding the dust in as it soils the cloth, and when it is fllled with dust, shake 
 thoroughly out of doors. Managed in this way, curtains, furniture and car- 
 pets will never be loaded with dust, but will remain bright, clean and fresh 
 from one year’s house-cleaning to another’s. If any spot of dust is too firmly 
 fixed, wash in luke-warm soap-suds, and immediately rub dry with chamois- 
 skin. If there is open-work carving, draw the cloth through, or dust with a 
 paint-brush ; and it will be found more convenient to blow out some of the 
 places which are difficult to reach, for which purpose a small pair of bellows 
 may be used. To clean and dust a piano, use half a yard best canton-flan- 
 nel with a nap free from all specks and grit, brushing lightly over to remove 
 the dust ; if there are finger marks or spots, rub up and down over them, al- 
 ways keeping flie nap next to the instrument. Dust under the wires may be 
 blown out with a pair of bellows. Keep the piano closed at night and in 
 damp weather; open on bright days, and if possible let the sun shine di- 
 rectly upon the keys, is the light will keep them from turning yellow. Tune 
 every spring and fall. As a last finishing touch to the rearranging of the 
 parlor, leave late papers, magazines, a volume of poetry, or a steroscope and 
 views, where they will be readily picked up by callers. 
 
 THE SITTING-ROOM. ‘ 
 
 The sitting-room should be the pleasantest, because most used, of all in 
 the house. To prevent moths under the carpets, grind black pepper coarsely, 
 mix v'ith camphor-gum, and strew thickly about the edges and wherever 
 they are to be found. To clean the oil-cloth, use warm water without soap, 
 or, what is much better, milk and water. By keeping mats at the doors it 
 will only be necessary to sweep the sitting-room thoroughly once a week, 
 but occasionally, when very dusty, it may be cleaned by setting a pail of 
 cold water by the door, wet the broom in it, knock off the drops, sweep a 
 yard or so, then wash the broom as before, and sweep again, being careful 
 to shake all the drops off the broom, and not to sweep far at a time. If done 
 with care the carpet will be very nicely cleaned, and the quantity of dirt in 
 the water will be surprising. The water must be changed several times. 
 Snow sprinkled on and sw^ept off* before it has had time to melt (be careful to 
 have rooms cool), is also nice for renovating a soiled carpet. 'When the 
 sewing machine is kept in the sitting-room, a scrap bag hung on the end of 
 it for storing all bits of cloth and ravelings, and ends of thread, Tvill save 
 much sweeping. In summer, wire doors and windows or mosquito-nettings 
 in the windows will keep flies out, and at the same time admit the air. 
 Washing wdndows and wiping off doors once a week after sweeping, keeps 
 all tidy. To remove finger-marlcs, which are constantly appearing on doors 
 about the nobs, use a damp cloth as soon as they are observed. 
 
 THE BED-ROOM. 
 
 The family bed-room should be on the first floor if possible, if the house 
 s properly built and there is no dampness. IMatting is better for the floor 
 
HOUSEKEEPING. 
 
 927 
 
 than carpet, because freerer from dust, and this is the room used in case of 
 sickness. If made properly it will wear for several years. Canton mattings 
 are made on boats in pieces about two yards long, and afterward joined on 
 shore into pieces of fifty yards. It is easy to see where these short pieces 
 are joined ; after cutting into lengths, first sew these places across and across 
 on the wrong side, then sew the breadths together and tack down like a carpet. 
 Matting should never be washed with anything except moderately warmed salt 
 and water, in the proportion of a pint of salt to a half pail of soft water. Dry 
 quickly with a soft cloth. A bed-room matting should be washed twice dur- 
 ing the season ; a room much used oftener. There should be a large closet, 
 a part of which is especially set apart for children’s use, with low hooks 
 where they may hang their clothes, a box for stockings, a bag for shoes, and 
 other conveniences, which will help to teach them system and order. The 
 bedding should be the best that can be afforded. The inner husks of corn 
 make a good underbed. Oat straw is also excellent. Hair mattresses are 
 best and, in the end, most economical. Mattresses of Spanish moss are 
 cheaper than hair, but soon mat down. Those made of coarse wool are ob- 
 jectionable at first on account of the odor, but are serviceable and less costH 
 than hair. When the woven- wire bed is used, a light mattress is all that is 
 needed ; and this combination makes the healthiest and best bed, because it 
 affords the most complete exposure of the bedding to air. The best covering 
 is soft woolen blankets. Comforters made of cotton should be used with 
 great caution, as they need to be frequently exposed to sun and air. The 
 best comforter is made of delaines, which may be partly worn with wool in- 
 stead of cotton quilted in. Beds are almost always made up too early. The 
 thrifty housekeeper likes to have rooms put to rights in the morning, but it 
 brings up the old adage of “the white glove” which “hides a dirty hand.” 
 7he bed should lie open for several hours every morning, and at least once 
 a week all the bedding should be thoroughly aired. Air pillows in wind, but 
 not in sun. 
 
 THE GUEST-CHAMBER. 
 
 The bed of the guest-chamber, as well as in all sleeping-rooms, should 
 stand so that when one opens the eyes in the morning the light from the 
 window will not be directly upon them, as it is trying to weak eyes, and un- 
 pleasant to strong ones. If the bed has a canopy to it, lay a large sheet of 
 paper on top, and on s’weeping day, it can be carefully lifted off, the dust 
 shaken from it aud replaced. This also assists in keeping the bed clean, as 
 dust will filter through most material. Keep the bureau where the sun’s rays 
 never strike the mirror, and where it will not be heated by the stove, as will 
 either will granulate the amalgam. Chambers should always be provided 
 with transoms over the doors, and windows arranged so as to lower easily 
 from the top. Tacked on the inside of the wash-stand doors, two crotched 
 pockets are nice for bathing sponges, and there should be plenty of towels, 
 especially of coarse, rough ones which make a morning bath such a luxury. 
 
928 
 
 HOUSEKEEPING. 
 
 It is a great protection to all mattresses to have a covering made of un« 
 bleached muslin, which may be removed and washed when soiled ; some al- 
 so have a light comforter made of white muslin to place upon the mattress. 
 A little pocket with a flap, made of a pretty print and tied down with a bow 
 of some bright colored ribbon makes a useful receptacle for the dust cloth 
 (made of cheese cloth) and can be hung in the closet of all bedrooms or oth- 
 er rooms ; or it will not look amiss if compelled to hang in a more conspicu- 
 ous place and will be found very convenient. Among the little accessions to 
 the guest-room furniture always add a button hook and a fancy little work 
 basket filled with needles, thread, scissors and thimble may not come amiss to 
 some transcient guest in need. Where one has a nice library it is very 
 pleasant to scatter a few books in each bedroom in the house; for this 
 purpose a pretty little open case of two or three shelves may be made of 
 same kind of wood in which the room is finished, and when filled with ap- 
 propriate books makes a nice ornament as well as giving pleasure when a 
 trip to the library could not be made. 
 
 THE BATH ROOM. 
 
 This should occupy as large a space as can be spared and should be ar- 
 ranged with a large closet with shelves and drawers in which all things used 
 in sickness could be placed, and room beneath for the difierent small bath 
 tubs used, A shelf for medicine bottles, camphor bottle, etc., up out of the 
 reach of children, should be on one side of closet and either bags or drawers 
 for pieces of flannel, linen and all cloths necessary in sickness or case of 
 accident; also a small sponge, and many other needful things where there 
 is a family of children, who are apt to have many a cut or wound to need a 
 mother’s care. It is well to have the room ofi* of the family room so there 
 can be a door connecting them, as well as the main door out into hall. An- 
 other very useful and convenient room, although not a necessity is 
 
 THE SEWING ROOM. 
 
 This is nice as far remote from the living and sleeping rooms as possible 
 and the attic if finished oflT proves a good place. In it have shelves upon 
 which to place the goods for ‘‘making up,” and finished garments before 
 putting away ; and on one side a set of drawers, divided up into as small 
 spaces as needed, for dififerent pieces, having silk pieces, woolens, white 
 goods, etc., each by themselves. These drawers are much more convenient 
 than bags for pieces, etc., as they are more easy of access, for generally with 
 a bag the piece you wish is at the bottom. Now, have a shelf on side of wall 
 on hinges to be used as ironing board, a sewing table, machine, lap board, 
 etc., and this useful room is completed. 
 
 HOUSE-CLEANING. 
 
 When mother earth summons the stirring winds to help clear away the 
 €t«ad leaves amd winter litter for the coming grass and flowers, ©very house- 
 
HOUSEKEEPING. 
 
 929 
 
 keeper has a feeling of sympathy, and begins to talk of house-cleaning. The 
 first bright sunshine of spring reveals unsuspected dust and cobwebs, and to 
 her immagination even the scrubbing-brushes and brooms seem anxious to 
 begin the campaign. In northern latitudes it is best, however, not to begin 
 too soon. Do not trust entirely to appearances, for spring is almost.certain 
 to break her promises of pleasant weather, and give us a good many days 
 when it will be anything but pleasant to sit shivering in a fireless room, 
 while the children become unmanageable and husband growls. So, for the 
 sake of health, peace, and comfort, do not remove the stoves before the mid- 
 dle of May. 
 
 Devote a week at least to preparations. See that all needed repairs are 
 made about the house, and have all necessary tools on hand and in good or- 
 der. Provide lime for whitewashing, carpet-tacks, good soap, sawdust, car- 
 bolic acid, copperas, and spirits of ammonia. Have closets, bureau drawers, 
 etc., all thoroughly renovated. Reorganize sewing table, arrange bags for 
 the odds and ends that have accumulated during the winter, having different 
 ones for each article, and marking the outside in some way ; for instance, 
 for the button-bag, sew one on the outside, and so on ; or if w'hite they may 
 be marked with indellible ink. Put pieces of ribbon, velvet, lace, flowers, 
 etc., in a box, and have it in readiness for the spring ‘‘fixing up.’’ While 
 this renovating is being done, have “the boys” cleaning the yard of the 
 winter rubbish and debris, as this is far more important in a sanitary point 
 point of view than inside house-cleaning. When you begin do not upset all 
 the house at once, driving your husband to distraction, and the children to 
 the neighbors. By cleaning one or two rooms at a time, and using a little 
 womanly tact, the whole house may be renovated with little inconvenience. 
 
 If you are a “lone woman” you will need the help of one stout girl at 
 the least, unless you are stouter than the average American woman, or your 
 house is very small. Hire her at least the week before, so that she can get 
 accustomed to the house and your way of doing work. Be sure you wash and 
 iron every thing you can find that is soiled. Then, on Saturday, do an extra 
 large baking, so you will have sufficient bread, cakes, etc,, to do you the 
 most of the next week. Make Sunday truly a day of rest. Then, on Monday, 
 be up early ; after breakfast leave the girl to wash the dishes, sweep, and 
 put things in order up stairs, and you take a man and go to the 
 
 CELLAR ; 
 
 First have everything taken out of the cellar that does not actually be- 
 long there. The reason for cleaning the cellar first is, that it is generally left 
 to the last wffien all are tired and nearly worn out, and is apt to get what is 
 called a “lick and a promise.” The cellar should be one of the most partic- 
 ular places about the house ; therefore do it first while fresh and strong. Af- 
 ter all the surplus things are taken out, move the rest to one end, then give 
 the end a good sweeping overhead, down the sides and underfoot-. Every 
 particle of vegetable remnants should be removed, and the spot which may 
 59 
 
930 
 
 HOUSEKEEPING. 
 
 have been moistened by their presence thoroughly swept, and, if necessary, 
 it should be scrubbed or sprinkled over with copperas water to sweeten it 
 and to prevent malarial exhalations. Boxes, barrels, etc., should be re- 
 moved into fresh localities in the cellar, so that the places which have gath- 
 ered dampness beneath them may become dry. All the gatherings of earth 
 * irom stored vegetables, and all the bits and shreds of things that grow, must 
 le cleared away, or they will become dangerous enemies when exhalations 
 that always rise from such things upon heated days shall find their way into 
 sleeping apartments to poison the family with malarial gases. (The cellar 
 should always be aired as early as possible after the intense cold is gone, and 
 all summer long too much fresh air cannot reach its dim recesses.) 
 
 Now wash the windows, and then whitewash every nook and corner with 
 common whitewash made yellow with copperas. Do not be saving, and all 
 vermin will bid your cellar a long ‘‘good-bye.’’ Now move the things back 
 to that end and treat the other end the same way ; when all is done, dust or 
 wash out all boxes, barrels, etc., andreturn to their places, which should be 
 arranged as handily as possible. Carry out all trash, wash down the steps, 
 and you are ’•eady to leave the door and windows open and go to the 
 
 GARRET. 
 
 Open the windows, gather up all papers and place in a box ; next, if rags 
 are lying around, pick them up and sort them, putting in sacks (paper sacks 
 are best for woolen; if not torn, will keep out moths), tie each sack with a 
 strip like the rags it contains, clean up all other trash and take down to burn, 
 if of no other account. Now sweep good overhead, hang up sacks and other 
 articles, sweep floor, moving all boxes, trunks, and bundles, then wash floor 
 up lightly, just to remove the dust. If you have seen any signs of moths 
 they must be attended to, as they will be in the cracks of the floor ; it is no 
 use to try to get rid of them down stairs while the garret is kept for a breed- 
 house. Benzine is sure death to moths, but do not use it if there is fire in 
 the house near, for it is very dangerous. If no fire, sprinkle the floor freely 
 with it. The odor will soon escape at the open windows. Or take common 
 kerosene and wash the floor all over ; it “smells loud,” but will all be gone in 
 about two days and so will the moths. Now wash down the steps (other 
 wood-work and windows should have been v/ashed before the floor was), and 
 you are done. The time taken will be in accordance with the size of the 
 rooms and number of things to handle. Now for the 
 
 BED-ROOMS. 
 
 If there is a hall, move all the furniture out of it from the rooms, and 
 put the bed out to sun. (Never clean house except in sunny weather ; if 
 cloudy in the morning, try to put it ofl* till clear weather.) 
 
 Take down all pictures, ornaments, etc. ; clean them and put tnem away 
 in the closets. Clothes, carpeting, and “trumpery” stowed away, must be 
 thoroughly dusted and aired in sunshine and wind. Take up carpet, fold it 
 
HOUSEKEEPING. 
 
 9Si 
 
 up by lifting one side, carrying it over to the otlit/'; laying it down care- 
 fully, thus preventing straw and dust getting on ^.,he upper side. Carry it 
 out and lay it on the grass or hang it on a clothes line and beat it on the 
 wi’ong side with canes — taking care that the canes have no sharp points. 
 Then spread the carpet out and sweep well on the right side. There is more 
 art in sweeping a carpet than a novice is apt to suppose. An old broom 
 should never be used, and a new one should fee kept especially for the car- 
 pets. With Brussells and velvet carpeting there are two ways to the pile, just 
 as in velvet, and they should always be swept with the pile. If a carpet ia 
 swept against the grain, it soon looks rough and scratched up. Wash out all 
 grease spots with a little gall soap and clean water, after the dust is entirely 
 beaten out. Take one or two pails of sawdust, wet thoroughly and scatter 
 well over the floor ; a very little dust will arise w’hen you sweep it ofi*, and it 
 will not be necessary to clean the floor before washing wood-work and win- 
 dows.* If you can not get sawdust, use moist earth instead. 
 
 Wash and polish the windows, and if the walls are hard finish, they may 
 be washed off lightly with soap-suds, and wiped dry. Wash floor with hot 
 soap-suds, and rinse with strong, hot brine, or hot water with a strong mix- 
 ture of cayenne pepper in it, to drive out mice, rats, and other vermin. Now 
 take some clean old calico and put around a new broom and rub down every 
 part of the paper ; if it gets dirty, get a clean one, and wash that ready for 
 the next room. If well rubbed, will make the paper look clean and bright. 
 If new paper is needed or whitewash overhead, it is better to hire a man 
 who makes that his daily work. The great secret of good floor-washing is 
 never to do the whole room with the same water ; change it two or three 
 times in a small room, and more frequently in a large room. After washing, 
 wipe with a flannel, wringing it frequently. In washing wood-work, do not 
 slop water enough about to run a mill, for it can be done just as well without 
 making any slop. Do not use soap if the paint is good; with rain-water, a 
 soft rag, and a brush if there are any fancy moldings, give it time to soah, 
 and you will find all dirt comes off, leaving the paint looking like new. In 
 washing hard- wood finish use tepid water without soap, and wipe dry very 
 quickly, rubbing hard to give a nice polish. Glass should be washed, wiped 
 nearly dry, and finish with tissue paper. (Always save the tissue paper for 
 that purpose.) In washing the floor, do not forget the closets. If moths are 
 in them, use benzine on the floor ; also sprinkle the room floor with benzine, 
 remembering that there must be no fire. When floor is dry, blow cayenne 
 pepper in crack and crevice, using a small pair of bellows for the purpose. 
 
 Now we are ready to go to the next room the same way. Then return to 
 number one and put the carpet down. A carpet wears better if put down 
 well, and it is better to have it done by experienced persons when the ex- 
 pense can be afibrded and such help can be had. Moth-proof carpet lining is 
 best, but several thicknesses of newspaper come next as a carpet preserver. 
 The printer’s ink is an exeellent moth preventive, and the newspapers keep 
 the carpet from rubbing on the boards. The good old-fashioned way of put- 
 
932 
 
 HOUSEKEEPING. 
 
 ting under good clean rye or oat straw is again in favor, for the reason that 
 dust, so destructive to them, will pass through both carpet and straw to the 
 •floor. Begin at one corner, and nail down one of the sides at the cut ends of 
 the breadths, continuing round the selvage side, and stretching it evenly and 
 firmly without straining the fabric. When two sides are nailed, take next 
 the other selvage side. The last side will require the most stretching in 
 order to get rid of puckers. 
 
 For stair carpets, make a pad of coarse cotton cloth, nearly as wide as 
 the carpet, and the full length of the stairs ; fill with two or three layers of 
 cotton-batting, sewed across to stay it about nine inches between seams. 
 This is the best because not displaced so easily as paper. Have half a yard 
 more carpeting than is needed in order to turn the carpet upside down and 
 change the position of the places where the edge of the step makes a mark. 
 When the carpet is new, leave it uncovered, and put down stair cloth^ after 
 it begins to show wear. Linen over-carpet in the summer is both cool and 
 pleasant ; besides it helps to keep away moths. After being swept and laid 
 down on the floor, the carpet should be wiped. Have two pails, one of clean 
 soap-suds, the other with lukewarm water, a clean flannel cloth, and two 
 clean, coarse towels. Take the carpet by breadths, wring the flannel out 
 of the lukewarm water and hold it so that you can turn and use it up and 
 down three or four times on the same place. Rub both with and against the 
 grain as hard as if you were scrubbing the floor, then throw the flannel into 
 soap-suds, and rub the carpet dry with one of the dry towels. If you leave 
 the carpet wet, the dust will stick to it and it will smell sour and musty. 
 Wash the flannel clean in the soap-suds, wring it out of the warm water and 
 proceed as before. If the carpet is very dirty or has much green in it, use 
 fresh ox-gall in the lukewarm water in the proportion of a quart of gall to 
 three quarts of water, and rub the carpet dry as already directed. This rub- 
 bing a carpet raises the pile and freshens the colors. When the carpet is 
 nicely down and swept the room is ready for its customary furniture, unless 
 the more thorough renovation of kalsomining and painting is to follow the 
 cleaning. Before replacing, every article should be thoroughly cleaned, ev- 
 ery button and tuft of the upholstered goods receiving its share of attention 
 from the furniture-brush. Sofas and chairs should be turned down and whip- 
 ped then carefully brushed, and all dust wiped oflf with a clean cloth slightly 
 damped. Clean the pictures and hang them back. If photo or engraving, 
 and dust under the glass, take them out and rub with a clean cloth. Clean 
 the glass by washing in weak ammonia water and wiping dry. If gilt frames, 
 wash with a little flour of sulphur and rain-water ; if rosewood or other dark 
 wood and varnished, rub with Furniture Polish made as follows : Alcohol, 
 eight ounces, linseed oil (raw) eight ounces, balsam fir, one-half ounce, ace- 
 tic ether, one-half ounce. Dissolve the fir in the alcohol, then add the others 
 and apply with a flannel cloth, and rub until dry. If oiled (not varnished), 
 rub with a cloth wrung out of kerosene, and they will look like new. Go 
 over all the furniture with the above polish or oil, according as they are oiled 
 
HOUSE]p;EEPING. 
 
 933 
 
 or varnished. If ever troubled with bed hugs, go over every part with kerO” 
 sene. Clean all the other rooms the same way, leaving the hall until the 
 last. Wash the oil-cloth with water in which some boi’ax is dissolved, and 
 wipe with a cloth wrung out of sweet milk. Follow the above directions for 
 the rooms down stairs ; do not have more than two rooms torn up at once. 
 Clean out all moths as you go, for they will soon ruin carpets, chairs, sofas, 
 etc., if not killed. Polish the furniture as above, and do not raise any dust 
 where it is for a few days. Ink stains can be ^aken out with oxalic acid. 
 Wash in cold water, then in a solution of chloride of lime, then in water 
 again ; if white goods, warm them up in salted milk, let them lie some time, 
 and then Tvash in water. In cleaning paint, use water in which ammonia 
 has been added, till it feels slippery, or use fine whiting — to be had at the 
 paint or drug stores. Take a flannel dipped in warm water, squeezed nearly 
 dry ; dip this in the whiting, and rub the paint with it ; then wash oflf with 
 warm water. For windows, use either of the above, or Indexical soap. For 
 natural wood, or grained work, use clear water or cold tea and wipe quickly. 
 
 Paint can be taken off where not wanted, with turpentine. Apply with 
 a sponge, after a little time it will rub off; if cloth, rub between the hands 
 and it will crumble ofi*. White spots can be taken ofi* varnished furniture 
 by rubbing with a rag wet with spirits of camphor. 
 
 It should be remembered that ammonia, especially the stronger kinds, 
 is dangerous, a few drops being enough to injure a person. When used for 
 cleansing purposes it should be handled with great care, that the gas which 
 is given ofiT freely in a warm room, be not breathed in large quantities, and do 
 injury to the delicate lining of the nose and mouth. Benzine is a liquid, in 
 the handling of which much caution should be exercised. It is very volatile, 
 and its vapor, as well as the liquid itself, inflammable. When employed for 
 removing grease, or other stains, from clothing, gloves, etc., it should never 
 be used at night, nor at any other time near the fire. Alcohol must always 
 be used with great care, especially at night. 
 
 When the kitchen is cleaned, all the bake-pans, sauce-pans, tea-kettles, 
 etc., should be plunged into a boiler filled with strong soda water; or, add to 
 clear hot water some of the Washing Fluid, which you have already prepared, 
 as follows : One pound of sal-soda, one-half pound stone lime, five quarts soft 
 water ; boil a short time in copper or brass kettle, stirring occasionally ; let 
 settle, then pour off the clear fluid into a stone jug, and cork for use. After 
 this, they are really purified, even if they are not scoured with sand, sapolio, 
 or whatever burnishing material happens to be a favorite with the housewife. 
 This process of cleaning the pots and pans is often performed by the tidy 
 housewife, but it is especially appropriate at the time when the whole house 
 is being purified of its half year’s accumulation of soiling. A kitchen should 
 have a painted wall that can be washed with a scrub-brush and water, or it 
 should be whitewashed with lime. To clean the kitchen, kettle-closets and 
 pantry, is usually the greatest dread of the spring campaign, but it need not 
 be if the formalities of boiling the tins is going on while the walls and shelves 
 
934 
 
 HOUSEKEEPING. 
 
 are being scrubbed. Papers should be cut and fitted to the clean shelves. 
 Try to have wire screens at all outside doors and all windows, and the one 
 leading from the kitchen to the dining room, also the lower half of all win- 
 dow's. Keep plenty of husk mats and foot-scrapers at the doors, and learn to 
 stop and use them. Have a place for every thing and always put it there ; it 
 will save w'ork. Do not w'ork so hard as to make yourself sick ; better be a 
 little dirty than have a spell of sickness. A kitchen and pantry need clean 
 ing several times in a year, being used most and should be kept cleanest. 
 
 Sinks, drains, and all places that become sour or impure, should be 
 cleansed wnth carbolic acid and water. This, or some other good disinfectant, 
 should be kept in every house, and used frequently in warm w'eather. An- 
 other good disinfectant is copperas ; ten cents’ worth dissolved in water, will 
 deodorize 3mur sink and other bad smelling places about the buildings. 
 Probably there is nothing better for the purpose than copperas ; it possesses 
 no bad odor. Do not place carbolic powder boxes, nor sprinkle chloride of 
 lime, etc., where your drain openings exist, merely to distract your nose’s 
 attention from the sewer gas, which is issuing from some leaking pipe or 
 choked trap ; by so doing you but ignore nature’s warning, that like the 
 premonitory smoke and rumblings of a volcano, advises you of the eruption 
 of the disease to come. While house-cleaning, brighten up old furniture by 
 rubbing well whith kerosene oil ; should it be marred or bruised, use the 
 “Magic Furniture Polish.” Take bedsteads to pieces, and saturate 
 every crevice with strong brine ; nothing is better to purify and cleanse, or 
 to destroy bed-bugs. To clean mirrors, take clean warm rain-water, and 
 put in just enough spirits ot ammonia to make it feel slippery. If very 
 dirty, rinse, if not, wdpe dry and you will be surprised at the effect. Do 
 not polish stoves until fall if you are going to put them away during the 
 summer, but to keep them or any iron utensils from rusting, rub over with 
 kerosene. When polishing, six or eight drops of turpentine added to black- 
 ing for one stove, brightens it and makes it easier to polish. To remove mor- 
 tar from windows, rub the spots with hot, sharp vinegar ; or, if nearly fresh, 
 cold vinegar will loosen them. For paint spots rub with camphene and sand, 
 To remove spots from gray marble hearths rub with linseed oil. 
 
 Fall house-cleaning deserves no less attention, except that white-wash- 
 ing and painting can best be done in the mild days of spring, when the 
 house may be thrown open to wind and sunshine. The best time for the fall 
 cleaning is in the constant weather of October ; and before begining, all the 
 dirty and heavy work for the winter, such as getting in coal and wood, should 
 be completed, and the cellar made clean and sweet. 
 
 PROTECTION AGAINST MOTHS. 
 
 During the week before the “siege” of house-cleaning in spring or fall, 
 look over all garments and articles to be put away, mend, remove all grease 
 spots if possible. An effective mode for cleansing is to a tablespoon ammonia 
 add a teacup boiling water ; w'hen cool enough saturate a piece of the goods 
 
HOUSEKEEPING. 
 
 935 
 
 or a sponge with it and rub the spot briskly, rinse with a clean cloth and 
 fresh water, rubbing as before. Shape the garment with the hands so that 
 the wet part will neither be stretched or shrunken ; dry in the air or by a 
 sunny window. If not out repeat process being careful to rub the goods with 
 the nap, then beat with a limber cane and place on the line in the wind and 
 sun for a day. Towards evening, before dampness finds its way into them, 
 fold them up with pulverized camphor, cut tobacco or cedar chips, laid in 
 their wrinkles ; wrap them in newspaper, carefully tie and label them, and 
 they are ready for the closet shelves. Or, have fixed a trunk, box, or chest 
 that is thoroughly cleansed, and lay an old sheet, that has, however, no holes 
 in it, in this receptacle, so that the middle of the sheet is parallel with the 
 bottom of the box. Lay the heaviest garments at the bottom with a plentiful 
 supply of gum camphor in bits the size of a hickory-nut, or cedar shavings, 
 strewn upon each garment ; when the box is filled strew camphor or cedar 
 shavings on top of the last garment, and all around the edges, and fold and 
 pin the sheet over so that all of the edges lap over each other. Close the 
 box, and set in closet in some part of the house which is frequented often 
 during the warm weather, for the presence of any animated object is certain 
 to disturb the moth. Always clear out all closets and trunks early in the 
 spring and brush inside with a sponge dipped in a mixture of ammonia and 
 alcohol. Everything closets or trunks contain should be shaken and aired. 
 
 Sometimes a heavy carpet, in a room seldom used, is not taken up at 
 house-cleaning time. In this case lay a cloth along the edge of the carpet and 
 pass slowly over it with a hot flat-iron. This will kill moths and their eggs. 
 If moths are discovered in a -carpet at a time when it is inconvenient to take 
 it up, they may be killed in the same way. A carpet, particularly if turned 
 under at edges, should not be left down longer than one year, even if not 
 much used. 
 
 All moths work in the dark, hence clothing, furs or carpets exposed to 
 the light are not in so much danger as when put away in the dark. The worms 
 are torpid and do not work during the cold of the winter. Early in the 
 spring they change into chrysalids, and again in about three weeks they 
 transform into winged moths, when they fly about the house during the 
 evening until May or June. Then they lay their eggs, always in dark places, 
 and immediately after die. The eggs which are to small to be detected with 
 the naked eye, hatch out in about two weeks, and the young worms immedi- 
 ately proceed to work. 
 
 Furs should not be worn late in the season. They should be combed 
 carefully with a dressing-comb, beaten and aired (but not in the hot sun), 
 sprinkled with camphor gum or half and half of black pepper and cut and dried 
 tobacco and wrapped in linen, sewed up, and then put in a paper bag. News- 
 paper is not strong enough ; brown wrapping paper is better. Paper boxes 
 may be used, but should be pasted securely so notliing can enter. Some add 
 a tallow candle wrapped in paper or cloth, to the parcel, thinking it a pre- 
 ventive, and the wrapping of the bundle or box in tarred paper is a good 
 
936 
 
 HOUSEKEEPING. 
 
 thing. Cedar chests will effectually keep out moths, hut few are so fortunate 
 as to possess these. Any article of fur, which has previously been troubled 
 with moths, should be opened and examined in July, to make sure no moths 
 is harbored in them, despite the precautions taken. This process, pursued 
 resolutely year after year, will keep a house almost, if not entirely free , from 
 the moth, and save much destruction and annoyance. 
 
 In the country remote from drug-stores, many housekeepers use the dried 
 leaves of sage, thyme, spearmint and other highly scented herbs. These 
 are gathered after the housewife has laid in all she may require for cooking 
 and medicinal purposes, are tied in bunches and dried, and then laid among 
 the clothes in the large wooden chest ; or a pole is laid from rafter to rafter, 
 and the clothing is hung over this, and casings of calico or old cotton quilts 
 are carefully pinned around each garment, the bunches of herbs being also 
 pinned at intervals about the clothing. 
 
 KALSOMINING. 
 
 If papering and painting, or kalsomining are to be done, do the last named 
 first. Wash ceiling that has been smoked by the kerosene lamp, with a strong 
 solution of soda. Fill all cracks in the wall with a cement made of one part 
 water to one part silicate of potash mixed with common whiting. Put it in 
 with a limber case-knife if you have no trowel. In an hour, after it has set, 
 scrape of the rough places, and after kalsomining no trace of the crack will 
 appear. For the wash, take eight pounds whiting and one-fourth pound white 
 glue ; cover glue with cold w^ater over night, and heat gradually in the morn- 
 ing until dissolved. Mix whiting with hot water, add the dissolved glue and 
 stir together, adding warm water until about the consistency of thick cream. 
 Use a kalsomine brush, which is finer than a white-wash brush, and leaves 
 the work smoother. Brush in, and finish as you go along. If skim-milk is 
 used instead of water, the glue may be omitted. 
 
 PAINTING. 
 
 If painting has been required, a patient endurance of a sufiicient number 
 of drying days must be given over to this process. The smell of the turpen« 
 tine will be very much diminished, and the unwholesomeness of paint almost 
 destroyed, by placing in the apartments, and in the adjoining sleeping-rooms, 
 several wash-bowls or pails filled with cold water. In the morning the top 
 of the water will exhibit the material which it has absorbed, and which those 
 who were breathing the same air would have taken into their system. If but 
 one coat of paint is to be placed upon an apartment, all the wood should be 
 carefully washed with strong sal-soda water, and dried before painting it, to 
 remove any oily or dingy spots that would otherwise soon show through a 
 single layer of either white or color. 
 
 Any woman of a mechanical turn of mind can paint a room, buying the 
 paint ready mixed. While painting keep the room well ventilated and eat 
 acid fruits. When done, any spatters on the glass may be removed by the 
 
HOUSEKEEPING. 
 
 937 
 
 application of a mixture of equal parts of ammonia and turpentine, washed 
 off with soap-suds. To polish the glass, wash in warm water, wipe with a soft 
 cloth, put a little w'hiting on the center of the pane, and rub with chamois- 
 skin or a soft cloth. 
 
 PAPERING. 
 
 In papering a hard-finished wall, a thin solution of white glue should be 
 first applied with a white-wash brush. To make the paste, sift the fiour, add 
 one ounce pulverized alum to every pound of flour, mix it smoothly with 
 cold water, and pour over it gently but quickly boiling water, stirring mean- 
 time constantly. When it swells and turns yellow it is done, but it is not to be 
 used until coob and may be kept for some time without spoiling. Or, for 
 paste, clear corn-starch is sometimes used, made precisely as made for starch- 
 ing clothes. It is well to use a small quantity of carbolic acid in it, as a pre- 
 caution against vermin. A thin paste of wheat, or what is better, rye flour, 
 is, however, very good for anything except the most delicate papers. The 
 wall should be smooth, and if very smoky or greasy in spots, it should be 
 washed with weak lye or soap-suds. Trim the paper close to the patern on 
 one side. A pair of long shears is best for the purpose — allowing the roll to 
 lie on the floor, and rolling up again on the lap as fast as trimmed. Provide 
 a board wider than the paper, and a little longer than a single breadth when 
 cut. Cut all the full breadths that will be required for the room, matching 
 as you cut, and saving remnants for door and window spaces. Begin at the 
 right hand and work to the left. The breadths may be laid one on another 
 on the board, the top one pasted with a good brush, the top turned down, 
 bringing the two pasted sides together, a foot or two from the other end. 
 Carefully adjust the top to its place, gently pressing it with soft towels, first 
 down the middle of the breadth and then to each edge. In turning a corner, 
 paste only that part which belongs to one side, fasten it in place, and then 
 paste and adjust the rest. The border may be tacked on; No. 4 tacks will 
 not be visible at the top of a room, and it may be removed when the ceiling 
 needs whitening. In selecting paper avoid contrasts in colors and large 
 staring patterns, as they are out of taste and tiresome to the eye. Choose 
 rather neutral tints and colors that harmonize and blend agreeably together, 
 and with the general tone of carpets and furniture. Even with a bare floor 
 and plain wooden chairs, the effect of a soft-tinted paper gives a vastly dif- 
 ferent impression than if the wall is disfigured with glaring figures and con- 
 trasting colors. If ceilings are low, heighten the appearance .by a figure 
 which runs perpendicularly through the wall-paper ; the effect produced is 
 very deceptive — the ceiling appearing much higher than it really is. Wall- 
 paper is half a yard wide, and about eight yards to the roll, so that it is easy 
 to estimate the quantity needed. It is wise always to get one extra roll for 
 repairs. After papering a room build no fire in it until dry 
 
 HOUSE-CLEANING DOTS. 
 
 To Clean Chromos . — Dampen a linen rag sligntly and go over them 
 gently. If the varnish has Ijecume defaced, cover with a thin mastic varnish. 
 
938 
 
 HOUSEKEEPING. 
 
 To Remove Ink Spots Frot , IKoors. — Rub with sand wet in oil of vitrol 
 and water ; when ink is removed rinse with pearl-ash water. 
 
 Hard Whitewash. — Ten cents worth of kalsomine, five cents worth of 
 glue dissolved in warm water, two quarts of soft soap, and bluing. This wfll 
 do for halls, closets, fences, etc. 
 
 To Remove Grease From Wood Before Painting. — ^Whitewash the spots 
 over night, and wash it oflP in the morning. When dry, the paint will stick. 
 Slaked lime laid on the spots and wet a little, will do as well as whitewash. 
 
 To Wash TFmdoiys.— Dissolve a little washing soda in the water and 
 wet the window well with it ; dry quickly with a soft towel, and polish with 
 chamois skin or newspaper rubbed soft between the hands, or put a teaspoon 
 kerosene in a quart of water, wash with that and dry and polish as above. 
 
 Cleaning Mixture For Carpets, Etc. — Half bar Ivory soap, and a 
 lump each of saltpeter and salsoda the size of a walnut ; add two quarts of 
 boiling soft water ; stir well and let stand till cool, then add three ounces am* 
 monia, bottle and cork tight. Will keep good a year. Some use only three 
 pints water. This may also be used for bed-bugs, and it is good for cleaning 
 paint, clothes, etc. 
 
 To Clean Looking (rZasses.— Divide a newspaper in two, fold up one- 
 half in a small square, wet in cold water. Rub the glass first with the wet 
 half of the paper, and dry with the other. Fly-specks and all othor marks 
 will disappear as if by magic. This is only true of the best quality of rag 
 paper, such as is used by the best weekly papers. Paper which has wood or 
 straw in it leaves a liiity deposit on the glass. 
 
 To Clean Oil-Cloths. — Tike a pail of clean, soft, lukewarm water, a 
 nice soft piece of flannel, was li the oil-cloth and wipe very dry so that no drop 
 of water is left to soak in ani rot the fabric. After washing and drying, if a 
 cloth is rung out of a dish of skim milk and water, and the oil-cloth is rubbed 
 over with this, and then again well dried, the freshness and luster of the cloth 
 will well repay the extra labor, and before or after putting down new ones, 
 put on one or two coats of linseed-oil with a brush, and when thoroughly 
 dry, add one or two coats of varnish. This makes the cloth softer and much 
 more durable. 
 
 Magic Furniture Polish. — Half pint alcohol, half ounce each resin and 
 gum shellac,* a few drops analine brown ; let stand over night and add three' 
 fourths pint raw linseed oil and half pint spirits turpentine ; shake well before 
 using. Apply with cotton flannel, and rub dry with another cloth. Another 
 polish is one and a half ounces each alcohol and butter of antimony, one half 
 ounce muriatic acid, eight ounces linseed-oil, one half pint vinegar. Mix cold. 
 This has been tried for twelve years and has been regularly sold for $10. 
 
 Care of a Stove. — Where one is cramped for room to store heating 
 stoves in summer, they may be utilized very nicely. If a fancy top, remove 
 
HOUSEKEEPING. 
 
 939 
 
 it and the legs if pretty high and surround with a light frame, easily made, 
 with a solid top and cover with drapery, making a pretty stand. A very 
 high stove could be thus enclosed and placed in a corner. In a very hand- 
 some residence we once saw the steam radiators that look so out of place in 
 summer, covered with a hoard shelf on top and nicely upholstered and fin- 
 ished with a lambrequin, making a pretty and useful receptacle for books, 
 bric-a-brac, etc. 
 
 Care of Oil Paintings and Frames. — Wash the picture, if soiled, in 
 sweet milk and warm -water, drying carefully. Or, clean the painting well 
 with a sponge dipped in warm beer, and when perfectly dry, wash with a so- 
 lution of the finest gum-dragon dissolved in pure water. To retouch a gilt 
 frame wet the rubbed spot with isinglass dissolved in weak spirits. When 
 about dry, lay on gold-leaf, and when quite dry, polish with a very hard burn- 
 isher ; or some wash with a strong solution of soda, rub with a fine paper and 
 then apply a coat of liquid gold paint. Give the gilt frame when new a coat 
 of white varnish, and all specks can then be washed off with water or suds 
 without harm. 
 
 To Paint Floors. — After the house-cleaning is through here is a quick 
 and easy way of painting the kitchen floor : Some bright, sunshiny day, 
 take three quarts soft water, and three ounces glue ; put over the fire and 
 heat until glue is dissolved. Then take off‘ and add three pounds yellow 
 ochre ; now take a brush (a new white-wash brush does very well), and put 
 on a thick coat all over the floor. When it is dry, which will be soon, take 
 a common paint brush and boiled oil, and thoroughly cover the floor. You 
 can walk on it as soon as the flrst coat is dry. If any would like the floor 
 very light, instead of using all ocher, nse two pounds of pulverized dry white 
 lead and one pound ocher ; also use white glue in place of common kind. 
 
 To Remove Ink From Fine Woods, — Ink staines on mahogany, rose- 
 wood or black walnut furniture may be removed by touching the stain with 
 a feather wet in a spoonful of water in which six or eight drops of nitre have 
 been mixed. As soon as the ink disappears, rub the place immediately with 
 a cloth w'et in cold water, or the nitre will leave a white stain. If the ink 
 stain then remains, make the solution of nitre stronger, and repeat. Ink 
 stains on paper may be removed by a solution made as follows : Dissolve a 
 a half pound chloride of lime in two quarts of soft water; let stand twenty- 
 four hours and strain through a clean cotton cloth ; add to an ounce of the 
 lime water a teaspoon of acetic acid, apply to the blot and the ink will dis- 
 appear. Dry with blotting paper. Bottle the remainder of the lime-water 
 closely, and keep for future use. 
 
 The Care of Marble. — Never wash the marble tops of wash-stands, 
 bureaus, etc., with soap. Use clean warm water (if very much soiled add a 
 little ammonia) and a soft cloth, drying immediately with a soft towel. Or 
 after brushing off the dust, coat with thick mucilage and let dry in wind or 
 
940 
 
 HOUSEKEEPING. 
 
 sun ; it will peel off and thus remove dirt. There is nothing that will entirely 
 remove grease spots from marble, hence the necessity of avoiding them. A 
 paste of crude potash, or baking soda can be used, and whiting placed on 
 the spot and left on a short time will remove them partly. To clean marble 
 or marbelized slate mantels, use a soft sponge or chamois-skin, dampened in 
 clean warm water without soap, then polish with dry chamois-skin. In dust- 
 ing, use a feather duster, and never a cloth, as it is likely to scratch the pol- 
 ished surface. To clean off smoke, wet a piece of flannel in strong ammonia 
 and rub the marble quickly with it, and then wash off with hot soap-suds ; or 
 make a paste of chloride of lime and water and brush over the whole surface 
 that is smoky. Let it stand a minute, then wash with hot suds. 
 
 To Clean Waste Pipes.-— A. simple, inexpensive method of clearing the 
 pipe is as follows : Just before retiring at night pour into the pipe enough 
 liquid potash lye of 36° strength to fill the “trap,” as it is called, or bent por- 
 tion of the pipe just below the outlet. About a pint will suffice for a w’ash- 
 Staiid, or a quart for a bath-tub or kitchen sink. Be sure that no water runs 
 into it till next morning. During the night the lye will convert all of the 
 offal in the pipe into soft soap, and the first current of water in the morning 
 will remove it entirely, and leave the pipe as clean as new. The so-called 
 potash lye sold in small tin cans in the shops is not recommended for this 
 purpose ; it is quite commonly misnamed, and is called caustic soda, which 
 makes a hard soap. The lye should be kept in heavy glass bottles or demi- 
 johns, covered with wicker work, and plainly labeled, always under lock 
 when not in actual use. It does not act upon metals and so does not corrode 
 the pipes as do strong acids. As the “ounce of prevention” it is well once a 
 month to pour down all the pipes a strong solution of sal-soda and water, a 
 pound or two to a gallon of water. Have a regular day, say the first Monday 
 of each month and then it will not be forgotten. 
 
 To Clean a, Papered Wall. — Cut into eight pieces a large loaf of bread 
 (made without any lard or butter), two days old, blow dust off wall with a 
 bellows, rub down with a piece of the bread, in half yard strokes, begining 
 at the top of the room, until upper part is cleaned, then go round again re- 
 peating until all has been gone over. Or, better, take about two quarts of 
 wheat bran, tie it in a bundle of coarse flannel, and rub it over the paper. It 
 will clean the paper nicely. If done carefully, so that every spot is touched, 
 the paper will look almost like new. Dry corn meal may be used instead of 
 bread, applying- it with a cloth. If grease spots appear, put blotting paper 
 over spots and press with a hot flat iron ; or a more thorough way is to mix 
 powdered fuller’s earth with ox gall and cold water, and spread it upon the 
 spot, let it dry on, pinning or in some way affixing to it a sheet of blotting 
 paper. It had better be left for a few hours, or overnight, then brush the 
 powder off very carefully and no doubt the grease will have disappeared, if 
 not, repeat the process. This is almost sure to be successful if the paper is 
 a good one ; a* flimsy cheap one cannot be so depended upon. Do not rub it 
 
HOUSEKEEPING. 
 
 941 
 
 on, but spread on carefully. Some omit the beef’s gall. In brushing down 
 a wall to simply free from dust a woolen cloth is best to cover over the broom, 
 f you do not use a long handled feather duster. 
 
 To Exterminate Bedbugs . — In March scald with boiling water every 
 cracTc or suspected place where they find refuge, and then touch thoroughly 
 every crack and seam where the bugs are likely to harbor, with kerosene. 
 Great care must be taken not to injure fine varnished furniture. If any in- 
 jury is done to varnish by the hot water, it may be restored by rubbing im- 
 mediately wdth a rag wet in turpentine or oil. Beds should be examined 
 again for vermin in July and August, and if measures are taken to extermin- 
 ate them, there will be but very little trouble. Another death-dealing method 
 is after the spring house-cleaning to saturate salt with water till wet enough 
 to stick, and place it in the opening for slats and in any other place, and then 
 with a feather apply kerosene around crevice of bed and dip the end of slats 
 in a saucer of coal oil. Paris green and mercurial ointment are deadly pois- 
 ons to the bedbug, but as they are dangerous to have in the house, the first- 
 named methods are preferable. One part quicksilver to twenty parts white 
 of an egg, applied with a feather to every crack and crevice in bedstead and 
 room, will kill them. Another deadly poison is used as follows : Dissolve 
 corrosive sublimate in turpentine, take beds apart first of April, wash thor- 
 oughly in warm water, then in all cracks or corners where bugs are likely 
 to frequent saturate with the corrosive sublimate ; follow this treatment 
 every month until cold weather. Others use dififerent insect powders to ad- 
 vantage, but the safest way is to examine in March and by having a special 
 day, say the 17th, it will not be forgotten; then follow up at house-cleaning 
 time with the application of salt and kerosene as above. This all wants to 
 be done whether you have bugs or not, and then you never will have them. 
 
 To Re-finish Furniture.— OnQ of the most convenient articles the 
 housekeeper can have on hand during the spring house cleaning and renova- 
 tion, is a small can of hard oil finish. This makes a beautiful, bright finish 
 over varnish, but w'hen applied upon the wax finish just mentioned its most 
 valuable qualities are seen. When the battered and scarred furniture is un- 
 covered after the carpets are up, the housekeeper should begin the raid with 
 fine sand-paper and a scraper of some kind. A putty knife is a good thing, 
 but a case knife or, in careful hands, even a piece of glass will answer the 
 purpose. Wherever there is a scratch that has made the wood rough, scrape 
 or sand-paper a smooth surface ; take off all roughness, and if the chair or 
 piece of furniture is pretty well battered, attack freely. On that which is 
 new and in fair condition use only a sharp knife and be careful not to en- 
 large the imperfections. The object is to smooth down any little abrasions. 
 This being done the use of a hard oil finish begins. A varnish brush of good 
 quality an inch and a half wide is needed, and also a soft brush, say a red 
 sable, such as artists use for oil painting ; the latter need not be as thick as a 
 lead pencil. The “finish” if fresh, is ready for use. If old it must be thin- 
 ned with turpentine a day or two before it is used, and after several stirrings 
 allowed to stand till thoroughly mixed and uniform. The furniture in good 
 condition needs only to be touched upon the cracks and scratches with the 
 small brush. Certain kinds of blemishes may be covered by taking a little 
 of the finish on a cloth, over the thumb, and rubbing them out, and it is not 
 a bad plan to do this from time to time during the year. If a panel or other 
 member must have a coat, put the finish on over the whole surface with a 
 light touch of the brush to smooth it down. When done let it alone. Do 
 what is to be done quickly. The older pieces and those most badly used 
 may have a complete coat. If a chair or piece with openings is to be reno- 
 vated, cover the edges first, doing it quickly ; get on enough of the finish, but 
 
942 
 
 HOUSEKEEPING. 
 
 not too much or there will be mortification of seeing it run down. When a 
 panel, back leg or arm has been begun, finish, before touching any other 
 part. Let the brush sweep from end to end of each section at a single stroke. 
 Do the work in a room free from dust, and when finished shut the room up 
 until the varnished surface is hard and dry. Drying depends on the weather 
 and temperature, but it should be continued until the varnish or finish is so 
 hard as not to feel sticky even when hand has been pressed on it a minute. 
 
 To Remove Grease Spots from Carpets.— -We give below many ways of 
 removing grease when cleansing an entire carpet after it has been taken up, 
 or for spots when it is on the floor. Mix a beef gall well in a pail of hot 
 water ; take out some in a pan and with a clean piece of flannel rub the spot 
 vigorously ; if of long standing a small brush will be found necessary. When 
 clean wash with some warm soap-suds and then with clear, waim water. 
 The entire carpet may then be scrubbed with warm soap-suds, putting no 
 soap on the carpet, then wash off with clear, warm water, once or twice, till 
 it looks clean and bright. The washing is best done on a clean grass plot, 
 or, on a clean floor in laundry or barn ; then, if possible, hang on a strong 
 rope or any place to dry, A brussels, ingrain or rag carpet may be treated 
 thus, or the two latter may be washed on a wash-board, or pounded in a barrel. 
 
 A brussels carpet may also be treated in the following manner when not 
 taken up ; after it has been swept, sprinkle with a liberal supply of salt, and 
 after an hour or so, sweep off with a new broom. Then in a basin of hot 
 water put a teaspoon of ammonia, and with some flne soap and clean white 
 flannel cloths go over all the soiled spots and stains, then washing them with 
 the suds, being careful not to be too lavish in the expenditure of water ; then 
 with clean hot water and clean flannel cloths, rinse the spots. The next day, 
 after the spots have become quite dry, it will look as clean as new. If it is 
 a very old carpet and much faded mix some of the Diamond dyes, and with 
 a camel’s hair brush touch up and tone up all the faded flowers and leaves, 
 using the same colors as they were when new ; for instance, if the blue had 
 faded to a dirty slate color touch up with blue, and so on till the entire car- 
 pet is thus brightened and the result will fully repay the labor. A spot or 
 two of grease may easily be taken out by covering it thickly with flour, some 
 prefer buckwheat, pinning over a paper and leaving it on a few days or even 
 a week, then brushing off, and if not entirely eradicated dust again. For 
 Removing Ink Stains, there is nothing better than milk, new being better. If 
 done directly it will of course be best, but stains of a long standing, if per- 
 severed with, will after awhile be got out. Well drench the ink stain with 
 milk, and when thoroughly darkened with the ink, wipe up and repeat the 
 operation. This will do for very delicate carpets as well as for others, Some- 
 times it is necessary to rub quite hard. Here are some additional hints in 
 regard to carpets which may be of help to some. To Mend or Piece Out 
 Brussels Carpet, cut the edges to match with a sharp knife or strong shears ; 
 turn the right sides together and overcast with linen thread ; then smooth 
 out the seam little by little in the hand, going over it on the wrong side with 
 a deep “ over-and-under ” stitch, closely placed, and drawing the thread veiy 
 tight in and out through the canvass weaving on the under side. Piecing 
 done in this manner is scarcely discernible. We have seen handsome rugs 
 and chair covers made in this way for upholstering renovated furniture. 
 
 In putting down carpets some advise v/hen newspapers are used to put a 
 dozen layers, as it both keeps out cold and makes a soft footing. The use of 
 straw allows the dirt to pass through to the floor and thus avoids the raising 
 of so much dust when sweeping. Where straw is objected to, cheap straw 
 matting may be used as the dust sifts through that. This is especially good 
 in localities troubled with a great deal of dust during rainless seasons. 
 
HOUSEKEEPING. 
 
 943 
 
 After taking up a carpet an easy way to remove the dust from the floor is 
 to dampen clean saw dust with water and sprinkle on the floor, then sweep 
 with a broom ; or newspapers torn in fine bits and dampened may be used 
 in same way. After a carpet is cleaned, ready for laying, it is nice to sprinkle 
 with salt and let stand an hour or so, then sweep off. Some also use camphor 
 gum in same way when a carpet is first taken out doors, thinking it is good to 
 kill the moths if any, but it is rather an expensive method. Ordinany stains 
 are said to be restored to their original color by the use of benzine. 
 
 GENERAL SUGGESTIONS. 
 
 On Monday, wash ; Tuesday, iron ; Wednesday, bake and scrub kitchen 
 and pantry ; Thursday, clean the silver-ware, examinine the pots and kettles, 
 and look after the store-room and cellar ; Friday, devote to general sweeping 
 and dusting ; SaturOay, bake and scrub kitchen and pantry floors, and prepare 
 for Sundays. When the clothes are folded off the frame after ironing examine 
 each piece to see that none are laid away that need a button or a stitch. Clean 
 all the silver on the last Friday of each month, and go through each room 
 and closet to see if things are kept in order and nothing going to wastOc 
 Have the sitting-room tidied up every night before retiring. Make the most 
 of your brain and your eyes, and letno one dare tell you that you are devoting 
 yourseli to a low sphere of action. Keep cool and self-possessed. Work 
 done quietly about the house seems easier. The slamming of oven doors, and 
 the rattle and clatter of dishes, tire and bewilder every body about the house. 
 'Jhose who accomplish most in housekeeping — and the same is true of every 
 other walk in life — are the quiet workers. 
 
 To Prevent Hinges Creaking. — Eub with a feather dipped in oil. 
 
 Rainy Days. — Make the house as bright and sunshiny as possible. 
 
 To Drive off Fleas. — Sprinkle about bed a few drops of oil of lavender. 
 
 Soap. — It is a great saving to have bars of soap dry. It should be bought 
 6y the quantity. 
 
 Red Ants. — A small bag of sulphur kept in a drawer or cupboard will 
 drive away red ants, 
 
 To Prevent Pails from Shrinking. — Saturate pails and tubs with glycerine, 
 and they will not shrink. 
 
 To Destroy Cockroaches, etc. — Sprinkle the floor with hellebore at night. 
 They eat it and are poisoned. 
 
 To Keep Flies off Gilt Frames. — Boil three or four onions in in a pint of 
 water and apply with a soft brush. 
 
 To Remove Old Putty from Window-Frames. — ^Pass a red-hot poker slowly 
 over it, and it will come off easily. 
 
 To Soften Hard Water. — Hard water becomes nearly soft by boiling. A 
 piece of chalk will soften hard spring- water. 
 
 Icy Windows. — Windows may be kept free from ice and polished by rub- 
 bing the glass with a sponge dipped in alcohol. 
 
 Lost Children. — Label children’s hats with the name and place of resi 
 dence so that, if lost, they may be easily restored. 
 
944 
 
 HOUSEKEEPING. 
 
 Provide on Saturday for Monday, so as not to take up the fire with cook- 
 ing, or time in rUiining errands on washing-day. 
 
 Coal Ashes make excellent garden walks. They become very hard by use 
 and no weeds or grasss will grow through them. 
 
 To Soften Cistern- Water. — Cistern-water that has become hard from long 
 standing, can be softened by adding a little borax. 
 
 To Destroy the Smell of Fresh Paint. — Sprinkle hay with water in which 
 chloride of lime has been mixed, and place on floor. 
 
 Parcels. — When parcels are brought to the house, fold paper and put away 
 in drawer, and roll the string on a ball kept for the purpose. 
 
 Ants and Insets. — Dissolve two pounds alum in three quarts water. Ap- 
 ply with a brush while hot to every crevice where vermin harbor. 
 
 Silver-ware when set away, keeps best wrapped in blue tissue paper ; or 
 when put in a tight cupboard place a piece of camphor gum with it. 
 
 Cement for China.— To a thick solution of gum arabic add enough plaster 
 of paris to form a sticky paste ; apply with a brush, and stick edges together. 
 
 Sheets. — When sheets are beginning to wear in the middle, sew the salvage 
 sides together and rip open the old seam, or tear in two and hem the sides. 
 
 To Make Artificial Coral.— Molt together four parts yellow resin and one 
 part vermilion. Dip twigs, cinders, or stones in this, and when dry they will 
 look like coral. 
 
 To Sew Carpet-rags on a Machine. — ^Make the stitch short, run it obliquely 
 across the rags where they are to be joined, and sew a good many before cut- 
 ting the thread. 
 
 Mending. — Never put away clean clothes without examining every piece 
 to see if they are in any way out of order. Stockings, particularly, should be 
 carefully darned. 
 
 To Destroy Weeds in Walks — Boil ten pounds stone-lime, five gallons water 
 and one pound flour of sulphur, let settle, pour off clean part, and sprinkle 
 freely on the weedy walks. 
 
 To Cleanse a Sponge.— By rubbing a fresh lemon thoroughly into a soured 
 sponge and rinsing it several times in lukewarm water, it will become as 
 sweet as when new. 
 
 A Rustic Frame.— K neat rustic frame for pictures may be made of cat-tail 
 rods. Hide the corners where they are joined with ivy, or a vine made of 
 leather leaves or handsome autumn leaves and the berries of bitter-sweet. 
 
 To Mend Tin. — Scrape the tin about the hole free from greese and rust, 
 rub on a piece of resin until a powder lies about the hole, over it lay a piece 
 of solder, and hold on it a hot poker or soldering iron until it melts. 
 
 Bad Smells. — ^Articles of clothing, or of any other character, which have 
 become impregnated with bad-smelling substances, will be freed from them 
 by burying for a day or two in the ground. Wrap up lightly before burying. 
 
 To Temper Lamp Chimneys — Lamp chimneys and glass-ware for hot water 
 are made less liable to brake by putting in cold water, bringing slowly to 
 boiling point, boiling for an hour, and allowing to cool before removing nrom 
 water. , 
 
HOUSEKEEPING. 
 
 945 
 
 To Restore White Spots. — Oil, lard, or butter, rubbed on white spots on a 
 dining table, caused by hot dishes or fiat irons, will bring back their original 
 color. This is sometimes good for spots on varnished articles whitened by 
 dampness. 
 
 To Hang Pictures. — The cheapest and best material with which to hang 
 pictures is copper wire, of a size proportioned to the weight of the picture. 
 When hung, the wire is scarcely visible, and its strength and durability is 
 wonderful. 
 
 Care of Slate Hearth. — These are preferable to marble, as they are not so 
 easily soiled. To wash them, use a clean cloth and warm water. Many oil 
 them thoroughly when new with linseed oil ; thus prepared they never show 
 grease spots. 
 
 To Clean Hearths . — Soapstone or sandstone hearths are cleaned by wash- 
 ing in pure water, then sprinkling with powdered marble or soapstone, and 
 rubbing with a piece of the stone as large as a brick, and having at least one 
 flat surface. 
 
 Lightning Cream for Paint on Clothes. — Four ounces white castile soap, four 
 of ammonia, two of ether, two of alcohol, one of glycerine ; cut the soap fine, 
 dissolve in one quart of soft water over the fire, and when dissolved add the 
 other ingredients. 
 
 Lamp-wichs — To insure a good light, wicks must be changed often, as they 
 soon become clogged, and do not permit the free passage of the oil. Soaking 
 wicks in vinegkr t’wenty-four hours before placing in lamp insures a clear 
 flame. Felt wicks are best. 
 
 A Cheap Carpet. — Make a cover for the floor of the cheapest cotton cloth. 
 Tack it down like a carpet, paper it as you would a wall with paper resem- 
 bling a carpet in figures, let it dry, varnish with two coats of varnish, and with 
 reasonable usage it will last two years. 
 
 To Make Rag Rugs. — Cut rags and sew hit and miss, or fancy striped as 
 you choose ; use wooden needles, round, smooth, and pointed at one end, of 
 any convenient length. The knitting is done back and forth (like old fashion- 
 ed suspenders), always take ofif the first stitch. 
 
 Mending Plaster of Paris. — Gum shellac makes an excellent strong cement 
 for joining broken pieces together, and is more convenient than glue. The 
 shellac should be flowed upon the surfaces to be joined, firmly pressed to- 
 gether, and carefully set away for about an hour. 
 
 To Keep Ice Water. — Make a hat-shaped cover of two thicknesses of strong 
 brown paper with cotton-batting quilted between, large enough to drop over 
 and completely envelop the pitcher. This prevents the warm air from com- 
 ing in contact with the pitcher, and the ice will last a long time. 
 
 To Sweep a Rag Carpet. — Set a pail of water outside the door and dip the 
 broom in it, shaking the water oflf, so there will be no wet streaks on the car- 
 pet ; sweep but a small portion, and then dip the broom again ; in this way the 
 dust is taken up in the broom, instead of being sent whirling through the air. 
 
 Cement for Attaching Metal to Glass. — Mix two ounces of a thick solution 
 of glue with one ounce of linseed oil varnish, and half an ounce of pure spirits 
 of turpentime ; boil the whole together in a close vessel. After it has been 
 applied to the glass and metal, clamp together for two or three days until dry 
 
 To Imitate Old Oak. — To make oak paneling look like old oak, put some 
 common soda into hot water, let the solution be very strong and sponge the 
 60 
 
946 
 
 HOUSEKEEPING. 
 
 oak over two or three times with it. When it is quite dry rub with fine sand 
 paper, as the soda raises the grain of the wood, and finish off with the best 
 linseed oil. 
 
 To Take Out Rusted Screws from Woodwork. — Apply heat to the head of 
 screw. A small bar or rod of iron, flat at the end, if reddened in the fire and 
 applied for a couple or three minutes to the head of the rusted screw, renders 
 its withdrawal as easy by the screw driver as if it was only a recently insert- 
 ed screw. 
 
 To Paste Paper on Tin. — Make a thin paste of gum-tragacanth and water, 
 to which add a few drops of oil of vitriol. Mix a pound each of transparent 
 glue and very strong vinegar, one quart alcohol, a small quantity of alum, and 
 dissolve by means of a water bath. This is useful for uniting horn, pearl, 
 shell and bone . 
 
 Cane Chair Bottoms. — To clean and restore the elasticity of cane chair- 
 bottoms, turn the chair bottom upward, and with hot water and a sponge wash 
 the cane work well, so that it is well soaked ; should it be dirty use soap, let 
 it dry well in the air, and it will be tight and firm as new, provided none of 
 the canes are broken. 
 
 To Paint Houses. — Have them painted in the fall ; October or November 
 is the best time for it. The wood does not absorb the oil so readily, and dur- 
 ing the winter it hardens and forms a compact coating. When put on during 
 the spring or summer the wood takes up the oil and leaves the paint dry and 
 it will soon crumble and wash ofi". 
 
 To Start a Fire in Damp, Still Weather. — Light a few bits of shavings or 
 paper placed upon the top of the grate ; thus by the heated air’s forcing itself 
 into the chimney and establishing there an upward current, the room is kept 
 free from the gas and smoke which is so apt to fill it, and the fire can then be 
 lighted from below with good success. 
 
 To Clear Cistern Water. — Add two ounces powdered alum and two ounces 
 borax to a twenty barrel cistern of rain-water that is blackened or oily, and 
 in a few hours the sediment will settle, and the water be clarified and fit for 
 washing and even for cooking purposes, or to clear a small quantity use a 
 teaspoon powdered alum to four gallons water. 
 
 A Good Cement, for stopping holes in castings, covering screws or mend- 
 ing broken pottery is made by taking equal parts of gum arabic, plaster of 
 paris and iron filings, with a little pulverized glass. This mixture forms a 
 very hard cement that will resist the action of fire and water. It should be 
 kept dry and soffened with a little water when used. 
 
 Dust from Carpets. — A good way to remove dust from a carpet is to fasten 
 a damp cloth over the broom ; with this the dust may be literally taken up. 
 This will be found useful in the sick room, and also in any room where there 
 are many small articles to catch dust. It brightens a carpet to wipe it off in 
 this way even after the usual sweeping has been done. 
 
 Putting Away Clothes —BeiorQ putting away summer or winter clothes, 
 mend, clean, brush, shake well, fold smoothly, sprinkle gum-camphor on 
 every fold, and on the botton of trunks or closets (unless cedar chests are 
 used). Fine dresses, cloaks, etc., should be wrapped in towels or sheets by 
 themselves, and placed in a tray or a separate apartment of the trunk. 
 
 How to Wash Chamois Leather a good, tepid suds with hard or 
 soft soap, put in leather, rub it on the wash-board, put soap on skin and rub 
 again on board, and wash in this way through one or two suds, or until per- 
 
HOUSEKEEPING. 
 
 947 
 
 fectly clean ; rinse in tepid water without bluing, squeeze dry (do not wring), 
 hang in sun and keep snapping and pulling it till perfectly dry. The leather 
 will be as soft as new if the snapping and pulling are done thoroughly. 
 
 To Clean Silver-ware Easily. — Save water in which potatoes have been 
 boiled with a little salt, let it become sour, which it will do in a few days ; heat 
 and wash the articles with a woolen cloth, rinsing in pure water, dry and 
 polish with chamois leather. For wiping silver, an old linen table-cloth cut 
 up in pieces of convenient size, hemmed, and marked “silver,” is very nice. 
 
 Economical Mats for use in front-doors, fire-places, bureus, stands, etc., 
 may be made of coffee sacking, cut to any desired size, and worked in iDright 
 worsted or Germantown w^ool. Any simple pattern may be used or it may 
 be entirely filled in with a plain green. The edges of the sacking may be 
 fringed by raveling. To give it weight, line with an old piece of carpet or 
 heavy cloth. 
 
 A Good Cement. — For mending almost anything, may be made by mixing 
 litharge and glycerine to the consistency of thick cream or fresh putty. This 
 cement is useful for mending stone jars, stopping leakes in seams of tin-pans 
 or wash-boilers, cracks and holes in iron kettles, fastening on lamp-tops ; in 
 all cases the article mended should not be used till the cement has hardened. 
 This cement will resist the action of water, hot or cold, acids, and almost any 
 degree of heat. 
 
 To Preserve Books. — Bindings may oe preserved from mildew by brush- 
 ing them over with the spirits of wine. A few drops of any perfumed oil will 
 secure libraries from the consuming effects of mold and damp. Russia leath- 
 er which is perfumed with the tar of the birch-tree, never molds or sustains 
 injury from damp. The Romans used oil of cedar to preserve valuable man- 
 uscripts. Russia-leather covered books, placed in a stationer’s window, will 
 destroy flies and other insects. 
 
 Badly Fitting Boors. — When blinds and doors do not close snugly, but 
 leave cracks through which drafts enter, the simplest remedy is this : Place 
 a strip of putty all along the jambs, cover the edge of the blind or door with 
 chalk, and shut it. The putty will then fill all spaces which would remain 
 open and be pressed out where it is not needed, while the excess is easily re- 
 moved with a knife. The chalk rubbed on the edges prevents adhesion, and 
 the putty is left in place, where it soon dries and leaves a perfectly fitting jamb. 
 
 Cellar Floor. — A cellar floor may be cemented as follows ; Level the sur- 
 face very carefully, without making any hollows that will require filling, oth- 
 erwise the surface should he beaten hard and rammed. Then cover the floor 
 with two inches of broken stone and cement mortar, and beat this down 
 thoroughly, making a smooth surface with a trowel. Finally put on a surface 
 coat of half an inch of clear cement (Portland is best) and water, rub smooth 
 with a mason’s float. If troubled with rats strew lime and coperas over floor. 
 
 Finish for Boom. — A room with plain white walls is finished beautifully by 
 placing a black walnut (or the same wood with which the room is finished) 
 molding around the room where the border of paper is usually placed, at the 
 junction of wall and ceiling, or when the room is papered or frescoed place 
 it at bottom of the Ixr. uer or frieze. The molding fli:i hcd in oil, costs from 
 one to five cents a fo(vt, and is easily put up. Tiie upper edge should be 
 rounded, and a space of a ciuarter incli left between it and ceiling. To hang 
 pictures buy an S hook, sold at all hardware stores, j « :ce one hook over the 
 moulding, hang the pniture cord on tiie other, and slip to the right or left to 
 the desired position. This saves the wall from injury from picture-hooks. 
 
948 
 
 HOUSEKEEPING. 
 
 Perpetual Paste. — Dissolve a teaspoon of alum in a quart of water. When 
 cold, stir in as much flour as will give it the consistency of thick cream, being 
 particular to beat up all the lumps ; stir in as much powdered resin as will 
 lay on a five cent piece, and throw in half a dozen cloves to give it a pleasant 
 odor. Have on the fire a tea-cup of boiling water, pour the flour mixture in- 
 to it, stirring well at the time. In a few minutes it will be of the consistency 
 of mush. Pour it into an earthen vessel, let it cool, lay a cover on, and put 
 in a cool place. When needed for use, take out a portion and soften it with 
 warm water. Paste made in this w'ay will last a year. It is better than gum, 
 as it does not gloss the paper. 
 
 Indelible Ink. — Two drams lunar caustic, six ounces distilled or rain- 
 water ; dissolve, and add two drams gum-water. AVet the linen with the fol- 
 lowing preparation : Dissolve one-half an ounce prepared natron, four ounces 
 water, add half ounce gum-water, (recipe belov/) ; after smooting it wdth a 
 warm iron, write with the ink, using a gold, a quill, or anew steel pen. The 
 writing must be exposed to a hot sun for twelve hours ; do not wash for one 
 week, then be particular to get out the stain which the preparation will make. 
 If this is followed in every particular, there need be no failure. Gum-water for 
 the above is composed of two drams gum-arabic to four ounces water. One 
 teaspoon makes two drams, two tablespoons make one ounce. If at anytime 
 the ink becomes too pale add a little of pure lunar caustic. Never write 
 without using the preparation, as it will rot the cloth. 
 
 Farmer’s Door Mat. — Every doorstep should be provided with a foot- 
 scraper and a brush or broom, and every one, as he comes in, should take the 
 time to use them before appearing on the carpet or clean floor. If a regular 
 scraper — one made for the purpose — is not at hand, one can make one from 
 a bit of hoop-iron, which is to l3e placed on a step or edge of the porch in a 
 convenient place. It is well to provide a “mud-mat,” which is simply strips 
 an inch or so square — fence pickets will answer — screwed to three or four 
 cross-pieces an inch apart, or a more elaborate one can be made by stringing 
 the slats upon fence wires. One with muddy boots is very apt to stamp and 
 rub them on the steps or floor of the porch ; a mud-mat will clean them off 
 more effectually, and save the porch hard wear. A very excellent mat may 
 be made by boring holes in a board, and drawing corn husks through the holes. 
 Careful persons change their foot-gear when they enter the house to remain 
 any length of time — a custom conducive not only to neatness, but so greatly 
 to comfort, that it is to be commended. 
 
 Moving . — ^AVhen about to move to another house, begin packing two weeks 
 beforehand. Carefully packing small and fragile articles in boxes and barrels. 
 In this way, china and glassware, and fragile ornaments maybe stowed away 
 with odd articles of clothing, bedding, etc. Books should be packed in box- 
 es, or wrapped several in a package, in several thicknesses of newspaper, and 
 tied with strong twine. They can thus be transported with very little hand- 
 ling. Larger pictures should be taken down and tied in couples', face to face, 
 with rolls of soft paper between the corners to prevent rubbing. Small pic- 
 tures may be packed with clothing in bureau drawers and trunks. Take up 
 carpets last. AVhen about ready to move , select one room up-stairs into which 
 remove everything possible from the other rooms, and another below for the 
 same purpose. If the occupants of the house into which you are to move will 
 do the same, you can easily make some rooms there ready for occupancy. Of 
 course each room must be swept down and scrubbed. As soon as the floors 
 are dry, carpets may be put down in the more important rooms, and the fur- 
 niture moved in. On the day the transfer is made, see that coal or fuel is 
 provided, so that a fire may be started, and take along a basket, with match- 
 es, towels, napking, knives and forks, sugar, tea, bread and other materials 
 
HOUSEKEEPING. 
 
 949 
 
 for lunching. With all the caution you can exercise, you wfll find Franklin’s 
 old saying true, that “three removes are as bad as afire.” Houses that have 
 been empty may become fever breeders when they come to be re-occupied. 
 An English sanitary officer alleges that he has observed typhoid, diphtheria, 
 or orther zymotic afifections to arise under these circumstances. The cause 
 is supposed to be in the disuse of the cisterns, pipes and drains, the process 
 of putrefaction going on in the impure air in them, and unobstructed access 
 of this air into the house, while the closure of windows and doors effectually 
 shuts out fresh air. Persons moving from the city to their country homes in 
 the summer, should see that the drains and pipes are in perfect order, that 
 cellars and closets are cleared of rubbish, and the whole house thoroughly 
 aired before occupying. Copperas used freely in the cellar is a good and 
 cheap disinfectant. 
 
 Labor-saving Contrivances . — Every good housewife has neatly arranged 
 cupboard and dish closet. Everything has its appropriate shelf and division. 
 But there are other things for which provision should be made. A pile of 
 books is sometimes seen in one part of a dining-room, a few newspapers in 
 another, and a pair of shoes in a third. The inside of a closet is sometimes 
 a mass of confusion — “a place for everything,” and everything thrown pro- 
 miscuously into it. Half a dozen garments are hung upon one nail, to crowd 
 each other out of shape ; others are thrown upon the floor amid heaps of boots 
 and shoes. And so on to the end of the chapter of carelessness and slovenly 
 disorder. There is no excuse for such carelessness, and no satisfaction in 
 such housekeeping. Want of time is no excuse, for such want of system and 
 order is the cause of the most prodigal waste of time. It is only necessary to 
 use the brain a little to save the hands. Systematic habits, doing every thing 
 well, and the hundred little contrivances which will suggest themselves to 
 every neat and ingenuous housekeeper, will save time, and establish order 
 and cleanliness. Have shelves in the closet, and regular rows of hooks, and 
 plenty of them ; let one side be appropriated to one kind of clothing, with a 
 hook for each article If necessary to preserve the order, make a neat label, 
 and paste over each hook. Make Shoe-pockets (these pockets are made of 
 about two and a half yards of calico ; one yard of which makes the back, to 
 he tacked to the door when done. Split the remaining yard and a half in 
 two, lengthwise, and, placing the strips about one inch apart, make, across 
 the back, three rows of pockets, by stitching first the ends of the strips to the 
 sides of the back, and then gather the bottom of each strip to fit the back; 
 then separate each strip into two, three, or four pockets, according to 
 the use for which they are designed, and fasten by stitching a narrow 
 “piping” of calico, from top to bottom of the back, between the poc- 
 kets. All the work may be done on a machine. A border of leather, stitched 
 on the edges of the back, and a narrow strip used instead of the calico “pip- 
 ing,” make whole much stronger) on the inside of the doors, and never put 
 any thing on the closet floor, where it will be trodden upon in entering for 
 other articles. Never stuff* anything away out of sight in haste and disorder. 
 Hiding dirtiness does not cure it. Those who write many letters should have 
 a case, with “pigeon holes” labeled and arranged alphabetically — a box for 
 three or four letters is sufficient — in which to keep them, with one compart- 
 ment for unanswered letters. When the case becomes crowded, or at the 
 end of the year, wrap in packages, and label with letter and the year. News- 
 papers and magazines, when preserved, should be neatly filed in order and 
 laid away, or sent away for binding. The Work-basket, which is in daily use, 
 is often a spectacle for gods and men — the very picture of confusion and dis- 
 order. When it can be afforded, one of the new ladies’ adjustable work-tables, 
 of which several admirable styles are made and widely advertised, will be 
 found a great convenience, especially where there are children — whose little 
 
950 
 
 HOUSEKEEPING. 
 
 fingers delight in tumbling the contents of the basket. If a basket is used, 
 it should be divided into compartments. A circular basket, with divisions 
 about the edge for smaller articles, and larger spaces in the center, Is con- 
 venient, and easily kept in order. All these, and hundreds of other devices 
 like them, are labor-savers, which relieve housekeeping of a large share of its 
 burdens. And a calculation of the time spent every year in hunting through 
 closets for lost overshoes or slippers, or in cleaning up the scattered items in 
 the sitting-room when company is coming in, and searching for missing let- 
 ters among a miscellaneous pile thrown into a drawer, will give a startling 
 result, and convey some adequate idea of the real money and time-value of 
 that love of neatness and order which is one of the cardinal virtues in women. 
 
 HOUSEKEEPERS ALPHABET. 
 
 Apples — K eep in dry place, as cool as possible without freezing. 
 
 Brooms — Hang in the cellar-way to keep soft and pliant. 
 
 Cranberries — Keep under water, in cellar, change water monthly. 
 
 Dish of hot water set in oven prevents cakes, etc., from scorching. 
 
 Economize time, health, and means, and you will never beg. 
 
 Flour — Keep cool, dry and securely covered. 
 
 Glass — Clean with a quart of water mixed with table-spoon of ammonia. 
 
 Herbs — Gather when beginning to blossom ; keep in paper sacks. 
 
 Ink Stains — Wet with spirits turpentine, after three hours rub well. 
 
 Jars — To prevent, coax ‘‘husband” to buy “Buckeye Cookery.” 
 
 Keep an account of all supplies, with cost and date when purchased 
 
 Love lightens labor. 
 
 Money — Count carefully when you receive change. 
 
 Nutmegs — Prick with a pin, and if good, oil will run out. 
 
 Orange and Lemon Peel — Dry, pound, and keep in corked bottle. 
 
 Parsnips — Keep in ground until spring. 
 
 Quicksilver and white of an egg destroy bedbugs. 
 
 Bice — Select large, with a clear fresh look ; old rice may have insects. 
 
 Sugar — For general family use, the fine granulated is best. 
 
 Tea — Equal parts of Japan and green are as good as English breakfast* 
 
 Use a cement made of ashes, salt, and water for cracks in stove. 
 
 Variety is the best culinary spice. 
 
 Watch your back yard for dirt and bones. 
 
 Xantippe was a scold. Don’t imitate her. 
 
 Youth is best preserved by a cheerful temper. 
 
 Zinc-lined sinks are better than wooden ones. 
 
 & regulate your clock by your husband’s watch, and in all apportion^ 
 ments of time remember the Giver. 
 
THE DINING-ROOM. 
 
 
 THE DUSTHSTG^-HOOM. 
 
 It may not be amiss to give a page or two to the observance of formal 
 dinners in “society,” lest some reader — who may hope, if she becomes the 
 rare housekeeper we expect, to be called to give such dinners as the wife of 
 s Congressman, Governor, or even as mistress of the White House itself — 
 should be taken unawares. In every house, great or small, the Dining Room 
 should be as bright, cheerful and cosey as possible, and at the table the mis- 
 tress should wear her brightest smile. If there are trials and troubles, do 
 not bring them to the table. They impair digestion, and send husband and 
 children out to business or school, glum or gloomy, instead of refreshed and 
 strengthened. The plainest room may be made beautiful by taste^ and the 
 homeliest fare appetizing by neatness and skill. Little attentions to decora- 
 tion or pretty arrangement of the table charm the eye and whet the appetite, 
 and make the home table powerfully attractive. The every-day observance 
 of sensible and simple table manners ought always to be encouraged, because, 
 in the long run, it promotes the comfort and the cultivation of the family, 
 and takes the pain of embarasssment out of state occasions. Above all, the 
 room, the table and its furniture should be scrupulously neat and orderly. 
 For formal dinners, a round table, five to seven feet in diameter, is the best 
 fitted to display the dinner and its fine wares ; but the extension table, about 
 four feet wide and any length desired, is generally used. At the roundtable, 
 conversation is, of course, easily made general, the party being small. The 
 table cloth must be spotless, and Under-cover of white felt, fiannel or baize 
 gives the linen a heavier and finer appearance. A center-piece of flowers is 
 a pretty ornament (some even place upon the table a handsome vase filled 
 with gTOwing plants in bloom, or a common flower pot may be thus used, 
 covering with a crocheted cover of green zepher made to slip up over the 
 crock and tie at the top with cord and tassel. These are very convenient and 
 pretty.) but the flowers must be few and rare, and of delicate odors. Fruit 
 
952 
 
 THE DINING-ROOM. 
 
 in variety and tastefully arranged with green leaves, and surrounded with 
 choice dessert-dishes, is always attractive and elegant. It is also a pretty 
 custom to place a little bouquet by the side of each lady’s plate, and to fold 
 a bunch of three or four flowers in the napkin of each gentleman, to be at- 
 tached to the left lapel of the coat as soon as seats are taken at the table. 
 Napkins, which should never be starched, are folded and laid on the plates, 
 with a small piece of bread or a cold roll placed on the top, or half concealed 
 by the last fold. Beside each plate are placed as many knives, forks and 
 spoons as will be needed in all the courses (unless the lady prefers to have 
 them brought with each new plate, which makes more work and confusion), 
 and a glass, to be filled with fresh water just before dinner is announced. The 
 plates which will be needed are counted out. Such as are to be filled with 
 ready-prepared dessert-dishes are filled and set in a convenient place. Dish- 
 es that need to be warm, not hot, are left on the top shelf of the range or else- 
 where where they will be kept warm until needed. When the soup-tureen 
 (with the soup at the boilingpoint) and the soup-plates are placed before the 
 seat of the hostess, dinner may be quietly announced. The host or hostess, has 
 of course previously, indicated to each gentleman the lady with whose escort 
 he is charged, the guest of honor, if a gentleman, escorting the hostess, and 
 taking a seat at her right ; if a lady, being escorted by the host to a seat at his 
 right. Each gentleman ofiers the lady assigned to him his right arm, and 
 escorts her to a seat at his left, passing her in front of him to her chair which 
 he has gracefully drawn back. The distribution of seats will tax the tact of 
 the hostess, as the moment of waiting to be assigned to place is extremely 
 awkward. Of course, all should have been decided on beforehand, and the 
 places should be designated with as little confusion as possible. The success 
 of the dinner will depend largely upon the grouping of agreeable persons. The 
 host leads the way to the dining room, the hostess follows last, and all guests 
 stand until she is seated. (In France, and at large dinner parties in this 
 country, a card with the name of each guest is placed on the plate which is 
 intended for him.) Once seated the rest is simply routine. Ease of manner 
 of the host and hostes, and quiet and systematic movements of attendants, 
 who should be well trained, alert and noisless, but never in a hurry, are in- 
 dispensable. Any betrayal of anxiety or embarrassment on the part of the 
 former, or blundering by the latter, is a wet blanket to all enjoyment. 
 
 The attendant places each dish in succession before the host or hostess 
 (the soup, salad and dessert only being served by the hostess) with the pile 
 of plates. Each plate is supplied, taken by the attendant on a small salver, 
 and set before the guest from the left. Any second dish which belongs to the 
 course is presented at the left of the guest, who helps himself. As a rule the 
 lady at the right of the host, or the oldest lady, should be served first. As 
 soon as one has finished, his plate is promptly removed, and w^hen all are 
 done, the next course is served in the same way. Before the dessert is brought 
 on, ail crumbs should be brushed from the cloth. The finger-bowls, which 
 are brought in on the napkin on the dessert-plate and set off to the left of the 
 
THE DINING-EOOM. 
 
 953 
 
 plate, are used by dipping the fingers in lightly and drying them on the nap- 
 kin. They should be half full of warm water with a bit of lemon floating in 
 it. When all have finished dessert, the hostess gives the signal that dinner 
 is ended by pushing back her chair, and the ladies repair to the drawing- 
 room, the oldest leading and the youngest following last, and the gentlemen 
 repairing to the library or smoking room. In about half an hour, tea is served 
 in the drawing-room with a cake-basket of crackers or little cakes, the gentle- 
 men join the ladies, and after a little chat over their cups, all are at liberty to 
 take leave. 
 
 It is, of course, presupposed that the host carves, and carves well. If he 
 does not he should forego the plea^^ ure of inviting his friends to dinner, or the 
 dinner should be from chops, ribs, or birds which do not require carving. 
 
 In making up a dinner party, it is all important to know who will accept ; 
 and invitations, which may be written or printed, and should be sent by mes- 
 senger and never mailed to persons in the same town, should receive a prompt 
 reply, a day’s delay being the extreme limit. The simplest form of invita- 
 tion and reply is best, but both must be formal, this being one of the occasions 
 on which the wings of genius must be promptly clipped. Ten minutes be- 
 yond the appointed time, is the utmost limit of tardiness admissable in a 
 guest, and ten minutes early are quite enough. 
 
 THE HOST AND HOSTESS. 
 
 Those who entertain snould remember it is vulgar hospitality, exceed- 
 ingly annoying to guests, to overload plates, or to insist on a second supply. 
 If a guest wants more, he knows that it is a delicate compliment to a dish to 
 pass his plate the second time. Too great a variety of dishes is also a coarse 
 display. A few cooked to a nicety and served with grace, make the most 
 charming dinners. A sensible bill of fare is soup, fish with one vegetable, a 
 roast with one or two vegetables and a salad and cheese, and a dessert. Par- 
 ties should be made up of congenial persons, and the table should never be 
 crowded. Novel dishes are great strokes of policy in dinners, but no wise 
 housewife will try experiments on new dishes on such an occasion. The carv- 
 er should serve meat as he cuts it, so far as possible, and not fill the platter 
 with hacked fragments. It is ill-bred to help too abundantly, or to flood food 
 with gravies, which are disliked by many. Above all, the plate should be 
 served neatly. Nothing creates such disgust as a plate bedaubed with gravy 
 or scattered food. It may be taken for granted that every one will take a 
 piece of the breast ; and after this is served, it is proper to ask, “What part do 
 you prefer ?” The wings and legs should be placed crisp side uppermost, the 
 stuflang should not be scattered, and the brown side or edge of slice should 
 be kept from contact with vegetables or gravy, so that its delicacy may be 
 preserved. Water should be poured at the right hand. Every thing else is 
 served at the left. The hostess should continue eating until all guests have 
 finished. Individual salt-dishes are used at breakfast, but not at dinner — a 
 
954 
 
 THE DINING-ROOM. 
 
 cruet, with salt dish and spoon, at each end of the table, being preferred as 
 giving the table less of a hotel air. The salt dishes should be neatly filled. 
 Jellies and sauces are helped on the dinner plate and not on side dishes. If 
 there are two dishes of dessert, the host may serve the most substantial one, 
 Fruit is served after puddings and pies, and coffee last. In pouring coffee, 
 the sugar and cream is placed in the cup first. If milk is used, it should be 
 scalding hot. Some prefer to make coffee strong, then weaken it with scald- 
 ing hot milk, and pour into cups in which cream and sugar have previously 
 been placed. For tea it is better to pour first and then add cream and sugar. 
 In winter plates should be warmed, not made hot. 
 
 INDIVIDUAL MANNERS- 
 
 Manners, at table and elsewhere, are made for the convenience and com- 
 fort of men, and all social observances have now, or have had at some time, 
 a good reason and sound common sense behind them. It must be remem- 
 bered, however, that the source of all good manners is a nice perception of, 
 and kind consideration for, not only the rights, but the feelings and even the 
 whims of others. The customs of society are adoptod and observed to enable 
 us to be more agreeable, or at least not disagreeable, to friends. And nowhere 
 is the distinction between the gentleman and the boor more marked than at 
 the table. Some persons are morbidly sensitive, and even slight improprie- 
 ties create disgust ; and every true gentleman is bound to respect their sensi- 
 tiveness and avoid giving pain, whether in sympathy with the feeling or not. 
 
 As this is not an etiquette book, we can only give a few hints. Once 
 seated at table, gloves are drawn off and laid in the lap under the napkin, 
 which is spread lightly, not tucked in. Raw oysters are eaten with a fork ; 
 soup from the side of a spoon without, noise, or tipping the plate. The mouth 
 should not go to the food, but food to the mouth. Eat without noise and with 
 the lips closed. Friends will not care to see how you masticate your food, 
 unless they are of a very investigating turn of mind. Bread should be broken, 
 not cut, and should be eaten by morsels, and not broken into soup or gravy. 
 It is in bad taste to mix food on the plate. Fish must be eaten with the fork. 
 Macaroni is cut and cheese crumbed on the plate, and eaten with a fork 
 Pastry should be broken and eaten with a fork, never cut with a knife. Game 
 and chicken are cut, but never eaten with the bones held in the fingers. Or- 
 anges are peeled with out breaking the inner skin, being held meantime on a 
 fork. Pears are pared while held by the stem. Cherry-stones, or other sub- 
 stances which are to be removed from the mouth, are passed to the napkin 
 held to the lips, and then returned to the plate. Salt must be left on the side 
 of the plate, and never on the table cloth. Cut with the knife, but never put it 
 in the mouth ; the fork must convey the food, and may be held in either hand 
 as convenient. (Of course, when the old-fashioned two-tined fork is used, it 
 would be absurd to practice this rule.) Food that cannot be held with a fork 
 should be eaten with a spoon. Never help yourself to butter or any other 
 
THE DINING-ROOM. 
 
 955 
 
 food with your own knife or fork. Never pick your teeth at table, or make 
 any soimd with the mouth in eating. Bread eaten with meat should not be 
 buttered. Bread and butter is a dish for dessert. Eat slowly for both health 
 and manners. Do not lean your arms on the table, or sit too far back, or 
 lounge. Pay as little attention as possible to accidents. When asked ‘‘what 
 do you prefer?’’ name some part at once. , When done, lay your knife and 
 fork side by side on the plate, with handles to the right. When you rise from 
 your chair leave it where it stands. Of course, loud talking or boisterous 
 conduct is entirely out of place at table, where each should appear at his best, 
 practicing all he can of the amenities of life, and observing all he knows of 
 the forms of good society. 
 
 BREAKFAST PARTIES. 
 
 Breakfast parties are becoming fashionable in cities, because less formal 
 and expensive than dinners, and quite as agreeable to guests. The courses, 
 which are usually fewer in number, are served precisely as described for din- 
 ners. Oatmeal porridge is a favorite and healthful first course, and oranges, 
 melons, and all fruits are delicious breakfast dishes. The variety of omelets 
 is also a great resource, and hundreds of other delicacies and substantials are 
 described elsewhere. But in breakfast — and the same is true of dinners — ^it 
 is better to have a few^, a very few, dishes delicately and carefully cooked, 
 than to attempt more and have them less perfect. In fact the trouble often 
 lies in attempting too many, and the consequent hurry in the kitchen. At 
 breakfast, the coflfee is set before the mistress, with cups in their saucers in 
 front of it, in one or two rows. The meat with plates is set before the mas- 
 ter. For an ordinary table one castor in the center is sufficient. Fruit is 
 served first; then oatmeal or cracked wheat, next meat and vegetables, fol- 
 lowed by hot cakes and coflTee. Meats are covered, and cakes are brought in 
 between two plates. Butter is put on in small pats with lumps of ice about 
 it. Honey or maple syrup, for cakes or hot biscuits, is served in saucers. A 
 breakfast-table may be spread attractively with a white cloth, and a scarlet 
 and white napkin- under each plate, with white table-mats with a scarlet 
 border. 
 
 For evening parties, it is often less expense and trouble to place supper 
 in the hands of a regular confectioner, but for small card or literary parties 
 the trouble need not be great. For regular reception evenings, ices, cakes 
 and chocolate are enough. 
 
 In cases where no “help” is employed it is better to have some one of the 
 family wait upon the table, the daughters taking turns in serving, as the 
 pleasure of the meal is greatly marred by two or three persons jumping up 
 every now and then, for articles needed. 
 
 TABLE OUTFIT. 
 
 In the selection of table wares, there is a wide field for the exercise of 
 taste, and those whose purses permit, need^ not be at a loss to find the most 
 
956 
 
 THE DINING-ROOM. 
 
 elegant and artistic designs. An admirable table outfit is an elegant dessert 
 set, all the pieces of which, except the plates, may decorate the table during 
 the whole dinner, and the rest of white and gilt china. Some have table- 
 ware decorated to match the colors of the dining-room, or sets of different 
 patterns for each course, or harlequin sets in which each piece may be of dif- 
 ferent pattern or even of different vrare. Chinese and Japanese sets are also 
 fashionable. In every case, ware should be the best of its kind, and for econ- 
 omy’s sake should be plain, so that broken pieces may be readily and cheap- 
 ly replaced. Light knives and forks, heavy tea-spoons, and thin glasses for 
 water are most elegant. The chairs should have no arms to interfere with 
 ladies’ dresses, and to prevent noise the legs should be tipped with rubber. 
 
 CLEARING THE TABLE. 
 
 Gather up the fragments that nothing be lost or wasted. When each meal 
 is over, if you do not have a crumb-cloth under the table, which when the 
 chairs are removed, can be lifted carefully at the edges and the crumbs shak- 
 en into the center, it is best to take a broom and sweep the crumbs lightly 
 under the table until the dishes and victuals are removed, then brush on a 
 dust pan. To clear the table, bring in a dish-pan, gather up all the silver, 
 cups and saucers, butter and sauce plates, and glassware, carry to the kitch- 
 en, place them in the sink and return with the pan. Scrape the plates as 
 clean as possible and put in, add platters and vegetable dishes, saving all the 
 remnants of food that are to be kept, on smaller dishes, to be taken to the 
 cellar or refrigerator. To wash the dishes have clear hot water in the pan, 
 and first wash the silver without soap or cloth, using only the hands ; if any 
 are greasy, wipe with a soft paper before putting in the water, (or with a crust 
 of bread and keep it for food for any animal or poultry), rinse in clear hot 
 water and wipe off immediately on a perfectly dry, soft, clean towel ; in this 
 way the silver is kept bright, and does not get scratched. Add some soap in 
 the water, make a suds, wash the glassware, rinse and wipe dry. Next take 
 the cups and saucers and so on, leaving those most greasy till the last. Al- 
 ways keep a clean dish-cloth. One lady writes, have smelled a whole 
 houseful of typhoid fever in one sour, dirty dish -rag.” Many prefer the use of 
 three dish-cloths, one for the nicest articles, one for the greasy dishes, and 
 one for the pots and kettles, keeping each cloth perfectly sweet and clean, and 
 after using, washing, rinsing, and hanging to dry on a small rack kept for 
 this purpose. The towel for wiping dishes may also dry here. A dish mop 
 or swab for washing small deep articles is convenient. 
 
 Let no one suppose that because she lives in a small house, and dines on 
 homely fare, that the general principles here laid down do not apply to her. 
 A small house is more easily kept clean than a palace ; taste may be quite as 
 well displayed in the arrangement of dishes on a pine table as in grouping 
 the silver and china of the rich. Skill in cooking is as readily shown in a baked 
 potatoe or a johnny-cake as in a canvas-back duck. The charm of good house- 
 
THE DINING-ROOM. 
 
 957 
 
 keeping lies in a nice attention to little things, not in superabundance. A 
 dirtr kitchen and bad cooking have driven many a husband and son, and 
 many a daughter too, from a home that should have been a refuge from temn- 
 tation. ^‘Bad dinners go hand in hand with total depravitu ; while a proper- 
 ly fed man is already half saved.” 
 
 GARNISHES. 
 
 Garnishes should be used as freely as possible in the different dishes, 
 making the latter inviting to the eye as well as to the palate. Mutton cutlets, 
 for instance, neatly arranged upon the same dish with green pease or toma- 
 toes, appear far more attractive than when dished apart from the vegetables. 
 Fish, cold meats, fowls, etc., can be charmingly decorated with sprigs of par- 
 sley, chopped carrots, and such-like trifles. A shape of blanc-mange in 
 a glass dish, surrounded by crimson preserves looks doubly tempting. 
 
 A roast of beef sur- 
 rounded, as ilkistrat- 
 ed, with flov/rets of 
 cooked califlower al- 
 ternated with slices 
 of red beet makes a 
 uandsome dish, and 
 the varity of garnishes 
 are as many as the xU 
 genuity of the cook 
 may devise. Some of 
 the most common for small game are dried toasted bread, slices of 
 lemon, parsley and currant jelly ; for larger game, such as wild duck, etc., 
 cranberry sauce, apple sauce, sliced lemons or oranges and parsley, and 
 for a goose, nothing is nicer than baked apples. For prairie chicken, an 
 easily prepared and palatable garnish is slices of fried salt pork. It is 
 cooked with the chicken instead of butter or lard, thus giving the latter a 
 delicious flaver, while the pork is also flavored with the chicken ; when 
 served a slice of pork accompanies a piece of chicken. One should not fail 
 to try this dish, as they will find the frying With Salt Pork to be quite an 
 addition. A nice garnish for Charlotte Russe or any other cream, is to take 
 part of an inch-thick sheet of sponge cake and ice with Cape May Icing made 
 as follows ; to the beaten yolk and white of one egg, add cup powdered sugar, 
 beating well together ; melt in pan over teakettle two or three squares Bak- 
 er’s chocolate according to strength of flavor liked, add this to above and 
 when well mixed, stir in a tablespoon hailing milk. Spread at once ; when 
 stiff cut cake in small squares, diamonds or any shape wished and surround 
 the cream with them. When serving place one or two squares on each dish. 
 Or cover the cake with with the French Icing, page 418, and over it spread 
 the above, or a Chocolate Icing, page 416, or either of the Chocolate Caramel 
 Icings, page 417 ; then cut and garnish as above. This latter is called the 
 
958 
 
 THE DINING-ROOM. 
 
 Duplex Icing and either it or- the Cape May are delicious for large cakes 
 or layer cakes. For more complete directions of different garnishes see 
 Garnishes and Sauces, page 975. 
 
 TABLE DECORATIONS. 
 
 The candlesticks, or lamps, dishes, glass, and other necessary articles 
 of the table may be placed in line and different positions down the center of 
 the table, for a full course six-o’clock dinner. Always study what will look 
 well in plate, china and glass in combination with flowers. Good taste 
 must be used on this point to avoid bad combinations of color. Huge 
 pieces of plate, set on the table merely for show, often destroy the general 
 effect of the whole table. They would look far better placed on the side- 
 board on a velvet covered dresser. China figures, either to hold flowers or 
 as works of art, always look well, and when flowers are scarce are a great 
 assistance, as a few flowers can then be arranged so as to give the color and 
 life wanted. In the hot days of summer, ice in the form of pyramids cut out 
 in handsome shapes, as ice palaces and clifferent designs, are sometimes in- 
 tt’oduced to give coolness and freshness to the dinner-table. The pyramid 
 may be'surrounded by fern-leaves, cut flowers, and sometimes it is placed 
 on a large (mirror) glass plaque, and with the light reflected from that mir- 
 ror on to the ice, a brilliant effect is produced. Much caution as to providing 
 drainage must be used, as the melted water is apt to overflow on the table- 
 cloth. A pretty arrangment for a table of twelve or fourteen are flowers in 
 a narrow crystal tray, arranged in form of a St. Andrew’s cross, placed in cen- 
 ter of table, gilt candlesticks at each end, and down through the centre, 
 lengthwise of the table, a wide strip ot red plush trimmed on its edges with 
 smilax and cut flowers, and at the four corners of table, semi-circular trays 
 filled with the same flowers ; or in hunting season, a gilt ornament of hunt- 
 ers and dogs standing by tree, top of tree filled with fruits and flowers, gilt 
 candlesticks each side of this centre, with smilax running from centre to 
 each corner and looped all around the cloth ; china ornament at the head of 
 table, camp fire and colored caraffes with clusters of glasses around them, a 
 half dozen or more cut glasses of different heights filled with bright bunches 
 of mountain ash berries ; at the left of the centre a large block of ice sur- 
 rounded by wreaths of water-lilies. This piece of ice should be frozen for 
 the occasion and filled with small fish and mounted on a large silver stand, 
 ■^rhich is a boat with fishing rods and guns. 
 
 STAND-UP SUPPERS. 
 
 Suitable refreshments for a supper buffet on occasions sue^ as recept- 
 ions, after-dinner routs, ball parties, etc., where a supper, on conventional 
 lines, may be dispensed with. Beef, ham and tongue sandwiches, lobster 
 and oyster patties, sausage rolls, meat rolls, lobster salad, dishes of fowls, the 
 latter all cutup, dishes of sliced ham, sliced tongue, sliced beef and galantine 
 of veal ; various jellies, blanc-manges and creams ; custards in glasses, com- 
 potes of fruit, tartlets of jam and several dishes of small fancy pastry ; dishes 
 of fresh fruit, bonbons, sweetmeats, two or three sponge cakes, a few plates 
 of biscuits, and the buffet ornamented with vases of fresh or artificial flowers. 
 The above dishes are quite sufficient for a standing supper. Where more are 
 desired, a supper must then be laid and served in the usual manner. 
 
HOW TO GIVE A DINNER. 
 
 959 
 
 HOW TO OIVE A omisrEK. 
 
 An oval table, as given in diagram, appears to be the most sociable ; and 
 although it is against all precedent, the host and hostess should sit at the two 
 sides of the table instead of the two ends, although in diagram it is arranged 
 for the two ends. Sitting at the sides of the table the host and hostess are 
 nearer their guests, and are better able to enjoy their society and to entertain 
 them. No pains should be spared to have the most comfortable chairs. Un- 
 der each chair should be placed a stool or hassock for ladies, or for such as 
 may require it. The table linen should be nicely laundried. The table-cloth 
 should not over-lap the table so much as to be in the way of the guests. If 
 napkins are too stiff they cannot be folded well nor used with comfort. Under 
 the cloth there should be a thick piece of belt or green baize the exact size 
 of the table. When carving is to be done on the table a large napkin should 
 be placed before the carver to be removed in case of accidents. It is also ad- 
 visable to have a supply of napkins at hand to use in case the table cloth is soiled 
 during dinner. The use of mats on the table is to be deprecated, as the thick 
 baize should protect the table from the heat of the dishes. The better way is 
 to put dishes on the table without covers, and thus avoid a puff of fast con- 
 densing vapor in the faces of the guests. In first class dinners the soup tu- 
 reen fs not placed on the table, but soup is served from it from the side-board. 
 The soup having been disposed of, the fish is brought to the table, and served 
 by the host or hostess. On the removal of fish, four entrees judiciously select- 
 ed, and each a complete dish in itself, are handed round ; or two are placed 
 on the table one at each end, and the other two handed round. When guests 
 have nearly finished these two relieves or pieces de resistance are placed on the 
 table one at each end, and each likewise a complete dish in itself. They in 
 turn give place to a couple of roasts or roast and boiled, or poultry, or game, 
 and two or more entrements should be served with it. Then comes the des- 
 sert. A reference to diagrams will further illustrate this. The above bill of 
 fare is only given in the way of suggestion. Six courses may be made of it, or 
 four as preferred. It is proper to hand around salad with roasts of all kinds, 
 
960 
 
 HOW TO GIVE A DINNER. 
 
 or with plain boiled or fried fish. If game or poultry do not figure in the bli 
 of fare, one of the relieves should be a roast, and the entrements should be served 
 with it. Cheese should not be placed on the table, but handed around ent 
 in thin slices. It should be eaten before the entrements prepared as some fancy 
 dish, or if served in natural state, use Parmesan cream or some first class 
 cheese. The reason of the English custom of eating cheese after dessert lies 
 in the declining fashion of wine drinking after dinner. In France cheese is 
 always served with the dessert. In hot weather all drinks should be cooled ; 
 this should be done from without, except water, in which a lump of ice is not 
 disagreeable. The lady of the house should see that the appearance of the 
 dessert is such that each dish, the fruit especially, should, with the help of 
 flowers and leaves, be made into an elegant ornament. Fern leaves are well 
 adapted for this purpose. It is most artistic to use, when practicable, the 
 leaves of the fruit used on the table. Artificial leaves should never be em- 
 ployed. No fruits or confectionery, should appear accept such as are good to 
 eat. Canned fruits and the many colored productions of the confectioner 
 should always be of the best and purest. There is no limit to the number of 
 dishes which go to form dessert but it is better to have too little than to have 
 inferior kinds or damaged fruit on the table. A dish of dry biscuit and one 
 of olives should never be omitted, but the latter should be served in water and 
 not in the liquid they are preserved in. The position of each dish is impor- 
 tant. These should be arranged rightly, both for the efi’ect and appearance 
 and also so as to be accessible to the guests. The dessert should be kept 
 dished up in an adjoining room or if necessary in warm weather in a cool 
 place to be brought in when wanted. Except when dessert is to be handed 
 round, guests prefer to help themselves and to be free from the presence of 
 waiters. Use water in the finger glasses perfumed with a few drops of rose 
 water or lavender. 
 
 Coffee as bright as well decantered wine is the proper conclusion of every 
 dinner. The plate, the dinner, the dessert service, the glass, etc., goagreat 
 way towards making the dinner table look pretty and inviting. The most fash- 
 ionable dinner service is of plain white with a small fillet of gold and the arms 
 or crest and motto of the owner printed on the fiat rim of the plates and dish- 
 es. The glass should also be engraved with the small heraldic device. Des- 
 sert service made entirely of glass are sometimes used and has a pretty effect. 
 One thing not to be forgotten is to be sure and have good bread ; if you do not, 
 procure roils from your baker. 
 
 INSTRUCTIONS TO WAITERS. 
 
 1. In the *‘demi-Russe” dinner here given, the joints or dishes are to be 
 carved before placing before the person serving them. 
 
 2. The person serving fills the plates according to the preference of each 
 guest. The waiter then hands the plate, and if vegetables or sauce accompa- 
 nies the dish, will also hand these to the guest at the same time he does the 
 plate, unless a second waiter does this. 
 
HOW TO GIVE A DINNER. 
 
 961 
 
 3. If waiter is asked for tea, coffee or chocolate, he will furnish thesa 
 from sideboard. If asked for water, he will take it from pitcher on table. 
 
 4. The waiter will see that the proper number of plates are placed be- 
 fore server for each separate dish of the course. 
 
 6. No plates are placed on table for this style of dinner. Only a napkin 
 with a roll or square of bread in its place where the plate would be. Also 
 two knives, one large, one small, and two forks and a spoon, also glass for 
 water. (See diagram.) 
 
 6. Furnish both ends of the table alike, and, in addition to the service 
 placed for each guest, furnish a carving knife, and fork, a fish slice and prong. 
 Also furnish a gravy spoon with each fresh dish placed at the ends of the table^ 
 
 7 . If two kinds of soup or in case where any two dishes are to be served^ 
 place one at each end of the table. If there are three or four e«free», plaet 
 the two leading ones at ends of the table, and hand around the others. 
 
 8. Always hand the sauce for each particular dish to the guest partaking 
 
 of that dish. ^ 
 
 9. If asked for the pepper or anything else from the cruet or castor, 
 hand the cruet or castor entire to the guest. 
 
 10. If asked for any condiment such as French mustard, olive, chow- 
 diow, etc., etc., hand bottle, if in a bottle, or glass, if in a glass, to the guest, 
 with the prong or fork, and let the guest serve himself, then place back where 
 in was on the table. 
 
 11. Be on the alert, and in case of accident, hand your napkin to the 
 guest, if necessary remove nis plate, remedy the trouble as soon as possible^ 
 lay down a mat on the soiled cloth, and replenish with knives and forks, nap- 
 kin, etc., and procure the guest a fresh supply of what he was eating. 
 
 12. When you place dessert on the table, place a dessert plate, dessert 
 snife and fork, also spoon, to each plate. Remember also the ^ger bowl. 
 
 13. If ice-cream is served, serve it independent of the head of the table, 
 as his work is through with the first courses. The usual form of ice cream 
 now is bricks, or individual forms as described in Ices and Ice-cream. 
 
 14. When dessert is half through, hand the menu, or bill of fare to each 
 guest, calling his attention to the ice-cream. Take his order and fill it. 
 
 15. If any guest has already ordered ice-cream, do not offer the bill of 
 fare to him 
 
 16. If it is decided to have boquets, called a **boutonniere,** for the guests, 
 then place one in a glass or silver holder by the plate of each lady and gen- 
 tleman, unless, as is sometimes the case, those for the gentlemen are placed 
 on the napkins without a holder. 
 
 17. If salad accompanies any dish — a salad is always in order— hand it 
 around to each guest. 
 
 18. The host sits at the head of the table ; the hostess opposite him 
 the other end of the table. 
 
 61 
 
962 
 
 HOW TO GIVE A DINNER. 
 
 19. The soup is always placed before the hostess, and if the salad is 
 placed on the table, that is also placed before her, and any portion of the 
 dessert she may desire to serve, and is handed from her to the guests. 
 
 20. The waiter will remove each person’s plate as soon as he has finished. 
 
 21. Be quick, yet do not appear in a hurry. Waiters should not speak 
 to each other unless it is positively necessary. 
 
 22. The proper dress for a waiter is a dark dress coat and trowsers, white 
 vest and neck- tie. A waitress should wear a dark dress with white apron and 
 cap. Both should w^ear light slippers or boots, and make as little noise as 
 possible. 
 
 28. If menus or bills of fare are used, place one at each plate. 
 
 24. If you have to lay a table for dinner a la'Russe, the dessert is always 
 placed on the table first, and should be placed tastefully around the center 
 of flowers. Note diagram for demi-Russe dinner ; the dessert is placed round 
 the edge of the table, that is if the hostess desires to have it thus placed. In 
 a dinner a la Russe, the joints or dishes are brought in one at a time and 
 carved by the host, and as he carves each plate, the waiter hands it on a sil- 
 ver tray. In the demi-Russe, the joints are carved before being placed before 
 the server. (See diagrams.) In some dinners the joints or dishes are carved 
 and handed to the guests for them to help themselves. In this case each 
 guest must be furnished w'ith a plate which of course must be placed — with 
 napkin and roll on it — when the cloth is laid. The waiters should confer with 
 the cook and the cook with the housekeeper or hostess, and have all these 
 points settled beforehand. If there is a butler it devolves on him to see all 
 these points settled and to instruct his assistants. Sometimes the host or' 
 hostess will direct each guest to his seat, sometimes the butler will do it, and 
 sometimes the waiters. 
 
 SUMMER BREAKFAST FOR TEN. (TWO RESERVED PLATES.) 
 
 First Course^ Melon. — When table is laid (see diagram) guests enter and 
 take seats. Waiters place tea and coffee urns and bring melon. The gentle- 
 men serving asks each guest if he will be helped to melon. If the answer be 
 yes, waiter receives plate from server and hands to guest, exchanging plates 
 and returning empty plate to server, who places melon on it for another guest 
 and so on. As soon as all are served, or have refused a second helping, the 
 waiter removes the remains of the melon, and replaces it with dish for second 
 course. The lady at the head of the table asks each guest to partake of tea, 
 coffee, or chocolate. If any accept, waiter receives it and hands to guest. Ask- 
 ing guests to take tea, etc., in first course, is a mere matter of form, as it is 
 seldom taken until second course, still the question must be asked, and 
 waiter ready to serve it. 
 
 Second Course. — In the place oi meion a dish of fish — fried perch, smelts, 
 trout, or whatever is selected. Tariare Sauce is a proper accompaniment. 
 I>ecorate dish of fish with shrimps or olives cut in half, or with little bunches 
 
HOW TO GIVE A DINNER. 
 
 96S 
 
 of parsley with shrimp placed on it. Waiters also remove first set of des- 
 sert plates used for melon, and replace with a size larger, medium breakfast 
 plates. The waiter then receives a supply of fish from the person who serves 
 it, hands to the guests, receiving empty plates, and helping guests to what 
 accompaninments they desire. Another waiter asks if guest will take coffee 
 or tea, and supplies it from party serving it. Potatoes are handed round 
 (with either meat or fish.) If two kinds, present one in each hand for guest 
 to help himself. 
 
 Third Course. — Young chicken sauced with cream gravy, surrounded 
 with potatoes a la neige. Waiter remove fish of second course, and replace 
 with young chicken, then attends to wants of guests as in second course, re- 
 membering to ask each if he will take tea or coffee ; also asking each if he will 
 take his tea or coffee warmer. Clean plates same size as second course, must 
 be supplied for each guest . 
 
 Fourth Course. — Poached eggs on toast, or anchovy toast. Waiter removes 
 chicken and replaces it whhffish of poached eggs, and furnishes clean plates. 
 Party serving asks each guest if he can help him, and waiters serve as in the 
 other cases. Lady dispensing tea or coffee asks guests if they will be helped 
 to warmer tea or coffee. If any one accepts, waiter hands clean cup and sau- 
 cer from the sideboard to the lady serving and then hands it to the guest. 
 If milk is asked for be procures from the sideboard and hands to the guest. 
 Waiter also watches the guests and supplies them with hot cakes, receiving 
 a dish of hot ones for that purpose every five minutes, handing dish of cakes 
 to guest who helps himself. 
 
 Fifth Course. — Little fillets of porter house steak with tomatoes a la ma- 
 yonnaise. Waiter puts on steak in place of plate of poached eggs, and caters 
 to wants of guests as before. While guests are eating this course, the wait- 
 ers, or an extra waiter, as quietly as possible relieve the table of the castor, 
 pickles, sauces, dressing and butter. But not till the last moment must this 
 be done, at the same time asking guests if they require more. The dessert, 
 or rather fruit, sixth course, is then brought in and placed where the steak 
 was, arranging as quickly as possible, the service remaining on the table in 
 neat order, removing each guest’s plate, and again furnish dessert plates. 
 At a signal from lady at head of table, the waiter hands around fruit to 
 guests, each guest supplying himself, unless the person before serving the 
 other dishes, serves this, in which case waiter supplies each as before. Wait- 
 er also supplies each guest with tea or coffee, and hands around cake, bis- 
 cuit, etc. At this course a finger glass should be supplied to each guest. 
 
 Sixth Course. — Peaches quartered, sweetened or half frozen or any fruit 
 decided upon. Carry our the instructions given in the fifth course. In some 
 breakfasts order is reversed, and fruit is served in first course only. In this 
 case various fruits are placed on table, and allowed to remain till end of 
 breakfast so that guests may partake at any time. In first class breakfasts 
 fruit forms the first and last course, but waiters should be instructed before- 
 hand, which plan is to be followed. 
 
964 
 
 HOW TO GIVE A DINNER. 
 
 INSTRUCTIONS TO WAITERS. 
 
 First, air breakfast room well. See that everything has been dusted. 
 Next lay cloth — whatever color and style is fashionable — and see that it is 
 free from wrinkles and creases. See that all articles for table are perfectly 
 clean. Place cruets, castors, sauces, salts, spoon, sugar, syrup and every- 
 thing that will not hurt to stand a while, in proper position on table. (See 
 diagram.) Then a few minutes before calling breakfast, add cake, sweet bis- 
 cuit, muffins, etc. Just before guests begin to come, add flowers and salad. 
 Note position of tea tray containing tea cups, also urns. Note also plate at 
 head, which will show you what cutlery and plate to put near that plate. 
 Place a glass for each plate for water. Place the plates bottom up with nap- 
 kin on the top of each. At end of table where dishes are served, (see diagram 
 for melon,) place plate, cutlery and glasses for other guests, also carver and 
 carving fork and knife rest, also a flsh trowel, also a few reserve plates. In 
 event of an accident they are handy. If any guest requires bread, supply it 
 from sideboard. A small roll should be placed in each guest’s napkin. If 
 this is not done, place two plates of rolls on table, or pass a dish of rolls. If 
 any one requires a second roll he asks for it. In no case place napkins in 
 glasses, but on plates whether rolls are in them or not. As soon as guests 
 are seated, ask if they prefer milk or water. If water. All from the water 
 jug. If milk, All from the milk pitcher. Both jug and pitcher are kept on 
 sieeboard. It is necessary to have a waiter or some one at head to see that 
 all table appointments are correct, and that other waiters discharge their du- 
 ties. It is also necessary to have some party outside breakfast room, to whom 
 inside waiters may hand removes from table and from whom anything may 
 be received for table. Waiters should be as quiet as possible and always 
 should go to left of guest. There should be an understanding beforehand be- 
 tween cook, waiters and lady of the house, so. that each may know what is 
 coming next, and how to manage. It is a head waiter’s place to see that salt 
 is dry and free from lumps, that castors are in good condition, and that oil, 
 mustard, and salad dressing are fresh, etc. For further instructions refer to 
 diagram, and explanation of courses, and articles on dinners and breakfasts. 
 It is best to place two or three extra cups and saucers in tray to use in an 
 emergency. The sugar, milk and cream should be placed before hostess if 
 she is to dispense them, or she may simply dispense tea and coffee, in which 
 case the sugar and cream should be passed by waiters, or put within reach 
 so that guests may help themselves. Chocolate will be served from side- 
 boards, if at all, and sugar and cream handed with it for those who wish. 
 
 Bemember the diagram is given only to show the lay of the table, num- 
 ber of dishes, also their nature, but these may be changed to suit. This does 
 not show separate courses, but in case you wish to serve in courses, proceed 
 as for dinner, observing the same rules. Lunches are similar to dinners ; 
 dishes are less in number, and not of nature to require much carving. It is 
 usual to have a larger variety of pastries, fruits and confections than for 
 
HOW TO GIVE A DINNER. 
 
 9G5 
 
 dinner. In fact some lunches consist of sweets only. In winter lunch dia- 
 gram two spaces are left (Fig. 2 and 17) to be filled in with anything choice in 
 the way of preserved fruits, fruit jelly, etc. In summer lunch No. 13, 14, 15 
 and 16, are for same purpose, fruit being more plentiful then. 
 
 From the others it is easy to make up supper. These differ so, it is diffi- 
 cult to lay down a plan, as some make them a late dinner, some dinner and 
 supper. To lay supper is an easy thing. The pages of this book tell how to 
 provide a good supper whether for family or for party. In lunches the plan 
 known as demi-Russe has been adopted, a compromise between the entire 
 Russian, and the old-fashioned English plan of placing every dish upon the 
 table. The diagram calls for two carvers as servers, one at head and one at 
 foot of table, that is to say if dishes are carved by persons sitting at these places. 
 Place the dishes before them whole, tastefully garnished. If dishes are first 
 carved and then placed before them, they will simply serve them. In either 
 case place plates as shown in diagram, and as fast as each plate is supplied 
 let waiter hand to each guest. Carving knife and fork must be placed on 
 table to serve with, to be ready in case carving is imperfectly done. Incase 
 cook or mistress wishes to display her skill in dishing up, garnishing dish, 
 whatever it may be, waiter locates it in proper place on table, and while 
 company are engaged in talking, quietly removes it to sideboard, and quickly 
 and deftly carves it, garnishing as well as time will allow, then replace in its 
 original place. Another plan is to carve, arrange nicely on the dish, and then 
 garnish tastefully, and place before carver or server. If tea, coffee or choco- 
 late are included in lunch, serve from sideboard. Waiters generally have less 
 to do at lunch than at dinner because guests are under less constraint and of- 
 tener help each other. 
 
 WHAT ARE PROPER DISHES FOR EACH COURSE. 
 
 I. Five small raw oysters (on the deep shell, so as to retain the liquor; 
 just before dinner, and put at each plate before the dining room is opened. 
 A colored doiley may be put under them on each plate. If oysters are not in 
 season, substitute small round clams. If weather is quite warm, let them 
 rest on each plate in a bed of cracked ice. In either case quarter of a lemon, 
 on each plate. With clams, red pepper within reach. 
 
 II. After fish, either patties, bits of roast, each supporting a single se- 
 lected mushroom and saturated with brown sauce, or some similar trifle. 
 Whatever is used, let but one be put on each plate, and before the plates are 
 handed. 
 
 III. If you have more than one meat, let the first be relatively substan- 
 tial, and the second oi a lighter character. For instance — afiletot beef might 
 be followed by chicken croquettes, or a boiled turkey, (which is never really 
 good without oyster sauce, ) by mutton chops with almond paste. Other things, 
 even, let a roast proceed a boil, but put the heavier thing first. 
 
 iV. After meats, entrees, such as croquettes, calves’ brain, deviled kidv 
 neys, oysters, fried or boiled, etc. 
 
966 
 
 HOW TO GIVE A DINNER. 
 
 V. With, game, jelly ; though true epicures don^t take it. The salad is 
 frequently served with game, though for those who wish both jelly and salad, 
 this is awkward, if jelly be served. 
 
 VI. After salad, cheese, either one of medium strength, or two kinds — 
 one pungent, one mild. The waiter had best hand both kinds together (pre- 
 viously cut up) for the company to choose. With this, hard crackers. 
 
 VII. If you elaborate your dessert let the order be ; pastry or pudding, 
 ices, fruits, nuts, and raisins, bon-bons. 
 
 yill. Black coffee in small cups. Sugar (in lumps) to be passed separate- 
 ly,. This is quite frequently reserved till the ladies have left the table and 
 serv’’ed to them in the parlor, and to the gentlemen in the dining-room. 
 
 GENERAL HINTS. 
 
 Never let two kinds of animal food or two kinds of pastry be eaten from 
 the same plate ; make a fresh course of each. 
 
 Cards on plates, bearing the names of company, so as to seat them with 
 reference to congeniality, are very important. For host or hostess to mar- 
 shal them after they are in the dining-room is not nearly so easy as for them 
 to marshal themselves by the cards, and the host and hostess are sure, in the 
 confusion of the moment, to get people placed exactly as they did not intend 
 tc have them. 
 
 Cut pieces of bread about four inches long, two wide and two thick, and 
 always place a piece beside each plate in setting the table. 
 
 Finger bowls are to be passed after pastry on plates with doileys between 
 the plates and the bowls. The plates are to be used for fruits and nuts, if 
 there are any. If none are handed, the finger bowl will not be taken from 
 the plate. The finger bowl should be filled about one -third, contain a slice 
 ot lemon, and in very warm weather, a bit of ice. 
 
 It is well to have a dish, at one side, independent of any that may oe on 
 the table, with grapes cut into small bunches, and oranges and large fruits 
 halved. If fruit decorating the table is to be used, let it be removed and pre- 
 pared before it is passed. 
 
 Avoid cane seats in a dining room. Where fine fabrics and laces are 
 kept on them so long a time continuously (longer than anywhere else) they 
 play havoc. 
 
 One plate should be at each seat. The raw oysters or clams, on a separ- 
 ate plate, are placed on the first plate. So with the soup. The first plate is 
 exchanged for the plate with the fish. Always have a stock of plates in re- 
 serve sufficient for all the courses and properly warmed. The most decorated 
 plates are best enjoyed about the time of salad or cheese and at dessert. 
 
 It saves the waiter’s time to start with at least two each of forks, knives 
 and teaspoons by each plate. It is not bad to have three. One knife should 
 be of silver, for the fish. Silver knives are, of course, essential for fruit. 
 
 Napkins are never supposed to appear a second time without washing. 
 Hence napkin rings are domestic secrets and not for compan} 
 
HOW TO GIVE A DINNER. 
 
 967 
 
 Always change knives and forks, or spoons with plates. As before stated 
 it is well to start with two or three relays of implements by the plates. 
 
 Don’t have over two vegetables with a course. Let them be offered to- 
 gether on the same waiter. At a large dinner you can have two varieties of 
 the same course, i. e., two soups, two fish, two meats, etc., letting the waiter 
 offer the guest a plate of "each at the same time, the guest choosing between 
 them. 
 
 Everybody is always out of bread ; prevent it if you can. 
 
 One good waiter is worth much more than two poor ones. 
 
 Two hours is long enough to serve any dinner that Christians ought to 
 eat ; three hours and a half is too long. 
 
 The host goes in first with the lady whom he seats at his right. The 
 hostess goes in last with the gentleman whom she places at her right. 
 
 The worst torture that survives the inquisition is a bad formal dinner* A 
 worse torture than any known to the inquisition is any formal dinner (the 
 better the dinner, the worse the torture} inefficiently served. 
 
968 
 
 DINNER OF FIVE COURSES. 
 
 For ten persons, with 12 covers laid, two extra covers are for accidental guests. 
 FIRST COURSE— SOUP. 
 
 1 . For dessert or fancy pieces. For dessert or fancy pieces. 
 
 2. Cake, pastry, biscuit or sweets. Cruet. 
 
 For dessert or fancy pieces. 8. Chutney. 
 
 4= For dessert or fancy pieces. 9. 'Worcestershire sauce. 
 
 ft Cake, pastry or sweets. ID. Oyster crackers and soda crackers. 
 
 ■When wines are to be served, four decanters containing the different kinds should 
 be placed between the crackers and toast, another may stand at the right of the 
 host, and still another at right of hostess. The wine glasses, one for each kind, ar© 
 placed near the glass of water (see diagram,; at the plate of each guest. 
 
y69 
 
 DINNER— DESSERT. 
 
 FIFTH COUBSE. 
 
 1. Cake. 5. Nuts. 9. Pastry. 
 
 2. Jelly. 6. Raisins. 10. Spoons. 
 
 3. Sugar. 7. Bon bons and confectionery. 11. Nut Crackers. 
 
 4. Cup custard. 8. Fruit. 12. Blanc Mange. 
 
 13. Crystallized fruits. 14. Here might be puddings to be handed round from the tablet 
 Center figure to be flowers or sugar oruamem or pyramid. 
 
1. Soft shell crahs. 
 
 2. Frozen peaches or fruits. 
 
 3. Pickles. 
 
 4 . Cruet. 
 
 5 . Ice cream. 
 
 8. Roast lamb 
 
 SUMMER, LUECH. 
 FOR 8 COVERS. 
 
 7. Brown bread. 
 
 8. White bread. 
 
 9. Cakes. 
 
 10. Candies. 
 
 11. Fancy biscuit. 
 
 12. Chocolate bon bons. 
 lu the center— floAvers. 
 
 14. 1 Fruit or what else 
 
 15. f you may choose. 
 
 16. J 
 
 17. Green pease. 
 
 18. Fried Egg plant. 
 
971 
 
 1 . 
 
 2 . 
 
 3. 
 
 4. 
 
 5 . 
 
 6 . 
 
 S. 
 
 9. 
 
 WINTER LUNCH. 
 
 FOR 
 
 VepretaLle salad. 
 
 Preserved fruit, fruit jelly, etc. 
 Oyster salad. 
 
 Potato puffs, 
 
 Small fancy cakes. 
 
 Cruet, 
 
 Bon bons. 
 
 Baked Sweet potatoes*. 
 
 Bread. 
 
 8 COVERS. 
 
 10. Brown bread. 
 
 11. Macaroni v,^ith tomato sauce. 
 
 12. Nuts. 
 
 13. Pickles. 
 
 14. Preserved fruits. 
 
 7i.5. Charlotte russe. 
 
 It. Cabinet pudding with cream sauco. 
 
 17. Preserved fruit, fruit jelly, etc. 
 
 18. Braised beef. 
 
 ■n 'I'.p o center. 
 
972 
 
 DINING-ROOM DOTS, 
 
 DiisrmG--ROOM: dots. 
 
 Fancy Wood Table Mats. — There are three sizes of table mats, made of 
 stripes of light and dark wood, alternating, and fastened to strong felt cloth. 
 When not in use they may be rolled up into a very small compass. The wood 
 is very highly polished, and the effect is very pretty. They are very cheap, 
 durable and decidedly ornamental. 
 
 Place for Extension Leaves. — In arranging a sink in the butler’s pantry or 
 €hina closet, the bottom part of it may be utilized for the leaves from an ex- 
 tension table, thus saving room and having them easy of access also. 
 
 Crumb Brush and Pan. — The cut repre- 
 sents a very neat and convenient crumb 
 brush and pan for cleaning the table of 
 crumbs after each course. A neat table is 
 one of the accompaniments of a good dinner, 
 and the debris of one course should be re- 
 moved before the next makes its appear- 
 ance. The curved form of the brush makes it easy to gather up the crumbs 
 and sweep them into the pan. 
 
 Closets for Bread and Cake Box. — Under the serving board placed at side 
 of china closet a nice cupboard may be made for the bread and cake box, 
 and with the small board used for cutting bread etc., placed on top of the box 
 
 and the bread knife in a little drawer un- 
 der the board, either bread or cake can 
 be served very easily. 
 
 Knife and Spoon Box. — Knives and spoons 
 ought to be daily counted and put away in box 
 kept for the purpose. The cut represents a 
 strong box, made of tin japanned on the out- 
 side, an apartment on one side for knives and 
 forks and on the other for spoons. The lids fit 
 closely and are held in place by a hasp. This in- 
 sures their keeping dry and free from dust, a matter of considerable import- 
 ance to the tidy housewife. 
 
 A Convenient Crumb Cloin.—An easy way of having a crumb cloth is to 
 take two widths of the wide heavy striped linen, work button holes on one 
 side of the width, and place buttons on one side of the other width to corres- 
 
DINING-ROOM DOTS. 
 
 973 
 
 pond with the holes ; then the widths can he placed under the table one at a 
 time and buttoned down the center. Made in this way one can easily handle 
 it alone, lifting one leg of the table and slipping the width under and so on, 
 making it unnecessary to lift whole table at once ; or a cloth can be made in 
 shape of a hollow square and buttoned on one corner and slip in in same way. 
 
 Dish Warmer — This engrav- 
 ing represents a dish-warmer 
 made of wire with feet so arrang- 
 ed that it may be set on a stove. 
 Nothing spoils a good breakfast 
 or dinner so eiiectually as cold 
 plates, but when placed in the 
 oven to heat they are very likely 
 to be left too long, and get'too hot 
 or if fine wares, are ruined by 
 overheating. vVith this heater 
 there is Ro danger of over heating, or injury. This may also be used as a 
 dish drainer, and is equal to the best made especially for the purpose. 
 
 Tea-table Ornament . — Two goblets, or any pretty glass dishes, heaped 
 with lumps of ice, with a border of geranium or anj^ green leaves, make a nice 
 decoration for the ends of the table. 
 
 Inexpensive Napkin Rings .— piece of canvas size of napkin ring, only 
 larger, so that when stitched together one end may overlap the other, and be cut 
 in points or scollops. Work canvas with beads, worsted or silk, as fancy may 
 dictate, leaving space for first name or initials. Line canvas with silk-covered 
 cardboard and bind edges with bright ribbon to harmonize with embroidery. 
 
 Paper Cases . — These are very much used now for Cheese Ramakins, Bis. 
 cult Glaces, Charlottes, Souffles, Ice-creams, etc., and are either round or 
 square. Make the round ones as follows : Procure half a dozen sheets of cap 
 or fine book paper not ruled, and make a pattern for the paper cases by fitting 
 a band of paper to the outside of a very small tumbler, such as is used for 
 Roman punch, or some similar small shape. The band of paper, when cut 
 to fit, will. Torm a curve. Cut as many such pieces as are needed from the 
 sheets, fringe a (juarter of an inch or less in 
 depth. Make some corn starch paste very 
 stiff, and paste the ends of the bands togeth- 
 er, forming cup shapes, then cut around the 
 edges, press the fringed bottom edges of the 
 cup on the paste, the fringe bent outward, 
 and the cups, when dry, are ready for use. 
 
 For the square ones cut paper on the eight 
 dark lines, then crease on every dotted line. 
 
 At each end turn parts lettered A over that 
 lettered B, so that the lines c rest on the 
 line d, and one A overlaps 'the other. Now 
 fold parts b up against backs of part A, and 
 fold inward those parts of edges which pe 
 lightly shaded, and fold outward those wfflich 
 are heavily shaded. When this is finished 
 stick the parts of the box together with white of an egg mixed with a little 
 f.our. This makes a perfect box, and with a little practice one may become 
 quite an adept. By tracing a copy of diagram one obtains a good model one 
 quarter of size case should be. 
 
 Dustless Side-board . — Where one df)es not care for any fancy display of 
 silverware and china, the best arrangement for a side-board is one built in 
 
 
 
 A 
 
 c 
 
 I 1 A 
 
 1 1 
 
 1 ” 
 
 •a Bj tU « 
 
 Square Paper Cases. 
 
074 
 
 DINING-ROOM DOTS. 
 
 side of dining room, with the upper part divided off into divisions, some with 
 shelves and some without according to the height of articles to be put away, 
 and each enclosed with a glass door. In this way the silver makes a 
 pretty ornament for the room and yet is protected from dust. The back of 
 divisions, or little cupboards, may be lined with canton flannel of any color 
 desired. The lower part of sideboard will be utilized for the china, having 
 little cupboards with shelves according to heighth of dishes, and wooden 
 doors. Between upper and lower cupboard can be drawers for the small sil- 
 ver, and it is nice for spoons, knives and forks that do not come in boxes to 
 have some of the drawers made as a Handy Drawer in the following manner ; 
 have them two and a half or three inches deep and about a foot and a half 
 wide ; cut a heavy pasteboard to fit inside and on it glue wooden strips made 
 as in boughten boxes with grooves for the two ends of knives to flt in, also a 
 single strip for table spoons, forks, etc., having in one drawer two strips for 
 knives and one for teaspoons ; in another two single strips for tablespoons ; in 
 another two for forks, etc. Cut a piece of colored canton flannel, allowing 
 for the amount that will be taken up, when fitted into the grooves, and place 
 over the pasteboard, having first covered the wooden strips with glue, then 
 press the flannel well into each groove and place the article intended for each 
 place in it, letting it remain there till it ts dry. Proceed in this way till all 
 are finished and when dry put them in their places. 
 
GARNISHES AND SAUCES. 
 
 975 
 
 G^ARlSriSHES AISTD SAUCES. 
 
 To garnish a dish well, adds very much to its appearance and the’ most 
 simple ^sh can be made to appear much more appetizing when served, if 
 surrounded by bits of parsley, or other green, or slices of eggs, pickles or 
 vegetables. The time taken to garnish is only a moment or two if the gar- 
 nish be a simple one, which should be the kind to use for every day, and one 
 will be well repaid for so doing. Of course a more elaborate garnish takes 
 longer time in its preparation. Care must always be exercised in regard to 
 the quantity used, as a too heavy garnishing really spoils the appearance of 
 the dish. When vegetables are used for the garnishing the garnishing knife 
 flutes them nicely, adding much to their appear- 
 ance. There are different ways of garnishing, but 
 the general method is to surround the article and in giving the garnishes, 
 imless otherwise mentioned, that is what is meant. The article is sometimes 
 placed on a bed of the garnish and sometimes around a 
 mound of the latter, as illustrated, the chops surround- 
 ing a mound of potatoes. In serving meats, game, etc., 
 it is also very essential to have an appropriate sauce or chops and Potatoes, 
 gravy which will enhance the flavor of the article served, and we give below 
 such garnishes and sauces as have been used by different cooks very success- 
 fully, and one can select such as they wish or can prepare most easily. We 
 also give some ways of preparing some of the garnishes although most of 
 them are given in the first part of book. 
 
 GARNISHES FOR CREAMS, ETC. 
 
 For Bavarian Creams. — Whipped cream. 
 
 For Blanc Mange. — Boiled custard. 
 
 For Lemon Jelly. — Parsley or smilax with a few forget-me-nots. 
 
 For Ice-cream. Whipped cream ; a meringue or a spray or two of sm^ 
 
 lax with some delicate roses. 
 
 For Orange Jelly. — Parsley, smilax or m3ui;le with garden pinks. 
 
976 
 
 GARNISHES AND SAUCES. 
 
 For Coffee Jelly, — Some green with bright red geraniums or roses. 
 
 For Dishes of Fruit. — Geranium leaves ; rose leaves ; holly leaves and 
 berries, artificial leaves may be used but natural leaves are much preferred. 
 Where it is possible it is nice to have the leaves of the fruit, as of apples, 
 pears, peaches, plums, etc. 
 
 GARNISHES FOR FISH. 
 
 For Eels. — Croutons ; fried parsley. 
 
 For Boiled Cod. — Croutons ; potato patties. 
 
 For Haddock. — Parsley and slices of lemon alternated. 
 
 For Baked Fish. — Sliced hard boiled eggs, or egg pyramid. 
 
 For Boiled White Fish. — Spoonfuls of grated horse-radish or potato balls. 
 For Boiled Fish. — Slices of lemon. 
 
 For Fried Fish. — Parsley, celery, or lettuce. 
 
 GARNISHES FOR MEATS. 
 
 Boiled Bacon. — Tufts of cooked cauliflower or brussels sprouts ; or place 
 on a bed of boiled beans. 
 
 For Boiled Beef. — Sliced cooked carrots, or turnips, whole glazed onions. 
 Corned Beef (hot or cold)’ the same, or parsley, or the tender inside leaves of 
 lettuce. 
 
 For Broiled Beefsteak. — Ringed potatoes, squares of fried mush, sliced 
 cucumbers, grated horse-radish, or place a poached egg on each piece. 
 
 For Fried Cold Corned Beef. — Pickled gherkins. 
 
 For Minced Beef (or any meats.) — Croutons. 
 
 For Boast Beef. — Pieces of asparagus ; potato balls ; glazed onions ; or tufts 
 of scraped horse-radish. 
 
 For Stewed Beef. — ^Tufts of cooked cauliflower or braised cabbage ; force- 
 meat or potato balls. 
 
 For Boiled Tongue^ hot or cold. — Potato roses ; tufts of parsley and garnish 
 the root with a paper frill . 
 
 For Meat Hash. — Pickled cucumbers sliced in inch slices crosswise ; crou- 
 tons or poached eggs. For White Meat Hash, fried oysters, or slices of lemon. 
 Game Hash, chopped sweet herbs. 
 
 For Baked Ham. — Border of beans and garnish knuckle with a paper frill. 
 
 For Boiled Ham. — Aspic jelly ; parsley, or flowers cut from vegetables. 
 
 For Broiled Ham. — Poached eggs. 
 
 For Fried Ham. — ^Fried eggs. 
 
 For Breast of Lamh. — Cooked green pease around or under it. 
 
 For Boiled Leg of Lamh. — Cooked cauliflower or spinach. 
 
 For Braised Loin of Lamh. — Place on a bed of either stewed pease, spinai^ 
 or cucumbers. 
 
GARNISHES AND SAUCES. 
 
 977 
 
 Stewed Lamb. — Strew over with stewed mushrooms or green pease. 
 
 For Lamb Chops. — Crisped parsley or place around a mound of mashed 
 potatoes. 
 
 For Lamb Cutlets. — Place chopped spinach in center. 
 
 For Lamb Sweet-breads. — Water cresses ; tufts of parsley. 
 
 For Boiled Neck of Mutton. — Slices of cooked carrots and turnips alter- 
 nated ; or parsnips may he used instead of the latter. 
 
 For Braised Leg of Mutton. — Braised onions. 
 
 For Roast Neck or Loin of Mutton. — Little mounds of red currant jelly. 
 Saddle of Mutton, same. Shoulder of Mutton, braised onions or baked toma- 
 toes. 
 
 For Boiled Leg of Pork. — Sliced cooked carrots, turnips or parsnips. For 
 ^alt pork, same. 
 
 For Roast Pork or a Roast pig. — Baked apples. 
 
 For Pork Chops. — Pickled gherkins, or slices of large pickled cucumbers 
 cut crosewise. For Fried Salt Pork, same, or fried apples. For Fried Sausa^ 
 ges, same as above. 
 
 For Pigs Feet Souse. — Slices of lemon. 
 
 For Roast Veal. — Sliced lemon and force-meat balls alternating. 
 
 For Stewed Veal. — Force-meat balls ; rashers of broiled ham or bacon 
 curled and fried ; boiled carrots sliced alternated with mounds of green pease 
 or mushrooms and sorrel or spinach and endive. 
 
 For Veal Cutlets or Chops. — Tender leaves of lettuce; olives; breadef\ 
 rashers of pork, or same as for stewed veal. 
 
 Veal Sweet-Breads. — On a bed of cooked pease. 
 
 For Boiled Calfs Head. — Egg balls, or fringed celery. 
 
 For Calfs Liver. — Sliced lemon and force-meat balls, or sliced pickled 
 beets. 
 
 For Calfs Tongue.— Mpic jelly. 
 
 For Curries. — Border of boiled rice. 
 
 GARNISHES FOR POULTRY, ETC. 
 
 For Boiled Chicken. — Sliced hard boiled eggs alternated with tufts of 
 celery or lettuce leaves ; or place on a bed of rice. 
 
 Fricasseed Chicken. — Little mounds of boiled rice. 
 
 Fried Chicken. — Fried oysters alternated with lemon points. 
 
 Roast Chicken. — Crisped parsley or stuffed tomatoes. 
 
 For Boiled Turkey. — Same as for boiled chicken. 
 
 For Roast Turkey. — Fried oysters, or sausages ; force-meat balls ; water- 
 cresses. , ' 
 
 For Game. — Fresh or preserved barberries ; little mounds of currant jelly ; 
 sliced oranges or lemons. 
 
978 
 
 GARNISHES AND SAUCES. 
 
 For Boiled Babbit. — Eashers of fried ham or bacon ; or parsley. 
 
 For Roast Rabbit. — A border of mashed potato ; force-meat balls ; water- 
 cresses, or slices of lemon. 
 
 GARNISHES FOR SALADS. 
 
 Cabbage Salad. — Sliced hard boiled eggs. 
 
 Chickem Salad. — Sliced hard boiled eggs in rings alternated with sliced 
 pickled beets or cucumbers. 
 
 Lobster Salad. — Same as above with the coral arranged with it; or sur- 
 round with a border of cray fish. # 
 
 Meat Salad. — Tender leaves of lettuce. 
 
 Sardine Salad. — Small whole sardines, or lemon points. 
 
 Salmon Salad. — Nasturtiums, buttercups, or wild roses. 
 
 GARNISHES FOR VEGETABLES. 
 
 For Artichokes.— parsley. 
 
 For Asparagus on Toast. — Sliced hard boiled eggs. 
 
 For Fried Stewed Cabbage. — Fried sausages. 
 
 For Stewed Celery. — Croutons. 
 
 For Greens. — Slices of tongue or hard boiled eggs. 
 
 For Fried Potatoes. — Parsley sprinkled with grated lemon peel. 
 
 For Stewed Peas. — Breaded rashers of bacon fried. This is also nice for 
 oeans, poached or fried eggs, and hashed calf’s head. 
 
 There are many other things that will prove a pretty garnish that we 
 have not mentioned, such as carrot leaves, borage flowers, horse-radish 
 flowers, nasturtium flowers, and many of the wild flowers may be used. In 
 fact one can use almost anything by exercising good judgment as to amount 
 used, and how, w hen and where. A rule for those most often used would be 
 as follows : Parsley is the universal garnish for all kinds of cold meats, poul- 
 try, fish, etc. Horse-radish for roast beef, and slices of lemon for roast veal 
 and calf’s head. Carrots in slices, for boiled beef, hot or cold. Sliced beet, 
 or hard ' '"Ted egg for cold meat and boiled beef. Mint either with or with- 
 out parsley for roast lamb, either hot or cold. Pickled gherkins, capers or 
 boiled onions, for boiled meats and stews. Lemon points for all salads. 
 Pickled cucumbers sliced crosswise for fried pork, sausage, hash, etc., and 
 olives are very much used for all meats by those who like them. Where the 
 garnishis an eatable one, a piece, slice, or bit is to be served with the article, 
 but if not, it remains on the dish. We give also some of the preparations of 
 different gai'nishes. 
 
 Lemon Points. — Cut fresh lemons in thin slices, and divide these slices 
 into four parts. They are used as a garnish for salads and made dishes. 
 
GARNISHES AND SAUCES. 
 
 979 
 
 Egg Pyramids. — Take the inside of a stale loaf, cut into small pyramids 
 with flat tops, and on the top of each pyramid put rather more than a table- 
 spoon of white of egg beaten to a stiff froth. Over, this sprinkle finely chop- 
 ped parsley and fine browned bread-crumbs. Arrange these on the napkin 
 round fish, one green and ono brown alternating. 
 
 Fried Bread for Borders. — Fry slices of bread cut in any fanciful shape. 
 When quite crisp, dip one side into beaten white of an egg mixed with a little 
 flour, and place it on the edge of the dish. Continue in this manner till the 
 border is completed, arranging the sippets a pale and a dark one alternating. 
 
 Bashers of Porh. — Cut breakfast bacon very thin and in strips three oi 
 four inches long. Fry only long enough to become transparent, or thoroughly 
 hot; if cooked crisp it is ruined. Serve as a garnish, or laid over beefsteak, 
 roast beef, game, etc. For Breaded Rashers of Pork, dip or roll the strips in 
 fine bread crumbs (some first dip in beaten egg) then brown nicely. May 
 be used as a garnish for meat or vegetables. 
 
 Sorrel Garnish. — Sorrel is best plucked between May and October. Take 
 about three pounds of sorrel, very fresh and green. Pick it nicely over and 
 remove all stalks ; wash well and drain well on a wire sieve. Chop it for 
 quite twenty minutes. Now put into stewpan that will hold about two quarts, 
 tablespoon of flour and one and a half of butter. Stir over the fire for three 
 or four minutes, and then put in gill of broth, and eight minutes after, an- 
 other gill. Again stir over the fire for twenty minutes. Beat up three or 
 four eggs with one half gill of milk, in a basin ; pour these on the sorrel, stir- 
 ring rapidly for several minutes. It is then ready to use as a garnish 
 
 Potato Patties. — Beat or pate to a fine flour three-fourths pound of mealy 
 potatoes, making it moist with a small quantity of milk ; put this with two 
 ounces of butter, melted and beaten to a cream. Boil one-half pint of milk, 
 stir it quite boiling into the potato, and stir it, holding it above the fire, into 
 a very smooth, fine paste. Stand it on the hob and mix into it two well- 
 beaten eggs. Let the mixture become cook when beat it up with the yolks 
 of four eggs ; whisk the whites of these to a froth, and stir it carefully into 
 the batter. Butter little patty shells fill with the batter and bake a deep 
 gold yellow in a quick oven. Serve hot as a garnish with any nice dish of 
 fish, fowl, etc. Or butter patty pans and sprinkle grated crumbs over them, 
 then fill with the batter and bake as above. 
 
 Paper Frills and Rosettes for Cutlets, etc. — Cut a sheet of note paper into 
 strips two inches wide, and double them lengthwise, to make the width of a 
 knife blade. Cut the double edge into fringe a quarter inch deep. Move the 
 edges of the paper one higher than the other, and the fringe will be bowed 
 out instead of lying flat. Fasten the edge that way with a touch of corn starch 
 paste made very stiff. Then roll the fringed pieces of paper around a pencil 
 and fasten the end with paste — if to be slipped over the ends of frogs^ legs ; 
 but if for cutlet bones, or ham, or tongue ends of uncertain size wrap them just 
 before serving, and a touch of the very stifif paste will hold them in place. 
 
 To Garnish a Ham or Tongue. — Make a glaze as directed in meats, and 
 when it softens, as glue would do, brush over the meat, ham or tongue ; then 
 when cold beat some fresh butter to a white cream, and with a kitchen syringe 
 or a stiff* paper funnel trace any design wdshed on the glazed surface ; this 
 makes a very handsome dish, and if the ham has been properly boiled will be 
 very satisfactory to the palate. Or the glaze may be omitted and butter, lard, 
 or savory jelly used, with syringe cone or funnel, just as icing is used, as de- 
 scribed in Ornamental Icing in first part of book. 
 
980 
 
 GAENISHES AND SAUCES. 
 
 To use butter or lard treat it in the same manner as directed for jelly in 
 same place so as to get it just soft enough to pass through the cone. Be very 
 careful not to get it too soft or it will not stand. In warm weather add a little 
 flour to stiffen it, but not too much, or it will not pass through the cone ; when 
 ready All cone with it, same as for icing, and use in same manner. This or- 
 namentation, with the addition of a little parsley, and a cut root flower or so, 
 completes the operation of decorating the above named articles. They are 
 sometimes further, or even altogether decorated or garnished with “sippets,” 
 (small pieces) cut diamond or triangular form, and consisting of toasted bread, 
 aspic jelly, etc. ; but this style of garnishing is usually adopted only by those 
 who are not competant to decorate or garnish with butter, lard or savory jelly, 
 and who are not able to cut their own root flowers. Boot flowers are usually 
 cut in the forms of roses, tulips, dahlias, etc., from white and yellow turnips, 
 beets, and carrots, and the edges of the leaves are usually tipped with pink 
 color, such as liquid “cochineal.”' 
 
 To cut root flowers, wash the roots, and for say a rose, take a good shaped 
 turnip, pare it, cut in the proper shape, then with a sharp pocket knife 
 (French root-flower cutters may be had of dealers in confectioner’s supplies,) 
 go all aroqnd the bottom edge, so ; then repeat this operation, so 
 
 ,-CXX, bringing the second cuts between the first, and holding the back of 
 the knife blade from you and the edge towards you. This causes the cuts to 
 meet at the bottom, and then by holding the knife point down, and running 
 it all round inside the cut the piece falls out, leaving the leaves separate and 
 distinct. Continue this until you reach the center, so . A little prac- 
 tice will assist you in this particular, and you will soon be able to 
 
 make other flowers, as the principle is the same; when the flowers are cut 
 tip the edges as above. 
 
 A Fan Garnish. — Slice small cucumbers very thin lengthwise, leaving 
 them attached at the stem end and spread them open like little fans. These 
 are nice for sliced cold meat, chicken or turkey. 
 
 A Fancy Garnish. — Cut the breast of a cooked turkey or chicken into 
 slices and then, either with a round tin cutter or a knife, cut these again into 
 shapes all alike. Make some mayonaise sauce with lemon juice, and mix 
 with it nearly an equal amount of aspic jelly, barely W'armed enough to melt 
 it. Cover the slices of turkey in the dish with the mayonaise-jelly and set the 
 dish in the refrigerator. Mince a slice of cooked blood-beet extremely fine 
 and some parsley the same. Take up the slices of turkey on a fork, when the 
 jelly is set quite firm, and dip the underside lightly into the minced parsley, 
 and then into the beet, making them appear sprinkled over, and place as a 
 garnish to a Turkey Galatine, or they make a nice dish in themselves, garnish- 
 ing the edge with green, such as shred lettuce. 
 
 SAUCES FOR FISH. 
 
 For Baked Fish. — Egg or vinegar sauce. 
 
 F6r Boiled Fish. — Hollandaise or liver sauce. 
 
 SAUCES FOR MEATS. 
 
 For Boiled Beef. — ^Apple, asparagus, chilli, cucumber, curry or horse- 
 radish sauce. 
 
 For Boast Beef. — Celery, drawn butter, lobster, mushroom, mustard, 
 parsley, pickle and shrimp sauce. 
 
GARNISHES AND SAUCES. 
 
 981 
 
 For Stewed Beef. — Oyster sauce. 
 
 For Fried beefsteak. — Brown onion cream, or roux sauce. 
 For Boiled Tongue. — Tartar sauce, 
 
 For Boiled Lamb. — Anchovy or Hollandaise sauce. 
 
 For Roast Lamb. — Chestnut or mint sauce. 
 
 For Boiled Mutton. — Tomato or caper sauce. 
 
 For Boiled Veal. — Celery sauce. 
 
 For Roast Veal. — Mushroom sauce. 
 
 SAUCES FOR POULTRY AND GAME. 
 
 For Boiled Chicken, — I'read or cauliflower sauce. 
 
 For Roast Chicken . — Gi flet sauce. 
 
 For Boiled Turkey. — Len on or oyster sauce. 
 
 For Ducks. — Olive sauce. 
 
 For Roast Ooose. — Apple sauce. 
 
 For Game. — White or rice sanceo 
 
982 
 
 THE KITCHEN. 
 
 THE KTTCHEIS". 
 
 It is almost impossible to give any directions except in a general way re- 
 garding the kitchen, as there is an endless variety of plans and arrangement. 
 In no other room in the house are sunlight and fresh, pure air so indispen- 
 sable as in the room where the most important work must be done. A long, 
 narrow, dark kitchen is an abomination. Always furnish the kitchen well 
 first, and if there is anything left to spend on the parlor, well ; if not the money 
 ]ias been spent well. The main point is to systematize every thing, group- 
 ing such things as belong to any particular kind of work. For instance, in 
 baking do not go to the china closet for a bowl, across the kitchen for the flour, 
 and to the farther end of the pantry or store-room for an egg, when they may 
 j ust as well be within easy reach of each other. Study and contrive to bring 
 order out of the natural chaos of the kitchen, and the head will save the 
 hands and feet much labor. 
 
 If kitchen floors are made of hard wood and simply oiled two or three 
 times a year, no grease spot is made when grease drops on them, for it can 
 be easily wiped up— carpet or paint is not advisable. Neither paint nor paper 
 the y/alls, but once a year apply a coat of the good old-fashioned whitewash. 
 Do not have the woodwork painted ; the native wood well oiled and varnish- 
 ed lightly is much the best finish. A wide, roomy dresser is a great con- 
 venience ; it should have two wide closets below and three narrow ones above, 
 Vv ith a row of drawers at top of lower closets. Here should be kept all pots 
 and kettles, sauce-pans, waffle-irons, kitchen crockery, tins, etc., all arrang- 
 e^d and grouped together so as to be convenient for use. If possible, have 
 good sliding doors, and at the top and bottom of same have a narrow sliding 
 panel for a ventilator, which should be used when sweeping. By this ar- 
 rangment every article of kitchen ware can be enclosed from the dust and flies. 
 A well appointed sink is a necessity in every kitchen, and should be near 
 both window and range, so as to have light, and also be convenient to the hot 
 water. It should be provided Avitli a ‘‘grooved” and movable dish drainer, 
 
THE KITCHEN. 
 
 983 
 
 set so as to drain into the sink. Always have bracket or wall lamps, if not 
 lighted by gas, placed at each end, or at the sides, so that the room may be 
 w^ell lighted in the evening. When possible, a long table at the end of the 
 sink, and so close to it that water can not drip between, on which to dress 
 vegetables, poultry, game, etc., saves time and steps; and the good light, 
 which is a necessity in this part of the room, leaves no excuse for slighted or 
 slovenly work. Under this table may be two drawers, with compartments 
 in one for polishing materials, chamois leather, and articles needed for scour- 
 ing tin and copper, and a paring knife, which 
 j is so essential in preparing fruit and vegetables, 
 
 rariiig ixuife. oue with SL guard on the side, as illustrated, 
 
 prevents taking too thick a paring ; and in the other, articles for keeping «Jie 
 stove or range in order. Back of the table and sink, the wall should be ceiled 
 with wood for three feet above them, and here may be put up galvanized iron 
 hooks and nails on which to hand basting-spoons, ladles, cooking forks and 
 spoons, the chopping knife, cake turner, etc. A set of drawers close at hand 
 for salt, pepper and spices is also convenient. There should never be bevel, 
 beading, or moulding on kitchen window or door frames ; and the kitchen 
 door, leading to the, dining room, should be faced with rubber and closed with 
 a not too strong spring. Not less than three large windows are desirable in 
 every kitchen, which should be cheerful, pleasant, well ventilated, conven- 
 ient and clean. 
 
 In houses of the old style there was either no pantry at all, the kitchen 
 being furnished with a dresser and shelves, or it was merely a small closet to 
 hold the articles in less common use. In modern houses the pantry is next 
 in importance to the kitchen, and it should be so arranged as to accommodate 
 all the appliances used in cookery, as well as the china, glass-ware, cutlery, 
 and other articles for the table, unless a dresser is used as before suggested. 
 In arranging a plan for a building, the pantry should receive careful consid- 
 eration, as next in importance to the kitchen ; it should be sufficiently roomy, 
 open into both the dining-room and the kitchen, and, in order to “save steps,’* 
 should be as convenient to the range or cooking stove as circumstances will 
 allow. The window should be placed so as to give light without infringing 
 on the shelving ; the shelves should be so 
 arranged as to not obstruct the light from 
 it ; the lower ones should be two and a half 
 feet from the floor, and two feet or more in 
 width, and project about three inches be- 
 yond the closets and drawers below ; and 
 the part near the window, where there is no 
 shelving, may be used for moulding and pre- 
 paring pastry, and such other work as may 
 be most conveniently done here, and if possible, have a Baking Cupboard (as 
 described in Kitchen AVrinkles) near by with drawers, etc., for spices, but if 
 that cannot be had a Spice Back, which, as illustrated, is a neat rack in which 
 
 Spice Rack. 
 
984 
 
 THE KITCHEN. 
 
 is set small cans containing spices. The handle is a convenience and can be 
 set near when cakes are to be made, and when the work is done it may be set 
 away on a shelf or in a cupboard until needed again, or some prefer a Spice 
 Cabinet, being a little bureau, about a foot high with each drawer labeled 
 outside, “nutmegs,” “cloves,” etc., and put up near where cakes, etc., are 
 made. It costs little, probably about two dollars, and is a great eonvenience. 
 •Other shelves, or a china closet, should be provided for the china and other 
 table furniture in every day use. The pantry should have an abundance of 
 drawers and closets, of which it is hardly possible to have too many — the up- 
 per closets for the nicer china and glass, and the lower ones to hold pans and 
 other cooking utensils in less frequent use. The drawers are for table-linen 
 and the many uses the housekeeper will find for them. If psssible the window 
 should be on the north side, but in any case it should have blinds for shade, 
 and a wire gauze or other screen to keep out flies. 
 
 Use a cloth to wash potatoes. It is no trouble to keep one for this pur- 
 pose, and it will save hands and time. Some prefer a small brush which you 
 can buy for the purpose. Tie a strip of muslin on the end of a round stick, 
 and use to grease bread and cake pans, gem-irons, etc. Have two large 
 pockets in your kitchen apron, and in one of them always keep a holder. A 
 piece of clam or oyster shell is much better than a knife to scrape a kettle, 
 should you be so unfortunate as to burn anything on it. If you use a copper 
 tea-kettle, keep an old dish with sour milk and a cloth in it, wash the kettle 
 with this every morning after washing ofi* with clear water, and it will always 
 look bright and new. Cut a very ripe tomato and rub over a kitchen table 
 to remove grease. The juice will also remove stains from and whiten the 
 hands. 
 
 CARE OP LAMPS. 
 
 If you use oil, buy the best kerosene. To test it, place a small quantity 
 in a tea-cup, and if it does not easily ignite when brought into contact with 
 a lighted paper or match, it is good ; poor oil will ignite instantly. Keep oil 
 in a ten-gallon can, with a faucet at the lower part, so as to draw off into a 
 smaller can or lamp-filler ; set the large can in a cool, dark place ; keep all 
 the articles used for cleaning, filling and trimming lamps by themselves. For 
 these purposes provide an old waiter (to hold the things), a lamp-filler, pair 
 of scissors or a lamp-trimmer, box of wicks, soap, washing soda, and several 
 soft cloths and towels, also a wire hairpin with which to keep open the vent 
 
 in the burner, and what is 
 known as a cork puller is use- 
 ful for holding cloths used in 
 cleaning lamp chimneys as 
 well as pulling corks form bottles and using dish cloths in hot water. When 
 lamps need an extra cleaning, add one tablespoon soda to a quart of water, be- 
 ing careful that none of the bronze or gilding comes in contact with th» soda. 
 
 Cork Puller. 
 
THE KITCHEN, 
 
 985 
 
 The wick should touch the 'bottom of the lamp and be trimmed square across. 
 When the wick becomes too short to carry up the kerosene, and you have not 
 time to put in a new wick, a piece or cotton rag pinned on below will prove a 
 good feeder. Whe burners of lamps become gummy and prevent the wicks 
 moving freely, boil them up in suds over the fire for a short time, and they 
 will become entirely clean and work well. Lamps may become encrusted in- 
 side with settlings from the oil, and ordinary washing will not remove it. 
 Take soap-suds and fill the lamp about one-third full, then put in a little sharp 
 sand, and shake vigorously. A few minutes will remove every particle of 
 settlings. Always fill the lamps every day and in the day-time ; never fill a 
 lamp after dark near a lighted lamp. When lighting a lamp turn the wick 
 up slowly so that the chimney is gradually heated. When taking a lamp 
 from a warm room into a cold one, first turn down the wick ; do not fill too 
 full, as the heat expands the oil and drives it out making the lamp dirty and 
 dangerous. Never light or burn an almost empty lamp, as the empty space 
 is nearly always filled with a very explosive gas. Before putting out a lamp 
 turn it down until the wick is below the top of tube ; as if left above it the oil 
 gradually works out through the wick and runs down over the burner and 
 lamp. Turn the flame down low, and wave a fan, book, or paper across the 
 top of the chimney. Blowing down a chimney is very dangerous when a lamp 
 is nearly empty and turned up high. Never start a fire with oil. Buy the 
 best lamp chimneys by the dozen. The best are cheapest, and it is conven- 
 ient to have fresh ones on hand when one is broken at an inopportune time 
 A piece of sponge fastened on the end of a stick or wire is the best thing with 
 which to clean lamp chimneys. Or, hold them over the nose of the tea-kettle 
 when the kettle is boiling furiously. One or two repetitions of this process 
 will make them beautifully clear. Of course they must be wiped upon a 
 clean cloth. 
 
 Fill new tin pans with boiling water (having a little soda in it,) let stand 
 on a warm part of the range for a while wash in strong soap-suds, rinse, and 
 dry well. Scouring tins very often with whiting or ashes 
 wears them out ; if properly taken care of, washed in suds 
 and thoroughly dried, they will not need scouring. This 
 same care is needed for a steamer, which is one of the 
 nicest utencils in which to cook vegetables, etc., for many 
 vegetables are much better when steamed than when 
 boiled in actual contact with water. Cabbage, with salt 
 sprinkled among the leaves is more quickly cooked and is 
 much more delicate than when boiled. The same is true 
 of puddings, particularly plum puddidgs, and for chickens 
 potatoes, rice, and indeed for nearly every thing usually 
 immersed in water. The outer kettle is partly filled with 
 boiling water, the article to be cooked is placed in the 
 perforated pan and set in the other and a close fitting 
 cover x>laced over both. There are many other steamers larger and more 
 elaborate, but the one illustrated is a good simple one. 
 
 
986 
 
 THE KITCHEN. 
 
 Boil ashes or a bunch of hay or ^rass in a new iron kettle before cooking 
 in it; scour well with soap and sand, Ihen fill with clean water, and boil one 
 or two hours. To remove the taste of wood, first scald the vessel well with 
 boiling water, letting the w’ater remain in it till cold ; then dissolve sal-soda 
 or soda, (two pounds to a barrel of water) in lukewarm water, adding a little 
 bit of lime to it, and wash the inside of the vessel well with this solution ; 
 afterward scald it well with plain hot water, and rinse it with cold water be- 
 for you use it. Knives for the table should never be used to cook with ; those 
 for the former purpose may be a cheap plated set for every day use, and 
 should be kept by themselves, and never be allowed to be used in the kitch- 
 en. A convenient tray is the one 
 
 illustrated ; it is made of strong 
 Japanned tin and has a separate 
 apartment for knives, spoons, 
 and forks, and teaspoons. It is 
 also provided with a convenient 
 handle. A wooden box may be 
 made by an ingenious man in 
 
 Knife and Spoon Tray. 
 
 the same form, that will be equally convenient. Lucky is the woman who has 
 the ingenious man at hand, who has the time and is willing to spend it in 
 fitting up the kitchen with such conveniences. Never place a range or cook- 
 ing stove opposite a door or window if it can be avoided, as any draft will 
 prevent the ov-en from baking well. 
 
 A necessity in the kitchen, because a great protection against clothes 
 taking fire, is a large kitchen apron made full length with bib, and sleeves if 
 wished, the skirt to button close around the dress-skirt. A wooden mat 
 (made by laying down six pieces of lath eleven inches long, one inch wide, 
 and an inch apart, and nailing across these, at right angles, six other similar 
 pieces about the same distance apart) is a great protection to the kitchen 
 table, which should be of ash. Hot kettles and pans from the stove may then 
 be set on this without danger, as the construction of the mat secures a cir- 
 culation of air under it. It is the ‘Tittle foxes that spoil the vines” in the 
 kitchen as well as elsewhere — the neglect of little things causes loss of timej 
 patience and money. 
 
 CARE OF FIRES. 
 
 In building fires concentration is the important point ; 1st, the fuel should 
 be concentrated, that is, put together in a compact heap, and 2d, in a place on 
 the grating where the draft can be concentrated upon it. These two points 
 gained it is an easy matter to produce a brisk fire. When the kindling, which 
 must be dry and in sufficient quantity, is well started, the wood or coal, as 
 the case may be, is so put on that the draft and flame will pass directly 
 through the fuel. In starting a fire, all depends upon having the conditions 
 right, and great loss of time, and even patience, is incurred if they are not 
 
THE KITCHEN. 
 
 987 
 
 pro'ST.ded. Always have wood in the box. This can generally be done with- 
 out taking special time for it, by remembering to bring some in when you 
 pass the wood-pile without anything in the hands. See that the wood-box 
 is full at night, and the shavings and kindlings in their place. In the morn- 
 ing empty the ash-pan, or better still, clean your stove or range at night, 
 This can always be done, except in the case of late suppers. When supper 
 is ready, and there is no further use for the fire, open the oven doors, take all 
 the covers partly off the holes, and by the time the supper dishes and need- 
 ful work in the preparation for breakfast is done, if the fire has been properly 
 attended to, the stove will be cool enough to clean out, which should be 
 thoroughly done, removing all the ashes or cinders from every part of it. This 
 is a very particular v/ork, as the corners often secrete quite an amount of 
 ashes that must be removed if you will have a perfectly clean stove. Rap on 
 the sides of the pipes, to dislodge the soot and ashes that collect there, sweep 
 all over with a long handled brush-broom and the stove is ready to receive 
 the shavings, kindlings and wmod for the fire. 
 
 Where there is a large amount of cooking to be done, the ashes should 
 be cleared from under the slides of the ovens as often as once a week in large 
 or small families ; this will insure the oven to bake well, and always the mme^ 
 if the fire is properly arranged. In removing 
 ashes it is very important that they are not 
 thrown out in improper places or placed in 
 wooden receptacles where a fire may break out 
 from spontaneous combustion or from some 
 ^‘unknown cause.” A proper ash barrel is made 
 of metal, should be heavy enough so as not to 
 be easily bruised, and should be provided with 
 handles for convenient removal. The one rep- 
 resented in cut when used for coal ashes, is pro- 
 vided with a sieve which holds and saves all 
 the unconsumed coal, while it allows the ashes 
 to pass through. Never on any account use ker- 
 osene to make the fire burn more quickly. In 
 making the fire, as soft wood burns more quickly than hard, it is better to 
 have some wfith which to start it, filling up with hard wood. If the wood is 
 good and properly placed you will have a bright clear flame, yielding a great 
 amount of heat which should be utilized for cooking purposes, by so arrang- 
 ing the draught that none of it is wasted. This can only be done by one who 
 30 perfectly understands each part of it as to economize in the use of fuel. 
 The fire needs constant attention, as it is poor economy to let the fire go par- 
 tially out, as in adding fresh fuel the heat is wasted until the stove and oven 
 are again heated to the right temperature for cooking. 
 
 Fill the tea-kettle full of water and place on the stove, and if the fire is 
 good it will boil soon enough for use, and every time water is used, add cold, 
 so as to keep the supply good. The habit is almost universal to put a small 
 
988 
 
 THE KITCHEN. 
 
 quantity of water in the tea-kettle, aiming to have just enough for certain 
 things, and if an extra demand occurs the kettle is empty, the fire is out, and 
 the delay occasions no little trouble to both cook and mistress. When water 
 has been made to boil no matter what is cooking in it, tlie fire may be very 
 much lessened, as but little heat is required to keep it boiling. Rapid boil- 
 ing does not hasten cooking, and the articles cooked are much better when 
 boiled slowly. 
 
 For general use copper and brass cooking utincils are not the best, be 
 cause of the great care necessary to keep them clean and free from poisonous 
 deposits, a work that can never he trusted to servants. The best granite iron 
 is both safe, light and easy to clean. Care should be used in cooking in tin 
 vessels, as they are liable to be affected by acids, oils and salt, but not to 
 the same extent as copper. For all ordinary cooking purposes, if tin vessels 
 are kept clean and free from rust, no injury will result. A little whiting or 
 dry flour may be used to polish tin with. If a kettle is to be used for cooking 
 fish, heat it first over the fire ; if an odor arises, it needs cleaning as above, 
 heat it over the fire, rub well with brown paper, then with an onion. In 
 washing tin ware use soft water and soap, and wash well, rinse with hot water, 
 wipe well, and put on the hearth or stove to dry perfectly ; once a week wash 
 tin ware in water in which a little sal-soda has been dissolved ; take the suds 
 for the pots and kettles (if not hot add more hot water,) and 
 wash and rinse thoroughly on the inside. To wash the outside 
 of pots, kettles and all iron ware, place in a tub or large dish- 
 pan, and with soap on cloth, rub them briskly and hard; if 
 necessary scrape with an iron spoon or old knife to get all dirt 
 off, rinse in hot water, wipe, and place on stove to dry. The 
 best thing to wash them with is a Vv'ire dish-cloth. If kept 
 scrupulously clean, oysters, tomatoes, and even some delica- 
 cacies th.'/t are usually cooked in porcelain and cranite w'are, may be cooked 
 
 nicely in 
 Dish 
 suds and 
 69 Hi 
 
 Von. 
 
 vashers and wipers should be kept very clean, being washed in 
 Veil rinsed after each meal. Avery convenient article, upon which 
 to hang them to dry is the umbrella folding rack which may be 
 placed on the wall near the stove. When in use it presents a 
 a goodly number of arms on which to hang articles to be dried, 
 and when not in use it closes up modestly and occupies no useful 
 space. We know of nothing so simple and 
 useful for the purpose. It is made in the 
 very best manner, and with fair usage will 
 last a life-time. The cut on the left rep- 
 resents the rack folded with arms dropped 
 against the wall, and the one on the right 
 the same spread out ready for use. En- 
 ameled ware may be cleansed by filling the vessel with hot w^ater, with soda 
 dissolved in it — one ounce to a gallon ; let it boil twenty minutes ; then if the 
 
 Umbrella Folding Rack. 
 
THE KITCHEN. 
 
 989 
 
 stain does not all come off, scour with fine sand or brick dust ; rinse well with 
 hot water and wipe dry. If by carelessness or accident, while making chow- 
 chow, or anything else, it becomes burned on the porcelain kettle, empty 
 immediately, fill with water, put in about pint of wood ashes to two gallons 
 of water, let it boil twenty minutes ; clean with sand or brick dust as above, 
 if it does not all come off. In either case, if unsuccessful the first time, re- 
 peat. To clean a brown porcelain kettle, boil peeled potatoes in it. The 
 porcelain will be rendered nearly as white as when new. To clean silver or 
 plated ware, wash in clean hot water or lay in hot soda water a few minutes ; 
 then wipe dry with a canton fiannel cloth, and polish with chamois skin. If 
 silver powder is used for cleaning tarnished spots, care must be taken to brush 
 out all the dust from the chased work on the plate. In the daily use of silver, 
 wash in clean hot water and wipe dry with a canton fiannel cloth. Never use 
 soap in washing silver. Steel knives and forks are best cleaned by being 
 scoured with bath brick, but some good “kitchen maids’’ always use the 
 common brick pulverized, with good success. Have a properly made knife- 
 box, with board extending, on which to lay the knife to scour, wet a cloth in 
 hot water or soft soap and water, 
 dip in the dust which has been 
 previously shaved off ; then rub onion Knife, 
 
 briskly and hard until all spots are removed ; wash and rinse in clean, hot 
 water and wipe dry. Never put a knife into hot fat, as it destroys the tem- 
 per and the knife is useless. It is nice to have a separate knife for peeling 
 
 onions, and marked so that it can al- 
 ways be kept for that purpose. One is 
 Potato Knife. also nice so marked for potatoes, and 
 
 one should certainly be had for use in preparing fish as the taint is so strong. 
 A separate pan and board should also be kept for this purpose. 
 
 The sink comes in for special notice. Wash it daily with soap and water, 
 rinse with clean boiltng water, always rinsing in hot water after pouring 
 suds into it. This can not be insisted on too strongly, because of such great 
 importance in the cleanliness of the kitchen. The old adage, “A time for 
 everything,” applies here. On Mondays and Thursdays, during summer, 
 pour hot water, containing a little chloride of lime, or some copperas water 
 as directed in Kitchen Wrinkles, into the drains, and every Monday in win- 
 ter. This will prevent all unpleasant and unhealthy odors. The use of soda 
 in cleansing our wares generally diminishes the quantity of soap needed. As 
 a general thing, too much soap is used in washing dishes. Many good house- 
 keepers do not allow soap used in washing dishes at all, except to clean tin 
 and iron ware, dish cloth and sink. In cleaning an unpainted kitchen fioor, 
 if there are spots of grease on it, put some soft soap (or lye, if to be had) in a 
 tin cup, kept for the purpose ; place on the stove until boiling hot ; then pour 
 a little on each spot and scour with ashes ; wash the floor with soft hot water, 
 rinse well, and, if the grease is not out the first time, try it again when th« 
 floor needs cleaning. Always remember to rinse thoroughly, changing the 
 
990 
 
 THE KITCHEN. 
 
 water when it becomes too dirty. In cleaning floors, tables, or wood-work, 
 remember to rub always with, and not across, the grain of the wood. 
 
 The breakage of dishes in some houses is fearful. There are very few 
 families rich enough to bear it, much less the families of small means or just 
 a competence. The mother is sick or wearied with the eare of the nursery, 
 and cannot see to the putting away of the best china, which has been used 
 because a friend dined with them. While conversing with her guest, she 
 hears a crash in the kitchen. It is with difficulty she remains calm until the 
 guest departs, when she finds a cup has fallen and cracked her nice tureen, 
 and broken a nick out of two or three saucers ; or several goblets, set in a 
 careless place, have fallen and are broken. She is sick at heart, for it was 
 but a few weeks before she had spent fifteen or twenty dollars to replace her 
 broken, cracked, and nicked dishes. Little comfort does she get from Brid- 
 get, who replies: “La, madam, it was but a few of your dishes, and sure I 
 could not help it. I would not think the likes of ye would make such a fuss.” 
 Every wise housekeejjer will distinguish between carelessness and accidents. 
 To correct this evil, and stop the great waste, the only way is to have help 
 understand they must replace each broken or nicked dish (for a nick in a dish 
 is as bad as a break), or have the cost of them deducted from their wages. 
 This will cause two very valuable results. The servant will become more 
 careful, which will add much to the comfort of the mistress , and wull also 
 form a habit of carefulness that will fit her to become a good housekeeper. 
 There is a dish drainer that is also a help in pre- 
 venting breakage, as the dishes can be easily ar- 
 ranged in it. It consists of two separate articles 
 — a neat, strong wire basket, with a smaller basket 
 inside, and a drip pan. The smaller dishes are set 
 on edge in the small basket, and the longer ones 
 between the two, there being space enough below 
 the basket in the drip-pan to hold the water which 
 drains off. To rinse with hot water the basket with 
 dishes in it may be removed from pan to sink, hot water poured over them, 
 and then returned to pan to drain. This drain was the invention of a woman, 
 and its convenience ^hows that she knew what she wanted. 
 
 There is an old and true saying, that “a woman can throw out with a 
 spoon faster than a man can throw in with a shovel.” In cooking meats, for 
 instance, unless watched, the cook will throw out the Tvater without letting 
 it cool to take off the fat, or scrape the dripping pan into the swill-pail. This 
 grease is useful in many ways. Bits of meat are thrown out which would 
 make good hashed meat or hash ; the flour is sifted in a wasteful manner, or 
 the bread-pan left with dough sticking to it ; pie-crust is left and laid by to 
 sour, instead of making a few tarts for tea ; cake-batter is thrown out because 
 but little is left ; cold puddings are considered good for nothing, when often 
 they can be steamed for the next day, or, as in case of rice, made over in 
 other forms ; vegetables are thrown away that would ’warm for breakfast 
 
THE KITCHEN. 
 
 991 
 
 nicely ; dish-towels are thrown down where mice can destroy them ; soap is 
 left in water to dissolve, or more used than is necessary ; the scrub-brush is 
 left in the water, pails scorched by the stove, tubs and barrels left in the sun 
 to dry and fall apart, chamber-pails allowed to rust, tins not dried, and iron- 
 ware rusted ; nice knives are used for cooking in the kitchen, silver spoons 
 used to scrape kettles, or forks to toast bread ; cream is allowed to mold and 
 spoil, mustard to dry in the pot, and vinegar to corrode the casters ; tea, 
 roasted coffee, pepper and spices to stand open and loose their strength ; the 
 molasses-jug looses the cork and flies take posession ; vinegar is drawn in a 
 basin and allowed to stand until both basin and vinegar are spoiled ; sugar 
 is spilled from the barrel, coffee from the sack, and tea from the chest ; dif- 
 ferent sauces are made too sweet, and both sauce and sugar are wasted ; dried 
 fruit has not been taken care of in season, and becomes wormy ; the vinegar 
 on pickles looses strength or leaks out, and the pickles become soft ; potatoes 
 in the cellar grow, and the sprouts are not removed until they become worth- 
 less ; apples decay for want of looking after ; pork spoils for want of salt, and 
 beef because the brine wants scalding ; hams become tainted or filled with 
 vermin, for want of the right protection ; dried beef becomes so hard it can’t 
 be cut ; cheese molds and is eaten by mice or vermin ; bones are burnt that 
 will make soap ; ashes are thrown out carelessly, endangering the premises 
 and wasting them ; servants leave a light and fire burning in the kitchen when 
 they are out all the evening; clothes are whipped to pieces in the wind, fine 
 fabrics rubbed on the board, and laces torn in starching ; brooms are never 
 hung up, and soon spoil ; carpets are swept with stubs hardly fit to scrub the 
 kitchen, and good new brooms used for scrubbing ; towels are used in place 
 of holders, and good sheets to iron on, taking a fresh one every week ; table 
 linen is thrown carelessly down, and is eaten by mice, or is put away damp 
 and is mildewed ; or the fruit-stains are forgotten, and the stains washed in ; 
 table-cloths and napkfns used as dish- wipers ; mats forgotten to be put under 
 hot dishes ; tea-pots melted by the stove ; water forgotten in pitchers, and 
 allowedito freeze in winter ; slops for cows and pigs never saved ; china used 
 lo feed cats and dogs on ; and in many other ways a careless or inexperienced 
 housekeeper wastes, without heeding, the hardearned wages of her husband. 
 Economy counts nowhere so well as in the kitchen. 
 
 Kitchen W^rinkles. 
 
 Tomatoes are nice with cream and sugar. 
 
 Tea . — Keep tea in a close chest or canister. 
 Caramel . — Always stir with a wooden spoom 
 
992 
 
 KITCHEN WRINKLES. 
 
 Coffee. — Keep cool by itself, and closely covered 
 
 Tea Stains can be removed from dishes with soda. 
 
 Bread. — Keep bread or cake in a tin box or stone jar. 
 
 Nutmegs. — Always grate nutmegs at the blossom end first. 
 
 To Warm up Soup. — Set the vessel in hot water and heat slowly. 
 
 Red Ants. — Scatter branches of sweet-fern where they congregate. 
 
 Salt Fish are quickest and best freshened by soaking in sour milk. 
 
 Oven Too Hot. — Sprinkle quarter of an inch thick with sand on bottom. 
 
 To Keep Cutlery from, Rust. — Wipe dry, and wrap in coarse brown paper. 
 
 Too Much Salt. — When used, add tablespoon vinegar and teaspoon sugar. 
 
 For Soft Dish-cloths, both for washing and wiping dishes, try cheese cloth. 
 
 Salt in Gravy. — Do not put salt in milk gravy till it is done or it will curdle. 
 
 Bread for Ovem. — When bread will not retain the dent of the finger it is 
 i*eady for the oven. 
 
 To Preserve Milk. — A spoonful of grated horse-radish will keep a pan of 
 cnilk sweet for days. 
 
 Dry Sponge Cake. — When sponge cake becomes dry it is nice to cut in 
 thin slices and toast. 
 
 When Washing Baking Dishes. — Rinse well, invert them a few minutes, 
 and they will wash easily. 
 
 Tin Tea-ketiles. — Kerosene will make tin tea-kettles as bright as new. 
 Saturate a woolen rag and rub with it. 
 
 Charred Casks. — Water and salt meat may be preserved pure a long time 
 if put up in casks with the inside charred. 
 
 Corn Starch is a good substitute for eggs in cookies and doughnuts. One 
 tablespoon of the starch is equal to one egg. 
 
 Pastry. — Wash the upper crust of pies with milk just before putting them 
 in the oven, and it will be a beautiful browm 
 
 Corks. — When corks are too large to go into a bottle, throw them into 
 hot water for a few minutes, and they will soften. 
 
 To Make Meat Tender — A spoonful of vinegar put into the water in 
 which meats or fowls are boiled makes them tender. 
 
 The Taste of Fish may be removed very effectually from steel knives and 
 forks by rubbing them with fresh orange or lemon peel. 
 
 Stain on Spoons from boiled egg is removed by rubbing with a little salt, 
 or washing in water in which potatoes have been boiled. 
 
 Wire Table Ware — Should never be scoured; it will remain bright if 
 merely washed in clean water with a little soap added. 
 
 Salt will curdle new milk; hence, in preparing milk poridge, gravies, 
 etc., the salt should not be added until the dish is prepared. 
 
 To Clean Windows. — The wing of turkeys, geese and chickens are good 
 to wash and clean windows, as they leave no dust nor lint as cloth. 
 
KITCHEN WRINKLES. 
 
 993 
 
 To Mend Tin Pans. — Put putty on the outside and let dry well. The 
 pan will never need mending in the same place again. 
 
 To Beat the Whites of Eggs Quickly, put in a pinch of salt. The cooler 
 the eggs the quicker they will froth. Salt cools and also freshens them. 
 
 Copperas Water. — Dissolve one pound copperas in a gallon hot water and 
 add two ounces commercial carbolic acid ; pour a pint into sink twice a week. 
 
 Lemons. — Before using lemons for any porpose, always roll them awhile 
 with your hand on a table. This will cause them to yield a large quantity of 
 juice. 
 
 Silver Polish. — To one quart rain-water add tw© ounces ammonia and 
 three ounces of precipitated chalk. Put into a bottle ; keep well corked and 
 shake before using. 
 
 Ground Tea. — If tea be ground like coffev., or crushed, immediately be- 
 fore hot water is poured upon it, it will yield nearly double the amount of its 
 exhilarating qualities. 
 
 Or'^.nges. — Oranges and lemons keep best wrapped in soft paper, and 
 laid in a drawer. Lemons may be kept in cold water, which should be 
 changed twice a week. 
 
 Fleas. — Carbolic soap is good to keep them away, but I don’t know 
 whether it will kill them or not ; wash the animal in carbolic soap and water 
 and see how quickly they will leave. 
 
 Economy in Soap. — A soft soap for washing dishes can be secured by 
 placing in an old dish, and occasionally adding water, all the scraps of soap 
 which are too small to use for washing. 
 
 Cleaning Metals. — Triple lye and alcohol, well mixed, will clean brass, 
 gold or silver, and make it look like new. Have used it three years with 
 satisfaction. It removes verdigris nicely. . 
 
 Stove Holders. — Take wrapping twine as it comes in the house, tie it to- 
 gether neatly, and cast on to coarse knitting needles thirty stitches ; knit 
 garter stitch until it is square, then bind off. 
 
 To Clean Bottles. — Save all broken and crooked carpet tacks, and keep 
 them in a box in the kitchen, for cleaning bottles. They are better than 
 shot, for the sharp edges scrape off all stains. 
 
 Fly Specks. — A solution of soap and water is about the best cleaning 
 fluid. If you give the dirt and fly specks a little time to soak, they will come 
 off easily. A woolen cloth is best to rub with. 
 
 Covering for Jars. — A good water-proof paper for covering jars used in 
 preserving, etc., may be made by brushing over the paper with boiled lin- 
 seed oil and suspending it over a line until dry . 
 
 To Clean Knives. — Cut a good-sized, solid raw potato in two ; dip the flat 
 surface in powdered brick, dust, and rub the knife-blades; or, use a cork, or 
 a cloth in some way. Stains and rust will disappear. 
 
 To Freshen Walnuts. — When walnuts have been kept until the meat is 
 too much dried to be good, let them stand in milk and water eight hours, 
 and dry them, and they will be as fresh as when new. 
 
 Cement for China — The whites of two eggs, and enough quicklime to form 
 a thick paste. The quicklime should be finely powdered ; this makes a good 
 cement for mending broken china, marble, or glass-ware. 
 
 63 
 
994 
 
 KITCHEN WETNKLES. 
 
 How To Treat Angels Cake. — When one has not a pan with feet on up- 
 per part, turn it out upon muffin rings to,.cool. This cake can be baked in 
 any pan using same care as to cleanliness as with any cake. 
 
 To Remove a Tight Glass Stopper. — Apply a cloth wet in hot water to 
 the neck of the bottle ; or wind a cord around once, and ‘‘saw” back and 
 forth a few times. This will heat and expand the neck of the bottle. 
 
 To Keep Ca,ke From Sticking. — Butter the pans well, and dust heavily 
 with flour ; turn them over and knock them on the table to get out all the 
 flour that will not stick, and then put in the cake. Mine never sticks. 
 
 Rust on Steel Implements or Knives. — Cover the steel with sweet-oil, rub- 
 bing it on well. Let it remain for forty-eight hours, and then, using finely 
 powdered unslaked lime, rub the steel until all the rust has disappeared. 
 
 Care of a Gridiron. — All ironware needs thorough cleaning every time it 
 is used, and none more than a gridiron. _ The bars should be kept perfectly 
 clean and smooth and buttered every time they are used, if one desires a 
 steak cooked to perfection. 
 
 Clinkers. — may be removed from grates and range back, by throwing 
 half a dozen broken oyster shells into the fire, when the coal is "aglow, and 
 covering them with fresh coal. When red-hot tho clinkers become doughy 
 and are easily removed. 
 
 To Preserve Lamp Chimneys from Breaking. — Place a cloth in the bottom 
 of a large pan, fill the pan with cold water, and place new chimney in it ; 
 cover the pan, and let its contents boil one hour ; take from fire, and let 
 chimney remain in water until it is cold. 
 
 Cement for Knife Handles. — Set handle on end, and partly fill cavity 
 with powdered resin, chopped hair or tow, chalk, whiting, or quicklime' 
 heat the spike of the knife and force it into its place. Equal parts of sulphur, 
 resin, and brick-dust also make an excellent cement. 
 
 To Soften Water. — Hard water is rendered verv soft and pure, rivaling 
 distilled water, by merely boiling a two-ounce vial, say in a kettle of water. 
 The carbonate of lime and many impurities will be found adhering to the 
 bottle. The water boils very much quicker at the same time. 
 
 A Fire Kindler. — Melt together three pounds resin and a quart of tar, 
 and stir in as much saw-dust and pulverized charcoal as possible, spread the 
 mass on a board to cool, and break into lumps the size of a walnut. Light 
 one with a match, and it burns for some time with a strong blaze. 
 
 Table Cover, to be thrown over the table after it is set, is best made of 
 red cheese cloth. Pink mosquito netting is handsomer but does not keep off 
 dust ; set table for next meal immediately after the dishes are washed — the 
 most convenient plan where the dining-room is not used for other purposes. 
 
 Slaw Spoon-Fork. — One of the 
 most convenient articles for dishing 
 slaw is the spoon-fork as illustrated. 
 One can serve neatly and quickly 
 with it. 
 
 Slaw Spoon-Porfe. 
 
 To Cleanse a Syrup Jar. — If maple S5"rup is not hot enough v/hen put in jars, 
 or is imperfectly sealed, it will crystalize. In getting the crystal out lay the 
 jar on the side, put in a little water and turn a little occasionally, and the 
 crystal will come out without breaking the giaiss as it will if you try to soak 
 it out while upright. 
 
KITCHEN WRINKLES. 
 
 995 
 
 To Renew Stale Bread, Etc. — Spread a good sized cloth in the steamer, 
 and lay in any dry biscuit or slices of light bread you may have. Cover 
 closely with the cloth, which will absorb superfluous moisture, and steam 
 ten or fifteen minutes. The bread will be almost as fresh as when new. 
 
 Salt Dishes. — The ‘‘star salts” are now very generally used on account 
 of their convenience and utility. In the bottle, which has a perforated top 
 like a pepper-box, is a pulverizer which keeps the salt loose, and insures its 
 free delivery. When it is not necessary to measure the quantity, they are 
 always ready, and insure a good distribution of the salt. 
 
 Pancake Lifter. — This simple and cheap 
 lifter is a necessity if unbroken and neatly 
 baked pancakes are a desideratum. The 
 cost is small, and the lifter will last a life- 
 time, and with it there is no excuse for not serving the breakfast cakes neatly. 
 
 Measures. — They should be a quart, pint, half pint and gill, all made of 
 best charcoal tin that contains no poisonous lead which is so commonly used 
 to coat inferior tin-ware. Still more convenient is a lately invented meas- 
 ure of tapering form with ring or shoulders, at difi’erent heighths, showing 
 any measure desired from a gill to a quart. 
 
 A Clean Cook Stove. — Housekeepers should endeavor to keep their cook 
 stoves clean, an easy matter by using care. Salt sprinkled over anything thai 
 is burning on the stove will prevent any disagreeable odor. Instead of us- 
 ing a knife to scrape the dirt off, a small sheet of sand-paper is more conven . 
 ient and better. Stove legs painted red are very pretty and are more easily ■ 
 kept clean. 
 
 To Make Kindlings. — Put two or three ounces tallow to one pound resin^ 
 melt very carefully together and when hot stir in fine sawdust and mako 
 very thick. Spread it immediately about one inch thick upon a board, firsts 
 sprinkling the board with fine sawdust to prevent sticking. When cold, 
 break into lumps one inch square. Or make nicer thus ; while the mixture 
 is warm on the board, take a thin board grease the edge and mark the kindl- 
 ing off into squares, pressing it in deep ; then when cold they will break ofi; 
 into regular pieces. 
 
 Cement for Dishes. — Into a thick solution of gum arabic stir plaster of 
 paris until the mixture assumes the consistency of cream, apply with a brush 
 to the broken edges of the ware and join together. In three days the article 
 cannot be broken in^the same place. The whitness of the cement adds to 
 its value. A simple way is to tie the broken dishes carefully together then 
 boil for ten or fifteen minutes in milk keeping the broken parts covered with 
 milk, they will be nearly as strong as when new. Some use simply white 
 lead and place the dish away for two or three months. 
 
 The American Broiler . — This popular broiler has been before the public 
 for many years, and has done more to banish the 
 health-destroying frying pan from the kitchen 
 than any of its later rivals. It will also be a fav- 
 orite. 
 
 To Clean Silver. — ‘‘Inaexical Soap” is the bes^ 
 thing for the purpose in use, not for every day, but 
 when thorough cleaning is required. It is well, 
 also, to keep it in a convenient dish, and rub on 
 The American uroiief. ^ flannel whenevei a spot appears oj3^ 
 
 the silver. 
 
998 
 
 KITCHEN WRINKLES. 
 
 A Moveable Sink, set on very large and strong casters, is a labor-saving 
 contrivance. It may be run into the dining-room to receive dishes after the 
 meal is over, and afterwards returned to the kitchen and placed where the 
 light is best, or in the coolest part of the room if the weather is hot. Simple 
 contrivances of this kind, which cost little except the labor of the ‘hnen 
 folks,’’ may often be used to save steps and preserve the health of the over- 
 worked housekeeper. 
 
 Batter Bucket. — This convenient utensil to be used in making griddle 
 cakes should be used in every kitchen. The most per- 
 fectly shaped cakes can be made from it without drop- 
 ping over stove and griddle, and the cover and stopper 
 keep it closely covered after batter is made, till wanted 
 for use. 
 
 To Clean Brass Kettles. — When much discolored, scour 
 with soap and ashes, then put in a half pint vinegar and a 
 handful of salt, put on stove, let come to a boil, take cloth, 
 wash thoroughly, and rinse out with water. If using 
 every day, the salt and vinegar and rinsing are sufficient. 
 
 Copper utensils are cleaned by simply rubbing with the 
 salt and vinegar, using as much salt as the vinegar will dissolve, and apply 
 rith a woolen rag, rubbing vigorously ; then polish with pulverized chalk. 
 
 Water boiled in galvanized iron becomes poisonous, and cold water 
 passed through zinc-lined iron pipes should never be used for cooking or 
 drinking. Hot water for cooking should never be taken from hot water 
 pipes ; take from cold-water pipes and keep a supplj^ heated for use in kettles 
 
 Lid Lifters. — There are a great many forms of lifters for stove lids. The 
 two best we illustrate here. In one the handle is 
 of wood, set in an iron socket, and the other serves 
 as a lid lifter, and has a hook for lifting pots and 
 kettles, which are provided with bails. Always 
 have a shelf for the lifter near the stove ; never 
 hang on a nail. 
 
 Gas Stoves.— In cities where gas is used the 
 use of gas stoves for cooking in hot weather is as a rule economical, and adds 
 much to comfort, or rather saves much discomfort. Gas companies usually 
 make a discount for gas consumed in cooking. There are many gas stoves 
 in market, many of them excellent for the purpose. 
 
 Vienna Lime. — Vienna lime and alcohol give a beautiful polish to iron or 
 steel. Select the soft pieces of lime, such as will be easily crushed by the 
 thumb and finger, as they are the most free from gritty particles. Apply 
 with a cork, piece of soft pine wood, leather, chamois, etc. 
 
 Oil Stoves. — Where gas is not in use, some one of the many kind of oil 
 stoves may be used for cooking to advantage, in hot weather especially, 
 when the family is small. The use of those which use gasoline, and the 
 lighter products of petroleum, usually increases the rate of insurance, and is 
 too dangerous to be trusted to any but the most careful and experienced 
 persons. 
 
 Iron Sink. — The best sink for service and convenience is made of cast- 
 iron in one solid piece. There are several sizes manufactured, and the larg- 
 est size that can be afiforded should be selected. The iron sink never leaks, 
 is easily cleaned, does not need painting, does not get foul like wood, or wear 
 out like zinc. The waste-pipe is easily and firmly attached, and in short it 
 has all the merits aud none of the faults of other sinks. 
 
KITCHEN WBINKLES. 
 
 997 
 
 Hot Alum- Water is the best insect destroyer known. Put the alum into 
 hot water, and let it boi] till it is all dissolved ; then apply the solution hot 
 with a brush to all cracKs, closets, bedsteads, and other places where any 
 insects are found. Ants, bedbugs, cockroaches, and creeping things are 
 killed by it, while it has no danger of poisoning. 
 
 To Prevent Rusting of Tin, rub fresh lard over every part of the dish, 
 and then put in a hot oven and heat it thoroughly. Thus treated, any tin- 
 ware may be used in water constantly, and remain bright and free from rust. 
 To clean tin or other metalic vessels which have held petroleum — hot soap 
 and water. 
 
 Fly Trap. — In spite of carefully screened windows, flies will make their 
 their way into the best kept houses. The trap represented 
 here is the invention of a lady, and is a jjerfect success. 
 It will clear a room of flies in a short time, if none are al- 
 lowed to get in from out of doors. The flies are attracted 
 inside the cage by bait and can’t get out, and are easily 
 killed and trap set for more. 
 
 Kitchen Windows — Ought to be as cheerful, light and 
 bright as in any room in the house. If the sills are extra 
 broad, and a few choice flowers thrive on them, so much 
 the better. The ceilings should be of a cheerful tint, and 
 the "wood- work, whether oiled or painted, varnished. This 
 protects the wood and paint, and it is easily cleaned. It is a mistaken idea 
 to neglect the kitchen for the parlor. 
 
 Spoon Cupboard. — As near the stove or range as possible have a small 
 cupboard, made of the same wood as kitchen is finished in, without any 
 shelves. Have little scre.w hooks screwed in the back of it in rows for large 
 basting spoons, meat forks and any of the small articles used in cooking that 
 can be hung up. At the bottom place the small knives and forks, and have 
 a hollowed out shelf placed on bottom of door high enough up to shut in, 
 for the table and teaspoons needed. This saves many steps and much time 
 in fumbling through drawers. 
 
 Baking Cupboard. — In the pantry have a cupboard without shelves, be- 
 side the place used for baking and in it have screw-hooks screwed on the 
 sides and back, upon which to kaaag measures, egg-beater, cake paddles, and 
 all small utensils used in baking. On the bottom keep the flavoring extracts, 
 cook-book and anything else that can not be hung up. Under this cupboard 
 it is nice to have some small drawers for raisins, currants, boxes of spice, 
 gelatine, etc. Making them of difi’erent heighths as wanted. 
 
 Cabbage Water. — Be careful that no cabbage water is poured down the 
 kitchen-sink, as the smell of it — a singularly unpleasant one — is so strong 
 that it will penetrate all over the house, and produce the suspieion of a bad 
 drain. The water in which any vegetable has been boiled, should be thrown 
 av/ay out of doors, in a distant corner of the garden, if possible. 
 
 Pulverized Charcoal — should be kept in every house in a glass jar with a 
 wide mouth, containing a half pint. The coal should be freshly burned — 
 the best is not from the hardest or softest wood, but a medium — pulverized 
 finely in a mortar while the coals are yet red. Cork tight; it is invaluable 
 in preserving meats and poultrv and is sometimes even given as a remedv 
 for indigestion. 
 
 A Grate Heater. — One oi tne latest cneap conveniences is a neat iron 
 plate, large enough to set a coffee or teapot on, wiiich has ap^iendages be- 
 
998 
 
 KITCHEN WRINKLES. 
 
 low which slip over the front bars of a grate, and furnish a place to heat cof- 
 fee, tea or water by the grate fire. This heater may be attached so as to 
 project inside over the fire, or outside when the heat would be less intense. 
 
 A Table Heater. — Another ingenious heater is a round piece of solid iron, 
 as large as the bottom of a coffee-pot. This is placed on the top of the stove 
 and heated, and when the coffee-pot is placed on the table this heater, set 
 in a neat cast-iron basket, supported on thTee neat legs, takes the place of a 
 table mat and keeps it steaming hot, as the iron holds heat for a long time 
 The basket is constructed so that air circulates under the iron and prevents 
 injury to the table. 
 
 Tension Chopping Knife. — In this knife the blades 
 are made of fine steel, wrought very thin, and are 
 kept firm l)y the tension of the frame in which they 
 are set. It does very rapid work, and is an excellent 
 knife for family use. Most people consider hash a 
 very delicious breakfast dish, in spite of all the hits 
 newspaper paragrapliers have made on it, and a good 
 implement for making it is indispensable in every well 
 ordered kitchen. . The chopping knife is a great saver 
 of butchers’ bills, and ought to be respected accord- 
 ing!” 
 
 The Smell of Onions and other odors can be removed fTom kettles and 
 sauce. pans. Put some wood ashes into the utensils, add boiling water, and 
 let it stand a short time on the back part of the stove. Or, if you have no 
 wood ashes, use potash, soda, or concentrated lye with water, then wash in 
 hot suds. All cooking utensils in which onions, cabbage, or turnips have 
 been cooked should be thus cleansed. 
 
 Polishing. — Flour of emery, which is cheap and js kept at all drug-stores, 
 is excellent for polishing everything except silver. Common water-lime, 
 such as is used in plastering cisterns, is an excellent material for polishing 
 knives, forks, and tin-ware. First rub tins with a damp cloth, then take dry 
 flour and rub it on with the hands, and afterwards take an old newspaper 
 and rub the tin until bright. Keep in an old pepper-box, and aoulv with a 
 damp cloth. 
 
 Pack for Covers. — There are always neeaed about a kitchen stove or 
 range a number of articles, such as tin covers for pots and pans, handles for 
 stove covers, etc. There should always be a rack or other convenient place 
 on the wall near the stove and within easy reach for all such articles. The 
 handle for stove covers is often hung up, but never should be, because it is 
 often snatched oft' in a hurry. A small shelf is better if placed at a conven- 
 ient height. Arrange everything about a stove to save time and steps. 
 
 A Good Lantern is a necessity in every house, and a poor 
 lantern that is always out of order when 'wanted, is as much 
 a nuisance as a broken umbrella. The form represented here 
 burns kerosene oil, and is a cheap, convenient, and in every 
 way a good lantern for family use. The lamp is easily fillecl. 
 The tube that surrounds the lamp furnishes the air for com- 
 bustion and it is not easily broken or damaged. 
 
 Cupboards . — There ought always to be an iron- ware closet> 
 with deep shelves, in the kitchen where the iron-ware can be 
 kept out of the dust. For china, glass and silver, if such a lux- 
 ury is known, a corner cupboard with glass doors is a pretty 
 article of furniture, and takes v^ry little available room. Draw- 
 ers for napkins and table-clothes and for the childreai’s bibs and aprons are 
 also in order. 
 
KITCHEN WRINKLES. 
 
 999 
 
 Fryer and Drainer. — This invention furnishes a con- 
 venient method of frying, oysters, potatoes and other 
 articles that when done need to be removed quickly 
 from the boiling fat and drained, while remaining over 
 the hot tire, in order to remove all supertiuons grease. 
 
 It has a support for the perforated pan which rests in- 
 side the frying pan, which may be detached, leaving 
 the frying pan a little deeper than those in common use. 
 
 To Wash preserve Jars — Preserve jars or bottles 
 should be carefully washed as soon as emptied, taking 
 care that the stoppers and covers have their share of 
 attention. It is well to put soda or ammonia into the 
 jars or bottles, till up with water, and let stand an hour, 
 putting the stoppers or covers into a bowl to soak in ^ Fryer and Drainer, 
 the same way. Then pour out and scald nicely, but not with boiling water, 
 as that cracks the polished surface inside, wipe dry, set in the sun or wind 
 to air, and then set away carefully. ^ 
 
 A Folding Table. — A folding table is very useful 
 in small houses, and even in large houses for many 
 purposes. The accompanying cut represents a form 
 which is simple, convenient, and easily made by any 
 carpenter. It folds up compactly when not in use, 
 and when needed may be instantly unfolded and is 
 ready for use. When an extra table is needed in 
 making up clothing, etc., such a piece of furniture is 
 invaluable, and when not in use it does not occupy 
 valuable space and get in everybody’s way. 
 
 Coffee Syrup. — Take a half pound of the best ground coffee ; put it into a 
 saucepan containing three pints of water, and boil it down to one pint ; boil 
 the liquor, put it into another sauce-pan, well scoured, and boil it again. 
 As it boils add white sugar enough to give the consistency of syrup ; take it 
 from the fire, and when it is cool put in a bottle and seal. When traveling 
 if you wish for a cup of good coffee put two teaspoons of the syrup into aa 
 ordinary cup, and pour boiling water upon it, and it is ready to use. 
 
 Spice Box. — The spice box serves the same 
 purpose as the rack and cabinet, but is closer 
 than either and equally convenient. It has a 
 handle on the top and a clasp which fastens 
 the lid in place. For keeping spices from 
 waste, and for convenience, one of these con- 
 trivances is a great addition to a kitchen outfit. 
 
 A Pair of Good Scales is a necessity in 
 every well-regulated kitchen. Unfortunately 
 for people w^ho always wmnt to get the full 
 worth of their money, not every grocer and 
 butcher is honest, and when the quality of 
 goods is satisfactory there is sometimes a ser- 
 ious shortage in weight. A good pair of scales 
 
 is a little detective that does its work quietly and faithfully. If after all al- 
 lowance for error that reasonable man could ask, you find weights habitually 
 short, it is^ better and safer to try a new dealer ; but if the dealer knows you 
 have a weighing scale and use it, your weights will be full, especially if you 
 pay your bills promptly. 
 
1000 
 
 KITCHEN WRINKLES. 
 
 Washing Dishes. — In washing dishes, in addition to directions given in 
 
 ‘‘Dining Room,’’ care 
 must be taken not to put 
 tumblers which have had 
 milk in them into hot 
 water, as it drives the 
 milk into the glass, 
 whence it can never he 
 removed. They should 
 be first rinsed well in 
 tepid water. Tumblers 
 and goblets should be 
 Easy Dish Drainer. placed in hot soapy Water, 
 
 dipping the sides first, and turning them rapidly, thus heating the outside 
 and inside at the same time and preventing breaking ; when wiped, they 
 should not be turned down until put away in a china closet. It is a very 
 nice way to use the easy dish drainer as illustrated. The bottom is spaced 
 so as to hold pL^es upright as represented in cut. The drainer may also be 
 used as a bread-cooler, and the same frame, lined with pretty material, 
 makes a nice family work basket. 
 
 To Keep Table Clothes Clean — for a long time. After clearing the table, 
 place a clean towel under any spots that may have been made during dinner, 
 and rub the spot with a fresh clean cloth wet with clean soap-suds, then 
 rinse with clean water, dry with a clean dry towel, fold and lay under a 
 heavy weight. In changing table cloths during the week, contrive to bring 
 <,he fresh table cloth on first at dinnor. Place a large napkin over each end 
 ^f table cloth, to protect it from soiling in the process in serving the plates, 
 removing when the crumbs are brushed. 
 
 To Clean Coffee or Tea-pots. — Musty coffee-pots ana tea-pots may be 
 cleaned and sweetened by putting a good quantity of wood ashes into them 
 and filling up with coi<l water. Set on the stove to heat gradually till the 
 water boils. Let it boil a short time, then set aside to cool, when the inside 
 should be faithfully washed and scrubbed in hot soap-suds, using a small 
 brush that every spot may be reached ; then scald two or three times, and 
 wfipe till well dried. Pots and pans or plates that have been used for baking 
 and grown rancid, may be cleansed in the same way. Put the plates into a 
 pan with wood ashes add cold water, and proceed as above stated. If no 
 wood ashes can be had, take soda. Pie-plates and baking-dishes cleaned 
 after this fashion will keep sweet all the time. 
 
 A Convenient Ash Box. — This can be made of cheap lumber, and of a size 
 that the lumber at hand will cut without waste ; seven feet in length by three 
 feet in width, and four feet high may answer inmost 
 circumstances. A lid. A, is provided occupying 
 nearly one-half of the top, as shown in fig. 1, and 
 also a side door B, used for removing the ashes. Two 
 strips of board are fastened within and lengthwise 
 of the box, upon which the sifter or sieve rests as it 
 is shaken, as shown in verticle view, upper figure. 
 
 The sieve, which is an ordinary one, costing perhaps 
 twenty-five cents at the store, has a long handle 
 fastened to it ; with this the ash box and sifting ap- 
 paratus is complete. The advantages claimed for 
 this ash box are : The ashes can be sifted without 
 making any dust, as when the lid is closed the whole 
 is confined within the box. The ashes and sieve 
 are kept from exposure to storms, and the latter is always in place and ready 
 
KITCHEN WRINKLES. 
 
 1001 
 
 for use. It dispenses with a disagreeable looking heap of ashes often found 
 on exhibition the year round, and lastly it is cheaply and easily made. As 
 the structure is of wood, care should be taken that there be no live coals among 
 the ashes when they go to the ash box. A coat of paint will add to the ap- 
 pearance of this useful and economical article. 
 
 The Dover Broiler . — A good deal of ingenuity has been exhausted in va- 
 rious inventions for broiling^meat easily and quickly, and leaving housewives 
 
 no excuse for using the dyspepsia- 
 producing, old-fashioned frying pan, 
 and there are several good ones in 
 the market. The latest candidate for 
 favor hails from Boston, and is well 
 represented in the engraving. The 
 meat is placed between the bars of a 
 reversible wire broiler, and set up- 
 right inside the tin or Russia iron 
 case, the cover to which slides over 
 the handles and keeps in all the heat. 
 The case has no bottom, but is made 
 in several sizes to fit the holes of the 
 various sizes of stoves. The meat is 
 thus subjected to great heat without 
 danger of burning. A spout is ar- 
 ranged to catch all the juices as they 
 flow, and carries them to a little pan 
 provided for the purpose. Great care 
 must be taken not to remove a cover or open the stove door while the broil- 
 ing is going on, or the sm(>ke will rush up into the broiler. With care to avoid 
 this, not a particle of smoke reaches the meat. 
 
 The White Mountain Freezer . — This freezer is the best in the market, an\ 
 will give satisfaction to every purchaser. It has three motions. The center 
 beater shaft has lifter arms, or floats, which 
 mix the cream in the middle, turning oppo- 
 site the outside beater. The outside beater 
 scrapes the cream off the can and has floats 
 extending to inside beater, which throws the 
 cream to the center, when it is thrown back 
 by the inside beater to the outside, the can in 
 the meantime turning in an opposite direction 
 making theeb simiitaneous motions, thus 
 mixing the cream thoroughly and evenly. 
 
 These beaters are of maleable iron and coated 
 with pure block tin. 
 
 Single beater Freezers do not mix the 
 cream evenly because there is no opposite 
 motion, and the cream goes around with the 
 beater. It is the same principle of rinsing by putting your Rands into a pail 
 of water and moving it around, the water goes with the hand for the reason 
 there is no opposite obstruction to prevent. In the Tripple Motion Freezer 
 the arms or floats pass each other and the cream must be better worked. 
 
 The beater., are light and easy to clean, but single beater freezers have 
 large beaters, which fill up the can and are hard to clean, and must necessa- 
 rily waste cream. This freezer has no large surfaces of zinc in contact with 
 the cream, but tin instead. Families especially look to this, as freezers put 
 away damp, will, when dry, show oxide of zinc, W'hich is a well-known poisorv 
 
1002 
 
 KITCHEN WRINKLES. 
 
 The can is moved from the bottom, and while at work the cover can he 
 removed, showing its operation clearly. Other freezers are so constructed 
 that the cover actuiltes the can, and cannot be removed while working. 
 
 The cover of the White Mountain Freezer does not have to be adjusted 
 to a particular place, but fits anywhere upon the can, and being loose can be 
 taken off easily without pulling the can out of the ice. 
 
 Soldering Liquid . — In soldering tin- ware, especially in mending old ware, 
 the use of soldering liquids v/ill greatly help. There are several of these. 
 The best is made as follows : Get any convenient vial about half tull of mu- 
 riatic acid ; procure at the tin shop some scraps of sheet zinc ; if you have no 
 strong shears, let the tin-smith cut the zinc in strips narrow enough to enter 
 the vial. Place the vial out doors, or under a shed, and add a strip or two of 
 zinc. ^ A great bubbling or boiling will take place as the zinc dissolves. As 
 one piece of zinc dissolves add another, and when a piece remains without 
 any action or bubbling of the liquid, it is done. Fit to the lower end of the 
 cork a piece of stick to reach into the liquid ; after the liquid is perfectly quiet, 
 cork it. In soldering, wet the place where the solder is to go, with this liquid ; 
 the drop or two that the stick will take up is enough. Do not get this liquid 
 on the clothing, or on the skin, as it may irritate it and make it feel very rough. 
 
 Dish Cloths, Wipers, Table Linens, Etc . — Roller towels for the hands 
 should be marked with the number of each, and also with the whole num- 
 ber; as 1-6, 2-6, etc., where the whole number is six. This shows at once 
 the whole number to be accounted for, and also makes it easy to use them 
 in rotation, so that they may be worn equally. Of dish cloths, of which 
 there should be six — two for the best dishes, two for greasy, and two for pots 
 and kettles, the first two may be marked, and “B-2-2 the second 
 
 two, ‘‘G-1-2” and G-2-1;’’ the third, “P-1-2” and “P-2-2.” ‘VVfping towels, 
 of which there should be six, two to be used each week, washing every day, 
 may be marked in a similar way, which is equally good for napkins, table 
 cloths, cloths for silver, etc. Never buy new cloth for dish cloths or wipers ; 
 buy Stevens’ crash (or any other linen crash) for towels ; when worn soft, 
 take for dish-cloths and wipers ; keep whole for dish wipers, and cut one of 
 a yard in length into three, hem and place in kitchen for dish-cloths, you 
 thus have one for pots and kettles, one for dishes, and one to wipe a knife, 
 fork or spoon that you may be using while cooking, for the wipers should 
 never be used for this purpose. 
 
 Water . — Pure water is as necessary to health as pure air. Rain-water, 
 filtered to remove any foreign matters caught from the roof or in the smoky 
 atmosphere, is the purest attainable. It is a debatable question whether the 
 mineral matters held in solution in hard water are injurious to health, but 
 vegetable or animal matters are agreed by all chemists to be injurious, and, 
 in many cases, rank poisons, breeding fatal fevers, and other violent diseases. 
 Water that is at all doubtful, should be boiled before drinking, as the vege- 
 table and animal matters are thus destroyed, and the mineral deposited on 
 the bottom of the kettle. Wells, even in the country, are very doubtful 
 sources from which to procure a supply of pure water. In cities the sources 
 of well-supply are almost invariably poisoned by the numerous cesspools, 
 vaults and drains that filter through the earth until they reach the under- 
 ground streams of water, poisoning them as surely as they would a surface 
 stream or pond. When it is remembered that all water in wells must come 
 first from the surface, and that it dissolves all sorts of filth as it passes into 
 the earth, carrying a good deal with it, particularly if the soil is sandy and 
 porous, it will be readily understood that wells are apt to furnish impure 
 
KITCHEN WRINKLES. 
 
 1003 
 
 water as 
 elude all 
 
 surely as if they scattered arsenic. Wells should be covered to ex- 
 leaves and vegetable matter. The ground should slope away from 
 the well so as to carry away surface water, and it should 
 be located as far as possible from barns and out-buildin {S 
 where filth accumulates. There are various good filte rs 
 in the market, but one maybe easily and cheaply made 
 as illustrated : Take a large flower pot, and insert 
 sponge in the hole in the bottom, fill the pot with altei- 
 nate layers of sand, charcoal, and small pebbles. ^ The 
 flower pot thus filled up may then be placed on a jar or 
 other convenient vessel, into which the water can be re- 
 ceived as it filters through. Never use hot water drawn 
 from a lead pipe, but take the cold and heat it on the 
 stove. 
 
 To Cleanse Filters . — In order to be safe and efficient, a filter requires 
 cleansing every few weeks or months according to the amount of water fil- 
 tered and its quality. When ordinary cistern water is used, a filter should 
 not be used longer than six months without cleansing, and if a large amount 
 of water is used, not more than half that time. The sponge should be 
 cleansed and scalded at least two or three times a week. The charcoal 
 should be renewed every time a filter is cleansed. Fresh charcoal may be 
 used or the old may be renewed by heating to redness in a close vessel, ex- 
 cluding air. The gravel and sand and the inside of the filter vessel reser- 
 voir for filtered and unfiltered water, should be thoroughly cleansed when- 
 ever the filter is taken apart for cleansing. The surest way to secure thor- 
 ough cleansing is to boil the gravel and sand in a large kettle or wash boiler 
 for half an hour, rinsing out the filtering vessels with boiling water. After 
 tinsing all well with clean water, wash everything with a strong solution of 
 permanganate of potash and caustic potash. A solution of the permanganate 
 and four of crude caustic potash in a pailful of water will be sufficient for an 
 ordinary filter. If the permanganate solution becomes brown by the wash- 
 ing more must be used, until a pinkish color remains when the gravel is 
 rinsed. This will indicate that all impurities are removed. A few gallons 
 of water will suffice to rinse away the remains of the permanganate, and the 
 filter may be repacked as before, with fresh charcoal as directed. The closer 
 Vhe filtering medium if packed, the slower the water will filter through, but 
 the more perfect will be the purification. 
 
 How to Kindle A Coal Fire . — Hard coal will not ignite until it is thor- 
 oughly heated through and through, and as small coal will not require as 
 much wood to heat it up as large, it is important, where the supply of 
 kindling wood is limited, that the pieces of coal which touch the wood 
 should be small. As wood in cities is more expensive than coal, economy 
 ^suggests the use of as little as practicable. The coal, then, for kindling, 
 should not only be as small as a pigeon’s egg, called “chestnut coal” by the 
 dealers but to economize the wood, the pieces should not be over four inches 
 ong, so that they can be laid compactly, and tke heat more concentrated 
 on a given point of coal, and thus the sooner heat it through. If the wood 
 is thus placed, and is covered with one layer of chestnut coal, it will redden 
 with great rapidity and certainty. Now cover the reddened coal with an- 
 other layer or two, and in a minute or two put on the large size. Put a 
 handful of shavings or paper in a grate compactly, then some splinters of 
 dry wood, not larger than the little finger, and outside of that a layer of 
 pieces an inch or more thick and three or four long ; apply a match to the 
 paper, and while it is catching put on small coal as above, and there will 
 not be a failure during the winter, nor a growl in the household, for the 
 
1004 
 
 EITGHEN WRINKLKS. 
 
 want of a good and timely fire. To lessen a coal fire, press it fron* xlie top, 
 so as to make the mass more compact, giving less room for air. To revive 
 it, lay on small pieces tenderly ; put on the blower, and when red, add larger 
 pieces, and ridclle out from below. Heaping on more coal, or letting out 
 the ashes below, will certainly put out a low coal fire. 
 
 How To Use Coal Economically . — The Scientific American says : There is 
 a great want of intelligence regarding the burning of coal, and it is not to be 
 expected that servants should know how to save it. The grate or range is 
 stufied so full that the oven-top is loaded with it, so the fire will not die out 
 or need looking after; then the draft is opened, and the money, or what is the 
 same, the heat, goes flying up the chimney. With a little forethought all 
 tliis could be prevented, and a ton of coal made to last three months instead 
 of one. A good bright fire can be steadily maintained with coal, with less 
 trouble than with any other kind of fuel, but not by raking, poking, and piling 
 in green fuel continually. After breakfast the fire should be cleared of ashes, 
 if tliere are any, and fresh fuel put on to fill the grate moderately. Let the 
 oven damper be turned up so as to heat it, and leave the small top door open, 
 more or less, according to the intensity of heat required. In this way air en- 
 ters over the top of the fire, and maintains a far better combustion, and con- 
 sequently greater heat than when the draft-dampers are thrown down. A 
 washing can be done, or “ironing” accomplished with one-third less coal 
 than is generally thought necessary to use. There is also great waste in 
 throwing away half-burned coal under the impression that it is cinders. One 
 •who has experimented with coal for twenty years, both in the house and un- 
 der the boiler, writes : In cleaning the grate in the morning you will find 
 there is a quantity of unbiirned coal, which has been externally" subjected to 
 combustion. It is covered with ashes, and looks to the inexperiencea eye 
 like cinder. It is often relentlessly dumped into the ash-box. The fact, in 
 many cases, is, that the lump is only roasted on the outside, not even coked, 
 and is in a better condition for igniting than the fresh coal. We have stated 
 that coal is a condensed form of carbon. The superficially burned lumps, 
 found in our grates or among our ashes, sufficiently prove this. But take a 
 lump of anthracite coal from the fire, red-hot and all alive, throw it into the 
 ■W'ater until the ashes are washed from it, and it is black externally and cool. 
 Take it out and break it open with a hammer, and you will find it red-hot and 
 glowing inside. This sho'ws that time, and a pleantiful supplly of air are 
 necessary to burn coal, and that large amounts of what we call ashes and 
 cinders are really excellent fuel. To prove this fact, let any one carefully 
 sift his ashes, throwing out the inevitable slate, which can be readily detect- 
 ed, and start his coal fire on wood or charcoal, kindling his coal fire with the 
 savings. He will find that he can get a good bed of incandescent coal sooner 
 than with green coal on the kindlings. Never, whether rich or poor, suffer 
 cinders or unburned bits of coal to be wasted in the ash-barrel. Measure for 
 measure, they are worth more than coal. Save them, soak them, try theni. 
 Water renovates the coke, and wet cinders upon a hot coal fire will make it 
 hotter, and keep it so longer than fresh coal. Saving cinders is not mean- 
 ness, it is economy. 
 
 Flavoring Extracts, Fruit Juices, etc. — The following directions for the 
 preparation at home of extracts, etc., are contributed by a trustworthy and 
 leliable dealer, and may be relied upon. Of flavoring extracts put up for the 
 general market, almond and peach are seldom pure, and are sometimes even 
 poisonous. The other kinds are less liable to be adulterated. To prepare 
 Vanilla, take one ounce of fresh vanilla beans, cut fine, and rub* thoroughly 
 with two ounces granulated sugar, put in a pint bottle, and pour over it four 
 ounces pure water, and ten ounces of ninety-five per cent deoderized alcohol. 
 Set in a warm place, and shake occasionally for fourteen days. To make IV 
 
KITCHEN VVKINKLES. 
 
 1005 
 
 nilla Sugar take one pound sugar and one ounce Mexican vanilla bepi. Cut 
 bean very nne, pound in a mortar, with the sugar, to a fine powder, like flour, 
 sift it, grind the remainder and sift till all is done ; then bottle and cork. It 
 will keep for any length of time. A wire sieve will allow the seeds of the bean, 
 which show the purity of the flour, to pass through with the powdered sugar. 
 For Lemon, cut in small pieces the rinds of two lemons put in a four-ounce 
 bottle and fill with deodorized strong alcohol, set in a warm place for a week ; 
 then put two drams fresh oil of lemon, four ounces of deodorized strong alco- 
 hol, and the juice of half a lemon, in a bottle of sufficient size to holdall; 
 then strain in the tincture of lemon peal. To make Orange, use the rind and 
 oil of orange, as directed for lemon. To make Rose, put one ounce of red rose 
 leaves in one pint of deodorized alcohol, let stand eight days ; press out the 
 liquid from the leaves, and add it to a half dram of otto of roses. Oils must 
 be fresh and pure, or the extract will have a turpentine taste ; and always 
 use deodorized alcohol. For fruit juices, select ripe fruit, press out juice, and 
 strain it through flannel ; to each pint of juice, add six ounces pure granulat- 
 ed sugar, put in a porcelain kettle, bring to boiling point, and bottle while 
 hot, in two or four ounce bottles. Canned fruit juice may be used in the 
 same way. These juices are a perfect substitute for brandy, wine, etc., in all 
 puddings, and sauces, etc. To filter water and alcoholic solutions (not syrups) 
 pass through filtering paper, folded in conical form, so as to set into a funnel 
 (a half-pint glass funnel is best.) The paper is kept at all drug stores. 
 
 Flour and Bread . — A wonderful advance has been made in the manu- 
 facture of flour. Before the discovery of the gradual reduction or ‘^New 
 process” in milling, white flour contained but a part of the nutriment of the 
 wheat kernel, the starch remaining, while the 
 muscle-making and brain-feeding gluten went 
 into the bran and other waste products and was 
 sold for feed. IVinter wheat was then used for 
 the best grades of flour, the small, dark and hard 
 kernels of the Northern grow'n Spring wheat mak- 
 ing so dark a flour that it was only sold as an in- 
 ferior grade. The introducing the “new i)rocess” 
 by which the grain is gradually reduced to flour by passing through a set of 
 steel rollers, each of which crushes the grain a little finer than the last, not 
 only revolutionized milling, but produced from the heretofore despised 
 Spring wdieat, the finest flour in the world which sells in all markets at th6' 
 highest price, makes finer bread and several loaves more to the barrel than 
 the best product of Winter wheat. In the day of Graham, who advocated 
 unbolted flour, it was true that the loaf of white bread did not contain much 
 of the most valuable nutrition of the wheat. The white flour of modem 
 milling does contain all that is valuable. The bran left by the ‘hiew pro- 
 cess” contains Ifttle that is valuable in any way as food. The only advant- 
 age gained by eatfng corn bread, is the evidence of concentrated food, but 
 fruit and vegetables would supply the bulk required much bet- 
 ter than the harsh and flinty and,' to many, irritating particles of 
 bran. Modern white flour possesses a much larger proportion 
 of phosphates and gluten i.han che old fashioned Graham ; indeed 
 morethan the wheat itself. There is, however, a great difference 
 of opinion as to the comparative merits of bread made from fine 
 flour, and Graham, or whole w'heat flour. The latter is consid- 
 for persons who lead sedentary lives, as the coarse par- 
 ^ tides stimulate the digestive organs, causing the fluids to flow 
 
 more freely; while for those who follow active, out of door pursuits the New 
 Process flour is probably best as being more nutritious and economieal, b©- 
 eause wholly digested. 
 
1006 
 
 KITCHEN WRINKLE^, 
 
 This process” of milling was first perfectofi in this country at Min- 
 
 neapolis, Minnesota, the mills of which now have a capacity of 35,000,000 
 bushels of wheat annually, and the brands of Minneayolis flour are known in 
 every market in the world as the best. Nearly a million and a quarter barrels 
 of flour are being exported yearly. The wheat from which this flour is made 
 is the hard spring wheat, raised in the extreme North, that raised south of 
 Minnesota and Dakota being inferior, and most of it not available for the best 
 grades, while that raised on the line of the Northern Pacific, and in the rich 
 valley of the Red Riv.er of the North, makes the very highest grades of flour. 
 This hard wheat is first passed through rollers and mashed ; then to stones, 
 wdiich are run at a low rate of speed, and so dressed that the grinding is nearly 
 all done near the outer edge of the stone, the “runner” being set high, so as 
 not to heat the flour, but to leave it in hard, sharp globules. From this stone 
 it is conveyed to a series of bolts, where the bran is separated, the softer and 
 finer particles being passed through and put up as lower grades of flour, 
 knowuias “All-Wheat Flour.” The coarser particles and “midlings” are sep- 
 arated ]jy this process, and conveyed to the purifiers, where they are thor- 
 oughly cleaned of all bran and impurities ; after which, they go to the stone? 
 to be reground and rebolted, and thus made into the “New Process Flour.’ 
 These middlings are mainly from the outer portion of the 
 kernel, which lies immediately below the flinty and worth- 
 less husk (which goes off in bran) and is rich in the nutri- 
 tious gluten — the nitrogenous principle of wheat which 
 makes it rank first as a “force producing” food. Before 
 the introduction of this process, the stones w^ere driven at 
 a high rate of speed, and the wheat thoroughly ground by 
 the first run through the mill, the flour coming out quite 
 hot, and much of its strength lost by the heating. The comparative rate of 
 speed may be knowm by the fact that only five bushels are ground per hour 
 by the new^ process ; while, with the old, from fifteen to eighteen would have 
 loeen consumed. By the old process, the “middlings” made a second rate 
 dark flour ; by the new, it is transformed into the best known to the trade. 
 
 That this flour is the most economical for use, there is no doubt among 
 those who have tried it. The hard spring wheat makes a much stronger floul 
 than any of the soft varieties of spring or winter wheat, because it contains 
 a larger portion of gliitten and less starch ; and a given quantity will make 
 from fifteen to twenty per cent, more loaves of bread of the same size and 
 weight than the best winter wheat flour. This fact is what has given Mim 
 nesota bakers’ grades their popularity. Another advantage possessed bj 
 t his flour, especially for family use, is that bread from it does not become 
 stale and dry as soon as that made from winter wheat, but retains its mois- 
 ture and good table qualities much longer. 
 
 The following in regard to the New Process Flour is from George H 
 Christian, Esq., who has spent years in studying the best methods in use it 
 this country and Europe, and is the largest manufacturer in the Unitec 
 States. 
 
 “In regard to the economy of the New Process Flour, made from Min- 
 nesota spring wheat, it is claimed, and I believe has been established, tha'’" 
 the best qualities will make forty or fifty pounds of bread to the barrel moro 
 than flour from the best quality of winter wheat. This is explained by ita 
 superior aflinity for water which, being held in that much greater quantity 
 in the bread, insures its keeping moist for a longtime. The authorities give 
 the chemical analysis as 20 parts glutten, 50 parts starch, 10 parts dextrine, 
 glucose, etc., 5 parts salts, fatty material, etc., and 15 parts water, for flour 
 made from the best Minnesota spring wheat by the new process. The above 
 percentage of glutten is nearly double that of flour made from tlie soft vari- 
 
KITCHEN WRINKLES. 
 
 1007 
 
 •tieB of wheat (that of Minnesota is of the hard) . Gluten is the most im- 
 portant compound of flour, and is the substance which renders the dough 
 firm, and gives it sufficient consistency to hold the gases, generated by fer- 
 mentation, long enough to make it rise well, and ensure a light palatable 
 bread. It is well known also that bread from spring wheat is sweeter. The 
 percentage of gluten in New Process Flour is more than in flour made of the 
 same wheat by the old process.” 
 
 In the process of modern milling, not only is every foreign substance re- 
 moved from the wheat, but every individual kernel is rubbed clean by an 
 ingenious arrangement of brushes, which scours away every particle of 
 dirt that adheres to it. There is probably no article of food required in 
 housekeeping so absolutely and perfectly clean and pure as flour as it comes 
 from the mill. Dishonest dealers may adulterate it, but it ought not to be 
 difficult to bring it in unbroken packages with the brand of the mill on them 
 as a guarantee of purity, as most mills now put the flour up in neat half bar- 
 rels for family use. Another flour which makes palatable and wholesome 
 bread is made by a secret process and is called ‘‘White Wheat Flour. ” It 
 is of a golden brown color, and makes a handsome loaf, somewhat sweeter 
 to the taste than the white flour. Much is claimed for it as a complete food 
 especiallj^ valuable for invalids or children and is useful to build up the 
 wastes ot the body and in many forms of disease. It is used in the same 
 manner as the fine flour in bread-making. Graham flour of the old fashioned 
 kind, as usually found in the market is unfit for food. It is made of the 
 poorest quality of wheat, mixed with foul seeds, and ground in a crude way 
 with none of the care and neatness which characterizes the process of mak- 
 ing fine flour. There are mills, however, like those at Dansville, New York, 
 which make a specialty of Graham flour from selected wheat, and produce 
 an article which makes a delicious and wholesome bread, not unlike but 
 somewhat coarser than the Whole Wheat flour mentioned above. These 
 various forms of flour from wheat, are used for making bread in the usual 
 way, which in most families is and ought to be the “staff* of life.” Of many 
 other preparations of wheat none has been made under appropriate heading 
 before. 
 
 Flour from rye and meal from oats and Indian corn are all rich in waste 
 repairing elements, and an excellent and cheaper substitute for wheat kept 
 in bread-making . The frequent use of either gives variety in the bread-sup- 
 ply, and variety is wholesome and appetizing in bread as well as other table 
 supplies. 
 
 The proportion of gluten in wheat, and consequently in flour, varies 
 greatly in different varieties. Flour in which gluten is abundant will absorb 
 much more liquid than that which contains a greater proportion of starch, 
 and consequently is stronger; that is, will make more bread to a given 
 quantity. Gluten is a flesh-former, and starch a heat-giver, in the nutritive 
 processes of the body. Flour containing a good proportion of gluten remains 
 a compact mass when compressed in the hand, while starchy flour crumbles 
 and lacks adhesive^ properties. Neither gluten or starch dissolve in cold 
 water. The glutends a grayish, tough, elastic substance. In yeast-bread, 
 the yeast, in fermenting, combines with the sugar in the flour and the sugar 
 which has been added to the flour, and carbonic acid gas and alcohol are 
 produced. The gas tries to escape, but is confined by the elastic, strong 
 gluten which forms the walls of the cells in which it is held, its expansion 
 changing the solid dough into a light, spongy mass. The kneading process 
 distributes the yeast thoroughly through the bread, making the grain even. 
 The water used in mixing the bread softens the gluten, and cements all the 
 particles of flour together, ready for the action of the carbonic acid gas. In 
 baking, the loaf grows larger as the heat expands the carbonic acid gas, and 
 converts the water into steam and the alcohol into vapor, but it, meantime. 
 
1008 
 
 KITCHEN WRINKLES. 
 
 loses one-sixth of its weight by the escape of these through the pores of the 
 bread. Some of the starch changes into gum, the cells of the rest are broken 
 by the heat, the gluten is softened and made tender, and the bread is in the 
 condition most easily acted upon by the digestive fluids. 
 
 Cider Vinegar can be made easily and quickly if the following directions 
 are followed : When cider is made, save the pomace and put it in tight bar- 
 rels or hogs-heads, with one head out, and put in enough rainwater to cover 
 it. After it has begun to ferment, draw off from the bottom all that you can, 
 dilute the cider with it, and nearly two barrels of vinegar can be made of one 
 of cider. Do not fill barrels in which the cider is to be made quite full, as 
 there should be a space for air. Put into each barrel one or two pounds of 
 bread dough, in the condition it is in when kneeding out into loaves. Once 
 a day, for a few weel^s, draw out from each barrel a gallon of the cider and 
 pour it into the bung-hole, so as to get air into it. A quart or two of molasses 
 are recommended as a help, and beech shavings and brown paper are often 
 used to hasten the acetic fermentation ; but we think the bread dough is best. 
 If the vinegar is made in summer, it may be made out of doors ; but late in 
 the fall it should be in a room where the temperature can be kept up to 70 or 
 80 degrees by stove heat. For quick cider vinegar, fill a jug with cider, and 
 torn into each gallon of cider a pint of molasses and a cupful of lively soft 
 5 east, or two tablespooiis of Brookside yeast. Have the jug full of the liquid, 
 li it it stand uncorkqd back of the cook-stove where it will keep warm. It will 
 commence fermenting in twenty-four hours, and will not take over a week to 
 make splendid sharp vinegar. It must be drawn off into another jug, leaving 
 the dregs, and kept in a tight-corked jug or bottles, where it will not freeze. 
 
 The Brookside Yeast is made by sitrring together three tablespoons mash- 
 ed potatoe tablespoon white sugar, level teaspoon salt and quarter of a yeast 
 cake, soften sufficient to mix well. After mixing place in an earthen bowl or 
 jar cover with a saucer, and place in a place of a moderate temperature, ready 
 for use next day, but will keep a week or more in summer, and three or four 
 weeks in winter. To make more take a tablespoon of above and add it to 
 three or four times above recipe omitting the yeast cake. This is never failing 
 and very easily made and kept. 
 
 Corn Vinegar. — Boil one pint shelled corn in one gallon rain water till 
 the grains burst, put in a stone jar with the water in which it was boiled, 
 adding sufficient rain water to make a gallon. Add pint of syrup (sugarcane 
 is best as it is not so likely to be adulterated) and tie a piece of cheese cloth, 
 or two thicknesses of mosqueto netting over jar. Keep in a warm place one 
 month, then pour off vinegar in a jug, putting in half the mother and it is 
 ready for use. More can be made of same corn, by covering it with rain water, 
 adding the half of the mother and a gill of syrup and let stand as above one 
 month. Tie a thin cloth over jug of vinegar instead of corking it and keep in 
 a dry place not too cold. This costs about seven cents a gallon and is said to 
 be richer and better flavored than the best cider vinegar and is equally good 
 for most purposes. 
 
 Economical Vinegar.— MiQY washing the fruit, discarding -all that is rot- 
 ten, place the pealings of apples, pears, peaches or quinces in a stone crock. 
 If you use any crab apples, put them in too ; boil pure rain water and pour 
 hot over them ; if in cold weather they can stand several weeks then place 
 in a porcelain kettle, covering them with water to the depth of two inches ; 
 set on stove, let them boil for half an hour, strain through a cullender, let the 
 juice stand until it settles, then add enough molasses to make- a pleasant 
 taste ; now pour it into the keg or vinegar barrel that has been prepared with 
 a hole for faucet in the end of the barrel at the lower side, made the size ol 
 faucet ; it should be one inch from the stave, so that it can be easily cleansed 
 
KITCHEN WRINKLES. 
 
 1009 
 
 with a wet cloth wrapped around the finger and passed under the faucet. 
 The bung hole ought to be in the upper side of barrel equally distant from 
 each end. Take cork out of bung hole, or if none in barrel make one, and 
 cover it with a piece of mosqueto netting or other very thin material ; paste 
 can be put around the hole, and the cloth put on it, or tack it on with small 
 tacks — either will do, for you have to lift up one corner so as to place the fun- 
 nel in when you wish to add more juice. Here in Minnesoto, many apples 
 are used in the winter. All the pealings and cores can be saved, by placing 
 them in a crock, pouring water over them, keeping them until crock is full. 
 Then boil and proceed as above. Add one pint alcohol to eight or ten gallons 
 of juice, or if you can get boiled cider add one gallon of that. If starting the 
 vinegar in the fall w'hile making jelly, marmalade, etc., save all the waste 
 juices, place in a crock and add to the vinegar. If you can get a little ‘‘mother” 
 from an old keg of vinegar, it helps start it more quickly,- or put a cup of good 
 sponge made ready for bread into a four gallon jar of juice, letting jar stand 
 in the sun with a thin cloth tied over it for a few weeks ; then pour into keg. 
 In putting the juice into keg let some of the settlings run in, as this furnishes 
 yeast for the vinegar. If you have a large quantity of juice to start with, a good 
 proportion is to eight or ten gallons of juice take one gallon of molasses, one 
 
 g int alcohol. If at any time it needs more sweet, you can add molasses. 
 
 old tea can be added, but never coffee, as that makes the color too dark. 
 After the meal is over, fill the teapot with hot water, set on stove to steep ; 
 when sufficiently steeped pour into the vinegar. The excellence of the vine- 
 gar is that you know all the ingredients in it, and of every apple that is eaten 
 the peeling can be used. Teach the help to save all the peelings when she 
 makes apple or peach sauce, and even when one or two apples are pared save 
 the peeling. 
 
 A young housekeeper once had half a barrel of excellent vinegar, which 
 her husband had brought from the store. As it was old and had many set- 
 tlings in it, she thought she would cleans it, so pouring it out, she rinsed her 
 barrel thoroughly with hot water, then strained the vinegar through a flan- 
 nel cloth, and replaced it in the barrel. Some time afterward she drew out 
 «ome of the vinegar, but it had lost all its good taste and was covered with a 
 white scum. She was sorely vexed, but an old friend coming in at the time, 
 told her she had thrown away the life of the vinegar. Had she kept some of 
 the settlings (which is the yeast of the vinegar) and the mother, putting them 
 In the barrel when she replaced the vinegar, all would have been right. Hap- 
 pily her friend had plenty of old vinegar and gave her a pail of settlings and 
 mother to add to the vinegar. In years mother will accumulate, so that it is 
 necessary to throw some away. In such cases always keep some of the large 
 pieces of mother and some of the floating particles (a funny writer has called 
 this the father), and some settlings to put in the vinegar, after it is returned 
 to the barrel. While the vinegar is making it should never be more than half 
 full ; after it is good vinegar small quantities of juice, either hot or cold, can 
 be added until the barrel is two-thirds full. A better way is to have a second 
 keg into which pour the fresh juices with a little molasses, (but no alcohol), 
 and as the good yinegar is used out of the barrel it can be replenished from 
 keg. Or, having no keg, draw off one or two gallons or good vinegar into a 
 jug for immediate use, then add the fresh juices, as you may have it, to bar- 
 rel. By the time vinegar in jug is used all will have become good in barrel 
 and ready for use. These things remembered and practiced will always in- 
 sure good vinegar. Sometimes vinegar barrel will leak around the chine, 
 when it is inconvenient to change barrel. To stop the leak, take equal parts 
 of tallow (beef or mutton) and wood ashes. Mix well (in cold weather you 
 may have to warm the tallow), then with a narrow bladed knife spread it 
 around the chine, pressing it firmly into the crack and making it smooth on 
 surface. This has kept vinegar from leaking for months and years. If 
 64 
 
1010 
 
 KITCHEN WRINKLES. 
 
 wanted extra nice clarify molasses by heating it over the fire and pour in one 
 pint of sweet milk to each gallon of molasses. The impurities rise in scum 
 to the top, which must be skimmed off before the boiling breaks it. Add 
 the milk as soon as molasses is placed over the fire, mixing thoroughly 
 with it. 
 
 Gooseberry Vinegar. — Wash two pecks quite ripe gooseberries in a tub 
 with a mallet and add six gallons water, about milk warm ; let stand twenty- 
 four hours, then strain through a sieve, add twelve pounds sugar, stir well, 
 and put in nine-gallon cask ; if not quite full more water must be added. Stir 
 the mixture from bottom of cask two or three times daily for three- or four 
 days, to assist the melting of the sugar ; then paste a piece of linen cloth over 
 the bunghole, and set the cask in a warm place, but not in the sun ; any cor- 
 ner of a warm kitchen is the best place for it. The following spring it would 
 be drawn off into stone bottles, and the vinegar will be fit for use twelve 
 months after it is made. This will be found a most excellefit preparatioji, 
 greatly superior to much that is sold under the name of the best white wine 
 vinegar. Many years’ experience has proved that pickle made with this 
 vinegar will keep, when bought vinegar will not preserve the ingredients. 
 The cost per gallon is merely nominal, especially to those who have their 
 own fruit. Let remain in cask nine months. 
 
 Rhubarb Vinegar, — For ten gallons, take twenty -five ordinary stalks of 
 rhubarb, pound or crush with a piece of wood in bottom of a strong tub, add 
 ten gallons water ; let stand twenty-four hours; strain off the crushed rhu- 
 barb, and add eighteen pounds sugar free from molasses, and a teacup best 
 brewer’s yeast; raise the temperature to 65 or 68°, and put the compound in 
 a twelve-gallon cask and keep where the temperature will nof fall below 60°. 
 In a month strain it off from the grounds, returning to the cask again, and 
 let stand till it becomes vinegar. 
 
 Sauer Kraut. — Slice cabbage fine on a slaw-cutter; line the bottom and 
 sides of an oaken barrel or keg with cabbage leaves, put in a layer of the 
 sliced cabbage about six inches in depth, sprinkle lightly with salt, and 
 pound with a vyooden beetle until the cabbage is a compact mass ; add an- 
 other layer of cabbage, etc., repeating the operation, pounding well each 
 layer, until the barrel is full to within six inches of the top ; cover with 
 leaves, then a cloth, next a board cut to fit loosely on the inside of barrel, 
 kept well down with a heavy weight. If the brine has not raised within two 
 days, add enough water, with just salt enough to taste, to cover the cabbage ; 
 examine every two days, and add water as before, until brine raises and 
 scum forms, when lift off cloth carefully so that the scum may adhere, wash 
 well in several cold waters, wring dry and replace, repeating this operation 
 as the scum arises, at first every other day, and then once a week, until the 
 aceteous fermentation ceases, which will take from three to six weeks. Up 
 to this time keep warm in the kitchen, then remove to a dry, good cellar, 
 unless made early in the fall, when it may be at once set in the pantry or 
 cellar. One pint of salt to a full barrel of cabbage is a good proportion; 
 some also sprinkle in whole black pepper. Or, to keep until summer : In 
 April squeeze out of brine, and pack tightly with the hands, in a stone jar, 
 with the bottom lightly sprinkle with salt, make brine enough to well cover 
 the kraut in the proportion of a tablespoon salt to a quart of water ; boil, 
 skim, cool, and pour over ; cover with cloth, then a plate, weight, and an- 
 other cloth tied closely down ; keep in a cool place, and it will be good in 
 June, Neither pound nor salt the cabbage too much, watch closely, and 
 keep clear from soum for good sauerkraut. 
 
KITCHEN WRINKLES. 
 
 1011 
 
 EXPLANATION OP FRENCH TERMS USED IN MODERN DOMESTIC COOKERY. 
 
 Aspic. — A savoury jelly, used as an exterior moulding for cold game, 
 poultry, fish, etc. This, being of a transparent nature, allows the bird 
 which it covers to be seen through it. This may also be used for decorating 
 or garnishing. 
 
 Assiette (plate). — Assiettes are the small entrees and hors d’xuvres, the 
 quantity of which does not exceed what a plate will hold. At dessert, fruits^ 
 cheese, chestnuts, etc,, if served upon a plate, are termed assiettes. Assiette 
 Volante is a dish which a servant hands round to the guests, but is not placed 
 upon the table. Small cheese souffles, and different dishes which ought to 
 be served very hot, are frequently made assiettes volantes. 
 
 Au-hleu. — Fish dressed in such a manner as to have a bluish appearance. 
 
 ^‘Augratin.’’^ — Dishes prepared with sauce and crumbs, and baked. 
 
 Au Naturel. — Plain, simple cookery. 
 
 Bain-marie. — An open saucepan or kettle of nearly boiling water, in 
 which a smaller vessel can be set for cooking and warming. This is very 
 useful for keeping articles hot, without altering their quantity or quality. If 
 you keep sauce, broth, or soup by the fireside, the soup reduces and becomes 
 too strong, and the sauce thickens as well as reduces ; but this is prevented 
 by using the hain-ma.rie, in which the water should be very hot, but not 
 boiling. 
 
 ‘‘Baba.’’ — A peculiar, sweet French yeast cake. 
 
 Batterie de Cuisine. — Complete set of cooking apparatus. 
 
 Bechamel. — French white sauce, now frequently used in cookery. 
 
 “Bisque.” — A white soup made of shell-fish. 
 
 Blanch. — To whiten poultry, vegetables, fruit, etc., by plunging them 
 into boiling water for a short time, and afterwards plunging them into cold 
 water, there to remain until they are cold. 
 
 Blanquette , — A sort of fricasse. 
 
 “Bouchees” — Very tiny patties or cakes, as name indicates — mouthfuls. 
 
 Bouilli . — Beef or other meat boiled ; but, generally speaking, boiled beef 
 is understood by the term. 
 
 Bouillie — A French dish resembling hasty-pudding. 
 
 Bouillon . — A thin broth or soup. 
 
 Bouquet of Herbs . — Parsley, thyme, and green onions, tied together. 
 
 “Braise” — Meat cooked in a closely covered stew-pan, so that it retains 
 its own fiavor, and those of the vegetables and flavoring put with it. It is 
 sometimes previously blanched. 
 
 Braisiere . — A saucepan having a lid with ledges, to put fire on the top, 
 
 Brider . — To pass a packthread through poultry, game, etc., to keep to- 
 gether their members. 
 
 “Brioche ” — A very rich, unsweetened French cake, made with yeast. 
 
 “Cannelon” — Stuffed, rolled up meat. 
 
1012 
 
 KITCHEN WRINKLES. 
 
 Caramel (burnt sugar). — This is made with a piece of sugar, of the size 
 of a nut, browned in the iDottom of a saucepan ; upon which a cupful of stock 
 is gradually poured, stirring all the time, little by little. It may be used 
 with the feather of a quill, to colour meats, such as the upper part of frican- 
 deaux ; and to impart color to sauces. Caramel made with water instead of 
 stock may be used to color compotes and other entremets. 
 
 Casserole. — A crust of rice, which after having been molded into the 
 form of a pie, is baked and then filled with, a fricasse of white meat or a 
 puree of game. 
 
 Collops. — Small, round, thin pieces of tender meat, or of fish, beaten 
 with the handle of a strong knife to make them tender. 
 
 Compote. — A stew, as of fruit or pigeons. 
 
 Consomme. — Rich stock, or gravy, or clear soup or bullion boiled down 
 till very rich — i. e., consumed. 
 
 Coulis. — A rich brown gravy, employed for flavoring, coloring, and 
 thickening certain soups and sauces. 
 
 Croquette. — Ball of fried rice and potatoes, or a savory mince of fish or 
 fowl, made with sauce into chapes and fried. 
 
 Croutons. — Sippets of bread. 
 
 Croustades. — Fried forms of bread to serve minces or other meats upon. 
 
 Dauhiere. — An oval stewpan in which dauhes are cooked ; dauhes being 
 meat or fowl stewed in sauce. 
 
 ^ Desosser. — To hone, or take out the bone from poultry, game, or fish. 
 This is an operation requiring considerable experience. 
 
 En Couronne. — Said of chops, cutlets, etc., when they are arranged round 
 a central mass of vegetables, as mashed potatoes, or rice, which they en- 
 compass after the manner of a garland or wreath. 
 
 Entrees. — Small side or corner dishes, served with the first course. 
 
 Entremets. — Small side or corner dishes, served with the second course. 
 
 Feuilletage. — Puff paste. 
 
 Flamher. — To singe fowl or game, afj^er they have been picked. 
 
 Foncer. — To put in the bottom of a saucepan slices of ham, veal, or thin 
 broad slices of bacon. 
 
 Fondue. — A light preparation of melted cheese. 
 
 Fondant. — Sugar boiled, and beaten to creamy paste. 
 
 Fricassee. — Chickens, etc., cut in pieces, in a white sauce, with truffles, 
 mushrooms, etc., as accessories. 
 
 Galette. — A broad thin cake. 
 
 Gateau. — A cake, correctly speaking ; but used sometimes to denote a 
 pudding, and a kind of tart. 
 
 Gauffres. — A light spongy sort of biscuit. 
 
 Glacer. — To glaze, or spread upon hot meats, or larded fowl, a thick and 
 rich sauce or gravy, called glaze. This is laid on with a feather or brush; 
 and in confectionery the term means to ice pastry and fruit with icing which 
 glistens on. hardening. 
 
KITCHEN WRINKLES. 
 
 1018 
 
 Glaze. — Stock boiled down to the thickness of jelly and employed to im- 
 prove the look of braised dishes. 
 
 Gratin. — A French force-meat usually of poultry. 
 
 Hollandaise Sauce. — A rich sauce, something like hot mayonnaise. 
 
 Hors D’ oeuvre . — Small dishes or assiettes volantes of sardines, anchovies 
 and other relishes of this kind served during the first course. 
 
 Lit. — A bed or layer ; articles in thin slices are placed in layers other 
 articles or seasoning, being laid between them. 
 
 Maigre. — Broth, soup or gravy made without meat. 
 
 Marinade . — A liquor of spices, vinegar in which fish and meats are 
 steeped without cooking. 
 
 Maletole. — A rich fish stew, which is generally composed of carp, eels, or 
 trout. It is generally made with wine. 
 
 Mayonnaise. — A rich salad dressing or sauce. 
 
 Menu. — Bill of fare. 
 
 Meringue. — A kind of icing, made of white of eggs and sugar well beaten. 
 
 Miroton. — Larger slices of meat than collops ; such as slices of beef for a 
 vinargrette or ragout or stew of onions and dished in circular form. 
 
 Mouilier. — To add water broth or other liquid during the cooking. 
 
 Nougat. — Almonds candied. 
 
 Pouer. — To cover over with very fine crumbs of bread, meat, or any ar- 
 ticles to be cooked on the gridiron, in the oven, or frying pan. 
 
 Pate. — A small pie. 
 
 Piece De Resistance. — The principal joint of the dinner. 
 
 Requer. — To lard with strips of fat bacon, poultry, game, meats, etc. 
 This should always be done according to the vein of the meat so that fn 
 carving you slice the bacon across as well as the meat. 
 
 Poelee.—^iock used instead of water for boiling turkeys, sweetbreads, 
 fowls and vegetables, to render them less insipid. 
 
 Roulette Sauce. — A bechamel sauce, to which white wine and sometimes 
 eggs are added. 
 
 Puree. — ^Vegetables or meat reduced to a very smooth pulp which is af- 
 terwards mixed with enough liquid to make it of the consistency of thick 
 soup. Sometimes the liquid is omitted. 
 
 Ragout. — A rich, brown stew, with mushrooms, vegetables, etc. 
 
 Remoulade.—A salad dressing differing from mayonnaise, in that the eggs 
 are hard-boiled, and rubbed in a mortar with mustard, herbs, etc. 
 
 Rissoles. — Pastry made of light puff- paste and cut into various forms and 
 fried. They may be filled with fish, meat or sweets. 
 
 Roux. — A cooked mixture of butter and flour, for thickening soups and 
 stews. There is both the brown and white. 
 
 Salmi. — A rich stew of game, previously half roasted. 
 
1014 
 
 KITCHEN WRINKLES. 
 
 Sauce Piquante. — A sharp sauce, in which someM^hat of a vinegar or 
 lemon flavor predominates. 
 
 Sunter. — To dress with sauce in a saucepan, repeatedly moving it about. 
 
 Stock. — The broth of w'hich soups are made. 
 
 Souffles. -A very light, much-whipped-up pudding or omelette. 
 
 Tarius. — Tamny, a sort of open cloth or sieve through which to strain 
 broth and sances, so as to rid them of small bones, froth, etc. 
 
 Timbale. — A sort of pie in the mold. 
 
 Tourte. — Tart, Fruit pie. 
 
 Trousser. — Totruss, a bird; to put together the body and tie the wings, 
 and thighs in order to round it for roasting or boiling, each being tied with 
 strong thread or held by skewers, to keep it in required form. 
 
 Vol-au-vent. — A rich crust of very fine puflf paste which may be filled 
 with various delicate ragouts or fricasses of fish, meat, or pork. Fruit fresh 
 or preserved may also be enclosed in a vol-an-vent. , Small vol-au -vents are 
 made as tarts. 
 
 Kitclien Utensils. 
 
 The following is a list of the utensils needed in every well-furnished 
 kitchen. Of course an ingenious housewife will make fewer do excellent 
 sejrvice, but all these save time and labor, and make the careful preparation 
 of food easier. In buying tinware and kitchen utensils generally, it is econ- 
 omy to purchase the best at first. The very best double plate tinware will 
 last a lifetime, while the poor cheap kind will not last a year. The low- 
 priced earthenware, particularly that which looks like the substance of a 
 common brick when broken, is worthless. The solid, strong stoneware costs 
 perhaps a quarter more, but it is worth ten times as much as the other. It 
 is also much better for milk than tin. 
 
 WOODEN WARE. 
 
 One bread board. 
 
 One rolling pin. • 
 
 One small spoon for stirring pudding- 
 sauce. 
 
 Two large spoons. 
 
 One potato-pounder. 
 
 One lemon squeezer. . 
 
 One wash-board. 
 
 One mush stick (hard wood). 
 
 One small paddle for coflfee. 
 
 One meat-board. 
 
 One board upon which to cut bread,’ 
 prepare vegetables, etc. 
 
 Three buckets for sugar. 
 
 One chopping tray. 
 
 Two large and one small wash-tubs. 
 One wringer. 
 
KITCHEN UTENSILS. 
 
 1015 
 
 EARTHEN AND STONE WARE. 
 
 One crock, two gallons, for mixing 
 cake. 
 
 Two crocks, one gallon each. 
 
 Two crocks, tw'o quarts. 
 
 Two three-gallon jars. 
 
 Two two-gallon jars. 
 
 ^wo one-gallon jars. 
 
 T^wo two-quart jars. 
 
 One bean-pot. 
 
 One bowl. 
 
 One bowl, four quarts. 
 
 Three bowls, one quart. 
 
 Three bowls, one pint each. 
 
 One nest of three baking dishes, dif- 
 ferent sizes. 
 
 TIN WARE, 
 
 One boiler for clothes, holding six 
 gallons, with copper bottom or all 
 copper. 
 
 One milk strainer. 
 
 One bread-pan, holding five or six 
 quarts. 
 
 One deep pan for preserving and can- 
 ning fruits. 
 
 One six-quart pan. 
 
 One four-quart pan. 
 
 Two two-quart pans. 
 
 Two one-quart pans. 
 
 Two dish pans. 
 
 Two two-quart covered tin pails. 
 
 One four-quart covered tin pail. 
 
 Two tin-lined sauce pans with covers, 
 holding four quarts each, for boiling 
 potatoes, cabbages, etc. 
 
 Four cups with handles. 
 
 Two pint molds, for rice, blanc-mange, 
 etc. 
 
 Four half-pint molds. 
 
 One skimmer with handle. 
 
 Two dippers of different size. 
 
 Two funnels, one for jugs and one for 
 cruets. 
 
 Two quart measure. 
 
 Two pint measure. 
 
 Two half pint measure. 
 
 Two gill measures. 
 
 If possible, get these measures broad 
 and low, instead of high and slen- 
 
 der, as they are much more easily 
 kept clean. 
 
 Three scoops of different size. _ 
 Four bread-pans for baking. The 
 smallest make the best-sized loaves^ 
 and will do for cake also. 
 
 Four jelly-cake pans. 
 
 Four round and two long pie-pans. 
 Two 1 % inch deep for custard and 
 cocoa-nut pies. 
 
 One coffee-pot. 
 
 One tea-pot. 
 
 One colander. 
 
 One large bread-grater. 
 
 One small nutmeg-grater. 
 
 One wire-sieve. 
 
 One hand sieve (quart measure), 
 
 One frying-basket. 
 
 One egg-beater. 
 
 One spice-box. 
 
 One pepper-box. 
 
 One cayenne pepper-box. 
 
 One pepper-box for salt. 
 
 Cne biscuit-cutter. 
 
 One potato-cutter. 
 
 One dozen muffin-rings. 
 
 One soap-shaker. 
 
 One tea-kettle with copper bottom or 
 all copper. 
 
 One wire spoon. 
 
 One tea-canister. 
 
 One toasting-rack. 
 
 IRON WARE. 
 
 One pair of scales. 
 
 One pot, holding two gallons, with 
 steamer to fit. 
 
 One pot, holding three gallons, with 
 close-fitting cover, for soup. 
 
 One preserving kettle, porcelain lined, 
 one deep frying-pan. 
 
 Two sheet-iron dripping-pans of dif- 
 ferent sizes. 
 
 Two spoons with handles 
 length. 
 
 Two spoons with wooden 
 One griddle. 
 
 One broiler. 
 
 One waffle-iron. 
 
 One toasting-rack. 
 
 One large meat-fork. 
 One jagging-iron. 
 
 of moderate 
 handles. 
 
1016 
 
 KITCHEN UTENSILS. 
 
 One large turkey pan. 
 
 Two sets of gem pans. 
 
 Two spoons with long handles. 
 
 One can-opener. 
 
 One coffee-mill. 
 
 One chopping-knife. 
 
 Three flat-irons, two No. 8, and one 
 No. 6. 
 
 ICES AND ICE-CEEAM UTENSILS. 
 
 An Ice-cream freezer. 
 A custard-kettle. 
 
 A wire strainer. 
 
 A mortar and pestle. 
 An egg-beater. 
 
 A wooden paddle. 
 
 A lemon squeezer. 
 
 A wooden paddle. 
 
 A Tinned grater. 
 
 A long handled iron spoon. 
 A large boxwood spoon. 
 
 A jelly bag. 
 
 A crash strainer. 
 
 A porcelain-lined bowl. 
 
 A household scale. 
 
 A set of measures. 
 
 An Ice-cream mold. 
 
THE MANAGEMENT OF HELP. 
 
 1017 
 
 THE MANAG^EMEISTT OF HEEF. 
 
 In all families whose style of living demands help in the household duties 
 the management of servants is the great American puzzle. ^ ^Girls’’ com- 1 
 and go like the seasons, sometimes with the weeks. The one who is “sue! i 
 a treasure” to-day, packs her trunk and leaves her mistress in the lurch to 
 morrow, or, if she happens to have a conscience and works on faithfully, sh<* 
 becomes the mistress and runs the household in her own way, her employer 
 aving in mortal fear of offending and loosing her. This state of things is due^ 
 ;i^rtly to the fact that all girls who go out to service, do so as a make-shift, 
 until they marry or obtain some more congenial work. Few of them have any 
 ambition to do their work well, and few ever dream of making themselves a 
 necessity in the family, becoming a part of it., sharing its joys and sorrows, 
 and so establishing that honorable and close relation which exists between 
 servants and families in Europe. Here, it is so much work for so much pay, 
 and no bond of sympathy or attachment is allowed to spring up on either 
 side. Another cause is the fact that too many American women, who ought 
 to know better, regard work as degrading, instead of positively elevating 
 and ennobling when it is well and conscientiously done. Is it wonderful 
 that “girls” catch something of this vicious sentiment, and that it poisons 
 their minds with false views of life, until they look upon their work as bru- 
 tal drudgery, and strive to do as little of it as they possibly can and collect 
 their wages ? 
 
 Perhaps the reason why girls prefer situations in stores, or shops, or even 
 factories, to housework, is that their work there is confined to certain hours, 
 after which they are free, and it is quite possible that an arrangement which 
 would give the domestic certain hours of the day of her own, would work a 
 reform ; or still better, certain reasonable tasks might be allotted her to do 
 after which she would be free. 
 
 The fixed wages which prevail in most cities and towns offer no induce- 
 ment for the “girl” to try to become skillful or expert at her work. Among 
 
1018 - 
 
 THE MANAGEMENT OF HELP. 
 
 men the best, neatest, and most skillful workman commands the largest pay, 
 but the ‘‘girl’’ who is a superior cook, or maid of all work, gets only the 
 same wages paid to a bungler w’ho lives next door. Such a thing as a com- 
 bination am.ong ladies who employ help^ to grade wages and protect each 
 other from the imposition of untidy, dishonest, or indolent “girls,” has never 
 been made, and perhaps, indeed, it is no more called for than a combination 
 of “girls” to protect themselves from lazy, tyrannical, or too exacting mis- 
 tresses. Certain it is that the whole system by which domestics are hired 
 and serve is demoralized beyond any speedy reform. All that any individual 
 can do is to remedy its evils so far as possible in her own family. In em- 
 ploying a new domestic, there should be the utmost frankness. She ought 
 to be fully informed as to what she is expected to do, what her wages will 
 be, and how paid, and what privileges will be granted. If she is not pleased, 
 let her depart without regret. If you engage her, let her understand first 
 and always that you are mistress, and claim the right to have the work done 
 in your way, which, if you are as skillful a housewife as you ought to be, you 
 will be able to show her what is the best way. The mistress ought always to 
 be able to do everything better and quicker than any domestic ever dared 
 think of doing it. If she gives orders which betray her ignorance, she may 
 as well resign her scepter at once in shame and humiliation. No mistress 
 who does not know how to do work herself can ever be just to her help ; and 
 even when she is a thorough housekeeper, a turn in the kitchen for a day or 
 two will often be like a new revelation to her. 
 
 Above all, the utmost kindness should be shown, and the mistress of the 
 house should always be mistress of her temper. She should put herself in 
 the “girl’s” place, and apply the golden rule in all dealings with her. Give 
 unqualified praise when deserved, but never scold. If anything is done im- 
 properly, take some proper time and have it done correctly, again and again 
 if necessary. Give domestics all the privileges possible, and when obliged 
 to deprive them of any customary indulgence, make it up soon in some other 
 way. Never to find fault at the time an error is committed, if in the least 
 irritated or annoyed, is an invaluable rule in the management of domestics 
 or children, and indeed in all the relations of life. A quiet talk after all 
 feeling has subsided, wfill do wonders toward reform, while a sharp and bit- 
 ter rebuke would only provoke to further disobedience. It is especially im- 
 portant and right to respect religious and conscientious scruples, no matter 
 how light and misguided they may seem. To cherish what beliefs she 
 pleases is an inalienable right. The care for the comfort and attractiveness 
 of the domestic’s room is also a duty which every generous mistress will 
 cheerfully look after. The servant who is tucked away in a gloomy attic, un- 
 finished, uncarpeted, and uncurtained except by cobwebs, with the hardest 
 bed and the meanest bed-clothing in the house, can hardly be expected to be 
 neat and tidy in her personal habits. But, after all, it will be impossible to 
 secure and keep really good “girls” unless they can be won into sympathy 
 and attachment to the family, so that they will regard themselves as a part 
 
THE MANAGEMENT OF HELP. 
 
 1019 
 
 of it, with a future identified with its fortunes. To do this, the mistress 
 must respect her maid as a sensitive woman like herself, and not class her 
 as a mere drudge of an inferior order of creation. She must recognize the 
 fact that character, and not station or wealth, make the lady, and that it is 
 possible for those who serve to respectthemselves. She must let her domes- 
 tics see that she does not consider her work degrading, but honorable, and 
 that she does not for a moment expect them to regard it in any other light. 
 Above all, she must never show them, by word, look, or action, that she 
 “looks down” on them because of their work. By the cultivation of such 
 amenities as these, the house may really be made a home for the domestics as 
 well as the family, and the mistress who has accomplished this may well 
 congratulate herself in having escaped the worst and most perplexing ills 
 of the life of the American housewife. In her efforts to bring about such a 
 result she may confidently count on meeting many cases of incompetence, 
 stupidity, and even ingratitude, but the experiment itself is in the right di- 
 rection; and if it fails of complete success, can not be wholly without good 
 results. 
 
 HINTS TO THE EMPLOYED. 
 
 Be neat in person and dress. 
 
 Keep your hands clean and hair tidy. 
 
 Do not waste time in gadding about and gossip. 
 
 Be quiet, polite and respectful in your manners. 
 
 Tell the truth always, but especially to children. 
 
 Do not spend your money foolishlv in gewgaws of dress. 
 
 Always follow your mistress’ plan of work, or explain why you do not , 
 
 Keep your room neat and orderly, and make it as attractive as possible. 
 
 Do not waste anything. To waste carelessly is almost as wrong as to 
 steal. 
 
 Never tell tales out of the family, or repeat in one what you have seen 
 in another. 
 
 Never break apromise to children, and do not frighten them with stories, 
 or help them to conceal wrong-doing. 
 
 Remember that there is nothing gained by slighting work. Doing every 
 thing as well as possible always saves labor in housekeeping. 
 
 Remember that the best and most faithful girls command the highest 
 wages, get the easiest and best places, and never are out of employment. 
 
 In engaging a new place, have a clear understanding as to wages, work, 
 and the evenings and time you are to have. It may save trouble afterwards. 
 
 Learn from books or from those who have had more experience, the best 
 way of doing work, and plan to do it, with as much system and few steps as 
 possible. 
 
 Don’t change employers. There are trials in every place, and it is bet- 
 ter to put up w'ith them, and make them as light as possible, than to change 
 to new ones. 
 
 If your mistress scolds and loses her temper, be sure and control yours. 
 If you feel that you are wronged, talk quietly and kindly after the storm has 
 blown over. 
 
 Instead of trying, as many do, to see how little you can do and get your 
 wages, try and see how pleasant and useful you can be as a member of the 
 
1020 
 
 THE MANAGEMENT OF HELP. 
 
 family. Work for its interest and happiness, lighten its burdens, be ready 
 to give help when it is needed, even if it is out of your own line of work, and 
 try to win the esteem and love of all by cheerfulness, truthfulness, and the 
 practice every day of the golden rule. 
 
 Above all, do not think your work degrading. No work is more honor- 
 able. The happiness and health of the family depends on you, and no lady 
 or gentleman will “slight” you or ‘Took down” on you because you work. 
 You need not be on the lookout for slights unless you are vain, or lazy, or 
 slovenly, or dishonest. Whoever looks down on you because you do honest 
 work conscientiously and well, is a fool, and not worth minding 
 
HINTS ABOUT MAREETIN€t. 
 
 1021 
 
 HINTS ABOUT MABKETINO. 
 
 Very few housekeepers understand how to select meats wisely or howto 
 juy economically. Most trust the butcher, or buy at hap-hazard, with no 
 tlear understanding of what they want, and no consideration at all for, 
 economy ; and yet a little knowledge of facts, with a moderate amount of 
 experience and observation, will enable any one to buy both intelligently 
 and economically. It is best, when possible, to buy for cash. Ready money 
 always commands the best in the market, at the lowest prices. It is also 
 better to buy of the most respectable regular dealers in the neighborhood, 
 than of transient and irresponsible parties. Apparent “bargains” frequently 
 turn out the worst possible investments. If a dealer imposes on you, drop 
 him at once. Meat should always he wiped with a dry, clean towel as soon 
 as it comes from the butcher’s, and in loins the pipe which runs along the 
 bone should be removed, as it soon taints. Never buy bruised meat. 
 
 When found necessary to keep meat longer than was expected, sprinkle 
 pepper, either black or red, over it. It can be washed .off easily when ready 
 for cooking. Powdered charcoal is excellent to prevent meat from tainting^ 
 Meat which has been kept on ice must be cooked immediately, but it is 
 much better to place meats, poultry, game, etc., by the side of, not on, ice, 
 as it is the cold air, not the ice, which arrests decay. All meats except 
 veal, are better when kept a few days in a cool place. 
 
 Buying Beef . — Select that which is of a clear cherry-red color after a 
 fresh cut has been for a few moments exposed to the air. The fat should he 
 of a light straw color, of a firm and waxy consistency, andjthe meat marbled 
 throughout with fat. If the beef is immature, the color of the lean part will 
 be pale and dull, the bones small, and the fat very white. High-colored, 
 coarse-grained beef, with the fat a deep yellow, should be rejected. In corn- 
 fed beef the fat is yellowish, while that fattened on grasses is whiter. lu 
 
1022 
 
 HINTS ABOUT MARKETING. 
 
 cow-beef the fat is also whiter than in ox-beef. Inferior meat from old or 
 ill-fed animals has a coarse, skinny fat and a dark red lean. Ox-beef is the 
 sweetest and most juicy, highly nourishing, and the most economical. That 
 of the cow is nourishing but not so agreeable to the taste, but a heifer is 
 always held in high estimation. The flesh of the ox of large breeds is best 
 at seven years old ; of small breeds at five years. When meat pressed by 
 the finger rises up quickly, it is prime, but if the dent disappears slowly, or 
 remains, it is inferior in quality. Any greenish tints about either fat or 
 lean, or slipperiness of surface, indicates that the meat has been kept so 
 long that putrefaction has begun, and, consequently, is unfit for use, except 
 by those persons who prefer what is known as a “high flavor”. Tastes dif- 
 fer as to the choice cuts, and butchers cut meat differently. The tenderloin, 
 which is the choicest piece, and is sometimes removed by itself, lies under 
 the short ribs and close to the backbone, and is usually cut through with the 
 porterhouse and sirloin stakes. Of these the porterhouse is generally pre- 
 ferred, the part nearest the bone being the sweetest. If the tenderloin is 
 wanted, it may be secured by buying an edgebone steak, the remainder of 
 which, after the removal of the tenderloin, is eijiial to the sirloin. The small 
 porterhouse steaks are the most ecoiiimical, but in large steaks, the coarse 
 and tough parts may be used for soup, or, after boiling, for hash, which, in 
 spite of its bad repute, is really a very nice dish when well made. A round 
 steak, when the leg is not cut down too far, is sweet and juicy, the objection 
 being its toughness, to cancel which it may be chopped fine, seasoned, and 
 made into breakfast croquettes. There is no waste in it, and hence it is the 
 most economical to buy. The interior portion of the round is the tenderest 
 and best. Porterhouse is cheaper than sirloin, having less bone. Rump 
 steak and round, if well pounded to make them tender, have the best flavor, 
 xiie best beef for a la mode is the round ; have the bone removed and trim 
 off all the gristle. For corned beef, the rump and round are the best. The 
 roasting pieces are the sirloin and the ribs, the latter being the most eco- 
 nomical at the family table. They are generally divided as follows : Five 
 ribs, called the rib, this being considered the primest roasting piece. Four 
 ribs, called the middle-rib, greatly esteemed by housekeepers as the most 
 economical joint for roasting. Two ribs called the chuck-rib, — used for 
 second quality of steaks. The bones of rib roasts forming an excellent basis 
 for soup, and the meat when boned and rolled up (which should be done by 
 file butcher), and roasted, is in good form for the carver, as it enables him 
 to distribute equally the upper part with the fatter and more skinny por- 
 tions. A roast served in this way, if cooked rare, may be cooked a second 
 or even a third time. The best beef roast is (for three) about two and a half 
 or three pounds of porterhouse. Two or three pounds is a great plenty for 
 three. There are roasts and other meats equally good in the fore-quarter of 
 beef, but the proportion of bone to meat is greater. They are leg-of-mutton 
 piece, — the muscle of the shoulder dissected from the breast. Brisket or 
 breast, used for boiling, after being salted. Neck, clod, and sticking- j)iece, 
 — used for soups, gravies, stock, pies and mincing for sausages. Shin, — for 
 stewing. 
 
 Mutton should be fat, and the fat clear, hard and white. Beware of buy- 
 ing mutton with flabby, lean and yefiow fat. An abundance of fat is a 
 source of waste, but as the lean part of fat mutton is much more juicy and 
 tender than any other, it should be chosen. The longer mutton is hung 
 before being cooked, provided it does not become tainted, the better it is. 
 If a saddle or haunch of mutton is washed with vinegar every day, and 
 dried thoroughly after each washing, it will keep a good while. In warm 
 weather pepper and ground ginger rubbed over it will keep off flies. The 
 leg has the least fat in proportion to weight, next is the shoulder. The least 
 
HINTS ABOUT MARKETING. 
 
 1025 
 
 proporfion-of bone is in the leg. After the butcher has cut off all he can be 
 persuaded to remove, you will still have to trim it freely before broiling. 
 The lean of mutton is quite different from that of beef. While beef is a 
 wight carnation, mutton is a deep, dark red. The hind-quarter of mutton is 
 best for roasting. The ribs may be used for chops, and are the sweeter ; but 
 ateaks or cutlets from the hind legs are the most economical, as there is 
 much less bone, and no hard meat, as on the ribs. For mutton roast, choose 
 the shoulder, the saddle, or the loin or haunch. The leg should be boiled. 
 Small rib chops are best for broiling ; those cut out from the leg are gener- 
 ally tough. Mutton cutlets to bake are taken from the neck. Almost any 
 part will do for broth. As much of the fat should be removed as practicable ; 
 then cut into small pieces and simmer slowly until the meat falls to pieces. 
 Brain off and skim off any remaining fat, and thicken with rice and vermi- 
 celli. Mutton is in season any time, but is not so good in autumn. 
 
 To Select Hams . — The best hams, whether corned or cured and smoked, 
 are those from eight to fifteen pounds in weight, having a thin skin, solid fat, 
 and a small, short, tapering leg or shank. In selecting ttiem, rim a knife 
 along the bone on the fleshy side ; if it comes out clean andVith an agreeable 
 smell the ham is good, but if the knife is smeared it is spoiled. Flams may 
 be steamed, being careful to keep the water under the steamer boiling, and 
 allow twenty minutes to the pound. When done, brown slightly in the oven. 
 
 Lamb is good at a year old, and more digestible than most immature 
 meats. “Spring- Lamb” is prized because unseasonable. It is much in- 
 ferior to the best mutton. The meat should be light red and fat. If not too 
 warm weather, it ought to be kept a day or two before cooking, but it does 
 not keep w^ell. It is stringy and indigestible if cooked too soon after killing. 
 The fore-quarter of lamb, if not fresh, the large vein in the neck, which 
 should be blue, will be greenish in color. If the hind-quarter is stale, the 
 kidney fat will have a slight smell. 
 
 Pork . — Great care must be taken in selecting pork. Dairy-fed pork is 
 the best. If ill-fed or diseased, no meat is more injurious to the health. The 
 lean must be fine-grained, and fat and lean very white. The rind should be 
 smooth and cool to the touch. If clammy, be sure the pork is stale, and re- 
 ject it. If the fat is full of small kernels, it is an indication of disease. In 
 good bacon the rind is thin, the fat firm, and the lean tender. Rusty bacon 
 has yellow streaks in it. Fresh pork should seldom be eaten, and never 
 except in the fall and winter. Pig’s head is profitable to buy. It is often 
 despised because cheap ; but well cooked, it is delicious. Weil cleaned, the 
 tip of the snout chopped off, and put in brine a week, it is in order for boil- 
 ing. The cheeks are better than any other pieces of pork to bake. The 
 head is good baked an hour and a half, and yields abundance of sweet fat 
 for shortening. 
 
 Tongue. — Beef’s tongue, calf’s tongue, lamb’s and sheep’s tongue, pig’s 
 tongue, can all be procured of the butchers, and they are all prepared in the 
 same way. Calf’s tongue is considered best, but it is usually sold with the 
 head; beeves’ tongues are what is referred to generall}'’ when “tongue” is 
 spoken of. Lambs’ tongues are very nice. In purchasing tongues, choose 
 those which are thick, firm, and have plenty of fat on the under side. In 
 buying a salt tongue ascertain how long it has been pickled and select one 
 with a smooth skin which denotes it being young and tender. 
 
 Veal is best from calves not less than four nor more than six weeks old. 
 If younger it is unfit for food, and if older the mother cow does not furnish 
 enough food, and it is apt to fall away; besides, the change to grass diet 
 changes the character of the flesh, it becoming darker and less juicy. The 
 
1024 
 
 HINTS ABOUT MARKETING. 
 
 meat should be clear and firm, and the fat white. If dark and thin, with 
 tissues hanging loosely about the bone, it is not good. Veal will not keep so 
 long as an older meat, especially in hot or damp weather, and when going 
 the fat is soft and moist, the meat fiabby and spotted, and inclined to be 
 porous like a sponge. The hind-quarter is the choicest joint. It is usually 
 divided into two parts, called the ‘Toin” and the “leg”. A loin must al- 
 ways be roasted ; the fillet or leg may be dressed in various ways. When 
 the leg is large, it is divided into two joints, and the thin end is called the 
 “kidney end,” and the other the “thick end.” From the leg is cut the “fil- 
 lets” and “veal cutlets.” The “knuckle of veal” is the part left after the 
 “fillets” and “cutlets” are removed (the knee) and is best for soup or boil- 
 ing. In the fore quarter the breast and rack admit variety in cooking ; the 
 shoulder and neck are only fit for soup. Many prefer the “breast of veal” 
 for roasting, stewdng, pies, etc. It may be boned so as to roll, or a large 
 hole may be cut in it to make room for the stuffing. The neck of veal is 
 used for stewing, fricassee, pies, etc. The leg is an economical piece, as 
 you can take off cutlets from the large end, stuff and roast the center, and 
 make broth of the shank. Veal chops are nice for frying or boiling ; cutlets 
 or steaks for same purpose are more economical as there is less bone. Veal 
 should be avoided in summer. Though veal and lamb contain less nutrition 
 in proportion to their weight, than beef and mutton, they are often prefer 
 red to these latter meats on account of the delicacy of their texture am i 
 flavor. ,, 
 
 Sweet-breads, if properly cooked, make one of the most delicate dishe 5 
 that can be put upon the table ; but some care must be taken in selectin;; 
 them, as there are tw'o kinds, and one kind is very much better than ths 
 ttther. One is found in the throat of the calf, and when fresh is plump, 
 white and fat, it has an elongated form, but is not so firm and fat, and has 
 not the fine flavor of the heart sweet-bread. The heart sweet-bread is at- 
 tached to the last rib, and lies near the heart. The form is somewhat 
 rounded, and it is smooth and firm. The color should be clear and a shade 
 darker than the fat. Select the largest. There is also the lamb sweet- 
 bread. However the sweet-breads may be cooked, they should be always 
 first soaked for three hours in cold water, w'hich should be two or three times 
 changed ; then they should be put into boiling water for half an hour or 
 longer, if that does not make them firm ; then they may be dried in a towel, 
 and pressed flat by putting them between two pans or boards, with a press- 
 ing-iron or other weight on top. Another nice dish, and in dishes may be 
 made of Calves-head ; in buying, purchase two small ones as they do not cost 
 any more than one large one and contain a double amount of brain, which. 
 \s a very choice part of them. 
 
 Grame and F^onltry. 
 
 To preserve game and poultry in summer, draw as soon as possible after 
 they are killed, wash in several waters, have in readiness a kettle of boiling 
 water, plunge them in, drawing them up and down by the legs, so that the 
 water may pass freely through them ; do this for five minutes, drain, wipe 
 dry, and hang in a cold place ; when perfectly cold, rub the insides and 
 necks with pepper ; prepared in this way, they will keep two days in warm 
 weather ; when used wash thoroughly. Or wash well in soda-water, rinse i» 
 clear water, place inside several pieces of charcoal, cover with a cloth, and 
 hang in a dark, cool place. The most delicate birds can be preserved in this 
 
HINTS ABOUT MARKETING. 
 
 1025 
 
 "way. If game or poultry is at all strong, let it stand for several hours in 
 water .with either soda or charcoal ; the latter will sweeten them when they 
 are apparently spoiled. English or French cooks, however, never wash 
 poultry or game in dressing, unless there is something to wash off. With 
 skillful dressing, none is necessary on the score of cleanliness, and much 
 washing tends to impair the fine flavor, especially of game In all game and 
 poultry the female is the choicer. 
 
 Sportsmen who wish to keep prairie-chickens, phesants or wild fowl in 
 very hot weather, or to ship long distances, should draw the bird as soon as 
 killed, force down the throat two or three whole peppers, tying a string around 
 the throat above them, sprinkle inside a little powdered charcoal, aud fill 
 the cavity of the body with very dry grass. Avoid green or wet grass, which 
 * ‘heats” and hastens decay. If birds are to be shipped without drawing, 
 force a piece of charcoal into the vent, and tie a string closely around the 
 neck, so as to exclude all air, and make a loop in string to hang up by. Pre- 
 pared in this way they will bear shipment for a long distance. 
 
 Ducks . — Young ducks feel tender under the wings, and the web of th( . 
 foot is transparent, and the beak will be brittle and break readily, those witl \ 
 thick, hard breasts are best. Tame ducks have yellow legs ; wild ducks, red > 
 dish ones ; and in either case in young ones they are hairless. 
 
 Geese . — In young geese, the bills and feet are yellow and supple, andthu 
 skin may be easily broken; the breast is plump, and the fat white; an old. 
 goose has red and hairy legs, and is unfit for the table. 
 
 Wild Ducks, if fishy and the flavor is disliked, should be scalded for afe^* 
 minutes in salt and water before roasting. If the flavor is very strong th<# 
 duck may be skinned, as the oil in the skin is the objectionable part. Aftei 
 skinning, spread with butter and thickly dredge with flour, before putting ici 
 a very quick oven. 
 
 Game . — In pheasants and quails, yellow legs and dark bills are signs of a 
 young bird, and the pins in a young pheasant are short and blunt. With the 
 latter the cock-bird is generally prefered except when the hen is with egg. 
 They are in season in autumn. Pigeons should be fresh, fat and tender, and 
 the feet pliant and smooth. In prairie chickens, when fresh, the eyes are 
 full and round, not sunken ; and if young, the breast-bone is soft and yields 
 to pressure. The latter test also applies to all fowls and game birds. Plover 
 woodcock, snipe, etc., may be chosen by the same rule. Choose rabbits 
 with smooth and sharp claws ; as that denotes they are young ; should these 
 be blunt and rugged, the ears dry and tough, the animal is old. 
 
 Turkeys are in season in fall and winter, but deteriorate in the spring. 
 Old turkeys have long hairs, and the skin is purplish when it shows under 
 the skin on legs and back ; when good, they are white, plump, with full 
 breast and smooth, black legs ; and if male, soft loose spurs, The eyes are 
 bright and full, and the feet are supple, when fresh. The absence of these 
 signs denotes age and staleness. Hen turkeys are inferior in flavor, but are 
 smaller, fatter and plumper. Full-grown turkeys are best for boning or boil- 
 ing, as the flesh does not tear in dressing. 
 
 Chickens, when fresh, are known by full, bright eyes, pliable feet, and 
 soft moist skin. Young fowls have a tender skin, smooth legs and comb, and 
 the best have yellow legs. In old fowls, the legs are rough and hard. Tk© 
 65 
 
. 1026 
 
 HINTS ABOUT MARKETING. 
 
 top of the breast-bone of a young fowl is soft, and may be easily bent with 
 the fingers ; and the feet and neck are large in proportion to the body. The 
 best fowls are fat, plump, with skin nearly white, and the grain of the flesh 
 flne. Old fowls have long, thin necks and feet, and the flesh on the legs and 
 back has a purplish shade. Fowls are always in season. 
 
 Venison . — The choice of venison should be regulated by the fat, which, 
 when the venison is young, should be thick, clear and close, while the meat 
 is a reddish brown. As it always begins to taint flrst near the haunches, run 
 a knife into that part ; if tainted, a rank smell and a greenish appearanc.e will 
 be perceptible. It maybe kept a long time, however, with careful manage- 
 ment and watching, by the following process : Wash it well in milk and 
 water, and dry it perfectly with a cloth until there is not the least damp re- 
 maining ; then dust ground pepper over every part. This is a good preserva- 
 tive against the fly. The flesh of the female deer, about four years old, is 
 the sweetest and best of venison. 
 
 Fish. 
 
 "When fresh, the eyes of fish are full and bright, and the gills a fine clear 
 red, the body stiff and the smell not unpleasant. Mackerel must be lately 
 caught, or it is very indifferent fish, and the flavor and excellence of salmon 
 depends entirely on its freshness. In fresh-water fish, it is imposssible to 
 name all the excellent varieties, as they differ with the locality. In the 
 South is the shad, the sheep’s-head, the golden mullet and the Spanish 
 mackerel, in the North-west the luscious brook trout, and the wonderful 
 and choice tribes that people the inland lakes. Among the best of the fresh- 
 water fish, sold generally in the markets of the interior, are the Lake 
 Superior trout and white fish, and, coming from cold waters, they keep best 
 of all fresh- water fish ; the latter is the best, most delicate, and has fewer 
 bones, greatly resembling shad. The wall-eyed pike, bass and pickerel of 
 the inland lakes are also excellent fish, and are shipped, packed in ice, 
 reaching market as fresh as when caught, and are sold at moderate prices. 
 California salmon is also shipped in the same way, and is sold fre^h in all 
 cities, with fresh cod and other fresh varieties from the Atlantic coast, but 
 the long distance which they must be transported makes the price high. 
 The cat-fish is the staple Mississippi River fish, and is cooked in various 
 ways. Lake Superior trout are the best fresh fish for baking. All fish 
 which have been packed in ice should be cooked immediately after removal, 
 as they soon grow soft and lose their flavor. Stale fish must never be 
 eaten. Fresh fish should be scaled and cleansed properly on a dry table, 
 and not in a pan of water. As little water should be used as is compatible 
 with perfect cleanliness. When dressed, place near ice until needed, then 
 remove and cook immediately. If frozen when brought from market, thaw 
 in ice-cold water. Fresh cod, whiting, haddock, and shad are better for 
 being salted the night before cooking them, and the muddy smell and taste 
 of fresh-water fish is removed by soaking, after cleaning, in strong salt and 
 water. 
 
HINTS ABOUT MARKETING. 
 
 1027 
 
 Anchovies . — The best look red and mellow, and the bones moist and 
 oily, the flesh is high flavored, and a fine smell ; if the liquor and fish be- 
 come dry, add to it a little beef brine. 
 
 Cod . — This should be chosen for the table when it is plump and round 
 near the tail, when the hollow behind the head is deep, and when the sides 
 are undulated as if they were ribbed. The glutinous parts about the head 
 lose their delicate flavor after the fish has been twenty-four hours out of the 
 water. The great point by which the cod should be judged is the firmness 
 of it? flesh; and although the cod is not firm when it is alive, its quality 
 may be arrived at by pressing the finger into the flesh. If this rises 
 immediately the fish is good, if not, it is stale. Another sign of its good- 
 ness is, if the fish, when it is cut, exhibits a bronze appearance, like the 
 silver-side of a round of beef. When this is the case, the flesh will be firm 
 when cooked. Stiffness in a cod, or in any other fish, is a sure sign of fresh- 
 ness, though not always of quality. Sometimes, codfish, though exhibiting 
 signs of rough usage, will eat much better than those with red gills, so 
 strongly recommended by many. 
 
 Crabs . — Though not so popular as lobsters, crabs are among the most 
 pleasantly flavored fish of their class. They are in season from June 
 January, but are considered to be more wholesome in the cold months. Thu 
 middling size, when heavy, lively, and possessed of large claws, are thebesl; 
 and sweetest; if light, they are poor and watery. When crabs are stale thu 
 eyes look dead, the claws hang down, and there is no muscular activity ; h* 
 this condition they are not fit to eat. The female is considered inferior ti > 
 the male, and may be distinguished by the claws being smaller, and thi? 
 apron, which appears on the white or under side, larger. In purchasing 
 crabs in the living state preference should be given to those which have 
 rough shell and claws. When selecting a crab which has been cooked it 
 should be held by its claws and well shaken from side to side. If it is fouml 
 to rattle, or feels as if it contained water, it is proof that the crab is of inter- 
 ior quality. The crab may be kept alive, out of water, two or three days. 
 They are broiled in same manner as the lobster. Soft-shell Crabs are deemed 
 a great luxury ; but they must not be kept over night, as the shells harden 
 in twenty-four hours. 
 
 Eels . — Dress as soon as possible, or they lose their sweetness; cutoff 
 the head, skin them, cut them open, and scrape them free from every string. 
 They are good except in the hottest summer months, the fat ones being best. 
 A fine codfish is thick at the back of the neck, and is best in cold weather. 
 In sturgeon, flesh should be white, veins blue, grain even and skin tender. 
 
 Lobsters . — When freshly caught, have some muscular action in their 
 claws which may be excited by pressing the eyes. The heaviest lobsters if 
 of good size are the best, but the largest are not the best. The male is 
 thought to have the highest flavor, the flesh is firmer, and the shell has a 
 brighter red, and is considered best during the Fall and Spring ; it may be 
 readily distinguished from the female, as the tail is narrower, and the two 
 uppermost fins, within the tail, are stiff and hard ; those of the female are 
 soft, and the tail broader. The latter are prepared for sauces on account of 
 their coral, and are preferred during the summer, especially in June and 
 July. The head is used in garnishing, by twisting it off after the lobster 
 has been boiled and become cold. Lobsters ranging from four pounds are 
 most delicate. When you buy them ready boiled, try whether their tails 
 are stiff, and pull up with a spring; if otherwise, they are oither waterv or 
 not fresh. 
 
1028 
 
 HINTS ABOUT MARKETING. 
 
 Mackerel. — The best salt mackerel for general use are ‘‘English mess,” 
 but “bloaters” are considered nicer. In selecting always choose those 
 which are thick on the , belly and fat ; poor mackerel are always dry. The 
 salt California salmon are excellent, those of a dark rich yellow being best. 
 To freshen, place with scale side up. Salmon boiled and served with egg 
 sauce or butter dressing is nice. No. 1 White Fish is also a favorite salt fish, 
 and will be found in all markets. Herring is a good and very economical 
 fish. A good deal of sturgeon is put up and sold for smoked halibut. The 
 skin of halibut should be white ; if dark it is more likely to be sturgeon. Smoked 
 salmon should be firm and dry. Smoked white fish and trout are very nice, 
 the former being a favorite in whatever way dressed. Select good firm 
 whole fish. 
 
 Scallops are not much used ; when fresh, the shell closes tight ; hard- 
 shell clams are also closed tight when fresh. Soft-shell clams are good only 
 in cold w^eather, and should be fresh. Oysters, if alive and healthy, close 
 tight upon the knife. They are good from September to May. 
 
 Terrapins. — They are “diamond backs,” and sold in the market by 
 counts, which are so called from the width of the bottom shell, each count 
 measuring three inches. Any terrapin that will go a connt is a female, and 
 of course is preferred, for being more tender, and on account of the eggs. 
 
 V egetables. 
 
 All green vegetables snap crisply when fresh ; if they bend and present 
 a wilted appearance they are stale. They should be crisp, fresh, and juicy ■; 
 they are best just before flowering, and are in prime condition for use if 
 gathered early in the morning, and not afterwards exposed to the heat of the 
 sun ; green vegetables which have laid in the market stalls for any tim^B 
 should not be bought if fresh ones can be obtained ; but if their use is un- 
 avoidable they can be restored by sprinkling them with cold water, and lay- 
 ing them in a cool, dark place. 
 
 Carrots, are good from the time of ripening until they begin to sprout; 
 after that their elements are disarranged and altered by the process of germ- 
 ination, and they do not supply the same kind or amount of nutriment. They 
 should be plump and even sized, with fresh, unshrivelled skins. They, as 
 well as parsnips, turnips, greens, and cabbage are eaten with boiled meat. 
 
 Cauliflowers are best when large, solid and creamy. When stale the 
 leaves are wilted and show dark spots. 
 
 Celery stalks should be white, solid and clean. Celery begins in August, 
 but it is better and sweeter after frost. 
 
 Egg-plant should be firm but not ripe. The large purple oval-shaped 
 kind, is best. 
 
 Edible Mushrooms are most plentiful in the early Spring and in August 
 and September, springing up in the open fields altering low-lying fogs or 
 heavy dews, their quick growth being most remarkable. Never gather those 
 that grow in shady places, under trees or near pools of stagnant water, as 
 they are almost sure to be poisonous. The top of the edible young mush- 
 room and its stalk is always quite white, while the gills or under part are 
 loose and of a light pink or salmon color, which changes as it grows older 
 
HINTS ABOUT MARKETING. 
 
 1029 
 
 to a chocolate brown color, and then to black, according to the time it con- 
 tinues growing ; the stem also becomes dark and the top turns brown. The 
 upper skin of the mushroom falls off easily but that of the poisonous fungus 
 does not ; the latter has a yellow skin and the under part has not the clear 
 flesh or pink color of the mushroom. Every edible mushroom has also a 
 pleasant odor and is never slimy, while those that are dangerous either have 
 a bad odor or none at all. 
 
 Peaie should be bought in pods and should feel cool and dry. If pods 
 are rusty or spotted, they are too old to be good. These as well as corn, 
 beets, and beans are appropriate to either boiled or roasted meat. 
 
 Potatoes . — Select those of medium size, smooth, with small eyes ; those 
 which are heavy in proportion to size will be the mealiest when, cooked. 
 They should be perfectly ripe before gathering, otherwise they will dry and 
 shrivel, because their skins are so porous as to permit the evaporation of 
 their moisture. To test, cut off a piece of the lar^e end ; if spotted, they are 
 unsound. Potatoes vary greatly in quality ; varieties which are excellent 
 early in the season loose their good qualities, and others, which are worth- 
 less in the Fall, are excellent late in the Spring. Those raised on gravelly 
 or sandy soil, not over rich are best. In the Spring, when potatoes are be- 
 ginning to sprout, place a basket of them in a tub, pour boiling water over 
 them ; in a moment or two take out and place in sun to dry (on the grass is 
 a good place), and then return to cellar. If they have sprouted too much it 
 is best to first rub them off. They are good with all meats. With poultry 
 they are best mashed. Sweet potatoes are most appropriate to roasts as 
 are onions, winter squash and asparagus. 
 
 Tomatoes are generally regarded as ■wholesome. The medium-sized 
 smooth ones are best. Tomatoes are good with every kind of meat, but. 
 especially so with roasts. 
 
 Turnips are not nutritious, being ninety per cent water, but an excel- 
 lent food for those who are disposed to eat too much, as they correct consti» 
 pation. Small-sized white turnips contain more nutrition than large ones, 
 but in ruta-bagas the largest a,»e best. Mashed turnip is good with roastecV 
 pork and with boiled meats. 
 
 Fruit. 
 
 Berries . — Morning is fh'? best time to eat fruit, and fresh fruit is then in 
 the best condition to be eaten. When berries of any kind can be had fresh 
 with the morning dev/, fill the finest glass dish, adding a few fresh leaves, for 
 a center-piece on the breakfast table. Serve in saucers accompanied with 
 fine white sugar (pulverized is the best and most economical for all purposes) 
 and fresh cream if you have it, but never substitute skim milk. The berries 
 will be very nice with only sugar. There is a vast difference between fruit 
 with cream and fruit with milk. Cream is easily digested and slow to sour, 
 while just the contrary is true of milk after the cream has been removed. 
 Yet we have known people to live after eating strawberries and buttermilk, 
 and we have also known people to die after eating hot apple dumplings and 
 cold milk. If you happen to be the fortunate possessor of a berry patch, let 
 the children go out betore breakfast and pick and eat. Properly trained chil- 
 dren will not abuse this privilege. 
 
 Apples . — The varieties of apples are almost unmentionable, and some 
 kind can be had almost the entire year. First fruit received in the north 
 comes from Tennessee about June Ist. Southern Illinois furnishes some 
 
1030 
 
 HINTS ABOUT MARKETING. 
 
 June 15th, and from this time apples are ripening in all sections of country. 
 Early apples are Red Junes, Early Harvest — both tart — Maiden Blush, Red 
 Streaks, Strawberries, Porters, Golden, Ben Davis and Pippins. Pippins 
 are good for pies and also for eating. Later in the fall the Rhode Island 
 Greening is best for cooking. None of our fruits are brought to such perfec- 
 tion, or may be preserved with such ease through the winter. The best eat- 
 ing apples are the Spitzenberg, Bell-flowers, Ben Davis, Northern Spy, Win- 
 ter Pippin, Red Astrakan, Greening, Vandevere, Pound Sweet, Roxbury 
 Russets and Grindstones. . • 
 
 Applet, to Keep . — For keeping late in spring the Baldwins, Northern Spy, 
 Greenings and Wine Saps are good ; our experience being in favor of the last 
 named. The Ben Davis and Bell-flowers are good cooking apples yet the lat- 
 ter can generally be bought without specifying the kind. The hard, acid 
 kind, are unwholesome if eaten raw ; but by the process of cooking the great- 
 est part of the acid is decomposed and converted into sugar, a process whjch 
 takes place naturally in the sweet kinds, as the fruit ripens. As more than 
 half of the substance of apples consists of water, and as the rest of the ingre- 
 dients are not of the most nutritive kind, this fruit, like most fruits, is less of 
 a nutrient than a luxury, and an aid to digestion. When cooked they are 
 slightly laxative, and therefore a useful adjunct to other food. They are; 
 nice , cooked without paring them. Wipe clean, nearly cover with water, 
 add a little sugar, and stew until tender, then put in a slow oven and bake 
 until brown. The peel of the apple imparts a rich flavor. Apple sauce 
 made in the usual wa^^, after being sufficiently stewed, if put into a slow 
 oven and baked an hour or so, is greatly improved. 
 
 Grapes . — These ripen according to locality, from the 1st of September 
 until November, and, when carefully kept, a month or two longer. We 
 have also the luscious foreign grapes, raised in hot and cold graperies from 
 April until December, among which are the Black Hamburgh, White Mus- 
 cat, White Sweetwater, Tokay, etc. The Syrian, a white species, produces 
 the largest clusters. The White Malayan, of foreign growth, is found 
 throughout the winter where imported fruits are kept. Fox or wild grapes 
 are abundant from the middle of August to November; they are round and 
 soft, with a pleasant, tart taste, and are used for pies, preserves, etc. 
 
 Lemons — Are fruit that keep well and may be had almost any season of 
 the year, but are more plenty and cheaper in the Spring. Messina lemons 
 are the best. Little success has been had raising lemons in Florida, better 
 in California, but the Messina has for many years been considered the best. 
 
 Oranges . — California Riverside oranges are the cleanest and finest fruit 
 raised; but the finest oranges that are shipped to Northern cities are from 
 Florida. They begin to pick them about November and the crop is all 
 marketed by February first. California fruits are picked in December and 
 the bulk is marketed in March and April ; the fruit Is plentiful and stays 
 on trees until March or April in perfect condition. Can be had in market 
 until late in June. The finest variety of all oranges is the Naval which 
 is luscious, sweet, and without seeds. The Paperskins, and Bud- 
 ded or Grafted oranges are also good. Fruit from Los Angeles, Sante 
 Anna, and San Bernardine is inferior to that from Riversides because of the 
 Ocean fogs blackening them while on the tree, and the process of cleaning 
 brushing, etc., injures them, and they do not keep so well. The importa- 
 tion of Messinas begins in March and after May the market is supplied 
 largely with this fruit. This was formerly considered the finest fruit, but it 
 has lost its prestige and importations at present time are not over one third 
 what they were. Lousiana oranges come late in the season — October 
 
HINTS ABOUT MARKETING. 
 
 1031 
 
 and November, but are not considered as good as the other varieties ; large 
 and yellow, but coarse, inferior and apt to have strong seeds, peculiar sour 
 bitter taste, etc. Some seasons the fruit matures better than others and is 
 quite palatable. 
 
 Peaches . — This fruit can be grown in about any temperate climate and 
 is raised from Gulf of Mexico to Illinois, Indiana and Ohio, and can be ob- 
 tained from middle of May to first of October. First comes from Mississippi, 
 as they begin to pick May 1st. From Tennesee 10th to 15th of June ; South- 
 ern Illinois, July 1st; California, July 1st ; Michigan, August 15th; Mary- 
 land, August 15th. California and Mississippi fruit do not rank high on ac- 
 count of being picked green for distant shipments. No really fine peaches 
 are obtained until the Maryland and Michigan crop come in. These peaches 
 are harder and will stand longer shipments and are considered one of the 
 finest fruits. 
 
 Pears — May be had from July until well into the winter. The finest of 
 this fruit comes from California, although some fine pears may be had from 
 Western New York and Northern Ohio. 
 
 Grroceries. 
 
 Almonds . — Buy the sweet variety ; the kernels are used either in a green 
 or ripe state, and as an article in the dessert. Into cookery, confectionery, 
 perfumery, and medicine, they largely enter, and in domestic economy, 
 should always be used in preference to bitter almonds. The reason for ad- 
 vising this is because the kernels do not contain any hydrocyanic or prussic 
 acid, although it is found in the leaves, flowers, and bark of the tree. When 
 young and green they are preserved in sugar, like green apricots. They 
 furnish the almond-oil ; and the farinaceous matter which is left after the 
 oil is expressed, forms the p<Ue d’amandes of perfumers. In the arts, the oil 
 is employed for the same purposes as the olive-oil, and forms the basis of 
 kalydor, macassar oil, Gowland’s lotion, and many other articles of that 
 kind vended by perfumers. In medicine, it is considered a nutritive, laxa- 
 tive, and an emollient. 
 
 Arrowroot, Tapioca, Sago, Pearl-barley, American Isinglass, Macaroni, 
 Vermicelli, and Oatmeal, are all articles which help to make an agreeable 
 variety, and it is just as cheap to keep a small quantity of each as it is to 
 buy a large quantity of two or three articles. Eight or ten pounds each of 
 these articles of food can be kept in covered jars or covered wooden boxes, 
 and then they are always at hand when wanted. All of them are very 
 healthful food, and help to form many delightful dishes for desserts. There 
 are several kinds of oatmeal — Scotch, Irish, Canadian and American. The 
 first twm are sold in small packages, the Canadian and American in any 
 quantity. It seems as if the Canadian and American should be the best be- 
 cause the freshest ; but the fact is the others are considered the choicest. 
 Many people could not eat oatmeal in former years, owing to the husks ir- 
 ritating the lining of the stomach. There is now what is called pearled meal. 
 All the husks are removed, and the oats are then cut. The coarse kind will 
 keep longer than the fine ground, but it is best to purchase often, and have 
 the meal as fresh as possible. 
 
 Buckwheat Meal, Rice and Hominy should be purchasid in small quan- 
 tities, and kept in covered kegs and tubs. Several of these articles are in- 
 fested with black insects, and an examination should be occasionally made 
 for them. 
 
1032 
 
 HINTS AB0UT MARKETING. 
 
 Cheese, which feels soft between the fingers, is richest and "Dest and 
 should be kept in a box in a cool dry place. 
 
 Corn Meal does not keep well and should be bought in small quantities. 
 South the white meal is used, and North the yellow is the favorite. Corn is 
 a heat producer and is a useful winter diet. 
 
 Coffee and Tea can be bought with advantage inconsiderable quantities. 
 Coflfee improves by age if kept in a dry place, as it loses its rank smell and 
 taste. Several cents a pound may be saved by buying a bag of coffee or 
 half chest of tea. Tea loses its flavor if put up in paper, and should be kei)t 
 in glass or tin, shut tight. CoflTee should be kept by itself, as its odor affects 
 other articles. 
 
 Eggs. — To determine the exact age of eggs, dissolve about four ounces 
 of common salt in a quart of pure water and then immerse the egg. If it be 
 only a day or so old, it will sink to the bottom of the vessel, but if it be three 
 days old it will float in the liquid ; if more than five it comes to the surface, 
 and rises above in proportion to its increased age. 
 
 Flour should be bought in small quantities, and the best is cheapest 
 The test of quality is given under bread. Flour is peculiarly sensitive to at- 
 mosphereic influence, hence it should never be stored in a room with sour 
 liquids nor wdiere onions or flsh are kept, nor any article that taints the aii 
 of the room in which it is stored. Any smell perceptible to the sense will 
 be absorbed by flour. Avoid damp cellars or loft where a free circulation of 
 air can not be obtained. Keep in a cool, dry, airy room, and not exposed to a 
 freezing temperature nor to intense summer or to artificial heat for any 
 length of time above 70 to 72 degrees Farenheit. It should not come in con- 
 tact with grain or other substances which are liable to heat. Flour should 
 oe sifted and the particles thoroughly disintegrated, and then warmed before 
 baking. 
 
 Hard Soap should be bought in large quantity, and laid to harden in 
 bars piled on each other. Hard soap is more economical than soft, as it is 
 not so easily wmsted. 
 
 Lard. — The best lard is made from leaf fat which adheres to the ribs and 
 lt)elly of the hog. This is known as leaf lard. Most lard is, however, made 
 of both leaf fat and meat fat, the latter cut into small pieces and rendered. 
 Good lard should be white, solid, and v/ithout any disagreeable smell. 
 
 Macaroni. — Good macaroni is of a yellowish color, does not break in 
 cooking and yields four times its bulk. 
 
 Marjoram. — Although there are several species of marjoram, that which 
 is known as the sweet or knotted marjoram, is the one usually preferred in 
 cookery. It is a native of Portugal, and when its leaves are used as a seas- 
 oning herb, they have an agreeable aromatic flavor. The winter sweet 
 marjoram used for the same purpose, is a native of Greece, and the pot- 
 marjoram is another variety brought from Sicily. All of them are favorite 
 ingredients in soups, stuffings, etc. 
 
 Olives. — A small sort can be bought by the keg cheap for sauces, etc., 
 but for the table always use the Spanish bottled olives. 
 
 Raisins should be bought in small quantities ; small boxes are best. 
 
 Rice. — The Southern rice cooks much quicker, and is nicer than th# 
 Indian rice. 
 
 Sago. — The small white sago, called “pearl,” is best. 
 
HINTS ABOUT MARKETING. 
 
 .1033 
 
 Salt must be kept in the dryest place that can be found. The best for 
 table use is put up im boxes, but if a quantity be purchased, it should be 
 stored in a glass jar, and closely covered. When it becomes damp in the 
 salt-stands, it should be set by the fire to dry, and afterwards reduced to fine 
 powder again. 
 
 Sa/ads. — For these procure mustard and cress, borage, chervil, lettuce, 
 parsley, mint, purslane, chives, burnet, nasturtium leaves and buds, fennel, 
 sorrel, tarragon, corn salad, dandelions, chicory, escarole, water cresses, 
 green onions, celery, leeks, lettuce, very young spinach leaves, the tender 
 leaves of oyster plant, fresh mushrooms, young^marshmellow shoots, and the 
 fresh sprouts of winter turnips ; also radishes, cucumbers, onions, cabbage, 
 very young turnips, green j)eppers, and fresh tomatoes. Salad vegetables 
 which can be cooked and allowed to cool and then made into salads, are po- 
 tatoes, beets, carrots, cabbage, cauliflowers, turnips, kohl-rabi, artichokes, 
 string beans, green peas, asparagus, Brussel sprouts, spinach, dried haricot 
 beans, Lima beans, lentils, and leeks ; among the fruits are apples, pears, 
 oranges, lemons, muskmelons, currants, gooseberries and barberries. 
 
 Spices and Pepper should be ground fine, and put in large-mouthed glass 
 bottles, or kept in tin cans, in a dry place. Avoid bright red peppers, spices, 
 and sauces. 
 
 Starch may also be bought in large quantities at a considerable discount 
 from the retail price, which, in a large family, makes a difference in the 
 yearly expenses. The best starch is the most economical. 
 
 Sugars. — Buy sugars for various purposes as follows : 
 
 For baked custard, mince pie, squash pie, fruit cake, gingerbread, most 
 Indian puddings, use browm sugar. 
 
 For all light-colored cakes, icing, floating island, blanc-mange, merin- 
 gues, whips, use powdered sugar. 
 
 For pudding sauce, use powdered or brown sugar. 
 
 For sweetmeats, jelly, and raspberry vinegar, use fine granulated sugar, 
 8.nd where only one sugar is used the fine granulated is best for all purposes. 
 O.’here is a great difference between the fine and coarse sugar, the former 
 being more economical as it dissolves much quicker and more readily. 
 
 Vinegar, which is made of wine or cider is the best. Buy a keg, or half 
 barrel of it, and set it in the cellar, and then keep a supply for the casters 
 in a junk bottle in the kitchen. If too strong, vinegar will eat pickles. 
 
 White Pepper. — This is better to buy than the black. It is the produce 
 of the same plant as that which produces the latter, from which it is man- 
 ufactured by steeping this in lime and water, and rubbing it between the 
 hands till the coats come ofi*. The best berries only will bear this operation; 
 hence the superior qualities of white pepper command a higher price than the 
 other. It is less acrid than the black, and is much prized among the Chinese. 
 It is sometimes adulterated with rice-flour, as the black is with burnt bread. 
 The berries of the pepper-plant grow in spikes of from twenty to thirty, and 
 are, when ripe, of a bright-red color. After being gathered, which is done 
 when they are green, they are spread out in the sun, where they become 
 black and shrivelled, when they are ready to be prepared for the market. 
 
 Dressing Poultry for Market. — Secure plump well fattened fowls. Dq 
 not feed for at least twenty-four hours before killing. Scald enough to make 
 the feathers come off easily, picking both feathers and pin feathers oft‘ nicely. 
 Be careful not to bruise or break the skin in any way, because it injures the 
 sale. Leave all the entrails in, and head and feet on. Immediately after 
 they are dressed, dip once in boiling hot water, letting them remain in about 
 
1034 
 
 HINTS ABOUT MARKETING. 
 
 ten seconds ; then dip into ice-cold water, allowing them to remain in the 
 same length of time, then hang in a cool place where they will dry before 
 packing. Ducks should he treated same as fowls or chickens. Pack in 
 boxes or barrels in nice, clean rye or oat straw. Boxes holding from 100 lbs. 
 to 200 lbs. are the most desirable style of packages. Pack with breasts 
 down, using straw between each layer. 
 
 Be sure to pack solid, so they will not bruise on the way. Poultry pre- 
 pared in this way will meet with a ready sale, while poorly dressed, sweaty 
 (caused by being packed while warm) and bruised lots will not sell at any 
 time. Large, fat, dry picked turkeys and chickens sell well. They should 
 be picked at once after killing, and hung up until the animal heat is entirely 
 out before packing. Remember, it is' the appearance of goods that sells 
 them. Nice, large, fat, plump turkeys, chickens, ducks, or geese, always 
 bring outside prices. 
 
 The best time to ship . — Any time after the tenth of November, so as to 
 reach market by Wednesday or Thursday of each week. If sent for the 
 holidays, they should arrive at least three days before Thanksgiving, Christ- 
 mas or New Year’s. Keep the largest turkeys for New Year’s. Geese sell 
 ])est at Christmas. 
 
 Fnel. 
 
 Wood . — A table showing the comparative value of various woods f s given 
 ■^fith the table of weights ana measures. Thatcut from the body of a mature 
 tree is best. 
 
 Soft Coal . — The objection to soft coal is the dust that arises frorr it, and 
 the unpleasant smell of the gases of combustion. There is a great differ- 
 ence in the quality of soft coals from different mines, and it will be easy to 
 learn the best varieties in the local market. 
 
 Hard Coal . — Bad coal has flat, dull pieces in it which remahn hard, 
 heavy and whitish when burned, called ‘‘bone”. If in a scuttle full of coal 
 weighing twenty-five pounds, a half pound of these white pieces arf? found, 
 the coal is not good. Coal is pronounced good if it breaks at right angles 
 firmly and with a bright fracture. If it shatters or is full of dull pieces, it is 
 poor in quality. There is a vast difference in hard coal, a difference which 
 lew understand. 
 
 Coke is sold in many markets. It kindles readily and makes an intense 
 heat. It is lighter than coal and costs about the same price per ton. It is 
 cleaner than soft coal for burning in open grates. 
 
CUTTING AND CURING MEATS. 
 
 1035 
 
 CUTTIlSrG- AND CURING- MEATS. 
 
 It is often economical for a family to buy beef by the quarter, and smaller 
 animals whole, especially when wanted for winter use as what is wished 
 fre&h can be kept a long time in cold weather, really improving as long as it 
 does not become tainted, and the rest can be “corned”, dried, etc. For this 
 
 reason ever)'' housekeeper ought to know how 
 to cut up meats and to understand the uses 
 and relative value of the pieces. It is not 
 difficult to cut up beef, and is very easy to re- 
 duce any of the smaller animals to convenient 
 proportions for domestic use ; and in order to 
 make the subject clear we present the ac- 
 companying engravings, the first of which 
 represents the half of a beef, including, of 
 course, the hind and fore-quarters. The let- 
 ters indicate the direction in which the cuts 
 should be made, beginning in the order of the 
 alphabet, cutting first from A to B, then 0 to 
 D, etc., in hind-quarter. In the fore-quarter 
 cut from A to B, from B to 0, from Dto E, etc. 
 For cutting, use a sharp, long, and pointed 
 knife, and a saw of the best steel, sharp, and 
 set for butcher’s use. The beef should be 
 laid on a bench or table with the inner side up. 
 With the different divisions we give the or- 
 dinary value of the meat, the price being per 
 pound except in the leg and soup bones. Of 
 course in different places prices will vary, but 
 these give the relative value of the pieces. In 
 
 HIND-QUAETEE 
 
 1 Represents the rump or upper part of 
 hind leg, good for pot roasts ; beef a la mode ; 
 corned beef and rump roasts, also makes 
 
 splendid soup ; 123 ^ cts. 
 
1036 
 
 CUTTING AND CURING MEATS. 
 
 2 The ‘‘round’’ the under part of which makes steaks, the outside 
 lean soup meat or good corning pieces, or the whole is very choice for dried 
 beef ; 15 cts. 
 
 3 The “shank,” of which the upper part is the muscle of the leg, solid 
 meat and good for soups ; 1234 cts. 
 
 4 “Rump steaks” ; 16 cts. 5, “veiny piece” for dried beef and qorning; 
 14 and 15 cts. 6, sirloin steaks ; 18 cts. 
 
 6 & 8 Between these numbers over the thigh joint are the tenderloin 
 steaks ; 20 cts. 
 
 7 The flank for curing or stews 6 cts., and in it lies the flank steak, best 
 and juiciest steak there is ; when purchasing it do not have it scored as is 
 usually done ; just remove fat and skin ; 1234 cts. 
 
 8. Porterhouse steaks, those lying next to tenderloin steaks being the 
 best, of course ; 18 cts. Cutting the steaks in this way a part of the tender- 
 loin, the most tender bit of the beef, lies in the sirloin, and a smaller part 
 in the upper part of the porterhouse steak. The lower half of the cut gives 
 us the 
 
 PORE-QUARTER. 
 
 1. Rib piece for boiling or corning. 
 
 2. Plate piece for corning ; 8 cents fresh. 
 
 3. Shank for soup bone, weighs 10 pounds ; 35 cents entire. 
 
 4. Lower part of the division are shoulder pieces for stewing and pot 
 roasts ; 10 cents. Upper part used for same purpose, but better pieces of 
 meat; 1234 cents. In the upper part of 4, between 4 and 8 is what is called 
 the shoulder joint for soup meat ; 10 cents a piece. 
 
 4. In the end of 4 next 1, is the “shoulder clod” which makes No. 1 
 pot roasts ; 1234 cents. 
 
 5. Rib roasts ; first cut and best, 15 cents. 
 
 6. Rib roasts ; second cuts 14 cents. 
 
 7. Chuck rib roasts first next to rib roast and best, 14 to 15 cents. 
 
 8. Upper part, or next 7 are shoulder roasts generally used for pot» 
 roasts; 1234 cents. 
 
 8. Front part is the neck, good for stews, mince, corning and soup meat ; 
 8 cents. 
 
 9. The brisket, extending under the shank (3). This makes stews, 
 braises, corned beef, etc. ; 8 cents. 
 
 The fore leg which is bought for 35 cents, will make ten quarts of very 
 palatable and nutritious soup and ought to be used far more generally for 
 that purpose. The shoulder pieces may be bought for a shilling a pound, 
 make excellent pot roasts, and in many respects preferable to round steak 
 at 15 cenfs. The neck at 8 cents per pound, is the very best for soups, stews 
 and mince meat. An excellent chuck roast may be cut near the neck at a 
 shilling a pound. The price of this meat runs in an ascending scale froiaa 
 the neck to the ribs, but the nutritive value does not. 
 
CUTTING AND CURING MEATS. 
 
 1037 
 
 VEAL. 
 
 A — Loin, best end, for roasting. 
 
 B — Loin, chumn end, for roasting. 
 C — Fillet, for baking or roasting. 
 
 D — Knuckle for stewing. 
 
 E — Fore-knuckle, for stewing. 
 
 F — Neck, best end, for roasting. 
 
 G — Neck, scrag end, for stewing. 
 H — Blade bone. 
 
 I — Breast, for stewing. 
 
 K — Brisket, for stewing. 
 
 PORK. 
 
 A — Back, lean part for roast. 
 
 B — Loin, for roast. 
 
 C — Bacon, to be cured. 
 
 D — Shoulder to be cured. 
 
 E — Ham, to be cured. 
 
 MUTTON. 
 
 A — Leg, for boiling piece. 
 
 B — Loin, for roast. 
 
 C — Rump piece, for roast. 
 
 D — Chops, frying or broiling. 
 
 E — Fore-shoulder for boiling. 
 
 F — Neck, for stewing or roasting. 
 G — Brisket, for stewing. 
 
 Curing Meats. 
 
 The manner in which salt acts in preserving meat is not difficult to un» 
 derstand. Bv its strong affinity, it, in the first place, extracts the juices 
 from the substance of meat in sufficient quantity to form a saturated solution 
 with the water contained in the juice, and the meat then absorbs the sat- 
 urated brine in place of the juice extracted by the salt. In this way, mat- 
 ter incapable of putrefaction takes the place of that portion in the meat 
 which is most perishable. Such, however, is not the only office of salt as a 
 means of preserving meat ; it acts also by its astringency in contracting the 
 fibres of the muscles, and so excludes the action of air on the interior of the 
 substanee of the meat. The last mentioned operation of salt as an antisep^ 
 
1038 
 
 CUTTING AND CURING MEATS. 
 
 tic is evinced by the diminution of the volume of meat to which it is applied. 
 The astringent action of saltpeter on meat is much greater than that of salt, 
 and thereby renders meat to which it is applied very hard ; but in small 
 quantities, it considerably assists the antiseptic action of salt, and also pre- 
 vents the destruction of the florid color of meat, which is caused by the ap- 
 plication of salt. Thus, it will be perceived, from the foregoing statement, 
 that the application of salt and saltpeter diminishes, in a considerable de- 
 gree, the nutritive, and, to some extent, the wholesome qualities of meat; 
 and, therefore, in their use, the quantity applied should be as small as pos- 
 sible, consistent with the perfect preservation of the meat, in salting or 
 pickling beef or pork for family consumption, it not being generally required 
 to be kept for a great length of time, a less quantity of salt and a larger 
 quantity of other matters more adapted to retain mellowness in meat, may 
 be employed, which could not be adopted by the curer of immense quantities of 
 meat. Sugar, which is well known to possess the preserving principle in a 
 very great degree, without the pungency and astringency of salt, may be, 
 and is, very generally used in the preserving of meat for family consump-' 
 tion. Although it acts without corrugating or contracting the fibres of 
 meat, as is the case in the action of salt, and, therefore, does not impair its 
 mellowness, yet its use in sufficient quantities for preservative effect, with- 
 out the addition of 'other antiseptics, would impart a flavor not agreeable to 
 the taste of many persons. It may be used, however, together with salt, 
 with the greatest advantage in imparting mildness and mellowness to cured 
 meat, in a proportion of about one partby weight to four of the mixture ; and, 
 perhaps, now that sugar is much lower in price than it was in former years, 
 one of the obstructions to its more frequent use is removed. 
 
 Brine for Corned Beef . — To one hundred pounds beef, take eight pounds 
 »5alt, five of sugar or five pints molasses (Orleans best, but any good will do), 
 two ounces soda, one ounce saltpeter, four gallons soft water, or enough to 
 cover the meat. Mix part of the salt and sugar together, rub each piece and 
 place it in the barrel (oak is best), having covered the bottom with salt. 
 When the meat is all in, put the remainder of salt and sugar in the water. 
 Dissolve the soda and saltpeter in hot water, add it to the brine and pour 
 over the meat ; place board on top of meat, with a weight sufficient to keep 
 it under the brine. Let the pieces intended for Dried J5ee/ remain in the 
 brine for three weeks, take out, place in a tub, cover with water, let stand 
 ivernight, string and smoke for a few days, if you like, hang it up to ceiling 
 over the kitchen stove, or on a frame set behind the stove, turn round once 
 a day so as to give all parts an equal exposure, and let remain for three or 
 Wr weeks. Test, by cutting a piece, which should be well dried on the 
 outside and free from rawness to the center. When dried, sprinkle with 
 ground black pepper, put in paper sacks, tie up tightly, and hang in a cool 
 dry, dark place, or put, without sacks in an empty flour barrel, and cover 
 closely. Tongue may be pickled with the beef. After taking out the pieces 
 for dried beef it is well to boil the brine, skim well and when cold pour over 
 
CUTTING AND CJJRING MEATS. 
 
 1039 
 
 the pieces of corned beef left in barrel. For a Boiled Brine ; to one gallon 
 water take one and a half pounds salt, one-half pound sugar, half ounce each 
 saltpetre and soda. In this ratio the pickle can be increased to any quant- 
 ity desired. Let these be boiled together until all the dirt from the sugar 
 and salt rises to the top and is skimmed off ; then place in a tub to cool, and 
 when cold pour over beef. The meat must be well covered with the pickle, 
 and should not be put down for two days after killing, during which time it 
 may be slightly sprinkled with salt. Boil and strain every two months, add- 
 ing three ounces brown sugar and a half pound common salt, always letting 
 brine cool before pouring over the meat. Some in placing pieces of beef in 
 barrel slightly sprinkle each layer with salt. 
 
 Spiced Corned Beef. — To ten pounds beef, take two cups salt, two cups 
 molasses, one table-spoon saltpeter, one table-spoon ground peper, one table- 
 spoon cloves ; rub well into the beef, turn every day, and rub the mixture 
 in ; will be ready for use in ten days. Some add a table-spoon allspice and 
 piece of mace. To cook boil six hours. For a Spiced Brine ,io onQ gallon boil- 
 ing water add salt till it bears up an egg, quarter ounce saltpeter, half ounce 
 each mustard seed, cloves, and mace, a cayenne pod, an ounce ginger and a 
 pound brown sugar. Boil, skim and when cold pour over the pieces of beef. 
 For English Spiced Beef, to a round of beef weighing Weiity-five pounds, take 
 one ounce cloves, three ounces each saltpeter and coarse sugar, half an ounce 
 of allspice, six ounces common salt, one nutmeg. The beef should hang two 
 or three days ; then take out the bone, and if wished cut in two or three 
 pieces, rub the spices and salt thoroughly together, and rub them well into 
 the beef on both sides ; cover the beef, turn and rub it every day for two or 
 three weeks. When you wish to use it, dip it in cold water to remove the 
 loose spice ; bind it closely several times around the sides with a long strip of 
 cotton cloth two inches wide ; put it in a pan with half a pint of water in the 
 bottom to prevent burning ; cover the top of the meat with shred suet, and 
 cover the pan with a crust half an inch thick, made of water and Graham or 
 other flour, seeing that it adheres to the edge of the pan. Lay a brown paper 
 over the crust : bake it slowly for five or six hours, and when cold remove the 
 paste. The gravy, of which there will be a large quantity, may be used in 
 soup, in beef-pie or in hash. The place from which the bone was taken may 
 be rubbed with fine chopped parsley, and sweet herbs may be laid between 
 the skin and the meat. To make a more delicious dish glaze the meat and 
 garnish with aspic j elly . ^ Nice for slicing. Less saltpeter can be used if wish- 
 ed, and twice the quantity of sugar may be used. 
 
 Philadelphia Dried Beef. — For every twenty pounds of beef, take one 
 pint salt, one teaspoon saltpeter and a quarter of a pound of brown sugar. 
 Divide the ingredients into three equal parts, and rub them well into the 
 beef on three successive days. The meat is ready to hangup in one week. 
 It makes the beef keep perfectly without being any too salt. Indeed, a trifle 
 more salt might be added for those who like it quite salt. 
 
 Stuffed Spiced Beef. — To twenty pounds of round beef take two and a half 
 pounds of suet, chopped very fine, and mixed with black pepper until it is 
 almost black. Mix with this one handful whole allspice, and one of whole 
 cloves ; punch holes in the meat and stuff with suet ; sew up in a bag very 
 tight, and cover well with a brine of four gallons of water, one and a half 
 pounds of sugar, two ounces of pulverized saltpeter, and six pounds of com- 
 mon salt. It is ready for use in three weeks. Boil well, and when cold remove 
 the bag, and slice from the cut end. 
 
 To Keep Meat Without Curing. — Hang the piece in a cool place, on the 
 north side of cellar, and if the weather should become rainy rub meat with a 
 
1040 
 
 CUTTING AND CURING MEATS. 
 
 little salt. Always hang whth the cut side up as otherwise the essence of th» 
 meat would be w'asted. In fall and winter meat may be kept quite a long 
 time in this manner. If for any reason there is danger of tainting rub with 
 salt as above. Some rub either beef or mutton well with salt and put in a 
 closely covered vessel and keep for months ; always turning the pieces when 
 the cover is removed. Beefsteak for Winter Use, cut the steaks large, and 
 the usual thickness ; have ready a mixture made of salt, sugar and finely 
 powdered saltpeter, mix in the same proportion as for corned beef ; sprinkle 
 the bottom of a large jar with salt, lay in a piece of steak, and sprinkle over 
 it some of the mixture, as much or a little more than you would use to sea- 
 son in cooking, then put in another slice, sprinkle, and so on until the jar is 
 filled, with a sprinkle of the mixture on top ; over all put a plate, with a weight 
 on it, and set in a cool, airy place, where it will not freeze. This needs no 
 brine, as it makes a brine of its own. Thirty-five or forty pounds can be 
 kept perfectly sweet in this way. Take out to use as wanted, and broil or fry. 
 
 To Keep Meat Fresh in Hot Weather. — For a five-pound piece of meat take 
 a three-gallon stone crock ; have some pans of skimmed milk that is turning 
 sour, just getting thick ; put some of the milk in the crock ; then put in the 
 meat; then put in milk till it covers the meat; now turn an earthen dish or 
 plate bottom-up on the meat to hold it down ; fill the crock with the milk ; tie 
 a cloth over the top, and set in a cool place ; it will keep five or six days in the 
 hottest weather. When wanted for use, wash thoroughly in water, and cook 
 in any manner desired. 
 
 To Care and Dry Beef Tongues. — For one dozen tongues make a brine of a 
 gallon and a half of water (or enough to cover them well) , two pints good salt, 
 one of molasses, or one pound brown sugar, and four red peppers ; bring to a 
 boil, skim, and set to cool. Pack the tongues in a large jar, and when the 
 brine is entirely cold, pour it over them, put on a weight, let remain ten or 
 twelve days, take out, drain, and hang to smoke about two days, then dry 
 moderately, and put away in a flour sack in a dry place. When wanted for 
 use, boil six or eight hours in a pot filled with water, adding more when nec- 
 essary so as to keep well covered all the time until done ; when done, take out 
 iind set away to cool, but do not skin until needed for the table. Some add 
 f;o this a half ounce saltpeter and many think an ordinary sized tongue should 
 >'emain in pickle about a month and be turned every day. If they are not 
 dried, but left in pickle till used, the brine should be boiled, skimmed and 
 cooled once in two weeks. For Philadelphia Cured Tongues, trim and lay six 
 t >r eight tongues in boiling water for five minutes. After they are cool^ rub 
 ^ hem with a quarter of an ounce of saltpeter mixed with a quarter of a pound 
 of sugar or a small cup of molasses, and tw'O handsful of common salt, and 
 some add tablespoon ground cloves. Pack them in an earthen or a porcelain 
 vessel, sprinkle each layer with the mixture, and put a weight on top ; turn 
 them every other day, putting top one in bottom, and packing them very 
 closely. If there is not enough pickle to quite cover them, sprinkle lightly 
 with salt. After two or three weeks hang up, and when dry put aw^ay as a- 
 bove. If you do not desire to use a whole one at once, it does not injure it to 
 be cut in two ; but it is best to dip the end that is cut in boiling water a mo- 
 ment to seal up the pores ; or a way prefered by many is as follow’s ; sprinkle 
 a handful of salt over one tongue on both sides, let it remain to drain until 
 the following day, make a pickle of a tablespoonful of common salt, half that 
 quantity of saltpeter, and the same quantity of coarse sugar as of salt; rub 
 this mixture w^ell into the tongue, do so every day for a week ; it will then be 
 found necessary to add more salt, a table-spoonful wdll suffice ; in four more 
 days the tongue will be cured sufficiently. Some persons do not rub the 
 pickle into the tongue, but let it absorb it, merely turning it daily ; this method 
 will be found to occupy a month or five weeks before it will be cured. When 
 
CUTTING AND CURING MEATS. 
 
 1041 
 
 the tongue is to be dried affix a paper to it with a date ; smoke over a wood 
 fire four days unless wrapped in paper, and then as many weeks will be re- 
 quired. As many tongues as wished can be cured as above by increasing 
 amount of mixture. 
 
 To Clean Tripe. — Empty the pauncn and rinse thoroughly in cold water, 
 being careful not to let any of the contents get on the outside. Make strong 
 cleansed v/ater or wffiite lye and heat a little, too warm to hold hands in, pour 
 over the tripe in a tub and let it stand two or three hours ; then turn inside 
 out, tack it up against a board, and with a knife scrape downwards, taking 
 off the inner skin, or rinse it clean in cold water; sprinkle lime oyer, then 
 scrape with a knife ; if the dark does not all come off easily, sprinkle more 
 lime on, and let it lie for an hour longer, then scrape again, and rinse in cold 
 Avater and clean. Place in water enough to cover with a large handful of salt 
 and let the tripe remain in the salt water three days and nights, changing 
 the water each day, then take out, cut in pieces about six inches wide and 
 twelve long, lay in buttermilk a few days to whiten ; rinse it clean in cold 
 water, and boil until tender ; it will take from four to ten hours, as it should 
 be done so that it can by mashed with the fingers. After thus prepared it 
 can be cooked as preferred. After turning inside out some sew it up so that the 
 lime cannot get in, and put to soak in limewater of the consistency of thick 
 whitewash ; leave in this twenty minutes, or until the dark skin peels off 
 easily. Kinse several times in clean water and with a dull knife scrape off 
 the dark surface, continue to soak and scrape several times to remove all of- 
 fensive sebstances and smell. Then soak twenty or thirty minutes in hot 
 water, changing two or three times, scraping oA^er each time, put in salt and 
 water twelve hours (some have the water hot) and it is ready for cooking- 
 Another way is after rinsing thoroughly to cut the tripe in convenient pieces 
 and taking them on a fork dip them into a boiling mixture of a half pint lime 
 and gallon water. Then scrape on a board, dipping again if necessary to 
 loosen offensive matter. Then finish as above, and when ready to cook put 
 it first in water to cover Avith a table-spoon baking soda ; when it boils turn 
 water off and then cook as wanted , In buying tripe get the ^ 'honey-co-mbed. * * 
 
 How to Cut up Pork. — Split through the spine, cut off each half of head 
 behind the ear, remove the pieces in front of the shoulder, for sausage. Take 
 out leaf which lies around the kidneys, for lard; cut outthe lean meat, ribs, 
 t&tc. then the ham and shoulder, and remove the loose pieces directly in front 
 of the ham, for lard. Cut off a narrow strip of the belly for sausage ; and cut 
 up the remainder which is clear pork, into five or six strips of about equal 
 width for salting down. Smoke the jowl with hams, and use the upper part 
 of the head for boiling, or baking, or head-cheese. Scorch the feet over the 
 fire until the hoofs remove easily, scrape clean, place in hot water a few min- 
 utes, wash and scrape thoroughly and they are ready for cooking. All the 
 flabby pieces should be tried up for lard. Remove all fat from intestines, 
 saving that which does not easily come off the larger intestines for soap- 
 grease. The liver, heart, sweet-breads and kidneys are all used for boiling 
 or frying, and the smaller intestines are sometimes used for sausage cases. 
 
 To Cure Hams and Shoulders. — Make brine as in the first recipe for Corned 
 Beef with the addition of two pounds more of salt. Take part of the mixture 
 of salt and sugar, rub each piece thoroughly on fleshy side, lay in barrel 
 {having hrst covered the bottom with salt) skin side down. When all are in, 
 make a oickle of the remainder of the mixture, as directed and pour over the 
 meat : hWe a round board, a little smaller than the barrel, place on the meat 
 with a weight (a large stone is good, which can be washed clean and laid a- 
 way to be used year qfter year,) sufficient to keep it under the brine ; let re- 
 66 ' 
 
1042 
 
 CUTTING AND CUEING MEATS. 
 
 main from four to eight weeks, according to size ; take out and soak in water 
 over niyht, as this prevents a white crust from forming upon the sides of the 
 ham when dried and smoked, drain and sprinkle with cayenne pepper, par- 
 ticularly around the boue. Hang them ready to smoke, let them drain for 
 two days and then smoke with corn cobs or green hickory or maple wood, 
 taking care to have smoke, but not fire enough to make heat. Hang up to smoke 
 with hock downwards, as the skin then retains the juices of the meat. After 
 smoking from two to four weeks take down, sprinkle with ground black pep- 
 per, tie tightly in whole paper sacks, hang in a dry, dark, cool place, watch- 
 ing closely for fear of mold. Or, wrap in paper, sew in a coarse, cotton bag, 
 whitewash on the outside and hang near the roof in the garret ; or, wrap in 
 brown paper, and cover with dry ashes {dry leached ashes are best) ; or, pack 
 without sacks, hock end uppermost, in oats or shelled corn, or in clean, sweet 
 haj% before flies come. Cover box or barrel closely, and keep in a dry, cool 
 place. If there is any danger from flies, take direct from smoke-house and 
 pack immediately. Brine for Pickled Pork should have all the salt it will 
 dissolve, and a peck or half bushel in bottom of barrel With salt between each 
 layer. If pork is salted in this way it will never spoil, but the strength of 
 the brine makes it necessary to salt the hams and sides separately. Porx 
 when killed should be thoroughly cooled before salting, but should not remain 
 longer than one or two days. It should never be frozen before salting, as 
 this is as injurious as salting before it is cooled. Large quantities of pork are 
 lost by failing to observe these rules. If pickled pork begins to sour, take it 
 out of the brine, rinse well in clear, cold water, place a layer in a barrel, on 
 this place charcoal in lumps the size of a hen’s egg or smaller, add a layer of 
 meat and so on, until all is in the barrel, cover with a weak brine, let stand 
 twenty-four hours ; take meat out, rinse ofl" the charcoal, put it into a new, 
 strong brine, remembering always to have plenty of salt in the barrel (more 
 than the water will dissolve.) Or another way is to take out the pork rub it 
 thoroughly with salt and smoke it. This renews it perfectly. If the same 
 barrel is used, cleanse it by placing a small quantity of quicklime in it, slack 
 with hot water, add as much salt as the water will dissolve, and cover tightly 
 to keep the steam in ; let stand for a few hours or over night, rinse well, and 
 it is ready for use. This is an excellent way to cleanse any barrel that has 
 become impure, or wash out with strong lye. The pork must not be salted in 
 whisky barrels ; molasses barrels are the best. The whisky is said to injure 
 the bacon. Or for Buckeye Ham and Bacon, when pig is killed and cool, cut 
 up, and begin immediately to salt. Eub the outside of each ham with a tea- 
 spoon of powdered saltpeter, and the inside with a teaspoon of cayenne pep- 
 per. Mix together two pounds of brown sugar and salt, mixed in the proportion 
 of one pound and a half of sugar to a pint of salt, and rub the pork w^ell with 
 it. This quantity of sugar and salt will be sufficient for fifty pounds of meat. 
 Have ready some large tubs, the bottom sprinkled with salt, and lay the meat 
 in the tubs with the skin downward. Put plenty of salt between each layer 
 of meat. After it has lain eight days, take it out and wipe off the salt, and 
 wash the tubs. Make a pickle of s^t water, equal quantities of salt and mo- 
 lasses and a little saltpeter ; allowing five ounces of saltpeter to two quarts of 
 molasses and two quarts of salt, which is the proportion for fifty pounds of 
 meat. The pickle must be strong enough to bear up an egg. Boil and skim 
 it, and, when it is cold, pour it over the meat, which must be turned frequently 
 and basted with the pickle. The hams should remain in the pickle at least 
 four weeks ; the bacon three weeks. They should then be taken out and 
 smoked. Having washed off the pickle, before you smoke the meat, bury it 
 while yet wet in a tub of bran, or sawdust from hard wood. This will form 
 a crust over it and prevent the smoke from getting into the little openings, 
 and also prevent evaporation of the juices. Let the smoke-house be ready 
 to receive the meat immediately. Take it out of the tub after it has lain half 
 
CUTTING AND CURING MEATS. 
 
 1043 
 
 an hour, and rub the bran evenly over it, and by sewing a covering of mosquito 
 netting around the hams and shoulders the outside is kept cleaner. Some 
 use only the mosquito sack without rubbing over with bran. Those who have 
 very tender hams claim it is caused by hanging them two days after killing, 
 then beating with a rolling pin and salting and finishing as above. There are 
 a few other things that must be remembered in order to have the meat ©f 
 a pleasant taste. The place for salting should, like a dairy, always be 
 cool, but well ventilated; confined air, though cool, will taint meat sooner 
 than the mid-day sun, accompanied by a breeze. With regard to smoking 
 the bacon, two precautions are necessary ; first, to hang the pieces where no 
 rain comes down upon them ; and next, that the smoke must proceed from 
 wood, not peat, turf or coal. As to the time required to smoke it, it depends 
 a good deal upon whether there be a constant fire beneath ; and whether the 
 fire be large or small ; a month will do if the fire be pretty constant and rich, 
 as a farm-house fire usually is ; but over-smoking, or rather too long hanging 
 in the air, makes the bacon rust ; great attention should therefore be paid to 
 the matter. The pieces ought not to be dried up to the hardness of a board, 
 and yet ought to be perfectly dry. For York Hams, mix for each good sized 
 ham, teacup salt, tablespoon molasses, ounce saltpeter ; lay hams in clean dry 
 tub ; heat mixture and rub well into hams, especially around the bones and 
 recesses ; repeat process once or twice, or until mixture is used ; then let hams 
 lie two or three days, when they must be put for three weeks in brine strong 
 enough to bear an egg ; then soak eight hours in cold water ; hang up to dry 
 in the kitchen or other more convenient place for a week or more and they 
 are ready to be smoked. Then hang up to smoke with the small end down- 
 ward. Tongues may be cured in the above manner. 
 
 Philadelphia Hams. — Lay hams to be cured on a slanting board, and rub 
 with fine salt. Let them lay forty-eight hours ; then wipe off the salt with a 
 dry towel, and to each ham take a teaspoon of powdered saltpeter and a 
 dessertspoon of coarse brown sugar and rub well to the fieshy parts ; then 
 pack in a tub, skins down ; sprinkle between each layer with a little fine salt, 
 in five days cover them with a pickle made as follows : To one gallon of 
 Trater take one and a half pounds of coarse sugar. Let them lay five, six or 
 seven w'eeks, according to size. Hang them up to dry several days before 
 smoking. The pickle should stand and be skimmed, and must be cold. 
 
 Virginia Hams. — Smoke the barrel, in w'hich hams are to be pickled, 
 hy inverting it over a kettle containing a slow fire of hard wood, for eight 
 days (keeping water on the head to prevent shrinking) ; in this barrel pack 
 hams, and pour over them, after it has cooled, a brine made in proportion 
 of four gallons of water, eight pounds of salt, five pints of molasses, and four 
 ounces saltpeter, boiled and skimmed in the usual manner. They will be 
 cured in eight or nine days, and they may be kept in the pickle for a year 
 without damage. 
 
 To Cure Small Hams. — In the fall, about first of November, people in 
 the country generally kill a good-sized pig, to last until “butchering time.” 
 To cure hams of such, first rub well, especially around the bone on fieshy 
 side, with one-half of the salt, sugar, cayenne and saltpetre, well pulver- 
 ized (same proportions as for corned-beef), adding a teaspoon of allspice to 
 each ham ; put a layer of salt in bottom of cask, and pack in hams as closely 
 as possible ; let stand three or four days, then make brine of the other half 
 of salt, etc., and pour over meat, putting a good weight on top ; w'hen it has 
 lain three or four weeks it is ready for use. For Hams with Vinegar, rnh 
 hams well wdth common salt, and leave them for a day or two to drain ; then 
 rub in w^ell the following proportions of sugar, salt, saltpeter, and vinegar, 
 
1044 
 
 CUTTING AND CURING MEATS. 
 
 and turn them every other day To a ham from ten to twelve pounds, al- 
 low one pound of coarse sugar, three-fourths pound salt, one ounce saltpeter, 
 half teacup vinegar. Keep them in the pickle one month, drain and smoke 
 over a wood fire for three weeks or a month. 
 
 To Keep Hams. — For one hundred pounds of meat, take eight pounds of 
 salt, two ounces saltpeter, and four gallons water ; put hams in this pickle in 
 the fall, keeping them well under the brine ; in April, take out, drain three 
 or four days, slice as for cooking, trim off rind, fry nearly as much as for 
 table, pack in stone jars, pressing doMm the slices as fast as they are laid 
 in the jars; when full, put on a weight, and when entirely cold cover with 
 the fat fried out, or with melted lard and cover jar closely. Prepared in 
 this way, they retain the ham flavor without being smoked. The gravy left 
 from frjdng will be found very useful in cooking. When ham is wanted for 
 use, scrape off tlie lard, remove a layer of meat, and always he particular to 
 melt the lard and return it immediately to the jar. It will keep througli the 
 season. Any ham may be packed away in this manner at any time and 
 some prefer to soak as for cooking, after slicing, and place in oven and only 
 cook slightly, then pack and cover as above. 
 
 » 
 
 Pickled Pork. — Some put it up successfully in this way, take a tub, larg- 
 est at the bottom and tapering to the top, large enough to hold the year’s 
 supplj?^ ; when packed as it should be, the meat will not rise to the top, the 
 slant of the tub holding it down. It should oe packed edgewise, in regular 
 layers, as solid as possible. After putting a layer of salt in the bottom of 
 the tub and pounding down the meat with a maul, fill the interstices with 
 salt ; then alternate layers of meat and salt till the tub is full. Fill up with 
 pure water. If the barrel is sweet, the salt pure, the meat sound, there will 
 be no damaged pork, nor will skimming and scalding the brine be necessary 
 to have sweet pork the year round. For putting down a small amount in a 
 stone jar, completely cover the bottom of a large stone jar (one that will 
 hold five or six gallons or more) with salt. Cut side meat in strips four or 
 five inches wide and pack in a jar on the edge placing the skin next the jar ; 
 lay it round close as possible till the bottom of the jar is full, cover this com- 
 pletely with salt, and so on till the jar is full. Then make a brine strong 
 enough to bear an egg, and pour over the meat till it is covered. Meat if put 
 up this way will keep till late in the fall and taste nearly as nice and sweet 
 as fresh meat. For Western Reserve Pickled Pork, allow the meat to stand 
 until the animal heat is entirely out of it ; cut the sides into strips crosswise ,* 
 cover the bottom of a barrel with salt, and pack in the pork closely edge- 
 wise, with rind next the barrel ; cover each layer with salt, and proceed in 
 like manner until all has been put in. Make a strong brine sufficient to 
 cover the pork (soft water is best, and there is no danger of getting it too 
 salt), boil, skim and pour into the barrel while boiling hot. Have a board 
 cut out round, a little smaller than the barrel, put over the pork, and on it 
 place a weight heavy enough to keep it always under the brine. If at any 
 time the brine froths or looks red, it must be turned off, scalded and re- 
 turned while hot. Never put told brine on old pork, unless yx)u wish to lose it. 
 In salting down a new supply of pork, boil down the old*^ brine, remove the 
 scum, and then pour it over the pork as above. 
 
 Trying Lard. — When the leaf lard is taken from the hog, it should be 
 placed in a clean tub. If any pieces are bloody they ought to be placed in 
 lukewarm water, letting them remain until thoroughly cleansed, then drain 
 well and use with the other lard. The leaf lard can be cut up in pieces an 
 inch square. Have kettle on fire on stove with a little water, to which add 
 the cutup lard, letting it heat gradually; stir with a wooden stick (hickory 
 or maple) or a long handled iron spoon. The fat pieces of meat, which are 
 
CUTTING AND CURING MEATS. 
 
 1045 
 
 also used for lard, are cut in same manner, after taking off the skin, and 
 added to the leaf lard in kettle. The skins should be laid by themselves to 
 be tried out after the lard is done. While the lard is trying, as soon as the 
 water is all boiled out, which can be told by the clearness of the fat (when 
 there is water, it has a slightly milky appearance) you can begin dipping off 
 the clear lard and straining it into the vessels ready for its use (stone crocks 
 are best) . Some think the quality of the lard is improved by sprinkling 
 over and slowly stirring in one tablespoon of soda to every five gallons of 
 lard, just before removing from the fire. After adding soda, the kettle must 
 be removed from the stove, and watched closely, and stirred constantly, as 
 it foams rapidly, and is very likely to run over, and if on stove, is likely to 
 take fire. Do not take out the pieces of meat until well done. Be careful 
 not to let it burn ; it is very easily scorched just at the last ; when finished, 
 the cracklings should be of a light brown color. A good way to strain it is 
 to place a towel over a colander, dip the lard into it, when sufficient is in, 
 two persons, one at each end, can twist the towel until all the lard is out. 
 Put the cracklings in a vessel, dip out more lard ; continue this way until all 
 the lard is disposed of. Set the jar in a cool place and stir it frequently 
 idth the wooden spoon, so as to insure the cooling of the center as quickly 
 AS the outside ; this prevents the lard from becoming frory in the middle ; 
 or set the lard in milk pans to cool. When cold, cut out, place in jars and 
 pour over it melted lard almost cold until it is smooth on top. When ready 
 to set away place a cloth (linen is the best) over it, with one or two inches 
 of salt on top of cloth ; then cover the jar with thick cloth or paper, set in a 
 dry, dark place. The web always needs to be soaked in lukewarm water 
 overnight, then drained well, after which it can be cut up and tried with the 
 other lard. It is used by the best housekeepers for clean lard. That from 
 the smaller intestines, and the flabb}^ pieces, not fit for salting should be 
 thrown into lukewarm water and allowed to stand for twenty-four hours, and 
 then should be tried by itself, and the lard set away where it will freeze, 
 and, by spring, the strong taste will be gone. A teacup of water prevents 
 burning while trying. The skins can be cut into pieces two or three inches 
 square, placed in a large dripping pan and set in the oven to try out, as they 
 apt to burn or stick to the kettle ; stir them often, do not let them burn. 
 They yield quite an amount of fat which is always useful in a family ; then 
 the skins themselves make good soap grease. To Keep Lard From Mold' 
 ing use a tub that has had no tainted lard or meat in it ; scour it out thor- 
 oughly with two quarts of wheat bran to four of boiling water, but use no 
 lye or soap. Fry the lard until the scraps are brown, but not scorched or 
 burned ; remove from the fire, cool until it can be handled, and strain into 
 the prepared tub ; when cold, set it away in the cellar. Lard dipped off as 
 fast as it melts will look very white, but will not keep through the summer. 
 No salt should be added, as it induces moisture and invites mold. 
 
 Brawn. — Split and nicely clean a hog’s head; take out brains; cutoff 
 ears, and rub a good deal of salt into head ; let drain twenty-four hours ; 
 then lay on it two ounces saltpeter, and salt, for three days ; lay the head 
 and salt into a pan, with just water to cover for two days more. Wash well, 
 and boil until bones will come out; remove them, and chop meat as quickly 
 as possible in pieces an inch long; but first take skin carefully off' head and 
 tongue; cut the latter also in bits. Season with pepper and salt. Put the 
 skin of one side of head into a small long pan ; press chopped head and 
 tongue into it, and lay skin of other side of head over, and press it down. 
 When cold, it will turn out. The head may probably be too fat ; in which 
 case, prepare a few bits of lean pork with head. Boii two ounces salt, pint 
 vinegar, and quart of the liquor, and, when cold, pour it over the head. The 
 ears are to be boiled longer than head ; cut in thin strips, and add to it. 
 Kttboil the pickle often. 
 
1046 
 
 CUTTING AND CURING MEATS. 
 
 Smoke-houses . — This is one of the nicest arrangements for smoking meat 
 that a model farm can have, as it makes a safe re- 
 ceptacle for ashes and also smokes meat when want- 
 ed ; blit a good and cheap smoke house quickly and 
 easily made is to dig a trench about three feet long, 
 and one half foot wide, cover it with brick, and then 
 dirt ; at one end of the trench dig a hole about two 
 feet deep, and large enough to set an old kettle or 
 something to hold the fire, at the other end of the 
 trench, place a barrel, (with top heads out), put a 
 stick across the top, on which to hang the meat ; 
 cover the barrel with old carpet, or anything to 
 hold the smoke in. Or take an old hogshead, stop 
 up all the crevices, and fix a place to put a cross- 
 stick near the bottom, to hang the articles to be 
 smoked on. Next, in the side, cut a hole near the 
 top, to introduce an iron pan filled with sawdust 
 and small pieces of green wood. Having turned the 
 tub upside dovrn, hang the articles upon the cross- 
 stieks, introduce the iron pan in the opening, and 
 place a piece of red-hot iron in the pan, cover it 
 with sawdust, and all will be complete. Let a large 
 ham remain forty hours, and keep up a good smoke. 
 
 Sausages . — To make these easily and perfectly a meat chopper is almost 
 indispensable. It is also of great help in 
 making mince-meat. 
 
 Beef Sausages . — Chop very fine three 
 pounds very lean beef with a pound and a 
 half suet. Season with powdered sage, 
 allspice, pepper and salt and force the 
 meat into skins that have been thoroughly 
 cleansed, or make into cakes. 
 
 Bologna Sausage.—^Ys. pounds lean pork, three of beef, two of suet, four 
 ounces salt, six tablespoons black pepper, two tablespoons cayenne pepper, 
 two teaspoons cloves, one teaspoon allspice, and one minced onion ; or season 
 to taste. Grind the meat and mix well with the seasoning; pack in beef 
 skins, tie both ends tight, and lay in strong brine for a week, then change 
 into a new brine for another week, turning them frequently. Take them 
 out, wipe dry, and smoke theni ; rub the surface with butter, and hang in a 
 cool dark place. Or take equal quantities of bacon (fat and lean), beef, 
 veal, pork, and beef suet, grind together, season with pepper, salt, sweet 
 herbs, sage rubbed fine, and spices if liked and sifted bread crumbs or boiler 
 rice is sometimes added, though this is not done when the sausage is wanted 
 to keep any length of time. Fill skins and prick them ; boil gently an hour, and 
 lay on a straw or hang up to dry. May be smoked as above. An equal 
 weight of ham, veal and pork, highly seasoned and boiled in casings till 
 tender, then dried, makes very nice Bologna sausage also, and they are 
 often made of beef and pork alone, using proportion of about one third pork 
 to two-thirds beef, Season to taste and put up as above. A nice way of 
 Serving is to cut into slices not quite a quarter of an inch thick, skin them 
 and lay them lapping over each other round a mound of parsley. This is of 
 the nature of a salad and may be served with the cheese course or just after 
 the soup and fish courses. 
 
CUTTING AND CURING MEATS. 
 
 1047 
 
 Liver Sausage. — Boil pigs’ livers, mince, and season with pepper, salt, 
 cloves, chopped sweet marjoram and sage. Put in skins, prick them, and 
 boil slowly an hour or so. Keep in covered jars, to eat cold in slices, or to 
 fry in larger pieces. Boiled pigs’ feet may be mixed with the livers. 
 
 Mixed Sausages. — Clean carefully two hogs’ heads, two lights, two livers 
 and cut oft' all the good parts of a dozen melts ; soak overnight in a tub of salt 
 and water with a half dozen sweetbreads and same number of kidneys split 
 open. In the morning put all in a kettle to boil with two slices fat pork; 
 when done cool a little and grind in a sausage grinder, adding some of the 
 fat skimmed from top of kettle. While grinding, season with Wack pepper, 
 salt and finely chopped onion to taste. If not rich enough add more fat 
 pork ; if stufi’ed boil again for a few moments. 
 
 Pork Sausage. — A good rule is to allow one. third fat meat to two thirds 
 lean, a teaspoon each salt, pepper and sage to each pound meat, and a teas- 
 poon each allspice or cloves, ginger and summer savory to every three 
 pounds. Or season to taste, and when making a quantity it is well to test 
 by frying a little j and add more seasoning if liked. When making for long 
 keeping do not add either flour or bread crumbs, which are sometimes used 
 to keep the fat from running out when cold. Put through a sausage grinder 
 or chop fine. Press into thoroughly cleaned skins, or pack in jars, covering 
 with lard or clarified drippings to depth of half an inch and tie paper over. 
 Y or Buckeye Pork Sausage, to ten pounds meat take five tablespoons sage, 
 four of salt and two of pepper. Some add one tablespoon ginger, and some 
 a little summer savory. When nicely minced, pack in jars as above. If 
 kept in a cool place, and care taken to replace the lard, there is no difficulty 
 in keeping sausage perfectly fresh almost any length of time. Some per- 
 sons partially cook meat before packing, but this is not necessary. Fresh 
 meat may be kept nicely in the same way, being first seasoned with salt and 
 pepper. Or, one pound salt, one-half pint of sage and three and one-half 
 ounces pepper, scattered over forty pounds of meat before grinding. For 
 Ck)ld Sliced Sausage, use small, well-baked, earthen pots ; take one handful 
 of sausage after another, press firmly into the pot until it is nearly full. Then 
 place in an oven, hot enough to bake bread ; bake a puarter of an hour for 
 each pound of sausage ; that is, if there are eight pounds, bake for two hours ; 
 and when done, place a weight on it until it is cold ; remove the weight and 
 fill with hot lard. Place upside down on a shelf in a dark, dry corner of the 
 cellar until wanted ; then put in oven long enough to melt the lard ; remove 
 sausage from pot, and, when cold, slice for table. Put no sage in sausage 
 that is to be kept so long. * 
 
 Summer Sausage. — In summer, when fresh pork cannot be procured, 
 very good sausage-cakes may be made of raw beef, chopped fine with salt 
 pork, seasoned with pepper and sage, and spices and herbs if liked. 
 
 Triple Sausage. — Take equal parts pork (fat and lean.) veal and beef suet, 
 grind or chop fine and to every three pounds meat and seasoning of grated 
 rind of half a lemon, small nutmeg grated, six powdered sage leaves, one 
 teaspoon “pepper, two of salt and half teaspoon each summer savory and 
 marjoram with a half pint bread crumbs. Pack for use as Pork Sausage. 
 
 Virginia Sausage.— Vick the sausage meat to get out all the pieces of 
 bones and strings ; wash it in luke wacm water, and lay on a table to drain ; 
 let it stand all night. Take off some of the fat from the backbone to mix 
 with the lean. If you use ‘‘leaf fat” when you fry the sausage, it will melt 
 away to gravy and leave a little knot of lean, hard and dry, floating in a sea 
 of melted grease. The fat must be taken off before the chines are salted, 
 and washed, skinned and put to drain with the lean. Next day, chop it 
 
1048 
 
 CUTTING AND CURING MEATS. 
 
 fine, picking out all the strings. When fine enough, season it with salt, 
 sage, black and red pepper, to taste. Pack it in a close vessel. If you wish, 
 to stuff them, have some nicely-cleaned chitterlings kept in salt and water 
 ten days or a fortnight. Stuff, hang on sticks and dry. A little smoke im- 
 proves them ; too much makes them bitter. 
 
 Matton. — This is cut up as directed and corned and dried the same way 
 that beef is. 
 
 Veal. — To cut the pieces up for use follow directions in illustration. For 
 Calf’s Head and Feet, the first thing to do is to remove the hair, unless pur- 
 chased at the butchers when they will be nicely scraped, and will only need 
 to be wiped carefully with a damp towel so that no hair adheres. To remove 
 the entire hair drop the head and feet into a tub of hot water that has had a 
 shovelful of wood ashes boiled in it, or a few crumbs of concentrated lye, or 
 washing soda. The water must not be quite boiling hot, as that will set the 
 hair and make cleaning difficult. Churn them about with a stick of wood a 
 few minutes, then scrape with a sharp knife. Put the head into cold water 
 and leave it there to draw out the blood for a moment, and dry well with a 
 towel. Roast the hoofs in hot coals and pry off with a knife point, or some 
 wash head and feet clean, sprinkle powdered resin over the hair, dip them 
 in boiling water and take out immediately, and then scrape them clean ; after- 
 wards soak them in water four days, changing the water every day. 
 
 To prepare for use there are different ways ; some cut from between the 
 ears to the nose touching the bones ; then cutting close to it, take off flesh, 
 turn over the head, cut open the jaw-bone from underneath, and take out 
 tongue whole. Turn the head back again, crack the top of skull between the 
 ears and take out the brains whole ; cut the head through the center, remove 
 the skin from the nasal passage and cleanse thoroughly by scraping and 
 scalding. Or remove the skin, cut open from throat to edge of lower jaw, 
 without breaking more than necessary and put skin aside in cold water for 
 soup. To remove the brain cut the skull with a meat saw from between the 
 ears and above the eyes and the brain may be then taken out without breaking. 
 
 To Bone a Head ; place it on table with the front part of the head facing 
 you ; draw the sharp point of a knife from the back part of the head right 
 down to the nose, making an incision down to the bone of the skull ; then 
 with the knife clear the scalp and cheeks from the bones right and left, always 
 keeping the point of the knife close to the bone. If you have not previously 
 removed the brains, they are best removed before boning, chop the head in 
 two and remove them as carefully as possible. When the head has been 
 boned wash it well, wipe it with a clean cloth, season the inside with salt 
 and pepper, roll it up with the tongue, tie it up, and parboil it in hot water 
 for ten minutes ; then put it into cold water a few minutes, wipe it dry, and 
 set it aside until wanted ; this is blanching it. In removing brains be very 
 careful not to break them ; prepare them either by single or double blanching. 
 To Single Blanch first soak in salted water one hour or simply wash in several 
 waters, then remove every particle of the thin skin or membrane covering 
 the soft inner substance very carefully without breaking; put over the fire in 
 quart cold water with a seasoning of salt and table-spoon vinegar and boil 
 fifteen minutes, lay in cold water till wanted which should not be very long. 
 To Double Blanch, cover them with cold water and let heat slowly until the 
 fine outside skin can be removed easily, then put them in fresh water and let 
 them heat again slowly, till all the blood comes out and they are entirely 
 white. Take them out and put in boiling water with a little salt and table- 
 spoon vinegar, boil them hard for ten minutes or till quite firm. Take them 
 Dut and drop into cold water for a few minutes or till ready for use, although 
 )hat should not be long, then drain on a cloth. 
 
CUTTING AND CURING MEATS. 
 
 1049 
 
 Sweet-breads . — These are considered great delicacies and are the most ex- 
 pensive parts of meat. Those of calves are best, but for hints as to purchasing 
 see Marketing. Blanching Sweet-breads is always necessary before cooking, 
 and as they will not keep long this should be done as soon as brought from 
 market. Some put them for half an hour in luke-warm water, then throw 
 into boiling water to blanch and harden, and then into cold or ice water to 
 cool ; after which draw off the outer casing, trim off all particles of fat, veins, 
 membranes, etc., and cook as liked. Others put to soak in cold water for 
 about an hour, adding tablespoon salt to each quart water. Then draw a 
 lardoon of pork through the center of each, put into salted boiling water and 
 cook until thoroughly done. Throw again into cold water for a few minutes 
 and they will be firm and white. Carefully remove the skin and little pipes 
 and set away in cool place until ready to cook. Some merely skin, then 
 place in cold water ten minutes or so, when they are ready to boil. Sweet- 
 breads should always be parboiled twenty minutes before cooking in any 
 manner. Any flavor liked may be given sweet-breads by adding spices, herbs, 
 or vegetables to the water in w'hich they are parboiled. A good rule for two 
 quarts water is, two tablespoons vinegar, one of salt, a bay leaf, dozen whole 
 cloves, teaspoon pepper corns, small red pepper, sprig of any dry herb, excep*- 
 sage, (thyme marjoram or summer savory) sprigs of parsley, or small root o! 
 parsley. Set away in cool, place until dry wanted. 
 
 Poultry . — Are served either whole or cut up. Do not feed poultry fo " 
 twenty-four hours before killing ; and some give them a tablespoon of vinegau 
 an hour before killing ; catch them without frightningor bruising, tie the feet 
 together, hang up on a horizontal pole, tie the wings together over the back 
 with a strip of soft cotton cloth : let them hang five minutes, then cut the 
 throat or cut off the head with a very sharp knife, and allow them to hang 
 until the blood has ceased to drip. The thorough bleeding renders themea^/ 
 more white and wholesome. Scald well by dipping in and out of a pail oi 
 tub of boiling w^ater, being careful not to scald so much as to set the feathers 
 and make them more difficult to pluck ; place the fowl on a board with head 
 towards you, pull the feathers away from you which will be in the direction 
 they naturally lie (if pulled in a contrary direction the skin is likely to be^ 
 torn) , be careful to remove all the pin-feathers with a knife or pair of tweezers ; 
 singe, but not smoke, over blazing pa^Der on the stove, or some prefer alcohol. 
 
 To Cut up a Chicken . — Lay the chicken on a board kept for the purpose, 
 cut off the feet at first joint ; cut a slit in the neck, take out the windpipe and 
 crop, cut off the wings and legs at the joint wiiich unites them to the body, 
 separate the first joint of the leg from the second, cut off the oil bag, make a 
 slit horizontally under the tail, cut the end of the entrails loose, extend the 
 slit on each side of the joint where the legs were cut off ; then, with the left 
 hand, hold the breast of the chicken, and with the right, bend back the rump 
 until the joint in the back separates, cut it clear and place in water. Take 
 out the entails, using a sharp knife to separate the eggs (if any), and all other 
 particles to be removed, from the back, being careful in removing the heart 
 and liver not to break the gall-bag (a small sack of blue-green color about an 
 inch long attached to the liver) ; separate the back and breast ; commence at 
 the high point of the breast and cut downwards tow^ards the head, taking off 
 part of the breast v/ith the wdsh-bone ; cut the neck from that part of the back 
 to which the ribs are attached, turn the skin off the neck, and take out all 
 lumps and stringy substances ; very carefully remove the gall-bag from the 
 liver, and clean the gizzard by making an incision through the thick part and 
 first lining, peeling off the fleshy part, leaving the inside whole and ball- 
 shaped ; if the lining breaks, open the gizzard, pour out contents, peel off 
 inner lining, and wash thoroughly. After washing in second water, the chick- 
 en is ready to be cooked. Some prefer to cut the chicken with a sharp knife. 
 
1050 
 
 CUTTING AND CURING MEATS. 
 
 thinking that when divided according to the joints some portions will be hare 
 of meat. To do this, after cleaning, split the fowl in halves lengthwise. This 
 can be done by cutting down the middle of the back with a sharp kitchen 
 knife, laying the fowl wide open and chopping through the breast bone in- 
 side. Lay a half on the board and sever the drumsticks by chopping through 
 the joint. Chop through the hip joint, or a little on the meaty side of it, and 
 slantwise, taking at that cut the side bone and tail end, all sufficiently cov- 
 ered with meat, a little derived from the second joint, and then cut off the 
 second joint by chopping straight acrosss the fowl, making three pieces of 
 equal weight of that quarter. Cut off the two small joints of the wing. Chop 
 off the main joint slantwise, so that it will have attached to it the piece of 
 neck bone and a small portion of the breast. There willl remain nearly the 
 entire breast, which should be chopped straight across and made two pieces. 
 Cut up the other half of the fowl in the same way. It is just the skillful 
 carving of a whole cooked fowl in results ; a proper method of cutting up 
 gives each person at table a piece of meat of equally good appearance, and 
 not to one meat and to next a dark-looking piece of bone, already stripped. 
 
 Ready for Plumping. 
 
 To Cut up a Turkey to Cook Whole . — After killing and singeing, plump it 
 by plunging quickly three times into boiling water and then three times into 
 cold, holding it by the legs ; place on a meat-board, and with a sharp knife 
 cut off the legs a little below the knee, to prevent the muscles from shrink- 
 ing away from the joint, and remove the oil-bag from 
 the tail ; take out the crop, either by making a slit 
 at the back of the neck or in front(the latter is better) 
 taking care that every thing pertaining to the crop 
 or windpipe is removed, cut the neck-bone off close 
 to the body, leaving the skin a good length to be 
 stuffed ; cut around vent, cut a slit three inches long 
 from the tail upwards, being careful to cut only 
 through the skin, put in the finger at the breast and 
 detact all the intestines, taking care not to burst the 
 gall-bag (situated near the upper part of the breast-bone, and attached to 
 the liver ; if broken, no washing can remove the bitter taint left on every 
 
 spot it touches) ; put in the hand at the in- — 
 
 cision near the tail and draw out carefully 
 all intestines ; split the gizzard and take out 
 the inside and inner lining (throw liver, 
 heart, and gizzard into water, wash well, 
 and lay aside to be cooked and used for the 
 gravy) ; wash the fowl thoroughly^ in cold 
 vater twice, (some wipe carefully with a wet 
 cloth, and afterwards with a dry cloth to 
 make perfectly clean, instead of washing), 
 hang up to drain, then stuff, skewer, and place to roast as directed in Roast 
 Turkey. A chicken is prepared in same way and trussed as illustrated. 
 
 To Bone Chicken and Turkey . — If chicken, choose a large one, at least 
 one year old, pick, singe and wipe with wet towel, but do not draw. If you 
 buy already dressed, see that it is not frozen as freezing makes it tear easily 
 and also be particular every part is whole, as little breaks in skin will spoil 
 the result. Cut off legs about one and one half inches above joint, cut off 
 wings between last joint and body, cut off neck close to body and take out 
 the crop without breaking the skin of the neck. Now 
 with a small, sharp knife make a smooth cut through ^ ^ 
 
 the skin, and flesh, down the line of the backbone, ® 
 
 from the neck to the rump ; then begin at the neck to cut off the flesh and 
 skin together from the carcass ; work with the point of the knife, holding it 
 
 Front of Chicken. 
 
 Back of Chicken. 
 
CUTTING AND CURING MEATS. 
 
 1051 
 
 flat against the bone, and cutting all the flesh off attached to the skin ; first 
 cut from the neck to the joint where the wing is connected with the body, 
 then unjoint that, and leave the bone of the wing in tiie flesh for the pres- 
 ent, and continue to cut down the back and sides until the thigh joint is 
 reached ; uiijoint that, leaving the bone in the leg, and cut toward the breast- 
 bone, being careful not to cut tlirough the skin wliere it is stretched tight 
 over the breast ; when the flesh of one side of the bird is loosened from tlie 
 carcass in this way, turn it over and take off the other side. Great care 
 must be taken not to cut through the carcass into the intestines, which may 
 remain inclosed in it until it is entirely freed from the flesh and skin ; the 
 most difficult part of tlm operation is cutting off tlie breast witliout breaking 
 or tearing the skin ; if this accident happens the aperture must be sewed up 
 before the bird is stutfed. When tke flesh is free from the carcass, lay it 
 skin down on the table, and distribute tlie flesh equally all over the skin, 
 cutting the thickest iiortions and laying them open like the leaves of a book, 
 so as to cover the skin ; cut out the wing and thighbones, and turn the flesh 
 and skin inside, like the fingers of a glove reversed. Stuff and roll in shape 
 as directed for a Turkey Galatine and after l)eing boiled and presse.d in a 
 pan or mold, remove cloth, place it in a vessel, a size larger than that in 
 which it was pressed but same shape, and fill the space with aspic jelly 
 poured in nearly cold ; when set dip a moment in warm water, turn out and 
 it is ready to be decorated. Although we have given many fillings in Poultiu/' 
 Department here is one differing somewhat. For a turkey weighing seven 
 pounds, take the meat of one chicken weighing four pounds, one imund of 
 lean veal, half a pound of lean salt pork, small cup cracker crumbs, two eggs, 
 one cup broth, two and a lialf tablespoons salt, half teaspoon pepper and 
 sage, one teaspoon each summer savory, sweet marjoram, and thyme, and, 
 if liked, one tablespoon capers, qua,rt of oysters and two tablespoons onion 
 juice. Have the meat uncooked and free from any tough pieces. Ch.o\)very 
 fine. Add seasoning, crackers, etc., mix thoroughly, and use. If oysters 
 are used, half a pound of the veal must be omitted. 
 
 Another method of boning a turkey to truss in original shape is as fol- 
 lows ; prepare as above without drawing, cut off legs in the joints, and tips 
 of wings, place on its lireast and cut down the back through to the bone 
 from the neck down to where there is but little flesh, where it is all skin and 
 fat. Begin at neck, and run knife between flesh and bones until you come 
 to wing. Then cut ligaments that hold bones together and tendons that 
 liold flesh to bones. With thumb and fore-finger, prei<s flesh from smooth 
 bone. AVhen you come to the joint, carefully separate ligaments and re- 
 move bone. Do not try to take bone from next joint, as that is not in the 
 way wdien carving, and it gives a more natural shape to turkey. Now begin 
 at wish-bone, and when that is free from the flesli, run knife between sides 
 and flesh, always using fingers to press the meat from the smooth bones, as, 
 for instance, the breast-bone and lower part of the sides. Work around 
 edges the same as around wings, always using great care at joints not to cut 
 skill. Drawing out the leg bones turns that part of the bird inside out. Turn 
 turkey over, and proceed in the same manner with the other side, When 
 all is detached, carefully draw skin from breast-bone; then run the knife 
 between the fat and bone at the rump, leaving the small bone in the ex- 
 treme end, as it holds the skeivers. Carefully remove the flesh from the 
 skeleton, and turn it right side out again. Bub into it two tablespoons salt 
 and a little iiejiper, and fill with dressing. Sew up back and neck and then 
 the vent. Truss the same as if not boned. By leaving the wings and legs 
 unboned the natural form is more easily given to the turkey in trussing and 
 some prefer it thus, ft is verv nice to hone rhieken or tar/xy for fricassees , cur- 
 ries and vies ; to do this fi st cut them up in pieces, then begin with the legs , 
 
1052 
 
 CUTTING AND CURING MEATS. 
 
 take the end of the large hone firmly in the fingers, and cut the flesh clean 
 from it down to the next joint, round which pass the point of the knife care- 
 fully, and when the skin is loosened from it in every part, cut round the next 
 ])one, keeping the edge of the knife close to it, until the w'hole of the leg is 
 done. Keniove the bones of the other ieg in same manner; then take wings 
 and proceed with these as with the legs, but be especially careful not to 
 pierce the skin of the second joint ; the rest of the pieces are very easily 
 boned after the directions given for boning an entire fowl. 
 
 Shell Fish . — The Oyster is the most used of rdl shell-fish and its prepar- 
 ation for cooking is so simple that it is full}’- given in Shell-fish Department. 
 Hard-shell Crabs are prepared for use the same as Lobsters. Soft-shell 
 Crabs are always used alive and prepared for cooking as folloAvs : Turn the 
 crab on its back, lift up the a|)ron, or i)ointed flap which lies near the back 
 of the shell, and either break off from.it the tuft of fin-like portions attached 
 to it, or remove it entirely ; press first one side and then the other of the 
 back shell away from the body, and take out the tough fibrous organs called 
 the ‘hleadmen”; lay the crab on its back on the table, and with a small 
 sharp knife cut out a semi-circle from the head, including the eyes and the 
 sand bag ; then wash the crab in cold salted water, dry it on a clean towel, 
 and it is ready to be cooked as wished. 
 
 Lobsters . — When purchased alive, to remove the shell tie the claws to- 
 gether and plunge head-first into boiling water, adding a gallon of latter, 
 tablespoon salt and some add teacup vinegar. Boil steadily for twenty or 
 thirty minutes or until thb shell turns red. Too long boiling toughens it 
 and destroys the fine delicate flavor of the meat, for small ones some only 
 boil half as long. When done it is nice to let it drain face downward on a 
 sieve. Take it from the boiling water, cool a little, and then break off claw^s 
 and tail, remove and throw away the soft fins which lie under the legs, close 
 to tlie body of the lobster, separate tail from body, and shake out the tom- 
 ally, and, also, the ‘‘coral,’’ if there is any, upon a plate. Then by drasying 
 body from the shell with the thumb, and pressing the part near head against 
 shell with first and second finger, you will free it from the stomach or ‘ ‘lady . ’ ’ 
 Now' split the lobster through the center and. with a fork, pick meat from 
 joints. Out under side of tail shell open and take out meat wdthoiit breaking, 
 bn the upper part of that end of this meat which joined the body is a small 
 piece of flesh, which should be lifted; and a strip of meat attaclied to it 
 should be turned back to the extreme end of tail. This wuil uncover a little 
 vein, running the entire length, which must be removed. Sometimes this 
 vein is dark, and sometimes as light as the meat itself. It and the stomach 
 and head are the only parts not eatable. The piece that covered the vein 
 should 1)6 turned again into place. Hold chuvs on edge on a th.ick board, 
 and strike hard with a hammer until shell cracks. Draw' apart, and take out 
 meat. If you have the claws lying flat on the board w'hen you stride, you 
 not only break the shell, but mash meat, aiid thus spoil a fine dish. Ee- 
 member that the stomach of the lobster is found near the head, and is a 
 small, hard sack containing poisonous matter; and that the intestinal vein 
 is found in the tail . These should alw'ays be carefully removed. Tiie lobster 
 may then be arranged on a plate and served, each one seasoning to suit 
 himself, or it can be served in any w^ay given in shell-fish or a very ap- 
 petizing dish is that of Curried Lobster made of either \he fresh or canned ; 
 chop an apple and onion very fine, and tW in butter or good beef dripping 
 until you can mash them with a spoon. Sprinkle with a teaspoon curry- 
 powder, mashing fine with a wmoden spoon. Have ready a half pint of white 
 sauce made by bringing to aboil as much milk or cream to which a teaspoon 
 of corn starch dissolved in a little cold milk has been added. Stir all 
 
CUTTING AND CUEING MEATS. 
 
 1053 
 
 smoothly together until the consistency of cream, and add the lobster cut in 
 pieces. Let it get very hot, and serve in a border of plain boiled or curried 
 rice. Or a Lobster Sauce is made when the solid flesh is used for salad, by 
 pounding the soft part and shell together (in a mortar) very fine, and putting 
 in stewpan, covering with pint boiling water ; then place it over the fire to 
 simmer for ten minutes and pass the liquor through a hair sieve into a basin; 
 put three tablespoons butter into stewpan, into which rub (cold) a good table- 
 spoon flour, add liquor from lobster, place upon the fire, stirring until the 
 point of boiling ; season with a little cayenne, and add a piece of anchovy 
 butter, the size of a walnut ; or, if any red spawn is in the lobster, mfx it with 
 the butter, as in the last, and add it, with the juice of half a lemon, just be- 
 fore serving. An anchovy pounded with the lobster shells would be an im- 
 provement, and part of the flesh of the lobster might be served in the sauce. 
 To make the Anchovy Butter, you must have young anchovies. Take them 
 out of the pickle and wash well. Take oflf the bones and head, and then pound 
 them in a mortar with fresh butter, very fine ; rub this through a hair sieve. 
 Put this butter when made, into a pot well covered, to use when wanted ; 
 observe however, that it soon becomes rank. 
 
 Terrapins or Water Turtles . — Put in hot, not boiling, water for from 
 three to five minutes, take out, place in cold water five or ten minutes and 
 remove underskin and pull off the horny parts from the feet; return to kettle 
 with fresh hot water, slightly salted, and boil about an hour or till under 
 shell cracks, time will depend upon size and age. Loosen shell carefully, 
 some open at side, remove under shells, take out the two sand-bags, en- 
 trails, and the gall, which lies above the largest lobe of the liver (be very 
 careful not to break gall bag, or touch it with the knife in cutting) ; cut rest 
 of terrapin in pieces, season and prepare as directed in shell-fish. 
 
1054 
 
 CAKVIIsG. 
 
 f 
 
 CARVINGS. 
 
 It is no trifling accomplishment tv^ carve well, and both ladies and gen- 
 tlemen ought to so far make carving a study that they may be able to per- 
 form the task with sufficient skill at least to ])revent remark. There are no 
 real difficulties in the way of mastering the accomplishment ; knowledge 
 simply is required. All displays of exertion are in bad taste, because they 
 indicate a want of ability on the part of the carver, or a strong indication of 
 the toughness of the roast or the age of the bird. A good knife of moderate 
 size and great sharpness is a necessity. Fowls are easily carved, and in 
 roasts such as loins, breasts, fore-quarters, etc., the butcher should always 
 have instructions to separate the joints. The platter should be placed so near 
 to the carver that he has full control over it ; if far off nothing can prevent 
 an ungraceful appearance. In carving a turkey, place the head to the right, 
 cut off the wing nearest you first, then the leg and second joint; then slice 
 the breast until a rounded, ivory-shaped piece appears ; insert the knife be- 
 tween 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”, Avhich you can 
 separate as you did the inner breast. The side bone lies beside the rump, 
 and the desired morsel can be taken out without separating the whole bone. 
 Proceed in the same way upon the other side. The fork need not be re- 
 moved during the whole process. An experienced carver will dissect a fowl 
 as easily as you can break an egg or cut a potato. He retains his seat, man- 
 ages his hands and elbows artistically, and is perfectly at his ease. There 
 is no difficulty in the matter; it only requires knowledge and practice, and 
 these should be taught in the family, each child taking his turn. Chickens 
 and partridges are carved in the same way. The trail of a woodcock on toast 
 is the choicest bit of the bird ; also the thigh of a partridge. 
 
 A fillet of veal is cut in thin, smooth slices off the top, and proportions 
 of the stuffing and fat are served to each. In cutting abreast of veal, separ- 
 ate the breast and brisket, and then cut them up. 
 
CARVING. 
 
 1055 
 
 Shoulder of Mutton. — Though commonly 
 regarded as a homely joint, is by many pre- 
 ferred to the leg, as there is much variety 
 of flavor, as well as texture, in both the 
 upper parts. The figure represents it laid 
 in -the dish as usually served, back upper- 
 most. Cut through it from a down to the 
 blade-bone at b. Afterwards slice along 
 each side of the blade-bone from c to b. 
 
 Shoulder of Mutton. Tlio bcst part of tlic fatlics in the outer edge, 
 
 and is to be cut in thin slices in the direc - 
 tion of d. The under part contains many 
 favorite slices, of different sorts, which may 
 be cut crosswise in slices, near the shank 
 bone at b or lengthwise in broad pieces at 
 the large end a. If it is intended to reserve 
 a part cold, the under parts should be served 
 hot, as they are more palatable than when 
 cold, and the upper partis kept more sightly 
 for the table. 
 
 Saddle of Mutton should be cut 
 in long and rather thin slices from 
 the tail to the end, beginning at 
 each side close to the back-bone 
 from a to b, with slices of fat from 
 c to d, or along the bone which 
 divides the two loins, so as to 
 loosen from it the whole of the 
 meat from that side which you then 
 cut crosswise, thus giving with 
 each slice both fat and lean. The 
 tail-end is usually divided and part- 
 ly turned up. 
 
 Knuckle of Veal is to be carved in the 
 direction of 1 to 2. The most delicate fat 
 lies about the part 4 and if cut in the line 
 3 to 4 the two bones between which the 
 marrowy fat lies, will be divided. 
 
 Fore-quarter of Lamb. — Pass the knife 
 under the shoulder in the direction of a, 
 b, c, d, so as to separate it from the ribs 
 without cutting the meat too much off the 
 bones. Divide an orange or lemon, sprinkle 
 the halves with salt or pepper and squeeze 
 
 the juice over the under })art, take 
 to table and the carver should then 
 divide ribs from d toe, serving tlien\, 
 or the neck f, or the breast g, as 
 may be selected. 
 
 Haunch of Venison. — Have the 
 joint lengthwise before you, the 
 knuckle being the farther joint. Cut 
 from a to 1j, but be careful not to let 
 
1056 
 
 CARVING. 
 
 out the gravy, then cut along the 
 v/hole length from a down to_ d. 
 The knife should slope in making 
 the first cut, and then the whole 
 of tlie gravy will be secured in the 
 well. The greater part of the fat, 
 which is the favorite part, will be 
 found at the left side, and care 
 must be taken to serve some with 
 each slice. 
 
 Leg of Fork . — A leg of pork Tvhethei 
 boiled or roasted, is carved the same. Begin 
 about midway, between the knuckle and 
 the thick end, and cut them in deep slices 
 from either side of the line 1 to 2 
 
 Ham . — Serve it with the back upwards, 
 sometimes ornamented, and generally hav- 
 ing, as in France, the shank-bone covered 
 Leg of Pork. ^^fth cut paper. Begin at the middle by 
 
 cutting long and very thin slices from a to 6, 
 continuing dov/n the thick fat at the broad 
 end. The first slice should be wedge-shaped, 
 that all the others may be cut slanting, which 
 gives a handsome appearance to them. Many 
 persons, however, prefer the hock at d as 
 having more flavor ; it is then carved length- 
 wise fi’om c to d. 
 
 Fillet of Veal . — Pare off the upper part 
 
 one slice from the whole surface half an 
 inch thick, and put it aside, then cut thin 
 slice of both lean and fat. The round and 
 aitch-bone is carved in the same way. In 
 carving the first slice, if any one prefers 
 the brown, it may be cut thinner and divid- 
 ed, and a portion served to each person 
 who likes it. 
 
 Round or Aitch-bone of Beef . — These are 
 carved like a fillet of veal. The soft fat 
 
 wnich resembles marrow, lies back of the 
 aitch-bone, below c, but the firm fat should 
 be cut in slender horizontal slices at a, 
 and is much better than the soft when eat- 
 en cold. 
 
 Rabbits . — Put the point of the knife 
 under the shoulder at 5, and so cut all the 
 way down to the rump, along the sides of 
 the backbone, in the limb, b, a, cutting it 
 in moderately thick slices ;or, after remov- 
 ing the shoulders and legs, cut the back crosswise in four or five pieces 5 
 but this can only be done when the rabbit is very young, or when it is boned. 
 To separate the legs and shoulders, put the knife between the leg and back 
 and give it a little turn inwards at the point, which you must endeavor 
 to hit and not to break by force. The shoulders may be removed by a 
 
 Round or Aitch-bone of beef. 
 
CARVING. 
 
 1057 
 
 circular cut around them. The back is the 
 jnost delicate part, and next to that the 
 thighs. A portion of the stuffing should be 
 served with each slice. The brain and ears 
 of the sucking pig and rabbit are slso con- 
 sidered epicurian tid-bits, which must not 
 be neglected ; therefore, when every one 
 is helped, cut off the head, put your knife 
 between the upper and lower jaw and di- 
 vide them, which will enable you to lay the 
 upper flat on your plate ; then put the point of the knife into the center and 
 cut the head in two. 
 
 Winged Game and Poultry . — The carving of winged game and poultry re- 
 quires more delicacy of hand and nicety in hitting the joints than the cutting 
 of large pieces of meat, and, to be neatly done, requires considerable prac- 
 tice. The carving knife should be smaller and lighter and the point and 
 handle longer than for meats. 
 
 Roast Turkey . — Cut long slices from each side of the breast down to tho 
 ribs, beginning at a 6 from the wing to the breast bone. Then turn the tui 
 key upon the side nearest you, and cut off 
 the leg and wing ; when the knife is passed 
 between the limbs and the body, and pressed 
 outward, the joint will be easily perceived. 
 
 Then turn the turkey on the other side, and 
 cut off the leg and wffiig. Separate the drum- 
 sticks from the leg bones, and the pinions 
 from the wings ; it is hardly possible to mis- 
 take the joint. Cut the stuffing in thin slices 
 lengthwise. Take off the neck-bones, which are two triangular bones oi t 
 each side of the breast ; tJiis is done by passing the knife from the back un 
 der the blade part of each neck-bone, until it reaches the end ; by raising tint 
 knife the other branch will easily crack off. Separate the carcass from th(5 
 
 back by Trussing the knife lengthwise from th«'; 
 neck downward. Turn the back upwards and 
 lay the edge of the knife across the back-bone 
 about midway between the legs and wings ; at 
 the same moment, ])lace the fork within the 
 lower part of the turkey, and lift it up ; this 
 will make the back-bone crack at the knife. 
 The croup, or lower part of the back being cut 
 off', pnt it on the plate with the rump from you. 
 and split off the side-])ones by forcing the 
 knife from the rump to tlie otluw end. The choicest parts of turkey are the 
 side bones, tlie breast and tlie thigh bones. The breast and wings are called 
 lightmeat ; the thigh-bones and side-bones dark meat. When a person de- 
 clines expressing a preference, it is polite to help to both kinds. 
 
 Boiled Turkey is carved in the same way as the roast, the only difference 
 being in the trussing ; the legs in boiled bemg, as here shown, drawn into the 
 body, and in the roast skewered. 
 
 Roast Fowl . — Slip the knife between the leg and body, and cut to the 
 bone ; then with the fork turn the leg back, and the joint will give way if the 
 bii’dis not old. Take the wing off in the direction of a to h, only dividing 
 th-i joint your knife. When the four Quarters are thus removed, take 
 67 
 
1058 
 
 CARVING. 
 
 off the merry-thought from c, and the neck 
 hones, these last, by putting in the knife at 
 d, and pressing it, will break off from the 
 part that sticks to the breast. The next 
 thing is to divide the breast from the car- 
 cass, by cutting through the tender ribs 
 close to the breast, quite down to the tail. 
 
 Then raise the lower end of rump and it 
 will separate easily. Turn the rump from 
 you, take off the two sidesmen, and the whole will be done. To separate 
 the thigh from the drumstick of the leg insert the knife into the joint as above. 
 It requires practice to hit the joint at the first trial. The breast and wings 
 are considered the best parts. If the bird be a capon, or large, and roasted, 
 the breast may be cut into slices the same way as the pheasant. The differ- 
 ence in the carving of boiled and mast fowls 
 consists only in the breast of the latter be- 
 ing always served whole, and the thigh- 
 bones being generally prefered to the wing. 
 
 Geese . — Cut thin slices from the breast 
 at a to h ; the wing is generally separated 
 as in turkeys, but the leg is almost con- 
 stantly reserved for broiling. Serve a lit- 
 tle of the seasoning from the inside by cutting a circular slice in the apron at c. 
 
 Pheasant , — Slip ihe knife between the leg and the breast; cut off a wing 
 then slice the breast, and you will have two or three handsome cuts. Cut 
 off the merry thought by passing the knife under it towards the neck, and 
 cut all the other parts as in a fowl. The breast, wings, and 
 merry-thought are the most esteemed ; but the thigh has a . 
 hiah flavor. 
 
 Partridge . — It may be cut up in the same manner as a 
 fowl ; but the bird being small, it is unusual to divide it into 
 more than three portions — the leg and wing being left to- 
 gether. and the breast helped entire ; the back, being only 
 served along with some other parts. If the birds are very partudge. 
 young, and the party not over large, the whole body is not unfrequently only 
 separated into two iDieces, by one cut of the knife from head to tail. 
 
 Quails . — Generally helped whole. 
 
 Grouse, Snipe and Woodcock . — Proceed as for partridge. As regards these 
 different sorts of game, the thigh of the pheasant and w'oodcock is the best, 
 and the breast and wing of the partridge and grouse ; but the most epicurean 
 morsel of all is the trail of the woodcock served up on toast. Smaller birds 
 should always be helped as they are roasted, whole. 
 
 In serving fish some practice is needful, for lightness of touch and dex- 
 terity of management are necessary to prevent the flakes from breaking. In 
 serving mackerel, shad, etc., a part of the roe should be placed on each plate. 
 The fins of the turbot are most sought for ; the fish is placed underpart up- 
 permost on the platter, as there lies the primest part. In carving salmon, a 
 portion of the back and belly should be served to each person. The choicest 
 morsels are next to the head, the thin part comes next, and the tail is the 
 least esteemed. The flavor of the fish nearest the bone is not equal to that on 
 the upper part. 
 
BUTTER AND CHEESE. 
 
 1059 
 
 BUTTER AND CHEESE. 
 
 No sloven can make good butter. The one thing to be kept in mind, morn 
 ing, noon and night, is neatness, neatness, neatness. The milking shouh * 
 be done in the cleanest place that can be found, and the cows should be kep i 
 as clean as possible. Wash the teats and udders thoroughly with plenty of 
 cold water, and wipe with a cloth or towel. Never wash with the iianO 
 moistened with milk from the cow. The least impurity taints the cream, an( ( 
 takes from the sweetness of the butter. Milk perfectly clean (as the las 'r, 
 pint is twice as rich in butter as the first) , and the quicker the milking ir, 
 done the more milk is obtained. The milk-room should be clean and swee ; 
 its air pure, and temperature about 62 degrees . As soon as a pail is filled . 
 take to the milk-room and strain the milk through a fine wire-cloth strainer, 
 kept for the purpose, and not attached to the pail (the simple strainer being' 
 more easily kept clean.) Never allow milk to stand in the stable and cool, as it 
 absorbs the foul odors of the place. The pans (flat stone crocks with flaring 
 sides are better than tin pans. In winter hot water should be poured into 
 them while milking is being done, and poured out just before straining the 
 milk into them) should be set on slats, rather than shelves, as it is important 
 to have the milk cooled from the animal heat as soon as possible. Skim each 
 day, or at longest within twenty-four hours. Souring does not injure the 
 quality of the cream, but the milk should not be allowed to become watery. 
 In winter always put a little sour milk in bottom of cream crock at first skiin- 
 ming. Do not use a perforated skimmer, but remove a little of the milk with 
 the cream, as this does not injure the quality or lessen the quantity of butter, 
 and gives more well-flavored buttermilk, which is a favorite and wholesome 
 drink. It there is cream enough each day, it should, of course, be churned, 
 and this plan makes the best butter, although it takes longer to churn it. If 
 not, the cream should be set aside in a cool place, covered, and stirred thor- 
 oughly whenever more is added. It ought not to stand more than two days, 
 and must not be allowed to become bitter or flaky. The best plan is to churn 
 as soon as it becomes slightly acid. Scald the churn and dash thoroughly, 
 and put in the ^ream at a temperature of 58 degrees. The motion of the 
 churn will soon bring it up to 60 degrees. "When the butter comes put a quart 
 or two of cold, soft water (or ice is better) into the churn to harden the buh 
 ter, and make it easier to gather up. After gathering it as well as possible 
 
1060 
 
 BUTTER AND CHEESE. 
 
 with the dash, it should be removed to the table or bowl, and thoroughly 
 worked with a flat wooden paddle, (never with the hand, as the insensible 
 perspiration will more or less taint the butter), using an abundance of cold 
 ioft water to wash out the buttermilk and harden the butter. By this pro- 
 cess the buttermilk is removed quickly, and there is no need of excessive 
 working, which injures the grain of the butter. This is especially true of 
 that which is packed, as it keeps longer when well washed. If to be used 
 immediately, the washing may be less thorough. Another and better plan 
 is to remove the butter to a marble slab and lay on top of it a piece of ice. As 
 it settles down by its own weight, work it up around the edges with a paddle, 
 and the water from the melting ice will wash out and carry off the butter- 
 milk. Before or during the churning, the bowl (which should never be used 
 for anything else) in which the butter is to be salted, should be filled with 
 scalding water, which should remain for ten minutes ; pour out and rub both 
 bowl and paddle with hard coarse salt, wliieh prevents butter from sticking. 
 Kinse thoroughly and fill with cold or ice-water to cool. After washing but- 
 ter free from milk, remove to this bowl, having first poured out the cold 
 water, and (the butter bowl and paddle should occasionally be scoured with 
 sand or ashes, washed thoroughly with soap-suds, and rinsed until all smell 
 of soap has disappeared) work in gradually salt which has been pulverized 
 by rolling, and freed from foreign substances. If wanted for use, one-half 
 ounce of salt to the pound of butter is sufficient, but if wanted for packing, 
 use three-fourths of an ounce or even an ounce of salt. Use only the best 
 quality of dairy salt. After salting cover with cotton cloth soaked in brine, 
 and set away in a temperature of about 60 degrees for twelve hours, Work 
 the second time just enough to get the remaining buttermilk out. This, how- 
 ever, must be done thoroughly, as otherwise the acid of the buttermilk will 
 make the butter rancid. At tlie end of the second working it is ready for 
 use, and should be kept in a clean, sweet place, as it soon absorbs bad odors 
 and becomes tainted. The air of a cellar in which are decaying vegetables 
 soon ruins the sweetest butter. In packing for market (tin lined tubs are 
 the neatest and best packages) soak the package for twelve hours in brine 
 strong enough to float an egg, pack the butter in evenly and firmly, having 
 first put in a thin layer of salt. If the tub is not filled by the first packing, 
 set away until the next churning, in a cool place, with a cotton cloth wet in 
 brine spread over the butter, and place cover carefully on the tub. When 
 filled lay over the butter a cotton cloth (from which the sizing has been 
 washed) soaked in strong brine, nail ud the tub, and set away in a clean, cool 
 place until ready to sell. 
 
 Straining Milk . — Do not strain warm milk into cold ; it causes whe5% 
 
 Care of the Cream . — Stirring the cream in cream crock increases the quan- 
 tity of butter. 
 
 White Specks in Butter . — The cream being too sour is generally the cause 
 of this, as when the cream is warmed by churning it forms what is known as 
 clabber cheese and that makes the white specks. 
 
 Butter Rollers . — Two wooden paddles made in form of engraving are dip- 
 ped into cold water, and a little pat of butter placed between them and rolled 
 around until a little ball is formed, with a pretty net- 
 work surface. This may be piled on the butter dish, or 
 served on individual butter dishes at the plates. 
 
 Testing Butter . — The following simple test for the 
 detection of spurious and genuine butter emanates from 
 good authority : Place a little butter on a cotton wick 
 and set light to it for one or two minutes ; then blow out the flame. The odor 
 
BUTTER ANB CHEESE. 
 
 1061 
 
 ef tte vapor is a good indication of its purity or adulteration. If it be mixed 
 witb lard, the odor is more intense than if mixed with tallow. The artiticial 
 butter has less w^ater than the natural butter. 
 
 Creameries. — All housewives who make butter should examine immedi- 
 ately the new inventions which substitute deep setting for the old-fashioned 
 plan of setting in shallow pans. The new system is not only cleaner, but it 
 produces as much and a better quality of butter, and does away with one-half 
 of the hard work of butter making. Besides, the creameries, of which there 
 are several good ones, take up but very little space, relieve the pantry shelves 
 of the great number of pans required by the old way, and make a milk house 
 unnecessary. They are not costly, and are great woman savers. 
 
 Bright Butter. — In skimming cream off milK there should always be milk 
 enough skimmed off with the cream to give the butter, when churned, a 
 bright, clean look. Butter churned from clear cream with little or no milk 
 in it will usually have an oily or shiny look. This shows that the grain of 
 the butter is injured, which affects the keeping qualities of the butter. 
 
 Keeping Butter. — When in the granular state, if butter be washed free 
 from extraneous matter its keeping qualities are far superior to that in which 
 these elements are allowed to remain, even though in small quantities. When 
 the butter is washed by a not very strong brine it is then possible for salt to 
 preserve it, but if the matter remains salting will not benefit it, though con- 
 cealing other flavors. When butter is washed with the brine it is possible 
 to churn, salt and pack at one operation, thereby saving labor. 
 
 What To Do With Rancid Butter. — When butter has become very rancid, 
 it should be melted several times by a moderate heat, with or without the 
 addition of water, and after cooling extract any water it may have retained, 
 then put it into jars and cover closely. The French often add to it, after it 
 has been melted, a piece of toasted bread, which helps to destroy the ten- 
 dency of the butter to rancidity. 
 
 Butter in Winter. — Heat the milk as soon as strained until a light texture 
 is formed on the surface, then set as usual. The safest way to do this is 
 either in oven or in another vessel of boiling water. It is not necessary to let 
 the milk stand more than forty-eight hours in following this method and the 
 milk is good for many culinary purposes. If milk freezes before all cream 
 has risen, skim as soon as frozen, putting frozen cream and milk in cream 
 crock and then reheating the milk that is left, when more creana will rise. 
 AVhen about to churn, place your jar of cream near the fire and ’stir often, 
 turning the jar around occasionally. Churn slowly until the butter is nearly 
 ready to gather. 
 
 Granular Butter .-^Yriter8 on butter making now insist that the best churns 
 are made without a dash, butter should be churned only until granules are 
 the size of a grain of wheat, then draw off buttermilk and rinse until water 
 runs off clear, then take half pint coarse salt, dissolve in two gallons water, 
 pour on butter and let stand twenty or thirty minutes, draw off and let drain 
 well then take out, weigh, spread out as much as possible and sprinkle even- 
 ly over it one ounce of salt to a pound of butter. Mix well but do not work, 
 gently press grains together and set aside twenty-four hours. Then work out 
 all the water, but if a paddle is used be careful not to let it slide over the 
 butter. After the water is all out every stroke injures the grain. Scour the 
 churn once a week with coarse salt. 
 
 Keeping Butter in Warm Weather . — Work the butter thoroughly to extract 
 the buttermilk and pack in stone crocks to within two or three inches of 
 the top ; cover with a cloth and fill up with salt ; put two or three thicknesses 
 
1062 
 
 BUTTER AND CHEESE. 
 
 of paper on top and a board over all ; dig a hole in the ground, three feet 
 deep, in a shady place, in which place the crocks and fill up with earth. 
 
 Brine for Butter, — In packing for family use, work into rolls, lay in large 
 stone crocks, cover with brine strong enough to fioat an egg (one pint of salt 
 to a gallon of water) , in which a level teaspoon of saltpeter and a pound of 
 white sugar to each two gallons have been added ; over it place a cotton 
 cloth and a weight to keep the butter under the brine, and the paper over 
 the top of crock. Or, pack in a stone jar, pressing it solid with a wooden 
 pestle, cover with a cloth wet in brine, and sprinkle over it salt an inch 
 thick. More sugar may be added to the brine without injury ; if butter is to 
 be kept a long time it is a good rule to always make brine so strong that salt 
 will lie at the bottom of the jar. Some boil and skim the brine and when 
 cold, pour it over the butter. When ready to pack the next churning, re- 
 move the cloth with the salt carefully, rinsing off with water any that may 
 have been scattered in uncovering it, pack butter as before, replace cloth 
 with salt over it, and repeat until jar is filled to within two inches of the top, 
 cover all with cloth, add salt to the top of crock, tie paper over the top, and 
 set in a cool place. In removing for use each churning comes out by itself, 
 or pack in layers as thick as you wish for the table, put a cloth and salt be- 
 tween each layer and on top. It keeps very nice and one can cut nice piece*! 
 ior the table. 
 
 Butter Worlcd Once. — The experience of one who does this is as follows ; 
 ^‘I use a barrel churn, although a box churn without a paddle in it does as 
 well. I let the milk stand twenty-four hours, provided it does not sour; h; 
 it does, skim as soon as it begins to turn. If you have sour and sweet cream, 
 mix and let it stand an hour or more before churning ; as sour comes more 
 quickly, consequently the sweet would be left in the buttermilk. I use a 
 thermometer and test the cream, never churning it warmer than sixty-four 
 degrees, and not colder tlian sixty- two ; and I granulate the butter, never al- 
 lowing it to gather. Sometimes the granula are as large as kernels of w^heat, 
 but generally smaller. - Draw off the buttermilk, then put in cold water; 
 draw off* some more and add more water ; let it stand a few minutes and 
 draw off again ; then put in more cold water, and cover the churn up and let 
 it stand ten minutes ; then draw off all the water and put the salt in the 
 churn ; put the cover on and churn it just a little ; let it stand one hour, turn- 
 ing the churn over once in a while, say four or five times in the course of 
 an hour ; tjien take it out on the butter worker, and work it only enough to 
 get the brine out, and ])ack it down. If this plan is followed out your but- 
 ter will never be streaked, and it will keep all summer or longer. 
 
 Home-made Cheese. — To make it thus have a carpenter make a strong 
 little screw-press, using a work bench screw which makes it very inexpen- 
 sive and answers the purpose well, pressing the whey out, and leaving the 
 cheese smooth and firm as the factory made* The other implements are a 
 peck measure with the bottom knocked out, and gimlet holes bored in the 
 sides, with a strong cover to fit closely inside, a few yards of thin muslin 
 (flour sacks are good), and a large bowl and chopping knife. Buy the ren- 
 net of the butcher, and strain the night’s milk into a tin wash boiler, then 
 iitrain the morning’s milk in with it, which will make the boiler about three- 
 fourths full. Soak a piece of rennet nearly half the size of a hand in a pint 
 of warm water overnight ; after warming the milk as warm as when milked 
 from the cows, strain the rennet water in, stir well, and let sit half an hour, 
 or till it is firm curd ; then cut in squares with a long knife or slat that wull 
 reach the bottom ; stir with the hand around two or three times slowdy, be- 
 ing careful to reach the bottom, and let it sot five minutes; then cut finer 
 
BUTTER AND CHEESE. 
 
 1063 
 
 and stir harder; don’t hurry the whey out at first or cheese will he tough. 
 Lay a thin cloth over the boiler and press down on the curd and dip all the 
 whey off that can be got ; then stir, and dip again ; when the whey is nearly 
 all out pour it in a thin cloth and hang to drip dry ; then put in a bowl and 
 chop fine, adding a little salt, then put a thin cloth over the hoop, put the 
 curd in, lay one end of the cloth over, and put in the press ; screw down 
 lightly at first, and finally very hard ; leave in one day, then turn, and press 
 two more days ; take out, grease, and rub with cayenne pepper. Keep cheese 
 in a dark room up stairs, grease, and turn every day. Or have a long bench 
 upon which place two new tubs, (without being painted inside,) in which 
 ‘‘set’’ the milk. When the cheese has come, or when thick enough not to 
 stick to a knife blade, cut with a long cheese knife, consisting of five blades, 
 into small checks. Then, after standing until the whey will separate from 
 the curd, place a thin cloth of “cheese cloth” one and a fourth yards square 
 upon it; then carefully with a short-handled two quart cup, care being taken 
 not to bring white whey, lift the curd up gently with the hand. Let stand 
 awhile and then dip again, so continuing till the curd hardens somewhat. 
 Have a kettle of hot whey and pour it over, stirring it the while ; let it stand 
 for a time, lift up the curd with the hand, and when another kettleful is hot, 
 scald again. Be sure and not let the whey burn. Generally two and three 
 kettles of whey are sufficient. The object of letting it stand between scald- 
 ing is to cure it. When scalded it should be of a yellow color and hard 
 enough to break in small kernels. Be careful to keep the curd fine after 
 scalding is commenced. Let stand half an hour. Then place a “cradle” 
 over tub made in the following way ; have four pieces of pine six or seven 
 inches wide. Two length pieces four inches longer than the tub, and the 
 end pieces enough narrower than tub to keep all the whey inside ; the side 
 pieces’straight on one edge and rounding on the other to set in to the tub a 
 little. The end pieces straight on both sides, make into a frame and on the 
 rounding side nail slats across an inch apart. Place strainer in it and dip in 
 the curd. This is to let the whey run off. After stirring and crumbling, if 
 still warm, dip cold whey over. When cold, dry, and fine, add salt. It is 
 then ready for the hoop. Place the hoop on a square board a little larger 
 than the hoop, over this a thick cloth and put in the curd, place the cover in, 
 and it is then ready for the press, made with a narrow plank for lever, a 
 board for fulcrum, and a large stone for weight. In the middle of the day 
 turn the cheese, using a clean cloth for the afternoon. 
 
1064 
 
 THE CHEMISTRY OP FOOD. 
 
 THE CHEMISTRY OF FOOT). 
 
 A man may eat his fill and yet be hungry. It is not the quantity but th( i 
 proper quality in food that satisfies. It is not only true that what is ont i 
 man’s food is another’s poison ; but it is also true that what is food at ono 
 season of the year, at one period of life, or in one climate, may be poison tc^ 
 the same individual at another season or age, or in another climate. The 
 inhabitants of the tropic subsists and thrives on fruits on which the Ice- 
 lander would starve ; while the blubber and oil that makes up the diet of 
 the inhabitants of the frozen zones .would be fatal to those who live under 
 the burning sun of tlie equator. Even the same person requires a fruit diet 
 in the tropics, and one of fats in the north region. The child requires food 
 made up rrf difierent elements from that which best suits the adult ; and the 
 diet of a laborer in the open air must differ from that of the brain-worker, 
 who takes little exercise, and whose work makes heavy draughts on the 
 nervous system. 
 
 No one has mastered the art of cooking who does not know something 
 of the chemical elements of foods, and the purpose they serve when taken 
 into the system. It is particularly important that those who are compelled 
 to practice rigid economy should know just what foods will best supply the 
 real needs of the family, and how the most real nourishment may be had for 
 their money. 
 
 An adult takes into the system daily, through lungs and mouth, eight 
 and a quarter pounds of dry food, water, and air necessary for respiration. 
 The same amount is given off as waste through the pores, lungs, kidneys, and 
 intestines. Life and activity consume this amount as fuel just as a larnp^^ 
 consumes oil. Every moment, every breath, every heart-beat, every thought 
 burns up a certain amount of fuel-material, and if the supply is not forth- 
 coming, the machinery stops and death ensues. The better the oil the mor© 
 perfect the light ; and the more perfectly the food is adapted to its wants, the 
 more vigorous the body, and the more perfect the working of its intrieate 
 machinery of muscle, nerve, and brain. 
 
THE CHEMISTRY OF FOOD. 
 
 1065 
 
 Food is first masticated and then digested. In mastication it is not only 
 moistened with saliva, but acted upon chemically in preparation for the 
 more vigorous and thorough work of the stomach. It is a mistake to sup- 
 pose that -^ ater or any of the various drinks taken at table are a substitute 
 for saliva. They not only do not prepare food for the stomach, but force it 
 into the stomach unprepared, and, besides, retard digestion by delaying the 
 process until the water can be absorbed into the blood. For these reasons 
 drinks should precede or follow a meal. Crusts of bread and hard and firm 
 food is wholesome, principally because it must be thoroughly masticated be- 
 fore it can be swallowed. 
 
 When the food reaches the stomach it rouses into action, the gastric juice 
 pours from hundreds of little points, the food is diluted and the more solv- 
 ent parts dissolved, to be taken up by the thousands of little mouths which 
 honeycomb the surface, and carried into the circulation to repair the waste 
 of tissues. The oily portions of food, and such as do not yield to the action 
 of the gastric juice, pass on and are subjected to the influence of the bile 
 and pancreatic fluid, until all that is of value is absorbed, while the waste is 
 rejected and passes oflT. 
 
 This much of the digestive process needs to be known to make clear the 
 why of certain processes in cookery. As the juices of the stomach only act 
 la the surface of the food which passes into it, it is easy to see why light 
 bread is more wholesome than heavy. The gastric and other juices can act 
 only on the outside surface of a heavy lump of dough ; but when made into 
 light and poms bread, the outer surface is not only vastly increased but 
 the juices pour through thousands of avenues, and penetrate and act on every 
 part. If the frugal housewife knew this, would she set the heavy, soggy 
 loaf of bread before her children “to save it?” Many a mother ignorantly 
 gives her children a stone when it asks for bread. 
 
 Fats of all kinds do not digest in the stomach. The gastric juice mingles 
 with but does not dissolve them. It is only after they have passed on and 
 become subjected to the action of the bile and pancreatic fluid that they are 
 taken up and made available as carbon for lung combustion. Fats, uncom^ 
 lined with other substances, act as emetics or cathartics and not as food. It is 
 only when combined with other food that they are capable of being taken up 
 by the absorbing vessels, and made to act as fuel to the system. A half 
 pound of crude lard, unmixed with any other substance, would be rejected, 
 but when thoroughly and skillfully mixed into a flaky crust will not derange 
 the stomach, and will be assimilated and utilized. Remember that the use of 
 more fat than can be perfectly blended, or any carelessness or imperfection in the 
 process, is sure to produce indigestion and work mischief. 
 
 Foods differ in the time required for digestion. Some fruits refresh in- 
 stantly, the juice being at once absorbed into the circulation. Some meats 
 and vegetables yield almost immediately to the action of the gastric juice, 
 and pass into the circulation. Others require a long time for digestion. The 
 more subtle and delicate flavors and parts of food yield first ; then the gluten 
 of the flour, the curd of the milk, the fiber of the flesh, reinforce the blood 
 and supply muscular waste, while, later, the oily and sugary portions are 
 worked over to repair waste or furnish fuel to keep up the heat of the body. 
 
 Food has*chiefiy two offices to perform; the repair of muscular waste, 
 and the supply of the body with fuel to keep its heat up to 98®. Each of 
 these is indispensable to health and strength. The chief part of what we 
 eat is used by the lungs for fuel ; the rest, except small portions of mineral 
 substances, such as lime, potash, sulphur, etc., goes to the production of 
 muscular and brain force. The great secret in the preparation of food that 
 
1066 
 
 THE CHEMISTRY OF POOD. 
 
 will prolong life and maintain a high state of health, is to adapt it to the 
 peculiar conditions of those to be fed, — age, occupation, climate, and season 
 to be considered. Variety of food is nearly always at hand ; knowledge only 
 is necessary to choose that best adapted to present needs. 
 
 The heat of the body is produced by the action of the lungs, which uses 
 upjthe heat-producing|food, as action of muscle or brain consumes the muscle- 
 making material. The former is non-nitrogenous ; the latter nitrogenous. 
 Foods maybe divided into three groups ; the nitrogenous, in which nitrogen 
 is the chief element, and which feeds muscle only ; the non-nitrogenous, 
 chiefly carbon, which produce heat only ; and those in which both are 
 united. 
 
 It has been proved by chemical analysis that the body requires four to 
 five ounces for heat to one for muscle, and this gives us the key to the proper 
 proportion of the elements in food, varying slightly of course, with seasons, 
 climates, occupations, and conditions. 
 
 The substance richest in nitrogen, the muscle-making element, is albu- 
 men, found in its most perfect form in the w^hite of an egg. The lean or red 
 parts of beef, mutton, venison, and chicken contain nearly as great a per- 
 centage, as well as grain, pease, and beans. If muscles onl}^ were to be fed, 
 these would be nearly perfect foods, but for one ounce that goes to muscle, 
 five ounces must go to heat, and this calls for carbon. 
 
 The carbon needed to keep up the bodily heat comes chiefly from starch, 
 which is abundant in the vegetable kingdom. Grate a potato and wash in a 
 succession of waters, allowing the sediment to deposit each time, and a 
 floury substance will appear, perfectly white, and dry and crispy to the 
 touch. This is starch, and consists of round grains, too small to be seen by 
 the eye. One-half of the bulk of dry starch is carbon ; the remainder is 
 oxygen and hydrogen in exactly the proportion as in water ; and in that 
 wonderful laboratory, the stomach, the carbon is elminated from the starch, 
 and the oxygen and "hydrogen combine to form water. 
 
 The starch made from wheat is seldom used as food. Sago, Tapioco, and 
 arrowroot, so much used for puddings, are almost pure starch, with slight 
 coloring matter taken from the material. Corn starch is less agreeable in 
 flavor, and makes a less firm jelly when cooked. These desert dishes are 
 easily digested, and contribute carbon, but do not feed muscle, except as they 
 are combined with milk, eggs, etc., in cooking, which contain a little nitro- 
 gen and a good deal of carbon. The food, then, is not adapted to a working 
 man or to growing children, who need to have their muscles fed. F or persons 
 of sedentary habits, especially for the aged, whose feeble respiration needs 
 a large supply of carbon to keep up heat, they are valuable because easily 
 digested. For others they are of value only to supplement muscle-making 
 foo d as adessert. 
 
 The following table (Prof. Yoemans) gives the proportion of starch in 
 common grains . 
 
 Per Cent Starch, Per Cent Starch. 
 
 Rice Flour, - • - 84 to 85 Barley Flour, - - 67 to 70 
 
 Indian Meal, - - - 77 to 80 Rye Flour, - - - 50 to 61 
 
 Oat Meal, - - - 70 to 80 Buckwheat, - - 52 
 
 Wheat Flour, - - - 39 to 77 Pease and Beans, - - 42 to 43 
 
 Potatoes (75 per cent water) 13 to 15. 
 
 The large variation in wheat flour is due to the process of grinding. Va- 
 rieties of wheat only vary about five per cent, but the old process of making 
 fine white flour, used only the middle or starchy parts of the kernel, reject- 
 ing the gluten (nitrogenous and muscle-feeding.) The whitest and highest- 
 priced flour was, therefore, less nourishing, containing the largest per cent 
 of starch. Modern invention has, however, reversed this, and the best “new 
 
THE CHEMISTRY OF FOOD. 
 
 1067 
 
 process” flour contains the largest proportion of gluten. The old argument 
 in favor of Graham, that it contained a larger proportion of nitrogen, and 
 better supplied the body with muscle-making material, no longer holds good. 
 Analysis shows that the best ‘‘new process” flour and Graham are almost 
 identical in these elements. The only advantage left for Graham is the action 
 of the coarser particles of bran (the outer shell and indigestible) on the coat- 
 ings of the stomach, which is often salutary, but sometimes injurious to the 
 delicate membranes. When flour and bread made from it contains one part 
 nitrogent to four of carbon, it is nearly perfect food, and will sustain life. 
 
 The substance which is of next importance in supplying carbon to the 
 body is oil (which is chiefly carbon). The oils used for food are butter, lard, 
 and the fat of beef. Other oils, used sometimes in cooking, are nearly iden- 
 ticle with these. They contain about eighty per cent of carbon, butter hav- 
 ing the least. In grains, oil varies, being nine per cent in corn meal, six in 
 oatmeal, three and a half in rye, and one to two in wheat. Oils and starch 
 serve the same purpose in the digestive process ; both are useful to supply 
 «arbon ; neither nourish muscle. Starch is easy of digestion, requiring one 
 hour, while butter is converted into chyme in three and one-half, mutton-fat 
 in four and a half, and beef-fat in five and one-half hours. This furnishes 
 the best of reasons why fats should be sjDaringly used, especially in warm 
 and moderate weather, when a sufficient supply of carbon is easily secured 
 from vegetable foods. Besides, it is a well established fact that excessive 
 use of fats in cooking cause an excessive secretion df bile, and this in turn, 
 causes a sensation like hunger and an increase of saliva. This is mistaken 
 for real hunger. More food is taken, and indigestion, and later dyspepsia 
 result. An eminent authority says : “I believe it will be found the offend- 
 ing ingredient in nine-tenths of the dishes that disturb weak stomachs.” 
 IDyspeptics need to reject not only foods in which fats are mixed, but those 
 in which they are the natural element, such as the yolk of eggs, liver, milk, 
 rich cheese, etc. Yolks contain twenty-eight per cent of oil, and milk over 
 three per cent. One condition only calls for the use of fats in daily diet': 
 Long continued exposure to excessive cold. One pound of fat furnishes as 
 much carbon as two and four-tenths pounds of starch, or seven and seven- 
 tenths pounds lean meat. AVhen the moisture of the breath is converted to 
 ice and freezes on the beard, the air has no watery vapor and is nearly pure, 
 containing a large per cent of oxygen. To meet this in the lungs requires 
 J ibundant carbon, and oils furnish this most readily. 
 
 The best bread for cold weather is that containing most oil . Corn bread 
 1 anks first, oatmeal next,' rye third and wheat last. Of course comparatively 
 iew are exposed to the rigors of winter in civilized life, and brief exposure 
 to cold is offset by an increase of clothing, and ordinary diet furnishes a 
 plentiful supply of carbon. For woodmen, soldiers, sailors, pilots, travelers, 
 railroad men, and others exposed to long, cold storms, especially when they 
 can not exercise freely, should eat liberally of fat beef, yolks of eggs, and 
 butter. Butter is the least objectionable of fats. Fat from salt pork and 
 smoked bacon is less injurious than that from fresh pork. Beef fat is also 
 much more wholesome than lard. Above all, let the cook remember that 
 oils are physic, and next to poison, if not blended with substances which 
 contain large quanties of starch, such as rice, mealy potatoes, and bread made 
 of fine wheat flour. An ounce of lard and a pound of flour thoroughly blend- 
 ed in a loaf of bread is digestible, but the same amount added to corn meal 
 (already rich in oil) would be fit food only for a Greenlander. The proper 
 proportion of oil in food of ordinary circumstances is illustrated in milk, 
 which contains three and one-half parts of oil in one hundred. 
 
 The next important element which supplies carbon is sugar, which is 
 contained in greater or loss quantity in all vegetable substances, and largely 
 ((five to six and one-half per cent) in milk. Sugar contains forty per cent car- 
 
1068 
 
 THE CHEMISTRY OF FOOD. 
 
 bon, the rest water. It seems to be first converted into fat, and then used 
 in respiration. In moderate quantities it has no injurious effects. A part of 
 sugar as ordinarily eaten passes into lactic acid, and aids digestion, but if too 
 much is produced digestion is retarded. 
 
 There are too kinds of sugars in commerce — cane and grape. The former 
 is made from cane, maple saps, beets, corn-stalks, etc. ; the other from plants 
 which have an acid juice. Cane sugar contains twelve parts carbon to eleven 
 of water ; grape sugar twelve of carbon to fourteen of water. Sugars are. 
 changed by fermentation into carbonic acid and alcohol, but grape sugar is 
 most liable to such fermentation — cane sugar first becoming grape sugar by 
 chemical combination with water. Pure cane sugar remains perfectly dry 
 and unchanged in the air, while grape sugar attracts moisture, and becomes 
 mealy and damp. Cane sugar dissolves more readily in water than grape, 
 and hence tastes sweeter. Two pounds of cane sugar sweeten as much as 
 five of grape. These facts give a hint to housekeepers of great value. Grape 
 sugar, which is worth only two-fifths as much as cane, is used largely to adul- 
 terate the latter. The fine, floury ‘‘powdered” sugar is largely grape sugar, 
 and is not only of much less value, but deteriorates more rapidly than pure 
 cane sugar. Brown sugar, after standing for some time, absorbs water from 
 the air, and becomes grape sugar. It is, therefore, the best economy to buy 
 the best white granulated sugar. 
 
 There is another element of food which does not feed muscles, vegetabla 
 jelly, called pectine. This and pectine acid particularly abounds in fruits and 
 berries. By the processes of ripening, the vegetable acids which are enclos- 
 ed in little cells, burst out and diffuse through the mass of fruit, and manu- 
 facture pectine or jelly. Heat produces the same effect as ripening, and 
 cooking is, in fact, only a rapid process of ripening. The jelly, when com- 
 bined with sugar, goes to make up a variety of delicate articles, such as 
 jellies and marmalades. They are nourishing, principally on account of the 
 sugar they contain, but are easily digested, cooling and delicious. It should 
 be mentioned that nearly all fruits are rich in sugar, — a ripe peach containing 
 as much as an equal quantity of cane juice. 
 
 There are some other substances which appear in less quantity in foods 
 which seem none the less essential to health and life. One of these is phos- 
 phorus, which is the element of brain and nerves, and is wasted by mental 
 activity and nervous excitement. The brain- worker demands a diet rich in 
 phosphorus, and in such a form as to be easily assimilated. The food that 
 best sustains a laborer in the open air is not the best for those who live among 
 the excitements and exhausting demands on the brain, that are the rule in 
 city life. For the latter, eggs, most kinds of fish, oysters, lobsters, crabs, 
 game, cheese, and among vegetables the potato; and these foods are just 
 what are craved by city people* 
 
 Another element is sulphur, which is required in the growth of bone and 
 cartilage, the hair and nails. Of this there is so much in the yolk of an egg 
 that silver is blackened by contact with it. Curd of milk and cheese are also 
 rich in sulphur. 
 
 Iron is always present in healthy blood, and its absence — paleness — is an 
 indication of illness. Most articles of food contain iron ; in the juice of flesli, 
 in eggs, and in milk it is abundant. Lime and salt are also ingredients in all 
 food, the former making bone, and the latter playing an important part in 
 the creation of the digestive juices. Lime is found in all grains, particularly 
 in wheat and in milk, in form of subphosphates. Bread and milk are for 
 this reason an excellent diet for growing children, as they supply not only 
 heat and muscle, but lime that goes to supply the growth of bone. Salt also 
 exists in many articles of food. 
 
 Men and races grow in proportion to their skill in combining heat and 
 muscle-producing foods. The hardy Scotch use oatmeal largely, which is 
 
'CHF ^’HEMISTRY OF FOOD. 
 
 1069 
 
 rich in nit 7 cp'»r,. The Irl^h- endure a large amount of hard labor on cheap 
 fare, eat potatoes, oatmeal, cabbage, and milk, while the lime and phosphates 
 are said to ce derived honi tne “hard” water impregnated with lime. The 
 English add bacon (heabproducing) to beans, rich in nitrogen, and to rice, 
 wh^Rh abounds in starch (carbon), and milk and eggs, which feed muscle. 
 Tb Italian eats macaroni, which is principally starch, with cheese, rich in 
 n'^cogen. The use of chemistry in cooking is to teach how to supplement one 
 kind of food by another which contains the essentinl elements which the first 
 lacks. For instance, venison contains fifteen per cent nitrogen to fifty-two 
 carbon, or as one to three and a half, while the ratio should be one to four or 
 five. To make it perfect and satisfying food, we have only to supplement it 
 with something rich in carbon, as "wheat bread, oatmeal, potatoes, or rice. 
 -V farmer’s dinner of salt pork and cabbage is nearly perfect for an out-door 
 laborer in cold weather. The cabbage is rich in nitrogen and the pork in 
 carbon. It is a proper dinner dish, because it requires four and a half hours 
 to digest, while a supper may be made on venison, which is digested in an 
 hour. Beef ha.-5 fifteen per cent of nitrogen, but is not so easily ' digested as 
 venison, and is fit only for a breakfast or dinner dish. Wheat bread does 
 not contain nitrogen enough for a workingman’s diet, and butter eaten with 
 it does not supply the lack. Some kind of lean meat is needed to make per- 
 fect food. The more active the life out of doors the nearer can health be 
 sustained on. a diet of lean meat only. Beans contain, next to meats, the 
 most nit’^ogen, and are excellent food for laborers. The cabbage ranks next, 
 and afterward come oats, wheat and barley. The potato contains seventy- 
 five per cent water. _ An analysis of the dry matter shows one-tenth of it to 
 be nitrogen, so that its nutritive value is nearly equal to wheat, while its 
 great productiveness recommends it particularly to densely populated coun- 
 tries. A dozen large patatoes are equal to a pound of flour. The onion is 
 very rich in nitrogen, — one onion being equal to three potatoes of equal size 
 in nutritive value. 
 
 Milk contains all the important elements of food ; yet adults need solid 
 food. Add to milk eggs, rich in nitrogen, rice and sugar, rich in carbon, and 
 you have a nutritious dish, easily digested. 
 
 Butter-milk is a wholesome drink, particularly in summer, as the nutri- 
 tive power of the milk is bui little reduced by the removal of the butter, 
 while the sourness, due to the formation of lactic acid, aids digestion. 
 
 Eggs contain a great deal of carbon, and are, for that reason, good food 
 for cold weather. They are too concentrated for exclusive diet, and should 
 be eaten with coarse food, or that which is composed largely of starch. 
 
 In making cakes, the oil of the yolks of eggs used makes the perfect 
 blending of lard or butter impossible, and hence unwholesome.. For this 
 reason sponge cake, w^hich contains no butter, is less objectionable. 
 
 Breads differ but little in these elements. Corn meal contains more oil 
 and less nitrogen than others, and oatmeal is richest in nitrogen. The easy 
 blending of the elements, and the tough gluten of wheat, make it the most 
 available grain for bread. Wheat bread alone will support life longer than 
 any other food except animal flesh. The proportion of nitrogen to carbon is 
 ane to five, which is nearly correct for a sedentary person. For active, out- 
 door life more nitrogen is needed, and is best supplied by lean meats. 
 
 The nutritive qualities of animals differ but little. Wild meats digest 
 more easily than tame, though the time required varies with the age and 
 condition of the animal. Flesh is a stimulating diet because it is force-giving 
 and muscle-feeding. The animal has gathered from various sources and 
 concentrated in its flesh the constituents which best meet the wants of our 
 bodies in the most available form. 
 
 Applying the knowledge of the wants of the body, and of the elements 
 of food to a bill of fare, and a wholesome breakfast demands strength-giving 
 
1070 
 
 THE CHEMISTRY OF FOOD. 
 
 and muscle making food. Nothing is more quickly available than beefsteak, 
 and it is most digestible broiled. It is a diet for real workers. Eggs are nu- 
 tritive, but less stimulating. These provide for the muscles. For heat, 
 starchy food is demanded, but bulk is not desirable for breakfast after a long 
 fast. Bread and cakes of wheat flour are best for the purpose, and fruits, 
 raw or cooked furnish the mild vegetable acid, which aids digestion If cof- 
 fee is taken at all, breakfast is the time, so that the stimulating effect may 
 pass away before the hour of rest comes. An infusion of genuine coffee, not 
 a decoction, is not injurious in the morning to most persons, and is beneficial 
 to those exposed to changes ot temperature. 
 
 Nothing appeases the appetite sooner than the juice of flesh. The barle 
 gives a color and flavor. Following soup is roast beef, which feeds the muscles^ 
 and after it come the puddings, which abound in carbon, to give the fuel 
 necessary to keep up the animal heat. Last comes fruit to aid digestion, 
 with its agreeable acids. In summer less carbon should appear on the bills 
 of fare, and blanc-manges, creams, fruit puddings and pies, berries, and ripe 
 fruits should make up the desserts. 
 
 In making a feast, the wise hostess would consider well what has been 
 the employment of the guests. A party of fox-hunters, or wood-choppers, or 
 surveyors, would require an abundance of meats, but a collection of artists 
 and scholars would relish better a variety of delicacies and novelties. A 
 sleighing party will devour carbon, but those who have sweltered under a 
 July sun long for cooling fruits and the leanest of meats. The time when 
 a feast is given should decide whether food, easy or difficult of digestion, 
 should appear on a bill of fare, though such consideration for the health of 
 guests is hardly to be expected of the average hostess. 
 
 A table of relative proportions of nitrogenous to carbonaceous elements 
 in food, deducted from above hints may be of aid to many and has been 
 kindly given us by a physician. 
 
 Album 
 or Nitrog. 
 
 Lean beef 1 
 
 Eggs 1 
 
 Pease 1 
 
 Beans 1 
 
 Lentils 1 
 
 Milk 1 
 
 Fat Beef 1 
 
 1 )atmeal 1 
 
 Wheat meal or Bread 1 
 
 Indian meal 1 
 
 Rye meal 1 
 
 Potatoes 1 
 
 Carrots 1 
 
 Barley meal 1 
 
 Rice 1 
 
 Carbonaceous. 
 
 5 
 
 1.5 
 
 2.7 
 
 2.7 
 
 2.4 
 
 3.6 
 
 5.0 
 
 6.1 
 
 7.0 
 
 7.7 
 
 9.8 
 
 10.7 
 
 11.5 
 
 12.7 
 
 13.0 
 
 By the above table it will be seen that wheat meal is the food which 
 of all single substances the most perfectly meets the requirements of the 
 system, containing exactly seven parts of the carbonaceous elements to one 
 of the albuminous. Beef and eggs are deficient in the carbonaceous elements. 
 Potatoes and most other vegetables, and rice, are deficient in albuminous 
 elements. Oatmeal has an excess of the albuminous elements. By combin- 
 ing food substances which are deficient in one class of elements with those in 
 which the same class is in superabundant proportion, the two classes of ele- 
 ments may be furnished to the system in just the right proportion. For in- 
 stance, lean beef, eggs, pease, beans, milk, or oatmeal may be used with 
 
THE CHEMISTRY OF FOOD. 
 
 i071 
 
 potatoes, rice or other foods deficient in albuminous elements. It is for this 
 reason that the Irish or Scotch laborer by instinct combines with his potatoesj 
 oatmeal porridge or buttermilk. The following gives the proper proportion 
 of different foods necessary to furnish the right amount of albuminous ele- 
 ments. 
 
 TABLE OP COMBINED FOODS. 
 
 Lb.Oz. 
 
 
 
 Lb. 
 
 Oz. 
 
 8 
 
 Lean beef 
 
 
 8 Potatoes. 
 
 
 (( 
 
 it 
 
 1 
 
 8 Rice. 
 
 
 (< 
 
 it 
 
 1 
 
 8 Indian Meal. 
 
 12 
 
 Eggs 
 
 it 
 
 1 
 
 6 Rice. 
 
 9 
 
 
 ti 
 
 5 
 
 2 Potatoes. 
 
 3 
 
 pts. Milk 
 
 it 
 
 1 
 
 Rice. 
 
 21^ 
 
 
 it 
 
 4 
 
 4 Potatoes. 
 
 
 oz. Pease 
 
 it 
 
 1 
 
 4 Rice. 
 
 6 
 
 n n 
 
 it 
 
 5 
 
 Potatoes. 
 
 1 5 
 
 ‘‘ Oatmeal 
 
 ti 
 
 
 5 Rice. 
 
 1 4 
 
 it a 
 
 it 
 
 1 
 
 11 Potatoes. 
 
 1 4 
 
 it a 
 
 it 
 
 
 5 Rye Meal. 
 
 15 
 
 it it 
 
 i i 
 
 
 10 Indian Meal. 
 
 The quantity of each kind of food given in the above table, when added 
 to that of "the food substance given in the same line in the opposite column, 
 makes just the quantity necessary to sustain life well for one day. Persons 
 engaged in very active labor of course need more food than others, and the 
 amount may be increased accordingly, the same proportion being always 
 preserved. 
 
 It may be observed that it is not necessary to combine flesh with vege- 
 table food in order to secure the proper proportion of the nitrogenous and 
 carbonaceous elements, since there are several vegetable foods which contain 
 the albuminous elements in excess, which is also the case with eggs and 
 milk. For example three pints of milk and one pound of rice make as per- 
 fect a combination so far as the proportion of elements is concerned, as seven 
 and a half ounces of lean beef and a pound and a half of rice. Seven and one- 
 half ounces of pease and a pound and a quarter of rice is an equally perfect 
 combination of food elements, which may also be said of one pound five 
 ounces of oatmeal and five ounces of rice ; one and a quarter pounds of oat- 
 meal and five ounces of rye meal, or fifteen ounces of oatmeal and ten ounces 
 of Indian meal. 
 
 Bread is not included in the list of combinations, because it is a perfect 
 food by itself, and hence does not need to be combined with other foods, ex- 
 cept for variety. This remark applies, of course, only to wheat-meal or graham 
 \)read. White or fine-flour bread is very deficient in albuminous elements. 
 Another advantage in combining various foods is to be found in avoiding too 
 great bulk in the case of vegetable foods, and too great concentration in the 
 case of some animal foods. This will be readily apparent when it is observed 
 how great quantities of some single food substances are necessary to supply 
 the system with the proper quantity of nitrogenous elements, when eaten 
 alone, as shown by the following table. 
 
 Amount of various foods necessary to furnish the proper daily amoimt 
 of nitrogenous elements. 
 
1072 
 
 THE CHEMISTRY OF FOOD. 
 
 Ounces. 
 
 Lean meat J5.6 
 
 Eggs 21.2 
 
 Peas 11.2 
 
 Oatmeal 23.6 
 
 Baker’s bread 36.7 
 
 Wheat flour, flne 27.5 
 
 Graham flour 25.5 
 
 Indian meal 26.8 
 
 Kj^e meal 37.1 
 
 Pounds. 
 
 Rice 3.0 
 
 Potatoes 8.8 
 
 Pounds. 
 
 Grapes 11.0 
 
 Apples 2.5 
 
 Peaches 37.5 
 
 Plums 37.5 
 
 Cherries 7.0 
 
 Carrots 14.2 
 
 Turnips 15.4 
 
 Cabbage 15.4 
 
 Parsnips 16.9 
 
 Pints. 
 
 Milk 4.5 
 
 Beer 185.0 
 
 By reference to the preceeding table any one will be able to so combine 
 various articles of food as to secure the proper amount of nutritious matter 
 without overloading the digestive organs, and yet give to the food the bulk 
 necessary for good digestion. Evidently, it would overtax the stomach to 
 digest turnips in sufficient quantities to supply the wants of the body, while 
 lean meat would afford an insufficient amount of bulk, as well as being defi- 
 cient in carbonaceous matter. 
 
THE CELLAK AND ICE-HOUSE. 
 
 1073 
 
 THE OEELAH AISTH lOE-HOIJSE, 
 
 The cellar, when properly constructed and cared for, is the most useful 
 room in the house, and no dwelling is complete without one. It is economy 
 of expense and ground space to build it underground, and this plan gives 
 the best cellar wherever the site of the house permits througn drainage. 
 The base of the foundation-wall of the house should be laid a little below 
 the floor-level of the cellar, and the first layer should be of broad flag-stones, 
 so placed that the edges will project a few inches beyond the outer face of 
 the wall. This effectually prevents rats from undermining the cement floor, 
 which they often do when this precaution is neglected, digging away the dirt 
 until the floor breaks and gives them access to a new depot of supplies. In 
 burrowing Qownwards, they invariably keep close to the wall, and when they 
 reach the projecting flagging, give it up and look for an easier job- To secure 
 the cellar from freezing, the wall, above the level of the deepest frost, should 
 be double or ‘‘hollow,” the inner wall being of brick four inches thick, with 
 an air-space of two inches between it and the outer wall, which should be of 
 stone and twelve or fourteen inches thick. The brick wall should be stiff- 
 ened by an occasional “binder” across to the stone. The hollow space may 
 be filled with dry tan-bark or sawdust, or left simply filled with the confined 
 air, “dead air” being the most perfect non-conductor of heat known. The 
 windows, which should be opposite each other when possible, to secure a 
 “draft” and more perfect ventilation, should be provided with double sash 
 —one flush with the outer face of the wall, which may be removed in sum- 
 mer, and the other flush with the inner face, hung on strong hinges, so that 
 it may easily be swung open upward and hooked there. In winter, this 
 arrangement lets in light, but with its space of confined air, keeps out tliQ 
 frost. A frame covered with wire netting should take the place of the outer 
 sash in summer, to keep out every thing but the fresh air and light. The 
 walls should be as smooth as possible on the inner side, and neatly plastered; 
 also the ceiling overhead. The floor should be first paved with small stones, 
 then a coat of water-lime laid on, and over this a second coat, as level as a 
 planed floor. There should also be double doors, one flush with each face ot 
 the wall ; and a wide out-door stairway, through which vegetables, coal, et^5- 
 may be carried, is indispensable. The depth, should be about eight fe«l 
 68 
 
1074 
 
 THE CELLAR AND ICE-HOUSE. 
 
 Such a cellar may always be clean, the air pure, and the temperature 
 under complete control. It will consequently keep apples and pears two or 
 three months longer than an ordinary cellar, prolonging the fruit season to 
 “strawberry-time.” If it extends under the whole house — the best plan 
 when the state of the purse permits it — it may be divided into apartments, 
 with brick walls between — one for vegetables, one for fruits, one for provis- 
 ions, one for the laundry, and a fifth for coal and the furnace, if one is used, 
 in one corner of the cellar, under the kitchen, may also be the cistern, the 
 strong cellar w^all serving for its outer wall. A pump from the kitchen would 
 supply water there for domestic uses ; and a pipe with a stop-cock, leading 
 llirough the wall into the cellar, would occasionally be a convenience and 
 save labor. It is better, however, as a rule, to locate the cistern just out- 
 side the house, passing a pipe from it through the cellar w^all below the 
 deepest frost level, and thence to the kitchen. If built in the cellar, the 
 cistern should be scpiare, with heavy walls, plastered inside with three coats 
 of water-lime. 
 
 All the apartments of a cellar should be easily accessible from the outside 
 door and fiom the kiichen stairway. In the vegetable apartment, the bins 
 should be made of dressedi ]uml)er, and painted, and located in the center, 
 with a walk around each, so that the contents may easily be examined and 
 
 assorted. The Fruit Shelves, made of slats two 
 inches wide and placed one inch apart, should 
 be put up with equal care and neatness, and 
 v/ith equal regard for convenience and easy 
 access. Their place should be the most airy 
 part of the cellar ; the proper width is about 
 two feet, and the distance apart about one 
 foot, with the lowest shelf one foot from the 
 floor. Pears will ripen nicely on the lower 
 shelves under a cover of woolen blankets. The 
 
 support should, of course, be firm and strong. The bottom shelf should be 
 of one board, on which to scatter fine fresh lime to the depth of an inch, 
 changing it two or three times during the winter. A shelf, suspended firmlj.' 
 from the ceiling, and located where it will be easy of access from the kitchen, 
 on which to place cakes, pies, meats, and anything that needs tobe kept 
 cool and safe from cats and mice, is an absolute necessity. Its height pre- 
 vents the articles placed on it from becoming damp, and gathering mold, as 
 they sometimes do when placed on the cellar floor. In planning shelves for 
 cans, crocks, casks, etc., regard should be had to economy of space by making 
 the distance between the shelves correspond to the articles to stand on them, 
 and it is well to so place the lower shelf that the meat barrels, etc., may be 
 placed under it. The temperature of a cellar should never be below freez- 
 ing, and if it is raised above fifty by a fire, outside air should be admitted to 
 lower it. The best time for ventilating the cellar is at noon, taking care in 
 hot weather not to admit so much outside air as to render it warm. A sim- 
 ple and excellent plan for ventilation, where the location of the kitchen 
 
THE CELLAR AND ICE-HOUSE. 
 
 1075 
 
 chimney admits it, is to pass an ordinary stove-pipe through the floor upward 
 beside or behind the pipe of the kitchen stove, and thence by an elbow into 
 the chimney. The draft of* the chimney will carry off all the impure air that 
 arises in the cellar, and if too great a current is created, it may be brought 
 under complete control by a valve at the floor. The most perfectly kept cel- 
 lar in our experience was cared for in the following manner ; the reasons 
 being that the object of ventilation is keep cellars cool and dry, but this ob- 
 ject often fails of being accomplished by a common mistake, and instead the 
 cellar is made both warm and damp. A cool place should never be ventil- 
 ated unless the air admitted is cooler than the air within, or is at least as 
 cool as that, or a very little warmer. The warmer the air the more moisture 
 it holds in suspension. Necessarily, the cooler the air, the more this moist- 
 ure is condensed and precipitated. When a cool cellar is aired on a warm 
 day, the entering air being in motion appears cool, but as it fills the cellar 
 the cooler air with which it becomes mixed, chills it, the moisture is con- 
 densed, and dew is deposited on the cold walls, and may often be seen run- 
 ning down them in streams. Then the cellar is damp and soon becomes 
 moldy. To avoid this the windows should only be opened at night, and late 
 — the last thing before retiring. There is no need to fear that the night air 
 is unhealthful — it is as pure as the air of midday, and is really dryer. The 
 cool air enters the apartment during the night, and circulates through it. 
 The windows should be closed before sunrise in the morning, and kept closed 
 and shaded through the day. If the air of the cellar is damp it may be 
 thoroughly dried by placing in it a peck of fresh lime in an open box. A 
 peck of lime will absorb about seven pounds or more than three quarts of 
 >\'ater, and in this way a cellar or mill room may soon be dried, even in the 
 . hottest weather. 
 
 The cellar must be frequently examined and kept perfectly sweet and 
 I dean. There is no reason why it should not be as neat as the living rooms, 
 and as free from cobwebs, decayed fruit and vegetables, and all other forms 
 ' filthiness. Whitewashing walls in winter will aid in giving it tidiness. 
 
 If the cellar is constructed above ground, the entire walls should be 
 iouble, with air space between, double windows and doors being even more 
 necessary than when under-ground. Above all, the floor should be on a 
 level with that of the kitchen, to save the woman -killing stairs. If there 
 are stairs, let them be broad, firm, and placed in the light if possible. Of 
 course, every cellar should have thorough drainage. In laying a tile drain, 
 if in the horseshoe form, place the circular side down ; the narrower the' 
 channel, the swifter the current and more certain to carry off sediment. 
 
 THE - STORE-ROOM. 
 
 A clean, tidy, well-arranged store-room is one sign of a good methodical 
 housekeeper. When stores are put away at hap-hazard, and taken out at 
 any time and in any quantity, disorder and extravagance prevail. A store- 
 room ought to be large, airy, cool, and dry. Such a room is not always to 
 be had, but even if a closet has to be put up with, it may be kept clean. 
 Shelves should be ranged around the walls, hooks fastened to the edges of 
 the shelves. The driest and coolest part of the rooms should be kept for 
 jams, jellies, and pickles. All the jars should be distinctly 
 labeled at the front, so that they will not all need to be 
 taken down every time a particular jar is wanted. Biscuits 
 or cakes should be kept in closely covered tin boxes ; lemons 
 should be hung in nets. Soap should be bought in large 
 quantities, and cut up in convenient-sized pieces, so that it 
 may be dry before it is used. Coffee, when roasted, should 
 be kept in small quantities ; if unroasted, it will improve 
 ricauiui Jar. with keeping. Stores on no account should be left in the 
 
1076 
 
 THE CELLAR AND ICE-HOUSE. 
 
 left in the papers in which they were sent from the grocer’s, but should be 
 put into tin canisters or earthen jars closely covered, and each jar, like the 
 picallilli, should he labeled. Stores should be given out regularly, either 
 daily or weekly. In order to check their consumption, the housekeeper will 
 do well to keep in the storeroom a memorandum book, with a pencil fastened 
 to it, and in this book she should enter the date on which all stores were 
 brought in or taken out. By means of these memoranda she can compare 
 one week’s outgo with another, and immediately discover any extravagance. 
 A hammer, a few nails, a ball of string, a few sheets of foolscap and a bot- 
 tle of mucilage or a book of gummed labels, a step ladder, the illustration 
 given being the best kind and a pair of scissors should always be kept in the 
 store-room. 
 
 THE ICE-HOUSE. 
 
 Ice is one of the greatest of summer luxuries, and indeed is almost a 
 necessity. It is so easily put up, even in the country, aud so cheaply pro- 
 tected, that there is no reason why any one who is able to own or rent a 
 house may not have it in liberal supply. A cheap ice-house may be made 
 by partitioning off a space about twelve feet square in the wood-shed, or 
 even in the barn. Thereof must be tight over it, but there is no necessity 
 for matched or fine lumber for the walls. . They should, however, be coated 
 with coal-tar inside, as the long-continued moisture puts them to a severe 
 test and brings on decay. Ice should be taken from still places in running 
 streams, or from clear ponds. It may be cut with half an old cross-cut saw, 
 but there are saws and ice-plows made for the purpose to be had in almost 
 every village. In cutting ice, as soon as it is of sufficient thickness and be- 
 fore much warm weather, select a still day, with the thermometer as near 
 zero as maybe. Ice handles much more comfortably and easily when it is 
 so cold that it immediately freezes dry, thus preventing the wet clothes and 
 mittens, which are the sole cause of auy suffering in handling it; and ice put 
 up in sharp, cold weather, before it has been subjected to any thaw, will 
 keep much better and be much more useful in the hot days of summer tlian 
 if its packing had been delayed until late winter or early spring, and then 
 the ice put up half melted and wet. The best simple contrivance for remov- 
 ing blocks of ice from the water is a plank with a cleat nailed across one 
 end, which is to be slipped under the block, which slides against the cleat, 
 andVnay then be easily drawn out with the plank, without lifting. Cut the 
 
THE CELLAR AND ICE-HOUSE. 
 
 1077 
 
 ice in large blocks of equal size, pack as closely as possible in layers, leav- 
 ing about foot space between the outside and the wall, 
 and filling all crevices between the blocks with pounded 
 ice or sawdust. Under the first layer there should be 
 placed sawdust a foot thick, and arrangements should be 
 made for thorough drainage, as water in contact with the 
 ice will melt it rapidly. As the layers are put in place, 
 pack sawdust closely between the mass of ice and the 
 wall ; and when all is stored, cover with a foot, at least, 
 of sawdust. In using ice, be careful to cover all crevices 
 with sawdust, as the ice will melt rapidly if exposed fo 
 the air. The less ventilation and the more completely 
 an ice-house is kept closed, the better the ice will keep. 
 
 The cold air which surrounds the ice, if undisturbed by 
 effect on it; but if there are openings, 
 currents are formed and the warm air is brought in to re^ 
 place the cold. This is especially the case if the open- 
 ings are low, as the cold air, being the heavier, passes 
 out below most readily. For this reason great care must 
 be taken to fill in fresh saw-dust between the walls and 
 the mass of ice, as it settles down by its own weight, and 
 the melting of the ice. There is no advantage in having 
 an ice-house wholly or partly underground, if it is con- 
 structed as directed above. Fine chaff, or straw cut fine. 
 Ice Box. may be substituted for sawdust when the latter is difficult 
 
 to obtain. Of course, the building may be constructed separately, in which 
 case the cost need not be more than twenty-five to fifty dollars. AVhere one 
 in city or country wishes to secure ice to last a month or more a box made 
 on same principle as an Ice-house is ve’’^" convenient. 
 
 currents, has little 
 
 
 ii'y 
 
 
 
 
 
 i 
 
 ...... 
 
 i 
 
 i- 
 
 I 
 
 • • 
 
 Td 
 
 
 
 Keeping Funits and Vegetables. 
 
 To Keep Cellar Clean. — Rem.ove all vegetables as soon as they oegin to 
 d^cay, and ventilate well so that the walls will not become foul. Use chlo- 
 ride of lime as a disinfectant freely, after taking care to make it as neat and 
 clean as possible, and an ounce of carbolic acid to a gallon of whitewash will 
 keep from cellars the disagreeable odor which taints milk and meat. Or, add 
 copperas to ordinary whitewash until it is yellow ; the copperas is a disin- 
 fectant and drives away vermin. 
 
 To Keep Apples . — They must be carefully picked without bruising and 
 are usually kept on open shelves, as described, easily accessible, so that the 
 decaying ones may be removed often. They are sometimes packed in layers 
 ‘ in dry sand, care being taken not to let them touch each other, with good re- 
 sults ; they bear a very low temperature. When they begin to decay, pick 
 out those which are speckled, dry or stew them up with cider and sugar, and 
 fill all empty self-sealing fruit-cans, and keep the sauce for use late in the 
 season. Or pack in grain, barley, etc. , so that they will not touch, or if fruit 
 is fine, wrap each apple in paper and pack in boxes, or glazed jars with covers. 
 Or when packed right from the tree, hand pick them and put them in dry 
 flour barrels, pressing them down closely and heading them up. Let them 
 stand under a shed until cold weather sets in, and then remove to a dry cel- 
 lar, or some place where they will not freeze. Care must be taken that none 
 but perfect fruit is barreled. Another method is to sprinkle a layer of saw- 
 
1078 
 
 THE CELLAR AND ICE-HOUSE. 
 
 dust, not that from resinons woods, on bottom of a box, and then a la5^er of 
 apples placed in so that they do not touch each other Upon this place a 
 layer of saw-dust, and so on till the box is filled. The boxes, after being 
 packed in this way, place in the cellar up from the ground, where they will 
 keep perfectly, retaining their freshness and fiavor until brought out, or any 
 grain as oats, barley, etc., may he used or paper thus used will keep them 
 nicely either in box or barrel. After apples are opened it is well to look 
 them over, handling them very carefully, once or twice a month, removing 
 all the least imperfect. 
 
 The following wholesale way where there is plenty of material, is as fol- 
 lows ; Buckwheat chaff is first spread on the barn floor, and on this chaff the 
 apples are placed, when they are covered with chaff and straw two or three 
 feet in thickness. Let remain till spring. It would be better to make layers 
 of apples and chaff or be careful to fill all the interstices well with chaff. 
 The covering and bedding in chaft' has several important advantages — it ex- 
 cludes cold, prevents air currents, maintains a uniform temperature, absorbs 
 the moisture of decay, and prevents the decay produced by moisture 
 
 Cranberries — will keep all winter in a keg of water, changing water twice 
 a week ; or place them in tub or keg, without water, let them freeze and 
 keep them frozen. When any are wanted to use, put them in a littie cold 
 water and cook at once. Or a safer way is to can them when purchased,, 
 sw eetening to taste, and then if any are wished sweeter or “jellied’’ for com- 
 pany, sugar can be added and fruit cooked longer when can is opened. 
 
 Fruit . — Take fruit as soon after being picked as possible, see that it is 
 sound and clean, pack it tightly into the jar, bottle or keg; shake it down 
 well so as to completely fill the vessel, then pour on the following solution: 
 36)^ grains of salisylic acid to six ounces of white sugar and one quart of pure, 
 soft, cold water. 
 
 That fruit can be preserved for a long time in a frozen state, and even in 
 a non-frozen state, so long as the temperature does not exceed 32 deg., is a 
 well-knowm fact. But it is equally well known that articles so preserved lose 
 flavor every day after they are so stored, and that when exposed afterward 
 to an ordinary temperature they perish almost immediately. In placing fruit 
 on ice, the main thing to observe is not to pack it in any way or to w'rap it in 
 anything. It should be placed on a tray or in a tin box with a lid to keep off 
 drip, but each fruit should be set out singly by itself and not come in contact 
 with its neighbors, and great care should be used to prevent bruising, as that 
 •will greatly hasten decay when the fruit is taken out. It is not needful to 
 bury the boxes quite in the ice ; but they may be set in it with the lid of the 
 box above the surface, so that all of the fruit can be got without trouble. 
 Peaches, nectarines, melons, pineapples, figs, and other soft fruits that do 
 not keep long, succeed best preserved in this manner. 
 
 Gath&ring Fruit . — The right time is just as they are beginning to fall 
 from the trees. Observe when the apples and pears are ripe, and do not 
 pick them always at the same regular time of the year, as is the custom with 
 many. A dry season will forw^ard the ripening of the fruit, and a wet one 
 retard it, so that there will sometimes be a month’s difiference in the proper 
 time for gathering. If this is attended to the fruit will keep well, be plump, 
 and not shrivelled, as is the case with all fruit that is gathered before it is 
 ripe. The mode of gathering is to give them a lift, so as to press away the 
 stalk, and if ripe they readily part from the tree. Those that will not come 
 off easily should hang a little longer ; for when they come off hard they will 
 not be so fit to be stored, and the violence done at the foot-stalk may injure 
 the bud there formed for next year’s fruit. Let pears he quite dry when pull- 
 ed, and in handling avoid pinching fruit' or in any way bruising it, as those 
 
THE CELLAR AND ICE-HOUSE. 
 
 1079 
 
 which are hurt not only decay themselves, but presently spread infection to 
 those near them; when suspected to be damaged, let them be carefully kept 
 from the others, and used first ; as gathered, lay them gently in shallow bask- 
 ets. When possible gather in the middle of a dry day. Plums readily part 
 from the twigs w’hen ripe ; they should not be much handled, as the bloom is 
 apt to be rubbed off. Apricots are ready when the side nes;t the sun feels a 
 little soft upon gentle pressure with the finger ; they adhere firmly to the tree, 
 and would over-ripen on it and become mealy. Peaches and nectarines, if 
 moved upwards, and allowed to come down with a slight jerk^ will separate, 
 if ready ; and they may be received into a tin funnel lined with canton fiannel, 
 so as to avoid touching with the fingers or bruising. A certain rule for judging 
 of the ripeness of figs is to notice when the small end of the fruit becomes of 
 the same color as the large end. The most transparent grapes are the most ripe. 
 All the berries in a bunch never ripen equally ; it is therefore proper to cut a- 
 way the unripe or decayed berries before presenting the bunches at table. 
 Autumn and winter pears are gathered, when dry, as they successively ripen. 
 Immature fruit never keeps so well as that which nearly approaches maturity. 
 Winter apples should be left on the trees till there be danger of frost ; they 
 are then gathered on a dry day. 
 
 Grapes . — They must not be too ripe. Take off any imperfect grapes from 
 the bunches. On the bottom of a keg put a layer of bran that has been well 
 dried in an oven or in the sun, then a layer of grapes, with bran between 
 the bnnches, so that they may not be in contact. Proceed in the same way 
 with alternate layers of grapes and bran, till the keg is full ; then close the 
 keg so that no air can enter, or use paper, never newspapers, instead of bran 
 and cover all with several folds of paper or cloth. Nail on the lid and set in 
 a cool room where it will not freeze. Use small boxes so as not to disturb 
 more than wanted to use in a week or so. Give each bunch plenty of room 
 so they will not crowd. The grapes should be looked to several times during 
 the winter. Should any mold or decay remove them and repack the good 
 ones again. A warm day is considered the best time to gather if you live 
 neath your own “vine and fig tree” and some place them in a cool shady 
 place for two or three days, then pack as above, and pasteboard boxes can be 
 used. Others cut off the end smoothly from the vine and dip in melted seal- 
 ing W'ax, so that no air can get in or juice run out, let stand a day to see if 
 perfectly sealed, (if not they will shrivel up) then pack in boxes as above, 
 with either bran, sawdust (dry), cotton batting or paper, with the latter 
 sometimes wrapping each bunch separately ; or a barrel hoop suspended from 
 the ceiling by three cords, from which grape stems are hung by means of wire 
 hoqks attached to the small end, sealing the other with hot sealing-wax, each 
 stem free from contact M'ith its neighbors, is said to be the best contrivance 
 for keeping grapes. The imperfect grapes must be removed, and the room 
 must be free from frost, and not dry enough to wither them or too moist. The 
 simplest way to keep grapes is to place them in drawers holding about twenty - 
 five poundr each, piling the boxes one over another. A few 
 fine clusters for special table purposes may be preserved by 
 •cutting the bunches late in the season, but in good condition 
 and on a piece of the vine. Wax one end of the stem and 
 put the other through a cork into a vial of water containing 
 a layer of charcoal ; make the cork around the vine tight 
 with beeswax ; then place the whole in a cool room with an 
 even temperature. The Chinese Method consists in cutting a 
 circular piece out of a ripe pumpkin or goard, making an 
 aperture large enough to admit the hand. The interior is 
 then completely cleaned out, the ripe grapes are placed in- 
 side, and the cover rejjlaced and pressed in firmly. The 
 
1080 
 
 THE CELLAR AND ICE-HOUSE. 
 
 pumpkins are kept in a cool place — and the grapes will be found to retain 
 their freshness for a very long time. It is said a very careful selection must 
 be made of the pumpkin, the common field pumpkin, however being well 
 adapted for the purpose. The cellar is not the best place to keep grapes after 
 being packed, as it is apt to be somewhat damp. 
 
 Vegetables. 
 
 Beets should be kept in a dark, dry place, where the temperature does 
 not vary, and where neither light, warmth, nor moisture are present to in- 
 vite germination or decay. A small quantity keep perfectly stored away in 
 sand. Roots of all kinds may be kept in same way. 
 
 Cabbages . — When the weather becomes frosty, cut them ofi* near the head, 
 and carry them, with the leaves on, to a dry cellar, break ofi* superfluous 
 leaves, and pack into a light cask or box, stems upward, and when nearly full 
 cover with loose leaves ; secure the box with a lid against rats, or if one has 
 the spare place a rod or pole across the vegetable room near the ceiling, se- 
 cure the cabbages with the roots on them and tie them, heads downward, to 
 this, or nails can De driven in the posts and the cabbages hung on them. To 
 keep them in the country, take up by the roots, set closely together in rows, 
 up to the head in soil, roots down as they grew ; drive in posts at the corners 
 of the bed, and at intermediate points if necessary, higher on one side than 
 the other ; nail strips of boards on the posts and lay upon those old boards, 
 doors, or if nothing else is at hand, beanpoles, and corn fodder, high enough 
 so that the roof will be clear of the cabbages, and allow the air to circulate ; 
 close up the sides with yard or garden offal of any kind, and the cabbages 
 will keep fresh and green all winter, and be accessible at all times. Exclude 
 moisture but never mind the frost. 
 
 Celery — keeps well buried in dry sand, and when keeping only for a short 
 time cut off the green tops when it comes from market, and it will not wilt so 
 soon. An hour before ready to use some pack in crushed ice. 
 
 Onions — keep best when spread over the floor or on shelves. 
 
 Parsnips and salsify should be left in the ground all winter, unless the 
 climate is very severe, when they may be buried in a deep pit in the garden, 
 and not opened till March or April. 
 
 To keep Parsley fresh and green . — Put it in a strong boiling hot pickle of 
 salt and water, and keep for use. Hang up and dry in bunches, blossom 
 downward, in a dry attic or store-room, for use in soups, stufiing, etc. 
 
 Pease. — Shell, throw into boiling water with a little salt, boil five or six 
 minutes, drain in a colander and afterwards on a cloth, until completely 
 dried, and place in air-tight bottles. Some use -wide-mouthed bottles, not 
 quite filling them, pouring over fried mutton fat so as to cover the pease, and 
 cork tightly, securing the cork with resin or sealing wax. When used, boil 
 until tender, and season with butter. 
 
 Potatoes — should be kept in a cool, dark place and examined once ortwice 
 a month, handling carefully. Some place them in heaps on cellar floor, or 
 in bins, others in barrels with sand in bottom and on top. When old, and 
 likely to sprout, put them in a basket and lower them into boiling water for 
 a minute or two, let them dry and put away in sacks. This destroys the germ, 
 and the potatoes retain their flavor until late. 
 
THE CELLAR AND ICE-HOUSE. 
 
 1081 
 
 Sweet Potatoes — keep well packed in dry forest leaves, and require a dry, 
 warm atmosphere. 
 
 Squashes . — Keep in a dry place, as cool as possible without freezing. 
 
 Turnips — When buried in deep earth they will keep solid until March or 
 April, or prepare a bin or box large enough to hold as many as may be re- 
 quired for use, put in the bottom a layer of fine earth, then a layer of turnips, 
 then earth, and so on till all are in, then cover slightly with fine earth, and 
 the turnips will come out as fresh as when pulled, even if not taken out un- 
 til spring. 
 
 Vegetables . — Put into a vessel of any kind, and then pour on a solution oi 
 3ne ounce of salisyhc acid to four gallons of pure, soft cold water with one 
 pound of salt. All Salad such as lettuce, celery, etc., keep best 
 
 in a cool, dark place ; it is not necessary to keep them in water ; in fact it is 
 undesirable ; afier they are well washed they should be loosely wrapped in 
 a wet cloth and laid on or near the ice in a refrigerator ; if there is no ice they 
 can be fairly well preserved by the following method ; in a wooden or heavy 
 pasteboard "box lay a large towel entirely saturated with cold water, and 
 after the salad is washed wrap the towel about it to exclude the air, closr 
 the box, and keep it in a cool, dark place. Every night and morning was! 
 the salad ; removing all decayed leaves, wash the towel in clean, cold wate f 
 without wringing it, and again wrap the salad in it, and put it away in thci 
 box. In this way the most delicate salad vegetables may be kept fresh fo;* 
 several days, even in summer. 
 
 Packing Vegetables . — For present use they should be laid a way carefull;) 
 in a bin with a close lid (hung on hinges) so that the light may be excluded, 
 To keep them for a long time the best plan is to pull them on a dry day, cul, 
 off the tops and trim, ami pack them in clean barrels or boxes, in layers with, 
 fine clean moss, such as is found in abundance in woods, between them. 
 The moss keeps them clean and sulficiently moist, preventing shriveling ol 
 the roots on the one hand, and absorbing any excess of dampness on the 
 other. All vegetables keep best at as low a temperature as possible without 
 freezing. 
 
 Cider . — Sweet cider may be kept by adding one ounce salisylic acid to a 
 barrel as soon as possible after coming from the press. The yeast will settle 
 in a few days ; the clear juice must be drawn off and will remain sweet for 
 ten or twelve days, or if prefered can stand until it is fermented to suit the 
 taste before adding the salisylic acid, and it will keep just the same as before 
 adding. 
 
 Oatmeal . — Keep in air-tight tin boxes, in which it can often be bought; 
 these boxes contain from five pounds upward, and are really the only recep- 
 tacles in which it can be kept free from fermentation, mold, or animal pests ; 
 the sweetness of the meal is lost b^ exposure to the air. 
 
1082 
 
 THE LAUNDRY. 
 
 THE EATJISTHHY. 
 
 When inviting friends to visits of a week or more, try to fix the time for 
 the visit to begin the day after the ironing is done. The girl feels a weight 
 off her mind, has the time to cook the meals better, and is a much more will- 
 ing attendant upon guests. 
 
 Do not have beefsteak for dinner on washing or ironing days — arrange to 
 have something roasted in the oven, or else have cold meat. 
 
 Do not have fried or boiled fish. The smell sticks, and the clothes will 
 not be sweet ; besides the broiler and frying-pan take longer to clean. 
 
 As for vegetables, do not have spinach, pease, string-beans, or apple- 
 sauce. All these good things take time to prepare, and can be avoided as well 
 as not. Have baked white and sweet potatoes, macaroni, boiled rice, pars- 
 nips, sweet corn, stewed tomatoes, or any canned vegetables in winter. For 
 dessert, baked apples and cream, bread-pudding, or something easily pre- 
 pared. 
 
 Washing Day . — Clothing when removed from the person, if damp, should 
 be dried to prevent mildew, and articles which are to be starched should be 
 mended before placing in the clothes-basket. Monday is the washing day 
 
 with all good housekeepers. 
 Tubs arranged as above are 
 much nicer than separate tubs, 
 as no bench is necessary, the 
 wringer is placed on the divis- 
 ion b and also on the end wring- 
 ing out the clothes directly into 
 the clothes basket, and the water 
 is drawn off at the faucets p p. 
 The old-fashioned programme 
 for washing is as follows. Use good soft water if it can be had. If not, soften 
 a barrel-full of well-water by pouring into it water in which half a peck or 
 more of hard wood ashes have been boiled, together with the ashes them- 
 selves. When enough has been added to produce the desired effect, the 
 water takes on a curdled appearance, and soon settles perfectly clear. If 
 
THE LAUNDRY. 
 
 1083 
 
 milky, more ashes and lye must be added as before, care being taken not to 
 add more than is necessary to clear the water, or it will affect tlie hands un- 
 pleasantly. On the other hand, if too little is put in, the clothes will turn 
 yellow. "Gather un all clothes which are ready on Saturday night, and the 
 rest as they are taken off ; separate the fine from the coarse, and the less 
 soiled from the dirtier. Scald all table linen and articles which have coffee, 
 fruit, or other stains which would be “set” by hot suds, by pouring over 
 them hot water from the tea-kettle and allowing them to stand until cool, 
 Have the water in the tub as warm as the hand can bear, but not too hot. 
 (Dirty clothes should never be j^ut into very hot clear water, as it “sets” the 
 dirt. Hot soap-suds, however, has the opposite effect, the water expanding 
 the fiber of the fabric, while tlie alkali of the soap softens and removes the 
 dirt.) AYash first one boiler full, taking the cleanest and finest through two 
 suds, then place in a boiler of cold water, with soap enough to make a good 
 suds. A handful of borax to about ten gallons of water helps to whiten the 
 clothes and is used by many, especially by the Germans, who are famous 
 for their snowy linen. This saves in soap nearly half. For laces, cambrics, 
 etc., an extra quantity of the powder is used, and for crinolines (requiring 
 to be made stiff), a strong solution is necessary. Borax, being a neutra^ 
 salt, does not in the slightest degree injure the texture of the linen. Itj 
 effect is to soften the hardest water. Another way to whiten clothes is h 
 throw a handful of tansy into the boiler in which clothes are boiling. 1 5 
 will make the water green, but will whiten the clothes. Let them boil, with 
 cover off boiler, not more than live or ten minutes, as too long boiling “yellows’ ’ 
 the clothes. (Some advocate strongly no boiling.) Remove to a tub, pour 
 over them cold water slightly blued, and turn all garments, pillow-slips^, 
 stockings, etc., wrong-side out. (If there are more to boil, take out part of 
 the boiling suds, add cold water, and fill not too full clothes. Repeat 
 
 until all are boiled. The removal of part of the suds, and filling up with 
 cold water, prevents the suds from “yellowing” the clothes.) Wash vigor- 
 ously in this water (this is called “sudsing”), wringing very dry in hand, 01 
 better with the wringer, as the clear appearance of the clothes depends 
 largely on thorough wringing. Rinse in another tub of soft water, washing 
 with the hands, not simply lifting them out of the water and then wringing, 
 as is practiced by some, because all suds must be rinsed out to make them clear 
 and white. AVring and shake out well and put into water pretty well blued, 
 putting in one article after another until the first boilerful is all in. Stir up 
 occasionally, as the blue sometimes settles to the bottom, and thus spots the 
 clothes. (This time well-water may be used if soft water is difficult to ob- 
 tain,! AAAing out again and for the last time, placing the clothes which are 
 to be starched in one basket, and the rest, which may be hung out im- 
 mediately, in another. AVhile the first lot of clothes is boiling, prepare the 
 second, take out first, put second in boiler, and “suds” and rinse first. In 
 this way the first is finished and hung out while the later lots are still under 
 way. tiave the starch (see receip'ts) ready as hot as the hand can bear, dip 
 the articles and parts of articles which need to be very stiff, first “clapping” 
 the starch well with the hands, especially in shirt-bosoms, wristbands, and 
 collars, and then thin the starch for other articles which require less stiffen- 
 ing. AYhen starched, hang out on the line to dry, first wiping the line with 
 a cloth to remove all dirt and stains. Shake out each article until it is free- 
 from wrinkles, and fasten securely on the line (with the old-fashioned si)lit 
 clothes-pins), being careful to hang sheets and table-linen so that the selv- 
 age edges will be even. The line should be stretched in the airiest place in 
 the yard, or in winter a large attic is a better place for the purpose. (Freez- 
 ing injures starch, and for that reason it is better in winter to hang clothes 
 out unstarched until dry, then taking in, starching and drying indoors.) 
 AVhen dry, remove from line to clothes-basket, place clothes-pins as removed 
 
1084 
 
 THE LAUNDRY. 
 
 in a basket kept for the purpose, take down and roll up the line, remove 
 basket, line, and pins to the house, and put the two latter into their proper 
 places. The clothes-line should always be carefully put up out of the weather 
 when not in use. Wipe it carefully with a clean cloth before hanging out 
 clothes, and always count clothes-pins when gathering them up. Every 
 housekeeper ought to provide a, pair of mittens for hanging out clothes, to be 
 used for this purpose and no other. Cut them from clean flannel (white 
 seems the most suitable), and line them with another thickness of flannel, 
 or make them double, if the flannel is thin. These should be kept in a clean 
 place ready for this particular business, and nothing else. A good and handy 
 )lace to keep them is the clothes-pin bag. Turn all garments right side out 
 hake out thoroughly and sprinkle (re-starching shirt-bosoms, wristbands, 
 and collars if necessary). 
 
 Shake out night-dresses and under-garments so as to free them from 
 creases, and if they are ruffled or embroidered, dip them in thin starch, pull 
 out smoothly, fold first, and then, beginning at the top of each garment, roll 
 up, each by itself, in a very tight roll, and place in the basket; fold sheets 
 without sprinkling, having first snapped and stretched them, and lay on the 
 rest ; over all spread the ironing blanket, and let them stand until next 
 morning. 
 
 If a machine is used in washing, it is better to soak the clothes over night 
 in warm soft water, soaping collars and wristbands, and pieces most soiled. 
 Have separate tubs for coarse and fine clothes. In soaking clothes for wash- 
 ing Monday, the water should be prepared Saturday night, and all clothes 
 which are ready thrown in, and rest added when changed. If washing 
 fluids are used, the recipes which follow are the best. 
 
 Another method is to half fill tubs Saturday night with clear, soft water, 
 warmed a little if convenient, but not too hot, made into a weak suds ; in one 
 put the finer articles, such as muslins, cuffs, collars, and shirts ; in another 
 put table-linen ; in another bed-linen ; in another the dish-clothes and wiping 
 towels and in still another the coarsest and most soiled articles ; always put 
 the most soiled articles of each division at bottom of tub ; cover all well with 
 w^ater and press down. Rub no soap on spots or stains, as it will ‘ ‘set’ ’ them. 
 Of course, articles which can not be had on Saturday night are put in the 
 next day as they are changed. Monday morning, heat not very hot a boiler 
 full of clean soft water, add to it water in which soap was dissolved Satur- 
 day night by pouring hot water over it, and stir it thoroughly ; drain off the 
 water in which the clothes were soaked after shaking them up and down 
 vigorously in it, pressing them against the sides of the tub to get out all the 
 water possible. Then pour over them the warm suds, and wash out as be- 
 fore described, washing each class separately. If found impracticable to 
 make so many divisions, separate the coarse and fine, and the least soiled 
 and the dirtiest. 
 
 In the summer, clothes may be washed without any fire by soaking over- 
 night in soapy soft water, rubbing out in the* morning, soaping the dirty places, 
 and laying them in the hot sunshine. By the time the last are spread out to 
 bleach, the first may be taken up, washed out and rinsed. This, of course, 
 ’equires a clean lawn. 
 
 Ironing Day . — Iron day after washing beginning with the sheets (which, 
 as well as the table linen, must be folded neatly and carefully, so that the 
 selvage edges will exactly come together. Or, another way to fold and iron 
 a sheet is to bring bottom over top, then bring back bottom edge to edge of 
 middle fold, leaving top edge ; iron the upper surface, then turn the whole 
 sheet over, fold the top edge back to the middle edge, and again iron upper 
 surface ; this leaves the sheet folded in four thicknesses ; now bring the selv- 
 age edges together and iron the upper surface, and the sheet is done), and 
 
THE LAUNDRY. 
 
 1085 
 
 taking shirts next, cooling the iron when too hot on the coarse towels. In 
 ironing shirts a bosom hoard is almost indispensable, and an ironing-board is 
 a great convenience for all articles. The former is a hard board an incii 
 thick, eighteen inches long, and eight wide, covered with two thicknesses of 
 woolen blanket stuff, overlaid with two more of cotton cloth. The cloth is 
 w'rapped over the sides and ends of the board and tacked on the back side, 
 leaving the face plain and smooth. The ironing-board is covered in the same 
 way, but is five feet long, two feet wide at one end, and narrowed down with 
 a rounded taper from full width at the middle to seven inches at the other 
 end, and the corners rounded. This board may be of any well-seasoned 
 wood which will not warp, and should be about one inch thick ; on this ah 
 tlie clothes are conveniently ironed. Always use cotton holders for the irons. 
 Woolen ones are hot to the hand, and if scorched, as they often are, the 
 smell is disagreeable. In ironing a shirt or a dress, turn the sleeves on the 
 wrong side, and leave them until the rest is done, and then turn and iron 
 them. In this way the bosoms are less likely to become rumpled. Pull 
 muslin and lace out carefully, iron it over once, and then pull into shape, 
 pick out the embroidery and proceed with greater care than before. Em- 
 broideries should be ironed on the wrong side over flannel. Always have 
 near a dish of clean cold water, so that any spot which has been imperfectly 
 ironed may be easily wet with a soft sponge or piece of linen, and ironed 
 over again, or any surplus bit of starch removed. As fast as articles are fin- 
 ished, they should be hung on the clothes-dryer until thoroughly dry, especial 
 care being taken with those which are starched stiff, as they retain the 
 starch much better if dried quicJdy. Thorough airing is necessary, twenty- 
 four hours being none too much. 
 
 Laundry Lots. 
 
 Bluing. — Use the best indigo tied in a strong bag made of drilling. 
 
 Flat Irons from Scorching. — Wipe them on a cloth wet with kerosene. 
 
 Gray and Brown Linens. — Wash in cold water, with a little black pepper 
 in it, and they will not fade. 
 
 To Clean Alpaca — Sponge with strained coffee. Iron on the wrong side - 
 having black cambric under the goods. 
 
 To Cleanse Articles made of White Zephyr. — Pub in flour of magnesia, 
 changing often. Shake off flour and hang in the open air a short time. 
 
 To Clean Irons. — Sprinkle a little water on the stove when cold, set the 
 irons on the wet part, let them stand fifteen or twenty minutes, then scrape 
 and rub with a rag. 
 
 ‘ Ribbed Polisher. — The ribbed polisher, for polishing shirt bosoms, cellars, 
 cuffs, etc., is said to surpass the smooth-faced irons in the ease with '.yhich 
 it gives the fine and much desired gloss to laundry linen. 
 
 Take out Machine Oil. — Rub with a little lard or butter and wash in 
 warm water and soap, or, simply rub first with a little soap and wash out in 
 cold water. 
 
 To Stiffen Linen Cuffs and Collars. — Add a small piece of white wax and 
 one teaspoon brandy to a pint of fine starch. In ironing, if the iron sticks, 
 soap the bottom of it. 
 
1086 
 
 THE LAUNDRY. 
 
 In Washing Children's Stockings, wooden stocking 
 forms are a great help on which to dry them. Obtain 
 them at the furnishing store, or have them made without 
 much expense. 
 
 To Clean Wash Boilers. — Wash, when a little rusty, 
 with sweet milk ; or grease with lard. A better plan is to 
 prevent rust by thoroughly drying boiler, as well as tubs, 
 before putting away for the week. 
 
 To Take out Paint. — Equal parts of ammonia ana sjDir" 
 its of turpentine. Saturate the spot two or three times 
 and then wash out in soap-suds. 
 
 To Restore Velvet. — When velvet gets crushed from pressure, hold the 
 parts over a basin of hot water, with the lining of the dress next the water. 
 The pile will soon rise and assume its original beauty. 
 
 Paint on Clothing. — Remove by using equal parts of turpentine and spir- 
 its of ammonia. Saturate the spot with the liquid two or three times until 
 the paint is soft and then wash out with soap. 
 
 Spots. — In cloth or calico, produced by an acid, may be removed by 
 touching the spot with spirits of hartshorn. Spots produced by an alkali 
 may be removed by moistening them with vinegar or tartaric acid. 
 
 To Prevent Blue from Fading. — To prevent blue from fading, put an 
 ounce of sugar of lead into a paii of water, soak the material in the solution 
 for two hours, and let dry before being washed and ironed ; good for all 
 shades of blue. 
 
 To take out Mildew. — AVet the cloth and rub on soap and chalk, mixed 
 together, and lay in the sun ; or lay the cloth in buttermilk for a short time, 
 take out and place in the hot sun; or put lemon juice on, and treat in the 
 same way. 
 
 For Wasning Red Table Linen, use tepid water, with a little powdered 
 borax, wdiich serves to set the color ; wash the linen separately and quickly, 
 using very little soap, rinse in tepid water, containing a little boiled starch ; 
 hang to dry in the shade, and iron when almost dry. 
 
 To Clean Alpaca. — Put goods in a boiler half full of cold rain-water, and 
 let boil three minutes. Have ready a pail of indigo-water (very dark with 
 indigo), place goods in it, aider wringing out of boiling w^'^er, let remain one 
 half an hour, then wring out and iron Avhile damp. 
 
 How to Clean Velvet. — Invert a hot flat-iron, xdace over it a single thick- 
 ness of wet cotton cloth, lay on this the velvet, wrong side next the wet 
 cloth, rub gently with a dry cloth until the j^ile is well raised ; take off the 
 iron, lay on a table, and brush it with a soft brush or cloth. 
 
 To take Grease out of Silks, Woolens , Paper , Floors, Etc. — Grate thick 
 over the spot French (or common will do) chalk, cover with brown paper, 
 set on it a hot flat-iron, and let it remain until cool ; repeat if necessary. The 
 iron must not be so hot as to burn paper or cloth. 
 
 Substitute for Washing-Soda — A German scientific journal recommends 
 laundresses to use hyposulphite of soda in place of common washing-soda. 
 It does not attack the fabric in any way, and at the same time exerts some 
 bleaching actions which greatly improve the appearance of linen and calicoes. 
 
THE LAUNDRY. 
 
 1087 
 
 Flat Iron. — The cut represents a very good form of 
 flat iron. The peculiar form of the handle makes it con- 
 venient and easy to the hand, while the width of the 
 guard wards off the heat more than in the common form. 
 
 Silver Polish for Shirts, — One ounce each of isin- 
 glass and borax, one teaspoon white glue, two teaspoons 
 white of an egg. Cook well in two quarts fine starch. 
 
 Starch in this and dry. Before ironing, apply some of it 
 to the bosom and cuffs with a cloth till well dampened. 
 
 Iron at once with a hot glossing iron. 
 
 To TUas/i Chamois-Skin. — Use a week solution of soda and warm water ; 
 rub plenty of soft soap into the leather ; let it lie in the water two or three 
 hours ; then rub it clean. Rinse well in a weak solution of soda, warm water 
 and yellow soap ; (rinsing in water only would make it stiff and hard) ; wring- 
 in a rough towel ; dry quickly ; then pull about and brush it well. It will be 
 soft and new. 
 
 To Preserve Colors in Washing. — Black calicoes should be washed in 
 water in which potatoes have been boiled, and should not starched. A little 
 vinegar in the water of pink, red and green calicoes is good to brighten the 
 colors ; rinsing black, blue and green colors in salt, and water will also set 
 the colors. Wash worsteds in water with beef’s gall and they will not fade ; 
 no soap is necessary, but if used, wash in the gall first. 
 
 Milk as a Washing Agent. — A good way to wash black calico and lawn 
 dresses is this : First wash thoroughly in sweet milk, using no soap or any- 
 thing else ; then rinse in sweet milk, in which considerable bluing has been 
 dissolved. Turn wrong side out, and hang up to dry in a shady place in 
 summer and indoors in winter. No starch is needed. Dampen and iron on 
 the wrong side. 
 
 Wash Bench. — No kitchen is complete without a long bench, two and a 
 half feet wide, and of a proper height for comfort in washing, on which there 
 is room for two or three tubs on washing days. Of course, a wringer is a 
 necessity, and it is always best to get a good one. A cheap wringer soon be- 
 comes worthless. The rollers twist off, and it goes to pieces generally, 
 while a good one, properly taken care of, lasts a long time. Washing ma- 
 chines are more doubtful, but there are a few worthy of a place in the kitchen, 
 especially where the women folks are not strong. 
 
 Polishing Iron. — The beautiful polish that is seen on 
 new shirts and collars or on those washed and ironed at 
 laundries, is due chiefly to hard work and a good polish- 
 ing iron. The recipes given for polish will not produce 
 the effect without the hard rubbing with a proper iron. 
 A good form is represented in the cut. No housekeeper 
 who wants her husband’s linen to do her honor can af- 
 ford to be without one in some form, as the cost is 
 trifling. 
 
 Washing Feathers. — First put them into hot suds, let stand until cooi 
 enough for the hands. Wash out and put through the wringer (bunching 
 them up). Then rinse them in warm water, wring out and put into flour 
 sacks. They are very nice, white, light, and clean. 
 
 Bosom Board. — A board twenty inches long, and ten or twelve inches 
 wide. The shirt is slipped over it and buttoned at the neck; the other end 
 of the board is a strip about an incli wide, fasfened to the board by an arm 
 
 Polishiug Iron, 
 
 Flat Iron. 
 
1088 
 
 THE LAUNDRY. 
 
 at each end, running along the sides of the board. This strip is pushed 
 down, one “flap” of the shirt drawn through between it and the end of the 
 board, and then it is raised up so that its surface is again on a level with the 
 board. It thus holds the shirt firmly in position while it is being ironed and 
 polished. 
 
 Washmg Flannels. — Before washing flannels shake out dust and dirt and 
 lint ; use soft, clean, cold water, in winter merely taking the chill oS. Let 
 the hard soap lie in water, but do not apply it to the clothes. Wash the 
 white pieces first, throw articles as fast as washed into blued cold water, let 
 them stand twenty or thirty minutes, wash them through this water after 
 dissolving a little soap in it, wring hard, shake, and hang up. Wash colored 
 flannels in the same way (but not in water used for white, or they will gather 
 the lint), and rinse in several waters if inclined to “run.” When very dirty, 
 all flannels should soak longer, and a little borax well dissolved should be 
 added to the water, but the great secret of success is to “wash quickly, rinse 
 quickly and dr}' quickly.” 
 
 Iro7iing Board. — A very handy board for ironing 
 dresses, shirts and in fact garments of all descriptions, 
 can be made by any one who can handle a saw, plane 
 and square. The illustration shows how the board is 
 notched near the ends to allow of the tips of the chairs 
 passing through . Place the clothes’ basket on one of 
 the chairs. 
 
 Extract of Soap. — The full title of wliicn is “con- 
 centrated extract of soap.” To those unacquainted with 
 its properties, price, and form, we may add that it is a 
 powder, is sold in convenient 34^ packages, and should 
 be kept in a dry place. For house cleaning it has no 
 equal as yet, and for washing all kinds of clothes it is 
 suitable and available, 
 is cheap. 
 
 Ironing i>oard. 
 
 It has another, and by no means trivial merit. 
 
 To Clean Black Lace. — Take the lace and wdpe off all the dust carefuiiy, 
 wdth a cambric handkerchief. Then pin it out on a board, inserting a pin to 
 each projecting point of the lace. Spot it all over with table-beer, and do not 
 remove the pins until it is perfectly dry. It will look quite fresh and new. 
 
 To Make Soap to do away with Rubbing. — Dissolve five bars of soap in four 
 gallons soft water, onti and three-fourths pounds sal-soda, and three-fourths 
 pound borax ; stir w'hile cooling. Use one cupful to make suds to soak clothes 
 in ; wring out and put into boiler ; use same quantity of soap for boiling them. 
 
 Enamel for Shirt Bosoms. — Melt together with a gentle heat, one ounce 
 white wax and two ounces spermaceti ; prepare in the usual way a sufficient 
 quantity of starch for a dozen bosoms, put into it a piece of this enamel the 
 size of a hazel-nut, and in proportion for a large number. This wdll give 
 clothes a beautiful polish. 
 
 To Rernove the Color from Buff Calico. — If some kinds of buff* calico are 
 dipped in strong soda water, the color will be removed and the figures of 
 other colors remain on a white ground. This is valuable sometimes, as bufiT 
 calico spots easily. If pink calico be dipped in vinegar and w'ater after rins- 
 ing, the color will be brighter. 
 
 To Remove the Stains of Nitrate of Silver — from the flesh, or white goods of 
 any kind, dissolve iodine in alcohol, and apply to the stain ; then take apiece 
 
THE LAUNDRY. 
 
 1089 
 
 of cyanide potassium, size of a hickory-nut, wet in water, rub on the spot, 
 and the stain will immediately disappear ; then wash the goods or hands in 
 cold water. 
 
 Mother's Hard-times Soap . — Take all the bits of soap that are too small 
 to be longer used, shave down, and let soak in soft water enough to cover 
 them over night ; in the morning add more soft soap, and boil until thoroughly 
 melted and of the consistency of taffy ;• pour into moulds, and you have a 
 nice cake of soap. 
 
 Coffee Starch . — Make a paste of two table-spoons best starch and cold- 
 water ; when smooth stir in a pint of perfectly clear coffee (made by pouring 
 boiling water on the grounds left from breakfast and straining) boiling hot ; 
 boil five or ten minutes, stir with a spermaceti or wax candle, strain, and use 
 for all dark calicoes, percales, and muslins. 
 
 To Remove Iron-Rust . — While rinsing clothes, take such as have spots of 
 rust, wring out, dip a wet finger in oxalic acid, and rub on the spot, then dip 
 in salt and rub on, and hold on a warm flatiron, or on the tin or copper tea- 
 kettle if it have hot water in it, and the spot will immediately disappear • 
 rinse again, rubbing the place a little with the hands. 
 
 Erosive Fluid . — lor the removal of spots on furniture, cloth, silks, an f 
 other fabrics, when the color ite not drawn, without injury. One ounce castil s 
 soap, four of aqua ammonia, one of glycerine, and one of spirits of wine ; dig - 
 solve the soap in two quarts soft water, add the other ingredients, apply wit! i 
 a soft sponge, and rub out. 
 
 To Clean White Satin, and Flowered Silks . — Mix sifted stale bread crumb i 
 with powder blue, and rub it thoroughly all over, then shake it well and 
 dust it well with clean, soft cloths. Afterwards where there are any gold o r 
 silver flowers, take a piece of crimson ingrain velvet, and rub the flow^er? 
 with it, which will restore them to their original luster. 
 
 For Washing Goods that Fade, use crude ammonia instead of soap. Soiled 
 neckties may be made to look like new by taking one-half a teaspoon of spirits 
 of hartshorn to a tea-cup of water; wash well, and, if very much soiled, put 
 through a second water, with less ammonia in. Lay it on a clean, white 
 cloth, and gently wipe with another until dry. 
 
 To Clean Silk and Woolen Dress Goods . — Any silk or woolen goods may be 
 washed in gasoline, rubbing as if in water, without injury. The dirt is quick- 
 ly and easily removed, but no change takes place in the color of the fabric. 
 Great care muH he taken not to use the gasoline near a stove or light, as there is 
 a gas arising from it wdiich is very inflammable, and might take fire from a 
 lamp set a foot or two distant. 
 
 To Wash Cashmere . — Make a strong tea from soap bark and soft water 
 and add to water in which dress is to be washed till it is ‘/soapy’’ ; then wash, 
 rinse well and let dry, being careful to iron it when it is yet slightly damp, 
 iron on the wrong side. Soap bark tea is nice for all woolens. For a com- 
 mon dress the bark can be put right in the water in which you wash it, but 
 it is not so nice. 
 
 In Washing the Dish- Wipers, do not boil them with the fine white dresses, 
 shirts, table-cloths, sheets, pillov/-cases, napkins or fine towels, but be as 
 particular to have the suds nice and clean. It is better to remove a part of 
 the suds, and add clean cold water, so that the wipers will not become yellow 
 by boiling in too strong a suds. On each wash-day wash thoroughly all that 
 have been used the previous week. 
 
 69 
 
1090 
 
 THE LAUNDRY. 
 
 Silk and Thread Gloves are best Washed by placing them on the hands, 
 and washing in borax water or white castile soap-suds, the same as if wash- 
 ing the hands ; rinse under a stream of water, and dry with a towel ; keep the 
 gloves on until they are about half dried, take off carefully, and fold them up 
 so that they will look as nearly like what they were when new' as possible, 
 and lay betw'een tow'els under a w'eight. 
 
 To Clean Ribbons. — Dissolve white soap in boiling water; when cool 
 enough to bear the hand, pass the ribbons through it, rubbing gently so as 
 not to injure the texture : rinse through lukewarm w^ater, and pin on a board 
 to dry. If the colors are bright yellow, maroon, crimson, or scarlet, add a 
 few drops of oil of vitriol to the rinse- water ; if the color is bright scarlet, add 
 to the rinse- v/ater a few' drops of muriate of tin. 
 
 Brown Linen — May be kept looking new until w'orn out if alw'ays w'ashed 
 in starch- w^ater and hay tea. Make hour starch in the ordinary w^ay. For 
 one dress put on the stove a common sized milk pan full of timothy hay, pour 
 on w'ater, cover, and boil until the wmter is of a dark green color, then turn 
 into the starch, let the goods soak in it a few minutes, and wash w'ithout soap ; 
 the starch w'ill clean the fabric and no rinsing is necessary. 
 
 To Wash Colored Muslin. — AVash in w'arm, not hot, suds, made with soft 
 W'ater and best white soap, if it is to be had. Do not soak them, and wash 
 only one thing at a time. Change the suds as soon as it looks dingy, and put 
 the garments at once into fresh suds Rinse first in clear water, then in 
 slightly blued. Squeeze quite dry, but don't the dress Hang in a shady 
 place where the sunshine w'ill not strike it, as that fades all colors. 
 
 To Wash Thread Lace. — Cover a bottle with w'hite flannel, baste the lace 
 carefully on the flannel, and rub with white soap ; place the bottle in a jar 
 filled w'ith W'arm suds, let remain two or three days, changing the water sev- 
 eral times, and boil with the finest white clothes on w'ashing day ; v/hen 
 cooled a little, rinse several times in plenty of cold water, w'rap a soft, dry 
 tow'el around it, and place it in the sun ; when dry, unw'ind, but do not starch. 
 
 Black Print or Percale Dresses, that have figures of w'hite in them, may be 
 washed nicely by putting them in the “boiling suds," after the other clothes 
 have all been removed, and boiling for ten minutes ; cool the suds, rub out 
 quickly, rinse in lukewarm w'ater, then in very blue cold water, and starch 
 in coffee starch. After the dress is dried, it is to be dipped into cold w'ater, 
 passed through the w'ringer, rolled in a coarse tow'el or sheet and left for a 
 couple of hours, then ironed on the wrong side. 
 
 A Polishing Iron. — Many housew'ives wonder why they cannot give to 
 shirt collars, bosoms and cuflfs, the fine glossy surface that the laundress 
 puts on. This polish is due not so much to any prepara- 
 tion of the starch, as vigorous rubbing with an iron made 
 for the purpose and shaped like the one in the cut. It is 
 somew'hat like a common flat-iron, but has no sharp cor- 
 ners or edges, and has a brightly polished steel face. Af- 
 ter the bosom or collar has been starched and ironed a 
 damp cloth is passed over them and then the polisher is 
 applied, bearing on hard and rubbing the surface rapidly. 
 
 A Washing Fluid. — The w'ashing fluid made by the'fol- 
 low'ing rule is invaluable in cleaning wmolen goods, in 
 washing w'oolen tidies, or worsted goods of any kind: 
 One-half bar of Babbitt’s or Bell’s soap, one ounce saltpetre, one ounce bo- 
 rax, four quarts soft water. Disol ve all together over a fire ; w'hen half cold. 
 
 Poli.dll u 2 iron. 
 
THE LAUNDRY. 
 
 1091 
 
 add five ounces spirits of ammonia. The compound may be bottled and is 
 good for an indefinite length of time. It is used just as you would use soft 
 soap. 
 
 To ‘^Do Up” Black Silk. — Boil an old kid glove (cut up in shreds) in a 
 pint of water till the water is reduced to a half pint ; then sponge the silk with 
 it ; fold it down tight, and ten minutes after, iron it on the wrong side while 
 wet. The silk will retain its softness and luster, and at the same time, have 
 the ‘‘body” of new silk. 
 
 Or rip up and brush thoroughly, then sponge in ammonia water, and pin 
 out perfectly straight, each width or piece where the sun will shine on it, 
 and let dry. 
 
 Pocket for Clothes-pins. — A great convenience is the apron pocket for 
 clothes pins. It takes nearly one yard to make it, the apron or pouch being 
 fifteen inches in length, and nearly as wide. Bound the corners at the bot- 
 tom. At the top, on each side of the front, two inches from the middle, cut 
 out a strip nine inches long, and one and one-half inches wide for pockets. 
 Bind them with lighter colored fabric than the apron, that they may be 
 readily seen. Gather into a band and button at the back, or put on strings 
 and tie. 
 
 How to JVash Blankets. — All that is necessary is abundance of soft water^ 
 and soap without resin in it. Resin hardens the fibers of wool, and shouhl 
 never be used in washing any kind of flannel goods. Blankets treated as a- 
 hove will always come out clean and soft. A little blueing may be used in 
 washing white blankets. They should be shaken and snapped until almost 
 dry ; it will require two persons to handle them. Woolen shawls, and all 
 woolen articles, especially men’s wear, are much improved by being pressed 
 with a hot iron under damp muslin. 
 
 Gall Soap. — For washing woolens, silks, or fine prints liable to fade: 
 One pint beef’s gall, two pounds common bar soap cut fine, one quart boiling 
 soft water ; boil slowly, stirring occasionally until well mixed ; pour into a 
 fiat vessel, and when cold cut into pieces to dry ; or a more simple way of 
 using gall, is to get a pint bottle filled with fresh beef’s gall at the butchers, 
 cork tightly, add to the water when washing any material that is liable to 
 fade ; using more if articles are very liable to fade, and less if the liability is 
 not great. When the bottle is empty or grows stale, get fresh. 
 
 Silk Underwear. — Make a suds of castile soap and let them soak an hour 
 or two, then add warm water till the whole is luke-warm and wash and rinse 
 in same temperature of water. When dry do not sprinkle, but iron by plac- 
 ing over them a muslin cloth wet in water and over that a dry cloth. It is well 
 to keep cloths just for this purpose. 
 
 Buckeye Cleaning Mixture. — One fourth cake Ivory soap dissolved in one 
 quart rain water, one ounce each soda, borax and ether. Dissolve soap in 
 water and add the salsoda and borax ; then when dissolved add gallon rain 
 wmter, after taking ofiF stove put in ether. Use with scrub-brush for carpets, 
 etc., and with sponge for fabrics, sponging off with clean water afterward. 
 
 To Wash Delicate Colored Muslins. — Boil wheat bran (about two quarts to 
 a dress) in soft water half an hour, let it cool, strain the liquor, and use it 
 instead of soap-suds ; it removes dirt like soap, keeps the color, and the 
 clothes only need rinsing in one water, and even starching is unnecessary. 
 3uds and rinsewater for colored articles should be used as cold as possible. 
 Another way is to make thick corn meal mnsh, well salted, and use instead 
 of soap ; rinse in one or two waters, and do not starch. 
 
1092 
 
 THE LAUNDRY. 
 
 To Wash a Silk Dress. — To wash a silk dress with gall soap, rip apart and 
 shake off the dust ; have ready two tubs warm soft water, make a suds of the 
 soap in one tub, and use the other for rinsing ; w'ash the silk, one piece at a 
 time, in the suds, wring gently, rinse, again wring, shake out, and iron with 
 a hot iron on what you intend to be the wrong side. Thus proceed with each 
 piece, and when about half done, throw out the suds and make suds of the 
 rinsing water, using fresh water for rinsing. 
 
 To Take Out Scorch. — If a shirt-bosom, or any other article has been 
 scorched in ironing, lay it where bright sunshine will fall directly on it. Peel 
 and slice two onions, extract the juice by pounding and squeezing ; or cut up 
 naif an ounce of fine white soap, and add to the juice ; two ounces of fuller’s 
 earth and half pint of vinegar. Boil all together. When cool spread over 
 the scorched linen, and let dry on ; then wash and boil out the linen, and the 
 spots will disappear unless burned so badly as to break the threads . 
 
 Fruit Stains. — Colored cottons or wmolens stained with wdne or fruit 
 should be wet in alcohol and ammonia, then sponged off gently (not rubbed) 
 with alcohol ; after that if the material will warrant it, washed in tepid soap- 
 suds. Where white are used the stains may be easily removed by using 
 boiling water before the stains are soaped or wetted; pour it on until they 
 mostly disappear, and then let goods stand in it covered till cold. Peaches, 
 some kinds of pears, and sweet apples make the worst stains ; and if boiling 
 water is not sufficient, a little javelle water may be used and, if skillfully 
 managed, will not need to be used often. Silks may be wet with this prep- 
 aration when injured by these stains. 
 
 The Use of Turpentine in Washing. — Turpentine should never be used 
 when washing is done with the hands, as it is very injurious to the health ; 
 but when the clothes are pounded in a barrel in the old fashioned way, or 
 when the rubbing is done by a washing-machine, a tablespoon of turpentine 
 added to a pint of soft soap, taking enough of the mixture to make a good 
 suds for each lot of clothes aids in removing the dirt. Care must be taken 
 not to handle the turpentine with the hands, or to breathe the fumes of it, 
 as it is very injurious to some persons, and great care should be taken to 
 rinse the clothes very thoroughly, or the clothing may retain enough of the 
 turpentine to be injurious, when worn next the skin. 
 
 To Wash Flannels in Tepid Water. — The usefulness of liquid ammonia 
 is not as universally known among housewives as it deserves to be. If you 
 add some of it to a soap-suds made of a mild soap, it will prevent the fiannel 
 from becoming yellow or shrinking. It is the potash and soda contained in 
 sharp soap which tends to color animal fibres yellow ; the shrinking may also 
 be partially due to this agency, but above all to the exposure of the flannel 
 while wet to the extremes of low or high temperatures. Dipping it in boil- 
 ing water or leaving it out in the rain \^ill also cause it to shrink and become 
 hard. To preserve their softness, flannels should be washed in tepid suds, 
 rinsed in tepid water, and dried rapidly at a moderate heat. 
 
 To Wash Lace Ruchings. — Wash with the hands in warm suds (if much 
 soiled, soak in warm water two or three hours), rinse thoroughly, and starch 
 in thick starch, dry out doors if the day be clear; if not, place between dry 
 cloth, roll tightly and put away till dry; then, with the fingers, open each 
 row and pull out smoothly (have a cup of clear water in which to dip the 
 fingers or dampen the lace) ; then pull out straight the outer edge of each 
 with the thumb and finger, and draw the binding over the point or side with 
 a hot iron. If the ruche is single or only two rows, it can be ironed after be- 
 ing smoothed (the first process). Blonde or net that has become yellow can 
 be bleached by hanging in the sun or laying out overnight in the (lew. 
 
THE LAHNBRY. 
 
 1093 
 
 To Make Fine Starch. — AVet the starch smooth in a little cold water, in 
 a large pan, pour in a quart boiling water to two or three tablespoons starch, 
 stirring rapidly all the while ; place on stove, stir until it boils, and then oc- 
 casionally. Boil from five to fifteen minutes, or until the starch is perfectly 
 clear. Some add a little salt, or butter or pure lard, or stir with a sperm 
 candle ; others add a teaspoon kerosene to one quart starch ; this prevents 
 the stickiness sometimes so annoying in ironing. Either of the above in- 
 gredients is an improvement to flour starch. Many, just before using starch 
 add a little blueing. Cold starch is made from starch dissolved in cold water, 
 being careful not to have it too thick ; since it rots the clothes, it is not ad- 
 visable to use it — the same is true of potato starch. 
 
 For Washing the Lighter Woolen Fabrics that enter into the composition 
 of summer dresses, borax is one of the most useful articles for softening the 
 water and cleansing the material. This is used in the proportion of a table- 
 spoon to a gallon of water, and, if dissolved in hot water, it makes a better 
 lather. Of course, no thoughtful person will attempt to wash a W'oolen 
 dress without first having ripped it apart, picked out all the threads, brushed 
 the dustout, and marked the particularly soiled places by running a thread 
 around them. AV'ashone piece at a time, roll up and squeeze, or pass through 
 a wringer instead of twisting through the hands. AVash in several changes 
 of borax w^ater, and rinse in clear water, in which a well-beaten egg has 
 been mixed ; shake thoroughly, and fold in sheets until evenly damp a., 
 through, then iron the wrong side with an iron hot enough to smooth nicely 
 without scorching. 
 
 Wash Silk Handkerchiefs by laying them on a smooth board, and rub- 
 bing with the palm of the hand. Use either borax or white castile soap to 
 make the suds ; rinse in clear w^ater, shake till nearly dry, fold evenly, lay 
 between boards, and put a weight on them. No ironing is required. Silk 
 hose and ribbons may be treated in the same way ; if there are colors that 
 run, put as much sugar of lead as will lie on a quarter dollar, into a half gal- 
 lon of water, and soak the goods half an hour, stirring frequently, then wash 
 as above, and rinse in several clear w^aters, using sugar of lead in the last. 
 Or wash in cold rain water wfith a little curd soap ; then rinse them in rain- 
 water — cold — slightly colored with stone blue ; wring well and stretch them 
 out on a mattress, tacking them out tightly. They wfill look good as new if 
 carefully washed. 
 
 To Wash Black Lace. — Have a smooth, clear, round bottle ; one with a 
 good deal of body and not much neck, is preferable to any other. Dip 
 lace into a little ale, and after pressing out the moisture a little, wind it 
 smoothly and carefully — picking out the edges and points — round and 
 round bottle. Cover it up, or put where no dust can reach till dry, when 
 it will look new. Use no soap., only ale or beer. Either removes rws^fness, 
 and veils, (black net, or lace) dipped in beer for an instant, folded smoothly y 
 pressed free of moisture in a cloth, and then hung for a couple of min- 
 utes before the fire will become stiff, fresh, and nice, without ironing. Th« 
 bottle is also nice to use for white lace, but do not use the ale or beer. 
 
 Washing^ Light Colored Prints and Cambrics. — Take a tablespoon of 
 alum, and dissolve it in enough luke warm water to rinse a print dress. Dip 
 the soiled dress into it, taking care to wet thoroughly every part of it, and 
 then wring it out. Have warm, not hot, suds all ready, and wash out the 
 dress quickly ; then rinse it in cold water. (AA^hite castile soap is the best for 
 colored cottons, if it can be commanded.) Have the starch ready, but not 
 
1094 
 
 THE LAUNDRY. 
 
 too hot ; rinse the dress in it, wring out, and hang it wrong side out to dry, 
 but not in the sun. Place it where the wind will strike it rather than the 
 sun. When dry, iron directly. Prints should never be sprinkled ; but, if 
 allowed to become too dry, they should be ironed under a damp cloth. It 
 is better to wash them some day by themselves, when washing and ironing 
 can be done at once. 
 
 To Wash Flannels in Boiling Water. — Make a strong suds of boiling 
 water and soft soap — hard soap makes flannels stiff and wiry — put them in, 
 pressing them down under the water with a clothes-stick ; when cool enough 
 rub the articles carefully between the hands, then wring — but not through 
 the wringer — as dry as possible, shake, snap out, and pull each piece into its 
 original size and shape, then throw immediately into another tub of boiling 
 water, in which you have thoroughly mixed some nice blueing. Shake them 
 up and down in this last water with a clothes stick until cool enough for the 
 hands, then rinse well, wring, shake out and pull into shape — the snapping 
 and pulling are as necessary as the washing— and hang in a sunny place 
 where they will dry quickly. Many prefer to rinse in two waters with the 
 bluing in the last, and this is always advisable when there are many flannels. 
 
 Care of Irons. — When irons become rougher smoky, lay a littU' 
 fine salt on a flat surface and rub them well ; it will prevent them sticking tc > 
 any thing starched, and make them smooth ; or scour with bath brick before! 
 heating, and when hot rub well with salt, and then with a small piece ol’ 
 beeswax tied up in a rag, after which wipe clean on a dry cloth. A piece of 
 fine sandpaper is also a good thing to have near the stove, or a hard, smooth 
 board covered with brick dust, to rub each iron on when it is put back on 
 the stove, so that no starch may remain to be burnt on. Put beeswax be- 
 tween pieces of paper or clotli and keep on the table close by the flat-iron 
 stand. If the irons get coated with scorched starch, rub them over the pa- 
 per that holds the beeswax and it will all come off. Rubbing the iron over 
 the waxed paper, even if no starch adheres, adds to the glossiness of the 
 linen that is ironed. Washing them well in soap suds, wiping dry and wrap- 
 ping in brown paper will keep them nicely when not in use. Do not keep on 
 stove after through using them as it soon burns them out. 
 
 Washing Lace. — To make the starch properly, mix the dry particles with 
 enough cold water to make a smooth paste, add cold water until it looks like 
 milk and water, and boil it in a smoothly glazed earthen vessel until it is 
 perfectly transparent. While it is cooling, squeeze the laces through a soap- 
 suds, and rinse them in clear water. If you wish them clear white, add a 
 little bluing ; if ivory white, omit*the blueing, and if yellow-tinged add a few 
 teaspoons clear coffee to the starch. Run through the starch, squeeze, roll 
 up in towels, and clap each piece separately until dry ; pull gently into 
 shape, from time to time, with the fingers, and pin on the ironing table or 
 bosom’-board or upon the pillows in the ‘ ‘spare’ ’ bedroom. When dry, press 
 between tissue paper with a hot iron, punch the openings with an ivory 
 stiletto, and pick each pearl or loop on the edge with a coarse pin until it 
 looks like new lace. 
 
 Lawn and Muslin dresses that have fadea may be whitened in the boiling 
 suds and bleached on the grass, and, when done up, are quite as pretty as 
 dresses made of new white material. Delicate hued muslin and cambric dress- 
 es may be washed nicely by the following process : Shave half a pound of com- 
 mon hard soap into a gallon of boiling water ; let it melt, turn it into a tub of 
 lukewarm water ; stir a quart of wheat bran into a second tub of lukewarm 
 water, and have ready a third tub with clear water ; put the dress into the first 
 tub of suds, rub gently, or rather “souse” it up and down, and squeezeit out ; 
 
THE LAUNDRY. 
 
 1095 
 
 treat it the same in a tub of bran water ; rinse, dry and dip in starch made 
 the same as for shirts ; dry again, and then rinse thoroughly in clear water ; 
 dry again, and sprinkle with a whisk-broom or sprinkler; roll up in a thick 
 cloth while the iron gets hot, and iron with them as hot as they can be used 
 without scorching the dress. By taking a clear day, it is little trouble to do 
 several dresses in a few hours. 
 
 To Remove Grease from Silh, Cotton, Linen or Worsted Goods. — Rub mag- 
 nesia freely on both sides of silk or worsted goods and hang away. Benzine, 
 ether or soap will take out spots from silk, but remember the goods must not 
 be rubbed. Oil or turpentine or benzine will remove spots of paint, varnish 
 or pitch from white or colored cotton or woolen goods. After using it, they 
 should be washed in soap-suds. Spots from sperm candles, stearine, and 
 the like, should be softened and removed by ninety-five per cent alcohol, then 
 sponged off with weak alcohol, and a small quantity of ammonia added to 
 it. Holding white cotton or linen over the fumes of burning sulphur, and 
 wetting in warm chloride water; will take out wine and fruit stains. The 
 sooner the remedy is applied, after any of these spots or stains are discover- 
 ed, the more efiTectual the restoration. From white linen or cotton by soap- 
 suds or weak lye, and from calicoes with warm soap-suds. From wmolens 
 by soap-suds or ammonia. On silks use either yolk of egg with water, mag- 
 nesia, ether, benzine, ammonia, or French chalk. 
 
 To Press and Clean Silks. — All Satin goods should be pressed upon tne 
 right side. To press and clean black silk, shake out all the dust, clean well 
 with a flannel cloth, rubbing it up and down over the silk ; this takes out 
 all dust that may be left ; take some good lager beer and sponge the silk, 
 both on the wrong and right side, sponging across the width of the silk, and 
 not down thn length, and with a moderately- warm iron, press what is intend- 
 ed for the W' ong side. After sponging, it is better to wait a few minutes be- 
 fore pressing, as the irons will not be so apt to stick. 
 
 Or, sponge with hot coffee, thoroughlj’- freed from sediment by being 
 strained through muslin. The silk is sponged on the side intended to show, 
 it is allowed to become partially dry, and then ironed on the wrong side. 
 The coff'ee removes every particle of grease, and restores the brilliancy of 
 silk, without giving it either the shiny appearance or crackly or papery stiff- 
 ness obtained by beer or any other liquid. The silk appears thickened by 
 the process, and this good effect remains. 
 
 To Make Hard Soap. — Place one gallon of good soft soap in a kettle to 
 boil ; w^hen it begins to boil, stir in a pint measure level full of common salt, 
 stirring it all the time till the salt is dissolved, then set to cool. Next day, 
 cut out the soap in squares, scrape off the soft, dark part, that adheres to the 
 lower side of the cakes, pour out the lye, and wash the kettle ; place the 
 soap, cut in thin slices in the kettle, with more weak lye. If the lye is 
 strong add rain-water, pint for pint ; let it boil until the soap is dissolved. 
 While boiling, again stir in a pint measure level full of salt, stirring it same 
 as before, and set to cool. When perfectly hard, cut it in cakes the size you 
 wish, scraping off the soft lye part that adheres to the lower side, and lay on 
 boards, top side down in the sun, turning it each day until sufficiently dry. 
 Or, if you wish to make a twelve or fourteen gallon kettle of soft soap into 
 hard, three quarts of salt, stirred in each time, will be sufficient. But as 
 soap differs in strength, the quantity of salt must also differ. The stronger the 
 soap the more salt is required. A good general rule is our old grandmother’s : 
 “When the soap is boiling, stir in salt until it curdles and becomes whitish 
 in color.” It can be tested by placing some in a shallow pan, as it cools in 
 a few minutes sufficiently to know if enough salt is in. 
 
1096 
 
 THE LAUNDRY. 
 
 A Clothes Pounder.— Among all the ways and machines tried for washing; 
 clothes some find nothing equal to a barrel and pounder. ® 
 
 Bore six or seven inch and a half, or larger holes, into 
 the end of a six or eight inch sapling (can use butternut, 
 it bores easily, and is handy,) two or three inches deep, 
 then bore a ^-inch side hole through the bottom of the 
 larger ones to let out the air and water when pounding. 
 
 The pounder should be six or eight, inches long or high, 
 made a little tapering, and a hoop-iron band put round 
 it near the top. For a handle use a common ash hoe- 
 handle, such as can be bought at stores for a dime. A 
 coal oil barrel to pound in is cheap and strong, and it 
 makes a good water barrel, or convenient to put in 
 dirty clothes. Soap clothes well, and put into barrel 
 just warm water enough to thoroughly wet the clothes. 
 
 In washing this way persons generally use too much 
 water, it then makes splashing work. If the water gets 
 too dirty, change it of course. A pounder made as il- 
 lustrated is even better than one described. 
 
 To Blench Muslin . — For thirty yards of muslin, take 
 one pound of chloride of lime, dissolve in two quarts 
 rain-water ; let cloth soak overnight in warm rain-water, 
 or long enough to be thoroughly wet ; wring out cloth and 
 put in another tub of warm rainwater in which the chloride of lime solution 
 has been poured. Let it remainf or about twenty minutes, lifting up the cloth 
 and airing every few minutes, and rinse in clear rain-water. This will not injure 
 the cloth in the least, and is much less troublesome than bleaching on the grass 
 
 Or, scald in suds and lay them on the clean grass all night, or if this can 
 not be done, bring in and place in a tub of clean soft water. In the morning 
 Bcald again and put out as before. It will take from one to two weeks to 
 bleach white. May be bleached in winter by placing on the snow. May is 
 the best month fo/ bleaching. To whiten yellow linens or muslins, soak 
 over night, or longer, in buttermilk; rinse thoroughly and wash the same as 
 other clothes. This will also answer for light calicoes, percales, lawns, etc., 
 that will not fade. Some use sour milk when not able to get buttermilk. To 
 whiten yellow laces, old collars, etc., put in a glass bottle or jar in a strong 
 suds, let stand in sun for seven days, shaking occasionally. 
 
 Clothes Pounder. 
 
 To Wash Lace Curtains . — Shake the dust well out of the lace, put in tepid 
 water, in which a little soda has been dissolved, and wash at once carefully 
 with the hands in several waters, or until perfectly clean ; rinse in water 
 well blued, also blue the boiled starch quite deeply and squeeze, but do not 
 wring. Pin some sheets down to the carpet in a vacant, airy room, then pin 
 on the curtains stretched to exactly the size they were before being wet. In 
 a few hours they will be dry and ready to put up. The whole process of 
 washing and pinning down should occupy as little time as possible, as lace 
 will shrink more than any other cotton goods when long wet. ^ Above all, it 
 should not be allowed to “soak.’ from the mistaken idea that it washes more 
 easily, nor should it ever be ironed. Another way is to fasten them in a pair 
 of frames, which every housekeeper should have made very like the old- 
 fashioned quilting-frames, thickly studded along the inside with the smallest 
 size of galvanized tenter hooks, in which to fasten the lace, and having holes 
 and wooden pins with which to vary the length and breadth to suit the dif- 
 ferent sizes of curtains. The curtains should always be measured before be- 
 ing wet, and stretched in the frames to that size to prevent shrinking. Five 
 or six curtains of the same size may be put in, one above the other, and all 
 dried at once. The frames may rest ©n four chairs. 
 
THE LAUNDRY. 
 
 1097 
 
 How to do up Shirt-bosoms. — To fine starch add a piece of “Enamel” the 
 size of a hazl e-nut ; if this is not at hand use a table-spoon gum-arabic solu- 
 tion (made by pouring boiling water upon gum-arabic and standing until 
 clear and transparent}, or a piece of clean mutton tallow half the size of a 
 nutmeg and a teaspoon of salt will do, but is not as good. Strain the starch 
 through a strainer or a piece of thin muslin. Have the shirt turned wrong 
 side out; dip the bosoms carefully in the fine starch, made according to re- 
 cipe, and squeeze out, repeating the operation until the bosoms are thorough- 
 ly and evenly saturated with starch ; proceed to dry. Three hours before 
 ironing dip the bosoms in clear water ; wring out and roll up tightly. First 
 iron the back by folding it lengthwise through the center ; next iron the 
 wristbands, and both sides of the sleeves ; then the collar-band ; now place 
 the bosom-board under the bosom, and with a dampened napkin rub the 
 bosom from the top towards the bottom, smoothing and arranging each plait 
 neatly. With smooth, moderately hot flat-iron, begin at the top and iron 
 downwards, and continue the operation until the bosom is perfectly dry and 
 shining. Remove the bosom-board, and iron the front of the shirt. The 
 bosoms and cuffs of shirts, indeed of all nice work, will look clearer and bet- 
 ter if they are first ironed under a piece of thin old muslin. It takes off the 
 first heat of the iron, and removes any lumps of starch. 
 
 Washing Fluid. — The very best known, as it saves time, labor, clotnes 
 and soap : One pound sal-soda, one-half pound stone lime, five cpiarts soft 
 water, (some add one-fifth pound borax) ; boil a short time in copper or 
 brass kettle, stirring occasionally, let settle and pour off the clear fluid into 
 a stone jug, and cork for use ; soak white clothes over night in simple water, 
 wring out and soap wristbands, collars, and dirty stained places ; have boiler 
 half filled with water, and when at scalding heat put in one common tea- 
 spoon of fluid, stir and put in clothes, and boil half an hour, rub lightly 
 through one suds only, rinsing well in the blueing water as usual, and all is 
 complete. Instead oi soaking clothes over night, they may soak in suds for 
 a few hours before beginning washing. For each additional boiler of clothes, 
 add a half cup only of the fluid, of course boiling in the same water through 
 the whole washing. If more water is needed in the boiler for the last clothes, 
 dip it from the sudsing tub. This fluid brightens instead of fading the colors 
 in calico, and is good for coloring flannels. It does not rot clothes, but they 
 inust not lie long in the water ; the boiling, sudsing, rinsing and blueing must fol- 
 low each other in rapid succession, until clothes are hung on the line, which 
 f jhould be by ten o’clock in the morning. Some of this fluid, put in hot water, 
 Is excellent for removing grease spots from the floor, doors, and windows ; 
 also for cleansing tin-ware, pots, and kettles. 
 
 To Wash Woolen Goods. — Dissolve a large tablespoon borax in a pint 
 boiling water. Mix one quarter of it in the cold water in which greasy 
 woolen goods are to be washed. Put in one piece at a time, using soap, ii 
 needed ; and if necessary add more of the borax- water. Wash and rinse in 
 cold water. Shake well and hang where the goods will dry quickly. Flan- 
 nels can be washed in the same way. The important thing in washing 
 flannels is to have all waters of the same temperature. If you begin with 
 cold, go through with cold ; if with hot, have all waters equally hot. They 
 must not be allowed to freeze in drying. Some add a little salt to the last 
 rinsing water. In washing flannels be careful that the soap used has no resin 
 in it. When flannels are nearly dry, take in, fold carefully, roll up in damp 
 cloth so that that they will iron smoothly. In ironing heavy woolen goods, 
 especially pants, vests, etc., it is well to let them get dried, then spread 
 them out on an ironing-board (not on a table), wring a cloth out of clear 
 water, and lay over the article, then iron with a hot iron till dry; wet the 
 cloth again and spread it just above the part already ironed, letting it come 
 
1098 
 
 THE LAUNDRY, 
 
 a half inch or so on that which has been pressed, so that there will be no 
 line to mark where the cloth w'as moved ; continue this till the whole gar- 
 ment has been thoroughly pressed. Woolen garments thus ironed will look 
 like new ; but in doing this care must be exercised that every spotthat looks 
 at all ‘‘fulled” or shrunk should be stretched while being pressed under the 
 w^et cloth. Bring the outside to fit the linings, as when new, but if not quite 
 able to do this, rip the lining and trim oflf to match. Ail the seams, espec- 
 ially on pants, must be first pressed on a “press board,” then fold the pants 
 as they are found in the tailor’s shop, and go over them with the wet cloth 
 and hot iron. Soap-bark Tea water is also nice for washing pants, etc. 
 
 Flour Starch . — One coft’ee cup flour a little rounded, water enough to 
 moisten it, let it stand ten or fifteen minutes, then add enough more water to 
 make it the consistency of thin molasses. Beat well, and to make it perfectly 
 smooth, stir well with an egg-beater. Have a clean kettle or pan with five 
 pints of water (soft water is best) on stove boiling, into which stir this thick- 
 ening, let it boil from two *to five minutes, then stir in half teaspoon each 
 salt and butter or lard, or stir while boiling with a sperm candle. Strain 
 through a cotton flour sack, or a bag made of a crash towel, by putting the 
 ends together and sewing up the sides. It is well to have a pan of cold w'ater 
 in which to dip the hand, in order to squeeze starch through as hot as pos- 
 sible, as to secure best results starch must be very hot. If the articles to be 
 starched need to be very stiff, dry them before starching ; if not, wring them 
 well through the wringer, then starch. This quantity will starch two large 
 work aprons, bosom and cuffs of two calico shirts, one calico dress, a tie 
 apron and five children’s aprons. A rainy, damp, or very windy day, is not 
 good for starching. Anything that is required to be extra stiff, as the front 
 of a sunbonnet, can be restarched by rubbing more starch on after it first 
 becomes dry, do so one or more times until it is stiff enough. Starch made 
 this way makes the clothes look nicely, and seldom sticks to the iron or rubs 
 up on the clothes. If it should, place a small lump of beeswax on the cloth 
 on which the iron is tested, rub the hot iron swiftly over the beeswax, then 
 rub it on the cloth before ironing the garment. Rubbing the hot iron over 
 the beeswax, causes the latter to stick to the cloth, and the same cloth can 
 be used many times, it is a much better way than to have the beeswax tied 
 up in a cloth. 
 
 To Dry-starch, Fold and Iron Shirts . — In doing up shirts, wristbands 
 and collars should be starched first if the collars are sewed on. Dip them 
 into the hot starch, and as soon as the hand can bear the heat' (and dipping 
 the hand in cold water often will expedite the work) rub the starch in very 
 thoroughly, taking care that no motes or lumps of starch adhere to the linen. 
 Then starch the shirt-bosom the same way keeping the starch hot all the 
 time by setting the dish in a deep pan of water. Rub it into the linen very 
 carefully, pass the finger under the plaits and raise them up sc that the 
 starch shall penetrate all through evenly. Some rub it into the plaits with 
 a piece of clean linen, but we think the hand does the work more thoroughly 
 and evenly. When perfectly starched, shake out the shirt evenly, fold both 
 sides of the bosom together and bring the shoulders and side seams together 
 evenly ; that will lay the sleeves one over the other, and after pulling the 
 wristbands into shape smoothly they can be folded together and the w'rist- 
 bands rolled tightly and, with the sleeves, be folded and laid even on the 
 sides of the shirt. Then turn the sides with the sleeves over on the front, 
 and beginning at the neck roll the whole tightly together, wrap in a towel 
 and let it remain so several hours before ironing — all night if starched and 
 folded in the evening — and in the summer put in a cool place where the 
 starch will not sour, and in the winter keep warm enough to prevent freez- 
 ing. To do up shirt bosoms in the most perfect way, one must have a “pol- 
 
THE LAUNDRY. 
 
 1099 
 
 ishing iron” — a small iron rounded over and highly polished on the ends and 
 sides. Spread the bosom on a hard and very smooth board, with only one 
 thickness of cotton cloth sewed tight across it. Spread a wet cloth over and 
 iron quickl}^ with a hot iron, then remove the cloth and with a polishing iron 
 as hot as can be used without scorching, rub the bosom quick and hard up 
 and down, not crosswise. Use only the rounded part of the front of the iron, 
 that puts all the friction on a small part at one time, and gives the full bene- 
 fit of all the gloss in starch or linen. 
 
 Soap For Family Use . — Much of the toilet and laundry soaps in the 
 market are adulterated with injurious, and to some persons, poisonous sub- 
 tances by which diseases of the skin are occasioned or greatly aggravated, 
 and greaVsuffering results, which is rarely traced to the real cause. The fat 
 tried from animals which have died of disease, if not thoroughly saponified, 
 is poisonous, and sometimes produces death. If in making soap the mass is 
 heated to too high a degree, a film of soap forms around the particles of fat ; 
 if at this stage resin, sal-soda, silicate, and other adulterations are added, 
 the fat is not saponified, but filmed, and if poisonous or diseased, it so re- 
 mains, and is. dangerous to use. A bar of such soap has an oily feeling, and 
 is unfit for use. If it feels sticky, it has too much resin in it. The slippery 
 feeling which belongs to soap properly made cannot be mistaken. Another 
 test of pure soft or hard soap is its translucent or semi-transparent appear- 
 ance. Soft soap that is cloudy is not thoroughly saponified, or else has been 
 made of dirty or impure grease. It is not only safer but more economical to 
 buy pure soap, as the adulterations increase the quantity without adding 
 to the erasive power. Some of the brown soaps sold in the market are sev- 
 enty-five per cent resin, and the buyer gets only twenty-five per cent of 
 what he wants for his money. Fifteen per cent, resin improves the quality, 
 but any excess damages it, and is worse than useless. Almost any family may 
 make excellent soft soap with ver}' little expense by saving grease, and using 
 lye from pure hardwood ashes or pure potash. Never use concentrated lye. 
 
 To set the leach, bore several auger holes in the bottom of a barrel ; or 
 use one without a bottom ; prepare a board wider than the barrel, set barret 
 on it, and cut a groove around just outside the barrel, making one groove 
 from this to the edge of the board to carry oflf the lye as it runs off. Place two 
 feet from the ground, and tip so that the lye may run easily from the board 
 into the vessel below prepared to receive it. Put half-bricks or stones 
 around the edge of inside of barrel, place on them one end of sticks one or 
 two inches wide, inclining to the center; place straw to the depth of two 
 inches, over it scatter two pounds slacked lime , put in the ashes about a half 
 bushel at a time, pack well by using a pounder, spade, or common ax ; con- 
 tinue to pack until barrel is full, leaving a funnel-shaped hollow in the cen- 
 ter large enough to hold several quarts of water. Use soft or rain-water, and 
 boiling hot. Let the first water disappear before adding more. If the ashes 
 are packed very tightly, it may require two or three days before the lye will 
 begin to run, but it is much better as it will be stronger. If a large quantity 
 of lye is needed, prepare a board long enough to hold two or more barrels, 
 one back of the other, with a groove in the center the entire length of the 
 board; on this place the barrels prepared as above. A test of the strength 
 of the lye is if it will bear up an egg ; another is to heat the lye to boiling, 
 whirl a feather around in it nine times, and if it eats the feather it will make 
 soap. 
 
 Sun or Cold Soap is made by adding one pound of cleansed grease, 
 spoiled lard or butter, to each gallon of lye strong enough to float an egg. 
 Set the vessel in the sun and stir thoroughly each day until it is good soap. 
 This gives it a golden color, and produces an excellent soap for washing. It 
 may be used in washing even laces and fine cambrics with perfect safety. 
 
1100 
 
 THE LAUNDRY. 
 
 To Cleanse Grease . — Place all grease of whatever kind, soup bones, ham- 
 rinds, cracklings, or any refuse fat into a kettle, with weak lye enough to 
 boil it until all particles of fat are extracted ; let it cool, then skim off the 
 grease, which is now ready to make the “Sun Soap.” Would add right 
 here that no fat should be put away for soap grease until fried thoroughly. 
 
 Boiled Soap . — There is no romance or poetry in making boiled soap, only 
 patient hard work ; yet without this useful article, what an unpresentable 
 people we should be. Place the grease, consisting of soup-bones and all 
 kinds of fat that accumulate in a kitchen, in a kettle, filling it only half full ; 
 if there is too much fat, it can be skimmed off after the soap is cold, for 
 another kettle of soap. This is the only true test when enough fat is used, 
 as the lye will consume all that is needed and no more. Make a’ fire under 
 one side of it. The kettle should be in an out-house or out of doors. Let it 
 heat very hot so as to fry, and stir it to prevent burning ; now put in the lye, 
 a gallon at a time, watch closely until it boils, as it sometimes runs over at 
 the beginning. Add lye until the kettle is full enough, but not too full, 
 to boil well. Soap should boil from the side and not the middle, as this 
 would be more likely to cause it to boil over. To test the soap, to one spoon- 
 ful of soap add one of rain water ; if it stirs up very thick, the soap is good 
 and will keep ; if it becomes thinner, it is unfit for use. 
 
 This is the result of three causes ; it is too weak, there is a deposit of 
 dirt, or it is too strong. Continue to boil for a few hours, when it should 
 flow from the stick with which it is stirred, like thick molasses ; but if after 
 boiling it remains thin, let it stand over night, removing the fire, then drain 
 very carefully into another vessel, being particular to prevent any sediment 
 from passing. Wash the kettle, return the soap and bring to a boil, and if 
 the cause was dirt, it will now be thick and good, otherwise it is too strong, 
 and needs rain-water added. This can safely be done by pouring in a small 
 quantity at a time, until it becomes thick. These are the usual causes that 
 arise to trouble soap-makers. If other difficulties appear, they must use 
 good common sense to meet and overcome them. 
 
 It might not be amiss to add to this, the most economical way of saving 
 soap grease. Have a kettle standing in the yard in summer time (or if there 
 is not a yard, in cellar), and as you save a little grease, put it in, but do not 
 put in raw grease. If there are any pieces of fat left after using a ham or 
 lumps of suet not used in cooking a steak, put them in a skillet and fry them 
 brown, then put all into the kettle of lye ; thus every particle of fat will be 
 saved, and no fear of insects, rats or mice getting into and destroying the 
 grease. Keep the kettle covered during night or when raining, but uncov- 
 ered in the sunshine, stirring occasionally. In the fall, all that is necessary 
 is to make a fire under the kettle, and let it boil a short time, adding more 
 lye or grease if needed. If there are too many bones in it, or any particles 
 that have not become consumed, ..>kim them out and put them in a pot of 
 weak, hot lye, stirring them with the skimmer to rinse off all the soap, then 
 skim out and throw away, and the pot of lye which has become almost soap, 
 may now be added to the kettle of good soap. A few beef bones left in the 
 barrel will sink to the bottom, and are said by some good housewives to im- 
 prove the soap. Soft soap should be kept in a dry place in cellar, and is bet- 
 ter if allowed to stand three months before using. 
 
SOMETHING ABOUT BABIES. 
 
 1101 
 
 SOMETHINGh ABOUT BABIES 
 
 A child’s first right is to be well born, of parents sound in body and mind, 
 who can boast a long line of ancestors on both sides ; an aristocracy, based 
 on the cardinal virtues of purity, chastity, sobriety and honesty. 
 
 If the thought, the money, the religious enthusiasm, now expended for 
 the regeneration of the race, were wisely directed to the generation of our 
 descendents, to the conditions and environments of parents and children, the 
 whole face of society might be changed before we celebrate the next centen- 
 nial of our national life. 
 
 All religious, educational, benevolent, and industrial societies combined, 
 working harmoniously together, can not do as much in a life-time of efibrt, 
 toward the elevation of mankind, as can parents in the nine months of pre- 
 uatal life. Locke took the ground that the mind of every child born into the 
 world is like a piece of blank paper, that you may write thereon whatever 
 yon will ; but science proves that such idealists as Descartes were nearer 
 right when they declared that each soul comes freighted with its own ideas, 
 its individual proclivities ; that the pre-natal influences do more in the for- 
 mation of character than all the education that come after. 
 
 Let the young man, indulging in all manner of excesses, remember that 
 in considering the effect of dissipation, wine, and tobacco, on himself and 
 his own happiness or misery, he does not begin to measure the evil of his life. 
 As the High Priest at the family altar, his deeds of darkness will entail un- 
 told suffering on generation after generation. Let the young woman with 
 wasp-like waist, who lives on candies, salads, hot bread, pastry, and pickles, 
 v/hose listless brain and idle hands seek no profitable occupation, whose life 
 is given to folly, remember that to her ignorance and folly may yet be traced 
 the downfall of a nation. 
 
 One of the most difficult lessons to impress on any mind is the power and 
 extent of individual influence ; the parents, above all others, resist the belief 
 that their children are exactly what they make them ; no more, no less ; like 
 producing like. If there is a class of educators who need special preparation 
 for their high and holy calling, it is those who assume the responsibility of 
 parents. Shall we give less thought to the creation of an immortal being 
 
1102 
 
 SOMETHING ABOUT BABIES. 
 
 than the artist devotes to his statue or lands3ape? We wander through the 
 art galleries in the old world, and linger before the works of the great mas- 
 ters, transfixed with the grace and beauty, the ^lory and grandeur, of the 
 ideals that surround us, and, with equal preparation, greater than these are 
 possible in living, breathing humanity. The same thought and devotion in 
 real life would soon give us a generation of saints, scholars, scientists and 
 statesmen, of glorified humanity ; such as the world has not yet seen. To 
 this hour, we have left the greatest event of the life to chance, and the result 
 is the blind, the deaf and dumb, the idiot, the lunatic, the epileptic, the crim- 
 inal, the drunkard, the glutton — thousands of human beings in our young 
 republic, that never should have been born; a tax on society, a disgrace to 
 their parents, and a curse to themselves. 
 
 Well born — a child’s next right is to intelligent care. If we buy a rare 
 plant, we ask the florist innumerable questions as to its proper training; but 
 the advent of an immortal being seems to suggest no new thought, to anxious 
 investigation into the science of human life. Here we trust everything to an 
 ignorant nurse, or a neighbor who knows perchance less than we do ourselves. 
 
 Ignorance bandages the new-born child, as tight as a drum, from arm- 
 pits to hips, compressing every vital organ. There is a tradition that all in- 
 fants are subject to colic for the first three months of their existence ; at the 
 end of which time the bandage is removed, and the colic ceases. Reason 
 suggests that the bandage may be the cause of the colic, and queries as to the 
 origin of the custom, and its use. She is told with all seriousness, “that the 
 bones of anew-born child are like cartilage, that, unless they are pinned up 
 snugly, they are in danger of falling to pieces.” Reason replies : “If Infinite 
 Wisdom has made kittens and puppies so that their component parts remain 
 together, it is marvelous that He should have left the human beings wholly 
 at the mercy of a bandage;” and proposes with her first-born to dispense 
 with swaddling bandages, leaving only a slight compress on the navel, for a 
 few days, until perfectly healed. 
 
 Ignorance, "believing that every child comes into the world in a diseased 
 and starving condition, begins at once the preparation of a variety of nostrums, 
 chemical and culinary, v/hich she persistently administers to the struggling 
 victim. Reason, knowing that after the fatigue of a long and perilous march, 
 what the young soldier most needs is absolute rest in some warm and cozy 
 tent, shellers him under her wing, and fights off all intruders, sure that when 
 jfcie needs his rations the world will hear from him. His first bath should be 
 ii>, generous application of pure, sweet olive oil, from head to foot, in every 
 illttle corner and crevice of his outer man ; and then he should be immersed 
 in warm soap-suds, so nearly the temperature of the body as to cause no 
 shock. Great care should be taken that neither oil or soap touch the eyes. 
 The room should be very warm, all drafts excluded ; and on emerging from 
 the tub, a hot soft-flannel blanket should be closely wrapped around him, 
 in which he may rest awhile before dressing. The softest garments, simply 
 made, and so cut as to fasten round the throat and rest on the shoulders, 
 should constitute his wardrobe ; eschew all bands, pins, ligatures, ruffles, 
 embroidery, caps, socks, etc. 
 
 Let the child’s first efforts at foraging for an existence be at his mother’s 
 breast ; there he will find the medicine he needs, and just what she needs, 
 too, to dispose of. 
 
 The child’s mouth and the mother’s nipples should be carefully washed 
 before nursing ; thus, much suffering, for iDOth mother and child, will be 
 prevented. 
 
 “Give the baby water six times a day,” was one of the most important 
 messages ever sent over the telegraph wires to a mother. 
 
 Ignorance bathes her baby on a full stomach, because she finds it will go 
 through the ordeal of dressing more quietly ; Reason bathes hers two hours 
 
SOMETHING ABOUT BABIES. 
 
 1103 
 
 after feeding, knowing that the vital forces needed for digestion should not 
 be drawn to the surface. Being constructed on the same general plan with 
 the parents, the same principle that makes it dangerous for a man to go 
 swimming immediately after eating, makes it equally so to put a bady in its 
 tub after nursing. 
 
 Though Ignorance eats her own meals regularly and at stated times, she 
 feeds her baby at all times and seasons. If the child has colic from over- 
 eating, or the improper diet of its mother, she tries to allay its suffering with 
 additional feeding and vigorous trotting ; not succeeding, she ends the drama 
 with a spoonful of Mrs. Winslow’s soothing syrup ; having drugged the sen- 
 tinel and silenced his guns, she imagines the citidel safe. Reason feeds her 
 baby regularly, by the clock, once in two or three hours, and gives the stomach 
 some chance for rest. She prevents colic by regulating her own diet and 
 habits of life, knowing that improper articles of food, and ill-nature or out- 
 bursts of passion in the mother, have cost many a baby its life 
 
 Ignorance, hd,ving noticed that her baby sleeps longer with its head cov- 
 ered, uniformly excludes the air. Breathing the same air over a dozen times, 
 it becomes stupefied with the carbonic-acid gas, is throwm into a profuse 
 perspiration, and is sure to catch cold on emerging from the fetid atmos- 
 phere. Reason puts her child to sleep, with head uncovered, in a spacious 
 chamber, bright with sunlight and fresh air ; where, after along nap, she 
 wnll often find him (as soon as he is old enough to notice objects) looking at 
 the shadows on the wall, or studying the anatomical wonders of his own hands 
 and feet, the very picture of content. 
 
 Regular feeding, freedom in dress, plenty of sleep, water, sunlight, and 
 pure air, will^ secure to babies that health and happiness that in nature 
 should be their inheritance. 
 
 “Seeing that the atmosphere is forty miles deep, all around the globe,” 
 says Horace Mann, “it is a useless piece of economy to breath it more than 
 once. If we were obliged to trundle it in wheel-barrows, in order to fill our 
 homes, churches, school-houses, railroad-cars, and steamboats, there might 
 be some excuse for our seeming parsimony. But as it is we are prodigals of 
 health, of which we have so little ; and niggards of air, of which we have so 
 much”. — Mrs, Elizabeth Cady Stanton, New York. 
 
 For Worms, give rue tea ; for colic, catnip tea. 
 
 Milk for the Use of children should cool until the animal heat is gone be- 
 fore using. 
 
 Ginger-bread made from oatmeal instead of flour is a good aperient for 
 children. 
 
 While the baby is down for a creep, draw little stocking legs over his arms, 
 and secure them by a safety-pin. 
 
 Some babies’ skins will not hear flannel. — In this case a linen shirt should 
 be put on first, and flannel over it. 
 
 Jumping the Rope is an injurious and dangerous amusement, often result- 
 ing in diseases of the spine and brain. 
 
 A baby should sleep on its side. — When lying on its back the food some- 
 times rises in its throat and chokes it. 
 
 Eating snow, except in small quantities, is very injurious, producing ca- 
 tarrh, congestion and many other troubles. 
 
1104 
 
 SOMETHING ABOUT BABIES. 
 
 When chafed, squeeze cold water over the parts chafed. Dry lightly with- 
 out rubbing, and apply vaseline or cold cream. 
 
 If a scurf or milk-crust appears on the head, do not apply water, but oil 
 at night and brush over gently with a baby’s soft brush. 
 
 DonH give the baby cordials, soothing syrups, paregoric and sleeping- 
 drops. All such things injure the constitution of the child. 
 
 No child should go to bed hungry, but food taken near the hours of sleep- 
 ing should be of the simplest nature — a cracker, a piece of bread, or a glass 
 of milk. 
 
 Always hold a baby with feet next the fire, when sitting in a room with 
 a fire in it. The old adage, “Keep the feet warm and the head cool,” means 
 a good deal. 
 
 Great care must be taken that children are not fed with milk that has 
 been turned by a thunder-storm. The chemical change is rapid, and extra 
 caution is necessary. 
 
 If the children who attend school are puny and do not seem to thrive, 
 take them away from school. Give the child a robust body, whether he is 
 at the head or tail of his class. 
 
 Parents should teach their children to gargle their throats, for it may be 
 the saving of their lives. It is easier to teach them this difficult and awkward 
 feat in health than when prostrated by disease. 
 
 For constipation, bran water is an excellent remedy. Boil two table- 
 spoons bran in a pint of water for two hours, strain and use as food. It must 
 be made fresh every day, and the fresher the better. 
 
 To cure the earache , — Take a bit of cotton batting, put upon it a pinch of 
 black pepper, gather it up and tie it, dip it in sweet-oil, and insert it into the 
 ear. Put a flannel bandage over the head to keep it warm. 
 
 Let nature wake the children ; she will not do it prematurely. Take care 
 that they go to bed at an early hour — let it be earlier and earlier, until it is 
 found that they wake up themselves in full time to dress for breakfast. 
 
 To prevent a child coughing at night, boil the strength out of ten cents worth 
 of “seneca snake root” in one quart of soft water ; strain through a cloth, boil 
 down to a pint, add one cup powdered sugar made into a thick molasses. 
 (Srive one teaspoon on going to bed. 
 
 Just before each meal let the child have some ripe fruit or some fruit sauce. 
 Apples and berries are wholesome. Oranges should never be given to chil- 
 dren unless the skin and the thick white part underneath the skin and be- 
 tween the quarters is all carefully removed. 
 
 Nearer let the little children go out of doors in winter without being warimy 
 clad. They lose heat rapidly, and easily contract throat and lung aflTections. 
 Every child should have full suits of underclothing ; and especially let the 
 legs and ankles be well protected with thick stockings and leggings. 
 
 ^ place your thumb on its nose, between the eyes, and 
 
 press gently upwards. It always makes them swallow. In giving medicine, 
 keep the point of the spoon against the roof of the mouth and they can’t 
 strangle. But with watchful care you will not have to give much medicine. 
 
 Great care should be taken to shade a baby’s eyes from the light. If a 
 strong light shines directly in its face, it often produces ophthalmia, an in- 
 
SOMETHING ABOUT BABIES. 
 
 1105 
 
 flamation of the eyelids, which is troublesome and dangerous. A few drops 
 of breast-milk, applied to the eye and worked under the lid, is very healing 
 to sore ej^es. 
 
 A lump of sugar, saturated with vinegar, will stop hiccough when drink- 
 ing water will not. For babies, a few grains of sugar will often suffice. Care 
 must be taken in giving sugar to nursing babies, as it is constipating. Dio 
 Lewis says feather pillows are death to children. Make them of straw or 
 hair, and not too large. 
 
 Children are often troubled with ulcers in the ears after scarlet fever and 
 other children’s diseases: Roast onions in ashes until done, wrap in a strong 
 clotli, and squeeze out juice. To three parts juice, add one part laudanum 
 and one part sweet-oil, and bottle for use. Wash ear out with warm water, 
 shake bottle well, and drop a few drops into the ear. 
 
 Snuffles need not be known in the category of baby troubles if mothers 
 will have a camel’s hair brush and carefully cleanse out baby’s nose every 
 morning when washing him ; and also watch for the little hard pieces that 
 form in it and carefully take them out, putting up a little oil to soften them, 
 or a little breast milk milked up will cause the baby to sneeze and loosen 
 them. 
 
 For symptoms of a cold, such as snuffling, or any slight hoarseness, give 
 immediately a warm foot bath, and then grease with mutton tallow, the nose, 
 neck, chest, and feet; warm the feet well at the fire. Sweet-oil, pig’s-foot' 
 oil, or any kind of good grease will answer as well as mutton tallow. After 
 warming well put them to bed and wrap up well. An oil-rub, as described 
 hereafter, is one of the best things to give 
 
 Bathe children in the forenoon when possible, or, if not too tired, an hour 
 before the evening meal; never for at least an hour after eating. When pos- 
 sible bathe before an open fire or in a warm room near, and rub dry before 
 un open fire. It is injurious to bathe children on rising before breakfast, 
 especially in cold weather. AVashing the face, neck and hands, and dress- 
 ing, is enough before refreshing the body by eating. 
 
 Probably nine children out of ten who die of croup might be saved by timely 
 application of roast onions, mashed, laid upon a folded napkin, an.d goose- 
 oil, sweet-oil, or even lard, poured on and applied as warm as can be borne 
 comfortably to the throat and upper part of the chest, and to the feet and 
 i lands, or the onions may be sliced, boiled soft in water until almost dry, 
 l^reese added, and cooked in the greese until browned. 
 
 For sore mouth in nursing babies, take a teaspoon each of puiverized alum 
 and borax, half a salt-spoon of pulverized nut-galls, a table-spoon of honey ; 
 mix, and pour on it half a tea-cup boiling water ; let settle, and with a clean 
 linen rag wash the mouth four or five times a day, using afresh piece of linen 
 every day ; or simple borax water is equally good. Half an even teaspoon 
 powdered borax in two tablespoons soft water is strong enough, or use sage 
 tea instead of the water, or simply dry powdered borax. 
 
 The Perfect Night Dress is one of the best and safest night wear lor chil- 
 dren. It is one garment, waist, sleeves and drawers ending in feet (regular 
 stocking legs only fitting loosely), can be made of muslin, canton flannel or 
 red flannel and perfectly protects their feet and limbs. Over this, in cold 
 weather, may be worn a flannel sack. At severe seasons, instead of putting 
 an extra coverlet on the bed, we advise the use of a large bag, made of a 
 light blanket, into which the child may be securely placed, and closely but- 
 toned in around neck. Light coverings generally are preferable to heavy 
 ones, if the night clothing and the room are sufficiently warm, as they do 
 not induce prespiration nor check exhalations. 
 
 70 
 
1106 
 
 SOMETHING ABOUT BABIES. 
 
 Great Care Must he Taken that the navel of infants takes its proper place. 
 If not attended to it is likely to puff out and produce a breach. If it shows 
 any signs of protruding, round a piece of cork on one side leaving it pointed 
 in the center, with the top side flat, cover with four or five thicknesses of 
 linen, and lay over the navel, fastening it to its place by four or five strips 
 of a porus plaster about an inch in width. Let it remain a month or more, or 
 till well, as it will cause no inconvenience, renewing plaster if necessary. 
 
 A Child’s Pen. — It is not only troublesome 
 but very dangerous for small children just able 
 to toddle about and get into mischief, to be free 
 to go where they please. The mother, if she has 
 the care of the house, can not safely leave the 
 child for a moment. The pen, which the cut 
 represents_, is a perfect protection for the child. 
 
 It is too high to climb over, it moves at pleasure 
 as the child walks about on the floor, and the 
 mother is comparatively free to leave it and at- 
 tend to other work. With a warm flannel blanket on the floor and play- 
 things, it will amuse itself a long time. A cheaper substitute may be made 
 of a light dry-goods box without bottom, with casters attached, and a box 
 with bottom in with blankets in bottom is aji excellent place to put a child, 
 when the mother is necessarily absent for a short time. It is safe from harm, 
 even if it does cry. 
 
 See That a Child’s Food is well cooked. Never give a child new bread. 
 Always insist that a child thoroughly masticate his food. Avoid too nour- 
 ishing a diet for a child of a violent, fretful temper.* Give a nourishing diet 
 to a pale, white-looking, delicate child. Both under-feeding and over-feed- 
 ing are apt to produce scrofula or consumption. Carefully study a child’s 
 constitution, digestive powers, teeth, strength, and endeavor to proportion 
 to these the kind and the quantity of its food. Sweetmeats and confection- 
 ery should only be given to children very sparingly, if at all. Never pamper 
 or reward a child with them. A child should never be allowed to go to 
 sleep with damp, cold feet. Neglect of this has often resulted in dangerous 
 attacks of croup, diphtheria, or a fatal sore throat. Always on entering the 
 house in rainy, muddy, orthawy weather, the child should remove its shoes, 
 and the mother should herself ascertain whether the stockings are the least 
 damp. If they are they should be taken oflT, the feet held before the fire, 
 rubbed with hands until perfectly dry, and dry stockings and shoes put on. 
 
 In Cleansing the Ear. penetrate no deeper than you can clearly see. 
 Never scratch or inflame the entrance to the ear. The ear-wax is not dirt, 
 and should not be removed, at least only that portion w^hich is plainly visi- 
 ble should be disturbed. Pins and scrapers inserted in the ear are injurious. 
 The wax will find its w^ay out when too much is accumulated. Scraping pro- 
 duces irritation, discomfort, and calls for a repetition, which after a time, 
 produces disease. Sweet-oil, glycerine, etc., are apt to clog the ear and 
 produce inflammation. Syringing the ear with tepid water relieves itching. 
 If cold air gives pain a little wool, placed in the ear while out of doors, will 
 protect. 
 
 Food for Babes. — Mix a babe’s food or milk with its due proportions of 
 sugar, and place the pitcher holding it in a deep plate — a soup plate or pie- 
 dish will do — and fill the plate with cold water. Take a piece of thin mus- 
 lin, large enough to cover the whole pitcher and reach down all sides into 
 the water. Have no cover on the pitcher, wet the cloth and cover the pitcher 
 with it; put its ends into the water, and set the whole into a place where a 
 
SOMETHING ABOUT BABIES. 
 
 1107 
 
 draft of air will pass over it. A mother tried the plan, and during an exceed- 
 ingly hot summer, through the most sultry days and nights of along season, 
 the milk never turned at all. The rationale of the thing is easy. The milk 
 is not confined in a close vessel, or in danger of being tainted by nearness 
 to other, perhaps not wholesome, food ; the thin gauze protects it, yet leaves 
 it open ; the draft of air keeps the temperature down by the constant evapor- 
 ation, while the water is constantly sucked up by the cloth, acting like a 
 wick in a lamp, to supply the moisture. The pain of teething may be almost 
 done aw'ay, and the health of the child benefitted, by giving it fine splinters 
 of ice, picked off with a pin, to melt in its mouth. The fragment is so small 
 that it is but a drop of warm water before it can be swallowed, and the child 
 has all the coolness for its feverish gums without the slightest injury. The 
 avidity with which the little things taste the cooling morsel, the instant 
 quiet which succeeds hours of fretfulness, and the sleep which follows the 
 relief, are the best witnesses to this magic remedy. Ice may be fed to three 
 months’ child this way, each splinter being no longer than a common pin, 
 for five or ten minutes, the result being that it has swallowed in that time a 
 teaspoonful of warm water, which so far from being a harm, is good for it, 
 and the process may be repeated hourly as often as the fretting fits from 
 teething begin. 
 
 An ivory ring, a silver dollar, or some similar article should be provided 
 for them to bite on. Give plenty of pure water to drink. Or dip the end of 
 the finger in cold water and rub the inflamed gums. 
 
 Care of Babies . — It is not necessary to exclude light from room when the 
 babe is born. The admission of sunlight should be regulated ; but a soft 
 and pleasant light is a benefit to both mother and child. The baby should 
 not be carried into a glowing sunshine, but should become gradually accus- 
 i'.omed to the light. 
 
 For restlessness or colic in children, give a warm bath at bed-time, dry 
 quickly with soft towels, and rub well with the hand ; dress loosely, wrap in 
 llannel blanket, warm and lay away to sleep, or give three or four swallows 
 ( )f warm water ; place one hand on stomach and one on back, and give a 
 ’lively trotting. This is better than a barrel of soothing syrup. If one “trip 
 to Boston” on the knee will not do, try two, or three even, with a drink of 
 tvarm water before starting. For sore mouth or constipation, give three or 
 four swallows of cold water the first thing in the morning. This is both a 
 preventive and a cure ; or sweet flag which may be obtained in a dried state 
 at any drug store, is an excellent remedy for colic in children. Make a mild 
 tea of it, sweeten, and give a teaspoonful whenever there are signs of trouble 
 coming on. 
 
 One of the best remedies for chafing is cocoa butter, which may be had 
 in cakes at any drug store. Warm slightly, if necessary, and apply to the 
 chafed parts. Cocoa-nut oil is also excellent for greasing in scarlet fever. 
 Among the old-fashioned and good remedies for the same purpose is the 
 fatty inside of the rind of a smoked ham. 
 
 For colds, hoarseness, or indications of croup, slice raw onions, sprinkle 
 with granulated sugar, let stand until the juice is extracted (to hasten the 
 flow of the juice, place in heater for a few moments), pour off juice, and give 
 a teaspoonful every hour, or oftener if the case is severe. 
 
 Greasing the navel, bowels, and up and dowai spine, at night before go- 
 ing to bed, promotes regular action of the bowels, and cures constipation. 
 If injections are necessary for babies, warm water with a very little pure 
 soap dissolved m it is better than inserting a piece of hard soap, as is often 
 done. Small syringes with flexible tubes, are now made, and are much 
 safer than the old form of syringe. 
 
 In washing children, do not let the water run into the ears. Children 
 should never be washed in a careless, slipshod manner. The excretions 
 
1108 
 
 SOMETHING ABOUT BABIES. 
 
 and the exhalations of the skin are often acrid enough to produce great ir- 
 ritation and suffering, and careful washing, with liberal enough use of water 
 to insure cleanliness, and rapid and thorough drying, removing every par- 
 ticle of moisture in all the crevices of the skin, and that with a gentle hand. 
 Use as little soap as possible, and that the finest kind, and be snre to wash 
 it off thoroughly with pure soft water. After the surface is well dried, any 
 harmless powder, such as corn starch, may be used to prevent chafing. 
 
 In the case of a sick child, if the skin is tender when there is pressure, 
 wash with diluted camphor water. Sick children should not lie long in one 
 position, and the bed should be as smooth as possible. If there is any dis- 
 ease in the head, a hair pillow or one of finely shredded corn-husks should 
 take the place of a feather pillow. Cool, salt-water baths remove the prickly 
 heat that is so annoying in summer. 
 
 The warm bath, the water being at about the same heat as the surface 
 of the body, fs best for young children. As they grow older the bath may 
 be made cooler. 
 
 Always be able to have fire in at least one room in the house, even in 
 the warmest season, if there are children in the family. In the Northern 
 States there is rarely a month in the year during which there is not an oc- 
 casional day or evening when fire would be beneficial. 
 
 Children should always jilay on the sunny side of the yard or street in 
 cold weather. The sun- wanned air is what they need. Children less than 
 four years old ought not to play out of doors when the thermometer ranges 
 lower than 25° above zero. 
 
 To ventilate apartments without causing a draft, raise the lower sash four 
 to six inches, and place under it a board perfectly fitted to the casing, so as 
 to shut out all air. The cold, outside air then passes upward between the 
 sash, to the upper part of the room, and is diffused without causing a draft. 
 The night air is not objectionable, except in malarious regions. Indeed, in 
 cities, the night air is purer than what is abroad by day. In the hot season, 
 children should be kept out of the sun after ten o’clock, and may sit up later 
 than usual at night to enjoy the cool evenings. Excessive heat is as fatal as 
 excessive cold. Keep the baby cool by baths, but never put it to sleep in a 
 room from which the sunshine is constantly kept. No room can be whole- 
 some where sunshine is never admitted. 
 
 AUNT Martha’s prescriptions. 
 
 Give a babe, one to lour weeks old, two teaspoons saffron tea (made by 
 simmering a teaspoon dry saffron in half a teacup water), once every other 
 day. 
 
 If troubled with colic, give catnip tea (simmering half a teacup of cat- 
 nip in boiling water to cover, strain and sweeten) every night before the 
 time for colic to come on. Catnip should always be gathered when in bloom, 
 and before dog’ days , then dry in the shade. "When dried, place in a paper 
 sack, and hang ir/a dry, cool place. 
 
 One teaspoon of pure castor oil given to a new-born babe is excellent to 
 carry off the phlegm that usually troubles it. 
 
 Babes from one to six months old can safely be given two teaspoons of 
 castor oil at a tlrue when suffering with a cold. Mixing a teaspoon of Orleans 
 molasses with it will prevent griping. 
 
 A child ten months old, if choked with a bad cold, will be speedily re- 
 lieved by taking three teaspoons of pure castor oil. Children are differently 
 affected"by the oil, so it is safe to begin with one teaspoon of castor oil, and 
 increase if needed. 
 
SOMETHING ABOUT BABIES. 
 
 1109 
 
 In scarlet fever, the first symptoms being like a severe cold, treat it in 
 the same way ; keep the bowels open with castor oil, grease the throat, breast, 
 and back with pig’s feet oil, goose grease, lard, or smoked ham rinds, or the 
 fryings of salt pork or bacon. Grease very thoroughly. If the throat is 
 sore, chop salt fat pork and raw onions together like hash, put them in a 
 sack, warm a little, and tie round the throat. Change this poultice when 
 needed, but keep it on until the throat is entirely well. This poultice is 
 much better than those made of hot water, as there is no danger of taking 
 cold in changing it. 
 
 To prevent catching contagious diseases, put a small lump each of cam- 
 phor gum, brimstone and assafetida in a little sack, and tie around the body 
 with a tape. 
 
 An excellent cough remedy is made as follows. Take enough of hore- 
 hound to fill a three pint cup, pour soft water over it until full, let it simmer 
 until all the strength is extracted (keep the tin full) then strain ; to three 
 pints of this tea add a pint of pure whisky and enough of loaf sugar to make 
 a syrup ; dose, tablespoon half hour before eating, and the last thing before 
 retiring. This dose is for an adult. For ten-year-old child, give half. 
 
 A good remedy for colic is tincture of assafetida ; take a lump the size oi 
 a hulled walnut, cover it with an ounce of pure whiskey (in fourteen days it 
 is tincture, but in a few days it will be strong enough to use ) Begin with 
 one drop in sweetened water, if the child is very young, and increase as re- 
 quired. Give this to the child an hour before the time for the colic to begin. 
 If a child is given this, as it grows older, each morning a few drops, it will 
 not be troubled with worms. 
 
 In croup, redden the throat and chest by ru Doing with a mixture of one- 
 half tablespoon each of camphor and turpentine and one tablespoon each of 
 coal oil and sweet oil. Wet a warm fiannel with this, and apply to the throat 
 and neck for a few minutes, watching closely so as to remove it when the 
 skin is vrell reddened. No time can be given, as some skins are more sensi- 
 tive than others. This outward irritation tends to prevent croup. 
 
 For worms in children (these do not appear until after the child begins 
 to eat other food than its mother’s milk), give one-eighth of a teaspoonful of 
 santonin mixed with a little sugar and a drop or two of water, once every 
 three hours ; continue for six doses. Follow with a dose of castor oil to 
 which has been added five drops of spirit of turpentine. The above is a dose 
 for a child of one year old ; for older children, increase the dose somewhat. 
 Pumpkin-seed tea is also a good remedy for worms, and entirely harmless. 
 All remedies for worms must be taken on an empty stomach. 
 
 Luckily for the rising generation, fashion recognizes the necessity for 
 protection of the neck and arms of infants, and while the infant wears long 
 slips the feet are fairly well protected in the summer, but if they seem in the 
 least cold to the hand, soft woolen socks should be put on. When short 
 clothes are put on, longer socks should take the place of the short ones. No 
 pains should be spared to keep the legs and feet warm in both summer and 
 winter. “Keep the feet warm and the head cool,” is an old but wise max- 
 im. If the opposite condition exists, look out for serious illness. In winter 
 let the baby wear warmly lined shoes, chosen for comfort and not for show. 
 The care of the extremities is very important, and the baby should never be 
 allowed to go with cold hands. The baby creeping about, and the children 
 playing on the floor, are exposed to all the drafts that enter through the crev- 
 ices of the walls. The cold air immediately seeks the floor, and a grown 
 person has only to lie down on the carpet in the vicinity of a window or door 
 to be convinced of the source of many a cold and sore throat. Weather-strips 
 in rooms where children play much, are useful ; in their absence, paste a strip 
 
1110 
 
 SOMETHING ABOUT BABIES. 
 
 of paper across where the lower sash fits into the casing, and get ventilation 
 by the upper sash. If doors swing inward, a heavj^ rug may be placed against 
 it outside, or an old garment. Add to all these precautions warm clothing. 
 When children are large enough to play out of doors in cold weather, good 
 woolen leggins should be worn. In rainy weather, the light gossamer rub- 
 ber cloth, which may be bought by the yard and made at home, makes ex- 
 cellent protection from wet, and yet is not a burden. If replaced by a woolen 
 garment in dry weather, no harm may result. Every school-girl should have 
 a circular cape of this material. Let no desire to have your childreii in fash- 
 ion induce you to send them out with less clothing for the feet and legs than 
 would be required to make a grown person comfortable. The scanty clothing 
 of the lower limbs brings on repeated attacks of croup and various diseases 
 of the throat and lungs. Not onlj^ is this true, but the low temperature and 
 imperfect circulation of the blood prevents the development of the paits ex- 
 posed and brings on a race of fashionable, but spindle-shanked children. 
 Don’t be deceived by the prevailing idea that children of the extremely poor, 
 that are half cared for, and of parents who habitually neglect them, are 
 “healthy.” Among this very class Death makes the heaviest harvest ; and 
 those who live are stunted by neglect in spite of the extra hardiness of con- 
 stitution. Of course, to* remove the ordinary clothing and substitute lighter 
 for a party or a heated audience-room, is the height of imprudence. At the 
 close of such an occasion, plenty of wraps should be provided against the 
 exposure to the cold air when over heated. Young children had best vmar 
 flannel underclothing the whole year. When sudden changes take place to 
 colder weather, see that the children have additional protection before they 
 take cold. 
 
 Loncj Clothes . — A proper dress for an infant, is a bandage of 
 soft flannel, put on loosely about the body, a knit woolen shirt, a pinning- 
 blanket, made of a piece of soft white flannel, three-fourths of a yard square, 
 and taken up about one fourth of a yard at the top by a single box-pleat, three 
 inches wide, and caught together on the wrong side for about three inches 
 from the top. On each side of the box-pleat make a small pleat, to be let 
 out as the infant grows. The flannel should be bound with silk binding be- 
 fore pleating, pinned on with safety pins next the flannel shirt : a waist with 
 arm-holes but no sleeves, buttoned behind with one small flat button, and 
 having on the bottom one button in front, one on each side, one in center of 
 back, and one an inch and a half on each side of the last-named. The skirt 
 is fastened to these buttons. The three buttons behind serve this purpose. 
 When child is small, each end is carried past the center button to the ones 
 an inch and a half beyond it, but as the child grows and needs more room, 
 the ends are brought together at the center button. The skirt is made of 
 flannel, seven-eights of a yard long. The dress, which should be about one 
 yard loiig, may be made of any white material. Add to this a pair of soft 
 knit socks, and the dress is complete. A modest wardrobe should comprise * 
 two knit shirts, three pinning-blankets, four bandages of different sizes, three 
 flannel skirts, three wmists, six muslin slips, six dresses of different patterns 
 but about the same in regard to warmth, or better, of same material, checked 
 or striped goods, and differently trimmed, two finer dresses, which maj^ be 
 made a little longer for style, though the weight is objectionable as a burden 
 to the child, two pairs of short socks, and as the child grows older, two pairs 
 of knit boots, and two-dozen diapers (cotton are best, having more absorbing 
 capacity than linen,) one yard long, and for the first, about five-eights of a 
 yard wide. Fold the inside one once from end to end, and pin one side with 
 safety pins to the flannel band, allowing it to hang down to protect the legs. 
 When short dresses are put on, fold the outside diaper as directed above, 
 a^d use one of lighter material, or an old thin one for the inside. Fold the 
 
SOMETHING ABOUT BABIES. 
 
 1111 
 
 latter, end to end once, and then once more in the 
 same direction. ' The outside one is now in three-cor- 
 nered shape ; lay it down with point toward you, lay the 
 other over it, as represented in diagram, and they are 
 ready to put on. Fortnight use, wear a bandage, at 
 pinning blanket, and a flannel night dress, made with 
 sleeves long enough to gather in with a string over the 
 hands. Of course no garment should be worn at night 
 that has been worn during the day. 
 
 Short Clothes . — A warm suit for first short clothes of baby during first 
 winter is as follows : A knit flannel shirt, a loose flannel bandage about 
 the body, over the bowels (an excellent protection against summer com- 
 plaints, if continued through the next 
 summer), a skirt of opera flannel with 
 a muslin waist, with two rows of but- 
 tons (four in each row), about an inch 
 apart, one to support the skirt and the 
 other for the diaper drawers, which are 
 made of the same flannel as the skirt. 
 
 The accompanying cuts will explain 
 
 clearly the manner in which these are made. This useful 
 garment, either in flannel or muslin, may and should be worn 
 from the time short clothes are put on until diapers are left 
 off* or even longer. The cut on left hand of page gives the form of garment, 
 when taken off. The one on the right, the same garment when put on and 
 buttoned up. The dress should be of the same material, and color as the 
 skirt and drawers, and cut in Gabrielle style, with long sleeves. Over this 
 wear a wfliite dress of Nainsook, made plain or elaborate, as may be desired. 
 In summer, this suit of skirt, drawers, and dress, made in Silicia, with the 
 overdress of white, is a safe and comfortable dress for a child, and not easily 
 soiled. 
 
 AUNT EVA’s way. 
 
 This is the idea to start with — that we are dealing with little people. To 
 le sure they are fearfully and wonderfully made, but only in the same sense 
 IS their parents. As many of these same parents do not understand the first 
 principles of caring for themselves, we are obliged to begin at the beginning. 
 It is important in the life of a child to begin right. The treatment many a 
 babe receives during the first hours of its life causes it to be a puny, suffer- 
 ing infant, giving it a constitution predisposed to disease. The first thing fs 
 to protect the sensitive darling from exposure . There must be absolutely 
 no exposure to chill. This is easily done by plenty of soft, warm flannels — 
 a dozen pieces or more, some of which need be quite shawls. When needed, 
 they must be full of fire warmth, full as they can hold, no matter if it is a 
 warm August night. When the child needs attention, make the physician 
 take a large piece of this and cover it instantly. He can do his whole duty 
 with the child well covered. Never use water for the first bath, but sweet 
 oil ; I prefer the oil of sweet cream, made by simmering cream in a shallow 
 dish on the stove until the oil separates, to be applied with a soft piece of 
 warm flannel. If care is used in removing the oil, you will be»surprised to 
 see how sweet the little one looks ; on no account use water on the child until 
 it is well climatized, say twenty-four to forty-eight hours. When the babe 
 screams through its first toilet operation, it is either cold or frightened. De- 
 sist at once, and fold it closely in its warm wrappings, making sure that noth- 
 ing soiled or damp is touching it. Let the little head be cared for first, then 
 
1112 
 
 SOMETHING ABOUT BABIES. 
 
 one arm, and so on, keeping the rest of the body carefully covered. After 
 having the oil well applied, I would rather my child would lie a week with 
 only its flannel wrappings than be dressed while screaming, but if you go 
 right so far you will have no trouble. 
 
 Its clothing can be any thing that is warm enough and loose enough. 
 Don’t pin it up as if it was to be used to play ball with, and was in danger 
 of getting tumbled to pieces. It is not even to be handled much, but laid 
 away to rest as long as it will, and kept still ; don’t let some loving soul keep 
 it swaying around. If it acts like waking up or is uneasy, pass your hands 
 carefully under it, and gently turn it on its other side. 
 
 Its food, first and only, at present is that which God has so wisely pro- 
 vided ; this is all that it needs, even if it gets but a few drops at a time. If it 
 cannot be satisfied without w'orrying the mother too much, a little — a very 
 little — fresh cow’s milk can be used with pure sugar and one-third water- 
 Always remember this — the milk of a “farrow cow” will kill a young Zam6 
 just as sure as it enters its stomach. 
 
 I do not think it wise to insist on regular feeding times for nursing in - 
 fants, or as long as milk is the chief sustenance. There are many days when 
 the healthiest of children are fretful. Their gums begin to swell younger 
 than is generally supposed. There is nothing more soothing than — well, 
 just let the little pet have its own way ; it will prove to you when it is most 
 comfortable. A baby never cries when it is comfortable ; when it cries it 
 asks for something ; put yourself in its place and maybe you can come near to 
 the understanding. Many of its sufferings are caused by unwise changes in 
 its clothing. You give it a slight cold by your own thoughtlessness ; then 
 for heaven’s sake don’t give it some soothing syrup to weaken its digestion, 
 and render it liable to be hurt by all food except the simplest. My oldest 
 boy is a victim to soothing medicines. He must be so careful through water- 
 melon and fruit season, or he will be sick all the time ; but four others, all 
 ])ast five years old, who never took as much as a cup of sage-tea, of medicine, 
 can digest anything. My remedy for most of the ailments of children is fire 
 warmth. 
 
 For colic, unpin the little one’s clothing so that the fire can shine clear 
 to its arm-pits, warming your own hand and pressing it gently over the rest- 
 less little squirmer. This will either prevent or cure almost any thing. If 
 it seems very sick, its head hot, you must watch that ; I never k^iew a child 
 to go into fits unless its head was hot and its hands and feet cold. In this 
 case bathe the little feet in warm water ; and, if it is summer, get the leaves 
 t)f horse-radish, or a plant of that nature, roll and wilt them, and bind on 
 the soles of the feet and in the palms of the hands ; not to blister, only to 
 keep moist and warm. If you cannot get the green leaves, ginger on Vet 
 wmrm cloths will do. Then keep the head wet, and keep every one from the 
 room but the one whom the child wishes to take care of it. Give water or 
 milk — whichever the child prefers ; or, if not weaned, let it nurse all it wish- 
 es, no matter if it keeps throwing it up — that is nature’s provision for nurs- 
 ing babies. It is ready now to be soothed to sleep, and will generally waken 
 with a gentle perspiration. When you think you must give some "kind of 
 warm tea, give pure warm water that has been boiled ; it is the best hot drink 
 for either mother or child in pain. 
 
 My mother was once taken three miles on a cold winter’s night to see a 
 young infant that they feared was going into fits. It screamed and strug- 
 gled and fought for breath, while its young mother, pale with fear, was walk- 
 ing the house crying too. “Why,” said mother, “the child has only got the 
 ‘snuffles,’ bring me a little soft grease.” She rubbed the nose gently until 
 the child was partially relieved. Being quite a bad case, she advised the 
 
SOMETHING ABOUT BABIES. 
 
 1113 
 
 mother to milk a stream of breast-milk into the nostril ; she did so, the child 
 sneezed three or four times and dropped asleep in two minutes. This is also 
 all that is needed for weak or sore eyes in an infant — breast milk. 
 
 For sore mouth, a weak solution of borax ; but your child will not have 
 sore mouth or any other disease, if you folloAV these directions and your own 
 good sense ; and remember that soothing syrups are the lazy mother’s cure. 
 It is so much easier to put a child to sleep *than to bathe it and warm it and 
 nurse it weh. 
 
 For croup, take sweet hog’s lard and tincture of camphor or camphor 
 gum and simmer together a short time ; gum the size of a pea to a tablesi 30 on 
 of lard; keep it in the house prepared, and rub on the throat at first symp- 
 tom. This will relieve any hard cough almost instantly ; if it does not, mix 
 one teaspoon of it with a tablespoon of molasses, and take inwardly. If you 
 are called to a child too bad — too far gone — for these simple remedies, put it 
 in a warm bath as quick as it can be prepared. 
 
 For whooping-cough, encourage the child to eat sour fruits, either cooked 
 or raw, or both, all it wishes This keeps the system cool, the bowels open-, 
 and the throat clear. 
 
 In weaning your darling, be sure you have plenty of suitable food in th< t 
 house that the baby is fond of. First teach baby to go to sleep withou I" 
 nursing ; after he has become accustomed to this, teach him to do without U 
 during the day, and to go to sleep at bed-time ; then let him nurse all h«<', 
 wishes through the rest of the night, only being careful to leaA^e the bed be- 
 fore he awakens in the morning. Let him nurse this way for several weeks, 
 that the change of living may not be too sudden. I have weaned thre^f 
 children in this way without a single crying spell and no one about th(/ 
 house knew about it. 
 
 The family physician is a great blessing — more so than his medicine 
 'Never fail to call him in time, if the disease proves stubborn ; but let him 
 understand that you wish advice as to nursing, and not his medicine, un- 
 less it is very necessaay. Most people think if a doctor leaves no drugs be- 
 hind his visit is so much lost money ; doctors understand this, and leave 
 medicine whether necessary or not. As your child conquers one trifling ail- 
 ment after another and grows in health and beauty, you will gradually gain 
 a confidence in nature that will be a great rock of defense for a parent of a 
 growing family ; if you will obey her laws she will never disappoint you. 
 
 The regular meals, so necessary to the health and comfort of a family, 
 must be regular. If you insist on the children only eating at their meals, 
 don’t sit and sew, or visit, with hunger gnawing at their vitals. I think it 
 safest to allow growing children to have a piece between meals, if they are 
 hungry enough to eat dry, light bread ; no butter to grease things, or molas- 
 ses or milk to tempt them to eat more than they need for necessary support. 
 The only trouble, I find, is they soon get to be too fond of the crusts and 
 ^‘pudding pieces.” 
 
 The care of the feet is the great picket post after the child begins to run 
 alone. Watch, watch the little feet that no damp or chill is creeping up to 
 chill the vitals. A pair of warm stockings to each pair of restless feet must 
 be kept by the stove in all damp or cold weather, and never let a child stop 
 a moment its active play until you know whether its feet are warm and dry. 
 You had better change feet-covering four or fi^^e times a day during those 
 delightful, treacherous spring days, than to watch a sick bed and loose your 
 darling at last. This is v hat neglect of the feet often brings the little ones 
 to. I know the task I r.m enjoining on mothers and nurses. I have had 
 twenty-three pairs of shyckiBgs hanging around my cook-stove at once, each 
 
1114 
 
 SOMBTHING ABOUT BABIES. 
 
 pair in daily use for exchanges. But I do not know what it is to lose a child, 
 or hardly a night’s rest, and we have raised six from babyhood. Never let 
 them go to bed without having their feet all aglow with warmth to their 
 knees from the bright fire shining upon them. This is my hobby; fire- 
 warmth. It will cure ear-ache, stomach-ache, head-ache, leg-ache ; pre- 
 vent neuralgia, white-swellings, rheumatic pains, indigestion. Yes, I’m a 
 ‘‘fire worshiper,” and you will be after you have tried its virtues on your- 
 gelf and children faithfully for twenty years. 
 
 In conclusion, my theory is incessant watchfulness of first symptoms — 
 prevention rather than cure. But let no untried mother feel discouraged; 
 the care of a babe is no trouble to a true mother. As often as it needs at- 
 tention, so often do her eyes long for a sight of the sweet dimpled fiesh, the 
 dainty limbs ; the loving touch of the little hands upon her neck has more 
 than mesmeric power. And after all is done for them, if they seem to you 
 to be growing coarse and unlovely, smile upon them oftener, kiss them, caress 
 them. Don’t let the pressing duties of the younger ones lead you to neglect 
 the older ones. If a child once learns to be without mother’s caresses yov’ 
 can never again make them necessary to that child. 
 
 Teething . — When first signs of teeth appear, salivary glands are so fa’' 
 developed that the secretion of saliva is large, and “drooling” is noticed. 
 This saliva moistens the gums and softens them, so that the coming teeth 
 make their way through with less difficulty. At this time an ivory, coral or 
 hard rubber ring is useful. There is a sensation in the gums which the 
 child tries to relieve by biting. Later, when the gum is inflamed and sore, 
 a soft suostance is better than hard. If the gum is much swollen, and there 
 are symptoms of thirst and fever and flushed cheeks, the child should be 
 seen by a physician. There may be something more serious than teething. 
 If the case is mild, soothing applications such as honey of roses, borax and 
 honey, and syrup of gum arabic will relieve. If bowels are constipated an 
 injection may be given, or even a mild laxative, with a warm foot-bath at 
 bed-time. Lancing of the gums is sometimes necessary, and is harmless and 
 not painful if done skilfully and at the proper time. Rubbing the gums with 
 a thimble is very harsh treatment. As children grow older teeth should be 
 washed carefully and examined by a dentist at two years old or sometimes 
 sooner, knew a case of teeth being temporarily filled at one. The good care 
 taken of the first teeth greatly effects the second set. After the first twenty 
 come, the next four are permanent and must be well cared for. The last four 
 of the twenty should be well guarded in order to keep them till new teeth 
 come, thus to preserve a good shaped mouth. 
 
 Indigestion . — When a child falls ill, a good many charge it to “worms.” 
 The real cause of the trouble is generally indigestion, which causes an in- 
 creased secretion of mucus, and this makes a harbor for worms, which in 
 themselves do not produce irritation, unless they exist in great numbers. 
 Bottle-fed children oftener suffer from indigestion than others. The indica- 
 tions are pining, peevishness, constipation or diarrhea, a sour breath, etc. 
 These may result from overfeeding or from unsuitable food. Overfeeding is 
 most frequent. If the stomach is not able to digest the food it will irritate 
 the bowelB and produce diarrhea. The summer diarrhea of children begins 
 with indigestion, which weakens the system, and makes it sensitive to hot 
 weather. The proper color for passage from the bowels in infancy is yellow. 
 In cases of indigestion the color is greenish, or, if yellow when passed, soon 
 becomes green. In diarrhea they are offensive and greenish, or even a 
 bright green. The point is to find out the cause of the trouble and correct 
 it in the early stages of the disease. 
 
SOMETHING ABOUT BABIES. 
 
 1115 
 
 Where an infant sleeps, light and noise should be excluded. 
 
 The daily increase in weight of a healthy infant is from a quarter to 
 three-quarters of an ounce. 
 
 Bathing ought not to be neglected for a single day. It ought to be re- 
 garded as a sacred maternal duty. 
 
 The hair should be kept short during infancy and childhood. Iso finer 
 hftads of hair are ever seen than those on girls whose hair has been cropped 
 close, boy-fashion, until ten years old. 
 
 No more dangerous humbug was ever taught than that malt liquors or 
 wine was necessary or healthful for a nursing woman. 
 
 Sugar should always be an addition to less palatable food, and never 
 given alone. 
 
 A strict observance of the laws of health will strengthen a good consti- 
 tution and improve a bad one. 
 
 Diarrhea in nursing children is always the result in a change in the 
 composition of the milk, from whatever cause. 
 
 The period of weaning should be fixed between twelve and fiftee-i? 
 months, beginning by ceasing to give the breast at night. 
 
 Children should not sleep with sickly persons or with those of advanced 
 
 age. 
 
 A young child should not be awakened suddenly, nor by any rude mo 
 tion or loud noise. 
 
 Pulling roughly, trotting, swinging from side to side, and all rude pla} 
 of this sort does no good and may do great harm. 
 
 A wise mother, who has a cheerful disposition herself and performs well 
 her duties as nurse, will have no good reason to complain that her time is all 
 occupied by day and her rest disturbed by night. 
 
 A Young Mother writes : “I have a little boy seven years old, and a little 
 girl of four. I have never had the trouble of some young mothers, simply 
 because I was regular with them from their birth. They never slept with 
 me but in a crib at the side of my bed. I had the crib lined so as to pre- 
 vent a draught, and tucked their covers tightly over their feet and fastened 
 them at the top with large safety pins to the pillow — then they can not throw 
 them off to take cold. I never nursed my babies more than twice in the 
 night and often but once ; they slept better being alone. In the morning I 
 nursed baby, and once between breakfast and dinner, and again between 
 dinner and supper, also right after dinner was over, at regular hours every- 
 day. If they got hungry between times, they were fed bread and milk. 
 After supper, the little ones were undressed, rubbed well, back and limbs, 
 flannel nightgown put on, then nursedand put to bed, and they seldom awoke 
 before twelve o’clock ; so I had the evening for reading and practicing. In 
 the morning they were taken up, bathed in warm water, dressed, nursed, 
 and given a nap of two hours. In the afternoon they were put to sleep at 
 one o’clock, and they would sleep till three. I think no mother should nurse 
 her baby after it is a year old ; it breaks the mother down and does baby no 
 good. As my children grew out of babyhood I still kept them regular in 
 their habits. They get up in the morning at seven o’clock, wash, dress and 
 eat breakfast, drinking milk instead of coffee, play ah the morning and eat 
 a hearty dinner. At one o’clock they are put in a batb., their night clothes 
 put on, and put to bed. They sleep till three or half past, then are dressed 
 cleanly. At half-past five they eat a light supper, au i in summer time at 
 eight, and in winter time at half-past six, are put to bed. Two healthier 
 children will be hard to find ; they never eat between meals, unless it is an 
 
1116 
 
 SOMETHING ABOUT BABIES. 
 
 apple, and never want anything else, but eat heartily at the table. I think 
 if some young mothers will try my plan they will say there is no need of 
 half-sick and cross children, caused by eating at all hours and being up late 
 at night.” 
 
 Milk For Babies . — The following is one mode of preparing the milk: Al- 
 low one-third of a pint of new milk to stand for about twelve hours, remove 
 the cream and add to it two-thirds of a pint of new milk, as fresh from the 
 cow as possible. Into the one-third of a pint of blue milk left after the ab- 
 straction of the cream, put a piece of rennet about one inch square. Set the 
 vessel in warm water until the milk is fully curdled, an operation requiring 
 from five to fifteen minutes, according to the activity of the rennet, which 
 should be removed as soon as the curdling commences, and put into an egg 
 cup for use on subsequent occasions, as it maybe employed daily for a month 
 or two. Break up the curd repeatedly, and carefully separate the whole of 
 the whey, which should then be rapidly heated to boiling in a small tin pan 
 placed over a spirit or gas lamp. During the heating a further quantity of 
 casein, technically called ‘fleetings’, separates, and must be removed by 
 strainiilg through muslin. Now dissove 110 grains of powdered sugar of 
 milk in the hot whey, and mix it with the two-thirds of a pint of new milk to 
 which the cream from the other third of a pint was added as already de- 
 scribed. The artificialjmilk should be used within twelve hours of its prep- 
 aration, and it is almost needless to add that all the vessels emplo5mdin its 
 manufacture and administration should be kept scrupulously clean. Where 
 pure milk is used without the preparation above, give for first five days, two 
 tablespoons cream to a gill of filtered soft water. After that, the following 
 table of proportions and daily quantity have been given by a physician and 
 may be of help to many : 
 
 Table. 
 
 
 
 
 
 
 Milk. 
 
 
 Water. 
 
 For a child from 
 
 5 
 
 to 10 
 
 days old 
 
 
 334 j?ills. 
 
 
 a 
 
 10 
 
 to 20 
 
 days old 
 
 •• 1^. 
 
 It 
 
 434 
 
 
 ( i 
 
 t( 
 
 20 
 
 to 30 
 
 days old 
 
 .. 234 
 
 f 1 
 
 6 
 
 ££ 
 
 ti 
 
 (( 
 
 1 
 
 to 134 
 
 months old 
 
 .. 3 
 
 It 
 
 6^ 
 
 
 (1 
 
 {{ 
 
 134 to 2 
 
 months old 
 
 . . 314 
 
 tl 
 
 7 
 
 
 tc 
 
 et 
 
 2 
 
 to 234 
 
 months old 
 
 . . 4 
 
 tl 
 
 734 
 
 • £ 
 
 (C 
 
 (C 
 
 2U to 3 
 
 months old . . . 
 
 ,.. 434 
 
 tl 
 
 734 
 
 iC 
 
 (i 
 
 (( 
 
 3 
 
 to 334 
 
 months old . . . . 
 
 .. 5 
 
 It 
 
 7>4 
 
 iC 
 
 tl 
 
 {( 
 
 3K 
 
 to 4 
 
 months old. . . . 
 
 .. 5K 
 
 “ 
 
 734 
 
 • C 
 
 (( 
 
 (( 
 
 4 
 
 to 434 
 
 months old . . . . 
 
 .. 6 
 
 (( 
 
 734 
 
 iC 
 
 (( 
 
 a 
 
 434 
 
 to 5 
 
 months old 
 
 .. 634 
 
 It 
 
 734 
 
 6i 
 
 C( 
 
 (C 
 
 5 
 
 to 6 
 
 months old . . . . 
 
 7 
 
 tl 
 
 7 
 
 H 
 
 iC 
 
 (( 
 
 6 
 
 to 7 
 
 months old . . . . 
 
 .. 7 
 
 It 
 
 634 
 
 cc 
 
 i( 
 
 it 
 
 7 
 
 to 8 
 
 months old. . . . 
 
 .. 8 
 
 li 
 
 6 
 
 (C 
 
 
 tl 
 
 8 
 
 to 9 
 
 months old 
 
 . . 834 
 
 It 
 
 6 
 
 £f 
 
 a 
 
 It 
 
 9 
 
 to 10 
 
 months old . . . . 
 
 .. 834 
 
 It 
 
 6 
 
 <c 
 
 li 
 
 It 
 
 10 
 
 to 11 
 
 months old . . . . 
 
 .. 8M 
 
 It 
 
 6 
 
 C£ 
 
 iC 
 
 tl 
 
 11 
 
 to 12 
 
 months old 
 
 .. 9 
 
 tl 
 
 
 
 a 
 
 It 
 
 12 
 
 to 15 
 
 months old . . . . 
 
 .. 9 
 
 It 
 
 534 
 
 
 (( 
 
 It 
 
 15 
 
 to 18 
 
 months old . . . . 
 
 .. 9)^ 
 
 it 
 
 5 
 
 £C 
 
 '.C, 
 
 tl 
 
 18 
 
 months onwards 
 
 .. 10 
 
 it 
 
 5 
 
 Ci 
 
 Sudden Checking of Prespiration . — A Boston merchant, in ^'lending a 
 hand,” on board one of his own ships on a windy day, found himself, at the 
 end of an hour and a half, pretty well exhausted and' prespiraig freely. He 
 sat down to rest, and engaging in conversation, tim< passed faster than he 
 
SOMETHING ABOUT BABIES. 
 
 1117 
 
 was a^Yare. In attempting to rise he found he was unable to do so without 
 assistance. He was taken home and put to bed, where he remained two 
 years ; and for a long time after could only hobble about with the aid of a 
 crutch. Less exposure than this have, in constitutions not so vigorous, re- 
 sulted in inflammation of the lungs — “pneumonia” — ending in death in less 
 than a w'eek, or causing tedious rheumatisms, to be a source of torture for a 
 lifetime. Multitudes of lives would be saved every year, and an incalcuable 
 amount of human suffering would be prevented if parents would begin to 
 explain to their children, at the age of three or four years, the danger which 
 attends cooling off too quickly after exercise, and the importance of not 
 standing still after exercise, or work, or play, or of remaining exposed to the 
 wind, or of sitting at an open window or door, or of pulling off any garment, 
 even the hat or bonnet while heated. 
 
 The following rules for the management of infants during the hot season 
 are from Dr. Wilson’s “Summer and Its Diseases”: 
 
 Rule 1. — Bathe the child once a day in tepid water. If feeble, sponge 
 all over twice a day with tepid water, or tepid water and vinegar. 
 
 Rule Avoid all tight bandaging. Make clothing light and cool, 
 and so loose that the limbs may have free play. At night undress, 
 sponge, and put on a slip. In the morning remove slip, bathe, and dress ir 
 clean clothes if it can be afforded ; if not, thoroughly air clothing by hanginf 
 it up during the night. Use clean diapers, and change often. 
 
 Rule S . — Let the child sleep by itself in a cot or cradle. Put to bed at 
 regular hours, and teach to go to sleep without being nursed in the arms. 
 Give no cordial, soothing syrup, or sleeping drops vnthout the advice of a physi> 
 dan. They kill thousands of children every year. If the child frets it is hungry 
 or ill. Never quiet a child by candy or cake. They are common causes of 
 diarrhea and other troubles. 
 
 Rule A. — Give the child plenty of fresh air. Give it plenty of pure cold 
 water. Keep it out of rooms where cooking or washing is going on. Excesr 
 sive heat kills children. 
 
 Rule 5 . — Keep the house sweet and clean, cool and well aired. In hot 
 weather leave windows open day and night. Cook in the yard, in a shed, c r 
 in the garret. Whitewash walls every spring, and keep cellar free of rul^ 
 bish. Let no slops collect. Disinfect privies and sinks by a solution ci 
 copperas, and get your neighbors to clean up. 
 
 Rule 6 . — If the supply of breast-milk is ample, and the child thrives, 
 give no other food in hot weather. If the supply is short give goat’s or 
 cow’s milk in addition. Nurse once in two or three hours by day, and as 
 seldom as possible at night. Remove child from breast as soon as it falls 
 asleep, and never give the breast when overheated or fatigued. 
 
 Rule 7. — If brought up by hand, give goat’s milk, or cow’s milk, and use 
 no other food while hot weather lasts. For an infant that has not cut its 
 iront teeth, no substitute for milk is safe. Creeping children must not be 
 allovf ed to pick up unwholesome food. 
 
 Rule 8. — If milk is pure add one-third hot water to it until child is three 
 months old ; afterwards gradually lessen the water. Sweeten each pint with 
 a heaping dessert-spoonful of sugar of milk, or a teaspoon crushed sugar. 
 When very hot weather give milk cold. It must be unskimmed and as fresh 
 as possible, and brought very early in the morning. Scald pans to be used 
 with boiling suds. In very hot w^eather boil milk as soon as it comes, and 
 remove to the coolest place in the house upon ice or down in a well. In a 
 warm room it soon spohs. 
 
1118 
 
 SOMETHING ABOUT BABIES. 
 
 Rule 9. — If the milk disagrees add a tablespoon of lime water to each 
 bottlefiil- If pure milk can not be had, try condensed milk, sold by all gro- 
 cers. Prepare by adding to six tablespoons boiling water, without sugar, 
 one tablespoon or more of the milk, according to age of child. It this dis- 
 agrees, a teaspoon of arrowroot, sago, or cornstarch may be added to a 
 pint of milk, as prepared under Rule 8, and cautiously tried. If milk can 
 not be digested try, for a few days, pure cream, diluted with three-fourths 
 to four-fifths water, returning to milk as soon as possible. 
 
 Rule to . — The nursing bottle inmt be kept perfecth/ clean, otherwise the 
 milk will turn sour, and the child will be made ill. Empty ^fter each meal, 
 rinse first with cold water, take apart, and place nipple and bottle in clean 
 ■water, to which a little soda has been added It is better to have two bottles 
 and use them by turns. The plain bottle with rubber nipple is better than 
 the tube, which is difficult to keep clean. 
 
 Rule It ^Do not wean a child just before or during hot weather ; nor as a 
 rule, until after its second summer. If sucking disagrees with the mother 
 she must not wean the child, but feed it in part from the nursing bottle as 
 directed. Hov/ever small the supply of breast milk, the mother should keen 
 it up against sickness. It ivill often nave the lije of a child when everything eh t 
 fails When over six months old the mother may save her strength by gi\ ■ 
 ing it one or two meals a day of stale bread and milk, which should be press - 
 ed through a sieve, and put into a nursing bottle. When from eight months 
 to a year old, it may have also one meal a day of the yolk of a fresh, rare 
 boiled egg, or one of beef or mutton broth, into which stale bread has beeia 
 crumbled When oldei it can have a little meat, finely minced; but eveji 
 then milk should be its principal food, and not what grown people eat. 
 
 Rule 12 . — If a child is suddenly taken with vomiting, and purging, and 
 prostration, send for the doctor at once. Meantime, put the child for a fe'W 
 minutes in a hot bath, then carefully wipe dry with a warm towel, and wrap 
 in warm blankets. If hands and feet are cold, apply bottles filled with hot 
 watei wrapped in flannel. Place a mush poultice or flaxseed poultice to whicli 
 one quarter part of mustard flour has been added, or flannels wrung out of 
 hot vinegar and water, over the bowels. Give every fifteen minutes, five drops 
 brandy in a teaspoonful of water; if vomiting continues, give the brandy in 
 the same quantity of milk and lime water. If the diarrhoea has just begun, 
 or if caused by improper food, give a teaspoonful of castor-oil, or spiced syrup 
 of rhubarb. If the child has been fed partially on breast-milk, mother’s 
 milk alone must be used now. If weaned, dilute pure milk with lime-water, 
 or give weak beef tea or chicken water. Let child drink cold w'ater freely. 
 Remove soiled diapers at once from the room but save for the examination 
 of the physician. The giving of an injection of a teaspoon or two of ice-cold 
 water after each passage is of great benefit. 
 
HINTS FOR THE WELL. 
 
 1119 
 
 HINTS FOH THE WEEE, 
 
 Cleanliness is next to godliness. 
 
 Always rest before and after a hearty meal. 
 
 Do not eat too much. Do not eat late at night. 
 
 Food, especially bread, should never be eaten hot. 
 
 Children should never be dressed in tight clothes. 
 
 Never sit in a damp or chilly room without a fire. 
 
 Supper just before going to bed is highly injurious. If hungry, a bit of 
 bread or cracker will check the craving without spoiling sleep. 
 
 Never enter a room where a person is sick with an infectious disease with 
 an empty stomach. 
 
 When really sick, send for a good physician ; and as you value your health 
 ^d life, have nothing to do with quacks and patent medicines. 
 
 The condiments, pepper, ginger, etc., are less injurious in summer. Fat 
 beef, bacon, and hearty food may be eaten more freely in winter. 
 
 Most people drink too much and too fast. A small quantity of water sip- 
 ped slowly satisfies thirst as well as a pailful swallowed at a draught. 
 
 Let the amount of the meal bear some relation to future needs as well 
 as present appetite ; but it is better to carry an extra pound in vour pocket 
 ihan in your stomach. 
 
 A small quantity of plain nourishing soup is a wholesome first course at 
 dinner. Rich soups are injurious to persons of weak digestion, and a large 
 quantity of liquid food is not beneficial to adults . 
 
 A famous caterer adds half teaspoon chicken pepsin to each pint mayon- 
 naise dressing for chicken salad' and claims one can eat thereof late at night 
 and yet have pleasant dreams. 
 
 Three full meals daily are customary but the number, the relative quan- 
 tity and quality, and the intervals between them, are largely matters of 
 opinion, habit and convenience ; regularity is the important thing. 
 
 Exercise before breakfast should be very light , and it is better to take a 
 cracker or some trifle before going out, especially in a miasmatic climate. 
 Early breakfasts are a necessity to the young and growing. 
 
 Sponge off your ne^k, throat and chest in cold water every morning, dry 
 quickly with a soft towel, then rub with a rough one ; do not be more thrn a 
 minute about it , and a sore throat will rarely trouble you. A towel mdij be 
 roughened by dipping in strong brine, then drying. 
 
1120 
 
 HINTS FOR THE WELL. 
 
 Remember that when the stomach is sour after eating, the food is actu- 
 ally rotting — that is a nauseating word but it expresses the absolute fact in 
 the case — and it means that some of the rules given have been violated. 
 
 Eat in pure air and in pleasant company ; light conversation and gentle 
 exercise promotes digestion, but hard work of any kind retards it. Avoid se- 
 vere bodily or mental labor just before and for two hours after a full meal. 
 
 Drinks at meals should be taken at the close, and not too strong or hot. 
 Dyspeptics especially should drink sparingly. Children need more than 
 adults, but too much is injurious. 
 
 Masticate well ; five minutes more at dinner may give you better use of 
 an hour afterward.. At meals never drink a full glass of very hot or very cold 
 liquid. Never wash down a mouthful. Avoid waste of saliva. 
 
 Adults need to eat at regular intervals two or three times a day, allowing 
 time for each meal to be fully digested before another is taken . It would 
 spoil a loaf of bread, half baked, to poke a lump of cold dough into the mid- 
 dle of it. 
 
 Avoid colds and break up as soon as possible when taken. As soon as 
 conscious that the pores are closed, keep warm within doors, drink warnt 
 ginger tea, relax the bowels, and take a vapor bath. Breaking a cold up 
 early, often saves a severe attack of congestion, pneumonia, often even a fever. 
 
 Avoid tobacco, alcohol in all forms, and all stimulants. Every healthy 
 man is better, stronger, has a clearer head, more endurance, and better 
 chances lor a long life, if fiee from the habitual use of stimulants. The boy 
 who begins the use of tobacco or liquors early is physically ruined. 
 
 When too many oysters have been incautiously eaten, and are felt lying 
 cold and heavy on tlie stomach, there is an infallible remedy in hot milk, of 
 which half a pint may be drank, and it will quickly dissolve the oysters into 
 a bland, creamy jelly. Weak and dyspeptic persons should always take hot 
 milk after meals of oysters. 
 
 Use good palatable food, not highly seasoned, vary in quantity and quals 
 ity according to age, climate, w^eather and occupation. Unbolted and par. 
 tially bolted grains are good and sufficient food for men; but nature crave- 
 \'ariety. As a rule, the flesh of meat-eating animals is not wholesome food- 
 Ilot soft bread digests slowly. 
 
 Don’t eat too fast ; the digestive organs are something like a stove, 'which 
 i choked up and out of order, burns slowly, and if you keep piling in fuel, 
 ^rows more and more choked. The 'wiser course is to let it burn down and 
 put in fuel only when needed. It is a foolish notion that food always keeps 
 np the strength. Only what we digest helps us ; all beyond that is a tax up- 
 on the system, and exhausts, the strength instead of increasing it. 
 
 Panaceas are prima facie humbugs ; their makers and takers, their ven- 
 ders and recommenders are knaves or fools, or both. Nature cures most dis- 
 eases, if let alone or aided by diet and proper care. There are no miracles in 
 medicine ; remember that to keep or to get health generally requires only a 
 recognition of Nature’s powers, with knowledge of anatomy and physiology, 
 experience and common sense. 
 
 Never sleep in clothing worn during the day, and let that worn at night 
 be exposed to the air by day. Three pints of moisture, filled with the waste 
 of the body, are given ofl* every twenty-four hours, and mostly absorbed by 
 clothing. Exposure to air and sunlight purifies the clothing and bedding of 
 the poisons which nature is trying to get rid of, and which would otherwise 
 De brought again in contact with the body. 
 
HINTS FOR THE WELL. 
 
 1121 
 
 Flannel underwear should reach from throat to wrists and ankles in 
 winter. Why should the legs of children be left with less protection from 
 the cold than the rest of the body ? They should be loose and easy in every 
 part with allowance for shrinkage and growth. The legs should slope by both 
 outside and inside seams, from the calf of the leg down. Leave them open 
 a few inches at the bottom of the inner seam, that they may be folded smooth- 
 ly under the stocking. 
 
 Ventilation cannot be accomplished by simply letting the pure air in; 
 the bad air must be let out. Open a window at top and bottom, hold a light- 
 ed candle in the draft, and see the flame turn outward at the top and inward 
 at the bottom, showing the purifying currents. Windows on opposide sides 
 of the room ventilate still more perfectly. In sleeping rooms avoid “drafts” 
 when possible, but danger of taking cold from them may be averted by extra 
 clothing. In living-rooms, an open fire-place or grate insures ventilation. 
 
 It should be remembered that the use of chloride of lime, and other fu- 
 migators, does not destroy filthiness, but only renders it less evident. Clean- 
 liness, fresh air, and sunlight will purify. Cleanliness is a very strong word. 
 Carpets filled with dust or grease, dirty furniture, or walls covered with old 
 paper, defile the atmosphere as much as a refuse heap in the cellar or bad 
 yard. A dark house is generally unwholesome and dirty. The sunlight ii 
 second only in importance to fresh air. To convince one that light purifies 
 it is only necessary to go into a dariiened room and not the corrupt smell. 
 
 The lungs should be trained to free, full, and vigorous action. ‘‘Thf 
 breath IS the life.” A man will exist for days without food, but when th« ■ 
 breath is cut off life ceases. If breathing is imperfect, all the functions ol 
 the body work at a disadvantage. It is a common fault to breathe from th< ; 
 surface of the lungs only, not bringing into play the abdominal muscles, and 
 so not filling the more remote air-cells of the lungs. By this defective action 
 the system is deprived of a part of its supply of air, and by inaction the air - 
 cells become diseased. 
 
 Evacuate the bowels daily, and, above all, regularly; the best time u. 
 after breakfast ; partly to be rid of a physical burden during the day, bui 
 chiefly to relieve the "bowels. Constipation is safer than diarrhcea. For the- 
 former, exercise, ride horseback, knead the belly, take a glass of cool water 
 before breakfast, eat fruit and laxative food ; for the latter, follow an opposite 
 course — toast, crusts, crackers and rice are the best food. Pain and uneasi- 
 ness of digestive organs are signs of disturliance ; keep a clear eonscience ; 
 rest, sleep, eat properly; avoid strong medicines in ordinary cases. 
 
 Keep the person scrupulously clean ; change the clothing worn next to 
 the skin (which should be flannel) often. Don’t economize in washing bills. 
 A cold bath every morning for very vigorous persons, or once or twice a week 
 and thorough rubbing Vvfith a coarse towel or flesh brush, mornings when 
 bath is not taken, for the less robust, is necessary to keep the functions of 
 the skin in health, and is very invigorating. After warm baths a dash of 
 cold water will prevent chill and “taking cold.” In bathing in winter, the 
 shock from cold water is lessened by standing a minute in the cold air after 
 the removal of clothing before applying water. 
 
 In the winter there is great necessity of dressing to keep the body warm 
 by preserving its natural heat. The color as well as the texture of under- 
 wear is a matter of consequence. Of all the different materials of which it 
 is made, scientific researches, as well as practical experience and experi- 
 ments, show very clearly that wool is the best material for warmth, silk 
 coming next in the list, cotton next and linen last. The neglect to wear warm 
 woolen undergarments is a veiy common cause of the ill-health of women 
 and children. 
 
 71 
 
1122 
 
 HINTS FOR THE WELL. 
 
 The use of close stoves, and close rooms, are the causes of the increased 
 prevalence and fatality, in winter, of small pox, scarlet fever and other con- 
 tagious diseases. 
 
 Colds are often, if not generally, the result of debility, and are preceded 
 by disordered digestion. Such cases are prevented by a removal of the c.mse 
 by diet and pure air. Extreme cold or heat, and sudden exposure to cold by 
 passing from a heated room to cold outside air, is very injurious to the old 
 or weak. All such should avoid great extremes and sudden changes. In 
 passing from heated assemblies to the cold air, the mouth should be kept 
 closed, and the breathing done through the nostrils only, so that the cold air 
 may be warmed before reaching the lungs, which hav<3 just been immersed 
 in a hot-air bath. The injurious effect of such sudden changes is caused by 
 driving the blood from the surface to the internal organs, producing con- 
 gestion. 
 
 An intelligent physician says : “It is a good rule always to ride up in an 
 elevator, and when coming down to take the stairs. Like going up hill, walk- 
 ing up stairs is hard work, and sometimes risky, especially for people with 
 weak lungs, defective respiratory organs, or heart disease. But going down 
 stairs hurts nobody, but is good exercise ; going down on a brisk run is really 
 a good thing — it shakes up the anatomy, without incuring the danger of phys- 
 ical over exertion. This shaking up is good for one’s internal mechanism, 
 which it accelerates, especially the liver, the kidneys, and the blood circu- 
 lation.” 
 
 Bad smells mean that decay is going on somewhere. Rotten particles 
 are floating in the air, and penetrating the nostrils and lungs. Their offen- 
 siveness means that they are poison, and will produce sickness and death, or 
 so reduce the tone of the system that ordinarily mild disorders will prove 
 fatal. In all such cases remove the cause when possible. Many of these 
 poisons are given off by the body, and are removed^ by pure air, as dirt is 
 washed away by water. ' Soiled or foul air can not purify any more than dirty 
 water will clean dirty clothes. Pure air enters the lungs, becomes charged 
 with waste particles, which are poison if taken back again. An adult spoils 
 one gallon of pure air every minute, or twenty -five flour barrelfuls in a single 
 night, ip breathing alone'. A lighted gas-burner consumes eleven gallons, 
 and an ordinary stove twenty-five gallons a minute. Think of these facts be- 
 fore sealing up the fire-place, or nailing down the windows for winter. 
 
 Let the sunshine into every room in the house. The sunlight is a great 
 purifier. Keep the cellar not only clean and sweet, but give it fresh air and 
 good ventilation, or it will poison the rest of the house. 
 
 If one is accustomed to sleeping with windows open, there is no danger of 
 taking cold from the exposure, winter or summer. People who shut up 
 windov/s to keep out “night air,” make a mistake. At night, the only air to 
 breathe is “night air.” A bed that has been made up for a week or longer is 
 not fit to sleep in. It has gathered moisture and should be aired. When 
 fixed wash-bowls stand in sleeping-rooms, the waste pipe should be carefully 
 closed, as sewer gases often escape through them into the room. 
 
 Many of the colds which people are said to catch, commence at the feet. 
 To keep these extremities warm, therefore, is to effect an insurance against 
 the almost interminable list of disorders which spring out of a “slight cold.” 
 First, never be tightly shod. Boots and shoes when they fit closely, press 
 against ti.e foot and prevent a free circulation of the blood. When, on the 
 contrary, thev do not embrace the foot too tightly the blood gets fair play, 
 and the” places left between the leather and the stockings are filled with a 
 comfortable supply of warm mr. The second rule is, never to sit in damp 
 shoes. It is often imagined that unless they are positively wet it is not 
 neceesary to change them while the feet are at rest. This is a fallacy j for 
 
HINTS FOR THE WELL. 
 
 1123 
 
 when the least dampness is absorbed in the sole, it is attracted nearer to the 
 foot itself by its own heat, and thus perspiration is dangerously checked. 
 Aii}^ person may prove this, by trying the experiment of neglecting this rule, 
 and his feet will become cold and damp after a few moments, although, tak- 
 ing off the shoe and warming it, it will appear quite dry. 
 
 Remember that there is no patent medicine or ‘‘patent pad,” warranted 
 to “cure by absorption,” that will absorb disease half as rapidly as a wet 
 towel wrapped around the body, and covered with a dry flannel. If people 
 were required to pay $10 each lor this “valuable secret” there would be no 
 difficulty in getting millions of testimonials to its efficacy. It is too cheap to 
 be popular with people who liked to be humbugged ; but when humbugs al! 
 fail, try hot and cold water. 
 
 One of the most prominent writers on health topics says : “The great 
 practical lesson which I wish to inculate, to be engraven as on a plate of 
 steel, on the memory of children and youth, young men and w'omen. the 
 mature and the gray-headed : Allow nothiny short of fire or endangered life to 
 induce you to resist, for one single moment, nature’s alvine call. So far from 
 refusing a call for any reason short of life and death, you should go at the 
 usual time and solicit, and doing so you will have your reward in a degree of 
 healthfulness, and in a length of life, which very few are ever permitted t i 
 enjoy. If the love of health and life, or the fear of inducing painful diseas v 
 can not induce you to adopt the plan I have recommended, there is anothe f 
 argument which, to young gentlemen and young ladies, may appear mor ik 
 convincing — personal cleanliness. [If you suffer yourself to become and ra 
 main costive you will smell badly ; the breath of a costive child even i j 
 scarcely to be endured.] Cold feet, sick headache, piles, fistulas, these, wit! » 
 scores of other diseases, have their first foundations laid in constipation 
 which itself is infallibly induced by resisting nature’s first calls. Reader 
 let it be your wisdom never to do it*^ again.” 
 
 A Dyspeptic’s Fight for Life. 
 
 Judge AV. was a dyspeptic, for five weary years. He tried travel, bn1 
 neither the keen air of the sea-shore nor the bracing breezes of the Northeru 
 prairies brought him relief. He tried all the panaceas and all the doctor., 
 at home and abroad in vain. Some told him that he had heart-disease, others 
 thought it was inflammation of the spleen, gout, Bright’s disease, liver com- 
 plaint, lung difficulty or softening of the brain. Bottle after bottle of nos- 
 trums went down the unfortunate man’s throat, and it was only when phys- 
 icians and tnends gave him up, and pronounced him to all intents a dead 
 man, that he threw bottles, plasters, powders and pills to the four winds, 
 and, with the energy of despaii-, set about disappointing his doctors, and 
 getting ready to live despite their ghastly predictions. Then begin a fight 
 for life against dyspepsia, a fight which "many have begun, but few have 
 won. He bathed the whole body every morning in cold water, summer and 
 winter, not by a shower or a plunge, but by vigorously dashing the water on 
 the body with the hands, and afterwards rubbing briskly with a coarse 
 towel. This was continued without missing a single morning for years. Ii.. 
 the meantime the strictest diet was instituted. By experimenting the patient 
 found what he could eat without harm, and ate that only in very small 
 quantities,, measuring his food on his plate before beginning his meal, and 
 limiting himself rigidly to that quantity. His principal food for nearly three 
 years was cracked wheat and Graham "mush, and the last meal was taken at 
 two o’clock in the afternoon — not a particle of food passed his lips from that 
 timemntil the next morning, thus giving the stomach complete restand time, 
 to begin tie work of recuperation. Special attention was given to eatin.j 
 slowly and thoroughly masticating the food; and not to eat too much, to») 
 
1124 
 
 HINT? THE WELL. 
 
 fast, or too often, were rules strictly and rigidly observed. Bathing, diet, 
 rest, sleep, and gentle exercise in the open air did the work. It was a dread- 
 ful conflict — days of struggle and temptation, requiring more heroism and 
 steady tenacity of purpose than would nerve a soldier for battle, for such a 
 battle is for the day, but this- fight was renewed every morning and contin- 
 ued every day for months and years. But patience, courage, intelligent 
 judgement, and a strict adherence to the above regimen won the day with- 
 out a grain or a drop of medicine, and Judge W. believes that the good Lord 
 of us all has never permitted any man to discover or invent medicine that 
 will cure dyspepsia. Nature is the only perfect physician. Cold water, 
 fresh air, the natural grain (wheat), sleep, rest, and gentle exercise, make 
 up the grand panacea. AYitli these alone, and the self-denial and moral 
 courage to persist in the good fight, the confirmed, nervous, miserable dys- 
 peptic, l^ecame a well, strong and hearty man — in five days? No. In five 
 months ? No. In five years? Yes ; and after the fight when contemplating 
 the victory won, he could say with the model philanthrophist, Amos Law- 
 rence, after his battle of fifteen long years with the same disease, “If men 
 only knew how sweet .the victory is, they would not hesitate a mcment to 
 engage in the conflict.” 
 
 There are certain articles of diet that must be discarded by all persons 
 who have a weak digestion and certain dietetic rules which must be con- 
 formed to by all. To the most important of these we will now call attention : 
 Eat slowly, 'masticating the food very thoroughly even more so, if possible 
 than is required in health. The more time the food spends in the mouth the 
 less it will spend in the stomach. Avoid drinking at meals., at most take a 
 few sips of warm water at the close of the meal, if the food is very dry in 
 character. In general, dyspeptic stomachs manage diu^ fruit better thaw 
 that containing much licpiid. Eat neither very hot or cold food. The best 
 temperature, about that of the body. Avoid exposure to cold after eating. 
 Be careful to avoid excess in eating. Eat no more than the wants of the 
 system requires. Sometimes less than is really needed must be taken when 
 digestion is very weak. Strength depends not on what is eaten, but what 
 digested. 
 
 Never take violent exercise of any s’ort, either mental or physical, eithei 
 just before or just after a meal. It is not good to sleep immediately aftei 
 eating, nor within four hours of a meal. Never eat more than three times a 
 day, and make the last meal very light. For many dyspeptics two meals art 
 better than more. Never eat a morsel of anything between meals. Nevei 
 eat when tired, whether exhausted from mental or physicial labor. Novel 
 eat when the mind is worried or the temper ruffled, if possible to avoid do* 
 ing so. Eat only food that is easy of digestion, avoiding complicated and in- 
 digestible dishes, and taking but one to three kinds at a meal. Most per- 
 sons will be benefitted by the use of oat-meal, wheat-meal or graham flour, 
 cracked wheat and other whole-grain preparations, though many will find il 
 necessary to avoid vegetables, esi^ecially when fruits and meats were taken. 
 The flesh of wild game is usually more easy of digestion than that of domes- 
 tic animals, and is less likely to be diseased. Fats are injurious to dyspep- 
 tics almost without exception. If eaten at all, butter is the only form ad- 
 missible, and this should never be eaten cooked, but cold on bread. Broil- 
 ing is the best mode of cooking meat. “High” meat should never be eaten 
 as it has begun to decay. Meat and vegetables do not agree well together. 
 Fruit anu vegetables often disagree. Some cases must be required to dis- 
 card vegetables altogether. Milk does not agree well with either vegetables 
 or fruits. Milk is easier of digestion when boiled than when in its natural 
 state. \Varm food is easier of digestion than cold, with the exception of fer- 
 mented bread, which should be eaten stale. Cold meat and meat that has 
 “been warmed over” are not easy of digestion. 
 
HINTS FOR THE^WELL. 
 
 1125 
 
 Popular Errors In Diet . — An eminent physician has prepared this article 
 giving the following errors : It is an error to suppose that the appetite is 
 always a correct criterion of the quantity and quality of food. This is a 
 wddeiy prevalent error and some very distinguished physicians have given 
 it countenance and endorsement by saying to patients, when asked for a diet 
 prescription, “Eat whatever and whenever you have a mind to.” No ad- 
 vice could be more mischievous. It virtually assumes either that there is 
 no relation between diet and health, that it makes no difference what a per- 
 son eats, or that the appetite is an infallible guide, both of which supposi- 
 tions are palpably false. If all appetites were natural appetites, if there 
 were no such thing as depraved taste, then might the appetite be relied upon, 
 but in the present state of things among civilized human beings scarcely one 
 person in a hundred has a perfectly normal taste and appetite, if the number 
 be not even smaller. The appetite is to some degree a guide, but it must be 
 controlled and governed by common sense, by a knowledge of the laws of 
 digestion and the relation of elementary substances to the stomach and the 
 system. Either extreme on this point is bad. The appetite must not be 
 ignored and it must not be blindly followed unless it is known to be normal 
 in its inclinations. It would be just as proper to advise a person to speak 
 anything that comes into his mind, to do everything for which he has an in- 
 clination, and to thus follow implicitly all the promptings of his various 
 organs, as to tell him to eat everything which he feels disposed to. 
 
 It is an error to suppose that sick persons whose appetites are poor, 
 should be tempted to eat by means of tidbits and dainties. Nothing is more 
 common than for them to be besieged with such unwholesome substances as 
 preserves, rich jellies and sauces, pies, cakes, confectionery, etc. About as 
 soon as a person is taken sick, in some communities, the neighbors begin to 
 show their sympathy by contributions of all sorts of unwholesome and in- 
 digestible viands, and the invalid, whose stomach may be unable to digest 
 any but the very simplest food, beeomes a victim to the kindness of friends. 
 Many times have the best efforts of the intelligent physician been baffled in 
 this manner. “Killed by kindness” of this sort might be written on many a 
 tombstone. The general belief that these things are essential for the sick 
 when confessedly bad for the well is forcibly illustrated by the story con- 
 cerning the old gentleman who arrived home late at night and not finding 
 any pie in the cupboard awoke his wife with the exclamation, “Why, what 
 would you do if anyone should be sick in the night!” Every physician 
 ought to look carefully after this matter whenever he has a patient in charge 
 and the absurdity of the custom should be thoroughly exposed. The want 
 of appetite in sick people, especially fever patients is usually an indication 
 that the stomach is not in a condition to digest food if it is received, and 
 only the most digestible should be given, and that in small quantities. 
 
 It is an error to suppose that children especially, need large quantities 
 of fat and sugar. The opinion has been gaining of late, that fat and sugar 
 are preventitives of consumption when fed to children so as to increase their 
 fat. From some considerable observation on the subject, w^e are decidedly 
 of the opinion that the practice is a bad one and the theory upon which it is 
 based wholly erroneous. These substances are themselves difficult of di- 
 gestion (this is especially true of fat) and hinder the digestion of food, thus 
 producing dyspepsia which causes decay of the teeth and doubtless an equally 
 marked deterioration in other parts of the system. The notion that the ap- 
 petite for sugar is a natural one is shov/n to be false by the fact stated by 
 Dr. Anthony Carlisle, the iVrtic traveler. According to Mr. Carlisle, the lit- 
 tle folks in the vicinity of the North Pole are not fond of sweets. He says 
 that when sugar was placed in their mouths they made very wry faces and 
 sputtered it out with disgust. There is no evidence whatever that it “pre- 
 
1126 
 
 HINTS FOR THE WELL. 
 
 serves the teeth,” '‘aids digestion,” “promotes growth” or “prevents con- 
 sumption,” as many persons believe. 
 
 It is an error to suppose that many varieties of food are essential to 
 good digestive nutrition. The common sense of most people who sufifer with 
 weak digestion has taught them that one or two kinds of food at a meal are 
 more easily digested than a large variety, notwithstanding the erroneous 
 teaching of some popular authors on this subject. It is true that the appe- 
 tite sometimes refuses food when its use is long continued without change, 
 but the variety should be obtained by employing different foods or dishes at 
 different meals rather than at the same meal. There is no doubt that dys- 
 pepsia is not unfrequently the result of the indiscriminate gormandizing" in 
 which people indulge whose chief aim in eating is to satisfy the palate. 
 
 It is a very great error to suppose that brain-workers, students, clergy- 
 men, lawyers and other persons whose vocation is largely sedentary, require 
 but little food. The very opposite is true. A brain worker uses up as much 
 blood in three hours of intense labor as the muscle worker in ten hours of 
 ordinary toil. Brain workers should be well fed, but they must not be over- 
 fed. Many of the cases of apoplexy in professional men, set down to over- 
 work, are really attributable to overeating. A brain worker needs as mud ■ 
 food and as nutritious food as a muscle worker, but he is compelled to bo 
 more careful in its selection, and cannot exceed with impunity the limits of 
 his actual needs. This point is often neglected with reference to school- 
 children, especially girls, who are not unfrequently allowed to make the at- 
 tempt to live and study hard on a slice or two of wheat bread and a cup of 
 coffee for breakfast, bread and butter and pickles for dinner and a morsel 
 chiefly made up of “dessert” at night, when dinner is taken at six, as in 
 many of the large cities. In many female boarding schools the dietary is 
 neglected, an insufficient amount of nourishing elements being furnished to 
 support the vigorous mental effort required of students. Under such a regi- 
 me it is no wonder that many young women break down just wdien they 
 ought to be enjoying the highest degree of health and strength. We arc 
 thoroughly convinced that a much larger share of the breakdowns among 
 students, both male and female, is due to poor feeding more than to overstudy. 
 
 It is an error to suppose that fish or any other single article of diet is 
 brain food, muscle food, or food for any particular part of the system. A few 
 years ago a celebrated scientist made the casual suggestion that perhaps fish 
 food might be especially nourishing to the brain, as there w^as considerable 
 phosphorous in the brain and also in the fish. The notion spread like a her- 
 esy, and soon fish of all sorts, big and little, scaly fish, shell fish, and fish 
 with neither scales nor shell, were devoured in unprecedented quantities by 
 TQicrocephalous people and people whose brains were not obviously too small, 
 for the purpose of obtaining the supposed specific effects of a fish diet. A 
 gentleman eager to cultivate his brain and induce an increased grow'th, ad- 
 dressed a letter to a noted wag, asking for advice respecting the quantity of 
 fish which he must eat per day. The answer he received was a fitting criti- 
 cism on the theory and undoulDtedly discouraged the aspirations of the young 
 man, being to the effect tnat a small wfliale would be about the right quantity 
 for a meal. The falsity of the theory has been repeatedly shown by the 
 citation of the fact that the lowest of human races are those that live almost 
 exclusively upon fish. In civilized countries, also, as in the vicinity of large 
 fisheries, whole communities often make fish their almost exclusive diet, and 
 yet there is no evidence that their mental capacity is increased thereby. In 
 fact, the low mental and moral status of these people would furnish an argu- 
 ment on the opposide side of the question if it were necessary to offer such 
 an argument. 
 
HINTS FOR THE WELL. 
 
 1127 
 
 It is an error to suppose that people suffering with nervous debility, nau- 
 rasthenia or other forms of nervous weakness, need large quantities of flesh 
 food. It is a vei'v common custom when it is decided that a person has any 
 form of nervous disorder accompanied by weakness or impaired nutrition, to 
 place them at once on a diet consisting largely of flesh, as beefsteak, mutton- 
 chops, etc. Sometimes the drinking of blood is recommended. That this 
 indiscriminate practice is a bad one we have often had occasion to notice. It 
 not infrequently happens that the excessive use of flesh food is a cause of 
 nervousness, as has been repeatedly pointed out, and we believe that whether 
 its use is advised or not, its use should depend on the condition of the stom- 
 ach rather than on the nerves. A person whose stomach is very feeble may 
 oe enable to digest sufficient vegetable food to replenish the tissues, for such 
 persons a flesh diet or a mixed diet will be found to be very advantageous. 
 
 It is a most erroneous notion that ‘‘rich food” is strengthening. The 
 strengthening quality of food depends first upon its digestibility, and second 
 upon the proportion ot albuminous elements which it contains. Sugar, fat, 
 spices and other ingredients which are added to food in making it “rich” are 
 of only secondary importance as nutritive elements and in the case of condi- 
 ments of exceedingly doubtful value, if not wholly worthless. In the manner 
 in which these substances are combined in “rich food” they are worse than 
 worthless. Really rich food is that which contains a large proportion of the 
 essential elements of food in a condition to be easily assimilated. Graham 
 bread, oatmeal mush, pea-soup, baked beans and kindred foods, are really 
 rich, and in the highest degree strengthening. 
 
 It is an error to suppose that persons engaged in laborious occupations re- 
 quire a large amount of flesh food. Persons who labor hard either physically 
 or mentally, need a liberal supply of food rich in albuminous elements. 
 These elements are furnished by such food as pease and beans in even larger 
 quantities than in the best beefsteak. A pound of pease contains four ounces 
 of albuminous elements, while a pound of beefsteak contains but about three 
 ounces. Oatmeal and wheat meal are also very rich in albuminous elements. 
 The Scotch laborers who subsist largely upon oatmeal porridge are said to be 
 among the finest developed and hardiest men in the world. Numerous sim- 
 ilar evidences in favor of a liberal supply of vegetable food might be given. 
 
 It is an error to suppose that the system is better supported by meals at 
 very frequent intervals than by food taken in accordance with the known 
 time required for digestion. It has long been the custom to supply laborers 
 undergoing severe exertion, as during harvest time among farmers with two 
 or three extra meals during the day, thus often bringing meals within two 
 or three hours of each other. We believe that the practice is a bad one, 
 and that three meals at most are much better than more. The custom of 
 eating five meals a day, common in some foreign countries, is certainly 
 unphysiological, and must be injurious. Children are often injured by too 
 frequent feeding ; not only wffiile infants, but after having grown so as to 
 be large enough to attend school, being very often supplied by fond mothers 
 with luncheon for recess, and apples to eat at all. hours. It is a most unwise 
 thing to allow children to form the habit of nibbling at food between meals. 
 The fact that they are growing and need a large supply of nourishment is no 
 apology for the practice, but rather makes it the more necessary that they 
 should be regular in their habits in order to secure good digestion. The 
 stomach needs rest as well as the arms and limbs and other organs of the 
 body. More food will be well digested with three meals than with a larger 
 number, and hence a larger amount of good blood will be produced and 
 more healthy tissue formed. 
 
1128 
 
 HINTS FOR THE WELL. 
 
 It is an error to suppose that the best preparation and support for extra- 
 ordinary exertion is increasing the amount of food eaten proportionately. 
 It is generally supposed that if a man has an unusually large days work to 
 perform, he must eat an unusually large breakfast and a proportionately 
 large dinner. This is certainly an error. Large demands upon either the 
 muscular or the nervous system for the time being detract from the power 
 to digest. The stomach requires nervous energy to enable it to perform its 
 function. If the nervous forces are otherwise engaged or used they can not 
 be utilized in digestion ; hence it follows, theoretically at least, that instead 
 of giving the organs an extra task in preparation for an extra effort, they 
 should be required to perform less than the ordinary amount of labor. Ex- 
 perience as well as theory supports this view. Sir Isaac Newton when em- 
 ployed in his most ardous labors, lived upon bread and water, and fasted for 
 long intervals. General Elliot, the famous defender of Gibraltar, is said 
 to have subsisted for a number of days on a little boiled rice. The wonderful 
 “L’Homme Serpente” of Paris, always fasted for twelve hours before at- 
 tempting to perform his marvelous feats of agility. This plan not only se- 
 cures a higher degree of efficiency in the effort made, but prevents in great 
 degree, the injury liable to result from excessive exertion. When required 
 to overwork for a succession of days, we have found that we were not onl} 
 able to perform much more work, but do it with less effort at the time, anc ' 
 less exhaustion afterward, when taking a greatly reduced quantity of food., 
 than when attempting to do the same work and still taking the usual quan- 
 tity of food. We have no doubt that a neglect of this precaution is a not un- 
 frequent cause of the sudden deaths of which we so often receive accounts,, 
 especially among politicians and public men. Overloading the stomach 
 and overworking the brain at the same time is exceedingly dangerous. 
 The man who overworks mentally must be temperate, he must exercise the 
 greatest moderation in his eating, and must totally discard all stimulants 
 and narcotics. A great share of the cases of apoplexy which occur, happen 
 when the stomach is full. The increased clearness of intellect which results 
 from abstemiousness, well repays one for all the self-denial practiced. 
 
HINTS FOR THE SICK-ROOM. 
 
 1129 
 
 HINTS FOR THE SICK-ROOM. 
 
 The sick-room should be the lightest, most cheerful, and best ventilated 
 room in the house. Patients in the sunny wards of hospitals recover soon- 
 est, and the sick, in nearly all cases, lie with their faces to the light. 
 Every thing should be kept in perfect neatness and order. Matting is better 
 than a carpet, though, when the latter is used, is may be kept clean by throw- 
 ing a few damp tea-leaves over only a part of the room at a time, then quietly 
 brushing them up with a hand-broom. A table not liable to injury, a small 
 wicker basket -with compartments to hold the different bottles of medicine 
 and a small book in w^hich to write all the physician’s directions, two baskets 
 made on the same plan to hold glasses or cups, screens to shade the light 
 from the eyes of the patient, a nursery-lamp with which to heat water, beef- 
 tea, etc., a quill tied on the door-handle with which the nurse can notify 
 others that the patient is asleep by merely passing the feather-end through 
 the key-hole, several “ring cushions” to give relief to patients compelled to 
 lie continually in one position (these cushions are circular pieces of old linen 
 >ewed together and stuffed with bran ; or pads may be used, made of cotton- 
 oatting basted into pieces of old muslin of any size required), and a sick 
 couch or chair, are a few of the many conveniences which ought to be in 
 every sick-room. 
 
 Pure air in a sick-room is of the utmost importance. In illness, the poi- 
 soned body is desperately trying to throw off, through lungs, skin, and in 
 every possible way, the noxious materials that have done the mischief. Bad 
 air and dirty or saturated bed-clothes, increase the difficulty at the very time 
 when the weakened powers need all the help they can get. Avoid air from 
 kitchen or close closets. Outside air is the best, but if needed, there should 
 be afire in the room to take off the chill. A cold is rarely taken in bed, with 
 the bed-clothes well tucked in, but oftener in getting up out of a w^arm bed 
 when the skin is relaxed. Of course anything like a “chill” should be 
 avoided, and it is not well to allow a draft or current of air to pass directly 
 over the bed of the patient. 
 
 A good way to secure a fresh supply of air, without a draft, is to have a 
 board five or six inches wide, and as long as the width of the window ; raise 
 the lower sash, place board under it, and the fresh air finds its way in be- 
 tween the sash by an upward current. 
 
1130 
 
 HINTS FOR THE SICK-ROOM. 
 
 Gas Heater. 
 
 This simple contrivance slips over the gas burner, and furnishes a se- 
 cure stand on which to set a cup or tea pot, when it will heat in a few mo- 
 ments. It is invaluable in a sick room or nursery, 
 in a house where gas is used, and when gas is not 
 used there are substitutes for the same purpose 
 which burn alcohol. 
 
 In disease less heat is produced by the body 
 ' than in health. This decline occurs even in sum. 
 mer, and is usually most evident in the early 
 morning, w^hen the vital powers slacken, the food 
 of the previous day having been exhausted. The 
 sick should be watched between midnight and ten or eleven in the morning, 
 and if anj^ decline in heat is noticed, it should be supplied by jugs of hot 
 water. A sick-room should, above all, be quiet. Any rustling sound, such 
 as that of a silk dress or shoes which creak, should be entirely avoided. If 
 it is necessary t o put coal on the fire, drop it on quietl}’’ in small paper 
 sacks, or rolled in paper slightly dampened. Visitors should never be ad- 
 mitted in a sick-room. The necessary attendants are usually a sufficient 
 annoyance to a w^eak patient, and many a tombstone might truthfully and 
 appropriately be inscribed : “Talked to death by well-meaning friends.” It 
 is not generally the loudness of a noise that disturbs the sick, but the sound 
 that produces expectation of something to happen. Some can not bear any 
 noise. Any thing that suddenly awakens is injurious. Never awaken a 
 sleeping patient unless ordered to do so by the physician. In sickness the 
 Drain is weakened with the rest of the body, and sleep strengthens it. If 
 rest is interrupted soon after it is begun, the brain is weakened so much the 
 more, and the patient becomes irritable and wakeful. If sleep lasts longer, 
 he falls asleep again more readily. Never speak within the hearing of the 
 sick, in tones which can not be fully understood. An occasional word, or 
 murmur of conversation, or whisper, is intolerable, and occasions needless 
 apprenhensioR. 
 
 Few persons have any idea of the exquisite neatness necessary in a sick- 
 room. What a well person might endure with impunity, may prove fatal to 
 a weak patient. Especially the bed and bedding should be scrupulously 
 clean. In most diseases the functions of the skin are disordered, and the 
 clothing becomes saturated with foul prespiration, so that the patient alter- 
 nates between a cold damp after the bed is made, and a warm damp before, 
 both poison to his system. Sheets which are used should be dried often 
 from this poisonous damp, either in the sun or by the fire, and the mattress 
 and blanket next the sheets should also be carefully aired as often as pos- 
 sible. In changing very sick patients ( particularly women after confinement) 
 the sheets and wearing-clothes should be well aired by hanging by the fire 
 for two days. Move the patient close to one side of the bed, turn the under 
 sheet over close to the invalid, then smooth the mattress, removing any 
 thing that may be on it. Make ready the clean sheet, by rolling one-half 
 into a round roll, lay this close by the invalid, spread the other half smoothly 
 over the bed. Now assist the patient on the clean sheet, unroll and spread 
 over the other side of the bed. Have the upper sheet ready, which must be . 
 carefully and gently laid over the invalid, then add the other bed-clothes. 
 (In dressing a blister where a bandage has to be placed around the body, 
 roll one-half the bandage, place it under the invalid, so that the attendant 
 at the other side can reach it, unrolling, and placing it around the patient 
 without disturbing him.) Light blankets are best for coverings. Never use 
 the impervious cotton counterpanes and comforters. The clothing should be 
 as light as possible with the requisite warmth. The bed should be low and 
 
 f fiaced in the light, and as a rule the pillows should be low, so as to give the 
 ungs free play. Scrofula is sometimes caused by children sleeping with 
 
HINTS FOR THE SICK-ROOM. 
 
 1131 
 
 their heads under the clothing, and patients sometimes acquire the same 
 injurious, habit. 
 
 Trj^ one of the smallest coal oil lamps for the night lamp in the sick- 
 room. It looks very small but it will make as much light as a good tallow 
 candle, and will not drop oil. 
 
 Chamber utensils should be emptied and thoroughly cleansed immedi- 
 ately after using, always rinsing with cold water, as hot water tends to 
 burn the odor into the utensil. Never allow them standing in the sick-room. 
 Slop-pails, into which nothing should be allowed to go except the waste 
 water from the wash stand- must be emptied and cleansed thoroughly at least 
 twice a day. 
 
 Bathing should always be done under the advice of a physician, but soap 
 and water are great restoratives. In most cases, washing and properly dry- 
 ing the skin gives great relief. Care should be taken, while sponging and 
 cleansing, not to expose too great a surface at a time, so as to check perspira- 
 tion. The physician will regulate the temperature. Sometimes a little vin- 
 egar, whisky, or alcohol added to the water, makes the bath more refresh- 
 ing, and bay-rum for the face, neck, and hands is often acceptable. When- 
 ever the bath is followed by a sense of oppression, it has done harm. Its 
 effect should be comfort and relief. 
 
 One of the most convenient articles to be used in the sick-room is a sand- 
 bag. Get some tine sand, dry it thoroughly in a kettle on the stove, make a 
 bag about eight inches square of flannel, fill it with the dry sand, sew the 
 opening carefully together, and cover the bag with cotton or linen cloth. 
 This will prevont the sand from sifting out, and will also enable you to heat 
 the bag quickly by placing it in the oven, or attempt to warm the feet or 
 hands of a sick person with a bottle of hot water or a brick. The sand holds 
 the heat a long time, and the bag can be tucked up to the back without hurt- 
 ing the invalid. It is a good plan to make two or three of the bags and keep 
 them ready for use. 
 
 It is well for both nurse and patient to remember that nothing relieves 
 nausea or vomiting sooner than drinking hot water in as great a quantity and 
 as hot as possible. Placing the hands in hot water up to the wrists, a flan- 
 nel or other cloth, dipped in hot water and laid five or six folds tnick, on 
 any pained part, will relieve suffering more promptly than all the pain-kill- 
 ers in the world. Cover the wet flannel with another dry one, the edges of 
 A’hich extend over the wet ones an inch or more. In about five minutes 
 'dip the wet flannel out and put in its place another as hot as can be han- 
 dled, taking care to let as little cold air as possible touch the skin over which 
 the hot flannel has been applied. When pain is relieved put on towels wet 
 in cool water and cover with flannel ; leave for an hour or more, remove and 
 wipe dry, rubbing vigorously. These hot applications will often relieve a 
 violent, dry cough, in a few minutes, and in some forms of croup will cure in 
 half an hour. 
 
 Patients are often killed by kindness. A spoonful of improper food, or 
 the indulgence of some whim, may prove fatal. A physicians directions 
 should always be observed with the strictest fidelity. Medicines and things 
 which will be wanted during the night should all be prepared before the pa- 
 tient grows sleepy. Every thing should be done quickly but quietly, and 
 with precision. In talking, sit where the patient can hear you without turn- 
 ing his head. Never ask questions when he is doing anything, and never 
 lean or sit upon the bed. Sick persons generally prefer to be told any thing 
 rather than to have it read to them. A change in the ornaments of the room 
 is a great relief, and the sick especially enjoy bright and beautiful things. 
 Flowers, which do not have a nungent odor, are always a great delight. 
 
1132 
 
 HINTS FOR THE SICK-ROOM. 
 
 In convalescence great care is necessary, and the physicians directions 
 should be implicitly obeyed, especially in regard to diet; a failure in obedi- 
 ence often brings on a fatal relapse. A little food at a time and often repeat- 
 ed, is the general rule for the sick. A table-spoon of beef-tea, every half 
 hour, will be digested, when a cupful every three or four hours will be reject- 
 ed. (In giving a drink or liquid of any kind a moustache-cup will be found a 
 great convenience.) The sick can rarely take solid food before eleven in the 
 morning, and a spoonful of beef-tea, or wha+f^ver stimulant the physician 
 has ordered, given every hour or two, relieves exhaustion. Brandy, whisky, 
 or other alcoholic stimulants, however, should never be ordered in cases 
 where there is a hereditary tendency to use them, or where they have been 
 used as a beverage, or where the associations of the patient in the future 
 would be likely to make an acquired taste for them a temptation. In most 
 cases substitutes may readily be found. Untouched food should never be 
 left at the bed-side. Every meal should be a surprise, and the patient should 
 be left alone while eating. Food for the sick must be of the best quality, and 
 neatly and delicately prepared. The cook should do half the patient’s di- 
 gesting. Keep the cup and saucer dry, so that no drops will fall on the bed 
 or clothing. 
 
 Beef-tea contains a certain amount of nourishment, and may be given 
 in almost any inflammatory disease. Eggs do not agree with all patients, 
 but are nourishing food when admissible. Tenderloin of beef, cut across 
 the grain, and broiled on live coals, without smoke, and well cooked or 
 rare, as the physician may direct, is always relished; and a tender lamb- 
 chop, broiled in the same way, with the fat removed before serving, is 
 easily digested and nutritious. Roasted potatoes, very mealy, are prefer- 
 red to o-ther vegetables. Milk is a representative diet; and, when it agrees 
 with the digestion, is probably better adapted to strengthen the body in 
 bickness than any other article of food, but it must be fresh and pure. 
 The least taint of sourness is injurious. Butter-milk, however, w^hen fresh, 
 is useful in fevers, bilious diseases and dyspepsia. Cream is even better 
 than milk, and is less apt to turn acid in the stomach. Many patients thrive 
 on Indian-meal mush and cream, and any preparations of Indian-meal are 
 especially good for persons who are suffering from the need of natural warmth 
 (see Bread-making.) Oat-meal, Graham and rye mush, and home-made 
 brown-bread, are important articles of diet, generally relished by the sick. 
 There are instances of persons recovering from serious illness where a table- 
 spoon of rye mush, and half tea-cup butter-milk, three times a day, were all 
 that could be taken for two or three weeks. A patient’s craving for any par- 
 ticular article of food should be communicated to the physician, as it is often 
 a valuable indication of the wants of the system. These cravings should be 
 gratified whenever possible. Melons act on the kidneys, and are good in 
 many cases of fever, bowel complaint, etc. Celery also is good in some dis- 
 eases of the kidneys, and in nervousness and rheumatism. Fresh, crisp, 
 raw cabbage, sliced fine and eaten with good vinegar, is easily digested, and 
 often highly relished by a patient suffering from a “weak stomach.” New 
 cider is also excellent in many cases of nervous dyspepsia. Fruits and ber- 
 ries — raw, ripe and perfect — used in moderation, are admirable remedies in 
 cases of constipation and its attendant diseases. The grape has a wide range 
 of curative qualities. The seeds are excellent for costiveness, the pulp is very 
 nutritious and soothing to irritated bowels, while the skins, if chewed, act 
 as an astringent. Raw beef is excellent in dysentery ; it should be minced fine, 
 and given in doses of a spoonful at a time every four hours, the patient, in the 
 meantime, eating nothing else. Bananas or baked apples are good in chronic 
 diarrhoea. A rind of bacon is good for teething children to chew. Rice-water 
 or rice- jelly are advisable in many cases of convalescence from acute fever, 
 
HINTS FOR THE SICK-ROOM. 
 
 1133 
 
 summer complaint and like diseases. Fresh pop-corn, nicely salted, clam- 
 broth, the juice of a roasted oyster in the shell, soda-water, and peppermint- 
 tea are remedies for sick stomach. Vegetable acid drinks, herb-teas, toast- 
 water, and all such drinks are often much relished. A custard made from a 
 preparation of liquid rennet, as directed on bottle, is a delicate dish. But- 
 tered toast, either dry or dipped, though so generally given, is rarely a suit- 
 able article for the sick, as melted oils are very difficult of digestion. In 
 quinsy, diphtheria, inflammation of lungs, typhus and other putrid fevers, acids 
 are of very great benefit. Take a handful of dried currants, pour over them 
 a pint of boiling water, let them stand half a minute without stirring, then 
 drain ofl" the water, strain it through a cloth, and set it away to cool ; when 
 given to the patient, dilute w^ell, so that the acid taste is very slight. Acid 
 fruits should be eaten early in the day. Above all, it should be remember- 
 ed, that it is not the nourishment which food contains, but that which the 
 stomach can assimilate, that builds up ; a sick person will thrive on what 
 would not sustain a well person. 
 
 It is of the utmost importance that the food be delicately and carefully 
 administered, and this should never be left to servants. It should be made 
 as attractive as possible, served in the choicest ware, with the cleanest of 
 napkins, and the brightest of silver. If tea is served, it should be freshly 
 drawn, in a dainty cup, with a block of white sugar, and afew drops of sweet 
 cream. Toast should be thin, symmetrical, well yellowed, free from crust, 
 and just from the fire. Steak should be a cut of the best tenderloin, deli- 
 cately broiled, and served with the nicest of roasted potatoes. The attention 
 given to these simple matters, is, in many cases, worth more than the phys- 
 ician’s prescriptions. 
 
 » The craving for tea and coffee is almost universal with the sick. A mod- 
 erate quantity is a great restorative ; but an excess, especially of coflTee, im- 
 pairs digestion. Neither should be given after five in the afternoon, as they 
 increase excitement and cause sleeplessness ; but sleeplessness from ex- 
 haustion in the early morning is often relieved by a cup of tea or coffee. The 
 patient’s taste will decide which should be used. In cases of thirst, the 
 physician will prescribe wbat other drink should be given to satisfy it. Co- 
 coa is often craved by the sick, and possesses no stimulating qualities. Crust- 
 cofiPee is very nourishing. 
 
 A very simple means of refreshing the nurse, and a valuable disinfectant, 
 if the nature of the invalid’s complaint does not forbid it — that is seldom the 
 case — is to put some pure, fresh-ground 005*00 on a saucer, or other dish, 
 and in the center place a very small piece of camphor-gum, and touch a 
 match to it. As the gum burns, allow sufficient coffee to consume to per- 
 vade the atmosphere with the aroma ; it is wonderful in its invigorating 
 effects. 
 
 The following recipe makes a delicious, refreshing and cooling wash for 
 the sick room : 
 
 Take of rosemary, wormwood, lavender, rue, sage and mint a large hand- 
 ful of each. Place in a stone jar, and turn over it one gallon of strong cider 
 vinegar, cover closely, and keep near the fire for four days ; then strain and 
 add one ounce of pounded camphor gum. Bottle and keep tightly corked. 
 
 There is a French legend connected with this preparation (called viniagre 
 a quartre voleurs). During the plague at Marseilles, a band of robbers plun- 
 dered the dying and the dead without injury to themselves. They were im- 
 prisoned, tried and condemned to die, but were pardoned on condition of 
 disclosing the secret whereby they could ransack houses infected with the 
 tferrible scourge. They gave the above recipe. Another mode of using it, is 
 to wash the face and hands with it before exposing one’s self to any infec- 
 
1134 
 
 HINTS FOR THE SICK-ROOM. 
 
 tion. It is very aromatic and refreshing in the sick-room ; so, if it can ac- 
 complish nothing more, it is of great value to nurses. 
 
 Food for the Sick. 
 
 Crust Coffee — Toast bread very brown, pour on boiling water, strain and 
 add cream and sugar and nutmeg, if desired. 
 
 Cream Soup. — One pint boiling water, half tea-cup cream; add broken 
 piece of toasted bread and a little salt. 
 
 Parched, Rice. — Cook in custard-kettle a half cup parched rice in one pint 
 boiling salted water ; when done serve with cream and sugar. ■ 
 
 Wine Whey. — One pint of boiling milk, two wine-glasses of wine, boil a 
 moment, stirring well ; take out the curd, sweeten and flavor the whey. 
 
 Raspberry Relish. — To each pint of berry juice add one pound of sugar. 
 Let it stand over night ; next morning boil ten minutes, and bottle for use. 
 
 Tamarind Whey. — Mix an ounce of tamarind pulp with a pint of milk, 
 strain and sweeten. Or, simply stir tablespoon tamarinds into pint water. 
 
 Butter-milk Stew. — Boil one pint butter-milk, add a small lump butter, 
 and sweeten to taste. Some add teaspoon ginger and honey instead of sugar. 
 
 Chicken Broth. — Take the first and second joints of a chicken, boil in one 
 quart of water till very tender, and season with a very little salt and pepper. 
 
 Raw Beef Tea. — Cut up lean, fresh meat, soak eight or ten hours in a 
 small quantity of cold water. This is good after severe cases of typhoid 
 fever. 
 
 Alum Whey. — Mix half ounce powdered alum with one pint sweet milk, 
 iStrain and add sugar and nutmeg ; it is good in hemorrhages, and sometimes 
 lor colic. 
 
 Pearled Wheat Pudding. — One pint of wheat, one half gallon new milk, 
 Hweeten and flavor to taste, bake one hour. This is a delicious and simple 
 oudding. 
 
 To Remove Grease from Broths for the Sick. — After pouring in dish, 
 pass clean white wrapping-paper quickly over the top of broth, using several 
 pieces, till all grease is removed. 
 
 Sassafras Drink. — Take the pith of sassafras boughs, break in small 
 pieces and let soak in cold water till the water becomes glutinous. This is 
 good nourishment, and much relished. 
 
 Baked Milk. — Bake two quarts milk for eight or ten hours in a moderate 
 oven, in a jar covered with writing paper, tied down. It will then be as thick 
 as cream, and may be used by weak persons. 
 
 Egg Gruel. — Beat the yolks of an egg with a tablespoon of sugar, beating 
 the white separately ; add a tea-cup of boiling water to the yolk, then stir in 
 the white, and add any seasoning ; good for a cold. 
 
 Sago Custard. — Soak two tablespoons sago in a tumoier of water an hour 
 or more then boil in same Water until clear, and add a tumbler of sweet 
 lailk ; when it boils, add sugar to taste, then a beaten egg and flavoring. 
 
HINTS FOR THE SICK-ROOM, 
 
 1135 
 
 English Gruel. — Desseft spoon each meal and flour mixed with half a 
 pint cold milk. Stir this into a pint boiling milk, slightly salted and boil in 
 custard kettle, stirring to keep smooth. 
 
 Jellice. — One-half teaspoon of currant, lemon or cranberry jelly put into 
 a goblet, beat well with two tablespoons water, fill up with ice-water and you 
 have a refreshing drink for a fever patient. 
 
 Sea-moss Farine. — Dessert-spoon of sea-moss farine, quart boiling water ; 
 steep a few minutes, sweeten and flavor with lemon (leaving out rinds) . This 
 is a very pleasant drink and is good for colds. 
 
 Raw Beef. — Chop fresh, lean beef (the best steak or roast) very fine, 
 sprinkle with salt and pepper, and put between thin slices of Graham oi 
 w’hite buttered-bread. This is a very nutritious diet. 
 
 Fever Drink. — Pour cold water on wheat bran, let boil half an hour, 
 strain and add sugar and lemon-juice. Pour boiling water on flax-seed, let 
 stand till it is ropy, pour into hot lemonade and drink. 
 
 Milk Porridge. — Soak pint best oatmeal in a pint water overnight, in the 
 morning strain and boil the w^ater from it half an hour, add pint milk with (f 
 little salt, boil and serve warm with cream and sugar. 
 
 Warming Gup. — This is very conven- 
 ient for the sick room or nursery, as the 
 stem and cross can be dropped in any 
 lamp chimney and the cup placed upon 
 it; thus heating milk, broth, etc., very 
 easily and quickly. 
 
 Oatmeal Blanc-Mange. — A delicious 
 blanc-mange is made by stirring two heap- 
 ing tablespoons of oatmeal into a little cold water, then 
 stir with a quart of boiling milk, flavor and pour into 
 molds to cool, when cream or jelly may be eaten with it. 
 
 Vegetable Soup. — Two tomatoes, two potatoes, two 
 onions, and one tablespoon rice ; boil the whole in one quart water for one 
 hour, season with salt, dip dry toast in this till quite soft, and eat; this may 
 be used when animal food is not allowed. 
 
 Mulled Buttermilk. — Put on good buttermilk, and when it boils, add the 
 well -beaten yolk of an egg. Let boil up and serve. Or, stir into boiling but- 
 termilk thickening made of cold buttermilk and flour. This is excellent for 
 convalescing patients. 
 
 Barley Water. — Add two ounces pearled barley to half pint boiling water ; 
 let simmer five minutes, drain and add two quarts boiling water ; add two 
 ounces sliced figs, and two ounces stoned raisins ; boil until reduced to a 
 quart ; strain for drink. 
 
 Currant Shrub. — Make the same as jelly, but boil only ten minutes ; when 
 cool, bottle and cork tight, (see directions for canned fruits). Raspberry, 
 strawberry and blackberry shrubs are made in the same way ; when used, 
 put in two-thirds ice-water. 
 
 Beef- Tea Soup. — To one pint of ‘'beef essence” (made in a bottle as di- 
 rected in recipe on a succeeding page), quite hot, add a tea-cup of the best 
 cream, well heated, into which the yolk of a fresh egg has been previously 
 stirred, mix carefully together, and season slightly, and serve. 
 
1136 
 
 HINTS FOR’ THE SICK-ROOM. 
 
 Cinnamon Tea. — To a half pint fresh, new milk add stick or ground cin- 
 namon enough to flavor, and white sugar to taste ; bring to boiling point, 
 and take either warm or cold. Excellent for diarrhea in adults or children. 
 A few drops or a teaspoon of brandj^ may be added, if the case demands. 
 
 Sago-Jelly Pudding. — Wash thoroughly one teacup of sago, cook it in 
 three pints of water fifteen or twenty minutes, till perfectly clear, add a very 
 little salt ; stir in half a jelly-glass of currant, grape or other jelly and two 
 spoonfuls sugar. Mold and serve cold with cream and sugar; or ‘eat warm. 
 
 Poached Eggs. — This is a very delicate way of preparing eggs, and when 
 
 served on slices of toast, gar 
 nished with sprigs of crisp pars-- 
 ley, they make a very pretty as 
 well as appetizing dish. Poach 
 them as directed in dept. of Eggs 
 
 Arrowroot Custard. — One 
 tablespoon of arrowroot, one 
 Poached Eggs. pint of milk, one egg, two table- 
 
 spoons sugar ; mix the arrowroot with a little of the cold milk, put the rest 
 of milk on the fire, and boil, and stir in the arrowroot and egg and sugar, 
 well beaten together ; scald and pour into cups to cool ; any flavoring the 
 invalid prefers may be added. 
 
 Broiled Chicken, Quail, Squirrel or Woodcock. — Any of these must be 
 tender. Take the breast of the first two, or the thighs of the others ; place 
 on hot coals or on a broiler, turning often to prevent burning. When done, 
 remove the burned parts, if any, season slightly with butter, pepper and salt, 
 and serve at once. 
 
 Tapioca Jelly. — One half pint tapioca, one quart water, juice and some 
 of the grated rind of a lemon ; soak the tapioca for three or four hours in the 
 water, sweeten it and boil for one hour in a custard-kettle, or until quite 
 clear, stirring it often. When almost done, stir in the lemon, and when 
 sufficiently cooked pour into molds. Serve with sweetened cream. 
 
 Panada. — Take two richest crackers, pour on boiling water, let stand a 
 few minutes, beat up an egg, sv/eeten to taste, and stir all together ; grate in 
 nutmeg and add brandy or wine to suit the invalid. Or, break in a pint 
 bowl toasted bread and pour over boiling water, adding a small lump of but' 
 ter, two tablespoons wine, brandy or whisky ; sweeten to taste and flavor 
 trith nutmeg or cinnamon. 
 
 Clam Broth. — This is excellent for invalids, being the best food known 
 for giving tone to the deranged stomach ; it may even be given in small quan- 
 tities to sick children over six months old. Select small clams ; break the 
 shells, and pour the clams with the juice into a small boiler, or stew-pan; 
 add enough water to modify the salty taste, and boil for ten minutes. Strain 
 and it is ready for use. 
 
 Rice Jelly. — Mix one heaping tablespoon of rice-flour with cold water 
 until it is a smooth paste, add a scant pint of boiling water, sweeten with 
 loaf-sugar ; boil until quite clear. If the jelly is intended for a patient with 
 summer complaint, stir with a stick of cinnamon ; if for one with fever, flavor 
 with lemon juice, and, mold. Rice-water is made in the same manner, by 
 using twice the quantity of boiling water. 
 
 Graham Gems for Invalids. — Mix Graham flour wuth haix milk and half 
 water, and add a little salt, beat, making the batter thin enough to pour ; 
 nave the gem-pan very hot, grease it, fill as quickly as possible and return 
 
HINTS FOR THE SICK-ROOM. 
 
 1137 
 
 immediately to a hot oven ; bake about thirty minutes. Practice will teach 
 just the proper consistency of the batter, and the best temperature erf the 
 oven. It will not be good unless well beaten. 
 
 Raspberry Vinegar. — Pour over two quarts of raspberries in a stone jar, 
 one quart of very best vinegar ; let stand twenty-four hours, strain, and pour 
 liquor over fresh fruit, and let stand in the same way ; allow one pound sugar 
 to a pint of juice ; put into a stone jar and set in pot of boiling water one 
 hour; skim well, put into bottles, cork and seal tight. Diluted with water 
 this is very nice for the sick. Toasted bread may be eaten with it. 
 
 Blackberry Wine — To every gallon of bruised berries, add half a gallon of 
 soft cold water ; let stand twenty-four hours, then strain. To every gallon 
 juice, add three pounds sugar ; fill a cask and let it remain without moving 
 or shaking until it has fermented, which it will have done in six weeks. Put 
 over the mouth of the cask a thin piece of muslin. When fermentation has 
 ceased, draw off the v/ine and bottle without shaking cask. Cork and seal. 
 
 Strawberry Acid. — Dissolve five ounces tartaric acid in two quarts of 
 water, and pour it upon twelve pounds of strawberries in a porcelain kettle ; 
 let it simmer forty-eight hours ; strain it, taking care not to bruise the fruit. 
 To every pint of juice add one and one-half pounds of sugar and stir until 
 dissolved, then leave it a few days. Bottle and cork tightly; if a slight fer- 
 mentation takes place leave the cork out a few days. Then cork, seal and 
 keep bottles in a cool place. 
 
 Royal Strawberry Acid. — Take three pounds ripe strawberries, two ounces 
 citric acid, and one quart of water ; dissolve the acid in the water and pour 
 it over the berries ; let them stand in a cool place twenty-four hours, draw 
 off, and pour in three pounds more of berries, and let it stand twenty-four 
 hours. Add to the liquor its own weight of sugar, boil three or four minutes 
 each day for three days, then cork tightly and seal. Keep in a dry and cool 
 place . 
 
 Arrowroot Blanc-mange. — Make as directed in Creams and Custards, 
 
 cooling in individual molds. In 
 serving, a dainty way is on a 
 1 ray with cream and sugar and 
 a small vase of flowers, as il- 
 lustrated. Any of the blanc- 
 manges or jellies given in this 
 department may be served thus 
 and prove mucli more appetiz- 
 ing to the patient. 
 
 Oatmeal Cakes. — Take equal 
 parts fine oatmeal and water ; 
 mix and pour into a pan about 
 
 one-third of an inch deep and 
 
 bake half an hour, or until crisp and slightly brown ; or make half an inch 
 thick and bake soft like a johnny-cake ; or if the oven is not hot enough to 
 bake, pour it into a frying-pan, cover it and hake it on the top of the stove, 
 dishing it when brown on the bottom. It is not good cold. If any be left 
 warm it up and it is almost as good as new. ’ 
 
 Oatmeal Pie-crust.— is made exactly like the dough for crackers ; it 
 may be rolled a very little thinner. It bakes quickly, so that care must be 
 taken not to scorch it in cooking the contents of the pie. It is not suited for 
 an upper crust, but does admirably for pies that require but one crust. It is 
 
 72 
 
1138 
 
 HINTS FOR THE SICK-ROOJM. 
 
 just the thing for those v/ho do not think shortened pie-crusts wholesome, 
 and it is good enough for any one. One can eat it with as much impunity as 
 so much oatmeal mush and fruit sauce. 
 
 Mutton Broth . — Put two pounds of mutton and two quarts cold water to 
 boil, add one tablespoon rice washed carefully through several waters. Let 
 it boil till the meat will leave the bone, and the rice is cooked to a liquid 
 mass. Take from the lire, season with a little salt ; skin, if preferred. If for 
 a patient with flux leave on all the fat (the more fat the better.) 
 
 This is also a nice way to make Chicken Broth. Take a chicken size of a 
 quail and prepare as above. 
 
 Uncooked Eg-g. — This is quite palatable, and very strengthening, and may 
 be prepared in a variety of ways. Break an egg into a 
 goblet and beat thoroughly, add a teaspoon sugar, and 
 after beating a moment add a tea-spoon or two of brandy 
 or port wine ; beat well and add as much rich milk, or part 
 cream and milk, as there is of the mixture. Or, omit 
 brand}^ and flavor with any kind of spice ; or, milk need 
 not be added, or the egg and sugar may be beaten sepa- 
 rately, wine or brandy added, stirring in lightly the well- 
 whipped whites at the last, and thus made it should fill a 
 goblet to overflowing. Juice of a lemon in place of brandy 
 gives Lemon Egg-nog. 
 
 Oatmeal Gruel. — Put two heaping tablespoons oatmeal 
 in one quart cold water, stir till it commences to boil, then 
 cook one hour, stirring occasionally ; do not let it scorch ; 
 season with salt, sugar, and any spice desired. For infants and very sick 
 patients it must be strained, and not salted', or take two cups Irish or 
 Scotch oatmeal, two quarts water and teaspoon salt. Let oatmeal soak 
 overnight in half the water. In the morning strain through a coarse 
 netting bag, pressing through all the farinaceous matter that will go. Add. 
 the rest of the water with the salt, and boil down until it begins to thicken 
 perceptibly. Let it cool enough to become almost a jelly, and eat with 
 powdered sugar and cream. 
 
 Cracked Wheat Pudding. — To one quart new or unskimmed milk add one- 
 third cup cracked wheat, same of sugar (or a little more if preferred), a little 
 salt and small piece of stick cinnamon. Place in moderate oven and bake 
 two hours or longer. When about half done stir in the crust already formed, 
 and it will form another sufficiently brown. When done the wheat will be 
 very soft, and the pudding of a creamy consistency. It can be eaten hot or 
 cold, and is nice for invalids. A handful of raisins added is considered an 
 improvement by some. 
 
 Fruit Farina. — Sprinkle three tablespoonfuls of farina into one quart of 
 boiling milk, using a sauce-pan set into a kettle of boiling water, in order to 
 prevent burning; flavor and sweeten to taste, and boil for half an hour, stir- 
 ring occasionally ; then add one pint of any ripe berries, or sliced apples, and 
 boil until the fruit is cooked, about twenty minutes : the pudding may be 
 boiled in a mold or a cloth after the fruit is added. Serve with powdered 
 sugar. 
 
 Broiled Beefsteak. — Many times a small piece of “tenderloin” or “porter- 
 house” is more wholesome, for an invalid, than broths and teas; and with 
 this may be served a potato, roasted in the ashes, dressed with sweet cream 
 (or a little butter) and salt, or nicely cooked tomatoes . Have the steak from 
 half an inch to an inch thick, broi'. cai'^Iully two or three minutes over hot 
 
HINTS- FOR THE SICK-ROOM. 
 
 1139 
 
 coals, turning often with a knife and fork, so as not to pierce it. When done, 
 put on a small dish, season slightlj^ witli salt and pepper, and a small bit of 
 butter, garnish with the potato, and serve hot. 
 
 Stewed Oysters.- Itemove all bits of shell from a half dozen fresh, select 
 oysters, place in a colander, pour over a teacup of water, drain, place liqtior 
 drained off in a porcelain-lined sauce-pan, let come to boiling point, skim 
 well ; pour off into another heated dish, all except the last spoonful which 
 will contain sediment and bits of shell which may have been overlooked, 
 wipe out sauce-pan, return liquor, add oysters, let come to the boiling point, 
 add a small lump of good butter, a teaspoon of cracker-dust, a very little 
 cayenne pepper and salt, and a half teacup fresh, sweet cream. 
 
 Oatmeal Relish. — Boil one gill oatmeal in three pints boiling water till 
 water is reduced one-third, then strain and cool the gruel, let settle and pour 
 the liquid part carefully away from the sediment. Use it hot or cold as pre- 
 ferred with sugar and any fruit juice. Two tablespoons of raisins may be 
 added to gruel while boiling. The effect of raisins is gently laxative but if 
 used in excess they sometimes cause indigestion and flatulence. 
 
 To Make Kumyss. — Take three quarts of good, rich, sweet milk ; one 
 quart of hot water, in which dissolve one-half pint sugar ; add the hot water 
 to the milk ; when the mixture is luke warm add three tablespoons of brew- 
 er’s yeast; set in a moderately warm place, stir often, and, when it begins 
 to sparkle (which will be in .gbout one and' a half hours), put it into strong 
 bottles and cork tight ; put in a cool place and in eight hours it will be ready 
 fornse. Procure a champagne tap (cost $1), and draw the best kumyss 
 ever made. 
 
 Prepared Flour for Summer Complaint. — Take a double handful of flour, 
 tie up tightly in cloth and put in a kettle of boiling water, boil from three to 
 six hours, take out, remove the cloth, and you will have a hard, round 
 ball. Keep in a dry, cool place, and when wanted for use, prepare by plac- 
 ing some sweet milk (new alwaws preferred) to boil, and grating into the 
 milk from the ball enough to make it as thick as you desire, stirring it just 
 1 )efore removing from the stove with a stick of cinnamon ; this gives it a 
 ])leasant flavor ; put a little salt into the milk. Very good for children hav- 
 ]ng the summer complaint. 
 
 Milk Porridge. — Place on stove in skillet one pint new sweet milk and a 
 very little pinch of salt; when it boils have ready sifted flour, and sprinkle 
 with one hand into the boiling milk, stirring all the while with a spoon. 
 Keep adding flour until it is about the consistency of thick molasses ; eat 
 warm with a little butter and sugar. This is excellent for children suffering 
 with summer complaint. Or, mix the flour wilh a little cold milk until a 
 smooth paste, and then stir into the boiled milk. Or break an egg into the 
 dry flour and rub it with the hands until it is all in fine crumbs (size of a 
 grain of wheat), then stir this mixture into the boiling milk. 
 
 Bran Biscuit — Take cup bran (as prepared by Davis & Taylor, 24 Canal 
 Street, Boston), five cups' sifted flour; scald the bran at tea-time with half 
 pint boiling w’ater ; when cool, pour it into the middle of the flour, add one- 
 half cup good yeast (or part of a yeast-cake, soaked till light), one teaspoon 
 salt, and two tablespoons sugar ; wet with new milk into soft dough, much 
 thicker than butter. Let it stand, covered closely, in a warm place to rise. 
 In the morning, spoon into hot gem or patty-pans, and bake in a quick oven 
 to a brown crust. Part of the dough may be baked in a small loaf to be eaten 
 w’arm. (It can be made with water by using a little butter, but it is not so 
 good.)any remaining may be split for dinner or toasted for tea. 
 
1140 
 
 HINTS FOR THE SICK-ROOM. 
 
 Oat-meal Wafers. — Use equal parts water and oat-meal, make as thin as 
 you can shake it out on the bottom of pan, so that when done it will not be 
 thicker than a knife-blade anywhere, and in most places you can see day- 
 light through it. Bake very slowly until quite dry, watching that it may not 
 scorch. In taking out it will probably break into many fragments, but they 
 will be delicious ones — not shapely for the table, but so temptingly savored 
 that any delicate person who can eat at all will find them satisfying, nour- 
 ishing, and easily digested— -far better than the standard sick dish called 
 gruel. As for the well folks, put your wafers out of the way if you expect to 
 find any of them for the invalid’s next meal. 
 
 Blackberry Cordial. — Put a half bushel of blackberries in a preserving- 
 kettle and cook until scalded through well ; strain and press out all the juice ; 
 put juice in kettle with the following spices well broken up and put into a 
 bag; one-quarter pound allspice, two ounces cinnamon- bark two ounces 
 cloves, and two nutmegs ; add loaf-sugar, about one pound to every quart of 
 juice or more if preferred, and cook slowly ten or fifteen minutes, remove 
 from the fire, let cool a little, and add good pure brandy in the proportion of 
 one pint to every three pints of juice. A smaller quantity may be made, 
 using the same proportions. This is an excellent remedy for diarrhoea and 
 other diseases of the bowels. • 
 
 Good Toast. — Toast slices of bread, scrape off any blackened, charred 
 portion ; lay on a soup plate, pour on cold milk enough to wet through, and 
 leave half an inch or so in depth of milk in the plate. Good milk, with a 
 little extra cream in it, is all the better, and a very trifle of salt improves it. 
 Put over the toast thus prepared, an inverted large earthen bowl, or tin basin, 
 large enough to cover it and set down upon the plate all round. Put this in 
 a warm, not very hot, stove oven, two, three, or more hours in advance. 
 The milk will cook and evaporate and its substance be condensed in the 
 toast while the cover will keep the toast moist. It is then very good without 
 butter, though a little may be used if desired. 
 
 Beef Broth. — Cut in small pieces one pound of good lean beef, put on in 
 tw^o quarts of cold water and boil slowly, keeping it well covered, one and 
 one-half hours ; then add half a teacup tapioca, which has been soaked 
 three-quarters of an hour in water enough to cover, and boil half an hour 
 longer. Some add, with the tapioca, a small bit of parsley, and a slice or 
 two of onion. Strain before serving, seasoning slightly with pepper and 
 salt. It is more strengthing to add, just before serving, a soft poached egg. 
 Rice may be used instead of tapioca, straining the broth, and adding one or 
 two tablespoons rice (soaked for a short time), and then boiling half an 
 hour. 
 
 Meat for Invalids. — The followflng method of rendering raw meat pal- 
 atable to invalids is given by good authority. To 8.7 ounces of raw meat, 
 from the loin, add 2.6 ounces shelled sweet almonds, .17 ounces shelled bitter 
 almonds, and 2.8 ounces white sugar — these to be beaten together in a 
 marble mortar to a uniform pulp, and the fibres separated by a strainer. 
 The pulp, which has a rosy hue, and a very agreeable taste, does not remind 
 one of meat, and may be kept fresh for a considerable time, even in summer, 
 in a dry, cool place. Yolk of egg may be added to it. From this pulp, or 
 directly from the above substance, an emulsion may be prepared which will 
 be rendered much more nutritious by adding milk. 
 
 Articles for the Sick-Room. — A rubber bag, holding two quarts, to be one- 
 half or three-quarters filled with hot water, and placed about the patient 
 where needed — under head in neuralgia, around the side in liver congestion, 
 etc. ; or can be filled with very cold water in cases needins such applications 
 
HINTS FOB THE SICK-ROOM. 
 
 1141 
 
 — is very flexible and agreeable, and can be used where a soap-stone or bot- 
 tle would hurt. 
 
 A pair of very long, loose stockings, knit of Saxony wool, or any soft 
 yarn, without heels, to draw on towards morning in fever cases, or to keep 
 patient warm when she is up ; they might come half way between the knee 
 and thigh. Every housekeeper should have a pair to be used in cases of 
 sickness. 
 
 Oatmeal Crackers. — Wet one pint of fine oatmeal with one gill water* 
 work it a few minutes with a spoon, until you can make it up into a mass ; 
 place on a board well covered with dry oatmeal ; make as compact as you 
 can, and roll out carefully to one-sixth of an inch thick, and cut into squares 
 with a knife. Bake in a very slow oven, or merely scald at first ; and then 
 let them stand in the oven until they dry out. These are difficult to make 
 up at first, but you soon learn to handle the dough and to watch oven so that 
 they will not scorch. These are excellent for all the purposes of crackers 
 and if kept dry, or if packed in oatmeal, they will last good for months. This 
 is one form of the Scotch “bannock.” A rich addition is two heaping spoons 
 of ground dessicated cocoanut. 
 
 Old-time Food for Convalescents. — Roast good potatoes in hot ashes and 
 coals ; when done, put in a coarse cloth and squeeze with the hand, and take 
 out the inside on a plate. Put a slice of good pickled pork on a stick three 
 or four feet long, hold before a wood fire until it cooks slightly, then dip into 
 a pan of water and let it drip on the potato to season it ; repeat until the 
 meat is nicely cooked on one side, then turn the other, dip in water etc. 
 When done place on plate beside the potato, serve with a slice of 'toast 
 dressed with hot water and a little vinegar and salt, or use sweet cream in- 
 stead of vinegar. A cup of sage tea, made by pouring boiling water on a 
 few leaves of sage and allow it to stand a few minutes, served with cream 
 and sugar, is very nice ; or crust coffee, or any herb tea is good. Food pre- 
 pared in this way obviates the use of butter. 
 
 Beef Tea.— Cut pound best lean steak in small pieces, place in glass fruit 
 ^jar {b. perfect one), cover tightly and set in a pot of cold water; heat gradu- 
 ally to boil, and continue this steadily three or four hours, until the meat is 
 like white rags and the juice thoroughly extracted ; season with very little 
 salt, and strain through a wire strainer. Serve either warm or cold. To 
 prevent jar toppling over, tie a string around the top part, and hang over a 
 stick laid across the top of pot. When done, set kettle off stove and let cool 
 before removing the jar, and in this way prevent breakage. . Or, when beef- 
 tea is wanted for immediate use, place in a common pint bowl (yellow ware) 
 add very little water, cover with saucer, and place in a moderate oven ; if in 
 danger of burning add a little more water. To make beef-tea more palatable 
 for some patients, freeze it. 
 
 Cornmeal Gruel. — Add three pints boiling water, two tablospoons corn- 
 meal , stirred up with a little cold water ; add a pinch of salt and cook twentv 
 minutes. For very sick persons, let it settle, pour off the top, and give with- 
 out other seasoning. For convalescents, toast a piece of bread nicely, and 
 put in the gruel with one or two tablespoons sweet cream, a little sugar and 
 ginger, or nutmeg and cinnamon. When a laxative diet is allowed this is 
 very nourishing. Or, take a pint of meal, pour over it a quart or more of cold 
 water, stir up, let settle a moment, and pour off the water ; repeat this three 
 times, then put the washed meal into three quarts of cold water, and place 
 where it will boil ; cook three hours, and when done add a pinch of salt. 
 This is a very delicate way of cooking, and it may be eaten with or without 
 other seasoning. 
 
1142 
 
 HINTS FOR THE SICK-ROOM. 
 
 Boiled Flour or Flour Ball. — Take one quart good flour ; tie in a pud- 
 ding bag so tightly as to make a solid mass ; put into a pot of boiling water 
 early in the morning, and let boil until bedtime ; take out and let dry. In 
 the morning, peel off and throw away the thin rind of dough, and. wuth a 
 nutmeg-grater, grate down the hard dry mass into a powder. Of this from 
 one to three teaspoons may be used, by first rubbing it into a paste with a 
 little milk, then adding it to about a pint of milk, and, finally, by bringing 
 the whole to just the boiling-point. Give through a nursing-bottle. For 
 children who are costive use bran ’meal or unbolted flour instead of white 
 flour, preparing as above directed. 
 
 Rice Water. — Wash four tablespoons of rice; put it into two quarts of 
 water, which boil down to one quart, and then add sugar and a little nut- 
 meg. This makes a pleasant drink. A pint or half a pint of milk added to 
 the rice water, before it is taken from the fire, gives a nourishing food suit- 
 able for cases of diarrhea. Sago, tapioca, barley, or cracked corn can be 
 prepared in the same manner. 
 
 Beef Tea. — Take a pound of juicy lean beef and mince it. Put it with its 
 juice into an earthen vessel containing a pint of tepid water, and let the 
 whole stand for one hour. Slowly heat to boiling point, and let it boil for 
 three minutes. Strain liquid through a colander, and stir in a little salt. 
 If preferred, a little pepper or allspice may be added. 
 
 Mutton Tea may be prepared in the same way. It makes an agreeable 
 change when the patient has become tired of beef tea. 
 
 Raw Beef for Children. — Take half a pound of juicy beef, free from any 
 fat ; mince it very finely ; then rub it into a smooth pulp either in a mortar 
 or with an ordinary potato-masher, and press it through a fine sieve. Spread 
 a little out upon a plate and sprinkle over it some salt, or some sugar if the 
 child prefers it. Give it alone or spread upon a buttered slice of stale bread. 
 It makes an excellent food for children with dysentery. 
 
 Articles Easy of Digestion. — The following articles are readily digested 
 by a healthy stomach, and can be digested with comparative ease by most 
 dyspeptics : 
 
 ANIMAL FOODS. 
 
 Raw white of egg, beaten to a froth ; beef tea, free from fat ; raw whole 
 egg, beaten ; milk fresh and warm ; fresh eggs, soft boiled ; mutton, broiled ; 
 venison steak, broiled ; chicken, especially the white parts ; rabbit ; fresh 
 trout, and most fresh fish which are not oily. 
 
 VEGETABLE FOODS. 
 
 Stale bread ; graham rolls, without yeast or soda ; rice, well boiled or 
 steamed ; tapioca ; corn-starch ; oatmeal porridge, eaten with dry toast, Gra- 
 ham mush or crushed wheat ; cauliflower ; asparagus, if very tender ; French 
 beans ; baked sweet or subacid apples ; strawberries and whortleberries ; 
 grapes without skins or seeds ; oranges or bananas. 
 
 Articles not Easy of Digestion . — The following list includes the common 
 articles of food which require a considerable degree of vigor on the part of the 
 digestive organs, and must be avoided by all bad dyspeptics : 
 
 ANIMAL FOODS. 
 
 Animal soups of all sorts ; beef ; lamb ; turkey, duck, pigeon ; codfish ; 
 raw oysters ; butter ; all sorts of roast meats. 
 
HINTS FOR THE SICK-ROOM. 
 
 1143 
 
 VEGETABLE FOODS. 
 
 Potatoes ; turnips ; cabbage ; tomatoes; peas; beans; raisins, and most 
 dried fruit ; apples ; peaches ; peaches ; plums ; cherries ; pineapples ; beets ; 
 carrots ; spinach ; parsnips ; vegetable soups ; corn-meal preparations ; salads 
 of all sorts ; currants ; gooseberries ; raspberries ; rhubarb ; jelly. 
 
 Indigestible Articles . — The following articles, while they maybe digested 
 by a vigorous stomach, impair the digestive powers and induce indigestion 
 and to the dyspeptic are more of the character of poison than of foods : 
 
 ANIMAL FOODS. 
 
 Pork; veal; goose; liver; kidney; heart; sausage; hard-boiled eggs; 
 scrambled eggs ; cheese ; hashed and stewed meats ; melted butter, and all 
 animal fats ; mackerel, and all oily fish ; dried and smoked fish ; sardines, 
 and other fish preserved in oil ; lobster ; crabs ; etc. ; cooked oysters and 
 clams ; fried meats of all sorts. 
 
 VEGETABLE FOODS. 
 
 Warm bread, especially taken with butter; mufiins; buttered toast ; pies, 
 cakes, and all sorts of pastry ; pancakes ; fried bread and vegetables ; nuts of 
 all kinds ; onions ; mushrooms ; pickles ; tea ; coflfee ; cocoa ; chocolate ; mus- 
 tard ; pepper ; spices and other condiments ; sugar ; preserves, and all sacch- 
 arine foods. 
 
1144 
 
 MEDICAL. 
 
 MEDICAL. 
 
 When people fall sick they seem to lose what little common sense they 
 possessed when well. Men and women who are moderately wdse and reason- 
 able in other matters, cherish the most absurd superstitions, and follow the 
 advice of the most transparent quacks when it comes to disease and medi- 
 cine. A little reflection will convince many reasonable persons that no single 
 medicine wdll cure all diseases, indeed no medicine will cure the same dis- 
 ease in different persons, and in different stages. Any candid physician will 
 admit that the use of medicines by the most skillful and experienced prac- 
 titioner, is, to a great extent, an experiment. What is “one man’s meat is 
 another man’s poison,” and even the best physician needs to know the con- 
 stitution of the patient, and to study the symptoms of disease before he can 
 prescribe saiely, to say nothing of curing the disease. And yet there are in- 
 telligent men and women who buy patent nostrums, and pour them down 
 their throats, knowing nothing of the disease, or of the probable effect of the 
 alleged remedy. For instance, a child has a cough and a “cough remedy” 
 is purchased and dealt out. Now, there are many kinds of coughs. The 
 cough may be “dry,” or it may be “loose” ; the symptoms may differ in va- 
 rious ways, and yet the “cough remedy” given f6r a “dry” cough maybe 
 intended for a “loose” one, and so all the symptoms may be aggravated, 
 perhaps with a fatal result. The physician’s advice and experience is chief- 
 ly valuable to teil us what the disease is and the best possible treatment for 
 it. It is dangerous in the extreme to administer any powerful remedy, or 
 any medicine the nature and effect of which are not known ^ without the advice 
 of some one who knows the disease and its probable efi’ect. The household 
 chest should contain only simple remedies, the effect of which, at worst, can 
 not be very injurious ; and in all dangerous or violent diseases a physician 
 should be promptly called. 
 
 For Varicose Veins. — Wear a silk elastic stocking. 
 
 For Colds, drink pennyroyal tea. 
 
 Glycerine is excellent to rub on chafes, burns, chapped hands or sun 
 scalds. 
 
 Blistered Feet. — To cure blistered feet from long walking, rub the feet, at 
 going to bed, with spirits mixed with tallow. 
 
MEDICAL. 
 
 1145 
 
 Liniment. — Three ounces each of tincture of opium, camphorated oil, and 
 soap liniment. 
 
 For Jaundice — The volk of an egg, raw or slightly cooked, is excellent 
 food in jaundice. 
 
 Chapped Hands and Lips. — Four parts glycerine to one part simple tinct- 
 ure of benzoin. The latter is very healing. 
 
 For Quinsy, gargle with water as hot as can be borne. This gives great 
 relief, even in severe cases. 
 
 Liniment. — The common jday-weed blossoms put in alcohol are much 
 superior to arnica for the same use. 
 
 For Soreness and Pains. — Bathe with liot alcohol ; and salt is often added. 
 The use of alcohol sponge-baths after confinement is almost a necessity. 
 
 To Check Vomiting. — Give a teaspoon of whole black mustard seed. A 
 tablespoon may be given in severe cases. 
 
 For Sick Headache. — Whenever the symptoms are felt coming on, drink 
 a teacup of thoroughwort or boneset-tea. 
 
 Trichinx. — Don’t eat raw hog meat of any sort. It may contain trichinae 
 and if it does, the undertaker may as well be sent for. 
 
 Lime in the Eye. — Y/hen lime, soda, potash, or ammonia, gets in the eye 
 wash out with water containing a little vinegar. 
 
 For Stiff Joints. — Oil made by trying up common angle worms, is excel 
 lent to apply to sinews drawn up by sprains or disease. 
 
 Pleurisy. — Oiled silk placed over the chest of those suffering from pneii 
 nionia or pleurisy, will give great relief and hasten recovery. 
 
 For Rheumatism. — To one pint alcohol, add one tablespoon pulverize^ 
 potash, and a lump of gum-camphor the size of a walnut. Use as a liniment , 
 
 Children's Beds . — No two children should sleep in the Siime bed. They 
 will have better health and thrive better to sleep by themsslves. 
 
 Chronic Diarrhoea is cured by drinking orange-peel tea ; sweeten with 
 loaf-sugar, and use as a common drink for twenty-four to thirty-six hours. 
 
 For Burns. — Lime-water, olive-oil, and glycerine, equal parts; applied 
 on lint, or grated raw potatoes used as a poultice. 
 
 A Simple Remedy for Catarrh . — Place alum on the stove and let it melt 
 and burn until it becomes a dry powder. Then use it as snuff. 
 
 To Stop Bleeding. — Apply wet tea-leaves, or scrapings of sole-leather to 
 a fresh cut and it will stop the bleeding, or apply a paste of flour and vinegar. 
 
 Beef Tea. — Boil the beef for a few minutes, and squeeze the juice from it 
 wdth a lemon-squeezer, salt and use hot, cold or frozen. 
 
 To Stop Bleeding at the Nose. — Bathe the feet in very hot water, drink- 
 ing at the same time a pint of ca3^enne peper tea, or hold both arms above 
 the head. 
 
 For Dressing Cuts, Wounds or Sores. — Surgeon’s solution of carbolic 
 acid and pure glycerine mixed in equal parts, and applied on soft lint or linen 
 cloth. 
 
 To Harden Nipples. — Bathe with a preparation of one-half ounce liquid 
 tannin and two ounces glycerine, for three or four months before confinement 
 once or twice a day. 
 
1146 
 
 MEDICAL. 
 
 For Sore Nipples. — Bathe in Pond’s Extract. The nipple need not be 
 washed otf before nursing. Or to the well-beaten white of an egg add a few 
 drops of tannin, mixed thoroughly, and bathe. Make fresh every day or two. 
 
 Change of Climate. — A change of climate is nearly always beneficial to 
 health for a time, and sometimes effects a complete cure in disease. It is 
 still more likely to do good if a change of habits and diet goes with it. 
 
 Dirt in the Eye. — To remove speeks of dirt from the eye, immerse the 
 eye in cold water, then wink and roll the eyeball until the desired result is 
 accomplished. 
 
 Stammering. — If’ not caused by malformation of organs, reading aloud, 
 with the teeth closed, for at least two hours a day for three or four months 
 will cure stammering. 
 
 Hoarseness. — It is said hoarseness may be relieved by using the white of 
 an egg, thoroughly beaten, mixed with lemon-juice and sugar. Take a tea- 
 spoonful occasionally. 
 
 Remedy for Piles. — Mix a tea-spoon of sulphur with a tea-cup of milk, and 
 take twice a day, morning and night, until improvement takes place ; then 
 take occasionally 
 
 Frosted Feet. — To relieve the intense itching of frosted feet, dissolve a 
 lump of alum in a little water and bathe the feet with it, warming it before 
 the fire. One or two applications are sure to give relief. 
 
 Wound from Rusted Nail. — Smoke this or any inflamed wound over the 
 fume of burning woolen cloth, wool or sugar, for fifteen minutes, and the pain 
 will be taken out. 
 
 For Toothache or Neuralgia. — Thicken the yolk of an egg with common 
 salt and apply as a poultice; or slice raw onions, and scatter shaved hard 
 soap over them and apply. 
 
 For Sprains. — The white of an egg, and salt mixed to a thick paste is one 
 of the best remedies for sprains, or bruises, or lameness, for man or beast. 
 Rub well the part afifected. 
 
 For Weak Eyes. — Bathe in hot water, never using cold; and neither chil- 
 dren nor adults should use water below temperature in washing, as cold 
 water is very injurious to the eyes. 
 
 To Prevent Sea-Sickness. — Make a pad of wool or horse hair, and bind over 
 the stomach. Brandy and water, very weak, is the best remedy to allay the 
 heat and irritation. 
 
 A Valuable Liniment . — One ounce wormwood to one pint alcohol. Or, 
 bruise the green stalks of wormwood, moisten with vinegar, and apply to the 
 sprain. Good for man or beast. 
 
 Cutting the Hair. — Many children and men take cold after having the hair 
 cut . This may be prevented by a quick dash of cold water on the head im- 
 mediately after cutting, and before going out, and a brisk rubbing afterward. 
 
 To Relieve Asthma. — Wet blotting paper in strong solution of saltpetre, 
 dry it, and burn a piece three inches square on a plate in sleeping room, and 
 it will afford a quick relief. 
 
 Manna and Milk. — Take a quart of fresh skim milk, and boil in it one 
 ounce of manna ; drinking this quantity cool, in small draughts, at intervals 
 during the day, is good for consumption. 
 
MEDICAL. 
 
 1147 
 
 Si^k Headache . — Elixir of guarana, prepared by Brewer & Co., Spring' 
 field, Mass. Take one te>aspoon every half hour until four have been taken, 
 on the first intimation that the headache is coming on. 
 
 Hot Water for a Cough. — For a tight, hoarse cough, where phlegm is not 
 rising, or with difficulty, take hot water often, as hot as can be sipped. This 
 will be found to give immediate and permanent relief. 
 
 Sprains or Lameness. — Two ounces camphorated spirits, two ounces sweet 
 oil, two ounces ammonia, two ounces chloform ; shake well before using, and 
 rub it on by a fire. It is very excellent for a family liniment. 
 
 Cherokee Liniment. — One ounce gum-camphor, dissolved in alcohol, one 
 ounce each of spirits turpentine, sweet oil, hemlock oil, origanum oil, and 
 cedar oil, two ounces spirits hartshorn. Use externally. Shake well before 
 using. 
 
 To Prevent Skin from Discoloring after a Bruise. — Apply immediately, or 
 as soon as possible, a little dry starch or arrow-root, moistened with cold 
 water, or rub with common table butter, or press firmly with blade of knife. 
 
 Salve for Cuts and Burns. — To one-half pound sweet lard add one-fourth 
 pound of beeswax and the same of resin ; beat all together till well mixed 
 pour in a little tin box. Apply a little to the wound on a soft cotton cloth. 
 
 Wens. — Dissolve copperas in water to make it very strong; now taken 
 pin, needle, or sharp knife, and prick or cut the wen in about a dozen places , 
 just sufficient to cause it to bleed; then wet it well with the copperrs water, 
 once daily. 
 
 For Ivy Poisoning. — A simple and effectual remedy for ivy poisoning, ig^ 
 said to be sweet spirits of nitre. Bathe the affected parts two or three times) 
 during the day, and the next morning scarcely any trace of the poison wifi 
 remain. 
 
 Cholera Mixture. — Take one ounce of the following ingredients : tincture 
 opium, capsicum or red pepper, rhubarb, pepermint and camphor put in 
 large bottle, with a pint best brandy. Dose is ten to twenty drops in two or 
 three teaspoons water. Good in any case of diarrhea. 
 
 For the Lungs. — A quart (or less if too strong) of tar, stirred six minutes 
 in a gallon of water, and one-fourth, ora tumbler, taken four times a day, an 
 hour or two after meals, is said to clear the lungs, and give greater ease in 
 public speaking. 
 
 Sleeplessness. — Wet a cloth in cold water, and lay it on the back of the 
 neck. Fold a towel smoothly over it, and very often it will sooth the weary 
 brain, and quiet the nerves better than an opiate. It is particularly useful 
 in case of a dull headache. 
 
 Broken Breasts. — One tablespoon unmelted lard, six small onions or two 
 large ones sliced thin and fried in lard, until of a light brown, and thorough- 
 ly done ; then add half pint boiling water and thicken with corn meal to the 
 consistency of mush. Spread on a cloth and apply as warm as can be borne. 
 
 Diet in Disease and Health. — Of the grains for mushes, rye is most flesh 
 making, oatmeah second, and Graham third. For laxativeness — rye first, 
 Graham second, oatmeal third. Graham builds up nerves, bones, and sin- 
 ews ; dark gluten the same ; light gluten is more fattening than the dark. 
 
 Changing Clothing. — People often take cold by removing heavy under- 
 clothing too early in the spring. This should never be done until weather is 
 settled. When about to make the change, take a cold hand-bath or sponge- 
 bath and rub briskly, in the morning, and there is no danger of taking cold. 
 
1148 
 
 MEDICAL. 
 
 For Catarrh. — Putting a cloth wet in hot water over the nose and fore- 
 head just before going to bed, and secured in place with a handkerchief over 
 which a flannel is placed. Do this three nights, then skip three, etc. 
 
 To Prevent Wearing Through the Skin when Bed-Ridden. — Apply to tender 
 parts of the body with a feather, a mixture made by beating to a strong froth, 
 the white of an egg, dropping in whil6 beating two teaspoons spirits of wine. 
 Bottle for use. 
 
 Bee Stings. — Any absorbant will give relief from bee stings, but perhaps 
 nothing is more effectual than lean raw meat. The sting of a bee or wasp 
 may be almost instantly relieved by it. It is said to cure the bite of a rattle- 
 snake, and relieve erysipelas. 
 
 For a Cold. — Cayenne pepper-tea for a cold. Put a quarter of a teaspoon 
 of cayenne pepper in a tea-cup ; pour over hot water and sweeten with sugar. 
 Or, steep horseradish in a gill of vinegar, add a gill of honey, and take a tea- 
 spoon every twenty minutes. 
 
 Camphorated Ointment. — Good for burns, chapped hands, sore lips, salt- 
 rheum, etc. One ounce each gum camphor, beeswax and fresh butter, stew 
 and strain butter, then put all together, and simmer till the camphor is dis- 
 solved, keeping covered while simmering. 
 
 Paste for Scrap-books. — Corn-starch makes the best paste for scrap-books. 
 Dissolve a small quantity in cold water, then cook it thoroughly. Be careful 
 not to get it too thick. When cold it should be thin enough to apply with a 
 brush. It will not mould or stain the paper. 
 
 Blackened eye. — Should the eye or any other part be blackened by a fall 
 or blow, apply a cloth wrung out of very warm water, and renew it until the 
 pain ceases. The moisture and heat liquify the blood, and send it back to its 
 proper channel. Never use cold water to a bruise. 
 
 Constipation. — Two ounces of senna, simmer the strength out in one quart 
 of water, strain the tea ; one pound of prunes, cooked soft, with half tea-cup 
 of white sugar. Several times a day take, first one tablespoon of the senna 
 tea, then eat one prune, fasting as much as possible. 
 
 For Erysipelas. — A simple poultice made from cranberries pounded fine, 
 and applied in a raw state, is said to be a certain cure ; or slip off the outer 
 bark of elder, break up the wood with the inner bark, and steep in butter- 
 milk ; drink and apply to the parts affected. 
 
 For Sore Throat. — Take five cents worth of chlorate of potash, dissolve, 
 and take a teaspoon every hour, and also gargle with it. Or to a tea-cup vin- 
 egar add salt and cayenne pepper, making it as strong as can be taken (some 
 add a little pulverized alum) and gargle often with it. 
 
 For Chronic Gathering in the head and discharge from the ear, take shot 
 about the size of smad pease, flatten them, make a hole through the center, 
 string them on a stout string, and wear as beads. Give this a trial before 
 pronouncing it to be a whim. 
 
 Burns. — Common baking soda — the bicarbonate — has been found to cure 
 burns or scalds, affording immediate relief when it is properly applied. For 
 a dry burn, the soda should be made into paste with water. For a scald or 
 wet burned surface, the powdered soda (or borax will do as well) should be 
 dusted on ; or apply raw linseed oil. 
 
 To Relieve Toothache. — Apply powdered alum, or fill mouth with warm 
 water, and immediately after with cold ; or saturate a piece of cotton with a 
 stong solution of ammonia, and apply to the tooth. For toothache and in- 
 flamed face caused by it, apply a poultice of pounded slippery-elm. bark and 
 cold water. 
 
MEDICAL. 
 
 1149 
 
 To Drop Medicine. — Shake the bottle so as to moisten the cork. With 
 
 the wet end of the cork moist- 
 en the edges ot the mouth of 
 the bottle, then holding the 
 cork under the mouth, let the 
 fluid pass over the cork in 
 dropping ; or place the han- 
 dle of the s])oen between the leaves of a closed book lying on the table, and 
 then both hands may be used in dropping the mixture ; or bend the handle 
 of a tea or tablespoon as in cut, so that it will stand alone. 
 
 A Good Cure for Colds is to boil two ounces of flaxseed in one quart of 
 water ; strain and add two ounces of rock candy, one-half pint of honey, juice 
 of three lemons ; mix, and let all boil well ; let cool, and bottle. Dose — One 
 cupful before bed, one-half cupful before meals. The hotter you drink it the 
 better. 
 
 Tape Worms are said to be removed by refraining from supper and break- 
 fast, and at eight o’clock taking one-third part of two hundred minced pump- 
 kin seeds, the shells of which have been removed by hot water ; at nine take 
 another third, at ten the remainder, and follow it at eleven with strong dose 
 of castor oil. 
 
 For Cold in tne Head. — As soon as you feel that you have a cold in the 
 head, put a teaspoon of sugar in a goblet, and on it put six drops of camphor, 
 stir it, and fill the glass half full of water; stir, till the sugar is dissolved, 
 then take a dessert spoonful every twenty minutes. This is sure cure if taken 
 as directed. 
 
 To Prevent Taking Cold. — If out in cold weather with insufficient clothing 
 or wrappings, fold a newspaper and spread across the chest. Persons having 
 W’eak lungs can in this way make for themselves a very cheap and perfect 
 lung protector. Large papers spread between quilts kt night add much to 
 the warmth. 
 
 Salve. — The following is an excellent salve for burns, cuts, or sores o^ 
 long standing : Take equal parts of melted beeswax, mutton suet, pulverized 
 resin, burnt alum, honey, Venice of turpentine, sweet oil. Cook over a slow 
 fire all together. Stir till it commences to thicken ; then strain through a 
 cloth and pour in earthen boxes. 
 
 Catavrh Cold.— Ten drops carbolic acid, and seven and a half each of iodine 
 and chloroform; heat a few drops over a spirit lamp in a test tube, holding 
 the mouth of the tube to the nostrils as soon as volatization is effected. Ee- 
 peat every two minutes, until the patient sneezes a number of times, when 
 the troublesome symptoms will disappear. 
 
 Neuralgia. — One-half drachm sal-ammonia in one ounce of camphor- 
 water. Take a teaspoon several times, five minutes apart, until relieved. 
 Another simple remedy is horseradish. Grate and mix it in vinegar, the 
 same as for table purposes, and apply to the temple when the face or head ia 
 affected, or the wrist, wEen the pain is in the arm or shoulder. 
 
 Whooping Cough. — Mix one lemon sliced, half-pint flax-seed, two ounces 
 honey, and one quart water, and simmer, not boil, four hours ; strain when 
 cool, and if there is less than a pint of the mixture, add water. Dose : one 
 table-spoon four times a day, and one also, after each severe fit of coughing. 
 Warranted to cure in four days if given when the child first ‘‘whoops.” 
 
 Worms. — A mother gives the following : “Once a week invariably — and 
 generally when w'e had cold meat minced — I gave the children a dinner which 
 
1150 
 
 MEDICAL. 
 
 is hailed with delight, and looked forward to ; this is a dish of boiled onions. 
 The little ones knew that they were taking the best of medicine for expelling 
 what most children suffer from— worms. Mine we kept free by this remedy 
 alone.” 
 
 For Sore Throat use as a remedy one ounce of camphorated oil and five 
 cents worth of chlorate of potash. Whenever any soreness appears in the 
 throat, put the potash in half a tumbler of water, and with it gargle the throat 
 thoroughly, then rub the throat thoroughly with the camphorated oil at night 
 before going to bed, and also pin around the throat a small strip of woolen 
 flannel. 
 
 Eye TFasTi. — Sulphate of zinc two grains, sulphate of morphine one-half 
 grain, distilled water one ounce ; mix, and bottle. Drop in the eye (a drop 
 or two at once,) then wink the eye several times, so that the wash may reach 
 all the parts ; and keep quiet and do not use the eyes for about an hour. This 
 wash is for blood-shot eyes, and when used it will produce quite a smarting 
 sensation 
 
 Alger Liniment. — Alcohol, one gallon ; cagiput oil, one ounce ; monard oil, 
 one ounce ; thymes oil, one ounce ; peppermint oil, half ounce ; camphor gum , 
 one ounce. Shake well and let stand twenty-four hours. It is good for rheu '• 
 matism and for any purpose for which liniment is used for man or beast 
 This is a very valuable recipe and has been sold at a very high price. 
 
 Sure Cure for Corns. — Take one-fourth cup of strong vinegar, crumb finel ; 
 into it some bread. Let stand half an hour, or until it softens into a gooi ( 
 poultice. Then apply on retiring at night. In the morning the soreness wil I 
 be gone, and the corn can be picked out. If the corn is a very obstinate on<> 
 it may re(iuire two or more applications to effect a cure. 
 
 Raw Linseed Oil is one of the best applications for burns, wounds, and 
 cuts. It excludes the air and heals rapidly. Dip a cloth in it, and apply . 
 covering with a second cloth. For flux or diarrhea in children, give a tea- 
 spoonful three times a day until the disease has abated. Be careful not 
 use boiled linseed oil as a remedy in cases of men or animals. When boiled 
 it is only used for painting. 
 
 Conklin's Salve. — One pound of resin, two- ounces mutton tallowq one of 
 beeswax, one-half gill alcoholic spirits, add a little of the gum of balsam ; 
 boil ail together slowly, until it has done rising or foaming, or until it begins 
 to appear clear. Pour the mixture into a pail of cold water, and when it 
 gathers, take it out, roll on boards and cut it off. Care must be taken not to 
 burn it. Moisten the hands in brandy while working. 
 
 To Promote or Restore -Put a small tea-cup of logwood chips 
 
 into a pint of soft water, simmer for fifteen minutes, then add one half pint 
 of whiskey. Dose, one tablespoon half an hour before each meal, and just 
 before going to bed. Another excellent prescription for the same purpose is 
 made as follows : Two drams of prepared citrate of iron and quinine, one pint 
 cherry wine, one-half ounce chamomile flowers. 
 
 Itch Ointment.— Two tablespoons lard, one of black pepper, one of ground 
 mustard ; boil all together, and when taken off and nearly cold add one table- 
 spoon sulphur. Anoint with this three evenings successively just before go- 
 ing to bed. Do not change bed-clothes or wearing clothes during the time. 
 After this, wash with castile soap suds, and change all the clothing that has 
 been worn or touched. 
 
 Poison by Ivy.— An infallible remedy for poisoning by ivy, poison oak, 
 and other poison vines and plants, is good rich butter milk in which you have 
 
MEDICAL. 
 
 1151 
 
 beaten some green tansy leaves until the milk is thoroughly tinctured. Bathe 
 the parts often (indeed, you could not do it too often,) until relieved. Wet 
 a cloth with the mixture'at night, and lay on, wetting as often as it feels dry. 
 Or take bromo-chloralum, oz. iv ; vinum opii oz. ij ; aquse oz. vj. Bathe the 
 parts freely with this and it will relieve the itching at once. It is good in 
 urticaria. 
 
 Magic Liniment. — For sprains ana inflamadon this is very good for ani- 
 mals, and without turpentine, very good for man: Two ounces oil of spike, 
 two ounces oil of origanum, two ounces oil of hemlock, two ounces of worm- 
 wood, two ounces of spirit of ammonia, two ounces of gum camphor, two of 
 spirits of turpentine and four ounces of sweet oil and one quart of best alco- 
 hol. INIix well and bottle tightlv. A little well rubbed in is a fine stimula- 
 ting linament. 
 
 French Remedy for Chronic Rheumatism. — Dr. Bonnet, of Craulbet, France, 
 Slates in a letter to the “Abeille Medicale,” that he has been long in the 
 habit of prescribing ^‘the essential oil of turpentine by friction for rheuma- 
 tism ; and that he has used it himself with perfect success, having almost in- 
 stantaneously got rid of rheumatic pains in both knees and in the lett shoul- 
 der.” 
 
 Magnetic Ointment Equal to Trash’s. — Hard raisins cut in pieces, and fine- 
 cut tobacco, equal weights ; simmer well together, then strain, and press out 
 all from the dregs. This is excellent for external aiDplications, for cold in 
 the head, appl5uug to the temples, outside and inside of nose, and forehead. 
 Applied inside of nose it clears the head by sneezing. It is also good for 
 croup if applied first to the throat and afterward to the chest. 
 
 Chapped Hamds. — When the hands show signs of cracxing wash tnem 
 clean with mild soap and soft warm water. Rinse in borax water and thor- 
 oughly drj’’ them. Then anoint them with vaseline or petroleum jelly, which 
 can be procured at any drug store. Dry it by the fire and a cure is sure to 
 follow. This vaseline never fails. AVith it ’"he skin can be kept soft and 
 velvety all the time. 
 
 Mustard Plasters. — Mix with boiling water, vinegar, or wnite of an egg 
 (the latter is best when a blister is not wanted) to consistency the same as if 
 for the table. Some add a little flour when not wanted too strong. Spread 
 on half a thin muslin cloth, cover with the other half, or put on cloth, and 
 put over it a thin piece of gauze ; apply, and when removed, wash the skin 
 with a soft sponge, and apply a little sweet cream or oil. 
 
 Sprains. — If a sprain is nothing more than a sprain — that is if no Dones 
 are broken or put out — wrap the parts in several folds of flannel which has 
 been wrung out of hot water, and cover it with a dry bandage, and rest it for 
 some days, or even weeks. Entire rest at first, and moderate rest afterward, 
 are absolutely necessary after a sprain. If it is in the ankle, the foot should 
 be raised as high as may be comfortable ; if in the wrist, it should be carried 
 in a sling. Or, place in hot water three minutes then in cold three minutes, 
 and so alternate four or five times, then bind up in a hot compress. If the 
 sprain is in knee or where it cannot be immersed, wrap in hot cloths for tliree 
 minutes then in cold, etc. 
 
 For Burns or Bruises. — Appiy peach tree leaves, smooth side next to the 
 skin and bind them on ; or wet cloth and sprinkle it with carbonate of soda 
 (common cooking soda) and bind it on the burn. It quickly stops the pain, 
 and is a harmless and thorough remedy. If no cloth is at hand, wet the part 
 burned and sprinkle dry soda on it. For burns where there is danger of mor- 
 
1152 
 
 MEDICAL. 
 
 tification, or even if it has already begun bind on strips of cloth dipped in 
 clean tar. 
 
 Cure for Locfc-Jaw, said to he positive. — Let any one who has an attack of 
 lock-jaw take a small cpiantity of spirits of turpentine, warm it, and pour it 
 on the wound — no matter where the wound is, or what its nature is — and re- 
 lief is said to follow in less than.a minute. Turpentine is also a sovereign 
 remedy for croup. Saturate a piece of flannel with it, and place the flannel 
 on the throat and chest — and in very severe cases three to five drops on a lump 
 of sugar may be taken internally. 
 
 Soft Water and Cholera. — A distinguished physician gives it as his opinion 
 that the habitual use of pure soft water, or from wells in a locality where the 
 rocks are freestone, will prevent the cholera. He says that cholera has al- 
 ways prevailed in a limestone region, among families using hard water, while 
 those using soft water in same neighborhoods escaped, and those living in 
 freestone regions only a few miles away were also exempt from attacks. Soft 
 water from cisterns should be filtered before using. 
 
 Cough Mixture. — Dissolve one-fourtli pound gum-arabic in half pint boil- 
 ing w^ater, add a half tea-cup sugar and honey, and two table-spoons lemon 
 juice, steep for five or ten minutes ; bottle and cork, add water, and take ; oi 
 boil one ounce each of licorice-stick and anise-seed, and half ounce senna iii 
 one quart of water, ten minutes ; strain, add two tea-cups molasses or honey , 
 boil down to a pint and then bottle; or, to one pint whiskey add one-half 
 pound rock candy and two ounces glycerine. 
 
 Drunkenness. — There is a prescription in use in England for the cure 0/ 
 drunkenness, by which thousands are said to have been assisted in recover < 
 ing themselves. It is as follows ; Sulphate of iron, five grains ; peppermint 
 water, eleven drachms; spirit of nutmeg, one drachm; twice a day. Thii^ 
 preparation acts as a stimulant and tonic, and partially supplies the place of 
 the accustomed liquor, and prevents that absolute physical and moral pros - 
 tration that follows a sudden cessation from the use of stimulating drinks. 
 
 Relief for Burning Feet. — To relieve burning feet, first discard tight boots ; 
 then take one pint of bran and one ounce of bicarbonate of soda, put in a foot- 
 bath, add one gallon of hot water; when cool enough, soak your feet in this 
 mixture for fifteen minutes. The relief is instantaneous. This must be pre- 
 pared every night for a week or perhaps more. The bran and bicarbonate 
 should be made fresh after a week’s use. Bicarbonate of soda can be pur- 
 chased for a small price per pound from wholesale druggists. The burning 
 sensation is produced by the pores of the skin being closed, so that the feet 
 do not perspire. 
 
 Catarrh. — Wet and coid at tne surface of the body is a cause of catarrh, 
 i)ut the most fruitful source is wet and coid feet, and yet there is nothing more 
 easy to avoid. Warm socks, horsehair soles, and goloshes will always keep the 
 feet dry and warm. It does not seem to be understood that although a boot 
 or shoe may not leak, yet if the sole is damp, it by evaporation conducts 
 away the heat from the foot, and ought never to be worn when not exercising. 
 The neck should be covered lightly, but too much covering predisposes to ca- 
 tarrhal troubles by causing congestion of the membrane affected in this dis- 
 ease. Bed-rooms ought to be well aired, and unarmed if possible, by an open 
 fire, in damp, chilly weather. 
 
 Clover Tea. — Gather the blossoms of red clover, when beginning to bloom, 
 and dry for use, putting away in tight paper sacks. A tea made from these 
 blossoms is excellent for “hives,” cancer, or any disease of a scrofulous na- 
 ture. The essence of clover is sometimes used instead of the tea, and is kept 
 
MEDICAL. 
 
 1153 
 
 at drug stores. It is also good for sickness at the stomach. The tea maybe 
 made of the fresh blossoms also. For cancer the tea is given in large quan- 
 tities, some patients drinking a gallon a day every day for a year before feel- 
 ing certain of cure. This is largely prescribed by physicians. 
 
 Taper Lights. — The best light for a sick room is furnished by the tapers 
 which come in boxes (bought at any drug store) in a vase or a tumbler of 
 lard-oil. The taper is simply a small wick set in a tiny piece of wood. In 
 the box of tapers is a float — a three-cornered frame of tin with a bit of cork 
 on each corner. This is placed on the surface of the oil, and the taper set on 
 it, the bottom of the wood resting in the oil. It may then be lighted, and 
 produces an agreeable light, without smoke or smell, and sufficient for the 
 purposes of the sick-room or nursery, and yet not so giaring as to be disa- 
 greeable. All persons accustomed to light in the sleeping-room will find 
 this much better than a lamp turned low. The tumbler may be half full of 
 water with oil on top. 
 
 Healing Salve for Wounds. — Pint olive-oil, half ounce common resin, half 
 ounce beeswax ; melt well together, and bring all to boiling heat ; add grad- 
 ually of pulverized red lead-three-eighths of a pound (for summer use a trifl.p 
 inore lead) ; in a short time after it is taken up by the oil, and the mixture be 
 comes brown or a shining black, remove from the fire, and v/hen nearly colo 
 a,dd two scruples pulverized camphor. It should remain on the fire until it 
 attains a proper consistency for spreading, which may be known by dipping 
 a splint or knife in the mixture from time to time, and allowing it to cool. 
 AVhen used spread thinly on a piece of tissue paper or old, fine linen. Ex’ 
 cellent for frost sores or any kind that are hard to heal. 
 
 How to Distinguish Rashes. — Measles appear as a number of dull red 
 spots, in many places running into each other, and is usually first seen about 
 the face, and on the forehead, near the roots of the hair, and is often preced’ 
 ed by running of the eyes and liose, and all the signs of severe cold. Scarlet 
 fever appears first about the neck and chest, but not unfrequently at the bend 
 of the elliow or under the knee, and is usuall}^ proceeded by sore throat. II 
 can be distinguished from roseola — a mild disease, which is sometimes miS’ 
 taken for it — by the bright red color of the skin, which appears, not unlike a 
 boiled lobster. In chicken-pox the symptoms are attended by fever, the spots 
 are small, separate pimples, and come generally over the v/hole body. 
 
 Hot Water as Medicine. — Consumptives and dyspeptics find great relief 
 in drinking, or rather slowly sipping, hot water an hour before eating. It 
 should be as hot as can be taken. Sips of hot water are also good where the 
 stomach is weak, as in convalescence after illness. In a severe case of dys- 
 pepsia, the patient began by taking six teaspoons of hot water three times a 
 day, and has gradually increased the amount v/ith the greatest benefit. 
 Hot water is also excellent in cases of sick stomach, and may be taken when 
 no nourishment of any kind can be retained in the stomach. In giving to a 
 child, and it is very beneficial t*^ them, give with a spoon and have a cup of 
 cold water in which to dip spoon oefore taking up the hot water, as by con- 
 stant dipping in hot water the metal becomes too hot for the little ones and 
 they will not take the water hot enough fearing the spoon. 
 
 Cuheb Berries for Catarrh . — A new remedy for catarrh is crushed cubeb 
 berries smoked in a pipe, emitting the smoke through the nose ; after a few 
 trials this will be easy to do. If the nose is stopped up so that it is almost 
 impossible to breathe, one pipeful will make the head as clear as a bell. For 
 sore throat, asthma, and bronchitis, swallowing the smoke effects immedi- 
 ate relief. It is the best remedy in the Avorld for offensive breath, and will 
 make the most foul breath pure and sweet. Sufierers from that horrid dis- 
 73 
 
1154 
 
 MEDICAL. 
 
 ease, ulcerated catarrh, will find this remedy unequaled, and a month’s use 
 will cure the most obstinate case. A single trial will convince anyone. Eat- 
 ing the uncrushed berries is also good for sore throat and all bronchial com- 
 plaints. After smoking, do not expose yourself to cold air for at least fifteen 
 minutes. 
 
 To Cure a Cold . — A bad cold should be ‘‘nipped in the bud.” To do this 
 no medicine is required A person who finds he has taken cold should bun- 
 dle up unusually warm in bed, with a bottle of hot w'ater at his feet. The 
 object is to create a mild perspiration the entire night. Before dressing in 
 the morning take a sponge bath in cold water and apply friction to the skin 
 until it is in a glow. The cold, probably will then have disappeared, but if 
 not follow the same course another night. But this remedy must be applied 
 promptly after noting the first indications. — such as sneezing or running at 
 the nose ; if left a day or two the cold will be sure to run its course. ‘ Often 
 toasting the feet the whole evening by the fire will answer the purpose. 
 
 For Diarrhea . — Stir lightly into teacupful cold water the white of one egg 
 not beaten. This forms a ccating on the stomach, and is also nourishing, and 
 is good in any disease where patient can not eat. Another delicate prepara- 
 tion for a weak stomach is slippery-elm gruel : Mix fine slippery-elm flour 
 wuth cold water, then stir into boiling water till thickness of gruel. Charcoal 
 crackers are of great value in assisting digestion, In diarrhea the most im- 
 portant item is absolute quiet on a bed. Bits of ice may be eaten and swal- 
 lowed at will, but drink litttle liquid of any kind. If compelled to be on the 
 feet, bind a strong piece of woolen flannel tightly around the abdomen, hav- 
 ing it double in front. For diet, use rice parched like coffee, boiled and eat- 
 en witli a little salt and butter. Some advise making a tea of it, and also 
 using boiled milk and mutton broth, with crisped white crackers, for chil- 
 dren. Or, use ice-cold enemas after each movement of the bowels — a tea- 
 spoon for a babe, increasing in that proportion till, for an adult, a bulbful is 
 given. This is good in cases of dysentery, etc. 
 
 For Sore Throat — Rub on the outside, and wet cloth in Pond’s Extract, 
 and gargle witli it also, taking from one to ten drops four times a day. An- 
 other excellent remedy is camphor diluted with water till it can be used as a 
 gargle. Another remedy is to put on a strip of flannel thin slices of fat pork, 
 and sprinkle very thick with black pepper and place around the throat, or 
 chop fat pork and onions together, about half and half, and put in sack and 
 put on ; or bathe throat in coal oil, also, in diphtheria, some have used with 
 benefit bits of ice kept constantly in the mouth for as long as seven hours ; 
 or gargle with lemon juice, occasionally swallowing some. Or a bran mash 
 is excellent — that is, bran with boiling water poured over it, and put on when 
 just warm enough to feel agreeable. In putting it on, spread the poultice in 
 a thin cloth, and lay it on a handkerchief folded cornerwise, and the corners 
 of the handkerchief over the head ; then the poultice will touch the tender 
 places, which it cannot do if it is simply bound straight around the throat. 
 The sufferer from sore throat should eat nothing which could scratch it, like 
 dry toast. Soft boiled eggs, soft toast, and diet of that kind should be in- 
 dulged in, and the drinks should be merely warm — not too hot or cold. 
 
 Sleeplessness . — The loss of power to cast off the burden of the day, and 
 find rest at night, is one of the greatest of personal afflictions ; yet, it is safe 
 to say that w^akefulness at night is an acquired habit, wdiich can be overcome, 
 like other bad habits, if not too long indulged. Let any adult person awake, 
 say at midnight, and ‘‘get to thinking” for an hour or two ; do this the fol- 
 lowing three or four nights ; he will find that it will then require a powerful 
 effort of the will to resist doing the same thing for several nights thereafter. 
 
MEDICAL. 
 
 1155 
 
 A person slionld never give to the dangerous habit of lying awake at 
 nights ; tor thnt is exactly what it is, a dangerous habit, and nothing else. 
 
 Golden Ointment . — One pound lard, eight ounces beeswax, one ounce cam- 
 phor gum in five ounces alcohol, one ounce origanum, one ounce laudanum ; 
 let all dissolve while melting the lard and beeswax, tlien stir together until 
 cold, or the camphor will go off in a steam. Do not mix too hot. This will 
 cure pain in the side by applying as a jfiaster. For enlarged neck or goitre, 
 dilute with one-fourth iodine. For salt-rheum, apply externally, and take 
 cathartics to cleanse the blood. For scald-head’ rub together one ounce golden 
 ointment and three drachms of red precipitate ; remove the hair and rub with 
 this twice a day, each day washing with castile soap suds. For catarrh, rub 
 the ointment up in the nose profusely, and let it remain all night. In the 
 morning draw' cold w^ater up the nose and throw it back tw'o or three times 
 to clean the tubernated bones. Also bathe the face and ears wdth cold water. 
 
 Chronic Inflammation of the Stomach . — This is known by a pain in the 
 stomach, increased by the presence of food, by belching up gas, by vomiting, 
 fickle appetite, seasons of thirst, tongue wdiite in the center and red at tip, 
 or sometimes red and smooth — is a disease which soon ends in ulceration 
 of stomach, and death. Counter-irritants oVer the stomach, such as mustartl 
 draughts, followed by hot fomentations of hops ; frequent warmer cold baths 
 according to patient’s constitution ; a tepid compress worn over the stomacli 
 at night ; and the most careful diet, consisting mostly of gum water, rict? 
 W'ater, slippery-elm water and gruel, arrowu’oot gruel, toast without butter, 
 gluten mush, etc., and in tw'O or three weeks the disease will yield under 
 this persistent starving and cooling system. 
 
 Bright’s Disease. — Dr. Arthur Scott Dorkin extols a skim-miljr. diet iii 
 this disease. “The first appreciable action,” he says, “of skim-milk taken to 
 the extent of six or seven pints daily, is that of a most energetic diuretic, 
 a profuse flow of urine being rapidly produced. The effect of this in 
 Bright’s disease, is to to flush the uriniferous tubules, and to dislodge and 
 wash out the concrete casts of diseased epithelial cells by wdiich thev are 
 blocked up and distented. The emptying of the tubules relieves their 
 pressure on the surrounding secondary capillaries, the blood begins to flow 
 more freely ^through them, the distension of the primary malpighian ca- 
 pillaries is relieved ; less and less albumen escapes through their walls, 
 until the renal circulation is gradually restored, when xt finaly disappears 
 from the urine. While this beneficial change is progressing, healthy epi- 
 thelium is developed in the tubules, and the urinary excrement is withdrawn 
 from the blood. In short, a healthy nutrition becomes re-established in 
 the kidneys through the agency of milk, w'hich above all other substances, 
 seems to exercise a controlling influence over this process. 
 
 For a Cowp/i. - Simmer together a handful each of hoarhound and mul- 
 lein leaves in a quart of soft vrater till all the strength is extracted (add 
 more w'ater if neccessary) ; then strain and add to it one quart of Orleans 
 molasses. Dose, one tablespoonful three times a day. Or for hoarseness 
 w^et a piece of cotton. batting on the inside, wrap it around a lemon, and 
 cover with ashes and coals to roast as you w'ould roast a potato ; let it roast 
 from fifteen to twenty minutes; take out, clip off one end, squeeze out the 
 juice, and strain it through a thin cloth te remove any seeds or particles of 
 pulp. There wdll be from four to five teaspoonsfuls of juice, which mix 
 with an equal quantity of strained honey (to strain wuirin and strain throngh 
 a thin cloth) ; or, instead of honey, add three teaspoonfuls of granulated 
 sugar, place the cup in a pan of hot water, set on stove until sugar is dis- 
 solved. Take euo o:»' tw'o teasnoonfid-s every hour, or after a spell of cough- 
 ing. « ohdd add a lar^>^er proportion of honey and sugar, and give a 
 
 yuane”. t^^a^pocnful everv twc fiour.s. 
 
115G 
 
 MEDICAL. 
 
 l^lioojjing-cough. — Children do not ‘‘whoop’’ for two or three weeks after 
 taking this disease. The most reliable symptons are: eyes red and watery 
 when they cough, and the cough clinging to the patient with a firm grasp. It 
 lasts from six weeks to three months, according to season when taken, and 
 can be given during the first two months. It is not carried in clothes, but 
 when a child gets the breath of a whooping-cough patient then he will take 
 it. Some of the remedies are, to give drinks of water as hot as they can be 
 taken, in the evening and with first symptoms of a coughing spell — this 
 makes the cough easier ; another is, to take scant tea-cup whole flax-seed, 
 ’•wash it thoroughly, add one lemon sliced and quart of water, simmer gently 
 wo hours, add two tablespoons of honey, tlien strain when hot. It should 
 >e like thick molasses ; if too tliick, add water. Give one tablespoonful four 
 times a day, and one after each severe fit of coughing. (This is also good for 
 an ordinary cold and cough. ) The system of the patient needs to be built up, 
 and for that purpose give two oil-baths a week ; also good, nourishing food, 
 such as Graham or oatmeal mush, coarse bread, milk, etc. ; and keep child 
 out doors as much as possible, using great care no cold is taken. Some, when 
 the breathing is very bad, put a hot mustard and oatmeal poultice on the 
 chest. In cities, a daily visit to the gas works has been said to abate the 
 violence of the disease. A new remedy is to fumigate patient with burning 
 sulphur, then remove him and more thoroughly fumigate the room. Eedress 
 patient in clean, well-aired clothes and return to fumigated room. Do this 
 twice a week if necessary. 
 
 For Comtipafjon.—T'ae same remedies will not effect all persons. Oneo-r 
 two figs eaten fasting is suflicient for some, and they are especially good in 
 the cases of children, as there is no trouble in getting them to take them. A 
 spoon of wheaten bran in a glass of water is a simple remedy and quite effec- 
 tive. One or two tumblers of liot water will move almost every one, but is 
 difficult to take. In chronic cases a faithful manapulation and moving of 
 bowels and limbs with gentle rotar}^ movement with the open palm, and giv- 
 ing all natural motions to the parts, with proper diet, will almost invariably 
 secure the desired result. It has been known to cure a case of life-long habit, 
 ■where inherited, too, and although it involves patience and perseverence, is 
 is certainly better than to suffer the ills that result from so inany patent 
 medicines and quack nostrums. “An ounce of prevention is worth'a pound 
 of cure,” 2 ii\d regularity of habit in tins matter is the great thing to be im- 
 pressed on people generally. Or, three tea-cups each of coarse, clean, wheat 
 l3ran and sifted flour, three teaspoons baking powder, seven teaspoons good 
 butter and one of salt. Mix wdth cold sweet milk ; roll third of an inch thick, 
 cut with a biscuit cutter and bake thoroughly in a moderate oven ; or, pour 
 hot water on tablespoon flax seed, pour off and at once add three or four 
 tablespoons of cold water, and drink. This is perfectly harmless and may 
 betaken once, twice, or thrice a day if necessary; or, a teaspoon black 
 mustard-seed taken pvery morning; or a glass of cold water taken at night 
 and first thing in the morning. In rubbing the bowels with the hands al- 
 ways rub from left to right. 
 
 Toothache. — Place a small bit of zinc on one side of the gum, and a small 
 silver coin on the other and bring the ebges together, electricity is generated 
 and the pain ceases. Most toothache.is caused by cold. Fill the mouth full 
 of law cotton between the gum and the cheek and the gum and the tongue. 
 Put a piece of cotton on the outside of the face (moistened with some good 
 liniment if you have it), then put a hot sand bag, or hot iron, to the face. 
 Soon the clear water will commence to run out of the mouth freel)', and the 
 pain is relieved. For Neuralgia apply a tuning fork, while fibrating, over 
 the course of the painful nerve, continue about half an hour. 
 
MEDICAL. 
 
 1157 
 
 Inhalation of Tar for Consumption . — Mix together sixteen ounces of liquid 
 tar and one flui^ ounce liquor of pottassa, boil them for a few minutes in the 
 open air, then let it simmer in an iron vessel over a spirit or other lamp in 
 the chamber of the patient. ^ This may at first excite a disposition to cough, 
 but in a short time it allays it. and removes any tendency to it. Or the fol- 
 lowing is said to be an effectual remedy. Live temperately, avoid spirituous 
 liquors, wear flannel next the skin, and take, every morning, half a pint of 
 new milk, mixed with a wine glassful of the expressed juice of green hoar- 
 hound. One who has tried it, says, “Four weeks’ use of the hoarhound and 
 milk relieved the pains in my breast, gave me ability to breathe deep, long 
 Piid free, strengthened and harmonized my voice, and restored me to a bet- 
 ter state of health than I had enjoyed for years.” The French method is 
 ode-half pound finely cut up fresh beefsteak ; one drachm pulverized char- 
 coal : four ounces pulverized sugar ; four ounces rye whiskey ; one pint boil- 
 ing water. Mix all together, let it stand in a cool place over night, and give 
 from one to two teaspoons liquid and meat before each meal. The dose 
 should be sm.all at first, until the stomach becomes used to it, then gradually 
 increased. But one of the most simple of remedies and one that has been 
 found beneficial is the leaves and flowers of the common mullein. Make a 
 strong tea of the fresh or dried leaves (best when gathered from plants in 
 blossom) and drink freely. Continue from three to six months, according to 
 the severity of the disease. This remedy is “good for the blood” also, build- 
 ing up the system, and making good blood, and taking away the inflamation 
 from the lungs. 
 
 Good Cures for Croup . — Boil pigs’ feet in water, without salt, and let it 
 stand over night ; in the morning skim off the fat (which will be formed in 
 a cake on top), put in a tin pan, boil until all water is evaporated ; bottle, and 
 keep for use. Give a teaspoon every fifteen minutes on the appearance of 
 the first symptoms, and apply freely to chest and throat, rubbing well. A 
 celebrated physician says that a child cannot have the croup if pigs’ feet oil 
 is administered at the first symptoms. Or, warm a teaspoon with a little 
 lard in it or goose grease ; thicken with sugar, and give it to the child ; it 
 may produce vomiting, v/hich is always desirable, thus breaking up the mem- 
 brane that is forming. Apply lard or goose grease to throat and chest, with 
 raw cotton or fiannel. Care must be taken, removing only a small piece at 
 a time of these extra wraps to prevent taking cold. Or take a knife or grate 
 and shave off in small particles about a teaspoonful of alum ; then mix it 
 with twice its quantity of molasses, to make it palatable, and administer it 
 as quick as possible. Almost instantaneously relief will follow by vomiting. 
 Another remedy given by a writer of professed experience is to first get a piece 
 of chamois skin, make a little bib, cut out neck and sew on tapes to tie it on ; 
 then melt together some tallow and pine tar ; rub some of this on chamois and 
 let the child wear it all the time. My baby had the croup whenever she took 
 cold, and since I put on the chamois I have had no more trouble. Aenew 
 with tar occasionally. Or to one-half cup N. O. molasses add a teaspoon 
 soda, beat to a white froth, and give a teaspoon every few minutes till re- 
 lieved by vomiting ; or, one part pulverized alum to two parts white sugar, 
 and give in same way ; or grease a cloth (made in the shape of a bib) thor- 
 oughly and dust thickly with nutmeg, and put on over throat and chest 
 when there seems any tendensy to hoarseness in afternoon, croup generally 
 devel owing at midnight, keeping it on for several days after the child is well, 
 and when taken off put on a flannel cloth for a few days, and then some 
 morning take this off and bathe well in cold water and rub dry ; or take foui 
 or five hollyhock blossoms, boil, and apply wet around the throat; or apply 
 hot fermentations to the throat and chest, sponge off with tepid water, rub 
 dry, and apply oil and ammonia ; or some apply cold wet cloths over throat 
 and chest, covering well with flannel, changing often until inflamation is sub 
 
1158 
 
 MEDICAL. 
 
 dued. From two years to eight is the croup period ; and when a cold assumes 
 croupy symptoms great care should be taken to keep the child indoors, in a 
 warm, well- ventilated room, giving good food, no meats, hot bread or ber- 
 ries. (Raw or cooked onions are good as a preventive of either worms or 
 croup.) A remedy said to give relief where other means fail, is to let a healthy 
 person fill his lungs with pure air, then slowly breath upon the patient’s 
 throat and chest, commencing at the point of the chin and moving slowly 
 down to the bottom of the windpipe. 
 
 Cure for Felon. — When a felon first makes its appearance, take the inside 
 skin of an egg-shell, and wrap it around the part affected. When the press- 
 ure becomes too painful, wet it with water, and keep it on twelve hours ; or 
 roast or bake thoroughly a large onion ; mix the soft inner pulp with tw’o 
 heaping tablespoons of table salt, and apply the mixture to the affected parts 
 as a poultice, keeping the parts well covered. Make fresh applications at 
 least twice a day, morning an,d evening, and a cure will follow in at least a 
 week. Or take a pint of common soft soap and stir in air slackd lime till it is 
 of the consistency of glazier’s putty. Make a leather thimble, fill it vfith this 
 composition and insert the finger therein, and the cure is certain. Or, one 
 teaspoon of scorched salt, one teaspoon corn meal, one teaspoon of scraped 
 hard soap, one teaspoon of beet leaves pounded up, twelve drops of turpen- 
 tine, and the yolk of one egg. Mix all ingredients together in the form of a 
 poultice, in which bind closely the swollen finger. Or procure five or six 
 lemons, cut off the end of one, thrust the sore finger into the lemon and let 
 it stay till the lemon is warm ; proceed in the same way till all the six are 
 used. Or, put a piece of Spanish-fiy plaster over the spot affected, and that 
 will draw the trouble to the surface ; or, on first appearance, apply a poultice 
 of the common Fleur de Lis root w^ell mashed. It will cure in a short time. 
 Or take equal parts of gum camphor, opium, castile soap, brown sugar ; wet 
 to a ])aste with spirits of turpentine, and apply like a salve. Those who have 
 tried it say it is an invaluable remedy. Or take common rock-salt, such as 
 is used in salting down beef or pork, and mix with spirits of turpentine in 
 equal parts, and as it gets dry put on more, and in twenty-four hours you are 
 cured. Or when you feel a felon is coming, put a pint tin of boiling water 
 on the stove ; then add to that a teaspoonful of saleratus and a wine glass of 
 vinegar; heat this every little while, say from half an hour to an hour, and 
 hold your finger in it till the pain subsides ; repeat this till you see all the 
 matter drawn to one place ; then have it opened, and your finger wuil heal. 
 After a felon has been lanced, apply a poultice of equal parts of flaxseed and 
 slippery-elm flour to take out inflamation. Or use the Buckeye Salve made by 
 taking tw-o pounds of fat from the outside of ham or smoked meat, six onions, 
 resin and beeswax, each the size of an egg (use the common dark resin and 
 wax, and for summer use increase the proportion of both)._ Fry ham fat 
 until partly done, add onions sliced, fry to a light brown, skim out onions, 
 press through a colander, and add this to lard in skillet ; add resin and wax, 
 heat and stir until thoroughly dissolved, and pour into a pan to cool. Like 
 all salve, it must be kept closely covered or it will lose its strength, but if 
 well covered will keep a year. A mother writes, ‘T never feel safe wdthout 
 a supply of it in the house, and have found that my children seldom need any - 
 other medicine. I use it in croup, whooping cough, diphtheria, colds, scarlet 
 fever, lung fever, asthma, felons, boils, healings of all kinds, burns, and sore and 
 inflamed breasts. For the first seven, it is spread on a fine piece of Canton 
 flannel and placed over the entire chest, and in severe cases over the back 
 also, joining them on the shoulders and under the arms. It should be put on 
 thick and covered with flannel or cotton batting. Keep on until it gives re- 
 lief, or if it becomes uncomfortable or rough, remove, and apply afresh poul- 
 tice if necessary. It is cooling in its nature and very quieting. For burns 
 
MEDICAL. 
 
 1159 
 
 and healings it should be used in the form of a poultice, also for sore throat. 
 My physicians have always encouraged its use for the above complaints. For 
 breasts, cut a piece of cloth round with a hole in the center for the infant, 
 then cover the breast entirely over with the cloth on which the salve has 
 been spread.” 
 
 Scarlet Fever, or Scarlatina. — When to the feeling of general illness w^hich ' 
 accompanies all levers is added a very rapid pulse, 120-130 and a temperature 
 of 100^-1040-105°, and there is a dry, hot feeling in the throat, with tonsils 
 red and sw'ollen, and distress on trying to sw^allow, it is safe to suspect an 
 infectious disease, and probably scarlet fever. The sick person should be 
 isolated at once in a room as much apart from the other members as possible, 
 the higher up in the house the better, and a good physician sent for. 
 
 The rash generally appears about the second day, beginning on the neck 
 and chest, and extending over the whole body, the deepest color being on the 
 neck the outer side of the limbs, the joints, hands and feet. The cheeks are 
 a bright, deep red. The case having been declared to be scarlet fever, all 
 precautions given for infectious diseases, as regards isolation and disinfection, 
 must be observed. 
 
 The room should be kept at an even temperature of 65° ; light a fire, if 
 possible, and leave the window down an inch at the top. Throw the window 
 open and change the air entirely twice a day, covering the patient head and 
 all at the time and until the room is again warm. Do not be afraid of fresh, 
 dry outside air, but be sure that the patient is covered head and all, so that 
 no cold air is breathed, while you are airing and warming the room. 
 
 Give the patient once or twice daily, a warm sponge or plunge bath, as 
 directed by the physician, being careful that he is covered with a blanket 
 during the bathing, thrown over the bed or tub ; dry quickly with warm, 
 soft towmls, and as the patient lies in bed, rub the entire surface of the body 
 with vaseline, cocoa-oil or w^hatever oil the physician orders. The old-fash- 
 ioned oiling wdth ham rinds being very efficient. The bed clothing should 
 be warm, but never heavy ; keep the feet and legs warm. 
 
 Gruels, milk, simple broth, etc., are generally enough. When there is 
 exhaustion from fever, the doctor wdll give orders as to stimulating nourish- 
 ment. Cold water or weak lemonade may be given freely, unless the doctor 
 orders differently. 
 
 Keep the patient strictly in bed ; make use of the bed pan and urinal to 
 prevent getting up. Guard in every way a check of perspiration. If the pa- 
 tient is proped up in bed, see that a short jacket or small shawl is put over 
 the night-dress, but use nothing that can not be washed. 
 
 Notice the breathing at night or in sleep, whether it is even and deep, 
 or short and labored, as if there were trouble with the air-passages. Be par- 
 ticularly watchful of the condition of the excretions, especially of the urine ; 
 should it become scanty or smoky colored, report it at once to the physician. 
 Observe whether their is a free though seemingly harmless discharge from 
 the nose ; this may indicate diphtheritic trouble. See w^hether there is any 
 swelling of limbs. In short there is nothing which must not be observed 
 with care, and reported accurately to the doctor. 
 
 The skin becomes dry and generally begins to scale off about the fifth 
 day after the rash appears. No patient should be allowed to leave his bed 
 until this process is completed. The warm baths should be kept up, the least 
 chilfiness guarded against, and the temperature of the room allowed now to 
 be 70°. After the peeling is over the patient should still remain fn his room 
 for two weeds, and should be separate from other members of tho family not 
 less than a month from the commencement of the disease. Severe cases of 
 scarlet fever may follow from exposure to light ones. See that the patient is 
 well wrapped, with hands and feet protected, on first going into the open air. 
 
1160 
 
 MEDICAL. 
 
 The troubles which may arise out of an attack are frequently the result 
 of carelessness on the part of the nurse, neglect of orders, exposure to cold^ 
 etc. There can not be too much care taken of the lightest case. A bad attack 
 wull compel attention, but ‘‘slight cases,” so called, are often neglected with 
 fatal results, or life-long deafness or other disability. Dropsy, malignant sore 
 (throat, diseases of the kidneys, weakness of the lungs, pleurisy and many 
 other maladies, lie in wait for the scarlet fever patients. 
 
 The Treatment •/ Diphtheria. — The symptoms of diphtheria are much like 
 a common sore throat accompanied by a severe cold. The sore throat is ac- 
 companied wuth more fever ttian an ordinary cold, and there is an indescrib- 
 able sickish feeling, which is easily recognized by those who have once ex- 
 perienced it. Later, white patches appear in the throat, on the tonsils, :he 
 back of the throat, and on the arches of the palate. The throat is generally 
 but little swollen on the outside, but in all cases when there is a suspicion ef 
 |diphtheria, it is not safe to delay sending for a physician, as the disease does its 
 .work quickly, and must he de-alt with in time or it is fatal. There are really 
 ithree varieties of the disease. The first is characterized by fever, severe 
 [pains in back and limbs, and very great prostration. There may be no sore- 
 jness of the throat, but small white specks will be noticed on the tonsils anc' 
 mack of the throat ; but the glands of the neck do not become swollen. In tin 
 third, udiicli is the true malignant diphtheria, there is swelling of theglandif 
 of the neck and under jaw, profuse and offensive discharges from the moutl\ 
 and throat, and more or less discharge from the nostrils. In the first twc.' 
 varieties, the disease generally yields to simple treatment, the disease is too 
 subtle and dangerous to he trifled with, and a physician should he summoned. 
 One of the best remedies for domestic use in the early stages of the disease, 
 is, probably, chlorate of potash, put into a tumbler of water until no more 
 will dissolve, and used as a gargle. If swallowed it is harmless. It is cheap 
 — five to ten cents worth being sufficient for almost any case, and it may be 
 kept in the house for emergencies. It is also an excellent remedy, used as a- 
 hove described, for ordinary sore throat. In the case of children too young 
 to use the gargle, make a swab on the end of a firm round stick, by binding 
 on a small piece of linen or cotton cloth ; use only once and burn it, i. e. the 
 rag. Take the handle of a teaspoon and press the tongue down so as to see 
 plainly the condition of the throat ; swab piickly and draw out. Do not worry 
 the child by poking the stick down its throat a half dozen times, make a 
 sure thing the first time, for if you touch the affected parts, well ; better do 
 it again in two hours. Dip swab in a n "eparation (which may also be used 
 as a gargle) of alcohol, diluted with water, hut as strong as the patient can hear. 
 The alcohol acts quickly upon the poison of the disease, and is a remedy 
 easily obtained and kept at hand. When attacked with, diphtheria, the pa- 
 tient should be kept in bed with sufficient clothing over the body for comfort 
 and no more. The room should be well supplied with pure air, and nouirsh- 
 ment should be given in the shape of well-prepared beef-tea every two hours. 
 Cut fresh beef into pieces, put into a bottle without water, and boil in a pot 
 of water. To an adult give a great spoonful of the beef tea thus made, every 
 two hours, and less in proportion to age. If this does not agree with the pa- 
 tient, or there is any difficulty in the patient’s swallowing it, substitute the 
 white of an egg ; heat till smooth, mix with half a tumbler of w^ater, and give 
 a tablespoon at a time. This is very nourishing, and is often taken more 
 readily than beef-tea. It is particularly important to nourish the patient with 
 proper supplies of food in the early stages of the disease, as there is danger that 
 the supply of vitalized blood will not be sTiffieient to meet the demand made 
 by the disease. Plenty of milk is highly nutritious. 
 
 The homeopathic treatment is to begin at once with aconite and bella- 
 donna, alternately every hour. If after four hours there is no improvement. 
 
MEDICAL. 
 
 1161 
 
 and the characteristic prostration, and the patches on the tonsils are increas- 
 ing, stop the aconite, and supply its place with the proto-iodide of mercurius. 
 Let those two remedies be continted until there is a marked change for 
 better or W'orse. If for the former, let the intervals be increased to one and 
 a half or two hours ; for the latter, and there is approaching unconsiousness, 
 with frequent arousing to cough up or hawk up the detached fragments of 
 the deposits, that brings up tough, ropy, yellowish mucus, give kali bichom- 
 icum alone every hour. When the patient becomes really better, stop and 
 give no more medicine while the improvement goes on satisfactorily. 
 
 One reason why it is important to summon a physician as soon as the 
 symptoms of the disease appear, is that many cases which appear slight, at 
 first, are really most serious ayid fatal, while a common sore throat excites the 
 greatest alarm, the judgement of the physician being necessary to decide the 
 amount of danger in the case. 
 
 In some cases dry sulphur, applied to the tonsils and throat gives relief, 
 and in violent cases the fumes of sulphur, burned in the close room, have 
 been used with good effect. An outward application to the throat, of lard 
 as hot as it can be borne, is an aid to the other remedies mentioned. 
 
 To avoid all causes of Diphtheria, keep the house free from dirt and filth of 
 every kind from cellar to garret. See that no sewers give off gases, no drains 
 are left filthy, and no out-house uncleaned, and bear in mind that it is not 
 enough to destroy bad smells by disinfectants — the cause of the smells must 
 be removed. 
 
 A lad}" who had the courage and coolness to treat herself, through a sev- 
 ere ease of diphtheria, when no physician was at hand, describes her case 
 thus : “I first noticed spores (the characteristic white patches which appear 
 on the throat) on my right tonsil at 9 a. m. By noon they had spread over the 
 entire arch of the palate, and the back of the throat. Several of these were 
 loosened before nightj but during the night they had spread up the nose and 
 down the bronchial tube. My palate and tonsils were so swollen that I could 
 scarcely speak,^ and with difficulty swallow. The gland on the right side of 
 neck was mucli swoollen, and ached, causing a dull pain in the ear. The 
 breath had the unpleasant odor peculiar to the disease, and I had an intense, 
 k'urning fever. I began my remedies as soon as 1 discovered the spores. I took a 
 clay pipe, filled the bowl one-eighth full of dry sulphur, powdered very fine, 
 flnd shook it down into the stem. I then placed the end of the stem in my 
 I hroat, and held it there in front of the spore, while an attendant blew into 
 i he bowl, and repeated this until the whole diseased surface of the throat was cov- 
 . red with dry sulphur, taking care to hold my breath while the sulphur was 
 being blown in. In half an hour this was repeated. I then made a strong 
 gargle of chlorate of potash, and half an hour after using the last sulphur, 
 gargled my throat thoroughly. I then alternated the sulphur with the gar- 
 gle of chlorate of potash every hour. At night I mixed a tea-spoon of sulphur 
 with water, and swallowed it slowly, and continued taking it in this way three 
 times a day. Blowing sulphur into the throat, and gargling with chlorate of 
 t>otash was kept up regularly for four days, until every spore had disappeared, 
 exactly as at first, except making the intervals longer as the disease abated. 
 Whenever I felt them getting down the bronchial tube, I drew breath gently 
 when the sulphur was being blown into my throat. It almost chocked me to 
 death, but I persevered. For my uose I snuffed up sulphur, just as old ladies 
 take snuff, until satisfied that every part was reached. When the spores 
 came oflT I watched for new ones, and did not relax my attention for one mo- 
 ment for five days. When better, I made a gargle of honey, sage and water, 
 to heal and remove the swelling in the throat. I afterward treated my hus- 
 band successfully for the same disease, in. the same way.” Diphtheria is a 
 disease which springs from the growth of real fungus on some of the mucuos 
 surfaces of the system, more generally of the throat. It may spread by con- 
 
1162 
 
 MEDICAL. 
 
 tact of the mucous surfaces of a diseased with those of a healthy person, as 
 ir. kissing, and is, to a limited degree, epidemic. From the local parts aff- 
 ected it spreads to the whole body, affecting the muscular and nervous sys- 
 tems, vitiating the lymph am^ nutrient fluids, and producing paralysis. As 
 soon as the bacterium or fungus appears on the white patches on the throat, 
 it should no more be neglected than a bleeding gash or a broken arm, and 
 there is almost as little need of a fatal termination of one incident as of the 
 
 other. 
 
 Allopathic Treatment of Diphtheria. — One of the most successful physicians 
 in treating this dreaded disease gives the following directions for dealing 
 with it. Mothers should accustom themselves and their children when 
 young to examine the throat for indications of diphtheria, 
 and for this purpose a ‘‘tongue depresser,” represented in 
 accompanying cut is much more convenient than a spoon, 
 especially in the case of babies who are apt to resist having 
 anything thrust into their mouths. With this the tongue is 
 easily drawn down, and does not slip from under it as it does 
 from a spoon. It may be had from any druggist or dealer in 
 surgical implements. The first yellowish white patches that 
 indicate diphtheria appear on the tonsils on either side of 
 palate, and mean danger and demand immediate and unremitted, attention. If 
 within reach send for a physician. Tlie attack is almost as varied as is the 
 temperament and constitution of the patient. Sometimes a slight feeling of 
 illness is i)re valent for a few days before the most serious attack. During this 
 period drowsiness and chilliness ai^pear, followed by feverishness, some- 
 times heaclache and aching limbs ; at other times the attack comes on with 
 a sudden faintness or an almost aljsolute prostration ; while an almost univer- 
 sal symptom, and a very characteristic one, is a slightly swollen and tender 
 condition of glands at the angle of the lower jaw. The tonsils, one or both, 
 are red and swollen ; sometimes they are swollen but are not red. In 
 young children an almost unmistakable sign, which is very general, is that 
 the redness is a rose color, while in older children or adults the color is a 
 deep crimson or bright scarlet, over the whole throat as seen by opening the 
 mouth, the throat being attacked with the inflammation so that it si)Ows it. 
 These symptoms may be more or less general, or to a great extent mixed or 
 variable, according to the physical condition and temperament of the patient. 
 After the appearance of this peculiar redness there is more or less swelling of 
 the tonsils, at which time the false membrane first forms, and is semi-trans- 
 parent. It can readily be seen by careful observation. As the disease wears 
 on, this membrane, which is at first visible and semi-transparent, changes its 
 color and becomes partially opaque, finally becomes thick, dark, and if blood 
 is drawn into it turns almost black. When the change from a darkened 
 opaque membrane commences to turn blar.k it is one of the first sj’mptoms 
 of a putrid state of the disease, and when this change takes place there is 
 little or no help and decomposition ensues. At this stage even all hope 
 must not be abandoned, because sometimes bloody matter is vomited, which 
 to a great extent influences the color of the membrane. According to the 
 strength of the patient this membrane is sooner or later thrown off. This 
 exfoliation or peeling off of the membrane sometimes takes place in every 
 forty-eight to seventy-two hours, or about three days. At other times the 
 progress of the disease is impeded by proper treatment. The life of the 
 membrane is lengthy, and it may be from five to fifteen, and it has been 
 , known not to peal off under twenty days, Sometimes the membrane peels 
 off in a few hours, forms again, each time going deeper into the tissues. In 
 [mild cases the disease shows itself in the faces alone. Whatever may be 
 the cause of diphtheria, most medical men agree upon an important point : 
 hat it comes from a poison in the blood ; and that thorough cleanliness will 
 
MEDICAL. 
 
 1168 
 
 not propogate it — we don’t mean the use of soap or water — but of proper 
 diet, so that the stomach as well as the skin of the body shall be clean. 
 
 The time to begin fighting this disease is as soon as its nature is recog- 
 nized. AVhen the patches of false membrane first make their appearance on 
 the tonsils, give as a cathartic, to a child of one year, a tea-spoon of Epsom 
 salts , for five or six years old, double above quantity. Next, mix thoroughly 
 One dram chlorate of potash, 
 
 One and a half ounces of lime water, and 
 
 One ounce of distilled water, and rub in a mortar until the chlorate of 
 potash IS perfectly dissolved ; then add half an ounce pure glycerine. Give 
 to a child one year old one tea-spoonful every hour in a little sweetened 
 water. For a child five or six years old, or an adult, use two and a half 
 ounces of lime water, and omit the distilled water, and give as a dose a tea- 
 spoonful and a half for the child and two tea-spoonfuls for an adult. Do not 
 wait for the cathartic to act before beginning with the remedy, but when it 
 acts give the following every hour, also alternating with the above (with 
 intervals of half an hour between doses of one or the other) : 
 
 One dram chloride ferri (iron), 
 
 One and a half ounces distilled water. 
 
 One and a half ounces pure glycerine. 
 
 JNIix thoroughly and give in sweetened water, and give as a dose the 
 same quantity as the first prescription, keeping up the treatment for two 
 days. During the night, if the case is severe, the patient should be wakened 
 to administer the medicine, particularly if the sleep is at all restless or un- 
 natural. 
 
 For the first two days the disease may show no signs of abatement, but 
 under this treatment, at the end of thirty-six hours, there ought to be im- 
 provement. The tendency of the fever is to return on the third day, and 
 if the disease is not checked and the fever returns, it will be a fight for life, 
 but if at the end of thirty-six hours there is evident improvement, give the 
 medicines every two hours (alternately giving one or the other every hour) 
 for several days. For a child old enough to use it, or for an adult, gargle 
 well, before taking medicine or nourishment, with the following, well mixed : 
 Fifteen drops carbolic acid, 
 
 Six ounces lime water. 
 
 These remedies may be made up, corked -securely, and kept in a dark 
 place, ready for use, in cases where a family lives remote from a drug store, 
 
 • i IS time is an important element in treating this disease. For an outward 
 i ipplication apply a mixture made of 
 A tablespoonful of camphor, 
 
 A half spoonful of turpentine, 
 
 A half spoonful of coal oil. 
 
 (For a child add a tablespoon of sweet-oil.) 
 
 Apply this to the throat, high up under the ears and down to the chest ; 
 cover with dry flannels for a few minutes ; remove, and if not red, apply 
 mixture again, and repeat until the skin is well reddened. Then apply 
 slices of fat salt pork (sewed on a piece of cloth), letting them cover well the 
 front part of the neck and extend, up under the ears. The glycerine arrests 
 putrefaction, while the lime-water dissolves the false membrane. A practice 
 used by some is to blister the throat and chest of the patient suffering from 
 diphtheria, and the ulceration which otherwise takes place in the inside, will 
 appear on the outside while the inside becomes free. A remedy which was 
 once successfully used in a severe case, was to burn in the room when 
 tightly closed, a pan of half and half turpentine and tar. But as we have 
 said before always coll a physician as soon as possible, but work till he comes, 
 and any of the above suggestions will do no harm and will certainly help. 
 
1164 
 
 MEDICAL. 
 
 Fever and Ague. — This, the true intermittent fever, comes on with an 
 ague-fit, which has three stages — the cold, the hot and the sweating. In 
 the first stage, the patient yawns, stretches, feel^_ weak, has no appetite, and 
 does not wish to move. The face and extremities become pale, the skin 
 shrinks, and is covered with goose-flesh ; the patient shakes, and his teeth 
 chatter. Then, after a time, these symptoms decline, and the patient’s fever 
 comes on very violently, and with various uncomfortable sensations. As the 
 fever passes off, the sweating stage comes on, when the prespiration is gen- 
 erally profuse ; the body returns to its natural temperature, the pains and 
 aches vanish, and a feeling of health comes back, and generally a voratious 
 appetite. There is not much regularity in the time of coming on or going 
 off of the ague-fits, though usually they are a little later each day in appear- 
 ing, In this disease the spleen is very much oppressed with blood driven in 
 from the surface, 'and often becomes so much enlarged as to be plainly felt 
 by the hand. This is a malarious disease. The bowels may be opened with 
 a gentle physic, such as salts and soda. In the cold stage, give hot and 
 stimulating drinks, use foot-baths, hot bottles, etc., and try every expedient 
 to promote warmth. In the hot stage, give cooling drinks and administer 
 quinine mixture, as the following ; quinine, one scruple ; alcohol, four ounces ; 
 sulphuric acid, five drops. Mix. Give a teaspoonful every half hour dur- 
 ing the fever, at the same time giving five-drop doses of veratrum veride 
 every hour. When the sweating stage comes on, stop the veratrum, and rub 
 the patient with dry towels. In the intermission give quinine. In mild 
 cases, other tonics than quinine often effect a cure. The nursing of the pa- 
 tient, and bathing, sweating and rubbing are the most important part of the 
 treatment, in this, as in most other diseases. In ague districts, the hot sun 
 and evening air are to be avoided. 
 
 Or take tw' o ounces of gum camphor and inclose it in a flannel bag about 
 four or five inches square. Suspend the bag over the pit of the stomach by 
 the means of a cord around the neck, and a speedy cure will be effected. 
 When the camphor is dissolved the ague is gone. German physicians, as 
 appears from medical journals, have found a tincture of the leaves of the 
 Eucalyptus globulus, or Australian gum-tree, to be a remedy for intermittent 
 fever. Dr. Lorimer gave it to fifty-three patients, of whom forty-three were 
 completely cured. The ordinary sunflower, if planted around a house, will 
 free the atmosphere from animal and vegetable germs supposed to contain 
 the miasma productive of fever and ague. 
 
 Bilious Remittent Fever . — This makes its attack in a sudden and marked 
 manner. There are no premonitory symptoms except, perhaps, a little lan- 
 guor and debility, slight headach.e, and bad taste in the mouth, sometimes 
 some pain in the joints. Its commencement is with a chill, sometimes slight, 
 sometimes severe and prolonged. The chill may begin in the feet, or shoul- 
 ders, or back, running thence like streams of cold water. There is seldom 
 more than this one chill, the fever coming on afterward without the cold 
 stage. At certain periods of the day there is greater intensity of the symp- 
 toms, and possibly the chill, though probably not. Between these periods of 
 increased fever the disease seems to decrease, though there is still some fever, 
 'Unlike fever and ague, it does not go entirely off. During the hot stage the 
 pulse is up to 120, or still higher, and there are pains in the head, back and 
 limbs, of the most distressing kind. The tongue is covered with a yellowfish 
 fur, and in bad cases, is parched, brown or almost black in the center, and 
 red at the edges. The appetite is gone, and there is a general nausea and 
 vomiting, and pain of tenderness in the upper part of the bow^els. At first 
 there is costiveness, but afterward the bowels become loose, and the evacua- 
 tions are dark and offensive. This disease is produced by malaria, and pre- 
 vails in hot climates, and in our summer and autumn. In the very beginning 
 
MEDICAL. 
 
 1165 
 
 the disease maj’ he arrested by an emetic of lobelia or ipecac, followed by a 
 mild cathartic. But if the disease is fully developed, sponge the body all 
 over several times a day with water, and give cooling drinks, such as cream 
 tartar, two scruples, in a quart of water, lemonade, etc. To allay the fever, 
 give tincture of veratrum viride in ten-drop doses. Cold water and ice may 
 be given the patient, if desired. Cool the head, when it aches, with cold ap- 
 plications, and put a mustard poultice on the stomach if tender. During the 
 remissions between the fever, quinine and other tonics must be given, as in 
 fever and ague. 
 
 Congestive Fever . — Another form of malarious fever is the congestive. 
 It may be either remittent — that is, abating considerably; or intermittent— ■ 
 that is, having intervals of entire freedom from fever. It may have intervals 
 of twenty-four or forty-eight hours. ^ The first attack does not differ from that 
 of simple intermittent, and may excite but little attention ; but the second is 
 always severe, producing great coldness, and a death-like hue to the face and 
 extremities. The advancement of the disease brings dry, husky, parched, 
 and pungently hot skin, followed after a time by a cold, clammy sensation. 
 The eyes are dull, watery, and sometimes glassy ; the countenance dull, 
 sleepy, distressed ; the tongue, at first white, changes to brown or black, and 
 is usually tremulous ; the breathing is hurried and difficult. Pressure over 
 the liver, stomach or bowels, produces pain. The mind is often disturbed, 
 and falls into lethargy and stupor, or is delirious. The treatment should be 
 nearly the same as in bilious remittent. While convalescing, the diet must 
 be light and nutritious at first, increasing in quantity as the strength returns. 
 Use a mild tonic if the patient is weak. Exercise out of doors must not be 
 neglected. 
 
 Hay Fever (or Asthma ). — This very peculiar disease appears generallv as 
 a severe attack of catarrh, with asthmatic symptoms superadded. The lin- 
 ing membrane of the eyes, nose, throat and lungs is all more or less affected. 
 The patient suffers from headache, soipetimes severe, sneezing, irritation of 
 the nose and throat, with a dry, harrassing cough. The asthmatic attacks 
 come on gently towards evening, and last from one to three hours, causing 
 great distress. Hay fever is not a very common complaint, and only attacks 
 those persons who, from some peculiarity of constitution, are susceptible to 
 the causes producing it. It is supposed to be caused by tlie inhalation of the 
 pungent aroma of spring grass and hay ; but the inhalation of the powder of 
 ipecacuanha will also produce it in certain individuals. In the United States, 
 where the rose is largely cultivated, similar attacks sometimes occur; it is 
 then called rose fever or rose catarrli. The best treatment is change of air — 
 to the sea-side, if possible. ^ During the attacks antispasmodics, such as sal 
 volatile, ether, or an emetic if the patient is able to bear it, inhalations of hot 
 steam medicated with creosote, carbolic acid, or turpentine, will be found 
 useful. When the attack passes off, the general health should be improved 
 by tonics, diet, etc- 
 
 Typhoid Fever . — Typhoid fever is generally preceded by several days of 
 langour, low spirits, and indisposition to exertion. There is also usually, 
 some pain in the back and head, loss of appetite, and drowsiness, though not 
 rest. The disease shows itself by a chill. During the first week there is in- 
 creased heat of the surface, frequent pulse, furred tongue, restlessness and 
 sleeplessness, headache and pain in the back ; sometimes diarrhea and swell- 
 ing of the belly, and sometimes nausea and vomiting. The second week is 
 oftened distinguished by small, rose-colored spots on the belly, and a crop of 
 little watery pimples on the neck and chest, having the appearance of mi- 
 nute drops of sweat ; the tongue is dry and black, or red and sore ; the teeth 
 are foul ; there may be delirium and dulness of hearing ; and the symptoms 
 
1166 
 
 MEDICAL. 
 
 every way are more serious than during the first week. Occasionally the 
 bowels are at this period perforated or ate through by ulceration, and the 
 Xoatient suddenly sinks. If the disease proceeds unfavorably into the third 
 week, there is low, muttering delirium, great exhaustion, sliding down of the 
 patient toward the .foot of the bed, twitching of the muscles, bleeding from^ 
 the bowels, and red and pur^fie spots upon the skin. If, on the other hand,’ 
 the x^atient improves, the countenance brightens up, the pulse moderates, 
 the tongue cleans, and the discharges look healthy. Give the patient good 
 air, and frequent spongings with water, cold or tepid, as ’most agreeable. 
 Keep the bowels in order, and be more afraid of diarrhea than costiveness. 
 Diarrhea sliould be restrained by injections of cold water. For costiveness, 
 give mild injections, made slightly loosening by castor oil or common mo- 
 hisses. To keep down the fever and produce prespiration, give tincture Ox 
 veratrum viride, ten drops every hour. Ji the bovv^els are swelled, relieve 
 them by hot fomentation of hops and vinegar. If th© pain in the head is 
 very severe and constant, let the hair be cut short and the head bathed fre- 
 quently with cold water. Give light nourishment, such as milk, etc. ; and if 
 the debility is great, broth will be needed. Cleanse the mouth with very 
 weak tea — old hyson. If the fever runs a low course, and the patient is very 
 weak, quinine may be given from the beginning. Constant care and good 
 nursing are very important. 
 
 Typhus fever is distinguished from typhoid by there being no marked dis- 
 ease of the bowels in typhus. The patient must be placed in a large, well- 
 ventilated room, where drafts may be avoided ; he should have his bed so 
 situated that the light from a window will not fall upon his face, as this is 
 annoying; all curtains, carpets and bed hangings should be at once re- 
 moved : the bed should not be too soft, and a macintosh or india-rubbor 
 sheet should be placed under the patient. He should not be allowed to ex- 
 tnd himself in any way, as it is absolutely necessary that he husband all his 
 strength. The greatest cleanliness must be observed, and all excretia re- 
 moved at once, and carbolic acid or chloride of lime should be mixed with 
 them ; soiled linen should be put in a tub containing some carbolic acid. Bed- 
 giores are very liable to form on the back, and so the nurse must always be on 
 the lookout and try to prevent them by smoothing the sheets, drying the pa- 
 tient, and rubbing brandy and and balsam of Peru over the part; better still 
 to have a water cushion or water bed. The skin may be sponged down with 
 J'gpid water, one part being sponged at a time, so as to prevent any undue 
 n hill of the surface from exposure ;this relieves the patient and partly counter- 
 i kcts that disagreeble smell wdiich the skin gives off in typhus cases. None 
 ,)ut the nurse and doctor should see the patient ; all noises must be stopped, 
 and perfect quiet enjoined; at night there should be a small light in the- 
 room, but so placed as not to disturb the patient. Milk must be the chief 
 article of diet, and is best given cold ; an egg or two may be beaten up in it, 
 and three or four pints of milk may be given in the twenty-four hours ; this 
 must be done at regular intervals of two hours, in equal quantities, special 
 care being taken that it is given at night and in the early morning, when 
 prostration is greatest. Beef-tea and broths, jellies, extract of beef, custards, 
 etc,, may be given if the patient can take them and wants them For drinks 
 in the early stage, lemonade, cold tea, soda-water may be given, but do not 
 let them have too much effervescent drinks ; in bad cases the nurse will have 
 enough to do to get the milk down. Stimulants are very useful, but the 
 quantity must vary with each case, and be left to the doctor's judgement. 
 Brandy is the best stimulant, and may be given with iced milk; too much 
 must not be given at first, as it causes oppression and inability to take nu- 
 trient food ; but afterwards, in the stage of great prostration, its proper and 
 careful administration may save the patient’s life. 
 
MEDICAL. 
 
 1167 
 
 Yellow Fever . — This disease is most prevalent in hot climates, and south- 
 ern cities of our country. It comes in the latter part of summer, and lasts 
 till frosty weather. The disease begins with a chill, generally not very se- 
 vere. Following the chill, there is moderate fever, and some heat of the 
 surface ; but rarely rises to any great height, and only continnes to the 
 second or third day, when, in fatal cases, it gives place to coldness of surface, 
 etc. In many cases there is sweating. The pulse is regular and often over 
 a hundred, but feeling like a bubble under the finger, which breaks and van- 
 ishes before it can be fairly felt. The tongue is moist and white in the first 
 and second days ; but red, smooth, shining and dry as the disease advances 
 toward tlie close, having a dry, black streak in the middle. The most strik- 
 ing symptoms are nausea and vomiting, which, in fatal cases, is very per- 
 sistent ; and toward the last a yellowish or greenish matter is thrown up, 
 followed by a discharge of thin black fluid, which is called the black vomit. 
 The bowels are generally active, with tenderness in the upper bowels or 
 stomach. There is generally severe headache and a peculiar expression of 
 face, in which the lips smile, while the rest of the face is fixed and sad, 
 sometimes wild. The patient continues wakeful night and day. There are 
 discharges of blood, often from the nose, the gums, the ears, the stomach, 
 the bowels and the urinary passages. First move the bowels with some 
 mild physic, such as sweet tincture of rhubarb, four ounces ; bicarbonate of 
 soda, two drachms. Mix. Give a table-spoonful once in three hours until it 
 operates. During the chill, use all the usual means of warming the body — by 
 hot bottles, mustard foot-bath, warm drinks, draughts, etc. A warm poultice 
 on the stomach is useful — some would advise cupping. During the second, 
 or calm stage, give gentle stimulants, warm drinks, and five-drop doses of 
 veratrum veride, also quinine. In the third stage, brandy, quinine, and all 
 stimulants freely. To quiet the vomiting, give this prescription; creosote, 
 twenty drops ; spirits of mindererus, six ounces ; and alcohol enough to dis- 
 solve the ereosote. Dose — half an ounce, every two hours. 
 
 Temperance, cleanliness, and all good habits, do much to prevent this 
 disease. A French physician asserts that liability to yellow fever is preven- 
 ted by drinking only boiled water. He believes that the fever is the exclu- 
 sive result of using coirupted water, and that, if one is attacked by it, he may 
 be cured in a few hours by drinking large quantities of boiled water. Many 
 of our best authorities believe that infusoria is the cause of the disease. 
 
 Headaches . — Pleadaches are always symptoms of some derangement of 
 the system in some of its parts, and should not be neglected. In children, 
 they generally indicate the approach of some disease. In adults they are 
 occasioned frequently by a bad circulation, impaired digestion, and by af- • 
 fections of the nerves. For the first, active exercise and a slight physic are 
 only necessary ; for the second, light diet, with exercise and a dose of some 
 bitter alkali after meals ; and for the third, the same treatment as for neural- 
 gia, being careful about the diet. Sometimes a patient is subject to rheu- 
 matic headache, which may be treated with warm fomentations, stimulating 
 liniment, and a gentle physic. The patient should dress warmly, and avoid 
 exposure to cold and wet feet 
 
 A doctor in Paris has published a new remedy for headaches. He uses 
 a mixture of ice and salt, in proportion of one to one-half, as a cold mixture, 
 and this he applies by means of a little purse of silk gause, with a rim of 
 gutta percha, to limited spots on the head when rheumatic headaches are 
 felt. It gives instantaneous relief. The skin is subjected to the process from 
 half a minute to one and a half minutes, and is rendered hard and white by 
 the application. 2. — Put a handful of salt into a quart of water, add one 
 ounce of spirits of hartshorn and half an ounce of camphorated spirits of 
 wine. Put them quickly into a bottle, and cork tightly to prevent the escape 
 
1168 
 
 MEDICAL. 
 
 of the spirit. Soak a piece of rag with the mixture, and apply it to the head ; 
 wet the rag afresh as soon as it is heated. — 3. It is stated that two tea-spoons 
 of finely-powdered charcoal, drank in half a tumbler of water, will, in less 
 than fifteen minutes, give relief to the sick headache when caused, as in most 
 cases it is, by superabundance of acid on the stomach. This remedy has 
 been tried time and again, and its efficiency in every instance has been sig« 
 nally satisfactory. 
 
 Palpitation of Heart . — Palpitation and irregular action of the heart are 
 often experienced in fjersons between the ages of sixteen and twenty years ; 
 they are, or have generally been, growing rapidly, are of delicate appearance, 
 and frequently are addicted to some vicious habits. In such persons the 
 blood is thin and poor, and the heart and nerves fail to perform their proper 
 function for want of support. Derangement of the stomach often gives rise 
 to these symptoms, and they may persist for a long period from this cause. 
 A lady who for years suffered from violent paroxysms of palpitation, which 
 many physicians attributed to organic disease of the heart, happened on one 
 occasion to take some medicine which induced vomiting, and this act was 
 followed by immediate recovery. Subsequently whenever she had the symp- 
 toms of an approaching attack of palpitation, she resorted to an emetic, which 
 not only gave relief to the paroxysms, but finally relieved her altogether. In 
 another case, a patient entered a hospital, suffering severely from violent ac- 
 tion of the heart; he was bled and blistered and purged," without benefit; 
 having taken a large dose of medicine, vomiting ensued, with immediate and 
 permanent relief. Tea, and especially green tea,'is very liable to disturb the 
 heart’s action when used by susceptible persons. And there is no doubt 
 that an immense number of persons in every community suffer from minor 
 forms of heart derangement, due to the use of tea. Tobacco, either smoked 
 or chewed, invariably effects the heart’s action, and produces irregularity 
 and palpitation. 
 
 Jaundice . — A disease characterized by yellowness of the skin and eyes 
 and urine, the discharge from the bowels being of a whitish or clay color. It 
 is caused by the excretion of bile being prevented and retained in the blood, 
 t)r reabsorbed and diffused through the system. It depends upon various and 
 different internal causes. Pregnant women frequently suffer from it. Any 
 hind of pressure upon the excretory ducts, such as by tumors, etc., or the 
 ducts being filled up with mucus, inspissated bile, or biliary calculus will oc- 
 4 asion it. It may also occur as a symptom of chronic or acute inflammation 
 1 f the liver. Fits of anger, fear or alarm have sometimes been directly fol- 
 . Dwed by an attack of jaundice. And, lastly, certain forms of it are produced 
 occasionally by long continued hot weather. An attack of jaundice is usu- 
 ally preceded by symptoms of a disordered state of the liver and digestive 
 organs, loss of appetite, irregular or constipated bowels, colic, nausea, head- 
 ache, langour, etc. Sooner or later the yellow color begins to appear, usually 
 first in the eye, then in the face, then on the chest, and finally covering the 
 whole body. Sometimes the yellowness is the first symytom; and again, as 
 soon as the yellow stage is reached many of the preliminary symptoms di- 
 minish. The shades of yellovvuiess are various — from a light yellow to a deep 
 orange hue, and, in some cases, of a greenish or even a blackish color. In 
 the latter cases it is known as ‘‘black jaundice.” The greenish or darkish 
 varieties are considered most dangerous. 
 
 Some kinds of jaundice are absolutely irremediable, while others will 
 pass off without any treatment. If the patient be young, and the disease 
 complicated with no other malady, it is seldom dangerous ; but in old people, 
 where it continues long, returns frequently, or is complicated with dropsy or 
 other disease, the condition upon which it depends generally leads to a fatal 
 result. In general the obvious treatment is to promote secretion of the bile 
 
MEDICAL. 
 
 1169 
 
 and to favor its removal. In ordinary cases, a strong infusion of rhubarb 
 root taken freely, so as to keep up a laxative action, without active purging 
 or vomiting; a cool, light, and laxative diet (such as ripe fruits, mild vege- 
 tables, chicken and veal iDroth, new eggs, stewed prunes and buttermilk) ; 
 free ventilation and hot fomentations twice a day, for half an hour, over 
 the liver, incase of torpor and obstruction; or cold cloths, in case of exces- 
 sive production of bile, will usually effect a cure. Some prescribe an infu- 
 sion of thoroughwort, drank freely every day. Cold water should be the 
 oply drink; no coffee, tea, etc. As much exercise should be taken as the 
 patient can stand ; and if there be any spasmodic pain in the right side, the 
 patient should sit frequently in a warm bath up to his shoulders. Any at- 
 tack of jaundice may turn out seriously, and therefore as soon as the symp- 
 toms develope themselves a physician should be sent for. Persons subject 
 to jaundice ought to take as much active exercise as possible, and should 
 avoid all exhausting food and stimulating drinks. 
 
 Water Treatment at Home. — The following methods oi treatment witn 
 water, etc., have been tested and we know whereof we speak when we say 
 they work like a charm. A thermometer is needed to test the temperature, 
 as the terms hot, cold, warm and tepid are so indefinite ; what is hot to one 
 person is cold to another, in the morbid states through which sick people 
 pass, and the sensations of healthy people are so variable that thej’’ can not 
 be relied upon to temper baths by the touch, for those with whoui a slight 
 change is of consequence. Generally 70° Farenheit would be considered a 
 cold bath, 85° tepid, 95° warm, and 105° hot. The time of taking baths is 
 from an hour to two hours after, and never within half an hour before, eat- 
 ing; and those who are taking treatment for chronic ailments, or for cleanli- 
 ness, should not bathe when tired ; but when one is suffering from acute 
 disease, and becomes restless and nervous, a sponge-bath or, if able to bear 
 it, a pack or a sitz or foot-bath will greatly refresh and soothe. From ten to 
 twelve in the morning generally finds the body at the highest point of vigor, 
 and as treatments are most beneficial then, this proves the best time ; but if 
 this can not be, take just before retiring. In all baths a cold wet cloth should 
 be kept on head, and jug of hot water, with rubber cork, at feet (except in 
 \ oot-baths) , keeping head cool and feet warm. When baths are to be reduced, 
 > iddcold water till right temperature is reached ; but after foot-baths the better 
 vay is to have a pail of cold water and take what is called a foot-plunge, im- 
 iuersing the feet one at a time, for a moment in this pail ; or the cold water 
 nay be poured right over the feet. The theory is this : whenever water is 
 ipplied to any part or the whole of the body, at so high a temperature as to 
 /elax the coats of the capillaries and distend them with blood, it must be 
 followed by an application at so low a temperature as to constringe the ves- 
 sels and restore their tone. When bath is completed wrap at once in a dry 
 sheet and rub vigorously with a crash towel, as the patient must not have any 
 chilly sensations, and the skin should be left all aglow. A strong person 
 may now take any exercise wished, so as to establi^ thorough and perma- 
 nent reaction, but delicate persons had better rest for an hour or two. 
 
 The Sitz-Bath. — This is a very pleasant remedy for a great many ills. To 
 take, have a sitz-bath tub, w^hich is either of tin or wood, something the shape 
 of a chair, the seat being the tub, and the back is hollowed out to fit the back 
 of person ; or one can be improvised by taking a large wash-tub and placing 
 something under the back, so as to incline it. Patient undresses and sits in 
 tub, with enough water to nearly fill it when he sits down, with a foot- tub 
 of water for his feet ; place blankets around him from the front, so as to well 
 cover him, and tuck in carefully at the back ; place a cold wet cloth on head. 
 The general temperature for a sitz is 92°, for ten minutes ; 88°, five minutes ; 
 and for foot water 100°. Now have a pail of cold water, and plunge feet one 
 
 74 
 
1170 
 
 MEDICAL. 
 
 at a time in it. tlien throw a dry sheet around him, and rub dry quickly and 
 vigorously with a crash tow'el. These sitz-baths are good for colds, diarrhea, 
 piles, female weakness, ^ urinary trouble, bilious colic, and, in fact, almost 
 every ill that flesh is heir to. 
 
 For colds — a sitz-bath as warm as can be borne (106° is good), adding hot 
 water as it cools, so as to keep it at that temperature for fifteen minutes; 
 wdth a foot-bath hot, hotter, hottest. Keep well wrapped up, a cold wet cloth 
 on head, rub thoroughly dry, and go right to bed. Or some follow with a 
 dripping sheet ; and other-s who are robust, and wish to break up a sev-ere 
 cold, take this liot sitz, tlien a pacK at about 85°, then a dripping sheet, and 
 diet carefully for two or three days, remaining in bed if possible. Where it 
 is only a slight cold a hot foot-bath, as described elsewliere, suffices ; and this 
 is also better for children under six or seven years of age, as you can not 
 easily give them a sitz. After all baths always wrap a dry sheet around the 
 person, rubbing dry with it; tliis prevents any chilliness. Some use a crash 
 towel also, especially for tlie feet. 
 
 The temj^erature of a sitz-bath, in different diseases, is about as follows : 
 Colds — hot as cun be borne. Diarrhea — cool, about 60° for ten minutes, and 
 84°, five minutes. Piles — 06°, ten minutes ; 90°, five minutes. Female weak- 
 ness — 94°, ten minutes; 88°, fen minutes. Profuse menstruation — 84, five 
 minutes; 78°, five minutes, and 7 l'°, five minutes. Urinary troubles — 92°, 
 ten minutes, and 88°, five minutes P>iiioiis colic and for all acute pains — 
 120°, rapidly raised to as hot as can be ]u)rne, bm take out patient before 
 perspiring. Chronic pains — 104°, three minutes ; 90°, fi ve minutes, and 86°, 
 five minutes. For malaria — 104° at first, adding liot water till the person per- 
 spires. For retention of urine, with a desire to urinate — a sitz-bath at 100°, 
 ten minutes, and 90°, five minutes, with foot-bath as hot as can be borne, 
 with cold plunge and a vigorous rubbing with damp-salt, repeated for two or 
 three days, will give perfect relief. 
 
 The sitz-bath is of great importance in drawing the blood from the brain, 
 ind also relieves congestion of the abdominal structures. The usual length 
 is from fifteen to thirty minutes, according to strength of patient, if an in- 
 valid, or as it feels comfortable. 
 
 The Foot-Bath. — This good old remedy for colds, etc., as given was always 
 .attended with the risk of taking more cold. This is easily overcome by the 
 very simple adjunct of a pail of cold water in which to plunge the feet, and 
 give bath in this way for a cold : At night have afoot-tub of hot water — 110°, 
 or hotter if patient will hear it; and he can be dressed or undressed, but must, 
 either case, be well wrapped with a blanket, a cold wet cloth on head, and 
 as w^ater cools add hot. In ten or fifteen minutes take out feet and plunge, 
 for a moment in pail of cold water, then wipe dry and rub to a glow, retire' 
 at once, and in the morning all traces of the cold, such as head stopped up, 
 sore throat, etc., will have disappeared. For a little child, where he can 
 not take the plunge, wet a towel in cold water, and take his feet in your lap 
 and rub with the wet towel and then wipe dry. The plunge or cooling of 
 the water ought to follow all foot-baths, whether for colds, a tired feeling, 
 headache, cleanliness, etc. Where one has had a hard day’s work nothing 
 is more restful than a foot-bath as hot as can be borne. The usual foot-bath 
 is 104°, and hot water added to keep it at this point for ten or fifteen minutes ; 
 but where it is given with sitz, no more hot water is added. For chronic 
 cold feet have water as hot as can be borne one minute, then plunge feet in 
 cold, then in the hot a minute, and repeat this from six to a dozen times, 
 ending with the cold plunge, and then rub vigorously. For a child, need not 
 make so many changes. Take this three times a week For a sprain, this 
 treatment is one of the best ; or a spray of hot a minute, and then a cold 
 spray, tbcii hot, and so on for half a dozen times 
 
MEDICAL. 
 
 1171 
 
 What is called by some a deep-leg bath is only an “extension foot-bath/’ 
 and is of prime importance in congestion of the brain, catarrh, and, in fact, 
 any head trouble, as it is purely a derivative bath. It is given best in a tub 
 twenty-eight inches high, top diameter twenty inches, and bottom seventeen 
 inches. Have patient stand in this with water to his hips, of the tempera- 
 ture of 108° or 110°, for ten minutes, cold wet cloth on his head, and a sheet 
 wrapped around him: step out and spray the legs, or even the whole body, 
 with water of the temperature of 85°, and gradually reduced to as cool as 
 can be borne ; or a bucket of water 85° can be thrown over legs, and then 
 one at 75°. Where there is severe congestion of the brain, have two pails of 
 w^ater, same temperature as tub, placed on each side, high enough to come 
 up even with top of tub, and have patient immerse his arms in these. The 
 deep leg-bath can not be taken till two hours after eating, but the ordinary 
 foot-bath in an hour or an hour and a half. A foot-bath may be given in 
 bed by placing a rubber cloth under the foot-tub, and it gives great relief 
 ofttimes. 
 
 Fomentations. — The method of giving this treatment is very simple, and 
 yet very few give them correctly. First, have flannel cloths, made of four 
 thicknesses w'hite shaker-flannel (or pieces of a blanket), sewed across the 
 center from corner to corner, and also all around the edges. Different sizes 
 are needed : one, 10 by 13 inches, for across small of back ; one, 12 by 17 
 inches, for over chest, stomach and bow'els ; and one, 5 by 18 inches, for 
 down the spine ; then one for the throat. And of course one can make any 
 shapes wdshed ; and w^here there are children, many different sizes must be 
 in readiness in the bath-room cupboard. Fomentations are good for all 
 pains, aches, inflammations, inactivity of stomach and liver, and are always 
 a success, giving relief to pain at once. Where the case is acute, they should 
 be given daily, and in severe cases oftener — if necessary, continuing for two 
 hours at a time. (Have known them to be given for five consecutive hours.) 
 The usual length of time is twenty or twenty-five minutes, giving four or five 
 changes of five minutes each. For a child, if rather weak, give only two or 
 three changes, and repeat oftener, if for pain, whenever it returns. The 
 manner of treatment is this : Place on a bed or cot a comforter or blanket. 
 Let patient undress entirely, as he does for a pack, and lie upon the blanket, 
 with a jug of hot water at his feet ; then wring the flannel out of boiling 
 water — and there are difi'erent ways of doing this — as, to be efficacious, the 
 cloth must be very hot — as hot as patient can bear, and he can bear it a great 
 deal hotter than he thinks. Of course, for children, the one who gives treat- 
 ment must be the judge. One rule is, what you can bear to your face ; or some 
 put one thickness of dry flannel next skin, and then the hot fomentation ; or 
 wring flannel with your hands, or have water at 150°. But, for adults, the best 
 way is to immerse flannel in boiling water and wring with a wringer — a small 
 one, fastened to a wooden pail, being very convenient ; or, if one has a bath- 
 room, have a sink in that, and fasten wringer to it ; or a small tub can be ar* 
 ranged wdth feet, so it can be moved into any room necessary. The next best 
 w^ay is to place in a foot-tub a cloth of two thicknesses of heavy muslin (floui 
 sack will do) , extending over the ends of tub ; place flannel folded in center oi 
 it, and have two square sticks (two feet long and inch and a half square) readj 
 to place at each end, resting on top of flannel ; pour on the boiling water, put in 
 sticks,and let one person take hold of each,turningsticks,bringingup the mus* 
 lin around it, and then wring in opposite direction ; or, if only one person pre* 
 pares cloth, have another dry muslin cloth, and, after boiling water is poured 
 on flannel, lift all into this dry cloth, and then wring. This is rather severe on 
 the hands, but can be done. Now put flannels on part to be fomented, and 
 bring up one side of blanket, then the Other, and then comforter, placing a 
 cold wet cloth on head. (If patient is sick in bed, a piece of dry flannel can be 
 
1172 
 
 MEDICAL. 
 
 placed under him, if back is to be fomented or if the upper part of body, over 
 the fomentation cloths, and then, in either case, tuck bed clothes well arond 
 him.) Let flannels remain five minutes, wring again; or, if you have two 
 cloths, have second one ready, and let it remain on five minutes, and so on 
 for twenty or thirty minutes. In chronic diseases repeat this three or four 
 times a week, and it will prove to be one of the best treatments to reduce 
 chronic inflammation and conjestion of the stomach, liver, bowels, spleen, 
 and kidneys. After the fomentations, sponge ofl’ part fomented with tepid 
 water, rub dry with a towel, and oil wfith sweet or cocoanut oil; and if for 
 pain or soreness, use sweet oil and ammonia, prepared by dropping ammonia 
 into sweet oil till it becomes white (to a two-ounce bottle of oil, three or four 
 drops.) This rubbing with oil prevents taking cold. In pneumonia nothing 
 is better than hot fomentations given as described. In rheumatic fever, add 
 cooking-soda to the water, in proportion of a table-spoon to a quart of water, 
 and foment right over the heart. In rheumatism, neuralgia, bilious colic, 
 etc., etc., fomentations avail much, giving instantaneous relief sometimes. 
 Sickness at the stomach, a dizzy, heavy feeling, and severe pain in the head, 
 Avill all be relieved at once by fomenting the stomach. For a babe w’ho has 
 severe colic, when fomentations are applied with two thicknesses of flannel 
 next skin, and with care, they are just the thing. In any bronchial or lunj;; 
 trouble, these given over the lungs, chest and throat, extending half wat' 
 around neck, have been known to in time effect a cure where the voice had 
 been almost lost. The effect of fomentations is to bring the blood to the sur • 
 face, and thus prevent inflammation and congestion. They can be taken any 
 time, except half an hour before or an hour and a half after eating. 
 
 Female Weaknesses . — One of the best treatments for leucorrhea, ulcera- 
 tion, and, In fact, any female weakness, is the hot vaginal enema. The best 
 syringe to use is one that has only side openings in the metal tube, and thi« 
 is an easy way to give it: Place a blanket in the long bath-tub, letting it 
 reach down to the hips when you lie down on your back. The temperatun^ 
 most often used is 110° for ten minutes, and 100° for five minutes ; but it can 
 be as hot as can be borne, as what is unpleasant to the surface is hardly felt 
 in the interior ; and by placing a folded blanket under the hips, so as to raise 
 them quite high, and closing the opening around the tube of the syringe when 
 inserted, a pint of water may be retained for several minutes, acting as a fo- 
 mentation to the inner surface ; then eject this and insert more, and so 
 continue for ten to twenty minutes. Repeat this three times a week, and 
 wear all the time, day and night, a compress made of three thicknesses of 
 linen, long enough to pass well around the abdomen, wet in tepid water, with 
 a dry flannel (about two thicknesses) over it; re- wet the compress whenever 
 it becomes dry. Then there are the fomentations and sitz-baths, described 
 elsevvRere, vdiich are invaluable. Another special treatment is the pelvic 
 compress : Take two or three thicknesses of linen, about 10 bj^ 12 inches, 
 and have bed or cot arranged as for a pack ; have patient lie down upon the 
 blanket, with jug of hot water at feet, and cool cloth on head ; then wet com- 
 press in water at 80° and place over abdomen, extending w^ell over the aflf- 
 ected parts ; bring up blanket and comforter, and in five minutes wet cloth in 
 water at 74°, in three minutes 70°, in five minutes 64°, in three minutes 60°, 
 in five minutes cold, and after five minutes take a towel and rub dry. This, 
 repeated three times a week, is very strengthening. In pregnancy, tepid 
 sitz-baths, the wearing of the compress around abdomen, and a diet of fruit, 
 grains and vegetables, with oil-baths occasionally, if one is not fleshy, keep 
 the system in a healthy state. 
 
 Compresses . — The use of compresses is good for so many ailments that one 
 should know how to apply them. Compress cloths are made of two or three 
 thicknesses of old linen (crash towling is good), and can be of whatever 
 
MEDICAL. 
 
 1173 
 
 shapes wished. The difference between compresses and fomentations are, 
 the first is wet, and wrung so it will not drip, in tepid or cold water,— hence 
 linen is best; while the latter is wet in hot water. A dry fiannel of two 
 thicknesses, a little wider and longer, is put on over the linen compress, 
 which is re-wet three times a day in chronic cases, or when it feels un- 
 comfortable. The throat compress, for chronic trouble, is wet in tepid water, 
 and is worn day-time in summer and at night in winter ; and when taken 
 off, the throat is bathed in cold water and rubbed till red with a crash towel. 
 The chest compress, in acute cases— such as pneumonia— should be re-vret 
 every three hours in water at 90° ; for chronic lung trouble, re- wet whenever 
 it feels unpleasant. The abdominal compress is one of great value in feverSy 
 kidney trouble, indigestion, weak back (for this use salt in water), female 
 weakness, and is always a relief when one is tired and restless. For acute 
 or chronic cases, w^ear till the disease is conquered. The spinal compress is 
 used where there is pain in the spine, with sense of heat, and is given like a 
 fomentation, only with the linen compress : 70^' for five minutes ; 64°, five min- 
 utes, 60°, five minutes ; 54°, five minutes ; 50°, five minutes ; and sometimes 
 the last changes are ice-cold. For weak back caused by a sore place, use a 
 hot flannel compress five minutes across the small of back, then a cold line;i 
 one, then hot, and so on for half an hour, with cold last, rubbing dry with 
 crash towel. Another remedy for simply a weak back, is to first sponge Muth 
 hot water one minute, then cold one minute, for two or three times, rubbing 
 dry, and then use oil and ammonia Compresses are very much used after 
 giving fomentations, and, in that case, no sponging off in cool water or oiling 
 is necessary, but immediately put on the wet girdle and cover with drf 
 flannel. 
 
 PoxJcs. — First, it is much more convenient if you can have what is called 
 a “packing cot” made. A good proportion for the frame-work is thirty 
 inches wide, twenty-five inches high, with the slats placed on a slight ele- 
 vation, about three and a half inches, at head. Then a mattress made to fit 
 (it can be straw or whatever you wish) ; on that place an oil-cloth, then 
 a comforter, then a blanket, stripes at side, and a jug of hot water, with 
 a rubber cork, at foot. Now have the patient undress. Take a sheet, and 
 with one hand pleat up the side of it, and with the other double it at mid- 
 dle seam and dip it in a pail of water of the temperatiine of 96° or 100° (you 
 must allow five or six degrees for cooling off in wringing out sheet), wring 
 and spread over the blanket. Have patient lie on his back in center, with 
 hands over head ; bring one side of sheet over the body, tucking it under the 
 hear shoulder and) up close to the neck, and then between the legs ; put arms 
 down at side of body, and bring other side of sheet over the patient and tuck 
 in closely under the side of the body down to the feet, then one side of blanket, 
 then the other, then comforter in same way. In folding the blanket and com- 
 forter around neck bring it with one hand, in shape of a V, over the breast, 
 and then fold corner up to the shoulder and tuck in. This saves so much bulk 
 close up to the neck. Now fold a dry sheet across the middle and put over 
 the patient, tucking it in well around the neck, so that no air can get in. The 
 reason of using this extra sheet is, it is so much easier tucked closely around 
 the neck and less bungling than the comforter. It is of great importance that 
 all air he excluded and the work done quickly. Place a cloth wet in cold water 
 on the head, extending over the eyes. If the patient does not warm up 
 quickly, put an extra comforter or blanket over him, and, if necessary, jugs 
 of hot water at the side ; for unless he becomes warm soon, the pack will d^o 
 no good, and he should be taken out. The usual length of a pack is from 
 forty minutes to an hour, for an adult; for a child, from ten minutes to 
 half an hour — according to age and strength. There must be perfect quiet 
 in the room, for much better results are obtained if the patient will sleep. 
 
MEDICAL. 
 
 
 he certainly must not talk, In taking him out unloose comforters and 
 blankets, and pull the wet sheet out quickly and throw over the dry sheet 
 or, in winter, bring up the blanket. There are several different treatments 
 that follow a pack. If convenient to a bath-room, one can slip in and take 
 a wash-off, or a spray, or Pail-pour. The latter is given by having four 
 pails of water — two of one temperature, 90°, poured over feet and then two 
 of 80° : then wrap around him a dry sheet and take a crash towel and wipe 
 dry, taking, in rotation, arms, breast, back, and legs. Or a dripping sheet 
 can be given right in the room by putting an oil-cloth on the carpet ; on 
 that put a foot-tub of water at 104° ; the patient stands in this, and a sheet 
 is dipped in a pail half full of water at 90°, or 1 »ss, taken up by two corners, 
 squeezed slightly, and put around him from the front, lapping behind and 
 then mb him (over the sheet) vigorously for a minute; re-dip the sheet 
 (water may be cooler or some cold may be added to make it about 6° or 8° 
 less than at first), and put it around from behind, and rub again; then re- 
 move ,and cover with a dry sheet and rub vigorously. This bath is a good 
 treatment taken alone as well as after a pack. It acts as a tonic, and a well 
 person can take it himself, Or, if .an oil-bath, sponge or dry rub is given, 
 let him remain on the cot, and, for an oil-bath, rub an arm dry with a crash 
 towel, then rub with oil. and so on; for a sponge-bath, take a sponge (or a 
 towel) and tepid water, and sponge off, rubbing dry with a crash towel ; for 
 a dry rub, simply rub dry with a crash towel, rubbing hard to create good 
 circulation. The temperature of the room should be about 75°; and when 
 the patient is taken out of the pack, let no cold air come to him. The tem- 
 perature of the water in which sheet is dipped, for adults generally, is not 
 so important, as within two or three minutes it becomes of the same tem- 
 perature as the body ; from 90° to 100° is a good range, but for children and 
 delicate persons it should be from 100° to 110°, so as not to shock them. 
 Packs are of great value in reducing fever, in breaking up a cold, in malarial 
 diseases, such as fever and ague, etc. ; and also in poor circulation and where 
 the system is weakened and run down it acts as a tonic. In the spring when 
 the system needs building un, just try a few packs instead of the sulphur 
 and molases of old times. 
 
 Oil-ruhs . — This treatment is one that gives perfect satisfaction to all who 
 try it ; indeed, too much praise can not be given to it. To see the effects of 
 oil-rubs, one would say as did the Queen of Sheba, ‘‘The half has not been 
 told.” To give it, have the patient undress, with a sheet or blanket around 
 him, sitting up or lying down; take either cocoanut, pure olive or sweet 
 oil, whichever can be obtained the purest; pour some in palm of hand, rub 
 hands together, then take an arm and rub in the oil thoroughly, rubbing up 
 and down, using more oil if necessary (as much as skin will absorb) ; cover 
 this arm ; take more oil and rub the other arm, then breast, back and legs ; 
 cover each part wdien finished. Repeat from three to six times a week, as 
 the case may demand. One who is greatly reduced can take with benefit 
 six a week. Once a week take a wash-off, or an acid sponge, by putting 
 a scant tea-cup vinegar in a gallon of warm water, and using a sponge or 
 towel, then rubbing dry. This is especially good for consumptives, dyspep- 
 tics, and persons who, from any cause, have been reduced in flesh and 
 strength. It acts as a tonic, — thus it is of twofold value where one is re- 
 covering from sickness, as it is also nutritive to them, and to those who 
 are cold-blooded it warms up the system. So for children it is especially 
 good in winter, as an oil-rub at night will assist in keeping them warm; 
 so, in the day-time, if going on a long drive, or to be exposed to the cold 
 for awhile, it is a good “send-off.” For colds it works to a charm, for 
 young or old, acting as a preventive, as it builds up the system, and renders 
 it less liable to disease. Or when a cold is taken, it is easily broken up 
 
MEDICAL. 
 
 1175 
 
 by a pack, followed immediately by an oil-rub, and the next two nights 
 simply oil-rubs, a hot foot-bath, 108° then cooled down, and followed by 
 a complete oil-rub. Where adults or children are delicate, the oil-rub gives 
 good, healthy flesh ; and where it is given as described,* the result is perfect. 
 For constipation it is invaluable, working a perfect cure after a month or two. 
 It can be given at any time, without reference to eatkig, as it is a nutritive 
 bath. The following description — given by Dr. James H. Jackson of “Our 
 Home on the Hillside,” at Dansville, N. Y., where these rubs have been used 
 many years — tells in forcible language their use and value : “Oil-baths are 
 given by rubbing the body all over with some kind of oil. It is not necessary 
 to use more than two or three table-spoonfuls at one bath, but it should be 
 rubbed in thoroughly, especially over the abdomen, inside the arms and 
 thighs, where it can be absorbed to the best advantage. They may be taken 
 at any time during the day. It is as well, perhaps, to take them before going 
 to bed as at any other time. They may be given to meet any one of three 
 conditions : 
 
 “1st. To supply waste of tissue and to introduce a very inportant ele- 
 ment of nutrition into the body. Many persons will absorb oil to advantage 
 nutritively, who can neither take it nor fats by the stomach 'without great 
 distress or disturbance . 
 
 “2d. To improve the functions of the skin, which may become dry and 
 hard, and lacks proper circulation in its capillaries. 
 
 “3d. To allay nervous irritation and reduce fever. Persons in parox- 
 ysms of fever, in typhoid, measles and scarlatina especially, may be freely 
 anointed with oil to great advantage. In my practice I have often seen the 
 temperature of the body, when in a febrile state, reduced from one to three 
 degrees by an administration of an oil-bath. I like the cocoanut oil better 
 than the olive, it is more likely to be genuine; it penetrates better, it does 
 not turn rancid on the body, and I think it furnishes more nutriment to the 
 body. Olive oils, as a general thing, are impure.” From the above you can 
 see it is “multum in parvo,” as it can really be depended upon for use in 
 almost every thing the flesh is heir to ; and the great beauty of it is, any one 
 can give it without feeling fear as to the results. It can do no harm unless 
 the patient is very fleshy ; then it is not needed. It is so easily given that a 
 child can give it to younger children. Its use in reducing fever is of untold 
 value. A lady, who had had extended experience in using it, says ; “I have 
 known an oil-bath given a patient, in scarlet fever, with fever raging, and 
 in a little while the temperature was reduced, and he was quietly sleeping.” 
 
 For liPle babies it is really a blessing, as it nourishes and strengthens 
 them ; and given every other day, with a sponge-off in warm water the inter- 
 vening day, an infant will do much better than when bathed daily. 
 
 It is also a great help in supplying nourishment where the mother has 
 not sufficient nurse, and aids, too, in preventing the little colds, snuffles, 
 colic, etc., that hover around the little one the first two or three months, 
 needing our most watchful care to ward them off. Then, where there is any 
 constipation, it is a perfect panacea — so much better than physic or enemas 
 It acts as a preventive to croup ; and when a child is weakened by that dread 
 disease, cholera infantum, nothing so helps to give tone to the system as 
 the oil-rub. It certainly is the best of baby medicines, a baby can “grow up” 
 without any other remedy. 
 
 Diphtheria . — This dreaded disease needs all the knowledge one can pos- 
 sibly obtain, so we give below the hygienic treatment as prescribed by Dr. 
 J. H. Jackson, of “Our Home,” Dansville, N. Y. First, he says, to tell a 
 genuine case, make a swab and apply to patches on the throat ; common 
 ulcers will rub off, but diphtheritic patches will not. A good gargle is to 
 make a solution, as strong as will dissolve, of chlorate of potassa, and bottle 
 
1176 
 
 MEDICAL. 
 
 for use. When needed, take in proportion to one-half solution and one-half 
 soft water, and one-half grain permanganate of potash to ounce of mix- 
 ture. For a stronger gargle, take two-thirds solution to one-third water, and 
 one-half grain permanganate of potash to ounce of mixture. In case of diph- 
 theria, keep the room at 80'^'', and have boiler of water on stove, or hang wet 
 sheets in room, in order to keep the room saturated with warm vapor, and 
 also have fresh air in the room. His treatment is as follows : 
 
 '‘AVhen the person is attacked, in cases where the epidemic is present in 
 the vicinity, with a sore throat, pain in the head, in limbs, in back— in 
 other words, the symptoms being ^mry much like those of a hard cold — I be- 
 gin by putting the person at once into a hot bath, covering him up and giving 
 him warm water to drink, so as to produce a thorough sweating, the object 
 being to tight febrile conditions and establish and aid processes for throwing 
 oft’ the disease by means of the skin, bowels, etc. This sweating is all the 
 mor.e necessary, in most cases, because of the inattention which is usually 
 given to keep the pores of the skin open, and it will relieve the fever, if not 
 at* once, as a secondary result. After the person has been in a state of pers- 
 piration for some time, I take him immediately from the hot bath and give 
 him a thorough washing with a sheet wet in water at 80 degrees, in a warm 
 room, and after wiping see that he is sent to bed with a cool cloth upon the 
 head, and in many cases an abdominal compress wet in cool water, which 
 shall cover entirely the abdomen, with a dry flannel cloth over it. In all feb- 
 rile conditions of the body this application of the cool abdominal compress 
 is of great value, because it is in the abdomen that the vital processes are 
 carried on to large extent, the amount of blood existing there being much 
 larger in proportion to the surface of the body than in any other portion of 
 +he frame except the brain. In order to keep the temperature of the body 
 down below fever heat, that the fermentative process may not go on, or be 
 held in check as far as possible, it is necessary to use with caution all the 
 best means for the purpose, and among them I certainly esteem the abdom- 
 inal compress as of great use. After this, and in addition to it, the febrile 
 conditions may be met by means of wet sheet packing or sponging frequently 
 as may be necessary to keep the temperature to its normal standard. Of 
 course, if the fever is not high, it will not be necessary to make strenuous 
 efforts in this respect ; but if it is, it should be fought sharply. The great 
 need is to make the applications early and vigorously in the outset of the 
 disease, because the eft’ects to be produced are needed then more than at 
 any other time, and because in the later days or stages of the disease at- 
 tention mils' be directed to measures_ which support the strength of the body 
 rather than those which, while reducing fever, tax its vitality to some degree. 
 At any rate watch the temperature carefully, and keep it down. Great at- 
 tention should be paid to nourishing the patient, and the best article for 
 this purpose, both for adults and children, is milk, taken cool or warm, as 
 the patient may fancy, and at as frequent times and in as large quantities 
 as can be borne. To this may be added, later in the disease, nutritious 
 soups or the juice of meats; but under no circumstances, except toward the 
 very last stages and in the septic form, are alcoholic stimulants admissible, 
 iu my judgement. The bowels should be kept open and the kidneys active, 
 and for this purpose enemas should be given to effect the former if sluggish, 
 and sitz-baths occasionaly — perhaps one each day — for fifteen minutes, at a 
 temperature of 85 or 90 degrees, to stimulate the latter. The feet must al- 
 ways be kept warm and the head cool, and in case there is anj^ tendency to 
 collapse or lowering of temperature below the normal standard, heat must be 
 applied to the body by means of warm blankets and hot water bags and jugs. 
 
 ‘Hn addition to this general treatment, treat the throat direct with moist 
 heat, as that is the great prompter of suppuration. Hence, as soon as the 
 membranes are formed, or as soon as it is known that the disease is diph- 
 
MEDICAL. 
 
 1177 
 
 theria, the patient should be put upon the inhalation of steam as hot as can 
 be borne, and as often as may be wise, considering the strength of the pa- 
 tient and the severity of the disease. Tlie inhalations ordinarily should be 
 pursued for the first twenty-four or forty-eight hours, as often as once in each 
 half hour, and continued for fifteen minutec, and the patient should be al- 
 lowed only three or four hours of sleep each day during this period, because 
 the coustant presence of the vapor is necessary to hurry up the suppurative 
 process, and the earlier this can be produced the sooner the case will recover. 
 The inhalations may be made by means of the common steam atomizer, now 
 sold by all dealers in surgical and medical instruments, and which may be 
 used without filling the medicine cup ordinarily, the steam being taken di- 
 rect from the boiler through the mouth piece. If this is not convenient, a 
 tea- kettle with a long conducting spout, which shall carry the steam to the 
 patient, or any apparatus which Mull answer this same purpose, can be used. 
 The air of the room may be saturated with warm vapor by dropping hot 
 stones in a pail of water or of lime water. Care must be taken in any event 
 to see that the steam is not too hoi , and at the same time that the heat is as 
 great as can be well borne. This process may be aided by application of 
 warm poultices to the neck. A long, narrow bag may be filled with hot mush 
 or any substance which will retain moisture and heat well, and neck enveloped 
 in it, a dry flannel being put over, and changed as often as is necessary i]| 
 order to maintain the warmth. Thus moist heat on the inside and moisi 
 . heat on the outside aids to establish the necessary process of suppuration , 
 This constant inhalation should be kept up until the membranes cease tj 
 spread, and those which are formed become well marked in outline, anr'i 
 grow yellowish or a dirty gray in color, and seem to be shriveled or wrinkled, 
 after which, generally about the third day, the inhalations may be decrease! 1 
 in frequency, but still should be kept up as often as every hour in the day 
 time, the patient being allowed six or eight hours’ sleep at night, until the 
 membranes are thrown off and the secretion of pus upon the mucous mem’ 
 
 ■ brane of the mouth entirely stopped. The constant inhalation of steam 
 through the atomizer, which generates it with some force, furnishes a meana 
 of washing the parts pretty thoroughly.” 
 
 The Vapor-Bath is one of the most efficacious remedies if taken when a; 
 cold is first realized. It can always be very readily and successfully admin- 
 istered with such conveniences as every family possesses. Place the patient 
 in a cane-seat chair, having first taken the precaution to spread over the seat 
 a dry towel. Surround the patient and the chair first with a woolen blanket, 
 and then with two or three comfortables, drawing the blanket close around 
 his neck, and allowing them to trail upon the floor so as to exclude the air as 
 perfectly as possible. Now place under the chair a large pan or pail contain- 
 ing two or three quarts of boiling water. Let the blankets fall (piickly, so as 
 to retain the rising vapor. After a minute or two, raise the blankets a little 
 at one side, and carefully place in the vessel a very hot brick or stone, drop- 
 ping the blankets again as soon as possible, to avoid the admission of cold 
 air. Before the first brick or stone has cooled, add another, and so continue 
 until the patient perspires freely. The amount of perspiration must be judged 
 by the face and forehead, as much of the moisture on the skin l)eneath the 
 blankets is condensed steam. 
 
 Should the bath at any time become too hot, a little air maybe admitted 
 by raising the bottom of the blankets a little, being careful to avoid (diilling 
 the patient in so doing. The bath should seldom be continued more than 
 half an hour, and fifteen to twenty minutes will usually accomplish all that 
 is desired by the bath. If too long continued, it induces faintness. A too 
 high temperature will be indicated by a strongly accelei-ated pulse, throbbing 
 of the temples, flushed face, and headache. The head should be kept cool 
 
1178 
 
 MEDICAL. 
 
 by a compress wet in cool water and often changed. The temperature of the 
 bath should be from 100*^' to 115^. Unpleasant effects are sometimes produced 
 at 120^’, After this bath, apply a tepid spray^ rubbing, a wet-sheet, pail 
 douche, or Jail bath. No time should be allowed to elapse after the blankets 
 are removed before the concluding bath is applied or the patient will chill. 
 He should not be allowed to become chilly by exposure to cool air before the 
 application of the spray, douche, or bath, which should be followed by vig- 
 orous rubbing.* For “breaking up a cold,” “breaking chills,” relieving 
 rheumatism, soreness of the muscles from over-exertion and relaxing stiff- 
 ened joints, this is a valnable agent. It may also be used to advantage in 
 chronic diseases in which there is inactivity ot the skin, liver, or kidneys, 
 being a powerfu. diaphoretic ; but great care must be exercised to avoid ex- 
 cessive use. as too frequent repetitions of the bath produce debility. In in- 
 stitutions where the bath is in daily requisition,, a permanent arrangement 
 for giving the bath is usually employed. It generally consists of a box in 
 which the patient sits upon a stool, his head being alowed to remain outside 
 by a suitable opening. A wet towel is placed around the neck to prevent the 
 steam from rising about the head. Steam may be generated by boiling water 
 in the box with a large spirit-lamp or a gas-burner, or it may be conducted 
 into the box by a rubber tube connected with a tight boiler. 
 
ACCIDENTS AND SUDDEN SICKNESS. 
 
 1179 
 
 A.CCIDEIS1TS AISTE SUEEElSr SICKNESS. 
 
 It is no longer considered a mark of the highest type of the feminine mind 
 to faint away at the smallest fright, and to sink into helplessness at the first 
 appearance of danger. Indeed, self-possession in emergencies is evidenee 
 of a clear brain, which, at the critical moment, asserts its supremacy over 
 physical weakness, and takes command of the demoralized forces ; besides, 
 fright and confusion are a confession of ignorance as well as want of self- 
 control. Those who know exactly v hat to do in emergencies rarely become 
 panic-stricken. And it is particularly important for women, who are, doubt- 
 less, constitutionally more timid than men, to fortify themselves against 
 danger, by learning what to do in such accidents and emergencies as are 
 likely to occur in the life of every one. It would prove a rare case, indeed, 
 if sucli knowledge did not, at least once in a life-time, enable the possessor 
 of It to save a valuable life, perhaps one infinitely dearer to her than her 
 own. Of course, within the limits of such an article as is permissible here, 
 only a few hints can be given, rather to suggest further investigation than to 
 be a complete guide. 
 
 A Life-Preserver . — A felt or silk hat, held so has to keep the crown full or 
 air, will sustain a person above water for a great length of time. 
 
 Panics . — If in a public hall in a panic, keep your seat; even in case of 
 fire the chances of life is greater if free from the crowd. 
 
 Stings of Insects — Are relieved by the application of ammonia or com- 
 mon salt, well rubbed in, or a slice of an onion, to the part. 
 
 Runaways . — In all runaways it is safer to remain in the vehicle, and to 
 stop with it, than to jump while the horse is running. The vehicle helps to 
 break the shock of the final stop. 
 
 Poisonous Wounds . — Wounds by w^hich poison has been carried into the 
 system, require instant treatment. The wound must be burned out by a 
 stick of lunar caustic, or by inserting a large, red-hot iron. 
 
1180 
 
 ACCIDENTS AND SUDDEN SICKNESS. 
 
 Burns by Alkalies, such as lime, caustic potash, soda, ammonia, etc., are 
 stopped in their progress by applying vinegar, lemon-juice, or other dilute 
 acid ; they must then be treated like other burns. 
 
 Burns from Acids, such as oil of vitroil and aqua fortis, may be checked 
 by the free application of water or handfuls of moist earth. The first dilutes 
 the acid, and the second contains alkali enough to neutralize the acid. 
 
 Choking. — A piece of food lodged in the throat may sometimes be pushed 
 down with the finger, or removed with a hair-pin quickly straightened and 
 hooked at the end, or by two or three vigorous blows on the back between 
 the shoulders. 
 
 Fracture. — Send at once for a Physician, and simply make the patient as 
 comfortable as possible. If he is to be conveyed to some distance, the frac- 
 tured part should be supported in its natural position by handkerchiefs 
 loosely tied. Allow no more handling than is absolutely necessary. 
 
 Chilblains. — Are the result of a chilling of the part. To cure, keep away 
 from the fire, and at night, before going to bed, wash in cold water, or rub in 
 snow, and apply the compound resin ointment, made by all druggists, with 
 a little oil of turpentine added to it. 
 
 Swallowing Pieces of Broken Glass, Pins, etc. — By no means take a pur- 
 gative. Rather partake freely of suet pudding, or any solid farinaceous food, 
 and it is possible that both may pass away together without injury being 
 done. 
 
 Bites of Serpents. — When bitten by a rattlesnake or other poisonous ser- 
 pent, pinch the skin, and, if the wound can be reached, suck out all the blood 
 possible ; if the skin of the lips and mouth is sound, no harm will be done. 
 Whiskey or brandy should, however, be administered freely, to intoxication. 
 
 Fainting. — Debility of the nervous system favors fainting. The head 
 should be kept low ; and if the patient faints in a chair, the simplest treat- 
 ment is to grasp the back of it and depress it until the floor is reached, while 
 another holds the knees so as to prevent slipping off the side. The patient 
 will usually recover by the time the head has reached the floor. 
 
 Shock from Cold Water. — Prostration from drinking or bathing in cold 
 water while exhausted by heat or exercise should be treated as described for 
 shock from other causes. Cold water should be taken in small quantities 
 when the body is heated and exhausted, and a cold bath is often fatal under 
 such circumstances. 
 
 Epileptic Fits — In these there is nothing which a by-stander or friend 
 nan do, except to keep out of reach such articles as may injure the patient 
 during the convulsive movements ; to loosen the clothing about the neck and 
 throat, and to assist to some place of safety when the semi-consious state re- 
 turns. Other convulsions are treated in the same manner. 
 
 Lightning. — If the person shows no signs of life, strip and dash the body 
 wdth cold water, dry and place in bed with bottles of hot water at the pit of 
 the stomach and extremities, keeping up artificial respiration until the nat- 
 ural breathing is restored ; a tea-spoon of brandy in a table-spoon of water- 
 may be given every few minutes. Burns from lightning should be treated 
 like burns froiWany other cause. 
 
 Breaking Through Ice. — In assisting persons who have oroken through 
 ice, get a long pole, or stick, or board, to distribute the weight over a greater 
 surface of ice. In attempting to get out of water upon the ice, after having 
 fallen in, the best way is to approach it sidewise, and roll out rather than 
 to attempt to raise the body up by the arms alone, as the weight is more 
 widely distributed. 
 
ACCIDENTS AND SUDDEN SICKNESS, 
 
 1181 
 
 Hanging. — Death is from the same cause as in drowning. Cut down the 
 body without allowing it to fall, place on face, press hack tongue with finger 
 to allow any accumulation to escape from the mouth, place on the back, and 
 treat as directed for the drowned. If bod}’ is still warm after the removal 
 of clothing, stand oft' six feet and dash several times with a bowl of cold 
 water, the fare, neck and chest. 
 
 Foreign Body in Nostril. — Children often push foreign bodies up the nos- 
 tril. To remove it, make the child draw a long breath, and then, closing the 
 other nostril with the finger, and the mouth with the hand, expel the air from 
 lungs by a sharp blow on the back. If it can not be removed in this way, 
 compress the nostril above it to prevent its going back any further, and hook 
 it out with the bent end of a wire or bodkin. If this fails, call a surgeon. 
 
 Burnbig- Houses — When a house is on fire, close all the doors and pre- 
 vent currents of air. If the fire could be entirely shut in, it would smother 
 and die out. The check will give time to get help, or, at least, to remove 
 furniture and make all lives secure. If up-stairs \rhen the stairway below is 
 on fire, tear clothing to iriake cord to let yourself down by. If a room is full 
 of smoke and flame, crawl on the floor, as the lower air is the cooler and more 
 free from smoke. 
 
 Freezing. — Keep the frozen person or part away fr’^m the heat. If th(i 
 person is insensible, take him to cool room, remove clothing, rub with snow 
 or cloths wrung out of ice- water. The cold friction should be n;ept up for 
 some time ; and wdien the frozen parts show signs of life, fhe patient should 
 be carefully dried and put into a cold bed in a cold room, and artificial res- 
 piration used until the natural is restored ; and then brandy, beef-tea, and 
 ginger-tea administered. The patient must be brought l)y degrees into tin • 
 warmer air. Parts frozen should be treated by the same rule. 
 
 Bites of Dogs — The only safe remedy in case of a bite from a dog suE'- 
 pected of madness, is to burn out the wound thoroughly with a red-hot iron , 
 or with lunar caustic, for fully eight seconds, so as to destroy the entire sur- 
 face of the w’ound. Do this as soon as possible, for no time is to be lost. Cfl 
 course it wil be expected that the parts touched v/ith the caustic wull tura 
 black. If, unfortunately, it should chance that any one is bitten by a dog 
 that is said to be mad, it is worth -while to chain the animal up, instead of 
 shooting it instantly, for if it should turn out that it is not mad — and a fals( » 
 alarm is frequently raised — the relief to the minds of all concerned is indes 
 crib able. 
 
 Foreign Bodies in the Ear. — Take the head of the child between the knees, 
 face downward, and insert a stream of warm water into the ear, holding the 
 nozzle of the syringe outside, so as to allow the foreign body to come out with 
 the water. Probing with any substance whatever is very dangerous, and 
 may inflict permanent injury. When the above plan does not succeed, call 
 a surgeon. Kill insects that get into the ear by pouring in sweet-oil or gly- 
 cerine. w’hich drowns and brings tliem to the surface. In the Eye the particle 
 almost invariably lodges under the upper lid, adhering to it. If that lid is 
 grasped by the thumb and finger, drawn outward and then downward, and 
 then released, the lashes of the lower lid act as brush, ami sweep off the 
 intruder. If, however, it adheres to tlie eye-ball, it may be removed 
 bv roiling the upper lid over a knitting needle, and holding it there 
 in such a position as to expose the surface, when the particle can be 
 removed by the corner of a handkerchief. Sometimes it may become 
 imbedded in the membrane which covers the eye-ball, or eye-lid, and 
 require the aid of a surgeon. Never use any of the eye-waters, lotions 
 
1182 
 
 ACCIDENTS AND SUDDEN SICKNESS. 
 
 or salves advertised as popular, A particle of lime in the eye is very 
 dangerous, and vinegar diluted with water should he applied at once; even 
 when done immediately the eye will be seriously inflamed. 
 
 ISliock or Collapse from lightning, sudden and severe injuries, burns ex- 
 tending over a large extent of surface, or powerful emotions, produces some- 
 thing analogous to fainting. Place the patient flat on the back, with the 
 head raised not more than an inch, and give a teaspoon of brandy in a table- 
 spoon of water, every minute for six or eight minutes. If the temperature 
 of the body has been raised, and the action of the heart is restored, enough 
 has been given. Application of heat to the stomach and extremities is use- 
 ful. The nausea and vomiting that sometimes accompany it may be allayed 
 by swallowing whole small chips of ice, split off by standing a piece vdth 
 grain upright and splitting oft* a thin edge with the point of a pin. Ammonia 
 applied to the nostrils is often useful, and cologne on a handkerchief is 
 sometimes of service. 
 
 Punctured Wounds need a pad at the surface to cause clotting of the 
 blood in the wound, but are otherwise treated like cuts, If pain follows and 
 inflammation ensues, the pad must be removed to permit the results of the 
 inflamation to escape. Thorns and splinters, when run into the flesh, should 
 be removed by cutting in far enough to get hold of and draw them out. 
 Slivers under the nail, when not reached from the end, should be removed by 
 scraping the nail thin, and cutting through it to the foreign bodj^, and so 
 withdrawing it ; the part should then be tied with a cloth wet with water, in 
 which a few drops of laudanum have been mixed. A puncture, by a rusty 
 nail Qi* some such substance, of the finger, toe, hand, or foot, frequently 
 causes inflammation, and yet there is no room for the foreign matter left in 
 the wound to escape through the tough skin, and lock-jaw results; in all 
 such cases the wound should be cut open to provide a way of escape for the 
 blood, etc., and a piece fo linen wet with laudanum inserted. Wounds from 
 bruises and lacerations especially demand careful treatment, on the same 
 general principles given above. 
 
 Suffocation . — This often occurs from carbonic acid gas, or “ choke-damp,” 
 on entering wells or old cellars ; this gas being heavier than air, falls and rests 
 at the bottom. Before entering such places, test by lowering a lighted 
 candle; if the flame is extinguished it is unsafe to enter until the gas has 
 been removed, by throwing down a bundle of lighted shavings or blazing paper 
 sufficient to cause a strong upward current When a person is overcome by 
 this gas, he must be immediately rescued by another, who must be rapidly 
 low^ered and drawn out, as he must do all while holding his breath ; a large 
 sack is sometimes thrown over person who goes to the rescue. As soon as 
 brought out, place the person on his back, bare the neck and throat, loosen 
 clothing and strip as quickly as possible ; if he has not fallen in the water, 
 dash cold water freely over head, neck, and shoulders, standing off* several 
 feet and throwing it with force ; artificial respiration should be used mean- 
 time, as in case of drowning, with as little cessation as possible. If the 
 person has fallen in the water when overcome by the gas, place in a warm 
 bed, and use the means of artificial respiration. 
 
 Suffocation from burning charcoal, from anthracite or bituminous coal, 
 or from common burning g.is, or the foul gases from drains and cess-pools, 
 is treated as if from carbonic acid. 
 
 Accidents in General . — The first and most important thing after sending 
 for a surgeon, when an accident has occurred, is to keep off* the crowd. No 
 one, except one or two in charge, should be allov/ed nearer than ten feet ; and 
 the kindest thing a by-stander can do is to insist on such a space, and to se- 
 lect such persons as are willing to go for whatever is needed by the surgeon or 
 
ACCIDENTS AND SUDDEN SICKNESS. 
 
 1183 
 
 physi'^iaii, so that there may be no delay, if anything is needed. If there has 
 been a ‘‘shock” from a fall or blow, although there may be no fracture or 
 externa^ injury, the person is “faint,” and should be placed flat on the back, 
 with the head, neck, and shoulders slightly raised; the limbs should be 
 straightened out, so that the heart may act as easily as possible ; the cravat, 
 collar, and clothing, if in the least tight, should be loosened. ’ A sup of cold 
 water will bring reaction soon if the injury is slight; a tea-spoon of brandy, 
 in a table-spoon of water, every two minutes, gentle friction to the extremi- 
 ties, a handkoivhief wet with cologne-water held to the nostrils, a fan, if the 
 weather is hot, will all aid in restoring full consciousness. If thought best 
 to remove the patient to his residence, or to a more favorable place for treat- 
 ment, place on a stretcher, settee, or shutter, slipping him on gently, taking 
 care that the body is supported along its whole length: throw a handkerchief 
 over the face to prevent the unpleasant sensation of the staring crowd, and 
 let the stretcher be borne by persons of uniform gait, if possible. A police- 
 man’s services, if in a citv, are invaluable in keeping off a crowd. When a 
 surgeon arrives, his direciions will suffice. 
 
 Burns and Scalds . — First put the fire out, if the clothing is on fire, throw 
 the person on the ground and wrap in carpet, rug, or your coat if nothing else 
 is at hand. Begin wrapping at the head and shoulders, and keep the flames 
 away from the neck and face, so as to prevent breathing the hot air and con- 
 sequent injury to the lungs. If prostration and shock or fainting is produced, 
 a little brandy, repeated often until there is a revival of strength, should be 
 given. A superficial burn, covering a large surface is often more dangerous 
 than a deeper one confined to less surface. If there is any cause for appre- 
 hension that the hot air has been inhaled, send for a physician at once. If 
 the burn is slight in character, appl}^ the water-dressing, by placing two or 
 more thicknesses of old linen (from table-cloth or sheet), slightly dampened 
 Dver a surface a little larger than the wound : fasten on by slips of sticking- 
 plaster, or on with bandages, and keep it wet by frequent applications of 
 water. When the pain has moderated, a dressing of pure hog’s-lard is one 
 of the best. It may be purified, when doubtful, boiling in water until the 
 salt and impurities have settled, and then set awa.y to cool until the floating 
 lard hardens ; this is gathered, placed in a bowl, set in^hot water, and kept 
 hot until all the water in the lard has passed off, when* it is ready for use . 
 The common soda used foT- cooking purposes may be employed as a dressing. 
 A thick layer should be spread over the part and covered with a light wet 
 bandage, keeping it moist and renewdng it wdien necessary. A good dress- 
 ing for a slight burn or scald is the white of an egg, applied wdth a soft rag 
 or brush, applying fresh as the first layer dries ; a lather of soap from a shav- 
 iug-cup often allayes pain, and keeps out the air. If so serious that a phy- 
 sician has been sent for, it is better not to apply any thing, as it may intefere 
 with his examination and treatment of the case. In cases too severe for the 
 mild treatment given above, send at once for a physician. 
 
 Drouming . — Death is caused by cutting off the supply of fresh air from 
 the lungs, so that the process of purification of the arterial blood ceases. 
 Life is rarely restored after an immersion of five or six minutes, but recovery 
 has been recorded after twenty minutes. Efforts to restore should be con- 
 tinued for at least twm hours, or until the arrival of a physician. What is 
 done must be done quickly. The body should be recovered wdtiiout loss of 
 time, from the wmter, and laid face downward for a moment, while the tongue 
 is pressed back by the finger to allow the escape of water or any other sub- 
 stance from the mouth or throat (no water can ever by any possibility get 
 into the lungs). This may be done while the body is being conveyed to tlie 
 nearest house ; on arrival, strip off clothing, place on a w^arm bed, with head 
 raised very little, if any, apply friction wdth the dry hands to the extremities, 
 
1184 
 
 ACCIDENTS AND SUDDEN SICKNESS. 
 
 and heated iiamiels to the rest of the body. Now breathing must he artifi- 
 cially restored. ‘‘Silvester’s ready method” is most favored by physicians,* 
 and consists in pulling the tongue well forward, to favor the passage of air 
 to the lungs, and then drawing the arms away from the sides of the body, 
 and upward, so that they meet over the head, and then bringing them down 
 until the elbows almost meet over the ‘‘pit of the stomach.” 'these move- 
 ments must be made, and persisted in at the rate of sixteen to the minute. 
 Another method is to place the body flat on the face, press gently on ‘the 
 back, turn body on its side or a little beyond, and then, turning back upon 
 face, apply gentle pressure again, repeating at the rate of sixteen times a 
 minute. As soon as vitality begins to return, a few drops of brandy, in a 
 little water may be administered, and, in a few minutes^ some beef-tea or 
 light nourishment. Persons at all weakend by debility, especially by any 
 thing that effects the nervous system, or those recovering from sickness, or 
 in the least indisposed, should never venture into water beyond their depth, 
 as such conditions predispose to ‘^cramp,” against which the best swimmers 
 are helpless. 
 
 SunstroJce . — This is favored by intemperance, and by debility brought or 
 by work in a heated atmosphere. Those who sleep in badly ventilated apart 
 rnents are most subject to it. Most cases are preceded by a pain in the head, 
 wandering thought and loss of mental control, disturbed vision,, irratibility, 
 sense of pain, and weight at pit of stomach, and labored breathing. The skir i 
 is hot and dry, or covered with profuse perspiration; the face bluish; thu 
 breath rapid and short ; and the action of the heart “fluttering.” In many 
 instances the patient does not move an eyelid, from the beginning of tho 
 main attack until death ensues. 
 
 Carry the patient attacked at once to a cool, airy spot, in the shadow of u 
 wall, or to a large room with a bare floor, remove clothing gently, place 
 patient on the back, raise head two inches by a folded garment, dash entire 
 body with water profusely, supplying basin with cold water from two buck- 
 ets, one of which is filled vuth water and finely pulverized ice while the other 
 is supplying the water used by the attendant. Dash on water with force, par- 
 ticularly on head and chest. Two persons may also rub the entire body, par- 
 ticularly the head, with a towel in which is wrapped pulverized ice. As soon 
 as a decline in heat is noticed remove patient to a dry place, and wipe dry. If 
 heat comes on again when consciousness is restored, renew cold applications. 
 As soon as the heat declines, artificial respiration must be resorted to until 
 the natural takes its place. There being real asphyxia, as in drowning, no 
 medicine is of use, and alcohol stimulants should be carefully avoided. To 
 prevent sunstroke, use no malt or alcoholic liquors, avoid overwork and ex- 
 haustion, take plenty of sleep in a well-ventilated room, bathe every night, 
 avoid drinking large quantities of water, especially at meals, wear loose- 
 fitting garments, protect the head with a covering that will shelter from the 
 sun and yet permit free circulation of air over the scalp ; a straw hat of loose 
 texture, with a lining that may be wet when going out, and a broad brim to 
 protect neck and shoulders, is best. 
 
 Hemorrhages. — Bleeding from the nose may be stopped by lying flat on 
 the back, with the head raised and the hands held above it. The nose must 
 be covered with a cloth filled with powdered ice, or wrung out of ice-water. 
 The head should never be held over a basin, as the position encourages bleed- 
 ino-. The blood may be received in a wet sponge. 
 
 ° When any one coughs or spits up blood, the first thought is that it must be 
 from the lungs. A slight knowledge of the characteristics of the blood from 
 different parts that may come through the mouth will sometimes save much 
 needless anxiety. 
 
ACCIDENTS AND SUDDEN SICKNESS. 
 
 1185 
 
 Blood from the lungs is always bright red in color, because it has just 
 been purified by contact with the air. It is frothy, mixed with mucus, in 
 small quantity, and is usually coughed up. 
 
 Blood from the stomach is dark red, almost black, is mixed with particles 
 of food, comes in large quantities, and is vomited. 
 
 Blood from the mouth and gums is of a red color and usually mfixed with 
 saliva. Unless it has first been swallowed, it is not vomited or coughed up. 
 
 In hemorrhage from the lungs the head and shoulders must be raised. 
 Some physicians recommend a table-spoonful of table salt to be given in a 
 tumbler of water. It is always safe to give cracked ice. 
 
 Bleeding from the stomach may be checked by the application of a mus- 
 tard plaster over the stomach ; cracked ice should be given and the doctor 
 sent for. 
 
 In bleeding from wounds of recent amputation there are three things 
 that may be done : 
 
 First, press the finger or the hand over the bleeding point. 
 
 Second, press on the main artery supplying the wound, or, if this can 
 not be found, applying a bandage as tightly as possible above the wound. 
 An excellent tourniquet may be improvised by knotting a handkerchief 
 loosely around the limb, thrusting a short stick through it and twisting it 
 tight. 
 
 The blood from an artery is bright red and comes in spurts with each beat 
 of the heart, while that from the veins is a dark purplish color and fiows in 
 a steady stream. When the bleeding is from an artery, the pressure should 
 be applied between the wound and the heart ; when from a vein, the limb 
 must be compressed beyond the wound. 
 
 Third, raise the part above the rest of the body, that the blood may drain 
 out of it and support it on pillows. It should be bathed in ice-water and 
 have ice wrapped in cotton cloths laid on it. 
 
 If fainting ensues, the sufferer should not be immediately roused, as this 
 is natures remedy, and acts by lessening the force and activity of the circula- 
 tion. If any part of the body has been cut off, it should be cleaned of for- 
 eign matter, and at once replaced, wrapped in cotton to retain warmth, and 
 a gentle pressure kept on to retain it in place. Circulation is often restored 
 and the union made complete. 
 
 ANTIDOTES TO POISONS. 
 
 The first thing to do is to cause their rejection by vomiting, to do which 
 place mustard mixed with salt on the tongue, or give large quantities of 
 luke warm water, or tickle the throat with a feather. These failing, instantly 
 resort to active emetics, like tartar emetic, sulpate of copper, or sulphate of 
 zinc! After vomiting has taken place with these, continue it if possible by 
 copious draughts of warm water till the poison is entirely removed. Of 
 course, if vomiting can not be induced, the stomach pump must be employed, 
 especially if arsenic or narcotics have been taken. A brief table, formulated 
 as follows, may be useful for emergencies. 
 
 POISONS. 
 
 ANTIDO 
 
 Acids. 
 
 Alkalies. 
 
 Alcohol. 
 
 Arsenic. 
 
 Antimony. 
 
 Baryta or Lime. 
 
 Bismuth. 
 
 Copper. 
 
 Alkalies — Soap and milk, chalk, soda, lime-water. 
 Vegetable Acids — Vinegar, oil in abundance. 
 Common salt, moderately. 
 
 Send for the doctor and his stomach pump. 
 Oak-bark, strong green tea. 
 
 Epsom salts, oils, and magnesia. 
 
 Whites of eggs, sweet milk. 
 
 AV bites of eggs, or strong coffee. 
 
 75 
 
1186 
 
 ACCIDENTS AND SUDDEN SICKNESS. 
 
 Gases. 
 
 Iodine. 
 
 Creosotb. 
 
 Lead. 
 
 Cold douche, followed by friction. 
 Starch, wheat flour in water. 
 White of eggs, sweet milk. 
 Lemonade, strong, epsom salts. 
 
 Opium and other 
 Narcotics. 
 Phosphorus^ 
 Zinc. 
 
 Emetics — Cold douche, exercise, and heat. 
 
 Magnesia, in copious draughts. 
 
 Whites of eggs, sweet milk. 
 
 Apply fire in some form to the wound, tho(k:<»ughly and 
 immediately. 
 
 Ammonia, applied freely. 
 
 Same as for mad-dog, followed by whisky to intoxication. 
 The foregoing are the more common and important poitsons and theii 
 antidotes. 
 
 Mad-dog Bite. 
 
 Bite op Insects. 
 Bite op Serpent. 
 
THE ARTS OP THE TOILET. 
 
 1187 
 
 THE ARTS OF THE TOILET. 
 
 Beauty and health constitute a royal inheritence. The child born with 
 such a heritage, and brought up by a mother who has the good sense to dis- 
 card soothing syrup, narcotics and cordials, and carefully trained up to cleanly 
 habits, proper exercise, plenty of air and sunshine, and wholesome food, 
 starts in life with a capital that will in the long run tip the balance against 
 the largest fortune in dollars. To keep health and beauty, or to restore it 
 when lost, it is necessary to observe the laws of health, discarding quackery 
 and panaceas of all kinds as superstitions, and inventions of the devil. Pure 
 air and plenty of it, free sunshine and plenty of it, are better restoratives 
 than all the patent medicines under the sun. Too often the doctor brings the 
 medicine only to have the medicine bring the doctor again. The sunlight 
 will give a lady’s cheek a fresher tings and a more delicate complexion than 
 all the French powders and rouge in Paris. 
 
 For the Hair. — Wash in cold sage-tea. 
 
 Camphor — put in drawers or trunks will keep away mice. 
 
 The Neck. — Too tight collars and neckerchiefs are apt to produce perma- 
 nent swelling of the throat. 
 
 Cocoa Butter. — Apply at night, to face and hands, and wash off in the 
 morning. This is excellent for the skin, and keeps it soft and clear. 
 
 To Clean Light Kids. — Put the glove on the hand, and rub thoroughly 
 with white corn-meal, using a piece of cotton flannel. 
 
 To keep Pearls Brilliant. — Keep in commor , dry magnesia, instead of the 
 cotton wool used in jewel cases, and they will never lose their briliancy. 
 
 Tonic for the Hair. — Ounce best castor-oil, two ounces each of French 
 brandy and bay rum ; scent rosemary and rose-geranium. 
 
 To Cure Chilblains. — Soak feet for fifteen minutes in warm water, put oil 
 a pair of rubbers, without stockings, and go to bed. 
 
1188 
 
 THE ARTS OF THE TOILET. 
 
 Cement for Jet. — Use shellac to join, then smoke the joints to make them 
 black. 
 
 Mother’s Marks — should never be interfered with, except by the advice 
 of a physician. 
 
 Tetter or Ringworm — of the face is caused by a disordered stomach, and 
 must be cured by proper diet. 
 
 Pimples — are caused by improper diet, and can never be cured except by 
 correcting the habits. Cosmetics only injure. 
 
 To Restore Color to Kid Shoes. — Mix a small quantity of good polish black- 
 ing with the white of an egg. 
 
 Hair Oil. — Two tea-spoons each of castor oil, ammonia and glycerine ; 
 and alcohol enough to cut the oil, and put in a four-ounce bottle half full of 
 rain-water. Shake before using. 
 
 Black Heads. — To remove ‘‘black heads” in the face, place over the black 
 spot the hollow end of a watch key, and press firmly. This forces the foreign 
 substance out, so that it may be brushed ofi* and is a cure. 
 
 To Keep off Mosquitoes. — Rub exposed parts with kerosene, or essence of 
 peppermint. The odor is not noticed after a few minutes, and children es- 
 pecially are much relieved by its use. 
 
 The J5reai/i,— Nothing makes one so disagreeable to others as a bad breath. 
 It is caused by bad teeth, diseased stomach, or disease of the nostrils. Neat- 
 ness and care" of the health will prevent and cure it. 
 
 The Skin and Complexion. — Washing in cool, but not excessively cold, 
 water, and general cleanliness, keeps skin healthy and complexion clear. 
 
 Ivory Blacking for Shoes. — Four ounces ivory black, three ounces coarsest 
 sugar, one table-spoon sweet-oil, one pint small beer ; mix well together. 
 
 Castor-oil for Shoes. — Take a teaspoon of it and rub in thoroughly by a 
 fire. Do this when the shoes are new, and several times afterwards, and 
 they will last twice as long. 
 
 Dandruff. — One ounce flour of sulphur to one quart of water. Shake 
 well at intervals, for a few hours, and, when settled, saturate the head with 
 the clear liquid every morning. 
 
 For Chapped Hand^, Face and Lips. — Ten drops carbolic acid in one ounce 
 glycerine ; apply freely at night. Pure mutton tallow is also excellent. 
 
 Cologne Water. — Thirty drops each oil of lavender, oil of bergamot, oil 
 of lemon, and orange-flower water, half pint deoderized alcohol. Cork and 
 shake well. 
 
 Corpulency. — An excess of fat is a disease. To reduce the excess, eat lit- 
 tie or no butter, fat meat, gravies, sugar, vegetables, or other articles con- 
 taining large amounts of starch and sugar. 
 
 Dandruff in the Hair. — There is no simpler nor better remedy for this 
 vexacious appearance (caused by a dryness of the skin) than a wash of cam- 
 phor and borax — an ounce of each put into a pint and a half of cold water, 
 and afterwards rub a little pure oil into the scalp. 
 
 Moth Patches — may be removed from the face by the following remedy : 
 Into a pint bottle of rum put a table-spoon of flour of sulphur. Apply this 
 to the patches once a day, and they will disappear in two or three weeks. 
 
THE ARTS 0F THE TOILET. 
 
 1189 
 
 Boston Burnett Powder for the Face. — Five cents worth of bay rum, five 
 cents worth of magnesia su'w-flake, five cents worth of bergamot, five cents 
 w^orth of oil of lemon ; mix in a pint bottle and fill up with rain-water. 
 
 To Clean Jewelry. — Any gold jewelry that an immersion in water will not 
 injure, can be beautifully cleaned by shaking it well in a bottle nearly full of 
 w*arm soap-suds to which a little prepared chalk has been added, and after- 
 wards rinsing it in clear, cold water, and wiping it on a towel. 
 
 Brush Stand. — A toilet convenience is a white wire stand for hand and 
 toothbrushes. It is so contrived that the brushes are kept in place and 
 
 are always within easy and convenient reach. 
 The stand is not expensive, and is ornamental as 
 well as useful. 
 
 Freckle Cm^e. — Take 2 oz. lemon juice, or 
 half a dram of powdered borax, and one dram 
 of sugar : mix together, and let them stand in a 
 glass bottle for a few days, then rub on the face 
 occasionally. 
 
 Bloom of Youth. — Boil 1 ounce of Brazil wood 
 in 3 pints of water for 15 minutes ; strain. Add 
 % oz. isinglass. 34 oz. cochineal, 1 oz. alum, 34 
 oz. borax. Dissolve by heat, and strain. 
 
 Cologne Water. — Oils of rosemary and lemon, 
 of each 34 oz. ; oils of bergamot and lavender, 
 each 34 oz. ; oil cinnamon, 8 drops, oils of cloves and rose, each 15 drops; 
 best deodorized alcohol, 2 qts. ; shake two or three times per day for a week. 
 
 Food for the Hair. — This, if regularly used, wdll prevent hair turning grey. 
 One part of alcohol to two parts of castor oil. Rub in once a week well about 
 the roots. 
 
 Stains on the Hands — from nitrate of silver, may be removed by a solution 
 of chloride of lime. Fruit stains are removed by washing the hands without 
 soap, and holding them over the smoke of burning matches or sulphur. 
 
 To Remove Sunburn. — Scrape a cake of brown Windsor soap to a powder, 
 add one ounce each of eau de Cologne and lemon-juice ; mix well and form 
 into cakes. This removes tan, prevents hands from chapping, and makes 
 the skin soft and white. ■*' 
 
 Warts. — Wash with water saturated with common w^ashing soda, and let 
 dry without wiping ; repeat frequently until they disappear. Or pass a pin 
 through the wart, and hold one end of it over the flame of a candle or lamp 
 until the wart flres by the heat, aud it will disappear. 
 
 Moles. — To remove, moisten a stick of nitrate of silver, touch the moles, 
 and they will turn black and sore, and soon they will dry up and fall ofi" of 
 themselves. If they do not entirely go, repeat. It is better, however, never 
 to attempt their removal without consulting a physician. 
 
 Cold Cream for Chapped Lips. — One-half ounce spermaceti, twenty 
 grains white wax, twm ounces pure oil of sweet almonds, one ounce pure 
 glycerine, six drops oil of rose ; melt first three ingredients together, and, 
 wlien cooling, add the glycerine and oil of rose, stirring until cold. 
 
 Yankee Shaving Soap. — Take 3 lbs. wfliite bar soap; 1 lb, Castile soap; 1 
 quart rain water ; ^ qt. beef’s gall ; 1 gill spirits of turpentine. Cut the soap 
 
1190 
 
 THE AETS OF THE TOILET. 
 
 into thin slices, and boil five minutes after the soap is dissolved, stir while 
 boiling; scent with oil of rose or almonds. If wished to color it, use % oz. 
 vermilion. 
 
 Bad Breath. — Bad breath, from catarrh, foul stomach, or bad teeth, may 
 be temporarily relieved by diluting a little bromo chloralum with eight or ten 
 parts water, and using as a gargle, and swallowing a few drops just before 
 going out. A pint of bromo chloralum costs fifty cente, but a small vial full 
 will last a long time. 
 
 Fruit Stains.— may be removed from the fingers in the following manner : 
 Mix together half an ounce cream tartar and half an ounce of powdered salt 
 of sorrel ; apply a solution of this to the fingers, and the stains will disappear. 
 Diluted sulphuric acid may be used, but care should be taken that none of it 
 touches any fabric, as the acid will destroy it. ’ . 
 
 Flesh Worms. — Black specks on the nose disfigures the face. Remove by 
 washing thoroughly in tepid water, rubbing with a towel, and applying with 
 a soft flannel a lotion made of three ounces of cologne and half an ounce of 
 liquor of potash. Or press out by putting the hollow end of a watch-key 
 over each speck. 
 
 Lips or Hands Chapped by cold weather or wind, should be rubbed with 
 glycerine generally when about to be exposed to the air, or rubbed with honey 
 after washing. Never kiss the lips of persons not in health, as disease is 
 sometimes contracted in this way, as well as by the use of towels, cups or 
 tumblers used by unhealthy persons. 
 
 Bay Rum. — Ten cents worth of magnesia, two quarts each of soft water 
 and alcohol, one ounce oil of bay. Dissolve magnesia in rain water, then 
 add other ingredients. Wrap filtered paper in form of a funnel, and filter 
 carefully through into a bottle and cork tightly. When used, dilute with 
 rain water to whatever strength desired. 
 
 Leanness — Is caused generally by lack of power in the digestive organs to 
 digest and assimilate the fat-producing elements of food. First restore 
 digestion, take plenty of sleej), driitk all the stomach will bear in the morn- 
 ing on rising, take moderate exercise in the open air, eat oat-meal, cracked 
 wheat, Graham mush, baked sweet apples, roasted and broiled beef, culti- 
 vate jolly people, and bathe daily. 
 
 Superfluous Hairs. — Are best left alone. Shaving only increases the 
 strength of the hair, and all depilatories are dangerous and sometimes dis- 
 figure the face. The only sure plan is to spread on a piece of leather equal 
 parts of galbanum and pitch piaster, lay it on the hair as smoothly as pos- 
 sible, let it remain three or four minutes, then remove it with the hairs, root 
 and branch. This is severe but effective. Kerosene will also remove them. 
 If sore after using, rub on sweet oil. 
 
 The Face. — To wash properly, fill basin two-thirds full with fresh, soft 
 water, dip face in the water and then the hands ; soap the hands well and rub 
 with a gentle friction over the face ; dip the face in water the second time 
 and rinse off thoroughly, wiping with a thick but soft towel. Pure soaps do 
 not irritate the skin. The best are castile, curd, glycerine and other neutral 
 soaps. Medicated or higly colored or perfumed soaps should never be used. 
 
 Food. — A good complexion never goes with a bad diet. Strong eofifee, 
 hot bread and butter, heated grease, highly spiced soups, meats or game, hot 
 drinks, alcoholic liquors, fat meats, are all damaging to its beauty. Strong 
 tea, used daily, will after a time give the skin the color and appearance of 
 leather. Coffee affects the skin less but the nerves more, and a healthy 
 
mE ARTS OF THE TOILET. 
 
 1191 
 
 nervous system is necessary to beauty. Late suppers, over-eating at meals, 
 eating between meals, the use of candies, sweetmeats, preserves, etc., pro- 
 duce pimples and blotches. 
 
 The Hands. — The use of gloves, especially kids, help to preserve the soft- 
 ness of the hands. Cleanliness and sprinkling with orris-root counteracts 
 excessive perspiration. Wans are removed by steeping the hands in warm 
 water for half an hour, and then paring away the white and insensible sur- 
 face. The nails should be cut frequently, always in oval shape. The nail- 
 brush should be full and soft. It should be rubbed on a cake of soap and 
 then used vigorously. Biting nails is a bad habit. To break it up, in chil- 
 dren, dip the ends of the lingers in a solution of aloes. 
 
 The Nose. — Excessive willing, snuffing, and blowing, especially in chil- 
 dren, deforms the nose, and should be practiced only when necessary for 
 cleanliness. A nose leaning on one side, caused by wiping in one direction, 
 may be cured by using the handkerchief with the other hand, or by wear- 
 ing occasionally an instrument surgeons employ for that purpose. Large, 
 fleshy noses are reduced by wearing at night a contrivance which compresses 
 the artery that supplies the nose. Red noses become so by exposure to heat 
 or the sun, by alcoholic drinks, or by debility of the blood-vessels of the skin. 
 The latter cause is removed by gentle friction and cold bathing of the feet. 
 
 To Clean Jewelry, Silver, Etc. — To one pint of stale beer, add one-third 
 pint strong ammonia, let stand for ten days, keep well corked. Put a 
 little of above in a saucer, in another dish some cream of tartar, say one-half 
 teaspoon, then take stiff brush, dip in solution, then in cream of tartar, and 
 apply to the article to be cleaned. Striking with the brush is better than 
 brushing, as thereby you can get into the corners and crevices. Wash the 
 articles with soap and warm water after cleaning, and dry in saw dust. For 
 Roman gold and frosted jewelry, also silver ware, it is especially recommen- 
 ded, and will make the article look like new goods. Keep cream of tartar in 
 box or bottle well corked. 
 
 The Bath — Not only promotes cleanliness, but is a tonic. The skin does 
 one-third of the work of breathing, and if the myriad of pores are closed, the 
 lungs are overburdened, or else the work is left undone. The tonic effect 
 is caused by the contraction of the surface blood vessels, driving the blood 
 back to the larger blood-vessels and the heart, bringing on a reaction which 
 rushes the blood back to the skin, causing a glow, freer respiration and 
 more vigorous action of the whole muscular system. A sponge or hand bath 
 are the simplest forms, and should be taken in a moderately warm room. 
 As a rule, the more rapidly a bath is taken the better, and it should always 
 be followed by friction with the hand or with a not too rough towel. 
 
 The Ear. — The outer ear should be well cleaned and the passage wiped 
 out daily with a rag on the end of the little finger, but nothing should be 
 inserted further. The insertion of a pin, or any liard substance, frequently 
 ruptures the ear. When cleansing is necessary on account of accumulation 
 of wax by cold, or other cause, it should be done by syringing with warm 
 water, having dropped in two or three drops of glycerine the night before to 
 soften the substance to be removed. This often cures sudden deafness. 
 Cotton- wool stuffed into the ear is injurious and is seldom necessary. In 
 conversing with deaf persons, it is important to remember that clearness, dis- 
 tinctness, and a musical tone of voice is understood much more easily than a 
 loud tone. 
 
 Sponge Baskets. — A sponge, when damp, is a nuisance. If hung up it 
 moistens the wall, and if laid dowm it gets in every body’s way and gathers 
 dirt. The simple, neat and cheap wire basket which hangs on the wall is a 
 
1192 
 
 THE ARTS OF THE TOILET. 
 
 good receptacle for it, or a three-cornered piece of oil-cloth, sustained by a 
 string fastened to each corner, is a good makeshift for the same purpose. 
 
 Collars that do not Fit . — Few gentlemen have philosophy enough to 
 endure an ill-fitting collar with patience, but not many understand why they 
 do not fit. The fact is, the laundress stretches them the wrong way. Damp 
 linen is very pliable, and a good pull will alter a fourteen-inch into” a fifteen- 
 inch collar in the twinkling of an eye. She ought to stretch them crosswise, 
 and not lengthwise. Then in straightening out shirt-bosoms, she makes 
 another mistake of the same sort. They also ought to be pulled crosswise 
 instead of lengthwise, particularly in the neighborhood of the neck. A 
 lengthwise pull draws the front of the neckband somewhat directly under 
 your chin, where it was never meant to go ; and, of course, that spoils the fit 
 of your collar. With the front of the neckband an inch too high, and the 
 collar an inch too long, you have a most undesirable combination. 
 
 Cutting Teeth . — The time the first teeth make their appearance varies 
 but the following dates approximate the time : Central incisors from five to 
 eight months after birth ; lateral incisors from seven to ten ; first molars from 
 twelve to sixteen ; cuspids, or eye-teeth, from fourteen to twenty ; second 
 molars from twenty to thirty-six. The first teeth should be protected fron 
 decay as far as possible by careful cleaning daily ; if decay makes its appear- 
 ance, the cavity should be promptly filled, and the tooth saved until displaced ' 
 by the permanent teeth. About the sixth year, the first molars of the per- 
 manent teeth make their appearance. They are generally supposed to belong 
 to the first or milk-teeth, and are frequently lost for want of care. A little 
 more attention given to the first teeth would save parents and children sleep- 
 less nights and suffering. 
 
 The Eyes — Damp, foggy weather, the reflection of the bright sunshine 
 intense cold, dusty wind, reading on cars in motion, reading by gas or lamp- 
 light when the light falls directly on the eyes, sitting before a glowing fire, 
 wearing of glasses w'hen not needed, wearing veils, and all indulgences that 
 weaken the nervous system, injures the eyes. The most pleasing light for 
 wmrk is from a northern exposure. A shade that protects the eyes from the 
 light that falls on paper, book or work is an advantage. The light should not 
 come from different points, but that from behind the worker is best. A very 
 weak or very bright light should be equally avoided. Diseases of the eye 
 are often the result of general weakness, and in such cases local treatment 
 has little efifect. In fitting glasses to the eye great care should be taken to 
 adjust the lens to the eye with accuracy. Crown glass is preferable to flint 
 on account of its superior hardness, its entire want of color, and its non-de- 
 composition of light. Scotch pebbles are unobjectionable except as to cost. 
 
 Dress . — The first object of dress is protection of the body, second to en- 
 hance and bring out its beauty. Dress which does not enhance the beauty 
 of the wearer, or which attracts attention from the wearer to itself, is out of 
 taste. To be in correct taste it must be ‘ ‘ becoming, ’ ’ and in this sense dress- 
 ing is an art worthy of the attention and study of the most intellectual and 
 accomplished woman. The beauty of dress, to a cultivated eye, does not lie 
 in its money value, but in its perfection in detail and perfect adaptation to 
 the wearer and the occasion for v/hich it is intended. Any simpleton in pet- 
 ticoats, who has plenty of money, can order her clothes from Worth, 
 in the' latest Paris styles, but some quiet woman, with brains and taste, in 
 simpler costume, will be sure to outshine her in “society.” Low-necked 
 dresses, dragging skirts, corsets and stays, paddings, heavy skirts which rest 
 on the hips, heavy veils, high-heeled boots and every other unphysiological 
 abomination in dress, mars beauty and destroys health. 
 
THE AETS OF THE TOILET. 
 
 1193 
 
 Brush and Comb-Rack. — A very neat white 
 wire rack, for holding the hair-brush and 
 comb, which usually lie in the way in the 
 vicinity of the mirror, may now be had for a 
 few cents, and is a great convenience for the 
 toilet. 
 
 Cheap Toilet Table. — When a wash stand 
 can not be aflbred. procure a large three-cor- 
 nered piece of board, large enough to comfortably accommodate a wash bowl, 
 pitcher, etc., and fasten it in a corner of the room where the light is good. 
 Cover it suitably with colored cambric, tack on the edge a slightly full flounce 
 of the same, long enough to reach the floor. Over this place plain book mus- 
 lin with box pleatings across the edge and along the bottom. The frame of 
 the mirror over it may also be draped wifh book muslin. Neat paper boxes 
 covered with fancy paper or zephyr v/ork may be added for holding brushes, 
 combs, etc. A neat drawer may easily be fltted under the board, and will be 
 found convenient for many purposes. 
 
 Freckles. — Grate horse-radish flue ; let it stand a few hours in buttermilk, 
 then strain and use the wash night and morning. Or, squeeze the juice of a 
 lemon into half a goblet of water and use the same way. Most of the reme- 
 dies for freckles are poisonous, and can not be used with safety. Freckles 
 indicate a defective digestion, and consists in deposits of some carbonaceous 
 or fatty matter beneath the skin. The diet should be of such a nature that 
 bowels and kidneys, will do their duty. Daily bathing, with much friction, 
 should not be neglected, and the Turkish bath taken occasionally, if con- 
 venient. The juice of a lemon, in which there is as much sugar dissolved as 
 the juice will hold in solution, is an excellent remedy for freckles. This 
 should be applied with a camel’ s-hair brush several times daily, until they 
 disappear. It must be understood that all acids are astringents in their 
 i/ature, and their too frequent use is as injurious as many apparently more dele- 
 terious cosmetics; for, by too frequent and violent contraction of the pores, 
 they become overworked, and finally refuse to respond to the action of any 
 application; wrinkles result, and are generally ineradicable, except after a 
 tedious dietetic and medical course of treatment. 
 
 Teeth. — Cracking nuts, biting thread, eating hot food, especially bread 
 ond pastry raised with soda, very cold drinks, alternate contact with cold and 
 /.,ot substances, highly seasoned food, alcoholic liquors and tobacco, metal 
 looth picks, and want of cleanliness, are injurious to teeth. After eating, 
 the mouth should be rinsed with lukewarm water, and such pieces of food 
 as are not thus washed away removed by a quill toothpick. Toothbrushes 
 should be elastic and not too hard. Those with hairs not too close 
 together are best and most durable. A brush that is too hard may be per- 
 manently softened by dipping in hot water. Rub up and down as well as 
 across the teeth. Teeth should be ofted examined by a competent dentist. 
 A great many, while attentive to their teeth, do more injury than good by 
 too much officiousness, daily applying some dentrifrice, or tooth-powder, often 
 impure and injurious, and rubbing them so hard as not only to injure the en- 
 amel by excessive friction, but also to hurt the gums even more than by a 
 tooth’' ic. Tooth-powders advertised in newspapers are to be suspected, as 
 same of them are not free from corrosive ingredients. Charcoal (which 
 whitens the teeth very nicely), pumice-stone, cuttle-fish, and similar sub- 
 stances, are unfit for use in tooth-powders, as all are to a certain extent in- 
 soluble in the mouth, and are forced between the margin of the gums, form- 
 ing a nucleus for a deposit. Below will be found a few good formulas for 
 dentifrices : Three and one half pounds of creta preparata, one pound each 
 
1194 
 
 THE ARTS OF THE TOILET. 
 
 of powdered borax, powdered orris-foot and white sugar, and two ounces 
 cardamon seeds ; flavor w’ith wintergreen, rose or jasmine. If color is desired, 
 use one pound of rose-pink and as much less of creta preparata. Tooth-pow- 
 ers should be thoroughly triturated in a wedge-wood mortar and flnely bolted. 
 The following is a simple and cheap preparation, and pretty good. Take of 
 prepared chalk and fine old Windsor soap pulverized well in proportion of 
 about six parts of the former to one of the latter. Soap is a very beneficial 
 ingredient of tooth-powder. 
 
 The Hair. — Professor Erasmus Wilson, of London, who is authority on the 
 subject, condemns the washing of hair; but advises that it should be kept 
 clean by brushing, this being a more effective stimulant than water. In cases 
 of ordinary falling out of the hair, he prescribed the following : Liquid am- 
 monia, almond oil, and chloroform, of each one part, diluted with five parts 
 of alcohol or spirits of rosemary, which can be made fragrant by the addi- 
 tion of a drachm of the essential o^l of lemons. The head should undergo a 
 thorough friction with the hair-brush, after which the lotion may be applied. 
 It may be diluted, if necessary, and can be applied daily or otherwise. 
 
 For removing scurf, he advises a lotion of borax and glycerino, two 
 drachms of each to eight ounces of distilled water. This is cooling, and 
 allays dryness of the skin. 
 
 In cases of baldness, a lotion of the following can be used with effect : 
 tlamphor, ammonia, chloroform and aconite, in equal parts, to be rubbed on 
 the bare place daily, or twice a day. 
 
 A barber recommends ladies to have their hair shampooed once a month. 
 This will bring out the natural luster, soften it, clear it of dust, and rob it of 
 that musty smell which comes of having long hair wound up closely for any 
 length of time. It will also remove that itching of the head which some 
 ladies find so troublesome. 
 
 For Complexion. — Blanch one-fourth pound best Jordan almonds, slip off 
 the skin, mash in a mortar, and rub together with best white soap, for fifteen 
 minutes, adding gradually one quart rose-water or clean, fresh rain-water, 
 may be used. When the mixture looks like milk, strain through fine muslin. 
 Apply, after washing, with a soft rag. To whiten the skin, and remove 
 freckles and tan, bathe three times a day in a preparation of three quarts 
 water, one quart alcohol, two ounces cologne, and one of borax, in propor- 
 tion of two tea-spoons mixture to two table-spoons soft water. Bathing the 
 face in pure buttermilk, clear whey, sour milk, new or sweet milk, is soothing 
 and healing after w^alking, riding, driving, rowing or sailing. Do not plunge 
 the face into cold water, neither dash the water over the face when sufi'ering 
 from sunburn or exposure to wind or water ; the sudden shock is not only 
 injurious to the whole system, but has been known to permanently deface the 
 complexion by a species of tanning which left a brown or yellow tinge impos- 
 sible to efface. Or use Queen Bess Complexion Wash. Put in a vial one 
 drachm of benzoin gum in pow'de-r, one drachm nutmeg-oil,six drops of orange- 
 blossom tea, or apple-blossoms put in half pint rain-water, and boiled down to 
 one tea-spoonful and strained, one pint of sherry wine. Bathe the face 
 morning and night; wull remove all flesh- worms and freckles, and give a 
 beautiful complexion. Or, put one ounce of powdered gum of benzoin in 
 pint of whiskey ; to use, put some in water in wash-bowl till latter is milky, 
 wash with it ; allowing it to dry without wiping. This is perfectly harmless. 
 
 The Hair. — Combs of tortoise-shell, bone or rubber, with not very sharp 
 teeth should be used Sharp teeth injure the scalp and produce dandrufi. 
 Two brushes, one hard, to clean the hair and scalp, and the other soft, to 
 smooth and polish, are best. Clean brushes by rubbing them with bran, or 
 wash with one part ammcmia and two of water. Combing or brushing 
 
THE ARTS or THE TOILET. 
 
 1195 
 
 should be done in the natural direction of the hair, and never against it. In 
 the proper way it can not be brushed too much. To keep the scalp clean 
 wash in tepid water with a little pure soap in it, rinse in pure water, dry wdth 
 towels, and then in the sun or by the fire. Oily hair maybe washed once a 
 week, light hair less often. Some occupations require that it should be washed 
 much oftener. All preparations for the hair are more or less injurious. 
 Healthy hair has enough oil of its own, and the application of foreign oil 
 destroys its vitality. Preparations containing alcohol fade hair, and make it 
 brittle. The only dme oil is admissable is after washing. The best prepar- 
 ation is one part of glycerine to three of rose-water. Powders made of starch, 
 when used, must be washed out of the hair to prevent injury. Those made 
 of colored glass are very injurious, cutting and otherwise damaging the hair. 
 At night, the hair should be loosened and left free. Night-caps are a relic of 
 barbarism. Hair-dyes are very injurious, as they contain more or less sugar 
 of lead, nitrate of silver, and other ingredients, which affect the brain, pro- 
 duce paralysis, infiammation of the eyes, and impairment of sight. Gray 
 hairs are an indication that the hair-producing organs are weakening. AVhen 
 found they should be cut down to the healthy part, and the head should be 
 exposed as much as possible, except in the middle of the day, to the sun and 
 air. When hair falls out, it indicates a disease of the scalp. To cure, dip 
 the head twice a day in cold water and rub with a brush until a glow is pro- 
 duced. In case the hair is too long to wet, brush until a glow is produced, 
 and then rub into the roots a wash made of three drachms of pure glycerine 
 and four ounces of lime-water. 
 
 The Feet . — The largest pores in the body are located in the bottom of the 
 feet. For this reason the feet should be frequently and thoroughly washed, 
 and the stockings changed often. If great cleanliness is not observed, these 
 great pores become absorbent, and the poisons given off are taken back into 
 the system. The nails ought to be cut squarely. Blisters may be prevented 
 by rubbing the feet after washing, with glycerine. Bunions are caused by 
 w^earing shoes too tight or too short. They are difficult to get rid of, but may 
 be alleviated by wearing easy-fitting shoes, poulticing and putting a rubber 
 ring around the spot. Corns, which are caused by continued pressure on 
 the foot, may be prevented by wearing woolen stockings and shoes that fit 
 well. They are known as hard and soft, but their difference is entirely owing 
 to locality. If a corn is situated between the toes, where it is kept moist by 
 perspiration, it is of the soft variety ; but, if located on the outside of the toe, 
 where it could get no moisture, it would necessarily be hard. They are pro- 
 duced by pressure or friction, and are simply a protective growth thrown out 
 for the purpose of preventing the tissues being injured. They are sufficiently 
 painful at all times, but they are the most unbearable when an accumulation 
 of pus takes place beneath them. The escape of this drop of pus is prevented 
 by the hardened and thickened outside, which must be poulticed or soaked 
 in warm water, and then removed by a sharp pointed knife. The entire corn 
 can be taken out with a little care and patient work, without drawing a drop 
 of blood. The application of caustics should be avoided in the treatment of 
 corns, especially in old people, as fatal gangrenous inflammation may be the 
 result. Temporary relief from a painful sore corn may readily be obtained 
 by applying strong carblic acid. Take the cork out of a small bottle of car- 
 bolic, and apply it (the cork) to the corn. Relief will come at once, and you 
 will be enabled to walk with comparative comfort till you can find time to 
 remove the corn with a knife. Hard corns may be treated as follows : Take 
 aThick piece of soft leather or felt, cut a hole in the center. Upon going to 
 bed at night, fill the hole in the center of the leather with a paste made of 
 soda and soap ; wash it off in the morning, and repeat the process for several 
 nights and the corn will be removed. Half a cranberry, or a piece of lemon, 
 bound upon a corn will soon kill it. 
 
1196 
 
 THE ARTS OF THE TOILET. 
 
 Perfumery. — The following receipts are of choice perfumes, and are made 
 by compounding the articles in each receipt, and then adding as much dis- 
 tilled water as can be mixed, and not have it become milky, which will vary 
 from two to eight ounces, according to the perfume ; then add deodorized 
 alcohol until there are two quarts of perfumery : 
 
 Essence Bouquet. — Four ounces extract musk, two of extract tube rose, 
 one drachm otto rose virgin, and one-fourth drachm otto bergamot, one- 
 half drachm each otto neroli super and red cedar wood, eight minims otto 
 verbena (true), ten of bimento, three of patchouly, twelve of English laven- 
 der ; add water and alcohol as above. 
 
 Jockey Club. — Five ounces extract jasmine, twenty of extract orris, seven 
 of extract musk, one and one-half extract vanilla, one and one-half drachms 
 each of otto rose virgin and santal flor, two and one-half otto bergamot, and 
 two of benzoic acid, forty minims otto neroli super ; water and alcohol as 
 above. 
 
 Patchouly. — Two drachms each otto pachouly and styrax, eight ounces 
 each extract musk and orris, four of vanilla, and forty minims each santal 
 for and rose virgin ; water and alcohol as above. 
 
 Wood Violet. — Twelve ounces extract orris, two of tube rose, and of jas- 
 mine, four of musk, two drachms otto of bergamot, one of English lavender 
 ten minims verbena (true), twelve minims amygdala amar (any druggist will 
 have it), six minims coriander, and four minims sweet flag, and one and ti 
 half drachm benzoic acid ; water and alcohol as above. 
 
 West End. — Twelve ounces of extract orris, four extract of jasmine, eight 
 of extract musk, four of extract cassia, one of extract styrax, three drachms 
 otto bergamot, one and one-half neroli super, and one each of otto rose vii - 
 gin, red-cedar wood (true) and benzoic acid ; water and alcohol as above. 
 
 Tube Rose. — Twenty-four ounces extract tube rose, four of musk, one ©f 
 jasmine, one drachm otto rose virgin, two of benzoic acid, and ten minims 
 of otto neroli super; water and alcohol as above. 
 
 Stephenotis. — Four ounces each extract cassia and tube rose, eight each 
 of musk and orris, two of jasmine, three of tonka, one drachm each otto rose 
 virgin and benzoic acid, one-half drachm otto neroli super ; water and alco- 
 hol same as above. 
 
 Rondeletia. — One ounce otto English lavender, two each of musk and 
 vanilla, four of orris, half ounce each otto cloves and bergamot, two drachms 
 otto rose geranium (Turkey), one of benzoic acid, twenty minims true otto 
 cinnamon, ten minims otto rose virgin, one of santal flor; water and alcohol 
 as above. 
 
 New-Mown Hay. — Twenty-five ounces extract tonka, six of musk, eight 
 of orris, one of vanilla, one drachm each extract styrax, bergamot and santal 
 flor, and one and a half of benzoic acid, fifteen minims otto neroli super, ten 
 each of otto rose virgin, lavender (English) and patchouly, and six minims 
 otto of cloves. 
 
 Simple — Garden perfumes are charming in linen when put away in 
 drawers. For the handkerchief the perfume, is more delicate, and much 
 more desirable than the stronger odors so freely used. Always preserve the 
 trimmings of rose-geraniums, in envelopes, for such purposes, and lay in 
 plenty of sweet clover when in blossom. 
 
THE FLOWER GARDEN. 
 
 197 
 
 THE FLOWEH ChAHHElSr. 
 
 By R. Rennie McGill. 
 
 The culture of flowers is the most interesting occupation in the world— 
 \% never-ending source of delight. Where else can we find for the body and 
 mind a recreation so beautiful, so instructive, or that will aflTord more last' 
 tng pleasure, than that of tending for the floral emblems of God’s love? 
 What would the world be without flowers? Thanks to the all- wise Creator 
 we find them everywhere. On mountain top, in shady dell, midst towerinjj 
 rocks and along the banks of rippling brooks. They are as free as the air 
 we breathe, and who shall say they do not teach of our Father’s love, wis- 
 dom and w'ondrous power ? Whose head but His could put this exquisite 
 coloring into the Jacqueminot Rose, or design the curious petals of the Pas- 
 sion flower? Beautiful objects as these are to the naked eye, how much 
 more so do they become even under the simplest form of a microscope. We 
 may take the keenest razor that can be obtained, place it under a microscope, 
 and the edge will appear jagged, coarse and rough, and full of imperfections. 
 Not so with Nature’s handiwork, for the more critically it is examined, the 
 more its hidden perfections surprise us, and we are forced to exclaim: “0 
 Lord ! how manifold are thy works ; in wisdom hast thou made them all. 
 
 ' The culture of flow^ers teaches industry, patience and hope. No one ex- 
 pects flowers to grow on hard, uncultivated ground ; hence we must spade it 
 or plow it, then industriously weed it, or else our plants would soon be choked 
 up. We sow the seeds in hope that they will spring and reward our care by 
 producing beautiful flowers, and we must cultivate the virtue of patience be- 
 cause some plants are great sluggards, while the tendency of men and things 
 in this age is to be in a hurry. The industry with which this recreation haa 
 been pursued, shows itself plainly in the great number of the highly im- 
 proved plants which adorn the gardens of the present day in contrast to those 
 
1198 
 
 THE FLOWER GARDEN. 
 
 which were cultivated some fifty years ago. Take, for instance, the Pansy, 
 a flower that is universally known and loved the world over. It is only a 
 little more than half a century ago that the improvements began in this little 
 flower. A few years ago there were but few books or magazines published 
 devoted to flowers ; now there is hardly a periodical but that has at least one . 
 or more columns relating to the subject, while floricultural books, magazines 
 and catalogues are scattered broadcast all over the land. Many of these are 
 highly embellished with beautiful engravings and colored plates which 
 create a desire for possession of plants thus pictured. In this way the florist’s 
 business has assumed enormous proportions so that it is quite common to 
 meet with a greenhouse in a town of very few hundred inhabitants. It is a 
 wholesome occupation. Ladies who fancied themselves so completely broken 
 down in health that they have wished for death, in several instances 
 which have come under my observation have been induced to take a little 
 exercise daily among the flowers. The desire to do something took posses- 
 sion of the patient, the effort of setting out a plant here, pulling a weed there, 
 scratching the surface of the soil with a light rake became a pleasure, and 
 while they were doing this they were slowly and surely returning to health. 
 The slight action necessary to labor with the few tools needed for ladies’ 
 gardening operation is just sufficient to set the blood into proper activity, and 
 in every instance that I recommended it, I have been told that it worked 
 wonders. A few years ago it was considered unwholesome to have plants in 
 the house, but it has been proved by the most positive demonstration that 
 such is not the case. And here let me introduce a few lines from a correspon- 
 dent. ‘^Flowers form one of the most important factors in civilization. It 
 seems to have pleased the all- wise maker of the universe to beautify the hilh 
 sides, the valley, the forest, and even the low ground that is nearly or quite 
 covered with water with lovely and beautiful flowers. Then why should not 
 man, who was made after the image of his Maker, and has some of those long- 
 ings for the beautiful and the perfect follow such a pleasing example and culti- 
 vate the flowers that have been given him so plentifully and thereby beau- 
 tify his home ?” Flowers are associated with all that is bright and beautiful 
 on earth. They have a language and they speak to us of Nature and Nature’s 
 God. The following beautiful lines so thoroughly echo my feelings that I 
 feel safe in advising all to make use of the sentiments conveyed in them ; 
 
 Make your home beautiful— bring to it flowers. 
 
 Plant them around you to bud and to bloom; 
 
 Let them give light to your loneliest hours— 
 
 Let them give light to enliven your gloom. 
 
 If you can do so, 0 make it an Eden 
 
 Of beauty and gladness almost divine; 
 
 ’Twill teach you to long for that home you are heeding, 
 
 The earth robed in beauty beyond this dark clina*,” 
 
THE FLOWER GARDEN. 
 
 1199 
 
 THE OUT DOOR GARDEN. 
 
 As to the exact situation for a flower garden, it is not always in our 
 power to choose. A level spot, however, is preferred, for if it slopes to any 
 extent, heavy rains will wash away the soil. The best location is one having 
 a southern aspect, sheltered from the north and west winds. A location 
 which lies to some other aspect, the east for example will answer, but an 
 inclination to the north or w^est or any point between these should be 
 avoided if possible. 
 
 The soil must be rich. In our western country it is abundantly fertile, 
 but if it is not so, it must be brought into that condition by heavy manuring 
 and deep working. If it is clayey and heavy, sand will make it light, and if 
 it is too sandy, wood ashes and well rotted manure will be of great benefit to 
 it. Have it made deep, rich and dry — not too dry — and you have what is 
 wanted for your flower garden as far as soil is concerned. If the ground is 
 very poor, it will pay to cart it oH- altogether and replace it with better. 
 That which may be obtained from an old cow pasture is the best for this pur- 
 pose I have ever found. Where decayed forest leaves can be had, a portion 
 maybe advantageously mixed with the soil. 
 
 The best time to commence a flower garden is in the Autumn, so that by 
 the middle of October the beds may be in readiness to receive the bulbous 
 and many of the herbaceous plants and such shrubs as are usually set out at 
 that season. The work therefore may for this be commenced in say Sep- 
 tember ; if it must be deferred until Spring let work be begun then at the 
 earliest moment the soil will work without sticking to the spade. But as 
 Autumn is decidedly the best time, we will proceed to the laying out of the 
 flower garden. The writer is not what is known as a landscape gardener, 
 nor is it his design to give elaborate plans, for those who can afford to lay 
 out a garden in a luxurious manner will be likely to call in the services of an 
 expert. As to the style, it may be either square, round, oblong or irregular, 
 and in such manner as the taste of the owner may suggest. It is usually 
 most convenient to lay off the^ground into beds, or walks may be made and 
 the adjoining ground planted with shrubs or low ornamental trees for a back- 
 ground and in front of the.se tall-gnowing herbaceous perennial plants may 
 find a place. Let the garden be leveled, the walks laid out, and dug out as 
 w'ell if it is proposed to fill them in with gravel, broken bricks or small 
 stones ; the next thing in order will be the edging. For this purpose there is 
 nothing to my mind so neat as box, but it is seldom seen now-a-days, indeed 
 I can not call to mind having seen a garden in the West where the edgings 
 are made of box. Grass makes a neat edging where it is well kept ; pinks, 
 toG, make a pretty and fragrant edging, and one of the Sedums which bears 
 a star-like yellow flower is very pretty, but needs frequent trimming to keep 
 it within bounds, — any or all of these may be used by way of a border. 
 
 There are some who will not go to all the trouble to lay out a flower gar- 
 den. A simple way then is to make one upon the grass, as the beds are 
 simply cut out . of the lawm, then raised in the middle so that water will 
 run ofi" and then planted. This system can be elaborated to a wonderful 
 extent, as those who may have seen the so called “carpet beds” in the South 
 Park of Chicago wdli admit. The plan is wrought out by putting together 
 various low grow'ing plants so that when grown they represent the design of 
 the artist, sometimes a dial, again some prominent man. Indeed there is no 
 end to w'hat may be done in this way, although it requires a great many 
 plants. The little star and ribbon beds are made by first cutting the bed, to 
 the proper shape, and then filling in with plants whose flowers will produce 
 the colors desired. One of the most beautiful stars of an azure blue was 
 wrought out with sky blue pansies. A graceful ribbon bed had tall growing 
 asters for the back ground, followed by lines of verbenas and phloxes of var- 
 
1200 
 
 THE FLOWER GARDEN. 
 
 ious colors. Two beds that I made years ago were constructed thus : For 
 centre of circle, a white foliage plant, cineraria maritima, around that a ring of 
 golden phyrethrum, next a circle of Master Christine geranium, (light pink), 
 the whole edged with blue lobelia. The ribbon bed had dahlias for the back 
 ground, then a line of perilla, a dark level foliage plant, n^t a row of scar- 
 let flowered geraniums, then a line of dwarf yellow coleus, and the outside 
 row of all, verbenas. In addition there should be other beds reserved for plant 
 ing of choice bulbs and the small annuals that are not showy except in masses. 
 Three feet square is a fair size for such beds, though they may be propor- 
 tioned to the size of the garden, but above all things do not contract the 
 walks at the expense of the appearance of your garden, 
 
 WHAT TO PLANT. 
 
 The garden being prepared in the fall of the year as suggested, roots of 
 herbaceous plants may be procured and set out. Among those w^hich now 
 occur to me are Hollyhocks, Sweet Williams, Phloxes, Canterbury-bells, 
 Red-hot Poker Plant, Columbine and Golden Rod. The common or popular 
 name is purposely given. Ail are easily cultivated for as a rule they will 
 grow where anything will. Once in three years they should be divided and 
 transplanted. Division should be done either at the end of Summer or at 
 the time of making garden in the Spring. 
 
 ABOUT LILIES. 
 
 . All lilies should be moved in the fall, say October, and when they are 
 to be grown in beds let these be about three feet v/ide and as long as you 
 please. Put the lily bulbs in deep — not less than six inches — and keep a 
 mulch or covering of straw over them the first year. Old, half-decayed 
 leaves from the woods is the very best for the purpose, but when these can 
 not be obtained straw will do very well. Lilies form tw'o sets of roots ; the 
 first start from the base of the bulbs shortly after planting and remain as 
 long as there is life in the bulb. When the flower stem is formed another 
 set of roots growls on top of the bulbs whereby the, species is increased, for 
 among these the young bulbs are found. Nearly all of the hardy lilies thrive 
 best in a cool, moist soil, one that does not become hard and dry in Summer, 
 bt is not necessary, however, to plant them in wet, boggy soils, but a soil that 
 7s constantly moist is preferable to one that parts with all its moisture in 
 ) ime of drought. 
 
 Some lilies do better in boxes than in the garden, particuly Auratum, 
 Candidum and Brownii, The pot, box, or tub should be large enough to hold 
 at least one peck of soil, which should be good garden soil, rather sandy. 
 Set the bulb at least six inches below the surface of the soil, and press firmly 
 with the hand. Give water enough to keep them from drying away — little 
 while resting — plenty when growing. Set anywhere until severe cold weather, 
 then remove to the cellar. If kept too warm, a spindling growth will result. 
 When mild weather comes bring them to the air and liglit. 
 
 The so-called ‘‘Easter Lily” (L. Candidum) and Lily of Purity (L. 
 Harrisii), the latter being an improvement of the old L. Langijiorum, bear 
 forcing, that is by a certain treatment are made to bloom outside of their 
 natural season. These two varieties are most extensively grown by commer- 
 cial florists to produce cut flowers for Easter. Mr. Peter Henderson, who 
 probably stands at the head of the florist’s profession in America, says that 
 the method is to pot the Candidum bulbs in six-inch pots any time from 
 September until the fore part of December, sinking the pot containing the 
 earlv potted bulbs out of doors in a sheltered warm spot, and covering wdth 
 leaves as cold weather approaches, so they shall not get frozen at any time. 
 
THE FLOWER GARDEN. 
 
 1201 
 
 Those that are potted later, say from the middle of November, should be 
 plunged in the same way in a cool greenhouse or in a cold frame. This last 
 is simply an ordinary hot-bed frame having a glass cover. When the pots 
 are filled with roots, they may be brought to a higher temperature, say 55° at 
 night, and 10° to 15° higher in the day-time. If the pots are well filled with 
 roots, the bulbs will come into bloom from eight to ten weeks after being 
 placed in that temperature. The treatment as given will answer also for the 
 Lily of Purity, except that it should first be put in four-inch pots and remain 
 there until the plant is three or four inches high. Then change to a six-inch 
 putting the ball on the bottom, so that all or nearly all of the new soil is on 
 top of the bulb. Soon after flowering this variety wdll show a disposition to 
 rest, and it may remain in the pot or box until September. Then repot and 
 treat as before, but after two years of this forcing the bulb will have become 
 exhausted that it will be advisable to plant it in the lily bed out-doors to 
 recuperate. 
 
 There are so many lilies in cultivation that the inexperienced are often 
 unable to decide upon what they should purchase. Let such by way of a 
 beginning get a bulb of each of these, Auratum. Candidum, Lancifolum- 
 rubrum and album, Harrisii and double Tiger. When one has learn to grow 
 these successfully then money may be invested in the more costly, but beau- 
 tiful Brownii and the California lilies. 
 
 HOLLAND BULBS. 
 
 The person who would have a beautiful flower garden from the earliest 
 days of returning spring, must procure and plant in the fall, some of the so- 
 called Holland Bulbs. These consist of Hyacinths, Tulips, Narcissuses, Cro- 
 cuses, Snowdrops and others. The soil for bulbs should contain a liberal 
 proportion of sand — at least one third. In planting, always measure the 
 depth from the top of the bulb. Small bulbs and tubes, such as crocus, 
 snowdrop, Spanish iris, ranunculus and anemone, should be planted about 
 two inches deep; tulips and narcissuses, three inches; hyacinths, four 
 inches ; and crown imperials, five. The cost of these bulbs has been so 
 greatly reduced in late years, that an almost nominal sum put into them 
 will amply repaj^ for the very slight labor that is required to bring them into 
 bloom. Cover the buds thoroughly after the frost sets in, with four or six 
 inches of old manure, hay, straw, or dry leaves. Plant the bulbs where they 
 need not be disturbed for several years, especially the narcissuses and snow- 
 drops. Hyacinths, crocuses and tulips should be taken up every third year. 
 This should be done after the bulbs ripen in the summer. 
 
 What has been said will bring us up to the closing months of the year, 
 a time when little or no further work can be done in the flower garden, so try 
 head work during the winter. Make a definite plan of the arrangement of 
 the beds for next summer, and the effects your proposed combination are 
 likely to produce. It is customary in the larger gardens to draw diagrams 
 ot the flower beds upon paper, and color these with such tints as they will be 
 likely to assume when in flower. Bead up all good literature bearing on this 
 subject ; decide upon what you want to purchase in the way of trees, shrubs, 
 plants, bulbs or seeds ; make out your order early, and place it in the hands 
 of some reliable person, for execution. Deal always with principals; — no 
 agents, — then if any thing turns out contrary to expectations ; a pleasant 
 letter to the person or firm, from whom you purchased, will generally bring 
 about a satisfactory settlement. 
 
 SPRING FLOWERS. 
 
 The advent of spring is usually’ announced by the bloom of the crocuses 
 and snowdrops; indeed thev are often seen pushing their pretty flowers 
 
 76 
 
1202 
 
 THE FLOWER GARDEN. 
 
 through the snow. As soon as may be after this, remove the litter which 
 has lain upon the bulb beds, not all at once, lest a severe frost kill the tender 
 shoots just peeping above the ground. Soon the other bulbs will appear, 
 the narcissuses, the hyacinths, and the tulips will add their beauty and 
 fragrance. 
 
 While the bulbs are coming rapidly forward into bloom, preparations 
 for the garden which is to be the summer glory and autumn pride, may l)e 
 attended to. We will assume that the seeds of annuals have been obtained ; 
 let us take some of the more tender varieties and sow them in boxes in the 
 house, so that they will be stout plants when wanted to set out in the open 
 ground in May and June. 'To fill out some of ttie beds, verbenas, pansies, 
 phloxes stocks, petunias, and the various kinds of Japan pinks will be in 
 order, and all of these can be much forwarded into early bloom by being sown 
 in the house. Cigar boxes are very handy, but the bottom must first be per- 
 forated, and broken pots or shells put in the bottom for drainage Then take 
 good, rich earth and rub it through a sieve, or your fingers will answer, to 
 take out all the lumps. Fill the boxes and then carefully sprinkle the seed 
 over the surface of the soil ; sift on enough soil to cover the seed, sprinkle 
 with water very gently, and then set in a rather dark place. If it is warm, 
 the seed will start earlier. A pane of glass laid over, or even a sheet of oiled 
 paper, is a great help. If you can give them a warm place, the seeds will 
 start sooner. We ]uiglit here sugest the use of a Hot Bed, but this requires 
 more care in construction and operation than an amateur can be supposed 
 to bestow. This is the way to proceed, however ; A"ou take an old box, say 
 about five or six feet long and three feet wide, and with an old window sash 
 for a covering, you have what gardeners call a Cold Fraine. A hole the size 
 of the box is dug tvro or three feet deep and filled in wdth strawy manure 
 which should be well trampeled down until full. Put about six inches of 
 soil over the manure, and on this set your box, carefully heaping the earth 
 around the outside and put on tlie glass cover. In a few days the heat will 
 be up, when the top must be opened some to allow the firey heat to escape. 
 This done, put in the seed boxes. But whether you have a hot bed, or not, 
 once the seeds are sown let them remain in partial darkness several days, for 
 the seeds to swell, and keep the earth moist ; if the seedlings get dry even 
 once, they are ruined. As soon as you see them sprouting giVe light and air ; 
 if not too cold; or else the seedlings will spindle and die. When the tiny 
 little plants have four or more leaves ; transplant into small pots and there 
 let them grow until wanted to set in the beds. To do this, first dig a hole 
 and pour a little water into it, then turn the pot over, strike it a smart rap 
 and the ball of earth will come out with the plant ; place it in the hole and 
 press the earth around it. Plants set out with balls go right to growing, and 
 seldom need any shading ; but it is well to transplant in the evening or on 
 a clear day. In the open air towards the last of April may be sown asters, 
 balsams, candytuft, phlox, petunias, zinnias, cockscomb, larkspur 
 and indeed almost any of the hardy annuals. These mentioned will bear 
 transplanting. Those who admire sweet peas should get the seed of thesf' 
 in the open ground as soon as it can be worked. Plant about three inches 
 deep, and give brush for support. Then there is the Escholotz, a (California 
 poppy), very showy, having a long tap root, and Mignonette, which, wiih the 
 sweet peas^ must be sown where they are to bloom, as they do not takn 
 kindly to transplanting. 
 
 CLIMBING VINES. 
 
 Vines, while they are the most graceful of plants, are very easily culti' 
 vated. The Maderia vine is one of the ’easiest grown, and a very rapid 
 climber. In the spring put a tuber in the f.n-ouud as you would a jmtato, and 
 
THE FLOWER GARDEN. 
 
 1203 
 
 in a very short time it will cover a large space. Dig up the roots in fall and 
 winter, same as potatoes in a cellar. 
 
 For a most graceful climber and a rapid grower, as well as beautiful 
 bell-shaped flowers ; there is nothing equal to the cobea. The seeds are very 
 thin, almost flat, and require to be planted on their edges. Needs consid- 
 erable heat to start the seed. Florists usually supply young plants for less 
 than amateurs can raise them for. Being tender, the cobea must not be set 
 out doors until the weather is quite warm. 
 
 The cypress vine, both red and white, with their lovely foliage, are very 
 beautiful trained upon strings. I remember of a post with a bird-house on 
 top. At the base the ground was spaded up in a circle some three feet across^ 
 and c^’^press vine trained from there upon strings to the alighting board of the 
 bird-house. It was much admired. The seeds of the cypress vine, canna 
 and other hard shelled kinds may be hastened in germination by soaking for 
 24 hours in warm water. 
 
 iMaurandia is a somewhat delicate vine that comes readily from seed. 
 It does well on trellesis or even brush, such as given to support peas. A few 
 maurandia seeds placed in a cow’s horn, previously fllled with soil, has given 
 us a most beautiful living screen in the parlor window. Strings were woven 
 backward and forward for it to run upon, and it has done well. 
 
 Nasturtiums, — the tall growing kinds, are pretty grown upon strings or 
 trellesis during summer. 
 
 Gourds, with their curious and wonderful forms, are worthy of culti- 
 vation. One of the most singular is what is called the “nest-egg”, from the 
 fact that the fruit makes an excellent substitute for the nest-egg in the 
 poultry-house. The fruit is in shape, size and color, as near as can be, a 
 counterfeit egg. The dipper gourd is made by cutting away the side of ITer- 
 cules club. The so-called sugar-trough variety is useful for many purposes. 
 
 There are one or two other climbing vines which once grown are sure to 
 bocome permanent favorites. These are the Balsam Apple and Pear and 
 Bryonopsis Laciniata. The fruit of the latter is very attractive and the foilage 
 as graceful as can be imagined. 
 
 The vines that have been spoken of are all annuals, that is, the seed is 
 sown from which plants spring up, bloom, mature their seed and then die 
 all in one season. There are a few vines whose roots are perennial, and 
 which may be grown from seed sown in Autumn. One of these is the Alle- 
 gheny Vine, or Mountain Fringe. It is quite common in the woods in East- 
 ern States, but I have never seen it wild elsewhere. For beautiful featherly- 
 like foliage and gracefulness it has no equal. It stands our severe Iowa 
 winters with impunity. 
 
 The Everlasting Sweet Pea is another beautiful plant which grows to a 
 wonderful size with age. Its flowers much resembles the ordinary Sweet 
 Peas only that they are flrmer, and, I think, more fragrant. 
 
 For covering a wall there is nothing equal to a well-established Wisteria. 
 It produces lovely purple flowers in great clusters which hang down like 
 • bunches of grapes. It has the disadvantage of being rather a slow grower, 
 requiring from five to seven years to get thoroughly established, Those who 
 can patiently wait, however, will be amply rewarded, for it is a most mag- 
 nificent vine. 
 
 The Trumpet Creeper and Honeysuckle are hardy as oaks, and are not 
 excelled as vines to cover porches, outhouses, etc. 
 
 BEDDING PLANTS. 
 
 The plants that are chiefly used for this purpose are geraniums, coleus, 
 verbenas, and roses. There are others which are admirably adapted, but 
 are not near so popular as these I have named. The shapes of the beds may 
 
1204 
 
 THE FLOWER GARDEN. 
 
 be as previously given ; but while beds constructed after those plans are very 
 handsome, I am more in favor of oblong beds, say ten or fifteen feet long, and 
 five or six feet wide. The center will afford space for tall growing plants, 
 while those of dwarf habit can be planted in the front. To my mind, 
 the prettiest flower beds are those which have plenty of clean bright grass 
 around them for a back-ground. 
 
 Most people make it a rule to have some house plants in winter, and of 
 these, geraniums, as a rule, will be found in the greatest proportion. AVhen 
 spring comes it is customary to plant them out of doors just as soon as the 
 days begin to grow warm, and often many plants are lost because they 
 were not sufficiently hardened to undergo the change of temperature from 
 the house to the open air. A better plan is to wait until the nights are 
 warm, and in a northern latitude, from the middle to the last of May is early 
 enough to put them out of doors, and it is well even then to place them 
 on a covered porch for a day or two. 
 
 Coleus, more poj^ularly known as foliage plants, are in great demand for 
 bedding. They are cultivated for the beautiful leaf markings, the flowers 
 being insignificant. There are some hundreds of varieties, some differing as 
 much in habit and color as day and night, while there are other sorts which 
 require the practical eye of an expert to detect any difference. 
 
 Heliotropes and Lantanas make excellent bedding plants. They bloom 
 freely, are easily grown and need no part icular attention. 
 
 The A^erbena is one of the most popular bedding plants in cultivation. It 
 is grown readily from seed, and embraces nearly every shade of color in its 
 flowers. They do best in a piece of new ground, such as can be cut out of a 
 grass plot in "front of the house, removing the sods and digging the ground 
 thoroughly, One plant in ground so prepared wffll cover from three to five 
 feet of space. 
 
 The Pansy is a splendid bedding plant. It does best in a partially shaded 
 situation. The north side of a house, for instance. 
 
 For brilliancy in color and duration in bloom, nathing can equal Phlox 
 Drummondi. The Candytuft, in mixture, Clarkia and Nemophila all look 
 pretty each grown in a mass. This is done by sowing the seed where it is 
 intended they should bloom. 
 
 One of tiie most beautiful beds the writer possessed was composed of 
 Balsams in many varieties. Another beautiful one was composed of Ger- 
 mantown week stock. 
 
 I have in mind a garden in New Jersey which was amass of flowers from 
 early Spring until late Fall, and nearly all were what one calls herbaceous 
 perennials. The roots of these live over winter and go on increasing with 
 great rapidity. All the care needed is division of the roots once in two or 
 three years. Of these, I have in mind a dozen or more varieties of Poenies, 
 Phloxes, Lychnis, Columbines, Canterbury Bells, and some others whose 
 names I do not nov^ remember. The Sweet William and the China Pink 
 were there, too, in great abundance. 
 
 SHRUBS. 
 
 There is nothing which can impart a greater charm to the yard about 
 the house, than a few well grown shrubs. They need not be many, and they 
 need not be of expensive varieties. Some of the old kinds are still the be»t 
 for general use. because they are quite as beautiful as the newer sorts and 
 we know how to treat them so that there will be no experiment in undertaking 
 their cultivation. The deutzias are all fine, so are the spireas and weige- 
 lias. For places where a large bush is wanted, there are the lilacs, the 
 mock orange, the hawthorns and viburnums. For trellesis, you can get 
 nothing better than the hardy honeysuckle ; they will give flowers all the 
 
THE FLOWER GARDEN. 
 
 1205 
 
 season, both beautiful and fragrant. If you want the best effect from them, 
 plant the red and white varieties together, and let the branches of the two 
 mingle over the trellis. They are excellent plants for an arch over the gate 
 or porch. The clematis is another hardy plant suitable for arbors, etc. 
 
 SUMMER BLOOMING BULBS. 
 
 A bulb is really an underground bud which contains within itself the 
 leaves and flowers of the future plant. Further back we spoke of planting 
 the Holland bulb as they are called. In the early spring aaother planting of 
 bulbs and tubers will give us beautiful flowers in summer. 
 
 DAHLIAS. 
 
 These have been much improved of late years and are very showy 
 flowers which is all the recommendation we can give them, Still they have 
 their admirers. Dry tubers can be had quite early in the spring and then 
 are planted iu pots or boxes in the house or a hot bed, if it is to be had, to 
 start them. In May they may be planted out in the bed or border whWe 
 they are to bloom. The tall growing kinds will require tying to sticks. The 
 dwarf or pompone varieties are much in demand now-a-days. 
 
 GLADIOLUS. 
 
 These proauce nowers oi various colors and are well worthy of the very 
 slight attention they require. They are natives of the Cape of Good Hope 
 and are sometimes known as the “Corn Lily,” By hybridization and culti- 
 vation of the seedling there are thousands of distinct varieties and the cost 
 is very slight, some florists selling them as low as 50 cents per dozen. The 
 bulbs should be set in the ground as soon as the weather is settled, in good 
 soil, that which will grow good corn or vegetables will answer. Put the 
 bulbs in deep— about 6 inches for the larger ones, and the smaller ones propor- 
 tionately less. In a short time they will throw up spikes which will grow 
 two feet high and upwards and to prevent a sudden gust of wind from break- 
 ing the spikes off, neat stakes should be provided and the spikes tied to 
 them. When done blooming cut away the flower spikes — not the leaves— 
 and allow the bulb to ripen. It will be ready to dig when the leaves have 
 turned dry and yellow. When dug it will be found there are at least two 
 and often three bulbs in place of one planted, so rapidly do they increase. 
 Keep in the house over winter in a dry state and plant out again the follow- 
 ing spring. 
 
 TUBEROSES. 
 
 The best bulbs for flowering are those which are large and plump. Those 
 which are wanted to bloom very early should be started in April or May in 
 pots or boxes of earth set in a green house, hot-bed or even a warm room. 
 In about four or flve weeks later they may be put*in the garden, where they 
 will usually bloom in August. But supposing you, by some means, had no 
 opportunity to start them in the manner suggested, proceed as follows : 
 Prepare the ground by deep digging and apply old manure liberally, then 
 first having removed all the offsets which are clustered around the large bulbs, 
 plant the bulbs in rows twelve inches apart, and six inches apart in the 
 rows, setting them three inches deep. Keep the ground at all times free 
 from weeds, and well stirred up by the use of a hoe. After the first frost, 
 which usually occurs in October, the bulbs should be lifted and allowed to 
 dry in the sun a day or two, being careful to protect from frost at night. 
 When thoroughly dried they should be cleaned, removing the leaves and 
 
1206 
 
 THE FLOWER GARDEN. 
 
 allowing two or three inches of the stalk to remain ; then store in a warm 
 closet until wanted for planting. 
 
 The very small bulbs or offsets are planted like peas in rows one foot 
 apart, six inches between every two bulbs in the row, and three or four 
 inches deep. Cultivate the same as the full-grown bulbs, and these offserts 
 with two years’ cultivation will form bulbs of blooming size. 
 
 GANNAS. 
 
 To my mind these are the handsomest and most stately of all the summer 
 blooming bulbs. They are chiefl}!^ used as ornamental plants at the backs of 
 borders on lawns. They grow readily from seeds, which are very hard, and 
 should be soaked in tepid water before sowing. The most common way to 
 get these plants, however, is to buy a tuber from a florist in the spring; 
 Do not put it out in the open ground until the weather has become warm — 
 say the first of June. At that time make a hole about eighteen inches square, 
 and put in a good supply of old manure, cover with an inch or two of soil, 
 and on this place your canna tuber. If the weather is favorable by August, 
 this tuber will have produced from four to six stalks, usually about six feet 
 high, surmounted by lovely flowers. There are several varieties, and in 
 nearly all of them both the foliage and the bloom is different. The roots are 
 difficult to keep over winter, but where one has a real warm room, dig up the 
 roots after first frost and set in a warm place to evaporate the moisture. In 
 the greenhouse we keep these by the sides of the flues and even then loose 
 some to rot. The seedlings usually bloom the second year. 
 
 CALADIUM ESCULENTUM. 
 
 Where one wants a really odd plant, and one with most beautiful foliage, 
 let them purchase a root of the above. In appearanee it will remind you of 
 a turnip, but one never knows the beauties that are hidden away in a dry 
 bulb. Let us suppose it is May and your caladium has arrived. You want 
 a good large hole dug, as much as three feet across the top, and about two 
 feet deep ; put about a foot of old manure in, then your bulb, and cover it, 
 say six inches deep ; give it plenty of water at all times ; seemingly it can 
 never get enough, and in a few weeks a stalk about a foot high will have 
 grown, this will soon unfold and show you a leaf that from a fancied resem- 
 blance to an elephant’s ear, has caused this plant to be so named. I have 
 grown these plants close by a wall so as to supply them abundantly with 
 water and one year got a single leaf which measured thirty-three inches 
 across. It hears a yellow flower, but very seldom produces one. In winter 
 care is about the same as recommended for cannas. 
 
 OXALIS. 
 
 One more bulb is the summer blooming oxalis. For the border of a bed 
 or a walk there is nothing so economical and beautiful. A hundred bulbs of 
 these can be bought for ten cents, and these planted in a row about three 
 inches apart, will by fall have increased to thousands. There are two 
 varieties, Lasindria, the largest with a light green leaf, and a pretty pink 
 upright flower, does not increase so rapidly as Dieppi which has dark foliage 
 and a dwarf creeping habit. 
 
 None of the summer bulbs will endure our northern winters. All must 
 be dug up in fall, carefully dried, and kept free from frost until planting time 
 comes again. 
 
THE FLOWER GARDEN. 
 
 1207 
 
 Floral Hints. 
 
 To Kill Earth-Worms . — Ten drops of carbolic acid in a pint of water, 
 poured over earth in flower-pots will kill all earth-worms. 
 
 Sure Shot for Rose Slugs . — Make a tea of tobacco-stems and a soap-suds 
 of whale-oil or carbolic soap, mix and apply to the bush with a sprinkler, 
 turning the bush so as to wet the under as well as the upper part of the 
 leaves ; apply before the sun is up three or four times. 
 
 Lily of the Valley . — Those who have this in their gardens may secure 
 flowers of it in the house late in the winter by lifting a bunch late in fall. 
 Pack closely with earth in a box and leave out of doors till after frost, giving 
 only a slight watering now and then. Bring into the house about holidays, 
 place in a sunny window and the flowers will soon develop. They then need 
 an abundance of water, 
 
 • Freesia Refracta Alba . — Among hew bulbs none have so cpiickly won 
 their way to popularity as quickly as this. Its perfume is delicious, not ob- 
 jectionable as are tuberoses. The flowers are a tube-shaped, pure white, 
 with a yellow blotch on the lower petal. Plant the bulbs in fall in sandy 
 soil and keep in the light, water and give little more until growth begins. 
 "When done blooming, withhold the v/ater, and when the bulbs are ripe, 
 store away in a dry place until next Fall. 
 
 Chinese Primrose . — For a neat, flowering plant for the window, there is 
 nothing better than this. ^ It is nqt suitable for outdoors, but in a greenhouse 
 or even in a window it will with proper management ])loom the year round. 
 Usually, however, the blooming period is in winter and early spring. It 
 needs a moderately warm place, quite near the glass, and good drainage in 
 the pots. If, as is generally the case, the plant grows top-heavy, it should 
 have a few small sticks placed around to support it. It is raised from seed, 
 and florists supply young plants quite reasonable. 
 
 Flower Pots . — Take common red clay flower pots, scrub them until all 
 spots are removed and they are of one color. Then get a package of silhouUes 
 and paste them not too thickly over the pot. Then give a coat of varnish. 
 They are quite ornamental, and when suspended by a »-ed cord they make a 
 ver3/ nice hanging basket. In handsomely or even moderately well "furnished 
 room the plain red pots seem shabby. 
 
 Ivies . — A successful cultivator of ivies feeds them with iron and cod-liver 
 oil ; the iron in fo^'m of rusty nails, mixed into the earth. Another produced a 
 luxurious growth by watering once a week with tobacco- water ; making a tea 
 of refuse tobacco-leaves and stems, or of coarse tobacco. The water f.om the 
 washing of fresh beef or fish is also of great benefit to ivies. Moisten the 
 leaves with a sponge wet in tea, or simply wash with tepid water ; as to have 
 success with them they must be kept free from dust. Tea-leaves placed 
 around ivies are good for them. 
 
 To Keep Plants Without a Fire at Night . — Have made of wood or zyic a 
 tray about four inches deep, with a handle on either end, water-tight — paint 
 it outside and in, put in each corner a post as high as the tallest of your 
 plants, and it is ready for use. Arrange your flower-pots in it, and fill be- 
 tween them with sawdust ; this absorbs the moisture falling from the plants 
 when you water them, and retains the warmth acquired during the day, 
 keeping the temperature of the roots even. When you retire at night 
 spread over the pots a blanket or shawl, and there is no danger of freezing. 
 The tray may be placed on a stand or table and easily moved about. 
 
1208 
 
 THE FLOWER GARDEN. 
 
 Crah Cactus — This is one of the nicest plants for winter bloom. It is 
 easily raised from the slip and requires but little watering or care. It blooms 
 about Christmas, the flowers last for several weeks, and after they are gone 
 the plant can be set away in the cellar, or cupboard and be watered rarely 
 until spring, when, if placed in a somewhat shady place it will need no fur- 
 ther attention. It grows through the summer and the buds set on in the fall. 
 
 Window Gardening. — All the varieties of English ivy, the hoyacarnosa, 
 the passion flower, the jasmine, the pilogyne suavis, and begonias are espe- 
 cially sustable for winter culture. Very pretty effects may be produced at 
 the cost of a few cents, by planting verbenas, morning-glories, cobea scandens, 
 and the maurandias in baskets or flower-pots, which may be concealed 
 behind statuary or bronzes. The best fertilizer for them or any other house 
 plants is that afforded by the tea-pot ; the cold tea-grounds usually thrown 
 away, if poured as a libation to these household fairies, will produce a mir- 
 acle of beauty and perfume. 
 
 To Prepare Autumn Leaves and Ferns.- — Immediately after gathering, take 
 a moderately warm iron, smear it well with white wax, rub over each sur- 
 face of the leaf ^nce, apply more wax for each leaf ; this process causes leaves 
 to roll about as when hanging on the tree. If pressed more they become 
 brittle and remain perfectly flat. Maple and oak are among the most desir- 
 able, and may be gathered any time after the severe frosts; but the sumac 
 and ivy must be secured as soon after the first slight frost, as they become 
 tinted, or the leaflets will fall from the stem. Ferns may be selected any 
 time during the season. A large book must be used in gathering them, as 
 they will be spoiled for pressing if carried in. the hand. A weight should be 
 placed upon them until they are perfectly dry ; then, excepting the most 
 delicate ones, it will be well to press them like the leaves, as they are liable 
 to curl when placed in a warm atmosphere ; these will form beautiful com- 
 binations with the sumac and ivy. 
 
 Soot as a Fertilizer. — Tie some in a bag and dip up and down in two or 
 three gallons water much in the way blueing is used in laundry. It is applied 
 directly to the house-plants in the usual way with a watering pot, taking 
 care not to get it on the leaves. 
 
 Flower-pot Covers. — Where one wishes to use plants in decorating a din- 
 ing table or any place, knit or crochet a cover of green yarn or zephyr to slip 
 up over the crock and around base of plant with a cord and tassel run in top 
 of cover. A piece of round pasteboard, size of bottom of crock can be placed 
 inside of cover before putting in the crock. These covers are very useful as 
 they hide the crock and enable one to enjoy the flowers without spoiling the 
 plant. It is nice to have two or three of them as they are inexpensive and 
 very easily made. 
 
 Fuschias. — When the leaves have fallen off fuschias it is better to allow 
 the plants to complete their rest. Give just enough water to keep the soil 
 from getting dusty, and let them remain dormant until after the first of Jan- 
 uar^^ Then repot in fresh soil, water liberally ; when they commence growth, 
 give them all the light and air the rooms afibrd. It must be remembered, 
 however, that the fuschia is by no means a winter-flowering plant, though 
 two varieties, Speciosa, and Mrs Marshall come into bloom very early in the 
 year. 
 
THE FLOWER GARDEN. 
 
 1209 
 
 Wire Flower Stand . — There are few ladies who are willing to forgo the 
 pleasure of having growing plants or dowers in living rooms, a y contrivance 
 that makes the care of them less burdensome, 
 that disposes of them in a more compact space, 
 out of the way of the men folks, most of whom 
 care more for comfort than dowers, is worthy 
 of consideration. There are many designs in 
 dower stands now made in wire, very strong 
 and durable, and yet light, neat and conveident. 
 
 All are set on strong castors, so as to be ensily 
 moved, and -the form represented here is so 
 planned that all the plants may be easily turn- 
 ed to the light on all sides. It also gives room 
 for a large number of plants in a small space. 
 
 Hints about Plants . — Few things are neces- 
 sary for the successful cultivation of house 
 plants. A patient, untiring spirit is most im- 
 portant. The other requisites are plenty of 
 sunlight, fresh air and water when they need 
 it. It is better to give a good supply of Vv'ater 
 when called for by drooping leaves, than to giv 
 repot, turn plants upside down on the left hand, rap pots sharply with stick ; 
 this will loosen it from the ball of earth ; lift it off, and place the jjlant in a 
 pot two sizes larger, or in the ground. Do not leave the soil too rich with 
 manure but well mixed, and composed of sod-soil, wild or leaf-mold, and 
 well-rotted stable manure. Cut plants back pretty closely when you change 
 them, and they will thrive better afterwards. Water well at first, then only 
 moisten slightly until they begin to grow. A good rule for watering plants 
 is once a week in winter if the weather is mild, or when it has moderated, 
 have a gallon watering-can filled with blood-warm water, stir in a tea-spoon- 
 ful of aqua ammonia, and as you set the plants in a convenient place (kitchen 
 floor will do), pour in pot a plentiful supply of this warm water, and after 
 this, sprinkle well with warm water without ammonia. In summer two or 
 three times a week is the rule. Ivies need large pots, and should be repotted 
 ever}'^ year in the summer time. 
 
 Starting Siips.—A good way is to partly break off the slip, but not 
 entirely se'. v-'r it from the parent stock, leaving it hanging for ten or twelve 
 days ; then rc;move, and plant in a box of half sand or brick-dust and half 
 leaf-mold, jind it will be well rooted in a week. Do not water too freely, or 
 the slip Will rot. This is better for both slip and plant, as the slip will get 
 nourishment from the plant while healing over, and its removal will not 
 weaken the plant so much. Hyacinths are very attractive flowers for win- 
 dow-gardening, and at the same time require very little care or trouble. Get 
 the bulbs in the fall before frost, from any good florist, and keep in a cool 
 place until December, then plant each one in a four inch pot with soil one- 
 fourth sand, one-fourth well-rotted manure, one-fourth garden or sod-soil, 
 and one-fourth broken bits of moss and leaf-mold ; water thoroughly at first, 
 and .set in a dark closet until the first of January, then bring to light and give 
 plenty of water, A very good way is to set half a dozen or more jmts in a 
 large dripping-pan, pour hot (not boiling) water in pan, and let set for one 
 hour. After they are done blooming, let them dry out gradually. They will 
 not bloom the second season as well as the first* 
 
 Keeping Cut-Flowers Fresh. — Cut-flowers soon droop and fade. Here are 
 some of the ways in which they are preserved : Add to the water a few drops 
 of camphor or ammonia, a little salt, a lump of charcoal, or immerse the 
 
1210 
 
 THE FLOWER GARDEN. 
 
 stems in hot water when a bouquet is first made, and then as they commence 
 to wilt repeating it, first cutting off the ends. Have a skillet or pan on the 
 stove with boiling water, in depth from half an inch to an inch, hold the stems 
 in the boiling water for a few seconds, make into bouquets and place in water ; 
 or if you wish to send to a distance, pack in a box, and send by mail, or any 
 way you wish. When placed in the w^ater a little salt or a rusty nail dropped 
 in helps to keep them fresh. In rnaking bouquets, be careful not to crowd too 
 many flowers into one vase. They will last longer, to say nothing about their 
 improved appearance, if they stand loosely. Never use cold water. Let it be 
 lukew^arm, and soft if possible. Sprinkling flowers in vases at night will help 
 to keep them fresh, and, better still, lay them out on the grass where they 
 will receive the dew, being careful to take them in early in the morning in 
 summer, before the hot rays of the sun have wilted them. 
 
 Florists in sending cut flowers any distance put them in air-tight boxes ; 
 and in keeping corsage bouquets one can keep them much longer by above 
 method. Flat bouquets, made in plates or glass platters, can be built up 
 with a foundation of sand. Flow'ers will last much longer if their stems are 
 thrust into wet sand than they will in water. The sand can be covered with 
 moss, the flowers cd,n be arranged in any fanciful shape that suits, and they 
 will not be likely to become disarranged, for the sand holds them in place 
 firmly. Instead of moss, leaves can be used to cover the surface and make 
 a ground-work for the design, or bits of geranium branches, which often put 
 out roots in the damp sand, and most of them grow right along as if nothing 
 had happened to them. In making button-hole bouquets, or arranging 
 flowers such as roses, camellias, etc., for the hair, cut the stems ofi" at right 
 angles and immediately apply hot wax to the end of the stock, then w'rap in 
 tin-foil, or to keep them, after applying the wax : place each one in a paper 
 cone or cap so that the leaves do not touch the paper. The cap should be 
 sealed up with glue to prevent air, dust or moisture from entering. When 
 the glue is dry it should be placed in a cool place. When wanted, cut off the 
 wax end and place in water, where it will bloom for a few^ hours. 
 
 Glass or tin forms for decorations for table are convenient and elegant. 
 They may be filled with water or wet sand, and may be made in any fanciful 
 form. The flowers are so placed that they conceal the form entirely. Small 
 forms, made in form of letters, are often used to indicate the initials of the 
 guest at whose plate they are placed, and the custom is a very pretty one. 
 
 House Plants . — Plants that require a high or low temperature, or a very 
 moist atmosphere, and plants that bloom only in summer are undesirable. 
 Procure fresh sandy loam, with an equal mixture of well rotted turf, leaf 
 mold and cow-yard manure, with a small quantity of soot. In repotting use 
 one size larger than they were grown in ; hard burned or glazed pots prevent 
 the circulation of air. Secure drainage by broken crockery and pebbles laid 
 in the bottom of the pot. An abundance of light is important, and when 
 this can not be given, it is useless to attempt the culture of flowering plants. 
 
 . If possible they should have the morning sun, as one hour of sunshine then 
 is worth two in the afternoon. Fresh air is also essential, but cold, chilling 
 draughts should be avoided. Water from one to three times a w'eek with 
 soft luke-warm water, draining off all not absorbed by the earth. Do not 
 permit water to stand in the saucers, as the only plants thriving under such 
 treatment are called lillies, and even for these it is not necessary unless while 
 blooming. Dust is a great obstacle to the growth of plants ; a good showering 
 will generally remove it, but all the smooth-leaved plants, such as cam- 
 ellias, ivies, etc., should be occasionally sponged to keep the foliage clean and 
 healthy. Plants succeed best in an even temperature ranging ftom sixty to 
 seventy degrees during the day, with from ten to twelve degrees lower at 
 flight. If troubled with insects, put them under a box or bar^-el and sm^e 
 
THE FLOWER GARDEN. 
 
 1211 
 
 from thirty to sixty minutes with tobacco leaves. For the red spider, the 
 best remedy is to lay the plants on the side and sprinkle well or shower. 
 Repeat if necessary. The soil should be frequently stirred to prevent caking. 
 If manures are used give in liquid form. Some of the most suitable plants 
 for parlor culture are pelargoniums, geraniums, fuchsias, palms, begonias, 
 monthly roses, camellias, azaleas, oranges, lemons, Chinese and English 
 primroses, abutilons, narcisus, heliotrope, stevias, bouvardias, petunias, and 
 the gorgeous flowering plant poinsettia pnlcherrima. Camellias and azaleas 
 require a cooler temberature than most plants, and the poinsettea a liigher 
 temperature. Do not sprinkle the foliage of the camellias while the flower- 
 buds are swelling, as it will cause them to droop, nor sprinkle them in the 
 sunshine. They should have a temperature of about forty degrees and more 
 shade. By following these rules, healthy flowering plants will be the result. 
 When plants are frosted, sprinkle with fresh cold water, and place under a 
 box or something that will exclude the light and prevent too great a change 
 in temperature. Keep them thus for two days. After sprinkling, be careful 
 to put them where they will not chill again. Horse-manure, two years old, 
 is best for carnations. For begonias good drainage is indispensable. The 
 whole family thrive in a compost of one-half loam and one-half leaf mold, 
 with a slight portion of sand. From September to February give pelargon- 
 iums only enough water to keep them from wilting; then water freely, and 
 when they begin to bud, apply a little liquid-manure, or add ammonia to the 
 water twice a week. Double geraniums should be kept in small pots, as they 
 will not bloom well until the roots become compact. They require a higher 
 temperature than the single varieties. During warm weather the foliage of 
 fuchsias should be well sprinkled every evening to prevent its becoming 
 seared too early. To obtain plants of the greatest beauty in form and color, 
 plenty of light and space is essential. Do not allow the foliage of one plant 
 to overshadow another. 
 
1212 
 
 DRESS MAKING AT HOME. 
 
 DRESS MAKHSTG- AT HOME. 
 
 Tnere are many women who spend but a small sum yearly on dress, but 
 only a few on that little contrive to dress neatly, and closely enough to the 
 prevailing fashion to make a ladylike appearance. Some are so mistaken as 
 not to care how they look. This is a serious mistake, for a well-dressed per- 
 son not only commands respect and consideration from others, but, from the 
 consciousness of being becomingly dressed, feels better, has better command 
 of all her faculties, and makes a much better appearance in any circle. It is 
 worth w^hile for a man even to take special note of his dress when he has any 
 important business on hand, and a thousand times more so for woman whose 
 success depends in a larger degree on an attractive exterior. In a man, genius 
 may cause slovenly garments and habits to be overlooked, but no genius can 
 make a slovenly or even carelessly attired woman attractive or successful. 
 There is, among people of small means, too much neglect of personal appear- 
 ance. The happiest people are those who make the best of adverse circum- 
 stances, instead of magnifying trouble and brooding over small miseries until 
 they become mountains of tribulation. Because one can not afford the 
 richest fabrics is no reason for dressing shabbily, or even out of taste. Taste 
 costs no money, only a little study, a little exercise of the brain. 
 
 It is a great mistake to suppose that economy in dress means shabbiness ; 
 the one is commendable, the other odious. It is unpleasant to see elegant 
 dresses worn after they have reached a point beyond neatness, but it is posi- 
 tively disgusting to see dresses which were poor in the beginning continued 
 in seWice after they have become ragged and dirty. Ragged is a hard word 
 to use in connection with ladies’ apparel, but it is unfortunately true, that 
 some of the dresses worn in home life are far more neat than whole. Worn 
 sleeves, torn breadths, and a fringe of ragged braid upon the bottom ought to 
 condemn a dress. But when it reaches that state, some women think it is in 
 just the condition to wear when there is no risk of its being seen by any other 
 than the members of the family. Wise matrons, it is said, advise their sons 
 to select rainy evenings for calling upon their young lady friends, so that they 
 may find out who are fit to be seen when not expecting visits. The visitors 
 who find a charmer who is, on state occasions, beautifully clothed, wearing a 
 slouchy, dirty wrapper, with trimmings half worn off and pinned up in places. 
 
DRESS MAKING AT HOME. 
 
 1213 
 
 no collar or ruffle, but a tumbled lace handkerchief knotted around the throat, 
 and hair still in the torture of crimping-pins, and slipshod boots, with miss- 
 ing buttons, may be excused if they make a short call and never repeat it. 
 Many a slatternly girl has lost a lover by allowing careless habits to fasten 
 upon her. The time spent in keeping garments in perfect order, and thus 
 preventing shabbiness, is well bestowed, for besides the comfortable self- 
 respect conferred upon the wearer, the clothes reward the efforts by lasting 
 twice as long. 
 
 Gratifying good taste in dress does not necessarily involve a great expen- 
 diture of money, for good efifect depends less upon a costliness of materials 
 than on the graceful and becoming designs into which they are wrought and 
 the pleasing way in which colors are combined. 
 
 Women should make a study of the art of dress; instead of extravagance 
 it would promote economy. If each would study her individual style, she 
 would make few mistakes in buying, and find less temptation in the' passing 
 novelties and fleeting fashions that constantly ensnare shoppers with whom 
 dress is a matter of expenditure rather than a science. Mistakes in dress 
 consume a great deal of money, and purchases made without careful study 
 are seldom satisfactory, and are sooner thrown aside than an article of dress 
 which gratifies the sense of fitness in both wearer and beholder. 
 
 Fitness is the foundation of correct taste, and dress should always be in 
 harmony with its surroundings and with the age and condition of the wearer. 
 A velvet dress with rich lace trimmings might be elegant and becoming upon 
 a wealthy young lady at a reception, but a dress of the same kind would look 
 strangely out of place at a country sewing society, worn by a young lady 
 whose ordinary dresses were of calico. Its inconsistency at such a time and 
 upon such a person, would be striking enough to hinder its exciting admir- 
 ation. 
 
 Poverty has no more galling sting than the fancied necessity for keeping 
 up appearances ; in other words, for sailing under false colors, and present- 
 ing an appearance which imitates that of richer acquaintances. It is pitiful 
 to see women, whose good sense in other mattery is unquestionable, wearing 
 out brain and muscle in the agonizing struggle to give themselves and their 
 families a look of ease and style that comes naturally to their richer neigh- 
 bors. It takes not a little courage to say, ‘G can not afford it;” but it is 
 nobler and truer to say it than to hide behind subterfuges, or more cowardly 
 still, to incur unwarrantable expense rather than confess to ])Overty. 
 
 “ Put the best foot foremost,” but never do it at the cost of self-respect. 
 One who poor should not degenerate into carelessness and shiftless ways ; 
 for if ever thrift and good management is needed, it is where money is scarce. 
 There are some people who can make a dollar go twice as far as others, and 
 this faculty, though natural to many, is as often an acquirement as a gift. It 
 is the result of care, thoughtfulness, and an unceasing watchfulness, which 
 is irksome enough until it is looked at in the right light and set down as a 
 duty. Economy is not parsimony, although it has fallen into disrepute by 
 being falsely so-called. That there is no disgrace in saving and no merit in 
 wastefulness is a fact that should never be forgotten, and wise mothers who 
 . wish to fit their daughters for any sphere should carefully inculate that idea. 
 In older countries economy is a most commendable virtue. It is only here, 
 where large fortunes are won with such magical rapidity, that a few weak- 
 minded people pretend to despise it. 
 
 There is a bald economy which shows its pitiful bareness in every point 
 of dress, and there is an economy which struggles to conceal its devices and 
 makeshifts by making everything appear to the best advantage. No one can 
 dispute the fact that of the two the latter is far the most graceful and praise- 
 worthy. It costs more thought and effort to make garments stylish and pretty, 
 but the well-dressed woman has her reward in increased self-respect. One 
 
1214 
 
 DRESS MAKING AT HOME. 
 
 woman will make over a hard worn dress into a dreary gored wrapper unre- 
 lieved by trimming. Another will convert the same material into a jaunty 
 skirt and basque, and from the apparently unusable portions decorate them 
 in some tasteful way. Certainly the lady who wears the latter costume will 
 be better pleased with herself, and grace the family table more satisfactorily 
 to her friends than the other 
 
 There are people who pretend to be too good to care for dress, and des- 
 pise others for being fond of what they please to call frivolity. A close ana- 
 lysis of the character of such people would often bring to light far graver 
 faults and weaknesses than a love for dress, which, kept within proper bounds 
 is not reprehensil)le, but rather commemlable. 
 
 It can hardly be repeated too often that quiet dressing should be the rule 
 for those who are enable to procure a variety of clothes. The wearer of a 
 showy dress is so soon recognized by it, and slie, as well as her friends, grows 
 sick of it long before its term of usefulness is over. A plain black or dark 
 dress can be made st^dishly and will be as dressy as a figured one, and will 
 not be remembered horn time to time, even if it is worn on every occasion 
 for a long while. Bright ribbons find fresh ruffles and laces will change and 
 beautify the plain quiet dress, and gives one a reputation for becoming and 
 tasteful toilettes without its occurring to any one that the same old dress 
 forms the basis of all the pretty changes. It is in making over an old dress 
 that fancy material can be used to good advantage to freshen and piece out. 
 but in buying and making a new dress, when the event is a rare one, it is in- 
 finitely wiser to buy it of a solid color and make it in an inconspicious man- 
 ner, not forgetting to get a sufficiently ample pattern to allow of a large 
 piece to lay aside for future alterations and improvements. 
 
 Even a very poor lady may dress with taste, and a working-girl may show 
 more of it in her simple dress than an extravagant and wealthy lady will in 
 hers. In fact the ability to buy finery of all sorts, and gratify a strong fancy 
 for decoration often leads to bizarre effects, which destroys the beauty of ex- 
 pensive costumes. One need hardly be afraid of offending good taste by dress- 
 ing too plainly, provided the plainess is the perfection of neatness. That, 
 indeed, should belong to all styles of dress; for nothing so entirely takes 
 away one’s reputation for being well-dressed, as torn, soiled or shabby apparel 
 or tnmmings. Not only that, but other unfavorable deductions as to char- 
 acter and habits are apt to be drawn of those whose habitual appearance is 
 other than neat. 
 
 People who are not rich can not afford to be careless, because clothes that 
 are not taken care of will not last as long as those which are kept in order. 
 A small outlay of money and a liberal expenditure of time and patiencfe will 
 keep even a meager wardrobe in good order, and will forestall the outlay of 
 considerable sums. Eternal vigilance is the price of decency for poor folks. 
 Garments often wear out faster when not being worn than when they are in 
 use. Dresses crowed into a closet, and allowed to hang for daj^s under the 
 weight of a cloak or two or three other dresses, will not pass the ordeal with- 
 out injury. Lingerie carelessly tossed into a drawer, where there is a con- 
 fused assortment of other articles, will not come out in good order for wear- 
 ing again ; and torn flounces, mended with pins, do not add to the durability 
 of a dress any more than does putting it away with an accumulation of dust 
 on the bottom. 
 
 Handsome dresses that are not often worn should be folded with extreme 
 care, with every ruffle and plaiting in place. This plan is supposed to pre- 
 vent the sagging of the drapery that is sometimes given by constant hang- 
 ing. Another way to prevent this is to hang it upside down occasionally by 
 tapes pinned upon the bottom of the skirt ; this reverses all the customary 
 folds, and freshens the general appearance. Of course every bit of dust 
 should have been previously wiped oft’, and for this purpose nothing is better 
 
DRESS MAKING AT HOME. 
 
 1215 
 
 than an old silk handkerchief. The dress should be pinned up in towels or 
 pieces of old muslin, and laid away upon a shelf, or in a drawer, if an empty 
 one sufficiently large is available. The importance of keeping dresses m 
 shape when they are off the person is so wel I understood in France that 
 many ladies who do not have maids of their own hire a x)rofessional expert 
 to fold away their more elegant dresses. When, unfortunately, the closets 
 of a house are not roomy enough to contain good dresses witliout folding too 
 much, large pasteboard boxes may be ordered from any box maker or book 
 bindery, which will soon save their cost by preventing injur}^ to costly gar- 
 ments, As a rule, put away every article of apparel as soon as it is taken 
 off. Dresses must be shaken and brushed, and if they have been worn in 
 the street, thoroughly cleaned upon the bottom, then they should be hung u}) 
 by loops sewed on the back of each armhole, and if possible allowed the full 
 possession of the nook or nail, as hanging under or against other garments 
 is no advantage to a dress 
 
 Shaivls should be carefully folded in the original creases and pinned up 
 in a square of clean linen before laying away in a drawer. Cloaks must be 
 brushed, and either laid in a long drawer or trunk and subjected to no press- 
 ure from other garments, or hung up by a loop on the back of the neck ; or 
 better still, cut a piece of wood something in the shape of a wooden yoke, 
 such as is sometimes used across men’s shoulders to suspend milk pails to, 
 and fasten it up by a string tied in the middle and hang the cloak upon that. 
 It will keep the shoulders in good shape. It is a good plan, in a large 
 closet that is oftened opened, to have a calico curtain to protect tliat part 
 of it devoted to cloth and woolen goods, as by contact with dust they 
 soon grow gray and dingy. 
 
 Throwing a dress carelessly upon a chair with other clothes taken off at 
 night, because it is only a common one is a very bad habit, Ordinary dresses 
 are worthy of care, and pay for it by presenting a better appearance to the 
 end. They should be brushed, shaken, turned wrong side out, and hung up 
 in a closet which has a door to shut out dust, and above all they should be 
 kept in good repair. Every rip and rent should receive attention as soon as 
 it occurs, or a condition of shabbiness will ensue that will be a great obstacle 
 to making the dress over when the time comes. 
 
 A clothes brush, a wisp broom, a bottle of ammonia, a sponge, a hand 
 brush, a cake of erasive soap, and a vial of alcohol should form a part of the 
 furnishings o^ every toilet. After all dust has been removed from clothing, 
 spots may be taken out of black cloth with the hand brush, dipped in equal 
 parts of ammonia, alcohol and water. This will brighten as well as cleanse. 
 Benzine is useful in removing grease spots. Spots of grease may be removed 
 from colored silks by putting on them raw starch hrade into a paste with 
 water. Dust is best removed from silk by a soft flannel, from velvet with a 
 brush made specially for the purpose, or a piece of crape. Shawls and all 
 articles that may be folded, should be folded when taken from the person in 
 their original creases and laid away. Cloaks should be hung up in place, 
 gloves pulled out lengthwise, wrapped in tissue paper and laid away, laces 
 smoothed out nicely and folded, if requisite, so that they will come out of 
 the box new and fresh when needed again. A strip of old black broadcloth 
 four or five inches wide, rolled up tightly and sewed to keep the roll in place 
 is better than a sponge or a cloth in cleansing black and dark colored clothes. 
 Whatever lint comes from it in rubbing is black and does not show. When 
 black clothes are washed,, as they may often be previous to making over, 
 fresh clean w^ater should be used, ardthey should'be pressed on the wrong 
 side before being quite dry. If w^ashed in water previously used for white 
 clothing they will be covered with lint. In securing clothing against moths, 
 if linen is used for wrappings no moth will molest. Paper bags are equally 
 good if they are perfectly tight, and so are trunks and boxes closed so tightly 
 
1216 
 
 DRESS MAKING AT HOME. 
 
 that no crevice is left open for the entrance of the moth fly, As the moth 
 loves darkness, it will not molest even furs hung up in light rooms open to 
 air and sunshine. 
 
 Bonnets and hats also merit tender care, and should not he allowed to lie 
 about and gather dust ; but, after being taken from the head, should be 
 dusted, the bov’s and trimming straightened, and laid away in boxes. If the 
 feathers seem limp and slightly uncurled, sometimes holding them over the 
 hot air of an open register will restore them. Veils, neck-ribbons and cra- 
 vats will also keep fresh much longer if carefully folded up and laid away 
 under a weight sufficient to keep them in place. Soiled ribbons, in most 
 colors, can be restored by washing in alcohol and water, and, instead of be- 
 ing ironed, smoothed by being stretched tightly upon a board, held in |:>lace 
 by pins, and wiped gently with a soft handkerchief once or twice in drying. 
 
 Shoes even pay for good care. On taking them off" do not leave them in 
 the shape of the foot, but smooth them b}'^ stretching out the wrinkles and 
 bending the soles straight. If buttons are lacking, sew them on immediately, 
 and if other repairs are needed, have*them attended to at once. Never wear 
 a shoe with a single button off. as it destroys the shape. On old shoes the 
 fit is greatly improved by setting over the buttons as far as comfortable for 
 the foot. If the heels become vrorn down on one side, straighten them with- 
 out delay, or the shoe will take a permanent twist. 
 
 Gloves with many are greatly abused, which is a mistake, because to be 
 well gloved contributes very much towards a lady-like appearance, and un- 
 less one can afford a constant possession of new gloves it is desirable to keep 
 the old ones in order. When taken off they should not be rolled together in 
 alumxj, as it is the custom with many, but pulled and stretched lengthwise, 
 and laid away in a box, like new gloves without any folding. They should 
 also be kef)t repaired, for if rips on the finger ends are neglected they soon 
 get so large that in mending them it is impossible to restore the proper shape 
 of the fingers. 
 
 Kid Gloves should be turned and the tears mended upon the wrong side, 
 they ca i be sewed more neatly than uponthe other side. Use No. 70 cotton 
 thread ith a very fine needle ; some take No. 50 and splice it, thinking it 
 better ; either is preferable to silk. When gloves are of poor kid, or where 
 there is a weak portion, which parts easily, tt is well, instead of darning 
 them, to work an elastic stitch, with silk of the same color. This is done by 
 making a succession of button-hole stitches, catching one to the other till the 
 rent is filled up. When soiled they, can be cleaned at home as well as at a 
 professional cleaner. Wash them in benzine, using quite a quantity, as it is 
 cheap wdien bought by the quart or half gallon, being very careful to keep a 
 good distance from the fire or any lamp, as benzine is very inflammable and 
 dangerous. The common benzine is best. Perhaps the best plan is to let 
 them soak for ten minutes in the benzine, then squeeze out the gloves, wash 
 then: out in a fresh cupful until the dirt has made the liquid quite dark, 
 then rinse in a clean cupful This last may be put away in a close bottle to 
 use foi soaking the next pair that is to be cleaned. Now pull them straight 
 and rub with a sofl handkerchief until dry. Place over them thin, soft white 
 paper and iron them hard with an iron not hot enough to draw them. This 
 puts a polish on them and makes them look like new. If too large they may 
 be shrunk a little by using a hotter iron. Now pla^^e them in a towel and 
 lay near the stove for two or three hours to remove all smell of benzine, and 
 then place in the glove box with sachets of violet between them. 
 
 It is an excellent plan, when one glove of a pair has unfortunately been 
 lost, to preserve the odd one to mend with. It is not usual to^ patch gloves, 
 but it often happens that a misfit can be remedied by inserting a V shaped 
 piece in the palm ; for this and other contingencies a supply of odd glove? 
 often proves valuable. 
 
DRESS MAKING AT HOME. 
 
 1217 
 
 One of the most important things is economy in the manner in v/hich 
 money is spent for work. Many an over tasked woman, feeling it impossible 
 to accomplish all her sewing without assistance, will employ a dressmaker 
 to make and make over dresses, and herself wrestle with the weary, never 
 ending accumulation of plain family sewing and repairing which could be 
 done by cheap help. This is not good management, for professional skill is 
 always expensive to procure, and the price paid for making one dress would 
 he enough to hire a large amount of plain sewing done. Cutting and fitting 
 dresses is not difiicult with good patterns at command, and there is no reason 
 why any one should hesitate to undertake her own dressmaking. It is an 
 art one soon acquires and becomes very expert in after a little practice. 
 Let a woman feel herself capable of making a dress fairlj'' well, and what a 
 vista of possibilities opens before her. Old garments that are not worth 
 spending a penny upon can be put to good use if the owner knows how to 
 fashion them herself. It i s commendable to work over old clothes, and make 
 them look as new and stylish as taste and industry can contrive. Never be 
 contented with a simply decent old dress ; but, if you cannot afford a new 
 one, take the time to make the old one tasteful and as near the fashion as 
 can be. Perhaps some one will say you are foolish to spend time and 
 strength on old material, but judge for yourself if it is not judiciously spent 
 when it brings as a result a costume which gives you that comfortable feel- 
 ing of self-respect that a pretty and becoming dress does not fail to confer 
 upon the wearer. Even the most showy fashions of the present time fa.vor 
 remodeling and making over dresses. Two or three materials still enter 
 into the composition of street and house dresses, and the greatest liberty of 
 taste is allowed in the shape of overskirts and the modes of trimming. 
 Basques, round waists, jackets and polonaises, all are seen upon new dresses. 
 No one style seems to reign in any department of dress cutting, which is a 
 great blessing to those who make their new dresses out of old ones. An- 
 other point which is of especial advantage to those who have real genius and 
 skill in making over dresses is the fancy for individual novelties in costume. 
 Ladies of fashion boast of liaving designed a dress which is unique and un- 
 likely to meet its counterpart. Dressmakers rack their brains to invent 
 styles which they can assure favorite patrons shall be repeated upon no 
 other dress. 
 
 If abandoned garments, for which there is no immediate use in any form 
 were always wholly, or partially taken apart and laid away carefully, in- 
 stead of being tucked away at random, they would make a better appear- 
 ance when their opportunity for usefulness occurs. 
 
 In these days of mixtures and combinations there are few things which 
 cannot be made serviceable as trimmings or to assist in composing some of 
 the costumes expert economists make up out of odds and ends ; everything 
 of the sort in a family should be saved with a view to usefulness in the future. 
 There should be a receptacle in garret or store-room where large and small 
 pieces may quietly bide their time out of every one’s way. It is quite a 
 treat to visit such a receptacle when the dressmaking time of each season 
 draws near, and look over its resources. Many hidden and forgotten l)un- 
 dles will come to light, and be greeted as so much saving of money. Some 
 old breadths may make a sham skirt to build a new dress upon, another 
 fragment will perhaps make a facing or waist lining. A great deal of money 
 is spent for such minor details of a dress, which might be saved and spent 
 in a more showy manner, if strict attention were j^aid to treasuring up old 
 possessions. Every thing of the kind should not only be saved but put 
 away in good order. If an old dress is abandoned, do not hang it up in its 
 worn out condition, but rip it all to pieces, clean the l)readths, for if they are 
 worth using at all, they are worth cleaning, and fold them neatly. Select 
 all the best portions of other parts of the dress and serve in the same way. 
 
 77 ' 
 
1218 
 
 DRESS MAKING AT HOME. 
 
 It is very disheartening to find material in a dirty condition when the occa- 
 sion comes to use it, and if it is needed in a hurry, the chances are that some- 
 thing new will have to be bought to take its place. The best parts of old 
 cotton underclothes may be dyed with family dye, and used for linings for 
 dresses and children’s clothes. For waist linings cotton cloth had better be 
 left undyed. White linings are not in the least objectionable where corset 
 covers are worn ; on the contrary, they are the choice of many dressmakers. 
 
 In altering over old black silk dresses do not use a hot iron on them ; 
 sponge the pieces vrith a s 'onge dipped in clear coffee, and then fold and lay 
 away under a pressure as heavy as possible. The silk will come out looking 
 almost like new. 
 
 An independent polonaise, for wearing with difi’erent skirts, is not an ar- 
 ticle of dress much advised now by dressmakers, because a certain uniform- 
 ity is considered desirable in dress, but economical people can not afford to 
 give up the useful garment which creates such a pleasing variety in a 
 slender wardrobe. A black cashmere polonaise, for instance, or even a gray 
 flannel one, can be worn over several skirts, and thus supply street and 
 house costumes at little cost. 
 
 Black is handsome, lady-like and irreproachable ; and she who is not the 
 fortunate possessor of one good black dress is really worthy of pity. The 
 black dresses of to-day are frequently gay with colored trimmings, and the 
 Persian cashmeres and brocades that in decoration really light them up won- 
 derfully well ; but if the purse allows but one nice dress, that one should, by 
 all means, be all black, and depend for illumination upon the little acces- 
 sories of ribbons, fichus, etc., which will make it more or less dressy as re- 
 quired. Every woman who cares for appearances — and every one should do 
 that — ouglit, if she can possibly afford it, to own a good black silk dress. 
 Alpaca is good ; cashmere is better ; other black materials are very satisfac- 
 tory ; but not! ling gives one such a comfortable feeling of self-respect as 
 black silk. Silk is still very cheap, and fancy makes particularly so. It would 
 cost a good deal to get a really rich plain black silk, for such a dress re- 
 quires to be richer than one with a stripe, dot, or figure, and will also need 
 richer trimmings. Better no silk than a poor, flimsy, plain one, wdnch soon 
 turns shabViy and betrays the purchaser’s trust. One will find black silk to 
 be the most economical dress for the best dress, and with it one does not 
 need any other, lighting it up as above directed, when wearing in evening, 
 or on dress occasions. Besides this, a pretty cashmere or novelty suit for 
 street wear and a dress or two for home wear gives a sufficient wardrobe. As 
 they wear, take the silk for second best, supplying a new one, and in this 
 w^ay one may always have all that is necessary and yet not have so many 
 dresses to become out of fashion. The one-suit idea is fast gaining ground 
 and wisely so, as one can thus be better clothed, and in later style and at 
 less expense than where a dozen different best dresses are hung in the closet, 
 worn only now and then, thus making it too expensive to have anew suit 
 very often. Patience and practice work miracles in dressmaking, and the 
 amateur will, in cultivating both, learn to study her own figure and bring 
 out its good points in a way that no professor of the art will be likely to do. 
 
 INTELLIGENT SHOPPING. 
 
 There are a few things that every shopper ought to know. She should, 
 for one thing, know exactly how much money it is proper or expedient to 
 spend for a certain article. Of course she is not obliged to expend the entire 
 sum, if she has the good fortune to find what she wants at a lower price, but 
 the limit being fixed, she should have resolution enough not to be tempted 
 to exceed it. In all probability the sum has been determined with refer' 
 ence to other needs, and if one purchase is allowed to overstep the margin, 
 
DRESS MAKING AT HOME. 
 
 121S 
 
 there will be inconvenient curtailing in other directions. With the stern 
 fact of a slender purse to be kept in mind, it is weak in the shopper to spend 
 her own time and the salesman’s, looking at expensive goods which are be- 
 yond her reach. The sight of such fabrics, contrasting with the more hum- 
 ble ones which must of necessity be her choice, will be apt to produce dis- 
 satisfaction. 
 
 Quite important it is also, for the economical shopper to be aware of the 
 quantity of material she will need. Rapid calculations made at the time of 
 purchasing are very unreliable, and an appeal to the salesman will do little 
 good, because the desire to make a sale will often prompt that person to 
 suggest a smaller quantity than is needful. On the paper patterns sold by 
 dealers the quantity of goods required is usually set down, but an economi- 
 cal cutter can often make the garment from a smaller number of yards than 
 that given. A liberal quantity is mentioned, to allow dor inexperience and 
 more or less wastefulness upon the cutter’s part. It would be wise, after se- 
 lecting a pattern, to measure it, and decide by turning the pieces about till 
 every advantage gained by dovetailing them in and out may be taken note 
 of. There are maiiy ladies who manage to reduce the amount of cloth usually 
 required for a dress, so greatly, that the saving thus made is quite a consid- 
 eration. In expensive goods the saving of a yard or two will go a long w^ay 
 toward the purchase of another dress. 
 
 Very excellent managers have been known to cut all the required parts 
 of a polonaise, jacket, or whatever form the pattern is in, from paper, (in 
 cases where the pattern does not give duplicate sections,) to better enable 
 them to make the closest calculation as to the amount required. Such pains- 
 taking is sometimes laughed at and termed fussiness, but, depend upon it, 
 any method which enables a woman in narrow circumstances to save a dol- 
 lar, even, should be above derision. To ‘show that the sum thus saved may 
 be of some magnitude, the case of two ladies in New York may be named, 
 who bought silk dresses from the same piece. The silk was four dollars a 
 yard, and the dresses w^ere to be made in the same style. One lady referred 
 to her dressmaker for the amount of yards necessary, and the other made her 
 ©wn calculation in the manner just sjjoken of, and bought two yards less, 
 Her dress appeared after being made, to be as ample as her friend’s and she 
 had the reward of her deliberate forethought in the saving of eight dollars. 
 Probably the other dress was honestly made, for the quantity supplied was 
 far from exorbitant, but less careful cutting made the difference. 
 
 How much, or rather, how little, material will it be safe to purchase for 
 making into a silk dress, is a question often asked by ladies who are obliged 
 to count the cost of every thing very narrowly. It is a question that could 
 be answered more accurately regarding a single ii'dividual that in the_ ab- 
 stract, but it is safe to say, that with careful cutting, a polonaise and simply 
 trimmed skirt can be made from thirteen or fourteen yard^ of silk, according 
 to the height of the lady. The upper part of the skirt can be of black lawn, 
 or, instead of continuing the silk to the bottom of the skirt, it may be pieced 
 down with lining, begining where the ruffle is put on. Even if more material 
 is purchased, it is more prudent to piece out tlie skirt with other goods, and 
 save some of the silk to use when the time for making over comes. 
 
 For ladies who live out of town, the present facilities for selecting from 
 samples sent by mail simplify shopping greatly. Almost all merchants in 
 large cities are very obliging about sending samples, and, even if the ex- 
 press charges on the goods ordered adds something to the cost it is a trifle 
 compared to the expense ^f visiting the city. With the samples before one 
 at home, one can mai^e a cooler choice and use better judgment than when 
 in a store, and comitry ouyers have on this score, a great advantage over 
 town ahuppers. 
 
1220 
 
 DEESS MAKING AT HOME. 
 
 Among the manj^ points to be considered in the selection of a winter 
 dress, is its possibility for turning upside down and wrongside out, when its 
 future destiny may demand such transformation. It is also desirable to 
 have goods that can be dyed, and, on that ac.count, mixtures of silk and 
 wool should be avoided. There are also .other objections to this class of goods. 
 They are liable to change color when exposed to dampness, and will some- 
 times shrink and “cockle up” in a way that makes them unsightly, and often 
 useless. All-wool material, such as serge, cashmere, flannels and debeges, 
 and all the goods of similar nature sold under various names, are far more 
 satisfactory, and are often cheaper, even at the first cost than the fanc,^’ mix- 
 tures. 
 
 For those ladies who are obliged to follow some out-of-door avocation, 
 such as carrying a subscription book, selling some article from house to 
 house, or any pursuit which requires them to brave all weathers, the 
 most serviceable winter dress will be 6ne of camlet, linsey or frieze-cloth. 
 Either of these will be satisfactory, if a grade is selected which is woven 
 of pure worsted, with no mixture of cotton or any other fabric. If the ma- 
 terial is bought at a reliable place, the dealer will be willing to point out the 
 difference between the mixed and unmixed worsted material, but (the for- 
 mer not always being easy to find) irresponsible persons will sometimes at- 
 tempt to palm off* the latter upon the inexperienced. A jacket or sacque like 
 the dress can be wadded and lined, and, if neatly made after a stylish pat- 
 tern, vviff complete a walking costume that any lady might be willing to 
 wear. Such a suit in dark gray, or “pepper and salt,” made with emigrant 
 skirt bordered with three or five rows of black braid, and easy fitting coat of 
 the same, similarly trimmed, will be more stylish, and command more re- 
 spect for the wearer than a half-worn silk or cashmere whose trimmings 
 show stains of travel and dust, whose draperies have the dejected look com- 
 mon to long worn ornamentation. It is not to be supposed that the econom- 
 ist must never take advantage of a special bargain; but she must be w'ary, 
 lest she is dazzled by cheapness and tempted into buying something that 
 she could have gone without, and saved the money for a better use. 
 
 The habit of making a list, every season, of the things obsolutely needed, 
 with their probable cost, will assist an economical shopper very much in 
 making her purchases, and dispose her to shun showy so-called bargains, 
 unless she sees one that will supply some item set down in her list, ;or can 
 be profitably substituted for something therein. Even then she should use 
 very deliberate judgment, and carefully refrain from buying in haste to re- 
 gret at leisure. 
 
 Merchants in cities are, at certain times, in the habit of offering, as bar- 
 gains, the fragments of the last season’s stock to clear them out before new 
 goods' are exhibited. These bargains are sold (very often) for anything that 
 thevwill bring. Experienced economists find their golden opportunity, and 
 rarely fail to take advantage of its coming. Remnants of summer goods are 
 to be found often at a quarter of the price asked for them on their first ap- 
 pearance, and, with a little taste and a clever knack at securing an imitation 
 of some of the many fashions of the day, it is an easy thing to effect an in- 
 genious arrangement of a few yards of new goods upon an old dress that will 
 delude the public into the belief that the wRole costume is as new as it is 
 elegant. The point having been thoroughly settled, that close following of 
 passing' styles is incompatible with systematic economy, the woman of small 
 means^will not hesitate to make her dollar do double duty by spending it for 
 some of these kept-over goods without troubling herself with anxious doubts 
 and fears lest they should not be in the latest of the ruling modes. Her 
 choice among them, if her taste and judgment are good, w'ill be those that 
 are quiet and inconspicuous in color and pattern. Such dresses be the fash- 
 ion what it may, are always ladylike and ,in good style. There are some 
 
DRESS MAKING AT HOME. 
 
 1221 
 
 standard goods that are never obsolete ; but because each season brings its 
 own trivial variation in the shade of color, and thickness of a twill, or some 
 such unimportant feature, the infinitesimal change depreciates, in the eyes 
 of large dealers, the materials of last year. Narrow stripes, fine checks and 
 small dots, are all unremarkable, and, not coming within the range of arbi- 
 trary fashions, are never out of date, and no one need ever be ashamed of 
 wearing them. Prints, calicoes, ginghams, and all the great varieties of the 
 previous year’s supply of cotton goods, are generally to be found among the 
 bargains shown at such times ; and there is no better opportunity for laying 
 in a stock for children’s summer dresses, or for their mothers and older sis- 
 ters. Always make up cotton dresses without lining. They can be washed 
 and ironed easily, and look almost as well as new after each time of laun- 
 drying. With a waist lining there is apt to be a shrinkage and drawing out 
 of place in either the lining or the outside that hinders the iron from doing 
 its work nicely. For those who have to do actual hard work, such as wash- 
 ing, scrubbing, etc., it may be well, now that the material is so much thin- 
 ner than of old to make dark calico working dresses with waist linings of 
 unbleached muslin ter help to resist the strain produced by constant motion 
 of the arms ; but for ordinary housework a loosely-fitting unlined waist with 
 simply a stay or facing under the arms, is quite strong enough. It would 
 also be sufficiently so for the hardest work if people were in the habit of 
 making the calicoes worn for such use, simply with a skirt and half-fitting 
 saque. Many ladies make the calico skirts of working dresses of straight 
 breadths and no gores in order that, wffien partially worn out, the front may 
 be turned around to the back, thus bringing stronger breadths into the place 
 of those which are thin and faded. The gathers are ripped from the waist- 
 band and the skirt turned upside down. After a new lease of life has in 
 this way been secured to the skirt, there should be some way of renovating 
 the upper portion, perhaps new sleeves, and, possibly, a renewal of the 
 lower portions of the front if the waist is in saque form 
 
 The most economical and convenient time for making common dresses 
 is at a season when more elaborate dresses are notin preparation. For cali- 
 coes and ginghams it will be safe to select any of the simpler styles of walk- 
 ing dresses. Plain percale and small checked ginghams combine well, and 
 make very pretty combinations may be made wfith calicoes and prints. A 
 very practical little English work on economy recommends keeping a little 
 table of the widths of differ^xk?; materials and the respective quantities re- 
 quired for the ordinary garments used in the family for convenience in shop- 
 ping 
 
 CUTTING. 
 
 In cutting goods, economy of material is a consideration never to be lost 
 sight of. Make a close calculation before using the scissors at all, and do not 
 cut any part out until you have discovered the very best way of using the 
 cloth to advantage. It will pay one to be very deliberate and take no step 
 w'ithout due consideration. Of course, professional hands become so entirely 
 familiar with their occupation that it does not demand much thought, but 
 beginners will do well to ponder and plan and calculate closely the very best 
 and most economical way in getting a garment out of a given quantity of cloth. 
 Large patterns are desirable for dresses and some other things, but for most 
 garments just enough is the best quantity to have. The extra half yard, or 
 w’hatever portion is found to be in excess of the right length, is often useless, 
 and with cloth, or other costly material, adds provokingly to the expense of 
 a cloak, sacque, or whatever the garment may be. 
 
 People who economize very rigidly sometimes argue that buying paper 
 patterns adds too much to the cost of garments to be prudent purchases ; but 
 
1222 
 
 DRESS MAKING AT HOME. 
 
 that seems like faulty reasoning in most cases, for the time, strength and labor 
 spent in experimenting, to say nothing of the eventual possible wasting of 
 material, would more than cover the cost of the model. It is an excellent 
 idea for two or three friends to unite and purchase paper patterns together, 
 dividing the expense between them, and selecting medium sizes, which would 
 be readily adapted to their different degrees of slenderness or breadth. 
 
 If the dress is being made by a person of no experience, it will be well 
 to cut the pattern out of old material, baste it together and try it on ; this not 
 so much to correct possible defects in the pattern as to guard against the mis- 
 takes of inexperience, though even these need not be made if accurate care 
 is used in following the patterns. 
 
 In regard to cutting-out to the best advantage, imagine that the reader of 
 this, having, fortiinately for herself, finished making her own clothes, is about 
 to make a polonaise for her small daughter or sister. Let her select the pat- 
 tern she "wishes, and if it is a new one, cut Si facsimile of it in old cloth, baste 
 together and try on, making any slight alteration in waist or shoulder seams 
 that may be needed. Then let her ascertain the width of the material decided 
 on, and calculate as nearly as possible the quantity needed — say it is three 
 yards and a half of twenty-seven inch goods. With a piece of chalk let her 
 mark off upon the carpet a section of that length and width, and lay the dif- 
 ferent parts of the’pattern within its limits, turning and replacing them again 
 and again till they are assuredly arranged to the best possible advantage, and 
 the whole garment made to absorb the smallest amount of cloth that is prac- 
 ticable. Of course the idea must be kept in view of a right and wrong side 
 to the cloth, or an up-and-down to the figure, if there is one, but a little study 
 and thought, after the pieces are placed, will correct any mistake of that kind. 
 Then it is wxll, before taking up the pattern and brushing the chalk-line from 
 the carpet, to make a rough sketch or outline of the position it occupied upon 
 the floor, and not trust altogether to memory to re-arrange it upon cloth. 
 All this performance seems rather formidable, but if a beginner will take the 
 trouble to go through with it for a few times, she will find it like learning a 
 trade, and a little experience wdll make her so thoroughly mistress of it that 
 she will no longer need to be subject to such preliminaries, but will, almost 
 by intuition, lay the pieces of the pattern to the best advantage, and acquire 
 the very desirable accomplishment of cutting well and economically. To pos- 
 sess such an art one should be willing to take a little trouble and make some 
 exertion. 
 
 In cutting a dress leave the sleeves and trimming till the last, then parings 
 of gores and other pieces can be used up. Don’t be afrafd of piecing. The 
 sleeves should be whole, if possible, upon the upper j)arts, but the under parts 
 may be made of patchwork, if necessary, especially where the upper part is 
 wide. Even where both parts are of equal width care, ingenuity, and a little 
 practice, make it possible to use up very small pieces when material is scant. 
 The wmist also may be pieced more than an ordinary dressmaker, whose time 
 is money, can afford; but if you make your own dresses you can sometimes 
 get one out of a surprisingly scant pattern, if you are patient and ingenious 
 about.piecing. The fronts may be faced instead of hemmed, and narrow pieces 
 may be put under the arms without being noticed. If necessary, in a basque 
 or polonaise, all the parts may be joined at the waist. In making over a dress 
 quite short pieces may be used to advantage in this way. It is also possible, 
 when sorely driven by necessity, to piece the fronts from the armsize across, 
 and craftily cover the seam by arranging the trimming to represent a square 
 neck. Not more than an inch, if any, of the seam need be visible between 
 the trimming and the armsize, and that wTll hardl)^ be observed. 
 
 In cutting a basque or waist from an untried pattern, cut the lining first 
 baste it up and tr}^ it on ; then, if any trifling alterations are necessary, they 
 can be made, and the goods cut according to the improvements. Cut it as 
 
DRESS MAKING AT HOME. 
 
 1223 
 
 long as the basque is to be, but if it is for a polonaise or redingote, it need be 
 only five or six inches below the waistline. Soft twilled muslin makes the 
 best lining; that which is stiff and unpliable is very objectionable, as it is 
 2iOt only hard to fit, but soon stretches out of shape and leaves the dress 
 goods over it without proper support. Dark linings, even for dark dresses, 
 are now less in use than light. White is much used by dressmakers, but it 
 soils too easily to altogether unobjectionable. The best color is a pearl, or 
 f Yery light gray. For calico dresses, even for winter, the waist lining should 
 always be white, as in Avashing, the color of a dark lining will run into and 
 Cx3ud the colors of the calico. Both lining and outside of the waist should 
 be cut the* straight way of the cloth, and the seams and darts must be 
 creased on the lining exactly by the pattern, which must be pinned evenlj’- 
 upon it. Lay the lining upon the length of the goods, being very particular 
 to liaA^e it, perfectly straight, and arrange the different pieces in a manner 
 to save as much cloth as possible. If saving is a great object, facings can be 
 sewed on the edges of both fronts, and no hems turned. By moving the 
 the pieces about it will be easy, where there is no up and down, to get the 
 side pieces out between some of the larger parts. In basting the pieces to- 
 gether, after they are secured to the lining, be very particular to match 
 them as the paper pattern indicates, following the creases exactly. To se- 
 sure greater precision, it is best to mark the creases with a lead pencil. 
 One can not be too particular about these darts, as they have much to do with 
 the fit of the dress. Having basted the side-bodies evenly to the back, tack 
 the fronts and back together upon the shoulders and under the arms, the 
 darts having been previously basted up by the marks on the pattern. Try 
 on the waist, and if it is right, sew up the seams on the sewing machine and 
 work the button hole. Before cutting these (if the goods ravel very easily) 
 outline each one by a row of machine stitching, leaving only room to cut the 
 button-hole between the lines of stitching, and, in working it, take the 
 stitches deep enough to cover the line, the same as when it is run around by 
 hand. If it does not fit, the amateur dressmaker need not fall into despair, 
 for, probably a judicious taking in of the seams will make it all right. If the 
 dress is for a person with some peculiarities of figure it will be necessary to 
 study that in fitting ; if, for instance, the waist is very tapering, the seams 
 will have to be more deeply sloped than the paper pattern, being cut for the 
 average figure, will indicate. If the person being fitted has a hollowing 
 back, a plait or dart laid in the middle of the back of the lining will secure a 
 better fit. 
 
 Long seams in the back extending to the shoulder, are more becoming 
 to stout people than side bodies ending at the armsize. If the shoulders 
 project, an allowance can be made by leaving the back longer than the sides 
 If one shoulder is more prominent that the other, the defect should be skill- 
 fully disguised by putting a layer of cotton upon the other side, so that the 
 difference need not be noticed. If the arms are very thin, a sheet of cotton 
 may be put between the outside and the lining of the upper part. Many 
 dressmakers follow' this plan, whenever the arm is not too large to admit of 
 it, to secure a well-fitting sleeve, the short shoulders now worn to dresses 
 requiring some adroitness in putting them in nicely, unless the material is 
 thick like velvet, or is made so by w'adding. 
 
 The next step in making the dress is to finish the sleeves. They should 
 be slipped on the arm while the Avaist is on, and pinned to the shoulders. 
 Very much depends upon the fit of the sleeves, and, ev'en if cut from the 
 best of patterns, they may wrinkle and set awry unless put into the armhole 
 properly. The latter must not be too tight or cut out too much in the back. 
 
 After a basque or polonaise is finished, it should haA'^e a strong belt 
 •ew'ed to the back and side seams, upon the inside, to fasten the front, for 
 
1224 
 
 DRESS MAKING AT HOME. 
 
 the double purpose of keeping the waist in place and relieving the strain 
 upon the buttons. 
 
 Putting a garment together when it is carefully cut is a much easier task 
 than when the separate pieces are not accurate, and require much measur- 
 ing and trimming before they can be nicely adjusted to each other. If lining 
 is put into either a part or the whole of an article it must be tacked upon 
 the back of the pieces before they are basted together. Care must be taken 
 in basting not to stretch the seams out of shape. In making up cloth, the 
 seams, after being stitched upo<i a sewing machine, should be laid upon and 
 pressed down with a heavy hot iron. Each raw edge may then be bound 
 with a narrow ribbon or galloon. This will give a neat finish to the wrong 
 side and keep the threads from raveling. In very thick cloth the*seams, af- 
 ter pressing, should have a galloon laid over them, and hemmed down 
 slightly, not letting the stitches shov*^ upon the right side ; or, with a cloth 
 with a shaggy face, the seam may be sewed up and finished at the back with 
 a wide fell, which must be pressed fiat. Thin materials, such as mohairs, 
 grenadines, etc,, if made up without lining, are most neatly finished if the 
 pieces are stitched together on the right side and then turned and sewed 
 again upon the wrong side . This keeps the garment in better shape than 
 the usual running and felling. 
 
 The next thing on the programme after putting on whalebone casings, 
 is to face the bottom of the basque. It is then ready for the trimmimg, 
 which can be put on in accordance wfith the taste of the designer. Many 
 ladies wear adjustable waist trimmings. A bias band of the material, for 
 instance, with both edges trimmed with gimp or tiny side-plaitings, which 
 goes around the neck and meets or crosses in front, half-way between the 
 throat and belt. This is left off at pleasure, to make room for a dainty fichu 
 of mull or colored silk, or for a becoming little shoulder cape of beads. 
 These very expensive-looking little adjuncts to a dressy toilet can be 
 made at home by ladies who have any leisure to spend in fancy work. 
 Almost every young person has some middle-aged friend who will teach her 
 how to make the bead fringes which, in former days, decorated the square 
 ends of crotcheted silk purses. Those fringes were made of fine steel beads, 
 and the netted beading done with an ordinary sewing needle. The beads 
 now used are cut- jets of a much larger size, and three rows of the fringe are 
 set upon a lace foundation, or even sewed together over a paper pattern, 
 without other f round ation than a row of gimp between each fringe, which 
 is concealed by the falling strands of beads. Trimmings for the tabliers o,. 
 rich dresses are made in a similar manner by some ladies, who also imitate 
 with their own ingenious fingers the gorgeous seventy-five and fifty-dollar 
 fabrics which are sold in modest quantities for trimming. 
 
 In cutting a dress from plaid goods if the check is at all conspicuous, it 
 must be arranged with care, or very ugly effects will be produced, on the 
 waist, particularly, the plaids should match exactly where the fronts meet 
 In cutting out goods that are striped, have a whole stripe appear in the center 
 of the front, and have the side-forms in the back present a perfectly matched 
 appearance. The same attention should be paid to the sleeves, having a cave 
 as in all materials, that the parts above the elbows run with the thread length- 
 ways of the cloth. If the sleeve pattern is too short, lengthen it equally at 
 both ends ; unless this is observed, the set of it will be changed. 
 
 A round skirt is easily made with an old, well-fitting skirt, on a paper pat- 
 tern as a guide. The straight side of each gore must be tow^ards the front. 
 The seam in the front is not tg be endured, and one in the back is to be avoided, 
 if possible, upon any skirt which is not to be worn beneath a polonaise or 
 overskirt ; but for an overskirt all things are possible in the way of piecingg 
 and joinings. In making a trained or demi-trained skirt, if it should appear 
 scanty and hoop in the back, make a cut in the edge deep enough to relieve 
 
DRESS MAKING AT HOME, 
 
 1225 
 
 it, and set in a V-shaped gore, which may be concealed by tne trimming, or 
 cut shorter slits upon each side and set in gores. 
 
 Machine stitching is used upon dresses and trimmings. Even casnmere 
 and silk ruffles are hemmed on the machine instead of being laboriously blind- 
 stitched, although the latter mode is is not out of date with those who do not 
 mind trouble. It is now acknowledged by the best dressmakers that nothing 
 equals coarse alpaca or brilliantine for a skirt facing. Nearly every color can 
 be matched in it, and it looks well, wears well and sheds the dirt admirably. 
 Braid is now usually not felled down as formerly. About a third of its width 
 is allowed to project befow the skirt, which is thought to hang better than 
 when bound with the braid. It should be sewed on by hand after the dress 
 is finished, not set in between the facing and outside, as is sometimes done. 
 When it becomes ragged it is a simple matter to rip it off and put on a fresh 
 one. Or, a new and very pretty way is to top-pleat the braid in small pleats 
 and sew it just inside bottom of skirt, thus forming a little trimming as well 
 as a protection and doing away with any other “foot pleating.” It takes 
 three bolts of braid for an ordinary walking dress. 
 
 RENOVATING. 
 
 If the silk is very dirty, spread each breadth on a large table, and sponge 
 it upon both sides with warm water mixed with ox gall. — Rinse the silk 
 several times in clear cold water, changing the water each time. Then 
 sponge it upon the wrong side with a very weak solution of glue. Try the 
 experiment first on a scrap of the goods till you find it as stiff as new silk 
 should be. Dry the silk, and then roll it up in a damp towel and after two 
 or three hours, iron it upon the wrong side with a moderately hot iron. 
 Black, and some dark shades of cashmere, may be cleaned by the same 
 process. 
 
 Where a black silk has a shiny, greasy look, its freshness can fre- 
 quently be restored by sponging it with ammonia without ripping up the 
 dress. Where a silk of any color becomes more defaced with spots than 
 actually soiled, the spots can be removed by rubbing them with a mixture 
 made by putting half an ounce of camphor and an ounce of borax in boiling 
 water, and adding to it when cool a teacup of alcohol and half that quantity 
 of ammonia. 
 
 A favorite way of cleaning and restoring silk, is by sponging it with a 
 preparation made by boiling a large, unpeeled potato and a kid glove to- 
 gether for a long time. The glove should be of the color of the silk, and if 
 the shade is very light, the potato must have the skin removed before boil- 
 ing. After the mixture is cool add a small quantity of ammonia if the silk 
 is very dirty. No glue or gum will be needed, as the glove furnishes the 
 proper degree of stiffening. After sponging, and wiping with a dry cloth, 
 fold the silk in as nearly as possible the form of new silk, or roll it upon a 
 rod covered with thick cloth. Avoid ironing it if possible, as the texture of 
 the silk is better preserved without the application of heat ; but if the 
 wrinkles do not disappear, press it on the wrong side with as cool an iron 
 as can be efficiently used. The glove and potato treatment is excellent for 
 restoring black of all kinds, even veils and shawls. 
 
 Another way of cleaning black silk is first to thoroughly brush and wipe 
 with a cloth, then lay fiat on a board or table and sponge well with hot coffee 
 thoroughly freed from sediment by being strained through muslin. Sponge 
 on the side intended to show, allow to become partially dry and then iron on 
 the wrong side. The coffee removes every particle of grease and restores 
 the brilliancy of silk without imparting to it either the shiny appearance or 
 crackly and papery stiffness obtained by beer, or indeed, any dther liquid. 
 
1226 
 
 DRESS MAKING AT HOME. 
 
 The silk rer lly appears thickened by the process, and this good effect is per- 
 manent. 
 
 The f olio v/ing method of cleaning silks has many advocates, and is said 
 to be admirably adapted for delicate evening shades : To quarter of a pound 
 of soft soap put a teaspoonful of sugar and a large coffeecupful of alcohol. 
 Wet the silk all over with the mixture, then rinse it in several waters, being 
 careful not to crease it. Let it dry partially, and iron it upon the wrong 
 side, unless it is smooth enough after rubbing with a soft towel. There is a 
 great difference in silks in this respect. Some that are very soft and o-f rich 
 quality will be smooth and unwrinkled after cleaning, if simply smoothed 
 with the hands and carefully folded ; others need thorough pressing with an 
 iron to put them in good shape. Heat takes the stiffening from silk, and, if 
 it is found necessary to iron it, it is well to dry it and then dampen with 
 water in which a little gum or glue has been dissolved. The wisest way, as 
 suggested above, is, in any of the methods given to try the whole process 
 upon a small piece of the silk to be cleaned. Observation will then indicate 
 if any change is needed in the operation All these receipts have been tried 
 with very good results ; but to get a good result in cleaning silk takes time, 
 patience and backache. 
 
 If silk, after having been done over, or refinished, as it is called, looks 
 well enough to make up again as a dress, it is very important that new lining 
 should be used. Save the old ones to line every-day dresses, but be sure to 
 buy new waist and sleeve linings for the silk, or it will fall into the creases 
 and folds that wearing has produced in the muslin, and have an old expres- 
 sion in spite of all the trouble that it has cost. If the silk is to be cut up for 
 trimmings it will pay to line them. Bias frills and side-plaited ruffles can 
 be lined with coarse Swiss and folds and bias bands interlined with old thin 
 muslin which lias been nicely starched and ironed. Attention to these smad 
 details will do much toward giving a new look the material. 
 
 Grease spots in any goods should be taken off as soon as they appear, as 
 they yield to treatment much more readily before dirt finds a lodgment in 
 ihem. Benzine is one of the best agencies in use for removing grease from 
 woolen dresses. Some people consider it best to wet the spot first with cold 
 water, and apply the benzine within the circumference of the water-mark, 
 asserting that even upon colored silk fabrics no trace of the benzine will be 
 left after exposure to the air. Taking out spots which have destroyed or 
 impaired the original color is a difficult matter and one that will need ex- 
 perimenting upon in each case. Sometimes a mixture of camphor and borax 
 is efficacious, and in others strong beer is a beneficial application. If acids 
 have caused the trouble, a weak solution of ammonia will often have a good 
 effect. Sometimes an application of liquid blacking upon the faded or dis- 
 colored spot mends the matter, but that succeeds best on material that has 
 a nap or rough surface. A solution made by boiling logwood chips in a little 
 water is said to be very good for restoring the color of black cashmere and 
 other smooth woolen goods. It should be applied to the the spot with a 
 sponge, and the operation should be repeated several times drying the goods 
 after each application, and finally pressing it with a warm iron. 
 
 Men have been heard to say that women never brush their dresses. 
 However untrue that sweeping assertion may be, it is certain that too little 
 attention is paid to freeing dresses from the dust of the house and soil of the 
 street. It is an excellent plan, npon taking off a dress, to brush it carefully 
 all over with a small (not too stiff) wisp broom, giving particular care to ail 
 trimmings where plaits or gathers make lodgments for the dust. If there is 
 much upon the dress, j-ub it off withja coarse towel ora wad of worsted goods. 
 An excellent brush for cleaning woofen or silk dresses can be made by Cover- 
 ing a square block of wood with furniture x>lush. ^ For all silk dresses a piece 
 of flannel removes dust nicely. Ladies who are in mourning suffer much in- 
 
DRESS MAKING AT HOME. 
 
 1227 
 
 convenience from the injury caused by drops of water falling upon their crape 
 for each drop makes a conspicuous white mark. If, while wet, these are clap- 
 ped between the hands until dry, no spots will appear. Jf the crape has 
 dried without their removal, lay it upon a table and put under spots a piece 
 of old black silk ; dip a camel’s hair pencil in black ink and paint the spots 
 lightly ; then wipe them off with old soft silk, and the color will be restored. 
 
 Partly worn fabrics may often be profitably renewed by calling in the dyer’s 
 art. Some people have excellent success in using family dyes, and for them 
 it will be an object to color many useful things, for which it would not be 
 worth while to pay a professional dyer’s charge. Ribbons, neckties, trim- 
 mings and many small things which need patience and careful manipulation 
 can be colored beautifully at home. Stockings, linings and odds and ends 
 that might not otherwise be used, can also be advantageously subjected to 
 the amateur process, but for material that is to be remade into dresses it would 
 be wisdom to employ the best professional skill. Some things, like merinos 
 and cashmere, are worth dyeing at almost any price, and will look like new 
 when they are done. Silk dyes well for some purposes, but will never look 
 like new after the process, even if the dyer promises that it will ; hence it is 
 a mistake to use it conspicuously after dyeing. It can be used as a basis of 
 a costume, where the lines are broken by drapery, etc, or it will cut up ad- 
 mirably for trimmings, but large surfaces of it should be avoided, as giving 
 opportunity for the eye to catch sundry symptoms, such as streaks and a gen- 
 eral limpness, which at once reveal the secret. Iruh poplins dye well, but 
 have the one objection of shrinking lamentably. This should be taken into 
 consideration in purchasing one of light color, and an extra piece, sufficient 
 for a new waist, should be included in the original quantity. Velvets can be 
 colored, but although the nap is beautifully raised when done by an expert, 
 they lose much in appearance, and a velvet which cost ten dollars a yard will 
 have the general expression of one which costs less than a quarter of that 
 sum. The cost of dyeing velvet is very great, and with such a result to be 
 expected as has just been explained, it would be much better to buy good 
 new cotton-back, silk-faced velvet. Nearly all wool materials, unless too 
 loosely woven, color well, but mixtures of cotton and wool will not pay for 
 the cost of dyeing. Japanese silks and silk-faced matelasses do not dye satis- 
 factorily. White woolen goods will not as some people seem to think, take 
 every color : on the contrary, there are but few shades that they will become. 
 Light and Mexican blue, nut-brown, slate, stone color, lavender, jacqueminot, 
 scarlet, rose and several of the very dark new shades are those which can be 
 most certainly obtained. The reason for this limitation is because the sulphur 
 with which the wool is whitened in the manufacture prevents most colors 
 from taking hold evenly, to use a technical expression. 
 
 A Ipaca is an exception to most fabrics composed of two materials. It dyes 
 well and does not shrink very much. In most materials slate color will dye 
 black, brown, claret, green, purple and dark blue. Light blue will dye medium 
 and navy-blue, purple, crimson, green, prune, claret and black. Claret will 
 dye brown, black, crimson and bottle green. Brown will dye darker brown, 
 claret, black and green. Amber will dye green, scarlet, crimson, black and 
 brown. Crimson will dye black, brown, claret and dark green. A lighter 
 shade of crimson will dye black, brown, claret, dark green, blue ann a darker 
 self-shade. Drab will dye scarlet, crimson, green — both light and dark — 
 purple, dark blue and claret. Light green will dye claret, brown, black and 
 crimson. Dark green will dye brown, black and claret. Lavender will dye 
 brown, black, garnet, dark blue, green, plum and prune. Mauve will dye dark 
 blue, black, claret, crimson, green and purple. Navy blue will dye brown, 
 green, claret and black. Magenta will dye purple, scarlet, crimson, azuline 
 and navy-blue, black, browns and clarets. Purple will dye black, dark crim- 
 son, claret and dark green. Pink will dye blue in most shades, all the red- 
 
1228 
 
 DRESS MAKING AT HOME. 
 
 dish tones of color, medium and dark blues, black and most of the dark 
 colors, including greens. Scarlet will dye dark green and blue, black, garnet 
 and crimson. Straw color will take almost any color except light blue, 
 lavender and pink. 
 
 Black and all the dark colors, if grown rusty or faded, can be dyed again 
 the original color. They may turn out a little darker , but unless the material 
 has ugly spots which require more dye to conceal, the color will be nearly 
 the same as when new. 
 
 Plaid goods, if thick and unmixed with cotton, will often take a plain color, 
 which should be at least as dark as the darkest shade in the pattern. Black 
 and white checks prove an exception to this; as, if skillfully done, they can 
 be dyed scarlet or light blue, the white blocks taking the color and the black 
 remaining black. 
 
 It is damaging to dresses and other garments to lie by in a faded and dirty 
 state ; therefore, if coloring them is in anticipation, it is best to prepare and 
 send them to the dyers. After they are redressed they can be laid away till 
 required, and will take no harm. 
 
 Velveteen will dye and look very well at first, but being all cotton its re- 
 newed good looks fade very quickly. For furniture or house decorations it 
 might pay to have it done, but otherwise it is hardly to be advocated. 
 
 In coloring the old-fashioned, home-made preparations, requiring many 
 ingredients and much labor in preparing, have been supplanted by the “Dia- 
 mond Dyes” lately introduced and kept for sale by all druggists. They are 
 aniline dyes, and come in the form of a powder, put up in papers, and labeled 
 with fuirinstructions for using. The preparations for using these dyes are 
 very simple, and no experience is required if the instructions are implicitly 
 followed. The color card shows the exact shade of the color you select, and 
 there is no trouble in experimenting to get the right shade. Besides the dyes 
 are cheap and the results are equal to those produced by the professional dyer. 
 There are several manufacturers of aniline dyes, and inquiry at the nearest 
 drug store wdll secure all the information as to prices, colors, etc., that may 
 be desired by any lady. 
 
 chilbren’s clothin©. 
 
 Very few grown people understand the hardship it is to little folks t'^'^ear 
 outgrown or clumsy or ill-fitting garments. Boys are not supposed to nave 
 their feelings greatly harrowed at the sight of handsomer clothes than their 
 own but even they are quite alive to the mortification of wearing shabby or 
 ill-cut and ill-made coats and trowsers. The trial falls most severely upon 
 little girls, and to them it is a bitter one, and just as hard to be borne as the 
 afflictions of grown people are. With a keen eye for beauty, and often a 
 natural or cultivated taste, a poor child is ‘^^ometimes condemned to wear 
 garments of such a hideous character that sne loathes the very thought of 
 them, and actually suffers the most acute mortification. 
 
 There are mothers v- ho devote too much thought and time to dressing 
 their children, and who, by words and acts, lead them to feel that to be 
 fashionably and elegantly dressed is the great good of life. This is a lamen- 
 table mistake to make, but it also a mistake for a mother to attempt to im- 
 bue her child with an indifference to dress or check the love of it by depriv- 
 ing her of tasteful clothes. An ugly dress draws the thoughts of the w^earer 
 to itself far more than a pretty, becoming one will, and a forlorn, ill-dressed 
 little girl will grow up with a longing for finery that neat and pretty dress- 
 ing will not often develop. . 
 
 There is a good deal of work about making a dress, even if it is a small 
 one, but it is very little more teouble to make it tasteful and stylish, and it 
 
DKESS MAKING AT HOME. 
 
 1229 
 
 is a ^.easanter task to create a pretty thing than an ugly one. Like all other 
 arts the home dressmaker, it takes experience to make a success of 
 children’s dresses. Amateurs are apt to take fright at the dressy, elaborate 
 style now in vogue, but really there is nothing appealing about them with a 
 plate or pattern to follow, and the most complicated are frequently the most 
 easy to copy in old material, because the elaboration helps to disguise many 
 makeshifts m the way of piecing and eking out scanty trimmings. 
 
 A dainty little miss we know of wears a dress for her “ Sunday best” 
 that looks as it might have been selected from one of the shop windows. No 
 one would suspect it being home-made, much less made mostly of a fabric 
 no longer new. The foundation was a plain princesse form, cut from a thin 
 lining, which, by the by, was originally a light calico morning dress of one of 
 the older sisters. Among the cast-off clothes of the family were small por- 
 tions of two very old silk dresses, one a fine black and white check, the 
 other a plain dark brown. There was not in either enough in quantity to 
 do much with alone, but combined there was sufficient to make a very good 
 result. The silk was poor and thin, but it was carefully cleaned and stiff- 
 ened and wherever used furnished with a thin, coarse Swiss muslin lining. 
 Long folds of the two silks alternating were put upon the front breadth per- 
 pendicularly, reaching from the throat to the bottom of the dress in the cen- 
 ter. Across the back w’ere narrow gatliered rufiles of check silk bound with 
 the plain brown. The upper part of the dress was of white Angora gauze 
 skirting, which was but twenty cents a yard, and resembled a summer 
 camel’s hair. The fronts were made in sack form, meeting over the long 
 center plaits at one point only, about equi-distant between the throat and 
 waist, and cut away abruptly above and below'. The back was long and 
 looped over the ruffles with very graceful effect. The cuffs were of check 
 silk, with brow'll bias binding upon the edge, and the deep round collar (al- 
 most a cape) w'as in the same order. The upper part of the dress w^as cov- 
 ered w'ith brown silk that w'as too old and poor to be fit for any other use ; 
 but, under the polonaise, the worn places did not appear, and the flannel was 
 so thin that it required a continuous color beneath to prevent the ugly vari- 
 gated appearance that some silk and bunting toilettes present. The polon- 
 aise was edged with three row's of machine chain-stitching, done with coarse 
 brown silk, and w'as not a separate garment, being sewed in with the shoul- 
 der and side seams, and buttoned in the back w'ith brown buttons. 
 
 Another dress of the same little lady’s was made from a pair of old Tur- 
 key red curtains, of the dark color and heavy quality of former manufacture. 
 The dress w^as made w'ith a full skirt gathered round the W'aist, with five row's 
 of shirring. The blouse-w'aist was gathered in the same way. The deep 
 collar, cuffs, wide belt, and the binding to two ruffles on the bottom of the 
 skirt, w'ere of Madras gingham in indigo-blue shades. The combination 
 made a very quaint and stylish dress, and was modeled from a recently im- 
 ported one of much more expensive material. 
 
 Another lady who prides herself on her ingenuity made a very neat 
 cloak for her girl from an old pair of pants. The fronts and backs W'ere cut 
 of narrow pieces (it could not have been otherwise), with seams extending 
 to the shoulder. The pockets and cuffs were in good style, but not of the 
 same material, which was a brown basket pattern. The upper parts of the 
 sleeves w-^ere very presentable, but the under halves were curious mosaics of 
 patchwork, telling something of the difficulty with which they succeded in 
 being sleeves at all : but n’importe, nobody — not even a child — voluntarily 
 offers the under pjart of a sleeve for inspection, so its secrets need never be 
 revealed. 
 
 In making over children’s clothes or elders’ clothes for children, there 
 is a double advantage in combining more than one material. Fresher parts 
 of both can be used, and harmonious arrangement of colors diverts the eye 
 
1280 
 
 DRESS MAKING AT HOME. 
 
 from the want of newness that might be apparent in a plainer dress. In 
 making nse of diverse fabrics, there is, however, one all-important thing to 
 be kept in mind — there must be a certain harmony in color and method in 
 arrangement observed, or the effect will be disastrous. There are people 
 with artistic tastes to whom the knowledge of what is fitting and appropriate 
 seems to come instinctively, and they need no advice ; but there manj^ busy 
 mothers living so far from our great cities and so off from the line of travel 
 that they have but little opportunity for cultivating their tastes or of seeing 
 what is fashionable, and often but little time to give the subject much 
 thought. 
 
 In reading over the ordinary articles upon children’s fashions, one is 
 constantly struck with the similarity of the materials advised for their cloth- 
 ing, to those used for grown people. There seem to be no especial fabrics re- 
 served for their use. This fact should be particularly comforting to those 
 w^hose circumstances compel them to prepare their children’s clothing from 
 their stock on hand, which stock is generally understood to be worn-out 
 dresses of mothers and sisters. When there was a marked difiTerence be- 
 tween the styles of child and adult, the wearing cast-ofi dresses of their 
 elders was a real and bitter trial to little girls ; but there is no trouble about 
 it nowi Nearly everything that is wearable can be stylishly used under the 
 present laws which govern fashion. Plaids and large figures, which might 
 be grotesque in whole dresses, make very nice vests and trimmings to light 
 up dull looking costumes. 
 
 Old brown or black woolen dresses that have grown rusty and faded, but 
 have capabilities of usefulness, can be refreshed by steeping in a weak de- 
 coction of logwood. Other colors in all-wool can be re-dyed at home with 
 the ordinary family dyes. It should be remembered that it is much easier 
 to re-color goods the same shade than it is to make an entire change of hue. 
 It is best to match the color that the material w^as originally, and saturate it 
 in the preparation, following the usually accompanying printed directions 
 about drying, pressing, etc. It is a pity to spend time and trouble in making 
 up dresses which will look forlorn in spite of the pains lavished upon them 
 when a previous •'-dyeing would have made such a wonderful change in 
 their appearance. 
 
 The present very universal fashion of shirring dresses and trimmings is 
 admirably adapted to make over old materials into children’s clothes. Worn- 
 out ruffles can be closely gathered, or gauged, as the term is, and all the 
 holes and thin places "made invisible by the process. If, for instance, a 
 prudent mother has laid aside the flounces from some old skirt she has long 
 ago taken for a petticoat or other use, she will now reap the benefit of her 
 carefulness, and find herself able to make her child a dress at little cost. 
 Let her cut a cambric skirt of a proper size, and cover it with the flounces, 
 shirred at each edge with two gatherings, and a similar row through the mid- 
 dle. The shirrings may run around the skirt, and the lapping of the rufiies 
 may be concealed by a row of galloon or velvet, o.r the flounces may all be 
 pieced together before the shirrs are made. The gathers should be dis- 
 tributed evenly, and sewed firmly down upon the cambric. 
 
 Another mode of using the ruffles is to set them on the skirt perpendicu- 
 larly ; in this case the middle shirr may be omitted in each ruffle, unless they 
 are o-imr five inches wide. If that style does not meet with apj)roval a puff 
 (made of the flounces) may alternate with a close strip of shirring of equal 
 width with the shirring all the w^ay around. Again, if it is desirable to piece 
 out a scanty pattern, it will do to make the lower part of the skirt of the ruf- 
 fles closely shirred, and cover the rest of it with the dress material. Both 
 waists and sleeves, or either one alone, or deep yokes and cuffs, may be en- 
 tirely made of fine shirring, which, it will readily be seen, affords a fine op- 
 portunity for using up irregular-shaped pieces of old material, as it is of very 
 
DKESS MAKING AT HOME. 
 
 1231 
 
 little consequence how many pieceings are put into any thing that is so closely 
 gathered up, always supposing that the industrious toiler has time and pa- 
 tience to do the pieceing. Unlimited patience seems to l)e the attribute of 
 nearly all mothers, but time, the economical ones seem, alas, to have in but 
 a limited supply. 
 
 It is cruel to condemn little girls, with their naturally dainty tastes and 
 love for pretty things, to wearing ugly, ill-fashioned clothes ; but even made 
 out of such materials as this article treats of, they can be as pretty, if not so 
 durable, as if new material were used. 
 
 The subject of boys’ wear needs consideration, for there is no direction 
 in which the amateur’s failures are so distressingly palpable as in boys’clothes. 
 The unfortunate little sons of poor, industrious mothers too often are con- 
 demned to wear garments that give them a hoj)elessly awkward appearance. 
 Growing boys, at their best, are not mirircles of grace, but well-made clothes 
 do wonders for them ; and it it is worth while for those who have the work to 
 do to study to acquire the tailors’ style of finishing garments, without which 
 they are certain to have on uncouth, home-made air that condemns them at 
 once. It is quite possible to learn this art by a little practice and close imita- 
 tion of the finish that is found on coats and other articles of tailors’ work- 
 manship. The secret of style in men’s clothes is in pressing — not such press- 
 ing as people ordinarily do with the gentle gliding of a warm smoothing-iron 
 over the cloth — but a vigorous bearing on with a heavy iron that takes all the 
 patience and strength of the worker. The iron should be, as the phrase goes, 
 “ red-hot,” and the danger of scoiching the goods averted by keeping an old 
 wet linen cloth between the garment and the iron. Later, a finishing smooth 
 may be given with a cooler iron, through a thin dry cloth, to take out the 
 wrinLles sometimes caused by the wetting. 
 
 It is a great mistake to suppose that when a boy’s garment is made from 
 the cast-oflf one of a man it is not worth while to take much trouble with it, 
 for the cloth is generally of a better quality than that commonly purchased 
 for boys, ^nd the worn portions can all be cut away by care in disposing the 
 pattern. 
 
 Before appropriating cast-of coats or pantaloons of the father’s to replen- 
 ish the boy’s v/ardrobes, the garments should be brushed well and ripped up ; 
 then, washed through two suds made of warm water and very strong soap. 
 For reliable colors, a little lye can be added to the first water. Do not twist, 
 but stretch and pull the cloth, and fold up each piece tightly, and squeeze out 
 the water by pressure, or put it carefully through a wringing-machine. 
 Rinse again through two waters, with a little soap in the first, and press out 
 the water as before. After all has been squeezed out that can be, hang the 
 cloth in the air over a line, and when perfectly dry, roll very tightly in a 
 damp towel, and leave for several hours, or till the next day ; then iron on 
 the right side, through thin muslin, running the iron over till the cloth is 
 entirely dry. If there are any prominent grease spots on the garment, it is 
 best, before washing, to remove them wuth turpentine, potter’s clay, or ben- 
 zine. Stains can be treated, Ghough not always with success) with a mix- 
 ture of ammonia, camphor, and water. For example — say that a jacket is to 
 be cut from a sack coat; having washed the former as directed, select the 
 simplest jacket pattern and lay each piece upon the cloth in a position to 
 make the fronts out of the freshest parts. If the wrong side of the cloth is 
 best worthy to be uppermost, that should have been pressed instead of the 
 outside when it was washed. Sometimes the sleeves of gentlemen’s coats 
 are made in one piece, with but one seam, and that upon the outside. Such 
 sleeves can often be used for the back of a jacket, while the original backs 
 and parts of the skirt can be used for side pieces and sleeves for the jacket. 
 In tailoring work it is necessary to maintain a rigid adherence to the pattern. 
 Where two pieces are to be joined, and one is longer than the other, it 
 
1232 
 
 DRESS MAKING AT HOME. 
 
 will never do to snip off the extra length, as some careless people do, but 
 the longest side must be held in in sewing till the extra fullness is taken up. 
 
 In putting the collar on the jacket, care must be observed not to stretch 
 or pull it out of shape ; it should also be held full enough to turn over easily 
 and the seam should be pressed in the manner mentioned above. If possi- 
 ble, a jacket that has been made by a tailor should be made the model of 
 imitation in making one at home, and, till experience has made the details 
 familiar, it should be referred to in putting in pockets, setting in sleeves, and 
 at every step of the way. 
 
 Small pantaloons are readily cut from larger ones, and evofi. when the 
 latter are seriously impaired, it is still possible to make good new ones out 
 of them. If the back is in holes, the thin parts can be replaced by long gore- 
 shaped pieces, such as are seen in army pantaloons, and a pattern for boys, 
 sometimes called the “cadet pants,’’ can be procured, if such a device is 
 needful. In cutting the fronts, try not to have the exact spot come on the 
 knees that came there before, but have it above or below, as it will not only 
 wear out faster, but bulge out in an unsightly fashion. If the cloth is thin 
 and loosely woven, or has had already a great deal of wear, it will be well 
 to line the little pantaloons throughout. The fly should be lined with strong 
 drilling interlined with canvas to give sufficient support to the button-holes. 
 Short knee-breeches are much easier to make than long ones, and take such 
 a small quantity of material that two pairs can be ciit from one pair of ordi- 
 nary-sized men’s pants ; but of course, after a certain age, all the king’s hor- 
 ses and all the king’s men would be a force insufficient to compel a little boy 
 to give up his inalienable right to have his trousers as long as his father’s ; 
 and happy the mother whose young son does not insist on spring bottoms, 
 for that is a touch very difficult of attainment to any but an expert. In order- 
 ing a pantaloon pattern, it is less important to give the age of the boy than 
 the length of his leg (measured upon the outside seam) , as height varies 
 much in similar ages. The Ulster is a form to be recommended for the over- 
 coat, where new cloth is used, because it is so long and large that the material 
 can be made into other garments when its original form is outgrown. 
 
 In making underwear for the little ones, the best “nightie” is that called 
 the Perfect Night Dress. It is waist and drawers cut together with feet. 
 They are thus perfectly protected even if the covers do come ofl*. The gar- 
 ments can be of flannel, canton flannel or muslin. It is a great aid to the little 
 folks if their chemiloon’s waists are made open in frorit as they can then 
 more easily learn to dress and undress themselves. There is not any reason 
 why this should not be done, only that opening in the back has been the way 
 and we are rather slow in leaving the heathen past. The night-dress must 
 open in the back to allow for the flap which buttons up in the back. 
 
 ELDERLY LADIES. 
 
 T(oung people sometimes feel that it makes little difl'erence how mothers 
 and grandmothers dress as long as they themselves can make as fair a show 
 as the family circumstances allow — a mistake which is unjust and prejudi- 
 cial to all parties. It is a disgraceful, and in a great measure, a purely 
 American notion, happily banished now from large cities, but still hanging 
 about the country, that a young lady, even if her parents are not rich, must 
 be gaily, and as far as possible richly clothed, and be able to show soft 
 jeweled hands as white as the piano keys she touches deftly or otherwise, as 
 the case may be, while mamma spends her overworked time in the meanest 
 of clothes, and by reason of shabbiness is seldom seen by her daughter’s' 
 friends, or by any one else except at church. Too often it is conscience 
 rather than choice that takes her there, where the comfort of the the service 
 is swallowed in the consciousness of the utter forlorness and awkwardness of 
 
DEESS MAKING AT HOME. 
 
 1283 
 
 her appearance in obselete dress and antiquated mantilla that were bought 
 long before the daughters grew up to monopolize what little comfort and 
 luxurj^ life in narrow circumstances can give. The mother who allows her- 
 self to be set aside in this wajq and brings up her daughters to feel that hers 
 is the secondary place to theirs, fails dismally in her duty to them and reaps 
 her reward in the want of respect rendered to her. But if the mother of a 
 family is herself to blame for the want of nicety in her dress, the same can 
 not always be said of the grandmother, whose failing strength takes her par- 
 tially out of the active cares of life, and who ought to be the object of tender 
 consideration from every one in the household ; and it should be every one’s 
 care to have her comfortable and well-dressed — an object of pride, a sort oi 
 show-piece, instead of a poor, pushed-aside, forlorn object, to be kept out of 
 sight. Some clever writer says that a higlily-presen table and well-appointed 
 grandmother in a family is a patent of respectability. 
 
 There is no arbitrary dictum requiring certain things, but custom re- 
 stricts them to a narrow choice of color — brown, purple, blacky and gray be- 
 ing the only ones allowed. Artistically considered, brown should be also 
 excluded, on account of its unbecomingness to the dull tints of hair, eyes, and 
 complexion. The ideal dress for an old lady — and one may as well know 
 what the ideal is, even if there is but small hope of investing it in the real — 
 is severely plain velvet, with soft tulle handkerchief folded across the breast, 
 rich lace rufflesat the wrist to shade the withered hands, and a decorous 
 cap, which makes no attempt to be a head-dress, but has protecting strings 
 of lace of ribbon to tie loosely under the chin. We can not all dress our 
 dear old grandmothers thus* grandly and picturesquely, but we can make 
 them comfortable, and fashion their clothes as tastefully as our means will 
 allow, remembering that the love of pretty things to wear begins with a wo- 
 man’s life and generally lasts as long as she does — perhaps she is never too 
 old to be gratified with a pretty cap or dress. 
 
 A black silk dress is not always a possible thing for an old lady, but if, 
 by any economy the purchase can be made, it is a wise one, for it will last 
 any length of time as a best dress, and be such a comfort to the owner as to 
 repay any sacrifice incurred when it was bought. It should be made very 
 plainly . If the lady is very stout, and likes the style, it can be made a close 
 fitting Gabrielle or princesse, but the usual style is preferable. The waist 
 should fit comfortably, and, unless the wearer has delicate lungs, may be 
 cut ^dth the neck open down to the waist; and filled in with a lace or lawn 
 handkerchief. An over-skirt is not too youthful, if not long and entirely 
 unlooped, but many old ladies prefer single-skirted dresses. In that case 
 the breadths are but little gored ; the one in front may be shaped like an 
 apron, and the others left straight and sewed upon the waistband in large 
 plaits, except right in the center of the back, where they may be shirred for 
 a short distance, to the depth of an inch or two. The bottom of the dress 
 may be left plain, or may be bound with velvet instead of the usual braid, or 
 may be trimmed with one or more wide flat bands or folds of the silk. The 
 sleeves maj" be trimmed at the hand to correspond with the finish on the 
 skirt ; and if the waist is not open as suggested, a small square collar trim- 
 med in the same way can be added. If circumstances do not allow the silk, 
 black cashmere is certainly the next choice, and will be very handsome 
 made up in the same way. I* can be made to look richer by edging the folds 
 and bias pieces with milliner’s folds or narrow pipings of silk. Failing the 
 cashmere, black alpaca of the best quality that can be afforded is the best 
 substitute. Silk pijiings are not so pretty upon this material, but their place 
 may be taken by galloon, or the skirt may be set oflT by two groups, three or 
 four in each, of narrow double folds of alpaca. 
 
 A comfortable and welcome fashion for old ladies, which was perhaps sug- 
 gested by the rage ^or fichus of all kinds, is a shoulder cape, in shape like a 
 
 78 - 
 
1234 
 
 DRESS MAKING AT HOME. 
 
 Sontag, except that the fronts fasten like a dress with buttons, instead of 
 being crossed. This is made of black silk, quilted in tiny diamonds over a 
 single thickness of wadding, and edged with a double cord, or with a very 
 narrow black lace plaited on. It can be worn with any dress, and is becom- 
 ing so much adopted by old ladies in the East that they frequently have cloth 
 or crocheted capes of the same made to wear in change v/ith the more dresssy 
 one. 
 
 Circulars are frequentl}'' mentioned in fashion journals as being well 
 adapted to old ladies, but they are really far from being the best shape for 
 their wraps, as, having no sleeves, they drag heavily from the neck, and be- 
 come very tiresome. A better style is a loose-fitting double-breasted sacque, 
 rather long, but not enough so to be heavy and burdensome. 
 
 Caps and bonnets are delicate points, and the old lady whose means are 
 too straightened to allow her to call professional skill to her aid (and even 
 that is not always equal to the occasion) is fortunate if she has a friendly 
 relative with taste and capacity enough to undertake the critical task, which, 
 to be successful, should be really a labor of love. The cap should be pure 
 white, and the bonnets black. A well-defined border or ruche of white is 
 pretty and becoming, but an indefinite mingling of black and white in either 
 cap or bonnet is uilbecoming. Small bonnets are out of the question for old 
 ladies who need a shape that will amply protect the head, and even the back 
 of the neck, where so many nerves center that embrace the slightest oppor- 
 tunity of exposure to ache remorselessy. Still the bonnet must not be too 
 large, unless to shade a large fat face ; a small head and delicate features in 
 a great coal-scuttle of a hat look like a caricature, and the beauty of a bonnet 
 lies in its fitness. 
 
 They say there are no old women in modern times, so it would not be safe 
 to mention an age to which the plainness of attire advocated in this article 
 belongs. But it was designed for those who honestly feel themselves beyond 
 the period when 
 
 “ One a charm from dress can borrow." 
 
MISCELLANEOUS. 
 
 1235 
 
 MISCELLAISTEOUS. 
 
 For Ivy Poison. — Apply sweet-oil. 
 
 For Burns. — Apply the white of an egg. 
 
 Rust in Iron. — Kerosene-oil will remove it. 
 
 Lamplighters. — Make in proper lengths in pine wood. 
 
 To Scour Tins. — Use whiting moistened with kerosene. 
 
 To Remove Finger-ring . — Hold hand in very cold water. 
 
 Melted Snow — produces one-eighth of its hulk in water. 
 
 Squeaking Boots. — Drive a peg in the middle of the sole. 
 
 Worms on Currant Bushes. — Sprinkle freely with buttermilk. 
 
 When to Paint. — Oil-paint lasts longer when put on in autumn. 
 
 To Drive Nails. — Nails dipped in soap will drive easily in hard wood. 
 
 Morocco Leather — may be restored with a varnish of white of an egg. 
 
 Leaky Roofs. — A cement made of sand and white-lead paint will stop leaks. 
 
 Stove Polish. — Add little sugar or alum to the blacking and let stove be cold. 
 
 To Keep off Flies. — Paint walls or rub over picture frames with laurel-oil. 
 
 Door-latches and Locks — will work easily and quietly if oiled occasionally. 
 
 To Clean Ermine. — Rub with cornmeal, renewing the meal as it becomes 
 soiled. 
 
 Paint. — New; woodwork requires one pound of paint to the square yard, 
 for three coats. 
 
 To Clean Steel. — Unslaked lime cleans small articles of polished steel — 
 like buckles, etc. 
 
 To Harden Wood. — Cut the wood in the shape desired, and boil eight 
 minutes in olive-oil. 
 
 To Clean Russia Iron, mix blacking with kerosene, and it will look nearly 
 as well as new. 
 
 Coal Fire. — If your coal fire is low, throw on a tablespoon of salt and it 
 will help it very much. 
 
 Silverware; — Keep in paper or canton fiannel bags, with a little piece of 
 camphor gum wrapped in a cloth and tie the top with a string, and it will 
 keep as bright as new. 
 
 Ink Spots on Books. — A solution of oxalic acid will remove them without 
 injuring the print. 
 
/ 
 
 1236 
 
 MISCELLANEOUS. 
 
 Leahs about Chimneys — may be stopped by a cement made of coal-tar and 
 sand, neatly applied. 
 
 Postage Stamps— v^iW stick, and not turn up at the corners, if the face is 
 wet after applying them. 
 
 Berry Stains. — The fumes of a brimstone match will remove berry stains 
 from a book, paper or engraving. 
 
 Varnish for Faded Rubber Goods. — Black Japan varnish diluted with a 
 little linseed oil. 
 
 Mice. — Pumpkin seeds are very attractive to mice, and traps baited with 
 them will soon destroy the little pest. 
 
 Gas Lighter. — This , is very convenient and some- 
 thing which every house, using gas, should have. 
 
 Dry Paint — Is removed by dipping a swab with a handle in a strong 
 solution of oxalic acid. It softens it at once. 
 
 To Keep Walks Clean. — Sprinkle with weak brine through a water- 
 sprinkler, or scatter salt along the walks. 
 
 To Clean Black Kids. — Add a few drops of ink to a table-spoon of salad- 
 oil ; rub on with a feather, and dry in the sun. 
 
 Shingles. — Dip well-seasoned shingles in lime, wash and dry before lay- 
 ing, and they will last longer and never take on moss. 
 
 To Clean Straw Bonnets. — First brush them with soap and water, then 
 with a solution of oxalic acid, or rub with a cut lemon. 
 
 To Clean Wells of Foul Air,— -Throw down a pack of unslaked lime. 
 The heat procured carries out the foul air with a rush. 
 
 When a Chimney Takes Fire-throw salt on the lire, and shut off the 
 draught as much as possible, and it will burn out slowly. 
 
 Dish-water and poured about the roots of young fruit-trees, 
 
 currant and raspberry bushes, etc., facilitate their growth. 
 
 Cheap Paint for Iron Fencing. — Tar mixed with yellow-ochre makes an 
 excellent green paint for coarse woodwork or iron fencing, 
 
 Dirty Coot collars. — Apply benzine, and, after an hour or more, when the 
 grease has become softened, rub it or remove with soap-suds. 
 
 To Renew Stained Floors— th2it have grown a little dull, rub thoroughly 
 wdth beeswax and turpentine. Repeat this whenever they need it. 
 
 To clean kettles easily, pour a little hot water in them and put a cover on*; 
 the steam will soften the dirt so that it may be easily removed. 
 
 Onion Odors.— When cooking onions, set a tin-cup of vinegar on the stove 
 and let it boil, and it is said you will smell no disagreeable odor. 
 
 To Soften Leather.— The best oil for making boots and harness leather 
 soft and pliable, is castor oil. A is also excellent for greasing vehicles. 
 
 Color of Paints for Tools. — Tools exposed to the sun should be painted 
 with light-colored paints, as they reflect instead of absorbing the heat. 
 
 Powdered chalk added to glue strengthens it. Boil one pound 
 glue with tw0 quarts skimmed milk, and it will resist the action of water. 
 
 To Keep Pearls Brilliant.— Keep in common magnesia, instead of the 
 cottonwool used in jewel cases, and they will never lose their brilliancy. 
 
 Brooms. — If worn sideways, dip in hot soapsuds till soft, straighten and 
 lean against a flat surface to dry, then trim off the uneven edges. If they are 
 dipped in boiling suds once a week they will last longer. 
 
MISCELLANEOUS. 
 
 1237 
 
 Overshjes. — Mark liame of owner with pen and ink on the woven inside 
 lining. 
 
 Cement for Cracked 5^^^)^’^5.’^Three quarts wood ashes and one quart bar- 
 rel salt, mixed in a mortar with water. 
 
 Nickel Stove Trimmings, Etc. — To keep them bright, polish with a damp 
 cloth dipped in common dry baking soda, and rub with oil afterward. Or 
 simply rub with a cloth dampened with ammonia. 
 
 To Clean Lamp Chimneys. — Moisten a small cloth in kerosene and rub ; 
 then wipe them clear with a clean cloth. 
 
 To Clean a Refrigerator. — Use bicarbonate of soda dry on a damp cloth. 
 Rub the zinc well with it. It destroyes all musty smell. 
 
 Dish Cloths — Mosquito netting that has been used for a season on windows, 
 may be washed and used for dish cloths, by folding together and stitching 
 through it. 
 
 Sticky Fly Paper. — Thin common glue, so that it can be brushed over 
 manilla paper, then when it is quite dry, melt together one ounce castor oil 
 and three ounces rosin, and spread over the prepared paper. 
 
 Scrubbing Brush. — The advantage of the brush, as 
 illustrated, is that it has a handle which is movable. 
 
 Lime in Cans. — Lime ground and pulverized for 
 white- washing purposes is put in cans and sold by drug- 
 gists. It is convenient in form and excellent. 
 
 To clean a brown porcelain kettle, boil peeled potatoes in it. The porce- 
 lain will be rendered nearly as white as when new. This will also take ofl 
 lime, if formed on any kettle. 
 
 To Make Shoes Durable. — A coat of gum copal varnish applied to the soles 
 olf boots and shoes, and repeated as it dries until the pores are filled and the 
 surface shines like polished mahogany, will make the soles water-proof, and 
 make them last three times as long. 
 
 Ebonizing Wood. — Wash any close-grained wood with a strong boiling 
 decoction of logwood two or three times, allowing the wood to dry between 
 the applications. Then wash with a solution of acetate of iron (made by 
 dissolving iron filings in strong vinegar) . 
 
 To Remove Rust From a Stovepipe. — Rub with linseed oil (a little goes a 
 ^reat way) ; build a slow fire till it is dry. Oil in the spring to prevent it 
 horn rusting. 
 
 To Cure a Kicking Cow. — Take a strap an inch w’ide and buckle tight 
 .iround each hind leg, just above the hock, tjght enough to slightly com- 
 press the ham-string. Then she can not kick. In fly time take in the tail 
 with the leg and you will not swear. 
 
 Handles. — Knife and fork handles that have become loosened may be 
 fastened by taking a piece of quill, putting it into the handle, and pushing 
 the knife or fork in firmly, after first heating it. 
 
 Branches of the elder-bush hung in the dining-room of a house, will clear 
 the room of flies. There is an odor which the insects detest. 
 
 An Easy Way to Clean Silver Articles. — Set fire to some wheat-straw, 
 collect the ashes, and, after powdering it, sift it through muslin. Polish the 
 silver plate with a little of it applied to some soft leather. 
 
 To Clean Old Marble. — Take a bullock’s gall, one gill soap lees, half a gill 
 of turpentine : make into a paste with pipeclay, apply it to the marble^ let it 
 <1^ a day or two, then rub it off, and it will appear equal to new ; if very 
 flirty, repeat the application. 
 
1238 
 
 MISCELLANEOUS. 
 
 To extract Oil from Marble or Stone. — Soft soap, 1 part; fullers ’-earth, 2 
 parts ; potash, 1 part ; boiling water to mix. Lay it on the spots of grease, 
 and let it remain for a few hours. 
 
 To make Boots and Shoes Durable. — Apply to the soles four or five succes- 
 sive coats of gum-copal varnish ; and to the uppers, a mixture of four parts 
 of lard to one of rosin. Apply while warm. 
 
 To get Light in a Well or Cistern, — Reflect in it by a looking-glass. Any 
 steel or metal lost in a cistern may be drawn out by lowering a strong mag- 
 net. 
 
 To make Artificial ButUi . —Render beef suet at a very low temperature, 
 churn it in fresh buttermilk and yolks of eggs, and treat like butter when 
 removed. 
 
 Pounded Glass — mixed with dry corn-meal, and placed within the reach 
 of rats, it is said, will banish them from the premises ; or sprinkle cayenne 
 in their holes. 
 
 Spots on Varnished Furniture are readily removed by rubbing them with 
 essence of peppermint or spirits of camphor, and afterwards with “furniture 
 polish” or oil. 
 
 To Keep Seeds from the depredations of mice, mix some pieces of cam- 
 phor with them. Camphor placed in trunks or drawers will prevent mice 
 from doing them injury. 
 
 Furniture Filling. — Mix two gallons plaster of paris, one pint flour, one 
 ounce each of pulverized pumice-stone and prepared chalk ; add one half 
 gallon boiled oil and one gill Japan drying. 
 
 Corn-Bread. — In cutting do not forget to hold the knife perpendicularly, 
 that the spongy interior of the loaf may not be crushed into heaviness. 
 
 To Blow out a Candle. — If a candle is blown out by an upward instead of 
 a downward current of air, the wick will not smoulder down. Hold the 
 capdle higher than the mouth in blowing it out. 
 
 Time to Cut Timber. — Hard wood for timber or fire-wood should be cut 
 in August, September or October. Hoop-poles should be cut before frost 
 comes ; cut at other times, there is danger of worms. 
 
 A Wet Silk Haf,— Shake off the water, rub the way the nap lies with a 
 clean linen cloth or silk handkerchief, and hang some distance from the fire 
 to dry ; a few hours after, brush with a soft brush. 
 
 To make Old Farms/i Dry.— “Sticky” varnish may be dried by applying 
 a coat of benzine, and, after two or three days apply a coat of good varnish, 
 and let dry thoroughly before using the furniture. 
 
 Discoloration on Custard Cups. — To take [the brown discolorations ofl^ 
 cups in which custards are baked : Rub with damp flannel dipped in best 
 whiting. Scouring sand or sand soap will answer the purpose. 
 
 To Preserve Steel Pens.— Steel pens are destroyed by corrosion froin acid 
 in the ink. Put in the ink some nails or old steel pens, and the acid will ex* 
 haust itself on them, and the pens in use will not corrode. 
 
 To keep Russia Iron Pipe or Stoves during the summer : Give thern a 
 good coat of coal-oil all over, and put away in a dry place. In the fall give 
 it a fresh coat of oil or benzine, and rub it all oflf clean and dry. 
 
 Buckeye Polish. — Take one ounce each shellac and coal-oil, half an ounce 
 each linseed oil and turpentine, bottle and keep well corked, shake well be- 
 fore using and apply with a sponge. Good for marred furniture. 
 
MISCELLANEOUS. * 
 
 1239 
 
 ForVoultry. — Fish are an excellent food for poultry, largely increasing 
 the production of eggs. Those who have tried the experiment have discarded 
 all the patent egg-producing foods in the market, and feed fish. 
 
 Darning Woolen Socks. — Make the first layer of stout thread, and the 
 cross threads of woolen j^arn. It makes a firm, smooth darn, which wears 
 well. 
 
 Foot Muff. — A cold night one will appreciate this and for aged people it 
 
 is a great luxury. 
 
 Painted Pails. — To draw the taste of 
 paint out of new wooden pails that are 
 painted inside, fill the pail with butter- 
 milk and soak from twenty-four to thirty- 
 
 six hours. 
 
 Moles. — Procure a small pair of bellows and blow the fumes of burning 
 sulphur into the holes made by moles in the garden. 
 
 Toast Rack. — Where one has not a folding toast rack, it is easy to im- 
 provise one by taking the upper grate from the oven and placing it on top of 
 the stove or range, and toasting the bread on it. 
 
 Chicken Lice. — Whitewash the hen house and nest boxes, putting in the 
 wash a good deal of salt or old brine. Also put half a cup of salt in the bot- 
 tom of each nest, and your chickens will never be troubled with the pests. 
 
 Mustard Plasters — If molasses is used to mix the mustard with they will 
 remain flexible and will not dry, as when mixed with water. Lay a fine . 
 cloth over the plaster ; then it will heat without blistering. 
 
 Paint Buckets. — Fill half full of dry dirt and there will be no trouble 
 about getting the paint ofi" ; or boil ashes and water in them until the paint 
 is soft, wipe out and wash with soap-suds or clean with turpentine. 
 
 Covers for Jars. — For covers to jars that have none, in which you keep 
 salt, etc., use a paper flour sack ; cut the top off until just the length of the 
 jar is left, then slip it over ; it is so much handier than tying every time. 
 
 White Ink. — Make by stirring Flake White into clear mucilage, and re- 
 ducing with w'ater till it will flow easily. 
 
 Curling Plumes. — Sprinkle a teaspoon common salt on a hot stove, hold 
 plume over it, and when air}'^ enough, take a butter knife or pen knife, and 
 curl each sprig carefully. 
 
 Furniture Polish. — Take a small bottle and fill it two-thirds full spirits 
 turpentine ; then fill the bottle up with the best linseed oil. Shake well, 
 apply with a very thin cloth, and wipe ^ith the same. This will make the 
 furniture look nearly as good as new. 
 
 Varicose Veins. — Procure a rubber banaage one and one-fourth incnes 
 wide and swathe carefully the entire hmb. Bathing in hot water wdll relieve 
 the burning. 
 
 Candles. — Mutton tallow is perhaps better for candles than beef tallow, 
 and is usually cheaper . Prepare the wicks for tallow candles by steeping 
 them in coal oil. They make a bright light. 
 
 Bed-Bugs. — To banish bed-bugs after they have got into the walls and 
 ceilings of a house, close all doors and windows and burn brimstone or sul- 
 phur, "by throwing it upon red hot coals is an iron kettle set in the middle of 
 the room. Or heat a piece of iron red hot, place in a kettle, throw in the 
 
1240 
 
 MISCELLANEOUS. 
 
 brimstone, and leave room closed for twent3^-four hours. It is death to the 
 vermin. 
 
 To Make Hens Lay in Winter. — Keep them warm ; give wheat screenings 
 twice a day with shelled corn at night. Feed them with meat scraps when 
 lard or tallow has been tried, or fresh meat. Some chop green peppers 
 finely, or mix cayenne pepper with corn meal, to feed them. Let them have 
 a frequent taste of green food, a little giavel and lime, or clam-shells. 
 
 For Lice on Children. — Wet the head in just clear alcohol or whiskey ; or 
 even strong cider vinegar will do the work. Sometimes a second appli- 
 cation may be necessary to destroy the eggs and all. 
 
 Moths in Furniture. — Dust in all the cracks and seams pulverized borax. 
 Strong alum water, spirits of turpentine and salt mixed together and used to 
 sponge with is also good. 
 
 To Make Covers for Milk Pans. — Bend thin barrel hoops, tie or tack the 
 right size, and sew over them pieces of thin dairy cloth. Drop over the pans 
 of milk to protect from dust and flies. 
 
 To Clean Bottles. — Cut some raw potatoes in pieces, and shake them in 
 the bottle with cold water. Or use shot, gravel or tacks instead of potatoes, 
 or kernels of corn and table-spoonful of ashes, shake and rinse thoroughly. 
 
 Onion Flavor. — A little washing soda dissolved in the water used for 
 washing knives and dishes in which onions have been cooked will remove 
 the strong odor that remains upon them. 
 
 Labels on Tin. — These may be fixed upon tin boxes, etc., exposed to 
 damp by the following method : White of egg is diluted with one-half quart 
 of water and applied with a brush to the surfaces to be united. A hot iron 
 is then passed over the surface of the paper, so as to coagulate the albumen. 
 
 Hair Falling Out. — Steep a handful of sage leaves in a quart of water ; 
 strain and dissolve in the liquid one ounce borax, then add a small teaspoon- 
 ful of spirits of camphor. Wash the scalp once or twice a week in this 
 preparation. 
 
 To Clean Tin. — Use sifted coal ashes, moistened with kerosene oil; rub 
 briskly, and wash with soap-suds. This will make all tin that is not burned 
 as bright as new. For nickel on stoves and flat-irons it has the same effect. 
 
 Eye Wash. — Cut fine a piece of beef-steak an inch square ; sprinkle on a 
 little salt, put in a small wide-mouthed bottle, and pour over an ounce or 
 two of vinegar. Pour a little in the hand and bathe the eyes several times a 
 day. 
 
 Rejnoving Tar From Black Silk. — Rub some lard on the tar, then wash 
 the silk with castile soap and soft water, rinse well, repeating until clean ; 
 then dry by pinning to a sheet stretched tight on ironing board or carpet. 
 
 To Raise a Nap on Cloth. — Clean the article well, soak it in cold water 
 for half an hour ; put it on a board, and rub the thread-bare parts with a half- 
 worn hatter’s card filled with flocks, or with a teazel, or a prickley thistle 
 until a nap is raised ; then lay the nap the right way with a hatter’s brush, 
 and hang up to dry. 
 
 Black Varnish for Chip and Straw Hats. — Best alcohol four ounces, pul- 
 verised black sealing wax one ounce ; put them in a phial, and put the phial 
 into a warm place, stirring or shaking occasionally until the wax is dissolved. 
 Apply it, when warm, before the fire or in the sun. This makes a beautiful 
 gloss. 
 
 Bed-Bugs. — Use gasoline wherever they are. One can use it freely and 
 not injure the floor or carpet, as it does not leave a grease spot like keroser^. 
 Do not use it with a light or fire near it. Air the room well alter using. 
 
MISCELLANEOUS. 
 
 1241 
 
 Black Ink. — To one gallon of water either hot or cold, allow two ounces 
 logwood ; stir occasionally till it is dissolved. Then add half an ounc® bichro- 
 mate potash, and one-fourth ounce prussiate potash ; stir till this is also dis- 
 solved, and your ink is ready for use. This*is xery cheap costing about 
 15 cents. 
 
 Cabbage Worms. — Into a twelve quart pail of water stir a coffee cup of 
 barrel salt, and throw three or four handfuls of brine on each cabbage where 
 worms have appeared ; apply about twice a week and the worms will die. Or 
 dissolve tablespoon Persian insect powder in a gallon water to every thirty 
 plants. Or simply use nearly boiling water. 
 
 Dish Drainer. — A home-made one is to put an old tin pan witli nail holes 
 in the bottom in a large wooden bowl. The dishes will be clean and shin- 
 ing and wdped with much less trouble than usual. 
 
 Sleeve Protector. — When w^ashing dishes, having on a clean dress, draw 
 on a pair of old clean stocking tops, hemmed at the bottom. These are easily 
 drawn on and off, and since fashion requires that sleeves be wmrn too tight to 
 roll up, one can thus avoid changing dress. These are nice in doing many 
 kinds of work. 
 
 . Wood — may be fastened to stone with a cement made of four parts of 
 pitch, four parts of pow^dered brick-dust or chalk, and one part of beeswax. 
 Warm it before using, and apply a thin coating to the surfaces to be joined. 
 
 Outside Garments. — Bonnets, cloaks, hats, shawls, scarfs, and the like, 
 wdll last clean and fresh much longer if the dust is carefully removed from 
 them by brushing and shaking after returning from a ride or walk. 
 
 New Rope — may be made pliable by boiling in w^ater for a couple of 
 hours. Its strength is not diminished, but its stiffness is gone. It must 
 hang in a warm room until thoroughly dried, and must not bq allow^ed to 
 kink. 
 
 Razor Strops — are kept in order by applying a few drops of sweet-oil. 
 After using a strap, the razor takes a keen edge by passing it over the palm 
 of the w’arm hand; dipping it in warm water always makes it cut more 
 keenly. 
 
 Mica Windows — in stoves (often wrongly called ‘‘isinglass’’), when 
 smoked, are readily cleaned by taking out and thoroughly washing with 
 vinegar a little diluted. If the black does not come off at once, let it soak 
 a little. 
 
 Snow on Roofs — may be prevented filling the gutters by placing small 
 stools or benches along in the gutters upon which the snow will lodge, thus 
 thus leaving a clean space below for the water to run off. 
 
 Medicine Spoon. — Have a 
 a tea or table spoon bent in 
 this shape, in order to stand 
 level when medicine is to be 
 dropped i nto it. It is very con- 
 venient where there is only one 
 
 person caring for the sicn. 
 
 Arrange Flat-irons— on the stove in two row^s, “heel and toe,” or so that 
 when ready for a hot flat you can take the next one in order without loss of 
 time in trying or “sissing” them, being sure to get the one that has been 
 heated the longest. 
 
 Chapped Hands. — Grind one side of a ymmice stone; wet, and with the 
 smooth side, rub the hands. If badly chapped, oil them at night, and dry in 
 
1242 
 
 MISCELLANEOUS. 
 
 by the fire ; or, at night, wet the hands, and rub a little honey oyer them, 
 drying it in before the fire. 
 
 Chickadees in Winter. — A 'cup of pumpkin-seeds, set on the window-sill, 
 will attract chickadees, and they will become quite tame, and are very amus- 
 ing with their antics. They may be kept about the house from December to 
 May by feeding and kind treatment. 
 
 Shellac Varnish. — Put schellac in a bottle, pour 90 per cent, alcohol to 
 cover, cork tight and put in a warm room, shake occasionally, and if not all 
 dissolved in three or four days, add more alcohol. This is good to varnish 
 almost anything, and will dry in half an hour. 
 
 Friction Matches — should never be left vhere the mice will get them, 
 as they carry them to their nests, and sometimes ignite them. They are 
 poisonous to children, and are dangerous to women, who ignite them by 
 stepping on them, endangering their clothing from fire. 
 
 Piling Wood. — Lay the sticks with bark side down and bark will come off 
 in drying. If laid with bark up, it will remain fast to the wood. 
 
 To Prevent Pumps from Freezing . — Take out the lower valve in the fall, 
 and drive a tack under it, projecting in such a way that it can not quite 
 close. The water will then leak back into the well or cistern, while the 
 working qualities of the pump will not be damaged. 
 
 Valuable Cement. — Two parts, by weight, of common pitch and one part 
 gutta percha, melted together in an iron vessel, makes a cement that holds 
 together, with wonderful tenacity, wood, stone, ivory, leather, porcelain, 
 silk, woolen or cotton. It is well adapted to aquariums. 
 
 Cows and Turnips. — To prevent the odor and flavor of turnips from ap- 
 pearing in the milk, feed while milking, and the flavor will have dis- 
 peared before the next milking. With this precaution, feeding turnips will 
 increase the flow without injuring the quality or flavor of milk. 
 
 To Clean Varnished Furnitur-’., there is nothing so good as a woolen rag 
 dampened in spirits of turpentine. This takes all the dust and cloud from 
 carvings and panels. When they have been thoroughly cleaned with the 
 turpentine, go over the surface again with a bit of flannel dipped in linseed 
 oil, rubbing it well into the wood. 
 
 Dried Grated Corn. — One of the best articles for drying the grated corn 
 for Corn Fritters or Oysters, is the Fruit Evaporator as described on page 
 340 — There is then no danger of burning, as is often the case if dried in oven 
 on account of the greater quantity of milk from the corn, than when simply 
 sliced. One must be very particular to break apart the little lumps as they 
 dry on outside, so inside may be thoroughly dried. 
 
 To Freshen Old Hickory Nuts for Cake-Baking . — Put large ones in boiling 
 water for half an hour and small ones for a quarter hour, crack, pick out 
 meats being eyeful not to mix in any pieces of shell or the film that divides 
 the two halves. If the meats seem damp, place for a few moments in the 
 oven to dry out. Now place in a sieve and rub gently to remove all the dark 
 portions that adhere to the meats-, and they are ready to be chopped for the 
 cake. Chop very fine for icings, but only moderately fine for cake. 
 
 Use of Borax. — Borax will instantly remove all soils and stains from the 
 hands, and heal all scratches and chafes. When the borax is dissolved add 
 more to the v^ater, until at last the water can absorb no more, and a resi- 
 duum remains at the bottom of the bottle. To the water in which the hands 
 are to be washed pour from this bottle enough to make it very soft. It is 
 very cleansing and healthy. By its use the hands will be kept in excellent 
 condition — soft, smooth and white. 
 
MISCELLANEOUS. 
 
 1243 
 
 Stove Polish. — Add to one pint benzine, one ounce pulverized resin ; 
 when dissolved, mix any good and finely ground lead, using- the above as 
 you would water for mixing stove polish. Apply with a small paint brush ; 
 and rub it smooth, as it dries rapidly ; when dry, polish with a soft stove 
 brush ; very little rubbing is required. For sheet-iron use the benzine and 
 resin alone, apply with soft rags, and rub rapidly until dry and shining. 
 
 To Kee}) Silk. — Silk goods should not be folded in white paper, as the 
 chloride of lime used in bleaching the paper will impair the color of the silk. 
 Brown or blue paper is better; yellow India paper is better still. Silk in- 
 tended for dress should not be kept in the house long, as lying in folds causes 
 it to crack or split, particularly if thickened with gum. White satin dresses 
 should be pinned up in blue paper, with coarse brown paper on the outside 
 sewed together on the edge. 
 
 To Keep Paint-brvshes. — Turn a new brush bristles up, open, pour in a 
 spoonful of good varnish, and keep it in that position until dry, and the 
 bristles will never ' shed” in painting. The varnish also keeps it from 
 shrinking and falling to pieces. As soon as a job is finished, wipe brush 
 clean, wrap in piece of paper, and hang it in a small deep vessel containing 
 oil, letting the brush descend into the oil up to the wrapping cord. This 
 will keep painting and varnish brushes clean and ready for use. 
 
 A Good Cement. — Persons who use brass letters on glass windows or 
 doors, are often troubled by the dropping off, from unequal expansion, or 
 from too violent efforts on the part of the window-cleaners. The following is 
 said to be a sure cement. It should be mixed just before using : Litharge, 
 two parts; white lead, one part; boiled linseed oil, three parts; gum copal, 
 one part. 
 
 Mosquitos. — Take a piece of gum camphor about one third the size of a 
 hen’s egg, and evaporate it by placing in a tin vessel, holding it over a 
 lamp or candle, taking care that it does not ignite. The smoke will soon fill 
 the room and expel the insects. 
 
 Mucilage. — One ounce each gum tragacanth and gum arabic ; put into 
 wide mouthed bottle and add quart cold water. Or put into a cup ten cents 
 worth of gum arabic, and a piece of alum the size of a hickory nut and fill 
 with soft water; put it where it will keep just warm until all dissolved. 
 Then add water to make half pint, and bottle for use. A few drops of extract 
 of lavender will prevent an}" mucihige from molding or becoming sour. 
 
 To Keep Eggs. — Pack in either August, September or later in oats, either 
 end down in barrels kegs or boxes. Fill the package full, head or nail the 
 package and place in dry cellar, and turn the package over every week or 
 ten days. 
 
 Cement for Wood, Glass, Marble and China. — Two quarts water, one and a 
 half pounds glue, two ounces white lead, three pints whiskey; dissolve the 
 glue on the stove in the water, take from the fire, stir in the lead, and add 
 the whiskey ; when wanted to use, warm and stir. 
 
 Wash for the Hair. — Use salt and water strong enough to taste quite 
 salty as a wash for the head and to wet the hair thoroughly as often as once 
 in two or three days ; one might think it would make the hair harsh and stiff, 
 but on the contrary it has the effect of some soft dressing. Bay rum and 
 glycerine make a good dressing also for the hair. 
 
 Scorched Pood. — As soon as you discover your food scorching, plunge the 
 vessel into cold water; and even if your food is burned on the bottom, it is 
 saved from any taste ot scorching. Some people always have a pail of cold 
 water standing by the stove. Try it, and you will be surprised at the effect. 
 
1244 
 
 MISCELLANEOUS. 
 
 Red Edges. — Mix red diamond dye to a light or dark shade with cold 
 water, and use it to tint the plain or white edges of your hooks, which unless 
 stained or gilded, soon look soiled. Apply with a brush, holding the book 
 firmly, and when dry rub with a cloth till no more color comes ofi. 
 
 To Clean Wash Basins etc . — Rub with a little baking soda on a damp 
 cloth, it is also good to clean unpainted wood work ; and a tablespoonful 
 added to a pail of mop water will clean your^ floor easily and make it look 
 well. Or use a little kerosene on the basin with a cloth, rubbing dry with a 
 larger cloth and expose to air a few moments, 
 
 A Ventilator. — There is, in these days, line upon line and precept upon 
 precept upon the subject of ventilation. Every chimney 
 ought to have two flues — one for smoke and the other for 
 ventilation . The form of ventilator represented in cut is 
 neat and inexpensive, and fits a space in a chimney large 
 enough to take in an ordinary stove-pipe. 
 
 Cure for Sleeplessness. — Wring a towel out of cold water ; 
 fold it smooth about a quarter of a yard long and and eighth 
 wide, bend the, head forward, lay the clotli on the back of the nead just 
 above the neck, then bind a dry towel over it around the head. It cools the 
 brain. 
 
 Hernia. — Take a piece of adhesive plaster an eighth of a yard square , 
 put under it a small piece of cotton batting and a piece of linen — the latter 
 next the flesh ; press the plaster on to an inch in depth all around. Do not 
 disturb till it wears ofi" ; then put on another if necessary. 
 
 Renewing Old Rag Carpet. — Have the carpet very clean, dissolve Dia- 
 mond dyes according to directions, and dilute with warm water; take a 
 breadth at a time, and lay on the colors with a tooth brush. If it is a dry- 
 ing day it will soon do to walk over. 
 
 To Keep Celery. — Take a box five or six inches deep and large enough to 
 hold the celery you wish to keep. Fill nearly full of dry sand. Set in single 
 bunches in the sand in upright position, as deeply as possible ; pressing the 
 sand close about each bunch, not allowing the bunches to touch each other. 
 Keep box in cellar, away from frost. 
 
 To Remove Grease from Carpets. — Dissolve an ounce of pearlash in one 
 intof water, and to this add a lemon cut into thin slices. Mix well, and 
 eep the mixture for two days, then strain and bottle the clear liquid for 
 use. A small quantity poured on stains occasioned by grease, ail, or pitch, 
 will speedily remove them. Afterward wash in clear water. 
 
 Superfluous Hair. — One ounce fresh lime-stone, and one dram pure 
 potassa, to be reduced to a fine powder in a mortar. Wet the hair first for 
 ten minutes in warm water. This mixture formed into a thin paste with 
 warm water and applied while warm will effectually destroy superfluous 
 hair in five or six minutes. It should be removed as soon as it begins to in- 
 flame the skin, by washing with vinegar ; this softens the skin, and kills the 
 effect of the alkali. 
 
 Cement for Rubber or Leather. — Dissolve one ounce of gutta percha in one 
 half pound chloroform. Clean the parts to be cemented ; cover each with 
 solution, and let them dry twenty or thirty minutes ; warm each part in the 
 flame of the candle, and press very firmly together till dry. 
 
 Insurance. — Suppose your barn or house should take fire to-night and be 
 burned down, would you know, without investigating, that it was fully in- 
 sured and that the policy was good and tight ? Some insurance companies 
 have a keen scent for flaws in policies and often find them. Don’t let them 
 find one in .yours. Always insure in companies known to be sound. 
 
MISCELLANEOUS. 
 
 1245 
 
 To make Old Paint Dr-y.— Old paint which is “sticky” may be made hard 
 and dry by applying a coat of benzine, then after a day or two, if the coat of 
 paint is good, go over it with a thin coat of laquer mixed with one-third of its 
 bulk of boiled oil. If paint is thin apply a second coat in which more laquer 
 is used. 
 
 To Renovate Hat-hands when Stained by Sweat. — Dissolve one and a half 
 ounces white castile soap in four ounces alcohol and one ounce each of sul- 
 phuric ether and aqha ammonia, apply with a sponge or toothbrush, rub 
 smartly, rinse out with clear rain-water. This is equally good to renovate 
 cloth with fast color. 
 
 To Thaw Out a Pump. — Pour hot water directly on the ice through a tin 
 tube, lowering it as fast as the ice thaws. Ice may be thawed in this way at 
 the rate of a foot a minute ; while, by pouring hot water into the pump, the 
 ice would hardly be affected, the hot water being lighter than the cold, and 
 rising to the top. 
 
 Water-proof Shoes. — To make shoes water-proof and make them last a 
 long time, dissolve beeswax and add a little sweet-oil to thin it. Before the 
 shoes are worn, warm the soles and pour the melted wax on with a teaspoon : 
 and then hold it close to the fire till it soaks into the leather ; then add more 
 till the leather ceases to absorb it. 
 
 Diamond Cement. — Dissolve thirteen ounces of white glue in a tin dish 
 containing a pint and a half soft water (set in a kettle containing boiling 
 water) ; when the glue is dissolved', stir in tliree ounces of white lead, and 
 boil till well mixed ; remove from fire, and when cool, add half pint alcohol; 
 bottle immediately, and keep well corked. 
 
 A Good Paste. — To one pint cold water add two heaping tablespoons flour. 
 Put the flour in a pan, add a little of the water, stirring until smooth ; then 
 add the rest of the water, stir thoroughly, place on the stove and stir con- 
 stantly until it boils. After taking from the stove, add one-fourth teaspoon 
 ground cloves to keep it sweet. 
 
 Piece-Bags.— Whiio; cotton piece-bags hung in the linen closet are a 
 great convenience ; have them made with a string to draw from both sides ; 
 mark in large letters in indelible ink, “Merino and Cloth,” “Cotton and 
 Linen Sundries,” “Dress Pieces,” “Old Linen,” “Worsted and Yarn,” 
 “Old Silk,” “Thread and Tape,” “Old Gloves,” etc. 
 
 To Remove White Spots on Furniture, caused by a hot iron or hot water, 
 or to restore blistered furniture. — Rub with a No. 1 sand-paper somewhat 
 worn, or apply pulverized pumice stone mixed with a few drops of linseed 
 oil, then with a cotton cloth rub on some shellac varnish thinned well with 
 turpentine. Or, rub with spirits of camphor. Or pour some oil on the spot, 
 and rub hard with a soft cloth, pour on a little spirits of wine, and rub dry 
 with another cloth. The marks will disappear leaving the furniture as 
 bright as before. 
 
 Weight of Grain. — Wheat 60 pounds in all states except Connecticut, 
 where it is 56 ; corn 56, except in New York, where it is 58 ; oats 32 ; barley 
 48 ; buckwheat 46 to 50, but generally 48 ; clover seed 60, but 64 in Ohio and 
 New Jersey ; timothy 44 ; flaxseed 56 ; potatoes 60 ; beans 60, but in Ohio 56, 
 and New York 62. 
 
 Unfermented Wine for Communion. — Weigh the grapes, pick from the 
 stems, put in a porcelain kettle, add very little water, and cook until stones 
 and pulp separate ; press and strain through a thick cloth, return juice to 
 kettle, and add three pounds sugar to every ten pounds grapes ; heat to sim- 
 mering, bottle hot, and seal. This makes one gallon, and is good. 
 
1246 
 
 MISCELLANEOUS. 
 
 To Cure Worms in Horses. — Put a handful of sifted wood ashes in a quart 
 bottle, and fill the bottle with cider vinegar. It will foam like soda water. 
 It should be given to the horse the moment it foams. Two bottles will cure 
 the worst case of worms. Forty years’ experience attests the efficiency of 
 this. Never known to fail. 
 
 Harmonious Color Contrasts. — The following list of harmonizing colors 
 will be found very useful in selecting wall decorations or colors for any pur- 
 pose : Red with green, blue with orange, yellow with violet, black with 
 warm-brown, violet wdth pale-green, violet witli light-rose, deep blue with 
 golden-brown, chocolate with light blue, deep red with gray, maroon with 
 warm-green, deep blue with pink, chocolate with pea-green, maroon with 
 deep blue. 
 
 Method of Bleaching IStraw . — Dip the straw in a solution of oxygenated 
 muriatic acid saturated with potash. (Oxygenated muriate of lime is much 
 cheaper.) The straw is thus rendered very white, and its flexibility is in- 
 creased. Or bleach by simply exposing it in a closed chamber to the fumes, 
 of burning sulphur — an old flour barrel is the apparatus most used for the 
 purpose by milliners, a flat stone being laid on the ground, the sulphur 
 ignited thereon, and the barrel containing the goods to be bleached, turned 
 over it. The goods should be previously washed in pure water. 
 
 A Match Safe. — Most people think any kind of a match safe will do, and 
 matches are placed in all sorts of receptacles, exposed to 
 all sorts of accidents. Occasionally a baby is poisoned 
 by picking them from the floor and putting them in its 
 mouth, and oftener houses are burned up by stray 
 matches that are ignited nobody knows how. The only 
 proper place to put matches is in a metal box with a self- 
 closing lid. The one represented in cut is of metal, and 
 .the lid closes by its own weight. 
 
 To Bleach Linen . — Mix common bleaching powder in the proportion of 
 one pound to a gallon of water ; stir it occasionally for three days ; let it set- 
 tle, and pour it off clear. Then make a lye of one pound of soda to one gal- 
 lon of boiling soft water, in which soak the linen for twelve hours, and boil 
 it half an hour. Next soak it in the bleaching liquor, made as above ; and, 
 lastly, wash it in the usual manner. Discolored linen or muslin may be re- 
 stored by putting a portion of bleaching liquor into the tub wherein the arti- 
 cles are soaking. 
 
 Raising Tomato Plants. — Take building paper (any ’thick paper will do), 
 cut in pieces eleven inches long and three wide ; lay one end over the other 
 and fasten ; and fill with dirt after setting it in a dish, (anold waiter is good). 
 Put only one seed in a cup, and when large enough to transplant, cut the 
 thread which holds the cup together and set the cup with the dirt and plant 
 in the ground, leaving the cup around the plant to keep cut worms away. 
 
 To make a Long Mat. — After stringing on the twine the small pieces of 
 cloth, muslin, etc.', as described in the Scrap Mat, cut them into the lengths 
 required, and lay them side by side. Sew the strips strongly together, and 
 clip the scraps until the whole mat is of a uniform thickness, and no ragged 
 pieces stand up. To make the rug handsomer let the piece of twine intended 
 to go outside be strung with pieces of the same color and material, red, black 
 or blue, which will make a border. The center may be of mixed colors and 
 materials. 
 
 Worms on Gooseberry Bushes. — When the first worms appear on goose- 
 berry or currant bushes, sprinkle thoroughly with strong alum w'ater. Re- 
 peat, if necessary. This dries up the worms without injuring the bushes, 
 and is better to use than hellebore. 
 
MISCELLANEOr G. 
 
 1247 
 
 Tying Comforters. — Take raveled yarn, wash woolen socks and mittens, 
 when worn out, cut out the good places, and lay away; then, when com- 
 forters are to be tied, use the raveled yarn, leaving the ends a little long; 
 they “kink” down and look nice, and the woolen yarn does not tear the 
 calico as cotton yarn does. 
 
 Tile Easel. — A very 
 neat contrivance for 
 holding ornamented tile 
 is an easel of white 
 wire, and is represented 
 in one of the accompan- 
 ing cuts ; in the other it 
 bears the tile. Nothing 
 neater or better suited 
 to the purpose could be 
 devised. The very beau- 
 tiful decorated tiles now 
 so easily obtained, may 
 thus be made appro- 
 priate and effective or- 
 naments for tables, mantels, etc. 
 
 Soft Eggs. — For hens that lay soft eggs, give them wheat screenings; 
 also give every day to sixty lowls one pint of the following mixture, viz ; A 
 peck of ash of burned bones or oyster shells, finely powdered ; one pound 
 iour of sulphur, one peck of wheat bran. Mix with some scalded meal, 
 «^ell moistened so that the mixture will. adhere to it. This supplies a lime, 
 which the shell needs to make it hard. 
 
 Kitchen Economy. — Thiamay be practiced eyery moment of the day and 
 in not any one thing is it so necessary as in the littles that may be wasted. 
 The bits of butter sticking to the plates after meals if carefully saved in a 
 small tin can, will in a few days make a good-sized cake. In cooking mush, 
 or mashing vegetables the spoonful or two left in saucepan or kettle to go 
 into the dish-water each day, would soon have made a meal. Being careful 
 to take out all of whatever article cooked, will save quite a little during 
 the week and will make cleaner dish-water. 
 
 Care of Boots and Shoes. — When they are water soaked, fill with dry oats, 
 and set away from the fire ; the oats will absorb the water, and will swell 
 and the leather will be prevented from shrinking. 
 
 Movable Table. — Have it three feet long, eighteen inches wide, and two 
 feet and a half high, with stout legs and castors. A strip of molding to 
 stand up an inch and a half above the top, placed around the edges to keep 
 things from slipping off. During the meal it affords a convenient place for 
 the coffee-pot out of the way of the little toddlers, also for an extra loaf of 
 bread, extra dishes, and so forth. You can have it made at a trifling cost, 
 and it saves the work of setting and cleaning the table one half at least. 
 
 To Cleanse a Barrel. — Put in a quart of unslacked lime, then pour in 
 three or four gallons of hot water, bung up the barrel and roll it about, until 
 every part of the interior is wet with the mixture, pour out the lime water 
 and rinse with clean hot water, or dip tape or a long piece of cloth into 
 melted sulphur, this being lighted slip one end into the bung hole and fasten 
 the other to the edge until the sulphur is burned off. 
 
 Pasfe.— Dissolve half an ounce of alum in a pint of boiling 
 water; to this add an equal weight of flour, made smooth in a little cold 
 
1248 
 
 MISCELLANEOUS. 
 
 water, and a few drops of oil of cloves, letting the w^hole come to a boil. 
 This paste will keep for months, and insects will not eat it. It may he kept 
 in a glass or ordinary ointment jar, and will often come handy. 
 
 To Clean Lamp Fixtures. — Remove the wick and boil the fixture in 
 strong lye water, or water having soft soap in it, for three hours. A smok- 
 ing lamp treated in this way will be as good as new. For simply brightening 
 the burners take common salt and strong vinegar mixed and rub them well, 
 then rinse in soapsuds and rub dry, they will look like new ones and do not 
 cost much. 
 
 Quick Dish-washing . — Have dish-pan nearly full hot water, with a clean 
 cloth ; spread a large, thick towel over the table at one side. Wash dishes 
 quickly and turn up on the towel to drain: dry knives, forks and spoons, 
 then wash and wipe pans. etc. Pour out water, spread wiping towel over 
 the dishes and leave them. After a while set them away if you like, for i^ 
 water was warm and clean, they will be dry and shining. 
 
 Rust on Flows. — The following preparation applied to the surface wih 
 prevent any rusting on plows or any other metal surfaces ; Melt one ounce 
 of resin in a gill of linseed oil, and when hot mix with two quarts kerosene 
 oil. This can be kept on hand and applied in a moment with a brush or 
 rag to the metal surface of any tool that is not going to be used for a few 
 days, preventing any rust and saving much vexation when the time comes 
 to use it again. 
 
 Stocking Knees. — Children’s stocking knees can'be mended by picking up 
 a row of stitches below the hole and knitting a strip wide enough and long 
 enough to cover the hole good. Then whip down the edges to the stocking 
 with yarn the color you knit the strip with. If you have yarn like the stock- 
 ings it can hardly be seen. JSTew hpels and toes can also be knit by cutting 
 off the old ones, and picking up the stitches. Knit the heel and sew in. 
 
 To Pack Laces. — Fold them in blue tissue paper or soft linen, because 
 white paper contains bleaching acids, and discolors and decays the ribbon or 
 lace. The same is true of wdiite shoes or gloves, and especially silver orna- 
 ments. The latter, though worn every evening, retain their purity and bril- 
 liancy for months if kept closely in blue tissue paper. Shoes and slippers 
 should never be folded together without a cloth or paper between them, as 
 the sole of one soils the upper of the other. Put one in the cloth, turn it 
 over. Then add the other. 
 
 To Cleanse Wool. — Make a hot bath composed of water four parts, urine 
 one part ; enter the wool, opening it out to admit the full action of the liquid ; 
 after twenty minutes’ immersion, remove from the liquid, and allow it to 
 drain ; then rinse it in clean running water, and spread out to dry. The 
 liquid is good for subsequent operations; only keep up the proportions, and 
 use no soap. 
 
 Fuller’s Purifier for Cloths. — Dry, pulverize, and sift the following ingre- 
 dients : Fuller’s earth six pounds, French chalk four ounces, pipeclay one 
 pound; make into a paste with rectified oil of turpentine one ounce, alcohol 
 two ounces, melted oil soap one and one half pounds. Make up the mixture 
 into cakes of any desired size, keeping them in water or small wooden boxes. 
 A less quantity can be made by using same proportions. 
 
 Substitute for Casters. — Casters on heavy chairs, tables, bed-steads, etc., 
 are always getting out of order, and are very destructive to carpets. A sub- 
 stitute, which is a vast improvement in every respect, is a polished half-globe 
 of steel, with a screw projecting from flat side. This screw is turned into the 
 bottom of the chair-leg, and the rounded and polished surface rests on the floor 
 or carpet, and the chair is moved with ease and with almost no wear to carpets. 
 When hard wood floors are used a rubber tip is better than steel. 
 
MISCELLANEOUS. 
 
 1249 
 
 Rat-trap . — The cunningest old rat may be caught thus : Set an ordinary 
 steel trap on a level spot near his run or haunts and set so it will spring easy. 
 Spread a thin piece of white muslin or piece of old bag about two feet square 
 «ver the trap, and on this scatter carelessly some crumbs of cheese or cake, 
 but not too many. This will fool him and he will be caught in the trap, which 
 should have a good spring. If the cloth'gets bloody or soiled change for a 
 fresh one if there are more rats to catch. Or, fill a common w'ash boiler one- 
 third fuir of water, and sprinkle over the surface a few handfuls of oats. 
 These will float on the surface and look like a tempting feast, but the rat that 
 ventures in is drowned. By placing a block of wood in the center large 
 enough to float one rat, its cries will often call more in. This trap will prove 
 eflTective when others fail. 
 
 Foot Stools. — Worn-out hassocks can be prettily covered, and made fit for 
 sitting room foot stools with cuttings from carpets. Cut them into squares, 
 bind them with common braid, such as is bought for the bottom of ladies’ 
 dresses, and then sew the pieces together ; a long piece, bound top and bot- 
 tom, will go round the stool to which the top is sewn, and a piece of strong 
 glazed lining will serve for the under part. If a round shape is preferred, 
 the pieces of carpet must be cut into triangles. 
 
 Window Hook . — It is often difficult to find or contrive a hook on which to ' 
 fasten tlie bird-cage or a hanging- 
 basket, which needs to be hung op- 
 posite.the center of a window, with- 
 out marring the casing. The cut 
 represents a neat hook which is per- 
 fectly adapted to the purpose. The 
 two upper arms end in rings through 
 which screws pass into the upper edge of the window casing, while the end 
 of the third arm simply rests against the front of the casing. It is firm enough 
 to sustain any ordinary weight. 
 
 To -Remove from flour sacks : — First Tvash the sack in cold water 
 
 to get the starch out ; then rub soap on the paint, put it in pretty strong cold 
 lye water, set it on the stove and let it come to a boil ; then wash it in the 
 usual way, or before the sack has been wet, grease the letters, hang up by 
 the stove half an hour, then cover with soap, rollup tightly, and let soak a 
 few minutes. Then wash and boil in the usual way. 
 
 In Knitting children’s hose worn above the knee, it is a good idea to knit 
 a gore for the knee by widening. Begin to make tw^o stitches, say an inch 
 from the top. Widen, twice every three or four rounds till the gore is an 
 inch and a half or two inches wide, then narrow in the same order. The 
 gore must of course be exactly opposite the seam. 
 
 An Excellent Dust-pan . — Have a tin box made witli three sides, the back 
 part six inches high, the sides sloping down towards the front, let it be level 
 on the floor, insert a long upright wooden handle (a broom handle will do), 
 in the center of the upper side of the back : a socket must be made for the 
 handle. The common dust-pfins that have to be held with one hand while 
 the dirt is swept into them are very defective — with one made in this way it 
 is not necessary to stoop at ail. 
 
 Bedding . — Once a week, or as often as possible the year around, hang the 
 bedding out on the line to air in the sun and wind. This is not only a sani- 
 tary precaution, but it is a great pleasure to have the bedding smell so sweet 
 and fresh. If there is anything detestable and unwholesome it is a bed reek- 
 ing with the accumulated odors of washing, frying and stewing which pene- 
 trates to the remotest corners of many houses. There is no need of it. Even 
 the poorest can have fresh air, at least in the country. 
 
 79 
 
1250 
 
 MISCELLANEOUS. 
 
 A SparkGuard. — Half the pleasure of an open fire is lost if there is not 
 some protection against sparks that are more prone 
 to fly out on the carpet than they are to fly upward. 
 Guards are now made to fit any shape or size of open- 
 ing in the fireplace, and are a perfect protection 
 against sparks, while not materially shutting in the 
 heat or affecting the draft. The frame is made of 
 woven wire, and is lined with guaze wire. 
 
 To Clean Ostrich Feathers. — Cut some white curd 
 soap in small i>ieces, pour boiling water on 
 them, and add a little pearl ash. When the soap is 
 quite dissolved and the mixture cool enough for the 
 hand to bear, plunge the feathers into it, and draw 
 them through the hand till the dirt appears squeezed out of them : pass them 
 through a clean lather with some blue in it ; then rinse them in cold water 
 with blue, to give them a good color. Beat them against the hand, to shake 
 off the water, and dry by shaking them near a fire. When perfectly dry, 
 coil each fiber separately^ with a blunt knife or ivory folder. 
 
 Screens. — Ingenious persons may make screens out of two-fold towel oi 
 clothes rack, the rack is covered wdth stout unbleached muslin or thin can ■ 
 vas, and on this is pasted Japanese wall paper that is very effective. The 
 bars may be stained or painted according to fancy. On one of these screens 
 may be pasted Christmas and birthday cards, arranging them very prettily. 
 The spaces may be filled in with dead gold paper having a delicate fl riated 
 design. The effect will not be unlike the Japanese paper screens. Or cover 
 with a soft blue paper and over this a flight of swallows cut from dull blac.ij; 
 paper may be placed. 
 
 Hangers for 
 Plaques. — It is not 
 easy to find a safe and 
 convenient way of 
 hanging up the beau- 
 tifully orn a m e n t e d 
 plaques, now so much 
 in fashion. One of 
 the cuts given here 
 shows an ingenious 
 and cheap hanger, 
 and the other the 
 hanger in use. They explain themselves. 
 
 To Start Seeds. — Use good manure in the 
 hill ; cover with the soil ; then set a common bowl where you wish the hill to 
 be, and bring the soil around it ; press down and level with the top ; remove 
 he bowl and plant in the bottom of the hole thus made and lay a pane of 
 glass over it for a few days ; or some take sod, cut into squares of tw’o or three 
 inches soak good with liquid manure, put in a sheltered sunny place and 
 put a couple of seeds in each square. Then later in the season the pieces 
 of sod can be put in the garden and the plants will not be stunted by trans- 
 planting. Some covering should thrown over them if there is likely to be 
 frost after the plants are up. 
 
 Disinfectant. — Dissolve half drachm nitrate of lead in pint boiling water 
 also two drachms common salt in bucket of water. Pour two solutions 
 together and allow sediment to settle. A cloth dipped in this wUl .«w«eten 
 an impure atmosphere immediately ; or the solution poured d<?wn a sLok, or 
 other pipes or over aheap of refuse, will produce like results 
 
MISCELLANEOUS. 
 
 1251 
 
 To Bleach Feathers. — Place the feathers from three to four hours in a tepid 
 dilute solution of bicarbonate of potassa, to which, cautiously, some nitric 
 acid has been added (a small quantity only) . To remove a greenish hue 
 induced by this solution, place them in a dilute solution of sulphuric acid, in 
 water, whereby the feathers become perfectly white and bleached. 
 
 To Oil Floars. — For light color, use boiled linseed oil clear, rubbing it in 
 thoroughly with a piece of flannel. For dark color, add burnt umber, (a small 
 box of it costs 25 cents), making it darker or lighter as you choose. A very 
 pretty way is to use the clear oil for every alternate board, and for the others 
 the umber and oil . This is especially handsome for narrow boards, (three 
 inches wide) giving a soft pine floor the appearance of oak and walnut. It 
 can be cleaned with clear water. 
 
 To Destroy House Insects. — To rid a house of red and black ants, cock- 
 roaches, spiders, bedbugs and all crawling pests that infest our homes, take 
 two pounds of alum and dissolve in three or four quarts of boiling water. 
 Let it stand on the stove until all dissolved, then apply while hot to every 
 joint and crevice, in your closets, bedsteads, pantry shelves and the like. 
 Brush the crevices in the floor and base boards, if you suspect they harbor 
 any vermin. Cockroaches will flee the paint which has been washed in cool 
 alum water. If in washing a ceiling, plenty of alum if added to the lime, 
 it will also serve to keep insects at a distance. 
 
 A Blower Back. — One of the most diflSi- 
 cult things to dispose of, after it has served 
 its purpose in kindling a fire, is the blower. 
 
 It is too hot to come in contact with carpet 
 or floor or wood work, too hot to hang up, 
 and in fact too hot to dispose of in any w^ay. 
 
 Just here a happy thought has struck some 
 ingenious fellow, and the rack represented 
 here comes to the front. The difiiculty is 
 solved, and there is a place to put the blower 
 after its work is done. Like many other 
 good things it is so siruple that everybody wonders why it was not made before. 
 
 A Home-made Lounge. — A long packing box, such as may be had for a 
 trifle at almost any dry goods store, of the right height, lined with wall-paper, 
 the cover put on with Mnges, and if of more than one board, strengthened 
 by cleats on the underside, and the whole neatly cushioned and covered with 
 tastily selected calico, makes a very pretty lounge, and may be used also for 
 a recepticle of the best dresses. When more than one dress is to be stored 
 in it, and it is important to avoid crushing, a thin board resting on strips 
 nailed on the ends inside half way up divides the box into two equal apart- 
 ments. Place the dress least used in the bottom, drop the dividing board 
 into place, and lay in other garments more commonly used. Nothing injures 
 good dresses more than too close packing and much folding. 
 
 A Cheap, Durable Hearth. — Mix sifted wood ashes, salt and water, mak- 
 ing a stiff mortar. Pour this into place for the hearth, and beat down with a 
 maul or something of that kind ; as it beats down put in more and so continue 
 till it is full enough ; then smooth off the top with a knife or anything that 
 will make it very smooth. Make up a big fire in the grate or fireplace and 
 let it dry before cracking. If it cracks put more mortar on, filling the cracks 
 and smoothing. It is white and smooth as glass almost, and very hard. 
 The proportions of salt, and ashes are a tablespoon of salt to one gallon of 
 of ashes. 
 
 To Hrive Away Ants. — First of all perfect cleanliness is essential. Pul- 
 verized borax sprinkled in places where they frequent, also the free use of 
 
1252 
 
 MISCELLANEOUS. 
 
 green wormwood scattered among their hannts ; or a sponge can be wet in 
 sweetened water, squeezed out and laid upon shelves where they are numer- 
 ous. The next morning plunge it into boiling water and the intruders will 
 be destroyed. Repeat this a few times and they will be effectually cleaned 
 out. Little red ants cannot trav<d over rag or wool carpets. Set the meat- 
 safe on a piece of rag carpet, and cover the closet or pantry shelves with 
 with flannel, and the ants will disappear, this is better than to have tar 
 around your larder, for although it has a healthy pine odor, still it is too 
 strong a scent to have near most kinds of food. Ami last, but not least, ants 
 of any color or size maybe driven away by using a solution of corosive sub- 
 limate in alcohol. Put this solution on the shelves and in the crevices of 
 closets, and when dry cover them with paper. Applj- with a brush. 
 
 Remedies for Roup. — This disease is common to all fowls, the result of cold. 
 The ordinary symptoms, — swollen eyes, runiiiiig at the nostrils, and the pur- 
 ple color of the wodtles. Part birds so affected from the healthy ones, as 
 when the disease is at its height it is as contagious as glanders among horses^ 
 Wash out the nostrils with warm water, give daily a peppercorn enclosed in 
 dough ; bathe the eyes and nostrils wdth warm milk and water. If the head 
 is swollen, bathe with warm brandy and water. When the bird is getting 
 well, put half a spoonful of sulphur in his drinking water. Some fanciers 
 prescribe for this disease half a spoonful of table-salt, dissolve in half a gill 
 of water in which rue has been steeped; others, pills composed of ground 
 rice and fresh butter ; but the remedy first nieutioned will be found the best. 
 As Ihere is a doubt respecting the Avholesomeness of eggs laid by roupy 
 hens, it would be as well to throw them away. The pip is a white horny skin 
 growing on tlie tip of the bird’s tongue! It should be removed with the 
 point of a penknife, and the place rubbed with salt. 
 
 A Safe and Register. — It sometimes happens thgt houses are so planned 
 hat a stove-pipe passes through the floor to the room in second story before 
 
 passing into the chimney, a drum being used 
 for heating the upstairs room. The illustra- 
 tion represents the upper end of a safe and 
 register through which the pipe passes. The 
 length of the safe is equal to to the width of 
 the joists plus the thickness of the floor and 
 the lath and plastering. The space between 
 the two walls (tin or Russia iron) of the safe is 
 three inches ; they are connected together be- 
 low by a perforated cast-iron circle, and above 
 by the circle shown in cut, which is fitted with 
 a sliding circle which opens or closes the 
 apertures. When open, the warm air from 
 the room below rushes up to the upper room ; 
 when closed it is simply a perfect safe, tha 
 large air space between the walls being per- 
 fect protection. The slide oi the register is operated from below bv cords 
 which drop to a convenient distance below the ceiling. 
 
 Dges for Furs . — Brown— use tincture of logwood. Red— ground Brazil- 
 wood half a pound, water one and a half quarts, cochineal half an ounce ; 
 boil the Brazil-wood in the water one hour; strain and add the cochineai ; 
 boil fifteen minutes. Scarlet color— boil half an ounce saffron in half a pint 
 of water, and pass over the work before applying the red. Blue— Ir^gwood 
 seven ounces, blue vitriol one ounce, water twenty-two ounces ; boil, f^iirple 
 —logwood eleven ounces, alum six ounces, water twenty-nine ounces. Green 
 
 strong vinegar one and one half pints, best verdigris two ounces (g»-ound 
 
 fine), sap green one-quarter of an ounce ; mix all together, and boil. 
 
MISCELLANEOUS. 
 
 1253 
 
 Colors for Artificial Flowers. — The French employ velvet, fine cambric and 
 kid for the petals, and taffeta for the leaves. Very recently thin plates of 
 bleaclied whalebone have been used for some portions of the artificial flowers. 
 Colors and Stains: — Blue — Indigo, dissolved in oil of vitriol, and the acid partly 
 neutralized wdth salt of tartar or whiting. Green — a solution of distilled ver- 
 digris. Lilac — liquid archil. Red — carmine dissolved in a solution of salt of 
 tartar, or in spirits of hartshorn. Violet — liquid archil, mixed with a little 
 salt of tartar. Yelloiv — tincture of turmerie. The colors are generally ap- 
 plied with the fingers. 
 
 Broom Holder. — A place for every thing and every thing in its place ap- 
 plies to a brush- broom as well as to other household neces- 
 sities The neat wire-frame represented in cut is one good 
 way of disposing of that article, and may serve to suggest 
 to ingenious housewives many other Ways just as good. 
 
 To Make a Handsome Scrap Mat. — This is good work 
 for children. Take a ball of twine and a large needle, cut 
 pieces of cloth, muslin, silk, or any thing you have, into 
 squares about an inch each way. Thread these on the 
 twine until you have covered about three yards. Then cut 
 the twine and fasten it well to prevent its slipping, and roll 
 it round and round, taking long stitches through and through 
 to keep it steady and flat. When quite firm take a large 
 pair of scissors, and, laying the mat flat, cut the rough 
 edges until the mat is pared to nearly half its former thick- 
 ness. It should look like a child’s worsted ball, and is the 
 same on both sides. These mats were made during the vtrar 
 by the Southern ladies, and if well done are warm and pretty. 
 
 School Dinners. — In preparing them, omit the pies and cakes. There is 
 something about the business of studying and teaching that renders the sys- 
 tem unable to cope with these delicacies; put up instead of bread, graham 
 gems, Johnny cake, crackers, any kind of meat, canned or fresh fruit, rice pud- 
 dings baked in a small basin, baked apples, celery, onions, eggs, pot cheese, 
 cornstarch custard, pickles or cheese occasionally, radishes, once in a while a 
 little honey, jelly or marmalade, or even sugar on the bread. I am sure that 
 w'ould be variety enough for one term. If your little student has not sufiJ- 
 cient appetite to relish plain lunches without much variation, he is not in a 
 proper condition to be studying at all. Hunger is the best sauce. 
 
 How to Detect Poison Ivy. — The poisonous ivy and the innocuous kind 
 differ in one particular which is too easy of remembrance to be overlooked 
 by any one who is interested enough in the brilliant-hued leaves of autumn 
 to care for gathering them ; The leaves of the former grow in clusters of 
 threes, and those of the latter in fives. As somebody has suggested in a 
 juvenile story book, every child should be taught to associate the five leaves 
 in a cluster with the fingers of the human hand, and given to understand 
 that when these numbers agree they can be brought into contact with per- 
 fect safety. It may spare our readers no little suffering to bear this point in 
 mind during their October rambles in the fields. 
 
 Oil Stoves. — For a kitchen, help in saving wmrk and fuel, they are cer- 
 tainly what a friend of ours claims for them. ^‘Mine is a four burner. The 
 oven is as large as in an ordinary cooking stove, baking well in any part, 
 which cannot be said of all cooking stoves. I have the oven, steamer, boiler, 
 and sad iron heater, the cost including these being fifteen dollars. It is no 
 more work to keep clean than a lamp, nor is there any more danger of explo- 
 sion ; and it is such a saving of work gnd heat. It takes five gallons of oil 
 per month, making the cost of fuel sixty-three cents in our family of three. 
 
1254 
 
 MISCELLANEOUS. 
 
 I do all of my work, even the washings. I do not know how servants would 
 manage them, but to ladies who do their own work enough can not he said 
 in their praise. The oil can I use has a pump, so it is very easy to fill the 
 stove when necessary. Ladies have asked me if it did not smoke. It does 
 not at all, if kept properly trimmed and if not turned up too high ; judgement 
 has to be used as with every thing else. I like mine so well, that if I could 
 not get another, twice the cost of it could not buy it. 
 
 To Prevent and Cure Gapes. — If the chicks have been troubled with gapes 
 in former years, set the coops away from the poultry yard this year on fresh, 
 well drained soil. As a further preventive use the ointment we have before 
 recommended, made as follows: One lb. lard, one oz. liquid carbolic acid, 
 two oz. coal oil, one oz. spirits camphor. Mix by melting the lard and stir- 
 ring all together. Make the application in the evening when the chicks are 
 first put out with the hen. With the tip of the finger apply just enough to 
 moisten the down on the head about the beak, under the throat, and at the 
 vent. Repeat twice or three times every ten days or two weeks. If the 
 gape worm gets in after using these precautions, drop a pinch of air-slaked 
 lime in the mouth of the chick, or put the affected ones in a box, and a piece 
 of open cloth on the box. Place air-slaked lime on the cloth and jar slightly. 
 The chicks will cough and sneeze and dislodge the worms. Be careful not 
 to give too large a dose and smother the joatients. 
 
 Coal Vase. — This furnishes a neat receptacle for the 
 coal-hod, which slides to its place inside, completely out 
 of the way and out of sight, and for the poker, shovel 
 and tongs, and is withal a very neat article of furniture. 
 
 The box is made of heavy tin, japanned and neatly orna- 
 mented. No living room is quite complete without an 
 open fire, and no open fire is quite complete without one 
 of them. 
 
 A Unique Umbrella Stand,. — Go to a plumbing or pot- 
 tery shop and buy a common red tile, such as used for 
 drains, about six inches across and three feet long. 
 
 Paint it black, two or three coats if necessary; then get 
 a large supply of Japanese scrap pictures. Cover the tile 
 pretty thickly with these, and give coats of varnish until 
 the flowers and figures have the raised appearance some- 
 times seen on china. Then get a large earthen pie plate 
 or meat platter ; paint it black and cover all but the middle of the dish with 
 scrap pictures in the same manner, and varnish. When all is perfectly dry, 
 set the tile in the dish. Then get a small bottle of liquid gilding, and with a. 
 small camel’s hair brush gild the edge of the dish and the top edge of the tile 
 The whole stand, when done, will cost about four dollars, and will be very 
 unique and beautiful. 
 
 Care of a Carriage. — A carriage should be kept in a dry coach-house, with 
 a moderate amount of light, otlierwise the colors will be destroved. There 
 should be no communication between the stables and the coach-house. The 
 manure heap or pit should also be kept as far away as possible. Ammonia 
 cracks varnishes and fades the colors both of painting and lining. In wash- 
 ing a carriage, keep out of the sun and use plenty of water which apply with 
 a large, soft sponge. This, when saturated, squeeze over the panels, and by 
 the flow down of the water the dirt will soften and harmlessly run off, then 
 finish with a soft chamois leather and old silk handkerchief. Never use a 
 brush, which, in conjunction with grit from the road, acts like sand-paper on 
 the ■^‘’^nish , scratching it, and of course effectually removing all gloss. Never 
 to dry itself on carriage as it invariably leaves stains. 
 
MISCELLANEOUS. 
 
 1265 
 
 Uses of Charcoal . — Charcoal laid flat while cold on a burn, causes the pain 
 to abate immediately ; by leaving it on for an hour the burn seems almost 
 healed when the wound is superficial. Tainted meat surrounded with it, 
 is sweetened. Strewn over heaps of decomposed pelts, or over dead animals, 
 charcoal prevents any unpleasant odor. Foul water is purified by it. It is 
 a great disinfectant, and sweetens offensive air if placed in shallow trays 
 around apartments. It is so very porous that it absorbs and condenses gases 
 rapidly. One cubic inch of fresh charcoal will absorb one hundred inches 
 of gaseous ammonia. Charcoal forms an excellent poultice for malignant 
 wounds and sores. In cases of what is called proud flesh it is invaluable. 
 It gives no disagreeable odor, corrodes no metal, hurts no texture, injures 
 no color, is a simple and safe sweetener and disinfectant. A teaspoonful of 
 charcoal, in a glass of water, often relieves a sick headache. It absorbs the 
 gases and relieves the distended stomach pressing against the nerves, which 
 extend from the stomach to the head. It often relieves constipation, pain or 
 heart disease. 
 
 Sun-printing on Fruit. — Monograms, initial letters, or other designs, can 
 be printed on such fruit as apples, pears or peaches by the action of the 
 sun, with very pretty effect of either a light or dark color. To do this, 
 draw the monogram, letter or design on a piece of writing paper, and paste 
 it with mucilage or glue upon the side of the fruit exposed to the sun, just 
 before the fruit begins to color, and when the fruit is ripe, and the paper re- 
 moved, the design will appear in a lighter or different color to the rest of the 
 fruit; as, for instance. If the experiment is tried on a yellow-fleshed peach 
 with a red cheek, the design will appear in gold surmounted with red. If 
 the opposite effect is intended, take a small oval or circular piece of paper, 
 and cut out or pierce the letter or design in it, and paste on the fruit, which 
 when ripe, will have the design in high color on a yellow or on a light green 
 ground of the shape of the paper, and this again will be surrounded by the 
 brighter color of the fruit. 
 
 Granular Butter . — These complete directions for making butter were 
 given by one who makes gilt-edge butter. The milk is set in a Cooley 
 Creamer for twenty-four hours. The cream is churned every other day and 
 is kept sweet till the night before churning, when it is set in a tub and boil- 
 ing water poured around the can ; it is stirred rapidly and constantly until it 
 reaches 80 degrees, then set in a room where in cold weather it will not fall 
 below 62 degrees. The cream is churned at from 60 to 62 degrees in sum- 
 mer, and 62 to 64 in winter, according to the temperature of the weather, in 
 a Batcheller churn ; churning is stopped when the butter is in granules size 
 of mustard seed. It stands about five minutes for the butter to rise to the 
 top, then the buttermilk is drawn off and two pails of water at about 43 de- 
 grees is poured over butter, cover is screwed on and churn* revolved twice, 
 when water is drawn off and two more pails full poured over it, and churn 
 again revolved twice, and so continued until the water runs off perfectly 
 clear. It is then let stand fh^e or ten minutes to drain, when it is salted 
 with Higgins salt, oz. to the pound. A little salt is sifted over the top of 
 butter, then the churn is tipped forward till the salted portion is covered by 
 fresh granules, when a little more salt is sifted over the top of it, then the 
 churn is tipped a little more at a time, and salt sifted over till the bottom of 
 the churn is visible ; then it is tipped backward and salt sifted over the 
 granules as before. The cover is then screwed on and the churn revolved 
 very slowly for 20 or 30 times ; it is then let stand for one hour that salt may 
 be completely dissolved. The churn is then tipped backward and forward, 
 not revolved, till the butter is in a roll, when it is pressed into a 60 lb. ash 
 tub. When the tub is brim full, a butter cloth is spread smoothly over it 
 and a thin layer of salt sifted over it and the cover fastened down with sta- 
 ples, and sent to market as soon as possible. 
 
1256 
 
 MISCELLANEOUS. 
 
 Weather Strips . — It is often desirable 
 to close the crevices of doors and windows 
 with weather strips. There is now made, 
 and kept for sale at all rubber stores, a 
 strip wdiich is well represented in the 
 engraving, half an inch wide, ready for 
 tacking to the edges of door or sash. It 
 is made of a narrow rubber sheet, curved 
 over to make a cushion, and sewed to a 
 thin strip of tin. Through the tin strip 
 tacks are driven two or three inches apart, 
 fastening the strip to the edge of a door 
 or sash, and the elastic cushion effectually shuts out the air, while not inter- 
 fering with the use of either door or window. It is sold in lengths of twenty- 
 five to fifty feet, coiled as shown in right hand cut, and is sent by mail post- 
 paid anywhere at about five and a half cents a foot. Plenty of fresh air is 
 necessary to health, but it is well to be able to control the currents and take 
 them when and where they are wanted. 
 
 To Soften Sponges . — A sponge when first purchased is frequently hard, 
 stiff and gritty. To soften it and dislodge the particles of searsand from its 
 crevices, having first soakqd and squeezed it through several cold waters, put 
 the sponge into a clean tin sauce-pan, set it over the fire, and boil it a quar- 
 ter of an hour. Then take it out into a bowl of cold w^ater, and squeeze it 
 well. Wash out the sauce-pan, and return the sponge to it, filling up with 
 clean, cold water, and boil it another quarter of an hour. Repeat the pro- 
 cess, giving it three boils in fresh water, or more than three if you find it 
 still gritty. Take care not to let it boil too long, or it will become tender 
 and drop to pieces. 
 
 Extras Thrown in . — To purify a room of unpleasant odors, burn vinegar, 
 resin, or sugar ; to make chicken gravy richer, add eggs found in chicken, or, 
 if none, yolk of an egg ; soak garden seeds in hot water a few^ seconds before 
 planting ; to prevent cholera in chickens, put assafoetida in water they drink, 
 and let them pick at coal ashes ; in using hard water for dish-water, add a 
 little milk ; to clean paint, add to two quarts hot w^ater, two table-spoons tur- 
 pentine and one of skimmed milk, and only soap enough to make suds, and 
 it will clean and give luster ; iron rust on marble can generally be removed 
 with lemon-juice ; a thin coat of varnish applied to straw'-matting makes it 
 more durable and adds to its beauty. 
 
 The Cistern . — An abundant supply of good water is a necessity for every 
 house, and capacious cisterns are a necessity. The essential requisites are 
 good hydraulic lime and clean pure sand. The hydraulic cement becomes 
 in a few months as hard as sandstone, but the sand must never exceed two 
 parts to one of lime. The cheapest form of cistern is simply a hole dug in 
 the ground with sides sloping like those of a narrow bottomed tub. The 
 water lime mortar is applied directly to these sides, the shape of the sides 
 sustaining the mortar until it hardens. The breadth of such a cistern, if 
 large, makes it difficult to cover, but this may be done with a plank sup- 
 ported by strong scantling, over which should be placed earth to the depth 
 of the lowest frost. There must be a hole through the covering, left for 
 cleaning, which should be curbed, and may admit the pump if the locality 
 is right, or a pipe may go from cistern into cellar below the frost. line, and 
 thence to the kitchen. The mortar on the walls should never be less than 
 an inch thick, and they should have at least two coats, and three are better. 
 As the mortar begins to dt'y in a very short time after mixing, it is best to 
 mix the lime and sand dry, and apply water in small quantities at a time as 
 
MISCELLANEOUS. 
 
 1257 
 
 needed. A more capacious cistern may be made at a greater expense by 
 digging a hole with perpendicular walls, and laying walls of brick in 
 form of the upper half of a barrel, on which to lay the mortar. This form 
 has a smaller top, and is much more easily covered than the other. The 
 wall should be laid as well as plastered with water-lime. A filtering at- 
 tachment is made by building a small receiving cistern beside the larger 
 one, with filtering apparatus between them^ or a strong wall may be built 
 through the middle of the cistern, receiving the water in one division and 
 filtering it through into the other. To ascertain contents of cistern, the fol- 
 lowing table may be used ; it gives the contents of a cistern for each foot in 
 depth. If the diameter at top and bottom differ, strike the average and use 
 that as the basis of the estimate : 
 
 5 feet diameter 4.66 barrels. 
 
 6 “ . “ 6.71 
 
 7 “ “ 9.13 
 
 8 feet diameter 11.93 barrels, 
 
 9 “ “ 15.10 
 
 10 “ “ 18.65 
 
 Lime-Water audits Uses. — Place a piece of unslaked lime (size is imma- 
 terial, as the water will take up only a certain quantity) in a perfectly clean 
 bottle, and fill with cold water ; keep corked in a cellar or cool, dark place ; 
 it is ready for use in a few minutes, and the clear lime-water may be used 
 whenever it is needed. When the water is poured off, add more ; this nfay 
 be done three or four times, after which some new lime must be used as at 
 first. A tea-spoon in a cup of milk is a remedy for children’s summer oom_- 
 plaint ; also for acidity of the stomach ; when added to milk it has no un" 
 pleasant taste. When put into milk that wmuld otherwise curdle whe^ 
 heated, it prevents its curdling, so that it can then be used for puddings an^ 
 pies. Admail quantity of it will prevent the “turning” of cream and milk. 
 It also sweetens aud purifies bottles which have contained milk. Some add 
 a cupful to a sponge of bread to prevent it from souring. 
 
 The Lightning Rod. — When properly put up, the lightning rod is a per- 
 fect protection ; but, when not scientifically constructed, is only a source of 
 danger. The following are essentials : 1. It must extend several feet into 
 
 the ground so as always to he in contact with moist earth, or into a never-failing 
 supply of water ; 2, it must be sharp at the top, and, if there are several 
 points, all the better ; 3. It must be half as high above the top of the build- 
 ing as the distance horizontally to the most remote part of the roof of the 
 building ; 4. It should be large enough to convey off every discharge with- 
 out being melted or broken; 5. The best material is iron with copper 
 below' the surface of the ground, as iron rusts away rapidly in the moist 
 earth. Copper is the best conductor, but costs more, and is not as stiff to 
 withstand the wind. One-half to five-eighths of an inch in diameter is large 
 enough. Bright points are not essential, and glass insulator are of no use 
 W'hatever, as when wet they are good conductors, and, and even if they were 
 not, a small charge even would leap across the short distance from the rod 
 to the iron staple. The best way to fasten the joints, is to weld them, 
 wdiich any blacksmith can do, passing the rod through opposite doors of his 
 shop, afterw^ards dragging it home. If the building is so high that it cannot 
 be readily put up in one piece, the best joint is made by screwing the two 
 ends firmly into one nut. The points are easily made by welding several 
 smaller w’ires to the large one, and filing them sharp. A rod will protect a 
 space the distance of which is four times the height of the rod. The cheap- 
 est and best support is w^ood. The only point to be considered is to secure 
 the rod firmly. The round rods are the best. If there are iron water-pipes 
 or steam-pipes in the building, they should all be connected with the light- 
 ning rod, or directly with the moist earth, eight or ten feet below the sur- 
 face. 
 
 Canary Birds. — Do not keep in a room that is being painted or has odor 
 of new paint. Do not hang over a stove or grate which contains fire. Do 
 
1258 
 
 MISCELLANEOUS. 
 
 not set the cage in a window, and shut it down upon it ; the draft is in- 
 jurious. Do not wash cage bottom, but scrape clean with a knife, and then 
 put on some fresh gravel ; the moisture breeds red mites, and is injurious to 
 the bird. Do not keep the birds you intend to breed in the spring together 
 during the winter. Do not keep single birds in a room where others are 
 breeding, or males and females in mating season in the same room in sei3a- 
 rate cages, as it is likely to cause mating fever. Feed canary on rape seed, 
 but no hemp. For diarrhoea put a rusty piece of iron in dish water, changing 
 water not oftener than twice a week, and bread boiled in milk. As for asthma 
 boil well in this case, so that v hen cold it will cut like chjeese ; give freely 
 with plenty of vegetables. Moulting is not a disease, yet during this sea- 
 son all birds are more or less sick and some suffer severely . They require 
 plenty of nourishing food. Worms, insects, and fruits to those which eat 
 them; and to those which live upon dry seeds, bread dipped in milk, fruit 
 and vegetables. The German metallic-enameled cages are the be^z^ — white 
 and green (a combination of) or a light chocolate are the best colors; they 
 are not painted as are the cages made here in America, but the color is 
 burnt into the wires. Avoid wooden or brass cages, also conical “/ountains” 
 for food and drink ; for the lattter, square or round cups of chin a or glass 
 are the best. The perches should be plain, round, unvarnished sticks, and 
 no two of the same size. Clean the cage thoroughly every morning. Pre- 
 pare fresh, clean bathing and drinking water, ard if sand is used on the 
 bottom of cage, clean it (the sand) by boiling in water. Scrape th e perches 
 well, and twice a week plunge them in boiling water to kill any tred mites 
 that may have lodged there. Give plenty of seed, also green par s of many 
 plants, such as poppy, rape, hemp, etc. ; also the seeds of weeds like the 
 chickweed, plantain, etc., and the fresh tender leaves of beets, cabbage and 
 lettuce. Avoid fruits containing a large percentage of acid, but give occa- 
 sionally a hard-boiled egg. Never give them sugar, but all the red pepper 
 they will eat. It is the best thing for them. And if your bird feels hoarse 
 at any time, put a piece of fat salt pork in the cage and see how the little 
 fellow will enjoy it. Give him flax-seed once in a while, and if he appears 
 dumpy occasionally give him a diet of bread and water, with red pepper 
 sprinkled in. For lice, cleanliness is the best preventive, but not always 
 sure. For cure you have simply to cover your cage at night with a white 
 cloth, rise early in the morning, remove the cloth and dip in scalding hot 
 water, or dust them at night w^ith insect powMer. 
 
 Hydrophobia and its Symto7ns . — The following valuable hints regarding 
 the symtoms of that terrible disease, hydrophobia, are from a lecture de- 
 livered in St. Paul, by the Kev. E. C. Mitchell, of that city : 
 
 “The period of actual danger begins before it is generally suspected. 
 Hydrophopia is contagious, but it is communicated by actual contact only. 
 The saliva of the rabid animal must enter the absorbents of the body of the 
 victim. Any living being which has the hydrophobia can communicate it to 
 others. Carniverous animals are most Hat le to hydrophobia. Herbivorous 
 amimals, are less dangerous, because they do not generally attack with their 
 teeth. We will consider the disease as it develops in the dog. The dog does 
 not at once become furious. The disease is gradual.^ At first the dog feels 
 uneasy and likes to be petted. It is an important point that, from the very 
 beginning of the disease, the saliva of the animal is a deadly poison. His 
 caresses are as dangerous as his bite. If the saliva of the animal comes in 
 contact with any broken, place on the skin, death may result to the victim. 
 Symptoms of hydrophobia : 1. In the outward appearance : the dog becomes 
 
 sad, dull and retired. He crawls into a corner, or hides. He is uneasy. 
 He arouses with a start, changes position, and lies down, but cannot rest. 
 He is agitated, yet sad. There is a marked change Hn his disposition. He 
 is already dangerous, but he is not disposed to bite. His uneasiness in- 
 
MISCELLANEOUS. 
 
 1259 
 
 creases. He scratches his bed, turns it over, smells about the room, under 
 the doors, etc., as though looking for something. He is a victim of hallucin- 
 ation . He snaps at imaginary things in the air. As he grows worse, he runs 
 furiously against a wall, or fence, and howls. He is not yet quarrelsome to- 
 ward the family. A familiar voice will often restore him to his senses. He 
 is still affectionate. The more he suffers, the more he seeks relief in his 
 master’s caresses. The family, thinking the poor dog is sick, caress him. 
 But this saliva is now fatal to human life if it enters the absorbents. Only 
 in the last stages of the disease does the dog become furious and aggressive. 
 
 2. Symtoms affecting the digestive organs ; Mad dogs do not always avoid 
 wa^er ; many will drink water eagerly. In late stages of the disease a con- 
 traction of the throat renders them unable to drink. Even then they will 
 often try to drink. Some rabid dogs lose their appetite, but others eat as 
 usual or even more than usual. Many rabid dogs will tear and swallow 
 every thing they can get into their mouths. We ought to suspect a dog that 
 persistently bites at and swallows things unfit for food ; except in case of 
 pups, which playfully bite every thing. It is supposed that mad dogs always 
 ‘froth at the mouth.’ This is a mistake. They ‘froth’ during the paroxysm 
 only. But they are equally dangerous at other times. Sometimes the 
 lower jaw is paralyzed and hangs open ; the mouth becomes dry, dark red, 
 and covered with brown spots ; the eyes are dull and gloomy ; the dog can 
 not bite, but his saliva may fall upon persons. The master may think the 
 dog has a bone in his throat and may try to extricate it. But this is highly 
 dangerous. The dog often vomits blood from wounds in the stomach, made 
 by swallowing various sharp articles. The master may incautiously try to 
 help the dog, and may be bitten, or may come in contact with the dog’s 
 saliva, which may enter some cut or scratch on the hand. 3. Symtoms in 
 voice : The bark of a mad dog is peculiar. The voice is generally weaker 
 than usual, and hoarse and sad. The dog does not fully close his jaws after 
 each bark. In ‘dumb madness,’ the dog loses his voice. 4. Symptoms as to 
 nervous sensibility ; A mad-dog is much less sensitive to pain, often even in- 
 different to severe -burning or cutting. We ought to suspect every dog that 
 is unnaturally insensible to pain, especially if he bites himself severely. A 
 mad-dog, however quiet, will suddenly grow fierce when he sees another 
 dog. The rabid animal is recklessly brave. Chain a suspected dog, and show 
 him another dog ; if he becomes furious, kill him. Mad-dogs often run away 
 from home, at a late stage of the disease, and go to some lonely place, to die. 
 But if chased they will return home. Then there is great danger that the 
 unsuspecting family will, from sympathy, receive their lost dog with open 
 arms, to learn, too late, that he is rabid. Suspect every such dog, and 
 close the doors against him ; and, if possible, shoot him. It is important to 
 discover hydrophobia during its early stages, before it is too late. Watch 
 the habits of animals, especially dogs, and chain them securely when show- 
 ing unusual symptoms. 
 
 “Symptoms of confirmed rabies, or madness : The eyes have a sad, dull, yet 
 fierce expression. Periods of excitement and of stupor alternate. Par- 
 oxysms generally follow some exciting cause. Every healthy dog has an in- 
 stinctive dread of a rabid dog. Powerful and fierce dogs will flee from very 
 small rabid dogs ; they seem to instinctively know their danger. This is a 
 good test of a dog’s condition. Bring other dogs into his presence, and if 
 they all avoid him his case is very suspicious. After the disease has become 
 confirmed, the dog runs along at first, in a natural gait, attacking everything 
 he meets, especially dogs. But he becomes exhausted, and runs slowly, and 
 •tagged. His head and tail hang down. This is the generally recognized 
 condition of mad-dogs, but it is only the last stage. The dog falls, and appa- 
 rently sleeps. But after rest, is aroused, he will run again, and will attack. 
 But if not disturbed he will die from paralysis and asphyxia. 
 
1260 
 
 MISCELLANEOUS. 
 
 “The cat sometimes has hydrophobia; and then she is a perfect fury.. 
 Her feline nature shows itself : She is so quick she is very dangerous. Her 
 eyes are wild ; her hair stands up, and her jaws are open. In later stages she 
 will crawl under something and die. Whenever a cat grows restless, with- 
 out apparent cause, or is sad and stupid, biting at her bed, and at other 
 things, it is time to put her out of the way. 
 
 “Animals do not go mad any more in Summer than in Winter. There 
 are as many mad animals in cold countries as in warm countries. Muzzling 
 dogs in Summer is unnecessary ; in fact it is a damage to them, by prevent- 
 ing free perspiration through the tongue. 
 
 “In human beings less than half of those who are bitten by mad-dogs 
 ever have hydrophobia. But very few, if any, in whom the disease is actu- 
 ally developed ever recover. In most cases the disease is manifested within 
 two months after the bite, and nearly all the cases have come within three 
 months, but there are a few cases reeorded which developed much longer 
 after the bite. The disease, when developed, generally lasts from one to 
 four days. Bites on the unprotected parts of the body are naturally more 
 dangerous, as on the covered parts, the clothing may absorb the saliva of the 
 rabid animal.” 
 
 Home-Made Folding Bath-Tub . — This bath-tub is inexpensive, convenient, 
 and comfortable for a little bather. The frame is made something like a cot- 
 feed. The legs, one inch and a half square by thirty inches long, are crossed 
 
 and pivoted in the middle on a 
 center bar. The side-bars, one 
 inch by two inches, and thirty- 
 six inches long, are securely fast- 
 ened to the top of the legs. 
 Smaller bars join the legs near 
 the bottom to stiffen the frame. 
 A piece of heavy rubber cloth, 
 one yard and a quarter long and 
 thirty inches wide, has an inch- 
 wide hem on each end for a cas- 
 ing, and is drawn up to eighteen 
 or nineteen inches, with heavy 
 braid. This makes the ends of 
 the tub. Along the side-bars of 
 acks, the sides of the cloth, with 
 A small plait in the cloth at each 
 corner, about an inch from the end, gives a fuller shape to hold the water. 
 The tub, when not in use, can be folded and set away out of sight. A pil- 
 low put in the tub makes a comfortable and portable crib. From Babyhood. 
 
 A Handy Soap-boiler . — For such farmers wives as do not have an out 
 house containing a portable boiler or a kettle set in brick or stone, the contri- 
 vance illustrated here is a good 
 one. The hole in the rail is just 
 wide enough to admit the piece 
 ©n the top of post, but is three 
 ©r four inches long, so that when 
 the kettle is swung off the fire 
 there will be play enough to 
 lower the kettle to the ground, 
 without wrenching the post. The 
 Prairie Farmer first suggested 
 this plan. 
 
MISCELLANEOUS. 
 
 1261 
 
 Hanging Shelves. — The side pieces oi this hanging cupboard are fastened 
 
 to the joints of the cellar. The rest 
 of the plan is fully explained by the 
 cut. It is very convenient for many 
 uses and is out of the way of cats, 
 rats and mice, and if put up where 
 passers are not likely to strike their 
 heads against it, is a desirable addi- 
 tion to the cellar equipment. It may 
 be made any size. The American 
 Agrieulturist has credit for its sug- 
 gestion , 
 
 Protection for the Lav. — The lap- 
 pad described below is very little 
 trouble, and will serve to protect one’s ^ress from the soiling which is inev- 
 itable when holding Baby in the lap — 
 
 very long, especially while traveling. 
 
 Take two pieces of muslin or Mar- 
 seilles, each one-half yard square ; 
 put together with a layer of cotton-'^ 
 wadding between. Turn in the edges 
 all around and baste between the 
 pieces an edging of embroidery ; stitch (I 
 twice around on the machine. Quilt 
 the pad in diamonds, or any fancy 
 pattern. From Babyhood. 
 
 Castle Salve. — Boil ten cents worth 
 of tobacco and pint of cider together (f 
 for fifteen minutes in anew tin vessel . 
 strain, and add to liquid fourth pound \'- 
 each butter, lard, beeswax and resin 
 and wine glass whiskey. Boil slowly 
 till liquid is all evaporated. Put away in tin box and use as a salve for all 
 burns. It is a perfect cure for the most severe cases and gives quick relief. 
 Has been tried often in very severe cases. Apply like any salve. Whiting 
 mixed with water and applied to a burn is also very efficacous. 
 
 Curing Meats. — Always buy granulated salt peter for use in curing meats. 
 It costs no more, and is dissolved more easily. After hams, shoulders, etc. 
 are smoked, pack in barrels of common salt. This is clean and a perfect pro- 
 tection against insects and vermin, and does not increase the saltness of the 
 meat as might be supposed. The salt may be used again and again for this 
 purpose, or for making brine for meat. 
 
 
INDEX TO COOKERY RECIPES, 
 
 1263 
 
 INDEX TO COOKERY RECIRES. 
 
 It will help those who consult this hook to remember that the recipes of 
 each department in Cookery, as well as the departments themselves, are ar- 
 ranged in the simple order of the alphabet, so far as has been possible, and 
 that the “running head”at the top of each page shows, in a general way, the 
 subject treated. The “Table of Contents” (page 4) gives the pages of the 
 various departments. The following is a full alphabetical index of the recipes 
 and subjects treated. All recipes for Cookery appear in the main index; 
 those relating to housekeeping and household matters generally will be found 
 under the Supplementary Index . 
 
 Page. 
 
 J^CID. 
 
 Strawberry 215 
 
 Strawberry, royal... 215 
 Almonds. 
 
 Candied 341 
 
 Flowers 638 
 
 Puffs 740 
 
 Salted 339 
 
 Scalloped 740 
 
 Shelled 131 
 
 SouiSe 740 
 
 To blanch 64-131 
 
 To buy 1031 
 
 To powder 131 
 
 To select 131 
 
 Variety of 309 
 
 Ambrosia 337 
 
 Apples 309-312. 
 
 And grapes 321 
 
 And quinces 321 
 
 Baked 312 
 
 Baked, with syrup .,313 
 
 Blushed 313 
 
 Cakes 316- 
 
 Candied 341 
 
 Canned 154 
 
 Chocolate 317 
 
 Coddled... 314 
 
 Compote 317 
 
 Cream. 318 
 
 Creamed 314 
 
 Dried 343 
 
 Dumplings 738 
 
 . Page. 
 Dumplings, baked .. 738 
 
 Fried .314 
 
 Fried whole 314 
 
 Fried with pork 314 
 
 Fool 318 
 
 Fortress 318 
 
 Frosted 315 
 
 Frozen 335 
 
 Iced 315 
 
 Jellied 313-315 
 
 Marbled 315 
 
 Meringue 320 
 
 Meringued 315 
 
 Paste 347 
 
 Porridge 319 
 
 Rice 742 
 
 Sago 319 
 
 Snow 319 
 
 Spiced 313 
 
 Steamed 316 
 
 Stewed 316 
 
 Stuffed 313 
 
 Tapioca 320 
 
 Toast 320 
 
 Transparency 316 
 
 Trifle 320 
 
 Valuable use of 311 
 
 When in season 917 
 
 Apple Sauce .319-516 
 
 Baked 319-1030 
 
 Cider 319 
 
 Dried 343 
 
 Black 344 
 
 Page. 
 
 Apricots 309 
 
 Frozen 335 
 
 Paste 347 
 
 Artichokes 854 
 
 Fried 854 
 
 When in season 917 
 
 Artistic Piping 422 
 
 Description of.. .424, 425 
 
 Asparagus 854 
 
 And eggs 855 
 
 A nbushed 855 
 
 Fried 855 
 
 Pudding 855 
 
 Rolls 855 
 
 Salad 855 
 
 Sauce 855 
 
 Toast 855 
 
 When in season 917 
 
 Bachelor’s Buttons. ..96 
 
 Baking Powder 36 
 
 Proportion of 35-64 
 
 Bacon, 
 
 Boiled 521 
 
 Breakfast 521 
 
 Broiled 521 
 
 Fried 521 
 
 Pudding 522 
 
 Roly Poly 522 
 
 Balls. 
 
 Butter 744 
 
 Force Meat 837-849 
 
 German 849 
 
 Italian 196 
 
1264 
 
 INDEX TO COOKERY RECIPES. 
 
 Page. 
 
 Pop-corn 141 
 
 Bananas 307, 321 
 
 And cream 322 
 
 Baked 322 
 
 Fried 322 
 
 Pie 614 
 
 And apple pie 614 
 
 Bannocks 36 
 
 Basket. 
 
 Macaroon 110 
 
 Orange Ill 
 
 Bass. 
 
 Boiled 171 
 
 When in season 917 
 
 Bavarian Cream. 
 
 Almond 115 
 
 Blackberry 116 
 
 Chocolate 115 
 
 Colfee 116 
 
 Lemon 115 
 
 Orange 115 
 
 Peach 116 
 
 Pear 116 
 
 Pine-apple 116 
 
 Pistachio 115 
 
 Quantity of — 110 
 
 Raspberry 116 
 
 Strawberry 116 
 
 Vanilla 115 
 
 Beans. 
 
 Boston Baked 856 
 
 Butter 856 
 
 Canned 158 
 
 Castle 856 
 
 French Style 856 
 
 In brine 877 
 
 Lima, dry 856 
 
 Patties 871 
 
 Shelled 856 
 
 String 856 
 
 String, dried 878, 880 
 
 When in season 917 
 
 Bed of Vegetables. ..468 
 
 A la mode 472 
 
 Boiled 463 
 
 Boiled corned 482 
 
 Bouilli 464 
 
 Braised 464 
 
 Braised, brisket of.. 464 
 
 Braised, fillet of 465 
 
 Braised, roll of 465 
 
 Cannelon 469 
 
 Collared 488 
 
 Collops 471 
 
 Curried 465 
 
 Fillet of 473 
 
 Fricandeau of 475 
 
 Frizzled with eggs . . 484 
 
 In jelly 475 
 
 Larded, fillet of 474 
 
 Loaf 469,532 
 
 Molded 459 
 
 Olives 532 
 
 Palates 492 
 
 Potted 465 
 
 Pot-roast of 462, 476 
 
 Pounded 465 
 
 Pressed 465 
 
 Ragout of 476 
 
 Roast 462, 466, 468 
 
 Roast, rump 467 
 
 Roast, German 467 
 
 Roast, French 467 
 
 Page. 
 
 Roast, with pudding 468 
 
 Rolled 468 
 
 Stew 470 
 
 Stewed with tomat’s 471 
 Stuffed brisket of .. ..484 
 
 Stuffed spiced 1039 
 
 When in season 917 
 
 Yankee Dried 484 
 
 Beefsteak. 
 
 Broiled 476 
 
 Fried • 477 
 
 Hamburg 479 
 
 Hidden 479 
 
 Italian 509 
 
 Marinade for 477 
 
 Oyster 480 
 
 Pie 481 
 
 Pudding 481 
 
 Smothered in onions 478 
 
 Stuffed 480 
 
 To serve 477, 478 
 
 With oysters.. .. 478. 
 
 Beets. 
 
 Baked 857 
 
 Greens 857 
 
 Marbled 857 
 
 Pickled 857 
 
 Pudding 857 
 
 Berries. 
 
 Candied 342 
 
 Canned 151 
 
 Frosted 334 
 
 Bills of Fare. 
 
 Christmas Dinner .. .906 
 
 For Spring. 886-893 
 
 For Summer 893-899 
 
 For Fall 899-905 
 
 For Winter.. 882-886 
 
 905,906 
 
 Fruits in 882 
 
 How to use 881 
 
 New Year’s Dinner .882 
 New Year’s lunch for 
 
 callers 907 
 
 Refreshments for 
 
 twenty 907 
 
 Refreshments for 
 
 one hundred 907 
 
 Refreshments for 
 one hundred and 
 
 seventy-five 907 
 
 Thanksgiving Din- 
 ner 904 
 
 Birds. 
 
 Fire for 351 
 
 How to pluck 350 
 
 Time to roast 351 
 
 To broil 360 
 
 To fry 352 
 
 To lard 469 
 
 To roast 361 
 
 Wild fiavor of. 352 
 
 Biscuit 36 
 
 Baking Powder 36 
 
 Buttermilk 37 
 
 Cream 37 
 
 Fairy 87 
 
 Hard tea 37 
 
 High 37 
 
 Maple 87 
 
 Potato 88 
 
 Rye 38 
 
 Soda 36, S8 
 
 Spoon 38 
 
 Page, 
 
 Stale 35 
 
 Tea 38 
 
 To bake 34 
 
 To glaze 34 
 
 To make ..34 
 
 Unleavened 38 
 
 Blanc-Mange Ill 
 
 Chocolate 112 
 
 Farina 113 
 
 Fruit 751 
 
 Green ....112 
 
 Pink 112 
 
 Plain 112 
 
 Raspberry 113 
 
 Rice 113 
 
 Sago. 113 
 
 Vanilla 113 
 
 Yellow 112 
 
 B lac KBERRIES 322 
 
 Canned 152 
 
 Pried 344, 345 
 
 Spiced ... 667 
 
 When in season 917 
 
 Bloater, potted 271 
 
 Blue Fish, season for 917 
 Blueberries. 
 
 Frosted 333 
 
 Frozen 334 
 
 Bouillon. 
 
 Plain .830 
 
 Philadelphia 830 
 
 True 830 
 
 Brains. 
 
 And tongue 540 
 
 Calfs 539 
 
 Fritters 539 
 
 Scrambled 539 
 
 Stewed 539 
 
 To single blanch . . . 1048 
 To double blanch . . 1048 
 
 Brant, season for 917 
 
 Brawn 5 I 8 , 1045 
 
 Bream, season for 917 
 
 Broccoli 857 
 
 When in season 917 
 
 Broma .... 210 
 
 Brussels Sprouts. 857, 860 
 
 Bread 21 
 
 Apple 21 
 
 And flour 1005 
 
 Bean 2 I 
 
 Box 17 
 
 Cooler 29 
 
 Coffee 39 
 
 Crumbs, to dry 299 
 
 Dduble 299 
 
 Double-egg 299 
 
 Easter 39 
 
 Fire for 17 
 
 Flour for 8 
 
 For oven 992 
 
 Forefathers’ 31 
 
 Borders 979 
 
 Good, to make 11 
 
 Hop Yeast 22 
 
 In summer 26 
 
 In winter 26 
 
 Knife 17 
 
 Making made easy .. .26 
 
 Measures for 11 
 
 Oven for 14 
 
 Pan for 17 
 
 Poor Man's ..22 
 
 Proof box for 14 
 
INDEX TO COOKERY RECIPES, 
 
 1265 
 
 Page. 
 
 Quick 27 
 
 Raised once 23 
 
 Raised twice ...... 24 
 
 Raised three times. ..25 
 
 Ready for oven 13 
 
 Rye 33 
 
 Rye and Indian 32 
 
 Rye with soda 32 
 
 Salt Rising 28 
 
 Scotch 98 
 
 Set to rise 12 
 
 Single 299 
 
 Sour 13 
 
 Southern Egg 50 
 
 Sweet Potato 29 
 
 To bake 14 
 
 To cool 16 
 
 To knead 11 
 
 To mix 11 
 
 To renew 995 
 
 To salt 13 
 
 To test ..15 
 
 Vienna 33 
 
 With buttermilk 21 
 
 With compressed 
 
 yeast 26 
 
 With potatoes 23 
 
 With potato sponge ..22 
 
 When hard 16 
 
 Brown Bread 30 
 
 Boston 29 
 
 Eastern 29 
 
 Steamed 19 
 
 Tin form for 29 
 
 With baking powder .30 
 
 With mush 30 
 
 Buns 39 
 
 Currant 39 
 
 Hot Cross 39 
 
 Bubble and Squeak.. 571 
 Butter. 
 
 Apple 731 
 
 Anchovy 1053 
 
 Clarified 64, 460 
 
 Drawn 179 
 
 Egg 732 
 
 For decorating 980 
 
 French 612 
 
 Kennebec 796 
 
 Lemon 63 
 
 Lobster 179 
 
 Maitre d’hotel 557 
 
 Orange 6.35 
 
 Paris 796’ 
 
 Parsley 179 
 
 Peach 732 
 
 Pie plant 434 
 
 Plum 732 
 
 Pumpkin 732 
 
 Quince 732 
 
 Quince and apple. ..732 
 
 Scotch 132 
 
 Tomato .. 733 
 
 Buttermilk, Iced 215 
 
 Cabbage. 
 
 Boiled 858 
 
 Creamed 858 
 
 Delicate ..858 
 
 Fried 858 
 
 Heidelberg 859 
 
 Pudding 859 
 
 Royal 858 
 
 Southern 859 
 
 Spiced 859 
 
 Page. 
 
 Stuffed 859 
 
 When in season 917 
 
 Cacao 208 
 
 Making 209 
 
 Nibs 210 
 
 Shells 210 
 
 Cafe au lait . . .213 
 
 Frothed 213 
 
 Cake. 
 
 Almond 69 
 
 Angel 70 
 
 Apple 39, 70 
 
 Black 71 
 
 Boston 612 
 
 Box 16 
 
 Breakfast 39 
 
 Bread 71 
 
 Bride’s 71 
 
 Buckeye 72 
 
 Butter for 62 
 
 Caramel 72 
 
 Carolina 72 
 
 Charlotte Caehee 72 
 
 Cheap 73 
 
 Chocolate . . .64,73 
 
 Chocolate marble 73 
 
 Cincinnati 73 
 
 Cinnamon 40 
 
 Citron 71, 73, 82 
 
 Cocoanut 69, 73 
 
 Creaming 735 
 
 Currants for 65 
 
 Delicate 64, 74 
 
 Eggless 74 
 
 Eggs for 62 
 
 Election 74 
 
 Everlasting 74 
 
 Feather 75 
 
 Fig 75 
 
 Fig, choice 75 
 
 Fig, marbled ... . 75 
 
 Fruit, excellent 76 
 
 Fruit, German 76 
 
 Fruit, jam 76 
 
 Fruit, loaf 75 
 
 Fruit, pan for 66 
 
 Fruit, pepper 76 
 
 Fruit, pound 77 
 
 Fruit, Scotch 77 
 
 Groom’ s 77 
 
 Hard Money 77 
 
 Hayes 77 
 
 Hickory nut 69, 77, 78 
 
 Huckleberry 78 
 
 Lady’s 78 
 
 Lady’s Yellow 78 
 
 Lemon 78 
 
 Loaf 78 
 
 Loaf, French .78 
 
 Loaf, old fashioned . . 78 
 
 Making 61 
 
 Marble 79 
 
 Marble, economical.. 64 
 
 Milk for. 62 
 
 Mold for 68 
 
 One Egg 79 
 
 Orange 79 
 
 Orange butter for 636 
 
 Oven for 67 
 
 Paddle for 61 
 
 Paper cap for 66 
 
 Peanut 80 
 
 Plum 79 
 
 Poor man’s 80 
 
 Page. 
 
 Pound, Citron 80 
 
 Pound, pyramid 80 
 
 Pound, white 80 
 
 Raisins for. 65 
 
 Rice 80 
 
 Seed 71 
 
 Snow .., 80 
 
 Spice * 81 
 
 i^ponge 68, 81 
 
 Sponge, lemon 81 
 
 Sponge, pans 81 
 
 Sponge, Phila 82 
 
 Sponge, white 64, 82 
 
 Temperance 65 
 
 Ten-minnte 82 
 
 Tilden 82 
 
 Tin- wedding 82 
 
 To beat eggs for 61 
 
 To beat 62 
 
 To mix 62 
 
 To mix fruit 65 
 
 To test 68 
 
 Watermelon 82 
 
 Where to keep 68 
 
 White 82 
 
 White perfection 83 
 
 Whipped Cream 83 
 
 Yeast, German 83 
 
 Yule 83 
 
 Cakes, Layer. 
 
 Almond 85 
 
 Almond Cream 85 
 
 Apple 85 
 
 Apple, German 85 
 
 Banana 85 
 
 Caramel ..87 
 
 Chocolate 87 
 
 Chocolate, delicious.. 87 
 
 Chocolate filling 87 
 
 Chocolate German. ..87 
 Chocolate Eclairs 88 
 
 Cocoanut 88, 95 
 
 Cream 88 
 
 Cream cocoanut 94 
 
 Cream, French. 88 
 
 Cream, golden. .... 89 
 
 Cream, peach 89 
 
 '' Cream rose 94 
 
 Cream sponge 94 
 
 Cream, strawberry.. .89 
 
 Cream, Vienna, 89 
 
 Cream, whipped 89 
 
 Dominoes 89 
 
 Eggless jelly 90 
 
 Fig 90 
 
 Filling for 84 
 
 Hard Times 90 
 
 Hickory Nut 90 
 
 Ice Cream ..91 
 
 Jelly Roll 91 
 
 Lemon 91 
 
 Lemon Filling for.. ..92 
 
 Metropolitan 92 
 
 Minnehaha 92 
 
 Neapolitan 93 
 
 Orange .93 
 
 Orange custard 93 
 
 Ribbon 94 
 
 Snow 94 
 
 Tea 40 
 
 Tins 84 
 
 Thanksgiving 94 
 
1266 
 
 INDEX TO COOKERY RECIPES. 
 
 
 Page. 
 
 To bake 
 
 ... .84 
 
 To build 
 
 84 
 
 To cut 
 
 84 
 
 Vanity 
 
 95 
 
 Velvet 
 
 
 With maple frosting 86 
 
 White Fruit . . . 
 
 ..... 95 
 
 White Mountain 95 
 
 Xenophon 
 
 Cakes. 
 
 96 
 
 Ginger 
 
 104 
 
 Ginger drop 
 
 105 
 
 Ginger tea 
 
 105 
 
 Hickory Nut . . 
 
 117 
 
 Jew 
 
 98 
 
 Candy 
 
 130 
 
 Hoarhound . . . 
 
 132 
 
 Lemon 
 
 132 
 
 Maple 
 
 .. .. 133 
 
 Molasses • 
 
 133 
 
 Peanut 
 
 133 
 
 Rock 
 
 130 
 
 Syrup for 
 
 130 
 
 Stick 
 
 . ..130 
 
 Tongs 
 
 132 
 
 To form 
 
 131 
 
 To pull 
 
 
 Tutti Frutti. . . . 
 
 236 
 
 Utensils for 
 
 Canned. 
 
 .. . 129 
 
 Apides 
 
 ;154 
 
 Beiries 
 
 151 
 
 Beans 
 
 158 
 
 Blackberries . . 
 
 ... 152 
 
 Cherries 
 
 . .152, 156 
 
 Corn 
 
 158 
 
 Corn and tomatoes .. 158 
 
 Crab apples.. 
 
 152 
 
 Currants 
 
 152 
 
 Damsons 
 
 156 
 
 Gooseberries... 
 
 . 152, 156 
 
 Grapes 
 
 .153, 155 
 
 Grapes, green . 
 
 .. .153 
 
 Pe ches 
 
 . 152, 153 
 
 Peaches, cold. 
 
 154 
 
 Peaches, steamed . . .154 
 
 Peaches, with 
 
 vin- 
 
 egar 
 
 153 
 
 Pears 
 
 . 152, 154 
 
 Pease 
 
 158 
 
 Pieplant 
 
 155 
 
 Pieplant, cold.. 
 
 155 
 
 Pine-apple 
 
 
 Plums 
 
 .. .. 155 
 
 Pumpkin 
 
 159 
 
 Quinces 
 
 155 
 
 Strawberries. . . 
 
 156 
 
 Siring beans . . 
 
 159 
 
 Succotash 
 
 159 
 
 Tomatoes 
 
 159 
 
 Watermelons .. 
 6ANS. 
 
 157 
 
 Filler for 
 
 144 
 
 Glass 
 
 
 Glass, to prepare — 146 
 How to fill 146 
 
 Opening 
 
 150 
 
 Putty for 
 
 145 
 
 Rubber rings for 145, 
 
 
 . .147, 150 
 
 Self-sealers 
 
 145 
 
 Stoneware 
 
 145 
 
 Tin 
 
 145, 149 
 
 To seal 
 
 147 
 
 Page. 
 
 To keep 147 
 
 Cannelons 636 
 
 Canning 143 
 
 Berries 148 
 
 Cold process of 148 
 
 Different fruits 149’ 
 
 Fruit for 143 
 
 For pies 144 
 
 How done 143 
 
 Quantity of fruit . . . .148 
 Quantity made in . . 150 
 
 Sugar for .144 
 
 Syrup for 149, 150 
 
 Table for 151 
 
 Utensils for 144 
 
 Vegetables 157 
 
 Cantons de Rouen 711 
 
 Caramels. 
 
 Chocolate 138 
 
 Cocoanut 138 
 
 Carrots. 
 
 Compote 860 
 
 Glazed .... 860 
 
 Stewed 860 
 
 Warmed over 860 
 
 When ill season 917 
 
 Catsuits. 
 
 Barberry 164 
 
 Cherry 164 
 
 Cucumber — 164 
 
 Currant 165 
 
 Elderberry. 165 
 
 Fruit for 165 
 
 Gooseberry 165 
 
 Grape 165 
 
 Lemou 165 
 
 Liver 165 
 
 Mold on 160 
 
 Oyster 166 
 
 Pepper 166 
 
 Plum 166 
 
 Rule for 161 
 
 Spatula for 160 
 
 Strainer for 16l 
 
 To make 160 
 
 Tomato 166, 167 
 
 Walnut 167 
 
 BaUL'FLOWER, 
 
 Baked 861 
 
 Boiled ... 860 
 
 Scalloped 861 
 
 Salad 861 
 
 When in season 917 
 
 With mushrooms — 861 
 Celery. 
 
 And parsley 181 
 
 Fringed 796 
 
 Frozen 773 
 
 Season for 917 
 
 Stewed 861 
 
 Cerealine 18 
 
 Charlotte. 
 
 Apple 113 
 
 Strawberry 114 
 
 Charlotte-russe.107, 
 
 Fancy form for 108 
 
 Filling for 107 
 
 Mold for 107 
 
 Cheese 182 
 
 Apple 731 
 
 American 183 
 
 Cakes 186, 637 
 
 Course 185 I 
 
 Page. 
 
 Cottage. 191 
 
 Crusts 186 
 
 Cream 191 
 
 Diablotins 186 
 
 English 183 
 
 Fingers 187 
 
 Fondu 187 
 
 Fritters 188 
 
 Omelet 188 
 
 Potato 192 
 
 Pounded 192 
 
 Pudding 188 
 
 Puffs 188 
 
 Quality of 183 
 
 Ramakins .193 
 
 Relisn 188 
 
 Sandwiches 189 
 
 Souffle 189 
 
 Soup 189 
 
 Stews 189 
 
 Toasted 192 
 
 Toasted, with eggs . . 193 
 
 To keep 184 
 
 To ripen 184 
 
 To serve 184, 185 
 
 To toast 195 
 
 Vol-au-vents 195 
 
 With celery 190 
 
 With crackers 190 
 
 With eggs 190 
 
 With Macaroni 191 
 
 Cherries 307, 322 
 
 Canned 152, 156, 
 
 Candied 342 
 
 Dried 344 
 
 Frosted 333 
 
 Frozen . 334 
 
 Ground, sweet 307 
 
 Paste 348 
 
 Sauce 323 
 
 Tapioca 347 
 
 When in season 427 
 
 Chestnuts. 
 
 Season for — 917 
 
 Stewed 338 
 
 Chicken. 
 
 And macaroni.: 815 
 
 Baked 696 
 
 Baked, Buckeye 696 
 
 Baked with parsnips 696 
 
 Boiled 697, 714 
 
 Braised 464 
 
 Breaded 697 
 
 • Broiled 698 
 
 Creoled 699 
 
 Chili colorad 711 
 
 Croquettes 794 
 
 Curried 704 
 
 Cutlets 704 
 
 Cutlets, French. . . 705 
 
 Cutlets, larded 705 
 
 Essence 705 
 
 Fillets . 705 
 
 Fillets, breaded 705 
 
 Fillets, braised 705 
 
 Fillets, fried 705 
 
 Fricassee 706 
 
 Fried spring 698 
 
 Fried whole 699 
 
 Gems 707 
 
 In jelly 699 
 
 Jellied 699 
 
 Jellied, plain 699 
 
 Larded 702 
 
INDEX TO COOKERY RECIPES. 
 
 1267 
 
 
 Page. 
 
 Livers with bacon. . 711 
 
 Masked 
 
 700 
 
 Patties 
 
 706 
 
 Pie 
 
 707 
 
 Pickled 
 
 
 Pot-pie 
 
 708 
 
 Potted 
 
 701 
 
 Pressed 
 
 701 
 
 Pudding 
 
 ....709 
 
 Quenelles 
 
 710 
 
 Roast 
 
 701 
 
 Roast, French. . 
 
 702 
 
 Roast, pot 
 
 365 
 
 Scalloped 
 
 702 
 
 Smothered 
 
 
 Steamed 
 
 703 
 
 Stewed 
 
 703 
 
 To bone 
 
 .. ..1050 
 
 To cut up 
 
 .. ..1049 
 
 Truffled 
 
 704 
 
 Trussed 
 
 1050 
 
 Turnovers 
 
 710 
 
 Vanity 
 
 ....710 
 
 M ith asparagus 
 
 711 
 
 ■With ovsters 
 
 .702, 707 
 
 With potatoes. . 
 
 707 
 
 With rice 
 
 .698, 714 
 
 Chocolate. 
 
 
 Making 
 
 209 
 
 Meringued 
 
 210 
 
 Vienna 
 
 .... 211 
 
 Whipped 
 
 211 
 
 Whipped cream. 
 
 ....211 
 
 When in season. 
 
 ....917 
 
 Chub, season for . 
 
 917 
 
 Cider 
 
 216 
 
 Bottled 
 
 216 
 
 Mulled 
 
 216 
 
 Citron, candied. . 
 
 342 
 
 Clam. 
 
 
 Boiled 
 
 799, 800 
 
 Chowder 
 
 798 
 
 Fried 
 
 798 
 
 Pie 
 
 799 
 
 Scalloped 
 
 ....808 
 
 Stew 
 
 799 
 
 When in season.. 
 
 917 
 
 Cobbler. 
 
 
 Apple 
 
 ....637 
 
 Berry 
 
 ....637 
 
 Cherrv 
 
 ....637 
 
 Peach 
 
 ....637 
 
 Plum 
 
 
 COCOANUT 309, 339 
 
 Cones 
 
 ....188 
 
 Patties 
 
 . . . .133 
 
 Puffs 
 
 
 To dry . . 
 
 .. ..339 
 
 To Tjrepare 
 
 .69, 132 
 
 Cod. 
 
 
 Boiled 
 
 ....271 
 
 Sounds 
 
 .273 
 
 Sounds with force- 
 
 meat 
 
 
 Cod Fish. 
 
 
 A la mode 
 
 ....273 
 
 And eggs 
 
 
 Balls 
 
 
 Cream 
 
 ....274 
 
 Fritters 
 
 ....273 
 
 Mountain 
 
 
 Masked 
 
 . ... 274 
 
 Scalloped 
 
 .. ..273 
 
 Clove of Garlic. . 
 
 ....643 
 
 Coffee. 
 
 Army 
 
 Black 
 
 Clear 
 
 Page. 
 
 . ... 211 
 
 Crust 
 
 
 .. Filtered 
 
 202 
 
 Filtered, home made 203 
 
 For one hundred.. ..213 
 
 For twenty 
 
 214 
 
 Iced 
 
 .204, 212 
 
 Iced crust 
 
 212 
 
 Imperial 
 
 212 
 
 Making 199 
 
 , 200, 201 
 
 1 Steamed 
 
 
 Strainer 
 
 202 
 
 Syrup 
 
 . 214, 999 
 
 To buy 
 
 197 
 
 To grind 
 
 199 
 
 To heat 
 
 201 
 
 To roast 
 
 198 
 
 Vienna 
 
 
 Warmed over. . . 
 
 212 
 
 Wine .... 
 
 
 White 
 
 213 
 
 Whipped cream 
 
 213 
 
 Coffee Pot, to clean 
 
 202, 1,000 
 
 Cold Beef. 
 
 An Gratin 
 
 575 
 
 A la Jardiniere.. 
 
 
 Broiled 
 
 571 
 
 Fricassee 
 
 573 
 
 Fritters 
 
 573 
 
 Hashed 
 
 .572, 573 
 
 Loaf 
 
 574 
 
 Masked 
 
 572, 577 
 
 Olives 
 
 
 Patties 
 
 
 Pot-pie 
 
 575 
 
 Pudding 
 
 575 
 
 Rollages 
 
 575 
 
 Soused 
 
 572 
 
 Stewed 
 
 573 
 
 With macaroni . 
 
 576 
 
 With mushroom 
 
 sauce 
 
 
 With oysters 
 
 572, 576 
 
 With tomatoes .. 
 
 
 Cold Meat. 
 
 And bread 
 
 570 
 
 And potato puffs 
 
 ....570 
 
 Batter 
 
 ....565 
 
 Fried 566 
 
 Fried corned 566 
 
 Molded 566 
 
 Omelet 567 
 
 Ovals 567 
 
 Pie 567 
 
 Pudding 566 
 
 Ragout of 570 
 
 Roll 569 
 
 Spiced on toast 575 
 
 Turnovers 570 
 
 With barley 571 
 
 With eggs 571 
 
 Wonders 570 
 
 COLOEING FOR CAKES, 
 
 Etc. 
 
 Blue 411 
 
 Brown 411 
 
 Caramel 179, 411 
 
 Cochineal 142 
 
 Green 411 
 
 Parsley 180 
 
 
 Page. 
 
 Pink 
 
 
 Red 
 
 
 Spinach 
 
 180 
 
 Compotes 
 
 
 Apple 
 
 
 Apricot 
 
 
 Bird 
 
 
 ' Cherry 
 
 322 
 
 Damson 
 
 321 
 
 Gooseberry 
 
 323 
 
 Green-gage. 
 
 323 
 
 Orange 
 
 
 Peach 
 
 
 Pear 
 
 
 Pear, with eggs 
 
 
 Quince 
 
 
 Syrup 
 
 
 White 
 
 
 Confectionery ., 
 
 
 Consomme 
 
 .178, 825 
 
 Cookies. 
 
 
 Chocolate 
 
 
 Cream 
 
 97 
 
 Eggless 
 
 97 
 
 Fruit 
 
 
 Ginger 
 
 
 Graham 
 
 97 
 
 Hickory Nut 
 
 97 
 
 North Germ 
 
 a n 
 
 Christmas 
 
 97 
 
 Nutmeg 
 
 
 Oven for 
 
 96 
 
 Seed 
 
 
 Scotch 
 
 
 Who-tleberrv... 
 
 98 
 
 Cooks Time-table.. 913-914 
 
 Cordial. 
 
 
 Curry 
 
 216 
 
 Raspberry 
 
 216 
 
 Corn. 
 
 
 And Tomatoes 
 
 canned 
 
 
 Boiled 
 
 
 Canned 
 
 
 Chowder 
 
 
 Doiley 
 
 
 Dodgers 
 
 
 Dried 
 
 862, 878 
 
 Dried, grated 
 
 293 
 
 Dried, new process.. 878 
 
 Fried 
 
 
 Hulled 
 
 863, 879 
 
 In Brine 
 
 
 Meal 
 
 
 Omelet 
 
 
 Pie 
 
 . .. .862 
 
 Pones 
 
 43 
 
 Steamed 
 
 
 Stewed 
 
 
 When in season 
 
 917 
 
 Corn Bread 18 
 
 , 30, 31 
 
 Boston 
 
 
 Boiled 
 
 30 
 
 Fire for 
 
 
 Plain 
 
 
 Steamed 
 
 .30, 31 
 
 Crackers. 
 
 
 Egg 
 
 
 French 
 
 
 Crabs. 
 
 
 Boiled 
 
 
 Deviled 
 
 
 Fried 
 
 
1268 
 
 INDEX TO COOKERY RECIPES. 
 
 Page. 
 
 To prepare 1052 
 
 When in season 917 
 
 Crayfish potted 279 
 
 Cracknels . 40 
 
 Cream 40 
 
 Cranberries. 
 
 Season for 917 
 
 Cream. 
 
 Almond 202 
 
 Chocolate 117 
 
 Coliee 118 
 
 Double 109, 384 
 
 Double , true 384 
 
 For whipping 109 
 
 Gelatine for 106 
 
 Italian 116 
 
 Measurement of 110 
 
 Of the Cream 384 
 
 Raspberry 117 
 
 Rock 117 
 
 Ruby 117 
 
 Single 109, 384 
 
 Substitute for 201 
 
 Tapioca 118 
 
 Tea 118 
 
 To cook 384 
 
 To make 106 
 
 Turret 118 
 
 Whipped 119 
 
 Cream Biscuits iOl 
 
 Custard 401 
 
 Fruit 402-403 
 
 Fruit cases for .401 
 
 Italian 402 
 
 Nut 403 
 
 Paper cases for 401 
 
 Peach .* 402 
 
 Strawberry 403 
 
 V auilla .403 
 
 V auilla with syrup . . 403 
 Cream Candy. 
 
 Almond 136 
 
 Chocolate. 137 
 
 Chocolate, maple 138 
 
 Cocoa-nut 137 
 
 E v'erton 135 
 
 Fig 137 
 
 French 135 
 
 French, uncooked... 137 
 
 Hickory-nut 137 
 
 Lemon 137 
 
 Ribbon 136 
 
 Vanilla almond 136 
 
 Walnut 136 
 
 Cream Tartar. 
 
 Purity of 36 
 
 Quantity of 35 
 
 Presents 98 
 
 Crullers 100 
 
 Fat for 99 
 
 When to eat 100 
 
 Croquettes. 
 
 Bread 300 
 
 Chieken 300-302 
 
 Chicken with brains, 301 
 Chicken with sweet- 
 breads 301 
 
 Crab 302 
 
 Cream 302 
 
 Ham 301 
 
 Hominy 302 
 
 Lobster 303 
 
 Meat 303 
 
 Meat, fresh 303 
 
 Page. 
 
 Mutton 301, 305 
 
 Oyster 303 
 
 Parsnip 304 
 
 Potato 304 
 
 Rice 304 
 
 Rice ball 305 
 
 Salsify 305" 
 
 To bread. 299 
 
 To fry 299 
 
 To make 298 
 
 To serve... 300 
 
 To shape 288 
 
 Triple ..301 
 
 Veal 301 
 
 Venison 305 
 
 With Truffles ..301 
 
 Without breading.. .200 
 Croutons. 
 
 For Entrees 850 
 
 For Soup 849 
 
 For Vegetables 850 
 
 Crumpets. 
 
 Engli<-h 40 
 
 Hominy 41 
 
 Rice 41 
 
 Royal 41 
 
 Crusts, to bake 604 
 
 Cucumbers 863 
 
 Fried 863 
 
 Sewed 863 
 
 With Onions 863 
 
 Season for 917 
 
 Cup. 
 
 Currant 217 
 
 Fruit 217 
 
 Currants 308, 323 
 
 Candied 342 
 
 Canned 152 
 
 Dried 341-345 
 
 Frosted 333 
 
 Frozen 335 
 
 Spiced 667 
 
 Custard. 
 
 Apple 119 
 
 Baked 119 
 
 Boiled 106,107,119 
 
 Caramel 119 
 
 Caramel, boiled 120 
 
 Chantilly 429 
 
 Chocolate 120 
 
 Coffee 120 
 
 Corn Meal 120 
 
 Cup 121 
 
 Curdled 110 
 
 Flavor for 107 
 
 Fruit 121 
 
 Gelatine 121 
 
 Kettle 107 
 
 Lemon 121 
 
 Orange 626 
 
 Rule for 106 
 
 Snow-ball 121 
 
 Steamer for 110 
 
 To bake 106 
 
 To make 106 
 
 To steam 107 
 
 Cutlets, frills for 979 
 
 Crystallization 422 
 
 Damsons, season for.. .917 
 
 Canned 156 
 
 Dandelions 863 
 
 Dessert Jellies. 
 
 To make 444 
 
 To mold ,444 
 
 Page. 
 
 To serve 445 
 
 Diamond Top 616 
 
 Dinner. 
 
 Boiled 829, 875 
 
 New England 484 
 
 Doughnuts 99 
 
 Corn Meal 101 
 
 Cream 101 
 
 Dough for 100 
 
 Fat for 99-100 
 
 French 101 
 
 Oily Koeks 102 
 
 Raised 1 01 
 
 Sugar for lOO 
 
 Doves, season for 917 
 
 Drinks 197 
 
 Harvest 217 
 
 Jelly ..217 
 
 Lemon 217 
 
 Oatmeal ..217 
 
 Dressing. 
 
 Bacon . . 775 
 
 Bacon, with Onions. 775 
 
 Bavarian' 775 
 
 Bohemian 775 
 
 Bouillon ... 775 
 
 Bouillon, Jellied — 776 
 
 Bread 356 
 
 Cream 776, 796 
 
 Cream, cold ..776 
 
 Cream, sour 776 
 
 Creole 777 
 
 Eggless 776-777 
 
 English 777 
 
 Foam 779 
 
 French 777 
 
 Fruit 356 
 
 Italian 777 
 
 Lactiola 777 
 
 Mayonnaise 777 
 
 Mayonnaise, green.. 778 
 Mayonnaise, red . . . .778 
 
 Minnehaha 778 
 
 Onion 356 
 
 Orange 778 
 
 Orange, jellied 778 
 
 Philadelphia 782 
 
 Pickle 577 
 
 Potato 356, 779 
 
 Raspberry 778 
 
 Raspberry, jellied . . .779 
 
 Rice 714 
 
 Rye Beach 776 
 
 Sandwich 587 
 
 Sardine 778 
 
 Swenish 779 
 
 Swiss 779 
 
 Drippings, clarified ... 587 
 Drops. 
 
 Bergamot 134 
 
 Centennial 134 
 
 Chocolfdte 134 
 
 Cinnamon 134 
 
 Clove 134 
 
 Cocoanut 134 
 
 Coffee 234 
 
 Damson 134 
 
 Fruit 135 
 
 Ginger 134 
 
 Lemon . - .134, 135 
 
 Orange 135 
 
 Orgeat 135 
 
 Peppermint 136 
 
 Strawberry 13B 
 
INDEX TO COOKERY RECIPES, 
 
 1269 
 
 Page. 
 
 ®ucK, tame. 
 
 Roast 
 
 
 ..713 
 
 Stewed 
 
 
 . .713 
 
 With cabbage... 
 
 
 ..713 
 
 W ith carrots 
 
 
 . .713 
 
 With pease 
 
 
 ..713 
 
 Duck, wild. 
 
 Baked 
 
 
 .354 
 
 Boiled 
 
 
 .354 
 
 Broiled 
 
 
 ..354 
 
 Fried 
 
 
 ..371 
 
 Hashed 
 
 
 ..354 
 
 Mock 
 
 
 ..480 
 
 Ragout of 
 
 
 .,354 
 
 Roast 
 
 355, 358 
 
 Salmi of 
 
 
 ..356 
 
 Stewed 
 
 
 ..355 
 
 Stewed with pease. 
 
 ..355 
 
 Stewed with rice... 
 
 ,.356 
 
 When in season. 
 
 
 ..918 
 
 Dumplings for Dessert. 
 
 Apple, baked. . 
 
 
 .738 
 
 Apple, boiled..., 
 
 
 ..738 
 
 Buckeye 
 
 
 .739 
 
 Lemon 
 
 
 .739 
 
 Peach 
 
 
 .739 
 
 Raspberry 
 
 
 ..740 
 
 Dumplings for Meat. etc. 
 
 Buckeye 
 
 
 .850 
 
 Marrow 
 
 
 .8-50 
 
 Quick 
 
 
 .850 
 
 Suet 
 
 
 .850 
 
 Sussex 
 
 
 .850 
 
 Swedish 
 
 
 ..850 
 
 Eels. 
 
 Fried 
 
 
 274 
 
 To cook 
 
 
 .250 
 
 Egg. 
 
 Balls 
 
 
 .237 
 
 Charlotte 
 
 
 .237 
 
 Charlotte, sweet. 
 
 
 .237 
 
 Fritters 
 
 
 ,.237 
 
 Gems 
 
 
 .238 
 
 Mayonnaise 
 
 
 ,.238 
 
 Puree 
 
 
 .238 
 
 Pyramids 
 
 
 .979 
 
 Sandwiches 
 
 
 ..238 
 
 Soup 
 
 
 .238 
 
 Terrace 
 
 
 .,239 
 
 Vol-au-Vent 
 
 
 ..234 
 
 Eggs 
 
 
 .225 
 
 Baked 
 
 
 
 Baked with ham 
 
 
 .228 
 
 Boiled 
 
 
 .229 
 
 Boiled, to serve . . 
 
 
 .229 
 
 Breaded 
 
 
 ..239 
 
 Broiled 
 
 
 
 Buttered 
 
 
 
 Creamed 
 
 
 236 
 
 Curried 
 
 
 .230 
 
 Deviled 
 
 
 
 Flavor of 
 
 .225-226 
 
 Force-meat 
 
 
 .231 
 
 French 
 
 
 
 Fricassed 
 
 
 .231 
 
 Pried 
 
 
 .231 
 
 Holland 
 
 
 
 Italian 
 
 
 .232 
 
 Mumbled 
 
 
 ,235 
 
 Nugget 
 
 
 .232 
 
 Onion 
 
 
 .233 
 
 Pickled 
 
 
 
 Plover’s 
 
 
 .233 
 
 Poached 
 
 
 .233 
 
 Page. 
 
 Quality of 226 
 
 Savory 235 
 
 Scalloped 234 
 
 Scrambled 235 
 
 Shirred 2.36 
 
 Shredded 236 
 
 Spanish 234 
 
 Stuffed 236 
 
 Time to cook .229 
 
 To keep 245 
 
 To mix 226 
 
 To test . . .226 
 
 With Cheese 239 
 
 . With Cucumbers. .. .238 
 
 With Mushrooms 239 
 
 With Pease ,239 
 
 With Syrup 240 
 
 With Tomatoes 240 
 
 With Vinegar 240 
 
 Whites of 69 
 
 Yolks of 69 
 
 Egg-plant. 
 
 Baked 864 
 
 Fried 864 
 
 In cakes 864 
 
 Elderberries. 
 
 Spiced 668 
 
 When in season 918 
 
 Endive, stewed 861 
 
 English bread and 
 
 butter ,195 
 
 Fanchonettes 638 
 
 Figs, to freshen 341 
 
 Fish. 
 
 Au court-bouillon.. .253 
 
 Au gratin 270, 288 
 
 Baked 251 
 
 Balls 251 
 
 Balls, chopped 264 
 
 Boiled 252 
 
 Boiled, to serve 254 
 
 Broiled 254 
 
 Broiled, to serve 255 
 
 Cake 264 
 
 Cake, white 264 
 
 Cake, yellow 265 
 
 Canapes 269 
 
 Chowder 265 
 
 Cod 249 
 
 Collared 256 
 
 Croquettes 266 
 
 Crimped 256 
 
 Curried 256 
 
 Deviled 257 
 
 Dressing 266 
 
 Dried .257 
 
 For Invalids 249 
 
 Fresh 246 
 
 Fresh Water 251 
 
 French stew of 263 
 
 Fricassed 257 
 
 - Fricasse of Cod 258 
 
 Fried 258 
 
 Fritters 267 
 
 Garnishes for 249, 976 
 
 In Jelly ...270 
 
 In season 246 
 
 Knife and fork.... ..286 
 
 Marinade 253 
 
 Pan, fried 277 
 
 Patties 568 
 
 Pickled 259 
 
 Pies 267 
 
 Potted . . .260 
 
 Page. 
 
 Pudding 267 
 
 Rissoles 268 
 
 Salad 268 
 
 Salt water 251 
 
 Salted 261 
 
 Sandwiches 269 
 
 Sauces for 980 
 
 Scaloped 261 
 
 Souffle 269 
 
 Soup 269-270 
 
 Spiced 287 
 
 Steamed 2(12 
 
 Stewed . . . 262 
 
 Straws .‘ .270 
 
 Toast 270 
 
 To bake 248, 252 
 
 To boil 248 
 
 To bone 248 
 
 To broil ,248, 225 
 
 To clean 247 
 
 To cook 248, 250 
 
 To fry 248 
 
 To freshen 247 
 
 To marinade 254 
 
 To shape 248 
 
 To steam .248 
 
 To serve 249-250 
 
 To use cold 247 
 
 To wash »... .247 
 
 Trivet for.-.. 251 
 
 Turbans .. .270 
 
 Utensils 250 
 
 Warmed over 288 
 
 Weter for 252 
 
 With cheese 270 
 
 With olives 271 
 
 With rice 271 
 
 White, baked — 286-287 
 White, boiled.. ..272, 287 
 
 White, creamed 288 
 
 Flavor. 
 
 Apple 443 
 
 Apricot . . 443 
 
 Cherry 443 
 
 Currant 443 
 
 Grape 443 
 
 Nectarine 443 
 
 Orange 443 
 
 Plum 443 
 
 Raspberry 443 
 
 Strawberry 443 
 
 Float. 
 
 Orange 123, 326 
 
 Peach .327 
 
 Pear 327 
 
 Quince 327 
 
 Raspberry 332 
 
 Flour 7-8 
 
 Always sift 96 
 
 Brown-bread 18 
 
 Browned 
 
 Whole wheat — 
 
 Force-meat 
 
 Almond 
 
 Balls 
 
 Bread and Onion 
 
 Chestnut 
 
 Chicken 
 
 Fish 
 
 French 
 
 Game 
 
 Ham 
 
 Liver 
 
 Lobster 
 
 .557 
 
 -.18 
 
 ..551 
 
 ,.551 
 
 .654 
 
 ,.553 
 
 .652 
 
 .553 
 
 .553 
 
 .552 
 
 .552 
 
 .552 
 
 .515 
 
 .S52 
 
1270 
 
 INDEX TO COOKERY RECIPES. 
 
 Page. 
 
 Mushroom 552 
 
 Oyster 553 
 
 Potato 516 
 
 Querelles of 551 
 
 Sage aud onion 554 
 
 Sausage 553 
 
 Suet 553 
 
 Sweet-bread 553 
 
 Veal 553 
 
 Fowl. 
 
 Braised 712 
 
 Deviled 712 
 
 Grilled 712 
 
 Molded 459 
 
 French Brioche \...52 
 
 French Loaf: 12 
 
 Pan for 13 
 
 Fricatelli 515 
 
 Fritters 289 
 
 Apple 291 
 
 Apricot 292 
 
 Bananas .292 
 
 Batter for 289 
 
 Berry 292 
 
 Brain .292 
 
 Cake 292 
 
 Celery 292 
 
 Clam 293 
 
 Cracker dust in 289 
 
 Corn 293 
 
 Corn, dried 293 
 
 Corn meal .293 
 
 Cream 293 
 
 Currant 294 
 
 Doily .294 
 
 Egg-plant 590 
 
 Fat for 290 
 
 Fruit 290 
 
 Grape 294 
 
 Hominy 294 
 
 Italian 294 
 
 Lemon 294 
 
 Lobs er 294 
 
 Mincemeat 295 
 
 Nutmeg 295 
 
 Orange 292. 295 
 
 Oyster 295 
 
 Pai snip 295 
 
 Peach 295 
 
 Pipe-apple 296 
 
 Pork 296 
 
 Potato 296 
 
 Queen 296 
 
 Rice 296 
 
 Rye .. ‘...297 
 
 Sandwich 297 
 
 Size of 291 
 
 Snow 297 
 
 Sugar in 289 
 
 To drain 290 
 
 To keep hot 291 
 
 To serve 291 
 
 Walnut 297 
 
 Frogs 654 
 
 Au court bouillon. ...555 
 
 Fricasseed 554 
 
 Fried 555 
 
 Saddles 555 
 
 Salad 555 
 
 Fruit. 
 
 Albuminous 309 
 
 A necessity 309 
 
 Arrangement of 310 
 
 Balls 336 
 
 Page. 
 
 Candied 
 
 
 .340 
 
 Cases 
 
 
 .406 
 
 Center piece. . . 
 
 309, 310 
 
 Charlotte 
 
 
 .738 
 
 Cheese 
 
 
 347 
 
 Closet 
 
 .147, 
 
 663 
 
 Creams 
 
 
 .311 
 
 Dried 
 
 
 .339 
 
 Dried in cakes . 
 
 
 ,347 
 
 Evaporator . . , 
 
 
 .340 
 
 Florida grape .. 
 
 
 .324 
 
 Frosted 
 
 
 333 
 
 Frozen. 
 
 
 .334 
 
 Glazed 
 
 
 .335 
 
 Iced 
 
 
 .335 
 
 In jelly 
 
 
 337 
 
 Juices 
 
 336, 
 
 1004 
 
 Knife 
 
 
 .312 
 
 Macedoine- jO^... 
 
 CO 
 
 CO 
 
 CJl 
 
 ,336 
 
 Motto 
 
 
 306 
 
 Pastes . 
 
 
 .347 
 
 Salad 
 
 
 .336 
 
 Surprise 
 
 
 .401 
 
 Toast 
 
 
 .337 
 
 To bake 
 
 
 .311 
 
 To dry 
 
 
 .340 
 
 To mold 
 
 
 ..311 
 
 To preserve. .. 
 
 
 1078 
 
 To serve .. 
 
 
 .312 
 
 Fuel, value of . . . 
 Game. 
 
 .920 
 
 , 921 
 
 Broiling 
 
 
 .350 
 
 Dark-meated. . . 
 
 
 .349 
 
 Garnishes for. . 
 
 
 .977 
 
 Hashed 
 
 
 .353 
 
 Larding 
 
 
 .352 
 
 Potted 
 
 
 ,.374 
 
 Puree of 
 
 
 .374 
 
 Sauces for 
 
 
 .981 
 
 Serving 
 
 
 .354 
 
 To dress 
 
 
 .850 
 
 To frv 
 
 
 ,.352 
 
 To keep 
 
 . 349 
 
 ,350 
 
 To pick 
 
 
 .350 
 
 To preserve — 
 
 
 1024 
 
 To roast 
 
 
 .351 
 
 To singe . . 
 
 
 .350 
 
 To steam 
 
 
 
 To wash 
 
 
 .350 
 
 Wild flavor of.. 
 
 
 .352 
 
 White-meated., 
 
 
 .349 
 
 Garnishes 
 
 
 .975 
 
 Fan 
 
 
 . 980 
 
 Fancy 
 
 
 .980 
 
 For Creams 
 
 
 .975 
 
 For Fish 
 
 
 .976 
 
 For Game 
 
 
 .977 
 
 For Meats 
 
 
 .976 
 
 For Poultry 
 
 
 .977 
 
 For Salads 
 
 
 .978 
 
 For Vegetables 
 
 
 .978 
 
 Leaves for 
 
 
 .310 
 
 Of root flowers. 
 
 
 ,980 
 
 Gelatine 
 
 Gems. 
 
 
 
 Corn 
 
 
 ...41 
 
 Graham 
 
 
 ,..41 
 
 Oatmeal 
 
 
 ,..41 
 
 Sweet Milk 
 
 
 ,..41 
 
 Wheaten 
 
 . 
 
 ..41 
 
 Ginger-bread ... 
 
 ...102-103 
 
 Alum 
 
 
 ..103 
 
 Fairy 
 
 
 ..103 
 
 Loaf 
 
 
 
 
 Page. 
 
 Spiced 
 
 
 Sponge 
 
 104 
 
 Soft 
 
 104 
 
 To make 
 
 102 
 
 To keep 
 
 102 
 
 White 
 
 104 
 
 Glaze 
 
 547 
 
 Brush 
 
 558 
 
 Kettle 
 
 558 
 
 Roll 
 
 16 
 
 Golden Buck 
 
 195 
 
 Good Cooking... . 
 Goose. 
 
 564 
 
 Larded wild 
 
 358 
 
 Roast wild.. . 
 
 ...356 
 
 Smoked wild. . . 
 
 3.58 
 
 When in season 
 
 ... .918 
 
 Gooseberry 
 
 308 
 
 Canned 
 
 152, 1.56 
 
 Dried 
 
 345 
 
 Fool 
 
 323 
 
 Spiced 
 
 668 
 
 Trifle 
 
 324 
 
 When in season 
 
 918 
 
 Graham Bread: 18,31, 32 
 
 Fire for 
 
 19 
 
 Quick 
 
 32 
 
 Steamed 
 
 82 
 
 With baking powder.. 32 
 
 With soda 
 
 32 
 
 Grapes 
 
 324 
 
 Candied 
 
 ... .342 
 
 Canned 
 
 .153, 155 
 
 Frosted 
 
 333 
 
 Frozen 
 
 335 
 
 Jellied 
 
 324 
 
 Spiced 
 
 .... 668 
 
 When in season 
 
 918 
 
 GREBN-gages 
 
 
 Dried 
 
 345 
 
 Gravy 
 
 555 
 
 Beef 
 
 559 
 
 Beef, rich 
 
 559 
 
 Brown 
 
 559 
 
 Brown, cheap . . 
 
 .559 
 
 Brown, rich 
 
 559 
 
 Carrot... 
 
 560 
 
 Economical. .. 
 
 560 
 
 Economy of 
 
 , 555, 556 
 
 Giblet.. 
 
 560 
 
 Herb 
 
 561 
 
 Heidelberg 
 
 . 561 
 
 Horse-radish . . . 
 
 561 
 
 Jugged .... . . . 
 
 561 
 
 Liver 
 
 560 
 
 Maitre d’hotel . . 
 
 562 
 
 Milk 
 
 562 
 
 Onion 
 
 552 
 
 Orange 
 
 562 
 
 Piquant 
 
 562 
 
 Sage 
 
 563 
 
 Seasoning for . . 
 
 
 Sour cream 
 
 365 
 
 To make 
 
 .555, 556 
 
 Veal 
 
 563 
 
 "ypni.qnn 
 
 563 
 
 Without meat. .. 
 Gbiddle-Cakes. 
 
 560 
 
 377 
 
 Ba.ttp.r 
 
 Batter, raised . . . 
 
 377 
 
 Bread 
 
 377 
 
 Bread, raised . . 
 
 378 
 
 Bucket for 
 
 996 
 
 Buckwheat 
 
 .378,379 
 
INDEX TO COOKERY RECIPES, 
 
 1271 
 
 
 Page. 
 
 Cerealine 
 
 
 .379 
 
 Clam 
 
 
 .380 
 
 Corn .377, 
 
 380, 
 
 385 
 
 Corn, raised.... . 
 
 
 .380 
 
 Eggs for 
 
 
 .376 
 
 Farina 
 
 
 .380 
 
 Flannel 
 
 
 .380 
 
 French 
 
 
 .381 
 
 French, plain . . . 
 
 
 .381 
 
 Fruit 
 
 
 .381 
 
 Gluten 
 
 
 .381 
 
 Graham 
 
 
 .381 
 
 Green corn 
 
 
 .382 
 
 Hominy 
 
 
 .382 
 
 Lifter for 
 
 
 .377 
 
 Milk for 
 
 
 .377 
 
 Oatmeal 
 
 
 .382 
 
 Potato 
 
 
 .382 
 
 Potato, grated.. 
 
 
 .382 
 
 Powders for 
 
 
 .377 
 
 Rice 
 
 .382, 388 
 
 Rye 
 
 
 .382 
 
 Squash 
 
 
 .383 
 
 Tomato 
 
 
 .377 
 
 To turn 
 
 Griddle. 
 
 
 .376 
 
 Soap-stone 
 
 
 .376 
 
 Stone 
 
 
 .376 
 
 To care for 
 
 
 .376 
 
 To grease 
 
 Grouse. 
 
 
 .376 
 
 Braised 
 
 
 .358 
 
 Fried 
 
 
 .371 
 
 Pie 
 
 
 ,.359 
 
 Roast 
 
 
 .358 
 
 Salad* 
 
 
 ,.359 
 
 Sandwiches 
 
 
 
 Guava 
 
 Haddock. 
 
 
 .307 
 
 Boiled 
 
 
 .275 
 
 Creamed^ 
 
 
 .275 
 
 When in season. 
 IfALIBUT. 
 
 
 ,.918 
 
 Baked 
 
 
 .275 
 
 C reeled 
 
 
 .275 
 
 When in season, 
 Ham, 
 
 
 ,.918 
 
 Balls 
 
 
 .581 
 
 Baked 
 
 
 .522 
 
 Boiled 
 
 
 ..523 
 
 Boned 
 
 
 ..524 
 
 Broiled 
 
 
 ..524 
 
 Cake 
 
 
 .526 
 
 Fried with eggs 
 
 
 ..525 
 
 Frizzled 
 
 
 
 Garnished 
 
 
 ..524 
 
 Grated..., 
 
 
 
 Omelet 
 
 
 ..581 
 
 Pie 
 
 
 .582 
 
 Potted 
 
 
 .525 
 
 Puffs 
 
 .526 
 
 , 582 
 
 Relish 
 
 
 .582 
 
 Roly-poly 
 
 Sandwiches 
 
 
 .522 
 
 ,.582 
 
 Scalloped 
 
 
 .582 
 
 Soup 
 
 
 .582 
 
 Squares ... . . . 
 
 
 ..526 
 
 Steamed 
 
 
 526 
 
 Stuffed 
 
 .522 
 
 , 582 
 
 To garnish 
 
 
 .979 
 
 With jelly 
 
 
 ..582 
 
 With vinegar... 
 Hare. 
 
 
 ..583 
 
 Jugged 
 
 
 . .360 
 
 Page. 
 
 Roast 360 
 
 Hash 564 
 
 American 564 
 
 Baked 563 
 
 Baked, Mutton 578 
 
 Beef .573 
 
 Boston 573 
 
 English .-.564 
 
 Fried 573 
 
 Turkey 574 
 
 Vegetable 876 
 
 Head. 
 
 Baked 541 
 
 Boiled 542 
 
 Browned 542 
 
 Broiled 543 
 
 Cakes 546 
 
 Calfs’ 542 
 
 Cheese 546 
 
 Cheese, spired 546 
 
 Collared.*. 543 
 
 Croquettes 546 
 
 Croquettes, spiced... 546 
 
 Fricassed 543 
 
 Fritters 546 
 
 Lambs’ 541 
 
 Molded 543 
 
 Pie 546' 
 
 Potted 544 
 
 Ragout of Calf’s 546 
 
 Scalloped 544 
 
 Sheep’s 541 
 
 Stewed 544 
 
 Stuffed 542 
 
 Heart. 
 
 Baked 485 
 
 Broiled Sheep’s 490 
 
 Fried 486 
 
 Hen’s Nest 240 
 
 Herbs. 
 
 For seasoning 163 
 
 Sweet 565 
 
 To dry 163 
 
 When in season .918 
 
 Herring. 
 
 Baked 276 
 
 Baked, salt 276 
 
 Pudding 276 
 
 Salted 261 
 
 Season for 918 
 
 Hickory-nuts 339 
 
 Hidden Mountain 123 
 
 Hops, to keep 54 
 
 Hominy 864 
 
 Boiled 864 
 
 Coarse 593 
 
 Fine 593 
 
 Fried. . 593 
 
 - Horse-radish. 
 
 For winter 173 
 
 Season for 918 
 
 Stewed 864 
 
 Huckleberries 308 
 
 Apple 409 
 
 Apricot.. 409 
 
 Citron 409 
 
 Cherry 409 
 
 Chocolate 402, 633 
 
 Currant 409 
 
 Gooseberry 410 
 
 Grape 410 
 
 Lemon 410 
 
 Nectarine 409 
 
 Page. 
 
 Orange 410 
 
 Orange, gopher 412 
 
 Peach 409-410 
 
 Peaches and cream.. 410 
 
 Pear 409 
 
 Pine-apple 411 
 
 Plum 409 
 
 Raspberry 410 
 
 Snow 411 
 
 Strawberry 410-411 
 
 Tutti Frutti 411 
 
 Water-melon 409 
 
 Ices 407 
 
 Canned fruit for 409 
 
 Garnish for 408 
 
 Increase of 408 
 
 Juice for 407 
 
 Meringue for 507. 634 
 
 Pulp for 407 
 
 Syrup for 634 
 
 To mold 408 
 
 To serve 408 
 
 Ice-cream. 
 
 Almond 386, 393, 396 
 
 Almond caramel 393 
 
 Apple 390, 400 
 
 Apricot 399 
 
 Arrowroot 393 
 
 Banana 400 
 
 Best with fruit 387 
 
 Boston 393 
 
 Brine Blanket for.... 388 
 
 Buttermilk 393 
 
 Cabinet 400 
 
 Cake for 391 
 
 Cave for 391 
 
 Caramel 394, 396 
 
 Cherry 399 
 
 Chesnut 394 
 
 Chocolate 394 
 
 Chocolate caramel.. 394 
 Chocolate custard.. .395 
 
 Chocolate, fruit 394 
 
 Chocolate moss 395 
 
 Chocolate, spiced 394 
 
 Cocoa-nut 386, 395 
 
 Coffee 395 
 
 Coffee, whipped 395 
 
 Coffee, white 395 
 
 Custard 395 
 
 Custard kettle for, ...392 
 
 Eggless 387, 396 
 
 Eggs for 387 
 
 Fancy 394 
 
 Filbert 396 
 
 Fig 396 
 
 Flavor for 384, 393 
 
 Freezer 1001 
 
 Freezer, care of 392 
 
 Fruit 386 
 
 Fruit for 386, 392-393 
 
 Fruit flavors for .388 
 
 Gelatine 397 
 
 Ginger 397 
 
 Harlequin 397 
 
 Hickory-nut .397 
 
 Italian 397 
 
 Italian custard 398 
 
 Jam 397 
 
 Jam for 392 
 
 Kentucky 397 
 
 Lacteandla . ..385,392 
 
 Lemon liOS 
 
 Macaroon 398 
 
1272 
 
 INDEX TO COOKERY RECIPES. 
 
 Page. 
 
 Macaroon caramel.. .498 
 
 Molds for 389 
 
 Neapolitan 384, 392 
 
 New York 398 
 
 Nut 393 
 
 Orange 399 
 
 Peach. 399, 400 
 
 Pine-apple 400 
 
 Pistachio 393 
 
 Philadelphia, 384,387,392 
 
 Plum 369 
 
 Proportions for 387 
 
 Raspberry 399 
 
 Riced orange 399 
 
 Saratoga 400 
 
 Self freezing . . ..389, 390 
 
 Strawberry 399 
 
 Substitutes in 292 
 
 Sugar for 384, 387 
 
 Surprise 401 
 
 Tea 395, 401 
 
 To freeze 387, 389 
 
 To make 385, 388 
 
 To mold 389 
 
 To serve 389, 390 
 
 Triple ,.398 
 
 Tutti Frutti 401 
 
 Utensils for.387, 392, 1014 
 
 Vanilla 401 
 
 Vanilla custard 401 
 
 With eggs 385 
 
 Without eggs 385 
 
 Whipped 398 
 
 Whipped cream for, 384, 
 
 Icing. 
 
 Almond 415 
 
 Beating 413 
 
 * Boiled 415 
 
 Boiled, eggless. 416 
 
 Boiled, chocolate — 417 
 
 Cape May 957 
 
 Clear 417 
 
 Chocolate.. 416 
 
 Chocolate caramel... 417 
 Chocolate cream — 416 
 
 Chocolate, spiced 417 
 
 Chocolate gelatine... 417 
 
 Cocoa 416 
 
 Confectioner’s 417 
 
 Corn-starch 418 
 
 Diagrams for 423 
 
 Duplex 957 
 
 Eggless 416, 418 
 
 For Bride’s cake 425 
 
 For Chantilly custrd,428 
 For Charlotte Russe,427 
 
 For Dessert cake 426 
 
 For Jelly cake 427 
 
 French 418 
 
 Gelatine 418 
 
 Glaze 418 
 
 Hard 418 
 
 Inlaid ■. .421 
 
 Isinglass 418 
 
 Lemon 419 
 
 Marble 419 
 
 Meringue 419 
 
 Orange 419 
 
 Ornamental 421 
 
 Pearl 420 
 
 Piping 422 
 
 Plain 413, 420 
 
 Proportiea for 414 
 
 Quick 
 
 Soft 
 
 Page. 
 
 420 
 
 Snow 
 
 420 
 
 Smoother 
 
 
 Spatula for 
 
 
 To apply 
 
 
 To make 
 
 
 Transparent 
 
 
 Tutti Frutti 
 
 
 Water 
 
 420 
 
 Yellow 
 
 
 Island. 
 
 
 Cocoa-nut 
 
 
 Floating 
 
 
 Jam 
 
 ......430 
 
 Apple 
 
 
 Apricot 
 
 431 
 
 Berries for 
 
 
 Berry 
 
 435 
 
 Blackberry 
 
 .432, 433 
 
 Carrot 
 
 ......432 
 
 Cherry 
 
 432 
 
 Currant 
 
 432 
 
 Damson 
 
 432 
 
 French. 
 
 432 
 
 Gooseberry — 
 
 433 
 
 Gooseberry with cur- 
 
 rant juice 
 
 433 
 
 Grape 
 
 433 
 
 Green-gage 
 
 433 
 
 Making 
 
 430 
 
 Paddle for 
 
 430 
 
 Pie-plant 
 
 433 
 
 Pie-plant andOrange434 
 
 Pine-apple 
 
 434 
 
 Plum 
 
 . .433, 434 
 
 Quince 
 
 434 
 
 Raspberry 
 
 434 
 
 Strawberry 
 
 435 
 
 To keep 
 
 
 Jelly. 
 
 
 Apple 
 
 
 Apricot 
 
 438 
 
 Aspic 
 
 ..445, 715 
 
 Bag 
 
 436 
 
 Blackberry 
 
 439 
 
 Calf’s-foot 
 
 445 
 
 Cherry 
 
 439 
 
 Chocolate 
 
 446 
 
 Cider 
 
 446 
 
 Coffee 
 
 446 
 
 Corn-starch.... 
 
 447 
 
 Crab-apple 
 
 
 Cranberry 
 
 439 
 
 Currant 
 
 
 Currant, black. 
 
 .440 
 
 Currant, uncooked.. 440 
 
 Dried apple — 
 
 438 
 
 Easter 
 
 447 
 
 Elderberry 
 
 440 
 
 Four fruit 
 
 448 
 
 Fruit 
 
 . .435, 447 
 
 Gooseberry 
 
 441 
 
 Grape 
 
 441 
 
 Grape, wild.... 
 
 441 
 
 Italian 
 
 
 Lemon 
 
 447 
 
 Lemon snow . . . 
 
 447 
 
 Muscadine 
 
 441 
 
 Orange 
 
 448 
 
 Peach 
 
 ..441,448 
 
 Pie Plant 
 
 
 Pigs-foot 
 
 449 
 
 Pine-apple 
 
 . .441, 449 
 
 
 Page 
 
 Plum 
 
 
 Quince 
 
 
 Raspberry 
 
 ,443 
 
 Ribbon... 
 
 449 
 
 Sandwiches 
 
 
 Savory 
 
 
 Strainer 
 
 
 Strawberry 
 
 439 ,443 
 
 Tapioca 
 
 
 Tomato 
 
 443 
 
 To make 
 
 435—437 
 
 To cover 
 
 436 
 
 To test 
 
 .... .436 
 
 
 450 
 
 Witif Fruit 
 
 450 
 
 JONNY-CAKE 
 
 42 
 
 Alabama.. 
 
 Jumbles 
 
 
 Coacoa-nut 
 
 98 
 
 Lemon 
 
 98 
 
 To finish 
 
 
 KIDNEYS 
 
 
 Broiled 
 
 .. . 490 
 
 Fried 
 
 491 
 
 Mutton 
 
 491 
 
 Ragout 
 
 491 
 
 Stewed 
 
 491 
 
 Veal and bacon. 
 
 460 
 
 Kedgeree 
 
 
 Kisses 
 
 
 Oven for , ■ , 
 
 131 
 
 Sugar for 
 
 131 
 
 Knitted cover.. 
 
 689 
 
 Kringles 
 
 Lamb. 
 
 
 Braised .... 
 
 498 
 
 Boiled 
 
 503 
 
 Carbonade of... 
 
 
 Chops 
 
 ... 501 
 
 Curried 
 
 503 
 
 Deviled 
 
 .. .. 577 
 
 Fricassee 
 
 
 Fried 
 
 577 
 
 Grilled 
 
 498 
 
 Roast 
 
 499 
 
 Squares 
 
 
 Stewed 
 
 
 With Asparagus 500 
 
 With Pease 
 
 
 With Tomatoes, 
 
 500 
 
 Landrails 
 
 
 Lemon 
 
 
 Frappee 
 
 Peel, candied. 
 
 218 
 
 Paste — 
 
 Lemonade. 
 
 
 Effervescing. . . 
 
 Egg • ■ • 
 
 Everyday ...... 
 
 219 
 
 91 Q 
 
 218 
 
 Hot 
 
 
 Milk 
 
 219 
 
 Picnic 
 
 
 Pocket 
 
 220 
 
 Sparkling 
 
 218 
 
 Tutti Frutti.... 
 Lettuce 
 
 
 Puree of 
 
 ......871 
 
 Stewed 
 
 
 Wilted 
 
 864 
 
 Liver 
 
 
 And Bacon 
 
 488 
 
 Bfl.ked 
 
 486 
 
 Balls 
 
 
 Blanquettesoi. 
 
 
INDEX TO COOKERY RECIPES. 
 
 1273 
 
 Page. 
 
 . Broiled 487 
 
 Curried 487 
 
 Deviled 487, 577 
 
 Fried 488 
 
 Larded 486 
 
 Larded, broiled 487 
 
 Minced 488 
 
 Pudding 489 
 
 Rolls 489 
 
 Stewed 489 
 
 Stuffed 874 
 
 Lobster. 
 
 Boiled 800 
 
 Broiled 800 
 
 Croquettes 801 
 
 Curried 1052 
 
 Cutlets 801 
 
 Deviled 800 
 
 Ragout of 801 
 
 Roasted 801 
 
 Salad 787 
 
 Sauce 1053 
 
 Scalloped 801 
 
 Macaroni. 
 
 Baked . .865 
 
 Boiled 865 
 
 Italian 865 
 
 Triple 865 
 
 With Tomatoes 865 
 
 Macaroons, 
 
 Almond 139 
 
 Chocolate 139 
 
 Hickory-nut 139 
 
 Lemon 139 
 
 Pecan 139 
 
 Pyramid of 139 
 
 Mackerel. 
 
 Baked 276 
 
 Baked Salt 276 
 
 Boiled 276 
 
 Boiled Salt 276 
 
 Broiled 277 
 
 Pickled.-. 277 
 
 When in season 918 
 
 Mangoes. 
 
 Hawk eye 659 
 
 Horse-radish for 660 
 
 Melon 659 
 
 Pepper 660 
 
 Pepper with tongue. 661 
 
 Tomato 661 
 
 Yellow 659 
 
 Marmalade 723 
 
 Apple 733 
 
 Apricot 733 
 
 Crab Apple 623 
 
 Crab Apple for pies. 723 
 
 Fig 733 
 
 Orange 733 
 
 Peach 734 
 
 Pine-apple 7.34 
 
 Wild Plum 734 
 
 Marsh mallow 140 
 
 Mead.. 220 
 
 Meat, 
 
 Balls 489 
 
 Batte>r 565 
 
 Bear 353 
 
 Boiled 455 
 
 Braising 455 
 
 Broiled 457 
 
 Carving 455 
 
 Cold 563 
 
 Court Bouillion 456 
 
 
 Page, 
 
 Deviled 
 
 ....712 
 
 Fried 
 
 458 
 
 Garnishes for 
 
 976 
 
 Glazing 
 
 .. ..435 
 
 Jellied 
 
 456 
 
 Larding 
 
 ....459 
 
 Marinade 
 
 456 
 
 Molded 
 
 ....459 
 
 Potted 
 
 . ...460 
 
 Sauces for 
 
 ... .980 
 
 Steamed 
 
 . ...603 
 
 Stewed 
 
 446 
 
 To cook 
 
 .. ..454 
 
 To garnish 
 
 ....455 
 
 To keep 
 
 453 
 
 To restore 
 
 453 
 
 To serve 
 
 455 
 
 Tough 
 
 . ... 454 
 
 When tender 
 
 .. ..453 
 
 Melons 
 
 308, 338 
 
 Nutmeg 
 
 308, 338 
 
 Japan 
 
 .. ..308 
 
 Water 
 
 308, 338 
 
 Meringue. 
 
 
 Apple 
 
 614 
 
 For pies 
 
 604 
 
 Marbled 
 
 390 
 
 Oven for 
 
 131 
 
 Peach 
 
 614 
 
 Pieplant 
 
 614 
 
 Milk, use of 
 
 19 
 
 Mince meat 
 
 622 
 
 Appleless 
 
 . . . .624 
 
 Dried apples for 
 
 623 
 
 Farmer.s .' 
 
 624 
 
 Fragment 
 
 624 
 
 Holiday 
 
 622 
 
 Lemon 
 
 624 
 
 Measure 
 
 625 
 
 Proportion of. . . 
 
 623 
 
 Suggestions for. 
 
 623 
 
 Muffins. 
 
 
 Corn 
 
 52 
 
 Cream 
 
 42 
 
 Graham 
 
 42 
 
 Indian 
 
 42 
 
 Rice 
 
 42 
 
 Rice fiour 
 
 43 
 
 Rye 
 
 43 
 
 Sourmilk 
 
 43 
 
 Wheat 
 
 43 
 
 Mock 
 
 
 Crab 
 
 196 
 
 Terrapin 
 
 490 
 
 Molded grains. , 
 
 594^ 
 
 Moonshinei 
 
 ill 
 
 Mullet, baked... 
 
 ifl 
 
 Mush • 
 
 
 Baked 
 
 591 
 
 Cerealine.'. 
 
 
 Cerealine, fried. 
 
 591 
 
 Corn meal.. 
 
 .589, 591 
 
 Cracked wheat. 
 
 594 
 
 Custard kette for 589,490 
 
 Farina 
 
 592 
 
 Fried 
 
 .590, 592 
 
 Gluten 
 
 592 
 
 Graham 
 
 592 
 
 Graham, molded 592 
 
 Granula 
 
 592 
 
 Philadelphia 
 
 591 
 
 Round cans for. 
 
 .590, 592 
 
 Rye 
 
 
 Thickness of 
 
 590 
 
 Page, 
 
 To make 
 
 589 
 
 To stir 
 
 ....589 
 
 To serve 
 
 
 Water for 
 
 589 
 
 With fruit 
 
 
 Mushrooms 
 
 
 Baked 
 
 ....596 
 
 Broiled 
 
 596 
 
 Curried 
 
 .. . .597 
 
 Catsup 
 
 599 
 
 Catsup, double.. 
 
 499 
 
 Fried 
 
 597 
 
 Omelet 
 
 599 
 
 Pickled 
 
 597 
 
 Potted 
 
 ... 598 
 
 Powder 
 
 600 
 
 Pudding 
 
 600 
 
 Sauce 
 
 6oO 
 
 Scallops 
 
 601 
 
 Stems 
 
 602 
 
 Stewed 
 
 598 
 
 Toast 
 
 602 
 
 To prepare 
 
 595 
 
 To test 
 
 595 
 
 With eyes 
 
 602 
 
 With drawn butter.. 601 
 
 Musk melons 
 
 
 Season for 
 
 918 
 
 Mustard 
 
 164 
 
 French 
 
 180 
 
 Indian 
 
 
 Prepared 
 
 180 
 
 Tartar 
 
 180 
 
 Mutton 
 
 
 A la Venison 
 
 509 
 
 And macaroni.. 
 
 579 
 
 Au court bouillon. .-508 
 
 Au gratin 
 
 
 Balls 
 
 679 
 
 Birds 
 
 509 
 
 Boiled 
 
 .502, 503 
 
 Boned 
 
 503 
 
 Braised 
 
 498 
 
 Chops 
 
 .502, 506 
 
 Chops, masked 
 
 
 Chops, Swiss. . . 
 
 508 
 
 Chops with cheese , . .502 
 
 Collops 
 
 578 
 
 Curried 
 
 .503, 577 
 
 Cutlets 
 
 502 
 
 Cutlets, cold — 
 
 566 
 
 Fillet of 
 
 509 
 
 Harricot 
 
 503 
 
 Hash 
 
 578 
 
 Hot Pot 
 
 . .. .507 
 
 Leg of 
 
 .502, 504 
 
 Masked 
 
 577 
 
 Mock Saddle of. 
 
 580 
 
 Molded 
 
 459 
 
 Pie 
 
 .507, 578 
 
 Pudding 
 
 507 
 
 Ragout of 
 
 .510, 580 
 
 Relish 
 
 579 
 
 Rissoles 
 
 
 Roast 
 
 504 
 
 Rolled 
 
 504 
 
 Scallops 
 
 508 
 
 Scalloped 
 
 Shoulder of 
 
 .... 578 
 6o4 
 
 Smothered 
 
 577 
 
 Stewed 
 
 ,,505, 579 
 
 With onions 
 
 579 
 
 With pickles ... 
 
 
 With Tomatoes 
 
 579 
 
1274 
 
 INDEX TO COOKERY RECIPES, 
 
 Page. 
 
 Nectae 
 
 Blackberry... 230 
 
 Cherry 220 
 
 Cream 220 
 
 Grape 220 
 
 Welsh 221 
 
 Nectarines .309 
 
 Frozen 335 
 
 Nou.gat, white 141 
 
 Nuts, arrangement of .310 
 Oatmeal 
 
 Fried 593 
 
 Jellied 593 
 
 Molded 593 
 
 New York 593 
 
 Steamed 593 
 
 Okra 
 
 Boiled 866 
 
 Fried 866 
 
 Medley 866 
 
 Patties 871 
 
 With Ham 866 
 
 With Tomatoes 866 
 
 Olives 662 
 
 Stuffed 475 
 
 Beef 480 
 
 Omelet 226 
 
 Baked 242 
 
 Bread 241 
 
 Cheese 241, 243 
 
 Chicken 243 
 
 Chocolate, 244 
 
 Corn 241 
 
 Cream 241 
 
 Fish 241 
 
 Flabby 227 
 
 French 241 
 
 Fruit 244 
 
 Lemon 242 
 
 Meat .228,241 
 
 Milk 242 
 
 Mixed 241 
 
 Mushroom 242 
 
 Olive 242 
 
 Orange 242 
 
 Oyster 242 
 
 Pan 227 
 
 Plain 242 
 
 Potato 243 
 
 Puff 243 
 
 Savory 241 
 
 Size of 228 
 
 Sweet baked 244 
 
 Sweet, fried 244 
 
 To bake 227 
 
 To make 527 
 
 Vegetable 228, 244 
 
 Water 244 
 
 Waverly 244 
 
 With Parsley « 228 
 
 Onions. 
 
 Baked 866 
 
 Boiled 866 
 
 Browned 557 
 
 Creamed 866 
 
 Fried ; 866 
 
 Stuffed 866 
 
 Omelet. 866 
 
 Pudding " 866 
 
 With beans 866 
 
 When in season 918 
 
 Obange. 
 
 Citron 343 
 
 Compote 325 
 
 Page. 
 
 Fool 325 
 
 Float 123,326 
 
 Paste 347 
 
 Peel, candied 443 
 
 Snow 325 
 
 Oranges 307, 325 
 
 Frosted 333 
 
 Frozen 333 
 
 Glazed 335 
 
 Mock 448 
 
 When in season 918 
 
 Oven. 
 
 For Bread 19 
 
 Moderate 27 
 
 Paper test for 14 
 
 Oyster. 
 
 And chicken pie 813 
 
 Chowder 811 
 
 Croquettes 811 
 
 Fritters 811 
 
 Fritter Patties 812 
 
 Omelet 811 
 
 Ovals 567 
 
 Pancakes 811 
 
 Patties 812 
 
 Pie 812 
 
 Powder 812 
 
 Roll 813 
 
 Sandwiches 815 
 
 Soup 814 
 
 Stew 814 
 
 Stew with celery . .814 
 
 Toast 814 
 
 V ol-au-vents 812, 815 
 
 Oysters. 
 
 And Macaroni 815 
 
 Best time for 798 
 
 Boiled 816 
 
 Broiled 802 
 
 Corn 293 
 
 Creamed 802 
 
 Curried 802 
 
 Deviled 803 
 
 Fricasseed 805 
 
 Fried . 803 
 
 Fried, Boston 803 
 
 Fried, Buckeye 803 
 
 Fried, Gopher 804 
 
 Fried, Italian 804 
 
 Fried, Manhattan.. .804 
 Fried, Philadelphia. 804 
 
 Fried, Superior 803 
 
 Hidden. ..805 
 
 In shell 797,806,815 
 
 In scallops 809 
 
 Panned 806 
 
 Pickled 806 
 
 Raw 807 
 
 Raw, to serve 807 
 
 Scalloped 808, 809 
 
 Skewered 809 
 
 Spiced 807 
 
 Steamed 809 
 
 Stuffed 810 
 
 Truffled 810 
 
 To open 798 
 
 To prepare 707 
 
 To serve 798, 805 
 
 Varieties of 798 
 
 Vegetable 870 
 
 Walled 810 
 
 With cream 806 
 
 With onions 802 
 
 Ox-eyes 240 
 
 Page- 
 
 Ox-tails 
 
 Boiled 492 
 
 Stewed 492 
 
 Pan 
 
 Bread 10,12, 14, 15 
 
 Lady Fingers 92 
 
 Russian Iron 16 
 
 Stem, substitute for... 66 
 
 Pancakes, Berlin 102 
 
 Parsnips 
 
 Cake 868 
 
 Fried 867 
 
 Stewed 897 
 
 Warmed over 860 
 
 Partridge 
 
 Braised 358 
 
 Broiled 358 
 
 Hashed 361 
 
 Pie 362 
 
 Potted 361 
 
 Rissoles of 362 
 
 Salad 359 
 
 Salmi of 366 
 
 Stewed 361 
 
 Roast 361, 363, 366 
 
 With Mushroms. . 362 
 
 Parsley, fried — 181, 241 
 Paste 
 
 Batter 606 
 
 Bean 607 
 
 Corn meal 606 
 
 Cream 605 
 
 Economical 605 
 
 Florida 606 
 
 Graham 605 
 
 Hygienic 603 
 
 Nantucket 606 
 
 Oatmeal 606 
 
 Oven for .611 
 
 Plain .. .606 
 
 Potato 607 
 
 Puff 604, 607 
 
 Puff, French 609 
 
 Puff, good 607 
 
 Puff, medium 611 
 
 Puff, rich 608 
 
 Quaker 605 
 
 Short ...604, 611 
 
 Suet 611 
 
 Suet, rich 612 
 
 Suggestions for puff. 609 
 
 Sweet 612 
 
 To handle 610 
 
 To make 610 
 
 To turn 610 
 
 With boiled milk.... 612 
 Pastry. 
 
 Butter for 603 
 
 Brush 16 
 
 Culting 603 
 
 Egging 6' 9 
 
 Frosting 609 
 
 Glaze 612 
 
 Rolling 609 
 
 Paw paws, season for. 918 
 
 Peaches 309, 326 
 
 And cream 328 
 
 Baked ... 327 
 
 Candied 343 
 
 Canned 152, 153 
 
 Canned, cold 145 
 
 Dried 345 
 
 Frosted 333 
 
 Frozen .327* 335 
 
INDEX TO COOKERY RECIPES, 
 
 1275 
 
 Page. 
 
 Frozen with ere am.. 327 
 
 In brine 
 
 ... 880 
 
 In marmalade . . . 
 
 328 
 
 Jellied 
 
 327 
 
 Vegetable 
 
 309 
 
 Peach. 
 
 Float 
 
 327 
 
 Leather 
 
 880 
 
 Meringue 
 
 327, 624 
 
 Paste 
 
 348 
 
 Sauce 
 
 346 
 
 Tapioca 
 
 328 
 
 Pears 
 
 .309,328 
 
 Baked 
 
 329 
 
 Canned 
 
 152, 154 
 
 Compote 
 
 330 
 
 Jellied 
 
 329 
 
 Float 
 
 327 
 
 Frosted -. 
 
 334 
 
 Stewed 
 
 329 
 
 Pease. 
 
 Baked 
 
 868 
 
 Canned 
 
 658 
 
 Creamed 
 
 868 
 
 Dried 
 
 868, 880 
 
 Green 
 
 868 
 
 Pudding 
 
 .855, 868 
 
 With vegetables 
 
 . . . . -.868 
 
 When in season. 
 
 918 
 
 Pepper-nuts •' 
 
 
 Pepper-pot 
 
 876 
 
 Pheasant. 
 
 Broiled 
 
 362 
 
 Cutlets 
 
 363 
 
 Fried 
 
 367 
 
 Hashed 
 
 361 
 
 Pot roast 
 
 365 
 
 Roast 
 
 
 Pie plant. 
 
 Baked 
 
 330 
 
 Canned 
 
 155 
 
 . Canned, cold... 
 
 155 
 
 Fried. 
 
 331 
 
 Meringue 
 
 . . . .;614 
 
 Stewed 
 
 
 Pickled. 
 
 Apples 
 
 643 
 
 Artichokes 
 
 643 
 
 Barberries 
 
 643 
 
 Beans 
 
 643 
 
 Beets 
 
 643 
 
 Cabbage . . . 
 
 644 
 
 Cabbage and peppers 
 
 Cabbage, red . . . 
 
 644 
 
 Carrots 
 
 645 
 
 Cauliflower 
 
 644 
 
 Celery and Cabbage 
 
 KAR 
 
 Cherries. 
 
 646 
 
 Cucumbers 
 
 652 
 
 Eggs 
 
 646 
 
 Gherkins 
 
 646 
 
 Grapes 
 
 646 
 
 Lemons 
 
 647 
 
 Limes 
 
 647 
 
 Nasturtiums. . . , 
 
 647 
 
 Onions 
 
 .644,647 
 
 Onions, Spanish 645 
 
 Peaches 
 
 648 
 
 Plums 
 
 648 
 
 Radish Pods... 
 
 
 Sweet corn 
 
 649 
 
 Tomatoes 
 
 649 
 
 Page. 
 
 Walnuts 649 
 
 Pickles 641 
 
 Alum for 641 
 
 Bottles for 641 
 
 Cans for 641 
 
 Chopped 650 
 
 Chowehow 657 
 
 Chowchow, Buckeye 
 
 Chowehow, Gopher.. 657 
 
 Chutney 659 
 
 Cucumbe r 651, 653 
 
 Cucumber, sliced . 653 
 
 Cucumber, ripe 654 
 
 French 654 
 
 Hanover 655 
 
 Higdon 654 
 
 Imitation 645 
 
 In Brine 641, 652 
 
 Kettle for . . 641 
 
 Ladies’ delight 650 
 
 Martynia 654 
 
 Mixed 654 
 
 Oil-cloth cover for... 643 
 
 Pepper .655 
 
 Pepper, chopped — 655 
 
 ‘Picallilli -661 
 
 Picnic Relish 661 
 
 Pyfer 655 
 
 Rhine 645 
 
 Salt for 642 
 
 Self-made 653 
 
 Sliced 650 
 
 Spanish 655 
 
 Spicing for 442 
 
 To keep — . 641 
 
 Tomato, green 656 
 
 Tomato, ripe 656 
 
 Universal ,.656 
 
 Variety . .656 
 
 Vinegar for 641,642 
 
 West India 657 
 
 Pickles, Sweet 662 
 
 Apple 666 
 
 Beets. . . 664 
 
 Clingstone 666 
 
 Currant 664, 668 
 
 Figs 665 
 
 Grape .- 664 
 
 Huckleberry 665 
 
 Peach 665, 666 
 
 Pear 665, 666 
 
 Pear, Gopher 666 
 
 Pine-apple 666 
 
 Raisin 665 
 
 Ripe Cucumber 665 
 
 Spices for 662 
 
 Strawberry 666 
 
 Sugar for 662 
 
 Syrup for 552 
 
 To can .663 
 
 To make 662,663 
 
 Tomato, chopped .. .667 
 
 Tomato, ripe 667 
 
 Tomato‘ sliced 667 
 
 To test 663 
 
 Watermelon 667 
 
 Pie. 
 
 Apple. custard 614 
 
 Apple-butter custard 
 
 614 
 
 Apple, deep > 620 
 
 Apple, grated 613 
 
 Apple, halved 613 
 
 Page. 
 
 Apple, lemon 613 
 
 Apple meringue 614 
 
 Apple, sliced — 613 
 
 Apple, sliced, with al- 
 
 . monds 614 
 
 Apples, sliced, with 
 
 cream 613 
 
 Apricot 626 
 
 Banana 614 
 
 Banana and apple.. .614 
 
 Berry 615, 626 
 
 Berry, canned. 616 
 
 Berry, dried 616 
 
 Blackberry 615 
 
 Boiled Cider 615 
 
 Buttermilk 615 
 
 California ..625 
 
 Carrot 615 
 
 Cherry 615 
 
 Chess 615 
 
 Cocoa-nut : .616 
 
 Corn-starch 615 
 
 Cottage 613 
 
 Cottage cheese 616 
 
 Crab-apple 614 
 
 Cracker 618 
 
 Cranberry 615, 618 
 
 Cream 616 
 
 Creamless 617 
 
 Cream, whipped . . . .617 
 
 Cre am whipped with 
 
 fruit 617 
 
 Crumb.., 617 
 
 Currant 620 
 
 Currant, green 618 
 
 Currant ripe 618 
 
 Custard 618 
 
 Custard, chocolate. ..619 
 
 Custard, Jelly 519 
 
 Custard, raspberry ..619 
 Diamond Top for . . . 616 
 
 Dried-apple 612 
 
 Dried-apple and cran- . 
 
 berries 612 
 
 Dried-currant 618 
 
 Dried-peach 626 
 
 Dried Pumpkin 629 
 
 Elderberry 619 
 
 Flavoring for 616 
 
 Fruit 619 
 
 Fruit, shallow 620 
 
 Gooseberry 620 
 
 Grape 620 
 
 Hickory-nut 621 
 
 Lemon.. 621 
 
 Lemon, boiled 621 
 
 Lemon, chopped . . . .621 
 
 Lemon, economical. 621 
 
 Lemon, eggless 621 
 
 Lemon, sliced 922 
 
 Lemon, with fruit.. .621 
 
 Meringue for 604 
 
 Mince-meat for 622 
 
 Mock-mince 618 
 
 Molasses 625 
 
 Orange 625 
 
 Orange, sliced 626 
 
 Pans for 604, 619 
 
 Peach 626 
 
 Peach, cream 626 
 
 Peach meringue 614 
 
 Pie-plant 616 
 
 Pie-plant meringue . 9M. 
 Pie-plant, steweu ... .627 
 
1276 
 
 INDEX TO COOKERY RECIPES, 
 
 
 Page. 
 
 Pie-plant, with fruit. .627 
 
 Pine-apple 
 
 627 
 
 Plum — 
 
 ...627 
 
 Potato 
 
 
 Potato, sweet.... 
 
 
 Prune 
 
 .... 658 
 
 Prune, custard.. 
 
 
 Pumpkin 
 
 628 
 
 Pumpkin, eggless.. .626 
 
 Raisin 
 
 629 
 
 Raspberry.. .615, 626,630 
 
 Rice 
 
 
 Saratoga 
 
 
 Squash 
 
 
 Strawberry — .. 
 
 ,626,630 
 
 Sweet apple...... 
 
 
 Tomato . : 
 
 
 T >mato,ripe.... 
 
 
 Vinegar 
 
 630 
 
 Pie 
 
 
 Game . 
 
 708 
 
 Giblet 
 
 708 
 
 Hampton 
 
 
 Lamb 
 
 
 Mixed meat 
 
 567 
 
 Meat 
 
 
 Meat and potato 
 
 
 Panned 
 
 . ..708 
 
 Pigeon 
 
 
 Raised 
 
 429, 568 
 
 Sea 
 
 
 Tongue 
 
 
 Veal 
 
 709 
 
 Veal and Ham.., 
 
 
 Veal and Oyster. 
 
 ... .533 
 
 Western 
 
 
 Pickerel, baked.. 
 
 
 Picnic 
 
 
 Fall 
 
 
 Summer 
 
 
 Pig, roast 
 
 
 PiG^s Feet, souse. 
 
 
 Pig's Head 
 
 
 Baked 
 
 
 Boiled 
 
 
 Cheese 
 
 
 Collared 
 
 
 Pigeon 
 
 
 A la mode 
 
 
 Braised 
 
 
 Pie 
 
 
 Roast 
 
 
 Stewed 
 
 
 Pike, a la Godard 
 
 278 
 
 Pine- APPLE .... 307.311, 331 
 
 And Tapioca 
 
 Canned 
 
 
 Dried 
 
 
 Frozen 
 
 .. .334 
 
 To keep 
 
 
 Pinch of sugar.. . 
 
 
 Pippins, Jellied.,, 
 
 .....813 
 
 Plaintans 
 
 
 Plums.. 
 
 
 Canned 
 
 
 Dried 
 
 346 
 
 Frozen.... 
 
 
 Paste 
 
 347 
 
 Pocket-books 
 
 
 Pop-overs 
 
 
 Corn 
 
 
 Pork 
 
 
 And beans 
 
 
 Boiled 
 
 
 Page. 
 
 Cake 
 
 
 580 
 
 Cheese 
 
 
 .581 
 
 Chops 
 
 
 
 Cutlets 
 
 
 
 Hash 
 
 
 .581 
 
 Pie 
 
 
 ,513 
 
 Pudding 
 
 
 .513 
 
 Roast, 
 
 
 
 Roast loin of . . . 
 
 
 .510 
 
 Roast leg of 
 
 
 
 Roll 
 
 
 
 Steaks 
 
 
 
 Stewed 
 
 
 .512 
 
 Tenderloin.... . 
 
 
 
 To keep fresh . . . 
 
 
 .515 
 
 POT-AU-FEU. 
 
 .464,841 
 
 POTATO-POT.. 
 
 Pork, salt 
 
 
 . 485 
 
 Boiled 
 
 
 .519 
 
 Fried 
 
 
 
 In Batter 
 
 
 
 %Pot Pie 
 
 
 
 Pressed 
 
 
 , 520 
 
 Rashus of 
 
 
 
 Roast of 
 
 
 
 Scraps 
 
 
 
 Stew 
 
 
 
 With apples 
 
 Potato 
 
 
 
 A la Macaroni. . . 
 
 
 .681 
 
 A la-Maitre d ’ Hotel . 683 
 
 Ala Pancake.... 
 
 
 .679 
 
 A la Parisienne. 
 
 
 
 Baked 
 
 
 673 
 
 Baked, quick .. 
 
 
 .673 
 
 Balls 
 
 
 .684 
 
 Biscuit^ 
 
 
 
 Blanc mange.... 
 
 
 .687 
 
 Boiled 
 
 .674, 
 
 ,675 
 
 Border 
 
 
 .691 
 
 Breakfast 
 
 
 
 Broiled 
 
 
 .677 
 
 Browned 
 
 
 ,677 
 
 Buckeye 
 
 
 ,682 
 
 Cake. 
 
 
 .685 
 
 Cakes 
 
 
 685 
 
 Castle 
 
 
 .681 
 
 Casserole of . . 
 
 .. . 
 
 .680 
 
 Creamed 
 
 
 
 , Croquettes 
 
 
 ,686 
 
 Curried . . 
 
 
 .678 
 
 Dashed 
 
 
 .675 
 
 Diced 
 
 
 .678 
 
 Duchesse 
 
 
 
 Flour 
 
 
 .686 
 
 For garnishing. 
 
 
 691 
 
 Fricassed 
 
 
 678 
 
 Fried 
 
 
 .678 
 
 Fried, French.., 
 
 
 .678 
 
 Fried, grated..., 
 
 
 
 Fried, raw 
 
 
 ,.678 
 
 Fritters 
 
 
 .687 
 
 Galveston 
 
 
 691 
 
 Glazed 
 
 
 .674 
 
 Granite 
 
 
 .690 
 
 In a cake 
 
 
 678 
 
 Jelly 
 
 
 .687 
 
 Lactiola 
 
 
 .683 
 
 Larded 
 
 
 .674 
 
 Loaves 
 
 
 .691 
 
 Lyonaise 
 
 Marinated 
 
 
 .691 
 
 .677 
 
 Mashed 
 
 ,679, 
 
 682 
 
 Mashed, brown. 
 
 
 .680 
 
 Page. 
 
 Mashed, fried 688 
 
 Molded 689 
 
 New 676 
 
 Omelet 686 
 
 Pancakes 687 
 
 Panned 680 
 
 Pickles 687 
 
 Pie 687 
 
 Pudding 686 
 
 Puffs 688 
 
 Puree of 680 
 
 Rice 690 
 
 Ringed 681 
 
 Roasted 673 
 
 Rolls 688 
 
 Roses 681 
 
 Salad 688 
 
 Sandwiches 685 
 
 Sauced 682 
 
 Saratoga ..681 
 
 Scalloped 682 
 
 Slaw .688 
 
 Steamed 682 
 
 Stewed 683 
 
 Stuffed 689 
 
 Snow ; 689 
 
 Souffle 689 
 
 Soup 889 
 
 Stew...., ........689 
 
 Stewed 683 
 
 Stuffed 684 
 
 Surprise 685 
 
 Swedish 680 
 
 Sweet 673 
 
 To cook 671, 672 
 
 To pare 671 
 
 To serve 671 
 
 To steam 671 
 
 Triangle 682 
 
 Walnut House 683 
 
 Waterless] 675 
 
 Whip 690 
 
 With bacon 679, 683 
 
 With cabbage 691 
 
 With fish .690 
 
 With gravy 686 
 
 With ham 690 
 
 With kidneys 690 
 
 With meat 673,690 
 
 With onions. 679, 683, 691 
 
 With sauce 674 
 
 With turnips 680 
 
 With vinegar 68S 
 
 Potato, Sweet. 
 
 Baked 691 
 
 Biscuits 693 
 
 Boiled 692 
 
 Browned 686 
 
 Cake 686 
 
 Cakes 693 
 
 Carolina 692 
 
 Cheese-cakes 693 
 
 Fried 692 
 
 Glazed 692 
 
 Mashed 692 
 
 Perfection 692 
 
 Roasted 692 
 
 Steamed 692 
 
 Stewed 693 
 
 Texas 692 
 
 With meat 691 
 
 Poultry 694 
 
 As food 694 
 
 Frozen 688 
 
INDEX TO COOKERY RECIPES. 
 
 1277 
 
 Page. 
 
 To bard 
 
 695 
 
 To boil 
 
 695 
 
 To lard 
 
 695 
 
 To roast 
 
 695, 696 
 
 To stew 
 
 695 
 
 To stuff 
 
 694 
 
 To truss 
 
 695 
 
 Prairie Chicken. 
 
 Boiled. 
 
 363 
 
 Hashed 
 
 361 
 
 Pot-roast of 
 
 .. ..365 
 
 ■ Roast 
 
 
 Salmi of 
 
 . . . 366 
 
 Steamed 
 
 
 Stewed 
 
 366 
 
 Preserves, 
 
 ....721 
 
 Apple, 
 
 723 
 
 Apricot 
 
 723 
 
 Barberry 
 
 723 
 
 Blackberry 
 
 724 
 
 Blueberry 
 
 . ... 724 
 
 Carrot 
 
 724 
 
 Care of.... 
 
 722 
 
 Cherry 
 
 724 
 
 Citron 
 
 724 
 
 Crab-apple 
 
 .....725 
 
 Cranberry 
 
 724 
 
 Curant. 
 
 724 
 
 Elderberry 
 
 725 
 
 Fig 
 
 725 
 
 Grape 
 
 726 
 
 Grape wild 
 
 725 
 
 Green-gage 
 
 .726 728 
 
 Green-tomato . . 
 
 730 
 
 Mulberry 
 
 726 
 
 Peach 
 
 .726 727 
 
 Pear 
 
 727 
 
 Pie-plant 
 
 727 
 
 Pine-apple 
 
 727 
 
 Plum..... 
 
 728 
 
 Pumpkin 
 
 729 
 
 Quince 
 
 729 
 
 Quince and apple 729 
 
 Raspberry 
 
 .. ..729 
 
 Rule for 
 
 721 
 
 Strawberry 
 
 729 
 
 Sun * 
 
 721 
 
 Syrup 
 
 Tomato 
 
 . ...722 
 
 729 
 
 To make 
 
 . ...621 
 
 Water-melon 
 
 730 
 
 Prunes 
 
 346 
 
 Browned 
 
 346 
 
 Tapioca 
 
 347 
 
 Whip 
 
 347 
 
 Pudding 
 
 Almond 
 
 740 
 
 Apple 
 
 
 Apple-batter 
 
 742 
 
 Apple, boiled... 
 
 742 
 
 Apple-custard... 
 
 
 Apple charlotte. 
 
 
 Apple, dried 
 
 751 
 
 Apple, sweedish 
 
 741 
 
 Arrowroot 
 
 743 
 
 Bachelor’s 
 
 
 Bags 
 
 
 Batter 
 
 744 
 
 Batter, steamed. 
 
 744 
 
 Berry 
 
 760 
 
 Birds-nest 
 
 742 
 
 Blackberry 
 
 ... 746 
 
 Blueberry. . .741, 
 
 746, 760 
 
 Boiled 
 
 
 Page. 
 
 Bread 744, 745 
 
 Bread, brown .746 
 
 Brown 746 
 
 Brown Betty 741 
 
 Cabinet 746 
 
 Cake 747 
 
 Cape May 740 
 
 Carrot 747 
 
 Cerealine 747 
 
 Cherry 751 
 
 Chocolate 747, 748 
 
 Chocolate, with fruit. 748 
 
 Citron ... . .648 
 
 Cocoa-nut .746,748 
 
 Corn-starch 748 
 
 Cottage 749 
 
 Cracked-wheat 749 
 
 Cream . 749 
 
 Cream, perfection. . .750 
 
 Currant 741 
 
 Curate’s 750 
 
 Danish 743 
 
 Date 750 
 
 Delmonico 750 
 
 Dixie 750 
 
 Easter 749 
 
 Easter, with fruit — 749 
 
 Economical 760 
 
 Estelle 750 
 
 Fig 750 
 
 Flavor for Cabinet. , .405 
 
 Florentine., t 745 
 
 Frozen 
 
 Frozen, with gelatine 404 
 
 Fruit 745, 757 
 
 Gingerbread 752 
 
 Gooseberry 745 
 
 Graham 752 
 
 Half-hour 752 
 
 Hunter’s 763 
 
 Indian. 752 
 
 Indian, boiled. 752 
 
 Indian, fruit 752 
 
 Indian, steamed 753 
 
 Kiss 753 
 
 Layer 745 
 
 Lemon 753 
 
 Lemon, boiled 754 
 
 Macaroni 754 
 
 Milk for 735 
 
 Minnehaha 742 
 
 Minute 754 
 
 Molasses 754 
 
 Mold 737 
 
 Monday 745 
 
 Nesselrode 405 
 
 Oatmeal 754 
 
 One, two, three, four. 754 
 
 Orange .746,754 
 
 Paris 754 
 
 Peach 747 
 
 Peach, dried 751 
 
 Pie-plant 754 
 
 Ptttsburg 753 
 
 Pine-apple 756 
 
 Plain 744 
 
 Plum-eggless 757 
 
 Plum, English 756 
 
 Plum, Gelatine 758 
 
 Plum, Prairie 758 
 
 Plum with apples.. .757 
 
 Potato 758 
 
 Prune 758 
 
 Puff 759 
 
 Page. 
 
 Puflf-quick 759 
 
 Puff, Saratoga., 759 
 
 Queen Mab 759 
 
 Queen of 746 
 
 Raisin 760 
 
 Raspberry 760 
 
 Rice 760 
 
 Rice, with fruit . 760 
 
 Rice, boiled 760 
 
 Sago 762 
 
 Sago, with apples.. ..762 
 
 Sauces for 737 
 
 Sago with raisins.. ..762 
 
 Scottish 743 
 
 Snow 762 
 
 Souffle 762 
 
 Steaming 736 
 
 Sugar in 735 
 
 Suet 763 
 
 Suet for 735 
 
 Suet, ginger.... .. — 763 
 
 Suet with apples 763 
 
 Sweet-potato.. 758 
 
 Sweedish, — 829 
 
 Swiss 763 
 
 Tapioca 763 
 
 Tapioca, apple 764 
 
 Tapioca, peach 764 
 
 Tapioca, cocoa-nut.. 764 
 
 Tapioca, cream 764 
 
 Vermicelli 764 
 
 Vermicelli, with 
 
 Marmalade 764 
 
 Water bath for 737 
 
 White ,..764 
 
 Whortleberry 765 
 
 With apples , ...761 
 
 With fruit ,....743 
 
 With peaches 761 
 
 Puffs 
 
 Breakfast. 4J 
 
 Boston cream , 8« 
 
 Buckeye crea^/j .8J 
 
 Raisin / 759 
 
 Pumpkin. 
 
 Canned — 159 
 
 Dried 868 
 
 Fried 880 
 
 Season for 918 
 
 Quail. 
 
 Boiled 866 
 
 Fricassee 367 
 
 Fried 366 
 
 Mock 482 
 
 On toast.... 368 
 
 Pot-roast 365 
 
 Roast 367 
 
 Steamed 367 
 
 When in season 919 
 
 Quince 
 
 Baked 331 
 
 Canned 155 
 
 Compote 331 
 
 Float 327 
 
 In Jelly 731 
 
 Steamed 332 
 
 When in sewson ..919 
 
 Rabbit 368 
 
 Boiled 368 
 
 Creeled . . 369 
 
 Curried 369 
 
 Fricassee 369 
 
 Fried...,, 369 
 
 Jack 36# 
 
1278 
 
 INDEX TO COOKERY RECIPES, 
 
 Page. 
 
 Potted 
 
 . . . .369 
 
 Roast 
 
 370 
 
 Sandwiches 
 
 ....370 
 
 When in season.. 
 
 ....919 
 
 Ragamuffins 
 
 
 Raisine 
 
 ....332 
 
 Raisins 
 
 ....341 
 
 Raising Powder. 
 
 Proportion of . . . . 
 
 . 35, 62 
 
 Ramakins . 
 
 ...193 
 
 Pastry 
 
 ....193 
 
 Toast 
 
 . .. .194 
 
 Rarebit. 
 
 Scotch 
 
 ....194 
 
 Welch 
 
 ....194 
 
 Yorkshire 
 
 195 
 
 Raspberries 
 
 ....308 
 
 Dried 
 
 . . .344 
 
 Float 
 
 . . . .332 
 
 When in season.. 
 
 
 Red Snapper 
 
 Boiled 
 
 ...279 
 
 Fried 
 
 
 Reed Birds 
 
 Baked 
 
 ....370 
 
 Roast 
 
 . .370 
 
 When in season. . 
 
 ...919 
 
 Rice, 
 
 Apples 
 
 ....742 
 
 Baked 
 
 ....865 
 
 Boiled 
 
 ...868 
 
 Buttered 
 
 ....761 
 
 For curries 
 
 ....869 
 
 Pie 
 
 . . 869 
 
 Stewed 
 
 ... .869 
 
 Snow-ball 
 
 .. ..761 
 
 Southern 
 
 ....869 
 
 With milk 
 
 
 Roasts. 
 
 Pot 
 
 566 
 
 Spare-rib 
 
 Tenderloin 
 
 .....511 
 
 .. 511 
 
 Warmed-over ... 
 
 ...565 
 
 Washingion 
 
 . . . .375 
 
 Roe. 
 
 Crounetts 
 
 ....280 
 
 Fried 
 
 ....279 
 
 .lOLY-POLY. 
 
 Apple 
 
 ....765 
 
 Dixie 
 
 766 
 
 Fig 
 
 765 
 
 Orange 
 
 ....765 
 
 Peach 
 
 
 Rolls. 
 
 Breakfast 
 
 44 
 
 Cinnamon 
 
 44 
 
 Coffee — 
 
 44 
 
 Corn — 
 
 44 
 
 Dinner 
 
 44 
 
 Egg 
 
 45 
 
 Every-day 
 
 45 
 
 French 
 
 ...45,46 
 
 Graham 
 
 47 
 
 Italian 
 
 ... . 47 
 
 Oatmeal 
 
 . ...47 
 
 Parker House. . . 
 
 47 
 
 Ring 
 
 47 
 
 Sno'w-flake . . 
 
 47 
 
 Twist 
 
 52 
 
 Vienna 
 
 ...47,48 
 
 Wedding Sandwich.. .48 
 
 Winter .......... 
 
 
 Roll Pan. 
 
 French 
 
 
 Page. 
 
 Italian 47 
 
 Vienna 13 
 
 Roux, 
 
 Brown 558 
 
 White 558 
 
 Salad 772 
 
 Alligator Pear 330 
 
 Anchovy 779 
 
 Apple 779 
 
 Apple and celery 779 
 
 Asparagus 779 
 
 Bean. 780 
 
 Bean, Lima 780 
 
 Beef 788 
 
 Borage 780 
 
 Boston 795 
 
 Brussels 790 
 
 Cabbage 780 
 
 Celery 781 
 
 Cheese 784 
 
 Chicken 781 
 
 XlhickenMayonnaise 782 
 
 Codfish 784 
 
 Corn-salad .787 
 
 Cucumber ...783 
 
 Cucumber and onion 783 
 Cucumber and To- 
 mato 794 
 
 Currant 787 
 
 Crab. 783 
 
 Crawfish 783 
 
 Creole...*. ....794 
 
 Dandelion... 794 
 
 Egg 783 
 
 Endive 784 
 
 Fish 268, 784 
 
 Florida. 789 
 
 Fruit 783, 787 
 
 Game 789 
 
 Garnishes 978 
 
 Gelinoea 784 
 
 Ham '1^8 
 
 Herring 785 
 
 Hop 795 
 
 Inexpensive .772 
 
 Japanese 791 
 
 Jelly-border for 796 
 
 Kinds to use 1033 
 
 Lemon 789 
 
 Lettuce 786 
 
 Lobster ,787 
 
 Lobster, canned 788 
 
 Meat 788 
 
 Meat and Pork. 788 
 
 Melon 338 
 
 Mint 784 
 
 Mixed . 780 
 
 Mixing 773 
 
 Mutton and Carrot. . . 788 
 
 Nasturtium 789 
 
 Onion 789 
 
 Orange 789 
 
 Oyster 789 
 
 Pepper 781 
 
 Pickle 790 
 
 Philadelphia 790 
 
 Potato 790 
 
 Potato with Beets 791 
 
 Potato with cabbage 791 
 
 Radish 783 
 
 Russian ..729 
 
 Salmon 268, 792 
 
 Salmon, canned .792 
 
 Sandwiches 236 
 
 Page, 
 
 Sardine 
 
 776, 793 
 
 Scallop 
 
 
 Serving 
 
 
 Shad Roe 
 
 
 Shells 
 
 773 
 
 Shrimp 
 
 
 Sweet-bread 
 
 ... .794 
 
 Tip-top 
 
 
 Tomato 
 
 794 
 
 To prepare 
 
 
 Turnips 
 
 796 
 
 Variety of 
 
 772 
 
 Veal 
 
 
 Vegetable 
 
 
 Vegetable 
 
 
 Water-cress 
 
 
 Wholesome 
 
 
 Salad, gelinola. 
 
 With fish 
 
 784 
 
 With fruit 
 
 
 With game 
 
 
 With lobster 
 
 
 With meat 
 
 
 With oysters.. .. 
 
 785 
 
 With poultry 
 
 ... .785 
 
 With vegetables 
 
 785 
 
 Sally Lunk 
 
 5? 
 
 Salmon. 
 
 Baked — 
 
 277, 280 
 
 Boiled 
 
 281 
 
 Canned . . 
 
 282 
 
 Croquettes 
 
 280 
 
 Crimped 
 
 282 
 
 Cutlets, broiled. 
 
 282 
 
 Escaloped.^ 
 
 282 
 
 Fritters 
 
 
 Steaks, fried 
 
 282 
 
 Stewed 
 
 283 
 
 When in season. 
 
 919 
 
 Salsify. 
 
 Cake 
 
 870 
 
 Fried 
 
 870 
 
 Fritters 
 
 870 
 
 On toast 
 
 870 
 
 Scalloped 
 
 
 Soup 
 
 870 
 
 Salt, spiced 
 
 181 
 
 Sandwiches. 
 
 Beef 
 
 483 
 
 Cheese 
 
 
 Cream 
 
 
 Egg 
 
 585 
 
 French 
 
 452 
 
 Ham 
 
 .... 585 
 
 Jelly... 
 
 7. ...451 
 
 Lunch 
 
 .. . 586 
 
 Mixed 
 
 586 
 
 Preserve 
 
 638 
 
 Raspberry 
 
 . 482. 638 
 
 Reception 
 
 
 Rolls 
 
 587 
 
 Salad 
 
 . 236, 586 
 
 Toast 
 
 
 Tongue 
 
 587 
 
 ' Victoria 
 
 452 
 
 Sauce 
 
 284 
 
 Sardines, 
 
 American 
 
 283 
 
 Fried 
 
 283 
 
 How made 
 
 283 
 
 Salad 
 
 . 776, 793 
 
 Sauces for meats. 
 
 Almond 
 
 16 
 
 Anchovy 167 
 
INDEX TO COOKERY RECIPES. 
 
 1279 
 
 Page. 
 
 Page. 
 
 Page, 
 
 Apple 167 
 
 Asparagus 168 
 
 Bain marie for 162 
 
 Bechamel 179 
 
 Bread 168 
 
 Brown 161 
 
 Caper 168 
 
 C arrack 483 
 
 Celery 169 
 
 Celery seed foe 163* 
 
 Chestnut 169 
 
 Chili 169 
 
 Crab 170 
 
 Cranberry .170 
 
 Cream 170,362 
 
 Currrnt 170 
 
 Currant-Jelly 171 
 
 Curry 171 
 
 Custard kettle for. .171 
 
 Drawn-butter 171 
 
 Egg 172 
 
 Gooseberry 172 
 
 Hollandaise 172 
 
 Horse-radish 172, 463 
 
 Indian Chutney 173 
 
 Italian 173 
 
 Leamington 173 
 
 Lemon 171, 173 
 
 Liver and lemon — 174 
 
 Liver and parsley 174 
 
 Lobster 174 
 
 Lobster, economical. 175 
 
 Magical 161 
 
 Mayonaise 175 
 
 Mayonaise,,fish 175 
 
 Mephistophelian ... 712 
 
 Mint 175 
 
 Mustard 468 
 
 Olive 175 
 
 Onion 176 
 
 Orange 176 
 
 Oyster 176 
 
 Oyster, brown 177 
 
 Parsley 177 
 
 Pickle 171, 494 
 
 Piquant 562 
 
 Polish ; 493 
 
 Robert 512, 592 
 
 Shrimp 171 
 
 Sorrel 475 
 
 Tnrtare 177 
 
 Thickening for 162 
 
 Tomato 177 
 
 Tomato, French — 178 
 
 To repare 161 
 
 White 178 
 
 White, French 178 
 
 Sauces for puddin®3. 
 
 Apricot 767 
 
 Arrowroot 766 
 
 Cape May 767 
 
 Caramel 767 
 
 Cherry 767 
 
 Chocolate 767 
 
 Cider 767 
 
 Cocoanut 768 
 
 Cocoanut hard 770 
 
 Cream, cold, 768 
 
 Cream, whipped 768 
 
 Currant 768 
 
 Currant, dried 768 
 
 Custard 768 
 
 Dip 768 
 
 Egg 768 
 
 Every-day 768 
 
 Foaming 768 
 
 Fruit 768, 769 
 
 Golden 769 
 
 Hard .769 
 
 Jelly 768 
 
 Lactiola 770 
 
 Lemon 769,770,771 
 
 Lemon, hard. ..769, 770 
 
 Maple-sugar 770 
 
 Marigold 770 
 
 Minnehaha 770 
 
 Orange 770 
 
 Orange, hard 769 
 
 Peach 767 
 
 Pine-apple 771 
 
 Plain 769 
 
 Prairie 769 
 
 Prune 771 
 
 Queen 771 
 
 Raspberry 767, 771 
 
 Sago 771 
 
 Saratoga 767, 771 
 
 Snow 767 
 
 Spice 769, 771 
 
 Strawberry 767 
 
 Syrup 786 
 
 Vanilla 741 
 
 Vinegar 771 
 
 Sauer Kraut 1010 
 
 Sausage 527 
 
 And apple 527 
 
 Baked 527 
 
 Breaded 527 
 
 Cold, sliced 1047 
 
 C reeled.-. 527 
 
 Liver 527, 1047 
 
 Mixed . 1047 
 
 Mutton 528 
 
 Oysters 528 
 
 Pork 1047 
 
 Pork, Buckeye 1047 
 
 Poultry 528 
 
 Roll 527, 529, 581 
 
 Summer 1047 
 
 Triple 1047 
 
 Veal 528 
 
 Virginia 1047 
 
 White 528 
 
 With Chestnuts 529 
 
 Savarin 766 
 
 With apples 766 
 
 Scallops 816 
 
 Baked 816 
 
 Chinese 816 
 
 Fried 816 
 
 Stewed 816 
 
 SCALLOPADE 196 
 
 Scrapple .. : 518 
 
 Philadelphia. . 571 
 
 Scones 50 
 
 Shad, baked ... 283 
 
 When in season 919 
 
 Shells. 
 
 Cut 631 
 
 Folded ,....6,32 
 
 Layer 631 
 
 Laver, double 631 
 
 Patty 631 
 
 Pyramid 632 
 
 Tart 630 
 
 Vol-an-vent 632 
 
 Shell-fish 797 
 
 Potted 817 
 
 Sheep-head, baked... 
 
 .284 
 
 Sherbet, Crystal 
 
 .403 
 
 Lemon 
 
 .221 
 
 Milk 
 
 221 
 
 Orange . . 
 
 .221 
 
 Pine-apple 
 
 .221 
 
 Strawberry 
 
 .222 
 
 Short-cake. 
 
 
 Orange 
 
 .639 
 
 Peach 
 
 .639 
 
 Raspberry 
 
 
 Saratoga 
 
 .639 
 
 Strawberry 
 
 .639 
 
 Shrimps 
 
 
 Curried 
 
 .817 
 
 Pie , 
 
 
 Potted 
 
 
 Shrub. 
 
 
 Blackberry 
 
 .222 
 
 Currant 
 
 .222 
 
 Gooseberry 
 
 .222 
 
 Raspberry 
 
 .222 
 
 Strawberry 
 
 
 Slaw. 
 
 
 Cold 
 
 
 Cream 
 
 
 Cream, whipped 
 
 .796 
 
 Spoon-fork 
 
 .994 
 
 Smelts, fried 
 
 
 Snaps. 
 
 
 Ginger 
 
 .105 
 
 Ginger, Hotel 
 
 .105 
 
 Lemon ...r 
 
 
 Snipe. 
 
 
 Fried 
 
 
 Roast 
 
 .374 
 
 When in season 
 
 919 
 
 Soda, Effervescing... 
 
 .223 
 
 Soles, fried 
 
 .285 
 
 Souffles. 
 
 
 Almond 
 
 .740 
 
 Apple 
 
 .125 
 
 Baked 
 
 .124 
 
 Cheese 
 
 .125 
 
 Chestnut 
 
 .125 
 
 Chicken 
 
 .125 
 
 Chocolate 
 
 .126 
 
 Chocolate, cold 
 
 .126 
 
 Cream 
 
 .126 
 
 Jelly 
 
 
 Lemon 
 
 127 
 
 Macaroni 
 
 .127 
 
 Omelette, fruit 
 
 .127 
 
 Orange 
 
 .128 
 
 Potato 
 
 
 Soup. 
 
 
 Almond 
 
 
 Amber 
 
 826 
 
 Apple 
 
 .826 
 
 Apricot 
 
 
 Artichoke 
 
 .826 
 
 Asparagus 
 
 .827 
 
 Asparagus with 
 
 
 pease 
 
 
 Baked 
 
 .842 
 
 Balls for 848, 
 
 , 849 
 
 Bariev 
 
 .827 
 
 Basis'for 
 
 
 Bean 827 
 
 ,840 
 
 Bean, meatless 
 
 ..828 
 
 Bean-Saturday..827, 840 
 
 Bean, Turtle 
 
 .8-^7 
 
 Bean, white 
 
 ..828 
 
 Beef 
 
 
1280 
 
 INDEX TO COOKERY RECIPES. 
 
 Page. 
 
 Beefsteak 828 
 
 Beef, okra 829 
 
 Black 829 
 
 Blackberry 835 
 
 Bouillon 830 
 
 Bread 831 
 
 Cabbage 831 
 
 Carrot 831 
 
 Cauliflower — 831 
 
 Celery 831 
 
 Celery cream 831 
 
 Cherry ... 835 
 
 Chestnut 832 
 
 Chicken 832 
 
 Chicken, Southern. ..832 
 
 Clarifying... 825 
 
 Clear 818,825 
 
 Clam 832,833 
 
 Cocoanut 833 
 
 Corn 833 
 
 Corn, hasty 833 
 
 Corn, meatless 834 
 
 Cream 834 
 
 Cream of Barley 834 
 
 Cream of Beets 834 
 
 Crefma of Salmon 834 
 
 Cream of Spinach. .834 
 
 Croutons for 849 
 
 Cucumber 834 
 
 Flemish 834 
 
 Fruit 8^9, 835 
 
 Hasty 840 
 
 Julienne 836 
 
 Lemon 836 
 
 Lobster 836 
 
 Making 819 
 
 Milk 836 
 
 Milk with eggs 836 
 
 Mock Turtle. 836 
 
 Mutton 838 
 
 Necessity of 818 
 
 Noodle 838 
 
 Okra . . .838 
 
 Onion 838 
 
 Ox Tail 839 
 
 Oyster 839 
 
 Oyster, mock.. , 839 
 
 Parsnip 839 
 
 840 
 
 Poached eggs for... 821 
 
 Pea, split 840 
 
 Pheasant 840 
 
 Potato 841 
 
 Pumpkin 841 
 
 Rabbit 841 
 
 Raspberry 835 
 
 Rice 842 
 
 Royal .845 
 
 Sago 842 
 
 Seasoning 820 
 
 Sheeps-head 842 
 
 Spinach 842 
 
 Spring 842 
 
 Sorrel 843 
 
 Sour cream 847 
 
 Strawberry 834 
 
 Stock 822 
 
 Swiss 845 
 
 Terrapin, mock 846 
 
 Thick 818 
 
 Thickening for 820 
 
 Tomato 843 
 
 Tomato with rice. ..844 
 Tomato, meatless. . . .844 
 
 Page. 
 
 To warm up 992 
 
 Triple 840 
 
 Turkey 844 
 
 Turnips 844 
 
 Turtle • 845 
 
 Variety of 819 
 
 Veal 846 
 
 Vegetable 846 
 
 Vegetable, meatless. 847 
 
 Vermicelli 847 
 
 Weimar 847 
 
 White 848 
 
 Wyntoun .848 
 
 Soup-stock. 
 
 .Brown 179 
 
 Complex 824 
 
 Economical 824 
 
 Fish 824 
 
 Jelly 823 
 
 Liquid 823 
 
 Medium 825 
 
 Plain 822 
 
 Rich 825 
 
 White 178, 824 
 
 Spiced. 
 
 Spagheti 196 
 
 Spare-rib pot-pie 514 
 
 Blackberries 667 
 
 Cherries 667, 668 
 
 Currants 667 
 
 Elderberries 668 
 
 Gooseberries 668 
 
 Grapes ..668 
 
 N utmeg-melon 668 
 
 Plums 668 
 
 Peaches 668 
 
 Pears 668 
 
 Tomatoes 668 
 
 Spices, mixed 851 
 
 Spinach ...870 
 
 On toast 870 
 
 When in season 919 
 
 Sponge. 
 
 And bread 20 
 
 Apricot 116 
 
 For winter 20 
 
 Lemon 115 
 
 Orange — 115 
 
 Pine-apple 116 
 
 Peach 116 
 
 Pear 116 
 
 Squash. 
 
 Baked 871 
 
 Cakes 871 
 
 Fried 871 
 
 Patties 871 
 
 Summei 871 
 
 Winter. ...871 
 
 When in season 919 
 
 Squirrels, boiled 363 
 
 Stewed .371 
 
 Steak, baked 863 
 
 Stews. 
 
 Arabian 471 
 
 Bean 876 
 
 Brunswick 703 
 
 Cabbage 876 
 
 Corned beef 483 
 
 Creeled 703 
 
 German 703 
 
 Irish 573 
 
 Pea 876 
 
 Potato 876 
 
 Powder for 471 
 
 Page. 
 
 Spanish 375 
 
 Stirabout 571 
 
 Strawberries 807, 332 
 
 Canned 156 
 
 Frozen 333,334 
 
 Meringue §33 
 
 Mock 333 
 
 Oranged 333 
 
 With whipped cream333 
 
 When in season 918 
 
 Sturgeon, baked 285 
 
 Steaks 285 
 
 When in season 919 
 
 Suet, to'clarify 99 
 
 Succotash 872 
 
 Winter 872 
 
 Sugar. 
 
 Caramel 130 
 
 Crackling 130 
 
 Feathered 130 
 
 Spun 130 
 
 Souffle 130 
 
 Threads 142 
 
 To clarify 129 
 
 Sweet-breads 547 
 
 And oyster pie 550 
 
 Baked 547 
 
 Blanching 1049 
 
 Broiled 548 
 
 Croquettes 550 
 
 Fricassed 548 
 
 Fried 549 
 
 Fritters 550 
 
 Larded 549, 550 
 
 Sandwiches 550 
 
 Skewered 549 
 
 Stewed 549 
 
 Vol-au- vents 550 
 
 With orange juice — 547 
 
 With pease 547 
 
 Syrup. 
 
 Lemon ; 223 
 
 Maple, to can 150 
 
 Orange 223 
 
 To use 149 
 
 Table. 
 
 Cooks time 913, 914 
 
 Of measure 915 
 
 Of weight 916 
 
 Of foods 917, 919 
 
 Steamed grain 591 
 
 Tarts. 
 
 Apple 632 
 
 Almond 633 
 
 Chocolate 633 
 
 Cocoa-nut 633 
 
 Coventry 633 
 
 Cream 633 
 
 Currant 634,636 
 
 Custard 634 
 
 English banbury 634 
 
 Gutter 635 
 
 Jelly 635 
 
 Lemon 635 
 
 Macaroon 635 
 
 Orange 635 
 
 Prane 636 
 
 Raisin 636 
 
 Raspberry 636 
 
 Rice 634 
 
 Sand 99 
 
 Strawberry 636 
 
 Triangle 683 
 
INDEX TO COOKERY RECIPES. 
 
 1281 
 
 Taffy. 
 
 Everton 
 
 Hickory-nut.... 
 
 Tea. 
 
 Au lait 
 
 Best 
 
 Page 
 
 141 
 
 142 
 
 205 
 
 Cannister 
 
 
 Cozy 
 
 
 Float... 
 
 
 For forty 
 
 
 Iced 
 
 ,.212,214 
 
 Lemon 
 
 215 
 
 Making 
 
 
 Mixtures 
 
 207 
 
 Stand 
 
 206 
 
 Varieties of...., 
 
 
 When to drink. 
 
 204 
 
 Teacup, regulation 63 
 
 Teal 
 
 
 Fried 
 
 
 Roast 
 
 
 Terrapin. 
 
 Fricasseed 
 
 
 In the shell 
 
 
 Stewed 
 
 
 Tisane. 
 
 Date 
 
 
 Fig 
 
 
 Prune 
 
 
 Toad in hole 
 
 482 
 
 I VAST 
 
 57 
 
 Anchovy 
 
 57 
 
 Asparagus 
 
 58 
 
 Breakfast 
 
 
 Buttered 
 
 58 
 
 Cheese and egg. 
 
 58 
 
 Chicken 
 
 
 Codfish 
 
 58 
 
 Cream 
 
 
 Dry 
 
 
 Egg 
 
 
 Excellent 
 
 
 French 
 
 59 
 
 Lemon 
 
 
 Meat 
 
 
 Marrow-bone . . . 
 
 60 
 
 Mennonite 
 
 
 Oyster 
 
 
 Rack 
 
 .57, 1239 
 
 Salmon 
 
 
 Sausage 
 
 
 Tomato 
 
 
 Tongue 
 
 
 Vegetable 
 
 
 Water 
 
 60 
 
 Tomatoes. 
 
 Baked 
 
 
 Braised 
 
 
 Candied 
 
 
 Canned 
 
 
 Fried 
 
 
 In brine 
 
 880 
 
 Scalloped 
 
 
 Sliced 
 
 
 Stewed 
 
 
 Stuffed 
 
 
 Toast 
 
 
 With eggs 
 
 874 
 
 With gravy 
 
 
 With meat 
 
 
 With onions 
 
 
 With peppers. .. 
 
 
 With rice 
 
 
 With vinegar... 
 
 873 
 
 Tongue. 
 
 Baked 
 
 Baked, spiced. . . . 
 
 Boiled 
 
 Braised 
 
 Fillets 
 
 Fried 
 
 In Jelly 
 
 Larded 
 
 Pickled 
 
 Potted 
 
 Scalloped 
 
 Stewed 
 
 Toast 
 
 Turkey. 
 
 Boiled 
 
 Boned 
 
 Croq^uettes 
 
 Galaitnne 
 
 Jellied 
 
 Larded 
 
 Pie 
 
 Page. 
 
 ....495 
 
 ....714 
 
 ....720 
 
 720 
 
 Pressed 
 
 
 Pudding 
 
 
 Ready for plumpingl050 
 
 Roast 
 
 
 Scalloped 
 
 ....719 
 
 Soup 
 
 ,...720 
 
 Steamed 
 
 
 Stewed 
 
 ...720 
 
 To bone 
 
 ..1050 
 
 To cut up 
 
 ..1050 
 
 Turn-overs 
 
 
 Wild 
 
 
 With celery 
 
 
 With chestnuts... 
 
 
 With macaroni... 
 
 
 With oysters 
 
 
 With pork 
 
 
 When in season . . . 
 
 
 Turn-overs 
 
 
 Fruit 
 
 
 Peach 
 
 
 Veal 
 
 
 Trifle 
 
 51, 102 
 
 Ambushed 
 
 
 French 
 
 
 Lemon 
 
 
 Sugar for 
 
 
 Tripe. 
 
 
 Baked 
 
 ...496 
 
 Broiled 
 
 
 Creoled 
 
 
 Fricasseed 
 
 
 Fried 
 
 
 Lyonaise 
 
 
 Pickled 
 
 ...417 
 
 Soused 
 
 
 With onion sauce. 
 
 ...498 
 
 Trout. 
 
 
 Baked 277.285.286 
 
 Brook 
 
 ...286 
 
 Boiled brook 
 
 
 Broiled brook 
 
 
 When in season... 
 
 
 Turnips. 
 
 
 Baked 
 
 
 Fricasseed 
 
 ...875 
 
 Fried 
 
 ...874 
 
 Diced 
 
 
 Greens 
 
 ....875 
 
 Mashed 
 
 ,...875 
 
 Pickled 
 
 ...875 
 
 When in season... 
 
 
 81 
 
 Page. 
 
 With eggs 875* 
 
 Vanity. 
 
 Banana 407 
 
 Chocolate 406, 407 
 
 Lemon 406, 4()7 
 
 Orange 406 
 
 Pine-apple 406 
 
 Strawberry 406 
 
 Vanities 298 
 
 Veal. 
 
 And ham 533 
 
 And oysters 533 
 
 Blanquette of 535 
 
 Breast of 535 
 
 Cakes 532 
 
 Collops 529, 583 
 
 Creeled 535 
 
 Curry 530 
 
 Curried 583 
 
 CuUets 630, 531 
 
 Dice 584 
 
 Fillet of 535,537,584 
 
 Fricandeau of 536 
 
 Fricandelles 531 
 
 Fricassee 537 
 
 Grenadines of 536 
 
 Hashed 583 
 
 Loaf 532 
 
 Marbled 529 
 
 Masked . 577 
 
 Molded 460, 583 
 
 Olives 532 
 
 Oysters 533 
 
 Pate 532 
 
 Patties 584 
 
 Pie 507 
 
 Pot-pie .. .533 
 
 Potted .460, 465, 529 
 
 Pudding 584 
 
 Quenelles 537 
 
 Ragvut of 510, 584 
 
 Relish 584 
 
 Rissoles of 537 
 
 Roast 636 
 
 With oysters 638 
 
 With macaroni 685 
 
 Vegetables 852 
 
 Bed of 468 
 
 Color of 852 
 
 Cutters 852 
 
 Garnishes 978 
 
 Greens 858 
 
 Hash 876 
 
 Kettle 852 
 
 Medley ,880 
 
 Ragout 566 
 
 Steamer for..., 854 
 
 Stews 876 
 
 Time to cook.... 913, 914 
 
 To cook 852 
 
 To keep 853 
 
 To prepare 852 
 
 Water for 852 
 
 Venison 353 
 
 A la mode 373 
 
 Broiled 371 
 
 Fried 871 
 
 Hashed S71 
 
 Patties 371 
 
 Roast 371 
 
 Stewed 878 
 
 VlNEGAB. 
 
 Cayenne 669 
 
 Celery 669 
 
1282 
 
 INDEX TO COOKERY RECIPES, 
 
 Page. 
 
 ’Cider 609,1008 
 
 Corn 1008 
 
 Chili 669 
 
 Clora 669 
 
 Page. 
 
 Kiss 142 
 
 Sweet 52 
 
 WAFPLBSi... 51 
 
 Page. 
 
 Whortliberribs 308 
 
 Wonders, Andover 102 
 
 Woodcock. 
 
 Broiled 374 
 
 Cucumber 669 
 
 Economical 1008 
 
 Elder flower .669 
 
 Garlic 669 
 
 Gooseberry 1010 
 
 Horse-radish 669 
 
 Mint 670 
 
 Nasturtium 670 
 
 Oyster 670 
 
 Quick 51 
 
 Raised 51 
 
 Rice 51 
 
 Walnuts 52, 339 
 
 Water. 
 
 Apple 223 
 
 Best 209 
 
 Currant 223 
 
 Tfiltprp.fi 209 
 
 Fried 374 
 
 Roast 373 
 
 Season for 919 
 
 Yeast .53 
 
 Brookside 1008 
 
 Catnip ..379 
 
 Dry 58, 54 
 
 Farmer’s 55 
 
 Hop 55 
 
 Peach 670 
 
 Tp.p— p.rpa.m soda 224 
 
 Lightning 55 
 
 Raspberry 222 
 
 Red 670 
 
 Rhubarb ioiO 
 
 Pine-apple 224 
 
 Strawberry 224 
 
 To pool ,,Tr--2T0 
 
 Potato 55 
 
 Potato-baU 56 
 
 Saltless 57 
 
 Shallot 670 
 
 Spiced 670 
 
 Tarragon 670 
 
 Walnut 670 
 
 Wafsss 52 
 
 Water-melon. 
 
 Canned 157 
 
 When in season 919 
 
 Weimarliks 52 
 
 Wkitibait, fried.. ...267 
 
 To freeze 57 
 
 Without hops 56 
 
 Without yeast. . . .86, 379 
 Yahoo fl7 
 
SUPPLEMENTARY INDEX. 
 
 1283 
 
 INDEX— SUPPLEMENTARY. 
 
 Page. 
 
 Accidents 1179, 1182 
 
 Almonds, to buy,....l031 
 Alum water 
 
 For insects 
 
 997 
 
 Anchovies, tobuy..l027 
 
 Ants, red 
 
 ..943, 992 
 
 And insects... 
 
 944 
 
 To drive away. 
 
 1251 
 
 Apples 
 
 1029 
 
 To cook 
 
 1030 
 
 To keep 
 
 ,1030, 1077 
 
 Articles in 
 
 STORE 
 
 ROOM 
 
 1076 
 
 Arts of the toilet ii87 
 Ashes FOR walks... 944 
 Asthma, to relieve . . .1146 
 
 Babies 
 
 
 Birth of 
 
 1101 
 
 Care of 1102. 
 
 1107, 1108 
 
 nil, 1115 
 
 
 Eves 
 
 1104 
 
 Food 
 
 1106 
 
 In summer... 
 
 1117 
 
 Long clothes 
 
 for.. ..1110 
 
 Milk for 
 
 ,.1103, 1116 
 
 Milk crust 
 
 1105 
 
 Navel 
 
 1106 
 
 Short clothes for .... nil 
 
 Snuffles 
 
 1105 
 
 Something about 1101 
 
 Sore mouth. . 
 
 1105 
 
 Strangling in . 
 
 1104 
 
 Water for — 
 
 1102 
 
 Worms in. .. . 
 
 1103 
 
 Barrel, to cleanse.. 1247 
 
 Basket, work. 
 
 949 
 
 Bath 
 
 1191 
 
 Deep leg 
 
 
 Foot 
 
 1170 
 
 Sitz . .' 
 
 1169 
 
 Tub 
 
 1260 
 
 Vapor 
 
 1177- 
 
 Bay-rum 
 
 1190 
 
 Bed-bugs... 941 
 
 , 1239, 1240 
 
 Bedding 
 
 1249 
 
 Beef, buying.. 
 
 1021 
 
 Brine for 
 
 ..1038, 1039 
 
 Page. 
 
 Dried 1638 
 
 Dried, Pliila 1039 
 
 Spiced corned 1039 
 
 Spiced stuffed 1039 
 
 To carve 1056 
 
 To cut up 1035 
 
 Steak for winter 1040 
 
 P>ERRIES 1029 
 
 Bills of fare 1069, 1070 
 
 For washing day 1082 
 
 Birds 
 
 Carving 1058, 1237 
 
 To ship 1025 
 
 Bites of serpents.. ii80 
 
 Of dogs 1181 
 
 Blackheads 1188 
 
 Bleeding at nose.. 1145 
 
 To stop 1145 
 
 Blue, fading 1086 
 
 Board 
 
 Bosom 1087 
 
 Ironing 1088 
 
 Boilers, to clean 1086 
 
 Borax 1242 
 
 Bottles, to clean 993 
 
 Books, to preserve 947 
 
 Box • 
 
 A.sh 1000 
 
 Bread and Cake 972 
 
 Ice 1077 
 
 Knife and Spoon 972 
 
 Spice 999 
 
 Brawn 1045 
 
 Breath, bad.. . .1188, 1190 
 Bread for winter 1067 
 Breakfast, summer 962 
 Bright’s disease. ..1155 
 Broken breasts 1147 
 
 Brooms 1236 
 
 Holders 1253 
 
 Broiler, American, . .995 
 
 Dover 1001 
 
 Brush-stand.-. 1189 
 
 And comb rack 1193 
 
 Scrubbing 1237 
 
 Bulbs, Holland 1201 
 
 Refreesia Alba 1207 
 
 Page 
 
 Summer 1205 
 
 Burns 1145, 1148, 1151, 1235 
 
 And scalds 1183 
 
 From Acids 1180 
 
 From Alkalies 1180 
 
 Oil for 1150 
 
 Salve for 1147 
 
 Butter 
 
 Artilicial 1238 
 
 Bright 1061 
 
 Brine for 1062 
 
 Granular 1061, 1255 
 
 In summer 1061 
 
 In winter 1061 
 
 Keeping 1061 
 
 Rancid 1061 
 
 Rollers 1060 
 
 Testing 1060 
 
 To make 1059 
 
 White specks in 1060 
 
 Worked once 1062 
 
 Buttermilk 
 
 Well flavored 1059 
 
 Cabbage 1080 
 
 Calf’s feet, to clean 1048 
 Calf’s head, to buy 1024 
 
 To bone 1048 
 
 To clean 1048 
 
 Candles 1239 
 
 Caramels, to stir 991 
 
 Care of cream lOGO 
 
 Care of carriage . . 1254 
 
 Carpets, cheap 945 
 
 Dust from 943, 946 
 
 Grease from — 942, 1244 
 
 Ink from 942 
 
 Rags 944 
 
 Stair 932 
 
 To clean. 932 
 
 To mend 942 
 
 To put down 931, 942 
 
 To renew 1244 
 
 Carrots, to buy 1028 
 
 Casters, 
 
 Substitute for 1248 
 
 Catarrh, 1145, 1148,1152 
 Cubeb berries for.. .1153 
 
1284 
 
 SUPPLEMENTARY INDEX. 
 
 Page. 
 
 Cauliflowek. 
 
 To buy 1028 
 
 Celery, to buy 1028 
 
 To keep 1088, 12G1 
 
 Cellar. 
 
 Copperas in 949 
 
 Floor 947 
 
 Neat 107.5 
 
 To build 1073 
 
 To clean 929, 1077 
 
 To ventilate — 1074, 1075 
 
 Up ground 1075 
 
 Cemext. 
 
 Diamond 1245 
 
 For china 944, 993 
 
 For cracked stoves 1236 
 
 For dishes 995 
 
 For jet 1188 
 
 P'or rubber 1244 
 
 Good 946 
 
 Valuable 1242 
 
 Chair bottoms 946 
 
 Chamois leather.. .946 
 
 Charcoal, use of 1255 
 
 Chickens, to buy 1025 
 
 Cholera 1244 
 
 Chicadees 1242 
 
 Children. 
 
 Bathing 1105 
 
 Beds for 1145 
 
 Clothing for... 1104, 1121 
 
 Constipntion in 1104 
 
 Croup in 1105 
 
 Earache in 1104 
 
 Ears of 1105, 1106 
 
 Food for 1064,1066,1106 
 1125, 1127 
 
 Hot water for 1153 
 
 Indigestion in 1114 
 
 Lice on 1240 
 
 Lost 943 
 
 Night dress for 1232 
 
 Pen for 1106 
 
 Stockings 1086, 1248 
 
 Teething in .1114 
 
 Where to play 1108 
 
 Chilblains 1180, 1187 ' 
 
 Cheese, homemade.. 1062 
 
 Choking 1180 
 
 Cholera mixture.. 1147 
 
 And soft water 1152 
 
 Cider, to keep 1081 
 
 Cistern 1256 
 
 Clinkers, to remove 994 
 Clothes 
 
 To put away 946, 949 
 
 Clothing, night 1120 
 
 Changing 1147 
 
 In winter 1121 
 
 The feet 1122 
 
 Cloth. 
 
 Crumb 972 
 
 Dish 956 
 
 Nap on 1240 
 
 Coal, how to use 1004 
 
 Hard and soft 1034 
 
 Coal vase 1254 
 
 Cockroaches 943 
 
 Cod, to buy 1027 
 
 Coke 1034 
 
 Colds 1122, 1144, 1148, 1149 
 1154 
 
 Catarrh 1149 
 
 In head 1149 
 
 Prevent taking 1149 
 
 Page. 
 
 Water for 1170 
 
 Collars, not fitting.. 1192 
 Color contrasts.. .1246 
 Comforters, tieing.i247 
 
 Best 927 
 
 COMPLEXTION 1194 
 
 Wash for 1194 
 
 Benzoin for 1194 
 
 Compresses 1172 
 
 Consumption 1157 
 
 Constipation 1148, 1156 
 
 Coral, artificial 944 
 
 Corns, cure for 1150 
 
 CORNBREAD, tOCllt. ..1238 
 Corn, dried grated.. .1242 
 
 Cough 1155 
 
 Hot water for 1147 
 
 Mixture 1152 
 
 Cover 
 
 Flower pot 1208 
 
 For jars 1239 
 
 For milk pans 1240 
 
 Rack lor 998 
 
 Under 951 
 
 Cows AND turnips 1242 
 
 Crabs, to buy 1027 
 
 To dress 1052 
 
 Creameries 1061 
 
 Croup 1157 
 
 Bib for 1157 
 
 Cupboard 998 
 
 Baking 997 
 
 Spoon 997 
 
 Custard cups 1238 
 
 Cuts 1145 
 
 DAY'S, rainy 943 
 
 DIARRHCEA 1154 
 
 Chronic 1145 
 
 Oil for 1150 
 
 Diet 
 
 Errors in 1125 
 
 In disease 1147 
 
 In health 1147 
 
 Dinner 952 
 
 Courses 959, 965 
 
 Dessert for 970 
 
 Host and hostess 953 
 
 Hints for 966, 967 
 
 Hospitality, vulgar.. 953 
 
 How to give a 959 
 
 Invitations 953 
 
 Manners at 954 
 
 Of five courses 969 
 
 School 1253 
 
 Dish * 
 
 Cloth 1002, 1237 
 
 Cloth, wire 988 
 
 Drainer 990, 999, 1241 
 
 Warmer 973 
 
 Washers 988 
 
 Washing 1248 
 
 Dipthbria 1160 
 
 Allopathy for 1162 
 
 Causes of 1161 
 
 Homeopathy for 1160 
 
 Sulphur for 1161 
 
 Water for 1175 
 
 Disinfectant 1250 
 
 Drawer, handy 974 
 
 Dress 1192 
 
 Art in 1213 
 
 Black as a 1218 
 
 Common. 1121 
 
 Economy in 1212 
 
 Page. 
 
 Fitness in 1213 
 
 How to 1212 
 
 How to cut 1221 
 
 How to fit 1223 
 
 Howto make 1224 
 
 Making over 1216 
 
 Pretty 1213 
 
 Renovating, 1225 
 
 Silk, to clean 1089, 1095 
 1225 
 
 Satin, to clean 1089 
 
 Working 1221 
 
 Dress-making 
 
 At home 1212 
 
 Altering black silks 1217 
 
 Bargains 1220 
 
 Bonnets and hats.. .1216 
 
 Boys wear 1231 
 
 Care of abandoned 
 
 things 1217 
 
 Cai’e of clothes 1214 
 
 Care of kid gloves . . 1216 
 
 Care of shawls 1215 
 
 Care of shoes 1216 
 
 Cashmeres and bro- 
 
 cades 1218 
 
 Cleaning clothing.. .1215 
 
 Crape 1227 
 
 Dyeing 1227 
 
 Elderly ladies 1232 
 
 Grease spots ... 1225, 1226 
 How to save mate- 
 rial 1218 
 
 How to shop 1218 
 
 How to use patterns 1222 
 
 Poverty 1213 
 
 Out door costumes 1220 
 
 per Papatterns 1222 
 
 Drowning 1183 
 
 Drunkenness 1152 
 
 Ducks, to buy 1025 
 
 Wild 1026 
 
 Dust, to remove 943 
 
 Pan 1249 
 
 Dyspepsia 1123 
 
 Easel, tile. . 1247 
 
 Ear, the 1191 
 
 Foreign bodies in ... 11 81 
 
 Eels, to buy 1027 
 
 Egg-plant I0ii8 
 
 Eggs, to keep 12^8 
 
 Soft 1247 
 
 Erysipelas 1148 
 
 Extract, flavoring.. 1004 
 
 Lemon 1005 
 
 Orange 1005 
 
 Rose 1005 
 
 Vanilla 1004 
 
 Eye, lime in 1145 
 
 Blackened 1148 
 
 Dirt in 1146 
 
 Wash 1149, 1240 
 
 Weak 1146 
 
 Face, care of 1190 
 
 Powder for 1189 
 
 Fainting 1180 
 
 Feathers, to bleach 1257 
 Female weakness 1172 
 
 Feet 1195 
 
 Burning 1152 
 
 Frosted 1146 
 
 Felon 1153 
 
 Fever and ague 1104 
 
 Bilious 1164 
 
SUPPLEMENT A IlY INDEX. 
 
 1285 
 
 Page. 
 
 Congestive 11G5 
 
 Hay 1165 
 
 Typhoid 1165 
 
 Yellow 1167 
 
 Filteks, to cleanse.. 1003 
 
 Fight for life 1123 
 
 Fires, care of 986 
 
 Coal 1003, 1235 
 
 Fish, taste of 992 
 
 Shell 1052 
 
 To buy 1026 
 
 To carve 1058 
 
 White 1028 
 
 Fleas, to drive off — 943 
 
 Flies, to keep off 1235 
 
 Floors, to oil 1257 
 
 Flowers 1197 
 
 Artificial 1253 
 
 Chinese Primrose. ..1207 
 
 Crab Cactus 1208 
 
 Earth worms in 1207 
 
 Fresh 1209 
 
 Fuschia 1208 
 
 Ivies 1207 
 
 Lily of the valley 1207 
 
 Pots 1207 
 
 Boot 980 
 
 Slips 1209 
 
 Soot for 1208 
 
 Spring 1201 
 
 Stand 1209 
 
 Flour and bread.. io05 
 
 Sacks 1249 
 
 To buy 1032 
 
 Fluid. 
 
 Evasive 1089 
 
 Washing 1097 
 
 Fly paper 1237 
 
 Food 1190 
 
 Amount of 1125 
 
 Chemistry of 1064 
 
 Different 1069 
 
 Flesh 1127 
 
 For Brain Workers. 1126 
 For sick.. 1126, 1132, 1134 
 
 Iron in 1068 
 
 Pectine in 1068 
 
 Perfect 1064* 
 
 Quality of 1064 
 
 Rich 1127 
 
 Sulphur in 1068 
 
 Varieties of 1126 
 
 Fomentations 1171 
 
 Foot muff 1239 
 
 Stools 1249 
 
 Foreign Bodies 
 
 In ear 1181 
 
 In eye 1181 
 
 In nostril 1181 
 
 For the sick 
 
 Acid drink 1133 
 
 Air 1129 
 
 Alum whey 1134 
 
 Arrowroot blanc- 
 mange 1137 
 
 Arrowroot custard . . 1136 
 
 Articles 1129 
 
 Articles easily di- 
 gested 1142,1143 
 
 Baked milk 1134 
 
 Barley water 1135 
 
 Beef Droth 1140 
 
 Beef raw 1134. 1142 
 
 Beef tea... 1141, 1142,1145 
 Beef tea raw 1134 
 
 Page. 
 
 Beef tea soup 1135 
 
 Blackberry cordial.. 1140 
 
 Blackberry wine 1137 
 
 Boiled flour 1142 
 
 Bran biscuit 1139 
 
 Broiled beefsteak.. .1138 
 
 Broiled chicken 1136 
 
 Buttermilk mulled ..1135 
 
 Buttermilk stew 1134 
 
 Cinnamon tea 1136 
 
 Chicken broth. 1134, 1138 
 
 Clam broth 1136 
 
 Common sense 1144 
 
 Corn meal gruel 1141 
 
 Cracked wheat pud- 
 ding 1138 
 
 Cream soup 1134 
 
 Crust coffee 1134 
 
 Currant shrub 1135 
 
 Egg gruel 1134 
 
 English gruel 1135 
 
 Fever drink 1135 
 
 Fruit farina 1138 
 
 Good toast 1140 
 
 Graham gems 1136 
 
 Grease from broths. 1134 
 
 Jellies Ils5 
 
 Kumyss to make 1138 
 
 Lemon egg nog 1138 
 
 Meat, for invalids. ..1140 
 
 Milk porridge . . 1135, 1139 
 
 Mutton broth 1138 
 
 Mutton tea 1142 
 
 Oatmeal blanc mange 
 
 1135 
 
 Oatmeal cakes 1137 
 
 Oatmeal crackers. ..1141 
 Oatmeal pie crust.. .1137 
 
 Oatmeal relish 1139 
 
 Oatmeal wafers 1140 
 
 Oldtime food 1141 
 
 Panada 1136 
 
 Parched rice 1134 
 
 Prepared flour 1139 
 
 Poached egg 1137 
 
 Raspberry relish 1134 
 
 Rice jelly 1136 
 
 Rice water 1142 
 
 Sago custard 1134 
 
 Sago jelly pudding.. 1136 
 
 Sassafras drink 1134 
 
 Sea moss farine 1135 
 
 Stewed oysters 1139 
 
 Strawberry acid 1137 
 
 Tapioca jelly 1136 
 
 Tamarind whey 1134 
 
 Uncooked egg 1138 
 
 Vegetable soup 1135 
 
 Warming cup 1135 
 
 Wheat pudding 1134 
 
 Wine whey 1134 
 
 Frames 1181 
 
 Flies off gilt 943 
 
 Putty off window 943 
 
 Rustic 944 
 
 Freckles 1189, 1193 
 
 Freezing 1181 
 
 Fruit, to buy 1029 
 
 Gathering 1078 
 
 Shelves 1074 
 
 Sun printing on 1255 
 
 To keep — ., 1078 
 
 Fuei , 
 
 comparative value of 920 
 Fuller’s Purifier 1248 
 
 Page. 
 
 Furniture, to buy.. 9*44 
 
 Filling 1238 
 
 Polish 932, 1239 
 
 Polish, magic 938 
 
 Spots on 1238, 1245 
 
 TO reflnish 941 
 
 Varnished 1242 
 
 Furs, care of 935 
 
 Dyes for 1252 
 
 Game, to preserve — 1024 
 
 to buy 1025 
 
 To carve 1057 
 
 Gapes 1*254 
 
 Garden, bulbs for... 1201 
 
 Flowers 1197 
 
 Out-door 1199 
 
 To plant in 1*200 
 
 Windows 1208 
 
 Garments, outside . . 1241 
 Garnishes and 
 
 SAUCES 975 
 
 For fish 976 
 
 For game 977 
 
 For meat 976 
 
 For poultry 977 
 
 For salad 978 
 
 For vegetables 978 
 
 CAS-LIGHTER 1*236 
 
 Gathering, chronicli48 
 
 Geese, to buy 1025 
 
 To carve 1058 
 
 General Sugges- 
 tions 940 
 
 Glue 1236 
 
 Grain, weight of 1245 
 
 Grapes, to buy 1030 
 
 To keep 1079 
 
 Grease, 
 
 to remove 1086, 1095 
 
 To cleanse iioo 
 
 Gridiron, care of... 994 
 Groceries, 
 
 Hair, dandruff in 1188 
 
 Falling out 1240 
 
 Food for 1189 
 
 Oils 1188 
 
 Superfluous 1190, 1244 
 
 Tonics 1187 
 
 Wash 1243 
 
 Hams, to select 1023 
 
 Buckeye 104i'. 
 
 Philadelphia, 1043 
 
 Small 1043 
 
 Suggestions for 1043 
 
 To carve 1056 
 
 To cure 1041 
 
 To keep 1044 
 
 To soak 1042 
 
 Virginia 1043 
 
 With vinegar 1043 
 
 York 1043 
 
 Hands 1191 
 
 and face 1188 
 
 Chapped.. 1145, 1151, 1241 
 
 Stains on 1189 
 
 Hanging 1181 
 
 Hat bands, 
 
 to renovate 1245 
 
 Headaches 1167 
 
 Heart, palpitation of 1168 
 
 Hearth, cheap 1251 
 
 Heater, grate 997 
 
 Table 998 
 
 Herring 1128, 1244 
 
1286 
 
 SUPPLEMENTARY INDEX. 
 
 Page. 
 
 Hemorrhages 
 
 .1184 
 
 Hickory Nuts, 
 
 
 To freshen 
 
 .1242 
 
 Hints, Floral 
 
 .1207 
 
 About marketing. . 
 
 .1021 
 
 For the well 
 
 .1119 
 
 For sick room 
 
 .1129 
 
 To employer 
 
 .1017 
 
 To employed 
 
 .1019 
 
 Hinges, creaking... 
 
 . 943 
 
 Hoarseness 
 
 .1146 
 
 Hot water 
 
 .1153 
 
 House, burning 
 
 .1181 
 
 Heat for 
 
 . 924 
 
 Insects 
 
 .1251 
 
 House cleaning . . . 
 
 . 928 
 
 Best way of 
 
 930 
 
 Fall 
 
 934 
 
 Dots 
 
 . 937 
 
 How to begin 
 
 . 929 
 
 Housekeepers’ al- 
 
 PHABET 
 
 . 950 
 
 Housekeeping, 
 
 
 An accomplishment 922 
 
 How to learn 
 
 . 922 
 
 Wrong ideas of 
 
 . 923 
 
 Hydrophobia 
 
 1258 
 
 Ink, black 
 
 .1240 
 
 Indelible 
 
 948 
 
 White 
 
 1239 
 
 Insurance 
 
 .1244 
 
 Iron, rust 
 
 ,1089 
 
 Bust in 
 
 ,1235 
 
 Rust from 
 
 ,1237 
 
 To clean Russia 
 
 ,1235 
 
 Irons to clean 
 
 ,1085 
 
 Arrange 
 
 ,1241 
 
 Care of 
 
 .1094 
 
 Flat 
 
 .1087 
 
 From scorching... . 
 
 1085 
 
 Ironing, 
 
 .1085 
 
 Cuffs and collars . . . 
 
 .1086 
 
 Day 
 
 .1084 
 
 Jars, to cleanse 
 
 . 994 
 
 To wash 
 
 . 999 
 
 JAUNDICE 1145, 
 
 ,1158 
 
 Jewelry, 
 
 
 to cleanse 1187, 
 
 1191 
 
 Kalsomining 
 
 . 936 
 
 Kettle, 
 
 
 to clean 989, 996, 
 
 ,1239 
 
 Kicking cow 
 
 .1237 
 
 Kid gloves 
 
 .1237 
 
 Kid shoes 1188 
 
 Kindlings, to make 995 
 
 Kitchen 982 
 
 Apron 986 
 
 Economy in. .990, 991, 1247 
 
 Floors of 982 
 
 Lamps for 983 
 
 Mat 986 
 
 Pantry 983 
 
 Sink 989 
 
 Steamer 985 
 
 Systematic 982 
 
 Tray 986 
 
 Wrinkles 991 
 
 Knives, care of 986 
 
 And spoon tray 986 
 
 Cement for.., 994 
 
 Chopping 998 
 
 Handles 1237 
 
 Onion 989 
 
 Paring 983 
 
 Potato 989 
 
 Page. 
 
 Rust on 994 
 
 To clean 993 
 
 Labok-saving con- 
 
 TUIVANCES 949 
 
 Laces, to clean 1088 
 
 To pack 1248 
 
 To wash 1093 
 
 L.>Mu,tobuy 1023 
 
 To carve 1055 
 
 Lamp, care of 984 
 
 Chimneys 944 
 
 Fixtures 1248 
 
 Lighter 1235 
 
 Wicks 945 
 
 Lantern, good 998 
 
 Lard, trying 1044 
 
 Laundry, the 1082 
 
 Dots 1085 
 
 Tubs 1082 
 
 Leaks 1082 
 
 In chimneys 1236 
 
 In roofs 1235 
 
 Leanness 1190 
 
 Leaves, to press 1208 
 
 Extension 974 
 
 Lemons, to use 993 
 
 Best 1030 
 
 Life-pres er ver .... 1 179 
 
 Lights, taper 1153 
 
 In cistern 1237 
 
 Lighting rod .1257 
 
 Lighting cream 945 
 
 Lilies 1200 
 
 Lime, in cans 1237 
 
 Water 1257 
 
 Linen to Bleach . . .1246 
 
 Liniment 1145, 1146 
 
 Alger 1150 
 
 Clierokee 1147 
 
 Magic 1151 
 
 Liquid, soldering 1002 
 
 Lobster, to bnv 1027 
 
 To dress 1052 
 
 Lock-.! AW 1152 
 
 Lounge, home-made. 1251 
 Lunch 
 
 Summer 968 
 
 AVinter 971 
 
 Mackerel, salt 1028 
 
 Mat, long 1246 
 
 Door 948 
 
 Economical 947 
 
 Table 972 
 
 Matches, friction 1242 
 
 Match safe 1246 
 
 Mattreses 927 
 
 Cover for 928 
 
 Marble, care of 939 
 
 Oil from 1238 
 
 To clean 1237 
 
 Marjoram 1032 
 
 Meals, number of 
 1119, 1127 
 
 Meal, Buckwheat 1031 
 
 Corn 1032 
 
 Oat 1031, 1081 
 
 Meats, curing.. .1037, 1261 
 
 In hot weather 1040 
 
 Without curing 1039 
 
 Measures 995 
 
 Medicine, to drop. ..1149 
 
 Spoon 1241 
 
 Melted snow 1235 
 
 Mending 944 
 
 Menstruation 1150 
 
 Page. 
 
 Mice i236 
 
 Mildew, to take out. 1086 
 
 Milk, straining 1060 
 
 And manna 1146 
 
 Mirrors, to clean 934 
 
 Mixture, cleaning. . . 938 
 
 Mosquitoes .... 1188, 1243 
 
 Patches .1188 
 
 mucilage 1243 
 
 Muslin, to bleach .... 1096 
 
 Mushrooms 1028 
 
 Mutton, to buy 1022 
 
 To cut up 1037 
 
 To carve 1055 
 
 Nails, to drive 1235 
 
 Nei^ralgia 1149 
 
 Nipples, to harden... 1145 
 
 Sore 1146 
 
 Nose ii9l 
 
 Oil, to take out 1085 
 
 In food 1067 
 
 Proportion of 1067 
 
 Oil-cloths, to clean.. 938 
 
 Oil-rubs 1174 
 
 Ointment 
 
 Camphorated 1148 
 
 Golden 1155 
 
 Itch 1150 
 
 Magnetic 1151 
 
 Olives 1032 
 
 Onions, to keep 1080 
 
 Flavor 1240 
 
 Odors 1236 
 
 Oranges, to buy 1030 
 
 Oysters, to buy 1028 
 
 Overshoes 1237 
 
 Packs 1173 
 
 Pail, shrinking of 943 
 
 Pour.... 1174 
 
 Pains 1145 
 
 Paint 
 
 Brushes 1243 
 
 Buckets 1239 
 
 Color of 1236 
 
 ‘ Dry 1236 
 
 Smell of 944 
 
 To dry 1245 
 
 To take out 1086 
 
 When to 1235 
 
 Painting 936 
 
 Care of 939 
 
 To clean before.. 938, 939 
 Pan 
 
 Crumd brush and... 972 
 
 iNew tin 985 
 
 Pancake lifter .... 995 
 Paper 
 
 Cases 973 
 
 On tin 946 
 
 Papering 937 
 
 Papered wall, to . . . 
 
 clean 940 
 
 Parcels, care of 944 
 
 Parties, Breakfast.. 955 
 
 Evening 955 
 
 Partridge, to carve. 1058 
 
 Paste, good 1235 
 
 Everlasting 1247 
 
 Perpetual 948 
 
 Peaches 1031 
 
 Pears 1031 
 
 Pearls, to keep 1187 
 
SUPPLEMENTARY INDEX. 
 
 1287 
 
 Page. 
 
 Peas, to buy 1029 
 
 To keep 1080 
 
 Pepper, white 1033 
 
 Perfumery 1196 
 
 Pheasant, to carve.. 1058 
 Piano 
 
 To keep and dust.. . 926 
 
 Piece-bags 1245 
 
 Pictures, to hang. .. 945 
 
 Piles 146 
 
 Plants, bedding 203 
 
 Hints about 209 
 
 House 210 
 
 Without afire 207 
 
 Plasters, mustard.. 151 
 Plaster OF Paris.. 
 
 mending — 945 
 
 Placqub hanger. . .1250 
 Pleurisy 1145 
 
 [fOCKET 
 
 Apron 984 
 
 Clothes-pin 1091 
 
 Duster 928 
 
 Sliop^ . Q4Q 
 
 Poison, antidotes to. .1185 
 
 Polishing 998 
 
 Iron 1085, 1087, 1090 
 
 Shirts 1087 
 
 Fork, to buy 1023 
 
 Pickled 1042, 1044 
 
 To carve 1056 
 
 To cut up 1037, 1041 
 
 Potatoes 1029 
 
 To deep 1080 
 
 Poultry, to dress. ..1049 
 
 Food for 1239 
 
 To market 1033 
 
 Pounder, clothes .... 1096 
 
 Prints, to wash 1093 
 
 Pumps, to thaw out.. .1245 
 
 From freezing 1242 
 
 Quails 1058 
 
 Quincy- 1145 
 
 Rabbits, to carve 1056 
 
 RAISINS 1032 
 
 Rashes 1153 
 
 Rats 1238 
 
 Tran 1249 
 
 Red edges on books.. 1244 
 
 Refrigerator, to clean 
 1237 
 
 Register, safe 1252 
 
 Rheumatism.. .1145, 11.51 
 
 Rice 1032 
 
 Ring, napkin 973 
 
 Room, to clean 926 
 
 Bath 928 
 
 Bed 926 
 
 Books in each 928 
 
 Closet in bath 928 
 
 Dining 951 
 
 Finish for 947 
 
 Guest 927 
 
 Sewing 928 
 
 Sick 1129 
 
 Sitting 926 
 
 Store 1075 
 
 To dust 9-25 
 
 Rope, new 1252 
 
 Rose slugs 1207 
 
 Roup 1252 
 
 Rugs, rag 945 
 
 Rust, on plows 1248 
 
 Saly e for burns . . . 1149 
 Buckeye 1158 
 
 Page. 
 
 Castle 1261 
 
 Conklins 1150 
 
 Healing 1158 
 
 Salt, too much 992 
 
 In milk gravy 992 
 
 For preserving meat 1037 
 
 Scales, good 999 
 
 Scallops, to buy, 1028 
 
 Scarlet fever 1109, 1159 
 ScoRTCH, to take out. 1029 
 
 Screens 1250 
 
 Screws, rusted 944 
 
 Seeds, to keep 1238 
 
 To start 1250 
 
 Self posession 1179 
 
 Shelves, hanging .... 1261 
 
 Sheets, care of 944 
 
 Shirts, to do up 1098 
 
 Shirt bosoms 
 
 Enamel for 1088 
 
 To do up 1097 
 
 Shocks 1180, 1182 
 
 Shingles 1236 
 
 Shoes, blacking for. .1188 
 
 Care of 
 
 1247 
 
 Castor oil for.... 
 
 1188 
 
 Durable 
 
 
 Shrubs 
 
 1204 
 
 Sickroom 
 
 
 Disinfectant for, 
 
 1133 
 
 Neatness in 
 
 1130 
 
 Quiet in 
 
 1130 
 
 Small lamp for. , 
 
 1131 
 
 Utensils in 
 
 1131 
 
 Wash for 
 
 
 SiCK-HEADACHE 1145 1147 
 
 Side-board, dustless 973 
 
 Silk, to keep 
 
 1243 
 
 Tar from 
 
 1240 
 
 Silverware, ... 
 
 .944, 947 
 
 1235, 1237. 
 
 Sink, moveable.., 996 
 
 Iron ’996 
 
 Skin, to protect 1148 
 
 Sleeplessness, 1147 
 
 1154, 1241 
 
 Sleeve-protector. . 1241 
 
 Smells, bad 
 
 
 Snow ON roof 
 
 .1241 
 
 Socks to darn 
 
 .1239 
 
 Soap 
 
 . 943 
 
 Bark , 
 
 .1080 
 
 Boiled .' 
 
 .1100 
 
 Boiler 
 
 
 Economy in 
 
 . 993 
 
 Extract of 
 
 .1088 
 
 Family 
 
 
 Gall 
 
 
 Hard 
 
 
 Hard time 
 
 .1089 
 
 Sun 
 
 .1099 
 
 Yankee shaving 
 
 .1180 
 
 Sore throat 
 
 ..1148 
 
 1150, 1154, 1159. 
 
 
 Spatula for tongue . 
 
 .1162 
 
 Sponge, to soften . . . 
 
 .1255 
 
 Basket 
 
 .1191 
 
 Sprains, . . 1146, 1147, 
 
 1151 
 
 Stains, berrv 
 
 
 Egg 
 
 
 Fruit 
 
 
 Ink 
 
 . 933 
 
 Ink from wood 938 939 
 
 Nitrate of silver 
 
 .1088 
 
 On books 
 
 
 StAMMBRINO .' 1146 
 
 Starch 
 
 Coffee 1089 
 
 Fine io93 
 
 Flour 1098 
 
 Stiff-joints ii4S 
 
 Stings, bee ii48 
 
 Of insects ii79 
 
 Stoves, care of 938 
 
 Gas 996 
 
 HSlders 993 
 
 Oil . 996, 1253 
 
 Polish 1235, 1243 
 
 Trimmings 1237 
 
 STRAw,bleaching 1246 
 
 Suffocation ii82 
 
 Sugar, kinds of 1068 
 
 Best 1033 
 
 In food 1067 
 
 To buy 1033 
 
 To preserve meat... 1038 
 
 Vanilla ..1005 
 
 SWEETBREADS,tO buyl024 
 
 To blanch 1049 
 
 Table 
 
 Clothes, to clean .... looo 
 
 Clearing 950 
 
 Cover 994 
 
 Folding 999 
 
 For dinner 959 
 
 Leaves 97^ 
 
 Linens 1002 
 
 Mats 972 
 
 Movable 1247 
 
 Of foods ..1070, 1071, 1072 
 
 Of starch 1066 
 
 Ornament 973 
 
 Outfit 955 
 
 Toilet ..1193 
 
 Ware, wire 992 
 
 Tea, to keep- 991 
 
 Clover 1152 
 
 Ground 993 
 
 To buy 1032 
 
 Teeth 1192, 1193 
 
 Terrapins, to buy . . .1028 
 
 To dress 1053 
 
 Tetter ngg 
 
 Tin, to mend 944 
 
 To prevent rusting.. .997 
 
 To scour ...1235 
 
 Tomatoes 1029 
 
 Tongue, to buy i023 
 
 To pickle 1038, 1040 
 
 Depresser 1102 
 
 Toothache 1146, 1148 1156 
 
 Trichinae 1145 
 
 Tripe, to clean 1041 
 
 To buy 1041 
 
 Tuknips 1020 
 
 Turkeys, to buy 1025 
 
 Boiled 1057 
 
 Roast 1057 
 
 To carve io54 
 
 Umbrella stand .. .1254 
 
 Undeim^over 951 
 
 Utensils, cooking.. . 988 
 
 Ice cream loic 
 
 Kitchen 1014 
 
 \ EAL, to buy 1028 
 
 To eaive 105.5, li48 
 
 To cut up 1031 
 
1288 
 
 SUPPLEMENTARY INDEX. 
 
 Vegetables 
 M ode of preparing ..913, 
 914 
 
 Packing 1081 
 
 Salad 1081 
 
 Time to cook 913, 914 
 
 Time to digest .. .913, 914 
 
 To buy 1028 
 
 To keep 1080, 1081 
 
 Velvet, to restore.. .1086 
 
 Veins, varicose 1144 
 
 Venison, to buy 1026, 1056 
 
 To carve 1055 
 
 Ventilation 1121 
 
 Ventilator 1243 
 
 Vines, climbing 1202 
 
 Waiters, instruction 
 
 to 960 9fr4 
 
 Walks, to keep clean 1236 
 
 Warts 1189 
 
 Wash-basins 1244 
 
 Bench 1087 
 
 Washing. 
 
 Blankets 1091 
 
 Brown linen. 1090 
 
 Black dresses 1090 
 
 Cashmere 1089 
 
 Cambric 1093 
 
 Colored muslin 1090 
 
 Day 1082 
 
 Di«lies. 900 
 
 Paere. 
 
 Dish-wipers 1089 
 
 Delicate muslins 1091 
 
 Feathers 1087 
 
 Fluid 933 1090 
 
 Gloves 1090 
 
 Lace 1093, 1094 
 
 Lace curtains 1096 
 
 Lace ruchings 1092 
 
 Lawn 1094 
 
 Light fabrics 1093 
 
 Milk, for 1067 
 
 Red table linen 1086 
 
 Ribbons 1090 
 
 Silk dress 1092 
 
 Silk hdkf 1093 
 
 Silk underwear 1091 
 
 Thread lace 1090 
 
 To preserve colors., 1087 
 1089 
 
 Witli turpentine 1092 
 
 Woolen goods, 1098, 1097 
 
 Waste pipes, to 
 
 clean 940 
 
 Water, copperas 993 
 
 Cabbage 997 
 
 Poisonous 996 
 
 Pure 1001 
 
 To keep ice 945 
 
 To soften . . . .943, 944, 994 
 
 Treatment 1169 
 
 Weather strips .... 1256 
 
 Page 
 
 Weeds, to destroy 944 
 
 Wens 1147 
 
 Weights and meas- 
 ures |915, 916 
 
 Whitewash, hard, ., 938 
 
 When food is in 
 
 SEASON 917, 919 
 
 Wine, unfermented .. 1245 
 Whooping cough. ..1149 
 1156 
 
 V/INDOWS, to wash 931, 938 
 
 Hook ... 1249 
 
 Icy 943 
 
 Kitchen 997 
 
 Mica 1241 
 
 To clean 992 
 
 Wood 1241 
 
 Ebonizing 1237 
 
 Piling 1242 
 
 To buy 1034 
 
 To harden 1235 
 
 Wool, to cleanse.. , . . . 1246 
 Worms. 
 
 Cabbage 1241 
 
 In horses 1246 
 
 On gooseberries 1082 
 
 Tape 1149 
 
 Work-basket 949 
 
 W OUND .poisonous — 1179 
 
 From rusty nail 1146 
 
 Punctured 1188 
 
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