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 UNIVERSITY OF 
 
 ILLINOIS LIBRARY 
 
 AT URBANA CHAMPAIGN 
 
 OAK STREET 
 
 LIBRARY FACILITY 
 
 COi^NER BOOK SHOP 
 
 102 FOURTH AVENUC 
 NEW YORK 3, N. V.
 
 THE NEW HOME COOK BOOK
 
 The New Home 
 Cook Book 
 
 Compiled from Recipes contributed 
 
 by Ladies of Chicago and other 
 
 Cities and Towns 
 
 Originally published for the Benefit of the Home 
 for the Friendless, Chicago 
 
 With NeWy Additional Matter 
 
 ——with dispatchful looki, in baste 
 She turns, on hospitable thoashts intent, 
 What choice to choose for delicacy best, 
 What order, so contrived as not to mix 
 Tastes not well joined, inelegant, but bring 
 Taste after taste upheld with kindliest change. 
 — Paradise Loit. 
 
 CHICAGO 
 A. C. McCLURG & CO. 
 
 1911
 
 COPYRIGHT 
 
 A. D. 1874, 1875 and 1875, 1877, 1896 and 1911 
 
 By J. FRED WAGGONER
 
 Q/Ui 
 FOREWORD 
 
 IN issuing this sixtieth thousand new 
 edition of THE New Home Cook 
 Book, renewed pleasure is taken in 
 acknowledging the favor with which 
 the work has been received. This edi- 
 tion is enriched by the new, express- 
 ly prepared articles: "The Fireless 
 Cooker," "The Casserole," and "Sun- 
 day Night Suppers," being comple- 
 mentary to "Housekeeping in the 
 Twentieth Century," "Home Making 
 and House Furnishing," and "Oil and 
 Gas Stove Cooking." 
 
 In its chief and distinctive character 
 as a collection of choice and valuable 
 recipes, tried and approved by well 
 known and experienced housekeepers, 
 the work is unchanged.
 
 CONTENTS 
 
 HOUSEKEEPING IN THE TWENTIETH nENTURT 5 — 8 
 
 HOME MAKING AND HOUSE FURNISHING 9—21 
 
 OIL. AND GAS STOVE COOKING 22—26 
 
 TABLE TALK — Refinement, Regularity, Setting of 
 Table, Serving, Lunch, Dinner, Crockery, Din- 
 ing Room 27 — 32 
 
 DINNER ETIQUETTE— Invitations, When to Ar- 
 rive, Introductions, Furniture, Getting to Table, 
 
 Table, Order of Wines, Individual Etiquette 33 — 40 
 
 MAJIKETING 41—47 
 
 SERVANTS 48—55 
 
 UTENSILS — Wooden Ware, Tin Ware, Iron Ware, 
 
 Stone Ware, Brushes 56 — 57 
 
 S-OUPS 58—71 
 
 FISH 72—79 
 
 SHELLFISH — Oysters, Lobsters, Crabs, Clams, etc.. 79 — ^7 
 
 POULTRY AND GAME 88—98 
 
 MEATS 99—119 
 
 SALADS, S'AUCES AND PICKLES 120—135 
 
 SWEET PICKLES 136—138 
 
 SOUR PICKLES 138—149 
 
 BREAKFAST AND SUPPER— Toast, Codfish, Hash, 
 
 Breakfast Cakes, Eggs, Buns, etc 150 — 167 
 
 VEGETABLES 168—180 
 
 PUDDINGS 181—213 
 
 PUDDING SAUCES 214—216 
 
 PIES 217 — 230 
 
 CUSTARDS, CREAMS, ETC 231—248 
 
 ICES 249—253 
 
 FRUITS 254—270 
 
 CANDY 271—276 
 
 BREAD AND YEAST 277—321 
 
 WEIGHTS AND MEASURES 321 
 
 CAKES 322—366 
 
 DRINKS 367—371 
 
 MISCELLANEOUS 372—388 
 
 THE FIRELESS COOKER 389—395 
 
 THE CASSEROLE 396—400 
 
 SUNDAY NIGHT SUPPERS 400— 40«
 
 THE NEW 
 
 HOME COOK BOOK 
 
 Housekeeping in the 
 Twentieth Century 
 
 The next generation will doubtless see even greater 
 progress in the arts and sciences than has been made in 
 these latter years of the nineteenth century. Will there 
 be a similar advance in the appliances and methods 
 which regulate our home life? There is certainly an 
 opportunity for it, since, thus far, improvement in the 
 kitchen has not kept pace with that in other depart- 
 ments of our civilization. What will be accomplished 
 in the future depends mainly upon the individual house- 
 keeper, and whether she is ready to claim the aid of 
 modern science in improving existing conditions, or 
 whether she is contented to keep house as her grand- 
 mother did. The mothers of to-day must see to it that 
 their daughters have opportunities to apply the knowl- 
 edge they gain in school to the everyday duties of home 
 
 (5)
 
 6 THE HOME COOK BOOK. 
 
 life. There is so little practical application of science in 
 the kitchen that many girls never see any connection be- 
 tween physics and chemistry and the drafts and dampers 
 in a stove or the behavior of yeast or baking powder. 
 This is the office of the schools of cookery and house- 
 hold science — to teach the reason for common pro- 
 cesses and to reduce housekeeping to a systematic busi- 
 ness. Any young woman receiving training in such a 
 school, supplemented by home practice, will retain the 
 best features of the housekeeping of the past and be 
 ready for the new methods of the future. 
 
 The rapid advances in the study of bacteriology are 
 imposing new burdens upon the housekeeper, which she 
 will cheerfully accept when she realizes that the health 
 of her family is dependent upon such details. We are 
 learning that surface or apparent cleanliness is not suffi- 
 cient ; everything must be chemically clean, free from 
 any foreign substance. To this end the coming house- 
 keeper will select utensils of the best material and the 
 simplest pattern, with no grooves and crevices where 
 dangerous micro-organisms can lurk. Every article of 
 furniture and every decoration will be chosen with re- 
 gard to the possibility of keeping it cleanly with little 
 waste of labor. 
 
 Future generations may be expected to learn, what 
 the housekeepers of to-day have not discovered, that 
 time has a definite value and must be counted in the 
 cost of any process or article of food. It is often wiser 
 to pay a few cents more for a reliable article, than to run 
 the risk of obtaining either an unhealthful food or some- 
 thing that will require time and strength in its prepara- 
 tion.
 
 HOUSEKEEPING IN THE TWENTIETH CENTURY. 7 
 
 In the serving of our food at table there is a greater 
 degree of refinement apparent in each generation. The 
 modern tendency is away from the gross abundance of 
 the past and toward simplicity and originality in such 
 service. Little that is uneatable is allowed to appear on 
 the table, and individual portions are very popular, 
 while carving is becoming a lost art save in hotels. 
 Where our great grandmothers aimed to have a bountiful 
 supply in great variety, to excite the appetite, the house- 
 keeper of the future will strive to adapt the food to the 
 individual needs of the different members of her family, 
 that no energy shall be wasted in disposing of undesira- 
 ble substances. She will endeavor to serve what is pre- 
 pared in the most attractive manner, since our enjoy- 
 ment of food depends largely upon its appearance, and 
 its nutritive value is often in direct proport on to its pal- 
 atability. 
 
 " What a man eats that he is," is a familiar proverb ; 
 or, as the same idea has been expressed by one who has 
 studied the effect of foods, "Our successors may even 
 dare to speculate on the changes that converted a crust 
 of bread, in the brain of Shakespeare, into the concep- 
 tion of the immortal Falstaff." 
 
 At present, too often, the only indication of zeal for 
 better foods on the part of housekeepers is shown by a 
 demand for new recipes. In the future more thought 
 will be given to the scientific laws which govern the 
 processes of cookery, and which are not always made 
 clear by the cook-books of to-day. Just as the musical 
 compositions and paintings of the old masters are con- 
 stantly reproduced, so the recipes of our ancestors are 
 now used with slight changes, and will be for genera-
 
 8 THE HOME COOK BOOK. 
 
 tions, but with continual adaptation to improvements in 
 materials and utensils. The housekeeper of the twenti- 
 eth century will have learned that it is more satisfactory 
 in the end to have simple food in perfect condition, than 
 to strive after novelties, or disguise imperfect material 
 with elaborate seasonings and high-sounding names. 
 Processes and proportions will to some extent take the 
 place of recipes, but cook-books will not lose their charm. 
 There are many suggestions to be gained from these, 
 even where a recipe cannot be followed strictly. 
 
 In the years to come, housekeepers will have learned the 
 power and value of cooperation, and many undertakings 
 which are dreaded to-day will have lost their terror. 
 Through cooperation, the fireplace has given way to the 
 cookstove and the range, which are gradually yielding to 
 the gas and oil stoves, and may ultimately be displaced 
 by electrical appliances. In the same way greater per- 
 fection has been attained in our food materials, much of 
 the tedious preparation which our grandmothers were 
 obliged to carry on in their individual homes now being 
 done for the community by the aid of machinery. 
 
 All this is eliminating the drudgery from our house- 
 keeping, and in this way that problem of the present cen- 
 tury, "the servant-girl question," may ultimately be 
 solved. The hands which cannot be skilled in half a 
 hundred trades, to carry on the manifold duties of gen- 
 eral housework, can be trained to one, and in factories 
 may be directed to prepare some one portion of the daily 
 food ; while the housemother, with trained mind and 
 deft fingers, and with water, steam, gas, and electricity 
 at her command, may in the home blend the efforts of 
 these outside laborers in the forms most pleasing and 
 valuable to her own home circle. 
 
 Anna Barrows.
 
 HOME MAKING AND HOUSE 
 FURNISHING. 
 
 The entrance to a house, the first impression it gives, 
 may indicate the nature of its occupants ; indeed, one's 
 habitat of necessity takes on a certain air of personality. 
 This IS less a question of outlay than of individuality. 
 
 A homelike atmosphere is suggested, even amid the 
 plainest surroundings, by subtle, artistic touches, that 
 cannot be effected by the most lavish display when there 
 is no guiding spirit of culture. The effect of expendi- 
 ture at hazard never equals the exercise of refinement 
 and taste ; and therefore the simplest home which has 
 been made thoughtfully is more homelike than a fine 
 house fitted up by a tradesman. 
 
 Thanks to the work of such household artists as Mrs. 
 Holmes and the Wheelers, every young housewife now 
 has it in her power to impress her own taste upon her 
 home, always providing she possesses that invaluable 
 quality which New England people call " faculty." 
 She can materialize every beauty of artistic needlework 
 upon the hangings, scarfs, and draperies which form so 
 important a part of the furnishing of the modern house ; 
 her spare moments cannot be better employed than in 
 the embellishing of her home. 
 
 (9)
 
 10 THE HOME COOK BOOK. 
 
 THE ENTRANCE HALL. 
 
 Entering a house from the bright sunlight the eye 
 tolerates an excess of color and light. For this reason 
 the carpets and fittings may be as rich as the circum- 
 stances of the occupants will permit. Gilding and 
 brass-work is admissible, shown in lanterns, rods, etc. 
 Rugs laid upon the floor-tiles or marbles, or a rather nar- 
 row carpet to afford footing upon the polished wood of 
 floor and stairway, and door-hangings in harmonious 
 contrast, go far towards furnishing the entrance hall. If 
 there is space, an open fireplace gives an air of comfort 
 that no other eflfect can produce ; its glancing flames and 
 the radiance of a bright colored lantern are the very 
 lights of home. A few comfortable or picturesque chairs 
 or benches, and some receptable for hats and umbrellas, 
 will suffice for furniture. 
 
 CARPETS AND RUGS. 
 
 The choice of carpeting for halls and rooms should 
 be decided by fitness and cost. The prevailing tendency 
 is to dark, rich colors for halls, stairways, and well- 
 lighted south rooms; light colors are best for north 
 rooms and bed-chambers, and neutral tints for parlors 
 and living-rooms where the furniture is varied in color 
 and effect ; drawing-rooms call for careful treatment, 
 elaborate in proportion to other conditions. 
 
 Carpets and hangings should harmonize, and their 
 colors combine well with walls and furniture. For con- 
 stant wear body brussels is one of the most durable of 
 ordinary carpets ; ingrains of good quality answer well 
 in sleeping-rooms, preferably made into rugs. Oriental
 
 HOME MAKING AND HOUSE FURNISHING. 11 
 
 rugs are admirable, but very expensive unless bought when 
 some large importing house offers them at special rates. 
 The American Smyrna rugs are well colored, and wear 
 satisfactorily. The use of rugs, or carpets made into 
 rugs, laid upon hard wood floors, is much more con- 
 ducive to health and cleanliness than nailed floor cover- 
 ings, which are freed from dust with difficulty and * 
 which afford harborage to moths and poisonous germs. 
 
 DOORS AND PORTIERES. 
 
 In a private house, or an apartment occupied only by 
 one family, there is but little occasion for doors for the 
 purpose of seclusion, except in sleeping-rooms. And, 
 so far as that is concerned, doors offer comparatively 
 slight obstacle to persons intent upon observing the oc- 
 cupants of rooms ; the best preventative for unpleasant 
 esfionage is to have no uncomfortable secrets : if these 
 exist closed doors will not conceal them effectually. 
 Portieres are a better protection against draughts than 
 doors ; they can be arranged with double cords, ample 
 enough to shut off all excess of air, while they admit 
 enough to thoroughly ventilate any ordinary apartment. 
 The texture of hangings is decided by their purpose and 
 cost. Rooms exposed to a northern light will bear rich, 
 bright colors, reds and golds; while sunny southern 
 rooms call for cool, dark shades of green and blue, and 
 kindred tints that modify or absorb any excess of light. 
 
 Two different tints of red, green, or blue produce a 
 bad effect ; not two shades of one color, for harmonious 
 studies of color make beautiful rooms ; either all the 
 shades of one color must blend in perfect combination, 
 or various colors in draperies, walls, and furniture must
 
 12 THE HOME COOK BOOK. 
 
 contrast. The soft fabrics hang in naturally graceful 
 folds ; the best are the various Indian goods, old Persian 
 and Oriental shawls, and scarfs ; fine, soft rugs drape 
 well ; velvets are apt to be stifT, but velveteen is excel- 
 lent in effect, as also are serge, double-face canton flan- 
 nel, and camel's hair ; chuddahs and afghans make 
 beautiful hangings. The heavier Oriental stuffs that are 
 stiff with gold embroideries should be hung nearly flat 
 like the large, soft rugs ; they are very effective in dark, 
 richly colored rooms, and in entrance halls. All the 
 dark woolen fabrics and the Asiatic fur rugs should be 
 guarded against the inroads of moths. 
 
 Dining-room draperies are best made of any other 
 fabric than wool ; this gathers and retains the odors of 
 food ; the atmosphere of this room above all others 
 should be pure and clear, without a suggestion of any 
 by-gone feast — a Nemesis of hospitality — to disturb 
 anticipation of enjoyment in those to come. 
 
 THE PARLOR AND LIVING ROOMS. 
 
 Unless the establishment is grand enough to afford a 
 room of state reception for special and formal entertain- 
 ments, an actual drawing-room, the parlor should be 
 what its name indicates, and what it was in the man- 
 sions on the continent — the talking-room — where the 
 household congregates for reunion and entertainment. 
 In the ordinary middle-class American house there is no 
 occasion for a room of state ; friends cannot be more 
 highly complimented than by being received into the 
 home circle in the living-room. With careful manage- 
 ment this apartment never need be too disorderly to be 
 seen by strangers. What if the piano be open, the table
 
 HOME MAKING AND HOUSH FURNISHING. 13 
 
 littered with papers and books, and the sewing-machine 
 covered with work? All these are evidences of use. 
 And if the children's toys are scattered about, who 
 would not rather see them than know that the house has 
 no children to brighten and bless it.? 
 
 Knowing that dark, rich furniture shows wear earli- 
 est, it is best to furnish the parlor with rather light 
 neutral colors and the most durable of fabrics in carpet- 
 ing and upholstery. The number of articles of furniture 
 will depend upon the amount of money which can be 
 spent upon them. A large table with drawers is nec- 
 essary for the centre of the room, a lounge or sofa, made 
 comfortable with cushions, two or three easy chairs, and 
 a musical instrument of some sort, for music and books 
 will often keep young people at home when lacking 
 them they would wander in quest of less innocent 
 amusement. 
 
 The question of floor covering is to be decided by 
 taste and available funds, rugs and polished floors being 
 preferable. Other articles of furniture can be added as 
 they become necessary, and pictures and ornaments 
 chosen as they appeal to the taste, not merely because 
 they are esteemed ornamental. The curtains and cover- 
 ings for furniture indicate the discrimination and ability 
 of the housewife ; embroidered scarfs are preferable to 
 the old-style tidies as affording greater scope for adorn- 
 ment, remaining fresh longer, being less in the way, and 
 not so entirely concealing the woodwork of the furni- 
 ture upon which they are placed. 
 
 Housewives who desire healthful homes can secure 
 the amount of light and air required and still possess 
 their souls in patience if they heed the advice to choose
 
 14 THE HOME COOK BOOK. 
 
 neutral colors and thin fabrics for rooms intended for 
 daily use. The pest of flies in summer, which this in- 
 dulgence implies, can be modified by placing in the 
 windows boxes of calceolarias and geraniums, and a 
 castor-oil plant outside ; the leaves of this plant in a 
 room will drive out the flies ; and there is also the 
 reserve-force of insect powder made from Persian camo- 
 mile. Dark, closed rooms are most unhealthy. The 
 penalty of ill-health is too great a price to pay for the 
 saving of furniture and carpets. Furnish suitably ; then 
 open the windows and let in health in the form of air 
 and sunlight. The effect of ivory scrim, madras, or 
 some kindred fabric, at the windows, of glossy light 
 paint brightened up with a line of gold or some bright 
 color, light wood-work and furniture, some pretty 
 chintz or light wool fabric for upholstery — what could 
 be found more cheerful? When such a room shows 
 evidence of wear, it can be freshened at slight expense, 
 even by the hands of the housewife who can adapt her- 
 self to everyday uses. 
 
 When there is a library its chief furniture is book- 
 cases, one or two writing tables, a lounge and some 
 comfortable chairs ; in minor respects the furnishing is 
 not unlike that of other rooms. 
 
 DINING-ROOM, KITCHEN, ETC. 
 
 In the dining-room the carpets and draperies should 
 be only those which are essential for comfort. As al- 
 ready indicated, woollen should be avoided as far as 
 possible, because of its tendency to absorb and retain 
 odors. The chairs should be comfortable and portable. 
 A dining table is necessary, the extension pattern being
 
 HOME MAKING AND HOUSE FURNISHING. 15 
 
 generally preferred, and either a side-table with drawers 
 for linen and silver, or a sideboard. If there is a sunny 
 window a box of plants is a lovely addition to the out- 
 look. If only one open fire can be enjoyed it should be 
 in this room, for a cheerful dining-room naturally be- 
 comes the family room, unless there is a special living- 
 room or sitting-room. In this case the necessary arti- 
 cles of furniture gradually accumulate there. Mother's 
 work-table and machine, and father's easy-chair or 
 lounge readily find a place near the open fire in winter, 
 and by the window in summer ; the family will rally 
 about these two centres of attraction as naturally as bees 
 about honey-bearing flowers. The windows should 
 freely admit both light and air, being screened only so far 
 as privacy from outside observation requires. 
 
 The kitchen should have hard or polished walls that can- 
 not attract any deleterious absorptions, a polished or oil- 
 clothed floor which can easily be cleaned, windows that 
 afford plenty of light and air; the furniture should be 
 only that which is absolutely necessary, a stove, two 
 tables, a few wooden chairs, a dresser, and the neces- 
 sary utensils and dishes. When there is laundry-work 
 to be done in the kitchen the proper appliances should 
 be provided. As kitchen-wares become yearly cheaper 
 and more varied it is best to buy only those which are 
 necessary for daily use. A refrigerator should be placed 
 somewhere near the kitchen, in a cool position, but not 
 in the cellar, for there its own dampness would soon 
 injure it.
 
 16 THE HOME COOK BOOK. 
 
 BEDROOMS AND NURSERY. 
 
 The upper portion of the house remains to be consid- 
 ered. The remarks concerning one sleeping-room will 
 apply to all unless there are many and the desire is to 
 furnish them differently : taste will then decide the 
 variations. 
 
 First, in regard to air and light, without which in 
 abundance we cannot live ; healthful, normal sleep de- 
 mands that sleeping-rooms should be freely exposed to 
 light — sunlight, if possible, during the day — and 
 should be well aired. For night ventilation where 
 freely opened windows are not considered advisable, 
 the window-board described below will meet all the 
 requirements of health. In ordinary sleeping-rooms, 
 opening to the external air, perfect ventilation without 
 draught can be secured by the following device : raise 
 the lower sash three or four inches, and fit under it a 
 thin board which entirely fills the opening between the 
 sash and the window-seat; the air will enter through 
 the aperture where the two sashes overlap in the mid- 
 dle of the window, without creating any perceptible 
 draught. 
 
 The fittings of all sleeping-rooms should ensure com- 
 fort, order, convenience, and cleanliness ; employ only 
 enough furniture to secure these ; all other things are 
 superfluities. Avoid heavy or excessive draperies ; their 
 effect is tempting, but remember that all except the 
 lightest fabrics make a sleeping-room seem stuffy. 
 Above all never exclude light and air. If the toilet- 
 table and bed are draped to match the windows use 
 only the lightest fabrics of linen, cotton, or silken 
 texture, sheer, and delicate of hue.
 
 HOME MAKING AND HOUSE FURNISHING. 17 
 
 Entire bedroom sets are now made of rattan and bam- 
 boo ; they are light to move, easily kept clean, healthy, 
 and durable. A set consisting of table, lounge, and 
 half a dozen chairs, costs from fifty dollars upwards. 
 Bedsteads and bureaus are more expensive than the 
 smaller pieces. ChiflToniers and toilet-tables replace the 
 old-fashioned bureau in many houses. Entire bedroom 
 sets in light natural and enameled woods are now sold as 
 low as twenty-five dollars. In short, the sleeping-room 
 can be furnished at low cost, or no end of money can be 
 spent upon fanciful and dainty fittings. For absolute use 
 there is needed either a bureau or chiffonier with a mirror, 
 or a toilet-table or wash stand with glass and drawers and 
 the accompanying china ; a table, and a small work- 
 basket for traveller's emergencies, and writing materials 
 for the use of passing guests, a lounge or easy chair and 
 two small chairs ; these may be of bamboo, cane, or 
 wood, with comfortable cushions ; the bed, rugs, and 
 light window curtains or shades complete the necessary 
 furniture of the room. 
 
 The bed is the most important article of furniture. 
 As a rule wooden bedsteads are cumbersome, difficult 
 to handle and keep clean, although one would fain be- 
 lieve that unpleasant pests never appear in well- 
 kept houses ; however, as they do gain access in clothes 
 brought from the laundry, in travelling trunks and divers 
 ways, unceasing vigilance is the only safeguard ; keep 
 the bedsteads and woodwork of the room dusted with 
 Persian insect-powder, and occasionally wash them with 
 alum water, or a weak solution of carbolic acid. 
 
 Brass bedsteads are pretty, healthful, and easy to handle ; 
 they are very durable on account of the lacquer with
 
 18' THE HOME COOK BOOK. 
 
 which they are finished. Iron bedsteads enamelled in 
 white and other colors are less expensive than the brass 
 ones. Beds intended to be closed in the daytime are 
 seldom healthful because there is imperfect provision 
 for ventilating the bedding ; the best ones are open at the 
 back, fitted with a mattress of woven wire and covered 
 with blankets. Woven wire mattresses and pillows, 
 with a thick blanket folded under the sheet, make the 
 most sanitary beds. Health demands that thick mat- 
 tresses of hair or any kindred substance should be re- 
 made every two years ; otherwise they accumulate un» 
 sanitary substances from various sources. 
 
 Bed-coverings should be made of woollen, as light as 
 is consistent with warmth ; cotton coverlids are not 
 desirable ; when blankets are too expensive it is better 
 to tack several thicknesses of newspaper between two 
 thin covers, and use them in place of the so-called com- 
 forters made by quilting cotton between two folds of 
 cloth. When feathers or down are used in the sleeping- 
 room they should be sunned and aired daily. 
 
 Hammocks, or cots canvas-covered or fitted with 
 woven-wire, covered with blankets, make very com- 
 fortable and healthful beds. Let some young mother fit 
 up one beside her bed instead of the ordinary crib, and 
 see how baby will thrive in this nest, warm and airy at 
 the same time. The addition of the baby's bed, bath, 
 and dressing-basket transforms the ordinary bed-room 
 into a nursery. 
 
 Polished or oiled floors with rugs or mattings are 
 better suited for sleeping-rooms than nailed carpets, 
 which accumulate dust, afford shelter for moths, and 
 gather germs of disease fron: any chance source. Mat-
 
 HOME MAKING AND HOUSE FURNISHING. 19 
 
 tings can easily be kept clean by rubbing them occa- 
 sionally with a cloth tied over a broom and moistened 
 with salted water. A fur rug at the bedside is a great 
 comfort, and needs but shaking for neatness' sake : the 
 Japanese goatskins sell at about two dollars and a half 
 each, either two or four making a rug, the latter six feet 
 square. A rug at the bedside and another at the toilet 
 stand, make a hard-floored room entirely comfortable for 
 the occupancy of any save an invalid, for whom the 
 number of rugs may be increased, but even a scant supply 
 is preferable to a nailed carpet. 
 
 A word of caution about mirrors: do no allow the 
 sunlight to fall upon them, because it occasions a separa- 
 tion of the particles of amalgam upon the back, and 
 gives them an inequality of surface which interferes with 
 reflection and light. 
 
 In furnishing bedrooms, generally, the lighter the mate- 
 rial used the better for comfort and health ; light-weight 
 furniture, light, sheer fabrics for draperies, light woollen 
 coverings for warmth. Light, neutral colors are better 
 for paint and upholstery, and neutral-tinted carpets or 
 rugs that will not fade in strong light ; all these things 
 show ordinary wear less than darker and heavier ones. 
 In those parts of the country where soft coal is used, the 
 question of expediency may arise. So far as my per- 
 sonal experience goes, and that of friends who have long 
 been residents in the West, the dark-hued fabrics gather 
 the obnoxious dust as quickly as lighter colored stuffs, 
 but it is not so apparent to the eye ; to the touch it is 
 instantly revealed, even under the most favorable cir- 
 cumstances. The question is whether one shall choose 
 dark woollen and silken goods that must accumulate
 
 20 THE HOME COOK BOOK. 
 
 smoke and dust, until the semi-yearly cleaning day ar- 
 rives ; or whether materials shall be used that can be 
 washed frequently and so kept fresh, like one's personal 
 clothing. 
 
 In the furnishing of bedrooms, a capable housewife, 
 who has strength and some artistic taste, can economize, 
 and at the same time beautify her home, by purchasing 
 unpainted furniture at the factory, or through some 
 dealer, and finishing it at home in any chosen color, or 
 with ebony varnish. The paint-shops sell a glossy mix- 
 ture of paint called china-finish, which can be applied t6 
 hard, well-seasoned wood, which has first been tinted as 
 desired. Light hues, with darker lines of the same color, 
 or panels outlined with gold paint, produce good efl'ects 
 when harmonizing with rugs and draperies. Ebony fin- 
 ishes well with brass, which can be bought in great vari- 
 ety at the house-furnishing and cabinet-makers' shops. 
 Rooms fitted up in this way, with bright-colored chintz 
 draperies and homemade rugs, are really beautiful, 
 besides being monuments to the designer's good taste 
 and ingenuity. If not in too great haste to furnish at 
 first, such a housekeeper may indeed become the home- 
 maker, and every part of her habitation show her culture 
 and ability. 
 
 HOUSEHOLD ORNAMENTS. 
 
 But little has been said about pictures and ornaments 
 in any room, because their selection depends entirely 
 upon the owner's taste as regulated by the amount avail- 
 able for such indulgences. As for artistic things, 
 oriental china, bronzes, and bric-a-brac in general, the 
 length of one's purse is the only possible condition;
 
 HOME MAKING AND HOUSE FURNISHING. 21 
 
 one's personal longings would probably never be entirely 
 satisfied, for the fever of the collector " grows by what 
 it feeds upon."
 
 OIL AND GAS STOVE COOKING, 
 
 When one becomes accustomed to a particular ma- 
 chine, implement, or utensil, and grows familiar with 
 the methods of operating or handling it, one is apt to 
 fancy that particular kind the best that has been in- 
 vented for the purpose for which it is designed. 
 But as improvements are being made every year in 
 nearly all articles that are worth improving, it is a very 
 difficult and delicate matter for any one to unqualifiedly 
 assert, that, of a dozen different articles designed for the 
 same use, all excellent in the main, any special one is 
 the best. This is notably the case in regard to stoves ; 
 and in selecting a stove, whether designed for coal, 
 wood, gas, gasoline, or oil, there is no safer rule to fol- 
 low than this : — Examine the newest patterns in the 
 market ; obtain the opinions of reliable dealers concern- 
 ing them ; consult your own taste in regard to minor 
 details ; then make your purchase. If you exercise or- 
 dinary judgment in your choice, and afterward use ordi- 
 nary common sense in the management of the stove 
 selected, you will probably have the one best adapted to 
 your needs. 
 
 The printed directions for the management of gas, 
 gasoline, and oil stoves, which always accompany them, 
 should be studied till thoroughly understood, and should 
 
 (22)
 
 OIL AND GAS STOVE COOKING. 23 
 
 be implicitly followed if you wish to obtain the most 
 satisfactory results. The inventors of stoves are likely 
 to understand the principles governing their invention, 
 and unless you knaiv^ from practical experience, that the 
 directions are incorrect, it is safe to be guided by them in 
 every particular. 
 
 Objections are made by a good many people to vapor 
 or gasoline stoves on account of danger from their use ; 
 but the character of gasoline is so well known to almost 
 every one, and such care is exercised in handling it, that 
 as few accidents occur from its use as from that of any 
 other heating or lighting material. And it is so much 
 cleaner and more convenient than oil, that many prefer 
 gasoline to oil stoves. The latter are, however, so low- 
 priced, and oil is so readily obtainable everywhere, that 
 they will probably always be in much more general use 
 than gasoline stoves. 
 
 A stove of any kind, to do satisfactory work, must be 
 kept clean and in order. But this is more especially 
 true in the case of an oil stove than that of any other 
 kind. I once lent mine to a lady who had used these 
 stoves for years, and who, I imagined, understood their 
 management thoroughly. A few months afterward 
 when I needed the stove again, she informed me that 
 she had been having the greater part of her cooking 
 done with it for quite a while, but that it frequently dis- 
 appointed her " by acting queerly." The stove was sent 
 home the next day ; but on attempting to use it I found 
 one burner entirely disabled and the other badly demor- 
 alized, while the stove was in such a foul condition gen- 
 erally, that it was unfit for service until thoroughly 
 cleaned and repaired. Since then I have discovered, by
 
 24 THE HOME COOK BOOK. 
 
 personal inspection, that many of these stoves are han- 
 dled in such a slovenly, shiftless manner that they often 
 '' act queerly," and seldom do satisfactory work. 
 
 The most important detail in the successful operation 
 of an oil stove is absolute cleanliness. The air box 
 should be kept perfectly clean by occasional boiling in 
 soap suds and sal-soda, and both the interior and exterior 
 of the stove should be subjected to a cleaning at regular 
 intervals, as is the case with an ordinary kerosene lamp. 
 Unless this is done, and the wicks are properly trimmed, 
 the stove will be apt to prove a disappointment. Some 
 people insist that the wicks should be rubbed off every 
 other day, and that they should never be trimmed. My 
 experience, however, satisfies me that it is better to trim 
 the wicks with shears occasionally, rather than to fre- 
 quently rub them off, as by trimming a new, clean wick 
 surface is presented and better combustion is obtained. 
 
 Many of the ovens of gasoline and oil stoves being of 
 tin or other light metal, are considerably affected by the 
 temperature and by atmospheric changes. When it is 
 desired to heat the oven of a gasoline or coal oil stove in 
 windy or very cold weather, it is advisable to cover it 
 with a blanket or some light woolen material that will 
 protect the outside of the oven and keep the heat from 
 escaping, (a tea-box with two sides knocked out will 
 answer) . The hot air coming in contact with the blanket, 
 through the ventilating holes, may possibly injure the 
 material, but no danger need be feared from thus cover- 
 ing the oven, and, when these conditions are complied 
 with, an oil stove will be found admirably adapted to 
 baking bread or cake, and roasting meats of all kinds. 
 Either of these processes can be performed as perfectly
 
 OIL AND GAS STOVE COOKING. 25 
 
 in the oven of an oil stove properly cared for, as by any 
 other method with which I am acquainted. Such a 
 stove rightly handled can be made to do very effective 
 work in a large proportion of the culinary requirements 
 of an ordinary household. 
 
 A well-equipped gas stove is, however, the most per- 
 fect arrangement for the preparation of food that has yet 
 been devised. It is a complete illustration of the useful 
 and the unique combined in a household article. It 
 makes culinary labor a delight, and is one of the most 
 powerful allies in the cause of good cookery the world 
 has ever known. The gas stove so thoroughly elimin- 
 ates all the unpleasant features inseparably connected 
 with stoves designed for wood, coal, or oil, that little 
 further can be desired in that direction. It stands always 
 ready for use. No labor is required to put it in order or 
 to keep it so. No fuel has to be prepared and carried to 
 it ; no ashes or soot have to be removed from it. It does 
 its work properly, and leaves no refuse to be cleared up 
 afterward. The turning of a screw and the application 
 of a lighted match are the only requirements for starting 
 a fire in it. Almost in an instant it can be sufficiently 
 heated for baking, boiling, frying or any other culinary 
 operation. Almost in an instant the sources of heat can 
 be removed. 
 
 And when gas can be had at the rate of a dollar for a 
 thousand feet, it is cheaper for a careful person to use it 
 for all culinary purposes, than it is to use wood or coal 
 at the ordinary prices, without taking into account the 
 saving in labor, comfort, and convenience. In some 
 sections of the natural gas regions gas is furnished at 
 from four to seven cents a thousand feet, in others at
 
 26 THE HOME COOK BOOK. 
 
 from four dollars to seven dollars a year for each stove, 
 whether for heating or cooking ; and its marvellous cheap- 
 ness can hardly fail to bring it into general use wherever 
 it can be had. Ordinary cook-stoves and ranges are 
 everywhere, through the gas regions, being converted into 
 gas-burners, by simply introducing a large perforated 
 iron pipe into the fire box, and in this shape they do 
 more effective culinary work with gas, than they did 
 originally with wood or coal. 
 
 May not progress in cookery be as rapid as in any 
 other direction, when wood and coal stoves are super- 
 seded by perfectly constructed gas stoves? And may 
 not natural gas be an important factor in the introduc- 
 tion of better cooked and more wholesome food to the 
 millions who are suffering from a badly prepared, im- 
 proper diet?
 
 TABLE TALK. 
 
 In all attempts at refinement, one cardinal point 
 should be kept in view — that manners were made 
 for men, not men for manners. Most rules will be 
 found to serve convenience, and there is no good breed- 
 ing where etiquette is not observed for this end, the 
 order and comfort of all concerned, not for the sake of 
 defining one's social position. When any one begins to 
 study manners as a set of arbitrary rules, followed because 
 every other desirable acquaintance does the same, polite- 
 ness breeds a sort of pharisaism that the best bred per- 
 sons look down on as supremely vulgar. If any mistress 
 of a house looks here for rules that will aid her to affect 
 a trifle more of style than her neighbors she will only be 
 disappointed. If any woman wishes hints how to reduce 
 her household to regularity and make her children neat 
 and gentle in habits, it may be that she will not find this 
 chapter in vain. 
 
 Martinet regularity as to hours and minutes is no longer 
 held the saving virtue in a household. The rule in many 
 families keeps all the rest waiting for a meal if one is 
 tardy. Modern custom both for the family and for din- 
 
 (27)
 
 28 THE HOME COOK BOOK. 
 
 ner parties takes the sensible course of sitting down to 
 table when the hour comes, and most of the company 
 has arrived. No guest should feel affronted, if he 
 is late, and finds the party at dinner, provided the 
 indispensable care has been shown to keep his portion 
 warm over dishes of hot water, by which they neither 
 grow cold or are dried up in the oven. Order the table 
 daily with the same care as for a dinner party. This is 
 the only way to insure success for hostess and servants 
 when one does come off, and gives mistress and waiter 
 the luxury of getting used to nice style, so that it is just 
 as easy as common ways, and no sudden visitor can put 
 them out. Home tables do not always compare to ad- 
 vantage with those at the restaurant or club, and the 
 housemother should see that a man finds as careful ser- 
 vice at home as he does anywhere else. Unlimited laun- 
 dry work should be one of the indulgences of one's own 
 house, and it should be of the utmost nicety. Why 
 should it be too much to provide clean napkins and table- 
 cloth daily at home as well as at a hotel ? They would 
 cost half an hour's extra work a day, and this is not too 
 much for the refinement it gives. We should then expect 
 to see the table spread with a snowy cloth, less starched 
 than many housekeepers think necessary, finish and pli- 
 ancy being given by plenty of wax in the starch, which 
 will keep it clean the longer. It should fall below the table 
 half a yard all round, and be pinned up at the corners to 
 keep it from the floor if necessary. For ceremonious 
 occasions a common white cloth is laid under the table- 
 cloth to protect a handsome table, keep the upper cloth
 
 TABLE TALK. 29 
 
 from wearing, and because dishes make less noise when 
 set down on it. 
 
 For breakfast the coffee is set before the mistress, the 
 cups and spoons ranged in their saucers in front of it, in 
 two rows if there are many of them ; the meat and the 
 plates which should be warm, are set before the master ; 
 salt, butter and castor at the corner to the right of both, 
 head and foot, if the table is a large one, when two sets 
 of these things will be convenient. Otherwise put them 
 in the center with the dishes in regular order around them, 
 and relishes at the corners. To meet this order, it is a trifle 
 to have dishes in pairs of the same size, and use them al- 
 ways together for different things. Fruit, whether berries, 
 baked apples, or pears, is served first at breakfast, then 
 oatmeal or wheaten grits, now found on every good table 
 in cities at least, then meats and vegetables, with toast, 
 hot cakes and coffee following. Hot rolls come wrapped 
 in a napkin to keep them warm, griddle-cakes between 
 two hot plates, and all meats covered. Baked potatoes 
 are scrubbed with a manilla brush, the ends cut off, rinsed 
 twice, and eaten without paring, as the best flavor goes 
 with the skin. This is the custom with the best society 
 in this country and abroad. Eggs are washed with a 
 cloth in cold water before boiling, and eaten in egg cups 
 from the shell, chipping the small end off, or broken 
 into larger glasses, or held in the napkin and eaten from 
 the shell, with entire good form, in either method. Where 
 individual salt-cellars are used they should be emptied 
 after each meal, and the salt thrown away, that on* 
 person may not use it after another, and they should be
 
 30 THE HOME eOOK BOOK. 
 
 very small, that there be less wasted. Butter should be 
 piled round a lump of ice in little pats. To be very 
 nice, as many have learned to like it from living abroad, 
 it should be churned daily from perfectly sweet cream, 
 worked without being touched by the hands or with 
 water, and without a particle of salt. Thus it has the 
 delicate flavor of cream at its best. Honey is especially 
 a breakfast delicacy, and so is maple syrup, which should 
 be served in small saucers to be eaten with hot biscuit. 
 A basket of crisp cakes, toasted rusk and crackers, will 
 accompany coffee. 
 
 For lunch the colored table cloths may be used, though 
 their use has been gradually dropped because the colors 
 do not wash well. White cloths with striped border in 
 colors, or fine gray or brown unbleached damask, with 
 napkins to match, assist the easy half-dress style of this 
 repast. Cups of broth and thick chocolate, with light 
 meats, hashes, croquettes, and stews, salad and fruit are 
 the staple variety, and rather more attractive than the 
 cold meat, tea and cracker fare too often set apart for this 
 hurried meal. Nowhere is negligence more annoying 
 than at luncheon, and the cloth, glasses, and arrangements 
 should be fastidiously neat to do away with the disagree- 
 able feeling that everybody is too busy with drudgery to 
 look after comfort. Insist that the girl who waits on the 
 table has her hair neat, her hands washed, and a clean 
 apron and collar on. An unkempt servant will spoil the 
 best dinner appetite was ever sharp-set for. Ceremoni- 
 ous lunches mean an hour's visit with a meal, at which 
 salads, shell-fish, chops in paper frills, and broiled chicken
 
 fAHLE TALK. 81 
 
 play a part, with ices, tarts and fancy cakes for dessert. 
 Mixed drinks, like Regent's punch, or claret cup, with ale 
 and beer, are more in keeping at lunch than wines. 
 These drinks are served from the side-board, the malt 
 liquors in common goblets, the claret cup in tumblers, 
 the punch in small cups. Beef tea is taken from cups 
 held in very small saucers, or in small Chinese bowls, with 
 little saucers. The absence of all ceremony with the 
 presence of light charming detail makes the luncheon 
 attractive. 
 
 For dinner, the family table wants to have less the air 
 of hotel arrangements. More delicate napery and ware, 
 whether the latter is only " seconds " or the finest egg- 
 shell china ; lighter, more convenient, knives and forks, 
 and heavier teaspoons, nice thin glass for drinking, thick 
 cut crystal for sweets, with above all things a well kept 
 cruet stand, make the difference in favor of home taste 
 and home comfort. Keep all cracked and nicked ware 
 from the table. Buy nothing that cannot be replaced 
 without regret, but let each article be the best of its 
 material. There is choice in the quality of stone ware 
 and blown glass as well as in the shapes of each. The 
 plainest is always most satisfactory in inexpensive things. 
 The old fashion of furnishing dining-rooms in dark and 
 heavy styles is reversed. The room is light, cheerful, 
 warm in color, the chairs broad and substantial, the table 
 lower than it used to be, two points which add sensibly to 
 the comfort of those who use them. Have the chair feet 
 shod with rubber tips which come for the purpose, or if
 
 32 THB HOME CXX>K BOOK. 
 
 on castors, cover the wheel with rubber so that they can 
 move without noise. See that the room is light and 
 especially warm, for people want comfort at meals of all 
 times, and they feel the cold more in sitting.
 
 DINNER ETIQUETTE. 
 
 Directions for a ceremonious dinner naturally include 
 those for the family table, as much form in serving being 
 kept as may be convenient. 
 
 The number of guests for a state dinner, even such as 
 are given by the President and Secretary of State, at 
 Washington, rarely exceeds twelve. 
 
 Written invitations are always complimentary and in 
 finer style than any other for small parties, but persons 
 who entertain often, have engraved cards with blanks left 
 for the name of guest, and date, for convenience. The 
 following is the form adopted by Tiffany & Co. for dinner 
 cards, a large, nearly square form being used : 
 
 Mr. and Mrs. Arthur Hoyt, 
 Request the pleasure of 
 
 Company, (name.) 
 
 date and No. 
 
 — o'clock. 
 
 The favor of an answer is requested. 
 (or) R. s. V. p. 
 
 For a gentleman's party the host's name alone appears 
 on the invitation. An early answer must be sent in all 
 
 (33)
 
 34 THE HOME COOK BOOK. 
 
 cases, either to accept or to decline. Not to do so, is the 
 grossest rudeness. 
 
 Invitations are always sent to persons in the same town 
 by private messenger. Outside envelopes are necessary 
 only when sent by mail to another city. No particular 
 excuse need be sent. It is enough to say " Mr. and Mrs. 
 
 regret that they are unable to accept Mr. and Mrs. 
 
 kind invitation for the date named." When the 
 
 dinner is to meet any particular guest or distinguished 
 person, it is made known by the words, " To meet So and 
 So," at the head of the invitation, or after the name of the 
 invited person before the date. 
 
 Written invitations are on note sheets of mill-finished 
 paper with side fold, the fancy rough and the highly 
 glazed papers of eccentric shapes and fold being out of 
 use. The large envelope, nearly square, allows the sheet 
 to be doubled once to fit. Cards have the same finish, 
 neither dull, nor highly polished. The cipher of initials 
 entwined is preferred to the iiionogram, and occupies the 
 corner of the note sheet 
 
 Guests arrive at any time during the half hour before 
 dinner, and after leaving wraps in the dressing room, are 
 met by the host and hostess at the door of the drawing- 
 room. Introductions follow if the guest is a stranger. 
 If the party is given in honor of any distinguished person, 
 or favorite visitor, the other guests are brought up to him 
 or her, and presented. It is an omen of success for her 
 evening if the hostess can make conversation general 
 before dinner. To this end, have some novelty at hand, 
 either in the shape of a personage whom everybody wants
 
 DINNER ETIQUETTE. 35 
 
 to meet, or a new picture, a grotesque group, a rare plant 
 in the drawing-room, the latest spice of news to tell, or a 
 pretty girl to bring forward. Whatever the attraction, 
 bring it on at once, to prevent that very stupid half hour. 
 At the hour, the servant comes in and tells the hostess 
 dinner is served. The arranging of the guests has all 
 been considered beforehand. If she wishes people to 
 think her dinner a pleasant one, the hostess will see that 
 the likings of her guests are consulted in pairing off for 
 the table. Host and hostess intimate to the gentlemen 
 whom they are to escort. " Mr. Lance, will you be kind 
 enough to take Miss Dart in to dinner.? Mr. Curtis, be so 
 good as to see to Mrs. Vane. Jermingham, I know you'd 
 prefer Miss Olney, she's such a good listener. Mr. King, 
 if you want to finish telling that story to Mrs. Capron, 
 suppose you give her your arm," and so on. If the guest 
 to be honored is a lady, the host offers her his arm and 
 goes out first, the hostess last. If a gentleman, he escorts 
 the hostess and the host follows the company. Before 
 dinner is announced, after the guests have arrived, the 
 host has the names of each person written on a card and 
 laid on the plates at the place where he or she is to sit. 
 This does away with that awkward moment when the 
 guests are in the dining room waiting to be told their 
 places. The method long used at public dinners is now 
 adopted for private ones in the best circles here and 
 abroad. 
 
 The standard size for dinner tables is four and-a-half 
 feet wide, by any length desired. Round tables for gen- 
 tlemen's dinners, where all are wanted in the conversation
 
 86 THE HOME COOK BOOK. 
 
 are made seven feet across. For the costly dinner parties 
 given in his white marble mansion, Mr. A. T. Stewart has 
 a dining table five feet by twenty, and there are one or two 
 larger held by dinner givers in the city. For his intimate 
 parties, Mr. William Butler Duncan has a round table 
 seven feet across, and we hear of English tables of twelve 
 feet, the napery for which has to be woven to order. 
 Dining chairs should have cushioned seats covered with 
 fine leather, but no arms, or very low ones that will not 
 impede the flow of ladies' dresses. People who make a 
 study of entertaining are particular on such points. Each 
 gentleman offers his right arm to the lady he takes to 
 dinner and seats her on his left, which gives occasion for 
 a pretty piece of attention on his part. On reaching their 
 places, he draws out her chair for her, and as her hand 
 leaves his arm he takes the tips of her fingers and hands 
 her to her seat, relinquishing his touch with a slight bow 
 or glance of acknowledgement. Of course, the honored 
 guest, if a lady, takes the right hand of the host ; if a 
 gentleman, he is at the right of the hostess. 
 
 Small can-shaped pitchers of engraved crystal, holding 
 about a quart, are placed with ice water between each pair 
 of guests. The napkins are folded flat, with a thick piece 
 of bread on each, a cruet-stand and silver salt cellar is at 
 each corner, and a silver butter dish at each end. The 
 small individual salt cellars and butter plates, have an air 
 of hotel arrangements which it is desirable to avoid at 
 home dinners, though entirely admissible and convenient 
 at breakfast. If wax lights are used, there should be as 
 many candles as guests, according to the old rule. These
 
 DINNER ETIQUETTE. 37 
 
 are in branches held by Sevres and Dresden figures, above 
 the heads of the guests. Nor are wax lights by any 
 means the extravagance they seem. Dinner napkins are 
 from three-quarters to seven-eights of a yard square, and 
 should match the cloth, for which Greek, Moresque, and 
 Celtic filigrees and diaper patterns are preferred to large 
 arabesques and fruit pieces. French napkins of fine 
 fringed damask, with crimson figures of lobster and craw- 
 fish woven in the centre, are sometimes used at first and 
 removed with the fish. Decorations must be choice and 
 used with discretion. Flowers should be fine but few, 
 for cultivated senses find their odor does not mingle pleas- 
 antly with that of food. All artificial contrivances, like 
 epergnes and show-pieces, tin gutters lined with moss and 
 filled with flowers for the edges of a table, or mirror plates 
 to reflect baskets of blossoms, are banished by the latest 
 and best taste. The finest fruit grouped in the centre 
 of the table, set off with leaves, the garnished dishes, the 
 lustre of glass and silver, and the colors of delicately 
 painted china, need no improvement as a picture. A low 
 silver basket of flowers at the sides, and a crystal bouquet 
 holder with a delicate blossom and leaf, sparingly intro- 
 duced, are all that is allowed for ornament's sake. Large 
 dinner services of one pattern are no longer chosen. The 
 meats and large dishes are in silver or electrotype ware, 
 the sweets come in heavy English cut crystal, and each 
 course brings with it plates of a different ware. 
 
 The order of wines is sometimes perplexing, and the 
 novice should remember that Chablis or Sauterne comes 
 with the small oysters before soup, and that Sherry
 
 38 THE HOME COOK BOOK. 
 
 is drank after soup and with fish. Claret may be 
 taken by those who prefer it during a whole din- 
 ner with entire propriety. Champagne comes with the 
 roast, and Burgundy with game. The French and Ger- 
 mans reserve champagne for a dessert wine, but we drink 
 it with both roast and dessert. After dessert comes coffee, 
 which with us is served at table, not in the drawing-room. 
 Fingerbowls with warm water are placed on the napkin 
 on the dessert plate, and removed by the guest to the left, 
 to be used by dipping the fingers in lightly and drying 
 them on the d'oylay. When the ladies are quite through 
 with dessert the hostess catches the eye of each or raises 
 her gloved hand slightly, as a signal, and they leave the 
 table, the oldest lady going first, the youngest last, followed 
 by the hostess — the youngest gentleman, or the one near- 
 est the door, taking it on himself to hold the door open. 
 After half an hour a guest is at liberty to withdraw, but a 
 dinner party rarely breaks up till half past ten or later, if 
 cards and dancing follow. 
 
 As to the individual etiquette of the table, on seating 
 himself a guest draws off his gloves, and lays them in his 
 lap under the napkin, which should be spread lightly, not 
 tucked in the dress. The raw oysters are eaten with a 
 fork ; the soup, only a ladleful to each plate, is sipped 
 from the side of the spoon, without noise, or tilting the 
 plate. The head should never stoop toward the plate or 
 cup, but the shoulders be kept straight and the food lifted 
 to the mouth, the head being naturally bent a little. A 
 quiet celerity in eating is preferable to the majestic deliber- 
 ation which many people consider genteel. Bread should
 
 DINNEK ETIQUETTE. 39 
 
 be broken, never cut at table, and should be eaten morsel by 
 morsel, not crumbed into soup or gravy. Food should 
 not be mixed on the plate. Sweet corn is brought on, tied 
 in its husk by a strip of leaf, and should be eaten from the 
 cob, breaking the ear in two, and holding the piece in the 
 left hand. Asparagus should not be touched with the fin- 
 gers, but the tender part cut up, and eaten with the fork. 
 Fish is eaten with the fork, asssisted by a piece of bread 
 in the left hand. Maccaroni is cut and taken with the 
 fork, unless served with the tomatoes, when a teaspoon is 
 allowed, as with green peas, and stewed tomatoes alone. 
 Cheese is crumbled with the fork and eaten with it, never 
 touched by the fingers. Pastry should be broken by the 
 fork without the aid of a knife. Game and chicken are 
 cut up, never picked with the fingers, unless in the indul- 
 gence of a family dinner, when the bone may be held in 
 one hand and eaten. Pears are held by the stem to be 
 paired, and then cut and eaten like apples, beginning to 
 remove the skin at the blossom end. Oranges are held on 
 a fork while peeled and divided without breaking the skin. 
 Cherries in pie, or natural, should have the stones passed 
 to the napkin held at the lips and returned to the plate, 
 and grape seeds and skins are disposed of in the same 
 way. Salt is left on the edge of the plate, not on the 
 table. Ladies take but a single glass of wine, at most 
 having their glasses half-filled with champagne a second 
 time. It is beginning to be the custom to take soft bread 
 as well as ice cream with cake. Cocoanut pudding looks 
 like pie, but is helped and eaten with a spoon. Small 
 meringues are best eaten with a spoon, though the prac- 
 J*ce is to take them in the fingers.
 
 40 THE HOME COOK BOOK. 
 
 Nothing at the table is so indicative of ill-breeding as 
 loud or boisterous talking. It is the height of impro- 
 priety for one guest to monopolize the attention of all 
 the others. Conversation should ordinarily be confined 
 to one's immediate neighbors and should be conducted 
 in a natural and sincere manner. Between courses the 
 conversation may with propriety be made more general.
 
 MARKETING. 
 
 Every lady, whatever her position in life, ought to 
 understand how to select and purchase such stores as are 
 needed in her family. Possibly she may never be called 
 upon to put this knowledge into practice. No matter. 
 It is surely worth knowing; and if never brought into 
 active use, it will do its possessor no harm. This kind 
 of knowledge, more than almost any other of practical 
 worth, must be acquired in girlhood. 
 
 All knowledge, and every acquirement for daily use, 
 will be better and more thoroughly established through 
 the mother's teachings and under her immediate super- 
 vision. As far as possible, let the daughters accompany 
 their mother in their marketing, and watch her proceed- 
 ings. Let the mother explain, as they pass from one stall 
 to another, examining the various articles needed, the 
 reasons that lead her to reject one while she accepts 
 another of the same kind of article, but differing in quality. 
 Domestic economy — that part of the daughters* educa- 
 tion which is of more importance than almost any other, 
 and on which they will be most dependent when called 
 upon to build up a home of their own — is the one we are 
 all most inclined to neglect or put off till a more *' con- 
 venient season." " We are too much occupied," or *' There 
 is time enough by and bye," is an oft-repeated excuse, 
 when in truth the real motive for procrastination is the 
 
 (41)
 
 4H THS HOME COOK BOOK. 
 
 mother's own disinclination to take up this duty, because 
 she thinks such teaching will be irksome. 
 
 To be of lasting benefit, or at all effective, instruction 
 of this kind should not only commence early, but be 
 systematically carried out, or else, before she is aware, 
 the mother will find the little girl has discarded her dolls, 
 and stands by her side a lovely woman; but, through 
 that mother's neglect, utterly ignorant of the duties that 
 are rising up before her. 
 
 Many wives leave all household purchases, and among 
 them all the marketing, to their husbands. It is because 
 we do not think this a wise arrangement that we would so 
 earnestly enjoin on all mothers to give their daughters a 
 perfect knowledge of the duties they must understand, if 
 they expect to become the true mistresses of their own 
 homes — the real " helpmeets " for their husbands. There 
 are some articles, doubtless, that a man can buy for the 
 family with better judgment than his wife will exercise ; 
 but this is seldom the case, and ought not to be. 
 As he is not expected to superintend the use of the 
 materials to be sent home, how is it possible that he can 
 judge as correctly as the mistress of his house as to what 
 and how much is needed, or what articles are best suited 
 for each meal? To be sure, his wife may prepare a list 
 of what she needs ; but is she safe in trusting to his taking 
 such a list for his guide in his purchases .i* Is there not 
 danger that some conversation with a friend, in going to 
 the market, may put these instructions entirely out of his 
 mind ? These are but a small part of the many reasons 
 why the housekeeper should, as far as possible, keep 
 all that belongs to her special department in her own 
 hands. 
 
 In the evening it is a good plan to take a few moments
 
 MARKETING. 43 
 
 of quiet, before retiring, to arrange the work for the 
 coming day, and decide what must be done in the way of 
 marketing the next morning. 
 
 As far as practicable, buy all imperishable stores by the 
 wholesale. If tea, coffee, sugar, flour, spices and sea- 
 soning, salt beef, pork and hams, coal and wood, soap 
 and starch, are bought in wholesale quantities, and 
 paid for as soon as delivered, much money will be 
 saved in the course of a year. If nothing more, one 
 saves the retail commission by wholesale purchases, 
 beside many small items, which in the course of a 
 few months would amount to a larger sum than 
 one could know until she had tried the experiment. 
 The extra price charged, where small parcels are bought 
 at retail, for the wrapping paper used, small as it may 
 seem on first thought, will prove no trifling addition to 
 the sum total at the end of a year. There need be no 
 trouble in managing to buy by wholesale everything that 
 will keep well, if one is blessed with suitable storage 
 rooms; or, if thus favored, in securing many kinds of 
 vegetables and fruit by this same practice. Of course, in 
 this advice, it must be understood that to be truly eco- 
 nomical everything must be paid for as soon as the articles 
 are delivered and carefully examined, to be certain that 
 the order has been correctly filled. This should never be 
 neglected, for any error can be more readily righted if 
 noticed at once, and before payment. By paying in this 
 way, one has the benefit of the lowest market, and many 
 other advantages which we have not space to enumerate. 
 
 All marketing, especially of vegetables and perishable 
 articles, should be done early in the morning, because the 
 earlier this work is done the surer are the prospects of 
 securing what is needed in the best and freshest condition. 
 
 We should not advise roaming from store to store, or
 
 44 THE HOME COOK BOOS. 
 
 from one market stall to another, after having become well 
 acquainted with what the city or village has to offer, and 
 having formed as correct a knowledge as possible of the 
 character of the vender and the quality of the goods 
 offered. Until this knowledge is well established, it is of 
 course necessary, for one's own security, to make a fair 
 trial of all , but having done this, we think it wise to hold 
 fast to that which, all things considered, is best. The 
 grocer, butcher, fish and poultry dealer, as well as the dry 
 goods merchant, will take greater interest in faithfully 
 serving a regular customer, at the most reasonable rates, 
 than one who may not buy of him again. This much is 
 certainly gained, aside from a great saving of time and 
 fatigue to the purchaser. If those you thus patronize or 
 trust cannot supply your present needs, it is for their 
 interest to send out and procure what is needed ; and this 
 they usually do with great cheerfulness, and with a hearty 
 wish to give the best they can. But, having decided with 
 whom you think it most desirable to trade, do not feel 
 that you can lay on them the responsibility of selecting 
 the articles you need. Accept gratefully such hints as 
 may be given, and which may be valuable, because of the 
 vender's larger experience ; but every housekeeper should 
 know how to choose the best and most economical articles 
 herself, and to feel so certain of the correctness of her 
 judgment as to decide for herself. We are sorry to say 
 that very few modern housekeepers do understand how 
 to select wisely, or how to buy economically, particularly 
 when buymg meats, poultry, fish, etc. 
 
 It is not a difiicult thing to secure such knowledge as 
 will make imposition almost impossible. Careful obser- 
 vation, knowledge of certain rules to be observed in 
 selections, with some experience secured before marriage,
 
 MARKETING. 45 
 
 should enable any one to buy economically, as well as 
 correctly. 
 
 Talking impatiently to and scolding those with whom 
 one trades, aside from being unlady-like, is very poor 
 policy. If not satisfactorily served, or if mistakes occur, 
 seek an explanation at once. Name the grievance quietly, 
 but so clearly that there can be no misunderstanding. 
 Listen calmly to whatever excuse may be given, and, if 
 possible, have it rectified. Firmness and gentleness can 
 work together, and with more lasting effects than irrita- 
 bility and scolding. If the same mistakes occur a second 
 time, probably it is from ignorance, or inability to supply 
 the demand ; and this being so, it will be advisable to 
 transfer your custom elsewhere. But this can be done 
 without argument or severity. Tradesmen who do a large 
 business usually furnish articles of the best quality; and, 
 as a general rule, they are not likely to charge exorbitantly. 
 Their own interest, if no higher motive, will prompt them 
 to supply their customers with the best, and at the most 
 moderate rates. 
 
 There is no economy in buying an inferior article. 
 Get the best, and let the economy be shown in the way it 
 is used. Let no part that is suitable for use be wasted. 
 What is left from the first serving of a piece of meat can 
 be made into soups, hashes, ragouts, or croquettes, and be 
 a most acceptable addition to the bill of fare. 
 
 This is not exactly the place to furnish rules for select- 
 ing the diiferent articles needed in the household ; but it 
 may not be amiss to mention concisely some few points 
 to be remembered when marketing, particularly in pur- 
 chasing meat, fish, etc., although almost all books on 
 domestic affairs are full of such directions. The "line
 
 46 THE HOME COOK BOOK. 
 
 upon line, and precept upon precept " principle is nowhere 
 more needed, or more effective, than in domestic economy. 
 In choosing fish, of every variety, bear in mind that if 
 they are perfectly rigid, and the eyes bright, there is no 
 fear of their being stale. Fish that live chiefly or alto- 
 gether on the surface of the water will keep but a very 
 short time. They die almost as soon as they are taken ; 
 and the change is so sudden that they lose their best 
 flavor in a very few hours. Mackerel and herring are of 
 this class. The fish that lie near the bottom of the water, 
 like the cody can be kept alive longer after being taken 
 from the water, and their flesh keeps fresh longer than 
 those first mentioned. Some think the flesh better if 
 kept a day or two. Crabs, lobsters, etc., are worthless if 
 they are light and watery. When they feel solid and 
 heavy, they are good. One will soon learn to judge of 
 them by comparing the weight. If oysters are in the 
 least degree open, discard them ; they are always good 
 when the shell is tightly closed. Ox beef is the best. 
 The animal should be five or six years old. If well fed, 
 the flesh will be fine-grained, of a bright red color, with 
 plenty of yellow fat running through it, and sufficiently 
 elastic to rise up quickly when pressed by the fingers. 
 If this is not so, it will be tough and of poor flavor. Cow 
 or heifer beef is paler than ox beef, the fat a clear white, 
 firmer grained, and the bones smaller; but it is not so 
 rich or juicy. Veal should be small and white, the 
 kidneys well covered with fat, and the flesh dry. If 
 coarse-grained, moist and clammy, have nothing to do 
 with it. Mutton must be dark color and fat ; the color 
 determines the age, and age is the mark of excellence. 
 Five or six years is the age that epicures demand in 
 mutton. Lamb, small, pale red, and fat. If fresh killed,
 
 MAKKETING. 47 
 
 the veins in the neck will be bluish ; if stale, greenish. 
 Never buy pork except from a butcher whose honesty is 
 undoubted, and who knows where the animal was fattened. 
 When good, the skin will be thin and smooth. Reject it 
 if the flesh be flabby or clammy to the touch ; and if there 
 are kernels in the fat, it will be dangerous food. As soon 
 as meat is brought in from the butcher's, wipe it dry with 
 a clean cloth. Common fowls will be plump on the 
 breast and fat on the back if good ; when young, the legs 
 and combs are smooth. Turkeys, when fresh killed, will 
 have clear, full eyes and moist feet. In old birds the legs 
 are rough and reddish ; in the young, smooth and black. 
 When geese are old, the bills and feet are red; when 
 young, yellow. If fresh killed, the feet will be pliable; 
 if too long kept, they will be stiff". Ducks and pigeons, 
 when in good condition and fresh, will have plump breasts 
 and pliable feet. 
 
 These are simply general directions, but quite necessary 
 if one would be an expert in marketing. Without some 
 guide, by which to judge of the quality and value of 
 articles needed in the home department, and especially 
 of the food, on which so much of health and comfort for 
 the family depends, the most experienced would often 
 find their duties very trying ; but for those just entering 
 the field, and too poorly fitted for the work before them, 
 there must be something definite and reliable, to assist 
 while learning the way.
 
 SERVANTS. 
 
 There is, in this country, a foolish prejudice against the 
 term "Servant." Why? What is the true meaning of 
 the word ? A slave ? No. An inferior ? Not necessa- 
 rily. The definiton is very simple : " One who serves or 
 labors for another." What is there degrading in that ? 
 Every one is, or should be, laboring for or serving others. 
 That there are different degrees of servitude, no one will 
 deny. The rank or position of each one who serves must 
 depend largely on the ability of the servitor, and the qual- 
 ity or character of the work he offers to his employer. 
 The President is the " servant " of the people ; the law- 
 yer, of his client ; the physician, of his patient ; the cler- 
 gyman, of his church and congregation; the mechanic, 
 of those needing his special services ; the laboring man, 
 of the farmer; and the cook, of the mistress of the 
 house. Each receives compensation in accordance with 
 the importance of the services rendered, and the terms 
 mutually agreed on. 
 
 This is true in every profession, in all business, from the 
 highest to the lowest. In every department there are cer- 
 tain stipulations to be accepted before service is rendered, 
 and each party, employer, as well as employee, is bound to 
 fuUfil his part of the contract — the lawyer who demands and 
 receives his fifty thousand dollar fee, as much as the cook in 
 the kitchen, who has such wages as she herself demands; 
 
 (48)
 
 8EKVANTS. 49 
 
 not such as her mistress may be pleased to give. One is 
 just as much the servant of the employer as the other, dif- 
 fering in degree and honors, according to the market value 
 of the skill or talent they are able to bring to the market, 
 and in nowise controlled by the caprice of the employer. 
 If this is a correct rendering of the term " servant," we 
 fail to see any degradation in it. It is a more convenient* 
 and, to our thinking, a more respectable term, than " Do- 
 mestic " or " Help." It may have just as much honor 
 in it as those to whom it is applied please to secure for 
 it by their own acts ; and with this explanation of our 
 rendering of that word, we propose to say 
 
 A FEW THINGS ABOUT " SEEVANTS." 
 
 The best way to select, and the surest way to secure, 
 honest and faithful servants, is a matter which has always 
 perplexed housekeepers, and seems to be a growing trouble. 
 It must be remembered, however, that poor work is as often 
 the fault of the mistress as of the maid. It is more com- 
 mon, of late years, than formerly, for young people to 
 assume the cares and responsibilities of a home, when 
 totally incompetent to superintend and secure the correct 
 performance of domestic duties, and still less prepared to 
 perform these duties themselves. To increase the per- 
 plexities of this class, they are met by like inefficiency on 
 the part of many of those whom they employ. To moth- 
 ers, chiefly, we must look for a more perfect system by 
 which to secure more efficient service. If mothers could 
 be made to see the importance of training their daughters 
 to be conscientious, systematic housekeepers, as well as 
 to excel in the less practical parts of an education, full 
 one-half of our troubles would be mastered. This would
 
 (JO THE HOME COOK BOOK. 
 
 be more effective in training good servants than anything 
 which could be devised. Let our daughters be taught 
 that, as none are " fit to command until they have learned 
 how to obey," so none are prepared to assume the care of 
 a household or charge of servants until they are able, not 
 only to arrange the work, and superintend its performance, 
 but also able themselves to do all they would delegate to 
 others. 
 
 In cases where several servants are employed, each one 
 should have her appropriate work assigned, but with the 
 full understanding that, if needed, she is to be called upon 
 for work outside that which she considers her own. For 
 this reason it is desirable that each one should have been 
 early taught to be at home in all parts of household labor. 
 No judicious housekeeper will be inclined to call a girl 
 from her own regular work, unless there be real necessity 
 for so doing. She will or should study the comfort of her 
 servants, and exact from them no extra labor but such as 
 under pressing circumstances they will see she is herself 
 willing and capable of doing. If the mistress of the 
 house shows herself ignorant of any of the duties belong- 
 ing thereto, she has no reason to look for or expect satis- 
 factory service from those in her employ. A firm, but 
 kind, government, judicious rules, requiring implicit obedi- 
 ence, give larger promise of faithful and prompt work, and 
 far more respectful service than an ignorant but exacting 
 housekeeper can ever expect to find. While demanding 
 prompt attention to the work to be done, those employed 
 should receive such kindness and watchful care for their 
 interest and comfort as employers would wish their chil- 
 dren to have if similarly situated. Make their rooms as 
 pleasant and comfortable as is possible. If the arrange- 
 (nents of the house will permit, see that those who have
 
 SERVANTS. 51 
 
 the hot and dirty work to do have the means for daily or 
 frequent baths, which is as much for the employer's com- 
 fort as for theirs. Ample time should be allowed them 
 for keeping their clothes in order. These things should 
 be urged upon them for their own sakes ; but if not 
 attended to, should be required for the sake of their 
 employers, and to secure the comfort of the family. 
 
 In making a contract with a girl for any position in the 
 family, the mistress of the house should very carefully 
 explain the rules by which she regulates the time and 
 labors of those she employs, stating definitely in what 
 part of the Sabbath each girl can go to church, or if they 
 go on alternate Sundays, as must often be the case in large 
 families. Then define exactly what privileges each may 
 expect — how often they can visit their friends, and how 
 late they may remain out. Give every privilege that can 
 be allowed consistently with the duties to be performed, 
 and for the girl's own best interests. These rules having 
 been so distinctly stated that there can be no misappre- 
 hension, let it be as clearly understood that from these 
 rules and regulations there can be allowed no deviation, 
 except with the knowledge and consent of the mistress. 
 One afternoon and evening of leisure each week is all tha 
 time that can be spared conveniently from household 
 duties, and as much as the servant can have, and attend 
 faithfully to her own sewing and keep her clothes in 
 repair. All the other evenings, after the ordinary work 
 is over, will be needed for this important attention to her 
 own garments. Except in extreme cases, such leisure 
 evenings as they can command should be scrupulously 
 reserved for their social enjoyment and their personal 
 affairs. To allow them more time would lead to idle
 
 62 THE HOME COOK BOOK. 
 
 habits, which those who must labor for their living can 
 ill afford ; while to give them less time would be unjust. 
 When two, three, or more girls are needed in one house, 
 the question of how much company they can be allowed 
 at the house is important. If one girl has the privilege 
 of allowing her friends to call when they choose, the 
 others will expect the same privilege, and justly. This 
 will cause confusion and disorder in their regular duties. 
 We think it should be settled, that visits cannot be per- 
 mitted till after the day's important work is over, and that 
 by ten o'clock visitors must leave, the kitchen and range 
 be put in order, and the girls all in and ready to retire to 
 their needed rest. Nor should a kitchen full of visitors 
 be allowed at any time, nor the dining room be used for 
 their guests. Their friends can easily be made to under- 
 stand this. The kitchen ought to be in order before 
 friends begin their calls, and the dining room carefully 
 arranged for the morning's meal, the windows fastened 
 and the doors closed. We do not approve the policy 
 which permits the many visitors that naturally call where 
 there are two or three girls, to be invited or expected to 
 take their meals with them. On the contrary, it should 
 be distinctly forbidden. If one feels at liberty to ask her 
 friends to stop to meals, the others have good grounds for 
 expecting the same privilege. If they may ask one, they 
 must ask others, or act with great partiality. At first 
 sight it seems mean and miserly to refuse this privilege 
 to servants, but it is easy to see to what it leads, — a room 
 full every night. Simply in view of the expense of this 
 kind of hospitality, it is a matter of grave consideration. 
 It is also a bad custom — a real injury — for the employees, 
 as well as the employer. We have been through a long 
 experience of this kind of open hospitality, and confes*
 
 ^ERVA'MTS. 58 
 
 we did not find it either pleasant or profitable. It is bad 
 every way, and no kindness to the servant. In all that 
 increases the real comfort of those who labor, or tends to 
 make them better and wiser, every housekeeper is bound 
 to be as generous and thoughtful as circumstances will 
 permit. 
 
 In engaging help, be slow to decide. Seek all the 
 information possible. Be sure of substantial, reliable cre- 
 dentials, as to their worth and honesty ; then, this once 
 settled, let them see that it is the wish of their employer 
 to trust them. Locking up closets where the food is, or 
 putting aside the best part of the food from the first table, 
 is a good recipe for making crafty, dishonest ser\'ants. 
 If treated with kindness, courtesy and uniform gentleness, 
 there are not many so rude and so low as not to be more 
 faithful for these tokens of interest in their welfare. We 
 recognize, to the fullest extent, the doubtful, unsatisfactory 
 materials all housekeepers are exposed to have on their 
 hands, if they are compelled to depend in any degree on 
 "hired help." But the treatment which we have here 
 recommended is, we believe, the surest way to transform 
 them into useful, competent and honest friends. 
 
 THE KITCHEN. 
 
 Few things tend so much to peace and comfort, making 
 all laboring for the family contented and comfortable, as 
 a bright, pleasant, well furnished kitchen. In no other 
 room in the house are sunlight and fresh, pure air so 
 indispensable as in the room where some of the most 
 important work must be done. We have not the least 
 desire to be thought superior, as a general thing; but in 
 building a house, no man, be he architect, brother, son, or
 
 54 THE HOME COOK BOOK. 
 
 husband, should have the control of planning the kitchen, 
 store closets, or laundry. They are influenced in the con- 
 struction by considerations for the beauty or artistic 
 appearance of the house, as a whole, with little thought 
 and no practical knowledge of what will make work easy 
 and servants happy, or what will most conduce to the 
 neatness of their work or the promptness of its execution. 
 But a woman who understands what it is to do the work, 
 or arrange for others to do it, naturally realizes, as a man 
 cannot, that in building a kitchen, whenever beauty, in 
 the artist's sense of the word, and utility are not compat- 
 ible, utility must be the major, and beauty the minor, 
 consideration. 
 
 A long, narrow, dark kitchen is an abomination. In 
 some city houses we suppose it cannot be avoided ; at 
 least so the architect will afl&rm. Ranges or cook stoves 
 should not be placed opposite a door or window. A good 
 ventilator is important over the range or cook stove, by 
 which the steam and disagreeable odors from cooking can 
 be carried off without pervading the house. Three large 
 windows are always desirable, and for a very large kitchen 
 four would be better. If the architect refuses so many, 
 endeavor to compromise by having the outside door half 
 glass. If possible, arrange to have the windows wide, 
 with large panes of glass, and reaching down to the floor, 
 so as to give more light. A sink should be on the left 
 hand side of the range, and as near a window as possible, 
 to secure good light. Porcelain washtubs are one of the 
 last improvements, and if the inventor will now arrange 
 for a porcelain sink, with the proper fixtures, it will be an 
 improvement ; but until that is done, marble or soapstone 
 is the next best — far better than wood or iron. A large 
 soapstone or marble bowl, for washing dishes, set perma-
 
 SERVANTS. 55 
 
 nently at the left hand corner of the sink, with a very 
 fine drainer at the bottom, connected with the waste pipe 
 beneath the sink, is a greater convenience than any can 
 realize until they have tried it ; also, a marble or soapstone 
 drainer, with grooves, for rinsing and draining dishes. 
 It should be fixed to the table connected with the sink, 
 and set a little inclined, so that the water shall drain into 
 the sink. A moulding about an inch high will be needed 
 around the edges of the drainer, to prevent the rinsing 
 water from flowing over on the floor, and also to keep the 
 dishes from sliding off". With a sink thus furnished, no 
 dish pans are needed, except to wash pots and kettles. 
 It is a simple thing, but very useful, because it compels 
 the one washing to put her dishes into this drainer one 
 by one, as she washes them. 
 
 There are many more items connected with the kitchen 
 which we would like to notice, did space permit, as the 
 table adjoining the sink for washing game and vegetables, 
 the small drawers underneath, for scouring and polishing 
 material, and various little conveniences.
 
 UTENSILS 
 
 NECESSARY IN THE KITCHEN OF A SMALL FAMILY. 
 
 WOODEN WAKE. 
 
 Kitchen Table ; Wash Bench ; Wash Tubs, (three sizes) ; 
 Wash Board ; Skirt Board ; Bosom Board ; Bread Board ; 
 Towel Roll ; Potatoe Masher ; Wooden Spoons ; Clothes 
 Stick ; Flour Barrel Cover ; Flour Sieve ; Chopping Bowl ; 
 Soap Bowl; Pails; Lemon Squeezer; Clothes Wringer; 
 Clothes Bars; Clothes Pins; Clothes Baskets; Mop; 
 Wood Boxes, (nests). 
 
 TIN WARE. 
 
 One Boiler for Clothes ; one Boiler for Ham ; one 
 Bread Pan ; two Dish Pans ; one Preserving Pan ; four 
 Milk Pans ; two Quart Basins ; two Pint Basins ; two 
 quart covered Tin Pails ; one four-quart covered Tin Pail ; 
 Sauce Pans with covers, two sizes ; two Tin Cups with 
 handles ; four Jelly Moulds, (half-pint) ; two Pint Moulds 
 for rice, blanc-mange, etc. ; one Skimmer ; two Dippers, 
 different sizes; two Funnels, (one for jug and one for 
 cruets) ; one quart measure, also, pint, half-pint and gill 
 measures, (they should be broad and low as they are more 
 easily kept clean) ; three Scoops ; Bread Pans ; two round 
 
 (66)
 
 TJTEN8IL8. 67 
 
 Jelly Cake Pans, and two long Pie Pans ; One Coffee Pot ; 
 one Tea Steeper ; one Colander ; one Steamer ; one Horse 
 Radish Grater ; one Nutmeg Grater ; one small Salt Sieve ; 
 one Hair Sieve for straining jelly; one Dover's Egg 
 Beater ; One Cake Turner ; one Cake Cutter ; one Apple 
 Corer ; one Potato Cutter ; one dozen Muffin Rings ; one 
 Soap Shaker ; Ice Filter ; Flour Dredge ; Tea Canister ; 
 Coffee Canister ; Cake, Bread, Cracker, and Cheese Boxes; 
 Crumb Tray; Dust Pans. 
 
 lEON WARE. 
 
 Range ; one Pot with steamer to fit ; one Soup Kettle ; 
 Preserving Kettle (porcelain) ; Tea Kettle ; large and 
 small Frying Pans; Dripping Pans; Gem Pans; Iron 
 Spoons of different sizes ; one Gridiron ; one Griddle ; 
 one Waffle Iron; Toasting Rack; Meat Fork; Jagging 
 Iron ; Can Opener ; Coffee Mill ; Flat Irons ; Hammer ; 
 Tack Hammer; Screw Driver; Ice Pick. 
 
 STONE WARE. 
 
 Crocks of various sizes ; Bowls holding six quarts, four 
 quarts, two quarts, and pint bowls ; six Earthen Baking 
 Dishes, different sizes. 
 
 BRUSHES. 
 
 Table Brush ; two Dust Brushes ; two Scrub Brushes ; 
 one Blacking Brush for stove ; Shoe Brush ; Hearth Brush ; 
 Brooms.
 
 SOUPS. 
 
 " No useless dish our table crowds ; 
 Harmoniously ranged and consonantly just, 
 As in a concert instruments resound, 
 Our ordered dishes in their courses chime." 
 
 The basis of all good soups, is the broth of meat. This 
 may be made by boiling the cracked joints of beef, veal 
 or mutton, and is best when cooked the day before it is to 
 be eaten. After putting the meat into the pot, cover it 
 well with cold water and let it come to a boil, when it 
 should be well skimmed. Set the pot where it will sim- 
 mer slowly until it is thoroughly done, keeping the pot 
 closely covered the while. The next day, when the soup 
 is cold, remove the fat, which will harden on the top of 
 the soup. After this, add the vegetables and the herbs 
 you use for seasoning, cooking all well together. Before 
 sending to the table, the soup should be strained. A good 
 stock for soups may be made from shreds and bits of un- 
 cooked meat and bones, poultry and the remains of game. 
 When these are all put together and stewed down in the 
 pot, the French term it consomme, and use it chiefly in the 
 preparation of brown soups. 
 
 Soups may be varied in many ways, chiefly in the kinds 
 of vegetables and different seasonings used, — as in herbs, 
 
 (58)
 
 VALUABLE KECIPES. 59 
 
 burned caramel, eggs or slices of bread fried to a crisp in 
 butter, which impart a savory relish. 
 
 BEEF SOUP. 
 
 Mrs. Wm. H. Low. 
 
 Cut all the lean ofiF the shank, and with a little beef suet 
 in the bottom of the kettle, fry it to a nice brown; put in 
 the bones and cover with cold water ; cover the kettle 
 closely ; cook slowly until the meat drops from the bones ; 
 strain through a colander and leave it in the dish during 
 the night, which is the only way to get oflf all the fat. 
 The day it is wanted for the table, fry as brown as possi- 
 ble a carrot, an onion and a very small turnip sliced thin. 
 Just before taking up, put in half a teaspoonful of sugar, 
 a blade of mace, six cloves, a dozen kernels of allspice, a 
 small teaspoonful of celery seed. With the vegetables 
 this must cook slowly in the soup an hour ; then strain 
 again for the table. If you use vermicelli or pearl bar- 
 ley, cook in water till tender and add to the soup. 
 
 JULIENNE SOUP. 
 
 M. A. T. 
 
 Shred two onions and fry brown in a half spoon of but- 
 ter ; add a little mace, salt and pepper ; then a spoonful 
 or so of stock ; rub a tablespoonful of flour smooth with a 
 little butter and let fry with the onions ; strain through a 
 colander, then add more stock as desired ; cut turnip, car- 
 rot and celery in fillets ; add a few green peas ; boil ten- 
 der in a little water and add both water and vegetables to 
 the soup. If wished, the flour can be left out, and it will
 
 60 THB HOME OOOE BOOK. 
 
 make a clear, light-colored soup. In that case, the onions 
 should be cut in fillets and boiled with the vegetables. 
 
 MUTTON SOUP. 
 
 Mrs. Whitehead. 
 Boil a leg of mutton three hours ; season to your taste 
 with salt and pepper, and add one teaspoon of summer 
 savory; make a batter of one egg, two tablespoons of 
 milk, two tablespoons of flour, all well beaten together; 
 drop this batter into the soup with a spoon and boil for 
 three minutes. 
 
 VEAL SOUP. 
 To about three pounds of a joint of veal, which must 
 be well broken up, put four quarts of water and set it 
 over to boil. Prepare one-fourth pound of macaroni by 
 boiling it by itself, with sufficient water to cover it ; add 
 a little butter to the maccaroni when it is tender ; strain 
 the soup and season to taste with salt and pepper ; then 
 add the macaroni in the water in which it is boiled. 
 The addition of a pint of rich milk or cream and celery 
 flavor is relished by many. 
 
 SWISS WHITE SOUP. 
 
 Anonymous. 
 
 Stock for six persons. Beat up three eggs, two spoons 
 of flour and one cup of milk, pour this slowly through a 
 sieve into the boiling soup, adding salt and pepper. 
 
 TURKEY SOUP. 
 
 Anonymous. 
 
 Take the turkey bones and cook for one hour in water
 
 YALUASLE BEOIFES. 61 
 
 enough to cover them ; then stir in a little dressing and a 
 beaten egg. Take from the fire and when the water has 
 ceased boiling, add a little butter with pepper and salt. 
 
 OYSTER SOUP. 
 
 M. A. T. 
 
 Take one quart of water; one teacup of butter; one 
 pint of milk ; two teaspoons of salt ; four crackers rolled 
 fine, and one teaspoon of pepper; bring to full boiling 
 heat as soon as possible, then add one quart of oysters ; 
 let the whole come to boiling heat quickly and remove 
 from the fire. 
 
 OYSTER SOUP. 
 
 Mrs. T. V. Wadskier. 
 
 Pour one quart of boiling water into a skillet ; then one 
 quart of good rich milk; stir in one teacup of rolled 
 cracker crumbs ; season with pepper and salt to taste. 
 When all come to a boil, add one quart of good fresh 
 oysters ; stir well, so as to keep from scorching; then add 
 a piece of good sweet butter, about the size of an egg ; 
 let it boil up once ; then remove from the fire immediately ; 
 dish up and send to table. 
 
 CLAM SOUP. 
 
 Mrs. A. A. Carpenter. 
 
 Cut salt pork in very small squares and fry light brown ; 
 add one large or two small onions cut very fine and cook 
 about ten minutes ; add two quarts of water and one quart 
 of raw potatoes sliced ; let it boil. Then add one can of
 
 62 THE HOME CX)OK BOOK. 
 
 clams. Mix one tablespoonful of flour with water, put it 
 with one pint of milk and pour into the soup and let it 
 boil about five minutes. Butter, pepper, salt, Worcester- 
 shire sauce to taste. 
 
 LOBSTER SOUP. 
 
 Mrs. Robert Harris. 
 One large lobster or two small ones ; pick all the meat 
 from the shell and chop fine ; scald one quart of milk and 
 one pint of water; then add the lobster, one pound of 
 butter, a tablespoonful of flour, and salt and red pepper 
 to taste. Boil ten minutes and serve hot. 
 
 PLAIN CALF'S HEAD SOUP. 
 
 Mrs. F. D. J. 
 
 Take a calf's head well cleaned, a knuckle of veal and 
 put them both into a large kettle ; put one onion and a 
 large tablespoon of sweet herbs, into a cloth and into the 
 kettle, with the meat over which you have poured about 
 four quarts of water. If you wish the soup for a one 
 o'clock dinner, put the meat over to boil as early as eight 
 o'clock in the morning ; let it boil steadily and slowly and 
 season well with salt and pepper. About one hour before 
 serving, take off the soup and pour it through a colander, 
 pick out all the meat carefully, chop very fine and return 
 to the soup, putting it again over the fire. Boil four eggs 
 very hard, chop them fine, and slice one lemon very thin, 
 adding at the very last. 
 
 VERMICELLI SOUP. 
 
 Anonymous. 
 
 A knuckle of lamb, a small piece of veal and water to
 
 VALUABLE EECIPE8. 63 
 
 cover well ; when well cooked, season with salt, pepper, 
 herbs to your taste, and a small onion, to which you may 
 add Halford or Worcestershire sauce, about a tablespoon- 
 ful. Have ready one-quarter of a pound of vermicelli, 
 which has been boiled tender ; strain your soup from the 
 meat, add the vermicelli, let it boil well and serve. 
 
 GUMBO SOUP. 
 
 Anonymous. 
 
 Put on half a peck of tomatoes in a porcelain kettle 
 and let them stew ; have half a peck of ochra cut in fine 
 shreds ; put them with thyme, parsley and an onion cut 
 fine, into the tomatoes and let them cook until quite 
 tender. Fricassee one chicken in ham gravy ; then take 
 the yolk of four eggs, a little vinegar, the juice of one 
 lemon, and season to taste, beating the eggs into the 
 vinegar ; pour this over the chicken, and put all then into 
 the tomatoes, letting the kettle be nearly filled with water. 
 Boil all together four or five hours. 
 
 OCHKA GUMBO. 
 
 Mrs. Andrews. 
 
 Two quarts of ripe tomatoes and one quart of ochra 
 cut in small rings ; put them over the fire with about three 
 quarts of water and let the mixture come to a boil ; take 
 one chicken ; cut it up and fry brown, with plenty of 
 gravy ; put it in with the ochra and tomatoes ; add several 
 small onions chopped fine; salt and pepper to taste; a 
 little corn and Lima beans are an improvement, if you 
 have them. Let all simmer gently together for several
 
 04 THB HOME OOOK BOOK. 
 
 hours. To be served with a tablespoonful of boiled rice 
 and green garden pepper cut fine to each soup plate. 
 
 MOCK TURTLE SOUP. 
 
 Mrs. C. H. Wheeler. 
 
 One soup-bone, one quart of turtle beans, one large 
 spoonful of powdered cloves, salt and pepper. Soak the 
 beans over night, put them on with the soup-bone in 
 nearly six quarts of water and cook five or six hours. 
 When half done, add the cloves, salt and pepper ; when 
 done, strain through a colander, pressing the pulp of the 
 beans through to make the soup the desired thickness, 
 and serve with a few slices of hard-boiled egg and lemon 
 sliced very thin. The turtle beans are black and can only 
 be obtained from large grocers. 
 
 TOMATO SOUP. 
 
 Mrs. Whitehead. 
 
 Boil chicken or beef four hours ; then strain ; add to 
 the soup one can of tomatoes and boil one hour. This 
 will make four quarts of soup. 
 
 TOMATO SOUP. 
 
 Mrs. Wheelock. 
 
 One pint tomatoes, two quarts water, one tablespoonful 
 com starch, beef bone, or cold steak. 
 
 TOMATO SOUP WITHOUT MEAT. 
 
 C. O. Van Cline, East Minneapolis. 
 One quart of tomatoes, one quart of water, one quart
 
 VALUABLE RECIPES. 66 
 
 of milk. Butter, salt and pepper to taste. Cook the 
 tomatoes thoroughly in the water, have the milk scalding, 
 (over water to prevent scorching.) When the tomatoes 
 are done add one-half teaspoonful of saleratus, which will 
 cause a violent effervescence. It is best to set the vessel 
 in a pan before adding it to prevent waste. When the 
 commotion has ceased add the milk and seasoning. When 
 it is possible it is best to use more milk than water, and 
 cream instead of butter. The soup is eaten with crack- 
 ers and is by some preferred to oyster soup. This recipa 
 is very valuable for those who keep abstinence days. 
 
 TOMATO SOUP. 
 
 Mrs. B. J. Seward. 
 To one pint tomatoes canned, or four large raw ones, 
 cut up fine, add one quart boiling water and let them 
 boil. Then add one-half teaspoon of soda, when it will 
 foam ; immediately add one pint of sweet milk, with salt, 
 pepper and plenty of butter. When this boils add eight 
 small crackers rolled fine, and serve. Equal to oyster soup. 
 
 TOMATO SOUP. 
 
 Mrs. J. Hudson. 
 One quart of tomatoes, one soup-bone, one onion, one 
 cucumber sliced, two ears of grated com, salt, pepper 
 and a trifle of cayenne pepper. Boil four hours, then 
 add one tablespoon of corn starch dissolved in cold 
 water ; strain before serving. 
 
 TOMATO SOUP. 
 
 Mrs. G. W. Brayton. 
 For one gallon of soup, take two and a half quarts good
 
 66 THE HOME COOK BOOK. 
 
 beef stock, one medium sized carrot, one turnip, one beet 
 and two onions peeled and cut in pieces ; boil the vege- 
 tables in the beef stock three-quarters of an hour ; strain 
 through a sieve ; add a two quart can of tomatoes and 
 boil fifteen minutes; strain again and add salt and 
 pepper. While this is cooking, take a sauce-pan that will 
 hold about six quarts and put in a quarter of a pound of 
 butter and heat it to a light brown ; add while hot three 
 tablespoons of flour ; take from the fire and mix thor- 
 oughly; add one dessert spoon of sugar and stir until it 
 boils; boil fifteen minutes and strain. 
 
 TOMATO SOUP. 
 
 Mrs. L. H. Smith. 
 
 Make one gallon beef stock. Take half peck ripe to- 
 matoes, cut in halves, two carrots, two onions, one turnip 
 cut fine ; boil all together for one hour and a half, then 
 strain all through a fine sieve; take a sauce-pan large 
 enough to hold it and put it on the fire with half pound 
 of butter ; heat it until of a light brown color, and add 
 two spoons of flour, mixing well together; add to this 
 two spoons of white sugar, salt and pepper to suit taste ; 
 stir well until it boils; let it boil and skim it for five 
 minutes, and serve very hot. This recipe serves a large 
 family; usually prepare two quarts of beef stock for a 
 small family, using half the quantity of ingredients. 
 
 ASPAKAGUS SOUP. 
 
 Mrs. D. 
 Three or four pounds of veal cut fine, a little salt pork,
 
 VAI.UABLE RECIPES. 67 
 
 two or three bunches of asparagus and three quarts of 
 water. Boil one-half of the asparagus with the meat, 
 leaving the rest in water until about twenty minutes before 
 serving; then add the rest of the asparagus and boil just 
 before serving ; add one pint of milk ; thicken with a 
 little flour and season. The soup should boil about three 
 hours before adding the last half of the asparagus. 
 
 GEEEN PEA SOUP. 
 
 Anonymous. 
 
 Four pounds of lean beef cut in small pieces, one-half 
 peck of green peas, one gallon of water ; boil the empty 
 pods of the peas in the water one hour ; strain them out ; 
 add the beef and boil slowly one and a half hours. Half 
 an hour before serving strain out the meat and add the 
 peas; twenty minutes later add one-half cup of rice 
 flour; salt and pepper to taste; and if you choose, one 
 teaspoon of sugar. After adding the rice, stir frequently 
 to prevent burning. 
 
 COEN SOUP. 
 
 Mrs. W. P. Nixon. 
 
 One small beef bone, two quarts of water, four toma- 
 toes, eight ears of corn ; let the meat boil a short time in 
 the water; cut the corn from the cob. and put in the cobs 
 with the cut corn and tomatoes ; let it boil about half an 
 hour; remove the cobs; just before serving add milk, 
 which allow to boil for a few moments only ; season with 
 salt and pepper.
 
 DO THE HOME OOOK BOOK. 
 
 COKN SOUP. 
 
 Anonymous. 
 
 One quart of corn cut from the cob in three pints of 
 water ; when the grain is quite tender, mix with them two 
 ounces of sweet butter rolled in a tablespoon of flour ; let 
 it boil fifteen minutes longer; just before taking up the 
 soup, beat up an egg and stir in with pepper and salt. 
 
 TUKTLE BEAN SOUP. 
 
 Mrs. A. N. Arnold. 
 
 Take a quart of black beans, wash them and put them 
 in a pot with three quarts of water ; boil until thoroughly 
 soft ; rub the pulp through a colander and return it to 
 the pot; add some thyme in a clean cloth, and let it boil 
 a few minutes for flavor; slice some hard boiled eggs 
 and drop them into the soup.; add a little butter, pepper 
 and salt. 
 
 BEAN SOUP. 
 
 Mrs. Whitehead. 
 
 One pint beans, four quarts water, small piece fat beef; 
 boil three hours and strain. If too thin add one table- 
 spoon flour. 
 
 BLACK BEAN SOUP. 
 
 Mrs. John B. Adams. 
 
 Boil the beans and strain them ; at the same time make 
 your stock (of any kind of meat,) saving the best for 
 force meat balls ; to be well seasoned and fried. Put the 
 bean pulp in with the stock and boil ; add red pepper,
 
 VALUABLE RECIPES. 69 
 
 salt and a little thyme, tying it up in a bag to be taken 
 out ; cloves to your taste and a little wine. When ready 
 to serve, put the fried balls into the tureen, with two or 
 three sliced hard boiled eggs, and a lemon or two, 
 according to the quantity of soup. Skim out bones and 
 pieces of meat and pour over. 
 
 BLACK BEAN SOUP. 
 
 Mrs. H. L. Adams. 
 One pound of the round beef, one-half pound of salt 
 pork, and one quart of black beans; soak the beans 
 twenty-four hours ; chop the beef and pork and boil with 
 the beans, one grated carrot and one onion five or six 
 hours ; strain and add hard boiled eggs, salt, pepper and 
 sliced lemon. 
 
 POTATO SOUP. 
 
 M. A. T. 
 Boil five or six potatoes with a small piece of salt pork 
 and a little celery ; pass through a colander and add milk 
 or cream (if milk, a little butter,) to make the consistency 
 of thick cream ; chop a little parsley fine and throw in ; 
 let boil five minutes ; cut some dry bread in small dice, 
 fry brown in hot lard ; drain them and place in the bot- 
 tom of soup tureen, and pour the soup over ; chop two 
 onions and boil with the soup, if liked. 
 
 FOKCE MEAT BALLS FOE BLACK BEAN 
 SOUP. 
 
 Mrs. Baushar. 
 Take cold meat ; chop very fine ; add flour enough to
 
 70 THE HOME OOOK BOOK. 
 
 make it stick together in balls about the size of a wal- 
 nut ; roll in flour and fry until brown, and add to the 
 soup just before it is served. 
 
 FOKCE MEAT BALLS. 
 
 Mrs. James S. Gibbs. 
 
 Mix with one pound of chopped veal or other meat, 
 one egg, a little butter or raw pork chopped fine, one cup 
 or less of bread crumbs ; the whole well moistened with 
 warm water, or what is better, the water from stewed 
 meat ; season with salt and pepper ; make in small balls 
 and fry them brown. 
 
 EGG BALLS FOE SOUP. 
 
 M. A. T. 
 
 Boil four eggs ; put into cold water ; mash yolks with 
 yolk of one raw egg, and one teaspoon of flour ; pepper, 
 salt and parsley ; make into balls and boil two minutes. 
 
 NOODLES FOE SOUP. 
 
 Mrs. F. D. J. 
 
 Rub into two eggs as much sifted flour as they will 
 absorb ; then roll out until thin as a wafer; dust over a 
 little flour, and then roll over and over into a roll ; cut 
 off" thin slices from the edge of the roll and shake out 
 into long strips ; put them into the soup lightly and boil 
 for ten minutes ; salt should be added while mixing with 
 the flour — about a saltspoonful.
 
 VALUABLE RECIPES. 71 
 
 CAEAMEL, OK BURNED SUGAR. 
 
 Put two ounces of brown or white sugar in an old tin 
 cup over a brisk fire, stir this until it is quite dark and 
 gives forth a burned smell, then add a half a cup of cold 
 water ; let it boil gently a few minutes, stirring well and 
 all the while. Take off, and when cold bottle for use. 
 This keeps well, and may be used for flavoring gravies 
 and soups. 
 
 CROUTONS. 
 
 These are simply pieces of bread fried brown and 
 crisp to be used in soups.
 
 FISH. 
 
 " The silvery fish, 
 Grazing at large in meadows submarine. 
 Fresh from the wave now cheers 
 Omr festive board." 
 
 — Anon. 
 
 Fish are good, when the gills are red, eyes are full, and 
 the body of the fish is firm and stiff. After washing them 
 well, they should be allowed to remain for a short time in 
 salt water sufficient to cover them ; before cooking, wipe 
 them dry, dredge lightly with flour, and season with salt 
 and pepper. Salmon trout and other small fish are 
 usually fried or broiled ; all large fish should be put in a 
 cloth, tied closely with twine, and placed in cold water, 
 when they may be put over the fire to boil. When fish 
 are baked, prepare the fish the same as for boiling, and 
 put in the oven on a wire gridiron, over a dripping pan. 
 
 TO BOIL FISH. 
 
 Mrs. C. G. Smith. 
 
 Put a small onion inside your fish and tie it up in a 
 towel , cover it with cold water, salt and a little vinegar, 
 and let it heat to the boiling point ; from two to three 
 minutes' boiUng is sufficient for the largest fish, and a 
 
 (72)
 
 VALUABLE RECIPES. 73 
 
 small one will not require more than one minute. Fish 
 boiled in this way is incomparably better than when 
 cooked longer. 
 
 A Suggestion. — Boiling, salted water is best for sal- 
 mon, as it sets the color. — M. A. T. 
 
 BOILED WHITE FISH. 
 
 Mrs. Andrews. 
 
 Lay the fish open ; put it in a dripping pan, with the 
 back down ; nearly cover with water ; to one fish put two 
 tablespoons salt ; cover tightly and simmer (not boil) one- 
 half hour ; dress with gravy, butter and pepper ; garnish 
 with sliced eggs. 
 
 For sauce use a piece of butter the size of an egg, one 
 tablespoon of flour, one-half pint boiling water ; boil a few 
 minutes, and add three hard boiled eggs, sliced. 
 
 FISH A LA CKEME. 
 
 Mrs. J. A. Ellis. 
 
 Take any firm salt water fish, rub it with salt and put it 
 in a kettle with enough boiling water to cover it. As 
 soon as it boils set it back where it will simmer, let it 
 stand for an hour, then take it up and draw out all the 
 bones. Put one ounce of flour into a sauce-pan, to which 
 add by degrees one quart of cream or new milk, mixing it 
 very smoothly, then add the juice of one lemon, one onion 
 chopped fine, a bunch of parsley, a little nutmeg, salt and 
 pepper. Put this on the fire, stirring it till it forms a thick 
 sauce ; stir in a quarter of a pound of butter ; strain the 
 sauce through a sieve. Put a little on a dish, then lay the
 
 74 
 
 THE HOME COOK BOOS. 
 
 fish on it and turn the remainder of the sauce over it. 
 Beat to a froth the whites .of six eggs, spread over the 
 whole, and bake half an hour a light brown. 
 
 TUKBOT A LA CKEME. 
 
 Mrs. A. Keith. 
 
 Boil a large white fish ; pick it up fine, taking out the 
 bones ; make a sauce of a quart of milk, a little thyme, a 
 few sprigs of parsley, a little onion ; simmer together till 
 well flavored ; wet two ounces of flour and stir in with a 
 quarter of a pound of butter ; stir until it thickens ; then 
 strain it on the yolks of two eggs ; season with pepper and 
 salt. Put some of the sauce in a pudding dish, then a 
 layer of fish and so on until the dish is full, putting sauce 
 on top; cover with rolled crackers and a little grated 
 cheese, if to the taste ; brown in the oven. 
 
 CODFISH A LA CREME. 
 
 Mrs. Baushar. 
 
 Take four pounds of codfish, let it come to a scald, pick 
 it in pieces ; four tablespoons Worcestershire sauce, two 
 tablespoons anchovy sauce, one-fourth pound butter, one- 
 half pint cream ; boil one-half dozen large potatoes, mash 
 them; put in the pudding dish, (except the potatoes,) 
 then cover with the potatoes ; bake fifteen or twenty min- 
 utes, or till nicely browned. 
 
 SAUCE FOR BOILED FISH. 
 
 To one teacup of milk, add one teacup of water ; put 
 it on the fire to scald, and when hot stir in a tablespoon
 
 VALUABLE RECIPES. 75 
 
 of flour, previously wet with cold water ; add two or three 
 eggs; season with salt and pepper, a little celery, vinegar 
 and three tablespoons of butter. Boil four or five eggs 
 hard, take off the shells, and cut in slices, and lay over 
 the dish. Then pour over the sauce and serve. 
 
 BAKED HALIBUT OR SALMON. 
 
 Let the fish remain in cold water, slightly salted, for aiv 
 hour before it is time to cook it ; place the gridiron on a 
 dripping pan with a little hot water in it and bake in a 
 hot oven ; just before it is done, butter it well on the top, 
 and brown it nicely. The time of baking depends upon 
 the size of the fish, A small fish will bake in about half 
 an hour, and a large one in an hour. They are very nice 
 when cooked as above and served with a sauce which is 
 made from the gravy in the dripping pan, to which is 
 added a tablespoon of catsup and another of some pun- 
 gent sauce and the juice of a lemon. Thicken with brown 
 flour moistened with a little cold water. Garnish hand- 
 somely with sprigs of parsley and current jelly. 
 
 BAKED BLACK BASS. 
 
 Mrs. P. B. Ayer. 
 
 Eight good sized onions chopped fine ; half that quan- 
 tity of bread crumbs ; butter size of hen's egg ; plenty of 
 pepper and salt, mix thoroughly with anchovy sauce until 
 quite red. Stuff your fish with this compound and pour 
 the rest over it, previously sprinkling it with a little red 
 pepper. Shad, pickerel and trout are good the same way. 
 Tomatoes can be used instead of anchovies, and are more
 
 76 THE HOME COOK BOOK. 
 
 economical. If using them, take pork in place of butter 
 and chop fine. 
 
 BKOILED WHITE FISH — FRESH. 
 
 Mrs. G. E. P. 
 Wash and drain the fish ; sprinkle with pepper and lay 
 with the inside down upon the gridiron, and broil over 
 fresh bright coals. When a nice brown, turn for a moment 
 on the other side, then take up and spread with butter. 
 This is a very nice way of broiling all kinds of fish, fresh 
 or salted. A little smoke under the fish adds to its flavor. 
 This may be made by putting two or three cobs under the 
 gridiron. 
 
 SALT MACKEREL. 
 
 Mrs. F. D. J. 
 
 Soak the fish for a few hours in lukewarm water, chang- 
 ing the water several times ; then put into cold water 
 loosely tied in cloths, and let the fish come to a boil, turn- 
 ing off the water once, and pouring over the fish hot water 
 from the tea kettle ; let this just come to a boil, then take 
 them out and drain them, lay them on a platter, butter 
 and pepper them, and place them for a few moments in 
 the oven. Serve with sliced lemons, or with any nice fish 
 sauce. 
 
 BOILED CODFISH— SALT. 
 
 Soak two pounds of codfish in lukewarm water over 
 night or for several hours; change the water several 
 times ; about one hour before dinner put this into cold
 
 VALUABLE BECIPES. 77 
 
 fresh water, and set over the fire ; let it come to a boil, or 
 just simmer, for fifteen minutes but not to boil hard, then 
 take out of the water, drain and serve with egg sauce, or 
 with cold boiled eggs sliced and laid over it, with a drawn 
 butter or cream gravy poured over all. 
 
 CROQUETTES OF FISH. 
 
 Take dressed fish of any kind ; separate from the bone, 
 mince it with a little seasoning, an egg beaten with a 
 teaspoon of flour and one of milk ; roll into balls, brush 
 the outside with egg and dredge well with bread and 
 cracker crumbs, and fry them of a nice color. The bones, 
 head, tail, an onion, an anchovy and a pint of water will 
 make the gravy. 
 
 EELS. 
 
 Mrs. P. B. Ayer. 
 
 Skin and parboil them ; cleanse the back bone of all 
 coagulations; cut them in pieces about three inches in 
 length ; dip in flour and cook in pork fat, brown. 
 
 TONGUES AND SOUNDS. 
 
 Mrs. P. B. Ayer. 
 
 Soak them thirty-six hours in cold water ; scrape them 
 thoroughly and boil tender; fry them brown or eat with 
 butter and egg sauce. 
 
 CHOWDER. 
 
 Mrs. P. B. Ayer. 
 Five pounds of codfish cut in squares ; fry plenty of
 
 T8 THE HOME COOK BOOK. 
 
 salt pork cut in thin slices ; put a layer of pork in your 
 kettle, then one of fish ; one of potatoes in thick slices, 
 and one of onions in slices; plenty of pepper and salt; 
 repeat as long as your materials last, and finish with a 
 layer of Boston crackers or crusts of bread. Water suffi- 
 cient to cook with, or milk if you prefer. Cook one-half 
 hour and turn over on your platter, disturbing as little as 
 possible. Clams and eels the same way, 
 
 FISH CHOWDER 
 
 Mrs. R. A. Sibley. 
 
 Four pounds of fresh fish skinned and cut in pieces ; put 
 in a pot some of the fish, then some crackers and sliced 
 potatoes, salt and pepper ; another layer of fish, crackers 
 and potatoes ; cover the whole with water ; add a little 
 onion, if liked, and some fried pork or butter; boil until 
 the potatoes are done, then add a quart of milk and let 
 it boil. When dishing for the table, take out all the large 
 bones. Codfish or haddocks are the best ; other fish will 
 linswer; use the head. 
 
 POTTED FISH. 
 
 Mrs. Gridley, Evanston. 
 
 Take out the backbone of the fish ; for one weighing 
 two pounds take a tablespoon of allspice and cloves 
 mixed ; these spices should be put into little bags of not 
 too thick muslin ; put sufficient salt directly upon each 
 fish; then roll in a cloth, over which sprinkle a little 
 cayenne pepper; put alternate layers of fish, spice and 
 sago in an earthern jar; cover with the best cider vinegar;
 
 yALUABLE EECIPES. 79 
 
 cover the jar closely with a plate and over this put a cov- 
 erinej of dough, rolled out to twice the thickness of pie 
 crust. Make the edges of paste, to adhere closely to the 
 sides of the jar, so as to make it air-tight. Put the jar 
 into a pot of cold water and let it boil from three to five 
 hours, according to quantity. Ready when cold. 
 
 Sauces for " Fish and Meat " will follow " Meats." 
 
 SHELL FISH. 
 
 OTSTEES ON THE SHELL. 
 
 Wash the shells and put them on hot coals or upon the 
 top of a hot stove, or bake them in a hot oven ; open the 
 shells with an oyster knife, taking care to lose none of the 
 liquor, and serve quickly on hot plates, with toast. Oys- 
 ters may be steamed in the shells, and are excellent eaten 
 in the same manner. 
 
 BKOILED OYSTEKS. 
 
 Drain the oysters well and dry them with a napkin. 
 Have ready a griddle hot and well buttered ; season the 
 oysters ; lay them to griddle and brown them on both 
 sides. Serve them on a hot plate with plenty of butter. 
 
 CEEAMED OYSTEKS. 
 
 Clara E. Thatcher. 
 To one quart of oysters take one pint ol cream or
 
 80 THE HOME COOK BOOK. 
 
 sweet milk ; thicken with a little flour, as if for gravy ; 
 when cooked, pour in the oysters with liquor; pepper, 
 salt and butter the mixture. Have ready a platter with 
 slices of nicely browned toast, pour creamed oysters on 
 toast and serve hot, 
 
 OYSTEKS A LA CKEME. 
 
 Mrs. J. B. Lyon, Detroit. 
 
 One quart of oysters, one pint of cream ; put the 
 oysters in a double kettle, cook until the milk juice begins 
 to flow out ; drain the oysters in a colander ; put the 
 cream on the same way ; when it comes to a boil, thicken 
 with flour wet with milk as thick as corn starch ready to 
 mould ; then put in the oysters and cook five minutes. 
 Serve hot on toast. 
 
 PANNED OYSTEES. 
 
 Mrs. J. B. Lyon, Detroit. 
 
 Drain the oysters from the liquor ; put them in a hot 
 pan or spider ; as soon as they begin to curl, add butter, 
 pepper and salt. Serve on toast, or without, if preferred. 
 
 STEWED OYSTERS. 
 
 Mrs. Andrews. 
 
 In all cases, unless shell oysters, wash and drain ; mix 
 half a cup of butter and a tablespoon of corn starch; 
 put with the oysters in a porcelain kettle ; stir until they 
 boil ; add two cups of cream or milk ; salt to taste ; do 
 not use the liquor of the oysters in either stewing or 
 escaloping.
 
 VALUABLE EECIPES. 81 
 
 ESCALOPED OYSTERS. 
 
 Mrs. Andrews. 
 
 Butter the dish, (common earthern pie-plates are the 
 best,) cover the bottom of the dish with very fine bread 
 crumbs ; add a layer of oysters ; season with pepper and 
 salt; alternate the crumbs and oysters until you have 
 three layers ; finish with crumbs ; cover the top with small 
 pieces of butter ; finish around the edge with bread cut 
 into small oblong pieces dipped in butter ; bake half an 
 hour; unless shell oysters, wash them thoroughly and 
 strain. 
 
 ESCALOPED OYSTERS. 
 
 Mrs. D. 
 
 Crush and roll several handfuls of friable crackers; 
 put a layer in the bottom of a buttered pudding dish ; 
 wet this with a mixture of the oyster liquor and milk, 
 slightly warmed ; next a layer of oysters ; sprinkle with 
 salt and pepper, and lay small bits of butter upon them 
 then another layer of moistened crumbs, and so on until 
 the dish is full. Let the top layer be of crumbs, thicker 
 than the rest, and beat an egg into the milk you pour 
 over them ; put pieces of butter on top ; cover the dish ; 
 bake half an hour. 
 
 ESCALOPED OYSTERS. 
 
 Mrs. Norcross. 
 
 Scald the oysters ; butter the dish in which they are to 
 be baked ; put in first a layer of rolled crackers ; take the 
 oysters from the liquor one at a time, to be sure no shells
 
 82 THE HOME COOK BOOK. 
 
 are on them ; then add a layer of oysters with butter, a 
 little pepper, and continue adding a layer of crackers and 
 oysters until the dish is full ; have the top layer crackers ; 
 strain over the whole the liquor ; bake half an hour. 
 
 OYSTER PIE. 
 
 Anonymous. 
 Take a large dish, butter it, and spread a rich paste 
 over the sides and around the edge, but not on the bot- 
 tom. The oysters should be as large and fine as possible ; 
 drain off part of the liquor from the oysters ; put them 
 into a pan, and season them with pepper, salt, spice and 
 butter ; have ready the yolks of three boiled eggs chopped 
 fine, and grated bread crumbs ; pour the oysters with as 
 much of their liquor as you please into the dish with the 
 paste, strew over them the chopped eggs and grated bread ; 
 roll out the lid of the pie and put it on, crimping the 
 edges. Bake in a quick oven. Nice also, with a gill of 
 cream added, and a little flour. 
 
 OYSTER PATTIES. 
 
 Aunt Maggie. 
 Make some rich puff paste and bake it in very small tin 
 patty pans; when cool, turn them out upon a large dish; 
 stew some large fresh oysters with a few cloves, a little 
 mace and nutmeg; then add the yolk of one egg, 
 boiled hard and grated ; add a little butter, and as much 
 of the oyster liquor as will cover them. When they have 
 stewed a little while, take them out of the pan and set 
 them to cool. When quite cold, lay two or three oysters 
 in each shell of puff paste.
 
 VALUABLE EECIFES. 83 
 
 OYSTEK PATTIES. 
 
 Mrs. Thos. Orton. 
 
 Stew the oysters ; take the broth and allow the yolk of 
 one egg to every dozen of oysters ; turn off the broth and 
 add the eggs ; let it come to a boil ; then turn back the 
 oysters and fill the crust, 
 
 TO FRY OYSTERS. 
 
 Mrs. Edward EI7. 
 
 Roll a few crackers ; beat two eggs ; wash your oysters 
 or not, according to your notion, but the bits of shell 
 must be removed ; dip your oysters into the egg, then into 
 the rolled crackers ; take half butter, and half lard in a 
 spider, have it hot ; (but not so hot that your oysters will 
 burn ; ) fry them ; then have a colander in a pan on the 
 stove, and as soon as done, put into the colander to drj'; 
 when you have a dozen or so, take them out and put on a 
 hot platter ; salt to you taste. 
 
 TO FRY OYSTERS. 
 
 Mrs. D., and Mrs. T. V. Wadskier. 
 
 Use the largest and best oysters ; lay them in rows upon 
 a clean cloth and press another upon them, to absorb the 
 moisture ; have ready several beaten eggs ; and in another 
 dish some finely crushed crackers ; in the frying pan heat 
 enough butter to entirely cover the oysters ; dip the oys- 
 ters first into the eggs, then into the crackers, rolling it or 
 them over that they may become well incrusted ; drop into 
 the frying pan and fry quickly to a light brown. Serve 
 dry and let the dish be warm. A chafing dish is best.
 
 84 THE HOME COOK BOOK. 
 
 FRICASSEED OYSTERS. 
 
 Mrs. W. P. Brown. 
 
 For a quart can, drain the oysters dry as possible ; put 
 a piece of butter the size of an egg into your spider, and 
 let it get quite brown ; put in your oysters and as soon as 
 they commence to cook, add as much more butter, which 
 has been previously well mixed with a tablespoon of 
 flour ; let it cook a moment and add one egg, beaten with 
 a tablespoon of cream ; let this cook a moment and pour 
 all over toasted bread. 
 
 MACARONI WITH OYSTERS. 
 
 Mrs. F. B. Orr. 
 
 Boil macaroni in salt water, after which drain through 
 a colander ; take a deep earthem dish or tin, put in alter- 
 nate layers of macaroni and oysters ; sprinkle the layers 
 of macaroni with grated cheese ; bake until brown. De- 
 licious as a side dish at dinner. 
 
 MACARONI AND OYSTERS— AN ENTREE. 
 
 Mrs. Baushar. 
 
 Boil the macaroni first ; place a layer of it in the bottom 
 of the dish ; dry the oysters and place around on the 
 macaroni, then a layer of browned bread crumbs, then 
 another layer of macaroni, then oysters as before, then 
 bread crumbs, and so on, finishing off with bread crumbs, 
 and bake ; pepper, salt and butter to the taste ; make 
 a broth of the oyster juice and milk, and pour over it 
 before baking; bake about twenty minutes.
 
 VALUABLE EECIPES. 85 
 
 PICKLED OYSTERS. 
 
 Mrs. C. G. Smith. 
 Wash them from their liquor and put them into a porce- 
 lain lined kettle, with strong salt and water to cover them ; 
 let them come to a boil, and then skim them into cold 
 water; scald whole peppers, mace and cloves in a little 
 vinegar ; the quantity of these must be determined by the 
 number of oysters ; when the oysters are cold, put them 
 into a stone jar with layers of spice between them, and 
 make liquor enough to cover them from the liquor in 
 which they were cooked; spice your vinegar and cold 
 water to taste. 
 
 LOBSTER CHOWDER. 
 
 Mrs. Lamkin. 
 Four or five pounds of lobster, chopped fine ; take the 
 green part and add to it four pounded crackers ; stir this 
 into one quart of boiling milk ; then add the lobster, a 
 piece of butter o. .e-half the size of an egg, a little pepper 
 and salt, and bring it to a boil. 
 
 LOBSTER CROQUETTES. 
 
 M. A. T. 
 The same mixture as given for stuffed lobster, without 
 the cream ; made into pointed balls, dipped in egg and 
 then rolled in cracker and fried in very hot lard ; served 
 dry and garnished with parsley. 
 
 STUFFED CRABS OR LOBSTER. 
 
 M. A. T. 
 Boil crabs and pick out meat ; carefully preserving the
 
 86 THE HOME COOK BOOK. 
 
 shell whole ; rub this with salad oil , add to meat one^ 
 fourth as much fine bread crumbs, very little nutmeg, 
 cayenne pepper, grated rind and juice of lemon, butter 
 and a little sweet cream, (if lobster, rub the coral with the 
 cream,) replace in shells, dust lightly with bread crumbs, 
 and butter and brown in oven. Garnish with parsley 
 and lemon. 
 
 TO DKESS CRAB. 
 
 Mrs. Elia M. Walker. 
 
 Two or three shalots and a little parsley chopped very 
 fine ; one ounce of butter; a bunch of sweet herbs ; a tea- 
 cup of broth (or water) ; boil a few minutes, and take out 
 the herbs; add the crumbs of a roll finely grated; one 
 tablespoon of best sweet oil; one glass of sherry; the 
 juice of half a lemon ; cayenne pepper and salt to taste. 
 Put in the crab to warm, then put all nicely into the shell, 
 grate over some bread crumbs and put in the oven a few 
 moments to brown. 
 
 CLAM STEW. 
 
 Mrs. M. L. S. 
 
 Lay the clams on a gridiron over hot coals, taking them 
 out of the shells as soon as open, saving the juice ; add a 
 little hot water, pepper, a very little salt and butter rolled 
 in flour sufficient for seasoning; cook for five minut«« 
 and pour over toast.
 
 VALUABLE EB0IPE8. 8T 
 
 CLAM FRITTERS. 
 
 M. A. T. 
 
 Twelve clams chopped or not; one pint milk; three 
 eggs ; add liquor from clams ; salt and pepper, and flour 
 enough for thin batter. Fry in hot lard.
 
 POULTRY AND GAME. 
 
 "Whoso seeks an audit here, 
 Propitious pays his tribute — game or fish, 
 Wild fowl or venison, and his errand speed." 
 
 — COWPER. 
 
 BOILED FOWL. 
 
 Take a young fowl and fill the inside with oysters; 
 place in a jar and plunge into a kettle of water; boil for 
 one and one-half hours ; there will be a quantity of gravy 
 in the jar from the juice of the fowl and the oysters; 
 make this into a white sauce with the addition of egg, 
 cream, or a little flour and butter ; add oysters, or serve 
 up plain with the fowl. This is very nice with the addi- 
 tion of a little parsley to the sauce. 
 
 KOAST TURKEY OR CHICKEN. 
 
 Having picked and drawn the fowls, wash them well in 
 two or three waters ; wipe them dry ; dredge them with a 
 little flour inside and out, and a little pepper and salt ; 
 prepare a dressing of bread and cracker crumbs, fill the 
 bodies and crops of the fowls and then bake them from 
 two to three hours ; baste them frequently while roast- 
 ing ; stew the giblets in a sauce pan ; just before serving, 
 
 (88)
 
 VALUABLE EEOIPES. «9 
 
 chop the giblets fine ; after taking up the chicken, and 
 the water in which the giblets were boiled, add the 
 chopped giblets to the gravy of the roast fowl ; thicken 
 with a little flour, which has been previously wet with 
 the water; boil up, and serve in a gravy-dish. Roast 
 chickens and turkey should be accompanied with celery 
 and jellies. 
 
 BAKED CHICKEN. 
 
 Anonymous. 
 
 Cut the fowls open and lay them flat in a pan, break- 
 ing down the breast and the back bones ; dredge with 
 flour and season well with salt and pepper, with bits of 
 butter ; put in a very hot oven until done, basting fre- 
 quently with melted butter ; or when half done take out 
 the chicken and finish by broiling it upon a gridiron over 
 bright coals ; pour over it melted butter and the juices in 
 the pan in which it was baked. 
 
 CHICKEN FRICASSEE. 
 
 Sarah Page, Albany, N. Y. 
 
 Cut up the chickens and put on the fire in a kettle 
 with cold water sufficient to cover, add a little salt or salt 
 pork sliced, if you like ; boil until tender, and cut up and 
 put in a part of a head of celery. When tender have 
 ready hot baking-powder biscuits broken open and laid 
 on a platter; on this place the chicken ; thicken the 
 gravy with flour moistened with water or milk, aud pour 
 it over the chicken and biscuits. If you prefer, use a
 
 90 THE HOME OOOK BOOK. 
 
 good-sized piece of butter to season instead of the salt 
 pork. Oysters are an addition. 
 
 FRIED CHICKEN. 
 
 Mrs. Bausher. 
 Cut the chicken in pieces, lay them in salt and water, 
 changing the water several times ; roll each piece in flour ; 
 fry in very hot lard or butter, season with salt and pepper ; 
 fry parsley with them also. Make a gravy of cream 
 seasoned with salt, pepper and a little mace, thickened 
 with a little flour in the pan in which the chickens were 
 fried, pouring off the lard. 
 
 DRESSING FOR CHICKENS OR TURKEY. 
 
 Mrs. F. D. 
 Chop bread crumbs quite fine, season well with pepper, 
 salt and plenty of butter ; moisten with a very little water, 
 and add a few oysters with a little of the liquor, if you 
 please. The best authorities say the dressing is the 
 finest when it crumbles as the fowl is cut. 
 
 DRESSING FOR TURKEY. 
 
 C Kennicot. 
 
 One pint of soaked bread, one teaspoon of sage, one 
 teaspoon of summer savory, one teaspoon of salt, one- 
 half teaspoon pepper, butter size of an egg. 
 
 CHICKEN CHEESE. 
 
 Two chickens boiled tender, chop, but not too fine; 
 salt and pepper , three or four eggs boiled and sliced ;
 
 VALUABLE KBCSPKB. 91 
 
 line dishes or moulds with them ; pour in the chicken 
 and the liquor they were boiled in ; when cold slice. 
 Should be boiled in as little water as possible. 
 
 JELLIED CHICKEN. 
 
 M. A. T. 
 
 Boil a fowl until it will slip easily from the bones ; let 
 the water be reduced to about one pint in boiling; pick 
 the meat from the bones in good sized pieces, taking out 
 all gristle, fat and bones ; place in a wet mould ; skim the 
 fat from the liquor ; a little butter ; pepper and salt to 
 the taste and one-half ounce of gelatine. When this dis- 
 solves, pour it hot over the chicken. The liquor must be 
 seasoned pretty high, for the chicken absorbes. 
 
 CHICKEN PIE. 
 
 Mrs. A. A. Carpenter. 
 
 Boil your chickens until they are tender and season 
 highly, line deep pie plates with a rich crust, take the 
 white meat and a little of the dark off from the bones, 
 put into the pie plates, pour the gravy over the chicken, 
 add butter and a little flour, cover with the crust, bake 
 from half to three-quarters of an hour. 
 
 CHICKEN PIE. 
 
 Mrs. H. 
 
 Stew chickens until tender ; line the sides of a deep pie 
 dish, with nice pastry ; put in the chicken, and the water 
 in which it has boiled, (which should be but half a pint) ; 
 season with a large piece of butter, salt and pepper, and
 
 92 THE HOMB OOOK BOOK. 
 
 then cover loosely with a crust. While this is baking, 
 have ready a quart can of fine oysters ; put on the fire a 
 pint of rich milk, (or the liquor of the oysters will do ;) 
 let it come to a boil; thicken with a little flour, and 
 season with butter, pepper and salt ; pour this over the 
 oysters boiling hot, and about fifteen minutes before the 
 pie is done, lift the crust and pour the oysters and all into 
 the pie ; then return to the oven to finish. 
 
 CHICKEN LOAF. 
 
 Mrs. W. H. Low. 
 Take two chickens, boil them in as little water as pos- 
 sible until the meat will drop from the bones ; cut it with 
 a knife and fork ; then put it back into the kettle ; put in 
 plenty of butter, pepper and salt ; heat it thoroughly ; 
 boil an egg hard and slice it and place it in the bottom 
 of a dish ; pour it in hot, place a weight upon it, and put 
 it away to cool ; it will come out in a form. 
 
 CHICKEN CROQUETTES. 
 
 Mrs. P. B. Ayer. 
 Two well cooked chickens chopped fine; one pound 
 rice boiled not more than twenty minutes ; an onion, if 
 preferred ; one-half pound old cheese grated ; parsley 
 chopped fine ; very little cloves, mace and thyme ; cay- 
 enne and black pepper to season. Mix this thoroughly 
 with the yolks of ten eggs, well beaten ; one pint of sifted 
 crackers ; beat six eggs, separately ; form the first com- 
 pound in a pointed wine glass, dip first in the egg and 
 then in the sifted cracker, and brown in hot lard. Heat 
 before eating.
 
 VALUABLE EBCIPBS. 93 
 
 CHICKEN CEOQUETTES. 
 
 Mrs. J. Young Scammon. 
 
 The proportions that we give below are for half a good 
 sized chicken. After boiling, chop the meat fine, fry it 
 with one ounce of butter ; then add one half teaspoon of 
 flour ; stir for half a minute, adding the chopped meat 
 and a little more than a gill of meat broth ; salt, pepper 
 and a pinch of nutmeg ; stir for five minutes, then take it 
 from the fire and mix the yolks of two eggs with it; put 
 on the fire again for one minute, stirring the while. Lastly, 
 you may or may not add four mushrooms chopped, or 
 two truffles, or both, according to taste. Turn the mixture 
 into a dish and set it away to cool. When perfectly cold 
 mix it well, as the upper part is drier than the rest ; put 
 it in parts on the pasteboard, a tablespoon for each part. 
 Have bread crumbs on the pasteboard, then make them 
 into any form required. Dip each croquette in beaten 
 egg ; roll in bread crubs again and fry in hot fat. Garnish 
 each croquette with a sprig of parsley. 
 
 CHICKEN CEOQUETTES. 
 
 Marion Harland. 
 
 Minced chicken ; about one-quarter as much fine bread 
 crumbs as you have of meat ; one egg beaten light to each 
 cup of meat; gravy enough to moisten the crumbs and 
 chicken ; or, if you have no gravy, a little drawn butter ; 
 pepper and salt and chopped parsley to taste ; yolks of 
 two hard boiled eggs rubbed fine with the back of a silver 
 spoon, added to the meat ; mix up into a paste with as 
 little handling as may be ; nor must the paste be too
 
 94 THB HOME OOOK BOOK. 
 
 wet to mould readily ; make with floured hands into rolls 
 or ovate balls, roll in flour until well coated, and fry a few 
 at a time, lest crowding should injure the shape, in nice 
 dripping, or a mixture half lard and half butter. As you 
 take them out lay in a hot colander, that every drop of 
 fat may be drained off". Serve in a heated dish with 
 cresses or parsley. 
 
 CHICKEN CROQUETTES. 
 
 Mrs. J. A. EUis. 
 
 Four and one-half pounds chicken boiled and chopped 
 very fine ; moisten to a thick pulp with the liquor in which 
 it has been boiled. Mix with this a pint and a half of 
 mashed potatoes, beaten to a cream ; three eggs, one 
 teaspoon of mustard, sweet majoram, salt and pepper to 
 taste ; a little celery chopped very fine ; soften with milk 
 till very soft, and add a quarter of a pound of butter. 
 Mould into forms, dip in egg and cracker dust, and fry in 
 boiling lard. 
 
 CROQUETTES. 
 
 Mrs. I. N. Isham. 
 
 Take cold fowl or fresh meat of any kind, with slices 
 of ham, fat and lean ; chop all together very fine ; add 
 half as much grated bread, and season with salt, pepper 
 and nutmeg ; one tablespoon of catsup, one teaspoon of 
 made mustard and one lump of butter; mix well together, 
 make up in little rolls or balls, dip in beaten yolks of 
 eggs, cover with grated bread crumbs, and fry brown in 
 lard.
 
 VALUABLE RECIPBS. 95 
 
 CHICKEN PATES. 
 
 Mince chicken that has been previously roasted or 
 boiled, and season well ; stir into this a sauce made of 
 half a pint of milk, into which while boiling a teaspoonful 
 of corn starch has been added to thicken ; season with 
 butter, about a tablespoonful, and salt and pepper to 
 taste. Have ready small pate pans lined with a good 
 puff paste. Bake the crust in a brisk oven ; then fill the 
 pans and set in the oven a few minutes to brown very 
 slightly. 
 
 FORCE MEAT BALLS. 
 
 Mrs. James S. Gibbs. 
 
 Mix with one pound of chopped veal or other meat; 
 one egg ; a little butter or raw pork chopped fine ; one 
 cup or less of bread crumbs ; the whole well moistened 
 with warm water, or what is better, the water from stewed 
 meat ; season with salt and red pepper ; do up in small 
 balls, and fry them brown. 
 
 PILAN. 
 
 Mrs. J. S. Gibbs. 
 
 Place a full grown chicken and about one pound of 
 pickled pork with a pod of red pepper and bunch of 
 thyme, in a pot with water enough to cover. When per- 
 fectly tender, put the chicken and pork in a steamer 
 which fits the pot ; wash your rice carefully, and boil it 
 seventeen minutes in the water from which the meat was 
 taken ; make a large gravy tureen full of drawn butter 
 sauce, to which you add two hard boiled eggs sliced, and
 
 96 THE HOME COOK BOOK. 
 
 capers or chopped pickle ; use about a pint of the water 
 in which the meat has been boiled for the sauce, and if 
 the food is very fat, skim the grease off the top and use 
 instead of butter for the sauce. When you serve, place 
 the rice on a large flat dish, and the chicken on top. 
 
 DUCKS. 
 
 Miss S. P., Albany, N. Y. 
 
 When roasted, use dressing as for turkey, with the ad- 
 dition of a few slices of onion. Many cooks lay over the 
 game slices of onions, which takes away the fishy flavor, 
 removing the onion before serving. Make a sauce with 
 the drippings in the pan, in which the game is roasted, 
 and to which are put the chopped giblets, which are pre- 
 viously well cooked ; thicken the gravy with brown flour, 
 moistened with water. Serve with currant jelly. 
 
 KOAST GOOSE. 
 
 Stuff" and roast in the same manner as ducks. Many 
 cooks cover poultry with a paste of flour and water while 
 baking, removing it before it is served. 
 
 TO EOAST WILD FOWL. 
 
 M. A. T. 
 
 Put an onion, salt and hot water into a pan, and baste 
 for ten or fifteen minutes ; change the pan ; put in a slice 
 of salt pork and baste with butter and pork drippings very 
 often; just before serving dredge lightly with flour and 
 baste. Ducks take from twenty-five to thirty-five minutes 
 to roast, and woodcock and snipes fifteen to twenty-five
 
 VALUABLE RECIPES. 97 
 
 Do not draw or take off the heads of either. Garnish 
 with fried or toasted bread, lemon, parsley and currant 
 jelly. 
 
 PKAIEIE CHICKENS, PARTRIDGES AKD 
 QUAILS. 
 
 Miss Sarah Page, Albany, N. Y. 
 Clean nicely, using a little soda in the water in which 
 they are washed ; rinse them and dry, and then fill them 
 with dressing, sewing them up nicely, and binding down 
 the legs and wings with cords. Put them in a steamer 
 over hot water, and let them cook until just done. Then 
 place them in a pan with a little butter ; set them in the 
 oven and baste them frequently with melted butter until 
 of a nice brown. They ought to brown nicely in about 
 fifteen minutes. Serve them on a platter, with sprigs of 
 parsley alternating with currant jelly. 
 
 QUAIL ON TOAST. 
 
 After the birds are nicely cleaned, cut them open down 
 the back; salt and pepper them, and dredge with flour. 
 Break down the breast and back-bones, so they will lie flat, 
 and place them in a pan with a very little water and but- 
 ter in a hot oven, covering them up tightly until nearly 
 done. Then place them in a spider in hot butter, and fry 
 a moment to a nice brown. Have ready slices of baker's 
 bread toasted, and slightly buttered upon a platter. The 
 toast should be broken down with a carving-knife, so that 
 it will be tender. On this place the quails ; make a sauce 
 of the gravy in the pan, thicken lightly with browned flour, 
 and pour over each quail and the toast.
 
 9$ THE HOME COOK BOOK. 
 
 A SUGGESTION. 
 
 M. A. T. 
 Singe all poultry with alcohol, and dip quails into clari- 
 fied butter for broiling. 
 
 PEESSED CHICKEN. 
 
 Mrs. C. H. Wheeler. 
 Cut up the fowls and place in a kettle with a tight cover, 
 so as to retain the steam ; put about two teacups of water 
 and plenty of salt and pepper over the chicken, then let 
 it cook until the meat cleaves easily from the bones, cut 
 or chop all the meat (freed from skin, bones and gristle) 
 about as for chicken salad ; season well, put into a dish 
 and pour the remnant of the juice in which it was cooked 
 over it. This will jelly when cold, and can then be sliced 
 or set on the table in shape. Nice for tea or lunch. The 
 knack of making this simple dish is not having too much 
 water; it will not jelly if too weak, or if the water is 
 allowed to boil away entirely while cooking. 
 
 PIGEON PIE. 
 
 Mrs. L. 
 
 Make a fine puff paste ; 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 of hard-boiled eggs, and lay in with the birds ; 
 put in more butter, some veal broth, and cover the whole 
 with crust Bake slowly for an hour and a half.
 
 MEATS. 
 
 — " Cook, see all your sawces 
 Be sharp and poynant in the palate, that they may 
 Commend you ; look to your roast and baked meats handsomely, 
 And what new kickshaws and delicate made things.'* 
 
 — Beaumont and Fletcher. 
 
 GENEKAL EULES FOR COOKING MEATS. 
 
 All salt meat should be put on in cold water, that the 
 salt may be extracted while cooking. Fresh meat, which 
 is boiled to be served with sauces at the table, should be 
 put to cook in boiling water, when the outer fibres con- 
 tract, the inner juices are preserved. 
 
 For making soup, pat the meat over in cold water, to 
 extract the juices for the broth. 
 
 In boiling meats, if more water is needed, add that 
 which is hot, and be careful to keep the water on the 
 meat constantly boiling. 
 
 Remove the scum when it first begins to boil. The 
 more gently meat boils, the more tender it will become. 
 Allow twenty minutes for boiling each pound of fresh 
 meat. 
 
 Roast meats require a brisk fire. Baste often. Twenty 
 minutes is required for roasting each pound of fresh meat. 
 
 (99)
 
 100 THE HOME COOK BOOK. 
 
 The variation in roasted meats consists simply in the 
 method of preparing them to cook, before putting in the 
 oven. Some are to be larded, some stuffed with bread 
 dressing, and others plain, only seasoning with pepper 
 and salt. 
 
 A piece of red pepper, cooked in a boiled dinner, is 
 very nice. 
 
 HINTS FOK COOKING MEATS. 
 
 E. E. Marcy, Evanston. 
 A tough piece of meat can be made tender by cooking 
 for several hours, in water at a simmering heat. The 
 fibre of meats is toughened by being subjected to a high 
 temperature. It is upon this theory that Warren's Patent 
 Cooker is constructed. The same results can be obtained 
 by carefully watching the process of cooking, to prevent 
 rapid boiling. 
 
 ROAST BEEF. 
 
 Prepare for the oven by dredging lightly with flour, and 
 seasoning with salt and pepper ; place in the oven, and 
 baste frequently while roasting. Allow a quarter of an 
 hour for a pound of meat, if you like it rare ; longer if 
 you like it well done. Serve with a sauce, made from the 
 drippings in the pan, to which has been added a table- 
 spoon of Harvey or Worcestershire sauce, and a table- 
 spoon of tomato catsup. Thicken with browned flour, 
 and serve in a gravy boat. 
 
 EOAST BEEF WITH YORKSHIRE PUDDING. 
 
 Set a piece of beef to roast upon a grating, or severaJ
 
 VALUABLE RECIPES. 101 
 
 Sticks laid across a dripping pan. Three-quarters of an 
 hour before it is done, (allow fifteen minutes to a pound 
 if you like it rare,) mix the pudding and pour into the 
 pan. Continue to roast the beef, the dripping meanwhile 
 falling upon the pudding below. When both are done cut 
 the pudding into squares and lay around the meat when 
 dished. If there is much fat in the dripping pan before 
 the pudding is ready to be put in, drain it off, leaving just 
 enough to prevent the batter from sticking to the bottom. 
 Recipe for Pudding. — One pint of milk ; four eggs, 
 whites and yolks beaten separately ; two cups flour ; one 
 teaspoon salt. Be careful in mixing not to get the batter 
 too stiff. 
 
 YOKKSHIRE PUDDING. 
 
 Mrs. Joseph B. Leake. 
 
 To be eaten with roast beef, instead of a vegetable. 
 Three tablespoons flour, mixed with one pint of milk, 
 three eggs and a little salt. Pour into a shallow tin bak- 
 ing pan ; put into oven, an hour before dinner, for ten 
 minutes ; then put it under the roasting beef and leave it 
 till you take up the beef; leave it in about five minutes 
 after you take up the beef; then pour off" the fat and send 
 it to the table. 
 
 BEEFSTEAK AND MUSHROOMS. 
 
 Mrs. Perry II Smith. 
 
 Put in a sauce pan one ounce of butter, a small onion 
 chopped fine, a little ground sage, and a little thyme, and 
 put it over the fire ; when hot, shake in two tablespoons
 
 102 THE HOME COOK BOOK. 
 
 of flour, and when it becomes brown, put in one gill of 
 water, and let it boil for half an hour. Then add three 
 tablespoons of beef stock, a little salt, a little nutmeg and 
 one wine glass of sherry wine. Put in one can of mush- 
 rooms, and let it boil for ten minutes. Pour this over a 
 nicely broiled beefsteak. 
 
 BKOILED BEEFSTEAK. 
 Lay a thick tender steak upon a gridiron over hot 
 coals, having greased the bars with butter before the 
 steak has been put upon it ; (a steel gridiron with slender 
 bars is to be preferred, the broad flat iron bars of grid- 
 irons commonly used, fry and scorch the meat, imparting 
 a disagreeable flavor.) When done on one side, have 
 ready your platter warmed, with a little butter on it ; lay 
 the steak upon the platter with the cooked side down, 
 tnat the juices which have gathered may run on the plat- 
 ter, but do not press the meat ; then lay your beefsteak 
 again upon the gridiron quickly and cook the other side. 
 When done to your liking, put again on the platter, 
 spread lightly with butter, place where it will keep warm 
 for a few moments, but not to let the butter become oily, 
 (over boiling steam is best;) and then serve on hot plates. 
 Beefsteak should never be seasoned with salt and pepper 
 while cooking. If your meat is tough, pound well with 
 a steak mallet on both sides. 
 
 BEEF WITH TOMATOES. 
 
 Mrs. P. B. Ayer. 
 Eight pounds fresh plate beef, second cut broiled ; boil 
 ^iexder two quarts tomatoes, three cloves, plenty butter,
 
 VALUABLE EEdPES. 103 
 
 pepper and salt ; when cooked nicely and thick, strain 
 through a colander and pour over your beef and serve 
 hot or cold. 
 
 A LA MODE BEEF. 
 
 Miss Sarah Page. 
 
 Take a piece of beef four or five inches thick, and with 
 a small knife make small holes entirely through it at small 
 distances apart. Then take strips of fat salt pork, roll 
 them in pepper and cloves. Lay on a pan, cover closely, 
 and put over in a steamer, and steam for three hours. 
 When done thicken the gravy in the pan with a little flour. 
 This is excellent when eaten as cold meat. 
 
 MOCK DUCK. 
 
 Mrs. C. C. StraUon, Evanston. 
 
 Take the round of beef steak, salt and pepper either 
 side ; prepare bread or crackers with oysters or without, 
 as for stuffing a turkey ; lay your stuffing on the meat; 
 sew up and roast about an hour ; and if you do not see 
 the wings and legs you will think you have roast duck. 
 
 BEEF OMELET. 
 
 Mrs. S. B. Adams. 
 
 Four pounds of round beef, uncooked, chopped fine; 
 siix eggs beaten together ; five or six soda crackers rolled 
 fine, little butter and suet, pepper, salt and sage, if you 
 choose ; make two loaves, roll in cracker ; bake about an 
 hour ; slice when cold.
 
 104 THE HOME COOK BOOK. 
 
 SPICED BEEF. 
 
 Mrs. E. R. Harmon. 
 
 Four pounds of round of beef chopped fine ; take from 
 it all fat; add to it three dozen small crackers rolled fine, 
 four eggs, one cup of milk, one tablespoon ground mace, 
 two tablespoons of black pepper, one tablespoon melted 
 butter ; mix well and put in any tin pan that it will just 
 fill, packing it well: baste with butter and water, and 
 bake two hours in a slow oven. 
 
 MEAT FKOM SOUP BONES. 
 
 Mrs. DeForest, Freeport. 
 
 Before thickening the soup or putting in the vegetables, 
 take out a large bowl of the liquor ; take the meat from 
 the bones, chop it fine, season with catsup and spices ; 
 pour over the liquor, which should be thick enough to jelly 
 when cold ; put into moulds and serve cold in slices. 
 
 BEEF CROQUETTES. 
 
 Mrs. J. B. R. 
 
 Chop fine some cold beef; beat two eggs and mix with 
 the meat and add a little milk, melted butter, and salt and 
 pepper. Make into rolls and fry, 
 
 TO BOIL CORNED BEEF. 
 
 Mrs. A. W. D. 
 Put the meat in cold water ; boil from five to six hours, 
 then take out the bones ; wrap it tightly in a towel ; put 
 on ice, with a weight to press it.
 
 VAI.UABLE BECIPE8. 105 
 
 BEEF OK YEAL LOAF. 
 
 Three pounds of meat chopped fine with one-fourth 
 of a pound of salt pork, six Boston crackers powdered 
 fine, one sheet of Cooper's isinglass dissolved in a coffee- 
 cup of warm water, one tablespoon of butter, one tea- 
 spoon of salt, and one of pepper, one of powdered cloves, 
 or a nutmeg grated. Mix well together with two eggs ; 
 bake one hour. This will slice well when cold. 
 
 PRESERVED BEEF. 
 
 Mrs. Carter. 
 
 For preserving one hundred pounds beef : Six pounds 
 salt, two ounces salt-petre, two tablespoons soda, two 
 pounds sugar, four gallons water; mix well together; 
 sprinkle the bottom of the barrel with salt; put in the 
 beef with very little salt between each layer ; pour over 
 the brine and put on a weight to keep all well covered. 
 
 TO CORN BEEF. 
 
 Mrs. A. M. Gibbs. 
 
 To each gallon of cold water, put one quart of rock 
 salt, one ounce of salt-petre and four ounces of brown 
 sugar, (it need not be boiled,) as long as any salt remains 
 undissolved, the meat will be sweet. If any scum should 
 rise, scald and skim well ; add more salt, salt-petre and 
 sugar ; as you put each piece of meat into the brine, rub 
 over with salt. If the weather is hot, gash the meat to 
 the bone, and put it in salt. Put a flat stone or some 
 weight on the meat to keep it under the brine. 
 
 Or this : To every four gallons of water allow two
 
 106 THE HOME COOK BOOK. . 
 
 pounds of brown sugar and six pounds of salt, boil about 
 twenty minutes, taking off the scum ; the next day turn 
 it on the meat packed in the pickling tub ; pour off this 
 brine ; boil and strain every two months, adding three 
 ounces of brown sugar and half a pound of common salt. 
 It will keep good a year. Sprinkle the meat with salt the 
 next day, wipe dry before turning the pickle over it. Let 
 it entirely cover the meat; add four ounces salt-petre. 
 Canvas lids are excellent for covering, as they admit the 
 air and exclude flies. Mutton and beef may be kept 
 sweet several weeks by simply rubbing well with dry salt 
 and closely covering. Turn the pieces whenever the 
 vessel is uncovered. 
 
 BOILED TOKGUE WITH TOMATO SAUCE. 
 
 Mrs. J. A. Ellis. 
 
 Half boil a tongue, then stew it with a sauce made of a 
 little broth, flour, parsley, one small onion, one small 
 carrot, salt and pepper, and one can of tomatoes cooked 
 and strained. Lay the tongue on a dish and strain the 
 sauce over it. 
 
 BOILED TONGUE AND TOMATO SAUCE. 
 
 Mrs. A. L. Chetlain. 
 
 Boil a pickled tongue till well done, then peel. For 
 the sauce, one can of tomatoes, boil half down, then 
 strain; rub together one tablespoon of butter, one tea- 
 spoon of flour and a little salt, put these into the tomato, 
 and let it come to a boil ; then pour over the tongue and 
 serve.
 
 VALUABLE KEOIPES. 107 
 
 STEWED TONGUE. 
 
 Mrs. J. A. Ellis. 
 Cut square fillets of bacon, which dredge with a mix- 
 ture of chopped parsley, salt, pepper and a little allspice. 
 Lard the tongue with the fillets ; put in a sauce-pan two 
 ounces of bacon cut in slices, four sprigs of parsley, two 
 of thyme, a little garlic, two cloves, two carrots cut in 
 small pieces, two small onions, salt and pepper. Lay the 
 tongue on the whole ; wet with a glass of white wine and 
 a glass of broth. Set it on a moderate fire and simmer 
 about five hours, keeping it well covered. Put the tongue 
 on a dish and strain the sauce over it. 
 
 BOILED LEG OF MUTTON. 
 
 Mrs. J. Brown. 
 
 Boil well in clear water until tender, seasoning the 
 water with salt ; serve with egg sauce, and garnish with 
 parsley, sliced lemons, or some sour jelly. 
 
 MUTTON A LA YENISON. 
 
 Mrs. J. B. L. 
 
 Take a leg of mutton and lard it well with strips of salt 
 pork inserted in deep slits in the meat, which has been 
 previously rolled in pepper and cloves ; bake two hours 
 or according to the size of the roast, basting frequently 
 while in the oven; about an hour before serving, spread 
 over it currant jelly, return to the oven and let it brown. 
 
 MUTTON CHOPS. 
 
 Cut them nicely, clearing away all ragged ends and
 
 108 THE HOME COOK BOOK. 
 
 edges ; fry for a few moments covered closely, and then 
 dip each piece in cracker crumbs and beaten egg, or you 
 may prepare them as for frying; then, lay them in a drip- 
 ping pan, and put into the oven to bake ; baste frequently 
 with a little melted butter and water. 
 
 EOAST YEAL. 
 
 Mrs. D. S. F. 
 Prepare a leg of veal for the oven, by washing, drying, 
 and larding it with strips of fat bacon or hani, and dredg- 
 ing it well with flour, and seasoning with salt and pepper ; 
 baste frequently and serve with the gravy thickened. A 
 roast fillet of veal should be prepared by stuffing it with 
 bread crumbs, seasoned with chopped ham, summer 
 savory, pepper and salt. Dredge lightly with flour and 
 bake. 
 
 NECK PIECE OR SHOULDER OF VEAL. 
 
 Mrs. C. C. Stratton, Evanston. 
 Put a piece of butter the size of an egg into a kettle ; 
 put it on the stove ; when it begins to fry, put in the veal, 
 season it and let it fry until brown ; then add water suffi- 
 cient to cook it. When done take cream and flour well 
 stirred, and thicken as for fricasseed chicken, and you 
 have a nice dinner, very like chicken and much cheaper. 
 Two pounds of veal will make a dinner for six or eight, 
 providing it is not all bone. 
 
 YEAL PIE. 
 
 Mrs. Houghteling. 
 Three pounds of lean veal; two slices of salt pork,
 
 VALTTABLE RECIPES. 109 
 
 chopped fine ; one coffee cup of bread crumbs, two eggs, 
 salt, pepper and herbs to taste ; mix thoroughly and bake ; 
 use cold as a relish. 
 
 PATE OF YEAL. 
 
 Mrs, L. J. Tilton. 
 
 Three and one-half pounds of the leg of veal, fat and 
 lean, chopped fine ; six or eight small crackers rolled fine ; 
 two eggs, piece of butter the size of an egg, one table- 
 spoon of salt, one of pepper and one of nutmeg; a slice 
 of salt pork chopped fine. Work all together in the form 
 of a loaf: put bits of butter and grate bread crumbs over 
 the top. Bake two hours ; to be cut in slices when cold. 
 
 VEAL PATE. 
 
 M. A. P. 
 
 Four pounds of veal and one and one-half pounds of 
 salt pork chopped together, raw, and very fine, with four 
 rolled crackers ; two well beaten eggs, one lemon and one 
 small onion ; salt, pepper and sweet herbs to taste ; mix 
 well and bake in a pan as you would a loaf of bread ; 
 requires three hours. 
 
 YEAL CUTLETS, A LA FKIED OYSTEKS. 
 
 Mrs. A. M. Gibbs. 
 
 Cut the veal in small pieces three or four inches square ; 
 dry with a towel ; season to taste ; have ready a beaten 
 egg and crackers rolled fine, each on separate dishes ; dip 
 each piece of the cutlet in the egg, then in the rolled 
 cracker ; have enough lard or butter hot in your spider
 
 110 THE HOME COOK BOOK. 
 
 SO that it will nearly cover the cutlets when you put them 
 in. A rich gravy can be made after the meat is done by 
 adding a little boiling water. 
 
 VEAL LOAF. 
 
 Mrs. Lamkin. 
 
 Three and one-half pounds of lean and fat raw veal, 
 chopped fine ; one slice of salt pork, six small crackers 
 rolled fine, butter the size of an egg, two eggs, one table- 
 spoon of salt, one tablespoon of pepper, one of sage, three 
 of extract of celery ; mix thoroughly. Pack tightly in a 
 deep square tin ; cover with bits of butter and sprinkle 
 fine cracker crumbs over the top; cover with another tin. 
 Bake two hours, uncover and brown the top. 
 
 VEAL LOAF. 
 
 Mrs. Chas. Duffield. 
 
 Six Boston crackers, three eggs, one tablespoon of salt, 
 pepper and sage, or summer savory ; three pounds of 
 veal. The veal must be raw and chopped fine ; mix all 
 well together and pack it hard in a deep tin pan ; bake 
 slowly for one hour ; a tablespoon of butter improves it. 
 This is a nice relish for tea, and should be sliced thin 
 when cold. 
 
 VEAL LOAF. 
 
 Mrs. G. W. Brayton, and others. 
 
 Three pounds raw veal ; one-half pound raw salt pork 
 chopped fine ; three Boston crackers rolled fine, or bread 
 crumbs ; three eggs, one teaspoon black pepper, little
 
 VALUABLE RECIPES. Ill 
 
 sage, little mace or nutmeg, one tablespoon of salt. Make 
 in a loaf and baste while baking with butter size of an 
 egg with water, and put on outside of loaf a small quan- 
 tity of rolled crackers. Bake about three hours. Is very 
 nice cold, cut in thin slices. 
 
 SPICED YEAL. 
 
 Mrs. C. E. Brown, Evanston. 
 
 Take four pounds veal, chop it fine and season highly 
 with salt, pepper, cloves and cinnamon ; add four small 
 crackers rolled out, one egg, and a lump of butter nearly 
 the size of an egg ; mix thoroughly together and press it 
 in a baking tin, and bake two and a half hours. When 
 thoroughly cold, slice for tea. Some prefer it in rolls, 
 convenient for slicing, and baked from one-half to three- 
 quarters of an hour. 
 
 JELLIED VEAL. 
 
 M. A. T. 
 
 Boil the veal tender, pick it up fine, put in a mould, 
 add the water it was boiled in, and set it in a cold place ; 
 season with salt and pepper to taste ; a layer of hard 
 boiled eggs improves it. 
 
 FEICANDEAU. 
 
 Mrs. J. M. Brown, and Mrs. M. L. 
 
 Three and one-half pounds of cold roast veal chopped 
 fine, one tablespoon of salt and one of pepper, one-half a 
 nutmeg, four or five rolled crackers, three eggs. If the 
 veal is thin, add a piece of butter half as large as an egg.
 
 112 THE HOME COOK BOOK. 
 
 and tablespoon of cream. Form all this in a large roll, 
 and spot the roll over with bits of butter; then strew over 
 it the pounded crackers, (a little of the cracker should be 
 mixed with the meat,) put it in the oven, and from time 
 to time add a little water. Cook slowly two hours. When 
 cold slice thin, and it makes an excellent relish. 
 
 CKOQUETTES OF CHICKEN, VEAL OK 
 SWEET BEEAD. 
 
 Mrs. Gen. N. J. T. Dana, 
 
 Put in a stew pan a piece of butter size of an egg, one 
 spoon of flour, a little pepper, salt and nutmeg ; let it 
 melt and mix well ; chop the meat, but not too fine ; put 
 in the mixture and stir till well mixed ; when cold add 
 the yolks of two eggs to bind it ; roll into oblong shape, 
 dip it into egg beaten with a little pepper and salt ; roll 
 in crumbs of bread or powdered crackers and fry in boil- 
 ing lard. 
 
 SWEET BEEADS. 
 
 Scald in salt and water, take out the stringy parts ; then 
 put in cold water a few minutes ; dry in a towel ; dip in 
 egg and bread crumbs, and fry brown in butter; when 
 done place in a hot dish ; pour into the pan a cup of sweet 
 cream, a little pepper and salt, and a little parsley chopped 
 fine ; add flour, and when boiling pour over the sweet 
 breads ; add mushrooms, if desired. 
 
 SWEET BEEADS— BEOILED. 
 
 Mrs. Bates. 
 Parboil, rub them well with butter, and broil on a clean
 
 VALUABLE EECIPES. 113 
 
 gridiron ; turn them often, and now and then roll them 
 over in a plate containing hot melted butter, to prevent 
 them from getting hard and dry. 
 
 CALF'S LIYEE — FEIED. 
 
 Cut in thin slices ; wash and drain them, roll them in 
 corn meal or cracker crumbs, and fry in fresh or salt pork 
 gravy or butter, 
 
 CALF'S LIYER — STEWED. 
 
 Boil till partly done ; take out of the sauce-pan ; chop 
 in small pieces ; put back in the sauce-pan ; skim well ; 
 stew until tender; season with butter, pepper and salt; 
 thicken with a little flour, and serve over slices of toasted 
 bread. 
 
 CALF'S LIVER MAEINE. 
 
 Mrs. J. M. Ayer. 
 Lard the liver ; add pepper and salt sufficient to season 
 it, then roll and tie it ; cut two onions in thin slices and 
 lay in the bottom of an earthen crock ; add two slices of 
 salt pork cut thin, and lay the liver on that ; add more 
 pepper and salt, a little vinegar and salad oil, and set in a 
 cool place for twenty-four hours. Cook over a slow fire 
 from half-past two until six ; a wine-glass of claret added 
 at half-past four is excellent. This is arranged for dinner 
 at night ; of course the rule for time will do for noon 
 dinner. Easily mistaken for canvas-back duck. 
 
 TO ROAST YENISON. 
 
 Mrs. Porter. 
 Wash a saddle of venison thoroughly in several waters,
 
 114 THE HOME COOK BOOK. 
 
 then rub it over with vinegar, red pepper and a little salt; 
 lard with strips of salt pork rolled in seasoned bread 
 crumbs; season if you like, with sweet marjoram and 
 sweet basil, one teaspoon each, also pepper ; then rub the 
 whole over with currant jelly, and pour over it one bottle 
 of claret wine. Let it stand over night, and next morning 
 cover the venison with a paste made of flour and water 
 half an inch thick ; then cover with soft paper, and secure 
 well with strings ; place it in the dripping-pan with some 
 claret, butter and water, and baste very often ; half an 
 hour before you take it up, remove paste and paper, baste 
 it with butter and dredge with flour to make it brown. 
 
 For Sauce. — Take a pound and a half of scraps of 
 venison, with three pints of water, a few cloves, a few 
 blades of mace, one-half a nutmeg, and salt and cayenne 
 pepper to taste ; boil it down to a pint, skim off th-e fat 
 and strain ; add half a pint of current jelly, one pint of 
 claret and one-quarter pound of butter, divided into bits 
 and rolled in flour. 
 
 KOAST PIG. 
 
 See that the pig has been well scalded ; put in the body 
 a stuffing of dry bread crumbs, seasoned with sage, salt 
 and pepper, and sew it up ; skewer the legs back or the 
 under part will not crisp ; put in a hot oven after dredg- 
 ing well with flour, and baste it frequently with melted 
 butter while roasting, or rub the pig with a cloth wet with 
 melted butter. When done, serve whole on a platter, and 
 garnish with parsley and celery tops alternately. Take 
 off some of the fat from the gravy, set the rest on the top
 
 VALUABLE EECIPES. 115 
 
 of the stove, thicken with a little flour, add a half glass of 
 sherry wine, and the juice of half a lemon and serve in a 
 gravy boat. 
 
 HEAD CHEESE. 
 
 Mrs. C. Bradley. 
 
 To one head add one heart, one-half li\er and one 
 tongue ; first clean the head very nicely, then put it in a 
 brine for twenty-four hours ; then boil it until it is very 
 soft, pick out the bones and chop very fine ; then add salt, 
 pepper, four small onions and a little sage, if you wish ; 
 mix it very thoroughly and put it in a colander and set it 
 over a kettle of hot water over night ; in the morning put 
 in the press and press it as cheese. 
 
 SOUSE. 
 
 When the pig's feet and ears are well cleaned and 
 scraped, put in cold water, and over the fire to boil ; when 
 tender, put them in a jar ; prepare a pickle of half a gal- 
 lon of cider vinegar, whole black pepper, mace and cloves ; 
 boil up with the vinegar, and then pour over the pig's feet. 
 Let them stand for two or three days, when they will be 
 ready for use. 
 
 OXFOED SAUSAGE. 
 
 M, A. Sadler, Aurora, 
 
 Take one pound of young pork, fat and lean, without 
 skin or gristle ; one pound of lean veal ; one pound of 
 beef suet chopped very fine together. Put in half a pound 
 of bread crumbs, six sage leaves, a teaspoon of pepper
 
 116 THE HOME COOK BOOK. 
 
 and two of salt, some thyme, marjoram and savory shred 
 fine ; mix well together. 
 
 SAUSAGES. 
 
 Mrs. C. Bradley, and others. 
 
 Six pounds of lean fresh pork, three pounds of fat pork, 
 twelve teaspoons of sage, and six teaspoons of pepper, six 
 teaspoons of salt, (and two of cloves, and one nutmeg, if 
 you prefer,) grind or chop very fine ; mix these ingredi- 
 ents thoroughly, and pack in a jar, and pour hot lard over 
 the top. 
 
 HAM SANDWICHES. 
 
 Mrs. W. Butterfield. 
 
 Take some boiled ham and chop it very fine, mix it 
 with a dressing composed of one dessert spoon of mustard, 
 two of oil, one raw egg beaten very light, a little salt and 
 pepper; cut and spread the bread very thin. 
 
 HAM SANDWICHES. 
 
 Mrs. W. Butterfield. 
 
 Chop fine some cold boiled ham, a little fat with the 
 lean ; add tongue and chicken also chopped fine ; make a 
 dressing of one-half a pound of butter, three tablespoons 
 of salad oil, three of mustard, the yolk of one egg, and a 
 little salt ; mix well together and spread over the meat 
 smoothly on thin slices of bread. Very nice. 
 
 TKAYELING LUNCH. 
 
 Mrs. J. L. B. 
 Chop sardines, ham and a few pickles quite fine ; mix
 
 VALUABLE KECIPES. 117 
 
 with mustard, pepper, catsup, salt and vinegar ; spread 
 between bread nicely buttered. This is to be cut cross- 
 wise, like jelly cake. 
 
 BOILED HAM. 
 
 Mrs. C. Waggoner, Toledo. 
 Take a ham weighing about eight or ten pounds ; soak 
 it for twelve or twenty-four hours in cold water ; then 
 cover it with boiling water, add one pint of vinegar, two 
 or three bay-leaves, a little bunch of thyme and parsley 
 (the dried and sifted will do, or even the seeds of parsley 
 may be used, if the fresh cannot be procured) ; boil very 
 slowly two hours and a half, take it out, skim it, remove 
 all the fat, except a layer half an inch thick ; cut off with 
 a sharp knife all the black-looking outside ; put the ham 
 into your dripping pan, fat side uppermost, grate bread 
 crust over it and sprinkle a teaspoon of powdered sugar 
 over it ; put it in the oven for half an hour, until it is a 
 beautiful brown. Eat cold ; cut the nicest portion in 
 slices; the ragged parts and odds and ends can be 
 chopped fine and used for sandwiches; or, by adding 
 three eggs to one pint of chopped ham, and frying brown, 
 you have a delicious omelet for breakfast or lunch. The 
 bones should be put in a soup-kettle, the rind and fat 
 should be rendered and strained for frying potatoes and 
 crullers. Ham cooked in this way will go much farther 
 than when cooked in the ordinary manner. 
 
 BOILED AND BAKED HAM. 
 
 Mrs. P. B. Ayer. 
 Boil your ham tender ; cover it with the white of a raw
 
 118 THE HOME OOOK BOOK. 
 
 egg, and sprinkle sugar or bread crumbs over it ; put it in 
 the oven and brown ; it is delicious also covered with a 
 regular cake icing and browned. 
 
 TO BOIL A HAM. 
 
 M. 
 
 Wash and scrape the ham clean ; put it on in cold water 
 enough to cover it ; put into the water two onions, two 
 carrots, a head of celery, a dozen cloves and a handful of 
 timothy hay; boil without stopping until the skin will 
 readily peel from the ham ; cover the ham with rolled 
 crackers, or bread crumbs that have been browned and 
 rolled, and bake in a slow oven for two hours. 
 
 A VALUABLE SUGGESTION. 
 
 Soak ham or salt pork (cut in slices for broiling or fry- 
 ing) in a quart or two of milk and water; over night 
 for breakfast, and several hours for any other meal. The 
 milk may be either fresh or sour, and diluted with equal 
 parts of water. Rinse before cooking in water until it is 
 clear. It will be found a very excellent method, and when 
 once adopted will be invariably the choice of preparation, 
 
 SALTING POKK. 
 
 A. M. G. 
 
 Cover the bottom of the barrel with salt an inch deep ; 
 put down one layer of pork and cover that with salt half 
 an inch thick ; continue this until all your pork is disposed 
 of; then cover the whole with strong brine ; pack as tight 
 as possible, the rind side down or next to the barrel ; keep
 
 VALUABLE EECIPES. 119 
 
 the pork always under the brine by using an inner cover 
 and clean stones. Should any scum arise, pour off the 
 brine, scald it, and add more salt. Old brine can be 
 boiled down, well skimmed and used for a fresh supply. 
 
 CURING HAMS. 
 
 Mrs. Mulford. 
 
 Hang up the hams a week or ten days, the longer the 
 tenderer and better, if kept perfectly sweet ; mix for each 
 good sized ham, one teacup of salt, one' tablespoon of 
 molasses, one ounce of salt-petre ; lay the hams in a clean 
 dry tub ; heat the mixture and rub well into the hams, 
 especially around the bones and recesses ; repeat the pro- 
 cess once or twice, or until all the mixture is used ; then 
 let the 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 ; smoke from three to five days, being careful not to 
 heat the hams. Corn cobs and apple-tree wood are good 
 for smoking. The juices are better retained if smoked 
 with the hock down. Tie up carefully in bags for the 
 summer.
 
 SALADS, SAUCES AND PICKLES, 
 
 $ 
 " To make this condiment, your poet begs 
 
 The powdered yellow of two hard-boiled eggs ; 
 
 Two boiled potatoes, passed through the kitchen sieve, 
 
 Smoothness and softness to the salad give ; 
 
 Let onions atoms lurk within the bowl. 
 
 And, half suspected, animate the whole ; 
 
 Of mordant mustard, add a single spoon ; 
 
 Distrust the condiment that bites so soon ; 
 
 But, deem it not, thou man of herbs, a fault 
 
 To add a double quantity of salt ; 
 
 Four times the spoon with oil from Lucca crown. 
 
 And twice with vinegar, procured from town ; 
 
 And lastly, o'er the flavored compound toss 
 
 A magic soup con of anchovy sauce. 
 
 O, green and glorious ! O, herbaceous treat ! 
 
 'Twould tempt the dying anchorite to eat ; 
 
 Back to the world he'd turn his fleeting soul, 
 
 And plunge his fingers in the salad bowl ; 
 
 Serenely full, the epicure would say, 
 ' Fate cannot harm me, I have dined to-day.' " 
 
 — Sidney Smith. 
 
 SUGGESTIONS. 
 
 Miss M. A. Ayer. 
 Chicken for salad should boil until it parts from the 
 bone easily. It is also better to shred it, than to cut or 
 
 (120)
 
 VALUABLE RECIPES. i'21 
 
 chop. Equal parts butter and salad oil are by many 
 preferred to the entire quantity of either. The addition 
 of the liquor the fowl is boiled in, is a great improvement, 
 to moisten the salad with. Crisp celery and cabbage in 
 ice cold water for an hour or two before using for salads. 
 
 CHICKEN SALAD. 
 
 Mrs. Morgan, Rockford, III. 
 
 Cut the white meat of chickens into small bits, the size 
 of peas, (also the dark meat, if you like,) chop the whol^! 
 parts of celery nearly as small. Prepare a dressing thus " 
 Rub the yolks of hard boiled eggs smooth ; to each yolk 
 put half a teaspoon of mustard, the same quantity of salt, 
 a tablespoon of oil, and a wine glass of vinegar ; mix the 
 chicken and celery in a large bowl and pour over this 
 dressing with a little cream added. The dressing must 
 oiot be put on till just before it is served. 
 
 CHICKEN SALAD. 
 
 Mrs. Higgins. 
 
 Two chickens, chopped coarse ; eight heads of celery, 
 three eggs, one pint vinegar, one tablespoon flour, one 
 tablespoon sugar, rub the yolks of the eggs to a fine pow- 
 der, then add the salt, mustard and oil, mixing well to- 
 gether; then add the cream; and after that the vinegar 
 and raw egg. 
 
 CHICKEN SALAD. 
 
 Mrs. Hobbs. 
 Three chickens chopped fine, both light and dark meat ;
 
 1^, THE HOME COOK BOOK. 
 
 the juice of two lemons; eight or ten eggs boiled hard; 
 the whites chopped fine and the yolks mashed fine, 
 moisten with six teaspoons melted butter, two of sweet 
 oil; to which add one tablespoon of mustard, one of 
 pepper, one of salt, one of sugar, three of cream ; and 
 last, add six large bunches of celery chopped fine, with 
 sufficient vinegar to moisten the whole. 
 
 CHICKEN SALAD. 
 
 Mrs. Chas. Wheeler. 
 
 To one chicken use the same quantity of celery, three 
 or four eggs, one tablespoon mixed mustard, one teaspoon 
 of salt, two of celery seed, one tablespoon of hard butter; 
 two-thirds teacup vinegar, four tablespoons table oil, two< 
 thirds cup sweet cream. Process of making: Season 
 your chicken in cooking, cut by band both chicken and 
 celery, then beat the yolks and whites of eggs separately, 
 into that beat the oil slowly. Then mix all the ingredi- 
 ents in an earthen or new tin dish, except the cream, and 
 set on the stove. Cook until as thick as pound-cake. 
 When cold add the cream, stirring well, and pour over 
 the chicken and celery one hour before eating. Do not 
 be afraid of cooking too thick. 
 
 CHICKEN SALAD. 
 
 Mary Norton. 
 
 Take the breasts of four well boiled chickens, cut in 
 small pieces, but not too fine ; mix with the chicken eight 
 teacups of celery cut also in small pieces, and with the 
 above, the chopped whites of twelve hard boiled eggs.
 
 VALUABLE RECIPES. 123 
 
 For dressing, the yolks of four raw eggs ; beat into them 
 half of an ordinary sized bottle of olive oil, beginning 
 with a teaspoon, and adding no more than that at a time, 
 until it is all thoroughly mixed ; then add the well mashed 
 and pulverized yolks of twelve eggs, salt and pepper, three 
 tablespoons mustard, a pinch of cayenne pepper, and 
 a gill of vinegar ; then stir this dressing thoroughly into 
 the mixed chicken celery and whites of eggs. 
 
 SWEET BEEAD SALAD. 
 
 Mrs. D. C. B. 
 
 Four hard boiled eggs, one raw egg, three tablespoons 
 of salad oil, one teaspoon of salt, one of pepper, two of 
 sugar, two of mixed mustard, one-half a teacup of vine- 
 gar, one calfs sweet bread, and two heads of lettuce. 
 For dressing, mash the yolks and mix the oils thoroughly 
 in them ; then add the raw egg well beaten ; mix the other 
 ingredients in slowly and thoroughly, adding the vinegar 
 last. Boil the sweet bread thoroughly until tender ; pick 
 it up in small pieces; break the lettuce also in small 
 pieces, and then put in a dish alternate layers of lettuce 
 and sweet bread and dressing. Use the whites of the 
 eggs sliced over the top. 
 
 For salmon salad, use the same dressing, omitting the 
 sweet breads, and substituting salmon. Put the salmon 
 on a platter, pour over it the dressing and garnish with 
 celery leaves. 
 
 VEAL SALAD. 
 
 Mrs. G. E. P. 
 Boil veal until very tender, chop fine and stir into it a
 
 134 THE HOME OOOK BOOK. 
 
 nice salad dressing ; put in a shallow dish and garnish 
 with slices of lemon and celery ; a little chopped cabbage 
 or lettuce may be added, if desired. Boiled ham chopped 
 and seasoned and served in the same manner, is a very 
 nice dish. 
 
 CHICKEN SALAD. 
 
 Mrs. Chas. Duffield. 
 
 The yolks of six eggs, well beaten ; one-half pint of 
 melted butter, or the same quantity of olive oil ; three 
 tablespoons of mixed mustard (or more if it is not very 
 strong) ; salt to taste ; two teaspoons of celery seed ; mix 
 thoroughly; then add three-fourths of a pint of strong 
 vinegar; place over the fire, stirring constantly until it 
 become thick, like boiled custard. Turn the mixture 
 over the chickens, which have previously been chopped 
 (not very fine). Just before bringing to the table, add 
 four heads of chopped celery. If it is not strong enough 
 of spice, add more mustard and cayenne pepper. This is 
 enough for one boiled turkey, or three small chickens. 
 The same dressing makes an excellent mixture for sand- 
 wiches, if used with finely chopped boiled ham or beef 
 tongue, but should not be salted. 
 
 LOBSTEK SALAD. 
 
 Mrs. S. I. D. 
 
 Two lobsters, picked fine ; four heads of fresh lettuce, 
 cut fine ; put in a dish in layers with the lobsters ; boil 
 your eggs, mash the yolks, add three tablespoons of melted 
 butter, a teaspoon of mustard, cayenne pepper and salt;
 
 YALUABLB BEOIFEB. 1^5 
 
 two tablespoons of sugar, two cups of vinegar ; heat to- 
 gether and pour over when served. 
 
 FISH SALAD. 
 
 M. A. T. 
 Boil tender a white fish or trout ; chop fine ; add same 
 quantity chopped celery, cabbage or lettuce ; season same 
 as chicken salad. 
 
 VEGETABLE SALAD. 
 
 Anonjrmous. 
 
 Take cold vegetables left from dinner, such as potatoes, 
 peas, string beans, shell beans, beets, etc., and chill them 
 on the ice ; cover with mayonaise, and serve. You may 
 use for this any salad dressing. 
 
 POTATO SALAD. 
 
 M. A. T. 
 Sliced cold boiled potatoes; almonds blanched and 
 quartered ; hickory-nuts, also, if liked (both of these may 
 be omitted). A very small quantity of chopped onions ; 
 pour over this any good salad dressing, not too much, 
 and garnish with chopped parsley; cold boiled beets, 
 sliced lemon, and anchovies, may be added to the salad, 
 if liked. 
 
 POTATO SALAD. 
 
 Mix a nice salad dressing of one teaspoonful of salt ; a 
 little pepper ; two tablespoons of fine cut crisped parsley ; 
 grate onion, about two teaspoonsful, with four tablespoons 
 of salad oil or butter. To this add eight tablespoons of
 
 126 THE HOME COOK BOOK. 
 
 vinegar; slice two quarts of cold boiled potatoes — have 
 these slices not very thin ; pour over the dressing, and let 
 them stand half an hour before serving. 
 
 ASPAEAGUS SALAD. 
 
 Boil the asparagus in a water until tender; cut off the 
 hard ends, and set the rest away. When cool, cut in inch 
 long pieces, and put it in your salad dish. Pour over a 
 mayonaise dressing, and garnish with a few capers. 
 
 CUCUMBER SALAD. 
 
 Mrs. King. 
 
 Take a dozen ripe "white spine" cucumbers; wash, 
 pare and cut into strips, taking out the seeds ; cut into 
 pieces, like small dice ; to each dozen cucumbers, take 
 twelve large white onions chopped ; six large green pep- 
 pers, also chopped ; one-quarter pound each of black and 
 white mustard seed, and a gill of celery seed ; mix all well 
 together ; add a teacup of salt, and hang up in a cotton 
 bag to drain for twenty-four hours. Then add enough 
 clear cold vinegar to cover it; put into stone jars and 
 fasten nearly air tight. In six weeks it will be fit for use. 
 Excellent. 
 
 TOMATO SALAD. 
 
 Miss Spruance. 
 
 Twelve tomatoes, peeled and sliced ; four eggs, boiled 
 hard ; one egg (raw) well beaten ; one teaspoon salt ; 
 one-half teaspoon cayenne pepper ; one teaspoon sugar ; 
 one teacup of vinegar ; set on ice to become perfectly cold.
 
 VALUABLE EECIPE8. IST 
 
 DKESSING FOE SALAD. 
 
 Mrs. Hoge. 
 Two raw eggs, one tablespoon of butter, eight table- 
 spoons of vinegar; one-half teaspoon of mustard; put in 
 a bowl over boiling water and stir until it becomes like 
 cream ; pepper and salt to your taste. 
 
 SALAD DKESSING. 
 
 Mrs. A. A. Carpenter. 
 The yolks of four eggs, two-thirds of a cup of oil, red 
 pepper, salt and mustard to taste ; the juice of two lemons, 
 and last of all, one cup of thick cream. If the dressing 
 is for chicken salad, use the oil or fat from the chicken 
 instead of sweet oil. Be sure and put the cream in last, 
 just before sending to table. 
 
 SALAD DRESSING. 
 
 M. A. T. 
 Take the yolks of two raw eggs, beat with them one 
 teaspoon of made mustard ; this mustard should be mixed 
 with water, not vinegar ; then add to this, drop by drop, 
 olive oil, stirring constantly until the mixture becomes 
 very thick ; then add two teaspoons of powdered sugar 
 and a scant one of salt ; mix thoroughly ; squeeze in the 
 juice of one lemon ; beat well, and if too thick, thin with 
 a little sweet cream. If preferred, omit the lemon and 
 cream, and use vinegar. This dressing with lettuce, cel- 
 ery or potato, makes a delicious salad. If needed for 
 chicken salad, the yolks of hard boiled eggs added make 
 it richer. Garnish lettuce with nasturtium blossoms and
 
 THE HOME OOOK BOOK. 
 
 sliced lemon. Garnish potatoes with cold boiled beets, 
 chopped parsley and sliced lemon. 
 
 SAUCES 
 
 FOR MEAT OR FISH, 
 
 DRAWN BUTTER. 
 
 Drawn butter forms the basis of most sauces. From 
 this a great variety may be made, by adding to this differ- 
 ent flavors — anchovies, ochra, onions, celery, parsley, 
 mint and relishes — using those flavors, which are suitable 
 for the meat, game or fish, with which the sauces are to 
 be served, A good standard receipt for drawn butter is 
 as follows : 
 
 Rub one tablespoon of flour with one-quarter of a 
 pound of butter ; when well mixed, put in a sauce pan 
 with a tablespoon of milk or water ; set it in a dish of 
 boiling water, shaking it well until the butter melts and is 
 near boiling. It should not be set directly on the stove 
 or over the coals, as the heat will make the butter oily 
 and spoil it, 
 
 MELTED BUTTER OR PARSLEY SAUCE. 
 
 Miss A. C. 
 
 One tablespoon of butter, one teaspoon of flour, rubbed 
 together ; one tablespoon chopped parsley, first boiled five
 
 VALUABLE EECIPES. 129 
 
 minutes in water and squeezed out; two tablespoons 
 water ; shake over a clear fire, one way, until it boils ; add 
 the parsley gradually. 
 
 MINT SAUCE. 
 
 M. A. T. 
 
 Two tablespoons green mint, cut fine; two of sugar, 
 and one-half teacup vinegar. 
 
 MINT SAUCE. 
 
 Mrs. J. M. B. 
 
 Mix one tablespoon of white sugar to half a teacup of 
 good vinegar ; add the mint and let it infuse for half an 
 hour in a cool place before sending to the table. Serve 
 with roast lamb or mutton. 
 
 CELERY SAUCE. 
 
 Mrs. J. B. L. 
 
 Mix two tablespoons of flour with half a teacup of but- 
 ter; have ready a pint of boiling milk; stir the flour and 
 butter into the milk ; take three heads of celery, cut into 
 small bits, and boil for a few minutes in water, which 
 strain off; put the celery into the melted butter, and keep 
 it stirred over the fire for five or ten minutes. This is 
 very nice with boiled fowl or turkey. 
 
 CREAM SAUCE. 
 
 Anonymous. 
 
 Cream together a large tablespoon of butter with a little 
 flour, and put over a gentle heat ; add a little chopped
 
 130 THE HOME COOK BOOK. 
 
 parsley, a little grated onion, pepper, salt and nutmeg; 
 when these ingredients are well miixed, add half a pint of 
 cream or milk and let it boil for fifteen minutes. If used 
 with fresh fish, a little horse radish may be added. 
 
 EGG SAUCE. 
 
 Miss Hattie Buck, Adrian, Mich. 
 Take the yolks of two eggs boiled hard ; mash them 
 with a teaspoon of mustard, a little pepper and salt, three 
 tablespoons of vinegar, and three of salad oil. A table- 
 spoon of catsup improves this for some. Nice for boiled 
 fish. 
 
 EGG SAUCE. 
 
 Prepare drawn butter, and to this add three or four 
 hard boiled eggs sliced or chopped. 
 
 FISH SAUCE. 
 One-quarter of a pound of fresh butter ; one tablespoon 
 of finely chopped parsley, a little salt and pepper and the 
 juice of two lemons. Cream the butter; mix all well 
 together, adding at the least a teaspoon of mayonaise. 
 Less lemon juice may be used if preferred. 
 
 FISH SAUCE. 
 
 Mrs. Bausher. 
 Make a drawn butter very smoothly, mix with some 
 finely cut pickle; add two tablespoonfuls of salad 
 dressing well mixed, prepared from egg, oil and mustard, 
 viz. : yolk one egg ; one teaspoon mustard and oil, till 
 thickens.
 
 VALUABLE RECIPES. 131 
 
 TOMATO SAUCE. 
 
 Mrs. C. S. Horseman, Rockford, 111. 
 Thirty-six ripe tomatoes, six green peppers, two onions 
 chopped fine, two cups of sugar, two tablespoons of salt, 
 two teaspoons of ground cloves, two teaspoons of mustard, 
 two teaspoons of cinnamon, two cups of vinegar, and boil 
 half a day. 
 
 GKEEN TOMATO SAUCE. 
 
 Mrs. Houghteling. 
 
 One peck of green tomatoes, cut in very thin slices; 
 sprinkle with salt ; press with a plate and leave to drain 
 twenty-four hours. Then place in a porcelain kettle in 
 layers with the following mixture : Six large onions cut in 
 slices, one small bottle of mustard, one-quarter pound of 
 mustard seed, two teaspoons cloves, four teaspoons black 
 pepper, two teaspoons ginger, four teaspoons allspice. 
 Cover with vinegar and simmer two hours, or until the 
 tomato looks clear. All the spices should be ground. 
 
 OYSTEK SAUCE. 
 
 Mrs. L. T. 
 
 Take oysters out of their liquor and throw them into 
 cold water ; put the liquor over the fire with the beards of 
 the oysters, and boil with a bit of mace and lemon peel ; 
 then strain the liquor ; take the oysters out of the water ; 
 drain, and put them with the strained liquor into a sauce- 
 pan, with sufficient butter and milk for your sauce ; dust 
 into this flour; let it boil up; add a squeeze of lemon 
 juice, and serve hot.
 
 132 THE HOME COOK BOOK. 
 
 ONION SAUCE. 
 
 Boil three or four white onions until they are tender, 
 and then mince them fine ; put one-half pint of milk over 
 to boil ; add a piece of butter half size of egg, and a little 
 salt and pepper ; stir in the minced onion and a table- 
 spoon of flour, which has been moistened with milk ; let 
 it cream over boiling water. 
 
 CHILI SAUCE. 
 
 Mrs. Henry M. Knickerbocker. 
 
 Twenty-four large ripe tomatoes, six green peppers, four 
 large onions, three tablespoons salt, eight tablespoons 
 brown sugar, six teacups vinegar. Chop the peppers and 
 onions very fine ; peel the tomatoes and cut very small ; 
 put all into a kettle and boil gently one hour. 
 
 CHILI SAUCE. 
 
 Etta C. Springer. 
 
 One peck ripe tomatoes boiled one hour ; add a cup of 
 salt, one quart of vinegar, one ounce whole cloves, one 
 ounce cinnamon, one ounce allspice, one ounce ground 
 white mustard, one quart onions sliced, a little celery, a 
 little horse radish, one-half pound of sugar, six red 
 peppers. 
 
 CHILI SAUCE WITH SPICE. 
 
 Mrs. Lamkin. 
 
 Eighteen tomatoes (ripe ones) ; one green pepper 
 chopped fine ; three onions, if that flavor is desired ; two 
 tablespoons of salt ; one-half cup of sugar, two cups of
 
 VALUABLE RECIPES. 133 
 
 vinegar, one teaspoon of each kind of spice ; stew slowly ; 
 tomatoes to be sliced. Good without onion. - 
 
 CHILI SAUCE. 
 
 Mrs. E. H. Dennison, Highland Park, 111. 
 
 To nine large ripe tomatoes and three green peppers, 
 add one onion chopped fine, two cups of vinegar, two 
 tablespoons of sugar, and one of salt; steam one hour, 
 then add one teaspoon of ginger, one of allspice, and one 
 of cloves. 
 
 HOKSE-KADISH SAUCE. 
 
 Two teaspoons of made mustard, two of white sugar, 
 half a teaspoon of salt, and a gill of vinegar; mix and 
 pour over grated horse-radish. Excellent with beef. 
 
 MADE MUSTAED. 
 
 Pour a very little boiling water over three tablespoons 
 of mustard ; add one saltspoon of salt, a tablespoon of 
 olive oil, stirred slowly in, and one teaspoon of sugar; 
 add the yolk of an egg, beaten well together, and pour 
 in vinegar to taste. It is best eaten next day. 
 
 SAUCE MAYONAISE. 
 
 Mrs. P. B. Ayer. 
 
 Yolks of two raw eggs, (not a particle of the white or 
 your sauce will curdle,) and one and a half mustardspoons 
 of mixed mustard beaten together ; add very slowly the 
 best salad oil, stirring constantly until you can reverse 
 the dish without spilling ; then add one tablespoon of 
 vinegar and cayenne and black pepper to taste, one-half
 
 134 THE HOME COOK BOOK. 
 
 teaspoon salt ; stir briskly until quite light colored, and 
 serve on lobster, lettuce or fish. 
 
 CUEKY POWDER. 
 
 Mrs. S. F. Page, Rockford, 111. 
 
 Mix an ounce of ginger, one of mustard, one of black 
 pepper, three of coriander seed, three of turmeric, quarter 
 of an ounce of cayenne pepper, half an ounce of carda- 
 mon, half an ounce of cummin seed, and cinnamon ; 
 pound the whole very fine, sift and keep it in a bottle 
 corked tight. To be used for gravies for ducks and 
 other meats. 
 
 MAITRE D'HOTEL SAUCE. 
 
 Mrs. E. M. E. 
 
 Put one teacup of butter in an earthen dish ; have 
 ready two large tablespoons of parsley, which have been 
 boiled for a few moments in water ; chop fine and add to 
 the butter the juice of two lemons ; add cayenne pepper 
 and salt to taste ; let it boil a few moments. An excel- 
 lent sauce for a variety of meats. 
 
 CELERY VINEGAR. 
 
 Soak one ounce of celery seed in half a pint of vinegar; 
 bottle it and use to flavor soups and gravies. 
 
 GOOSEBERRY SOY. 
 
 M. A. Bingham, Elgin, 111. 
 Take six pounds of gooseberries that are nearly ripe, 
 and three pounds sugar, one pint best vinegar, and boil 
 all together until quite thick. To be eaten with meats;
 
 VALUABLE RECIPES. 186 
 
 will keep good a long time ; season to suit your taste with 
 ground cloves and cinnamon. 
 
 CHEEEY OK CUKRANT SAUCE. 
 
 M. A. Bingham, Elgin, 111. 
 
 Four pounds of cherries or currants, two pounds sugar, 
 one cup vinegar, one-half ounce cinnamon ; cook slowly 
 about one hour. 
 
 GOOSEBERRY CATSUP. 
 
 Mrs. J. B. Adams, Mrs. Henry Stevens, and Mrs. R. Harris. 
 
 Eight pounds of ripe or partially ripe fruit, four pounds 
 brown sugar, one pint good vinegar, two ounces each fine 
 cloves and cinnamon tied in a bag ; boil the berries and 
 sugar for three or four hours, then add spice ; boil a little 
 more ; put in a jar and cover well. Will keep two years 
 by occasionally scalding and adding a little vinegar and 
 spice. 
 
 CUCUMBER CATSUP. 
 
 Take a dozen large ripe cucumbers ; pare and cut 
 them open, and take out all the seeds ; then grate them ; 
 make a bag like a jelly-bag of some thin muslin cotton, 
 and hang them up to drain over night ; chop two or 
 three onions and two or three green peppers, a table- 
 spoon of salt, and thin substance left in the bag, with a 
 quart of best vinegar. If made of good vinegar wil? 
 keep two or three years.
 
 136 THE HOME COOK BOOK. 
 
 SWEET PICKLES. 
 
 PICKLED CHERRIES. 
 
 Five pounds of cherries, stoned or not ; one quart of 
 vinegar, two pounds of sugar, one-half ounce of cinna- 
 mon ; one-half ounce of cloves, one-half ounce of mace ; 
 boil the sugar and vinegar and spices together, (grind the 
 spices and tie them in a muslin bag,) and pour hot over 
 the cherries. 
 
 PICKLED PLUMS. 
 
 Mrs. Meek. 
 
 To seven pounds plums, four pounds sugar, two ounces 
 stick cinnamon, two ounces cloves, one quart vinegar, 
 add a little mace ; put in the jar first a layer of plums, 
 then a layer of spices alternately ; scald the vinegar and 
 sugar together ; pour it over the plums, repeat three 
 times for plums (only once for cut apples and pears) ; 
 the fourth time scald all together ; put them into glass 
 jars and they are ready for use. 
 
 PICKLED APPLES. 
 
 Mrs. Watson Thatcher. 
 
 For one peck of sweet apples take three pounds of 
 sugar, two quarts of vinegar, one-half ounce of cinna- 
 mon, one-half ounce cloves; pare the apples, leaving 
 them whole ; boil them in part of the vinegar and sugar 
 until you can put a fork through them ; take them out, 
 beat the remainder of vinegar and sugar and pour over
 
 VALUABLE KECIPE8. 137 
 
 them. Be careful not to boil them too long or they will 
 break. 
 
 PICKLED APPLES. 
 
 Mrs. Henry Stevens. 
 
 Ten pounds fruit, four pounds sugar, one quart vinegar, 
 cloves and cinnamon. Pare and core the apples. Boil 
 apples in syrup until soft. Eat with pleasure, not with 
 sauce. 
 
 PICKLED PEACHES. 
 
 Mrs. Dr. Evarts. 
 
 One quart sugar, one pint vinegar, one gallon fruit; 
 let sugar and vinegar come to a boil ; pour over the fruit, 
 next day draw off and let the liquor come to a boil again ; 
 repeat till the ninth day, then boil fruit and syrup ten 
 minutes. Spice to taste. 
 
 PICKLED PEACHES. 
 
 Mrs. C. D. Howard. 
 
 Take five pounds of brown sugar to one gallon of pure 
 cider vinegar ; boil it hard for thirty minutes, skimming 
 off the scum till clear ; rub off the peaches in the mean- 
 time out of boiling water (quickly) ; with a flannel cloth, 
 sticking four cloves in each peach, and a bag of cinnamon 
 put into the boiling syrup. If the peaches are clingstones 
 put them into the boiling syrup for fifteen or twenty 
 minutes ; if freestones, lay them in the jar in layers, and 
 pour the syrup over them while hot; then put a small 
 plate over to keep them from rising, and cover tightly
 
 138 THE HOME COOK BOOK. 
 
 with cloth or paper. In four days look at them, and if 
 necessary, boil the syrup again, and pour on while hot ; 
 keep them in a cool place while the weather is hot to pre- 
 vent their souring. The White Sugar Cling is nice for 
 pickling, and the Blood Peach is very rich, but dark. 
 Small pears can be pickled in the same manner, if the 
 skin is taken off. 
 
 SOUR PICKLES. 
 
 *' Who peppered the highest was surest to please." 
 
 PREPAKED MUSTARD. 
 
 C. D. Adams. 
 
 Two tablespoons mustard, one teaspoon sugar, one-half 
 teaspoon salt, boiling water enough to mix it ; when cold, 
 add one tablespoon salad oil, and vinegar enough to thin 
 it. This will keep a week or two. 
 
 TOMATO CATSUP. 
 
 Mrs. Monroe Heath. 
 
 Select good ripe tomatoes, scald and strain through a 
 coarse sieve to remove seeds and skins ; then add to ear-h 
 gallon when cold, four tablespoons of salt, three of ground 
 mustard, two of black pepper, one of ground allspice, 
 one-half of cloves, one-half of cayenne pepper, and one 
 pint of white wine or cider vinegar ; simmer slowly four 
 hours ; bottle and cork tight.
 
 VALUABLE RECIPES. 139 
 
 PICKLED CUCUMBEKS. 
 
 Mrs. A. P. Wightman. 
 Pick those that are small and of quick growth, wash 
 well and pour boiling water over them with a little salt. 
 Let them stand twelve hours ; put them into cold vinegar. 
 To a gallon of vinegar, put one tablespoon of pulverized 
 alum, and a teacup of salt; let them remain in this until 
 your vinegar is full of cucumbers, then scald them in it, 
 and put them into new vinegar. Red peppers improve 
 them. 
 
 OUDE SAUCE. 
 
 C. Kennicott. 
 One pint green tomatoes, six peppers (not large) ; four 
 onions, chop together ; add one cup salt, and let it stand 
 over night; in the morning, drain off the water; add one 
 cup sugar, one cup horse radish, one tablespoon ground 
 cloves, one tablespoon cinnamon, cover with vinegar, and 
 stew gently all day. 
 
 MY MOTHER'S FAVORITE PICKLES. 
 
 Mrs. Savage. 
 One quart raw cabbage chopped fine ; one quart boiled 
 beets chopped fine ; two cups of sugar, tablespoon of salt, 
 one teaspoon black pepper, one-fourth teaspoon red pep- 
 per, one teacup of grated horse radish ; cover with cold 
 vinegar, and keep from the air. 
 
 FRENCH PICKLES. 
 
 H. N. Jenks. 
 One peck of tomatoes sliced, six large onions, some
 
 140 THE HOME COOK BOOK. 
 
 cauliflower (much or little as you prefer) ; a pint of salt 
 thrown over them at night, the liquor drained off in the 
 morning; then boil the tomatoes, onions, etc., in two 
 quarts of water, and one quart of vinegar, fifteen or 
 twenty minutes. After boiling, put it in a colander and 
 drain it off; add seven pints of vinegar, two pounds brown 
 sugar, one-half of white mustard seed, two tablespoons of 
 ground allspice, two of cloves, two of ginger, two of cin- 
 namon, two of ground mustard, one-half a tablespoon of 
 cayenne ; put all in a kettle and boil fifteen or twenty 
 minutes ; stir and be careful not to burn. 
 
 MIXED PICKLES. 
 
 Mrs. F. M. Cragin. 
 Three hundred small cucumbers, four green peppers 
 sliced fine, two large or three small heads cauliflower, 
 three heads of white cabbage shaved fine, nine large 
 onions sliced, one large root horse radish, one quart of 
 green beans cut one inch long, one quart green tomatoes 
 sliced ; put this mixture in a pretty strong brine twenty- 
 four hours ; drain three hours, then sprinkle in one-fourth 
 pound black and one-fourth pound of white mustard seed ; 
 also one tablespoon black ground pepper ; let it come to a 
 good boil in just vinegar enough to cover it, adding a little 
 alum. Drain again, and when cold, mix in one-half pint 
 of ground mustard ; cover the whole with good cider 
 vinegar ; add tumeric enough to color, if you like. 
 
 PICKLED CABBAGE. 
 
 Mrs. A. N. Arnold. 
 Select solid heads, slice very fine, put in a jar, then
 
 VALUABLE EECTPES. 141 
 
 cover with boiling water ; when cold, drain off the water, 
 and season with grated horse radish, salt, equal parts of 
 black and red pepper, cinnamon, and cloves whole ; cover 
 with strong vinegar. This is convenient and always good. 
 
 WEST INDIA PICKLE. 
 
 Mrs. Edward Ely. 
 One white crisp cabbage, two heads cauliflower, three 
 heads celery, one quart each of small green plums, 
 peaches, grapes, radish pods, nasturtium seeds, artichokes, 
 tomatoes and string beans. The green part of a water- 
 melon next to the rind ; one quart small onions parboiled 
 in milk ; one hundred small cucumbers about an inch or 
 so long, a few green peppers, and three limes or green 
 lemons. Cut fine the cabbage, cauliflower, celery, pep- 
 per, and limes, and green ginger ; mix well with the rest, 
 then pour a strong hot brine over them, and let them 
 stand three hours, then take out and let them drain over 
 night. Mix one ounce tumeric powder, with a little cold 
 vinegar, add one bottle French mustard, ground cinna- 
 mon, allspice, two nutmegs, black pepper, four pounds 
 white sugar and one gallon vinegar, pour boiling hot 
 over the pickle ; if not sufficient liquid to moisten nicely, 
 add more vinegar. 
 
 PICKLED ONIONS. 
 
 Mrs. Anna Marble. 
 
 Peel your onions and let them lie in a weak brine made 
 of salt and water (over night) ; then put them in a jar, 
 cover them with boiling white wine and vinegar. Cover 
 close and tie down when cold.
 
 142 THE HOME COOK BOOK. 
 
 PICKLED MELONS. 
 
 Mrs. Wicker. 
 Take ripe melons, wash, pare and take out the seeds, 
 cut them in slices; put them in a stone jar, cover with 
 vinegar, and let them stand twenty-four hours. Take 
 out, and to each quart of fresh vinegar add three pounds 
 brown sugar ; for twelve melons take three ounces cinna- 
 mon, two of cloves, two of allspice ; boil the sugar and 
 spices in the vinegar ; skim it well, then put in the melons 
 and boil for twenty minutes ; let the syrup boil a few 
 minutes after taking them out, then pour it over them. 
 
 PICKLED CAULIFLOWEE. 
 
 After cutting off all the green leaves, put the cauliflower 
 into boiling water, with a good supply of salt, and boil 
 from three to five minutes ; take them out of the salt and 
 water, dip them in clear cold water one minute, to send 
 the heat to the heart of the cauliflower, cut them in pieces 
 convenient to put in jars, then make a mixture of one 
 tablespoon of mace, one of cloves, one of allspice, one of gin- 
 ger, two of white mustard seed, and a red pepper pod, with 
 each a gallon of vinegar. Let the mixture boil and pour 
 it upon the cauliflower, cover them closely and let them 
 stand one week, then pour off the vinegar, scald it, and 
 return it hot again to the cauliflower ; then put them in 
 jars ready for use. The best cider vinegar should be used, 
 and if it is not perfectly clear it will dissolve the cauliflower. 
 
 BKINE FOR CUCUMBEES. 
 
 Mrs. J. B, Adams. 
 Three pails water, two quarts coarse salt (rock is good,)
 
 VALUABLE RECIPES. 143 
 
 one pound alum, one pound black pepper, tied in a bag ; 
 dissolve the alum in a little hot water; put all into a jar 
 or keg; wash the cucumbers with great care, and have 
 none that are bruised ; throw them in and place a weight 
 to keep them under. When wanted for pickling, soak a 
 short time, changing the water as often as necessary. 
 
 CONGRESS PICKLES. 
 
 S. S. Pierce. 
 Wash the cucumbers ; take one pint of fine salt to one 
 hundred medium sized cucumbers, and sprinkle it over 
 them ; pour on boiling hot water enough to cover them ; 
 let them stand forty-eight hours ; take them out of the 
 brine, wipe them, put them in jars, and pour over them 
 scalding hot vinegar with any spices you like. If the 
 vinegar becomes tasteless, put them into fresh vinegar 
 before using them. Keep them covered tight. 
 
 EECIPE FOR 600 PICKLES. 
 
 Mrs. F. D. Gray. 
 Make a brine of cold water and salt strong enough to 
 bear an egg ; heat boiling hot and pour over the cucum- 
 bers ; let them stand twenty-four hours, then take out and 
 wipe dry ; scald vinegar and pour over them and let them 
 stand twenty-four hours; then pour off, and to fresh 
 vinegar add one quart brown sugar, two large green 
 peppers, one-half pint white mustard, six cents' worth 
 of ginger-root, the same of cinnamon, allspice and cloves ; 
 one tablespoon celery seed, alum the size of a butternut ; 
 scald these together and pour boiling hot on the cucum- 
 bers.
 
 144 THE HOME OOOK BOOK. 
 
 PICKLED CUCUMBERS. 
 
 Mrs. Packard. 
 
 Wash with care your cucumbers, and place in jars.^ 
 Make a weak brine (a handful of salt to a gallon and a 
 half of water.) When scalding hot, turn over the cucum- 
 bers and cover; repeat this process three mornings in 
 succession, taking care to skim thoroughly. On the 
 fourth day have ready a porcelain kettle of vinegar, to 
 which has been added a piece of alum the size of a wal- 
 nut. When scalding hot, put in as many cucumbers as 
 may be covered with the vinegar ; do not let them boil, 
 but skim off as soon as scalded through, and replace with 
 others, adding each time a small piece of alum. When 
 this process is through, throw out the vinegar and replace 
 with good cider or white wine vinegar ; add spices, mus- 
 tard seed and red peppers. Sort the pickles and place 
 in stone or glass jars, turn over the hot spiced vinegar; 
 seal and put away the jars not needed for immediate use. 
 Pickles thus prepared are fine and crisp at the expiration 
 of a year. Those that are kept in open-mouth jars may 
 be covered with a cloth, which will need to be taken off 
 and rinsed occasionally. I prefer green peppers, and 
 prepare them with cucumbers in brine. They are not as 
 apt to become soft. 
 
 GREEN TOMATO PICKLES. 
 
 Mrs. J. L. Harris, Keokuk, Iowa. 
 
 Chop one-half peck tomatoes, three onions, a gill of 
 horse-radish, three green peppers ; put them in a sieve 
 and drain dry, salt in layers and let them stand one night ;
 
 VALUABLE KECIPES 146 
 
 drain the next day, scald vinegar and pour over it ; let it 
 stand two or three days ; drain again, scald a pound of 
 sugar to a quart of vinegar, a tablespoon black pepper, 
 the same of allspice, three ounces of ground cloves, three 
 ounces of mustard, a gill of mustard seed. Boil the 
 spices in a little vinegar. 
 
 KIPE TOMATO PICKLES. 
 
 Mrs. C. M. Dickerman, Rockford, 111. 
 
 To seven pounds of ripe tomatoes add three pounds 
 sugar, one quart vinegar, boil them together fifteen min- 
 utes, skim out the tomatoes and boil the syrup a few 
 minutes longer. Spice to suit the taste with cloves and 
 cinnamon. 
 
 PICCALILLI. 
 
 Mrs. C. Bradley. 
 
 One peck of green tomatoes, slice them thin, add one 
 pint of salt, cover with cold water, and let them stand 
 twenty-four hours ; then chop very fine one head of cab- 
 bage, six onions, twelve green peppers ; then cover it witb 
 hot vinegar, drain it through a sieve, add one pint of 
 molasses, one tablespoon cloves, allspice, two ounces of 
 white mustard seed, and cover with cold vinegar. 
 
 PICCALILLI. 
 
 Mrs. Lamkin. 
 
 One peck of green tomatoes ; (if the flavor of onions is 
 desired, take eight, but it is very nice without any,) four 
 green peppers ; slice all, and put in layers, sprinkle on
 
 146 THE HOME COOK BOOK. 
 
 one cup of salt, and let them remain over night ; in the 
 morning press dry through a sieve, put it in a porcelam 
 kettle and cover with vinegar ; add one cup of sugar, a 
 tablespoon of each kind of spice ; put into a muslin bag; 
 stew slowly about an hour, or until the tomatoes are as 
 soft as you desire. 
 
 SWEET GEEEN TOMATO PICKLES. 
 
 Mrs. P. 
 
 One peck of green tomatoes sliced, six large onions 
 sliced ; sprinkle through them one teacup of salt, let them 
 stand over night; drain off in the morning; take two 
 quarts of water and one of vinegar, boil the tomatoes and 
 onions five minutes ; drain through a colander, take four 
 quarts of vinegar, two pounds of brown sugar, one-half 
 pound of ground mustard, two tablespoons of cloves, two 
 of ginger, two of cinnamon, one-half teaspoon of cayenne 
 pepper, or instead five or six green peppers chopped ; boil 
 fifteen minutes. This will keep good a year, if prepared 
 according to the recipe, and is generally liked. 
 
 PICKLED GKEEN TOMATOES. 
 
 S. S. Pierce. 
 
 One peck tomatoes, two quarts small white onions, one 
 dozen green peppers, one cup salt, one cup sugar, one 
 tablespoon of cloves, allspice, stick of cinnamon ; slice 
 your tomatoes over night, and mix in the salt. In the 
 morning drain off the water and throw it away ; put all 
 the ingredients together and let it come to a boil. Put 
 ^way for use.
 
 VALUABLE RECIPES. 147 
 
 CHOW-CHOW. 
 
 Mrs. John Corthell. 
 
 Two heads of cabbage, two heads cauliflower, one dozen 
 cucumbers, six roots of celery, six peppers, one quart oi 
 small white onions, two quarts green tomatoes ; cut into 
 small pieces, and boil each vegetable separately until ten- 
 der, then strain them. Two gallons of vinegar, one-fourth 
 pound of mustard, one-fourth pound of mustard seed, one 
 pot of French mustard, one ounce of cloves, two ounces 
 of turmeric ; put the vinegar and spices into a kettle and 
 let them come to a boil ; mix the vegetables and pour 
 over the dressing. 
 
 CHOW-CHOW. 
 
 Mrs. C. A, Rogers. 
 
 One-half bushel green tomatoes, one dozen onions, one 
 dozen green peppers (chopped fine), sprinkle with salt, 
 and let it stand over night ; then drain off the lime, cover 
 it with vinegar, and cook one hour slowly ; drain again 
 and pack closely in a jar; take two pounds sugar, two 
 tablespoons of cinnamon, one pound of allspice, one each 
 of cloves and pepper, one-half cup ground mustard, one 
 pint horse-radish, and vinegar enough tomix them ; then 
 when boiling hot, pour it over the mixture in the jar, and 
 cover tightly. 
 
 CHOW-CHOW. 
 
 Mrs. King. 
 Take a peck of cucumbers, one peck of onions, half a 
 peck of string beans, three heads of cauliflower, three
 
 148 THE HOME COOK BOOK. 
 
 bunches of celery, a half dozen sweet peppers ; soak the 
 whole in strong salt and water over night ; in the morning 
 drain off the brine and scald them all in weak salt and 
 water, but before scalding cut them into shape so that 
 they will go easily into glass jars ; add three-quarters of a 
 pound of mustard, two packages of curry powder, and six 
 quarts of good vinegar ; put the mustard and curry pow- 
 der into the vinegar, and let it come to a boil ; put the 
 pickles into the cans, and pour the liquid over them while 
 hot. Do not cover while scalding. 
 
 CAETELOPE PICKLES. 
 
 Mrs. Earle. 
 Take fine ripe cantelopes, wash, pare and cut into small 
 pieces, taking out the seeds ; cover them with vinegar for 
 twenty- four hours ; throw away one quart of the vinegar 
 to each quart remaining, allow three pounds sugar to a 
 dozen cantelopes, three ounces stick cinnamon, two 
 ounces cloves, two ounces of allspice (spices whole), boil 
 them with the vinegar, when well skimmed put in the 
 fruit, boil fifteen minutes, then take out, boil and skim 
 syrup, and pour boiling hot over the fruit. 
 
 PICKLED OYSTEES. 
 
 Mrs. Carl Hammond. 
 Wash the oysters and scald them in strong salt and 
 water ; skim them out and throw into cold water ; scald 
 vinegar well and whole peppers ; let it get cold. Put the 
 oysters in a stone jar; make liquor to cover them of water 
 they were scalded in, and vinegar. A cup of vinegar to 
 one quart liquor, to be used cold.
 
 VALUABLE RBCIFB8. 149 
 
 TO PICKLE MAKTINOES OR MARTYNIAS. 
 
 Mrs. E. S. Chesbrough. 
 
 Pick when soft enough to run a pin through, or from 
 two to three inches long. Throw in brine till ready to 
 put up. Soak in clear water one night or longer if very 
 salt, then scald in weak vinegar ; skim out and throw in 
 cold water ; then pour over them, (after draining from the 
 water,) scalding hot vinegar and sugar in the proportion 
 of five pounds of sugar to each gallon of vinegar, a hand- 
 ful of cloves and cinnamon, or whatever spices desired, 
 scalded in the vinegar. If the martinoes are not tender 
 enough the scalding can be repeated.
 
 BREAKFAST AND SUPPER. 
 
 " Dinner may be pleasant ; 
 So may social tea ; 
 But yet, methinks the breakfast 
 Is best of all the three." 
 
 — Anon. 
 
 RELISHES. 
 
 OYSTEK STEW 
 
 Mrs. A. S. Ewing. 
 Strain the juice from the oysters placed in the colandei 
 into a stew pan ; let it come to a boil ; remove the scum 
 and a clear liquor will remain ; turn cold water upon the 
 oysters, and rinse thoroughly ; add them to the liquor, 
 with a cup of cream or milk, butter, salt and cayenne 
 pepper. Have ready buttered dice-shaped pieces of toast 
 upon a meat dish; pour the oysters over, garnish with 
 parsley, and serve hot. 
 
 TOAST. 
 
 Toast the bread very quickly, dip each slice in boiling 
 (150)
 
 VALUABLE RECIPES. 151 
 
 water (a little salt in the water) ; as soon as you have 
 toasted it ; then spread it with butter ; cover and keep hot 
 as you proceed. Make milk toast in the same way, keep- 
 ing the milk at nearly boiling heat ; it is better to spread 
 the butter on the bread after it is dipped in hot milk, than 
 to melt it in the milk ; thicken what milk is left with a 
 little corn starch, and pour over the toast when sent to the 
 table. 
 
 FRENCH TOAST. 
 
 Mrs. M. J. Savage. 
 
 To one egg thoroughly beaten, put one cup of sweet 
 milk and a little salt. Slice light bread, and dip into the 
 mixture, allowing each slice to absorb some of the milk ; 
 then brown on a hot buttered griddle ; spread with butter 
 and serve hot. 
 
 TONGUE TOAST. 
 
 M. A. P. 
 
 Take cold boiled tongue, mince it fine; mix it with 
 cream or milk, and to every half pint of the mixture, 
 allow the well beaten yolks of two eggs ; place over the ' 
 fire and let it simmer a minute or two ; have ready some 
 nicely toasted bread ; butter it ; place it on a hot dish and 
 pour the mixture over ; send to the table hot. 
 
 LEMON TOAST. 
 
 E. A. Forsyth. 
 
 Take the yolks of six eggs, beat them well and add 
 three cups of sweet milk ; take baker's bread not too stale
 
 152 THE HOME COOK BOOK. 
 
 and cut into slices ; dip them into the milk and eggs, and 
 lay the slices into a spider, with sufficient melted butter 
 hot to fry a nice delicate brown ; take the whites of the 
 six eggs, and beat them to a froth, adding a large cup of 
 white sugar ; add the juice of two lemons, heating well, 
 and adding two cups boiling water ; serve over the toast 
 as a sauce, and you will find it a very delicious dish. 
 
 FKIED BKEAD IN BATTER. 
 
 M. A. T. 
 
 Take one tablespoon sweet light dough ; dissolve it in 
 one cup sweet milk ; add three or four eggs, one and a 
 half cups flour, one teaspoon of salt ; cut some thin slices 
 of light bread, dip in this batter, and fry in hot lard ; 
 sprinkle with powdered sugar, and garnish with jelly. 
 
 CODFISH BALLS. 
 
 Mrs. Banks. 
 
 Take four cups of mashed potatoes; three cups of 
 boiled codfish minced fine ; add butter ; mix well together ; 
 then add two well beaten eggs, beating it up again thor- 
 oughly ; drop by spoonfuls into hot lard and fry the same 
 as doughnuts. Are nice fried in croquette baskets. 
 
 CODFISH PUFF. 
 
 Mrs. Banks. 
 
 Recipe the same as for codfish balls put in an earthem 
 baking plate ; smooth over the top, and put over some 
 butter, and then in a hot oven to bake.
 
 VALUABLE EECIPE8. 163 
 
 CODFISH HASH. 
 
 Mrs. N. P. Wilder. 
 
 One pint boiled picked codfish well freshened, one 
 quart cold boiled chopped potatoes mixed well together, 
 three slices salt pork freshened, cut in very small pieces 
 and fried brown ; remove half the pork, and add your fish 
 and potatoes to the remainder ; let it stand and steam five 
 minutes without stirring; be careful not to let it burn; 
 then add one-third cup milk and stir thoroughly ; put the 
 remainder of the pork around the edge of the spider, and 
 a little butter over it ; simmer it over a slow fire for half 
 an hour, until a brown crust is formed, when turn it over 
 on a platter and serve. 
 
 BEEF HASH. 
 
 Chop fine cold beef, either boiled or baked ; have ready 
 cold boiled potatoes ; to one pint of meat put one pint 
 and a little more of potatoes, chopped fine ; have ready a 
 spider, with a good piece of butter in it ; put in the hash ; 
 season with pepper and salt, and then add rich milk or 
 cream. Milk is a very great improvement. 
 
 COKNED BEEF HASH. 
 
 One and one-half pounds nice corned beef, boiled ten- 
 der and chopped fine; one-third more potatoes when 
 chopped than meat; three large onions sliced fine and 
 browned in butter, and when tender, add the meat and 
 potatoes, well seasoned with salt and pepper ; enough 
 water to moisten, A small red pepper chopped fine is a 
 great improvement. It is good without onions also.
 
 164 THE HOME OOOK BOOK. 
 
 BKEAKFAST STEAK. 
 A nice steak of beef or veal; pound it with a steak 
 Inallet, if tough ; lay in a baking tin, dredge it lightly 
 mth flour, season with salt and pepper, and if you like, 
 a little chopped parsley ; then put in the oven and bake 
 for twenty or thirty minutes, or until sufficiently well done ; 
 take it up, put it on the platter, spread with butter, and 
 dredge into the juices of the meat in the baking pan, a 
 little flour, and season with butter ; let this boil up, and 
 pour over the steak. This is very nice. 
 
 SIDE DISH. 
 
 R. A. Sibley. 
 Chopped cold meat well seasoned ; wet with gravy, if 
 convenient, put it on a platter ; then take cold rice made 
 moist with milk and one egg, season with pepper and salt ; 
 if not sufficient rice, add powdered bread crumbs ; place 
 this around the platter quite thick ; set in oven to heat 
 and brown, 
 
 ANOTHER SIDE DISH. 
 
 R. A. Sibley. 
 Cold turkey, chicken or any cold meat, chopped fine, 
 seasoned with salt, pepper and gravy ; lay pie crust round 
 the edge of the platter, and cover the same ; bake a nice 
 brown in the oven. Very little meat makes a dish for 
 several persons. 
 
 HAM AND EGGS. 
 
 Anonymous. 
 Take pieces of cold ham chopped, and after cooking, 
 add beaten eggs to suit your taste.
 
 VALUABLE EECIPE8. 155 
 
 A NICE BEEAKFAST DISH. 
 
 Harriet N. Jenks. 
 
 Mince cold beef or lamb ; if beef put in a pinch of pul- 
 verized cloves; if lamb, a pinch of summer savory to 
 season it, very little pepper and some salt, and put it in a 
 baking dish ; mash potatoes and mix them with cream 
 and butter and a little salt, and spread them over the 
 meat ; beat up an egg with cream or milk, a very little ; 
 spread it over the potatoes, and bake it a short time, suffic- 
 ient to warm it through and brown the potatoes. 
 
 POTATO PUFFS. 
 
 S. S. Pifirce. 
 
 Take cold roast meat (either beef, veal or mutton) ; 
 clear it from gristle ; chop fine ; season with pepper and 
 salt ; boil and mash some potatoes, and make them into 
 a paste with one or two eggs ; roll it out with a little flour ; 
 cut it round with a saucer ; put your seasoned meat on 
 one half; fold it over like a puff; turn it neatly round, 
 and fry it a light brown. Nice for breakfast. 
 
 POTATO PUFF. 
 
 Anonymous. 
 
 Mealy potato, nicely mashed and seasoned with rich 
 milk, butter, salt, pepper and two eggs ; the whites and 
 yolks well beaten separately. Mix all lightly together, put 
 in a pie dish and in the oven to brown. The crust is 
 made richer by spreading with a little butter after putting 
 in the oven.
 
 166 THE HOME COOK BOOK. 
 
 RICE CAKES. 
 
 Mrs. A. M. Gibbs. 
 
 One teacup of soft boiled rice, the yolk of one egg, a 
 pinch of salt, two tablespoons of sifted flour, beaten well 
 together ; add sweet milk until it is about the consistency 
 of sponge cake or thick cream, and just before baking stir 
 in lightly the beaten white of the egg. The less flour used 
 the better for invalids. 
 
 CHICKEN CROQUETTES. 
 
 Mrs. Chaftee, Detroit. 
 
 One plump chicken, two pounds veal cut from the 
 round. Boil chicken and veal separately in cold water, 
 just enough to cover ; pick to pieces and chop. Cut up 
 one-third of a loaf of bread and soak in the broth of the 
 chicken while warm ; put all in a chopping bowl ; season 
 with salt, pepper, mace and nutmeg ; beat three eggs light 
 and mix with the above ingredients ; make up in oblong 
 balls ; fry brown in hot lard and butter, equal parts. 
 
 VEAL STEW. 
 
 Two pounds of veal steak cut in strips. Put in cold 
 water in a skillet or spider and over the fire. The water 
 should be just sufficient to cover the meat. Pare, wash 
 and slice one small potato and put in with the meat. Stew 
 for twenty or thirty minutes gently, taking care that the 
 water does not boil away. Have ready two or three eggs 
 boiled in the shell. When the meat is tender add to the 
 broth one cup of fresh milk and one heaping tablespoon 
 of flour wet with milk ; season all with butter, salt and
 
 VALUABLE KEOIPES. 167 
 
 pepper, and, if you like, a little parsley. Cut the hard 
 boiled eggs in slices and put into the broth. Let all boil 
 up once, and serve with or without toast on the platter. 
 A very nice breakfast dish. 
 
 BAKED EGGS. 
 
 Mrs. L. M. Angle. 
 
 Break six or seven eggs into a buttered dish, taking care 
 that each is whole, and does not encroach upon the others 
 so much as to mix or disturb the yolks ; sprinkle with 
 pepper and salt, and put a bit of butter upon each. Put 
 into an oven and bake until the whites are set. This is 
 far superior to fried eggs, and very nice for breakfast, 
 served on toast or alone. 
 
 POACHED EGGS. 
 
 Break as many eggs as you wish to use, one at a time, 
 and drop carefully into a spider filled with boiling water. 
 When the whites of the eggs are well set, slip a spoon 
 carefully under and take out, laying each upon a small 
 piece of buttered toast on the platter. Put a very small 
 piece of butter on each egg, a slight dash of pepper, and 
 serve immediately. 
 
 EGG BASKETS. 
 
 Mrs. F. M. Cragin. 
 
 Make these for breakfast the day after you have had 
 roast chicken, duck, or turkey for dinner. Boil six eggs 
 hard, cut neatly in half and extract the yolks ; rub these 
 to a paste with some melted butter, pepper and salt and
 
 158 THE HOME COOK BOOK. 
 
 set aside. Pound the minced meat of the cold fowl fine 
 in the same manner and mix with the egg paste, moisten- 
 ing with melted butter as you proceed, or with a little 
 gravy if you have it to spare ; cut off a slice from the hol- 
 lowed whites of the egg to make them stand ; fill in with 
 the paste ; arrange close together upon a flat dish and 
 pour over them the gravy left from yesterday's roast, 
 heated boiling hot, and mellowed by a few spoons of 
 cream or rich milk. 
 
 ESCALOPED EGGS. 
 
 Put into a buttered baking dish a layer of bread-crumbs 
 moistened with milk or meat broth. Have ready some 
 hard boiled eggs ; prepare a thick drawn butter gravy, to 
 which you must add a well-beaten egg. (There need be 
 but a small quantity «f this, not more than half a teacup 
 for five eggs.) In the drawn butter dip each slice of egg 
 and place a layer upon the bread crumbs ; sprinkle these 
 with minced meat of ham, veal, or chicken. Upon this 
 place another layer of bread crumbs and eggs and meat 
 until you have used all the eggs • cove*: with sifted bread 
 crumbs and heat well through. 
 
 OMELETS. 
 
 HOW TO MAKE AN OMELET. 
 A distinguished authority says : In preparing a» omo'
 
 VALUABLE BECIPBS. 159 
 
 let remember five things — a clean pan ; the eggs must 
 not be beaten too much ; the omelet must not be too 
 large; three eggs are better than six eggs, which make 
 two omelets ; they should not be too much cooked ; they 
 should be eaten immediately, or they become tough and 
 more like a pancake. To which we would add that the 
 finest omelets have no milk added to them. The eggs 
 should be broken into a dish and beaten up with a little 
 minced parsley. The butter should be melted in the 
 saucepan, then the omelet poured in, and as soon as well 
 set so the cook can raise the edges, should be folded 
 and taken up. 
 
 OMELET. 
 
 With ham, cold tongue and other meats. Beat half a 
 dozen eggs quite light, have ready minced meat of ham or 
 tongue, cold chicken or veal ; put this into a dish with a 
 little butter to warm through, but not to fry. Then turn 
 the eggs into a spider, in which you have previously 
 heated two or three tablespoons of butter. Let the ome- 
 let brown lightly on the lower side and the upper, form- 
 ing a thin custard, and season to taste. Then put in the 
 meat, fold the omelet over and take up quickly. Serve 
 immediately. 
 
 OMELET. 
 
 Miss E. C. Harris. 
 
 One cup of milk, one tablespoon flour stirred into thg 
 milk; four eggs, the yolks and whites beaten separately; 
 one-half tablespoon melted butter stirred into the mixture ;
 
 160 THE HOME COOK BOOK. 
 
 a little salt. Stir in the whites before putting it into the 
 spider. Cook on top of the stove about ten minutes, then 
 set the spider in the oven to brown the top. To be eaten 
 a^ soon as taken from the oven. Very nice. 
 
 OMELET SOUFFLE. 
 
 Mrs. Lamkin. 
 One pint boiled milk, three spoons flour, yolks of seven 
 eggs, beaten with the flour ; season with pepper and salt, 
 and add a piece of butter size of egg ; mix well, then add 
 whites well beaten ; bake twenty minutes. 
 
 FRIED OMELET. 
 
 Mrs. F. B. Orr. 
 Three eggs, two gills milk, two tablespoons flour, a lit- 
 tle salt and pepper, fried on hot griddle. 
 
 FRIAE'S OMELET 
 
 Mrs. DeForest, Freeport. 
 
 Boil a dozen apples, as for sauce ; stir in one-fourth 
 pound of butter, ditto white sugar ; when cold, add four 
 well beaten eggs, and a few spoons of cream ; put it into 
 a baking dish, well buttered, and thickly strewn with 
 bread crumbs on the bottom and sides ; strew currants 
 over the top. Bake forty-five minutes ; turn on a platter, 
 and sift sugar over it. Serve with sugar and cream, or a 
 boiled custard ; the latter' is much the nicer. 
 
 OMELET. 
 
 E. V. Case, Elmhurst. 
 Take three eggs, beat the whites and yolks separately;
 
 VALUABLE KECIPE8. 161 
 
 to the yolks after they are beaten, add a half teaspoon of 
 salt and a teacup of rich cream, in which a heaping tea- 
 spoon of flour has been smoothly rubbed ; lastly stir in 
 the whites which have been beaten as for cake; have 
 ready a spider in which has been melted a tablespoon of 
 lard, and which is as hot as can be and not be burned ; 
 pour in the mixture and let it stand till it is a rich brown 
 on the bottom. 
 
 FKENCE OMELET. 
 
 M. 
 One cup boiling milk Mrith one tablespoon of butter 
 melted in it; pour this on one cup of bread crumbs (the 
 bread must be light) ; add salt, pepper and the yolks of 
 six eggs well beaten ; mix thoroughly ; and lastly, add the 
 six whites cut to a stiff froth ; mix lightly and fry with hot 
 butter ; this will make two ; when almost done, turn 
 together in shape of half moon. 
 
 BOILED OMELET. 
 
 E. M. Walker. 
 Four eggs well beaten up with a little pepper, salt, nut- 
 meg, chopped parsley and chives ; one-half pint of cream 
 (or milk) ; half fill little well buttered cups or moulds and 
 set them in boiling water ; boil for ten minutes, then turn 
 out. They may be served with a sauce. 
 
 BAKED OMELET. 
 
 Mrs. Edward Ely. 
 Six eggs, two tablespoons of flour, a little salt, one cup 
 of milk. Take a little of the milk, and stir the flour into
 
 162 THE HOME COOK BOOK. 
 
 it ; add the rest of the milk, and the yolks of the eggs ; 
 then beat the whites of the eggs to a stiff froth, and pour 
 into the flour, milk and yolks ; put a piece of butter the 
 size of a small egg into an iron spider, and let it get hot, 
 but not so the butter will burn ; then pour the mixture in 
 and put in a moderate oven to bake in the spider. It 
 takes about ten minutes to bake. Then slip a knife under 
 and loosen, and slip off on a large plate or platter. 
 
 OMELET. 
 
 M. A. T. 
 Seven eggs beaten separately ; add the yolks, one-half 
 teacup sweet milk or cream, a tablespoon of flour, salt and 
 pepper ; after beating them very light, mix well ; lastly, 
 add the whites cut to a stiff froth ; mix very lightly and 
 only a little. Fry with butter on a quick fire. When 
 brown, fold together and serve immediately. This will 
 make two omelets. 
 
 YEAL OMELET. 
 
 Mrs. J. S. Gano. 
 Three pounds of lean veal, two eggs, six small butter 
 crackers, one tablespoon of thyme, one of salt, one of pep- 
 per, two of milk ; knead it like bread and bake it two 
 hours in a slow oven, basting it with butter often, then 
 slice for tea. 
 
 CHEESE SCALLOP. 
 
 Soak one cup of dry bread crumbs in fresh milk. Beat 
 into this three eggs ; add one tablespoon of butter and 
 one-half a pound of grated cheese ; strew upon the top
 
 VALUABLE EECIPES. 163 
 
 sifted bread crumbs, and bake in the oven a delicate 
 brown. An excellent relish when eaten with thin slices 
 of bread and butter. 
 
 CHEESE SANDWICHES. 
 
 Anonymous. 
 
 One-half a pound of mild fresh cheese grated, a table- 
 spoon of butter, the yolk of three hard boiled eggs and a 
 teaspoon of mayonaise. Mash the yolks well, and mix 
 with the other ingredients. Spread thinly cut slices of 
 bread with butter, and spread with the dressing; then 
 roll or fold together as sandwiches. Very nice for lunch. 
 
 WELSH EABBIT. 
 
 Mrs. Anna Marble. 
 One pound of cheese, melt ; mix three tablespoons of 
 olive oil, one tablespoon dry mustard, one teaspoon salt ; 
 pepper to taste. Put these in cheese when melted ; add 
 one-half pint ale. 
 
 CHEESE FONDU. 
 
 After Marion Harland. 
 Soak one cup of very dry fine bread crumbs in two 
 scant cups of milk (rich and fresh, or it will curdle) ; 
 beat into this three eggs whipped very light, add one 
 small tablespoon of melted butter, pepper and salt, and 
 lastly one-half a pound of old cheese grated. Butter a 
 neat baking dish, pour Xh^fondu into it; strew dry bread 
 crumbs over the top, and bake in a quick oven a delicate 
 brown. Serve immediately in the baking dish, as it soon 
 falls. A delicious relish.
 
 164 THE HOME CX)OK BOOK. 
 
 FISH KELISH. 
 
 After Marlon Harland. 
 
 One cup of drawn butter with an egg beaten in, two 
 hard boiled eggs, mashed potato (a cup will do), one cup 
 of cold fish (cod, halibut or shad), roe of cod or shad 
 and one teaspoon of butter, one teaspoon of minced 
 parsley, pepper and salt to taste. Method : Dry the roe 
 previously well boiled ; mince the fish fine and season ; 
 wash up the roe with the butter and the yolks of t;he 
 boiled eggs ; cut the white into thin rings ; put a layer 
 of mashed potatoes at the bottom of a deep buttered 
 dish ; then alternate layers of fish ; drawn butter with 
 the rings of the whites embedded in this roe ; more potato 
 at top ; cover and set in the oven until it smokes and 
 bubbles; brown by removing the cover a few minutes. 
 Send to table in the baking dish, and pass pickles with it. 
 
 LAPLANDEKS FOE BKEAKFAST. 
 
 Mrs. A. L: Chetlain. 
 
 Three eggs, three cups of flour, three cups of sweet 
 milk, one teaspoon of melted butter, and a little salt ; beat 
 well together, then bake in iron moulds. 
 
 BREAKFAST GEMS. 
 
 Mrs. Brown. 
 
 One cup sweet milk, one and a half cups flour, one 
 egg, one teaspoon salt, one teaspoon baking powder; 
 beaten together five minutes ; bake in Aof gem pans, in a 
 hot oven about fifteen minutes.
 
 VALUABLE EECIPES. 165 
 
 BKEAKFAST BUNS. 
 
 Mrs. J. W. Preston. 
 
 Two cups of flour, three-fourths cup of corn meal, 
 three-fourths cup of butter, one-half cup of sugar, two 
 eggs beaten, one cup of milk, three teaspoons baking 
 powder ; bake in hot oven twenty minutes. 
 
 QUICK SALLY LUNN. 
 
 One cup of sugar, one-half a cup of butter ; stir well 
 together, and then add one or two eggs ; put in one good 
 pint of sweet milk, and with sufficient flour to make a 
 batter about as stiff" as cake ; put in three teaspoons of 
 baking powder; bake and eat hot with butter, for tea or 
 breakfast. 
 
 BREAKFAST CAKE. 
 
 Mrs. C. Bradley. 
 
 One pint of flour, three tablespoons of butter, three 
 tablespoons of sugar, one egg, one cup sweet milk, one 
 teaspoon cream tartar, one-half teaspoon soda; to be 
 eaten with butter. 
 
 EYE CAKES FOR TEA. 
 
 Harriet N. Jenks. 
 
 Two teacups of rye flour, one of wheat flour, one of 
 sour milk, one teaspoon of soda, put in the sour milk, and 
 while foaming stir it in the flour and rye, with one-half 
 teaspoon of salt, one-half teacup of molasses ; make it 
 stiff" and turn it into a buttered pan ; spread it smooth 
 with a spoon dipped in hot water; bake one- half hour.
 
 166 THE HOME COOK BOOK. 
 
 RYE GRIDDLE CAKES. 
 
 Stir into sour milk sufificient rye flour to make a batter 
 for griddle cakes ; add salt and a little soda, and bake on 
 a hot griddle. These are very simple, but very nice. 
 
 JOLLY BOYS. 
 
 Jeannie Brayton. 
 
 One quart corn meal;, scald and cool; one pint of 
 flour, two eggs, one teaspoon soda, two of cream tartar, a 
 little milk, salt ; make as thick as pancakes, and fry in 
 hot lard. Nice for breakfast. 
 
 GRAHAM BREAKFAST CAKES. 
 
 Mrs. A. M. Gibbs. 
 
 Two cups of Graham flour, one cup of wheat flour, two 
 eggs well beaten ; mix with sweet milk, to make a very 
 thin batter ; bake in gem irons ; have the irons hot, then 
 set them on the upper grate in the oven; will bake in 
 fifteen minutes. 
 
 TEA CAKE. 
 
 Mrs. H. P. Stowel). 
 
 One egg, one cup sugar, one cup sweet milk, piece of 
 butter size of an egg, one teaspoon cream-tartar, one- 
 half teaspoon soda, one pint of flour. Eaten warm. 
 
 COTTAGE CHEESE. 
 
 Mrs. A. M. Gibbs. 
 
 Pour boiling water on the thick milk in the pan in 
 which it has turned, stirring while you pour ; as soon as
 
 VALUABLE KECTPES. 167 
 
 the milk separates from the whey and begins to appear 
 cooked, let it settle ; in a minute or two most of the water 
 and whey can be poured off; if not sufficiently cooked, 
 more hot water may be used ; set the pan on edge, and 
 with your spoon or. hand draw the curd to the upper side, 
 pressing out as much water as possible ; if desired, it can 
 stand a few moments in cold water ; when squeezed dry, 
 work the curd fine, rolling it between the hands ; add salt 
 and cream to taste ; in ver)' warm weather when the milk 
 has turned quickly, it is very palatable without the addi- 
 tion of cream. 
 
 WHITE CORN BREAD. 
 
 Mrs. E. S. Cheeseborough. 
 
 One pint of meal thoroughly scalded with hard-boiling 
 water. Butter the size of an egg and one well-beaten 
 sgg ; add milk to make it just thin enough to flow over 
 the pan. Have the batter an inch thick, and then bake. 
 
 YPSILANTI EGG ROLLS. 
 
 Mrs. A. M. Gibbs. 
 Allow one egg for each person, two cups of milk for 
 three eggs, four teaspoons of flour. Beat whites and 
 yolks separately, and add the eggs last. Put a very little 
 of the mixture into a hot frying pan well greased with 
 butter ; roll as you would omelet and put on a platter. 
 Send in hot. For breakfast or tea. Can be eaten with 
 sugar.
 
 VEGETABLES. 
 
 ** Witness, thou best A nana, thou the pride 
 Of vegetable life, beyond whate'r 
 The poets imaged in the golden age. 
 Quick, let me strip thee of thy tufty coat, 
 Spread thy ambrosial stores, and feast with Jove." 
 
 — Thompson. 
 
 BOILED POTATOES. 
 
 Old potatoes are better for being peeled and put in cold 
 water an hour before being put over to boil. They should 
 then be put into fresh cold water, when set over the fire. 
 New potatoes should always be put into boiling water, 
 and it is best to prepare them just in time for cooking. 
 Are better steamed than boiled. 
 
 MASHED POTATOES. 
 
 Mrs. F. D. J. 
 
 Peel the potatoes, and let them stand in cold water for 
 half an hour ; then put in the steamer over boiling water 
 and cook them until mealy and ^ui'ie tender. Have ready 
 an earthen basin, or a bright tin pan, into which you will 
 put your potatoes, so that while mashing and preparing, 
 
 (168)
 
 VALUABLE RECIPES. 169 
 
 they can be kept on the stove and hot. Now mash well 
 and finely with the potato-masher, and then season with 
 salt ; allow a generous piece of butter, and lastly, add a 
 teacup of rich milk ; mix altogether well, and then take 
 up on a deep dish. 
 
 There will now be three or four ways to finish this, and 
 which are, first by putting a little butter on the top, after 
 smoothing nicely, and putting it a moment at the mouth 
 of the oven, and then serving quite hot ; or, you may put 
 it into the oven, which should be quick and hot, and bake 
 the crust of a rich brown. Or, again, the top may be 
 scored a golden brown with steel bars made for this pur- 
 pose. Or, lastly, after mashing the potato, put it into a 
 mold and shape it; then loosen it from the mold and turn 
 it on to a flat piece of sheet iron, large enough to cover 
 the bottom of the mold with handles at the sides. Then 
 have ready hot lard in which you immerse the molded 
 potato and fry a rich golden brown. Take out and with 
 a knife under, slide carefully on your platter. Garnish 
 the dish around with curled parsley leaves. If the potato 
 is put in the oven to brown, it should be put in a baking 
 plate and may be sent to the table in the dish in which it 
 is baked, with a knitted cover over. 
 
 POTATOES AND CKEAM. 
 
 Mince cold boiled potatoes fine; put them into a spider 
 with melted butter in it ; let them fry a little in the butter 
 well covered ; then put in a fresh piece of butter, season 
 with salt and pepper, and pour over cream or rich milk ; 
 let it boil up once and serve.
 
 170 THE HOME OOOK BOOK. 
 
 POTATOES FRIED. 
 
 Mrs. A. 
 
 Pare potatoes ; cut in pieces one-half inch wide, and as 
 long as the potato ; keep them in cold water till wanted ; 
 drop in boiling lard ; when nearly done, take them out 
 with a skimmer and drain them ; boil up the lard again, 
 and drop them back, and fry till done ; this makes them 
 puff up ; sprinkle with salt and serve very hot. 
 
 SARATOGA FRIED POTATOES. 
 
 Cut into thin slices ; put them in cold water over night 
 with a small piece of alum to make them crisp ; rinse in 
 cold water, and dry with crash towel ; fry light brown in 
 boiling lard 
 
 POTATO CROQUETTES. 
 
 Take finely mashed potato and mix through it sufficient 
 salt, pepper and butter to season well, with sweet milk or 
 cream to moisten ; mix thoroughly with this one beaten 
 egg, and then make up into small rolls, being careful to 
 have the surface perfectly smooth. Have ready one plate 
 with a beaten egg upon it, and another with cracker 
 crumbs. Dip each roll into the egg and then into the 
 crumbs, and fry of a rich golden brown in hot lard. Lay 
 the croquettes on brown paper first, and serve on a napkin. 
 
 PARSNIPS. 
 
 Boil until tender in a little salted water ; then take up ; 
 skim them, cut in strips, dip in beaten egg, and fry in 
 melted butter or hot lard.
 
 VALUABLE RECIPES. 171 
 
 TUKNIPS. 
 
 Boil until tender ; mash and season with butter, pepper, 
 salt and a little rich milk or cream. Serve with mutton. 
 
 BEETS. 
 
 Clean these nicely, but do not pare them, leaving on a 
 short piece of the stalk. Then put over to boil in hot 
 water. Young beets will cook tender in an hour; old 
 beets require several hours boiling. When done, skin 
 quickly while hot ; slice thin into your vegetable dish, put 
 on salt, pepper and a little butter ; put over a little vinegar 
 and serve hot or cold. 
 
 BAKED SQUASH. 
 
 Cut in pieces, scrape well, bake from one to one and a 
 half hours, according to the thickness of the squash ; to 
 be eaten with salt and butter as sweet potatoes. 
 
 FRIED SQUASHES 
 
 Mrs. F. M. Cragin. 
 
 Cut the squash into thin slices, and sprinkle it with salt ; 
 let it stand a few moments ; then beat two eggs, and dip 
 the squash into the egg ; then fry it brown in butter. 
 
 SUMMER SQUASHES. 
 
 Cook them whole ; when tender, if large, skin and 
 remove the seeds; if small, this will not be necessary; 
 drain and press the water out with a plate ; then put them 
 in a stew-pan, and season well with butter, pepper and 
 salt and a tablespoon of cream.
 
 172 THE HOME COOK BOOK. 
 
 GEEEN COEN— BOILED. 
 
 Throw the ears, when husked, into a kettle of boiling 
 water, slightly salted, and boil thirty minutes. Serve in a 
 napkin. 
 
 GKEEN COKN OYSTEKS. 
 
 To a pint of grated corn add two well beaten eggs; 
 one-half cup of cream, and a half cup of flour, with one- 
 half spoon of baking powder stirred in it ; season with 
 pepper and salt and fry in butter, dropping the batter in 
 spoonfuls ; serve a few at a time, very hot, as a relish with 
 meats. 
 
 COEN OTSTEES. 
 
 Mrs. W. P. Nixon. 
 
 One dozen ears of com ; two eggs ; salt, pepper and a 
 dredging of flour; grate the raw corn, over which dredge 
 a little flour ; season well ; add the beaten eggs and fry 
 quickly in butter. 
 
 GEEEN COEN PATTIES. 
 
 M. 
 
 Grate as much corn as will make one pint ; one teacup 
 flour, one spoonful butter, one egg, pepper and salt to taste. 
 If too thick, add a little milk, and fry in butter, 
 
 SOUTHEEN WAY OF BOILING EICE. 
 
 Mrs. James S. Gibbs. 
 
 Pick over the rice ; rinse it in cold water until perfectly 
 clean, then put it in a pot of boiling water, allowing a
 
 VALUABLE RECIPES. 173 
 
 quart of water to less than a teacup of rice ; boil it hard 
 seventeen minutes; drain off the water very close, and 
 let it steam fifteen minutes with the lid off. When care- 
 fully done in this way, each kernel of rice stands out by 
 itself, while it is perfectly tender. The water in which 
 the rice has been boiled, makes, it is said, good starch for 
 muslin, if boiled a few minutes by itself, 
 
 SUCCOTASH. 
 
 One pint of green com cut from the cob, and two-thirds 
 of a pint of Lima beans ; let them stew in just enough 
 water to cover them until tender, then season with butter, 
 pepper, salt and a little milk; simmer together a few 
 moments and serve. 
 
 BOSTO]^ BAKED BEANS. 
 
 Soak over night one pint of beans in clear water ; in 
 the morning parboil the beans, and at the same time, in 
 another dish, parboil a piece of salt pork, about three 
 inches long and wide and thick ; drain off the water from 
 the beans and pork ; put both together in a deep pan with 
 the pork at top ; season with one tablespoon of molasses, 
 and bake for several hours. Add a little water when they 
 are put in to bake. 
 
 YANKEE BAKED BEANS. 
 
 Mrs. Higgins. 
 
 Boil the beans until they begin to crack, with a pound 
 or two of salt fat pork ; put the beans in the baking pan ; 
 score the pork across the top, and settle in the middle ;
 
 174 THE HOME COOK BOOK. 
 
 add two tablespoons of sugar or molasses, and bake in a 
 moderate oven six hours; they should be very moist 
 when first put into the oven, or they will grow too dry in 
 baking ; do not forget the sweetening if you want Yankee 
 baked beans. 
 
 LIMA BEANS. 
 
 Shell and put into cold water and let them stand awhile ; 
 then drain and put them into boiling water and cook until 
 tender. Pour off the water and season with a little rich 
 milk, butter, pepper and salt, and let them simmer in this 
 dressing a few minutes before serving. Soak dried Lima 
 beans over night, and allow them over two hours for 
 cooking next day for dinner. 
 
 STRING BEANS. 
 
 The yellow butter bean is the preferred variety. Cut 
 off each end and the strings from both sides of the pod ; 
 then cut the beans in strips lengthwise or across ; put into 
 boiling water and cook until perfectly tender. It is well 
 to allow two or three hours to these, as they can be kept 
 hot if done before you wish to serve them. Before send- 
 ing to the table drain them and pour over them one-half 
 a teacup of rich milk or cream, and season with butter, 
 pepper and salt. 
 
 GREEN PEAS. 
 
 Shell and put into boiling water, cook from thirty to 
 thirty- five minutes ; drain and season with rich milk or 
 cream, butter, pepper and salt; some cooks also add a
 
 VALUABLE BECIFE8. 1T5 
 
 little flour or corn starch to thicken the gravy, but which 
 should be used very sparingly, not more than a teaspoon. 
 Be sure the peas are young ; old peas are fit for nothing 
 but soup, 
 
 ASPAEAGUS. 
 
 Cut off the green ends, and chop up the remainder of 
 the stalks; boil until tender, and season with salt and 
 pepper; have ready some toasted bread in a deep dish; 
 mix together equal parts of flour and butter to a cream ; 
 add to this slowly, enough of the asparagus water or clear 
 hot water, to make a sauce ; boil this up once ; put the 
 asparagus on the toast, and pour over all the sauce. 
 
 BAKED CABBAGE. 
 
 Boil a cabbage, then put in a colander and drain it 
 until perfectly dry ; then chop fine ; put in pepper, salt 
 and a little cream, and put in an earthern baking pan, and 
 into the oven. Bake one hour. 
 
 COLD SLAW. 
 
 One-half a head of cabbage chopped fine ; rub to a 
 paste the yolks of three hard boiled eggs ; add a table- 
 spoon of melted butter, one teaspoon of dry mustard, one 
 tablespoon of sugar, and one gill of vinegar ; mix thor- 
 oughly with the cabbage, and garnish with the whites of 
 eggs cut in rings. 
 
 DKESSED CABBAGE. 
 
 Mrs. B. J. Seward. 
 One small teacup of vinegar, one egg, two tablespoon*
 
 176 THE HOME OOOK BOOK. 
 
 of sugar, one teaspoon of salt, and butter half the size of 
 an egg ; beat the egg before mixing with the other ingre- 
 dients, which should be previously put over the fire, then 
 put in the egg ; stir until it boils ; cool and pour over 
 chopped or shaved cabbage. 
 
 CABBAGE. 
 
 Mrs. A. A. Carpenter. 
 
 Cut cabbage as fine as you can slice it ; boil in milk 
 thirty minutes, then add butter, pepper and salt, and a 
 little flour to thicken. 
 
 CAULIFLOWER. 
 Remove the leaves ; cut the main stalk close to the 
 flower ; lay it in boiling milk and water slightly salted, 
 with the stalk down; when done, take out carefully and 
 drain in a colander, then place in the vegetable dish and 
 pour over it a rich drawn butter dressing. 
 
 ESCALOPED TOMATOES. 
 
 Put in an earthern baking dish, a layer of crackef 
 crumbs and small bits of butter ; then a layer of tomatoes 
 with a very little sugar sprinkled over them ; then anothei 
 layer of cracker crumbs seasoned with butter, and a layer 
 of tomatoes, until your dish is full, with the cracker 
 crumbs at the top ; pour over all this a little water to 
 moisten, and bake half hour. 
 
 STEWED TOMATOES. 
 
 Put ripe tomatoes into hot water and skin them ; then 
 throw them into an earthen stew pan (a new tin will do,
 
 VALUABLE EECTTPES. 177 
 
 but not SO good) ; cut up and let the tomatoes cook gently 
 a few minutes; season with butter, pepper, salt, and 
 serve. Or, you may add bread crumbs and sugar to the 
 tomatoes if preferred. Some cooks stew tomatoes for a 
 long time, but the flavor is finer if allowed to simmer but 
 a few moments, just sufficient time to heat well through. 
 
 BAKED TOMATOES. 
 
 Wash, wipe and then cut in two ; place them in a baking 
 tin with the skin side down, and season with pepper and 
 salt, and place in a hot oven; take up carefully when 
 done, and put bits of butter on each piece of tomato. 
 
 FEIED TOMATOES. 
 
 Cut a large Feejee tomato in half, flour the cut side, 
 heat very hot, and put the floured side down ; when brown 
 on one side, turn ; when done, pour over a teacup of hot 
 cream or rich milk. 
 
 TOMATO HASH. 
 
 Butter the dish well ; put in a layer of sliced tomatoes, 
 a layer of cold meat, sliced thin ; then a layer of bread 
 and butter, and so on until the dish is full, seasoning well 
 with pepper and salt, and beaten eggs poured over the 
 top. Bake brown. 
 
 FRIED EGG PLANT. 
 
 Mrs. F. M. Cragin. 
 
 Slice the egg plant, at least half an inch thick ; pare 
 each piece carefully, and lay in salt and water, putting a
 
 178 THE HOME OOOK BOOK. 
 
 plate upon the topmost, to keep it under the brine, and 
 let them remain for an hour or more. Wipe each slice, 
 dip in beaten egg, then in cracker crumbs, and fry in hot 
 lard until well done and nicely browned. 
 
 EGG PLANT STEWED. 
 
 Put the egg plants into cold water slightly salted, and 
 boil until they can be pierced with a fork, having changed 
 the water once in the meantime. Peel and mash and sea- 
 son with salt water, pepper and butter. Serve hot. 
 
 EGG PLANT FEITTEKS. 
 
 Cook as above until very tender; then drain, skin and 
 mash finely ; mix with it butter, salt, and an egg, with two 
 or three tablespoons of flour, and drop by spoonfuls into 
 hot lard. 
 
 MACAKONI. 
 
 Mrs. M. C. Gridley, Evanston. 
 Cook macaroni in water until soft ; then put in a deep 
 dish with alternate layers of grated crackers and cheese, a 
 little salt ; fill up the dish with milk and bake one hour. 
 
 MACAKONI. 
 
 Pour over one-half a pound of macaroni one quart of 
 boiling water and let it stand for half an hour ; then drain 
 and pour cold water over it ; in a few minutes, drain again 
 and put it in a kettle of boiling milk and water ; when 
 tender, which will be in a few minutes, drain it and season 
 with butter, cream, salt and pepper. Serve hot. If liked, 
 add grated cheese to season.
 
 VALUABLE EECIPES. 179 
 
 ONIONS — BOILED. 
 
 Select those of uniform size; remove the outer skin, 
 then boil until tender in a large quantity of milk and 
 water ; the flavor will be more delicate. Drain them when 
 tender, and season with butter, salt and pepper. 
 
 ONIONS — FRIED. 
 
 Peel and slice and fry in lard or butter; season with 
 pepper and salt, and serve hot. 
 
 MUSHROOMS FRIED. 
 
 When peeled put them into hot butter and let them 
 heat thoroughly through — too much cooking toughens 
 them. Season well with butter, pepper and salt. Serve 
 on buttered toast ; a teaspoon of wine or vinegar on each 
 mushroom, is a choice method. 
 
 MUSHROOMS STEWED. 
 
 If fresh, let them lie in salt and water about one hour, 
 then put them in the stewpan, cover with water and let 
 them cook two hours gently. Dress them with cream, 
 butter and flour as oysters, and season to taste. 
 
 SALSIFY STEWED. 
 
 Scrape well and then cut in round slices ; stew it in 
 sufficient water to cover. When tender turn off" nearly all 
 the water; add cream and butter, salt and pepper and a 
 little flour rubbed smooth in a tablespoon of milk. Sal- 
 sify when boiled tender is excellent scalloped or made 
 into croquettes in the same manner as potatoes.
 
 180 THE HOME COOK BOOK. 
 
 SCALLOPED OYSTER PLANT. 
 
 Boil the oyster plant until perfectly tender, then take 
 out of water and rub through a colander ; add butter, 
 pepper, salt and milk, and mix well. Put in a baking 
 dish and cover the top with bread crumbs, with here and 
 there small pieces of butter. Set in the oven and bake a 
 delicate brown. Celery salt may be used with this for 
 flavor, not using quite the quantity of common salt. 
 
 SALSIFY CROQUETTES. 
 
 Are made prepared as above before baking. The mix- 
 ture should be made thin into balls, dipped in beaten egg 
 and rolled in bread crumbs, and fried as croquettes in 
 wire baskets, always deep in hot lard until of a golde»» 
 brown.
 
 PUDDINGS. 
 
 'And solid pudding against empty praise." 
 
 EYE'S PUDDING. 
 
 If you want a good pudding, mind what you are taught ; 
 
 Take eggs, six in number, when bought for a groat ; 
 
 The fruit with which Eve her husband did cozen, 
 
 Well pared, and well chopped, at least half a dozen ; 
 
 Six ounces of bread, let Moll eat the crust. 
 
 And crumble the rest as fine as the dust ; 
 
 Six ounces of currants, from the stem you must sort. 
 
 Lest you break out your teeth, and spoil all the sport; 
 
 Six ounces of sugar won't make it too sweet, 
 
 Some salt and some nutmeg will make it complete ; 
 
 Three hours let it boil without any flutter. 
 
 But Adam won't like it without wine and butter. 
 
 SUET PUDDING. 
 
 Mrs. E. R. Harmon. 
 
 One cup of suet chopped fine, one cup chopped raisins, 
 one cup of molasses, one cup of sweet milk, three tea- 
 spoons baking powder ; spice to your taste ; four cups of 
 flour ; mix and steam three hours. 
 
 081)
 
 / 
 
 182 THE HOME COOK BOOK. 
 
 SUET puddi:ng. 
 
 Mrs. Bartlett, 
 
 One cup suet, one cup sugar, one cup milk, one cup 
 chopped raisins, three cups flour, one teaspoon salt, one 
 teaspoon soda ; spice to taste ; boil three hours. 
 
 ^ SUET PUDDING. 
 
 Mrs. J. H. Brown. 
 
 Two cups of chopped suet, two of raisins, two of mo- 
 lasses, four of flour, one of milk, three teaspoons of baking 
 powder ; boil three and one-half hours ; eat while hot. 
 Sauce for same : One cup of sugar, one- half of butter, 
 one egg, one tablespoon of wine or vinegar ; beat fifteen 
 minutes and heat to a scald. 
 
 SUET PUDDING. 
 
 f Mrs. Henry Stevens. 
 
 One teacup of suet chopped fine, one teacup of mo' 
 lasses, one teacup of sweet milk, three and a half teacups 
 of flour, one cup fruit, one teaspoon soda; steam two 
 hours. Sauce for same : One coffee cup pulverized sugar, 
 one-half teacup butter : stir these to a cream ; place the 
 dish in a kettle of boiling water ; stir in white of one egg 
 beaten to astiflffroth: one teaspoon of vanilla; serve hot. 
 
 SUET PUDDING. 
 
 J Mrs. Banks. 
 
 Three cups flour, one cup suet, one cup molasses, one 
 cup sweet milk, one cup raisins, one and a half teaspoons 
 soda; three hours hard boiling in a bag or pudding dish.
 
 VALUABLE RECIPES. 188 
 
 / SUET PUDDING. 
 
 Mrs. W. Butterfield. 
 One cup of suet, one cup of molasses, one cup of milk, 
 one cup of raisins, three and a half cups of flour, one 
 egg, one tablespoon of cloves, one tablespoon of cinna- 
 mon, one nutmeg, a little salt, one teaspoon of soda (dis- 
 solve in the milk) ; steam three hours. 
 
 FRUIT PUDDING. 
 
 Mrs. Taylor, Ft. Wayne. 
 One quart of flour, two tablespoons of butter, one tea- 
 spoon of salt, two teaspoons of baking powder; make a 
 soft dough of milk or water, roll out thin and spread with 
 fruit ; roll it up and boil three-quarters of an hour. 
 
 / STEAMED PLUM PUDDING. ' 
 
 Mrs. J. W. Farlin. 
 One and one-fourth cup beef suet, two cups raisins, 
 four cups flour, one cup milk, one cup molasses, one tea- 
 spoon soda, one teaspoon salt. Season with nutmeg, 
 cloves, cinnamon and allspice to taste ; steam four hours. 
 Do not uncover the steamer, but raise occasionally to fill 
 the kettle with boiling water. 
 
 PLUM PUDDING. 
 
 ^ Mrs. H. E. Houghton. 
 
 One cup suet, one cup sweet milk, one cup molasses, 
 one cup sugar, one cup currants, two and a half cups 
 raisins, four cups flour, one teaspoon cinnamon, one tea- 
 spoon cloves, one teaspoon spice, one teaspoon soda ; boil 
 three hours.
 
 184 THE HOME COOK BOOK. 
 
 / 
 
 PLUM PUDDING. 
 
 Mrs. H. S. Towle. 
 One pint chopped suet, one pint sour apples, one pint 
 raisins, one pint currants, one-half pint sugar, one-half 
 pint sweet milk, one cup of citron ; beat eight eggs and 
 mix with the above, and add sufficient flour to make it 
 stick together ; boil three hours in a cloth bag. Serve 
 with brandy sauce. 
 
 ENGLISH FKUIT PUDDING. 
 
 Mrs. H. S. Bristol. 
 
 One pound currants, one pound stoned raisins, one 
 pound sugar, one pound suet, two pounds of grated or 
 soaked bread, six eggs, one-half teaspoon saleratus, one 
 teaspoon salt, and one grated nutmeg ; crumb the soft 
 part of the bread fine; soak the crust with boiling milk, 
 or water will do ; beat up the eggs and put all together, 
 mixing thoroughly with a spoon, take a square piece of 
 cotton cloth and lay it in a tin pan, put the pudding into 
 the cloth and tie down close ; put into a pot of boiling 
 water, and boil five hours ; as the water boils away, keep 
 adding more. 
 
 ENGLISH PLUM PUDDING. 
 
 M. Walker. 
 
 One pound raisins (stoned), one pound of currants, 
 one pound suet very finely chopped, one pound flour, 
 seven eggs, two wineglasses brandy, three of sweet wine, 
 sugar and spice to taste (it may require a little sweet 
 milk) ; tie it tightly in a well floured cloth, which should
 
 VALUABLE BECIPES. 185 
 
 be first dipped in hot water, and boil four hours, or it 
 may be boiled in a pudding form. 
 
 PLUM PUDDIKG. 
 
 Mrs. E. Hempstead. 
 One pint raisins, one pint currants, one pint suet, one 
 pint flour, one-half pint bread crumbs, one cup milk, five 
 eggs, spices to taste, a little candied orange and lemon ; 
 mix all together and boil three hours. To be eaten with 
 wine sauce. 
 
 y BLACK PUDDING. 
 
 ^ Mrs. H. M. Kidder, Evanston, 111. 
 
 One teacup of molasses, one teacup of butter, one tea- 
 cup of sugar, two teacups of flour, one teacup sour milk: 
 four eggs, one nutmeg, one teaspoon soda ; mix butter 
 and sugar to a cream, add eggs well beaten, then molasses, 
 then nutmeg, then flour and sour milk ; last, soda dissolved 
 in a little warm water ; steam three hours. This pudding 
 can be made Saturday and heated over again for Sunday. 
 Sauce for same : Half cup butter, oije of sugar, worked 
 thoroughly together to a cream ; put a teacup and a half 
 of water in a saucepan, and when it boils, thicken with 
 flour to the consistency of cream ; take from the fire, and 
 stir rapidly into it the butter and sugar ; it will be like 
 white foam ; flavor to taste. This is an excellent sauce 
 for all puddings. 
 
 BIKD'S ISTEST. 
 
 Mrs. F. M. Cragin. 
 Pare six or eight large apples (Spitzenbergs or Green,
 
 186 THE HOME COOK BOOK. 
 
 ings are best), and remove the core by cutting from the 
 end down into the middle, so as to leave the apple whole, 
 except where the core has been removed ; place them as 
 near together as they can stand with the open part up- 
 ward in a deep pie-dish ; next make a thin batter, using 
 one quart sweet milk, three eggs with sufficient flour, and 
 pour it into the dish around the apples, also filling the 
 cavities in them ; bake them in a quick oven : eat them 
 with butter and sugar. 
 
 CHOCOLATE PUDDING. 
 
 Mrs. Packard. 
 
 One quart milk, three tablespoons sugar, four table- 
 spoons com starch, two and a half tablespoons chocolate ; 
 scald the milk overboiling water ; dissolve the corn starch 
 in a little scalded milk, and before it thickens add the 
 chocolate dissolved in boiling water ; stir until sufficiently 
 cooked. Use with cream, or sauce of butter and sugar 
 stirred to a cream. 
 
 COCOANDT PUDDING. 
 
 C. A. Tinkham. 
 
 One quart sweet milk, ten tablespoons grated cocoanut, 
 one cup powdered sugar, and whites of ten eggs ; bake 
 one hour, evenly and slowly; to be served cold, with 
 sugar and cream. 
 
 ALMOND CUSTAKD PUDDING. 
 
 Mrs. D. 
 Make a delicate sponge cake and stick it full of blanched
 
 VALUABLE RECIPES. 187 
 
 almonds. Pour over a little wine, and then a rich vanilla 
 custard. 
 
 POTATO PUDDING. 
 
 Boil until white, mealy and very tender some potatoes; 
 rub this finely washed through a colander ; to a pint bowl 
 of this while hot add one-quarter of a pound of butter, and 
 mix well ; beat the yolks of six eggs well with one pound 
 of fine sugar ; add the grated rind and juice of one lemon, 
 and then the beaten whites ; stir lightly in, and bake in 
 pie plates lined with paste ; eat cold. 
 
 A DELMONICO PUDDING. 
 
 Mrs. De Forest. 
 
 Three tablespoons of com starch, the yolks of five eggs, 
 six tablespoons of sugar ; beat the eggs light, then add the 
 sugar, and beat again till very light ; mix the corn starch 
 with a little cold milk ; mix all together, and stir into it 
 one quart of milk, just as it is about to boil, having added 
 a little salt ; stir it until it has thickened well ; pour it into 
 a dish for the table, and place it in the oven until it will 
 bear icing ; place over the top a layer of canned peaches, 
 and it improves it to mix the syrup of the peaches with 
 the custard part ; beat the whites to a stiff froth, with two 
 tablespoons white sugar to an egg, then put it into the 
 oven till it is a light brown. 
 
 QUEEN'S PUDDING. 
 
 Mrs. A. P. Wightman, Evanston. 
 One quart of sweet milk, one pint of bread crumbs, five
 
 188 THE HOME COOK BOOK. 
 
 eggs, one teaspoon of com starch, one large or two small 
 lemons, one cup of common sugar, and one of pulverized 
 sugar ; bring the milk to a scald, pour it over the bread 
 crumbs and let it cool ; beat the yolks of the eggs and one 
 cup of common sugar together, and mix in the com starch 
 also ; just before putting in to bake, add the grated rind of 
 the lemon, and bake twenty minutes. Beat the whites of 
 the eggs and one cup of pulverized sugar together, and 
 add the lemon juice ; when the pudding is done, put this 
 on the top and set it in the oven again for a few minutes ; 
 to be eaten cold. 
 
 ROLY-POLY. 
 
 M. 
 Take one quart of flour ; make good buscuit crust ; roll 
 out one-half inch thick and spread with any kind of fruit, 
 fresh or preserved ; fold so that the fruit will not run out ; 
 dip cloth into boiling water, and flour it and lay around 
 the pudding closely, leaving room to swell ; steam one or 
 one and one-half hours ; serve with boiled sauce ; or lay 
 in steamer without a cloth, and steam for one hour, 
 
 RAILROAD PUDDING. 
 
 E. Gage. 
 Cook a dozen apples soft, then stir in about a pint of 
 Graham flour ; salt it ; then eat with sugar, cream and 
 butter ; it is very simple, and good for people troubled 
 with dyspepsia. 
 
 RICE PUDDING. 
 
 E. Gage. 
 One quart of milk, with two tablespoons of rice ; let it
 
 VALUABLE EECIPES. 189 
 
 come to a boil, then pour it over two tablespoons of sugar, 
 one-half cup of raisins, a little lump of butter, flavor with 
 ground cinnamon. Bake until thick. 
 
 KICE PUDDING WITHOUT EGGa 
 
 Mrs. C. H. Wheeler, and others. 
 
 Two quarts of milk, half a teacup of rice, a little less 
 than a teacup of sugar, the same quantity of raisins, a tea- 
 spoon of cinnamon or allspice ; wash the rice, and put it 
 with the rest of the ingredients into the milk ; bake rather 
 slowly from two to three hours ; stir two or three times the 
 first hour of baking. If properly done, this pudding is 
 delicious. 
 
 COTTAGE PUDDING. 
 
 Mr. G. S. Whitaker. 
 One cup of sugar, one cup of sweet milk, one pint of 
 flour, two tablespoons of melted butter, one teaspoon of 
 soda, two teaspoons of cream tartar, one egg. 
 
 COTTAGE PUDDING. 
 
 M. G. Rand. 
 One teacup of white sugar, one-half cup of butter (or 
 little less) ; one cup sweet milk, one egg, a little nutmeg, 
 one pint of flour, three teaspoons of baking powder : rub 
 the butter, sugar and egg together until light, add the nut- 
 meg and milk, stir the baking powder into the flour while 
 dry, and add just as the pudding is to be put in the oven ; 
 bake in a quart basin, very slowly ; bring to the table hot, 
 cut like cake, and ser/e with sauce made according to the
 
 190 THE HOME COOK BOOK. 
 
 following directions : Rub one tablespoon of flour in a 
 little cold water until smooth, then turn it into one pint of 
 boiling water, letting it cook five minutes, stirring con- 
 stantly ; add sugar, salt and nutmeg to suit the taste. 
 
 COTTAGE PUDDING. 
 
 Mrs. D. C. Norton. 
 One cup of sugar, butter the size of a large egg, one 
 cup sour milk, one teaspoon saleratus (sweet milk is just 
 as good if two teaspoons of baking powder is used instead 
 of saleratus) ; two eggs, two heaping cups of flour, a little 
 salt. 
 
 ESTELLE PUDDING. 
 
 Anonymous. 
 Three eggs well beaten, two and one-half tablespoons 
 of sugar, two tablespoons butter, three-fourths cup sweet 
 milk, one cup raisins chopped fine ; one tablespoon baking 
 powder, flour to make the consistency of pound cake; 
 steam thirty-five minutes. 
 
 PUDDING IN HASTE. 
 
 Mrs. F. E. Stearns. 
 Three eggs, three cups of milk, and three cups of flour; 
 bake in patty tins or cups, and serve with hot sauce. 
 
 MINUTE PUDDING. 
 
 C. Kennicott. 
 One-half cup milk, five large spoons flour, three eggs, 
 one-half teaspoon of salt, stirred smoothly together; stir 
 this into one pint of boiling milk.
 
 VALUABLE RECIFES. 191 
 
 A QUICK PUDDING. 
 
 Mrs. A. W. D. 
 
 One-half pint of milk, one-half pint of cream, three 
 eggs beaten separately, little over one-half pint flour; 
 season with lemon or vanilla. 
 
 BAKED INDIAN PUDDING— SPLENDID. 
 
 Two quarts scalded milk with salt, one and one- half 
 cups Indian meal (yellow) • one tablespoon of ginger, 
 letting this stand twenty minutes ; one cup molasses, two 
 eggs (saleratus, if no . s> a piece of butter the size of 
 a common walnut ; bake two hours. 
 
 BAKED INDIAN PUDDING. 
 
 Mrs. A. W. D. 
 
 Three cups of raisins, one cup of chopped suet or but- 
 ter, one pint of Indian meal, four sour apples, one quart 
 of milk, one egg, and a little salt. 
 
 BAKED INDIAN PUDDING. 
 
 Mrs. A. W. D. 
 
 Seven spoons of Indian meal, two spoons of butter, 
 one-half teaspoon salt, one teacup molasses ; ginger or 
 cinnamon to your taste ; pour into these a quart of milk 
 while boiling hot ; mix well and put in a buttered dish ; 
 just as you put it in the oven, stir in a teacup of cold 
 water, which will produce the same effect as eggs. Bake 
 three-quarters of an hour.
 
 192 
 
 THE HOME COOK BOOK. 
 
 CORN MEAL PUDDIKG. 
 
 Etta C. Springer. 
 
 One quart of sweet milk, boiled; stir in four table- 
 spoons of corn meal ; stand till cool ; put in four beaten 
 eggs, sweeten to taste, two tablespoons of butter; bake 
 two hours. 
 
 BOILED INDIAN PUDDING. 
 
 Mrs. DeForrest. 
 
 One quart of good buttermilk or thick sour milk, two 
 tablespoons of sweet cream, three eggs, one teaspoon 
 soda, three handfuls of flour, a little salt, Indian meal to 
 make a rather thin batter. 
 
 INDIAN PUDDING. 
 
 Mrs. Benham. 
 
 One quart of milk, four tablespoons (heaping) of Indian 
 meal, one tablespoon of flour, one teaspoon of ginger, 
 one of cinnamon, one lemon peel, one teaspoon salt, two 
 eggs, one cup molasses ; bake three hours, not in too hot 
 an oven ; boil the meal in half the quantity of milk, one 
 cup raisins, one cup of suet (not too full) ; add the re- 
 mainder of milk before the eggs. 
 
 GRAHAM PUDDING. 
 
 Mrs. G. F. DeForest. 
 
 One and a half coffee cups Graham flour, one-half 
 coffee cup molasses, one-fourth coflFee cup butter, one-half 
 coffee cup sweet milk, one egg, one even teaspoon soda, 
 one good half cup raisins, one good half cup currants ;
 
 VALUABLE RECIPES. 198 
 
 salt and spice to taste ; steam two and a half or three 
 hours ; serve with liquid sauce. 
 
 SUNDEKLAND PUDDING. 
 
 Mrs. C. M. Dickerman, Rockford. 
 
 Eight tablespoons flour, four eggs, three pints sweet 
 milk, one tablespoon melted butter, one-half nutmeg; 
 bake in a pie tin ; serve with pudding sauee. 
 
 DANDY JACK. 
 
 Mrs. Benham. 
 
 One pint milk, yolks of three eggs, two heaping table- 
 spoons corn starch, one-half cup sugar; flavor as you 
 like ; for top, the whites of the eggs and a little sugar. 
 
 PKETTY PUDDING. 
 
 Mrs. Charles Bradbury. 
 
 One tablespoon flour wet with one-half cup of cold 
 milk, the yolks of three eggs beaten, one small cup sugar ; 
 mix these together ; put one quart of milk in a kettle 
 and set it in boiling water ; when the milk is at the boil- 
 ing point, stir in the above mixture with vanilla or rose 
 flavoring; stir till it begins to thicken, then take it off" 
 and let it cool a little ; pour it into a pudding dish or cups ; 
 then beat the whites of the eggs to a stiff froth, add a 
 teaspoon of fine white sugar, and drop it on the top of 
 the custard in rounds about as large as an egg ; put a small 
 spoon of currant or other tart jelly on the middle of each 
 round ; serve cold.
 
 194 THE HOME COOK BOOK. 
 
 WEBSTER PUDDING. 
 
 Mrs. O. L. Wheelock. 
 
 One cup molasses, one cup milk, one cup suet, one- 
 half cup brandy, or wine if you like, one teaspoon sale- 
 ratus, one teaspoon cloves, one teaspoon cinnamon, one- 
 half nutmeg, two cups currants, one teaspoon salt ; mix 
 as soft as pound cake, and steam it two hours. Serve 
 with hard sauce. 
 
 SPONGE PUDDING. 
 
 Mrs. Ada Sturtevant, Delaware, Wis. 
 
 One-half cup of butter, or one cup of chopped suet, 
 one-third cup molasses, one-half cup wine, one-half cup 
 sweet milk, three cups flour, one teaspoon soda, raisins 
 and such spices as you prefer, about one-half spoon of 
 each ; dried cherries are nice instead of raisins, or it is 
 good without any fruit ; steam two hours and serve hot 
 with sauce. 
 
 POUND CAILE PUDDING. 
 
 Mrs. E. L. Nichols. 
 
 One cup sugar, one-half of butter, rub to a cream, add 
 one cup of milk, three eggs, the yolks and whites beaten 
 separately, one teaspoon of soda in the milk, two tea- 
 spoons of cream tartar in the flour ; fruit ; bake or steam 
 an hour. 
 
 EOME PUDDING 
 
 Mrs. M. J. Woodworth. 
 Eight good sized apples stewed and strained, the yolks
 
 VALUABLE RECIPES. 195 
 
 <^ five eggs, one-quarter pound of butter, one lemon 
 chopped fine, one-half pound sugar, one gill of cream ; 
 put a thin paste on a plate, as for custard pie, and bake. 
 
 ASTOR HOUSE PUDDING. 
 
 Mrs. Lamkin. 
 
 Two-thirds of a cup of rice, three pints of milk, one 
 cup of sugar, a little salt, a piece of butter one-half the 
 size of an egg ; let it come to a boil ; bake one and one- 
 half hours in a slow oven. 
 
 BATTER PUDDING. 
 
 Mrs. H. L. Bristol. 
 
 One pint of milk, four eggs, the yolks and whites beaten 
 separately, ten tablespoons of sifted flour, a little salt ; beat 
 in the whites of the eggs the last thing before baking ; 
 bake half an hour. 
 
 BAKED BATTEE PUDDING. 
 
 One quart of sweet milk, seven tablespoons of flour 
 (heaping), six eggs well beaten (whites separated), one 
 tablespoon brandy ; put the whites of the eggs in the last 
 thing, and bake half an hour. Serve with brandy sauce. 
 
 STEAMED BATTER PUDDING. 
 
 Mrs. M. G. Hubbell, Cornton, 111. 
 
 Two eggs to two teacups of sour milk, two teaspoons 
 saleratus and salt ; stir very thick or it will be heavy ; 
 then add any fruit you wish ; steam two hours ; eaten with 
 sweetened cream.
 
 196 THE HOME COOK BOOK. 
 
 STEAMED BATTER PUDDING. 
 
 Mrs. L. H. Davis, 
 
 Two eggs and one tablespoon of sugar beaten together, 
 one cup of milk, two cups flour, one tablespoon melted 
 butter, half teaspoon soda, one teaspoon cream tartar; 
 beat well, and pour the batter over either sliced apples or 
 peaches, and steam one hour and a quarter ; this will fill 
 a three pint basin. Serve with hot sauce. 
 
 BATTER PUDDING. 
 
 One quart of milk, twelve tablespoons of flour, nine 
 eggs, a teaspoon of salt ; beat the yolks thoroughly ; stir 
 in the flour and add the milk slowly ; beat the whites of 
 the eggs to a froth, and add the last thing ; put in a tin 
 pudding mould, having a tight cover, and boil two hours ; 
 the mould should not be full as the pudding will swell ; 
 the water must not stop boiling. Eat with liquid sauce. 
 
 AMHERST PUDDING, 
 
 Mrs. F. M. Cragin. 
 
 Three cups of flour, one of suet, one of milk, one of 
 molasses, two of raisins ; salt and spice to your taste ; 
 one teaspoon saleratus ; boil in a bag three hours. For 
 sauce : One cup of sugar, one-half of butter, one egg. 
 
 CORN PUDDING. 
 
 Mrs. F. M. Cragin. 
 
 One dozen ears of corn, one pint of milk, two eggs, 
 salt, two teaspoons of sugar, two of flour ; bake one hour 
 in quick oven.
 
 VAIiUABLE RECIPES. 197 
 
 BREAD PUDDING. 
 
 Mrs. Freeman. 
 
 Soak a pint of bread crumbs in milk for an hour, then 
 squeeze with the hands to a pulp, and mix well with a 
 gill of milk, then add three tablespoons of sugar, one- 
 quarter pound raisins, one-quarter pound of melted 
 butter, and the yolks of four eggs ; then beat the whites 
 of the eggs to a froth and mix with the rest ; turn the 
 mixture into a dish and bake about forty minutes. Serve 
 with wine sauce, hot or cold, according to taste. 
 
 BREAD PUDDING. 
 
 Mrs. C. M., Winnetka, 111. 
 
 Put a pint of scalded milk to a pint of bread crumbs, 
 and add the yolks of four eggs well beaten, a teacup of 
 sugar, butter the size of an egg, and the grated rind of a 
 lemon ; bake, and then beat the whites of the eggs into a 
 cup of powdered sugar and the juice of one lemon ; cover 
 the pudding with it, and set it in the oven till it is a 
 brownish yellow. 
 
 BROWN BETTY. 
 
 Mrs. L. M. Angle. 
 
 One cup of bread crumbs, two of chopped apples (tart) 
 one-half cup of sugar, one teaspoon of cinnamon, two 
 tablespoons of butter cut into small bits ; butter a deep 
 dish and put a layer of chopped apple at the bottom , 
 sprinkle with sugar, a few bits of butter and cinnamon. 
 Proceed in this order until the dish is full, having a layer 
 of crumbs on the top ; cover closely and steam three-
 
 198 
 
 THE HOME COOK BOOK. 
 
 quarters of an hour in a moderate oven ; then uncover 
 and brown quickly ; eat with sugar and cream. This is a 
 plain, but very good pudding, especially for the children's 
 table. 
 
 BREAD PUDDING WITHOUT MILK. 
 
 Mrs. A. M. Gibbs. 
 
 Take dry bread pieces, a half pint more or less, and 
 pour boiling water on them ; when soft, mix with this a 
 cup of fruit of any kind, stewed or fresh, and add two 
 tablespoons melted butter, the yolks of two eggs, spice 
 and sugar to taste ; bake twenty minutes ; just before it is 
 done spread on the beaten whites of the eggs, and brown 
 nicely. To be eaten with wine sauce. 
 
 OXFORD PUDDING. 
 
 M. A. Sadler, Aurora. 
 
 A quarter of a pound of crackers pounded, a quarter 
 of a pound of currants washed, a quarter of a pound of 
 suet shred fine, half a large spoon of fine sugar ; some 
 grated nutmeg ; mince it all together, then take the yolks 
 of four eggs and make it up into balls as big as turkey 
 egg; fry them in fresh butter of a fine light brown. 
 
 BAKED CRACKER PUDDING. 
 
 Mrs. H. P. Stowell. 
 
 Two quarts of sweet milk, seven Boston butter crackers 
 rolled, three eggs, a little nutmeg, a little salt , sweeten 
 with sugar to taste. Bake two hours and a half in a mod- 
 erate oven.
 
 VALUABLE RECIPES. 19? 
 
 APPLE BKEAD PUDDING. 
 
 Mrs. O. L. Wheelock. 
 Pare, core and chop one-half dozen sour apples ; drj 
 bread in the oven until crisp, then roll ; butter a deej 
 dish and place in it a layer of crumbs and apples alter- 
 nately, with spice, and one-half cup of beef suet chopped 
 fine ; pour in one-half pint of sweet milk, and bake till 
 nicely browned ; serve with hard sauce. 
 
 APPLE PUDDING. 
 
 Mrs. W. Guthrie. 
 Five eggs, one pint milk, four tablespoons flour, four 
 apples grated ; bake one hour and a quarter. Serve with 
 sweetened cream or pudding sauce. 
 
 APPLE PUDDLNG. 
 
 Etta C. Springer. 
 Five large sour apples chopped, one cup raisins, one 
 cup sugar, one cup sweet milk, one cup flour, one-half 
 cup butter, two eggs, little salt, butter and sugar worked 
 together ; bake one hour ; any sauce you please. 
 
 APPLE SAGO PUDDING. 
 
 Mrs. K. 
 
 One cup sago in a quart of tepid water, with a pinch of 
 salt, soaked for one hour ; six or eight apples, pared and 
 cored, or quartered, and steamed tender, and put in the 
 pudding dish , boil and stir the sago until clear, adding 
 water to make it thin, and pour it over the apples ; this is 
 good hot with butter and sugar, or cold with cream and 
 sugar.
 
 200 THE HOME OOOK BOOK. 
 
 HUCKLEBEERY PUDDING. 
 
 Mrs. B. J. Seward. 
 One teacup molasses, one dessert spoon saleratus, stirred 
 thoroughly in the molasses ; as much flour as can be 
 stirred in with one quart of huckleberries. To be steamed 
 four hours in a basin, or boiled in a pudding bag. Serve 
 with liquid sauce. An excellent dessert. 
 
 HUCKLEBEREY PUDDING. 
 
 Mrs. Bartlett. 
 One brick loaf, wet it with boiling milk, say one pint, 
 four eggs, little salt, and one quart of berries. Boil one 
 and a half hours. Serve with wine sauce, 
 
 BLACKBEEEY PUDDING OE OTHEE BEE- 
 EIES. 
 
 M. 
 One and one-half pints sifted flour ; put a little of this 
 into one and one-half pints of fresh berries. To the bal- 
 ance of the flour add salt sufficient to season, one even 
 teaspoon soda dissolved in one-half teacup of sweet milk, 
 then fill the cup three-fourths full of syrup or molasses, 
 stir all into a smooth batter, lastly add the berries ; mix 
 lightly so as not to break. Put into a buttered mould and 
 place in boiling water that does not quite reach the top of 
 the mould. Do not let it stop boiling for an instant. It 
 must boil at least two hours. Serve with boiled sauce. 
 
 FIG PUDDING. 
 
 E. M. Walker, 
 One-half pound figs, one-quarter pound grated bread,
 
 VALUABLE RECIPES. 201 
 
 two and a half ounces powdered sugar, three ounces but- 
 ter, two eggs, one teacup of milk. Chop the figs small 
 and mix first with the butter, then all the other ingredients 
 by degrees ; butter a mould, sprinkle with bread crumbs, 
 cover it tight and boil for three hours. 
 
 FIG PUDDING. 
 
 Mrs. E. Wood. 
 
 One pound suet chopped fine, one pound wheat flour, 
 one-half loaf of wheat bread, one pound figs chopped, 
 one and a half cups molasses, one teaspoon soda, one tea- 
 spoon cream tartar. To be eaten with sauce. 
 
 CUEKANT PUDDING 
 
 Mrs. Bartlett. 
 Slice a baker's loaf, add butter, stew and sweeten three 
 pints of currants, turn over the bread, and set away until 
 cold. Serve without sauce, slice the bread thin. 
 
 MUSKMELON PUDDING. 
 
 Mrs. De Forest. 
 
 One-half cup butter, one pint of milk, two eggs, three 
 teaspoons baking powder, nearly one quart of flour. 
 Steam two hours. Serve with liquid sauce. 
 
 SWEETMEATS PUDDING. 
 
 Mrs. C. E. Browne. 
 
 Make a nice pie crust, I'ttle or much, as you may desire, 
 and roll it out in a long oval shape ; spread thickly with 
 raspberry or currant jam, or with stewed fruit, cherries or
 
 202 THE HOME COOK BOOK. 
 
 plums, then wet the edges of the dough with cold water, 
 and roll it up, closing the edges tightly. Steam it for an 
 hour or more, and serve in slices with a sauce of butter 
 and sugar beaten well together, with nutmeg or other 
 flavoring. 
 
 FKUIT PUDDING. 
 
 Mrs. S. W. Cheever, Ottawa, 111. 
 
 One cup milk, one cup sugar, two eggs, two teaspoons 
 cream tartar, one teaspoon soda, flour, dried fruit steam 
 two hours. Sauce : To a pint of milk, add a lump of but- 
 ter size of a small egg, let this come near to a boil ; save 
 out from the pudding half teacup batter, thin it, stir it 
 into the hot milk, stir all the time till it begins to thicken ; 
 sweeten and flavor to the taste. 
 
 FKUIT PUDDING. 
 
 Place in a tin basin fruit of any kind (raspberries, 
 peaches and apples are the best), put sugar over them, 
 and a little water ; if peaches are used put them in after 
 paring them, whole ; have ready a biscuit crust, made of 
 one pint of flour, with a small piece of butter or lard, a 
 little salt, two teaspoons of baking powder, and water or 
 milk to make a dough ; then roll out crust, and place over 
 the top of your fruit in the tin ; cover with another two 
 quart basin, to give room for the crust to rise, and set it 
 on the stove ; as the fruit stews the crust will steam done. 
 Serve with cream and sugar.
 
 VALUABLE RECIPES. 203 
 
 CHEERY PUDDING. 
 
 Mrs. H. S. Towle, 
 
 One pint flour, one pint sweet milk, one quart cherries, 
 four eggs, a little butter and salt, baking powder ; steamed. 
 Serve with cream and sugar. 
 
 CHERRY PUDDING. 
 
 H. N. Jenks. 
 
 A pint of bread crusts or soft crackers, scalded in a 
 quart of boiling milk, piece of butter the size of an egg, 
 one teaspoon of salt, three eggs, one and a half teacups 
 of sugar if eaten without sauce, and if with sauce a table 
 spoon of sugar; a pinch of pulverized cinnamon, and a 
 quart of stoned cherries ; bake quickly. 
 
 JELLY PUDDING. 
 
 Mrs. C. H. Wheeler. 
 
 One quart of milk, one pint of bread crumbs, yolks of 
 four beaten eggs, one-half cup of sugar ; bake about half 
 an hour ; when cool, spread jelly over the pudding, beat 
 the whites with a little sugar, and spread on top for frost- 
 ing ; set back in the oven a few minutes after the whites 
 have been spread on the pudding ; excellent for Sunday 
 dinners, as it may be eaten cold. 
 
 BAKEWELL PUDDING. 
 
 E. M. Walker. 
 
 Cover a dish with thin puff" paste, and put over it a 
 layer of any kind of firm jelly, one-half inch thick ; take 
 the yolks of four eggs, and one white, one-quarter pound
 
 204 THE HOME COOK BOOK. 
 
 sugar, one-quarter pound butter, twelve sweet and eight 
 bitter almonds, well pounded ; beat all together to a froth, 
 pour over the jelly and bake one-half hour in a moderate 
 oven. 
 
 KISS PUDDING. 
 
 Mrs. F. B. Cole. 
 
 One quart milk, three tablespoons of corn starch, yolks 
 of four eggs, half cup sugar, and a little salt ; put part of 
 the milk, salt and sugar on the stove and let it boil ; dis- 
 solve the com starch in the rest of the milk ; stir into the 
 milk, and while boiling add the yolks. Flavor with 
 vanilla. 
 
 Frosting. — Whites of four eggs beaten to a stiff froth, 
 half a cup of sugar ; flavor with lemon, spread it on the 
 pudding, and put it into the oven to brown, saving a little 
 of the frosting to moisten the top ; then put on grated 
 cocoanut to give it the appearanco of snow flake. 
 
 SAKATOGA PUDDING. 
 
 Mrs. A. G. Beardsley. 
 
 Mix four tablespoons of corn starch in one quart of cold 
 milk ; stir until it boils. When cool, stir in two table- 
 spoons white sugar, six eggs, whites and yolks beaten 
 separately. Put in a large pudding dish, place in a pan 
 of water; bake one and a half hours. Sauce: One cup 
 sugar, half cup butter, the yolks of two eggs, one glass 
 wine. Rub sugar and butter to a cream, add eggs and 
 half the wine. Put the dish in boiling water, stir ten 
 minutes, add the rest of the wine and serve.
 
 VALUABLE RECIPES. 205 
 
 MERmGUE PUDDING. 
 
 Mrs. C. A. Rogers. 
 One pint of stale bread crumbs, one quart of milk, the 
 yolks of four eggs, butter the size of an egg, a small cup 
 of sugar, salt, the grated rind of one lemon; bake three- 
 quarters of an hour. When cool, spread the top with 
 preserves or jelly ; beat the whites of the eggs with five 
 tablespoons of pulverized sugar ; spread on the pudding 
 and brown in a quick oven ; eat with cream. 
 
 OSWEGO PUDDING. 
 
 Kingford's Starch Company. 
 One quart of milk, three tablespoons of com starch, 
 four eggs ; beat the yolks and mix them with a little of 
 the milk and flour; sweeten and flavor with vanilla. 
 Scald the milk and add the other ingredients, boil three 
 minutes, pour into a dish and set away to cool. Beat the 
 whites with four teaspoons of sugar. Cover the pudding 
 with a layer of currant jelly, and spread the beaten whites 
 over the whole. 
 
 BAKED PUDDING. 
 
 Mrs. E. C. Chapin. 
 Three tablespoons of corn starch to one quart of milk. 
 Prepare and cook the same as for blanc mange. After it 
 is cool, stir up with it thoroughly two or three eggs, well 
 beaten, and bake half an hour. 
 
 COEN STARCH LEMON PUDDING. 
 
 Glen Cove Starch Company. 
 Grate the rind of two lemons, add the juice and rind
 
 206 THE HOME COOK BOOK. 
 
 to six ounces of sugar and three ounces of the improved 
 corn starch. Stir this well into some cold water, sufficient 
 to make it smooth. Place three pints of milk on the fire ; 
 when boiling add the above, stirring all the time until it 
 thickens. Remove it from the fire and add one ounce of 
 butter and four eggs. Stir again while on the fire, taking 
 care not to allow it to burn ; as soon as it becoms thick, 
 remove it and fill out some small cups or forms, pre- 
 viously dipped in cold water. Place them aside ; in one 
 hour they will be fit to turn out. Cream and sugar or any 
 sauce preferred. 
 
 Sauce. — One ounce of the improved corn starch in a 
 little cold milk ; blend till smooth ; then pour a pint of 
 boiling milk on it. Beat the whites of four eggs in three 
 ounces of sugar, one glass of brandy; add this to the 
 sauce, and allow it to remain on the fire a short time, 
 stirring all the while. The sauce can be served hot or 
 cold. May be flavored with anything to fancy. 
 
 OEANGE PUDDING. 
 
 Nellie. 
 
   Line the bottom of a pudding dish with stale sponge 
 cake, slice upon the cake six oranges ; make a custard of 
 one quart of milk and five eggs, leaving out the whites of 
 four; beat the whites to a stiff froth, adding sugar, put on 
 top of pudding, and put in the oven until brown. 
 
 OKANGE PUDDING. 
 
 Mrs. J. G. Hamilton. 
 Peel and cut five sweet oranges into thin slices, taking
 
 TALUABLE KECIPES. 207 
 
 out the seeds ; pour over them a coffee cup of white sugar; 
 let a pint of milk get boiling hot, by setting it in a pot of 
 boiling water ; add the yolks of three eggs, well beaten, 
 one tablespoon of corn starch, made smooth with a little 
 cold milk ; stir all the time ; as soon as thickened, pour 
 over the fruit. Beat the whites to a stiff froth, adding a 
 tablespoon of sugar, and spread over the top for frosting ; 
 set it in the oven for a few minutes to harden ; eat cold 
 or hot (better cold), for dinner or supper. Berries or 
 peaches can be substituted for oranges. 
 
 LEMON PUDDING. 
 
 Mrs. White. 
 Put in a basin one-fourth pound of flour, the same of 
 sugar, same of bread crumbs and chopped suet, the juice 
 of one good-sized lemon, and the peel grated ; two eggs, 
 and enough milk to make it the consistency of porridge ; 
 boil in a basin for one hour ; serve with or without sauce. 
 
 PINE-APPLE PUDDING. 
 
 From choice recipes by M. S. W., Boston. 
 A grated pine-apple and its weight in sugar ; half its 
 weight in butter ; five eggs ; the whites beat to a stiff 
 froth ; one cup of cream ; cream the butter and beat it 
 with the sugar and yolks until very light ; add the cream, 
 the pine-apple and the whites of the eggs. Bake in pie 
 plates lined with pastry. To be eaten cold. 
 
 GIPSY PUDDING. 
 
 L. Osgood. 
 Cut Stale sponge cake into thin slices; spread them
 
 208 THE HOME COOK BOOK. 
 
 with currant jelly or preserves; put two pieces together 
 like sandwiches, and lay them in a dish ; make a soft 
 custard, pour over while it is hot, let cool before serving. 
 
 CRACKED WHEAT PUDDING. 
 
 Mrs. A. M. Lewis. 
 
 Cook cracked wheat enough for two meals ; stir in a 
 few minutes before taking up, raisins, dates, or any dried 
 fruit ; next day prepare a custard as usual, and stir thor- 
 oughly through the wheat, and bake just long enough to 
 bake the custard ; thus you have two desserts with but 
 little trouble. Very palatable and nutritious. 
 
 GERMAN PUDDING. 
 
 A. S. Ewing. 
 
 Beat six eggs separately until very light; add one pint 
 milk to the yolks, six tablespoons flour, one-half spoon 
 butter, one-half nutmeg and salt spoon salt ; stir in whites 
 of eggs last. Bake half an hour. 
 
 Sauce. — Six tablespoons sugar, one-half pound butter 
 worked to a cream, one egg, one wineglass wine, one-half 
 nutmeg ; put on the fire and let it come to a boil. 
 
 . CHOCOLATE PUDDING. 
 
 Mrs. E. Wood. 
 
 One and a half quarts milk, boiled, one-half cake of 
 chocolate stirred in milk, small cup of corn starch dis- 
 solved in little water, add two eggs, with one cup sugar, a 
 little salt. Cream for sauce.
 
 VALUABLE RECIPES. 209 
 
 COLD TAPIOCA PUDDING. 
 
 Mrs. H. F. Waite. 
 
 One cup tapioca in five cups water, one cup sugar and 
 one lemon. Wash the tapioca; add the water; put it in 
 a tin pail, in a kettle of water ; let it boil two hours or 
 more and until it is perfectly clear; just before taking up, 
 add a teaspoon of salt, one cup of sugar and rind and 
 juice of a lemon ; stir thoroughly ; place to cool ; eat 
 with cream and sugar. 
 
 TAPIOCA PUDDING. 
 
 Mrs. Rice. 
 
 Cover three tablespoons tapioca with water ; stand over 
 night ; add one quart milk, a small piece of butter, a little 
 salt, and boil ; beat the yolks of three eggs with a cup of 
 sugar, and boil the whole to a very thick custard; flavoi 
 with vanilla ; when cold cover with whites of eggs beaten. 
 
 TAPIOCA PUDDING. 
 
 Mrs. Francis M. Thatcher. 
 
 Soak one cup of tapioca in milk ; add one quart of 
 milk, one cup of white sugar, two eggs, butter the size of 
 an egg, nutmeg and raisins to suit taste ; steam two hours. 
 
 CKEAM TAPIOCA PUDDING. 
 
 Mrs. A. T. Hall. 
 
 Soak three tablespoons of tapioca in water over night ; 
 put the tapioca into a quart of boiling milk, and boil half 
 an hour : beat the yolks of four eggs with a cup of sugar; 
 add three tablespoons of prepared cocoanut •, stir in and
 
 210 THE HOME COOK BOOK. 
 
 boil ten minutes longer ; pour into a pudding dish ; beat 
 the whites of the four eggs to a stiff froth, stir in three 
 tablespoons of sugar ; put this over the top and sprinkle 
 cocoanut over the top and brown for five minutes. 
 
 APPLE TAPIOCA PUDDING. 
 
 Mrs. C. Duffield. 
 
 One cup of tapioca soaked over night in six cups of 
 water; next morning add about six large tart apples, 
 chopped very fine, (or more, according to the size,) then 
 one cup of white sugar ; bake slowly about four hours ; 
 to be eaten either warm or cold, with cream. Very del- 
 icate for invalids. 
 
 SNOW PUDDING. 
 
 Mrs. D. 
 
 One-half package Coxa's gelatine ; pour over it a cup 
 of cold water and add one and one-half cups of sugar; 
 when soft, add one cup boiling water, juice of one lemon 
 and the whites of four well beaten eggs ; beat all together 
 until very light ; put in glass dish and pour over it custard 
 made as follows : One pint milk, yolks of four eggs and 
 grated rind of one lemon ; boil. Splendid. 
 
 RICE SNOW BALLS. 
 
 Boil a pint of rice in two quarts of water, with a tea- 
 spoon of salt, until quite soft, then put it in small cups, 
 having them quite full ; when perfectly cold, turn them 
 into a dish, take the yolks of three eggs, one pint of milk, 
 one teaspoon corn starch ; flavor with lemon, and cook a^
 
 VALUABLE RECIPES. 211 
 
 you do soft custard ; turn over the rice half an hour pre- 
 vious to eating it. This is a nice dessert in hot weather. 
 Sweet meats are a good accompaniment. 
 
 CHOCOLATE PUFFS. 
 
 Mrs. O. L. Parker. 
 
 One pound sugar sifted, one of chocolate chopped very 
 fine ; mix together ; beat the white of an egg, and stir in 
 your chocolate and sugar; continue to beat until stiff 
 paste ; sugar your paper, drop them on it, and bake in a 
 slow oven. 
 
 CREAM PUFFS. 
 
 Mrs. Watson Thatcher. 
 
 One and one-half cups of flour, two-thirds of a cup of 
 butter, one-half pint of boiling water; boil butter and 
 water together, and stir in the flour while boiling ; let it 
 cool, and add five well-beaten eggs; drop on tins, and 
 bake thirty minutes in a quick oven. Fill them with the 
 following: One pint of milk, one cup of sugar, two- 
 thirds of a cup of flour, two eggs ; beat the eggs, flour 
 and sugar together, and stir them in the milk while it is 
 boiling. When partially cool flavor with lemon. These 
 are favorites in bake shops. 
 
 DESSERT PUFFS. 
 
 Mrs. N. C. Gridley, Evanston. 
 
 One pint sweet milk, scant pint flour, three eggs (whites 
 and yolks beaten separately); bake in cups. To be 
 eaten with liquid sauce.
 
 212 THE HOME COOK BOOK. 
 
 PUFF PUDDING. 
 
 Mrs. C. A. Rogers. 
 
 Five tablespoons of flour, five tablespoons of milk, five 
 eggs stirred smooth ; turn on a pint of boiling milk, and 
 bake twenty minutes. To be eaten with hard sauce. 
 
 MOLLY PUFFS. 
 
 Mrs. George B. Gushing. 
 
 One cup Indian meal scalded ; when it cools add two 
 cups of rye meal, two eggs, one tablespoon of brown 
 sugar, and a small half teaspoon of soda; fry them, 
 dropped from a spoon in boiling lard. 
 
 GERMAN PUFFS. 
 
 H. M. Brewer. 
 
 One pint sweet milk, five tablespoons flour, one table- 
 spoon melted butter, six eggs, leaving out the whites of 
 three ; bake in buttered cups, half filled, twenty minutes 
 in hot oven. 
 
 For Sauce. — Beat the whites of five eggs to a stiff 
 froth, and one coffee cup powdered sugar, and the juice 
 of two oranges ; turn the pudding from the cups on to a 
 platter, and cover with the sauce just before sending to 
 the table. 
 
 GERMAN PUFFS. 
 
 Mrs. E. P. Thomas, Rockford, 111. 
 
 One pint sweet milk, four eggs, five tablespoons flour, 
 and a little salt. Bake three quarters of an hour.
 
 VALUABLE RECIPES. 213 
 
 LEMON FRITTEKS. 
 
 After Marion Harland. 
 
 Beat up the whipped and strained yolks of five eggs 
 with one-half a cup of powdered sugar ; add the grated 
 peel of half a lemon, one teaspoon of mingled nutmeg 
 and cinnamon, a little salt, and one-half a cup of cream ; 
 then the whites of the eggs, and then two heaping cups 
 of prepared flour ; work all together quickly and lightly 
 into a soft paste, just stiff enough to roll out ; pass the 
 rolling-pin over it until it be about three-quarters of an 
 inch thick ; cut into small circular cakes with a tumbler 
 or cake-cutter, and fry in hot lard. They ought to puff 
 up like crullers. Drain on clean hot paper, and eat warm 
 with a sauce made of the juice of two lemons and the 
 grated peel of one, one cup of powdered sugar, one glass 
 of wine, and the whites of two eggs beaten stiflF.
 
 PUDDING SAUCES. 
 
 ' I crack my brains to find out tempting sauces, 
 And raise fortifications in the pastry." 
 
 PUDDING SAUCE. 
 
 Anonymous. 
 
 One cup of butter, one cup of milk, one cup of sugar, 
 three eggs, flavor to taste. 
 
 PUDDING SAUCE. 
 
 Mrs. Dunham. 
 
 One-half cup of butter, one cup of sugar, two eggs well 
 beaten, and pour on one cup of boiling water ; flavor with 
 nutmeg or other flavor. 
 
 PUDDING SAUCE. 
 
 Mrs. A, R. Scranton. 
 
 Four tablespoons of white sugar, two tablespoons of 
 butter, one tablespoon of flour ; beat all to a cream and 
 add the white of one egpj well beaten ; then add one gill 
 boiling water ; stir well ; flavor to taste. 
 
 (214)
 
 VALUABLE RECIPES. 215 
 
 FOAMING SAUCE. 
 
 Mrs. King. 
 One-half teacup of butter, the same of sugar; beat to a 
 froth ; put into a dish and set in a pan of hot water ; add 
 a tablespoon of hot water, or if preferred, a little vanilla ; 
 stir one way until it comes to a very light foam. 
 
 WINE PUDDING SAUCE. 
 
 One cup of sugar, one-half cup of butter, one-half cup 
 of wine, one egg ; beat butter, sugar and eggs together ; 
 set it on the stove and heat, pour in the wine, add a little 
 nutmeg; pour from one dish to another a few times, and 
 send to the table. 
 
 WINE SAUCE. 
 
 M. A. T. 
 
 Two teacups of sugar, one teacup of butter ; stir to a 
 
 cream; beat two eggs very light, and stir all together; 
 
 add one teacup of wine ; mix and set on top of tea-kettle 
 
 of boiling water. It must not be put on the stove, nor boil. 
 
 PUDDING SAUCE. 
 
 Mrs. B. P. Hutchinson. 
 Two eggs well beaten, one cup pulverized sugar ; when 
 mixed pour over one cup of boiling milk, and stir rapidly; 
 flavor as you please. 
 
 PUDDING SAUCE. 
 
 Mrs. Andrews. 
 One cup of sugar, one-half cup of butter, yolks of three 
 eggs ; one teaspoon of corn starch or arrow root ; stir the
 
 216 THE HOME COOK BOOK. 
 
 whole until very light; add sufficient boiling water to 
 make the consistency of thick cream ; wine or brandy to 
 suit the taste. 
 
 SAUCE FOR APPLE PUDDING 
 
 M. 
 Boil good molasses with a little butter, and serve hot. 
 
 HARD SAUCE FOR PUDDINGS, RICE, ETC. 
 
 M. 
 Take one teacup sugar, one-half teacup butter; stir 
 together until light ; flavor with wine or essence of lemon ; 
 smooth the top with a knife, and grate nutmeg over it. 
 
 WINE SAUCE. 
 
 Brown one cup of sugar and a piece of butter the size 
 of a hen's egg, in a saucepan ; pour two-thirds of a teacup 
 of boiling water slowly over the mixture ; when ready to 
 serve, add one-half cup of currant wine. 
 
 WINE SAUCE. 
 
 Mrs. Pulsifer. 
 Two ounces of butter, two teaspoons of flour, one-quar- 
 ter of a pound of sugar, one gill of wine, and half a nut- 
 meg grated ; mix the flour and butter together, add one- 
 half pint boiling water and the sugar and wine; just 
 before serving, add the grated nutmeg. Serve hot. 
 
 GERMAN SAUO$:. 
 
 M. D. Harris. 
 The whites of two eggs, the juice of one lemon, sugar 
 enough to beat up to a proper consistency for serving.
 
 PIES. 
 
 PASTRY. 
 
 Drink now the strong beer, 
 
 Cut the white loaf here, 
 The while the meat is a shredding 
 
 For the rare mince pie, 
 
 And the plums stand by 
 To fill the paste that's a kneading. 
 
 — Old Song. 
 
 FINE PUFF PASTRY. 
 
 One pound of flour, a little more for rolling pin and 
 board, and half a pound of butter and half a pound of 
 lard. Cut the butter and lard through the flour (which 
 should be sifted) into small thin shells and mix with suf- 
 ficient ice water to roll easily. Avoid kneading it and use 
 the hands as little as possible in mixing. 
 
 PLAINER PASTRY. 
 
 One cup of butter, one cup of lard, a little salt, cut 
 through the flour and mix lightly together. Some cooks 
 mix the lard through the flour and mix with water and 
 
 (317)
 
 218 THE HOME COOK BOOK. 
 
 then roll out ; when in a sheet cut the batter into thin 
 sheets, fold over and lay aside, cutting off from the roll 
 what is used for the bottom or top crust as wanted. 
 
 PASTEY OF GRAHAM FLOUR. 
 
 Half a pound of Graham flour, one cup of sweet cream, 
 a little salt ; mix and roll and bake in the usual way with 
 fruit between the crusts. 
 
 RICE PIE. 
 
 Mrs. A. S. Ewing. 
 
 One quart of milk, boiled; one small teacup of rice 
 flour mixed in a little cold milk ; add to the boiling milk 
 two tablespoons of butter ; when cold, add five eggs well 
 beaten ; sweeten to taste ; flavor with vanilla, and bake. 
 
 FRUIT PIE. 
 
 Mrs. M. P. CarroU. 
 
 Must be baked in a two quart tin basin ; to give it the 
 right shape the basin must be of nearly the same size top 
 and bottom ; first make a nice pie crust ; put a layer of it 
 in the bottom, but not around the side of the dish ; then 
 a layer of chopped sour apples, two inches thick ; then a 
 layer of chopped raisins ; sprinkle sugar over this, pieces 
 of butter, and any spice you like — cloves and nutmeg 
 are nice ; another layer of crust and fruit, etc., until your 
 dish is full ; put a crust on top ; bake slowly for two 
 hours ; when done, turn bottom upwards on a plate, and 
 before putjing it on the table sprinkle fine sugar over it. 
 It is quite as good when warmed again as when first
 
 VALUABLE EECIPES. 219 
 
 baked. It takes one pound of raisins, ten or twelve 
 good sized apples, two large cups of sugar, more if you 
 like. 
 
 TEANSPAKENT PUDDING. 
 
 Mrs. P. H. Smith. 
 
 Five eggs, one-half pound sugar, one-third pound but- 
 ter, three tablespoons of cream; divide the sugar, and 
 beat half of it in the butter, and the other half with the 
 yolk of the eggs, and then add the whites and the cream, 
 and one-half teaspoon of vanilla. Prepare crust in two 
 pie plates, and pour the mixture in and bake in a slow 
 oven. 
 
 ACID PIE. 
 
 M. A. Bingham, Elgin, 111. 
 
 One cup of soft bread or crackers, one cup of sugar, 
 two cups of water, little lemon, one egg, one teaspoon of 
 tartaric acid. 
 
 LEMON PIE. 
 
 Mrs. H. L. Adams, and others. 
 
 One tablespoon of corn starch, boiled in a cup of water ; 
 one egg, one cup of sugat, juice and rind of one lemon ; 
 bake in a crust. This will fill one shallow plate. 
 
 LEMON PIE. 
 
 Miss Sophia Brownsberg. 
 
 The rind and juice of one lemon, one cup sugar, the 
 yolks of three eggs ; mix these well together ; two cups
 
 THE HOME COOK BOOK. 
 
 of milk, little salt, one tablespoon corn starch ; thicken 
 the milk with the corn starch and let it come to a boil ; 
 then stir it into the other ingredients, pour it into a pie 
 plate covered with a good paste and bake it. Beat the 
 whites of three eggs to a froth, with a tablespoon of sugar, 
 lay it over the top of the pie and set it again in the oven 
 for a few seconds, to brown. 
 
 LEMOK PIE. 
 
 • Mrs. J. W. Preston. 
 
 Six eggs, (less two whiter ) two cups of white sugar, a 
 little salt, one cup of sweet milk, two tablespoons of com 
 starch dissolved in the milk ; two large lemons, juice and 
 rind ; bake slowly until set. Meringue for the top : 
 Whites of two eggs beaten with six tablespoons of pow- 
 dered sugar ; bake to a light brown, after having spread 
 over the surface of the pie. 
 
 LEMON PIE. 
 
 Mrs. G. L. Dunlap. 
 
 Yolks of six eggs, two cups of pulverized sugar, beaten 
 well together, two and a half cups of milk, three lemons, 
 (only juice,) a little salt, mix well, bake ; then take the 
 whites of the eggs, add one-half cup of pulverized sugar, 
 beaten well together, then spread over the top of pies and 
 brown. This recipe will make two good sized pies. 
 
 LEMON PIE. 
 
 Miss Annie Slocum. 
 
 Two lemons, five eggs, one cup of sugar, one cup of
 
 VALUABLE RECIPES. 221 
 
 water, two tablespoons corn starch ; grate the outside of 
 the lemon rinds into a dish, then cut in half and remove 
 the seeds, scooping the pulp and juice into the dish with 
 a silver spoon ; add the sugar and water, wetting the 
 starch with some of the water ; mix it in with the yolks 
 and one white of an egg, (the eggs well beaten first,) pour 
 into two tins lined with pastry, and bake ; beat the re- 
 maining whites ; gradually stir in ten tablespoons of pul- 
 verized sugar, and when the pies are done, spread the 
 snow over them, and place in the oven until brown. 
 
 LEMOK PIE. 
 
 M. 
 
 For three pies, take the rind and juice of four lemons, 
 the yolks of nine eggs, the whites of three, nearly one 
 cup of butter, two cups of sugar, one-half cup of sweet 
 milk; beat the whites of six eggs with six ounces of 
 sugar; put on the top, after baking, and brown slightly. 
 Very rich. 
 
 LEMON PIE. 
 
 Mrs. Beyer, and others. 
 
 For one pie, take one large lemon, the yolks of two 
 eggs, one cup of sugar, one-half cup of cold water, one 
 teaspoon of bttter. Icing for the same : Whites of two 
 eggs, two tablespoons of pulverized sugar ; brown it 
 nicely in the oven. 
 
 LEMON KAISIN PIE. 
 
 Anonymous. 
 
 On cup of sugar, one lemon, one cup of raisins, one
 
 THE HOME COOK BOOK. 
 
 cup water ; chop lemon and raisins fine, cook in the water 
 three-quarters of an hour. 
 
 LEMO]^ PIE. 
 
 Mrs. A. L. Chetlain. 
 
 One tablespoon of corn starch stirred in a little cold 
 water; add one cup of boiling water, let it come to a boiU 
 then add seven tablespoons of sugar, yolks of four eggs, 
 grated rind and juice of two lemons ; bake with a bottom 
 crust, then beat the whites of four eggs and a little sugar, 
 pour this over the top, and then brown. 
 
 LEMON PIE. 
 
 Mrs. L. Bradley. 
 
 One lemon, grate the rind and squeeze the juice ; throe 
 eggs, one tablespoon of butter, three tablespoons of sugar, 
 one cup of milk ; beat the whites of eggs and stir in after 
 the rest are mixed. 
 
 MINCE PIES. 
 
 Six pounds of lean fresh beef boiled tender, when 
 cold, chopped fine, a pound of beef suet chopped fine, 
 five pounds of apples chopped, two pounds of raisins, 
 seeded, two pounds of currants, half a pound of citron, 
 two tablespoons of cinnamon, one of grated nutmeg, on« 
 tablespoon of cloves, one tablespoon of allspice, one 
 tablespoon of salt, three pounds of brown sugar, a quart 
 of wine, pint of brandy, and the liquor the meat is boiled 
 in. Keep in a stone jar tied over with a double paper. 
 It should be made, at least, the day before it is used, and
 
 VALUABLE RECIPES. 223 
 
 when you make pies add a little more wine to what you 
 take out for the pies, and more chopped apples. 
 
 MINCE MEAT. 
 
 Mrs. Higgins. 
 Six pounds of beef and six pounds of apples, chopped 
 fine ; four pounds of sugar, two of citron, three of raisins, 
 three of currants, one of suet, two quarts of boiled cider, 
 one-half cup of salt, two nutmegs, two tablespoons of 
 ground cioves, two of allspice, two of cinnamon ; when 
 used, enough sweet cider should be added to make the 
 mixture quite moist. 
 
 MINCE MEAT. 
 
 Mrs. J. M. Durand, 
 
 Two pounds of raisins, one of currants, one of suet, 
 two and one-half of sugar, one-quarter of citron, one- 
 eighth of cinnamon, two chopped pippins, three lemons, 
 two nutmegs ; wine, brandy and cloves to taste. 
 
 MINCE PIE. 
 
 Mrs. Pulsifer. 
 Two pounds of suet chopped fine, four pounds of mince 
 meat, three cups raisins, three cups of currants, two pieces 
 of citron, twelve cups of fine chopped apples, five large 
 teaspoons of cloves, four large teaspoons ginger, four nut- 
 megs, one quart syrup, four quarts of cider, five teaspoons 
 cinnamon, one teaspoon of pepper, salt to taste, one cup 
 of sugar, two lemons (juice and rind grated); stir all 
 together; let come to a boil, then put in a jar; when 
 making pies put a tablespoon of brandy to a pie.
 
 224 THE HOME COOK BOOK. 
 
 MINCE PIE. 
 
 Mrs. James Morgan. 
 
 Boil beef until tender (three pounds after it is boiled) ; 
 when cold, chop fine ; add three pounds of fine chopped 
 suet, and mix with the beef ; add a tablespoon of salt, six 
 pounds of apples, four pounds of currants, six pounds of 
 raisins, two pounds of citron ; season to taste with pow- 
 dered cinnamon, mace, cloves and nutmeg; add boiled 
 cider, brandy and wine until quite soft ; mix well and pack 
 in stone jars, pour brandy over the top and cover tightly. 
 This will make about five gallons ; add two pounds sugar. 
 
 MINCE PIE. 
 
 C. Kennicott. 
 
 Three pints apples, one pint boiled beef, one-half pint 
 of butter or beef drippings, one pint molasses, one-half 
 pint of water, one and a half teacpoons allspice, one tea- 
 spoon cinnamon, one teaspoon salt, three-fourths teaspoon 
 cloves, two and a half large spoons of vinegar, one-half 
 of a nutmeg. Young housekeepers will find this recipe a 
 great comfort. 
 
 MOCK MmCE PIE. 
 
 Mrs. G. F. DeForest, Freeport, 111. 
 
 One egg, three or four large crackers, or six or eight 
 small ones, one-half cup of molasses, one-half cup sugar, 
 one-half cup vinegar, one-half cup strong tea, one cup 
 chopped raisins, a small piece butter, spice and salt.
 
 VALUABLE RECIPES. 225 
 
 SHAM MINCE PIE. 
 
 Eliza Wormley. 
 Ten crackers made fine, two cups of water, one of 
 vinegar, one-half of butter, one of molasses, five eggs; 
 add raisins; beat the eggs, butter and sugar together; 
 spices and sugar to taste. 
 
 MINCE PIE. 
 
 Mrs. J. R. Adams. 
 Boil and chop three pounds of lean beef, two pounds of 
 suet, four of good raisins, four of currants, one of citron, 
 four of sugar, grated rind and juice of three lemons, and 
 two sweet oranges, three large tablespoons of cinnamon, 
 three grated nutmegs, two tablespoons of cloves, two of 
 mace, one quart of cooking brandy, some wine, four 
 tablespoons salt ; pack it down tightly in a jar, and stir 
 well before using. In making a pie, take nearly two- 
 thirds of apples and more than one-third meat; add 
 enough cider to make very juicy, and enough sugar to 
 make very sweet. 
 
 YINEGAR PIE. 
 
 Elk Guild. 
 One cup of sugar, one-half of vinegar, two teaspoons 
 of flour, one of butter, one of cinnamon, two cups of 
 water ; boil all together till thick, and bake as you would 
 a custard pie. This is very nice. 
 
 CREAM PIE. 
 
 Mrs. M. A. Green. 
 Boil nearly one pint of new milk ; take two small table-
 
 226 THE HOME COOK BOOK. 
 
 spoons of corn starch beaten with a little milk ; to this 
 add two eggs; when the milk has boiled, stir this in 
 slowly with one scant teacup of sugar and one-half cup 
 of butter, two teaspoons of lemon. Cakes : Three eggs, 
 one cup of white sugar, one and a half of flour, one 
 teaspoon of baking powder, mix it in flour; three table- 
 spoons of cold water; bake in two pie-pans in a quick 
 oven ; split the cake while hot, and spread in the cream. 
 
 CEEAM PIES. 
 
 Mrs. L. H. Holbrook. 
 
 One cup of flour, one cup of sugar, three or four eggs 
 (the whites and yolks beaten separately and well) ; half a 
 teaspoon of soda and one of cream of tartar ; beat the 
 eggs to a stiff froth ; add the sugar, which should be of 
 fine quality, and then the flour sifted with the soda and 
 cream of tartar. Pour this into four common-sized pie 
 tins and bake. It will be sufficient for two pies. Cream : 
 Make a nice custard with one pint of milk, three eggs and 
 one tablespoon of corn starch, cooking the custard in a 
 tin kettle of hot water; before mixing in the corn starch 
 wet it with milk, and add the eggs and sugar ; then stir 
 into the boiling milk; flavor to taste, and when cold 
 spread between two layers of the crust. 
 
 CKEAM PIE. 
 
 Mrs, S. Cornell. 
 
 Butter the size of an egg ; one cup sugar and two eggs 
 stirred together ; then add one-third cup milk, two cups 
 flour, with two teaspoons baking powder, stirred in before
 
 VALUABLE RECIPES. 227 
 
 sifting into the mixture ; bake in two pie tins for two 
 pies. For the filling : One pint milk, taking out enough 
 to wet one-half cup flour, and boil the rest, two-thirds 
 cup sugar and yolks of two eggs ; stir the filling mixture 
 together and boil three minutes ; when cold flavor with 
 lemon or vanilla, and spread between the upper and 
 lower crusts, when cut smoothly apart. This makes two 
 very delicious pies. 
 
 CKEAM PIE. 
 
 Mrs. Bartlett. 
 
 One cup powdered sugar, one cup flour, one teaspoon 
 cream tartar and one-half teaspoon soda, five eggs beaten 
 separately, grated rind of lemon. Cream : Set in hot 
 water one-half pint of milk ; when scalding hot add one- 
 half cup sugar, a little salt and one egg beaten together ; 
 stir until thick, and when cool add one tablespoon va- 
 nilla put between crusts. 
 
 PHILADELPHIA BUTTER PIE. 
 
 Mrs. A. N. Arnold. 
 
 Cover a pie plate with crust, as for a custard pie ; take 
 a piece of butter the size of an egg, two-thirds of a cup 
 of sugar, one cup of sweet cream, one tablespoon of flour ; 
 stir butter, flour and sugar together ; then stir in the 
 cream; pour in the plate; bake until brown. 
 
 SQUASH PIE. 
 
 Mrs. P. B. Ayer.'^ 
 
 One crust, one small cup of dry maple sugar dissolved
 
 228 THE HOME COOK BOOK. 
 
 in a little water, two cups of strained squash stirred in the 
 sugar ; add four eggs, two teaspoons of allspice, two cups 
 of milk, one teaspoon of butter, and two of ginger, added 
 last. This makes two pies. 
 
 SQUASH PIE. 
 
 y Mrs. Rice. 
 
 One pint of squash, one pint of milk, three eggs, one- 
 half of a nutmeg, one teaspoon of cinnamon, one tea- 
 spoon of vanilla, two cups of sugar ; put everything into 
 the squash, the milk last. 
 
 SQUASH PIE. 
 
 / Mrs. L. H. Davis. 
 
 Two teacups of boiled squash, three-fourths teacup of 
 brown sugar, three eggs, two tablespoons of molasses, one 
 tablespoon melted butter, one tablespoon ginger, one 
 teaspoon of cinnamon, two teacups of milk, a little salt. 
 Makes two plate pies. 
 
 CUSTARD PIE. 
 
 Mrs. E. E. Marcy, Evanston. 
 
 Make a custard of the yolks of three eggs with milk, 
 season to the taste; bake it in ordinary crust; put it in a 
 a brick oven, that the crust may not be heavy, and as 
 soon as that is heated remove it to a place in the oven 
 of a more moderate heat, that the custard may bake 
 slowly and not curdle ; when done, beat the whites to a 
 froth ; add sugar and spread over the top, and return to 
 the oven to brown slightly ; small pinch of salt add«d to
 
 VAI.UABLE EECIPE8. 229 
 
 a custard heightens the flavor ; a little soda in the crust 
 prevents it from being heavy. Very nice. 
 
 WASHINGTON PIE. 
 
 Mrs. A. L. Chetlain. 
 
 One and one-half cups of sugar, one-half cup of butter, 
 one-half cup of sweet milk, three eggs, two and one-half 
 cups of flour, two teaspoons of baking powder ; bake in 
 three layers, in jelly cake tins ; pare and grate two large 
 apples ; add one cup of sugar, grated rind and juice of 
 one lemon ; put this on the stove and let it steam until it 
 forms a jelly; then take it off" and stir in the yolk of one 
 egg. When the cake and jelly are both cold put them 
 together. 
 
 WASHINGTON PIE. 
 
 Mrs. D. 
 
 One cup of sugar, three eggs, one and one-half cups 
 of flour, one teaspoon of baking powder ; flavor to taste ; 
 bake as for jelly cake in layers, and spread between the 
 layers raspberry jam. 
 
 COCOANUT PIE. 
 
 Mrs. E. P. Thomas, Rockford, 111. 
 
 Grate fresh cocoanut ; to one cup of cocoanut add one 
 and one-half cups of sweet milk, the yolks of four eggs, 
 a little salt, and sweeten to taste ; one tablespoon of 
 melted butter ; beat the whole five or six minutes ; beat 
 the whites of the eggs to a stiff froth, and put over the 
 top just long enough to slightly brown before taking the
 
 330 THE HOME COOK BOOK. 
 
 pie from the oven. If you use dessicated cocoanut, soak 
 it in the milk over night, 
 
 COCOANUT PIE. 
 
 Mrs. Taylor, Ft. Wayne. 
 
 One and one-half pints of milk, six eggs, one cocoa- 
 nut, three cups sugar, one-half cup butter; mix sugar and 
 butter, then the eggs, then the cocoanut, and lastly the 
 milk. 
 
 POLISH TAETLETS. 
 
 Roll some good puif paste out thin, cut it into two and 
 a half inch squares ; brush each square over with the 
 white of an egg, then fold down the corners so that they 
 all meet in the middle of each piece of paste ; slightly 
 press the two pieces together, brush them over with the 
 egg ; sift over sugar ; bake in a quick oven for a quarter 
 of an hour ; when they are done make a little hole in the 
 middle and fill with jam or jelly. 
 
 LEMON TAETS. 
 
 Mix well together the juice and grated rind of two 
 lemons, two cups of sugar, two eggs, and the crumbs of 
 sponge cake ; beat it all together until smooth ; put into 
 twelve patty pans lined with puff paste, and bake until 
 the crust is done.
 
 CUSTARDS, CREAMS, ETC. 
 
 " They serve up salmon, venison and wild boars, 
 By hundreds, dozens and by scores, 
 Hogsheads of honey, kilderkins of mustard. 
 Plum puddings, pancakes, apple pies and custard." 
 
 MES. GKAYE'S CUSTAKDS. 
 
 Six eggs, one quart milk, three-fourths cup sugar, one 
 teaspoon of vanilla; beat sugar and eggs together, and 
 stir into hot milk ; when done, strain ; cook very slowly, 
 not boil ; pour into cups. 
 
 Another Way. — Instead of boiling, put the mixture 
 into cups; set them in a dripping pan half full of water 
 and bake in the oven till done. 
 
 EICE CUSTAKD. 
 
 Mrs. G. M. Dickerman, Rockford. 
 
 To half a cup of rice, add one quart of milk, and a little 
 salt ; steam one hour, or until quite soft ; beat the yolks 
 of four eggs with four tablespoons of white sugar ,- add 
 this just before taking off the rice ; stir in thoroughly, but 
 do not let it boil any more ; flavor with vanilla. Beat 
 
 (231)
 
 232 THE HOME OOOK BOOK. 
 
 the whites of the eggs to a stiff froth, with sugar; after 
 putting the mixture into the pudding dish in which you 
 serve it, put the whites over it, and let it slightly brown in 
 the oven. 
 
 KICH CUSTARD. 
 
 Mrs. Morgan, Rockford, 111. 
 One quart of cream, the yolks of six eggs, six ounces 
 of powdered white sugar, a small pinch of salt, two table 
 spoons of brandy, one tablespoon of peach water, half a 
 tablespoon of lemon brandy, an ounce of blanched 
 almonds pounded to a paste ; mix the cream with the 
 sugar, and the yolks of the eggs well beaten ; scald them 
 together in a tin pail in boiling water, stirring all the time 
 until sufficiently thick ; when cool, add the other ingredi- 
 ents, and pour into custard cups. 
 
 BOILED CUSTARD. 
 
 Mrs. T. Kingsford, 
 
 Two tablespoons of the corn starch to one quart of 
 milk ; mix the corn starch with a small quantity of the 
 milk and flavor it ; beat up two eggs. Heat the remainder 
 of the milk to near boiling, then add the mixed corn 
 starch, the eggs, four tablespoons of sugar, a little butter 
 and salt. Boil it two minutes, stirring it briskly, 
 
 BOILED CUSTARD. 
 
 Mrs. R. M. Pickering. 
 
 One quart milk, eight eggs, one-half pound of sugar; 
 beat to a good froth the eggs and sugar. Put the milk in
 
 VALUABLE RECIPES. 233 
 
 a tin pail and set it in boiling water ; pour in the eggs and 
 sugar and stir until it thickens. 
 
 CHOCOLATE CUSTAKD. 
 
 Mrs. Higgins. 
 
 Three ounces Baker's chocolate, three pints milk, four 
 tablespoons white sugar, two tablespoons brown sugar; 
 prepare a soft custard of the milk and the yolks of five 
 eggs and the white of one ; dissolve the chocolate in a cup 
 of warm milk and heat it to boiling point ; when cool, 
 sweeten it with brown sugar and flavor with the extract of 
 vanilla ; pour the whole into a dish and cover with the 
 whites of the five eggs beaten stiff, with a little sugar ; 
 brown slightly and serve cold. 
 
 SAGO CUSTAKD. 
 
 C. D. Adams. 
 
 Three tablespoons sago boiled in a little water till clear ; 
 add one quart of milk, let it come to a boil, then add five 
 or six well-beaten eggs and sugar to taste. Put the ves- 
 sel containing the custard in a kettle of boiling water ; stir 
 it briskly till it thickens a little; flavor with vanilla after 
 it is partly cool. 
 
 APPLE CUSTAED. 
 
 Mrs. F. B. Orr. 
 
 Pare, core and quarter one dozen tart apples, strew into 
 It the grated rind of one lemon ; stew until tender in very 
 little water ; then mash smooth with back of a spoon. To 
 one and a half pints of strained apple add one and a
 
 234 THB HOME OOOK BOOK. 
 
 quarter pounds sugar ; leave it until cold ; beat six eggs 
 light and stir alternately into one quart milk with the 
 apples ; put into cups or deep dish, and bake twenty min- 
 xites ; to be eaten cold. 
 
 APPLE CUSTARDS. 
 
 Mrs. C. M. Dickerman, Rockford. 
 
 Take six tart apples, pare and quarter them, put into a 
 baking dish with one cup water; cook until tender, but 
 not to pieces, then turn them into a pudding dish and 
 sprinkle sugar over to cover them ; beat eight eggs with 
 sugar, and mix with them three pints of milk, a little 
 nutmeg; turn it over the apples, and bake twenty-five 
 minutes. 
 
 CARAMEL CUSTARD. 
 
 Mrs. Perry Smith. 
 
 One quart of milk, one cup of white sugar, one cup of 
 brown sugar, two tablespoons corn starch, four eggs and 
 a pinch of salt and vanilla. Place the milk with the 
 white sugar and salt in a farina kettle over the fire ; if you 
 have not such a kettle, a tin pail set in a pot of hot water 
 will answer the purpose ; beat the eggs without separating 
 in a large bowl, and wet the corn starch with a little cold 
 milk ; put the brown sugar in a tin pan and set over the 
 fire ; stir until it is thoroughly scorched, but not burned ; 
 then turn the scalding milk on the eggs ; put the mixture 
 in the kettle again over the fire ; stir in the corn starch 
 until it thickens ; lastly, stir in the scorched sugar and 
 remove from the fire ; then add a generous amount of
 
 VALUABLE RECIPES. 236 
 
 vanilla. The scorched sugar falls into the custard in 
 strings, but these will dissolve with vigorous stirring, after 
 removal from the fire. Turn into custard glasses and 
 serve cold. 
 
 EENNET CUED. 
 
 Take a piece of dried rennet two inches square, wash 
 off the salt, put it into two quarts of lukewarm milk, with 
 a thread attached to it so that it can be easily removed ; 
 let it remian in the milk until it begins to thicken, then 
 remove it and place the milk where it will become cold 
 and solid. To be eaten with rich cream, sweetened and 
 flavored to taste. 
 
 APPLE SOUFFLE. 
 
 Mrs. A. N. Arnold. 
 
 Stew the apples; add a little grated lemon peel and 
 juice; line the sides and bottom of the dish about two 
 inches thick. Make a boiled custard with one pint of 
 milk and two eggs ; when it is cool, pour it into the center 
 of the dish. Beat the whites of the eggs and spread it 
 over the top ; sprinkle sugar over it, and bake a few min- 
 utes in the oven. 
 
 FLOATIJMG ISLAND. 
 
 Mrs. E. E. Marcy. 
 
 One-half package gelatine, one pint of water; soak 
 twenty minutes ; add two cups of sugar, set it on the stove 
 to come to a boil ; when nearly cold, add the whites of 
 four eggs beaten stiff, the juice and rind of two lemons,
 
 236 THE HOME COOK BOOK. 
 
 and pour into a mould ; turn over the form. Make a cus- 
 tard of the yolks of four eggs, a quart of milk, and a small 
 tablespoon of corn starch, sweetened to taste. 
 
 FLOATING ISLAND. 
 
 From "In the Kitchen"— Mrs. E. S. Miller. 
 
 One tumbler of currant jelly, one pint of powdered 
 sugar, five eggs ; beat the whites of the eggs very stiff 
 before putting in the jelly ; then beat well ; add the sugar 
 gradually and beat it perfectly stiff ; chill it thoroughly on 
 the ice and serve in a glass dish half filled with cold milk ; 
 cover it with the island in spoonfuls standing in peaks. It 
 is to be eaten with cream. 
 
 FLOATING ISLAND OF FRESH RASPBER- 
 RIES. 
 
 Adapted from "In the Kitchen." 
 
 Crush a pint of very ripe red raspberries with a gill of 
 sugar ; beat the white of four eggs to a stiff froth, and 
 add gradually a gill of powdered sugar ; press the rasp- 
 berries through a strainer to avoid the seeds, and by de- 
 grees beat in the juice with the sugar and egg until so 
 stiff that it stands in peaks. Serve as in the above rule. 
 
 APPLE FLOAT. 
 
 Mrs. O. L. Parker. 
 
 To one quart of apples, partially stewed and well 
 mashed, put the whites of three eggs, well beaten, and 
 four heaping tablespoons of loaf sugar ; beat them to- 
 gether for fifteen minutes, and eat with rich milk and nut- 
 meg.
 
 VALUABLE RECIPES. 23T 
 
 OEANGE FLOAT. 
 
 Mrs. M. E. Kedzie, Evanston. 
 
 One quart of water, the juice and pulp of two lemons, 
 one coffee cup of sugar ; when boiling add to it four table- 
 spoons of corn starch mixed in water ; let it boil, stirring 
 it fifteen minutes ; when cool, pour it over four or five 
 sliced oranges ; over the top spread the beaten whites of 
 three eggs, sweetened, and a few drops of vanilla. Eaten 
 with cream. 
 
 WHIPPED CREAM. 
 
 Mix one pint of cream with nine tablespoons of fine 
 sugar and one gill of wine in a large bowl ; whip these 
 with the cream dasher, and as the froth rises, skim into 
 the dish in which it is to be served. Fill the dish full to 
 top, and ornament with kisses or macaroons. 
 
 SPANISH CREAM. 
 
 Mrs. J. P. Booker. 
 
 One pint milk and one-half box gelatine, heated to- 
 gether ; yolks of three eggs, and five tablespoons sugar 
 beaten together, added to the above ; take off" as soon as 
 it thickens, then stir in the whites of three eggs beaten to 
 a stiff" froth ; flavor with vanilla ; to be served with cream 
 and sugar. 
 
 SPANISH CREAM. 
 
 Mrs. J. H. Brown. 
 
 Boil one ounce of gelatine in one pint of new milk until 
 dissolved, add four eggs well beaten and half a pound of
 
 288 THE HOME COOK BOOK. 
 
 sugar ; stir it over the fire until the eggs thicken, take it 
 off the fire and add a full wine-glass of peach water, and 
 when cool pour it into moulds ; serve with cream. 
 
 VELVET CEEAM. 
 
 Mrs. R. Harris. 
 
 Nearly a box of gelatine, soaked over night in a cup of 
 wine ; melt it over the fire, with the sugar ; when it is 
 warm, put in a quart of cream or new milk and strain it 
 into moulds. If the wine is too hot, it will curdle the 
 milk. 
 
 CHOCOLATE CKEAM. 
 
 Mrs. Spruance. 
 
 Soak one box of Coxe's English gelatine (in cold water 
 sufficient to cover) one hour; one quart of milk boiled ; 
 scrape two ounces of French chocolate, mix with eight 
 spoons of white sugar; moisten this with three spoons of 
 the boiling milk ; then stir in the gelatine and the yolks 
 of ten well beaten eggs ; stir three minutes briskly ; take 
 off, strain and add two teaspoons of vanilla ; strain and 
 put in moulds to cool. Serve with sugar and cream. 
 
 CHOCOLATE CKEAM. 
 
 Mrs. King. 
 
 Half a cake of chocolate dissolved in a little hot water ; 
 put in a cup of milk and when it boils have five eggs well 
 beaten and mixed with two cups of milk ; pour the hot 
 chocolate into the eggs and milk; stir well and boil all 
 together for a few minutes ; sweeten to your taste. To 
 be eaten cold.
 
 VALUABLE BECIPE8. 339 
 
 COFFEE CKEAM. 
 
 Soak half an ounce of Coxe's gelatine in a little cold 
 water half an hour ; then place it over boiling water and 
 add one gill of strong coffee, and one gill of sugar ; when 
 the gelatine is well dissolved, take from the fire ; stir in 
 three gills of cold cream and strain into your mould. Be 
 sure that this has been previously wet with cold water. 
 
 ORANGE CREAM. 
 
 Make according to above rule, adding one gill of orange 
 juice, and the grated rind of one orange which has been 
 previously soaked in the orange juice while the gelatine 
 is dissolving over the boiling water, and the beaten yolks 
 of two eggs when you take off, and quite hot, 
 
 APPLE CREAM. 
 
 Mrs. Mann. 
 
 One cup thick cream, one cup sugar, beat till very 
 smooth ; then beat the whites of two eggs, and add ; stew 
 apples in water till soft ; take them from the water with a 
 fork; steam them if you prefer. Pour the cream over the 
 apples when cold. 
 
 FRUIT CREAMS. 
 
 These consist of a rich cream ; blanc mange poured 
 over fruit and set on ice to chill. 
 
 PISTACHIO AND ALMOND CREAMS. 
 
 Make a nice vanilla ice-cream ; have ready pistachio 
 fluts, which have been prepared by pouring boiling water
 
 340 THE HOME OOOK BOOK. 
 
 over them and letting them stand in it a few moments ; 
 then strip off the skins and pound to a paste in a mortar, 
 and mix with the cream. Freeze. 
 
 BAVARIAN CEEAM. 
 
 Mrs. Chas. Duffield. 
 
 One pint of milk, yolks of four eggs, one-fourth pound 
 of sugar, one-half ounce of gelatine ; put all over the fire, 
 and stir until the gelatine is dissolved, then strain through 
 a fine sieve, and when cool, add one pint of cold cream ; 
 flavor with vanilla. 
 
 ITALIAN CREAM. 
 
 E. V. Case, Elmhurst. 
 
 Take one quart of cream, one pint of milk sweetened 
 very sweet, and highly seasoned with sherry wine and 
 vanilla ; beat it with a whip dasher, and remove the froth 
 as it rises until it is all converted into froth. Have ready 
 one box of Coxe's sparkling gelatine, dissolved in a little 
 warm water ; set your frothed cream into a tub of ice ; 
 pour the gelatine into it, and stir constantly until it 
 thickens, then pour into moulds, and set in a cool place. 
 
 TAPIOCA CEEAM. 
 
 Two tablespoons of tapioca dissolved very soft, three 
 yolks of eggs beaten and sweetened to the taste; boil one 
 quart of milk, when cool stir in the tapioca and flavor; 
 beat the whites very light and mix all together ; let boil 
 ten minutes, pour into moulds.
 
 VALUABLE RECIPES. 241 
 
 TAPIOCA MEEINGUE. 
 
 Mrs. Spruance. 
 
 One teacup of tapioca soaked in one and a half pints of 
 warm water three hours ; peel and core eight tart apples ; 
 fill apples with sugar, grating a little nutmeg or moistening 
 with wine; one hour before needed, pour the tapioca 
 over the apples and bake, serving in the dish baked in ; 
 the addition of the whites of four well beaten eggs spread 
 over the top and browned slightly, improves it. 
 
 SPANISH MERINGUES. 
 
 M. 
 
 Take the whites of eight eggs ; beat until stiff; add one- 
 half pound of powdered sugar and a pinch of salt, and 
 beat well ; grease some paper and lay on a board ; drop 
 the meringues on it and bake in a slow oven ; when done 
 remove with a knife and place the two together ; sprinkle 
 with powdered sugar before baking. 
 
 SWEET MERINGUES. 
 
 M. 
 
 Use the same mixture as above, formed in a ring, using 
 whipped cream with sugar and vanilla to taste, for the 
 centre. 
 
 MELANGE. 
 
 Mrs. W. Guthrie. 
 
 Line a deep pie dish with pie crust, and spread on a 
 thin layer of tart apple sauce, then a layer of buttered 
 bread ; on this another layer of apple. Bake until the
 
 242 THE HOME COOK BOOK. 
 
 crust is done ; when done, spread on the whites of two 
 eggs beaten to a froth and sweetened; brown slightly. 
 Serve with pudding sauce of butter and sugar stirred to a 
 cream, seasoned with lemon, 
 
 LEMON SPONGE. 
 
 Mrs. Lamkin. 
 
 Two ounces of gelatine; pour over one pint of cold 
 water; let it stand fifteen minutes; add half a pint of 
 boiling water, three-quarters of a pound of white sugar, 
 and the juice of four lemons. When the gelatine is cold, 
 before it begins to get firm, add the well beaten whites of 
 three eggs ; beat the whole fifteen minutes, until the mix- 
 ture is quite white, and begins to thicken ; then put in a 
 mould first wet in cold water. 
 
 LEMON SPONGE. 
 
 Mrs. B. 
 
 Two ounces isinglass, one and three-fourths pints water, 
 three-fourths pound powdered sugar, juice of five lemons 
 and rind of one, whites of three eggs ; dissolve isinglass 
 in water, strain, add sugar, lemon rind and juice ; boil the 
 whole ten or fifteen minutes ; strain again ; let it stand 
 until it is cold and begins to stiffen ; beat the whites of 
 the eggs, add them to the mixture ; beat until quite 
 white, then mould and let it stand. 
 
 SNOW SOUFFLE. 
 
 Mrs. J. Louis Harris, Keokuk, Iowa. 
 Beat the whites of two eggs to a stiff" froth ; dissolve
 
 VALUABLE RECIPES. 243 
 
 one-half box of gelatine in a little more than a pint of 
 hot water, two cups of sugar, and the juice of two lemons ; 
 when this is dissolved and cooled, stir into it the eggs you 
 have beaten, beat the whole together until it is white and 
 stiff; mould and pour around it soft custard. 
 
 SNOW PUDDING. 
 
 Mrs. L. H. Smith, Kenwood. 
 
 One-third box Coxe's gelatine, soaked ten minutes in 
 one-half pint cold water, and afterwards add one-half 
 pint of boiling water, juice of two good sized fresh lemons, 
 one and a half cups powdered sugar ; allow this to stand 
 over a slow fire only a few moments ; then strain it through 
 . a flannel bag into your pudding dish and set away to cool ; 
 then make a smooth custard of the yolks of five eggs with 
 one and a half tablespoons com starch ; sweeten to taste 
 and cook it a few minutes in a tin pail, set in a kettle of 
 boiling water, stirring all the while; when sufficiently 
 cooked and partially cooled, flavor with vanilla extract, 
 and when entirely cold, pour this custard over the jelly 
 already in the dish, and beat to a stiff" froth the whites of 
 the five eggs, adding a little sugar and pour over the top 
 of the custard, and it is then ready to serve. This is con- 
 sidered an excellent and delicate dessert, if properly and 
 carefully made. 
 
 SNOW PUDDING. 
 
 Mrs. Henry Stevens. 
 
 One-half box of Coxe's gelatine, dissolve in one pint 
 of boiling hot water ; when nearly cool, add one cup
 
 244 THE HOME COOK BOOK. 
 
 sugar, juice of one lemon ; strain ; add whites of three 
 eggs beaten to a stiff froth ; beat all thoroughly, and 
 quickly pour into mould. Serve cold with soft custard 
 made of the yolks of three eggs, and one-half teaspoon 
 corn starch stirred in one pint of boiling milk ; sweeten 
 to taste. 
 
 APPLE CHAELOTTE. 
 
 Mrs, A. M. Gibbs. 
 
 Put a layer of bread, cut in thin slices and buttered on 
 both sides, in the bottom of your pudding dish, and on 
 this a layer of apples cut as for a pie, seasoning with 
 sugar and a dust of cinnamon, alternating the bread and 
 apples until the dish is filled, having a layer of bread on 
 top. Bake one-half hour. If the bread is in danger of 
 becoming too brown and hard, cover with a plate until 
 the apples are cookod. To be eaten with cream. 
 
 CHARLOTTE EUSSE. 
 
 M. 
 
 One pint cream and whites of six eggs, beaten to a stiff 
 froth separately ; one-fourth ounce of gelatine soaked in 
 one gill of milk ; set on back of stove to dissolve. Mix 
 cream and eggs, sweeten and flavor ; stir in gelatine ; 
 when cool, place on sponge cake and set away to get firm ; 
 or you can use two eggs (whites) and one-half ounce gela- 
 tine. Good, 
 
 CHAELOTTE EUSSE. 
 
 Mrs. A. M. Gibbs. 
 Whip one quart rich cream to a stiff froth, and drain
 
 VALUABLE RECIPES, 245 
 
 well on a nice sieve. To one scant pint of milk add six 
 eggs beaten very light; make very sweet; flavor high 
 with vanilla. Cook over hot water till it is a thick cus- 
 tard. Soak one full ounce Coxe's gelatine in a very little 
 water, and warm over hot water. When the custard is 
 very cold, beat in lightly the gelatine and the whipped 
 cream. Line the bottom of your mould with buttered 
 paper, the sides with sponge cake or lady-fingers fastened 
 together with the white of an egg. Fill with the cream, 
 put in a cold place or in summer on ice. To turn out, 
 dip the mould for a moment in hot water. In draining 
 the whipped cream, all that drips through can be re- 
 whipped. 
 
 CHARLOTTE RUSSE. 
 
 Mrs. J. P. Hoit. 
 
 Take one quart of thin cream, sweeten and flavor; 
 whip the cream until all in froth ; then take half box of 
 gelatine, put in as little cold water as possible to soak, 
 and set on the stove to melt; have the gelatine cool be- 
 fore putting into the cream ; have a dish already lined 
 with cake or lady-fingers, pour the cream into it and set 
 on ice until ready for use. 
 
 CHARLOTTE. 
 
 Mrs. W. W. Kimball. 
 
 One quart rich cream, three ' tablespoons of Madeira 
 wine, whites of two eggs beaten to a stiff froth, one tea- 
 cup of powdered sugar, half a box of gelatine dissolved 
 in half a cup of sweet milk ; flavor with vanilla ; beat
 
 246 THE HOME COOK BOOK. 
 
 the cream and wine together; add the eggs, then the 
 sugar, and last, the gelatine. 
 
 KICE CHARLOTTE. 
 
 E. M. Walker. 
 
 Blanch one-fourth pound of rice, and boil in one quart 
 of milk, with a little sugar and vanilla ; when soft, let it 
 cool, and then mix it with one pint of whipped cream ; 
 oil a mould and fill with a layer of rice and preserves, or 
 marmalade, alternately ; let it stand until stiff, and then 
 turn it out. 
 
 FRUIT BLANC MANGE. 
 
 Mrs. T. V. Wadskier. 
 
 Stew nice fresh fruit (whatever you may please, cher- 
 ries and raspberries being the best), strain off the juice, 
 and sweeten to taste ; place it over the fire in a double 
 kettle until it boils ; while boiling, stir in com starch wet 
 with a little cold water, allowing two tablespoons of starch 
 for each pint of juice ; continue stirring until sufficiently 
 cooked, then pour into moulds wet in cold water; set 
 them away to cool. This, eaten with cream and sugar, 
 makes a delightful dessert. 
 
 BLANC MANGE — ARROWROOT. 
 
 Mrs. P. B. Ayer. 
 
 Boil one quart of milk, reserving one gill to wet up 
 your arrowroot with ; when it boils up, stir in two and a 
 half tablespoons of arrowroot, and after a few minutes 
 add one tablespoon crushed sugar, one tablespoon rose- 
 water, and a little salt ; pour into moulds.
 
 VALUABLE RECIPES. 247 
 
 CHOCOLATE MANGE. 
 
 S. D. F. 
 
 One box of Coxe's gelatine dissolved in a pint of cold 
 water, three pints of milk ; put over to boil, with one cup 
 of French chocolate ; when the milk is just scalded, pour 
 in the gelatine ; sweeten to taste ; boil five minutes, then 
 take from the fire, flavor with vanilla, pour into moulds. 
 When cold, serve with powdered sugar and cream. 
 
 MOUNT BLANC. 
 
 Mrs. F. B. Orr. 
 
 One-third box of gelatine, grated rind of two lemons, 
 two cups of sugar, one pint boiling water ; before the 
 mixture gets stiff, stir in the whites of five eggs beaten to 
 a stiff froth. Eat with custard, boiled, made with yolks 
 of eggs and one pint of boiling milk. Sweeten to taste, 
 flavor with vanilla. Excellent. 
 
 GELATINE BLANC MANGE. 
 
 C. D. Adams. 
 
 Soak one-half box Coxe's gelatine in one and a half 
 pints of milk for an hour ; put it over a kettle of boiling 
 water, and when it comes to the boil, add the beaten yolks 
 of three eggs and four tablespoons of sugar, stirring it 
 briskly for a few moments ; when partly cool, add the 
 whites of the eggs, beaten very light ; flavor with vanilla, 
 cool in a mould and serve with sugar and cream.
 
 248 THE HOME COOK BOOK. 
 
 A SIMPLE DESSERT. 
 
 A. S. Ewing. 
 
 Put a teacup of tapioca into sufficient cold water ; boil 
 until the lumps become almost transparent ; squeeze the 
 juice of two lemons partially into the mixture, then slice 
 them into it, sweeten or not, then eat when cold, with 
 cream and sugar. 
 
 JELLIED GEAPES. 
 
 Mrs. A. M. Lewis. 
 
 A very delicate dish, is made of one-third of a cup of 
 rice, two cups of grapes, half a cup of water, and two 
 spoons of sugar. Sprinkle the rice and sugar among the 
 grapes, while placing them in a deep dish ; pour on the 
 water, cover close and simmer two hours slowly in the 
 oven. Serve cream as sauce, or cold as pudding. If 
 served warm as pudding, increase slightly the proportion 
 of rice and sugar.
 
 ICES. 
 
 Glittering squares of colored ice. 
 
 Sweetened with syrups, tinctured with spice; 
 
 Creams and cordials and sugared dates ; 
 
 Syrian apples, Othmanee quinces, 
 
 Limes and citrons and apricots. 
 
 And wines that are known to Eastern princes. 
 
 And all that the curious palate could wish. 
 Pass in and out of tha cedam doors. 
 
 — T. B. Aldrich. 
 
 Use one part of coarse table salt to two parts of ice 
 broken the size of a walnut. This should be firmly 
 packed around the cream pail to the height of the freezer. 
 For three pints of cream, one and a half pints of water 
 should be poured over the ice in the freezer, and for 
 every additional quart of cream one pint of water should 
 be added to the ice after packing. When there is no ice- 
 cream freezer convenient, ices may be frozen by putting 
 the cream to be frozen in a tin pail with a close cover. 
 This ice and salt for packing may be put in a larger pail 
 and packed firmly around the pail of cream to be frozen. 
 Let this stand to chill for twenty or thirty minutes, then 
 remove the cover and stir the freezing mixture within 
 
 (248)
 
 250 THE HOME COOK BOOK. 
 
 until stiff. Then re-pack, cover the whole closely with a 
 woolen cloth or carpet and leave for an hour or two in a 
 cool place. 
 
 CUEKANT ICE. 
 
 One pint of currant juice, one pound oi sugar, and one 
 pint of water ; put in freezer, and when partly frozen add 
 the whites of three eggs well beaten. 
 
 OEANGE AND LEMON ICES. 
 
 The rind of three oranges grated and steeped a few 
 moments in a little more than a pint of water ; strain one 
 pint of this on a pound of sugar and then add one pint 
 of orange or lemon iuice; pour in the freezer, and when 
 half frozen add the whites of four eggs beaten to a stiff 
 froth. . 
 
 OKANGE ICE. 
 
 Juice of six oranges, grated peel of three, juice of two 
 lemons, one pint of sugar, one pint of water, and freeze 
 
 STRAWBEKRY ICE CREAM. 
 
 From " In the Kitchen.'' 
 
 Mash with a potato pounder in an earthen bowl one 
 quart of strawberries with one pound of sugar, rub it 
 through the colander and add one quart of sweet cream 
 and freeze. Very ripe peaches or coddled apples may be 
 used instead of strawberries.
 
 VALUABLE KECIPES. 261 
 
 STKAWBEREY ICE. 
 
 From " In the Kitchen.'' 
 
 Crush two quarts of strawberries with two pounds of 
 sugar; let them stand an hour or more; squeeze them in 
 a straining cloth, pressing out all the juice ; add to this 
 an equal measure of water, and when half frozen, the 
 whisked whites of eggs in the proportion of three to a 
 quart. 
 
 ICE CREAM 
 
 M. 
 
 One pint milk, yolks of two eggs, six ounces sugar, one 
 tablespoon corn starch ; scald until it thickens ; when 
 cool, add one pint whipped cream and the whites of two 
 eggs, beaten stiff; sweeten, flavor and freeze. 
 
 ICE CREAM. 
 
 Mrs. A. P. Iglehart. 
 
 Have ready two quarts of rich cream ; take out three 
 pints, and stir into the pint left one pound of white sugar ; 
 flavor with lemon or vanilla ; after mixing this well add it 
 to the three pints and freeze it. 
 
 ICE CREAM. 
 
 Mrs. W. H. Ovington. 
 
 Scald one quart of milk with one sheet of isinglass 
 (broken), and a vanilla bean; when cool, strsdn, mix 
 with one pint of cream whipped to a froth ; sweeten to 
 taste and freeze.
 
 262 THE HOME COOK BOOK. 
 
 TUTTI FRDTTI. 
 
 From "In the Kitchen." 
 
 A rich vanilla cream with candied cherries, raisins, 
 currants and citron. The fruit must be added when the 
 cream is nearly frozen. 
 
 AN EXCELLENT DESSERT. 
 
 Mrs. J, Young Scammon. 
 
 One can or twelve large peaches, two coffeecups of 
 sugar, one pint of water and the whites of three eggs ; 
 break the peaches with and stir all the ingredients to- 
 gether; freeze the whole into a form ; beat the eggs to a 
 froth. 
 
 PEACHES A LA UDE. 
 
 From " In the Kitchen." 
 
 Make a syrup of a pound of sugar and half a pint of 
 water ; when boiled and skimmed place in it five or six 
 large peaches peeled and halved with the blanched 
 kernels. Let them boil gently until clear, being careful 
 not to break them. Skim them from the syrup and leave 
 them to drain. Squeeze the juice of six lemons and add 
 to the syrup with gelatine, which has been soaked half an 
 hour and melted over boiling water. It must be used in 
 the proportion of one ounce to a quart of syrup ; wet a 
 mould, pour in the jelly to the depth of half an inch, and 
 let it harden on the ice ; then fill the mould with alternate 
 layers of peaches and half formed jelly, and place on the 
 ice. Do not disturb it until perfectly stiff.
 
 VALTJABLE REaPES. 263 
 
 MACEDOINE OF FKUIT. 
 
 From " In the Kitchen." 
 
 Wine jelly and fruit in alternate layers frozen together. 
 The fruit may be of any and all sorts, and naay be candied 
 or preserved, or slices of pear, apple, etc. ; may be boiled 
 in syrup and then drained ; the mould must be filled after 
 the jelly has begun to form, but before it is stiff", and the 
 first layer should be of jelly; when filled, place the mould 
 in salt and ice prepared as for freezing ice cream ; cover 
 closely, and let it remain several hours.
 
 FRUITS. 
 
 " Fruit of all kinds, in coat 
 Rough, or smooth rind, or bearded husk, or shell, 
 She gathers tribute large, and on the board 
 Heaps with unsparing hand." 
 
 — Paradise Lost. 
 
 Bring me berries or such cooling fruit 
 As the kind, hospitable woods provide. 
 
 — COWPBR. 
 
 Fruits for preserving should be carefully selected, re- 
 moving all that are imperfect. They are in the best con- 
 dition when not fully ripe, and as soon as possible after 
 they are picked. Small fruits should not be allowed to 
 stand over night after they are picked, when they are to 
 be preserved. Use only the finest sugar for preserving. 
 When fruit is sealed in glass cans, wrap paper of two or 
 three thicknesses around the cans. The chemical action 
 of light will affect the quality of the preserves when per- 
 fectly air-tight. With this precaution, glass cans are pre- 
 ferable to any other for preserving fruit. One-half a pound 
 of sugar to a pound of fruit is a good rule for canned 
 fruit, although many housekeepers use but one-quarter of 
 a pound of sugar to a pound of fruit. 
 
 An excellent rule for canning the larger fruits, as 
 (264)
 
 VALUABLE KECIPES. 255 
 
 peaches, pears, etc., is to place them in a steamer over a 
 kettle of boiling water, laying first a cloth in the bottom 
 of the steamer ; fill this with the fruit and cover tightly. 
 Let them steam for fifteen minutes, or until they can be 
 easily pierced with a fork, (some fruits will require a longer 
 time.) Make a syrup of sugar of the right consistency. 
 As the fruit is steamed, drop each for a moment in the 
 syrup, then place in the cans, having each one-half full 
 of fruit, and then fill up with the hot syrup, then cover 
 and seal. 
 
 A SUGGESTION. 
 
 For canning all large fruits, where no other method is 
 given by contributors, the directions for canning large 
 fruits are given in the recipe for Preserved Peaches. For 
 canning all of the small fruits, follow the directions given 
 in Preserved Cherries. They are both excellent. If less 
 sugar is preferred, use one-quarter of a pound of sugar to 
 a pound of fruit. The syrup should be prepared by 
 adding a pint of water in your preserving kettle to each 
 pound and a half of sugar, let it boil up gently and skim 
 until perfectly clear, when it is ready for the fruit. 
 
 SUGAEED FKUITS. 
 
 Beat the white of the egg just enough to break, then 
 dip fine stems of cherries or currants into the egg and then 
 into powdered sugar, and dry on a sieve. 
 
 AMBEOSIA. 
 
 Mrs. S. W. Cheever, Ottawa, 111. 
 
 Take one dozen sweet oranges, peel off the skins and
 
 256 THE HOME OOOK BOOK. 
 
 cut them in slices; take a large sized fresh cocoanut, 
 grate it on a coarse grater, then put alternate layers of the 
 orange and grated cocoanut in a glass dish, and sprinkle 
 pulverized sugar over each layer of the cocoanut. This 
 makes a beautiful and palatable dish. 
 
 MOCK STKAWBEERIES AND CKEAM. 
 
 Mrs. Bartlett, 
 
 Take any quantity of sound ripe peaches, and well 
 flavored eating apples, say in proportion of three peaches 
 to one apple, peel the fruit nicely, cut a layer of peaches 
 and then of apples, alternately ; they should be cut (not 
 sliced) about the size of a large strawberry. When 
 finished, cover the top with a layer of crushed sugar, then 
 pour over all two or three spoons of cold water. Let the 
 whole stand about two hours ; then mix the peaches and 
 apples indiscriminately ; let stand one hour longer, serve 
 with or without cream. The flavor of strawberry is more 
 perfect without cream. 
 
 BAKED APPLES. 
 
 Pare as many apples as you wish of some nice variety, 
 neither sweet nor sour ; core them by using an apple corer 
 or a steel fork ; set them in biscuit tins, and fill the 
 cavities with sugar, a little butter, and some ground cin- 
 namon, if you like ; set them in the oven and bake until 
 done. 
 
 BAKED PEARS. 
 
 Mrs. J. B. Stubbs. 
 Place in a stone jar, first a layer of pears (without par-
 
 VALUABLE BEaPES. 257 
 
 ing) ; then a layer of sugar, then pears, and so on until 
 the jar is full. Then put in as much water as it will hold. 
 Bake in oven three hours. Very nice. 
 
 BAKED QUINCES. 
 
 One dozen nice quinces, cored and well rubbed. Put 
 in baking pans, and fill the centre with pulverized sugar. 
 Bake and serve cold, with or without cream. 
 
 PRESEKYED QUINCES. 
 
 Mrs. Anna Marble. 
 
 As you peel and core the quinces, throw them in cold 
 water ; strain them out of the water and make a syrup. 
 To a pint of water, put a pound of sugar to every pound 
 of fruit. When the syrup boils, put in fruit and boil until 
 soft. Boil the syrup down as usual with other preser\'es. 
 
 PRESERVED PEACHES. 
 
 Select peaches of fine quality and firm. If too ripe 
 they are not likely to keep perfectly. Pare them and 
 place them in a steamer over boiling water and cover 
 tightly ; an earthen plate placed in the steamer under the 
 fruit will preserve the juices which afterwards may be 
 strained and added to the syrup. Let them steam for 
 fifteen minutes or until they can be easily pierced with a 
 fork ; make a syrup of the first quality of sugar, and as 
 the fruit is steamed drop each peach into the syrup for a 
 few seconds, then take out and place in the cans ; when 
 the cans are full, pour over the fruit the hot syrup and 
 seal immediately. Inexperienced house- wives will do well
 
 258 I'H^ HOMB OOOE BOOK. 
 
 to remember, that the syrup should be well skimmed 
 before pouring over the fruit. We prefer the proportions 
 of half a pound of sugar to a pound of fruit for canning, 
 although many excellent housekeepers use less. This 
 rule is excellent for all of the large fruits — as pears, 
 quinces, apples, etc. 
 
 PKESERYED PLUM& 
 
 Jennie June. 
 
 Allow to every pound of fruit three-quarters of a pound 
 of sugar ; put into stone jars alternate layers of fruit and 
 sugar, and place the jars in a moderately warm oven. 
 Let them remain there until the oven is cool. If pre- 
 pared at tea time let them remain until morning ; then 
 strain the juice from the plums, boil and clarify it. Re- 
 move the fruit carefully to glass or china jars, pour over 
 the hot syrup and carefully cover with egg, tissue paper, 
 or thick white paper pasted, or bladder tied closely down. 
 
 PEESERVED CHERRIES. 
 
 Jennie June. 
 
 Stone the fruit, weigh it, and for every pound take 
 three-quarters of a pound of sugar. First dissolve the 
 sugar in water in the proportion of a pint of water to a 
 pound and a half of sugar ; then add the fruit and let it 
 boil as fast as possible for half an hour, till it begins 
 to jelly. As soon as it thickens put in pots, cover with 
 brandied paper, next the fruit, and then cover closely 
 from the air.
 
 VALUABLE RECIPES. 259 
 
 CANNED CHEKRIES. 
 
 Prepared in the same manner, allowing but half a 
 pound of sugar to a pound of fruit ; after putting the 
 fruit into the syrup let it scald (not boil hard), for ten or 
 fifteen minutes and then can and seal. A few of the 
 cherry stones put in a muslin bag and put into the syrup 
 to scald with the fruit imparts a fine flavor ; they should 
 not be put in the jars with the fruit. This method is 
 excellent for use with all the small fmits, as strawberries, 
 raspberries, and also plums. 
 
 PEESERVED ORANGE PEEL. 
 
 Mrs. A. N. Arnold. 
 
 Peel the oranges and cut the rinds into narrow shreds, 
 boil till tender, change the water three times, squeeze 
 the juice of the orange over the sugar; put pound to 
 pound of sugar and peel ; boil twenty minutes all together. 
 
 CITRON PRESERVES. 
 
 Carter. 
 
 Cut the citron in thin slices, boil in water with a small 
 piece of alum until clear and tender, then rinse in cold 
 water. Make a syrup of three-fourths pound of sugar to 
 a pound of citron ; boil a piece of ginger in the syrup ; 
 then pour the citron in and let it boil for a few minutes. 
 Put in one lemon to five of the fruit. 
 
 SPICED PEACHES OR PEARS. 
 
 Mrs. Henry M. Knickerbocker. 
 To ten pounds good mellow peaches, use five pound?
 
 260 THE HOME COOK BOOK. 
 
 sugar, one pint of good vinegar, and some whole cloves 
 or cinnamon. Take the sugar, vinegar and cloves, and 
 let them come to a boil, and turn over the fruit. This 
 do three days in succession, and the last day put the fruit 
 into the syrup, a few at a time, and let them just boil up. 
 
 CANNED PINE APPLE. 
 
 Mrs. F. L. Bristol. 
 For six pounds of fruit when cut and ready to can, 
 make syrup with two and a half pounds sugar and nearly 
 three pints of water ; boil syrup five minutes and skim or 
 strain if necessary ; then add the fruit, and let it boil up ; 
 have cans hot, fill and shut up as soon as possible. Use 
 the best white sugar. As the cans cool keep tightening 
 them up. 
 
 CANNED STEAWBEREIES. 
 
 Miss Blaikie. 
 After the berries are pulled, let as many as can be put 
 carefully in the preserve kettle at once, be placed on a 
 platter. To each pound of fruit add three-fourths of a 
 pound of sugar ; let them stand two or three hours, till 
 the juice is drawn from them ; pour it in the kettle and 
 let it come to a boil, and remove the scum which rises ; 
 then put in the berries very carefully. As soon as they 
 come thoroughly to a boil, put them in warm jars, and 
 seal while boiling hot. Be sure the cans are air tight. 
 
 CANNED CUKRANTS. 
 
 Mrs. Wicker. 
 Put sufficient sugar to prepare them for the table, then 
 boil them ten minutes and seal hot as possible.
 
 VALUABLE RECIEES. 261 
 
 TO CAN TOMATOES. 
 
 Mrs. Edward Ely. 
 
 Wash your tomatoes and cut out any places that are 
 green or imperfect; then cut them up and put over to 
 cook with a little salt; boil them till perfectly soft; then 
 strain them through a colander ; turn them back to cook, 
 and when they have come to boiling heat, pour them into 
 stone jugs (one or two gallon jugs as you prefer). They 
 will keep a day or two in winter if all are not used at a 
 time; put the cork in, and have some canning cement 
 hot and pour over the cork. The jug must, of course, be 
 hot when the tomatoes are poured in. 
 
 CRANBEERY SAUCE. 
 
 Mrs, Bartlett. 
 
 One quart cranberries, one quart water, one quart 
 sugar, stew slowly. 
 
 PIC NIC LEMON BUTTER. 
 
 Etta C. Springer. 
 
 Grate the rind, add juice of three lemons, one pound 
 sugar, two ounces butter, three eggs ; mix together, let 
 come to boil ; stir all the time. 
 
 LEMON BUTTER. 
 
 Mrs. D. S. Munger. 
 
 Beat six eggs, one-fourth pound butter, one pound 
 sugar, the rind and juice of three lemons; mix together 
 and set it in a pan of hot vsrater to cook. Very nice for 
 tarts, or to eat with bread.
 
 262 THE HOME COOK BOOK. 
 
 PEACH BUTTER 
 
 Mrs. M. L. 
 
 Take pound for pound of peaches and sugar; cook 
 peaches alone until they become soft, then put in one- 
 half the sugar, and stir for one-half an hour ; then the 
 remainder of sugar, and stir an hour and a half. Season 
 with cloves and cinnamon. 
 
 TOMATO BUTTER. 
 
 Mrs. Johnson. 
 
 Nine pounds peeled tomatoes, three pounds sugar, one 
 pint vinegar, three tablespoons cinnamon, one tablespoon 
 cloves, one and one-half tablespoons allspice ; boil three 
 or four hours until quite thick, and stir often, that it may 
 not bum. 
 
 APPLE JELLY. 
 
 Mrs. J. H. Brown. 
 
 Take nice green apples that will cook nicely; quarter 
 the apples without paring, put them in a pan or kettle and 
 cover over with water, and keep them covered ; let them 
 boil slowly until entirely done ; then put in a bag and 
 drain (not squeeze) them. Put a pound of white sugar to 
 a pint of juice. This is very easily made in the winter; 
 is best made day before using. 
 
 APPLE JELLY EOR CAKE. 
 
 Mrs. P. B. Ayer. 
 
 Grate one large or two small apples, the rind and juice 
 of one lemon, one cup sugar ; boil three minutes.
 
 VALUABLE BECIPES. 263 
 
 APPLE JELLY. 
 
 Mrs. N, P. Iglehart. 
 
 Take juicy apples (Ramboes, if possible) ; take the stem 
 and top off, and wash them nicely, then cut up in quarters 
 and put cold water on them, just enough to cover them: 
 boil them soft, afterward strain them through a jelly bag; 
 then take two pints at a time with two pounds of crushed 
 sugar ; boil twenty minutes, then do the same with the 
 other juice ; to be economical, pare and core the apples ; 
 don't strain so close, but that you can, by adding a little 
 more water, use the apples for sauce or pies. 
 
 CKAB APPLE JELLY AND JAM. 
 
 Mrs. Ludlam, Evanston. 
 
 Remove stems and blossoms from the apples ; let them 
 scald and pour off the first water ; next put them in plenty 
 of water and let them cook slowly ; as they begin to soften 
 dip off the juice for jelly, Straining it through flannel. 
 One pound of juice to a pound of sugar for jelly. Next 
 add more water ; let apples stew very soft ; strain through 
 a sieve, which takes out cores and seeds ; to this pulp add 
 brown' sugar, pound for pound; it needs careful cooking 
 and stirring. 
 
 GRAPE JELLY. 
 
 Anonymous. 
 
 Allow fourteen ounces of sugar to a pint of juice ; boil 
 fifteen minutes alone ; add sugar and boil five minutes.
 
 264 THE HOME COOK BOOK. 
 
 LEMON JELLY. 
 
 Mrs. W, Guthrie. 
 
 One paper of gelatine ; let it stand one hour in warm 
 water; then add one quart of boiling water, the juice of 
 three or four lemons and a pint and a half of sugar. 
 
 LEMON JELLY. 
 
 Mrs. P. B. Ayer. 
 
 Grate the outsides of two lemons, and squeeze the juice; 
 add one cup sugar, one-half of butter, yolks of three eggs ; 
 beat the three last ingredients thoroughly, then add the 
 juice and grated rind, and put it over your fire, stirring 
 until thick ; mould to fancy. 
 
 ORANGE JELLY. 
 
 Mrs. J. P. Hoit. 
 
 Soak one package of gelatine in one-half pint cold 
 water for one hour; add the juice of three lemons, two 
 pounds sugar and one quart boiling water ; when all are 
 dissolved add one pint of orange juice ; strain carefully 
 and set on ice till ready for use ; eight oranges usually 
 make it. 
 
 CURRANT JELLY. 
 
 Mrs. J. P. Hoit. 
 
 Jam and strain the currants; to each pint of juice add 
 one pound sugar; boil the juice fifteen minutes without 
 sugar, and the same time after it is in ; strain into glasses. 
 
 When pouring hot fruit or jelly in cans or glasses, wring 
 a towel out of cold water, lay it on a table, and set the
 
 VALUABLE RECIPES. 265 
 
 cold cans upon it, pouring the boiling fruit into them. 
 Care should be taken not to set two cans on the same spot 
 without first wetting the towel. 
 
 CUKEANT JELLY. 
 
 Mrs. C. Wheeler. 
 
 Use the currants when they first ripen ; pick them from 
 the stems and put them on the stove in a stone jar, bruis- 
 ing them with a wooden spoon ; then when warm, squeeze 
 through a coarse cloth or flannel, and put the juice on in 
 a new tin pan or porcelain kettle ; one quart of juice 
 requires two pounds of sugar, or a pound to a pint ; boil 
 fifteen minutes ; to be a nice color, the currants should 
 not come in contact with iron spoons or tin dishes, unless 
 new and bright ; should be made quickly. It never fails 
 to jelly good if the currants are not too ripe. The same 
 method for jam, only do not strain the currants, but mash 
 them well. Currants should not be dead ripe for jelly or 
 jam. 
 
 GOOSEBERKY JELLY. 
 
 E. M. Walker. 
 
 Boil six pounds of green unripe gooseberries in six pints 
 of water (they must be well boiled, but not burst too 
 much) ; pour them into a basin, and let them stand cov- 
 ered with a cloth for twenty-four hours, then strain through 
 a jelly bag, and to every pint of juice add one pound of 
 sugar. Boil it for an hour, then skim it, and boil for one- 
 half hour longer with a sprig of vanilla.
 
 266 THE HOME COCK BOOK. 
 
 LADY MAKY'S JELLY. 
 
 From "In the Kitchen." 
 Put half a pint of calf's foot jelly in a mould that has 
 been rinsed with cold water. When stiff and firm, place 
 on it a small bunch of fine hot house grapes and above 
 them two peaches and a nectarine, placing them very 
 carefully, remembering that the whole is to be reversed 
 when turned from the mould. When the fruit is tastefully 
 arranged, add jelly that is partly formed ; pour it in slowly 
 on both sides of the fruit, being sure that it fills all the 
 interstices ; let it reach top of the fruit, and above this 
 place two or three small glossy vine leaves and add a little 
 jelly to keep them firm and fill the mould. It must be 
 carefully turned out. To do this, either loosen from the 
 mould with a knife, or wrap the mould a moment in a 
 towel wrung from hot water. If in this last mode a little 
 melted jelly should settle around the form absorb it with 
 a soft napkin. The fruit may be varied at pleasure. 
 Plums or strawberries, large and firm ; nothing, however, 
 from which the juice would come. 
 
 ORANGE JELLY. 
 
 From " In the Kitchen." 
 One box of Coxe's gelatine soaked one hour m one pint 
 of cold water ; add one pint of boiling water, one pound 
 of sugar, and one pint of sour orange juice. Pour in 
 moulds rinsed in cold water. 
 
 COFFEE JELLY. 
 
 From " In the Kitchen." 
 One pint of clear coffee as strong as it is generally
 
 VALUABLE RECIPES. 267 
 
 drank ; sugar to taste. Pour one gill of cold water on 
 half an ounce of Coxe's gelatine, and let it soak fifteen 
 minutes ; pour off the water and put the gelatine when 
 well dissolved in the hot coffee ; wet a mould and pour it 
 through a strainer. 
 
 CIDEE JELLY. 
 
 Mrs. George Frost, Detroit. 
 
 One package of gelatine (one and one-half ounces,) the 
 grated rind of one lemon and the juice of three ; add one 
 pint of cold water, and let it stand one hour ; then add 
 two and one-half pounds of loaf sugar, three pints of boil- 
 ing water, and one pint of cider, put into moulds and set 
 in a cool place. 
 
 CORN STAECH JELLY. 
 
 One quart boiling water; wet five tablespoons com 
 starch, one teacup sugar, a pinch of salt, with cold water, 
 and one teaspoon lemon or vanilla extract for flavoring ; 
 stir the mixture into the boiling water, boil five minutes, 
 stir 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. 
 
 TAPIOCA JELLY. 
 
 Mrs. O. F. Avery. 
 
 One cup tapioca, three cups cold water, juice of a 
 lemon, and a pinch of the grated peel ; sweeten to taste ; 
 soak the tapioca in water four hours ; set within a sauce
 
 268 THE HOME C(X)K BOOK. 
 
 pan of boiling water ; pour more lukewarm water over 
 the tapioca, if it has absorbed too much of the liquid and 
 heat, stirring frequently. If too thick after it begins to 
 clear, put in very little boiling water. When quite clear, 
 put in the sugar and lemon. Pour into moulds. Eat 
 cold with cream, flavoring with rose water and sweetened. 
 
 GELATINE JELLY. 
 
 Dissolve one ounce package of sparkling gelatine in a 
 pint of cold water for one hour ; add the rind and juice 
 of two or three large lemons, one and a half pounds of 
 sugar, then pour on this mixture one quart of boiling 
 water, add one pint of orange or raspberry juice, and 
 pour into mould. This flavoring is very nice, and is to 
 supersede the necessity of wine, which some consider 
 indispensable in the same proportion. 
 
 BHUBAKB JAM. 
 
 Mrs. T. W. Anderson. 
 
 Cut into pieces about an inch long, put a pound of 
 sugar to every pound of rhubarb, and leave till morning ; 
 pour the syrup from it and boil till thickens ; then add 
 the rhubarb and boil gently fifteen minutes ; put up as 
 you do currant jelly in tumblers ; it will keep good a year. 
 
 GOOSEBERKY JAM. 
 
 Take what quantity you please of red rough ripe goose- 
 berries, take half this quantity of lump sugar, break them 
 well, and boil them together for half an hour, or more, if 
 necessary. Put into pots and cover with papers.
 
 VALUABLE RECIPES. 269 
 
 GEAPE JAM. 
 
 Mrs. S. W. Cheever, Ottawa, 111. 
 Take your grapes, separate the skin from the pulp, 
 keeping them in separate dishes, put the pulps in your 
 preserving kettle with a teacup of water ; when thor- 
 oughly heated, run them through a colander to separate 
 the seeds ; then put your skins with them and weigh ; to 
 each pound of fruit, put three fourths of a pound of 
 sugar; add merely water enough to keep from burning; 
 cook slowly three-fourths of an hour. This is a delicious 
 jam, and worth the trouble, 
 
 BLACKBERRY JAM. 
 
 M. A. T. 
 To each pound of fruit add three-fourths of a pound 
 of sugar ; mash each separately ; then put together and 
 boil from one-half to three-fourths of an hour. 
 
 RASPBERRY JAM. 
 
 To five or six pounds of fine red raspberries . (not too 
 ripe) add an equal quantity of the finest quality of white 
 sugar. Mash the whole well in a preserving kettle ; add 
 about one quart of currant juice (a little less will do) 
 and boil gently until it jellies upon a cold plate ; then put 
 into small jars ; cover with brandy paper, and tie a thick 
 white paper over them. Keep in a dark, dry and cool, 
 place. 
 
 QUINCE JAM. 
 
 Mrs. P. B. Ayer. 
 Boil your fruit in as little water as possible, until soft
 
 270 THE HOME COOK BOOK. 
 
 enough to break easily ; pour off all the water and rub 
 with a spoon until entirely smooth. To one pound of the 
 quince add ten ounces of brown sugar, and boil twenty 
 minutes, stirring often. 
 
 PINE-APPLE JAM. 
 
 Mrs. P. B. Ayer. 
 
 Grate your pine-apple ; to one pound of the apple add 
 three-fourths of a pound of loaf sugar ; boil ten minutes. 
 
 ORANGE MAEMALADE. 
 
 Mrs. J. Young Scammon. 
 
 One dozen Seville oranges, one dozen common oranges, 
 one dozen lemons ; boil the oranges and lemons whole in 
 water for five hours ; scoop out the inside, removing the 
 seeds ; cut the peel into thin slices with a knife, and add 
 to every pound of pulp and peel a pint of water and two 
 pounds of sugar. Boil twenty minutes. 
 
 ORANGE MARMALADE. 
 
 Mrs. Wm. Brackett. 
 
 Take seven oranges and five lemons ; boil in water two 
 or three hours ; throw away the water, and open the 
 oranges and lemons, taking out the seeds and preserv- 
 ing all the pulp and juice possible ; cut the rinds in 
 small strips or chop them, but cutting in strips is better ; 
 weigh it all, when this is done ; then put three pounds of 
 sugar to two of the pulp, and boil slowly till clear.
 
 CANDY. 
 
 " Sweets to the Sweet" 
 
 In order to understand the secret of candy making, it 
 will be necessary to understand the action of heat upon 
 sugar. The first step in this process is the reduction of 
 sugar to a syrup, and which is done by adding water to 
 sugar in the proportion of a pint and a half of water to 
 three and a half pounds of sugar. When this boils up in 
 the kettle we have simple syrup. A few more minutes of 
 boiling, reduces the water which holds the sugar in a per- 
 fect solution. At this stage, if the syrup is allowed to 
 cool, the candy crystalizes on the sides of the dish, and 
 we have rock candy. If, instead of allowing it to cool at 
 this point, we allow it to reach a higher degree of heat, 
 we shall find, in putting a spoon into the syrup, when 
 drawing it out, a long thread of sugar will follow the 
 spoon. It is at this point that confectioners bring the 
 syrup for the greater number of candies produced. The 
 greatest skill is required on the part of the operator to 
 push the boiling sugar to this point without allowing it to 
 reach the caramel state, when it becomes bitter and dark 
 and is no longer fit to use as a confection. The propor- 
 tion of sugar and water for candy making will be three
 
 372 THE HOME COOK BOOK. 
 
 and one-half pounds of sugar to one and one-half pints 
 of water. To this add one teaspoon of cream of tartar, 
 which will prevent the tendency of the sugar to assume 
 the granular condition. To test the candy drop into cold 
 water. When this becomes at once hard and brittle the 
 vessel should be at once removed from the fire. Flat 
 sticks are formed by pouring the candy into long flat pans 
 and when cooling crease the mass which will readily break 
 into sticks when cold. To make round stick candy, when 
 cool enough to handle and while warm enough to mould, 
 roll into sticks with the hands. To color candies, take 
 small portions of the candy while cooling, and color, then 
 put together in stripes so twist slightly together. 
 
 LEMON CANDY. 
 
 Put into a kettle three and one-half pounds of sugar, 
 one and one-half pints of water and one teaspoon of 
 cream of tartar. Let it boil until it becomes brittle, when 
 dropped in cold water ; when sufficiently done take off 
 the fire and pour in a shallow dish which has been greased 
 with a little butter ; when this has cooled so that it can be 
 handled, add a teaspoon of tartaric acid and the same 
 quantity of extract of lemon and work them into the mass. 
 The acid must be fine and free from lumps. Work this 
 in until evenly distributed, and no more, as it will tend to 
 destroy the transparency of the candy. This method may 
 be used for preparing all other candies as pine apple, etc., 
 using different flavors. 
 
 CKEAM CANDIES. 
 Three and one-half pounds of sugar to one and one-
 
 VALUABLE EBCIPES. 273 
 
 half pints of water, dissolve in the water before putting 
 with the sugar, one-quarter of an ounce of fine white 
 gum arabic and when added to the sugar put in one tea- 
 spoon of cream of tartar. The candy should not be 
 boiled quite to the brittle stage. The proper degree can 
 be ascertained if, when a small skimmer is put in and 
 taken out, when blowing through the holes of the skim- 
 mer, the melted sugar is forced through in feathery 
 filaments ; remove from the fire at this point and rub the 
 syrup against the sides of the dish with an iron spoon. If 
 it is to be a chocolate candy, add two ounces of chocolate 
 finely sifted and such flavoring as you prefer, vanilla, rose 
 or orange. If you wish to make cocoanut candy, add 
 this while soft and stir until cold. 
 
 CANDY. 
 
 One pound sugar, one and a half cups water, three 
 tablespoons rose water ; boil twenty minutes ; then pull. 
 
 CANDY. 
 
 Carrie A. 
 
 One-half pound sugar, one-half cup syrup, butter the 
 size of a walnut ; add little water to the syrup, and have 
 the sugar thoroughly dissolved ; to try it, drop a spoonful 
 in a glass of ice water, if brittle, it is done. 
 
 CANDY CAEAMEL8. 
 
 Mary H. 
 
 One pint cream, one pound sugar, one cup butter, one- 
 fourth cup chocolate, one cup of molasses.
 
 274 THE HOME COOK B©OK. 
 
 CHOCOLATE CARAMELS. 
 
 Etta C. Springer. 
 
 Two pounds sugar, two ounces butter, one cup of 
 cream, boil over a good fire until the syrup is brittle ; try 
 in water as you do taffy ; then pour it in pans, and when 
 it is most cold cut it in squares. 
 
 CHOCOLATE CARAMELS. 
 
 One cup of fine granulated sugar, one cup of New Or- 
 leans molasses, one-fourth cup of milk, a piece of butter 
 the size of an egg, one cup of chocolate after it is cut up, 
 if made single quantity ; if doubled, it is as well not to put 
 the chocolate in till about done, and then the same quan- 
 tity of this recipe will suffice, as it retains the flavor if 
 not cooked as much. Boil till it will stiffen in water; 
 pour into flat buttered pans to the thickness of half an 
 inch. Use Baker's chocolate. 
 
 CHOCOLATE CARAMELS. 
 
 Mrs. P. B. Ayer. 
 
 Two cups of brown sugar, one cup molasses, one cup 
 chocolate grated fine, one cup boiled milk, one tablespoon 
 of flour ; butter the size of a large English walnut ; let it 
 boil slowly and pour on flat tins to cool ; mark off" while 
 warm. 
 
 CREAM CANDY. 
 
 One pound white sugar, one wineglass vinegar, one 
 tumbler water, vanilla ; boil one-half hour, and pull, if you 
 choose.
 
 VALUABLE RECIFES. 275 
 
 OOCOANUT DKOPS. 
 
 Mrs. P. B. Ayer. 
 
 To one grated cocoanut, add half its weight of sugar 
 and the white of one egg, cut to a stiff froth ; naix thor- 
 oughly and drop on buttered white paper or tin sheets. 
 Bake fifteen minutes, 
 
 KISSES. 
 
 E. S. P. 
 One egg, one cup sugar, one-half cup of butter, one- 
 half cup milk, one teaspoon cream of tartar, one-half of 
 soda, flour enough to make a stiff dough ; drop on tins 
 and sprinkle over with powdered sugar. Bake in a quick 
 oven. 
 
 MOLASSES CANDY. 
 
 Mrs. Benham. 
 One cup molasses, two cups sugar, one tablespoon vin- 
 egar, a little butter and vanilla ; boil ten minutes, then 
 cool it enough to pull. 
 
 MOLASSES CANDY. 
 
 Julia French. 
 
 One cup molasses, one cup sugar, one tablespoon vine- 
 gar, piece of butter size of an egg ; boil (but do not stir) 
 until it hardens when dropped in cold water ; then stir in 
 a teaspoon of soda, and pour on buttered tins ; when cool, 
 pull and cut in sticks. 
 
 Or, two cups sugar, two tablespoons vinegar, boil, when 
 done add a teaspoon soda, cool and pull, or cut in squares 
 without pulling ; do not stir while it is boiling.
 
 276 THE HOME COOK BOOK. 
 
 BUTTEK SCOTCH CANDY. 
 
 Four cups brown sugar, two of butter, vinegar to taste, 
 two tablespoons water, and a little soda; boil half an 
 hour ; drop a little in hot water, and if crisp, it is done. 
 
 BUTTER SCOTCH. 
 
 Fannie Waggoner, Toledo. 
 
 Three tablespoons of molasses, two of sugar, two of 
 water, one of butter ; add a pinch of soda before taking up. 
 
 SUGAR TAFFY. 
 
 Mrs. Joseph B. Leake. 
 
 Three pounds best brown sugar, one pound butter, 
 enough water to moisten the sugar ; boil until crisp when 
 dropped into cold water, then pour into pans, or upon 
 platters, as thin as possible. It usually requires to boil 
 fast, without stirring, three-quarters of an hour.
 
 BREAD AND YEAST. 
 
 " There is scent of Syrian myrrh, 
 There is incense, there is spice. 
 There are delicate cakes and loaves. 
 Cakes of meal and polypi." 
 
 — Grecian Ode. 
 
 " But I ate naught 
 Till I that lovely child of Ceres saw, 
 A large sweet round and yellow cake'; how then 
 Could I from such a dish, my friends, abstain ?" 
 
 GENEKAL DIRECTIONS FOR Ji^AKING 
 BREAD. 
 
 In the composition of good bread, there are three im- 
 portant requisites : Good flour, good yeast and strength 
 to knead it well. Flour should be white and dry, crumb- 
 ling easily again after it is pressed in the hand. 
 
 A very good method of ascertaining the quality of 
 yeast, will be to add a little flour to a very small quantity 
 setting it in a warm place. If in the course of ten or fif- 
 teen minutes it rises, it will do to use. 
 
 When you make bread, first set the sponge with warm 
 milk or water, keeping it in a warm place until quite light. 
 Then mould this sponge, by adding flour into one large 
 
 (277)
 
 278 THE HOME COOK BOOK. 
 
 loaf, kneading it well. Set this to rise again, and then 
 when sufficiently light mould into smaller loaves , let it 
 rise again, then bake. Care should be taken not to get 
 the dough too stiff with flour ; it should be as soft as it 
 can be to knead well. To make bread or biscuits a nice 
 color, wet the dough over top with water just before put- 
 ting into the oven. Flour should always be sifted. 
 
 YEAST. 
 
 Mrs. E. S. Chesebrough. 
 
 Put two tablespoons of hops in a muslin bag and boil 
 them in three quarts of water for a few minutes ; have 
 ready a quart of hot mashed potatoes, put in one cup of 
 flour, one tablespoon of sugar, one of salt ; pour over the 
 mixture the boiling hop water, strain through a colander, 
 put a pint or less of fresh baker's yeast, or two cakes of 
 yeast in while it is warm, and set it in a warm place to 
 rise. This yeast will keep three or four weeks, if set in a 
 cool place. In making it from time to time, use a bowl 
 of the same to raise the fresh with. 
 
 YEAST. 
 
 Mrs. Mary Ludlam, Evanston. 
 
 Six good potatoes grated raw, a little hop tea, one quart 
 boiling water, three-fourths cup of brown sugar, one-half 
 teaspoon salt ; when cool, add yeast to rise ; keep covered 
 and in a cool place. 
 
 POTATO YEAST. 
 
 Mrs. J. B. Adams. 
 Boil, Steam and mash a few potatoes ; pour slowly on
 
 VALUABLE EECIPES. 279 
 
 some boiling water, in which a bag of hops has been 
 boiled ; stir in immediately sifted flour enough to thicken ; 
 when lukewarm add compressed yeast (dissolved), or 
 raise with potato or baker's yeast. 
 
 POTATO YEAST. 
 
 Boil a good handful of hops in one quart of water and 
 pour it over two teacups of grated potatoes, while boiling 
 hot, stir mixture until it just comes to a boil ; add one- 
 quarter teacup of salt, and one-half teacup of sugar, and 
 let stand until it is cool ; then add the usual quantity of 
 good yeast to start it with ; when raised put it into a jar, 
 cover closely and set in a clean place ; use one teacup 
 for about four loaves of bread. 
 
 YEAST. 
 
 Mrs. W. C. Harris. 
 
 Boil in separate pans one-half cup of hops and two 
 potatoes ; strain both liquids boiling hot on a large cup 
 of flour, one spoon of salt, half cup of sugar, and a cup 
 of yeast. Pour it into a jug and set it in a cool place. 
 
 YEAST. 
 
 Mrs Freeman. 
 
 Boil two ounces of hops in four quarts of water twenty 
 minutes, strain through a sieve and add one coffeecup 
 of sugar to the hop water. When so cool as not to scald 
 stir in one coffeecup of flour. Let this mixture stand in 
 a warm place three days, stirring frequently. The third 
 day boil three potatoes, press them through the colander
 
 280 THE HOME COOK BOOK. 
 
 and stir gradually into the hot water, adding a handful 
 of salt; let it stand till next morning, then put into a jug. 
 Shake well every time before using. Use a teacup full 
 for six loaves. To your sponge next morning add three 
 good-sized potatoes pressed through the colander, with 
 the water they are boiled in. 
 
 GOOD YEAST. 
 
 S. S. Pierce. 
 Eight potatoes boiled and mashed fine, four tablespoons 
 of flour put in with the potatoes, two tablespoons of salt, 
 two of sugar; pour on one quart of boiling water; stir 
 carefully while pouring, so as to dissolve, add one quart 
 of cold water ; then strain, and when cold add one cup 
 of yeast and set it in a warm place to rise ; as soon as it 
 is light put in a jug or bottle and cork tight. 
 
 GOOD YEAST. 
 
 Mrs. Packard. 
 Grate six good sized potatoes (raw); have ready a 
 gallon of water in which has been well boiled three hand- 
 fuls of hops ; strain through a cloth or sieve, while boil- 
 ing hot, over the potatoes, stirring until well cooked, or 
 the mixture thickens like starch ; add one teacup of 
 sugar, one-half cup of salt; when sufficiently cool, one 
 cup of good yeast. Let it stand until a thick foam rises 
 upon the top. Care must be taken not to bottle too 
 soon, or the bottles may burst. Use one coffee cup of 
 yeast to six loaves of bread. If kept in a cool place this 
 yeast will last a long time, and housekeepers need not 
 fear having sour bread.
 
 VALTJABLE RECIPES. 281 
 
 YEAST THAT WILL NOT SOUR. 
 
 Mrs. J. B. Adams. 
 
 Boil two ounces of hops in two quarts of water ; put 
 one cup of brown sugar in a jar; boil and strain the hops 
 and pour into the jar. Add one cup of flour stirred 
 smooth ; let it stand in a warm kitchen till it ferments. 
 Add six potatoes boiled and mashed, and one cup of salt. 
 
 YEAST. 
 
 Mrs. Anna Marble. 
 
 Two quarts of wheat bran, one of Indian bran, two 
 gallons of boiling water ; simmer an hour or so ; put in a 
 handful of hops. As soon as the water boils, add one 
 teacup of molasses and one tablespoon of ground ginger. 
 When cold put in a teacup of yeast and cork tightly. 
 Keep cool. 
 
 BREAD. 
 
 Mrs. E. S. Chesebrough. 
 
 Take four quarts of sifted flour and a teacup of yeast, 
 a pinch of salt, and wet with warm milk and water stiff 
 enough to knead. Work it on the board until it requires 
 no more flour. If made at night the bread will be light 
 enough to work over and put in pans early in the morn- 
 ing. This quantity will make two large loaves. One- 
 third of the lump may be taken for rolls, which can be 
 made by working in butter the size of an egg, and setting 
 aside to rise again : when light the second time make out 
 in oblong shapes ; cover them with a cloth and let them 
 rise again. As soon as they break apart bake in a quick
 
 282 THE HOME COOK BOOK. 
 
 oven. They will not fail to be nice if they are baked as 
 soon as they seam. This is the great secret of white, 
 flaky rolls. Two or three potatoes will improve the bread. 
 Good housekeepers always have flour sifted in readiness 
 for use, and never use it in any other way. 
 
 BREAD. 
 
 M. E. B. Lynde. 
 
 The sponge is made over night in the center of a pan 
 of flour, with milk and warm water and a cup of home- 
 made hop and potato yeast to about four loaves. The 
 yeast is put in when about half the flour and water are 
 mixed, and then the remainder of the water is added and 
 the sponge beaten with a wooden spoon for fifteen min- 
 utes and left to rise over night in a moderately warm 
 place. In the morning, the bread-dough mixed and 
 kneaded for half an hour, adding flour to make a stiff' 
 dough, and left to rise in a mass. It is then made into 
 small loaves, being kneaded with as little flour as possible, 
 and put in pans to rise the second time, all the while 
 kept moderately warm, and when light bake in a moder- 
 ately hot oven. The important part of said recipe is the 
 beating of the sponge fifteen minutes, as given. Bread 
 made after this recipe received first premium at Wisconsin 
 State Fair, 1872. 
 
 EXCELLENT BREAD. 
 
 Mrs. Geo. W. Pitkin. 
 
 Four potatoes mashed fine, four teaspoons of salt, two 
 quarts of lukewarm milk, one-half cake compressed yeast
 
 VALUABLE KECIPES. 283 
 
 dissolved in one-half cup of warm water, flour enough to 
 make a pliable dough ; mould with hands well greased 
 with lard ; place in pans, and when sufficiently light, it is 
 ready for baking. 
 
 SUPEKIOR BREAD. 
 
 Mrs. D. C. Norton. 
 
 Scald one quart of sour milk ; when cool enough, set 
 your sponge with the whey ; take about three quarts of 
 flour, make a hole in the center, put in the whey about a 
 good teaspoon of salt, one teacup of good hop yeast 
 (home made is best), and stir quite stiff" with a spoon ; 
 wrap in a thick cloth so as to keep as warm as possible 
 (in cold weather), in summer it is not necessary. In the 
 morning knead well, adding flour until stiff" enough, and 
 keep warm until light ; then set it in pans to rise ; no 
 saleratus is needed. Bread made in this way will never 
 fail to be good if good flour and yeast are used. 
 
 WHEAT BREAD. 
 
 Mrs. D. W. Thatcher, River Forest. 
 Take a pan of flour, and put in a small handful of salt 
 and a bowl of soft yeast and one pint of lukewarm milk, 
 mix stiff with flour and let it rise. Then knead it into 
 pans, and let it rise, and if wanted very white, knead it 
 down two or three times ; this makes it whiter, but loses 
 its sweet taste ; bake forty-five minutes. 
 
 RICE BREAD. 
 
 Mrs. E. S. Chesebrough. 
 Boil a teacup of rice quite soft ; while hot, add butter
 
 284 THE HOME OOOK BOOK. 
 
 the size of an egg, one and a half pints of milk, rather 
 more than one-half pint of bolted corn meal, two table- 
 spoons of flour, two eggs and a little salt. Bake just one 
 hour. The bread should be about two inches thick. 
 
 MRS. FURLONG'S BROWN BREAD. 
 
 Three cups of corn meal, one cup of flour, one cup of 
 syrup, one cup of sour milk, two cups of sweet milk, one 
 teaspoon of soda, one teaspoon of salt ; steam four hours. 
 
 BROWN STEAMED BREAD. 
 
 Mrs. G. B. Griffin. 
 
 Two cups corn meal, one cup Graham flour, one cup 
 white flour, one cup molasses, two cups sour milk, one 
 cup sweet milk, one teaspoon saleratus ; steam four hours. 
 
 BROWN BREAD. 
 
 Mrs. J. M. Durand. 
 
 Scald two quarts of Indian meal ; when sufficiently cool 
 add two quarts of rye meal, one-half cup of yeast, one- 
 half cup of molasses ; add warm water, and stir hard as 
 you can well with a spoon ; set down to rise ; when light 
 stir well ; put in pans to rise a second time. Steam one 
 hour, and let bake from one-half to one hour. 
 
 BROWN BREAD. 
 
 Mrs. G. F. De Forrest, Freeport, 111. 
 
 One and a half pints of thick sour milk, one and a half 
 cups Graham flour, one and a half cups rye flour, two 
 cups two-thirds full of Indian meal, one-half cup of mo-
 
 VALUABLE RECflPKS. 285 
 
 lasses, salt, one heaping teaspoon soda beaten into the 
 milk before adding the other ingredients. Steam five 
 hours. Very fine. 
 
 STEAMED BKOWN BREAD. 
 
 Mrs. C. G. Smith. 
 
 One pint of sweet milk, four tablespoons of molasses, 
 one cup of Indian meal, two cups of rye or Graham flour, 
 one teaspoon of salt, one of saleratus ; mix with a spoon, 
 and steam three hours, and bake half an hour or more. 
 
 BROWN BREAD. 
 
 Mrs. Lamkin. 
 
 One and one-half cups of rye meal, one and one-half 
 of Indian meal, one-half cup of molasses, two and one- 
 half of cold water, even teaspoon of soda, a little salt ; 
 steam four and a half hours, then put it in the oven for a 
 very few minutes, just to take the moisture from the top. 
 
 BROWN BREAD. 
 
 Mrs. Banks. 
 
 Two cups of Graham flour, one of wheat flour, two 
 large spoons of molasses, a little salt, one yeast cake or 
 half cup of yeast, warm water enough to make a very 
 stiff" batter. Put it in the bake -tin, and when light enough, 
 bake in a good oven three-fourths of an hour. 
 
 BOSTON BROWN BREAD. 
 
 Mrs. F. E. Stearns. 
 One and one-half cups of Graham flour, two cups of
 
 286 THE HOME OOOK BOOK. 
 
 corn meal, one-half cup of molasses, one pint of sweei 
 milk, and one-half a teaspoon of soda ; steam three hours. 
 
 BKOWN BEEAD 
 
 Mrs. Kent. 
 
 Three and one-half cups of Graham flour, two of cotn 
 meal, three of sour milk, one-half of molasses, one and 
 one-half teaspoons of soda ; steam two and one-half hours, 
 and put in the oven for fifteen minutes. 
 
 BKOWN BREAD. 
 
 Mrs. E. Wood. 
 
 One quart of Graham flour, one pint of wheat flour, 
 one-half cup of brown sugar, one pint of yeast, a little 
 salt ; let rise ; put in pans ; stand short time to rise, and 
 then bake. 
 
 BOSTON BROWN BREAD. 
 
 Mrs. L. Gilbert, Evanston. 
 
 Three teacups Graham flour, two teacups com meal 
 one-half teacup molasses, one pint sour milk, one pint 
 water, one teaspoon soda, one teaspoon salt, put into a 
 tin pail, covered tightly and boil four hours in a kettle. 
 
 BROWN BREAD TOAST. 
 
 Cut the bread in slices and toast. Put it in the dish for 
 the table, take a bowl of thick cream, add a little salt, 
 then pour over the toast ; put it in the oven until it heats 
 through.
 
 VALUABLE RECIPES. 287 
 
 BEOWN JOE. 
 
 Mrs. O. L. Wheelock 
 
 Two cups of Indian meal, two of flour, one of molasses, 
 one pint of milk, one teaspoon of soda, same of salt; 
 steam six hours. 
 
 TEAVELER'S BEEAD. 
 
 Take Graham flour (unsifted) ; and currants, figs, dates 
 or raisins may be used by chopping them ; stir quite stiffly 
 with the coldest water as briskly as possible, so as to in- 
 corporate air with it ; then knead in all the unbolted 
 wheat flour you can ; cut in cakes or rolls one-half inch 
 thick, and bake in a quick oven. 
 
 STEAMED BEEAD. 
 
 Sophia B. Irmberg. 
 
 One cup flour, one cup rye meal, one cup corn meal 
 one-half cup molasses, one and a half cups of sour milk 
 one egg, little salt, one teaspoon soda. Steam for three 
 hours ; then set the pan in the oven for ten or twenty 
 minutes before sending it to the table. 
 
 STEAMED COEN BEEAD. 
 
 Mrs. Jane Conger. 
 
 Take three cups of meal, and one of flour, scald two 
 cups of the meal with boiling water, add the other 
 cup of meal and flour, two cups of sour milk, one cup 
 molasses, one teaspoon of soda, a little salt. Steam three 
 hours.
 
 288 THE HOME COOK BOOK. 
 
 OLD FASHIONED GKAHAM BEEAD. 
 
 Mrs. Pulsifer. 
 
 One teacup of good yeast, one quart of warm water, 
 one teaspoon of salt, two cups sugar, or less, one small 
 teaspoon soda, stir in enough white winter wheat Graham 
 flour to make it stiff enough to drop off the spoon readily, 
 grease your bread pans, put in, and set to rise, let it get 
 quite light, then bake in a moderate oven for three- 
 quarters of an hour. 
 
 BROWN BREAD. 
 
 Mrs. Wm. Blair. 
 
 Take part of the sponge that has been prepared for 
 your white bread, warm water can be added, mix it with 
 Graham flour (not too stiff) ; and one cup of molasses for 
 three loaves of bread. 
 
 For Brown Biscuit. — Take this Graham dough, as 
 prepared for bread, working in a little butter. Butter the 
 size of an egg is sufficient for two dozen biscuits. 
 
 CORN BREAD. 
 
 Mrs. Juliet L. Strayer, a Southern Lady. 
 
 One-half pint of buttermilk, one-half pint of sweet 
 milk ; sweeten the sour milk with one-half teaspoon of 
 soda; beat two eggs, whites and yolks together; pour the 
 milk into the eggs, then thicken with about nine table- 
 spoons of sifted corn meal. Put the pan on the stove 
 with a piece of lard the size of an egg ; when melted pour 
 it in the batter; this lard by stirring it will grease the pan 
 to bake in ; add a teaspoon of salt.
 
 VALUABLE EEC5IPES. 289 
 
 COEN BKEAD. 
 
 Mrs. J. S. Gano, and Mrs. O. F. Avery. 
 One pint Indian meal, one pint sour milk or buttermilk, 
 two eggs, whites and yolks beaten separately, whites put 
 in last thing; two tablespoons sugar; one tablespoon 
 melted butter, a little salt, half a teaspoon saleratus. 
 
 COKN BKEAD. 
 
 Mrs. Wm. H. Low. 
 
 Two tablespoons of sugar, one tablespoon butter, two 
 eggs ; stir all together, add one cup of sweet milk, three 
 teaspoons of baking powder, and three-fourths of a cup 
 corn meal ; flour to make it quite stiff. 
 
 INDIAN BEEAD. 
 
 Mrs. G. H. L. 
 Five cups Indian meal, yellow, five cups sour milk, 
 three cups rye flour, one-half cup molasses, one tablespoon 
 saleratus. 
 
 INDIAN BEEAD. 
 
 Mrs. A. T. Hall. 
 
 One pint of meal, one pint of flour, one pint of milk, 
 one teacup of molasses, one teaspoon of soda, one-half of 
 cream tartar ; steam two hours and bake half an hour. 
 
 GEAHAM BEEAD. 
 
 Mrs. B. J. Seward. 
 One pint sweet milk, one-half cup molasses, one tea- 
 spoon saleratus, one teaspoon salt. Mix thin enough to 
 pour.
 
 290 THE HOME COOK BOOK. 
 
 GKAHAM BUEAD. 
 
 Mrs. J. B. Hobbs. 
 
 For one loaf, take two cups of white bread sponge, to 
 which add two tablespoons of brown sugar, and Graham 
 flour to make a stiff batter; let it rise, after which add 
 Graham flour sufficient to knead, but not very stiff"; then 
 put in the pan to rise and bake. 
 
 GRAHAM BREAD. 
 
 Mrs. Ludlam, Evanston. 
 
 One cup wheat flour, three cups Graham flour, two 
 tablespoons of molasses, one teaspoon salt, yeast enough 
 to make it rise ; mix and put in baking tins at night. It 
 will be ready to bake in the morning. 
 
 GRAHAM BREAD. 
 
 Mrs. H. P. Stowell. 
 
 Set sponge of fine flour, same as for wheat bread , when 
 sufficiently raised, instead of mixing with fine flour, mix 
 with Graham to the usual consistency ; mould with fine 
 flour a little, raise once, then it is ready for the oven. 
 Sweeten with syrup or sugar, if desired, though I think 
 it better without either. 
 
 ROLLS. 
 
 Mrs. H. F. Waite. 
 
 To the quantity of light bread dough that you would 
 take for twelve persons, add the white of one egg well 
 beaten, two tablespoons of white sugar, and two table- 
 spoons of butter; work these thoroughly together; roll
 
 VALUABLE KEaPES. 291 
 
 out about half an inch thick ; cut the size desired, and 
 spread one with melted butter and lay another upon the 
 top of it. Bake delicately, when they have risen, 
 
 PAEKEK HOUSE ROLLS. 
 
 Alice M. Adams, Mrs. J. P. Hoit, and others. 
 Two quarts flour, make a hole in the top, put in a piece 
 of butter the size of an egg, a little salt, and a tablespoon 
 of white sugar ; pour over this a pint of milk previously 
 boiled and cooled, and one-half teacup of good yeast. 
 When the sponge is light, mould for fifteen minutes, let it 
 rise again and cut into round cakes, butter on one side 
 and turn over on itself, bake in a quick oven. 
 
 PARKER HOUSE ROLLS. 
 
 Mrs. A. H. Dashiell, Bricksburg, N. J. 
 
 One quart sifted flour, one-half cup yeast, two tdble- 
 spoons of sugar, salt, two tablespoons butter and one of 
 lard ; pour one pint of boiling milk over the ingredients, 
 except yeast, and add that when lukewarm ; mix early in 
 the morning, and knead at noon, adding sufficient flour to 
 make as stiff as biscuit; when light knead into rolls; roll 
 out rather thin, cut with a biscuit cutter and then roll 
 oblong, spread a little butter on one end and fold over ; 
 let them rise on the pans before baking. They ought to 
 bake in ten or fifteen minutes. In cold weather the 
 sponge should be made at night. 
 
 PARKER HOUSE ROLLS. 
 
 Mrs. L. J. Tilton. 
 Boil one pint of sweet milk, and when partly cooled
 
 292 THB HOME COOK BOOK. 
 
 melt in it half a cup of white sugar and one tablespoon of 
 lard or butter; when lukewarm, add half a cup of yeast; 
 make a hole in two quarts of flour and pour this mixture 
 in. If for tea, set to rise over night, in the morning mix 
 well and knead for half an hour, then set to rise again ; 
 about four o'clock knead again for ten or fifteen minutes ; 
 roll out thinner than for biscuit, rub melted butter upon 
 half the surface and fold it upon the other ; set to rise 
 once more in pans, and when light bake twenty minutes in 
 a hot oven. 
 
 DETKOIT EOLLS. 
 
 Mrs. A. M. Gibbs, 
 Put one pint warm milk in the middle of two quarts 
 flour, beat up a thick batter, a little stiflfer than pancakes, 
 and add one-half cake German compressed yeast. When 
 light knead up like bread, kneading the dough out in a 
 long roll and folding over like pie crust, doing this six or 
 seven times. When again light, add a piece of butter size 
 of a large egg, pulling it through the dough, then work in 
 two eggs, and one tablespoon sugar that has been beaten 
 together very light. Knead again same as before. Roll 
 out on your bread board with rolling pin, cut with small 
 round or oval cutters, dipping cutter occasionally in a cup 
 of melted lard or drippings instead of flour, and put in 
 pans to rise. When creamy light, bake, it will expedite 
 the rising, to set the pans over hot water. 
 
 FRENCH EOLLS. 
 
 Mrs. Thos. Orton. 
 Take one-half cup of yeast, rub a small one-half cup of
 
 VALUABLE KECIPE8. 293 
 
 butter in the flour (you will have to guess the quantity), 
 then add the yeast, and water enough to wet ; mix as for 
 soda biscuit. Let it rise till morning. Roll in thin sheets, 
 and cut into squares, spread a very little butter on each, 
 and sprinkle a little flour on to roll up. Put in the pan 
 when light, bake twenty minutes. Nice. 
 
 FKENCH EOLLS. 
 
 Etta C. Springer. 
 One quart flour, add two eggs, one-half pint milk, table- 
 spoon of yeast, knead it well ; rise till morning. Work 
 in one ounce of butter and mould in small rolls ; bake 
 immediately. 
 
 BKOWN KOLLS. 
 
 Mrs. Melancthon Starr, Kockford, 111. 
 One quart Graham flour, milk enough to make a stiff" 
 batter, one-third cup of yeast, and mix overnight; in the 
 morning add two eggs, one large tablespoon of sugar, one- 
 fourth teaspoon of soda, piece of butter half the size of an 
 egg, and a little salt ; put in cups, and let stand twenty 
 minutes before baking. 
 
 COEN MEAL EOLLS. 
 
 Mrs. A. H. Dashiel, Bricksburg, N. J. 
 
 To one quart of mush, add, when hot, one-half cup un- 
 melted lard, salt it well; when lukewarm, add one-half 
 cup of yeast ; make this at noon, and at night add a small 
 teaspoon of soda, and knead in wheat flour as for biscuit. 
 In the morning mould into biscuit, and let them rise in 
 the pan before baking. Bake in a quick oven.
 
 294 THE HOME COOK BOOK. 
 
 TKEMOKT BISCUIT. 
 
 Brought from Boston, by Mrs. O. B. Wilson. 
 
 One and a half pints of warm milk, one tablespoon 
 lard, two tablespoons white sugar, a little salt, one yeast 
 cake (Twin Bro.'s), or a cup of home made yeast or half 
 a cake of compressed yeast as is most convenient ; two 
 quarts of sifted flour. To mix — make a hole in the flour 
 and mix in all the ingredients to make a sponge ; set in a 
 warm place to rise ; when quite light, work in all the flour 
 and set the dough once more to rise ; when well risen, 
 work a little more, and roll out about one-third of an inch 
 thick, and cut with a biscuit cutter. Moisten one edge 
 with melted butter, then fold together in the middle like 
 rolls. Place them in a bread-pan about one inch apart; 
 set to rise for about half an hour in a warm place, and 
 when light, bake in a quick oven, allowing from ten to 
 fifteen minutes if the oven is just right. Make up about 
 ten o'clock in the morning if wanted for tea ; if wanted 
 for breakfast, make up about nine o'clock in the evening, 
 and work in all the flour at the first fixing, then add as 
 soon as you are up in the morning, one-half teaspoon of 
 soda ; mould your biscuit and they will be ready for bak- 
 ing when the oven is hot. With compressed yeast, about 
 six hours all together is required. These are very delicate 
 and delicious when properly made. 
 
 YIRGINIA BISCUITS. 
 
 Mrs. J. G. Hamilton. 
 
 Rub a teaspoon of lard into a quart of flour, put the 
 flour into a sifter and sift a teaspoon of soda with the
 
 VAI-UABLE RECIPES. 295 
 
 flour, one teaspoon of salt, and one pint of buttermilk to 
 moisten the flour ; after beating the mixture with a spoon 
 until thoroughly mixed, turn it out on a biscuit board, 
 work until smooth, cut it out with a cutter and bake with 
 a steady heat. 
 
 GREEN MOUNTAIN BISCUITS. 
 
 Mrs. Lamkin, Evanston. 
 Three cups milk, two cups sugar, one cup butter ; make 
 a stiff" batter at nighf with two tablespoons yeast, one-half 
 the sugar and one-half the butter melted ; in the morning 
 add the other half of sugar and butter, and make it not 
 quite as stiff" as yeast bread ; two hours before tea make 
 up the biscuits and set them to rise. 
 
 GEAFTON BISCUITS. 
 Boil two large, white potatoes, mash and pour boiling 
 water on until of the consistency of gruel ; add one table 
 spoon of sugar and one teacup full of yeast when suffi- 
 ciently cool ; set away to rise ; when light heat one pint 
 of milk until warm enough to melt two tablespoons of 
 butter , add salt and flour enough to make a thick batter ; 
 set to rise , when light work twenty minutes ; set it to rise 
 again, then roll out thin and spread melted butter ever ; 
 cut out with a tumbler and lay one-half over the other 
 prick in several places and set to rise ; then bake twenty 
 minutes. 
 
 FRENCH BISCUITS. 
 
 Mrs. Lind. 
 Two cups of butter, two cups of sugar, one egg, (or the
 
 296 THE HOME COOK BOOK. 
 
 whites of two,) half a cup of sour milk, half a teaspooK 
 of soda, flour to roll ; sprinkle with sugar. 
 
 EAISED BISCUITS. 
 
 Hannah Johnson ; endorsed by Mrs. A. N. Sheppard. 
 
 Take one and one-half pints of milk, one spoon of lard, 
 two of white sugar, and one yeast cake or one-half a pack- 
 age of compressed yeast, and two quarts of flour ; make 
 a hole in the flour and put in all the ingredients ; set in a 
 warm place to rise until morning, then mix all together 
 and set to rise again ; when well risen, roll out rather thin, 
 cut them out like biscuits, wet one edge with melted but- 
 ter, and fold together like rolls ; when well risen, bake in 
 a quick oven about twenty minutes. If made with com- 
 pressed yeast, six and one-half hours will be sufficient to 
 raise them in winter. 
 
 TEA BISCUITS. 
 
 Mrs. O. L. Parker. 
 
 Make a good soda or cream biscuit ; mould it and roll 
 it out half the thickness of common biscuit ; spread it 
 over with three or four spoons of melted butter; then 
 over this sprinkle half a coffee cup of best sugar ; roll up 
 as compactly as you would a roll of jelly cake ; slice your 
 roll off" into inch thick slices ; lay these flat on your tins 
 and bake as biscuits. They are very nice cold. 
 
 TEA BISCUITS. 
 
 Mrs. Norcross. 
 One cup of hot water, two of milk, three tablespoons
 
 VALUABLE RECIPES. 297 
 
 of yeast ; mix thoroughly ; after it is risen, take two-thirds 
 of a cup of butter and a little sugar and mould it ; then 
 let it rise, and mould it into small cakes. 
 
 TO MAKE STALE BREAD OR CAKE FRESH. 
 
 Mrs. M. G. Adams. 
 
 Plunge the loaf one instant in cold water ; lay it upon 
 a tin in the oven ten or fifteen minutes. Cake and rolls 
 may be thus made almost as nice as if just baked, but 
 must be eaten immediately. 
 
 RAISED BISCUITS. 
 
 Mrs. C. H. Wheeler. 
 
 Make a sponge of one pint of milk, a little salt, and 
 half a cake of compressed yeast (any other will do) ; 
 when light, take a piece of butter the size of an egg, one 
 quarter of a cup of sugar, and one egg ; beat them up 
 together and stir into the sponge, adding flour to make a 
 stiff batter ; stir it well and leave to rise ; then take with 
 a spoon the light dough just enough for each biscuit and 
 work softly into shape ; lay into pans and bake after 
 standing a short time to rise again. 
 
 GRAHAM BISCUITS. 
 
 Mrs. A. W. D. 
 
 Three cups of Graham flour, one of wheat flour, one 
 egg, butter the size of an egg, one tablespoon of sugar, 
 two of cream tartar, one of soda ; salt and milk to mix.
 
 298 THE HOME (X)OK BOOK. 
 
 GKAHAM BISCUITS. 
 
 M. 
 
 One quart of Graham flour, three and one-half heaping 
 teaspoons of baking powder, one teaspoon of salt, one of 
 butter ; make into soft dough with milk, 
 
 GKAHAM BISCUITS. 
 
 Mrs. Phelps. 
 
 Three cups of Graham flour, one cup white flour, three 
 cups milk, two tablespoons lard, one heaping tablespoon 
 white sugar, one saltspoon of salt, one teaspoon of soda, 
 two teaspoons of cream tartar ; mix and bake as you do 
 the white soda biscuit. 
 
 RYE BISCUIT. 
 
 Mrs. Lamkin. 
 
 Two cups rye meal, one and a half cups flour, one-third 
 cup molasses, one egg, a little salt, two cups sour milk, 
 two even teaspoons saleratus. 
 
 BUNS. 
 
 Two cofleecups bread dough, two eggs, one cup sugar, 
 spices, a few currants ; mould like rusk and let them rise 
 before baking. 
 
 BUNS. 
 
 M. 
 
 Take one large coffeecup of warm milk, one-quarter 
 cake of yeast and salt ; make sponge ; let rise ; when 
 light work into a dough, adding one-half teacup of sugar.
 
 TALUABLE RECIPES. 299 
 
 one egg, butter twice size of an egg ; let rise ; roll into a 
 sheet ; butter it ; cut into strips three inches wide and six 
 inches long ; fold, not quite in the middle ; let rise again 
 and bake ; when in a dough, if it rises before you are 
 ready, push it down. Excellent. 
 
 RUSKS. 
 
 Mrs. P. B. Ayer. 
 
 To one tumbler of warm milk add a half gill of yeast, 
 three eggs and a coffeecup of sugar beaten together, two 
 ounces of butter rubbed into flour, of which use only 
 enough to enable you to mould it ; let it rise over night ; 
 when very light, roll and put on tins to raise again, after 
 which bake in a quick oven twenty minutes. 
 
 RUSKS. 
 
 Milk enough with one-half cup of yeast to make a pint; 
 make a sponge and rise ; then add one and a half cups 
 of white sugar, three eggs, one-half cup of butter ; spice 
 to your taste; mould, then put in pan to rise. When 
 baked, cover the tops with sugar dissolved in milk. 
 
 SODA BISCUITS. 
 
 M. 
 To each quart of flour add one tablespoon of shorten- 
 ing, one-half teaspoon of salt, and three and a half heap- 
 ing teaspoons of Price's Cream Baking Powder; mix 
 baking powder thoroughly through the flour, then add 
 other ingredients. Do not knead, and bake quick. To 
 use cream tartar and soda, take the same proportions
 
 300 THE HOME COOK BOOK. 
 
 without the baking powder, using instead two heaping 
 teaspoons cream tartar and one of soda. If good they 
 will bake in five minutes. 
 
 BAKING POWDEE BISCUITS. 
 
 Mrs. M. G. Adams. 
 
 One quart flour, two teaspoons baking powder, one 
 tablespoon butter (or lard), rubbed well together; mix 
 with cold water, stirring quickly with a knife ; when well 
 mixed add flour enough to mould out smoothly; roll 
 about an inch thick, cut with a tumbler or tin cutter, 
 place in pan and bake quickly in a well heated oven. If 
 made properly they will be as light and white as foam. 
 
 CKEAM BISCUITa 
 
 Mrs. A. M. Gibbs. 
 
 Three heaping tablespoons of sour cream ; put in a 
 bowl or vessel containing a quart and fill two-thirds full 
 of sweet milk, two teaspoons cream tartar, one teaspoon 
 of soda, a little salt ; pour the cream in the flour, mix 
 soft and bake in a quick oven. 
 
 STRAWBERKY SHORTCAKE. 
 
 Make good biscuit crust; bake in two tins of same 
 shape and size ; mix berries with plenty of sugar ; open 
 the shortcake, butter well and place berries in layers, 
 alternated with the crust ; have the top layer of berries 
 and over all put charlotte russe or whipped cream.
 
 VALUABLE EECIPES. 301 
 
 STRAWBERKY SHORTCAKE. 
 
 Make a fine soda biscuit crust, and separate in three 
 pieces, roll out about half an inch thick the size of your 
 pans, which should be round (are best baked in jelly cake 
 pans). As you place the crust in your pan, spread over 
 melted butter, and then roll out another crust and place 
 on this, butter this well and then roll out and put on your 
 last crust, place in the oven and bake. As you take out 
 the separate crusts may be lifted carefully ; butter each 
 crust again and place the berries on, covering again with 
 the layer of crust and then a layer of berries quite thick. 
 Serve with clear or whipped cream and sugar. 
 
 STRAWBERRY SHORTCAKE. 
 
 Make a fine sponge cake and bake in very small round 
 pans. When baked put on one layer of berries quite 
 thick with sugar, and then cover with a layer of sponge 
 cake and sift sugar over. The pans in which these are 
 baked should be the size around of a saucer, and served 
 as above described ; one cake to each person with cream 
 handed. 
 
 ORANGE SHORTCAKE. 
 
 M. 
 Make a nice shortcake ; spread in layers of sliced 
 oranges with sugar and a little cream. To be eaten with 
 sweetened cream. 
 
 ORANGE SHORTCAKE. 
 
 Mrs. A. A. Carpenter. 
 Prepare the crust as you would for strawberry short-
 
 302 THE HOME COOK BOOK. 
 
 cake. Slice very fine and put down in sugar one dozen 
 nice oranges. When you separate the crust butter it 
 nicely and then add the oranges. 
 
 APPLE SHORTCAKE. 
 
 M. 
 
 Season apple sauce with butter, sugar, etc. ; make a nice 
 shortcake, open and butter it and put the apple sauce in 
 layers. Serve with sweetened cream. 
 
 ELLEN'S TEA CAKE. 
 
 Two eggs, two tablespoons sugar, beaten together, three 
 cups flour, one cup milk, one teaspoon soda, two of cream 
 tartar; add last two tablespoons melted butter. Bake 
 half an hour in square or round tin. To be eaten like 
 Sally Lunn, hot with butter. 
 
 SALLY LUNN. 
 
 Mrs. J. H. Brown. 
 
 One quart of warm milk, one-half cup of butter, one 
 of sugar, five eggs and one cup of yeast ; flour enough 
 for stiff" batter. Bake one hour. 
 
 SALLY LUNN. 
 
 M. 
 
 Take one pint of milk, three of flour, three eggs, a little 
 salt, two tablespoons of butter, and two of sugar. Yeast 
 enough to raise.
 
 VALUABLE RECIPES. 303 
 
 SALLY LUNN. 
 
 Mrs. C. H. Wheeler. 
 
 One pint of milk, a piece of lard or butter the size of 
 an egg, warmed in the milk ; take from the stove and add 
 three well beaten eggs, three pints of flour, one cup of 
 yeast ; let it stand about three hours or until light ; then 
 pour into flat pans without working or kneading, and let 
 it stand an hour before baking ; when baked, split and 
 butter; eat white hot. 
 
 SALLY LUNN. 
 
 Mrs. I. W. Preston, Highland Park. 
 
 One quart of flour, butter the size of an egg, two eggs, 
 two cups of milk, three spoons of baking powder, a pinch 
 of salt ; rub the salt and baking powder dry with the 
 flour ; melt the butter in one cup of milk ; add the other 
 cold ; break in the eggs without beating ; stir all together 
 hard, and bake twenty or thirty minutes in a hot oven. 
 
 SALLY LUKN. 
 
 Miss Annie Yocum, Cairo, 111. 
 
 Three teacups of light dough from hop yeast, three tea- 
 spoons melted butter, one cup of sugar, three well beaten 
 eggs, one-half teaspoon of soda dissolved and strained, a 
 pinch of salt, and flour to make the dough stifl" enough to 
 knead well ; set away to rise, and when light make out by 
 rolling in cakes to fit your pans, one-half inch thick; 
 place one in the pan, cover well with soft butter and lay 
 another on top ; when light bake and serve at once. If 
 properly buttered the layers will separate when baked.
 
 304 THE HOME COOK BOOS. 
 
 This bread we prize very highly for tea, warm, and any 
 that may be left is good cold for breakfast. 
 
 SQUASH CAKES. 
 
 Miss C. Harris. 
 
 One cup squash, one pint sour milk, one egg, a little 
 salt, half a teaspoon soda, flour for a batter thick enough 
 to fry. 
 
 CREAM CAKES. 
 
 Six eggs, beaten separately, a half pint of sour cream, 
 one pint of sweet milk, one and one-half teaspoons of 
 baking powder, flour enough to make a thin batter ; bake 
 in cups. 
 
 BREAFAST CAKES. 
 
 Mrs. Rice. 
 
 One cup milk, one pint flour, three eggs, piece butter 
 size of an egg, two teaspoons cream tartar, one teaspoon 
 soda, one tablespoon butter. 
 
 TEA CAKES. 
 
 Mrs. E. S. Chesebrough. 
 
 One quart of sifted flour, one pint sweet milk, butter 
 size of egg, two eggs, two teaspoons sugar, one of soda, 
 two of cream tartar ; bake in small patty-pans. 
 
 WHEAT GEMS. 
 
 Mrs. W. H. Ovington. 
 One pint milk, two eggs, flour enough to make a batter
 
 VALUABLE BEOIPES. 305 
 
 not very stiff, two large spoons melted butter, yeast to 
 raise them, a little soda and salt. Bake in gem irons. 
 
 GEMS. 
 
 Mrs. H. P. StoweU. 
 A heaping tea saucer of Graham flour, one-half teacup 
 of white flour, mix with sweet milk or water until some- 
 what thicker than griddle-cake batter. In the meantime, 
 have your gem-irons a little greased, heating on top of the 
 stove. Bake in a hot oven and in twenty-five minutes 
 you have a dish for your breakfast that is rightly named. 
 Have tried them with and without salt, and we think the 
 latter very preferable. 
 
 GKAHAM GEMS. 
 
 Mrs. E. R. Harmon. 
 One quart of sweet milk, one cup syrup, one teaspoon 
 soda, two teaspoons cream tartar, little salt ; mix cream 
 tartar in Graham flour, soda in the milk, and make it as 
 stiff" with the flour as will make it drop easily from the 
 spoon into muffin rings. 
 
 POP OYERS. 
 
 Mrs. Andrews. 
 One cup milk, one cup flour, one egg, beaten sepa- 
 rately. Bake in cups, a tablespoon to each cup. 
 
 POP OVERS. 
 
 S. S. Pierce. 
 One cup flour, one cup milk, one egg, piece butter size 
 of a walnut, a little salt ; to be baked in scallops in a very 
 quick oven. This rule makes twelve.
 
 306 THE HOME COOK COOK. 
 
 POP OVERS. 
 
 Mrs. King. 
 
 Three cups of milk, three cups flour, three eggs, a little 
 salt, one tablespoon melted butter put in the last thing ; 
 two tablespoons to a puff. 
 
 COEN POP OVERS. 
 
 Mrs. A. T. Hall. 
 
 One pint sweet milk scalded ; stir into the hot milk a 
 cofleecup of corn meal, a piece of butter half the size of 
 an egg, a little salt, three eggs well beaten, and stirred in 
 the last thing. No soda. 
 
 ROSETTES. 
 
 Mrs. A. S. Ewing. 
 
 Mix a quart of milk into a pint of flour, beat the whites 
 and yolks of three eggs separately, one tablespoon of 
 butter cut fine into the mixture, half teaspoon salt ; add 
 the stiffly beaten whites of eggs last of all. Bake in well 
 warmed and greased rosettes or muffin pans. 
 
 PUFFS. 
 
 Mrs. Wren. 
 
 Two eggs beaten separately, two cups of milk, two cups 
 of flour, butter the size of a walnut ; drop into hot irons 
 and bake quickly. 
 
 YPSILANTI COCOANUT PUFFS. 
 
 One grated cocoanut, a little over one-half pound pul- 
 verized sugar stirred in the whites of three eggs, beatei
 
 VALUABLE RECIPES. 307 
 
 light ; drop in small cakes on a dripping pan. Bake in a 
 very quick oven. 
 
 PUFFS. 
 
 Four cups of milk, four cups of flour, four eggs, butter 
 the size of two eggs ; put in cups half full, and bake for 
 tea or breakfast. 
 
 GKAHAM PUFF& 
 
 Mrs. O. S. Wheelock. 
 
 One pint of Graham flour, one egg, teaspoon salt, one 
 tablespoon baking powder ; wet with milk or water. 
 
 FRITTERS. 
 
 Mrs. Brown. 
 
 One pint sweet milk, four eggs, one quart flour and three 
 teaspoons baking powder sifted together. Serve warm 
 with maple syrup. 
 
 FRITTERS. 
 
 Mrs. E. R. Harmon. 
 
 Four eggs, one quart of milk, a little salt ; stir a little 
 stiffer than pancakes, and fry in hot lard 
 
 FRITTERS. 
 
 M. 
 
 One pint boiling water, one tablespoon butter, one pint 
 flour, stirred into water while boiling ; let it cool a little, 
 and add four eggs, one at a time. Fry in hot lard when 
 the steam rises.
 
 308 THE HOME COOK BOOK. 
 
 FEITTEKS OR PUFFS. 
 
 M. 
 
 One pint milk in sauce-pan ; when it boils, stir in flour 
 until very thick; when cold, mix with six well-beaten 
 eggs, one tablespoon sugar, one-half nutmeg, grated peel 
 of small lemon, one tablespoon brandy. Beat well for 
 fifteen minutes. It should be thicker than pancake bat- 
 ter. Drop into hot lard. Sprinkle with powdered sugar 
 or spiced sugar. 
 
 FRENCH FRITTERS. 
 
 Beat the yolks of four eggs very light, add to them one 
 pint of milk, cut some slices of baker's bread about an 
 inch thick, cutting off all the crust and lay them in the 
 milk about fifteen minutes. Have your griddle hot, and 
 fry the slices a nice brown, using fresh lard for the pur- 
 pose. Beat the whites of the eggs very light, and stir into 
 them one cup of powdered sugar, and flavor with lemon ; 
 to be used as sauce with the fritters. Some prefer liquid 
 pudding sauce. 
 
 PARSNIP FRITTERS. 
 
 M. 
 
 One-half cup milk and a tablespoon of butter ; boil five 
 or six medium sized parsnips till tender, mash very fine, 
 add two eggs, three tablespoons flour and a little salt ; fry 
 a delicate brown in hot drippings. Serve on a hot dish, 
 or napkin.
 
 VAI.UABLE RECIPES. 309 
 
 GEEEN CORN FRITTERS.. 
 
 Mrs. Andrews. 
 
 Twelve ears of corn grated, four eggs, tablespoon of 
 butter, salt, very little flour ; drop a spoonful of the batter 
 into boiling lard. 
 
 APPLE FRITTERS. 
 
 M. 
 
 One teacup of sweet milk, one tablespoon of sweet light 
 dough dissolved in milk, three eggs beaten separately, one 
 teaspoon of salt, one and one-half teacups of flour, one 
 tablespoon of sugar, and the grated peel of a lemon, peeled 
 apples sliced without the core ; drop into hot lard with a 
 piece of apple in each one ; sprinkle with powdered or 
 spiced sugar. Let them stand after making and they will 
 be lighter. Good. 
 
 SPICED SUGAR FOR FRITTERS. 
 
 M. 
 
 One tablespoon of finely powdered and mixed spices 
 (sifted), three tablespoons of powdered sugar well mixed 
 with spices (two-thirds cinnamon and one-third nutmeg 
 and cloves). 
 
 GREEN CORN CAKES. 
 
 A. M. G. 
 
 Twelve ears of sweet com grated, one teaspoon of salt, 
 one egg and a little more than a good tablespoon of flour. 
 If the corn is not young and milky, very little or no flour
 
 310 THE HOME COOK BOOK. 
 
 need be used. Drop the cakes from the spoon into hot 
 lard or butter. 
 
 Oyster plant fritters may be made in the same way — 
 first boiling and mashing the oyster plant; six plants 
 would be sufficient for one egg. 
 
 GEAHAM MUFFINS. 
 
 S. L. S. 
 One coffee cup of sour milk, one tablespoon of sugar 
 or molasses, one egg, one scant teaspoon of soda, one- 
 half of salt, enough Graham flour to make a stiff batter ; 
 sweet milk and two teaspoons of baking powder can be 
 used instead of sour milk and soda. Bake in muffin pans 
 twenty minutes. 
 
 MUFFINS. 
 
 Mrs. Wm. H. Low. 
 One tablespoon of butter, two tablespoons sugar, two 
 eggs — stir all together; add one cup of sweet milk, three 
 teaspoons of baking powder, flour to make a stiff batter. 
 Bake twenty minutes in a quick oven. 
 
 MUFFINS. 
 
 From a Southern Lady. 
 Beat four eggs into a full tablespoon of lard, mix into 
 them one and one-half pints sour milk, effervescing with 
 a teaspoon of soda ; add enough flour to make the con- 
 sistency of pound cake. Bake in heated rings. 
 
 MUFFINS. 
 
 Mrs. Rice. 
 Three cups flour, one-half cup sugar, two cups milk,
 
 VALUABLE RECIPES. 311 
 
 large spoon butter rubbed to a cream with the sugar, two 
 eggs, one-half teaspoon soda, one teaspoon cream tartar, 
 one teaspoon salt. Bake one-half hour. 
 
 MUFFINS. 
 
 Mrs. Bartlett. 
 One pint sweet milk, one-half cup yeast, one-half cup 
 butter, one-half cup sugar, one teaspoon salt ; stir a little 
 thicker than fritters ; set over night. 
 
 MUFFINS. 
 
 Mrs. C. M., Winnetka. 
 Butter size of an egg, three tablespoons of sugar, three 
 eggs, (yolks beaten to a cream,) one-half cup sweet milk, 
 flour to make a stiff batter ; add whites of eggs well 
 beaten. Bake in muffin pans in a hot oven. 
 
 MUFFINS. 
 
 M. 
 
 One-half cup sugar, one-half cup milk, two eggs, two 
 tablespoons butter, two heaping teaspoons baking powder, 
 flour enough to make thick as sponge cake. 
 
 MUFFINS. 
 
 Mrs. Hoge. 
 Five eggs, one quart flour, two small cups of milk, two 
 tablespoons melted butter, four tablespoons sugar, three 
 tablespoons baking powder and a little salt. 
 
 CINNAMON MUFFINS. 
 
 Mrs. N. C. Gridley, Evanston. 
 One teacup sour milk, one cup not quite half full sugar,
 
 312 THE HOME COOK BOOK. 
 
 one teaspoon soda, one tablespoon cinnamon, one egg; 
 stir thick with flour and bake in gem irons. 
 
 MUFFINS. 
 
 Mrs. P. B. Ayer. 
 
 No. I . — One cup milk, three teaspoons baking powder, 
 two tablespoons cream, one egg, flour enough to make a 
 stiff" batter ; bake in rings. 
 
 No. 2. — Melt one-half teacup of butter in a pint and a 
 half of milk, one gill of yeast, four eggs well beaten, and 
 flour enough to make a stiff" batter. When light, bake in 
 rings. 
 
 GRAHAM MUFFINS. 
 
 Lake Forest. 
 
 One and a half pints of Graham flour, one-half pint 
 wheat flour. Take a pint cup three-fourths full of sour 
 milk; add sour cream until full, soda to sweeten, and lit- 
 tle molasses and little salt. Bake in gem irons, and have 
 the irons hot before turning in the mixture. 
 
 GRAHAM MUFFINS. 
 
 Mrs. L. Cornell. 
 
 One egg, butter half size of an egg, three cups Graham 
 flour, three teaspoons baking powder, a pinch of salt, one- 
 half pint milk, or milk and water ; to be of thickness of 
 ordinary cake batter. Corn cake may be made same way 
 only use two cups of flour and one of meal, instead of the 
 Graham flour, as above. Excellent.
 
 VALUABLE EECIPES. 313 
 
 GEAHAM MUFFINS. 
 
 Mrs. L, J. Tilton. 
 
 One egg, half a cup of sugar, piece of butter the size of 
 an egg, one cup milk, three teaspoons baking powder, 
 Graham meal to make a batter thick enough to drop in 
 rings without spreading ; thoroughly mix the baking pow- 
 der with the meal ; melt the butter and mix well with the 
 sugar and egg ; add the milk and p^radually stir in the 
 meal. 
 
 GEAHAM MUFFINS 
 
 Mrs. J. H. Brown. 
 
 One egg, one and a half cups of sour milk, one tea- 
 spoon saleratus, a little salt, two tablespoons of melted 
 lard or butter, two tablespoons molasses; make stiff 
 enough to drop from spoon. Bake fifteen minutes. 
 
 EYE MUFFINS. 
 
 Mrs. Bartlett. 
 
 Two cups of rye, one of flour, one of sugar, one egg, 
 one teaspoon of soda, and a little salt; mix quite stiff 
 with sour milk. 
 
 INDIAN MEAL MUFFINS. 
 
 Two cups of Indian meal scalded with as little water as 
 possible, one coffeecup of flour, one teacup of sweet milk, 
 one tablespoon of shortening, one-half cup of brown sugar, 
 a small cup of yeast ; mixed over night.
 
 314 THE HOME COOK BOOK. 
 
 CORN MEAL MUFFINS. 
 
 Mrs. A. M. Gibbs. 
 
 Soak a pint of meal over night in sweet milk, just 
 enough to wet it ; in the morning dissolve half a teaspoon 
 of soda in a tablespoon of boiling water, then fill the cup 
 with buttermilk or sour milk ; add this with the yolks of 
 two eggs and a tablespoon of thick cream or melted but- 
 ter to the meal, also half a teaspoon of salt. Have your 
 rings or muffin frames hot, and bake twenty minutes. If 
 preferred, a shallow pan can be used. 
 
 WAFFLES. 
 
 Yolks of three eggs, one quart milk, half cup melted 
 butter, one heaping teaspoon baking powder. After- 
 wards add the whites of the eggs and flour enough to 
 make a thin batter. 
 
 WAFFLES. 
 M. 
 
 One pint sour milk, three tablespoons melted butter 
 three eggs, beaten separately, one teaspoon soda, a little 
 salt, flour enough to make a thick batter. 
 
 RICE CROQUETTES. 
 
 C. T. C, Evanston, 111. 
 
 Boil one cup of rice in one quart of milk or water, till 
 tender ; while warm add a piece of butter the size of an 
 egg, two eggs; make into rolls, dip them in cracker 
 crumbs and fry them in lard or butter.
 
 VALUABLE EECIPES. 316 
 
 KICE CROQUETTES. 
 
 Mrs. N. C. Gridley, Evanston. 
 To about one quart of boiled rice, add the yolks of 
 three eggs and a little salt; make it up into balls, roll 
 them in flour and fry them in hot lard, as you would 
 doughnuts. 
 
 EICE CROQUETTES. 
 
 One teacup rice, one pint milk, one pint water, a little 
 salt; butter a tin, put in the mixture and swell on the 
 stove, where it will not quite simmer. When dry, add 
 two eggs, beaten light, with two tablespoons of sugar and 
 one of butter. Have ready cracker crumbs spread on a 
 board thickly. Make a roll of the rice in the crumbs; 
 drop in hot lard and brown. 
 
 RICE CROQUETTES. 
 
 Mrs. Anna Marble. 
 Rice boiled in milk and flavored with lemon or orange 
 flower water ; add sugar and eggs ; when cold, cut in 
 small pieces; roll them in flour dipped in egg, then roll 
 again in bread crumbs, fry in hot fat, as you would dough- 
 nuts. 
 
 CORN MEAL PONES. 
 
 Mrs. A. M. Gibbs. 
 Scald a quart of milk ; stir into one pint of meal six 
 eggs beaten separately, a little salt, one tablespoon flour, 
 two teaspoons baking powder; bake in white cups or 
 small bowls and send to the table in the cups, so they 
 may be hot to be turned out on to the plate and eaten 
 with butter or syrup. For tea or breakfast.
 
 316 THE HOME COOK BOOK. 
 
 GOOD BKEAKFAST CAKES. 
 
 Mrs. J. H. Brown. 
 Three eggs well beaten, two and a half teacups of flour, 
 one pint of sweet milk, a little salt; make a batter of 
 these, put in cups or rings and bake in a quick oven. 
 
 BANNOCKS. 
 
 M. 
 
 One pint corn meal, pour on it boiling water to thor- 
 oughly wet it ; let it stand a few minutes ; add salt and 
 one egg and a little sweet cream, or a tablespoon melted 
 butter. Make into balls and fry in hot lard. 
 
 INDIAN BANNOCKS. 
 
 R. A. Sibley. 
 
 One quart Indian meal, with a little salt, wet it quite 
 soft with boiling water or milk — must be boiling; wet 
 your hands ; pat them out in small flat cakes ; fry in hot 
 lard, not enough to cover them. Cook one side first 
 then turn. Cheap and good for breakfast. 
 
 STELLA'S COKN CAKE. 
 
 Mrs. F. M. Cragin. 
 
 No. I. — One pint milk, one pint meal, two eggs, a piece 
 of butter size of an egg, one and a half teaspoons cream 
 tartar, three-fourths teaspoon soda, one-half teaspoon 
 salt, a little sugar. 
 
 No. 2. — One pint sour milk, two eggs, one pint meal, 
 one tablespoon melted butter, one teaspoon saleratus. 
 
 No. 3. — One pint sour milk, one-half pint water, one
 
 VALUABLE RECIPES. 817 
 
 quart meal, three tablespoons melted lard, one teaspoon 
 saleratus, one teaspoon salt. 
 
 GKEEN COEN CAKES. 
 
 Mrs. A. M. 
 
 One pint of grated sweet corn, three tablespoons milk, 
 one teacup of drawn butter, one teaspoon salt, one-half 
 teaspoon black pepper, if liked one egg. Drop by the 
 tablespoon in hot butter. Fry from ten to twenty minutes. 
 
 CORN CAKES. 
 
 Mrs. B. F. Adams. 
 
 Three cups Indian meal, one cup flour, two cups sweet 
 milk, one cup sour milk, one egg, teaspoon salt, teaspoon 
 soda. Bake half an hour. This, with half a cup molasses 
 and one cup suet, makes a nice pudding. Steam four 
 hours. 
 
 coe:n cakes. 
 
 Mrs. Pulsifer. 
 
 One pint of milk, one-half pint of corn meal, two table- 
 spoons of flour, two eggs, one tablespoon of lard or but- 
 ter, three tablespoons of sugar, one-half teaspoon baking 
 powder. Beat well. 
 
 CORN CAKES. 
 
 S. S. Pierce. 
 One pint meal, one pint flour, one cup white sugar, two 
 eggs, piece of butter size small egg ; melt the butter ; 
 teaspoon soda, two teaspoons cream tartar, salt, sweet 
 milk ; made as thick as griddle cakes.
 
 318 THE HOME OOOK BOOK. 
 
 GOOD COEN CAKES. 
 
 Mrs. Wm. C. Harris. 
 Scald about a pint of corn meal at night, adding a little 
 salt ; in the morning stir in one egg, and milk enough to 
 make it thin enough to drop from a spoon on a tin. 
 
 COEN CAKES. 
 
 E. E. Marcy, 
 
 One and one-half cups of Indian meal, one-half cup 
 fine flour, one-half of molasses, one of milk, one-half 
 teaspoon soda, a little salt. For weak stomachs, it is an 
 improvement to add a little ginger. 
 
 GKEEN COEN GEIDDLE CAKES. 
 
 Mrs. C. M. Dickerman, Rockford, IlL 
 
 Twelve ears corn grated, four eggs, one cup sweet milk 
 (cream is better) ; one cup flour, three tablespoons butter, 
 if you use milk, none if you use cream ; a little salt. 
 Bake on a griddle. 
 
 GEIDDLE CAKES. 
 
 Mrs. Orson Smith. 
 
 Two quarts warm water, one teaspoon salt, one cup 
 flour, one cup corn meal, one-half teacup yeast, two egg* 
 well beaten and added the last ; raise over night. 
 
 EICE CAKES. 
 
 Mrs. Lunt, Evanston. 
 
 One cup soft boiled rice, add one-half cup milk, the 
 yolks of three eggs, two tablespoons flour, & little salt;
 
 VALUABLE KECIFES. 319 
 
 then beat the whites to a stiff froth and mix with the rest. 
 Fry on a buttered griddle as soon as possible after adding 
 the whites of the eggs. Nice for invalids. 
 
 SQUASH GEIDDLE CAKES. 
 
 Mrs. Rice, 
 
 One cup squash, two eggs, one and a half pints milk, 
 salt to flavor, flour to make it of a consistency for frying; 
 add a little soda dissolved in milk. 
 
 QUICK BUCKWHEAT CAKES. 
 
 One quart of buckwheat flour, one-half a teacup of corn 
 meal or wheat flour, a little salt, and two tablespoons of 
 syrup. Wet these with cold or warm water to a thin bat- 
 ter, and add lastly four good tablespoons of baking 
 powder. 
 
 BUCKWHEAT CAKES. 
 
 Lake Forest. 
 One quart buckwheat flour, four tablespoons yeast, one 
 teaspoon salt, one handful Indian meal, two tablespoons 
 molasses, not syrup. Warm water enough to make a thin 
 batter ; beat very well and set in a warm place. If the 
 batter is the least sour in the morning, add a little soda. 
 
 COKN MEAL GRIDDDE CAKES. 
 
 Lake Forest, 
 Soak three-fourths of a pint of meal over night in three 
 cups of sour milk and one of sour cream ; in the morning 
 add one pint of flour, a little salt and two eggs ; soda to 
 sweeten the mixture.
 
 320 THE HOME COOK BOOK. 
 
 CORIsr MEAL GRIDDLE CAKES. 
 
 M. 
 One pint of corn meal, two tablespoons melted butter, 
 one teaspoon salt, two eggs, one tablespoon sugar, sour 
 milk enough to make batter ; saleratus (if you should get 
 in a little two much it is easily remedied by adding a few 
 drops of vinegar), 
 
 OAT MEAL GRIDDLE CAKES. 
 
 Mrs. J. M. Wetherell, Englewood, 111. 
 One cup oat meal, one cup flour, one teaspoon sugar, 
 one teaspoon baking powder, one-half teaspoon salt ; sift 
 the baking powder in with the flour; add cold water to 
 make a batter of the consistency of buckwheat cakes; 
 beat very well together and bake immediately. This 
 recipe is sufficient for a family of three. 
 
 MUSH. 
 
 Indian or oat meal mush is best made in the following 
 manner : Put fresh water in a kettle over the fire to boil, 
 and put in some salt ; when the water boils, stir in hand- 
 ful by handful corn or oat meal until thick enough for use. 
 In order to have excellent mush, the meal should be 
 allowed to cook well, and long as possible while thin, and 
 before the final handful is added. When desired to be 
 fried for breakfast, turn into an earthen dish and set away 
 to cool. Then cut in slices when you wish to fry ; dip 
 each piece in beaten eggs and fry on a hot griddle. 
 
 OAT MEAL GRUEL. 
 Take two tablespoons of oat meal, pour on it a pint of
 
 VALUABLE EBCUPKS. 381 
 
 cold water; let it stand half a day, then pour it through a 
 sieve and boil well one-quarter of an hour, stirring all the 
 time ; season according to taste. The coarse meal to be 
 rejected. Good for invalids or children. 
 
 WEIGHTS AND MEASURES. 
 
 Ten eggs are equal to one pound. 
 
 One pound of brown sugar, one pound of white sugar, 
 powdered or loaf sugar broken, is equal to one quart. 
 
 One pound of butter, when soft, is equal to one quart. 
 
 One pound and two ounces Indian meal is equal to one 
 quart. 
 
 One pound and two ounces of wheat flour is equal to 
 one quart. 
 
 Four large tablespoons are equal to one-half gill. 
 
 Eight large tablespoons are equal one gill. 
 
 Sixteen large tablespoons are equal to one-half pint. 
 
 A common sized wine glass holds half a gill. 
 
 A common sized tumbler holds half a pint. 
 
 Four ordinary teacups of liquid are equal to one quart
 
 CAKES. 
 
 But then my fare was all so light and delicate ; 
 The Fruit, the Cakes, the Meats so dainty frail, 
 They would not bear a bite — no, not a munch — 
 But melted away like ice. 
 
 — Hood. 
 
 SUGGESTIONS. 
 
 In making Cake, it is very desirable that the materials 
 be of the finest quality. Sweet, fresh butter, eggs and 
 good flour are the first essentials. The process of putting 
 together is also quite an important feature, and where 
 other methods are not given in this work by contributors, 
 it would be well for the young housekeeper to observe the 
 following directions : Never allow the butter to oil, but 
 soften it by putting it in a moderately warm place before 
 you commence other preparations for your cake : then put 
 it into an earthen dish (tin, if not new, will discolor your 
 cake as you stir it), and add your sugar ; beat the butter 
 and sugar to a cream ; add the yolks of the eggs, then the 
 milk, and lastly the beaten whites of the eggs and flour 
 Spices and liquors may be added after the yolks of the 
 eggs are put in, and fruit should be put in with the flour. 
 
 The oven should be pretty hot for small cakes, and 
 (322)
 
 VALUABLE RECIPES. 323 
 
 moderate for larger. To ascertain if a large cake is suffi- 
 ciently baked, pierce it with a broom-straw through the 
 centre ; if done, the straw will come out free from dough ; 
 if not done, dough will adhere to the straw. Take it out 
 of the tin about fifteen minutes after it is taken from the 
 oven (not sooner), and do not turn it over on the top to 
 cool. 
 
 ICING. 
 
 The following rules should be observed where boiled 
 icing is not used : 
 
 Put the whites of your eggs in a shallow earthen dish 
 and allow at least quarter of a pound or sixteen table- 
 spoons of the finest white sugar for each egg. Take part 
 of the sugar at first and sprinkle over the eggs ; beat them 
 for about half an hour, stirring in gradually the rest of the 
 sugar; then add the flavor. If you use the juice of a 
 lemon, allow more sugar. Tartaric acid and lemon juice 
 whitens icing. It may be shaded a pretty pink with straw- 
 berry juice or cranberry syrup, or colored yellow by put- 
 ting the juice and rind of a lemon in a thick muslin bag 
 and squeezing it hard into the egg and sugar. 
 
 If cake is well dredged with flour after baking, and 
 then carefully wiped before the icing is put on, it will 
 not run and can be spread more smoothly. Put frosting 
 on to the cake in large spoonfuls, commencing over the 
 center; then spread it over the cake, using a large knife, 
 dipping it occasionally in cold water. Dry the frosting 
 on the cake in a cool, dry place.
 
 324 THE HOME COOK BOOK. 
 
 FEOSTING. 
 
 Mrs. Louise Dewey. 
 / 
 ^ One pint of granulated sugar, moisten thoroughly with 
 
 water sufficient to dissolve it when heated; let it boil 
 
 until it threads from the spoon, stirring often ; while the 
 
 sugar is boiling, beat the whites of two eggs till they are 
 
 firm ; then when thoroughly beaten, turn them into a deep 
 
 dish, and when the sugar is boiled, turn it over the whites, 
 
 beating all together rapidly until of the right consistency 
 
 to spread over the cake. Flavor with lemon if preferred 
 
 This is sufficient for two loaves. 
 
 / 
 
 FROSTING FOR CAKE. 
 
 Ella GuUd. 
 
 One cup frosting sugar, two tablespoons of water boiled 
 together; take it off the stove and stir in the white of one 
 egg beaten to a stiff froth ; stir all together well ; then 
 frost your cake with it, and you will never want for a 
 nicer frosting than this. 
 
 y ICE CREAM ICING FOR WHITE CAKE. 
 
 Mrs. P. B. Ayer. 
 
 Two cups of pulverized sugar boiled to a thick syrup; 
 add three teaspoons vanilla ; when cool, add the whites 
 of two eggs well beaten, and flavored with two teaspoons 
 of citric acid. 
 
 ICING. 
 
 Mrs. H. P. Stowell. 
 One pound pulverized sugar, pour over one tablespoon
 
 VALUABLE KECIPES. 326 
 
 cold water, beat whites of three eggs a little, not to a 
 stiff froth ; 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 it becomes quite thick remove from the fire and 
 stir while it becomes cool till thick enough to spread with 
 a knife. This will frost several ordinary sized cakes, 
 
 CHOCOLATE FKOSTING. 
 
 Mrs. C. H. Wheeler. 
 
 Whites of two eggs, one and one-half cups of fine 
 sugar, six great spoons of grated chocolate, two teaspoons 
 of vanilla; spread rather thickly between layers and on 
 the top of cake ; best when freshly made. It should be 
 made like any frosting. 
 
 BLACK FEUIT CAKE. 
 
 Mrs. C. H. Wheeler. 
 Three-fourths pound butter, one pound sugar (brown), 
 one pound flour, two pounds currants, three pounds 
 raisins (seeded), one-half pound citron, one-fourth pound 
 almonds, eight eggs, one nutmeg, cloves and cinnamon, 
 one wine glass of brandy. The raisins are better to be 
 soaked in brandy over night. 
 
 BLACK CAKE. 
 
 Mrs. a F, DeForrest. 
 
 Two pounds of flour, two pounds sugar, two pounds 
 butter, eight pounds raisins, four pounds currants, one 
 pint brandy, two pounds citron, twenty-four eggs, two
 
 THE HOME COOK BOOK- 
 
 ounces nutmeg, two teaspoons of cloves; add a little 
 molasses to make it more moist and black. This makes 
 two very large loaves, baked in tin pans or hoops. For 
 weddings. Splendid. 
 
 MOTHER DORCHESTER'S BLACK CAKE. 
 
 Mrs, Kate Johnson. 
 
 One pound sugar, one pound butter, one pound flour, 
 ten eggs, three pounds raisins, three pounds currants, 
 one-half pound citron, two teaspoons cinnamon, one tea- 
 spoon cloves, two teaspoons nutmeg, one wine glass of 
 brandy or alcohol. Stone the raisins and pour the liquor 
 over them, and cover tight over night. Brown the flour 
 to darken the cake. Bake from two to four hours. Will 
 keep good two or three years. 
 
 FRUIT CAKE. 
 
 Mrs. N. C. Gridley, Evanston. 
 One pound flour, one pound brown sugar, three-quar- 
 ters of a pound of butter, three pounds seeded raisins, 
 one pound currants, one pound citron, one-quarter pound 
 almonds, blanched and powdered in rose water; one 
 nutmeg, one wine glass brandy, ten eggs. Stir butter 
 and sugar to a cream, then add whites and eight yolks of 
 eggs, beaten separately. Stir in the flour, then spices, 
 and add the fruit just before it is put in the pans. Bake 
 slowly. This cake will keep two years. 
 
 CHEAP FRUIT CAKE. 
 
 Mrs. Earle, Peoria, 111. 
 Three teacups flour, one coffee cup of sugar, three-
 
 VALUABLE RECIPES. 327 
 
 quarters of a teacup of butter, three-quarters of a teacup 
 of milk, three eggs, raisins and currants, one teaspoon of 
 baking powder. 
 
 FRUIT CAKE. 
 
 Mrs. W. Guthrie. 
 
 Twelve eggs, one pound flour, one pound sugar, one 
 pound butter, two pounds raisins, two pounds currants, 
 one pound citron, two tablespoons cinnamon, four nut- 
 megs, one cup sweet milk, one cup molasses, one tea- 
 spoon cream tartar, one teaspoon soda, one gill brandy. 
 Bake two hours or more. 
 
 FRUIT CAKE. 
 
 Louisa Churchill. 
 
 One pound of sugar, one pound of butter, one pound 
 flour, four pounds raisins, two pounds currants, one and 
 one-half pounds citron, one gill brandy, one cup sour 
 cream, one nutmeg, one teaspoon soda. 
 
 FRUIT CAKE. 
 
 Mrs. Creole. 
 
 One pound of flour, one pound sugar, one pound but- 
 ter, three pounds raisins, three pounds currants, one 
 pound citron, two grated lemons, ten eggs, three nutmegs, 
 three ounces cinnamon, one gill brandy, one gill wine. 
 Bake two and one-half hours in a ten quart pan. 
 
 FARMER'S FRUIT CAKE. 
 
 Mrs. W. P. Cragin. 
 
 Take three cups of dried apples, wash them and soak
 
 328 THE HOME OOOE BOOK. 
 
 over night in water. In the morning drain ofT the water 
 and chop them ; add two cups of molasses and let them 
 simmer two hours, or until the molasses is all absorbed. 
 Let them cool before adding them to the other ingre- 
 dients, then take one cup of brown sugar, three-fourths 
 cup butter, two eggs, one cup milk, one small teaspoon 
 soda, one and one-half teaspoons cream tartar, one large 
 tablespoon cloves, one of allspice, two of cinnamon, one 
 nutmeg, the grated rind of two lemons and the juice of 
 one, one-fourth pound of citron, one cup of raisins, flour 
 enough to make it the consistency of cup cake. Bake in 
 a moderate oven. 
 
 DKIED APPLE CAKE. 
 
 Mrs. G. W. Gage. 
 One cup dried apples soaked over night, then steamed 
 till soft ; put them into a cup of molasses and simmer 
 slowly till well cooked ; when cool add one egg, one-half 
 cup of sugar, one-half cup of butter, one-half cup of 
 milk, two and a half cups of flour, one teaspoon soda, 
 two of cream tartar and spice to taste. 
 
 PHILADELPHIA PLUNKETS. 
 
 Mrs. J. A. Ellis. 
 
 One pound of sugar, one half-pound of butter, six eggs 
 beaten separately; one pound of corn starch. Bake in 
 small tins. 
 
 NEW ENGLAND ELECTION CAKE. 
 
 Mrs. John King, Jr. 
 Take three pounds sifted flour, leaving out a pint to put
 
 VALUABLE EB0IPE8. 329 
 
 l,m with fruit, and mix in warm milk till it is a stiff batter ; 
 weigh one and a half pounds of sugar, one pound butter ; 
 mix them to a cream, then mix one-half this with the 
 batter of milk and flour, and one-half pint good home- 
 made yeast ; beat very thoroughly together ; when light, 
 which will take several hours in winter, better to mix at 
 night and stand in a warm place till next morning, add 
 the remainder of butter and sugar with six eggs and one 
 pound raisins, one glass brandy, cinnamon, mace or nut- 
 meg, as the taste, and a little soda; if in season of 
 scarcity of eggs, it is very good without any ; should rise 
 the second time before pouring in pans for baking. The 
 more such cake is beaten the finer and lighter it will be. 
 
 A PLAIN FRUIT CAKE. 
 
 Mrs. Ada Sturtevant, Delavan, Wis. 
 One cup of butter, three of brown sugar, three of sour 
 milk, six of flour, two eggs, nutmeg, cinnamon and cloves, 
 one and one-half teaspoons soda; two cups of raisins and 
 currants improve it. Add the fruit the last thing. Bake 
 in two tins. 
 
 FRUIT CAKE. 
 
 Mrs. E. H. Dennison. 
 One-half cup of butter, one-half cup of brown sugar, 
 one-half cup of molasses, one-half cup of sour milk, the 
 yolks of four eggs, one-half teaspoon of soda, one tea- 
 spoon of cream tartar, one and one-half cups of flour, 
 one cup of raisins chopped fine, one cup of currants, one 
 teaspoon each of cloves, cinnamon and nutmeg ; whites 
 can be used for delicate cakes.
 
 330 THE HOME COOK BOOK. 
 
 DOUGH CAKE. 
 
 Mrs. W. P. Nixon. 
 
 One pint bowl of dough as it is ready to mould into 
 loaves, four eggs beaten separately, one cup of butter, 
 two cups of white sugar, one tablespoon of cinnamon, 
 one nutmeg, one-half teaspoon of soda, one pint bowl of 
 stoned raisins ; mix by hand ; put the dough in a large 
 bowl ; first work in the butter well, then the sugar and 
 spice, next the yolks, then the whites of the eggs, then 
 the soda, first dissolved in a little warm water ; lastly, the 
 raisins. Bake about as long as you would bread. This 
 quantity makes two loaves. Let it stand to rise after put- 
 ting into the pans. 
 
 BREAD CAKE. 
 
 Mrs. W. H. Ovington. 
 
 Three teacups of light dough, three-fourths cup butter, 
 two cups sugar, three eggs, small teaspoon soda dissolved 
 in a little warm water, nutmeg or cinnamon for spice, a 
 coffeecup of raisins or currants : mix all well together and 
 let it raise before setting it in the oven. 
 
 RAISED LOAF CAKE. 
 
 Mrs. F. D. Gray. 
 
 Three cups of milk, two cups of sugar, one cup yeast, 
 flour to make a thick batter. Stand till light ; then add 
 two cups sugar, two cups butter, two eggs, raisins and 
 spices. Stand from one to three hours in the tins.
 
 VALUABLE KEOTPES. 331 
 
 LOAF CAI^. 
 
 Mrs. John King, Jr. 
 
 Four pounds light dough, two pounds sugar, one pound 
 butter, four eggs, one pound stoned and chopped raisins, 
 (sliced citron if you like,) one wine glass brandy or wine, 
 small teaspoon soda, mace or nutmeg; mix sugar and 
 butter with the eggs, well beaten; then with the hands 
 mijc the dough to the ingredients, beating very thoroughly ; 
 add spices and fruit, and allow to rise before baking, after 
 putting in the pans. 
 
 Plainer Loaf Cake. — Six cups light dough, three cups 
 sugar, one and one-half cups butter, three eggs, small tea- 
 spoon of saleratus, spice and fruit as you please ; mix as 
 the fruit. Dough for cake should always be light, either 
 bread or biscuit ; if biscuit dough is used, a little less 
 shortening is needed, and to insure light cake, the bread 
 should be made from good home-made yeast. 
 
 LOAF CAKE. 
 
 Mrs. G. F. De Forrest, Freeport. 
 
 Four pounds flour, two pounds sugar, two and a half 
 pounds butter (or one and a quarter pounds butter and 
 three-quarters of a pound lard) ; three and a half pounds 
 raisins, a little citron ; add wine, brandy, four eggs, one 
 teaspoon soda, and spice as you please ; rub the butter 
 and sugar together, then take half and work into the 
 flour ; add half a pint of domestic yeast ; make the dough 
 not quite as stiff" as biscuit. When it has well risen, work 
 in the other half of the butter and sugar, with the spices 
 and brandy. When thoroughly light, add the eggs, beaten
 
 332 THE HOME OOOE BOOK. 
 
 separately, and the fruit. Let it rise an hour in the tins ; 
 bake one and a quarter hours. It will keep all winter if 
 frosted. This rule makes eight loaves. 
 
 LOAF CAKE. 
 
 Mrs. C. H. Wheeler. 
 
 Two cups light dough, one cup sugar, one cup chopped 
 raisins, small half cup of soft butter, one egg, half a nut- 
 meg, teaspoon of cinnamon ; one-half a wine glass of wine 
 or brandy can be added if desired ; dissolve one-half tea- 
 spoon of soda in two tablespoons of milk ; mix the butter 
 and sugar well into the dough with the hand, before 
 adding the rest of the ingredients; flour the raisins; a 
 little flour may be added if the brandy is used and the 
 cake seems too thin. Mix or stir very thoroughly, and 
 raise about an hour or until it looks light. 
 
 QUICK LOAF CAKE. 
 
 / Mrs. H. M. Buell. 
 
 One cup of sugar, one-half of butter, one of milk, one 
 egg, two and one-half cups of flour, one-half teaspoon of 
 soda, one teaspoon of cream tartar. 
 
 POUND CAKE. 
 
 Mrs. W. H. Ovington. 
 
 One pound of flour, one of sugar, ten eggs ; beat the 
 yolks and sugar together; add one pound of butter, put- 
 ting in the whites beaten to a froth, and the flour last 
 Very nice baked in small patty pans and frosted.
 
 VALUABLE RECIPES. 333 
 
 WHITE POUND CAKE. 
 
 Mrs. G. S. Whitaker. 
 One pound sugar, one of flour, fourteen ounces butter, 
 one cup sour milk, or sweet milk with soda or cream 
 tartar mixed in milk, whites of twelve eggs ; flavoring and 
 citron. 
 
 IMPERIAL CAKE. 
 
 M. A. T. 
 One pound sugar, one of flour, one of butter, ten eggs, 
 one pound almonds, three-quarters of citron cut fine, one 
 glass of brandy and mace ; put the fruit in the flour, and 
 bake in thick loaves. 
 
 y MOUNTAIN POUND CAKE. 
 
 Mrs. C. M. Dickerman, Rockford, 111. 
 One pound sugar, one of flour, one-half of butter, six 
 eggs (the whites and yolks beaten separately) ; three- 
 fourths cup sweet milk, one teaspoon soda, two of cream 
 tartar ; sift the soda and cream tartar together into the 
 flour, after sifting the flour ; then rub butter and sugar to 
 a cream, and add a part of the whites and yolks of the 
 eggs, also a part of the flour, and then the milk. 
 
 IMPERIAL CAKE. 
 
 ^ Mrs. De Forrest. 
 
 One pound sugar, one of flour, three-fourths of butter, 
 one of almonds, blanched and cut fine, one-half of citron, 
 one-half of raisins, rind and juice of one lemon, one 
 nutmeg, ten eggs. This is very delicious and will keep 
 for months. Elegant.
 
 / 
 
 334 THE HOME COOK BOOK. 
 
 WHITE CAKE. 
 
 Elmina Meeker, Cortland, 111. 
 
 Two cups of white sugar, one of cream (sweet) ; two 
 of flour, one tablespoon of butter, the whites of five eggs, 
 one teaspoon of cream tartar, one-half of soda. Flavor 
 with lemon. 
 
 WHITE CAKE. 
 
 Marian Ely, Cortland, 111. 
 
 One cup of sugar, one-half of butter, one-half of sweet 
 milk, whites of two eggs, one teaspoon of cream tartar, 
 one-half of soda, two and one-half cups of flour. 
 
 WHITE CAKE. 
 
 Mrs. C. H. Wheeler. 
 
 Two cups of sugar, one-half of butter, the whites of 
 four eggs, one cup sweet milk, three of flour, three small 
 teaspoons of baking powder sifted with the flour. Beat 
 the sugar and butter to a cream, then stir in the milk and 
 flour, a little at a time ; add the whites last. All cake 
 should be well stirred before the whites of the eggs are 
 added. Never fails. 
 
 PRIZE WHITE CUP CAKE. 
 
 Mrs. Kate W. Hoge. 
 
 One cup of butter, four cups sifted flour or three of 
 unsifted, two cups of white sugar, one of sour milk with 
 one-half teaspoon soda, five eggs, beaten separately. 
 Beat the yellow of the eggs until light, then add the 
 sugar, and beat it well together, then add the whites of
 
 VALUABLE RECaTES. 
 
 335 
 
 the eggs (beaten well beforehand) alternating with the 
 flour (after being sifted.) Mix the whites of the eggs and 
 flour very slowly and bake in a moderately heated oven 
 at first, then finish with a hotter oven. Try it with a 
 straw or knife ; when the dough don't stick, it is done. 
 Use flavoring to taste. This will make one large or two 
 small cakes. 
 
 SNOW CAKE. 
 
 Mrs. Lamkin. 
 
 Three-fourths cup of butter, two cups sugar, one cup 
 milk, one cup corn starch, two cups flour, one and one- 
 half teaspoons baking powder. Mix com starch, flour 
 and baking powder together ; add to the butter and sugar 
 alternately with the milk ; lastly, add the whites of seven 
 eggs ; flavor to taste. Never fails to be good. 
 
 DELICATE CAKE. 
 
 Mrs. Anson Gorton. 
 
 One cofFeecup butter, two coffeecups sugar, four coffee- 
 cups flour, one-half coffeecup milk. The whites of eight 
 eggs, two teaspoons cream-tartar, even teaspoon of soda. 
 Flavor to taste. 
 
 DELICATE CAKE. 
 
 •' Marian Ely. 
 
 The whites of four eggs well beaten, one cup white sugar, 
 one-half cup butter, one-half cup sweet milk, two cups 
 flour, one teaspoon cream tartar, one-half teaspoon soda.
 
 336 THE HOME OOOK BOOK. 
 
 DELICATE CAKE. 
 
 Mrs. J. A. Ellis. 
 
 One and a half cups powdered sugar, one-'half of butter, 
 one and a half of flour, one-half of corn starch, sifted with 
 the flour, one-half of milk, the whites of six eggs beaten 
 to a froth, one small teaspoon cream-tartar, one-half tea- 
 spoon soda ; flavor with almond or vanilla. Bake in a 
 moderate oven. 
 
 DELICATE CAKE. 
 
 Mrs. A. T. Hall. 
 One cup butter, two of sugar, one of sweet milk, whites 
 of eight eggs, three cups flour one teaspoon of cream tar- 
 tar, one-half teaspoon soda. 
 
 DELICATE CAKE. 
 
 Mrs. C. E. Browne, Evanston. 
 Two eggs, a trifle over half a cup of butter, one cup 
 sweet milk, one and a half of sugar, and three teaspoons 
 baking powder. Put together in the usual manner, and 
 flavor with extract of almonds or lemon. Made with the 
 whites of four eggs, it is admirable for cocoanut cake ; or 
 with yolks for chocolate. Use your judgment in adding 
 flour. This recipe I have had in use for fifteen years, and 
 while inexpensive, it is nice enough for most any occasion. 
 
 WHITE POUND CAKE. 
 
 Mrs. M. J. Woodworth. 
 One pound of flour, one pound sugar, three-fourths 
 pound butter, the whites of sixteen eggs beaten to a stiff 
 froth ; flavor with bitter almond. Elegant.
 
 VALUABLE RECIPES. 337 
 
 FEATHEK CAKE. 
 
 Mrs. A. P. Wightman. 
 
 One cup sugar, one cup flour, one egg, one tablespoon 
 melted butter, one- half cup sweet milk, one teaspoon bak- 
 ing powder, pinch of salt, flavor to taste ; put in the bak- 
 ing powder and run through a seive. 
 
 FEATHEE CAKE 
 
 Mrs. W. H. Ovington. 
 
 One cup sugar, three eggs beaten well together, butter 
 the size of an egg, one cup flour, one teaspoon cream tar- 
 tar mixed with flour, one-half teaspoon soda dissolved in 
 eight teaspoons of water. Season to taste. 
 
 CKEAM CAKE. 
 
 Mrs. M. J. Woodworth. 
 
 Three eggs, one and one-half cups flour, one cup sugar, 
 two teaspoons baking powder, three tablespoons water, 
 bake in jelly cake pans, making four cakes; cream, one 
 pint milk, one egg, one and one-half tablespoons corn 
 starch, two tablespoons sugar ; flavor when cool. Very 
 nice. 
 
 CKEAM CAKE. 
 
 Mrs. James Wadsworth, Hyde Park. 
 
 Beat five eggs thoroughly, add two cups sugar, two table- 
 spoons cream, two cups flour in which has been mixed 
 one and one-half teaspoons baking powder, a little salt, 
 bake in five jelly tins, leaving about one-sixth of the bat- 
 ter, to this add one cup of milk, also lemon or vanilla ;
 
 338 THE HOME OOOK BOOK. 
 
 boil till it thickens, stirring constantly ; then spread it 
 over the cakes as they are laid together. 
 
 CEEAM CAKE. 
 
 Mrs. Chesebrough. 
 
 Four eggs, three teacups flour, not quite two of sugar, 
 one teaspoon of soda, two of cream tartar, or three of 
 baking powder ; mix flour, sugar and cream tartar together ; 
 dissolve the soda in one cup good cream and add with 
 the beaten eggs to the mixture. Flavor with lemon or 
 vanilla. Bake twenty minutes. Is made quickly and 
 very nice. 
 
 COEN STARCH CAKE. 
 
 Mrs. Dickinson. 
 
 One cup of butter, two cups sugar, one cup sweet milk, 
 two-thirds cup corn starch and fill it up with flour, two 
 cups flour, two teaspoons baking powder, whites of seven 
 eggs. 
 
 COEN STAECH CAKE. 
 
 Lucy D. Fake. 
 One cup white sugar and one-half cup butter beaten 
 together, one-half cup starch, the whites of three eggs 
 beaten to a stiff" froth, one cup milk, one cup flour, one 
 teaspoon cream tartar, one-half of soda. Flavor with 
 lemon. 
 
 LADY CAKE. 
 
 Mrs. Ewing. 
 
 One pound sugar, one-half pound butter, one pound of
 
 VALUABLE RECIPES. 339 
 
 flour, whites of sixteen eggs, one and one-half teaspoons 
 soda, one and one-half teaspoons cream tartar. Rub but- 
 ter and sugar together, then stir the whites of eggs into it. 
 Sift the flour three times with cream tartar and soda in it, 
 and add lastly. 
 
 LADY CAKE. 
 
 One cup of boiled milk, one- half cup butter, two cups 
 powdered sugar, three cups flour, one even teaspoon cream 
 tartar, one-half teaspoon soda, whites of two eggs ; flavor 
 with bitter almond. 
 
 LEMON CAKE. 
 
 Lake Forest, 111. 
 
 Three cups of sugar, one cup butter, one cup milk, five 
 eggs, four cups flour ; stir the butter and sugar to a cream, 
 beat the eggs separately, the whites to a stiff froth, and 
 dissolve a little soda in the milk. Mix all together ; sift 
 the flour and put in by degrees, and add the juice and 
 grated rind of a fresh lemon. This cake is delicious. 
 
 LEMON CAKE. 
 
 Mrs. H. B. Hurd. 
 
 Five cups flour, one cup butter, three cups sugar, one 
 cup cream, five eggs, one teaspoon saleratus and the peel 
 and juice of two lemons. 
 
 SPICE CAKE. 
 
 Mrs. A. T. Hall. 
 Two cups of sugar, two cups butter, six cups flour, one
 
 340 THE HOME COOK BOOK. 
 
 cup molasses, one cup milk, six eggs, one glass brandy, 
 two teaspoons cream tartar, one teaspoon soda, two tea- 
 spoons cloves, one nutmeg, two pounds raisins. 
 
 SPICE CAKE. 
 
 Mrs. J. C. Mooar. 
 
 One and one-half cups sugar, two-thirds cup butter, 
 one cup raisins, two-thirds cup sweet milk, three cups 
 flour, two eggs, one teaspoon cream tartar, one-half tea- 
 spoon soda, cinnamon, nutmeg and cloves to suit taste. 
 
 CUEEANT CAKE. 
 
 Fanny L., Evanston. 
 
 One and one-half pounds flour, one pound sugar, three- 
 fourths pound butter, seven eggs, one gill milk, one-half 
 teaspoon saleratus, one pound currants. 
 
 POOE MAN'S CAKE. 
 
 Fanny L. 
 
 Two cups raised dough, one egg, one-half cup molasses, 
 one cup sugar, butter size of an egg, one teaspoon soda ; 
 one cup raisins, flour to stiffen. 
 
 CLOVE CAKE. 
 
 Mrs. H. P. Merriman. 
 
 Four and one-half coffee cups of sifted flour, three cups 
 sugar, one and one-half cups butter, one teacup cream or 
 milk, one teaspoon saleratus, four eggs, one tablespoon 
 cloves, one tablespoon cinnamon, one tablespoon nutmeg, 
 one pound fruit and citron.
 
 VALUABLE RECIPES. 341 
 
 COFFEE CAKE. 
 
 X Mrs. E. S. Chesebrough. 
 
 One cup butter, one of sugar, one of molasses, one of 
 strong coffee, five of flour, one pound of raisins, one tea- 
 spoon of soda, one of cinnamon, one of allspice, one- 
 half a nutmeg, three eggs (it can be made with one or 
 two). Sift the soda in molasses. Excellent. 
 
 PUFF CAKE. 
 
 ^ Mrs. A. M. Lewis. 
 
 One cup brown sugar, one-half of butter, two eggs, 
 one-half cup sweet milk, two of Graham flour (sifted), 
 one-half teaspoon soda, one of cream tartar, or two tea- 
 spoons of baking powder, one cup of raisins. 
 
 MARBLE CAKE. 
 
 Mrs. J. Gilbert, Evanston. 
 
 White Part. — One cup white pulverized sugar, one- 
 half cup butter, one-half cup sweet milk, whites of four 
 eggs, two and one-half cups flour, two heaping teaspoons 
 baking powder, or one teaspoon cream tartar and one- 
 half teaspoon soda. Stir butter and sugar together to a 
 cream, and beat whites of eggs to a stiff" froth, which are 
 to be added the last of all ingredients, with the half cup 
 of flour, which must contain the baking powder well mixed 
 in the flour ; season to taste. This is a very good recipe 
 for delicate cake also. 
 
 Dark Part. — One cup brown sugar, one-half cup 
 molasses, one-half cup sour milk, two and one-half cups 
 flour, one level teaspoon soda dissolved in the milk and
 
 342 THE HOME COOK BOOK. 
 
 in the molasses, yolks of four eggs and one-half cup but- 
 ter, to be rubbed well together with the sugar ; add one- 
 half teaspoon cinnamon, allspice and cloves. 
 
 Either of these make good cake used separately, or 
 well mixed to represent marble. 
 
 CHOCOLATE CAKE. 
 
 C. A. Tinkham. 
 
 One cup butter, two of sugar, five eggs (leaving out the 
 whites of two), one cup sweet milk, one teaspoon cream 
 tartar, one-half of soda, both dissolved in the milk, three 
 and one-half cups of flour, scant measure. For frosting : 
 Take the whites of the two eggs, one and one-half cups 
 of powdered sugar, six large tablespoons grated chocolate, 
 two teaspoons vanilla ; frost while the cake is hot. 
 
 COCHmEAL MARBLE CAKE. 
 
 Mrs. Anna Yocum, Cairo, 111. 
 
 One cup butter, three cups pulverized sugar, five cups 
 flour, one cup water, ten eggs (whites only), three tea- 
 . spoons yeast powder sifted with flour ; cream the buttei 
 and sugar by stirring together; beat the whites of the 
 eggs to a froth, and gradually add all together. Before 
 beginning the cake, put a small teaspoon of cochineal to 
 soak in two tablespoons of hot water; bruise it with a 
 spoon, and strain through a piece of Swiss muslin into 
 three-fourths teacup of the cake batter, and as you pour 
 the batter into the cake tin, marble with the red dough. 
 A little practice will produce very satisfactory results.
 
 VALUABLE RECIPES. 343 
 
 MAEBLE CAKE. 
 
 Mrs. Frances M. Thatcher. 
 
 One-half cup sour cream, one-half cup butter, two and 
 one-half cups flour, one cup white sugar, the whites of 
 five eggs, two-thirds teaspoon soda; prepare another 
 mixture, except substituting dark sugar for white, and the 
 yolks instead of the whites ; fill a tin with alternate layers 
 of each and bake. . 
 
 HICKOEY-NUT CAKE. 
 
 Mrs. Hobbs. 
 
 One cup meats (broken), one and one-half of sugar, 
 one-half of butter, two of flour, three-fourths of sweet 
 milk, two teaspoons baking powder, the whites of four 
 eggs well beaten ; add the meats last. 
 
 HICKOEY-NUT CAKE. 
 
 Mrs. C. C. Stratton, Evanston. 
 
 Two cups pulverized sugar, one cup butter, one cup 
 new milk, four cups sifted flour (winter wheat flour), 
 whites of eight eggs, one and one-half cups hickory-nut 
 meats, one tablespoon vanilla, three heaping teaspoons 
 baking powder; put the baking powder into the flour, 
 and stir well before using, beat and add the eggs the last ; 
 bake slowly one hour. 
 
 HiCKOEY-NUT CAKE. 
 
 Nellie Gould. 
 
 Not quite a cup of butter, one and one-half cups 
 sugar, three-fourths cup sweet milk, three cups flour,
 
 344 THE HOME COOK BOOK. 
 
 three teaspoons baking powder, whites of four eggs, one 
 cup hickory-nuts. 
 
 NUT CAKE. 
 
 Mrs. Taylor, Fort Wayne. 
 
 Two and a half cups sugar, one of butter, three and a 
 half of flour, one of sweet milk, five eggs, one pound 
 stoned raisins, one-half pound of citron, one-half of a 
 lemon peel, one-half of an orange peel, one pint hickory 
 nut meats, one nutmeg, two teaspoons baking powder. 
 
 COCOANUT CAKE. 
 
 Mrs. Bartlett. 
 
 One pound of sugar; one pound of flour; one pound 
 of butter; whites of twelve eggs; one cocoanut; two- 
 thirds teaspoonful soda ; half cup of wine. 
 
 WHITE CUP CAKE. 
 
 Mrs. A. S. Ewing. 
 
 Two cups of sugar, one-half of butter, four ot flour, 
 one of sweet cream, one teaspoon soda dissolved in the 
 cream, two teaspoons cream tartar mixed through the 
 flour, whites of eight eggs. 
 
 COMPOSITION CAKE. 
 
 Mrs. H. F. Waite. 
 
 Five eggs, four cups sifted flour, two and one-half of 
 sugar, one of butter, one of milk, two teaspoons cream 
 tartar, one of soda. Beat sugar, butter and yolks of eggs 
 a long time, then add milk and part of the flour ; with
 
 VALUABLE BECIFES. 345 
 
 the rest of the flour add the whites, beat very light; 
 raisins or citron, if desired. 
 
 VANILLA CAKE. 
 
 /^ A. E. W. 
 
 One-half cup of butter stirred into one cup of sugar till 
 it is like cream, three eggs, one and one-half cups flour, 
 two teaspoons vanilla; bake on tins, dropping. 
 
 KEBECCA'S PLAIN CAKE. 
 
 Mrs. G. H. L. 
 
 One cup sugar, two of flour, one-half of butter, one- 
 half of sour milk, one egg, one teaspoon saleratus. One 
 loaf. 
 
 PLAIN CAKE. 
 
 Harriet N. Jenks. 
 
 One cup of Indian meal sifted, one of flour, one of 
 sugar, one teaspoon soda, about a pint of sour milk, tea- 
 spoon of salt, one egg, piece of butter size of a common 
 egg. Wholesome for children. 
 
 ONE EGG CAKE. 
 
 Mrs. P. B. Ayer. 
 
 One and a half cups sugar and one-half of butter beaten 
 together, one egg, one cup milk, two and a half of flour, 
 two and a half teaspoons of baking powder. This cake 
 should have icing of some kind between, chocolate for 
 example.
 
 346 THE HOME COOK BOOK. 
 
 TIPSY CAKE. 
 
 Mrs. Gen, N. J T. Dana. 
 
 Take sponge cake and stick it full of almonds which 
 have been blanched ; turn over it as much white wine as 
 it will absorb ; put it in a deep dish or glass bowl, and let 
 it stand one hour, then pour over it as much soft custard 
 as the dish will hold. Let it stand two or three hours. 
 Very simple and very nice. 
 
 EUNAWAY CAKE. 
 
 Mattie Winslow, Aurora, 111. 
 
 One egg, one teaspoon sugar, two tablespoons butter, 
 one cup milk, two teaspoons cream tartar, one teaspoon 
 soda, flour to make a little thicker than griddle cakes. 
 This is very nice eaten hot with butter for breakfast and 
 tea. 
 
 TUMBLER CAKE. 
 
 Mrs. Lamkin. 
 
 Four eggs, one tumbler sugar, one tumbler butter, one- 
 half tumbler molasses, one- third tumbler milk, one tea- 
 spoon saleratus ; spices to taste ; one-half pound raisins, 
 one-fourth pound currants, flour to make it the usual con- 
 sistency. Bake one and one-fourth hours in a slow oven. 
 
 ADAMS' CAKE. 
 
 Mrs. H. P. Stowell. 
 
 One cup sugar, two-thirds cup butter, four eggs, one 
 and one-eighth cups flour, very little soda. Very nice.
 
 VALUABLE RECIPES. 347 
 
 CLAY CAKE. 
 
 Mrs. Ada Sturtevant. 
 
 One cup butter, two and one-half cups sugar, one cup 
 sweet milk, four cups flour, the yolks of five eggs and the 
 whites of seven, two spoons cream tartar, one spoon soda, 
 one spoon extract of lemon ; stir the butter and sugar tilt 
 it looks like cream ; beat the yolks separately and well, 
 the whites to a stiff froth, adding the whites and flour last, 
 and beat all very thoroughly. This will make two cakes. 
 If you lack time, and wish variety, by changing the 
 flavoring and adding fruit to one, you will have two cakes 
 entirely unlike, and very good, 
 
 HAEEISON CAKE. 
 
 Mrs. B. F. Adams. 
 
 One and one-half cups butter, one cup sugar, one cup 
 molasses, one cup sour milk, four eggs, one teaspoon 
 soda, flour to make as thick as pound cake ; fruit and 
 spice. 
 
 GOLD CAKE. 
 
 Mrs. Russell. 
 
 One and one-half cups sugar, one-half cup butter, one 
 cup sweet milk, one teaspoon cream tartar, one-half tea- 
 spoon soda, nutmeg, three cups flour, yolks of six eggs. 
 
 SILVEE CAKE. 
 
 Mrs. Russell. 
 
 One and one-half cups sugar, one-half cup butter, one 
 cup sweet milk, one-half teaspoon soda, one teaspoon
 
 348 THE HOME COOK BOOK. 
 
 cream tartar, whites of six eggs beaten to a froth, and 
 three cups flour. 
 
 GOLD CAKE. 
 
 Mrs. L. Bradley. 
 
 Take yolks of twelve eggs, five cups sifted flour, three 
 cups white powdered sugar, one cup butter, one and a 
 half cups of cream or sweet milk, one teaspoon cream 
 tartar and half a teaspoon of soda. 
 
 SILVER CAKE. 
 
 Mrs. L. Bradley. 
 
 Take whites of one dozen eggs, five cups flour, three 
 cups powdered sugar, one cup butter, one cup cream or 
 sweet milk, one teaspoon cream tartar, half a teaspoon 
 soda. 
 
 FRENCH SPONGE CAKE. 
 
 Mrs. James Wadsworth, Hyde Park. 
 
 Two eggs, two cups of sugar, one of milk, three of 
 flour, two tablespoons butter, two teaspoons baking 
 powder. 
 
 y CREAM SPONGE CAKE. 
 
 f Mrs. W. G. Morgan. 
 
 Break two large eggs into a teacup and fill it with sweet 
 cream ; add one cup white sugar, a little salt, and put in 
 a pan ; add two cups of sifted flour, two teaspoons baking 
 powder, one of lemon essence ; put in a square baking tin 
 and bake fifteen minutes.
 
 VALUABLE RECIPES. 349 
 
 WHITE SPONGE CAKE. 
 
 Mrs. L. H. Smith. 
 One tumbler sifted flour, one and one- half of powdered 
 sugar, one heaping teaspoon cream tartar, and a little salt ; 
 sift all together into a dish ; beat the whites of ten fresh 
 eggs, and stir (not beat) very carefully into the flour and 
 sugar until well mixed. Bake with great care in a mod- 
 erate oven, in one good sized round tin, with an opening 
 in the center. Flavor with extract lemon, and put it in 
 with the whites of the eggs. This is an excellent cake. 
 
 / BEEWICK SPONGE CAKE. 
 
 Fannie L. 
 Beat six eggs two minutes (yolks and whites together) ; 
 add three cups sugar, and beat five minutes ; two cups 
 flour and one teaspoon cream tartar, and beat two min- 
 utes ; add one cup cold water with one-half teaspoon 
 saleratus dissolved in it, and beat one minute ; add the 
 grated rind and half the juice of a lemon, a little salt 
 and two more cups of flour, and beat another minute, 
 observing the time exactly. Bake in rather deep cake 
 pans. Extract of lemon will answer. 
 
 LEMON SPONGE CAKE. 
 
 Mrs. Pulsifer. 
 Eight eggs, ten ounces of sugar, half pound of flour, 
 the juice and grating of one lemon ; separate the eggs, 
 beat the yolks, sugar and lemon until thick and light ; 
 whisk the whites until dry, which add with the flour, half 
 of each at a time ; mix all together, but avoid beating ; 
 butter your pan well and bake in a moderate oven.
 
 350 THE HOME COOK BOOK. 
 
 MKS. WILDER'S SPONGE GINGERBEEAD. 
 
 In two cups molasses, sift two teaspoons soda and a 
 dessert spoon ginger. Stir to a cream, then add four well 
 beaten eggs, one cup butter melted, one cup sour milk in 
 which is dissolved one teaspoon soda ; mix all together, 
 then add flour to the consistency of pound cake. Two 
 loaves. 
 
 BEST SOFT GINGEEBEEAD. 
 
 One cup molasses, one of sugar, one of milk, half of 
 butter, five cups sifted flour, one tablespoon ginger, half 
 teaspoon or rather more of soda, a little cloves can be 
 added if liked. Melt the butter in molasses and sugar, 
 allowing the mixture to become hot, then add spices, 
 milk, with soda and flour. Persons measure flour so dif- 
 ferently, if you would be quite sure to have it right, try 
 a small cake first. If it falls add a little more flour. 
 
 HAED GINGEEBEEAD. 
 
 Mrs. J. A. Ellis. 
 
 One pound lard, one-half pound butter, beaten to a 
 cream, one and one-half pounds brown sugar, three pints 
 of West India molasses, ginger, cinnamon, allspice and 
 cloves, enough flour to make a stiff dough ; roll out very 
 thin and cut with a cutter. 
 
 MES. HAMILTON'S GINGEEBEEAD. 
 
 Mattie M. Winslow, Aurora, 111. 
 
 Two eggs, one cup molasses, one cup sour cream, tw^ 
 tablespoons ginger, one teaspoon soda. Stir quite thin.
 
 VALUABLE KECIPBS. 351 
 
 LAYER CAKES. 
 
 GENTLEMAN'S FAVORITE. 
 
 Miss Anna M. Whitman, Indianapolis, Ind. 
 
 Seven eggs beaten separately, one-half cup butter, two 
 cups white sugar, two cups flour, two tablespoons baking 
 powder, two tablespoons water, one-half teaspoon salt; 
 bake in jelly-cake pans in quick oven. The jelly for the 
 cake : One egg, a cup of sugar, three grated apples and 
 one lemon ; stir till it boils and becomes thick, let it cool 
 before putting between the layers. 
 
 IMPEOMPTU JELLY CAKE. 
 
 Mrs. P. B. Brown. 
 
 One cup butter, two cups sugar, three cups flour, four 
 eggs ; stir the sugar and butter to a cream, then add the 
 yolks of the eggs, and lastly the beaten whites and flour. 
 Have ready the jelly, made as follows : One grated apple, 
 the grated rind and juice of one lemon, one cup sugar 
 and one egg; boil until it jellies, stirring constantly ; cool 
 before using. Bake your cake in jelly-cake pans, or in 
 thin layers, putting the jelly between each layer as in 
 ordinary jelly cake. 
 
 JELLY CAKE. 
 
 Mrs. John Edwards. 
 
 One and one-half cups of sugar, one-half of butter, one- 
 half of sweet milk, two and one-half of flour, three eggs,
 
 352 THE HOME COOK BOOK. 
 
 whites and yolks beaten separately, and add two teaspoons 
 baking powder. 
 
 The Jelly. — One cup of sugar, one egg, grate the 
 rind and use the juice of one lemon, one tablespoon of 
 water, one teaspoon of flour ; put your dish in a kettle of 
 boiling water, and let it come to a boil ; have your cake 
 ready and put it together. 
 
 APPLE JELLY CAKE. 
 
 Mrs. W. G. Morgan. 
 
 Prepare and grate three large apples, (Greenings pre- 
 ferred,) the juice and rind of a lemon, half a cup of sugar, 
 one egg well beaten ; put the ingredients together in a tin 
 basin; simmer until cooked, with constant stirring; set 
 to cool until the cake is ready. Take three eggs, stir 
 whites and yolks separately ; to a cup and a half of white 
 sugar, add half a cup sweet milk and a piece of butter the 
 size of an egg; mix butter and sugar together, four cups 
 of flour and three teaspoons of baking powder; divide in 
 four equal parts, and put in baking tins or jelly pans ; use 
 the jelly as in other cases while the cake is hot. 
 
 JELLY CAKE — MADE WITH THE YOLKS 
 OF EGGS. 
 
 Mrs. Brown. 
 
 One and one-half cups sugar, one-halt cup butter, one- 
 half cup milk, one egg and yolks of four ; stir well, then 
 sift in two cups flour and two teaspoons baking powder ; 
 bake in five cakes. This makes a delicious cocoanut 
 cake by spreading between, and on the top of the cakes,
 
 VALUABLE EECIPES. 353 
 
 instead of jelly, a soft frosting, thickly strewn with des- 
 sicated cocoanut, which has been soaked half an hour in 
 warm milk. 
 
 CHOCOLATE CAKE. 
 
 Mrs. Monroe Frank, 
 
 One cup of butter, two cups sugar, four cups flour, four 
 eggs, three teaspoons of Royal Baking Powder, one cup 
 sweet milk. 
 
 For Frosting. — One-half cake Baker's chocolate, one- 
 half cup sugar (pulverized) ; enough hot water to cover ; 
 set in a pan of boiling water over the fire three minutes ; 
 when cold, add one-half teaspoon vanilla. Spread the 
 same as for jelly cake. 
 
 WHITE MOUNTAIN CAKE. 
 
 Mrs. John Edwards, Rockford. 
 
 Two cups sugar, two-thirds cup butter, whites of seven 
 eggs well beaten, two-thirds cup sweet milk, two cups 
 flour, one cup com starch, two teaspoons baking powder ; 
 bake in jelly-cake tins. 
 
 Frosting. — Whites ot three eggs and some sugar 
 beaten together — not quite as stiff as for frosting; 
 spread over the cake ; add some grated cocoanut, then 
 put your cakes together ; put cocoanut or frosting for 
 the top. 
 
 YELLOW MOUNTAIN CAKE. 
 
 Nellie Spencer. 
 Yolks of ten eggs, one cup butter, two of sugar, one 
 of milk, three of flour, one teaspoon soda, two of crearo 
 tartar.
 
 354? THB HOME COOK BOOK. 
 
 COCOANUT MOUNTAIN CAKE. 
 
 Mrs. J. P. Hoit. 
 
 One cup butter, three cups sugar, one cup milk, three 
 and a half cups flour, whites of ten eggs, one teaspoon 
 cream tartar, one-half teaspoon soda, essence of almond ; 
 bake in sheets. Make an icing of the whites of three 
 eggs and one pound sugar ; ice each sheet, and sprinkle 
 one grated cocoanut lightly over all. 
 
 COCOANUT CAKE. 
 
 Mrs. M. G. HubbeU, Shabbona, lU. 
 
 Two eggs, one cup sugar, two-thirds cup of milk, one- 
 half cup butter, two cups flour, two heaping teaspoons 
 baking powder. 
 
 Frosting. — Whites of two egg, eight teaspoons sugar, 
 flavor to suit. Bake the same as jelly cake ; spread a thin 
 layer of frosting, sprinkled with prepared cocoanut, and 
 frost the top and thickly sprinkle with the cocoanut. 
 
 ALMOND CAKE. 
 
 Mrs. Henry Stevens. 
 
 Two cups sugar, one-half cup butter, one cup sweet 
 milk, two and one-half cups flour, whites of eight eggs, one 
 teaspoon cream tartar, one-half teaspoon soda ; mix butter 
 and sugar to a cream ; mix other ingredients alternately, 
 putting in soda last ; bake in layers like jelly cake ; spread 
 each layer with soft frosting, and add blanched split 
 almonds about an inch apart on each layer.
 
 VALUABLE RECIPES. 366 
 
 BOSTON CREAM CAKE. 
 
 Mrs. E. S. Chesebrough. 
 
 One pint of water, one-half pound butter, three-fourth 
 pound flour, ten eggs ; boil the butter and water together; 
 stir in the flour when boiling ; when cool, add the eggs, 
 and soda the size of a pea ; drop by the spoonful on a 
 buttered baking pan, leaving space so that the cakes will 
 not touch when risen. Bake in a very quick oven about 
 ten minutes. When cold, make an incision at the side 
 and fill with the following cream : Six gills of milk, one 
 and one-half cups flour, two cups sugar, six eggs; beat 
 the flour, sugar and eggs together and stir into the milk 
 while boiling. Flavor with the rind of a lemon. 
 
 CUSTARD CAKE. 
 
 Mrs. James P. Clarke. 
 
 Two cups sugar, six tablespoons melted butter, six eggs 
 beaten separately, two and one-half cups flour, one-half 
 cup milk, one teaspoon soda, two teaspoons cream tartar. 
 
 Custard for the Same. — One-half pint milk, two 
 eggs, sweeten to taste, flavor with vanilla; bake on pie 
 plates, and put custard between as jelly cake. 
 
 CUSTARD CAKE. 
 
 Mrs. F. M. Cragin. 
 
 Three eggs, one cup of sugar, two cups of flour, two tea- 
 spoons of melted butter, one teaspoon of cream tartar, one- 
 half teaspoon of soda dissolved in two tablespoons of milk. 
 
 Custard. — One egg, one-half cup of Bugar, flavor with 
 lemon ; one-third cup of flour, beat and put it in one-half
 
 356 THE HOME COOK BOOK. 
 
 pint of milk. Cook in a pail or pitcher set in boiling 
 water until it thickens ; when the cakes are cold, split and 
 put this in. The above is enough for two cakes. This 
 •cake can be baked in layers. 
 
 ORANGE CAKE. 
 
 Mrs. S. W. Cheever, Ottawa, III. 
 
 Beat the whites of three and the yolks of five eggs sep- 
 arately; stir to a cream; two cups sugar, one-half cup 
 butter; add one-half cup cold water, two and one-half 
 cups flour with two teaspoons baking powder, grated rind 
 of one orange and all the juice (except about one table- 
 spoon), stirred into the cake. Bake in two square tins. 
 
 Frosting. — Whites of two eggs, two small cups sugar, 
 with a tablespoon of the orange juice sved from the cake. 
 When the cake is cold, join them with this frosting and 
 frost the tops. 
 
 OEANGE CAKE. 
 
 Mrs. A. M. Gibbs. 
 
 Two cups flour, one of corn starch, one tablespoon bak- 
 ing powder, one teaspoon of extract of lemon, one tea- 
 spoon of vanilla mixed with the flour and put all through 
 the sieve together ; one cup of butter, two cups of sugar 
 stirred to a cream ; add one teacup of milk and one-half 
 of above ingredients; stir well, and add the whites of 
 seven eggs well beaten, and then the rest of the flour mix- 
 ture. Bake in jelly tins. 
 
 The Jelly. — Whites of two eggs, one cup of pulver- 
 ized sugar, juice and grated pulp of two oranges ; meringue 
 top adds to its appearance when piled on quite high.
 
 VALUABLE RECIPES. 357 
 
 LEMON HONEY CAKE. 
 
 Home Messenger, Detroit. 
 
 Two cups of sugar, two-thirds of a cup of butter, one 
 cup of milk, one cup of corn starch, three cups of flour 
 three teaspoons baking powder ; rub the butter and sugar 
 to a cream, then add the milk; lastly, the whites of eight 
 eggs beated to a stiff froth, then the corn starch and flour, 
 to which has been added the baking powder. Bake in 
 jelly tins. 
 
 Lemon Honey for the Cake. — One pound loaf sugar, 
 yolk of eight eggs with two whole ones, the juice of six 
 lemons and grated rind of two, one-fourth pound butter. 
 Put the sugar, lemon and butter into a sauce pan, melt 
 over a gentle fire ; when all is dissolved, stir in the eggs 
 which have been well beaten ; stir rapidly until it is as 
 thick as honey. Spread this between the layers of cake ; 
 set aside the remainder in a closely covered vessel for 
 future use. 
 
 SMALL CAKES AND COOKIES. 
 
 CHESS CAKES. 
 
 Mrs. Lamkin. 
 
 Peel and grate one cocoanut, take one pound sugar, 
 one-half pint water, and boil fifteen minutes ; stir in the 
 grated cocoanut. boil fifteen minutes longer, while warm
 
 358 THE HOME COOK BOOK. 
 
 Stir in one-fourth pound butter, then add the yolks of 
 seven well beaten eggs. Bake in patty pans lined with a 
 rich paste ; will keep some time, and mixes prettily in a 
 basket of cake. The small oval patty tins are prettier 
 than scallops. 
 
 FINGER CAKES. 
 
 Mrs. Lamkin. 
 
 Two eggs, beaten very light, to which add a cup of 
 granulated sugar (excepting a tablespoonful) ; sift in a 
 very small teaspoon cream tartar, half as much soda, a 
 little salt ; stir in flour enough for a stiff dough ; roll very 
 thin, and sprinkle with a tablespoon of sugar from the 
 cupful, giving it a light roll ; cut the dough in strips a 
 finger width ; do not let them touch in the pan. Bake 
 in quick oven, watching them, as they readily scorch. 
 Add a good size teaspoon of vanilla. 
 
 WINE CAKES. 
 
 Mrs. A. M. Chetlain. 
 
 One pint of sweet milk, three eggs well beaten, flour to 
 make a thick batter, have hot lard and try as you would 
 fried cakes; take a spoon of batter and let your hand 
 shake as you drop into the lard. Serve warm with wine 
 and sugar, or sweet cream. 
 
 OLD-FASHIONED YANKEE DOUGHNUTS. 
 
 Mrs. H. M. Riddle, Evans ton. 
 
 One pint milk, one teacup yeast ; put yeast in milk, 
 stir in flour and let it rise over night ; in the morning add
 
 VALUABLE RECIPES. 359 
 
 two teacups sugar, one teacup lard, two eggs, one tea- 
 spoon soda ; work in flour and let it rise very light ; add 
 nutmeg or cinnamon to suit taste. 
 
 DOUGHNUTS. 
 
 Mrs. Benham. 
 Two cups milk, one cup sugar, one-half cup butter, 
 one-half cup lard, one cup sponge yeast, two eggs ; add 
 flour to make a stiff" dough ; let it rise ; when light roll it 
 out, and after they are cut out let them stand on the 
 moulding board until light. Fry in hot lard, and when 
 hot dip them in pulverized sugar. 
 
 DOUGHNUTS. 
 
 Mrs. H. W. Loomis, Rockford, 111. 
 One quart new milk, four eggs, one cup of yeast, one 
 cup of butter, two cups of sugar, one large nutmeg ; at 
 night, take one quart scalding milk, and stir in your flour 
 until very thick ; beat the eggs with one cup of sugar, and 
 add the butter as soon as it can be done without scalding 
 the eggs ; then add the cup of yeast and let it rise until 
 morning. In the morning add the butter and sugar that 
 has previously been stirred ; then the nutmeg, with flour 
 enough to make it as stiff as soft biscuit ; let it rise again. 
 When very light, roll out three-fourths of an inch thick, 
 and cut with a small cake cutter; let them stand two 
 hours before frying. Roll in sugar when nearly cold, 
 
 DOUGHNUTS. 
 
 Mrs. L. H. Clement. 
 One cup of sugar, one and one-half of sour milk, one-
 
 360 THE HOME COOK BOOK. 
 
 half of butter, two eggs, and one teaspoon of soda; flavor 
 with nutmeg. 
 
 FEIED CAKES. 
 
 Mrs. B. J. Seward. 
 One cup of sugar, four tablespoons of butter, three 
 eggs, one cup sweet milk, one teaspoon soda, two of cream 
 tartar, or three teaspoons baking powder; roll half an 
 inch thick after mixing soft, and fry in hot lard. 
 
 FEIED CAKES. 
 
 Mrs. A. Kesler, Evanston. 
 Two quarts unsifted flour, two teaspoons soda, four of 
 cream tartar, two of salt, two eggs, one-half cup shorten- 
 ing, two of sugar, milk to mix. 
 
 CEULLEKS. 
 
 Ella Waggoner, Toledo. 
 Eight heaping tablespoons sugar, four eggs, four table- 
 spoons melted butter, two tablespoons milk, and two of 
 wine (or four of milk), and a pinch of soda dissolved in 
 water. Fry in hot lard ; sprinkle sugar over when hot. 
 
 CEULLEES. 
 
 Mrs. Fred. A. Arnold. 
 Three eggs, two cups sugar, one-half cup butter, one 
 cup of sweet milk, three teaspoons baking powder ; spice 
 to taste. 
 
 EUSK COOKIES. 
 
 Mrs. E. A. Forsyth. 
 One cup melted butter, one and a half cups sugar, one
 
 VALUABLE KECTPE8. 361 
 
 cup of tepid water, two teaspoons Dr. Price's baking 
 powder mixed well with sifted flour ; roll out very thin, 
 and cut with a round cake cutter, baking in a quick oven. 
 
 WATEK COOKIES. 
 
 Mrs. F. D. Gray. 
 One cup of sugar, one-half of butter, one-half of water, 
 caraway seed, wet hard and roll very thin, indeed ; 
 sprinkle with sugar after putting them in the tins, 
 
 LEMON COOKIES. 
 
 Ella J. Roe. 
 One pint sugar, one cup butter, one teaspoon soda, juice 
 and grated rind of one lemon. Roll soft and thin, and 
 bake quickly. 
 
 YANILLA COOKIES. 
 
 Mrs. C. S. Bartlett. 
 One cup of butter and two cups of sugar, beaten well ; 
 one cup of cold water, one teaspoon of soda, two tea- 
 spoons of vanilla, flour to make a very stiff dough. Roll 
 very thin and bake brown. 
 
 BOILED COOKIES. 
 
 Mrs. F. 
 Boil one cup of milk, two of sugar, three of flour ; cool 
 it off"; then add one teaspoon of soda, the yolks of three 
 «ggs; cut in rounds and bake in a quick oven. 
 
 EVEELASTING COOKIES. 
 
 Mrs. John Edwards, Rock ford. 
 Two cups sugar, one of butter, three-fourths of sweet
 
 362 THE HOME COOK BOOK. 
 
 milk, two teaspoons baking powder ; season to taste ; rub 
 butter and sugar together; then add two eggs, milk and 
 flour to make a soft dough ; roll thin, sprinkle a littl** 
 sugar over the top, and bake in quick oven. 
 
 COOKIES. 
 
 Mrs. Russell. 
 
 One cup butter, two of sugar, one of sour cream, one 
 teaspoon soda, two of cream tartar, three eggs, three 
 tablespoons caraway seed, a little nutmeg, flour enough 
 to form a soft dough ; roll out thin and bake in a quicl» 
 oven. 
 
 COOKIES. 
 
 Mrs. Solomon Thatcher, Sr. 
 
 Two cups of sugar, one of butter, one of sour cream, 
 three eggs, beat separately, one teaspoon of soda ; beat 
 cream and yolks well together, then mix soft and roll out 
 very thick ; bake in a quick oven. 
 
 COOKIES. 
 
 Virginia West, Evanston. 
 
 Two eggs, two teacups sugar, one teacup butter, one 
 teacup milk, one nutmeg, one teaspoon cream tartar, one- 
 half teaspoon soda ; flour to roll. 
 
 WHIG JUMBLES. 
 
 Mrs. W. H. Ovington. 
 
 One teacup and a half of butter; three teacups of 
 sugar, one cup of sour cream, four eggs, one teaspoon of
 
 VALUABLE RECIPES. 363 
 
 soda dissolved in it, six cups of flour, nutmeg ; drop in 
 heaping teaspoons on buttered paper in pans. 
 
 JUMBLES. 
 
 Mrs. W. H. Ovington. 
 
 One pound of butter, one pound of sugar, six eggs, 
 grated peel of a fresh lemon, flour sufficient to make a 
 soft dough ; put in teaspoons in papered pans ; on top of 
 each cake put a blanched almond, and some coarse lumps 
 of crushed sugar before baking. 
 
 RICH JUMBLES. 
 
 Mrs. Kate Johnson. 
 
 One-half pound butter, one-half pound sugar, two eggs 
 well beaten, three-quarters pound flour ; have plenty of 
 rolled sugar on the board, and work little lumps of the 
 dough (which is very soft) in it; make into little rings, 
 and turn them over into buttered pans and bake with care ; 
 they will keep for two or three months. 
 
 EXCELLENT JUMBLES. 
 
 Mrs. J. H. Brown. 
 
 One cup butter, two cups sugar, one cup cream, one 
 teaspoon soda, one egg, a little bit of nutmeg, flour enough 
 to stiffen it so as to bake in rings ; bake quickly. 
 
 COCOANUT JUMBLES. 
 
 Mrs. F. 
 
 Two cups of sugar, one of butter, two eggs, small tea- 
 spoon of soda, mixed with the flour, two cups of cocoanct.
 
 364 THE HOME COOK BOOK. 
 
 JACKSON JUMBLES. 
 
 Mrs. C. A. Rogers. 
 
 One cup of butter, one cup cream, three cups of sugar, 
 five eggs, five cups of flour. 
 
 SAND TARTS. 
 
 Mrs. W. H. Ovington. 
 
 One pound sugar, three-fourths pound of butter, two 
 eggs, flour enough to make very stiff": roll them out and 
 wet the tops with whites of eggs, then put two almonds 
 on each one ; sprinkle over them cinnamon and sugar. 
 
 SUGAE DROPS. 
 
 Mrs. H. M. Buell. 
 
 One pound flour, three-fourths pound of sugar, one-half 
 of butter, four eggs, a gill of rose water. To be baked on 
 paper. This will make sixty drops. 
 
 COCOANUT DROPS. 
 
 Mrs. H. M. Buell. 
 
 The meat of one cocoanut, pared and grated, weight of 
 the same in sugar, one-half cup of flour, white. 
 
 NO MATTERS. 
 
 M. A. Bingham. 
 
 Three cups sour milk, three tablespoons of cream or 
 butter ; one cup of sugar ; roll about the size of a plate, 
 fry in hot lard, cover each with nicely seasoned apple 
 sauce ; lay over each other.
 
 VALUABLE RECIPES. 365 
 
 CINNAMON WAFERS. 
 
 Mrs. Beyer. 
 
 Two and a half cups of sugar, one-half cup butter, 
 three eggs, one tablespoon cinnamon, one-half teaspoon 
 soda; put in enough flour to roll out. 
 
 GINGER CAKE. 
 
 Mrs. Mann, Freeport. 
 
 One half cup butter, one of molasses, one of sugar, one 
 of cold water, one heaping teaspoon soda, one quart of 
 flour. Ginger and salt to taste; drop on the tins and 
 bake in a quick oven. 
 
 GINGER COOKIES. 
 
 Mrs. J. O. Knapp. 
 
 One cup of sugar, one of butter, one of molasses, two 
 tablespoons ginger, and two teaspoons saleratus dissolved 
 in three tablespoons of hot water. Bake quickly. 
 
 GINGER SNAPS. 
 
 Miss Gilbert, Evanston. 
 
 One cup molasses, one-half of sugar, two-thirds of 
 butter, one-half of water, one tablespoon ginger, one-half 
 teaspoon of alum dissolved in hot water, two teaspoons 
 saleratus, dissolved in the molasses ; mix the whole, with 
 flour enough to roll out nicely. 
 
 GINGER SNAPS. 
 
 Mrs. John Edwards, Rockford. 
 One cup of molasses ; let it come to a boil, then add
 
 366 THE HOME COOK BOOK. 
 
 two teaspoons of soda, when cool; mix one cup of butter, 
 three-fourths of sugar, and two eggs well together; then 
 add your molasses and two tablespoons of water, two 
 tablespoons ginger, some cinnamon, and some cloves, and 
 allspice; add flour and roll very thin; bake in a quick 
 oven.
 
 DRINKS. 
 
 The bubbling and loud hissing urn 
 Throws up a steaming column ; and the cups 
 That cheer, but not inebriate, wait on each ; 
 So let us welcome peaceful evening in. 
 
 — COWPER. 
 
 TEA. 
 
 When the water in the tea-kettle begins to boil, have 
 ready a tin tea-steeper; pour into the tea-steeper just a 
 very little of the boiling water, and then put in tea, allow- 
 ing one teaspoon of tea to each person. Pour over this 
 boiling water until the steeper is little more than half full ; 
 cover tightly and let it stand where it will keep hot, but 
 not boil. Let the tea infuse for ten or fifteen minutes 
 and then pour into the tea urn, adding more boiling water, 
 in the proportion of one cup of water for every teaspoon 
 of dry tea which has been infused. Have boiling water 
 in a water pot, and weaken each cup of tea as desired. 
 Do not use water for tea that has boiled long. Spring 
 water is best for tea, and filtered water next best. 
 
 TEA A LA EUSSE. 
 
 Pare and slice fresh, juicy lemons ; lay a piece iu the 
 (867)
 
 368 THE HOME COOK BOOK. 
 
 bottom of each cup, sprinkle with white sugar and pour 
 hot, strong tea over. Or the lemon may be sent around in 
 slices with the peel on. No cream is used. 
 
 ICED TEA A LA EUSSE. 
 
 To each glass of tea add the juice of half a lemon fill 
 up the glass with pounded ice and sweeten. 
 
 COFFEE. 
 
 Cleanse the coffee, dry and roast the berries evenly but 
 quickly, until they are browned to the centre, and are of 
 a dark chestnut color. Grind as you use it, keeping the 
 rest in a closely covered glass can. Allow one heaping 
 tablespoon of ground coffee for every person, and one or 
 two over. Mix with the grounds, a part or whole of an 
 egg, according to the amount of coffee used. Pour boil- 
 ing water in the coffee-pot before using, and scald it well ; 
 then put in the coffee and pour over half as much water 
 as will be used. Let the coffee froth up, stir down the 
 grounds, and let it boil for about five minutes ; then stand 
 the coffee-pot where it will be hot (but not to boil the 
 coffee), for five or ten minutes longer. Mocha is th? 
 richest and most delicate flavored coffee. Old Govern- 
 ment Java is an excellent coffee, and more economical 
 than Mocha. An excellent authority in coffee making 
 allows to one pound of Mocha coffee, five quarts of water 
 made after the above recipe. 
 
 CHOCOLATE. 
 
 Scrape Baker's chocolate fine, mix with a little cold 
 water and the yolks of eggs well beaten ; add this to equal
 
 VALUABLE KECIPE8. 369 
 
 parts of milk and water, and boil well, being careful that 
 it does not burn. Sweeten to taste and serve hot. 
 
 SODA CKEAM. 
 
 M. G. Rand. 
 Two and one-half pounds white sugar, one-eight pound 
 tartaric acid, both dissolved in one quart of hot water; 
 when cold, add the beaten whites of three eggs, stirring 
 well; bottle for use. Put two large spoons of this syrup 
 in a glass of cold water, and stir in it one-fourth of a spoon 
 of bicarbonate of soda. Any flavor can be put in th« 
 syrup. An excellent drink for summer. 
 
 KASPBERKY ACID. 
 
 Mrs. G. W. Pitkin. 
 Dissolve five ounces of tartaric acid in two quarts cA 
 water ; pour it upon twelve pounds of red raspberries in i 
 large bowl ; let it stand twenty-four hours ; strain it with- 
 out pressing ; to a pint of this liquor add one and a half 
 pounds of white sugar; stir until dissolves. Bottle, but do 
 not cook for several days, when it is ready for use. Two 
 or three tablespoons in a glass of ice water will make 
 delicious beverage. 
 
 EASPBEERY YINEGAR. 
 
 Mrs. W. S. Walker. 
 To four quarts red raspberries, put enough vinegar to 
 cover, and let them stand twenty-foui- hours ; scald and 
 strain it; add a pound of sugar to one pint of juice; boil 
 it twenty minutes, and bottle ; it is then ready for use and 
 will keep years. To one glass of water, add a great 
 spoonful. It is much relished b) the sick. Very nice.
 
 370 THE HOME COOK BOOK. 
 
 EASPBERKY YINEGAR. 
 
 Mrs. Joseph B. Leake. 
 
 Fill a jar with red raspberries picked from the stalks. 
 Pour in as much vinegar as it will hold. Let it stand ten 
 days, then strain it through a sieve. Don't press the ber- 
 ries, just let the juice run through. To every pint add 
 one pound loaf sugar. Boil it like other syrup; skim, 
 and bottle when cold. 
 
 BLACKBERRY SYRUP. 
 
 Mrs. Bausher. 
 
 To one pint of juice, put one pound of white sugar, one- 
 half ounce of powdered cinnamon, one-fourth ounce mace, 
 and two teaspoons cloves ; boil all together for quarter of 
 an hour, then strain the syrup, and add to each pint a 
 glass of French brandy. 
 
 LEMON SYRUP. 
 
 Mrs. De Forrest. 
 
 Pare off the yellow rind of the lemon, slice the lemon 
 and put a layer of lemon and a thick layer of sugar in a 
 deep plate ; cover close with a saucer, and set in a warm 
 place. This is an excellent remedy for a cold. 
 
 SPLENDID GINGER BEER. 
 
 Mrs. H. L. Bristol. 
 
 Five gallons of water, one-half pound ginger root boiled, 
 four pounds sugar, one-eighth pound cream tartar, one 
 bottle essence of lemon, one ounce of tartaric acid, one 
 quart of yeast.
 
 VAI.UABLE KEOIPES. 371 
 
 HOP BEEK. 
 
 Mrs. Dickinson. 
 
 One handful of hops, boil an hour, strain, and add one 
 pint of molasses, and enough water to make two gallons. 
 When milk-warm, add one cup or cake of y^ast; let it 
 stand over night ; skim and pour it off from the yeast care- 
 fully ; add one tablespoon of wintergreen, and bottle for use.
 
 MISCELLANEOUS. 
 
 What does cookery mean ? It means the knowledge 
 of all fruits and herbs and balms and spices, and of all 
 that is healing and sweet in fields and groves, and savory 
 in meats. It means carefulness, and inventiveness, and 
 watchfulness, and willingness, and readiness of appliance. 
 It means the economy of your great grandmother and the 
 science of modem chemists. It means much tasting and 
 no wasting ; it means English thoroughness, and French 
 art, and Arabian hospitality ; and it means, in fine, that 
 you are to be perfectly and always ladies — loaf givers ; 
 and as you are to see imperatively that everybody has 
 something pretty to put on, so you are to see even yet 
 more imperatively that everybody has something nice to 
 eat. — RusKiN. 
 
 GENERAL HINTS. 
 
 It is a matter of great convenience to have a covered 
 tub or pail of sifted flour ready for use. It will save 
 half the time in an emergency. 
 
 Always sift soda, when not dissolved in hot water, 
 through a fine wire sieve. 
 
 Sugar for fried cakes should be dissolved in the milk, 
 to prevent the cake from absorbing the lard while frying. 
 
 (372)
 
 VALUABLE KECIPES. 373 
 
 Two kinds of coffee mixed, (Java and Mocha,) are bet- 
 ter than one alone ; but should be browned separately. 
 
 Tea should never be boiled, but be sure that the watei 
 boils that you use for steeping. From three to five min- 
 utes is sufficient time ; if it stands longer the tea is apt to 
 lose its aroma and have the bitter taste of the leaf. 
 
 An old housekeeper of fifty years' experience thinks 
 the very best way of making coffee, is to use the National 
 Pot, no egg ; nothing to settle is required, simply use a 
 muslin bag and let the water boil around it ten or fifteen 
 minutes. A very important advantage is, that none of the 
 aroma is lost by standing. If the " gude mon " of the 
 home is late to breakfast, his coffee is just as nice and 
 hot as when first made. 
 
 When bread is like a honey comb all through, is the 
 time to make it up in loaves. When the [loaves do not 
 retain the dent of the finger, it is ready for the oven. 
 
 When meats are put in to roast, have no water in the 
 pan. When they begin to brown is time enough for 
 water. 
 
 Chicken for salad is nicer cut with a knife than chop- 
 ped in a bowl, and the celery should always be cut with 
 a knife. 
 
 If you would be a true economist, do not burn letters, 
 envelopes, etc., but tear them across once or twice, and 
 put them in the scrap bag for the rag man. 
 
 A silver spoon put into a glass jar, will temper it so 
 that it can at once be filled with anything hot, even to the 
 boiling point. 
 
 Marion Harland says that putting old and new milk
 
 374 THE HOME COOK BOOK. 
 
 into cake will have a tendency to injure the quality of the 
 cake. 
 
 A caution is given by an excellent authority not to put 
 glass goblets that have held mjlk, into hot water, as this 
 causes the milk to penetrate the glass and can never be 
 removed. 
 
 In furnishing your house, have conveniences for put- 
 ting away food for preservation. The greatest of the 
 many advantages to be derived from modern cookery are 
 the many palatable dishes which can be made with the 
 remains of cold meat, a few bread crumbs, combined 
 with other simple ingredients. It has often been observed 
 that a French housekeeper can supply a family, with 
 pleasing and nutritious food, of that which forms the 
 waste of an ordinary American household. 
 
 We cannot recommend too strongly to young house- 
 keepers the policy of mixing the sponge for bread at 
 night, as the bread will thus be ready for baking early in 
 the morning. Otherwise bread-making becomes the 
 dread of the housekeeper and the anxiety of the whole 
 day. Prepare the potatoes for the sponge at dinner, or 
 tea-time, having the flour sifted in the bread pan. If the 
 yeast is rapid, and the weather warm, do not mix the 
 sponge until late in the evening. In cool weather this 
 should be done at tea-time. 
 
 Coffee sacking cut into the shape of mats, and em- 
 broidered about the borders in simple patterns with 
 bright worsted, makes very pretty and useful ornaments, 
 especially for bed-room service, to lay in front of dress- 
 ing bureaus, tables, stands, lounges, etc, thus preventing
 
 VALUABLE RECIPES. 375 
 
 the wear of carpets. They should have the border 
 threads of the sacking drawn out, to form a fringe, and 
 are best lined with a piece of old carpet. 
 
 Very pretty coverings for chair covers are made of 
 Turkish toweling, trimmed with fine colored skirt braid, 
 stitched neatly on and embroidery each side, forming 
 stripes alternately of braid and embroidery ; or a border, 
 with embroidery, each side of the braid, and a monogram, 
 or small piece of simple embroidery in the center. 
 
 Many pretty fancies may be produced from these ma- 
 terials, as slipper pockets, comb and brush pockets, etc. 
 
 An oil cloth on the kitchen floor will save a good deal 
 of Bridget's time. It is easily kept clean and does not 
 absorb dirt and grease. 
 
 The floors of all closets through the house should be 
 covered with oil cloth. Dust and moths are not thus 
 harbored as when carpets are used, and are much prettier 
 than a bare or painted floor. 
 
 Instead of the custom so common of putting fresh 
 newspapers on closet and pantry shelves, we would recom- 
 mend the pretty marbled oil cloth, which is used for 
 " splashers," " stand covers," etc. This is easily cleaned, 
 and when the edge is finished with a crocheted border of 
 some bright colored worsted, it has a pretty effect hang- 
 ing over the edge of the shelf. 
 
 An excellent method of preserving a table-cloth clean 
 for the longest time is to lay a clean towel under any 
 spots immediately after clearing the table, then wash 
 the table-cloth with a fresh clean cloth in clean soap suds, 
 then rinse it with clear water, dry it as much as possible
 
 376 THE HOME COOK BOOK. 
 
 with a clean dry towel, then fold and lay it under a heavy 
 weight. In this way a table-cloth may be made to last 
 clean for a long time. 
 
 The tea-table is the only meal where the table may be 
 laid without a cover. An excellent fancy are the pretty 
 crocheted mats for every dish, preserving the polished 
 surface of the table from being defaced. When these 
 are used a large oval mat for the tea service is appro- 
 priate. 
 
 Do not use a salver for the tea service. Fringed nap- 
 kins are the choice for this meal. 
 
 LIME WATER. 
 
 Mrs. E. B. Lynde, Milwaukee. 
 
 One of the most useful agents of household economy, 
 if rightly understood, is lime water. Its mode of prepa- 
 ration is as follows : Put a stone of fresh unslacked lime 
 about the size of a half-peck measure into a large stone 
 jar or unpainted pail, and pour over it slowly and care- 
 fully, (so as not to slacken too rapidly,) a teakettle full 
 (four gallons,) of hot water, and stir thoroughly; let it 
 settle, and then stir again two or three times in twenty- 
 four hours. Then bottle carefully, all that can be poured 
 off in a clear and limpid state. 
 
 Uses. — It is often sold by druggists as a remedy for 
 children's summer complaints, a teaspoon being a dose in 
 a cup of milk, and when diarrhoea is caused by acidity of 
 the stomach, it is an excellent remedy, and when put into 
 milk gives no unpleasant taste, but rather improves the 
 flavor.
 
 VALUABLE RECIPES. 377 
 
 When put into milk that might curdle when heated, it 
 will prevent its so doing, and can then be used for pud- 
 dings and pies. A little stirred into cream or milk, after 
 a hot day or night, will prevent its turning when used for 
 tea or coffee. 
 
 It is unequaled in cleansing bottles or small milk ves- 
 sels, or babies' nursing bottles, as it sweetens and purifies 
 without leaving an unpleasant odor or flavor. 
 
 A cupful, or even more, mixed in the sponge of bread 
 or cakes made over night, will prevent it from souring. 
 
 PEESERYING AUTUMN LEAVES. 
 
 Mrs. C. H. Wheeler. 
 
 These may be easily preserved and retain their natural 
 tints, or nearly so, by either of the following methods : 
 As they are gathered they may be laid between the leaves 
 of a magazine until the book is full, and left with a light 
 weight upon them until the moisture of the leaves has 
 been absorbed ; two or three thicknesses of paper should 
 intervene between the leaves. If the leaves are large or 
 in clusters, take newspapers, lay them on a shelf and use 
 in the same manner as above. Then dip the leaves into 
 melted wax (such as is used for moulding fruits, etc.) into 
 which you have put a few drops of turpentine and lay 
 upon newspapers to harden perfectly. This will make 
 the leaves pliable and natural and gives sufficient gloss. 
 Great care should be taken that the wax is of right tem- 
 perature. This can be ascertained by the first leaf which 
 is dipped in. Draw out gently over the pan both sides 
 of the leaf and hold it up by the stem. If the wax is
 
 378 THE HOME COOK BOOK. 
 
 too hot the leaf will shrivel — if too cool it will harden 
 in lumps on the leaf. 
 
 Another method is to iron each leaf with a middling 
 hot iron until the moisture is all out of them. Are best 
 without varnish. 
 
 SKELETON LEAVES. 
 
 Boil the leaves in equal parts of rain water and soft 
 soap until you can separate the pulp from the skin ; take 
 them out into clear water ; lay the leaf to be cleaned on 
 glass, the upper side of the leaf next to the glass ; then 
 with a tooth-brush remove all pulp and skin, turn the 
 leaf and repeat the process ; when thoroughly done, put 
 the leaf to bleach in this solution : One pound sal soda, 
 dissolved in five pints rain water ; one-half pound chlo- 
 ride of lime, in three pints water; allow twenty-four hours 
 for the latter to dissolve. Strain out the sediment, and 
 pour the clear solution of lime into the solution of sal 
 soda. The result will be a thick butter-milk solution, 
 otherwise the lime was not strong enough. Filter this 
 until it is perfectly clear. For leaves, use one part of 
 solution to one part of water ; for ferns, use the solution 
 full strength. When perfectly white, remove to clear 
 water ; let stand for several hours, changing two or three 
 times; the last water should be a little blue; float out on 
 paper, press in books when nearly dry. In mounting use 
 mucilage made of five parts of gum arabic, three parts 
 white sugar, two parts of starch ; add a very little water, 
 boil and stir until thick and white.
 
 VALUABLE EECIPES. 879 
 
 FOE CEYSTALIZING GEASS. 
 
 Mrs. Ludlam, Evanston. 
 
 Take one and one-half pounds of rock alum, pour on 
 three pints of boiling water ; when quite cool, put into a 
 wide-mouth vessel, hang in your grasses, a few at a time. 
 Do not let them get too heavy, or the stems will not sup- 
 port them. You may again heat alum and add more 
 grasses. By adding a little coloring, it will give variety. 
 
 CAMPHOE ICE. 
 
 Mrs. A. M. 
 
 One ounce of lard, one ounce spermaceti, one ounce 
 camphor, one ounce almond oil, one-half cake of white 
 wax ; melt and turn into moulds. 
 
 CAMPHOE ICE. 
 
 Mrs. Bartlett. 
 
 One-half ounce each of camphor gum and white wax, 
 spermaceti and sweet oil; melt slowly the hard ingre- 
 dients and then add the oil. 
 
 COLD CEEAM. 
 
 Mrs. Anna Marble. 
 
 Four ounces sweet almond oil, two of rose water, two 
 of white wax, two of cocoa butter, two of spermaceti; 
 put a bowl in a pan of boiling water ; cut the spermaceti, 
 white wax and cocoa butter in small pieces ; put them in 
 the bowl, also the oil and rose water. When melted, stir 
 contents until cold.
 
 380 THB HOME OOOK COOK. 
 
 TO BEAUTIFY TEETH. 
 
 Dissolve two ounces of borax in three pints of boiling 
 water, and before it is cold, add one teaspoon of spirits 
 of camphor; bottle it for use. A teaspoon of this with 
 an equal quantity of tepid water. 
 
 HAIK TONIC. 
 
 Mrs. A. M. 
 
 One-half ounce sugar of lead, one-half of lac sulphur, 
 one quart of rose water, six tablespoons castor oil. 
 
 FOR CLEANING HAIE BEUSHES. 
 
 Mrs. C. H. Wheeler. 
 
 Use spirits of ammonia and hot water ; wash them well 
 and shake the water out, drying on a coarse towel ; they 
 will look white and clean as new; little or no soap is 
 needed. 
 
 TO CLEAN HAIE BEUSHES. 
 
 E. A. Forsyth. 
 
 Do not use soap, but put a tablespoon of hartshorn into 
 the water, having it only tepid, and dip up and down until 
 clean ; then dry with the brushes down, and they will be 
 like new ones. If you do not have ammonia, use soda ; 
 a teaspoon dissolved in the water will do very well. 
 
 JAPANESE CLEANSING CEEAM. 
 
 One-fourth pound white castile soap, three ounces 
 ammonia, one of ether, one of spirits of wine, one of 
 glycerine; cut the soap fine and dissolve in one quart
 
 VALUABLE KBCTPES. 381 
 
 rain water ; then add four quarts rain water, and then all 
 the ingredients. For cleansing silks. 
 
 FOR CLOTHES THAT FADE. 
 
 One ounce sugar of lead in a pail of rain water. Soak 
 over night. 
 
 TO WASH CALICO. 
 
 Mrs. Edward Ely. 
 Blue calicoes or muslins will retain their color if one 
 small teaspoon of sugar of lead is put into a pail of water 
 and the articles washed in the water. 
 
 BLACK CALICOES. 
 
 Wash black percales or calicoes as usual, rinse in water 
 with a strong solution of salt. This will prevent black 
 from running, and also colors. 
 
 TO WASH WOOLEK BLANKETS. 
 
 Mrs. J. A. Packard. 
 Dissolve soap enough to make a good suds in boiling 
 water, add a tablespoon of aqua ammonia ; when scald- 
 ing hot, turn over your blankets. If convenient, use a 
 pounder, or any way to work thoroughly through the 
 suds without rubbing on a board. Rinse well in hot 
 water. There is usually soap enough from the first suds 
 to make the second soft ; if not, add a little soap and 
 ammonia; and after being put through the wringer, let 
 two persons, standing opposite, pull them into shape ; dry 
 in the sun. White flannels may be washed in the same 
 way without shrinking.
 
 382 THE HOME OOOK BOOK. 
 
 TO WASH WOOLEN. 
 
 E. A. Forsyth. 
 
 To every pail of water, add one tablespoon of ammo- 
 nia, and the same of beef gall; wash out quickly, and 
 rinse in warm water, adding a very little beef gall to the 
 water. This will remove spots from carpets, making 
 them look fresh. 
 
 TO WASH CAEPETS. 
 
 E. A. Forsyth. 
 
 Spread the carpet where you can use a brush; take 
 Irish potatoes and scrape them into a pail or tub of water 
 and let them stand over night, using one peck to clean a 
 large carpet ; two pails of water is sufficient to let them 
 stand in, and you can add more when ready to use ; add 
 two ounces of beef gall and use with a brush, as to scrub 
 a floor; the particles of potato will help cleanse; when 
 dry, brush with a broom or stiff brush. 
 
 WASHING FLUID. 
 
 Mrs. A. P. Iglehart. 
 
 Nine tablespoons unslacked lime, two pounds of sal 
 soda, four quarts water; let this simmer half an hour, 
 then bottle up. Take a small teacup to a boiler of water. 
 
 WASHING FLUID. 
 
 Mrs. A. W. D. 
 
 One pound sal soda, one pound potash, each dissolved 
 in one gallon of water (separately); then mix together 
 and bottled.
 
 VALUABLE EECIFES. 383 
 
 TO MAKE GOOD STARCH. 
 
 Mrs. D. 
 
 Mix the starch with cold water, add boiling water until 
 it thickens, then add dessert spoon of sugar, and a small 
 piece of butter. Makes a stiff and glossy finish equal to 
 laundry. 
 
 AN EXCELLENT HARD SOAR 
 
 Mrs. Kate Johnson. 
 
 Pour twelve quarts soft boiling water on two and one- 
 half pounds of unslacked lime ; dissolve five pounds sal 
 soda in twelve quarts soft hot water ; then mix and let 
 them remain from twelve to twenty-four hours. Pour 
 off all the clear fluid, being careful not to allow any of the 
 sediment to run off; boil three and one-half pounds 
 clean grease and three or four ounces of rosin in the 
 above lye till the grease disappears ; pour into a box and 
 let it stand a day to stiffen and then cut in bars. It is as 
 well to put the lime in all the water and then add the 
 soda. After pouring off the fluid, add two or three gal- 
 lons of water and let it stand with the lime and soda 
 dregs a day or two. This makes an excellent washing 
 fluid to boil or soak the clothes in, with one pint in a 
 boiler of water. 
 
 CLEANING SILVER. 
 
 Mrs. O. L. Parker. 
 
 Never put a particle of soap about your silver if you 
 would have it retain its original lustre. When it wants 
 polish, take a piece of soft leather and whiting and rub
 
 384 THE HOME COOK BOOK. 
 
 hard. The proprietor of one of the oldest silver estab- 
 lishments in the city of Philadelphia says that house- 
 keepers ruin their silver in soap suds, as it makes it look 
 like pewter. 
 
 POLISH FOE ZINC OR TIN. 
 
 Mrs. Thos. A. HiU. 
 
 To three pints of water add one ounce of nitric acid, 
 two ounces of emery, and eight ounces of pumice stone ; 
 shake well together. Any druggist will fill it for fifteen 
 cents. 
 
 STOYE POLISH. 
 
 Mrs. O. L. Parker. 
 
 Stove lustre, when mixed with turpentine and applied 
 in the usual manner, is blacker, more glossy, and more 
 durable than when mixed with any other liquid. The 
 turpentine prevents rust, and when put on an old rusty 
 stove will make it look as well as new. 
 
 TO EXTRACT INK. 
 
 To extract ink from cotton, silk and woolen goods, 
 saturate the spot with spirits of turpentine and let it 
 remain several hours ; then rub it between the hands. It 
 will crumble away without injuring either the color or 
 texture of the article. 
 
 TO TAKE INK OUT OF LINEN. 
 
 Dip the spotted part in pure tallow, melted ; then wash 
 out the tallow and the ink will disappear.
 
 VALUABLE RBOIPBe. 385 
 
 PATENT SOAP. 
 
 Mrs. Ludlam. 
 
 Five pounds hard soap, one quart ley, one-fourlh ounce 
 pearl-ash; place on the fire and stir well until the soap is 
 dissolved; add one-half pint spirits turpentine, one giU 
 spirits hartshorn and stir well. It is then fit for use. The 
 finest muslin may be put to soak in this suds, and if left 
 for a time will become beautifully white. A small portion 
 of soap put into a little hot water, and a flannel cloth will 
 save hard labor and a brush in cleaning paint. One who 
 has tried it thinks it worth the price of the book. 
 
 FOR BLEACHING COTTON CLOTH. 
 
 Mrs. C. H. Wheeler. 
 
 One pound chloride of lime, dissolved and strained; 
 put in two or three pails water ; thoroughly wet the cloth 
 and leave it in over night ; then rince well in two waters. 
 This will also take out mildew, and is equally good for 
 brown cotton or white that has become yellow from any 
 cause, and will not injure the fabric. 
 
 TO EEMOYE TAR. 
 
 Rub well with clean lard, afterwards wash with soap 
 and warm water. Apply this to either hands or clothing. 
 
 JATELLE WATER FOR MILDEW STAINS. 
 
 One pound of chloride of lime, two of washing soda, 
 two gallons of soft water ; pour one gallon of boiling water 
 to the ingredients to dissolve them, adding the cold water 
 when dissolved.
 
 386 THE HOME COOK BOOK. 
 
 COLORING COTTON CARPET RAGS. 
 
 Mrs. S. I. Parker, Channahon, 111. 
 
 Blue. — For five pounds of cloth, take five ounces of 
 copperas, with two pails of water in a tin or copper boiler; 
 set it over the fire till the copperas is dissolved and it be- 
 gins to heat, then put in the cloth, stirring it frequently 
 till it boils, one-half or three-fourths of an hour; then re- 
 move the cloth where it can drain ; pour away the cop- 
 peras water and take two ounces of prussiate of potash in 
 about two pails of water in the same vessel ; when it is 
 well dissolved and hot, put in the cloth from the copperas 
 water, stirring it thoroughly till it boils, one-half an hour, 
 then remove the cloth ; add (with care and caution, on 
 account of the spattering which ensues,) one tablespoon 
 of oil of vitroil, and stir it well in the dye ; replace the 
 cloth, stirring it briskly till it has boiled one-half an hour. 
 Should be well rinsed and washed in clear water to pre- 
 vent the dye from making it tender after coloring. 
 
 Yellow. — For five pounds of cloth, dissolve one-half 
 pound of sugar of lead in a tub of warm water and twelve 
 ounces of bichromate of potash in another tub of cold 
 water ; soak, rinse, and wring the cloth in the lead water 
 first, then in the other, and return from one to the other 
 till the right shade of color is obtained. 
 
 Orange. — Dip the yellow colored cloth into'strong lime 
 water — if it should not turn, boil it, rinse all well. 
 
 Green. — Put your blue cloth in the yellow dye in the 
 same manner as for coloring yellow. Old calico will take 
 a darker shade of blue or green in the same dye with the 
 white cloth.
 
 VALUABLE KECIPE8. 387 
 
 TO BOIL CORN BEEF. 
 
 Mrs. E. A. Forsyth. 
 
 Put into boiling water when you put it on to cook, and 
 do not take it out of the pot when done, until cold. This 
 will leave the meat juicy, instead of dry, when cold. ' 
 
 TO PREVENT RED ANTS. 
 
 Put one pint of tar in an earthen vessel, pour on it two 
 quarts of boiling hot water, and place it in your closet. 
 
 FOR PRESERVING EGGS. 
 
 Mrs. B. F. Adams. 
 
 To one pint of unslaked lime and one pint of salt, pour 
 one pail of boiling water ; when cold, pour over the eggs, 
 having placed them in a jar or tub, with the small end of 
 the egg down. 
 
 CLEANING MARBLE. 
 
 Mrs. Gray, 
 
 Dissolve a large lump of Spanish whiting in water which 
 has previously dissolved a teaspoon of washing soda, take 
 only sufficient water to moisten the whiting, and it will 
 become a paste ; with a flannel cloth rub the marble well, 
 leaving it on for a while and repeating the process two or 
 three times, if necessary. Wash off with soap and water, 
 then dry the marble well and polish with a soft duster. 
 
 FURNITURE POLISH. 
 
 No. I. Shellac varnish, linseed oil and spirits of wine, 
 equal parts. No. 2. Linseed oil, alcohol, equal parts.
 
 388 THE HOME OOOK BOOK. 
 
 No. 3. Linseed oil five ounces, turpentine two ounces, 
 oil of vitriol one-half ounce. 
 
 CLEANING WHITE PAINT. 
 
 Mrs. C. H. Wheeler. 
 
 Spirits of ammonia, used in sufficient quantity to soften 
 the water and ordinary hard soap, will make the paint 
 look white and clean with half the effort of any other 
 method I have ever tried. Care should be taken not to 
 have too much ammonia, or the paint will be injured. 
 
 HAKD SOAP. 
 
 Mrs. Mary A. Odell. 
 
 Six pounds of clean grease, six pounds of sal soda, 
 three pounds of stone lime ; slake the lime and put it into 
 four gallons of soft water ; add the sal soda, and when 
 dissolved let it settle. Pour off the water into an iron 
 kettle, and add the grease melted, and boil. If the soap 
 does not come after boiling a few minutes, add more soft 
 water till it is of the consistency of honey. Wet a tub 
 and pour the hot soap into it. When cold, cut it into 
 pieces and lay it away to dry. Always make soap in «p 
 iron kettle.
 
 THE FIRELESS COOKER 
 
 Fireless cooking is cooking, as is obvious, without a 
 fire. This statement is true and not true, for the fire- 
 less cooker cannot generate heat, and foods must first 
 be raised to the boiling point on a real fire and instantly 
 insulated before it can do its work. The first fireless 
 cookers or hay stoves were boxes packed and made tight 
 so as to conserve heat by insulation. Heat was put into 
 food, then it was quickly and closely shut into the in- 
 sulator and did not lose its heat for many hours. Home- 
 made boxes were often made so perfectly tight that the 
 water put in twelve hours earlier would be found boil- 
 ing when the cover was taken off. 
 
 To the principle of insulation has now been added 
 another, that of radiation. The experimenters first used 
 a common soapstone griddle, heated over the fire, and 
 placed in their box or insulating oven. This enabled 
 them to bake as well as to boil and stew by this method. 
 The manufacturers make little radiators, which are heated 
 and put at the bottom and at the top of the cooking 
 space. This has Increased the usefulness of the cooker 
 in many ways. 
 
 Necessity being the mother of Invention and of adapta- 
 tion, it was inevitable that the fireless cooker should come 
 
 (389)
 
 390 THE HOME COOK BOOK 
 
 into existence. Some inexpensive method of long and 
 slow cooking was needed to supplement the quick and 
 expensive method of cooking by gas. Long cooking makes 
 food more digestible and of better flavor, and the less 
 expensive foods in general require this if they are to be 
 used at all. As to the economy of fuel, it is claimed that 
 a saving of 90% of gas can be made by using the fireless 
 cooker. 
 
 The principle of the cooker is not new. The hole in the 
 ground — coals being retained to radiate heat — the brick 
 oven of our grandmothers, the bricks of which were 
 heated by building a fire inside and then raking out all 
 but a few of the coals before putting in the food, the 
 French peasant way of cooking in the hot ashes, and even 
 the hay stove itself — long ago used by Norwegian and 
 German women — were the predecessors of the fine cabi- 
 nets, with aluminum utensils, which are in so many kitch- 
 ens or dining-rooms to-day. 
 
 Almost anything that can be boiled or steamed and 
 many things that can be baked may be cooked in the 
 fireless cooker with a great saving of the cook's time 
 and labor as well as with an economy of fuel. There 
 is a saving of work because the food does not need to 
 be watched — it will neither bum nor boil over. Cook- 
 ing utensils do not wear out so rapidly when used in 
 a cooker as when used over a fire, and the kitchen is 
 neither hot nor filled with odors. Onions, turnip, and 
 cabbage may be cooked in this way without disseminating 
 their odors. At preserving time the fireless cooker is 
 considered a great boon.
 
 VALUABLE RECIPES 391 
 
 Meat soup stocks, the cereals, the dried fruits and 
 vegetables, puddings, boiled beef (fresh and corned), 
 stews and their many relatives, and escalloped foods, re- 
 quire to be cooked slowly and long and at a lower than 
 boiling temperature, 212 degrees F., and this may best 
 be done in the fireless cooker. Albuminous and starchy 
 foods are for the most part made hard and indigestible 
 if cooked at the boiling temperature, and are best when 
 it is no more than 167 degrees or a little more. 
 
 Cooking is coming to be an exact science and the 
 fireless cooker cannot be used without the exercise of 
 much skill and care. For the most part, in adapting a 
 recipe of something made to be cooked in a range with 
 coal or wood, it is necessary to remember that it will take 
 two or three times as long to cook in the fireless cooker 
 as it does in the other way. 
 
 Some of the advertisements for these cookers would 
 lead a cook to believe that she could put in any combina- 
 tions of foods and leave them cooking for any length of 
 time, while she goes about other duties. But this is not 
 true. There are some foods which cannot be overcooked, 
 but there are others which are decidedly Injured if left 
 even to the lesser heat of the fireless cooker too long. 
 Those who have worked long over this method of cook- 
 ing, and have the greatest faith in it, have a complete 
 and classified time table covering everything that may be 
 cooked In the fireless, with a recognition of all the things 
 or conditions that may make modification necessary.
 
 392 THE HOME COOK BOOK 
 
 SOUP STOCKS. 
 
 Soup stock, either seasoned or unseasoned, may be 
 cooked in the fireless cooker. If a brown stock is wanted 
 the meat should be browned in drippings as for any good 
 stew, cold water added in the right proportions and suf- 
 ficient to fill the utensil it is cooked in, and the whole 
 slowly heated and carefully skimmed before it is put into 
 the cooker and left there for ten or twelve hours. It 
 should be clear and have boiled ten or fifteen minutes 
 before it is taken from the stove. It should be skimmed 
 and reheated before the vegetables are put in. Then it 
 should be raised to the boiling point again and put into 
 the cooker for an hour or two longer. For an unsea- 
 soned soup stock it is recommended that the meat, after 
 it is thoroughly washed, be allowed to stand in cold water 
 half an hour before it is put on the stove. For one 
 shin of beef about four quarts of water are required. If 
 beef is used from the shin or the middle of the round 
 or the neck, five quarts of water or a little more will 
 be needed for six pounds of beef. The fireless cooker 
 is not adapted to cooking very small quantities of any- 
 thing, unless the small quantity is put in a pail set inside 
 of the regular utensil, which must be filled with hot 
 water. 
 
 CEEEALS. 
 
 For those who wish to have a cooked cereal for break- 
 fast, the fireless cooker has become well-nigh indispens- 
 able. Oatmeal, for instance, cooked thus will neither 
 scorch nor boil dry, nor will It need to be stirred. Cereals
 
 VALUABLE EECIPES 393 
 
 in general need to be cooked until they are slightly thick- 
 ened before they are put into the cooker, otherwise they 
 will be too dense and solid. These foods in particular 
 need to be cooked at less than a boiling temperature, 
 and are enormously improved in flavor by long and slow 
 cooking, and far more digestible. 
 
 DEIED VEGETABLES. 
 
 It is now recognized that peas, beans, and lentils — 
 everything that grows in a pod — have the nitrogenous 
 elements that we have believed we could only get from 
 a meat diet, and that they furnish these in large quanti- 
 ties and at much less expense than when we get them 
 from meats. To offset this has been the time required 
 for their cooking and the consequent expense. In a fam- 
 ily of vegetarians the bean soups are indispensable. The 
 famous swimmer, Ahnette Kellerman, who eats no meats 
 because she must keep supple, especially recommends the 
 thick soups — the cream soups and the purees. Beans and 
 peas are the most common foundation for these. They 
 must be soaked beforehand as usual. The common recipes 
 say soak overnight but one of the leading cooks in the 
 United States says soak for forty-eight hours, in order 
 to bring out their full flavor. Under the latter circum- 
 stances of course the water needs to be very pure, or 
 changed once or twice, and they should be covered to 
 keep out any dust. All the flavorings and vegetables 
 are put In with the beans or peas or lentils, when the 
 soup is started on the stove — there should be two quarts 
 of water to a pint of beans, a quarter less for Lima beans
 
 394 THE HOME COOK BOOK 
 
 — and they should remain in the cooker from nine to 
 twelve hours. 
 
 BOILED BEEF. 
 
 Corned beef, which is so seldom well cooked, may be 
 beautifully done in the fireless cooker. A rather large 
 piece may be cooked most advantageously, and the cook 
 who is most particular picks out her own beef, eight or 
 ten pounds of rump, and has it put in pickle for two, 
 three, or four days as best pleases her. To cook this in 
 a cooker it should be simmered on the stove for thirty or 
 forty minutes after it has been carefully washed. It 
 should be in the cooker for ten or twelve hours. 
 
 CHICKEN. 
 
 Chicken may be stewed, fricasseed, braised, and jellied 
 to advantage in the cooker. For most of these dishes 
 it is prepared, cut up, and boiled for ten minutes or so 
 in salted water and then put in the cooker for ten hours. 
 If it is not then tender it is boiled again and then cooked 
 six or eight hours longer. Nothing is lost by escaping 
 steam and the stock may be used to great advantage. 
 
 GREEN VEGETABLES. 
 
 Green vegetables should always be put on to cook in 
 boiling water, despite the fact that one of the makers of 
 a much advertised cooker gives contrary* directions. The 
 starches of vegetables are easily dissolved out, and as 
 these and water are the main constituents, it is not neces- 
 sary to enlarge upon the fact that as much as possible
 
 VALUABLE BECIPES 395 
 
 should be retained. For such a vegetable as old beets 
 the fireless cooker is an especial economy. A good deal 
 of water ought to be used in cooking onions — to a quart 
 of onion four quarts of water. 
 
 STEAMED BREADS AND PUDDINGS. 
 
 If the cooker is a good one it affords an excellent 
 means for steaming breads and puddings. Those who 
 have made their own hay boxes have devised a great 
 number of ways for managing these matters. 
 
 DRIED FRUITS. 
 
 The prune is especially Improved by long cooking. 
 Dried fruits must be washed very carefully and often 
 many times in order to get them thoroughly clean, and 
 soaked for twelve hours. Add two cups of water to one 
 of fruit. The varying amounts of sugar needed should 
 In most cases be cooked in.
 
 THE CASSEROLE 
 
 The casserole is a simple covered dish made of fire- 
 proof pottery. It is counted as among the very newest 
 and most aesthetic of developments among cooking and 
 table wares. But it is not a new thing under the sun 
 for this same sort of a dish, in its coarser forms and with 
 a heavy, coarse, round handle which was continuous with 
 it, was used generations ago by the French peasants whose 
 custom it was to imbed it in the ashes at night so as to 
 have their breakfast all ready for them in the morning. 
 The cooking principle of the dish is the same as that of 
 the fireless cooker — long and slow cooking. 
 
 It is possible to-day to buy the coarse, rather homely 
 — so homely as to be pretty, some one has said — heavy- 
 handled thing such as the very poor French people used. 
 From the low price paid for these one may go all the 
 way up through a range of prices to those costing many 
 dollars. The great cost of the most expensive is in 
 their table frames, which are often very finely finished 
 and made of silver, copper, or platinum. The earth- 
 enware for these is beautifully enamelled and colored, but 
 the food cooked in the coarser ware, everything else 
 being equal, has the finer flavor. 
 
 These dishes vary in shape and size and are round, 
 oval, oblong, high, and low. They are mostly of family 
 
 (396)
 
 VALUABLE KECIPES 397 
 
 size but some of them are for individuals. They are 
 especially recommended as being not only attractive but 
 sanitary and durable, and possessed of the old-fashioned 
 usefulness. For informal table service the quite com- 
 mon casserole of brown cooking vi^are, with other things 
 to match, is taken directly from oven to table; usually 
 with a napkin around it to keep in the heat as well as 
 for appearance's sake. In this way not a bit of the flavor 
 of the vegetable or meat is lost. 
 
 The name of this utensil is French, and the term "en 
 casserole" is used to describe the sort of cooking for 
 which it Is used. As the fowl was the great meat of the 
 French it is natural that in cooking this, both in their 
 soup pot, which was of earthenware with a cover, and 
 in their casserole, they should attain perfection. All kinds 
 of fowl and game are among the most delicious things 
 that can be prepared in this way, but there are many 
 delicious combinations of meat and vegetables, meat and 
 macaroni or rice so prepared. Vegetables cooked en cas- 
 serole may be made very savory. 
 
 CHICKEN EN CASSEROLE. 
 
 Clean and joint a tender spring chicken. Put into a 
 frying pan three tablespoons of butter and fry in this 
 a small onion and a carrot, both cut into tiny dice. When 
 these are lightly browned turn them into the casserole 
 and add to them two cups of clear soup stock in which 
 a bay leaf and a little thyme have been boiled and re- 
 moved. Lay the jointed chicken in this liquid, fit the 
 cover closely and put the casserole In the oven- It should
 
 398 THE HOME COOK BOOK 
 
 cook for one hour with a very steady fire. At the end 
 of this time stir in a dessertspoonful of tomato catsup, 
 cover and cook for half an hour longer. Then add two 
 dozen small French mushrooms, which have previously 
 been stewed ten minutes, season, and leave uncovered 
 long enough for the chicken to brown. The French al- 
 ways add a glass of sherry or some other wine to flavor 
 their gravy. 
 
 MUTTON CHOPS EN CASSEROLE. 
 
 Melt two tablespoons of butter, add three slices of 
 onion and saute in it chops from shoulder of mutton. 
 Put in a casserole a quarter cup each of turnips, celery, 
 and onion, lay the chops on top of these vegetables and 
 add a cup of stock or hot water. Cover and cook about 
 one and one-half hours, then season with a saltspoon of 
 salt, an eighth of pepper, add four potatoes cut in slices 
 and parboiled, and more stock if necessary. Cover and 
 cook until tender, then remove cover and brown chops and 
 potatoes. Serve from the casserole, with cinnamon noodles 
 made as follows: Mix one egg stiff with flour and add 
 a pinch of salt. Roll thin and let dry for one-half hour. 
 Cut in half-inch strips and put in boiling water for fif- 
 teen minutes. Drain and put in an earthen dish, sprinkle 
 with cinnamon, and bake one-half hour.
 
 VALUABLE RECIPES 399 
 
 BEEF EN CASSEROLE. 
 
 One pound of round steak, the best cut, and a bunch 
 of soup vegetables — celery, parsley, turnip, carrot, par- 
 snip, and onion. After trimming the steak cut it into 
 pieces one inch square, and saute in hot drippings. Put 
 into the greased casserole a layer of vegetables cut into 
 dice, with five or six small onions, and on the layer of 
 vegetables place the meat and cover with another layer of 
 vegetables. Pour over the whole one pint of soup stock 
 which has been slightly thickened and seasoned, then bake 
 in a fairly hot oven for one and a quarter hours. 
 
 POTATOES EN CASSEROLE. 
 
 Boil twelve medium-sized potatoes in their skins. Pare, 
 place on a board and chop with a knife, season with salt 
 and pepper and one sweet Spanish pepper, diced, with just 
 a suspicion of onion rubbed on the casserole. Sift one 
 tablespoon of flour through the potatoes, add a sprinkle 
 of paprika. Put in casserole, add a generous piece of 
 butter, fill up with rich milk, or better, cream, cover, and 
 cook until a rich sauce is formed. Just before serving 
 take off cover and brown. If desired, some cheese may 
 be sprinkled over the top.
 
 SUNDAY NIGHT SUPPERS 
 
 There is a quite general sentiment that the Sunday 
 dinner should be the best, the most conventional and 
 attractively served of any of the w^eek. On the other 
 hand the Sunday night supper is regarded as the most 
 unconventional meal of that period. As the Sunday 
 dinner is heavy, so this follovv^ing meal must be light, at- 
 tractive, and dainty, yet simple. 
 
 Modern hospitality and especially the easy, informal, 
 social Sunday life in both country and city to-day have 
 led to this being a guest meal, not usually for guests who 
 are invited long beforehand, except in some informal way, 
 but those who drop in for a call or are invited casually by 
 members of the family. It is, therefore, difficult to plan 
 for anything but dishes that may be easily prepared, and 
 over and over if necessary, for this supper, since only one 
 or two beside the family may partake of it, or a dozen 
 more, according to the social popularity of the different 
 members of the family and their following of friends. 
 
 The initial supplies that make it possible to get up an 
 attractive meal are mostly of a staple sort and the 
 housewife must see that these are in full complement in 
 her pantry. Perhaps the very first and most important 
 of these is bread. With a supply of bread what may one 
 not prepare that is suitable for a Sunday night supper 
 
 (400)
 
 VALUABLE RECIPES 401 
 
 or lunch ? Simple bread and butter sandwiches, especially 
 if the bread is homemade, are quite incomparable, with a 
 cup of hot chocolate, — far better than any cake that can 
 be made and almost universally preferred. 
 
 As a supplement to the bread with its great possibilities 
 there is the cracker, not as useful as the bread, but an 
 excellent second. For little relishes and the pastes of 
 meat or fruit it is almost indispensable, and may be used 
 in many places where the toasted bread would be tastier 
 and daintier, especially with chafing dish viands. 
 
 Some of the other initial supplies are eggs, cheese, milk, 
 chocolate, fresh fruit, cold meats and fish, bacon and let- 
 tuce, with canned and preserved things in any quantity. 
 The marmalades are especially good for this meal. With 
 bacon, so easily and quickly cooked, no end of things 
 may be done. As it is the real basis of the expensive 
 club sandwich, or at least an equal of the cold chicken, 
 so it may be adapted in sandwiches of several sorts and 
 in little pieces is a most effective addition to cold vege- 
 table salads or even to lettuce alone. The lettuce is al- 
 most indispensable, because it makes so cool and agree- 
 able a garnish for a great number of things as well as 
 the necessary ingredient of the salad. Those who know 
 how to get a good deal out of foods and never waste a 
 bit eat a dainty lettuce leaf with salt only, and think it 
 good. Of course there are other green things, like cress 
 and parsley, that one does well to have on hand. 
 
 With these supplies mentioned it is possible to em- 
 broider any number of patterns in dishes according to 
 the ingenuity and skill of the one who handles them.
 
 402 THE HOME COOK BOOK 
 
 The chafing dishes whose popularity seemed at one time 
 waning have now come back with renewed usefulness, 
 since so many daughters of the rich are taking an interest 
 in learning to cook and like to make a show of their skill. 
 Of course this utensil, with the necessary supplies, makes 
 a housewife always ready for the chance caller. Not only 
 Welsh rarebit, but rarebits of many names, and no end of 
 other things, may be concocted. It is not unusual to have 
 the chafing dish near the piano and on this latter to have, 
 on an appropriate cover, eggs, flour, seasonings, and little 
 dishes of foods and cans of various sorts, that the guests 
 may assist in the preparation of some really rare dainty. 
 There is a delight in fine cooking utensils to-day that 
 the manufacturers are doing their noblest to foster, and 
 there Is no meal for which these may so appropriately be 
 used as for the Sunday evening supper. 
 
 PUMPERNICKEL SANDWICHES. 
 
 Slice pumpernickel bread thin and cut these slices in 
 half. Butter two slices of white bread of the same size 
 as the half slices and place the pumpernickel between. 
 This makes a very attractive sandwich, which the most 
 exclusive caterers find much service for. 
 
 LEMON SANDWICH. 
 
 One of the tastiest sandwiches and the most health- 
 ful one may put his teeth into is the lemon sandwich. 
 Pare the lemon and with a sharp knife cut it into thin 
 slices. Put these between buttered slices of bread with 
 sugar to taste.
 
 VALUABLE KECIPES 403 
 
 PINEAPPLE SANDWICHES. 
 
 For almost any of the sandwiches made the bread may 
 be toasted and unless it is very fresh and good it is better 
 this way. The bread or the toast may also be made 
 daintier by cutting it into fancy shapes — the simple bars 
 or triangles, in which case there is no loss, or into circles, 
 crescents, stars, etc., with a cutter. For the pineapple 
 sandwich the bread may be toasted and the fruit sliced 
 thin, cut into whatever shape the bread is, with the 
 same cutter. Powdered sugar should be used on the 
 fruit. 
 
 HALIBUT MOULDS. 
 
 Almost any cold fish may be used to advantage with 
 sauce of melted butter. If no cold meat is on hand 
 a slice of halibut may be boiled in the chafing dish with a 
 seasoning of a bay leaf cooked with it a few minutes, 
 a little green pepper, salt, and a sprinkle of white pepper, 
 and then broken up for the moulds which may be cooked 
 in the chafing dish. Allow the white of one egg for each 
 mould, stir this into the fish with a little fine cracker 
 crumbs to make the mould keep its shape. A little pap- 
 rika and whatever other seasoning may be desired may be 
 used with this. The moulds should be well greased — 
 small ones are best for this really hearty bit of food. 
 Strips of green pepper may be used across the bottom and 
 sides of the mould or an egg may be cooked in the middle 
 of the fish. An excellent sauce to serve with this is made 
 like a plain white sauce, two level tablespoons of butter 
 and two of flour cooked together, with a cup of milk, 
 and finally a half-pound of American cheese added, with a
 
 404 THE HOME COOK BOOK 
 
 little paprika. This latter sauce may be thick!' enough to 
 use when it is cold for a sandwich filling, for which pur- 
 pose it is very good. 
 
 CHEESE BALLS. 
 
 Cottage or Neufchatel cheese may be made into little 
 balls and dipped in chopped parsley decorated with pi- 
 mento for a very pretty salad. Another cheese ball may 
 be made by grating one and one-half cups of cheese and 
 mixing with it two level tablespoons of flour, a little 
 paprika or even cayenne pepper, one-fourth teaspoon of 
 salt, and the whites of three eggs. Stir all these ingre- 
 dients together thoroughly and shape into balls, then roll 
 in beaten yolk of eggs and cracker crumbs and fry in hot 
 lard. This amount will make two dozen balls and they 
 may be used with various salads. 
 
 VEGETABLE SALADS. 
 
 It is only within recent years that we have learned how 
 good cold beet is with a French dressing. The small 
 beets make the prettier salad if the vegetable is sliced. 
 If the beets are large they should be chopped and put in 
 a small mould, with butter, while they are warm. The 
 beet thus prepared will hold its shape when poured out 
 on a lettuce leaf. Cold and canned asparagus makes the 
 very daintiest of quick salads to be served with a French 
 dressing. A macedoine of all the vegetables, put up in 
 glass bottle by the French and sold at a very high price, 
 but easily prepared in the home, is also very good served 
 in this way.
 
 VALUABLE RECIPES 405 
 
 ASPIC JELLIES. 
 
 The meat or vegetable aspics are pretty dishes for the 
 Sunday night supper. To make a tomato aspic use one- 
 half can of tomatoes, three cloves, one-half teaspoon salt, 
 one stick of celery. Stew twenty minutes and strain 
 through a fine sieve. Soak one heaping tablespoon gelatin 
 in half a cup of cold water and stir until dissolved. Add 
 this gelatine, with the juice of half a lemon, to the hot 
 mixture of tomatoes. Pour jelly glasses half full and set 
 aside to harden. 
 
 ANGELICA. 
 
 Cut up one orange, one banana, one apple, twelve dates, 
 and add some chopped nuts. Pour over the mixture four 
 tablespoons of water, four of sugar, and the juice of one- 
 half lemon. Allow the mixture to stand on ice until 
 ready to serve. 
 
 BANANA FLUFF. 
 
 Peel one-half dozen bananas, rub them through a coarse 
 sieve, add a pinch of salt and powdered sugar to taste, 
 and whip until light and frothy. Decorate with candies, 
 cherries, pieces of marshmallow, or nuts before serving. 
 
 SAUCES. 
 
 Both sweet and meat sauces go a long way towards 
 making delicate and tasty the cold sliced meat or the cakes 
 which one buys in an emergency at the delicatessen shops. 
 The plain white sauce may serve for the so-called "cream 
 toast" or for the dried or old-fashioned "shaved beef" or
 
 406 THE HOME COOK BOOK 
 
 for the cold ham cut in dice. A little cottage pudding 
 sauce, made of a cup of hot water, a little butter and 
 flour and the juice of a lemon, freshens up a great deal 
 the plain little cakes of muffin size or cup or even the 
 slices from a plain loaf. One has but to put her wits 
 to work to adapt her resources to the occasion. A 
 quickly made chocolate syrup will serve equally for a 
 drink, with some chopped ice and milk or cream, and for 
 a sauce for rice balls or a custard pudding. The Sunday 
 night supper offers great opportunity for the display of 
 art and ingenuity. 
 
 SUNDAY NIGHT SANDWICH. 
 
 A hearty sandwich is made from a cup of cold ham 
 minced fine, with five olives and one tender stalk of 
 celery, spread between thin slices of white bread, with just 
 a tiny bit of salad dressing. This mixture can be made 
 at any time when the ingredients are at hand, and kept in 
 a covered bowl in the ice box. Then if hungry young 
 people arrive unexpectedly, a very few moments will 
 suffice to produce a big plateful of sandwiches.