UNIVERSITY OF ILLINOIS LIBRAP ATURBANACHAMP OAK STREET LIBRARY FACILIT The Home Guide OB, A Book by 500 Ladies, EMBRACING ABOUT 1,000 RECIPES AND HINTS, Pertaining to Cookery, The Household, The Sick Room, The Toilet, Etc. COMPILED CHIEFLY FROM 'The Home" Department of the Chicago Daily Tribune. PUBLISHED BY S. L. TAYLOR, ELGIK, ILL. 1877. Entered according to an Act of Congress, by S. L. Taylor, Elgin, III., In the office of the Congressional Librarian, at Washington, 1877. CONTENTS. Introductory 5-6 Cookery 7-139 Soups T-11 Fish 12-18 Poultry 18-23 Meats 23-31 • Game 31-32 Shell Fish, Oysters, etc 33-36 Salads ." 37-38 Vegetables 39-46 ^ Eggs 47-49 ?^ Coffee 50-53 Bread 53-66 Cakes, Cookies, etc. 66-89 Frosting, Icing, etc 90-91 Pies 9^101 Puddings 101-117 Sauces for Puddings, etc 117-118 Pancakes, Fritters, etc 119-121 Custard, Blanc Mange, etc 121-126 Fruits, Jellies, etc 126-130 Pickles, Sauces, Catsups, etc 131-134 Confectionery 135-136 Yeasts, Baking Powders, etc 137-138 Miscellaneous 138-139 Household Hints 140-150 The Toilet 151-157 The Sick Room, etc . ... .158-160 TO THE LADIES, Whose Skill and Practical Good Sense Have Contributed so much to the Success and Popu- larity of "The Home," and who are The Real Authors Hereof, This Volume is Respectfully DEDICATED, By the Publisher. INTRODUCTORY I This little volume is sent forth in the confident belief lat it is the Ne Plus Ultra of Cook Books, or Guides Housekeepers. Unlike the trashy cook and recipe [oks vended about the country for $1.50 or $2.00 a jpy, " hashed " up from irreeponsible sources, more |th a view to size and show than to practical utility, Home Guide is a collection of the actual and ictical experiences, and in the language of 500 lady [ome "keepers. It is a compilation and condens- [ation of the thousands of recipes and hints contributed )y the lady readers of the Chicago Tribune, and pub- [shed in the popular " Home " department of that iper during the past two years, 'he contents embrace a very wide range of subjects lining to Cookery, which is, of course, the chief ire of tlie book. Every branch of the " culin- irt" is treated by practical, successful house- srs, and in a common sense manner, such as will, 'lipon examination, be appreciated and understood by every lady who looks well to the health and happiness of 'heEi^ily. T'^Wyfcrt" of good cooking is a most valuable mt to every household. It not only contrib- ^ b INTRODUCTORY. gl utes to health, good temper and domestic peace, but ; saves many dollars in grocers' bills. Great quantitij of good food is wasted in American kitchens, for t| sole reason that housekeepers lack the valuable accoi plishment of knowing how to prepare it in various a] inviting forms. In the other Departments of the book will be f oi many valuable Recipes and Hints upon various s^ jects pertaining to the Household, the Toilet, and Sick Room. And, finally, although unpretentioi size, the reader will find upon due examination " The Home Guide " is rich and voluminous in pi tical and useful information. COOKERY. i SOUP. S an introductory to the soup department, tlie following letter from "the best unprofessional cook in Chicago," is given : Mrs. Sarah L., of Chicago. I believe it was nearly a year ago that I wrote my first letter to the Trilrune, the bm'den of which was soup. If I have a hobby, this is it. A Frenchman once said, "Vat a peoples are ze Americans. Zesty kind of re- ligions and but one kinds of soup. Mon dieu!" And, I have often thought, if we had one kind of religion, perhaps, and 30 kinds of soup, we should be a healthier people. Now, knowing that the circles of readers has in- creased marvelously since I first talked about soups, I must beg of you, Mr. Editor, to let me return to my old subject, for it lays very near my heart, and urge upon mothers of young children to adopt this method of pre- paring soup for their principal meal in the middle of the day. If dinner is to be served at 12 o'clock, the piece of meat, costing 20 cents, must be put on the fire at 8, in about three quarts of cold water. After it has boiled up, skim oft" everything that may rise, as well as the grease, if it should be a fatish piece of meat. Then peel and cut an onion in pieces, and salt, about a great spoonful. Let it boil slowly all the time. In an liour or so peel and cut in slices 2 potatoes, i a small turnip, and a piece of carrot. They must all boil up fine ; about 2 quarts of water must always be kept over the meat. At the same time the meat is put on the range, another kettle, holding about 2 or 3 quarts, containing 2i cups of split peas, with just enough w^ater to keep 8 COOKERY— SOUP. them from burning, must be set in a place where they will just boil. When more water is needed add the soup or bouillons— always boiling. About 20 minutes before dinner is to be served, pour all the liquor from the meat into the peas, which will make a soup about as thick as flour porridge. If not salt enough add more, and a linle pepper. When the family is seated around the table, let the girl dish the soup hot from the kettle into each soup-plate. This soup must be hot or it is not good. Bean and tomato soup I make in the same way, only the tomatoes will cook in an hour all that they need. These 3 kinds are good and nourishing in the spring, and every child commg home from school should have a plate to set his or her hungry stomach to work upon. The rest of the dinner the stomach is then prepared for. In my family I have some kind of soup almost every day in the week, and I believe it has made me a new stomach in the last 6 years. I was brought up on mince pies, roast beef, cocoanut cake and preser\"es. Now I eat my soup, a piece of the soup m^at, ^vith mustard, horse radish, or a little catsup, some good mashed potatoes, a puree, or some weU-cooked vege-^ table, a pudding for dessert, and I have no more dys4g Sepsia, and my children are the pictures of health. I» on't mean that the above is always our dinner, but* sometimes. Ladies, tr\' it. We have all been brought^ up on too rich food. The nearer we live to nature the- better bodies and minds we shall have. I was reading a book the other day, and came across this old English proverb : "'Eggs or an hour, fish of ten, bread of a day, wine of a year, a woman of 15, and a friend of 30." I might agree with the proverb in some respects, but a woman and friend are good for nothing until 40. So says ''my man.*' Turkey Soup. Bertha Carlyle^ Hyde Park. Save all the bones and break the backbone into 2 or 3 pieces ; boil these in a little more water than you want soup, for an hour ; then skim out the bone, and put in the meat, cut in very small pieces, and boil a few mo- ments more ; then season with a little salt and pepper. I COOKERY — SOUP. Mock Turtle. *'Cook," R^ckford, lUs. Take \ a calf s head, fresh aDd unstripped of skin ; remove the brains, and clean the head carefully in hot water, leaving it in cold water for an hour ; then put mto 6 quarts of warm water, with 2 pounds of veal, ditto pork, a roasted onion stuck with cloves, a rind of lemon, 2 sliced carrots, a bunch of herbs and a head of celery ; let it boil slowly 2 hours ; then take out the head and pork ; make forcemeat balls of the brains and tongue; break the bones of the head; put all into the soup, and boil two hours more. Put into a small stewpan a piece of butter, onions sliced thin, with parsley, mace and allspice ; add flour to thicken, and stu- in soup slowly. Boil gently 1 hour more; pass through a sieve; season with salt, cayenne, lemon jmce ajid a pint of Maderia \Nine. Add mushrooms, if desired, and serv^e with lemons cut in quarters. Cheat Oyster. M. A. D., Chicago. Jake of tomatoes 1 pint, canned or fresh ; take a up fine, add 1 quart of boUing water, and let them boUl Ihen add one teaspoon of soda, when it will foam- immediately add 1 pint of sweet milk, with salt, pepper and plenty of butter. When this boils, add 8 small crackers, and serve. It tastes very much like ovster soup. "^ Turkey Soup. E. A. E., Chicago. -^^^/ll^^? bones, the scraps of meat, and the dress- ing of the turkey in a kettle, with enough water to cover them. Let it boil for 2 hours. When nearly 10 COOKERY— sotrp. done add the tops of some celery chopped fine, and a teaspoonful of ciirrie powder. When it is done, strain and set on the table hot. It makes a very rich, nice dish. Amie M. Haie, M. D., Chicago. Boil a veal bone 3 hours with turnip, celery, onion, carrots, and whatever suitable thing else you have which will not turn it dark. Strain and boil again ; just before you serve it add a pint of cream or milk, Avith 3 eggs well beaten ; remove from the stove and stir rapidly. Vesetable ^onp. Mrs. Sarah I/., Chicago. Scrape 2 carrots, an onion, i of a cabbage, and 2 turnips. Cut them in pieces a little larger tluin dice. Put the pieces in a large sauce-pan with a little butter and water ; let it cook i hour ; then cut your potatoes in the same way. Take your meat out of the soup- kettle, skim off the grease and put all into your broth, and let cook another i hour. In tne language of the average school-girl, "it's perfectly lovely." *^oap Medley." "3fr8. Emily," Eau Claire, Wis. No. 1—1 i)int of good gravy, 3 cups boiling water, a slice of turnip and i an onion cut in small bits. 2 grated crackers. Simmer half an hour. No. 2— Cut off the narrow ends from 2 or 3 sirloin steaks, chop them into morsels and put in a stewpan with a little salt, a tablespoonful of rice and a pint of cold water. Let it come slowly to a simmer, and simmei slowly for 3 hoiuB. Then add water enough to make cooKEBy— soup. 11 quart of soup, a tablespoonful of tomato catsup, and a little bro-\\Tied flour mixed with the yolk of an egg. 'No. 3— Pare and slice very thin 4 good-sized potatoes, pour over them 2 cups of boiling water, and simmer gently luitil the potatoes are dissolved. Add salt, a lump of nice butter and a pint of sweet milk with' a dust of pepper. Boil up once, and serve. Xo. 4—1 pint meat broth, 1 pint boiling water, slice in an onion, or a parsnip, or half a turnip — or all 8 if liked— boil until the vegetables are soft, add a little salt if needed, and a tablespoonful of Halford sauce. Xo. 5— Let green com— in the time of green com— be grated, and to a pint of it put a pint of rich milk, a pint of water, a little butter, salt and pepper. jBoil gently for 15 or 20 minutes. Xoodle Soup. ''Mrs. C. G. M.," Chicago. Break 2 eggs into a bowl ; beat imtil light, adding a pinch of salt ; then work in flour (with your hand) until you have a very stiff dough; tm-n it on voiu* molduig board, and work until it is as smooth as glass,; pinch off a piece the size of a walnut, and roll it as thin as paper ; then with a shari) knife cut off very narrow strips ; proceed in the same way until all your dough is cut. Have prepared some good veal, chicken, or any other kind of broth, well seasoned, i an hour before you serve dinner ; drop in the noodles. Be sm-e the soup is boiling. Add a little parslev. If the noodles are made according to directions, they will be found far superior to maccaroni. Tomato Soap. ''Mrs. E. S. P.," Burlington, Iowa. Put a tablespoonful of drippings or butter in a stew- pan ; cut an onion fine and fry in the butter ; then add one pint of tomatoes, pepper, salt and a tcaspoonful of allspice ; cut a round steak in two and lay on the tomatoes; cover closely and let it simmer for three hours. 3F FISH. Boiled Fish. Ddmonico'8 Method. M a reliable source, the following is presented as Delmonico's method for boiling fish : Fish should be washed as little as possible, and whitefish, after being cleaned and wiped with a damp cloth, should have the stomach stuffeci witli salt for an hour or two before cooking. Fish should be put on in cok- water, so that the inner part may be suthciently done, and it is also less liable to break. This rule holds good, except for very small fish, or for salmon boiled in slices, when boiling water should be used. The time may be easily known when it is ready by drawing up the fish-plate and trjing if it will separate from the bone. A little salt and vinegar should ahvavs be put into the water. Some prefer their fish boiled in what is called a court bouillon, and this is how it is done : Lay the fish in the kettle with enough cold water to cover it, add a glass of wine or vinegar, some sliced carrot and onions, pepper, salt and a laurel leaf, a bunch of parsley, a fagot of sweet herbs, or some of the same tied up in a muslin bag. These seasonings impart a fine flavor to most boiled fish, excepting sal- mon, and for fresh-water fish it is considered very use- ful for getting rid of the muddy taste they often have. Boiled Fish. Mrs. M. A. D., Chicago. After well cleansing a good-sized fish, put into a fish- kettle, and set into a pot of boiling water well salted ; let it boil for 20 minutes ; take of vinegar sufficient to cover ; put into the vinegar 1 ounce of cloves, 1 of all- spice and 1 of pepper whole ; boil all together for 15 minutes ; when nearly cold pour over the fish ; let it stand for 2 or 3 hours oef ore using. COOKERY— FISH. 13 Baked Fish. Mrs. W. S. G., Baraboo, Wis. Scale, wash and wipe dry, inside and out, a 2 or 3 pound fish. Make a stuffing as follows: One pint grated bread ; 2 tablespoonfuls melted butter ; pepper and salt to taste; 1 raw egg; a little celety salt; 1 onion, chopped fine, is, to my taste, an improvement, but can be omitted if not liked. Care should be taken not to wet the bread-crumbs ; the egg and melted bu- ter will moisten sufficiently. Tie over the fish thin slices of salt pork ; fill a dripping pan i full hot water ; then, if you have not a wire grate, place the gridiron on the pan, and after laying the fish on the gridiron cover all with another pan ; bake in a hot oven till the pork is well shrivelled ; then remove the upper tin, allowing your fish to brown. U hours will cook thoroughly, if a steady fire is kept. Mrs. E, G.y Geneva. First, dip the fish quickly in boiling water; then wipe the scales off ; rinse in cold water ; wipe it diy ; sprinkle salt both inside and out, about as much as you would for steaks. Then dip it in flour ; place the pan that you are going to bake it in in the stove with a piece of butter in it the size of an egg. Let it melt so that it covers the pan. Your pan should be about the length of your fish ; if larger, the butter will be apt to bm-n. Place your fish in it, the inside of it next to the pan. Put it m a hot oven, and bake 1 hour, if it is a large fish, less time if smaller. It should be well done and of a nice brown color. Mrs. S. D. L.. Chicago. Skin and bone the fish, by running a sharp knife along the back. Spread over dripping-pan a thin layer of butter, i an onion in fine pieces. Lay the fish upon it, and pour over the fish 1 talblespoonful of vine- gar or Catawba wine. For the sauce, rub butter, the size of a walnut, and flour together, add a cup of the broth or hot water, the juice of the fish, 2 or 3 mush- rooms, if you have them. Turn this mixture over the fish, dust with bread crumbs, salt and pepper, and bake a few minutes or until a little broA;\Ti. Garnish with pieces of bread cut heart-shape. 14 COOKERY— FISH. Mrs. Sarah L., Chicago. Dry with a towel, and put belly to back in dri;)ping- pan, into which you have previously cut up 2 slices of salt pork in inch pieces. Make a stuffing as for veal. Stuff, putting only a little in. Now pour over the fish a spoonful of lenion-iuice or good vinegar. After a little, baste with a little soup-broth. Don't let the fish dry all up, and don't put a drop of water on it. Make your sauce as for veal cutlets, omitting the lemon juice, but add i cup of milk and cut up 2 hard-boiled eggs into it. When done, also add the fish-juice. A little parsley chopped fine in the sauce, we like. Gar- nish with hard-boiled eggs and sprigs of parsley, moimted by Utile carpels of lemon. M. A, D.. Chicago. Take bread crumbs sufficient for the size of the fish ; beat 2 or 3 eggs : pepper and salt ; add 1 bunch of pars- ley, fresh, and chopped fine ; mix all together well ; add a small piece of butter ; put all into the fish and sew up. If any of the dressing is left, put into the bake-pan ; add a pint of boiling water ; put into a hot oven ; baste every 10 or 15 minutes for an hour, when it will be well cooked and nicely flavored. E. L. M., Chicago. Buy a 2-pomid white fish. If the gills are red, eyes full, body firm and stiff, the fish is good. Scale it, cut off the head, and split the fish nearly down to the tail, make a dressing of bread-crumbs, a little buttera)ep- per and salt, slightly moistened with water. Stuff the fish with this ; then bind it together with fine cotton cord or tape, 3 inches apart. Lay the fish on a wire gridiron in a di'ipping-pan, and pour around it a little water and melted butter. With a spoon dip this up and pour over the fish frequently. Bake 1 hour. Serve with the gravy of the fish or drawn butter. Fried Fish. M. A. £>., Chicago. When the fish is properly cleansed, instead of putting it into a small quantity of fat or grease, wipe dry ; then rub with plenty of salt and pepper ; let it lay an hour or two before using ; roll in corn-meal or flour ; have COOKERY— FISH. 15 ready lat sufficient for it to swim in ; the fat mT:3t be Ijoili-.g-hot ; put the fish in whole, or cut iu piec:' . It will come out nicely browned, and not filled with fat, as in the ordinary way of frying. Frying Fish. N.M.G, New York. The artistic mode of frying fish is what is called the wet process, which is simply boiling it in fat. Butter should never be used, as the color : .ever is good. Lard is considered by many to be the best frying medium, but Careme. the great French cook, gives the prefer- ence to beer fat^not, however, the dripping from the roast, but lard made by melting beef ::uet. We recom- mend as best and most economical drippings from the joints while roasting, pom'ed into boiling water, and removed in a cake when cold. The great point is to have the fat at a proper temperature before the article to be fried is i)ut in. The skillful cook can see the blue smoke rising just at the boiling point, and then she knows it is time to put in her fish ; but for those who are only acquiring experience it is safer to throw in a bit of bread, and if it takes a fine color in a minute or so, then the fat is hot enough, and the fish may be put in. This is the cardinal point of successful frying, as otherwise the fish will be flabby and greasy instead of crisp and appetizing. Another point to be attended to is that the fat be deep enough in the pan to cover the fish, which should be put in a wire basket that will fit easily into the pan of fat, and then no turning is re- quired. When done strain it into boiling water ; when cold take it off in a cake, and put it by to fry fish again. Sauces for Fisli. (Georgia H., Chicago. To serv^e with fish : 1 cup vinegar ; 1 cup water ; yolks 2 eggs ; 1 large spoon butter ; 1 spoonful mustard and corn-starch blended ; sugar, salt and pepper ; mix all cold ; heat it gradually and boil for a minute. This dressing is also nice, when cold, with salmon, lobster, lettuce, etc. Fish Sauce. Mrs. M. O. L., Chicago. Take a pint of milk and the fish drippings mixed ; a 16 COOKERY— FISH. little salt and pepper ; mix until smooth, 2 ounces of butter and two teaspoonfuls of flour; stir into the liquor when boiling; have ready a hard-boiled egg, chopped fine, to add \vhen ready for the table. lSte\%-ed Codfish. Mrs. C. E., Minonk, Ills. First, be sure and pick the meat off from the bones ; then let it stand in water for 15 minutes ; then take it out of the water and put in milk. To make the quan- tity you may need, beat 3 eggs and put into it a pint of milk, a piece of butter half the size of an egg ; thicken this with a tablespoonful of flour stirred up with a very liiile water. As soon as it boils it is done. Codfish Balls. E. B., Colduater, Mich. Cut up the fish into small bits, enough to make 2 even pints \ remove every bone • pour cold water over it to rinse it off, and soak in cold water about H hours ; then diain the water off ; put it cooking with suflicient boil- ing water to cover it ; let it simmer, not boil, for 20 mmutes ; then drain the water all off ; pour in U pints of new milk; add a lump of butter size of hen's egg. Take i pint of milk ; rub into it three tablespoons of flour— every lump must be dissolved ; stir in two eggs, well beaten, and a little black pepper. When the milk boils up, stir in this mixture ; cook 5 minutes longer, stirring the most of the time. Serve immediately in a warmed vegetable-dish. This quantity will be sufli- cient for a family of six, and enough left for codfish balls. Busy Bee, Ottumwa, Iowa, Pick up fine a teacupful nice white codfish, freshen over night in water, pour away this in the morning, add i teacup of fresh water. 1 large spoonful of butter. 2 eggs, beat all w^ell together and heat till hot, but do not boil ; mash and season nicely some potatoes, stii* into the codfish mixture till stiff enough to put in flat cakes, and fry in hot butter a nice brown , should be turned once. E. D., Chicago. After dinner, take the mashed potatoes (of which COOKERY— FISH. 17 there should be a double quantity prepared for dinner), and fish that is left, using i fish and t potatoes. Stir and beat them together while warm, till evenly mixed. When cold— for the mixtiu-e will be so soft it cannot be handled while warm — make them into cakes f inch thick and as large around as a teacup ; put them in a cool place for breakfast. In the morning* roll them in flour ; have plenty of butter in the frying-pan just hot enough not to burn ; fry quickly to a nice brown on both sides. Turn carefully that they may keep their shape. Serve as soon as done. Mrs. S. W. L., Tuscola^ Ills. Take of nice white codfish about 2 pounds ; put into a kettle with sufficient cold water to cover the fish, and let it boil till perfectly tender ; then remove to a pan of cold water ; the fish can then be easily separated from bones , skin, etc. Place in an earthen or bright tin mix- ing-pan, and mash fine, with about double the quantity of nicely steamed potatoes, and 3 or 4 slices of light bread crummed, or previously soaked in milk ; add 2 eggs and a tea cup of butter, with black pepper to suit taste. Mash and mix thoroughly, and make as moist as is wished with sweet milk. It is sometimes neces- sary to add a little salt. Make into flat balls, and fry- in hot lard, as you would mush. This mixture will keep in cool weather a number of days. Anna Bell, Springfield. Take i a codfish, put in a pot, fill with cold water at night, in the morning pour off the water, fill up with fres h water, stand it on the back of the stove for 3 hours let it come to a scalding heat, not boiling. Take off the skin and pick out the bones, put in a tray and chop fine, have potatoes boiled and chop with the fish, double the quantity of potatoes to the fish, mix well together, make in balls, with the hands flattening them a little, have your frying pan hot, with a tablespoonf ul of lard ; fry to a nice brown. Bechamel Sauce. Mrs. Sarah i,, Chicago, This sauce is good for almost everything, such as car- rots, turnips, asparagus, fish, and, with sugar and wine 18 COOKERY— POULTRY. or brandy added, is good for steamed puddings, cake pudding, rice, etc., etc. Mix cold, and well together, in a tin saucepan, 2 ounces of butter, a tablespoon ful of flour; then aad a pint of milk; stir continually, and, when thickened, take off the fire. Beat the yolk of an egg in a cup, with a teaspoonful of water. Timi into the sauce and mix well ; salt a little and pepper for vegetables ; but for puddings, nutmeg and brandy or wine. POTILTRY. Selecting Fowls. 8, H. 3f., Chicago. In selecting a goose or duck, take hold of the toes and pull them apart ; if the web separates easily it is young, but if it requires any very ^eat amount of phy- sical force to separate, lay it one side — 'tis an old fowl, and you will reap no profit from its purcha.se, unless you are keeping boarders. Tiukeys may be selected by pressing the end of the breast bone. If they are young tnere is a gristle at the end which \N'ill readily >aeld to the pressure— if old, the end mil be found hard and sharp, and you caimot bend it. By strictly following these instructions no one need ever buy an old fowl. Broiled Cliickeii- F., Chicago. Split down the back ; pound lightly ; put on the grid- iron ; lay a tin baking-pan over the chicken ; set on the pan a flatiron— the weight ^ill hold the bud in place and keep in the juices. Chicken cooked in this way wiU be tender and eat well warm or cold. Serve ^^'ith with hot apple-sauce. Fried Chicken. Aunt Lucy, Chicago. Cut your chicken to pieces according to the size ; if very young, just in half; if good size, divide at the COOKERY— POULTRY. 19 joints ; see that it is thoroughly cleaned. Wipe it with a clejin bit of muslin. Beat up 2 eggs, have a plate of floui-, dip each piece first in the flour, then in the egg, season with salt and pepper, here pour lard hissing hot in your skillet, put your chicken in ; when brown on one side turn it, oro^sTi the other, place upon the plat- ter, mix a tablespoon of flour smoothly into a cup of sweet milk, pom* into the fat, stir, boil a few minutes, pour it over the chicken, and I guess anybody's hus- band will think it pretty good. I fry veal cutlets the same way. Boned Turkey. Mrs, Mm Chicago, First, make the stufling to suit the family taste. I took tenderloin— not too lean — chopped it fine ; a tea- cup of cracker crumbs ; 2 eggs ; a pint of oysters ; some summer savory ; pepper and salt : mix all well ; had my large needle and stout thread handy, with some two-inch- wide soft bleached old cotton cloth. Now for 3^our turkey. It being well cleaned and singed, be careful not to break the outside skin. Cut off the legs so as to cut all the tendons where they join the drum- stick. Cut the first joint from the wing ; leave a good length of skin for the neck. Every bone must be taken out from the inside. Beginning with the legs, cut each ligament at the side bone joint, strip the knife close along the bone, so as to cut the flesh clean off, and draw the bone out ; when both legs are boneless, follow along the back, breast and wings. The neck is more diflicult, but get it out nicely as you can. Xow your tiu:key is one shapeless slump; but begin stuffing at the neck, from the inside ; havmg tied securely the skin to pre- vent escape, fill out the wings, breast, body and legs. Xow sew up the skin ; bandage it in a shapely manner with your strips, not too tight, for fear of the stuffing swelling so as to burst the skin ; salt and pepper the outside and steam until perfectly tender. If it's an old chap steam 4 or 5 hours. When done, put a tin plate and a couple of flat-irons on top of it to press until cold. Then cut m nice thin slices. Mr9. S., Fon du IjOC, Win. Buy a turkey, one that has not been drawn, so as to 20 COOKERY— POITLTTIY. have no openings in it if possible ; if drawn, sewing up openings firinly before Doning; 2 chickens, 1 beef tongue, 1 can oysters, 1 pounof fresh, lean side pork. Have the tiurkey frozen and thawed, the tongue boiled and skinned, the pork roasted, the oysters taken out of the liquor, the chickens cut in small pieces, and put on to boil with just water enough to cover. Lay the tur- key on its breast ; cut off the legs and wings at first joint ; cut down the wliole length of the back, and with a sharp knife scrape the meat at each side from the bones ; throw the bones in with the chickens to boii. now for the filling : First, lay the wiiole tongue to form the breast ; clear all the chicken meat from the bones ; cut the pork in small pieces ; fill up your turkey, legs, wings and all (first tying ends of legs and wings tight), fpwith chicken, pork and oysters, and a little dressing. ^ have the chicken liquor well boiled and seasoned, and strain it into the turkey, which will form a jelly. Sew up the turkey firmly ; turn it over and shape it nicely with the hands. Tie a cord tightly to the neck, and draw it round and tie it to the right wing close to the body. Tie down legs and wings, inserting skewers if you have them. Sew around it a piece of strong cloth, and steam or roast, and leave the cloth on till cold. Carve cold in round, thin slices, commencing at the neck. Boiled Ooose. Mrs. D. H, H., Chicago, Dress and singe, put into a deep dish, cover with boiling milk and leave over night. In the morning wash off the milk, and put the goose into cold water on the fire ; when boiling hot take it off, wash it in warm water and dry with a cloth. This process takes out the oil. Fill the body with a dressing of bread crumbs sea- soned with pepper, salt, butter and two chopped onions, if relished, and a little sage. Put the goose into cold water and boil gently until tender. Serve with giblet sauce, and with pickles, or acid jellies. Cousin German, Chicago. Cook forur calf's feet in 3 quarts of water slowly until done ; strain it. Xow put goose in a pot, pour over it the broth of tlie calf's feet and so much water that the COOKERY— POULTRY. 21 goose is well covered by it ; add some vinegar, spices, salt and onion, and the half i)eel of a lemon ; cover it and boil slow until the goose is soft. Let it cool off in the broth, take out the goose after it is cold, cut all the meat off the bones and lay it acely in a deep earthen dish. Take all the fat of the broth, taste it, add more vinegar and salt if necessary ; let it run through a cloth, and pour it over the meat. It will be nice and stiff" after 24 hours, and you eat it cold with bread or cracker. If you can get gelatine it will be so much simpler to prepare it. Boil the goose in water, vinegar and spices as above ; after the goose is soft add 3 ounces of gela- tine dissolved in cold water, and proceed just as before. The toughest meat will get tender, if boiled with vine- gar. American cooks always steam the goose before roasting. Try it once without steaming. Rub it with salt in and outside ; put a little water in your frying pan, and roast it in a hot oven 2 or 3 hours, according to the size, and if it is a young goose you will find it superb. Pressed Chicken. Gypsy, Ionia, Mich. Boil 1 chicken until tendei ; cnop fine ; season well with pepper, salt and butter , put into a cloth ; put a weight upon it and press like head cheese. Beatrice, Iowa. Boil fowls until tender. Remove the meat from the bones and chop very fine, keeping the dark and white meat separate. Boil the liquor down until it will jelly ; place in a deep buttered dish a layer of the dark meat ; season with salt and pepper and cover with liquor; then a layer of white meat seasoned, and cover with the liquor. Use the liquor when full, put a weight on it, and it will mold firmly. Matid H., Milwaukee. Boil a chicken thoroughly; skin it and pick it to pieces ; season with salt and pepper ; put in a bag, and place it under a press ; let it remain over night, and next day it will be ready for use. 2? COOKERY— POULTRY. • Chieken Pie. Isadora, Monroe Mieh. Make the crust like baking-powder biscnit, only a tntle shorter. Roll half an inch thick and line a 4 quart tin-pan with it. Have ready 2 small chickens, boiled till tender. Place the pieces of chicken smoothly in the pan; sprinkle salt, and pepper, and a little flour over them ; add a few pieces of butter, size of a hazelnut, about a large tablespoonf ul in all ; pour on a little of the liquor they were boiled in ; then roll the top crust rather more than half-inch thick ; cut large stars or air-holes in it. Bake till crust is thoroughly done. Fried Chieken witli Oysters. Take a nice tender chicken, open it down the back, and after cleaning it well pound all the bones flat; wash, and wipe it dry on a clean towel ; then season with peppei and salt, and fry slowly in sweet lard until tender, and a fine brown on both sides. Then put it on a dish where it will keep warm. Pour off the lard in the pan and any brown particles that may remain ; then add * pint of hot water and flour enough to make the gravy of the proper consistency. Have ready about 25 large oysters, which remove from their liquor and put into the pan with the graw ; let them simmer until their gills begin to shrivel, observing to stir them all of the time. When done, pour them over the chicken and send to the table hot. Clileken Pie. Cut up the chickens by unjointing them; soak thoroughly in weak salt water ; wash thoroughly ; put 3 chickens into a kettle with 2 quarts of water and 3 teaspoonf uls of salt. Boil i an hour. Make a crust by rubbing i a pound of lard into quarts of flour. Take two teacupfuls of sour cream and teaspoonful and a half of soda; knead quite hail, and roll out half an inch thick. A 4-quart pudding dish will answer to bake in ; bring the edge of the crust a little above the rim of the dish : arrange the chicken by packing closely around the dish ; if you are fond of pepper, sprinkle some over each laver of chicken ; i a pound of butter, cut up in lumps and scattered among the meat, is a great improvement when the chicken is all in the dish ; COOKERY— MEATS. 23 stir some flour into the gravy and turn over the chick- en*, then roll out the upper crust and put over the whole, jinching it closely vith th. under crust that comes over the rim prick le top crust for the steam to escape. Bake slowly for li hours and serve hot. It is delicious. MEATS. Beeflsteak Fried. I Theo. C. C, Chicago. \ fAKE either porterhouse, tenderloin or sirloin ::tea':, not more than 1 inch thick; remove the bone ; cut it into pieces about the size of the pahii Ox your hand ; have your pan perfectly clean; put ic' over me with a very little lard, or what is i better, the fat of Ihe steak— on no account use butter. ' Have pan [uite hot, but not smoking ; if the pan snioli the grease is Durning, which will spoil the | flavor yoiu: steak ; remove the pan and wait a little ; \ have it just hot enough to " siss," but not to smoke ; | now !> it in your steak, and turn just as soon as it i ';hows I . ovn— once only ! never turn a steak more than once, ai! I do most of the cooking on the second side, leaving it in a very few minutes for those who like it | rare, loi.ger for those who like it better done : but don't i allow it to stay in the pan one second after it is done j enough ; remove it to the platter, sprea a little nice butter on it, and pepper and salt it. Pour the gravy in the pan into the dish, but not over the meat. The | rules to be observed u.. cooking are ese : uy the best i steak ; never pound i' ; pounding brui' - : the ticras an: j lets the juice of the meat escape, "-^ " steak wiohcuj | juice is like a woman without 11 —no accoi. t. Have the pan just hot enough tr -jicririz- . le ou 6©, which will pre "^.e juice I'orn esc.i:iing; 1i allow i . 10 lay in ot c.tter do:::^ this ' ders tough and una .o no. cook till the ' thing- standing spoils it. To be good be eab©s> as soon as cooke I ; if it must stana a little a\ >.ile, put it in a warm place. 24 COOKERY— 3IEATS. A. E. D., Chimin. Have your skillet very hot, and fry your steak with very little butter, just long enough to brown each side. Fill up with boiling water, cover, and let it stew two hours. Take up the steak, thicken the gravy, season to taste, and pour over the meat. Mock I>nck. Mrs. M. J. T., Chicago. Take the round of beefsteak, 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. To Cook Drlea Beef. Mris. J. M. P., LaSaUe, Ills. Cut in thin slices, place it in the spider and pour hot water on it, thicken with a little flour and water stirred smoothly in. Then season with butter, salt and pep- per, boil about 5 minutes, and while boiling break m 1 or 2 eggs and stir ail together. Halve and butter some warm biscuit, place in a deep dish and pour the mix- ture upon them. Cold Heats. Mrs. Emily G., Eau Claire, Wis. Remains of boiled ham, mutton, roast beef, etc., are good chopped finely with hard boiled eggs, 2 heads let- tuce, a bit of onion, and seasoned with mustard, oil, vinegar, and, if needed, more salt. Fix it smoothly in a salad dish, and adorn the edges with sprigs of parseley or leaves of curled lettuce. Keep by the ice or in a cool place until wanted. Sweet Breads. Barry Grey, Chicago. Wash clean and let drip ; broil on a gridiron, or fry in a little butter and pepper salt and butter just before they are brought in. If you place them a moment in the oven, the seasoning seems to go through them better. Beef Spiced. "OZd Housekeeper,'' Chicago, Spiced roimd : For a small round— say 25 poimds— COOKERY— :MEATS. 25 mix m a jar or bowl that can be covered 2 pounds com- mon salt ; 1 pound dark brown sugar ; i pound ground allspice: 1 ounce ground cloves; two oimces black pepper ; one teaspoonful cayenne. A wooden bowl or unpainted tub, that will just hold the round, will be re- quired. Fill the hole from which the marrow bone w^as taken with marrow or nice fat. Bind into nice shape with strips of cotton and skewers. First rub with a tiiblespoonful of powdered saltpetre on both sides and in all crevices ; leave for 24 hours (it should be in a cool, dry place, that will not freeze). Then rub daily with some of the above mixture for 2 or 3 weeks, turning every 2 days and ladling its own liquor over it. When ready to cook the round, provide a tin dish that will just hold it. Place small pieces of hard wood to keep the meat from sticking to the tin underneath; also chopped vegetables, carrots, onions, celery-tops, and suet or drippings. Some of these should also be thickly strewed on the top. Cover all with a coarse paste rolled to keep moist and retain their flavor, and bake 6 hours in a moderate oven. When done, take off the paste cover; remove the vegetables, etc., and put on the round heavy weights untu quite cold. Slice thinly. Pot Pie. Mrs. a B. K., Chicago. Boil 2 or 3 pounds of nice fat beef. When nearly done add some potatoes, turnips and a head of cabbage, cut in 8 or 10 pieces. Season with pepper and salt while cooking. Serve very hot with apple sauce. Jelly Cheese. Aunt Fanny, Denver. Two sets of pigs' feet pu^ into» hot, salted water, suf- ficient to cover them ; boil slowly until the meat falls from the bone. Then put the feet on a dish and take out all the bones ; cut the meat into small pieces and return to the kettle in which they were boiled, with the liquor ; then season with salt, pepper, sage, savory and sweet marjoram ; stir all well together, and let it sim- mer slowly 20 minutes; then put into deep dishes. When cold, cut into slices, eat cold or hot, with vinegar. 26 COOKERY— MEATS. Head Cheese. Aunt Fanny, Denver. Clean the legs nicely and boil by themselves, so that when done there will be plenty of the liquor. Boil the upper head, minus ears, eyes and nose, with consider- able lean meat, tenderloin is best, and when done re- move bones and skin from head and legs; chop the lean ; salt and pepper to suit the taste ; add the liquor the legs were boned in, and last, but not least, a tea- cupful of vinegar and a teacupful of catsup to every gallon. When thoroughly cold it can be cut out in slices. Pnddine Chop. Mrs. F B. P., Chicago. One pound salt pork, skin off the rind, chop fine with 2 pounds of bread crumbs, moisten \vith water until thin enough to stir like cake dough ; add 3 eggs well beaten, pepper, 1 teaspoonful of soda dissolved m water ; add a little flom' ; turn this mixture into a pud- ding-dish and bake one horn*, with slow tire, berve hot or cold. To Make Sausage. Mrs. J. T. S., Bloomington, Ills. For every 12 pounds of meat use 6 ounces of salt, 1 ounce of black pepper, a tablespoonful of powdered saltpeter, half a teaspoonful of red pepner, and 4 ounces of sage. The sage and red pepper are not essential, and may be omitled by those who do not fancy them. These proportions should be tried on a small scale first, before seasoning the whole batch, to see whether it suits. To Cook Tongrne. OmrgkL H., Chicago. French receipt for cooking tongue : After boiling it as usual, until tender, cut into small pieces and bro\vn with flour and butter. Then add some of the stock ; season highly ; let it boil a few moments and serve not. Croquettes. *■* Sojourner,'''' Minneapolis. Cold bits of meat can be finely chopped, and with COOKERY— MEATS. 27 bread crumbs, salt and pepper added, mixed with gravy or milk, and made into balls or croquettes, and deli- cately browned in a skillet for tea. This same pre- pared meat need not be recooked, but put into a bowl, pressed with a heavy weight for a few hours, and then sliced down like * 'head-cheese" for tea, called "pressed meat.-' Veal Loaf. Mrs. H. B., Oalesburg, lUs. Two pounds veal, chopped fine ; 2 coffee-cups bread crumbs ; 2 eggs ; 1 even tablespoon of salt and pepper mixed; sage to taste, a little butter; bake about 1 hour ; slice quite thin. The secret of having it slice off thin, without breaking, is pressing it down very firmly in the dish before baking. Baked Teal-nam. S. C, Dubuque, Iowa. Bone a breast of veal. Chop the meat very fine. Chop .111 equal quantity of cold boiled ham, and boil 6 eggs and chop fine. Butter a deep pan. Put in a layer of veal, sprinkle with salt, pepper, thyme, and anchovy or Worcestershire sauce, and then a layer of ham sprinkled with the egg. Fill the dish with al- ternate layers. Use both fat and lean of the ham. Cover and bake slowly 4 hours. When done, lay on it a heavy weight. Serve in thin slices. Veal Collops. Mrs. A. M., Milwaukee. Cut part of a leg of veal into pieces 3 or 4 inches broad, sprinkle flour on them, fry in butter until brown, and then turn, in water enough to cover the veal. When it boils take off the scum, put in 2 or 3 onions, a blade of mace, a little salt and pepper, and stew until tender ; then take up the meat, thicken the gravy with flour and water mixed smoothly together, squeeze in the juice of a lemon — or a very good --'^bstitute is a teaspoonf ul of catsup— and turn the mixture over the brown collops. Garnish with thin slices of lemon. Irish Stew. Mrs. Frank O., Marquette. Take lean mutton, potatoes and onions ; first put in 28 COOKE R Y — MEATS. a deep kettle a layer of potatoes cnt in slices, then a layer of onions, then mutton, and be sure all the fat is cut off; then another layer of potatoes, onions and mutton ; and finish by potatoes on top. Between each layer sprinkle salt, pepper and a little flour. Then put in enough water to cook without bm*ning ; cook 4 hours, and do not stir it up. but let it cook slowly on the top of the stove, with a hot fire, and it won't burn. Mutton Dinner. Mrs. M. E. 3f., Evanston. Take 3 pounds of mutton, cut in small pieces (if you skin mutton it loses the strong flavor), put it on the stove in cold water ; when half done put in a teacup of rice. Pepper and salt to taste. Have water enough for soup. Make a nice biscuit crust, cut in diamonds, and 20 minutes before dinner drop them around on the top of the soup, and cover very closely ; or st-eam if you prefer This, with a dish of nice potato salad and an apple pie, makes a very good though not a stylish din- ner. Pork Tenderloin. Cut the tenderloin open ; stew in water till nearly done, then, with a little butter hissing in a spider, fry to a light brown— not too hard ; have a small piece of toast buttered for each piece of meat ; place the meat on the toast, pepper and salt, and then throw a thin milk gravy over all. We call it "quail on toast," and think it a very good substitute. ■^ Baked Ham. Busy Bee, Ottumwa, Iowa, Make a crust of water and flour- roll half an inch thick ; soak yoiu: ham over night and scrape well ; then cover nice and tight with the crust, so the juice cannot escape, and bake it till done. Then remove all the crust and serve. Boiled Ham. Mrs. J. P. H., Chicago. Clean thoroughly before cutting for any purpose. To boil, put in kettle of cold woUer, boil slowly till tender, COOKERY— MEATS. 29 and if intended to be eaten when cold, let it remain in the kettle just as it was cooked until cold. Beef a la Mode. Mrs. Sarah i., Chicago. Buy a good roast — the tenderloin. Have the butcher put in a good piece of fat before he skewers it. Put in your ham boiler, or a kettle that can be hermetically (air tight) closed, an inch-thick slice of salt pork cut in small pieces, a pound of veal, a piece of butter, some salt, 2 or 3 cloves, some whole pepper, one onion cut in quarters, and one carrot quartered lengthwise. Lay the roast in, pour over a spoonful of vinegar, close and set over the nre ; not too hot. In about 10 minutes add a cuj) of water, and turii the meat. In 15 another cup, and in 20 more another. Turn occasionally, but keep closed. Simmer slowly 4 hours. When done, carefully place upon a platter, putting a piece of carrot on each side, top and bottom. Turn all the grease out of the •kettle, pour 2 tablespoonfuls of water into the kettle, give another boil, and tmn over the meat. Beef Stew. O. M.J Tifflru, Ohio. In a stew-pan place a large tablespoonf ul of butter, in which fry until quite brown 2 sliced onions, adding while cooking 12 whole cloves ; ditto allspice ; i a tea- spoonful of salt, and i that quantity of black pepper. Take from fire, pour in a pint of cold water, wherein lay 2 or 3 pounds of tender, lean beef cut in small, thick pieces. Cover closely, and let all stew gently 2 hours, adding just before serving a little flour thickening, A few sprigs of sweet basil is an improvement. Beef lioaf. X. T. Z., Hudson, Mich. Si pounds of round steak chopped fine, 1 cup rolled crackers, 2 eggs, 1 cup milk, 1 teaspoon pepper J. table- spoon salt, piece of butter size of an egg. JBake 3i hours. Meat Pie. Mary Moore, Chicago. \ In a 3-pint basin place a^hick layer of stale bread, broken or chopped fine ; on this a layer of boiled beef, 30 COOKERY— :m:eats. sliced and seasoned with pepper and a pinch of powd- ered sage and parseley (the meat was salted enough when boiling) ; next a thick layer of bread again ; then thoroughly moisten the whole with the brotli of the beef, and bake half an hour in a moderate oven. The bottom of the pan should first be greased. 3 layers fill the pan full. Teal Pot Pie. Bizpah, Fon du Lac, Wis. Cut in pieces 2 pounds of veal and boil in water until tender; season and add 6 potatoes sliced; boil until done and pour in a deep pan. Stir in a spoonful of flour and cover with a crust made like biscuit. Bake a light brown, but be sure to have plenty of gravy in the pie. Teal Pie. Sympaihizer, Peoria, Ills. Into 2 quarts of flour put teaspoonfuls of baking powder ; sift, and add 1 teacupiul of lard, wet up with i pint of milk and f of a pmt of water ; knead bi^t little, roll out i of the dough i of an inch in thickness, and cut out the upper crust a little larger than the pan you bake in. . I use a pressed-tin milk-pan 12i inches m diameter and 3-} deep, and this quantity for crust is just enough). With the rest of the dough line the pan, pressing it well up around the edge; bake 10 or 15 minut€s. -i hours before you make the crust, cut 3 or 4 pounds of veal into pieces less than 2 inches in thick- ness ; those ith bone (if any) should first be placed in the kettle, then the others and cover with boiling water. As soon as the crust is the oven, season the veal, after removing the largest bones, with salt, pep- per, and butter size of an egg ; chicken with flour and milk, allowing gravy enough to coyer the meat. When the undercrust is done, fill it with all of the meat, and all the gravy it will hold without running over, while you add the top crust ; cut an opening in the center of this, and return to the oven for 15 or minutes, or until the upper crust is baked through ana browned slightly. Send to the table in the pan to be carved there. An earthen dish is nicer, but thev bake slower The rest of the gravy wiH be needed at the table. COOKERY— GAME. 31 Teal Cutlets. Mrs. Sarah L., Chicago. The way I cook cutlets and chops is to bake them. The great object is to have veal and mutton thoroughly cooked, and by baking you best accomplish that object. Take your dripping-pan, rub a little butter over each cutlet, salt and pepper, and lay flat in pans ; place in hot oven, and cover ^\ith another pan of same size. When done, if you like, make a sauce called butter maitre dliotel. Kub to a soft paste a small piece of butter with flour ; pour over i cup boiling hot water. It will then thicken ; then add a teaspoonful of lemon- juice; pour over cutlets and serve. It's good for dinner. Pork Chops. Remove the skin, trim and dip in beaten ^g^, then in cracker-crumbs seasoned with salt, pepper, onion and sage. Fry in hot lard 20 minutes, turning often. GAME Broiled quail. Mrs. W. H. P., Peabodfu Kansas. ACH quail should be carefully picked, cut open down the back, and pounded slightly with the 1 steak-pounder, to break the bones, so they will ^ lie flat on the gridiron ; salt and pepper them, and broil to a nice brown ; have a pan of melted butter ready to dip each piece in as soon as cooked. Have ready slices of bread, toasted to a light brown, and well buttered. Lay a quail on each slice of the toast, then pour the butter which they were dipped in over the whole. Serve hot. ^Vild Pigreons Stewed. Emily W., Ca0>ndalet. Cleuu and wash, then lay in salt water for an hour. 32 COOKERY— GAME. Riuse the inside with a solution of soda and water. Wash out with clear water, and stuff with bread and pork, chopped fine and seasoned. Sew up birds, and put on to cook in cold water sufficient to cover them, adding a slice of pork to each bird. Season to taste. Cook till tender ; when done, place in a covered dish ; strain the gravy, add juice of a lemon, a tablespoonful currant jelly, and thicken with flour : boil up, and pour over birds. Roast TFild Dnc^ EmUy W.y Carondalet. Parboil 10 minutes, putting a carrot or onion in each ; remove carrot or onion ; lay in fresh water i hour ; stuff with usual dressing ; roast till brown and tender, basting with butter- water and drippings ; to the gravy add tablespoon cmTant jell, and thicken with browned flour. To Cook Tenlson. Observer, Bock Springs, Wis. Boil till tender, with sufficient water to keep from burning ; when done put in some butter, pepper and salt • let it brown in the kettle , it retains all the flavor of the meat. That is the best way to cook roasts of beef ; you then have juicy, tender meat. Turkey Oravy. Mrs. J. D. fP., Chicago. Heart, liver, gizzard and neck slashed and dredged thickly with flour. Put in a sauce pan with a little salt, a few peppercorns and allspice, and a little mace ; outside skin of 3 onions, lump of butter the size of a walnut. When well browned, add boiling water till of proper thinness ; let it cook slowly on the back part of the stove all the morning. After removing the turkey from the dripping-pan and pouring off any greese. put the prepared gravy into the dripping-pan., and proceed to make gravy same as any gravy. Dressing for Poultry. J. I. A., Dubuqxie. Rub fine the soft part of a loaf of bread , add i a pound of butler, the yolks of 4 eggs, 1 teacup full of thyme or sweet marjoram ; 1 tablespoonful black pep- per ; same of salt. ^ COOKERY— SHELL FISH. 33 SHEIili FISH. Stewed Oysters. Mrs. John B. D., Chicago, ^UT 1 quart of oysters into 3 quarts of boiling water, and pepper and salt to suit the taste. Leave the oysters in long enougli to become lieated through (as oysters should never be boiled). Then skim into the tureen. Now put in 1 pint of sweet cream, 12 crackers, and a good sized lump of butter, liquid. Let it come to a boil, and then pour into the tureen and send to the table. Mrs. G. S., Bock River Falls. To 1 can of oysters I allow 3 quarts of boiling water. I pour the boiling water over the oysters, and let tlie scum raise, and skim it off before seasoning. I tnen add i tea cup of sweet cream. Butter, salt and pepper to taste. O Jesters take a great deal of salt. Let come to boil as quick as possible, but do not boil. •Delmonico's Steivs. The following is the formula used at the celebrated rest., Lowell. Place a frying-pan of salted boiling water on the fire filled with as many small muffin-rings as it will hold ; break the eggs singly in a cup and pour into the rings; boil them 2i or 3 minutes; remove the rings and take up the eggs singly in a strainer; serve oni slices of nicely browned and buttered toast; put a small piece of butter on each egg; pepper slightly, and garnish with sprigs of parseley. Serve hot. Omelet. Gypsy, Ionia, Mich. Take six eg^s and beat separately ; allow one table- spoonful of milk to each egg ; stir in flour to make a batter ; take a cupful of milk, put on the stove, and stir in the batter until it is like starch ; add a piece of butter the size of a walnut and a pinch of salt ; take 48 COOKERY— EGGS. this from the stove ; pour into the dish in which you would serve ; then stir in the yolks of the eggs, which have been beaten ; beat the whites until you can turn the platter bottom side up; then add them, mixing thoroughly ; put in a quick oven and bake 10 minutes. Should be eaten immediately. Annie M. Hale^ M. D., Chicago. Break 6 eggs into a bowl. Skim out the yolks into a large coffee-cup. Beat the whites to a stiff froth. Now beat the yolks enough to make them smooth, fill up the cup with milk and pour this into the bowl con- taining the whites of the eggs. Put in a little salt and stir enough to mix the whole— that is, as little as pos- sible. Have the spider warmed and a piece of but- ter as large as an egg already melted therein. Now pour in your eggs and milk, let it cook slowly ; be sure and not burn. If there is danger of this lift it up from the bottom with a knife. When the froth sets on the top it is done. Put a large plate over the spider and deftly turn the whole upside down. Lift off the spider and you will have an elegant and delicious omelet. JaneB., Waiikegan. Take 1 egg for each person, beat 2 minutes, add salt the size of a pea and 1 tablespoonf ul o4 milk for each egg ; beat 1 minute and turn into a hot, well-but- tered frying-pan ; cover it and cook slowly till nearly as thick ; raise the edges and put under a little butter or lard to prevent sticking, and turn 1 half over on the other half, and serve immediately. French t^ge». Boxey, No. 2, Chicago. Boil hard, remove the shells, and roll in cracker crumbs ; fry in butter until brown. Make a gravy of butter, crumbs and cream, and pour over them. Piclcled Egff!^. Algebra, Chicago. Select nine fresh ones, boil them hard, lift them di- rectly from the hot water into cold. When cool, re- move the shell, stick cloves into them, and drop in cold vinegar. COOKERY— EGGS. " 49 Agnes, Chicago. Put the eggs on the stove in cold water, let stand and boil for 1 hour— the heart is then mealy ; remove the shells, stick 4 or 5 cloves in each egg, pour hot vinegar over (add other spices if you like) ; let stand a few days ; they are very nice. To Keep EffS^. Mrs. C. G. S., Rock River Valley. Pour one gallon of boiling water on one quart of quicklime. When cold, add one ounce cream tartar. The eggs must be covered with the pickle. Fancier, Chicago. Take any tight package and place a layer of fine salt over the bottom; into this set the eggs, large end down, as closely as possible without touching each other ; fill with salt until the layer is covered, and then proceed as before. Care must be taken that the salt is dry, and that it be kept so, else it will cake and make it very troublesome to get the eggs out without breaking. French Toast. Belle, Chicago. For dessert : f of a pint of milk ; 1 eg^, well beaten ; a little salt. Take 6 slices of bread ; dip into the cus- tard (uncooked) 1 by 1 ; then fry in a little butter till a delicate brown. For sauce, melted sugar with a little cinnamon added. This is very nice, and is a good way to use up stale bread. p. p. C, Chicago. Beat 3 or 4 e^gs ; season with salt and pepper ; have ready some thin slices of bread; dip them into the eggs, and fry them in lard (or after frying ham) until ot a light brown. Another method of cooking eggs and bread together is to crumb the bread some, as for dressing ; mix it with 3 or 4 beaten eggs; season, and fry until thoroughly done ; or mold with the hands into cakes, and fry until of a light brown. Either of the above dishes form a pleasant addition to the morning's re- past. 60 COOKERY— COFFEE. COFFEE. A Woman^ New Boston, lU, ^HfiAKE the best green coffee, roast to a dark- m hrovm, beat the white of 1 egg (so it won't hang W together much), stir it through the coffee while •f^ hot. When sufficiently browned, put away in a close can while hot. Grind when you want to make your coffee enough for a tablespoon heaping full to each person; add as many cups cold water as you think your family Avill drink ; put in a liot place ; let it just come to a boil ; nut it back w^here it will keep hot till your meal is ready ; then put it off the stove 2 or 3 minutes before pouring out. If not strong enough, put in more coffee next time. ' Mrs. F. C. E., Burlington, Iowa. A recipe for making coffee which has been used in my family for 75 years : Buy the green berry ; brown and grmd it at home ; grind as fine as mill will grind it. Buy a French biggin— dimensions of top portion to make coffee for 1 person— If inches in diameter, 5 inches high ; for 2 or 3 persons, 2i inches diameter, 4 to 5 inches high. Quantity of unground coffee tor 1 person, contents of a tin cup If inches in diameter, li inches deep ; for two persons, If inches m diameter, 2 inches deep. Put the coffee into the top of the pot, with nothing between it and the perforated bottom ; press it tight ; put in the strainer. (This is to prevent the water from striking the coffee in a body, thus boring a hole in it, and running through without extracting its strength). Pour in boiling water i ot a pint at a time, allowing i of a pint for each person, and i of a pint for absorption. (Where there are more than 3 persons, allow more for absorption; where fewer, less). While water is running through, the bottom pot or receiver should stand m hot wa^r. (This prevents boiling or getting cold). This coffee COOKERY — COFFEE. 51 should always be used with hot milk— proportion, 1 part coffee, 3 parts milk. LUlie TT., Englewood, lUs. Take 2 or more egg-shells, crush them with the requi- site amount of ground Java, add i a cup of cold water, beat it well together, pour on boiling water, and allow it to boil up once. Always wash eggs before breaking them, and save the shells for coffee, which will be, when so treated, as clear as when the white of an egg is used. Aunt SaUy, Springfield, O. Take a piece of Shaker flannel, and make a bag that will fit in your coffee-pot, only make it about an inch shorter. Hem in a piece of wu-e or hoop-skirt steel, just below the hem at the top (something to hold the bag up), and put a loop on. Hang this bag in the coffee-pot, and put the coffee in the bag, pour in the boiling water, a pint to a heaping tablespoonful of coffee, and boil. You ^vill have nice clear coffee, with- out using eggs or anything else to clear it. Mrs. Lillian D. Bollam, CJiicago. Koast to a brown color (don't hum to a black) genuine Mocha or old Government Java; grind while yet warm; place the quantity required for breakfast, loose (not packed), m a thin muslin sack; drop this sack to the bottom of the coffee-pot ; fill the pot with cold water; place it on the stove until it gradually reaches the boiling heat, but dmi't let it boil for an in- stant ; keep the pot on the stove 10 minutes longer, and the strength will be drawn from the ground coffee. Pour the coffee into warm cups directly from the pot. Add warm cream or hot milk, and sugar, and you will have an exquisite draught, all things having been properly conducted, equal to the fabled nectar we read of in mythology. Roast coffee every morning— use as soon as roasted. D. D. Chicago. One-half egg to 1 cup ground coffee; stir well in a bowl, so that every ground is covered; then place in the coffee-pot and pour on cold water — shaking constantly till the lump of egg and coffee settles to a smooth mass. Add your boiling water. 52 COOKERY — COFFEE. Mrs. Evergreen City, Bloomington. For each person allow 1 tablespoonful of coffee; pour on boiling water sufficient for use ; boil from '6 to 5 minutes, after which pour out i a cupful and replace it in the pot, allowing it to stand about a minute— this settles the coffee nicely— when it is ready to serve. Buelah, Ottawa, lU. Boil a dessert-spoonful of ground coffee in a pint of milk for a i of an hour ; then clear it with white of egg or isinglass : let it boil for a few minutes, and set it by the side of the fire to fine. Sweeten according to taste. This is a suitable breakfast for those of spare habit and disposed to affections of the lungs. Queechy, DesPlaines, lUs. You can make coffee perfectly clear by putting in a small piece of codfish-skin, about 5 minutes before it is taken from the stove. A piece an inch square will be sufficient for a good sized family. The outside should be scraped, then rinse it and di'op it in. Mrs. Nellie Townsend, Chicago. In the first place get the green coffee, roast it, take the quantity required, put in coffee-pot, pour boiling water on it ; have a pot of boiling water, set in this the coffee-pot, with a small piece of wood for the coffee-pot to rest on, so it will not touch the bottom of the pot ; let it boil a half-hour, or, for that matter, it might boil all day, and be all the better for it. Your coffee will be as clear as crystal. You will need no egg, and will also find you will not require as much coffee as boiling. This way does not boil but steeps it. Be careful to use boiling water for both. B. Frank, Peoria. Get the best of green coffee, and brown nicely, but be sure and not burn it ; and while it is coolhig, take the whites of 3 eggs and beat them until they are slightlv frothy, and while the coffee is warm pour them over and stir well together, and when well mixed, if it should not be dry, set the pan under the stove to dry. Grind a cupful of the coffee, and to every person put a heaping tablespoonful of the coffee in a coffee-pot. Then pour a cup of cold water over it and shake well; COOKERY— BREAD. 53 set it on the stove ; let it come to a boil, and put in as many cups of boiling water as you have spoonfuls of coffee; stir down the grounds from the sides of the coffee-pot ; pour in a little cold water ; let it stand a little while and it is ready to serve. BREAD. Puffett. R., Dubuque, Iowa. 1 quart sifted flour, in which rub 2 teaspoons cream tartar; butter, size of an egg\ 2 teaspoons powdered sugar, 2 eggs beaten ; mix very smooth and add 1 pint milk and 1 teaspoon soda dissolved in a little boiling water. Bake immediately. Critic, Chicago. 1 quart flour ; three teaspoonfuls baking-powder, or 2 heaping teaspoonfuls of cream tartar (which I prefer), and one rounding full of soda, both stirred in the flour ; f of a cup of butter, or lard, or half and half ; put on the stove to melt without getting hot ; beat 2 eggs in a bowl ; add a little less than a pint of milk ; stir into the flour a little salt ; add the butter last ; have irons quite hot and All even full ; then bake. Mrs. E. D. T. H., Grand Rapids, Mich. 1 quart of rich milk, or, i cream and I milk ; 1 quart of flom-— heaping ; 6 eggs; 1 tablespoonful of butter, and 1 of lard, softened together. Beat whites and yolks separately, very light. Then add flour and shortening, and a scant teaspoonful of salt, and stir in the flour the last thing, lightly as possible, and have the butter free from lumps. Heat your muffin rings, butter well, and half fill them, and bake immediately in hot oven. Send them to the table the moment they are done. 54 COOKERY— BREAD. R., Dubuque, Iowa, 1 pint sweet milk ; 3 eggs ; 2 tablespoons melted but- ter ; 1 teaspoon soda ; 2 teaspoons cream tartar ; bat- ter as stiff as for buckwheat cakes. Mrs. Sarah L., Chicago. 1 cup milk ; 2 esss ; i cup lard ; salt ; 1 teaspoonf ul baking powder. Make a batter not too stiff, and bake in gem-tins ; 15 or 20 minutes will do. Quick Muffins, Henrietta, Warsaw, Ind. 1 cup milk; 1 cup flour; 1 egg, well beaten, salt. Have your gem-irons very hot; fill i full and bake quickly. These are delicious with good butter and maple sirup. Corn Meal Mnffin^i. Cousin NeU, Chicago. li cups of corn-meal ; the same of flour ; 2 teaspoons of baking-powder ; i cup of sugar ; i teaspoon of salt ; small tablespoon of melted outter; 2 eggs; milk enough to make a stiff batter. Drop Biscuits. Aunt SaHy, Springfield, O. 1 quart of flour ; 3 teaspoonsf ul of baking powder ; 1 small teaspoonful of salt ; piece of butter the size of an egg, rubbed thoroughly m the flour ; 1 pint of milk ; dropped from a spoon in buttered pans ; bake in a quick oven. J^oda Biscuits. Jfrs. Beal, Dixon. 3 pints of flour, a tablespoon of butter and do. lard, a teaspoon of salt, do. even full cream of tartar, 1 of soda ; sift the cream tartar with the flour dry, rub the butter and lard very thoroughly through it ; dissolve the soda in a pint of milk, and mix all together. Koll out, adding as little flour as possible ; cut with a bis- cuit-cutter, and bake 20 minutes in a quick oven. Yeast Biscuit. Gwendolen, Monzomania, Win. 2 quarts of flour, 1 tablespoonful of butter ; 3 table- COOKERY— BREAD. 55 spoonsful of sugar; i cup yeast; a little salt. Mix thoroughly with 1 pint of scalded milk when it is almost cold. This will seem hard, but when raised will mold easily. Mix at night and mold in the morn- ing. Cut out and let them stand until raised again ; then bake. Bakinsc-PoTrder Biscuit. Mm. O. H. H., Chicago. One important point is in having a hot oven ; another is, have Hour sifted, and roll dough as soft as you can handle ; then more baking-powder is needed. For each teacup of flour take a teaspoon of powder ; butter, the size of a small hen's egg, is sufficient for a quart of flour. After rubbing butter and powder into the amount of flour needed, I turn in cold water (milk will do), stirring all of the time, till the right consistency is readied ; salt ; then roll lightly, and bake at once. I warrant these will prove flakey, feathery, delicious, and more nutritious than biscuit raised with yeast. Mrs. G. ClinUm Smith, Springfield, lUs. Use 3 heaping teaspoons baking powder. Rub this with your hands — not a spoon — into a quart of flour thorougiily. Then rub in a heaping tablespoonful of butter or lard in the same manner you did the baking- powder until well mixed. After adding a teaspoon of salt, if lard is used, add milk or water sufficient to make a soft dough. Roll and cut out quickly, placing them at once in a very hot oven. This latter is import- ant. Unless the oven is very hot they will not be a success. Quick Biscuits. Mrs. EmUy, Eau Claire, Wis. Mix a quart of sweet milk with i a cup melted but- ter; stir in a pinch of salt, 2 teaspoonfuls baking- powder, and flour enough for a stiff batter. Have the oven at a brisk heat. Drcrp the batter, a spoonful in a place, on buttered pans. They will bake in 15 minutes. Cirakani Biscuits. Mrs. J. H. H., Moline. Take 1 quart water or milk, butter the size of 1 egg, 3 tablespoonfuls sugar, 2 of baker's yeast, and a pincli go COOKERY— BREAD. of salt. Take enough white flour to use up the water, making it the consistency of batter cakes. Add the rest of the ingredients, and as much Graham flour as can be stirred in with a spoon. Set it away till morn- ing. In the morning grease pan, Horn* hands. Take^a lump dough the size ot a large eg§ ; roll lightly between the palms. Let them rise 20 minutes, and bake in a tolerably hot oven. Rusks. Mn. W. F., Tuscola^ lUs. Take enough of light dough and work in a teacup of sugar and nearly as much shortening, mould out same as for light biscuit. Or, take a teacupf ul of yeast, i a cup of lard or butter, a little soda ; knead together, and when it rises mold out, and raise again before baking. May Ely, Rochester, Kusks require a longer time for rising than ordinary rolls or biscuits. If wished for tea one evening, begin them the day before. In cold weather, to make up iH quarts of flour, mix into a paste with one pint of boil- ing water, 2 tablespoonfuls of sugar, 3 of flour, and 2 large Irish potatoes, boiled and mashed smooth. In the evening make up dough with this sponge, adding 8 well beaten eggs, f of a pound sugar, and i a pint fresh milk. Set it away in a covered vessel, leavnig plenty of room for it to swell. Next morning work mto the risen dough, which should not be stiff, a i pound of butter and lard mixed. Make into rolls or biscuits, and let the dough rise for the second time. Flavor with 2 grated nutmegs or i an ounce of pounded stick cin- namon. When very light, bake in a quick, steady oven till of a pretty bro^vn color ; glaze with the yolk of an egg, and sprinkle lightly with powdered white sugar. SpaniHli Buns. H. A. H., Oshkosh, Wis. One pint of flour ; 1 pint sugar ; 1 cup sweet milk ; 1 cup of butter ; 4 eggs, beat separate ; 1 tablespoon of cinnamon; 1 teaspoon cloves; 1 teaspoon of soda; 2 teaspoons cream tartar, or 3 spoons of baking powder. Bake on tins, an inch thick, and when taken from the oven, sprinkle with white sugar while hot. COOKERY— BREAD. 57 Parker House Rolls. Mrs. J. C. H., Chicago. One pint scalded milk. Let it cool and add 2 table- spoons sugar, 2 of lard, 2 of yeast, a little salt. In win- ter mix in batter overnight ; in morning knead ; set to rise again, and at noon roll out very thm ; cut in large rounds ; put on a piece of butter, and lay the dough over. Let it rise again, and bake for tea. In summer mix early in the morning, instead of at night. Rolls. Aunt Lucy, Chicago. Two quarts sifted flour; a little more than a pint milk ; 1 tablespoon of lard ; a little salt ; a tablespoon- f ul of wiiite sugar, and i cup of yeast. Scald the milk ; let stand to cool ; put the sugar into the milk ; rub the lard into the flour ; make a hole in the center of the flour; pour in the milk and yeast; add the salt; sprinkle a little flour over the hole ; set to rise ; when very light mix in the rest of the flour ; let rise again ; about an hour before tea roll out^ very ligtitly; cut with the cover of a large baking-poVder box ; fold even (like a turn-over) ; let rise tilUvery light, and bake in a quick oven 20 minutes. Frencli Rolls. May Barnes, Cedar RapiAis. Into 1 pound of flour rub 2 ounces of butter and the whites of 3 eggs, well beaten ; add a tablespoonful of good yeast, a little salt, and milk enough to make a stiff dough; cover and set it in a warm place till light, which will be an hour or more, according to the strength of tlie yeast. Cut into rolls, dip the edges into melted butter to keep them from sticking together, and bake in a quick oven. . Cinnamon Rolls. Ethel, Iowa. Take a piece of pie crust ; roll it out ; cut it in nar- row strips ; sprinkle cinnamon over it ; roll it up tight ; put it in a clean tin pan, which has been well oiled with butter ; brown nicely, and bake. Then serve on the table. 58 COOKERY— BREAD. Breafeftot Rolls. SteUa, Bdoit, Wis, Flour, 2 quarts; sugar, 1 tablespoonf ul ; butter, 1 tablespoonful ; i cup of yeast ; 1 pint scalded milk, or water, if milk is scarce, and a little salt. Set to rise until light ; then knead until hard, and set to rise, and when wanted, make in rolls. Place a piece of butter between the folds, and bake in a slow oven. Oraham Breakfast Rolls. Jeanette, DanvtOe, lUs. Two pounds potatoes, boiled and pressed, through a colander ; 1 pint of water ; i a cup of sugar ; i a tea- spoonful of salt; i a cup of yeast. Mix into a stiff dough, with Graham flom% and let rise over night. In the morning mold into small cakes, and when light bake. Broitn Bread. Mrs. E. K., Blue Island avenue. Three handfuls of corn-meal ; 2 of flour or Graham ; i cup soiu: milk ; i cup molasses ; i teaspoonful soda. Steam 2 hours. To be eaten warm, but is good cold. J. A. S., Mencisha, Wis. Three cups of sweet milk, 1 cup of sour milk, 2 cups of Indian meal, 2 cups of rye-meal, i cup of good mo- lasses, 1 teaspoon of soda or saleratus. Boil 3 houra hard in a pail or a tin pudding-dish. Mrs. H. A, H., Chicago. Three cups of sweet milk, 2 cups of com meal, 2 cups of flour, 1 egg. * cup of molasses, 1 teaspoonful of salt, and 1 measure of Horsford's baking powder. Steam 8 hours ; bake i an hour ; let it stand i an hour before eating. Boston Bro^n Bread. Mrs. H. V. B., Chicago. One quart of rye-meal (not flour), 2 (juarts of corn- meal, f of a cup of molasses, into which beat a tea- spoonful of soda, add a teaspoonful of salt, and mix quite soft ^^ith boiling water, and bake. Lou, Chicago. Two cups of Indian meal, 3 of Graham flom-, 1 table- COOKERY— BREAD. 59 spoonful soda, i cup Orleans molasses, a little salt; sour milk enough to make a stiff batter; steam 3i hours in a pudding bucket ; then put in oven to browTi. Com rake. F. C, Chicago. Two cups sour milk, 2 tablespoonfuls of molasses or brown sugar, 1 egg, 1 teaspoonful of saleratus, salt, i teaspoonful of ginger, li cups of corn-meal, and li cups of sifted flour. Bake in quick oven. With fruit.— Pour 1 quart boiling water on 1 quart corn-meal, and stir quickly; salt to taste. Wet the hands, and form the dough into small round cakes i an inch thick. Bake in a hot oven. The addition of a few raspberries, or any sub-acid fruit, is a decided im- provement. Sweet apples, chopped tine, are also ex- cellent. Rye Tea Cakes. Mrs. B. JT., Galva, lU. One pint sweet milk, 2 eggs well beaten, 1 table- spoonful of brown sugar, i a teaspoonful of salt ; stk into this sufficient rye flour to make it as stiff as com- mon griddle-cake batter. Bake in gem pans i an hour. Serve hot. Graham Pulls. Inkstand, Chicago. One egg, 1 pint sweet milk, 1 pint Graham flour and a pinch of salt ; beat the egg thoroughly ; add the milk, then the flour gradually; beat the whole mixture briskly TNith an egg beater * pour into cast-iron gem pans, well greased and piping hot; bake in very hot oven. This mixture is just sufficient for 12 gems. Oat Meal Cakes. Mrs. M., Coldwnter, Mich. One cup rather fine oat-meal ; 3 cups water, stirred together, and allowed to swell. Butter a pie-tin, and turn the batter in, and bake a i hour, or until a rich br^^\^l. Salt, of course. Oraltam Cakes. Mrs. Emily, Eau Claire, Wis. Two cups sweet milk, 1 cup sweet cream, the white of 1 egg Deaten to froth, i a spoonful of salt, dessert- 6d COOKERY— BREAD. spoonful baking powder; stir in sifted Graham flour until quite thick ; bake in muffin -rings or gem-tins un- til well browned on top. Oat Meal Oems. SoueUa M., Eagle, Wis. Take 1 cup of oat-meal and soak it over night in 1 cup of water ; in the morning add 1 cup of sour milk, 1 teaspoon of saleratus, 1 cup of flom% a little salt. They are baked in irons as other gems and muffins. If on hrst trial you find them moist and sticky, add a little more flour, as some flour thickens more than others. Oraham Oems. Mrs. M., Coldwater, Mich. Take 3 teacups of soft water or boiled well water, and 4i teacups oest Graham flom- ; beat together about 10 minutes. Have cast-iron gem pans on the stove sissing hot ; put in each pan a tiny piece of butter, and fill even full with the batter ; have the oven very hot when you put them in, and then gradually allow the heat to decrease. This makes the pans twice full ; bake 20 minutes. We have to vary the flour a little at every fresh bagful, or it does not swell alike. Aunt Emma, Chicago. To 1 quart of Graham flour add i pint fine white flour, and enough milk or water, a little warm, to make a thick batter ; no salt or baking powder. Have yoiu* oven hotter than for biscuit, and your gem-pans stand- mg in the oven till you get ready. Beat batter thor- oughly, grease your pans, and drop hi while the irons are smoking hot. Bake quickly a nice brown. Crraham or Rye Oems. Mrs. R. J. G., Onslow, Iowa, One egg, 1 pint soiu- milk, with a few spoonfuls cream added, 1 teaspoonful soda, a little salt, and enough Graham or rye meal to make a stiff batter : bake m gem-pans in a quick oven. Oraham Cookies. Mrs. B. J. 6., Onslow, Iowa. Two cups sugar, 1 cup sour cream, i teaspoonful COOKERY— BREAD. 61 soda ; mix quickly, roll and bake. These require less heat and more time in baking than when white flour is used. Oraham Crackers. Mrs. B. J. G., Onslow, Iowa. Seven cups Graham, 1 cup thick sweet cream (or butter), 1 pint sweet milk, 2 teaspoonfuls baking pow- der. Rub the baking powder into the flour. Add the cream with a little salt, then the milk ; mix well, and roll as thin as soda-crackers ; cut in any shape ; bake quickly ; then leave about the stove for a few hours to dry thoroughly. Rich ^Vaffles. Mary, Lee Center, 111. Make a thin paste with 8 ounces of flour, 6 ounces of pulverized sugar, 2 eggs, a few drops of essence to flavor, i a liquor-glass of brandy or rum, and milk. Warm and butter ooth sides of the mold, put some of the paste into it ; close it gently, set it on the fire, turn it over to heat both sides equally, dust them with sugar when done, and serve either warm or cold. It takes hardly a minute for,each with a good fire. Rye Drops Fried. Julia Rive, Tolono. One cup sour milk or buttermilk, 8 tablespoonfuls sugar, ] of butter if buttermilk is not used, 1 egg, scant teaspoonful soda, and one of cinnamon ; add rye flour suflicient to make a stiff batter. Take it up by the tablespoonful and drop into boiling hot lard, first dip- ping the spoon into the hot lard to prevent the dough sticking to the spoon. Oraliain or Rye Mush. Mrs. B. J. G., Onslow, Iowa. Stir Graham or rye meal into boiling water, with a little salt, till quite thick ; cook a few minutes. This is very nice either with poached eggs or butter and sugar. Oatmeal Mnsh. Mrs. R. J. G., Onslow, Iowa. Soak the oatmeal over night in enough water to wet it, in the morning stir into boiling water. Cook a few minutes. 62 COOKEKY— BREAD. Mr». S. M. B., Chicago. Three cups of meal will make a generous dish for a party of 4 or 5 persons. When it has cooked about 2 hours in a double boiler, salt it thoroughly, and at the end of three hours it should be found very stiff and dry as possible, turned out to cool and mold ; cut in slices thin as can be handled without breaking, fry in butter and lard, equal parts, or f butter. The rich brown of these crisp bits will prove tempting to the veriest epicure. Whole Wheat. Either boil it slowly until quite soft, or bake 6 or 8 hours, the same as beans, omitting ttie pork ; or as a pudding, with milk sufficient to allow it to swell, or about 2 quarts of milk to a pint of wheat. Sweeten to taste, and add a few drops of vanilla or lemon fla- voring, if desired. Corn Bread. Mima C. Morer^ Clevdand. Two cups sour milk ; f of a cup molasses ; 2 cups of corn meal ; H cups of white flom- ; small tablespoon of soda, dissolved in sour milk. Salt. Steam 8 hours. To be eaten hot. Slice and steam when you wish to warm it up. Mrs. A. p. F., Highland Park, Ills. Two cups meal, 1 cup flour, i cup su^ar, 8 teaspoons baking-powder, a little salt, moisten with sweet milk imtil like cup-cake. Bake in a quick oven, or it will not be nice. Rye Bread. Mrs. C. G. S., Bock River FaZis, His. First scald 2 coffee-cups of corn meal with boiling water to a thick batter. When this is cool, add i of a bowl of light sponge— taken from bread-sponge pre- pared with potatoes that has raised over night— i tea- cup of sugar, 8 teaspoons of soda and salt. This stir as stiff with rye flour as can be stirred witli a spoon. Let this raise very li^ht, and then add as much rye again as can be worked m with the hands without kneading Drop in a buttered pan, and bake slowly for li hours. COOKERY— BREAD. 63 Oraliam Bread. Blanche, Chicago. One pint yeast, same as used for white bread ; stir in a pint of warm water and a little salt, then add Graham tlour until you have a thick batter. Bake 15 minutes longer than the same size loaf of white bread. It will not rise as much as other bread. Mvs B. J. G., Onslow, Iowa. Graham 3 quarts, 2 quarts warm water, i pint yeast, 1 teaspoonf ul soda, i pint sugar. Mix with a spoon. Pour into deep tins, well greased, and set in a warm place till quite light. Bake with a steady, moderate heat two hours. This recipe makes 3 good loaves. Mrs. E. E., Wisconsin. Take the "sponge" of white bread when light, enough for 1 loaf or 2, as you wish, and mix in enough Graham flour to make a moderately stiff loaf ; place in a pan, and, when light, bake. You can add a little sugar or molasses if you like. Can also make very nice rye bread in the same way. Bread for Dyspeptics. C. M. W., Hudson, Mich. For 1 loaf, 1 pint of attrition flour- 1 pint wheat flour ; prepare with Horsf ord's Bread Freparation ac- cording to directions which come with it, adding salt, mixing soft, with sweet milk, with the hands, and bake quickly. To be used when a day old. Oatmeal Ornel. Mrs. W. B. B., Kalamazoo^ Mich. Take 2 ounces of oatmeal and U pints of water. Rub the meal in a basin with the back of a spoon, in a small quantity of water, pouring off the fluid after the coarser particles are settled, but while the milkiness continues, repeat the operation until the milkiness dis- appears. Xext put the washings into a pan, stir until they boil, and a soft, thick mucilage is formed. Sweeten to taste. Milk S^ponse Bread. Adelaide, Negaunee. Put a pint of boiling water In a pitcher, with a tea- 64 COOKERY— BREAD. spoonful of sugar, J teaspoonful salt, and the same of soda ; let it stand till you can bear your linger in it ; then add flour to make a thick batter ; beat it hard for 2 minutes. Xow place the pitcher in a kettle of hot s, water— not hot enough to scald the mixture ; keep the wat€r at the same temperature till the emptyings are light. If set early in the morning they will be ready, if watched carefully, at 11 o'clock to make a sponge, the same as for other bread, with a quart of very warm milk. Let this sponge get very light ; then make into loaves and set to rise again, taking care they do not get too light this time before putting in the oven, or the bread will be diy and tasteless. Yeast Bread. B. C. F., Chicago. At about 4 o'clock in the afternoon take 3 quarts of good flour and H quarts lukewarm water — or milk will make whiter bread— and a little salt. Place a cake of strictly fresh yeast in a small dish of the water. Stir your flour ancl water into a thick batter, mixing in the yeast as soon as it is soft, leaving dry flom' around the edge to keep it warm. Then cover and set away in a warm place in the summer, or by the stove in the win- ter, imtil it begins to rise nicely— say 9 or 10 o'clock in the evening. Then mix thick, and knead about half as much as to bake. Then cover and set away again until morning. By 6 o'clock you wiU And your disli more than full, unless it is large. Then knead well and put in baking-tins, and set by tlie stove to rise. When light enough put in the oven and keep it evenly heated until done. This Avill make 3 good loaves. ISalt-Ritiins: Bread. C. M. W., Hudson, Mich. Take newly-ground middlings, put 6 heaping tea- spoonfuls of it 111 a coffee-cup ; add 1 teaspoon of sugar ; 1 saltspoon of salt ; -} saltspoon of soda , mix thoroughly; pour boiling water in the mixture, stirring it well to- gether until it will nearly till the cup; remove the spoon ; cover tlie cup of clough ; set it where it will keep warm, not scald. Set it Friday morning, and it will be light for Saturday's baking. If in a hurry, set in a dish of warm water. Now put in bread-pan flour COOKERY— BREAD. 65 enough for bread; add salt; take 1 quart of boiling water for three loaves, and turn into the middle of your flour, stirring in slowly ; put enough cold water (or milk) to cool sufficiently to bear your finger in it ; then add middlings— stir in well ; cover with some of the flour, and set in a warm place. When light enough, mix soft into loaves; grease bread-pans; also top of the loaves, which makes a tender upper crust: cut gashes quite deep across the loaves, and it will rise evenly ; set near the stove, and when light enough, bake f of an hour. B. C. F., Chicago. Take i teaspoonful salt, 1 tablespoonful sugar, 1 Eint lukewarm water, and flour enough to make a good atter. Cover closely and set the receptacle in a jar of warm water and cover that also. Let it remain until it rises, then use as any other rising. Flour mixed up with milk will make whiter bread than when mixed with water. Housekeeper 40 years, Virginia, Ills. In early morning take a teacupf ul of new milk ; pour boiling water in until it is blood warm ; put in a small (juarter teaspoon of salt ; the same of sugar ; then stir in 1 large tablespoonful of Graham flour, or corn-meal, and 2 tablespoonf uls of fine flour, or until it is as thick as pancake oatter : mix it all in a quart cup, and set it to rise. Keep it or an equal heat by setting the cup in warm water ; if water gathers on top dust a little flour and stir ; it will rise by noon. Mix as other bread ; mold and put in pans at once ; let stand until li^ht, when it is ready for the oven. If you have no milk, water will do for the rising. Betsy, Inavale, Neb. The recipe : In the morning take a quart dish and scald it out ; then put in a pint of warm water ; put in a teaspoonful of salt ; stir flour enough in to make a thick batter ; set the dish in a kettle of warm water, and where it will keep of the same temperature— just warm enough to bear your hand in. If the flour is good it will be at the top of the dish in 2 hours ; then take flour enough in a pan to make 3 loaves of bread ; 66 COOKERY— CAKES, COOKIES, ETC. make a hole in the middle ; put in the yeast, and the same dish full of warm water ; stir it up thick with a spoon, and cover it with some of the flour, and set it to rise. When light, mold it into loaves, and set in a warm place to rise again. AVTien light enough, bake I of an hour. CAKES, COOKIES, ETC. Dongbnuts. Cousin NeU, Chicago. IX cups of flour ; li cups of sugar ; 3 teaspoons of baking powder ; 1 teaspoon of salt ; butter the size ot i an egg ; mix thoroughly ; then add 4 r - eggs well beaten, and moisten with sweet milk until a soft dough. Flavor with nutmeg or cinnamon. Aunt NeUie Bly, St. Joseph, Mich. Break 2 eggs in a bowl, with 1 large cup of sugar, 1 cup sour milk, 1 teaspoon soda, spices to suit the taste. Mix very soft. That is the secret of good fried cakes. Have yom- fat hot ; drop in 5 or 6 ; tliey will almost turn over themselves they are so light; keep some going in and some coming out all the time ; the last ones cool the fat, so the first ones do not get so brown ; but cook through. Mrs. W., Green Bay. I set my sponge for them about 2 or 3 o'clock, so I can fry them the next forenoon. Make a sponge, using 1 quart water and 1 cake yeast. Let it rise until very light (about 5 hours is usually suflicient). Then add 1 coffee-cup full of lard, 2 of white sugar, 3 large mash- ed potatoes or 2 eggs (the potatoes are nicer), and a small nutmeg. Let rise again until very light. Roll and cut, or pull off bits of dough and shape as vou like. Lay enough to fry at one time on a floured plate, and set'intxthe oven to warm. Drop in boiling lard, and fry longer than cakes made with baking powder. If the dough is light enough, and you heat it before COOKERY — CAKES, COOKIES, ETC. 67 dropping in the lard, I am sure your doughnuts will be delicious. Mrs. N. N., Chicago. Mix your dough with sour milk and saleratus, as for biscuits, with a small quantity of sugar and spice ; fry in lard, of course ; if you are dyspeptic omit the sugar. Mrs. EmUy, Eau Claire, Wis. Three eggs, 1 cup sugar, 1 pint of new milk, salt, nutmeg, and tiour enough to permit the spoon to stand upright in the mixture ; add 2 teaspoon fuls baking powder and beat until very light. Drop by the dessert- spoonful into bqiling lard. These will not absorb a bit of fat, and are the least pernicious of the doughnut family. Mrs. N. W. H., Chicago. One cup sugar, 1 cup sweet milk, 1 egg, 1 teaspoon- ful soda dissolved in a little of the milk, 3 tablespoon- fuls of melted lard ; add a little salt and nutmeg, and flour enough to roll well. Have ready a kettle of boiling lard in which to fry them. Mrs. L. J. C, Chicago. Whole wheat flour: One heaping teacupful sugar; 3 tablespoonfuls melted shortening (Abutter audi lard), 2 eggs, 1 quart of cold-ground whole-wheat flour, a little nutmeg, 1 cup sweet milk with a small teaspoon- f ul of soda dissolved in it, 2 spoonfuls of cream tartar mixed and sifted with the flour. Fry in part suet and part lard. Cookies. J. A. S., Menasha, Wis. Two cups of white sugar, 1 cup of butter, 1 cup of sweet milk, 2 spoons of baking powder, nutmeg ; flour enough to roll out ; better if rolled out thin, and a hot oven to bake in. Busy Bee, Ottumwa, Iowa. Two teacups sugar, 1 of butter, 1 of sour milk, and soda to sweeten it, i nutmeg ; roll thin ; cut with cut- ter with ring in center ; bake a pretty brown. 68 COOKERY — CAKES, COOKIES, ETC. Fanchoru LaFayette, Ind. Two cups of sugar, 1 cup of butter, 3 eggs, not quite a teaspoonful of soda, dissolved into 2 tablespoonfuls of water ; nutmeg to taste, and flour enough to roll out soft. Cut into cakes, and bake in a moderately hot oven. Mrs. EmUy, Eau Claire^ Wis. Whites of 2 eggs, 1 large cup of milk, 1 cup of sugar, i cup of butter, 2 teaspoonful baking powder, flavor with vanilla, rose or nutmeg ; flour enough for thick batter ; beat thoroughly ; drop in buttered pans ; dust granulated sugar on top, and bake with dispatch. C. M. TT., Hud»oru, Mich. Ginger Cookies of Attrition Elour— 1 cup New Or- leans molasses; i cup sugar; i cup butter; i cup water ; 1 egg ; 1 heaping teaspoon of soda, stirred into the molasses ; and 1 heaping teaspoon of ginger. Mix till smooth ; roll thin, and bake quick. Mrs. W. S. G., Baraboo, Wis. One cup butter ; 2 cups sugar ; 4 eggs ; 4 cups flour ; 3 tablespoons milk ; 3 teaspoons baking-powder. Rub the flour and butter thoroughly together ; cream the butter and sugar ; beat the eggs separately ; add to the above, with a little nutmeg and cinnamon, or any sea- soning preferred. Sift in the flour and baking-powder, and add enough flour to mold and roll out. These cookies will keep fresh 2 weeks, and if the milk is left out a month. Mrs. 3f., Mendota, lUs. One cup butter and 4 of flour ; rub well together ; add 1 teaspoon of soda ; beat together i cup sugar and 2 eggs ; mix all together ; roll thin and bake. A plainer kind : 1 egg, 1 cup sugar, i cup butter, i cup sweet milk, i teaspoon soda, 1 teaspoon cream tar- tar ; flour to mix soft. ^ Mrs, E. K., Bliie Island. One cup sugar; i cup lard or butter; i cup sour milk; i teaspoonful soda ; ]ust flour enough to roll, baking quickly. Add any flavoring you wish. Xo eggs are COOKERY — CAKES, COOKIES, ETC. 69 required, so don't imagine I left them out. These are very nice if grated or prepared cocoanut is added. , Georgia H., Chicago. One cup sour cream; Icup butter; 2 cups sugar; 2 eggs; 1 teaspoon soda ; flour, and flavoring to suit Mrs. C. E., MiTumk. Cream li cups ; 2 cups sugar ; 2 eggs ; i teaspoonful soda. Knead soft. They will keep moist. Giiig:er8nap8. L. B. C, Fan du Lac, Wis. One coffee-cup Xew Orleans molasses ; 1 cup butter ; 1 cup sugar ; place them on the stove, and let it come to a boil. Then take off immediately, and add tea- spoon of soda, and a tablespoon of ginger. Roll thin and bake quickly. Georgia H., Chicago. One cup molasses ; 1 cup brown sugar ; 1 cup melted lard ; 2 large spoons of ginger ; 2 spoons of alum, dis- solved in hot water ; 1 teaspoon salt ; 5 teaspoons soda ; mix with flour into a stiff paste. Mrs. C. E., Minorik, lUs. Two cups molasses ; 1 of butter ; 1 teaspoon ginger ; i teaspoonful soda. Put all into a pan, and set on the stove until it boils up ; then take off, and put in the soda. Roll thin ; bake quickly. Mrs. W. S. G., Baraboo, Wis. One cup molasses, 1 cup brown sugar ; i cup lard and butter melted together, 3 tablespoonfuls ginger, 1 tea- spoonful cinnamon; i teaspoonful cloves; 1 teaspoon soda dissolved in i a cup of boiling water ; thicken with flour ; roll and bake. Aunt Betsy, Chicago. Take 1 pint of Xew Orleans molasses ; 2 tablespoons of lard, and 1 tablespoon of ginger ; let it come to a boil, and when cool add one teaspoon of soda (dissolved in a little water) and flour enough to make a soft dough; roll thin and bake in a quick oven. "* Leona^ Canton, lUs. 1 pint of New Orleans molasses ; 1 cup of butter ; 1 70 COOKERY— CAKES, COOKIES, ETC. teaspoon soda; one or more spoons of ginger. Let them boil up together, and when cool add flour to roll. Soft Oinffer Cooki«$«. Jennie, Chicago. Two teacups New Orleans molasses; 1 teacup of melted lard ; 1 teacup of boiling water ; 4 teaspoonfuls of soda bought in bulk ; 1 teaspoonful of ginger. Pour the boiling water on the soda ; do not knead too stiff. Bake with steady heat. Cheap Ci^iiiger Cookies. Mary Jones, Ddavan. One cup molasses, 1 cup brown sugar, 1 cup warm water, 1 cup lard, 2 tablespoons ginger, 1 tablespoon soda (dissolved in water), 1 teaspoon powdered alum, put in last. Mix soft. Bake quickly. Oinger Bread. Jennie, Chicago. Two teacups New Orleans molasses ; 2 cups boiling water ; f cup of melted butter ; 1 tablespoonf ul of gin- ger; two teaspoonfuls of soda. Add flour enough to make a smooth batter. Beat well. Mrs. M., Mendota. Butter, H cups (or lard), 1 cup boiling water poured over it, 2 cups baking molasses, 2 teaspoons soda, 2 tea- spoons ginger ; flour to make about like cake-batter. Spread molasses over the top while hot, after it is baked. This is not rich, but very good if eaten fresh. It is not so good when old. H. V. R., Chicago. One egg well beaten, 1 cup molasses, 1 cup sugar, 1 cup of butter, 1 cup of cold tea, 2 even teaspoons of soda, flour enough to mix about the consistency of cake. Better baked in 2 sheets than 1, as when too thick the outside will be burned or too hard, before it is done through. • p.p. C, Chicago. One teacup sugar ; 1 cup butter ; 1 cup molasses ; 3 eggs (yolks and whites beaten separately until very light) ; 1 cup sweet milk ; 4 teacups flour ; 3 teaspoons COOKERY— CAKES, COOKIES, ETC. 71 baking-powder ; 1 tablespoon ginger ; 1 grated nutmeg. Bake m a rather large bread-pan, in a moderate oven. J. S., aiicago. Xew Orleans molasses li cups; browTi sugar k cup ; i cup butter ; 1 egg well beaten ; 1 tablespoon of soda, dissolved in a cup of boiling water; nearly a table- spoon each of ginger and cinnamon ; mix like cake and bake in a moderately hot oven. Mary, Chicago. Melt i a cup of butter in 1 cup of molasses and 1 of sugar, allowing the mixture to become hot ; then add 1 tablespoon of ground ginger, one teaspoon of ground cinnamon, 1 cup of sweet milk, 5 cups of tiour stirred in with a full i teaspoon of soda. Bake in two flat tin pans, or gem-irons. Teacup I measure with holds i a pint. Coffee Cakes. Oarnet, Ddavaii, Wis. Three eggs, well beaten ; 2 cups brow^n sugar ; 1 cup butter; 1 cup of milk; 1 teaspoonful of soda; 2teo- spoons of cream-of-tartar. Work this to a stiff dough, and roll out to about a i inch in thickness. Sift ground cinnamon over evenly ; then roll up like roll jelly cake. Cut slices about a i inch thick from the roll ; drop into granulated sugar, and bake thoroughly with sugared side up. Mrs. J. C. H., Chicago. Coffee li cups , usual strength ; H cups sugar ; i cup molasses ; 1 cup of chopped raisins ; one of currants ; nearly 1 cup butter ; 1 teaspoon soda ; 1 nutmeg ; a little citron, cinnamon, cloves, spices of any kind you have. First stir together sugar, molasses, spices, fruit and butter, and pour on the coffee hot. Add flour to make stiff as fruit cake. It improves with age. Breakfast Coffee Cakes. Dickie, Aurora. Three cups bread sponge •, i cup butter ; little sugar .; egg. Roll thin as baking-powder biscuit. Cut out with tumbler or cake-cutter; sprinkle over a little sugar, cinnamon, and little bits of butter. As our family is small, I only use i the recipe. 72 COOKERY— CAKES, COOKIES, ETC. Jumbles. Agnes, Chicago. One and a half cups sugar, i a cup butter, 2 eggs, i tea- spoon soda, 1 of cream-of-tartar (dissolved in a little sweet milk), flour enough to make like pie-crust. Bake in waffle-irons. Fill the little holes with light and dark jelly, alternately. Jennie R., Marion. Two cups of sugar, 1 of butter, 1 of milk, 4 eggs. 1 tea- spoonful of baking-powder, flour to make it stiff enough to roll out, cut into shape and bake in a quick oven. Crullers. Mrs. E.K., Blue Island. Three eggs; 1 cup suffar; 4 tablespoonfuls melted lard, 6 sweet milk, 2 taolespoonf uls oaking powder ; any flavoring you wish, and flour to roll nicely. I beat the eggs and sugar together first ; then add the lard, beating well ; then the milk ; ])ut my baking-powder in the flour, and sift it in, stirring it with a spoon as long as I can, as I dislike using my nands. Three fourths of a pound granulated sugar, i pound butter, 1 cupful milk, 5 eggs, pinch of salt, teaspoonful vanilla extract, nutmeg to taste, 3 i)ounds sifted flour ; mix butter, sugar, and part of the milk to a very creamy batter; then the eggs, rest of milk and flavormg, then some of the flour, ana beat till very light, adding the flour till very stiff; then with the hands knead in nearly all the flour, reserving a little for flouring the pastry board ; cut oft" a lump, roll out i inch thick, and cut in pieces 3 inches long and 2 wide, twist in fancy shapes, drop few at a time in boiling hot lard, sift powdered sugar over them, when cool slii) on a large meat-dish, and carefully, as they are crisp and break easily. This quantity requires nearly 4 pounds of lard to cook them; keep the fat boiling ; slices of peeled white potato drop- ped in the fat absorbs the sediment from the dough that darkens the fat ; take the potato out when black and put in another piece. Indian Hfeal Crullers. One and a half teacupf uls boiling milk poured over 2 teacupfuls Indian-meal; it cools add 2 cupfuls COOKERY— CAKES, COOKIES, ETC. 73 wheat flour, 1 of butter, li of sugar, 3 eggs, and a table- spoonful nutmeg or cinnamon , if not stiff enough, add equal portions of wheat and meal ; let it rise till very light ; roll it about i an inch thick ; cut it into small dia- mond-shaped cakes, and boil them in hot lard. Pumpkin I^oaf. C. M. W., Hudson, Mich, For 2 loaves, take 2 cups buttermilk ; 3 cups each of wheat flour and corn meal , 1 cup stewed pumpkin, 1 cup molasses, i cup butter, 2 eggs, 1 tablespoon soda. Steam li hours, then bake i hour. Strawberry Short Cake. Theo. C. C, Chicago. First prepare the berries by picking ; after they have been well washed— the best way to wash them is to hold the boxes under the faucet and let a gentle stream of water run over them into an earthen bowl— then drain, and pick them into an earthen bowl ; now take the potato-masher and bruise them and cover with a thick layer of white sugar ; now set them aside till the cake is made. Take a quart of sifted flour ; i a cup of sweet butter ; 1 egg, well beaten ; 3 teaspoonfuls of baking-powder, and milk enough to make a rather stiff dough; knead well, and roll with the rolling-pin till about 1 inch thick ; bake till a nice brown, and when done, remove it to the table ; turn it out of the pan ; with a light, sharp knife, cut it down lengthwise and crossways ; now run the knife through it, and lay it open for a few moments, just to let the steam escape (the steam ruins the color of the berries) ; then set the bottom crust on the platter ; cover thickly with the berries, an inch and a half deep ; lay the top crust on the fruit ; dust thickly with powdered sugar, and if any berry juice is left in the bowl, pour it round the cake, not over it, and you will have a delicious short cake. Scotch Short Cake. Mrs, W. B. Fyfe, Pontiac, lU. Take i a pound of slightly salted butter, and 1 pound of flour ; then mix flour and butter with hands ; then add 4 ounces of loaf sugar, and work all into a smooth ball; then roll out, until it is an inch thick; prick 74 COOKERY— CAKES, COOKIES, ETC. over with a fork, and pinch round the edges, and bake for i an horn- in oven, with a moderate fire, in a round or square pan, according to taste. Sponse Cake. Mrs. Angie Mackey, Rome, N. T. Two eggs thoroughly beaten with 1 cup of sugar, i cup of Doiling water, sift 2 teaspoonfuls baking powder througli an even teacup sifted flour, season with lemon or vanilla, 1 more egg for layer cake, used as follows ; Save two whites for frosting, using the 2 yolks and another egg for the cake part. Bake in i jelly-cake tins ; whip the whites up, stir in sugar, not 1 enough to make hard frosting. | If you wish cocoanut cake, spread the frosting on i each layer and sprinkle over tne cocoanut. On the j top layer of frosting sprinkle the cocoanut thick. If you desire chocolate cake grate a i teacupful and i stir m with the frosting; then spread between the | layers of cake and on top. Be careful not to get too j much water, and to bake in a quick oven. Edna, Chicago, , \ Twelve eggs; the weight of 10 eggs in powdered sugar ; the weight of 6 eggs in sifted flour ; the grated rind and juice of 1 lemon ; beat the yolk of eggs and sugar together to a light froth. This is essential. Add the whites of the eggs, well beaten, then the lemon, and a pinch of salt ; stir in the flour gradually until well mixed ; bake in long, nanow pans three inches j deep, on buttered paper; fill the pans; f bake in a ; quick oven. The shape and depth of the pans have a i great deal to do \vith the quality of the cake. ! t\ M. IF., Hud»on, Mich. j Take 3 eggs; beat 3 minutes; then add H cups i sugar, and beat 5 minutes ; add 1 teacup flour, and 1 teaspoon cream tartar, and beat 3 minutes ; add i tea- spoon soda, dissolved in i cup cold water, and another cup of flour ; beat enough to mix well. Flavor and bake in a deep pan in a quick oven. Mrs. S. E„ Chicago, One cup of sugar and 5 eggs, beaten together i an COOKERY — CAKES, COOKIES, ETC. 75 hour ; add 1 cup of flour and a little salt ; beat well and bake immediately. A Farmer's Wife, MendotM. Three eggs, 1 cup of sugar, even off 1 tablespoonful of cold water, 1 heaping cup of flour, 1 teaspoonful of baking-powder. Bake 15 or 20 minutes— not longer. Corn Starch Cake. Daily Reader, HUlsddle, Mich. Four eggs — ^whites only ; 1 cup of powdered sugar ; i cup of butter ; f cup corn-starch ; i cup sweet milk ; 1 cup flour ; 2 teaspoonfuls baking powder, lemon or rosewater flaA^orin^. Cream the butter and sugar thoroughly either with the hand or a silver spoon ; mix the corn-starch with the milk, and add. Then add the eggs, beaten stiff; next the sifted flour, into which the baking-powder has been stirred. Mix all well; bake nicely, and call in your friends to help eat it, as this, like all corn-starch cake, is not fit to eat after the second day, and is much the best the same day it is baked. Cream Puffs. Mrs. Eve, Kalamazoo, Mich. One-half pint cold water, in which rub smooth 6 ounces of flour ; put it into a spider with 4 ounces of butter, and stir it continually over a fire not too hot, . till it is thoroughly cooked. It will resemble a lump of putty and cleave off the spider like a pancake. Cool this lump, and add 4 eggs. Beat well, and then drop on a buttered tin in neat, compact little ''dabs," far enough apart not to touch when they rise. Have the oven about as hot as for cookies, and in turning them lift up the tin. If you shove them before they are set you will have pancakes. They should be hollow balls. Bake them long enough so they will not fall when re- moved, and cool them on brown paper as quickly as possible, so tliey won't sweat. To fill them take i pint milk ; 2 beaten eggs ; i cup of flour or corn-starch wet smoothly ; 1 cup sugar ; lemon or vanilla flavor; cook it in a tin pail in a kettle of hot water, and stir it so it will be smooth. When both are cold, open the puff with a sharp knife ; just a little slit on the side, and fill in one tablespoonful of custard, j 76 COOKERY— CAKES, COOKIES, ETC. Almond Drops. Oerman, Chicago. Take 9 oimces of flour ; six ounces of sugar ; i pound of butter ; four eggs ; 2 teaspoonf uls of baking-powder. Stir butter and sugar first ; rub the powder into the flour, and add the rest. Pour into square tin pans, filling them about i an inch, and strew cinnamon, sugar, and sliced almonds over it. The almonds must be previously scalded. Bake a light brown, and, when done, cut into squares. Anise Drops. Oermaru, Chicago. Two cupf uls of granulated sugar ; 3 eggs ; 3 cupf uls of flour, and 1 teaspoon of anise-seed. Beat sugar and eggs well for i an hour ; then add the other ingredi- ents ; drop on buttered pans, and bake in a moaerate oven. The secret here lies in beating rapidly and thoroughly. These will make small cakes, and each teaspoonful is to be dropped separately. Lady Finders. Mrs. Sarah B., Chicago. Four ounces of sugar ; 4 yolks of eggs, mix well ; 3 ounces of flour ; a little salt. Beat the 4 whites to a stiff froth, stir the whites into the mixture a little at a time until all is in. Butter a sh lUow pan. Squirt through a confectioner's syringe or a little piece of paper rolled up. Dust with sugar, and bake in a not too hot oven. Indian Meal Pound Cake. Fannie SaTids, Wis. Sift 1 pint of yellow corn-meal and i pint wheat flour, into which first p it teaspoonful baking powder, and a small spoonful salt ; 1 grated nutmeg ; 1 table- spoonful ground cinnamon ; put I of a pound granu- lated sugar and i a pound Dutter together. Beat 8 eggs very light, and add to the butter and sugar, alternately, with the meal — little at a time — and a i cup milk,' and have dish or pan well buttered ; bake in a moderate oven. Takes a long time to bake. d . COOKERY— CAKES, COOKIES, ETC. 77 Bread Cake. Lizzie Bacon, Iowa. Four cups dough, 2 cups sugar, 1 cup butter, 1 cup cream, 2 eggs, 1 teaspoon saleratus. Mix with the hands, and add a little flour, also fruit and spices to suit the taste, and let it rise well before baking. liincoln Cake. Fannie T.. Springfield, 111. Rub 1 pound sugar and f pound butter together; add the yolk 6 well-beaten eggs, 2 cupfuls sour cream, with 1 teasp oonf ul soda dissolved in a little boiling water and stirred into it just before adding to the cake ; 1 teaspoonful each of nutmeg and cinnamon, and 1 pound sifted flour ; 1 tablespoonful rose water; i a pound citron cut and dredged with flour, and last- ly, the whites of the eggs, which must be beaten very stifE before being added ; then beat all thoroughly and bake in square shallow pans. IVhite and YellOTT Mountain Cake. Marion, Davenjport, Iowa. Two cups sugar, f cup butter, whites of 7 eggs, well beaten, f cup sweet milk. 2 cups flour, 1 cup corn- starch, 2 teaspoons baking powder. Bake in jelly cake tins. JFrosting: Whites of 3 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 frost- ing for the top. Yellow mountain : Yolks of 10 eggs, 1 cup butter. 2 of sugar, 1 of milk, 3 of flour, 1 teaspoon soda, 2 or cream tartar. Jelly Cake. Jessie, JolieUITl. One cup milk, i cup chocolate, i cup sugar, yolk 1 eg^, teaspoonful corn-starch. Mix well together, and boil until quite thick. When cold, put between the layers as for jelly cake, with the addition of a little butter. Water can be used instead of milk. Also by taking i of the cake, putting chocolate in to make it a dark brown ; this, with alternate layers of the remain- ing white, makes a very nice cake. Frosting can be j 78 COOKERY— CAKES, COOKIES, ETC.' j made brown by adding chocolate, after the sugar has I been mixed with the eggs. Froit Cake from I>oiie;h. Mrs. R. L. B., Cedar Rapids, Iowa. : Two cups sugar, 3 cup butter, 1 pint of dough, 2 I eggs, 1 teaspoon soda ; ap much fruit as you wish ; I FDices to suit taste : use flour enough to make as stiff I as common fruit cake ; set in a warm place to raise I for 1 hour. Bake in a moderate oven. Ilarble CaL.c. 3frit. R. L. B., CtAxar RapUhs, Iowa. I Light part : White sugar, li cups ; butter, i cup ; sweet milk, i cup ; soda, i teaspoon ; cream of tartar, 1 teaspoon ; whites of 4 eggs ; flour, 2i cups ; beat the eggs and sugar together ; mix the cream of tartar with the flour, and dissolve the soda in the milk. Dark part : BrowTi sugar, 1 cup ; molasses, i cup ; sour milk, i cup; soda, i teaspoon; flour, browned, 2i cups; yolks of 4 e^gs -. cloves and cinnamon, ground, each i teaspoon ; ingredients mixed the same as liglit part. When both are prepared, put in the cake-pan alter- nate layers of each, or put them in spots on each other, ! making what i*^ called leopard cake, until all is used, then bake as usual. Fruit Cake 1%'ithont £sg8. Hattie, Aurora, IlL One cup of brown sugar, 1 of sour milk, 1 of raisins, j 2 of flour, 4 tablespoons of melted butter, 1 teaspoon j each of cinnamon, ch ves. nutmeg and soda. Molasses Fruit Cake. I Dew Rose, Chicago. ' One cup molasses , If cups light broT^^l sugar ; 1 cup cold water. Boil the molasses, sugar and butter to- gether, and set aside to cool ; flour as thi'^k as a pound-cake ; then «dd eggs ; beat this well : • . u add ! 1 pound raisins, 1 of currants, and i of citron, with 2 heaping teaspoons of flour mixed through the fruit ; bake nearly 2 hours. ! Fruit Cake. Sky-Blue Cardinal, Chicagi>. Putl teaspoon of soda in a coffee cup; add 5 tea- COOKERY— CAKES, COOKIES, ETC 79 spoons of hot water, 4 of melted butter, and fill with molasses. Make pretty stiff with flour; then stir in this all it will hold of chopped raisins, Zante currants, citron, and 1 teaspoon each of nutmeg, cinnamon, and a pinch of cloves. Bake from 3 to 4 hours in a very slow oven. (Put buttered paper in bottom of pan.) The longer this cake is kept the better it is. Mrs. C. A. I/., Lacrosse, Wis. One pound each of sugar, butter and flour ; 2 pounds of raisins and currants ; 1 pound of citron ; 9 eggs ; i pint brandy ; i an ounce each of nutmeg, cinnamon, ground cloves and mace ; beat the eggs separate ; stir the white and the flour in last. Lou, Joliet, III. Eight eggs beaten separate ; 1 pound of butter ; 2 pounds of sugar ; 2 pounds of raisins ; H pounds of flgs ; 1 pound Zante currants ; i pound citron ; 1 pint ot brandy ; If pounds of flour ; 2 teaspoonf uls of soda ; nutmeg and cinnamon, each li teaspoonf uls. Farmers' Fruit Cake. Soak 3 cups of dried apples over night ; chop slight- ly in the morning ; then simmer 2 hours in 2 cups of molasses ; add 2 eggs, 1 cup sugar, 1 cup sweet milk, i cup butter, 2 teaspoons soda, flour to make stiff bat- ter ; spice to suit the taste ; bake in a moderate oven. Black Cake. Anna B., Pittsfield, 111. One pint molasses ; 1 pint brown sugar ; 1 pint of butter ; 1 pint sour milk ; 3 eggs ; 2 teaspoons soda ; cloves, nutmeg, cinnamon, raisins. M^ke it very stiff, and bake in a slow oven. This will make 2 large cakes. Mary E., Mattoon, III. One pound browned flour ; 1 pound brown sugar ; 1 pound citron ; 2 pounds currants ; 3 pounds stoned raisins ; f pound of butter ; 1 teacup of molasses ; 2 teaspoonfuls mace ; 2 teaspoonfuls cinnamon ; 1 tea- spoonful cloves ; 1 teaspoonful soda ; 12 eggs. This is an. excellent recipe, and will make 2 large loaves. It will keep a year (if locked up). 80 COOKERY— CAKES, COOKIES, ETC. Delicate Cake. Cousin Anna, Grand Rapids, Mich. Whites of 4 eggs ; 1 cup of milk— running over ; i cup butter ; 2 cups sugar ; 2i cups flour ; heaping tea- spoonful baking powder. This makes 2 loaves. If you want it vei-y nice, use 1 cup of corn-starch in place of one of flour. Caramel Cake. IMie W., Engelwood, lU. Three cups of sugar, li cups of butter, 1 cup of milk, 4i cups of flour, 5 eggs, two teaspoonfuls of baking- powder. Bake in layers. Caramel for filling : H cups brown sugar ; i cup of milk; 1 cup molasses; 1 teaspoonful of butter; 1 tablespoonful of flour ; 2 tablespoonfuls of cold water. Boil this mixture 5 minutes ; add i a cake of Baker's chocolate (grated) ; boil until it is the consistency of custard ; add a pinch of soda ; stir well, and remove from the fire. When cold, flavor with vanill?. ; spread between the layers and on the top of the cake, and set it in a sunny window to dry. Orange Cake. Mrs. J. C, AUdo, lU. Grated rind of 1 orange ; two cups sugar ; whites of 4 eggs and yolks of 5 ; 1 cup sweet milk ; 1 cup butter: 2 large teaspoonfuls baking-powder, to be sifted through with the flour; bake quick in jelly-tins. Filling: Take the white of the 1 egg that was left; beat to a frost ; add a little sugar, and the juice of the orange ; beat together and spread between the Infers. If oranges are not to be had, lemons will do instead. Anxious Mother, Kentland, Ind. Two-thirds cup of butter; 2 cups sugar; i cup sweet milk : 3 cups flour ; w^hites 10 eggs ; 3 table- spoonfuls baking-powder. Grate the rind of 2 ordi- nary-sized oranges into the cake. Press out the juice into the icing. Bake in layers like jelly cake ; put the icing between. * Mrs. O. C. S., Rock River Valley. Two coffee cups white sugar, 2 coffee cups flour, i cup cold water, whites of 4 eggs, the yolks of 5 eggs, 2 COOKERY— CAKES, COOKIES, ETC. 81 teaspoonfuls baking-powder; beat yolks and sugar well together, add tlour, baking-powder and water, putting in whites of eggs last— beaten well— then take the juice and grated rind of 2 sweet oranges, which, with the exceptions of 1 tablespoon of the ]uice, I stir in the batter ; bake in layers ; make frosting of whites of 2 eggs, sugar, and the tablespoon of orange-juice, which place between the layers. Distress, Cortland, lU. Peel the oranges, and chop verj^ fine ; to 2 oranges take i of a lemon ; squeeze the juice and chop the rest; 1 teacup of sugar. Bake a crust as for short- cake ; cut open, butter well, and lay the orange be- tween. Mrs. M. J. r., Chimijo. Three-fourths cup butter ; li cups sugar ; four eggs —beaten seperately * 3i cups of flour, and 2 heaping teaspoons of baking powder* 1 cup milk. For the frosting . One orange ; grate tne rind and squeeze the juice and pulp; add f cup of sugar, and then the orange juice. I make 2 cakes of three layers. Citron Cake. Mrs. n. S. E., Burlington, Iowa. Six eggs ; 4 cups of flour ; 2i cups of sugar ; 2 cups of citron— cut in little slips ; 2 teaspoons baking-pow- der ; 1 cup sweet milk ; 1 cup butter. Ice Cream Cake. C. A. B., LaCrosse, Wis. Two cups white sugar , 1 cup butter ; 1 cup sweet milk ; whites of 8 eggs ; 2 teaspoonfuls cream tartar ; 1 teaspoonf ul soda ; Si cups winter wheat flour— if spring wheat flour is used, 4 cups. Bake in jelly-pans. Make an icing as follows : 3 cups sugar ; 1 of water ; boil to a thick clear sirup, and pour boiling hot over the whites of 3 eggs; stir the mixture while pouring in; add 1 teaspoon ful citric acid ; flavor with lemon or vanilla, and spread each layer and top. Hcliool Cake. E. L. M., Chicago. One egg, 1 cup white sugar, 1 cup sweet milk, a piece 82 COOKEKY— CAKES, COOKIES, ETC. Of butter the size of an egg, 1 pint flour, into which has been well-sifted 2 teaspoons baking-powder. This cake is good enough for any occasion if made by rule. Work together with butter, sugar, and yolk of the egg till it is light and foamy ; add next the milk and flour , then the oeaten white of an egg ; butter a piece of white paper, and lay in the bottom of 'the bakmg-tin ; pour in the cake, aiid bake in a pretty hot oven. It is done when a broom splinter can be inserted and with- drawn clean. €arlotta*8 Cup Cake. Bdle, Chicago. One and a quarter cups sugar ; i cup butter ; i cup milk ; H teaspoons baking-powder ; 8 eggs ; 2 cups of flour; nutmeg. Cottafre Cake. Little SaUy, Jefferson^ Wis. Three-fourths of a cup of butter; a cup of white sugar ; li cups flour ; 4 eggs— yolks and whites beaten seperately; a tablespoonlul of sweet milk; li tea- spoonfuls of baking powder: lemon and little salt. Rub the baking-powder into the flour. ii^cotelt Cake. Leah B^ Chicago. One pound of flour; 1 pound of sugar; 3 eggs; 2 tablespoonf uls of ground cinnamon ; I of a pound of butter. Mix the butter with the flour ; then add the other ingredients. If not sufficiently stiff to roll, add more flour. Agnes, Chicago. Two poimd^ flour, 1 pound butter, i pound powdered sugar; chop flour and butter together, having made butter quite soft by setting near fire. Knead in the sugar. Boll into a sheet not quite i inch thick ; cut in 2-inch squares. AVhen you want them to look nice put few sugar comfits in center ; they will stick by press- ing them on with your finger. Bake light brown. Put in stone crock for a few days. They will get soft —just melt In your mouth. {Scotch Currant Bun. Mrs. W. B. Fyfe, Pontiac, lU. Take 1 pint soft yeast ; l quart lukewarm water ; 1 COOKERY — CAKES, COOKIES, ETC. 83 teaciipfiil of shortening, lard and butter ; 2 teacup • fuls of brown sugar ; 1 pound drj[ currants ; 1 pound raisins — cut in two ; i pound of citron. Take 6 eggs, beat tliem and put in allspice, cloves and nutmeg, ac- cording to taste. Mix sugar and butter first ; then add eggs and fruu-, then yeast, water and flour, and mold out into 3 long loaves, as you would do in baking ordinary loaves of bread, taking about the same quantity of flour ; then set to rise, which will take about 4 hours ; then bake in an ordinary heated oven about 1 hour. Chocolate and Tanilla Cake. f'lpsy^ Ionia, Mich. One and i cups of sugar ; It cups of flour ; i cup of butter ; H cups of milk ; i cup of corn-starch : 2 tea- spoons of baking powder ; the whites of 6 eggs beaten to a froth; 3 teaspoons of vanilla extract; bake in layers, either 2 or 3, and spread frosting between and on the top. Frosting : The whites of 2 eggs, beaten till you can turn the plate bottom side up, and i pound pulverized sugar. Take the yolks of the 8 eggs you have just broken, and make chocolate cake : H cups sugar (white) ; f cups butter ; 2i cups flour ; i cup milk ; the yolks of 8 eggs ; 2 teaspoonfuls baking pow der ; flavor with lemon or vanilla ; bake in round pie-tins, in 5 layers ; put chocolate frosting between, made in this way : the whites of 3 eggs, beaten very light ; i pound powder- ed sugar ; -h cake of German sweet chocolate ; or the same quantity of the bitter. Cream PnlTs. Gup^y, Ionia, Mich. Take 2 whole eggs, with 1 cup sugar, i cup butter, 1 cup sweet milk, 2 teaspoons baking powder, 2i cups flour ; flavor with lemon. Split the cakes while hot, and fill witli cream ; t cup flour ; 1 pint milk, 2 eggs ; heat the milk ; mix sugar, eggs and flour together, and add to the milk ; flavor, and cook till like cream. Cinnamon Cake. Harmonie, DeKalh, lU. One cup sour cream ; 1 cup sugar ; * cup melted 84 COOItERY— CAKES, COOKIES, ETC. butter ; 1 egg •, i teaspoon soda. Mix as for cookies ; roll out and spread ground cinnamon over tlie top ; tlien roll up as a roll jelly cake, and slice off with a sharp knife and bake. Any good cookey recipe will do. Jelly Rolls. Mrs. Ward, Detroit. Three eggs, i a cup of sugar, 1 cup of flour, U tea- spoonfuls of baking powder, the whites of 4 eggs, f of a cup of pulverized sugar, i a cup of flour, i a tea- spoonful of baking powaer, a little salt. Cocoanut Cake. Mr8.J.N.,MoUne,ni. One cup of butter beaten to a cream ; 3 cups sugar ; 3 cups flour ; 3 teaspoonf uls of baking powder ; i cup sweet milk ; the wnites of 10 eggs ; to be baked in layers as jelly cake. Instead of jelly, make a pastry of the whites of 3 eggs and 1 pound of powdered sugar, 1 box of desiccated cocoanut, soaked in milk, and put between the layers. Ethd, Chicago. Make a cake as you would for jelly cake, using jelly between the layers — 7 or 8 of them. One good, fresh cocoanut ; break it, and having peeled it, grate care- fully and sprinkle over the top and over the sides thickly. Be sure and make it stick. Also, mix it with sugar before putting it on. Mrs. Manson, Terre Havie. Two eggs, 1 cup of white sugar, i a cup of sweet milk, i of a cup of butter, H cui)s or flour, li teaspoon- fuls of baking powder. Bake in a moderate oven in pans 1 inch deep. To prepare the desiccated cocoanut, beat the whites of 2 eggs to a stiff froth; add 1 cup of puverized sugar and the cocoanut, after soaking it in boiling milk. Spread the mixture between the layers of cake and over the top. Betsey Trotwood, WestviUe, Ind. Whites of 12 eggs ; li pounds of butter ; 2 cups of pulverized sugar. Bake as for jelly cake. Then take the whites of 4 eggs, i pound cocoanut, 1 cup sugar ; COOKERY— CAKES, COOKIES, ETC. 85 for the upper cake add cocoanut before baking. For frosting, take 2 eggs and 1 cup of sugar. Do not beat the eggs for frost. Citron Cake. Agnes, Chicago. Four eggs well beaten ; li pounds sugar ; f pound butter ; 1 pint sweet milk ; H pounds flour ; I pound citron. Cut in thin pieces, well floured ; baking pow- der as usual. Cream Cake. P. P. C, Chicago. Two tablespoons butter ; 2 teacups sugar ; 3 eggs ; i teacup sweet milk ; 2 tablespoons cold water ; 2 tea- cups flour •, 2 teaspoons of baking powder ; bake (luickly on 3 or 4 round tins. The '' cream " for same is i pint milk ; i teacup sugar ; small piece of butter ; 1 egg ; 1 tablespoon of corn-starch. Boil until very thick; when nearly cold, flavor with vanilla; when the cakes are cool, put them together with it. Ooldand Silver Cake. P. P. C, Chicago. One teacup white sugar ; i teacup butter ; whites of 4 eggs ; f teacup sweet milk ; 2 teacups flour ; 2 tea- spoons baking powder ; flavor. Gold cake : Same as above, using the yolks of the 4 eggs, and adding 1 whole egg. Currant Cake. P.P.C. Chicago. One-half cup butter ; 1 of sugar ; 2 eggs ; i cup milk ; li cups flour ; H teaspoons baking powder ; 1 cup well washed currants, stirred in the last thing. Buffalo Cream Cake. J. V. C, Elgin, lU. One egg ; 1 cup sugar ; 1 tablespoonf ul butter ; | cup milk; 1 teaspoonful baking powder; 1 teaspoonful vanilla ; If cup flour ; s;lt, and bake as for jelly cake, in 3 layers. Cream fur above : ' Teat 1 pint of milk, and add to it 1 tablespoonful of corn-starch dissolved in a little milk ; 2 eggs ; 1 cup sugar, all beaten together ; boil 86 COOKERY— CAKES, COOKIES, ETC. it until it thickens. Split the cake when cold and fill with cream. Cream Cake, Mrs. Geo. C, Chicago. One cup white su^ar ; li cups flour ; 3 eggs beaten separate and very light ; 2 tablespoons water ; 1 tea- spoon baking powder. Bake in 2 cakes. Cream : One pint milk ; 1 cup sugar ; i cup butter ; 3 eggs ; 2 table- spoons flour; lemon extract. Cut each cake and till with the cream. Marble i^piee Cake. Birdie K., Chicago. Three-quarters of a pound of flour, well dried ; 1 pound of white sugar ; 1 pound of butter ; whites of 14 eggs ; 1 tablespoonful of cream of tartar mixed with the flour. When the cake is mixed, take out about a teacup of batter and stir into it 1 teaspoonf ul of cin- namon, 1 of mace, 1 of cloves, 2 of spice and 1 of nutmeg. Fill your mold about an inch deep with the white Datter, and drop into this^in several places, a spoonful of the dark mixture. Then put in another layer of white, and add the dark as before. Repeat this until your batter is used up. This makes 1 large cake. Liemon Cake. Evaline, Goodland, Ind. Three cups of sugar, 1 of butter, 1 of milk, 4 of flour. 5 eggs ; stir the butter and eggs to a cream ; beat the eggs separately, the whites to a stiff froth ; dissolve a little soda in the milk ; mix altogether ; sift the flour and put in by degrees, and add the juice and grated rind of a fresh lemon. Florence, Valparaiso, Ind. Twelve eggs ; li pounds sugar ; f i)ound flour ; grate the outside of 2 lemons with the inside of 1 ; or add 1 glass of wine, with 3 teaspoonf uls of essence of lemon. JLeiuon Jelly Cake. Hattie, Aurora, III. Two cups of sugar ; f of a cup of butter ; 1 cup of milk ; 3 cups of flour ; 2 teaspoons of baking-powder ; COOKERY— CAKES, COOKIES, ETC. 87 4 eggs. Bake in layers. Jelly : Take two lemons ; pulp and peel ; 1 coffee cup of sugar ; piece of butter size of an egg ; and 2 eggs. Mix and boil till clear. liemon Is'arm oven. When cold sprinkle or sift a little powdered sugar over the top. A little cream eaten with it is a great addition. If asbiA^on Pie. Mrs. Crtorge Jf., Adrian, Mich. For the crust use 2 cups sugar, i cup butter, 3 cups sifted flour, 4 eggs, i teaspoonful cream tartar. For the filling : 1 tablespoonful corn-starch, boiled in i COOKERY— PEES. 97 pint milk ; beat the yolk 1 egg very light, and stir into the milk, flavor with vanilla, and when cold add the other half of the milk and the white of the egg beaten to a stiff froth and stirred in quickly ; spread this be- tween the cakes, and ice it with the white of 1 egg and 8 tablespoonfuls of fine sifted sugar flavored with lemon. Marlboronsh Pie. Boxey, May wood, lU. Six tart apples ; 6 ounces of sugar ; 6 ounces of but- ter or thick cream ; 6 eggs ; the grated peel of 1 lemon, and i the juice. Grate the apples, after paring and coreing them ; stir together the butter and sugar, as for cake. Then add the other ingredients, and bake in rich under-past« only. Potato^ Pie. Cora Lee, Eloomington. Potato pie is made the same as pum[)kin pie : Cook and mash the potatoes ; then put in an egg to a pie ; thin out with milk, sweeten and flavor to taste. Mrs. N. W. H., Chicago. Pare and grate 1 large white potato into a deep dish ; add the grated rind and juice of 1 lemon ; the white of 1 e^g well beaten ; 1 teacup of cold water ; 1 teacup of white sugar. Pour this into a plate lined with a nice crust and bake. When done have ready the whites of 3 eggs, well beaten, with i cup of powdered sugar and a few drops of lemon extract. Pour this over the pie and return to the oven till of a rich brown color. When cool enough a small spoonful of jelly may be put over the pie. Sweet Potato Pie. Aunt Lucy, Chicago. Scrape clean 2 good-sized sweet potatoes ; boil ; when tender rub through the collander ; beat the yolks of 3 eggs light ; stir with a pint of sweet milk into the po- tato; add a small teacup of sugar, a pinch of salt; flavor with a little fresh lemon, or extract will do; bake as you do your pumpkin pies : when done make a meringue top with the whites of eggs and powdered sugar ; brown a moment in the oven. 98 COOKERY— PIES Mince Pie. Lena Gray^ Chicago. vSeven pounds beef, after it is boiled and chopped ; 7 pounds apples ; 6 pounds raisins ; 4 pounds currants ; 6i pounds sugar; 1 pint molasses; 1 pound suet; a little salt ; four large oranges ; cinnamon, cloves, mace, allspice and nutmeg to your taste ; 2 pounds citron ; 3 gallons cider. Boil the orange-peel in some of the cider to make it soft ; use the cider the peel was boiled in also. If I dared, I'd say put in a teacup of brandy when you are ready to bake. Mincemeat. Aunt Lucy^ Chicago, Pour pounds meat, 3 pounds suet, 3 pounds raisins, 3 pounds currants, 1 pound citron, 3 pounds brown sugar, 1 pint sirup or molasses, grated rind and juice of 8 lemons, 2 ounces ground cnmamon, 1 ounce of cloves, 1 ounce of nutmeg. Boil meat very tender; pick out all bits of fat and gristle. Chop the suet line, removing all strings and threads ; then mix thoroughly together; season with salt and black pepper; wash many times the currants ; let them well dry, and then add to the mixture ; seed the raisins, and chop not fine ; add the sirup and spices ; slice the citron thin. To a quart of the above add a pint of chopped apples. It is best only to add the apples at each baking. Wet with sweet cider till the mixture is juicy. AVhen ready to bake, take mincemeat, just enough tor the number of pies wanted ; place it on the stove in a crock or jar and let it ^et heated through ; taste and add whatever you think it needs— it may be a little salt or spice, or per- haps it is not sweet enough. Make pastry rich ; place the mincemeat in the pie, not too full ; and some little bits of butter, a few whole raisins, and a few slices of citron. Keep mincemeat well covered and in a cool place. Maggie M. W., Chicago. Three bowls of meat ; 5 bowls of apples ; 1 bowl of molasses ; 1 of vinegar ; 1 of cider ; 1 of suet or butter ; 2 of raisins ; 5 of sugar ; 1 bottle of brandy, or, if you prefer, leave out the brandy and add more cider ; 2 tablespoonf uls each of cinnamon, nutmeg and cloves ; COOKERY— PIES. 99 1 tablespoonf ul each of salt and black pepper ; 3 lemons —grate in the outside and squeeze in the juice. Add all but tlie meat and spices ; boil until the raisins are tender, and pour on to the meat and spices; add brandy after it is cold. If suet is used, scald it. This makes a large quantity, but it is very nice and keeps well. Aunt D., Chicago Boil 1 pound ox tongue or fresh beef tender ; then add 2 pounds beef suet, chopped fine ; 2 pounds stoned raisins, 2 pounds currants, 2 pounds good apples, 2i pounds fine sugar, 1 or I pound candied orange, lemon, and citron ; the grated rind 2 large lemons, 2 nutmegs, dessert spoonful salt, teaspoonful powdered mace, same powdered ginger, and i pint best sirup. Press closely into jars, and keep well covered. In a few days it will be fit to use. Custard Pie. A. B. C, Chicago. Take about i pint of flour, a pinch of salt, lard the size of an egg, and rub together with the hands, not too fine if you want it flaky ; use just enough cold water to stick together. Do not knead or work it much. Line a pie-tin with crust, and bake. If it rises up while baking, press it down with your hand before it gets hard. Heat 1 pint of milk boiling hot; then take i cup of flour i cup of sugar and the yolks of two eggs. Beat them together, and stir into the boiling milk, and cook about 5 minutes, (I cook in a 3-pint basin, set in another dish containing water, to prevent burning). After the crust is baked, put in the mixture ; then put upon the top a frosting made of the whites of the eggs, and 2 tablespoons of sugar, and brown in the oven. Flavor with lemon. To be eaten cold. Cinnamon Pie. Mrs. Fernando, Chicago. One pound brown sugar, 2 ounces cinnamon, i cup- ful butter ; divide in 3 parts ; mix 2 eggs and li cup- fuls milk together ; for the crust take 4 cupfuls flour, H cupfuls lard or butter, 2 heaping teaspoonf uls baking powder, salt to taste ; mix with milk sufficient to make 100 COOKERY— PIES. soft dough ; divide in three parts and roll thin. Put 1 layer of crust in a deep pie-dish and cover it with sugar, then cinnamon, and a small piece or butter; then wet with the mixtm-e of milk and egg, saving enough for the other two parts ; lay the 2d and 3d cruste on and do the same as with the first ; there should be no crust on top. Bake in a quick oven. Cream Pie. Cricket, Chicago. Bake a crust in a large pie-pan ; lift it out on a plate ; for filling, take 1 pint of very rich milk ; boil f of it ; \\ith the remaining i stir 2 tablespoonfuls of corn- starch : add to the boiling milk, stirring all the time ; then add i tea-cup of sugar ; then the yolks of 2 eggs, well beaten and thinnea with a little milk. Remove from the fire ; flavor with vanilla and nutmeg, and pour into the crust. "WTiip the whites; add i teacup sugar ; frost the pie, and place in the oven to brown slightly. Serve cold. Mrs. J. M. r., Chicago. One large tablespoon of butter ; 3 of sugar ; 2 of flour: 2 eggs, and a little more than i pint of milk. Beat the sugar and butter to a cream. Beat the eggs well, and mix them with the milk, then stir in the flour, etc. Flavor with whatever you like— if with lemon, grate the rind and use some essence. This is for 1 pie. Constant Reader, North Point, Md. Place 1 pint of milk in tea-kettle boiler until hot (not boiling) ; add one cup white sugar, i cup flour, and 2 eggs, well beaten , stir rapidly until thoroughly cooked; flavor with lemon or vanilla -pour over crust, which should be previously baked. Beat the white of 2 eggs to a stiff froth ; add 3 tablespoons of powdered sugar ; pour over the custard ; set in oven, and allow to come to light brown. To be eaten cold. MiUie MiOett, Canton, lU. Boll the crust to a medium thickness ; take a good- Bized tablespoonf ul ot flour ; mix with a i cup of sugar; a piece of butter the size of a hickory nut ; i teaspoonful extract of lemon ; coffeecup of good rich cream. Bake COOKERY— PIES. 101 as you would a custard. This is to be eaten the day it is baked. Cocoannt Pie. Mrs. E. K., Blue Island, lU. I put a cup of cocoanut to soak in sweet milk as early in the morning as I can. I take a teacup of the cocoa- nut and put it into a coffeecup, and fill up with milk. When ready to bake I take 2 tablespoonfuls of flour, mix with milk, and stir in f of a cup of milk (or water), place on the stove, and stir until it thickens. Add but- ter the size of a walnut while warm. When cool add a little salt, 2 eggs, saving out the white of one for the top. Sweeten to taste. Add the cocoanut, beating well. Fill the crust and bake. When done, have the extra white beaten ready to spread over the top. Eeturn to the oven and brown lightly. Winnifred, Warsaw^ III. Open tiie eyes of a cocoanut with a pointed knife or a gimlet, and pour out the milk into a cup ; then break the shell and take out the meat and grate it fine. Take the same weight of sugar and the grated nut and stir togetlier ; beat 4 eggs, the whites and yolks separately to a stiff foam ; mix 1 cup of cream, and the milk of the cocoanut with the sugar and nut, then add the eggs and a few drops of orange or lemon extract. Line deep pie-tins with a nice crust, fill them with the custard, and bake carefully i an horn,-. 102 COOKERY— PUDDINGS. PUDDINGS. »net Puddins. Schoolmarm Marseilles. Ill, NE cup of suet, chopped tint ; 1 teacup of mo- lasses; 1 teacup of sweet milk; 3i teacups of flour ; 1 cup of raisins ; 1 teaspoon of soda. Steam 2 hours. Sauce for the same : 1 cup of sugar ; i cup of butter ; 1 egg ; 1 tablespoon of vnie- gar ; 1 teaspoon of lemon extract. Beat well, and bring to a boil. Serve hot. Gypsy, Chicago. One cup of suet, 2i of flour, 1 of raisins, 1 of cur- rants ; a small cup of molasses ; spice to taste ; 1 des- sert-spoonful of baking powder. Bake f of an houi . DaRas, Chicago. One pint of bread sponge ; 1 cup chopped suet 1 cup brown sugar; 1 cup sweet milk; 1 large cup i...- sins ; U teaspoons cinnamon ; 1 of cloves ; 1 of salt ; 11 teaspoons soda ; flour to make very stiff. Put in a 2-quart pan, and steam 2i hours. Do not lift the cover until done. Make any kind of sauce you like best, and serve hot. Bread Pudding:. Susan, Princeton. One coffee cup bread crumbs, dried and rolled fine. 1 teacup of sugar ; 1 quart of milk ; 1 teaspoonful gin- ger; a little salt; 3 eggs (saving out the whites of 2); When baked, spread jelly over the top ; then a frost- ing made of the whites of the eggs, and 1 tablespoon- ful of sugar. Eeturn to the oven until slightly browned. TTieo. C. C, Chicago. Soak your bread in as little cold water as will soak it tbo^ov.'^hlv • t>ien beat it ud. water and all, arc' add COOKERY— PUDDINGS. 103 flour enough to make it the consistency of apple sauce ; add sugar, cinnamon, a little nutmeg, allspice, which must predominate, and some well-washed currants; also a little butter melted and stirred in. If it is baker's bread, scald a little saleratus, and stir in thor- oughly, but, if it is house-made bread, add a teaspoon- ful of baking powder to your flour, at the rate of 2 teaspoonf uls to a quart of pudding. Bake in shallow pans ; cut in squares when serving ; turn over, and put on each a small piece of butter, and dust plenti- fully with powdered sugar. This requires a littie care in making, but is universally liked and very whole- some and economical, as no eggs or cream are re- quired. Mrs. W. A. S., Arlington, III, Of clean, broken pieces, a quart when crumbed— I put sweet milk to them right after breakfast, and set them on the open top of the boiling teakettle. They will swell and soften so as to nearly soak up the milk by the middle of the forenoon. Then beat up 3 effgs and add tbem, also 1 teacup of sugar, 1 teaspoonf ul of ground cinnamon, and a i teaspoonful of ground cloves, a little grated nutmeg, a tablespoonful of but- ter, and i of a pint of raisins, the latter picked over carefully and w^ashed by pouring boiling water over them. The boiling water softens them and causes them to swell. Mix all ingredients together thorough- ly, and bake about an hour in a moderately-heated oven. It can be sliced and eaten cold with a relish, or eaten while warm with sweet sauce. Kena's Pudding. Agnes, Chicago. Take stale bread ; place in a pan ; cover with cold water ; set on back of stove— not too hot a place. If bread is sour, put a little soda in water ; let soak until soft. If you have more water on the bread than it takes up, pour it ofi until dry ; then beat fine with a spoon ; if it is very watery, press w^ater out and throw away. To 1 quart of breacl, after soaked, add 1 cup (large) of currants or raisins ; 1 large tablespoon of sugar. Bake in hot oven for 40 mmutes, if not too 104 COOKERY— PUDDINGS. large. Eat with cream or milk, flavored and sweeten- ed, thin boiled custard, or sugar and butter. Imitation Plum Pudding. J. C. S., Chicago. Soak some dried apples all night; in the morning chop very fine ; put a leacupful of them into a pint of molasses, and keep slightly warm for an hour or 2 ; after that add 1 cup of chopped suet, 1 of water, 1 of chopped raisins, a pinch of salt, a teaspoonful of cin- namon, 3 pints of flour, and 2 teaspoonfuls of baking powder. Tut the flour in last, and stir all together thoroughly. Boil 2i houre in a bowl or tin pudding mold. This may be eaten with wine sauce, and is a good imitation of genuine plum pudding. Bread and Apple Pudding. S. A. T., Champaign. Butter a pudding dish ; place in it alternate layers of bread crumbs and thinly sliced apples , sprinkle sugar over each layer of apples ; when the dish is filled, let the top layer be of- bread crumbs, over which 2 or 3 tablespoonfuls of melted butter should be poured. I Bake in a moderately hot oven, and place 2 or 3 nails \ under the pudding dish to keep from burning in the i bottom ; let it bake from f to a whole hour, according ; to the quality of the cooking apples. 1 Rice Pudding. Jennie^ LaPorte, Ind. Soak 1 cupful of best rice ; after soaking 4 hours, drain it off ; place the rice in pudding dish ; add 1 ! cupful sugar, and 1 teaspoonful salt, and 11 cupfuls i milk and spice ; put in a moderate oven, and hake I from 2 to 3 hours, stirring occasionally at first if the rice settles. Mrs. E., Kalamazoo. Take a cup of rice, jDlace in an earthen dish, pour over it 1 pint of fresh milk ; allow it to cook slowly un- til the rice is soft enough to eat ; then pour over a pint of cold milk ; add pinch of salt. Take the yolks of 4 eggs and beat in smooth 4 tablespoons of powdered su- gar, and 1 teaspoon of vanilla ; stir well into the rice. Place in a brisk oven. After allowing it to come to a ; COOKERY— PUDDINGS. 105 light brown, place on the top the whites of the 4 eggs, beaten to a stiff froth, and 4 tablespoons of powdered sugar. Allow this also to come to a delicate brown ; set in a cool place, the colder the better. It is very nice eaten with oranges cut in slices. Susan^ Princeton. One teacup of rice ; 1 teacup of sugar; 1 quart milk , 1 teaspoonful cinnamon ; raisins if you please. Bake slowly li hours. Twenty-six Summers, Coldwater, Mich. (To be eaten cold). One and a i teacups of rice (boiled until soft) ; stir in i pint of milk, sugar, salt, and the yolks of 3 eggs. Boil up or bake just enough to warm through. Beat the whites of 3 eggs for frost- ing, seasoned with vanilla, or lemon if preferred, and spread over the top of the pudding when done. Re- turn it to the oven- just long enough to bake the frost- ing. Apple Pudding:. Mrs. Henry C. Port Huron. Make a good paste ; roll it out and place in a basin rubbed with dripping ; press out the plaits so that the crust may be of an equal thickness all round ; peel and cut up 4 lai'ge apples, put -k of them in, then add 1 tablespoonful moist sugar and 1 of cloves ; put in the rest of the apples ; cover the top well over with paste , press it down, that the water may not get in ; tie a cloth over; put it into boiling water and boil fast for 2i hours, if the crust be made of dripping, and an hour longer if it be made of suet ; take off the cloth, pass a knife around the edge of the basin. Turn out the pudding carefully when sending it to table. Tapioca Puddingy. Teutonia, Wis. No. 1— Soak 8 tablespoonf uls of tapioca in a quart of warm milk till soft; then add 2 tablespoonf uls of melted butter ; 5 eggs well beaten ; cinnamon and su- gar to your taste ; bake in a buttered dish without any lining, v No. 2— Put a teacup of tapioca and a teaspoon- ful of salt into a pint and a i of water, and lefr'them stand 5 hours where they will be kept warm. Two ^ 106 COOKERY— PUDDrffGS. hours before dinner pare and core 6 apples ; place in a pudding dish, and fill the holes with sugar, over which sprinkle cinnamon ; add a teacup of water, and hake 1 hour, turning the apples to prevent drying. When the apples are soft, pour over them the tapioca and bake an hour. Serve with hard sauce of butter and sugar. E. L. M., Chicago. Boil i a teacup of tapioca in i a pint of water till it melts. By degrees stir in i a pint of milk and boil till the tapioca is very thick. Adda well beaten egg, su- gar, and flavoring to taste. Turn into your pudding dish and cook gently in the oven f of an hour. This dish is excellent for delicate children. Mrs. T. IF., Fairbury, in Four tablespoonfuls of tapioca ; 1 quart of milk ; 4 eggs, leaving out the whites of 2 for frosting ; 3 table- spoonfuls of sugar. Soak the tapioca over night, or for several hours, in a little water. Boil the milk and turn over the tapioca. Add, when it is blood warm, the sugar and eggs well beaten ; bake about an hour, and after it has cooled a little, add the whites of the eggs to i pound sugar for frosting. It answers well for a sauce, and looks quite ornamental. ^:rain twice if not clear ; add equal quantities of juice r.nd sugar and boil steadily about twenty min- utes. It is better to leave the glasses several days be- fore sealing, even if not quite hard, as yeur jelly will be much more delicate than if boiled too long. Hiusekeepcr, Chicago. AVash the fruit ; save all the nice parings and seeds ; cook for an hour or more in more water than will cover them ; then run them through the colander and let them sit until next day, or until the fruit substance has settled ; now throw^ofE the clear juice through a thin muslin bag, and sit on the fire ; Miien boiling well add 1 pint of sugar to each pint of juice, and boil until it rolls oil the spoon ; fill the jelly-cups, and let them sit by the stove or any warm place a couple of days without covers, so as to evaporate any water if the jelly is not stilf enough. Any jelly is better to be taken from the fire before quite done, as it will finish by sitting on the heater or near a warm stove, and if it boils 1 minute too long it will never be anything but a sticky, good-for-nothing kind of sirup. Apple or any fruit jelly can be made by boiling the fruit (not skins and seeds) and treated in the same way. 128 COOKERY— FRUITS, JELLIES, ETC. We have 40 glasses of different kinds, all clear as water, and so delicious! Cranberry Jelly. Amethyst, Chicago. Two ounces isinglass ; 1 pound double refined sugar ; 3 pints well strained cranberry juice. Make a strong jelly of the isinglass ; then add the sugar and cranberry juice ; boil up ; strain it into shape. Crab Apple Jelly. Little Sally, Jejferson, Wis. Wash the apples, halve them, and cut out the blos- som. Then put them into a porcelain-lined kettle and turn boiling water onthem,DUi not enough to cover them (as some say), and cook them until very soft, stirring them occasionally to prevent burning. (Here let me say, that you need not be at all caref lU for fear of mixing the pulp with the sirup, as it makes no dif- ference' whatever.) Next remove them from the fire and let them cool oa some, and then put them into a bag made double from a piece of an old table cloth coarse and soft, and then put them into a large milk- pan and squeeze them. After squeezing out a little, empty them into the kettle, and so on dome:, ui.tt they might not soak into the ba^ again. Now comes an important little item which I found out at the time, and did not know before. In consequence of having the bag double, I found that I could squeeze them very hard without any of the pulp getting throu^n. You can easily tell when this part of the work is lone. Then I put the juice into the kettle and boil ., re- moving the scum as it rises, until perfectly clear, and continue to boil it a few minutes longer. I then measure it, and there is li quarts, and add just the same amount of sugar (granulated), and boil it a little over i an hour. You must " try " it before that time —put a little into a tin dish and set it into cold water. Make just a little allowance, for, after standing a day or two, it will be a little thicker than when you try it. If you find that your jelly is not thick enough the next day after it is made, you can turn it all back into the kettle and bQ^il it over. Five minutes will make a great difference. COOKERY— FRUITS, JELLIES, ETC. 129 limine Jelly. Mrs. E. H., Chicago, Wine jelly requires no eggs for clarifying if made from Cox's gelatine. Take 1 25-cent packet, juice of 3 lemons, rind of 1, and 1 pint of cold water ; let stand 1 hour ; then add 2 pints boiling water, H pounds white sugar, and a pint of sherry wine ; turn into molds to cool, after straining. If you like cinnamon flavor, add a few drops of that extract. If you wish to make any other kind of jelly, omit the sherry and add orange juice, or anything you like. An elegant-looking jelly for company can be made in two colors by dividing when all ready for molding and coloring i with a few drops of cochineal (better procm^e it prepared at the druggist's). A third stripe can be made by dissolving a little gelatine in milk, out put no wine in, or it will curdle. Each color must harden before adding the next, or they will run. The result is delightful, but it is rather slow work. The top ornament of blanc mange is much handsomer if colored with cochineal. Ste-wed Cranberries. Mrs. W. S. G., Baraboo, Wis. One pound cranberries washed and picked over one by one, so as not to put in any soft or decayed ones ; 1 pound granulated sugar-, i pint water. Place the water and sugar on the range to boil, stirring con- stantly ; when boiling hot, throw in the berries— they will soon heat through and begin to burst ; stir contin- ually till well cooked ; it will take about 10 minutes after all begins to boil ; throw in a mold, previously dipped in cold water and not dried, and set till the fol- lowmg day. The above recipe makes the cranberries neither too acid nor too sweet— will invariably turn out like jelly— but is far nicer to eat with turkey, game, or poultry, as you have the full berry. I often prepare 10 pounds at a time, and it keeps perfectly, by pasting paper over the molds or bowls, 6 or 8 weeks. Always use porcelain kettles for cooking fruits in. i^piced Citron. Jane Eyre., Michigan City. Prepare the fruit, cover with vinegar and let it stand 130 COOKERY— FRUITS, JELLIES, ETC. over night ; in the morning pour off, and to every 7 pounds fruit allow 3i pounds of white sugar and a pint of vinegar ; tie in a muslin bag a tablespoonful of each of the different spices ; make a skup of the sugar, put in the fruit and cook for i hour ; when all the fruit is done add the vinegar and let the sirup boil thick ; pour it over the fruit not, and let it get cold before sealing up the jars. Preserved Citron. Mrs. L. M. Gm Lawrence, Kansas. Pare and remove the seeds, rejecting all but the solid part of the melon , cut in such pieces as you choose ; weigh the pieces, and boil in water until you can easily cut them ; remove the fruit, and add sugar to make the sirup, allowing 1 pound of sugar to each pound of fruit. When it boils, put in the fruit, and boil slowly 1 hom:. When cold, add sliced lemon, allowing 1 lemon for 2 pounds of citron. 1 lar^e teacup of water is the general rule for one pound of fruit. Mrs. T. O. E., Chicago. Pare and cut citron into i inch cubes, picking out all seeds. To 1 pound of citron 2 fresh lemons, and sugar equal to weight of lemons and melon. Boil the melon in clear water till very tender, skim out, and to same water add sugar ; then boil till thick sirup. Cut the lemons in halves and boil in a verj^ little water 20 min- utes, then squeeze and strain the juice and water. Add the citron to the sirup and only let boil 15 minutes ; also add the lemon- water 10 minutes before taking off. The citron toughens if cooked longer COOKERY— PICKLES. 131 PICKLES. Mixed. X. Y. Z., Hudson, Mich, ^E colander of sliced green tomatoes, 1 quart sliced onions, 1 colander of cucumbers pared and sliced, 2 good handfuls of salt. Let all stand over night ; then drain through sieve, and scald i cup celery seed, i ounce allspice, 1 teacup white mus- tard seed, 1 tablespoon black pepper, 1 pound brown sugar, 2 tablespoons mustard, 1 gallon vinegar, poured over hot. Orape. K., Galesburg^IU. Take ripe grapes ; remove all imperfect and broken ones : divide the large bunches, as they will pack more closely ; put in an earthen jar a layer of grapes and then one of grape leaves (the tannin in the leaves helps to preserve tne firmness of the grapes). To 4 quarts of vinegar take 2 pints of white sugar, 1 oz. of cinnamon, i oz. each of cassia and cloves. Let the vinegar, sugar and spices all boil together a few minutes, and, when quite cold, pour over the grapes. By pouring the vine- gar over the grapes cold you avoid cracking the grapes, and they retam their natural form and color as long as they last. Cucumbers. C. M. TF., Hudson, Mich. To 1 gallon of soft water add 1 teacup of rock salt ; heat it coiling hot ; pour it over your cucumbers j let them remain m the brine 24 hours ; turn off the brme ; heat it again, and turn on the cucumbers the second time, and let them remain another 24 hours ; and again the third time, when they will be ready for the cider vinegar, which must be poured over them cold ; cover them with horse radish leaves to prevent mold rising on them ; press them under the vinegar with a heavy 132 COOKERY— PICKLES. plate, and in a few days they will be ready for use, and will keep green and bright all winter. S\*'eet Cucumber. C. M. TV., Hudson. Mich. Take small crock of pickled cucumbers and make a good rich sirup of New Orleans molasses, and cider vinegar, and whole cloves ; heat together, and turn over them, and in 2 day you will have a most delicious, brittle, hard, sweet pickle. Ripe Cucumber. F. C, Chicago. Remove the seeds and rinds; slice them an inch thick soak them in cold vinegar over night ; drain off the vinegar and throw it away. Take 1 gallon of vine- gar, 4 pounds of sugar a few sticks of cinnamon bark, and in this mixture boil the pieces of cucumbers, re- moving each piece as it becomes clear, without being broken— some pieces will be done before others, and place them in a jar, wiien all are removed to the jar, pour the boiling vinegar over them, and keep them imder ihe surface. Si%'eet — more or less, according to the amount of washing. This will make a beautiful polish, and also make the goods very stiff. IVashing Fluid. Housewife, Oconomowoc, Wis. Here is a washing fluid I have used 6 years, and would not be without it : Take 2 pounds salsoda : dis- solve ; take 1 pound unslacked lime ; boil it awhile ; then set aside to settle ; drain off, and add water to the amount of 2 gallons ; add your salsoda ; set aside for use. The night before wash-day, put your clothes to soak in warm soap-suds. In the morning put over 148 HOUSEBOLD HINTS. your boiler, and to the boiler t full of water add 1 cup of fluid ; wring your clothes from the tub ; boil 15 minutes; then rub through 1 suds, and rinse. It bleaches, but does not rot the clothes. Soft Soap. Mrs. J. A. Pirie, MQwaukee^ Wis. Try out 14 pounds of ^ease ; to this add 10 pounds of potash, dissolved in just boiling water enough to cover the lumps. In 2 or 3 days pour over the mix- ture several pailfuls of boiling water. (Be careful to use boiling water, as that cooks it). Keep on adding the water as fast as the soap thickens until your bar- rel is full of nice, sweet, clean soap. It must be stir- red luird every time the water is put into the barrel, until it is entirely mixed. Hard Soap. Soap Maker^ Chicago. Take li pounds of clean, melted grease and 1 gallon of ley strong enough to bear an egg. Mix them to- gether in a barrel and stir until a good soft soap is the result. Then take 6 quarts of this soft soap, 1 pint of salt, and a i of a pound of resin ; melt and scald the ingredients together, and put it aside to cool. "VMien hard cut it, turow away the ley that has settled to the bottom and melt the soap again to refine it. Pour it into a small tub and when hard cut into cakes. Idee on Canaries. Mary^ Vincaines. To exterminate lice from canary birds, use hoUow canes for perches ; shake out well mornings into a cup of water, and you will catch them all. Two parts canary^ part rape, and 1 part hemp seed is the best food. The canes used are pipe stems. ToKUl Plant liiee. Etta, Chicofjo. Cigar ashes wiQ kill lice on rose bushes without in- juring the plants. I have tried it in many instances with great success. HOUSEHOLD HINTS. 149 Destroying Red Spiders. Mrs. W, C. A., LcwisUm, lU. Wash the plants once or twice a week in good strong soap suds— wash thoroughly every leaf on the under side with a sponge. Set the pot in a tub of washing- suds moderately warm, and throw the suds over them then. Plant liice Exterminator. Dabbler, Oreen Bay, Wis. Steep some quassia in w^ater, and then pour over the plant, first washing the leaves with it. It is cer- tain death to the lodgers, whether lice or worms. Raising: Canary Birds. Bird Defender, Hillsdale, Mich. Place the cage so that no draft of air can strike the bird. Give nothing to healthy birds but rape and canary seed, water, cuttle-fish bone, and gravel-paper or sand on the floor of the cage. No hemp seed. A bath 3 times a week. The room should not be over- heated—never above 70 degrees. When shedding feathers keep warm, avoid all drafts of air. Give plenty of German rape seed ; a little hard-boiled egg, mixed with crackers grated fine, is excellent. Feed at a certain hour in the morning. For birds that are sick, or have lost their song, procure bird tonic at a bird store. Very many are guilty of great cruelty in regard to perches. The perches in a cage should be each one of a different size, and the smallest as large as a pipe-stem. If perches are of the right sort, no trouble is ever had about the bird's toe-nails growing too long. Keep the perches clean. The 14th of Feb- ruary is the proper time to place the male and female in the same cage. £veriastins M'^biitev^'ash. Some years ago the following whitewash was used on the east end of the White House, and is as good to-day as when first applied : Take! bushel of nice unslaked lime ; slake it with boiling water ; cover it during the process to keep in the steam. Strain the liquid through a fine sieve or strainer, and add to it a peck of suit, previously well dissolved in warm water 150 HOUSEBOIiD HINTS. 3 pounds of ground rice, boiled to a thin paste ; i pound of powdered Spanish whiting, and 1 pound of clean glue which has been previously dissolved by soaking it well, and then hang it over a slow fire in a small kettle within a larger one filled with water. Add 5 gallons of hot water to the mixture, stir it well, and let it stand for a few days covered from dust. It should he put on hot, and for this purpose it can be kept in a kettle on a portable furnace. It is said that about a pint of this mixture will cover a square yard upon the outside of a house if properly applied. Fine or coarse brushes may be used, according to the neatness of the job required. It answers as well as oil paint for wood, brick, or stone, and is cheaper. It retains its brillian- cy for many years. There is nothing of the kind that will compare with it, either for inside or outside walls. Buildings or fences covered with it will take a much longer time to burn than if they were painted with oil paint. Coloring matter may be put in and made of any shade desired. Spanish brown will make a reddish pink, when stirred in, more or less deep, according to the quantity. A delicate tinge of this is very pretty for inside walls. Finely pulverized common clay, well mixed with Spanish brown, makes a reddish stone color ; yellow ochre stirred in makes yellow wash, but chrome goes further, and makes a color generally es- teemed prettier. It is difficult to* make rules, because tastes differ. It would be best to try experiments on a shingle and let it dry. Green must not oe mixed with lime ; it destroys the color, and the color has an effect on the whitewash which makes it crack and peeL THE TOILET. Tooth. Powder. Dentist, Chicago. TX equal portions of powdered chalk and char- coal, adding a small quantity of curd soap. This simple recipe not only cleanses the teeth, but is a preserva-tive against decay. To Whiten and Soften the Hands. Mary B., Terre Haute. One-half pound of mutton tallow, 1 ounce of cam- phor gum. and 1 ounce of glycerine. Melt, and when thoroughly mixed, set away to cool. Rub the hands with this every night. To Remove Freckles. Unde Ben's Niece, Kentland, Ind. A very simple and harmless remedy for freckles is equal parts of pure glycerine and rosewater, applied erery night and allowed to dry. To Remove Hair. Paul H. B., Madison. Quicklime, 30 parts ; orpiment, 4 parts , powdered gum arable, 60 parts. Mix and keep in a tightly- corked bottle. When used mix with water, so as to form a paste. Apply, and let it remain for 5 or 10 minutes, when the superfluous hair can be removed with the back of a knife. The following is a rather safe depilatory, and in some respects equal to the for- mer : Take a strong solution of sulphuret of barium, 152 THE TOILET. made into a paste with powdered starch. Use as in the preceding one. This latter recipe, however, must be used immediately after being mixed, as it loses its efficiency if kept long. To Prevent Hair Turning: Gray. Paid H. B., Madison. Take the hulls of butternuts, say about 4 ounces, and infuse in a quart of water for an hour. Then add i an ounce of copperas. Apply with a soft brush every second or third day. This preparation is harmless, and is far better than those dyes made of nitrate or silver. To Cure Dandruff. Paid H. B., Madison, Wis. Dandruff generally comes from an overheated or feverish state of the scalp. The cure is simple. Brush it well every day ; apply a mixture of bay rum and brandy ; avoid much oiling, and wash quite often with an egg and soft, tepid water. French Cnrlique. Paid H. B., Madison, TFwt. Oil of sweet almonds, 1 oimce; spermacetti, 1 drachm ; tincture of mastich, 3 drachms. Dissolve the spermacetti (white wax is as good) in the oil with a slow heat, and then add the tincture. Apply a small quantity when the hair is to be dressed. This prepa- ration is entirely innocent. Hints About the Hair. Paul H. B., Madison, Wis. The yolk of an egg will thoroughly cleanse the scalp and make the hair soft and glossy— that is, if soft water be used. Beware of soap, for the potash it con- tains is very objectionable. At least 20 minutes each day should be used by those who suffer from thin and weak hair in brushing it with a stiff brush. Before beginning this, apply every day a small quantity of the following : Tincture of can- tharides, i ounce ; bay rum and cologne, of each 2 ounces ; and 1 drachm of oil of rosemary. Do this for a month, and the hair will be found to have improved wonderfully. Ladies who have, and do not like, red THE TOILET. 153 or blonde hair, will find their hair has grown much darker. The weak hairs, by this process, grow strong- er, and the coarse ones fall out, causing the hair to become healthy and curly. The following method will cause bright red liair to "become dark brown, or chest- nut-hued : Take oils of nutmeg and rosemary, 1 drachm each ; castor oil, 1 ounce ; tincture of cantharides, 2 drachms; strong brandy, 7 ounces. Mix. Wet the hair with a small portion of this once a day, and brush the Iiair well with a stiff brush for i an hour by the clock, and ask your lover at the end of 5 or 6 weeks if he does not want a fresh lock of your new hair. This everyday brushing of the hair is worth more than all the '^ curling fluids " and other like humbugs ever in- vented. Care of the Hair. When the hair grows scantily, naturally, the follow- ing lotion may be used 3 or 4 times a week, in the morning : Eau-de-Colonge, 2 ounces ; tincture of can- tharides, 2 ounces ; oil of rosemary and oil of lavender, of each 10 drops. When the hair becomes thin from illness, or other causes, use the following recipe : Mix ecjual parts of olive oil and spirits of rosemary ; add a few drops of oil of nutmeg, and anoint the head very sparingly before going to bed. When actual baldness is commencing, use the following pomade : Macerate a drachm of powdered cantharides in an ounce of spirits of wine. Shake it well during a fortnight and then filter. Take 10 parts of this tincture and rub it with 90 parts of cold lard. Add a little essence of bergamot, or any other scent. Rub this pomade well into the head flight and morning. In 99 cases out of a 100 this application, if continued, will restore the hair. When the hair, after being naturally luxuriant, be- gins to grow thin^se the following recipe : Take of extract of yellow Peruvian bark, 15 grains •. extract of rhatany root, 8 grains ; extract of burdock root, and oil of nutmenjs (mixed), of each 2 drachms; camphor dissolved with spirits of wine, 15 grains ; beef marrow, 2 ounces; best olive oil, 1 ounce; citron juice, i a drachm ; aromatic essential oil, as much as sufficient to render it fragrant; mix; sliake into an ointment. Two drachms of bergamot, and a few drops of otto 154 THE TOILET. of roses would suffice. This is to be used every morning. To Make the Hair Orow. Mrs. Will KiXLem, Chicago. Salt and water will not only prevent the hair from falling out, but if applied every day will bring out a fine growth of soft new hair. Should not be made so strong as to leave white particles upon the hair when dry. For Itchins i$calp. Mrs. Eve, Kalamazoo. One teaspoonful of ammonia, 1 of tincture of arnica, and 1 tablespoonf ul of soft water. Use this amount for 1 thorough sponging and rubbing of your head, and brush till dry. If badly diseased, use twice a week. Prepare just what you want for one applica- tion each time. For Diseased Scalp. Aunt NeUy Bly, St. Joe, Mich. Buy 25 cents' worth of pine-tar ; take 2 tablespoon- fuls and put in an old quart bowl , pour on this 1 pint of boiling soft water ; let stand till cool ; remove the scum, and pour off in a bottle and cork, and use thor- oughly every morning to wet the hair and scaip. It will surely cure you. My husband has used this for 2 years, and now his han- is thick and soft, and has hardly a gray hair; besides, the scalp is clean and healthy. Keep your tar-bowl always filled with water, and pour off when needed ; put in a little more tar every 2 months or so. All About Preserving and Improvins the Com- plexion. Paul H. J3., Madison, Wis. All the so-called "Balms," "Blooms of Youth," etc., are composed of white lead, glycerine and rose- water. For a time such preparations do seem to whiten the skin, but in a short time it loses its elastic- ity from paralysis of the small nerves, and becomes of a dirty, yellowish color. This invariably is the result of the application of all the cosmetics containing lead. THE TOILET. 155 Still, there are a number of harmless articles which can be used as cosmetics, such as milk of roses, lac sulphur, glycerine, bay rum, bitter almonds, oatmeal water, and, if a mineral must be used, let it be sub- nitrate of bismuth. A few years ago the following sold in Paris for $5 a bottle : Pure glycerine and water, of each an ounce ; vinegar of cantharides, 40 drops. The cantharides slowly destroys the rough, outer skin, and leaves the under soft and velvety. Madame Ves- tris used to sleep with her face done up in a mixture of the whites of eggs, sweet almond oil, and alum. This keeps the skin soft, but firm, and retards wrink- les. Gowland's Lotion is an excellent preservative of the complexion, and is made of 1 ounce of emulsion of bitter almonds, and li grains of bi-chloride of mercury. If this be applied once a day, on retiring, and the face washed in tepid water, on rising, with the following soap, no lady need have a pooi: complexion long. The soap is made as follows : A pound of bleached castile soap, 4 ounces of fresh, sweet almond oil, 6 ounces of oatmeal. Place on the stove in a kettle, and keep stirring until all the ingredients are well incorporated. Then let it cool, and it is ready for use. The high- born ladies of England are noted for the beauty and whiteness of their hands. They use the soap above given. Glycerine is capable of making the skin soft, but it will not whiten it any. The following is the recipe for " Sultana," a deservedly-popular cosmetic with the titled ladies of London : Take 2 ounces of bitter almonds, blanche, and beat into a paste with 1 ounce of rosewater; then add honey, fine oatmeal, and glycerine, 1 ounce each, and when well mixed, 2 drachms of tincture of benzoin. Apply before a fire a short time before retiring. For rendering the com- Elexion soft, smooth, and brilliant, this preparation as no superior. The following is good, and has the merit of being more easily prepared than the '' Sul- tana." It is me French pate au miel, or honey paste : Take glycerine, honey, and rosewater, 2 ounces ; sub- nitrate of bismuth, 4 drachms, and tincture of benzoin, 2 drachms. This is to be applied at night, and can also be used in the morning instead of soap. And now for that torment of so many fair females— 156 THE TOILET. freckles. In many females of a sanguine tempera- ment, freckles, even if removed for a time, will be sure to return, and, therefore, may be said to be in- curable. But in 9 out of every 10 cases the following will effect a cure : In the morning on rising, take a teaspoonful of lac-sulphur in a few teaspoonfuls of milk. Then, for external use, apply the following : Corrosive sublimate, 4 grains ; alcoliol, 1 ounce. Mix. Kemember, ladies, that this latter mixture ought not to come in contact with the lips. After a few days' using, the skin will begin to very slowly peel off, and the freckles disappear. Twice daily is sufficient to apply it. A French dermatologist recommends the following for the same purpose : Take muriatic acid, i ounce : alcohol, 1 ounce ; rain water, 7 ounces. Mix and apply well with a sponge 3 times daily. When in England, a Gypsy woman informed me that she used horseradish, boiled in milk, for removing freckles. She cured a number of young girls, but whether or not she told me the real secret of the means employed, I am unable to say, having never given the preparation a trial. Cold. Cream. Helen Blazes, Chicago. Take an ounce of rosew^ater ; 2 ounces of oil of sweet almonds ; i an ounce of spermacetti ; 1 drachm of white wax ; melt together in a bowl placed in a pan of water, boiling. Then remove from the fire, and stir until cold. For those who prefer " something easier '" : One ounce glycerine : 1 ounce rosewater ; 10 drops carbolic acid. This is a liealing lotion, excellent for sore gums as well as " chaps " — and other excoriations. Bla«k-lieads, Flesh-Trorms, Etc. Piig, Mattoon^ lU. They are permanently removed by washing with warm w^ater, and severe friction with a towel, and then applying a little of the following preparation : Liquor of potassa, 1 ounce ; cologne, 2 ounces ; white brandy, 4 ounces. The warm water and friction are sometimes sufficient. THE TOLLET. 157 Care of the Hands. Paul n. B., Madison, Wis. What is called cream of roses is also an excellent preparation for the hands, either in winter or summer, it is made as follows, unless you prefer to purchase it at a SI a bottle : Take compound tincture of benzoin, i an ounce ; almond and Malaga oil, of each an ounce ; ottar of roses, 5 drops ; honey, 2 ounces ; and enough rosewater to make the mixture measure 6 ounces. Ap- ply as often as you like. A mixture of lemon-juice and powdered borax is also another fine whitener of the skm, but shoula only be used in warm weather. This is admirably suited to those ladies whose general health is not good and who have, consequently, bluish hands, in which the blue veins show too strongly. Ladies who do their own housework are apt, if they do not wear gloves, to havp coarse hands. If they happen to dip them into w^atcr, thej^ do not take time enough to dry them well before going on with their work. To wipe the hands perfectly dry after their be- ing immersed in water, is imperatively necessary, if they wish their hands to look white. To keep the hands from chapping in cold weather, use a mixture of glycerine, 1 ounce ; spermacetti, 2 drachms ; olive oil, 2 ounces. Mix together with the aid of heat. Ap- ply this every night, and, if time will admit of it, every morning. In winter, do not wash them in cold or hot water. It should be just blood warm, and no more or less. Do not go out of doors with them un- covered. In summer, use cold water, unless the hands perspire very much, as the hands of some people do. These latter should use tepid water. In warm weather, a good preparation for the hands is this : Take i an ounce of powdered alum, the whites of 2 eggs, and mix together. Then add enough bran to make into a thick paste. Apply this once a day, after washing, and after rubbing the hands together well for a few minutes, wipe off with a soft towel. This will give them a soft, brilliant hue, and check any undue amount of pers- piration. THE SICK ROOM, ETC. (Catarrh Remedy. Medico, Chicago. UAL parts of gum arable, gum myrrh, and bloodroot, made into a powder, and used as a snutt", is an unfailing remedy for catarrh. Chilblain liOtion. Dr. Foot, Chicago. Dissolve 1 ounce of muriate of ammonia f n i a pint of cider vinegar, and apply frequently. One-half hint of alcohol may be added to this lotion with good effect. Reinovin]>; \l''arts. Ella Hosmer, Danville. Get at the drug store 5 or 10 cents' worth of oil of cinnamon ; wet the warts thoroughly thi'ee times a day till they disappear. Hot 'Water for Bruises. Bruises and injuries do much better when treated with hot than cold water. The temperature should be about 103© Pah. Bands for Children. S., Chicago. If the bowel complaint should become troublesome, keep a flannel band bound snugly around through all the not weather. It supports the bowels, keeps them warm, and will often cure the trouble when medicine and diet have been of no avail. THE SICK BOOM, ETC. Care of Sick Children. -^an/ Moore, Chicago. Jec\fif^,Zl'l'>fJ^IJ-<\'lflt are the most I gave wanif wafer hiiections H"ll™%r* '"'fi?'^"*' possible in mind and bodv matinl th"' *'}®'" quiet as could. And this treatment mVhThi^h?' ' '"''P 'S," ^^^y brought them throu|h all r^ht '"^'"'"^ °* ^^^d' Croup. Isadora, Monroe, Mich. If necessary, give the neoao nrT,^ ^ .choking is over, begins to vomit ^ ^ ^''^^ ^'^'^P ^'^^ the child Cougrh Medicine. -Anna i?., Pittsneld, in. w:mmm'm Dyspepsia Remedy. ^ Sympathizer, Peoria. 160 THE SICK BOOM, ETC. ly before meals, but between if the food sours or stom- ach pains. Drinks for Invalids. Annie M. Hale, Chicago. Take crusts of genuine brown bread (rye and Indian). These should be slowly toasted before an open fire un- til thoroughly dried and of a rich, dark brown. Break them into small bits ; put th6m into the coffee pot ; pour on boiling water, and let the infusion steep from i an hour to an hour. Let the pot stand a few min- utes after being removed from the fire. The coffee will be clear and of a fine color, and if served with rich milk or cream, can hardly fail to please an un- spoiled palate. It is nutritious and innocent. A tablespoonful of ground Mocha or Java put in the coffee pot 10 minutes before it is taken from the fire will give it both flavor and aroma. The crusts of whatever bread may be used in a similar manner. Corns, Bunions, and Ingrroivins Xails. A Friend, NormaU lU. Acetic acid is a safe and painless remedy for corns and bunions. A fe.w applications night and morning will dispel all soreness. A continued application will remove them. Inverted toe-nails can be cured with- out causing any pain, by simply making a notch in the center of the end of the toe-nail in shape of the letter V. It causes the sides of the nail to come above and over the flesh. Continue this as fast as the nail grows out, and it will always keep its proper shape and posits" on. How to Ci^et Fat. Mrs. Sophia F., Chicago, If you will try my recipe I think you will succeed in getting fat. I drink every day at 10 a. m. and at bed- time a glass of lager beer with eggs. It is prepared in the following manner : Take the yolk of 1 e^f^ and 4 teaspoontuls ot white granulated sugar ; beat well and fill the glass with beer. It is an agreeable drink, and will make any one what I am now getting to be— fat.