THE UNIVERSITY OF ILLINOIS LIBRARY Prom the collection of Julius Doerner, Chicago Purchased, 1918. 04-15 N3le REMC t’ ■ • sH V THE EVERYDAY COOK-BOOK. Of all the parts upon which the physical well-being of man, in his social state, is dependent, none has been more neglected than that of cookery, though none is more important, for it supplies the very fountain of life. The preparation of human food, so as to make it at once wholesome, nutritive, and agreeable to the palate, has hereto been beset by imaginary difficulties and strong prejudices. Many persons associate the idea of wealth with culi- nary pei'fection; others consider unwholesome, as well as expensive, everything that goes beyond the categories of boiling, roasting, and the gridiron. ' All are aware that wholesome and luxurious cookery is by no means incompatible with limited pecuniary means; whilst in roasted, boiled, and broiled meats which constitute what is termed true American fare, much that is nutri' tive and agreeable is often lost for want of skill in pre- paring them. Food of every description is wholesome and digestible in proportion as it approaches nearer to the state of complete digestion, or, in other words, to that state termed chyme^ whence the chyle or milky juice that afterwards forms blood is absorbed, and con- veyed to the heart. Now nothing is further from this state than raw meat and raw vegetables. Fire is there- fore necessary to soften them, and thereby begin that elaboration which is consummated in the stomach. The preparatory process, which forms the cook’s art, is more ^ less perfect in proportion as the ailment is softened, without losing any of its juices or flavor — for flavor is 468966 THE EVERYDAY COOKBOOK. not only an agreeable but a necessary accompaniment to wholesome food. Hence it follows, that meat very much underdone, whether roasted or boiled, is not so wholesome as meat well done but retaining all its juices. And here comes the necessity for the cook’s skill, which is so often at fault even in these simple modes of preparing human nourishment. Pork, veal, lamb, and all young meats, when not thoroughly cooked, are absolute poison to the stomach; and if half -raw beef or mutton are often eaten with im- punity, it must not be inferred that they are unwhole- some in their semicrude state, but only less wholesome than the young meats. Vegetables, also, half done, which is the state in W'hich they are often sent to the table, are productive of great gastric derangement, often of a predisposition to cholera. A great variety of relishing, nutritive, and even elegant dishes, may be prepared from the most homely materials, which may not only be rendered more nour- ishing, but be made to go much farther in a large family than they usually do. The great secret of all cookery, except in roasting and broiling, is a judicious use of butter, flour and herbs, and the application of a very slow fire — for good cooking requires only gentle sim- mering, but no boiling up, which only renders the meat hard. Good roasting can only be acquired by practice, and the perfection lies in cooking the whole joint thoroughly without drying up the juice of any part of it. This is also the case with broiling; while a joint under process of boiling, as we have said, should be allowed to simmer gently. With regard to made-dishes, as the horrible imitations of French cookery prevalent in America, are termed, we must admit that they are very unwholesome. All the juices are boiled out of the meat, which is swim- TEE EVERYDAY COOK-BOOK, ming in a heterogenous compound, disgusting to the sight, and seasoned so strongly Vvith spice and Cayenne pepper enough to inhame the stomach of an ostrich. French cookery is goneraH}' mild in seasoning, and free from grease; it is formed on the above stated principle of reducing the aliment as near to the state of chyme as possible, without injury to its nutritive qual- ities, rendering it at once easy of digestion and pleas- ant to the taste. HINTS ON MARKETING In the first place, the housewife ought, where it is possible, to do her marketing herself, and jpay ready money for everything she purchases. This is the only way in which she can be sure of getting the best goods at the lowest price. We repeat that this is the only way compatible with economy; because, if a servant be entrusted with the buying, she will, if not a good judge of the quality of articles, bring home those she can get for the least money (and these are seldom the cheapest); and even if she is a good judge, it is ten to one against her taking the trouble to make a careful selection. When the ready-money sj^stem is found inconvenient, and an account is run with a dealer; the mistress of the house ought to have a pass-book in which she should write down all the orders herself, leaving the dealer tc fill in the prices. Where this is not done; and the mis- tress neglects to compare the pass-book with the goods ordered every time they are brought in, it sometimes happens, either by mistake, or dishonesty of the dealer or servant, that goods are entered which were never ordered perhaps never had, and that those which were ordered are ovei -charged; and if these errors are not detected at the time, they are sure to be difficult of adjustment afterwards. For these and other economic reasons, the housewife should avoid running accounts< and pay ready money. THE EVERYDAY GOOK-BOOK. 0 RULES FOR EATING. Db- Hall, on this important subject, gives the follow- ing advice: 1. Never sit down to a table with an anxious or disturbed mind; better a hundred times intermit that meal, for there will then be that much more food in the world for hungrier stomachs than yours; and besides, eating under such circumstances can only, and will al- ways, prolong and aggravate the conditions of things. 2. Never sit down to a meal after any intense mental effort, for physical and mental injury are inevitable, and no one has a right to deliberately injure body, mind or estate. 3. Never go to a full table during bodily exhaustion — designated by some as being worn out, tired to death, used up, over done, and the like. The wisest thing to be done under such circumstances is to take a cracker and a cup of warm tea, either black or green, and no more In ten minutes you will feel a degree of refresh- ment and liveliness which will be pleasantly suprising to you; not of the transient kind which a glass of liquor affords, but permanent; but the tea gives present stim- ulus and a little strength, and before it subsides nutri- ment begins to draw from the sugar, and cream, and bread thus allowing the body gradually, and by safe degrees, to regain its usual vigor. Then, in a couple of hours, a full meal may be taken, provided that it does not bring it later than two hours before sundown; if later, then take nothing for that day in addition to the cracker and tea, and the next day you will feel a fresh- ness and vigor not recently known. No lady will require to be advised a second time, who will conform to the above rules; while it is a fact of no unusual observation among intelligent physicians, that eating hearty under bodily exhaustion, is not unfre- TEE EVERYDAY COOK-BOOK. 11 quently the cause of alarming and painful illness, and somestimes sudden death. These things being so, lot every family make it a point to assemble around the table with kindly feelings — with a cheerful humor, and a courteous spirit; and let that member of it be Sv^nt from it in disgrace who presumes to mnr the reunion by sullen silence, or impatient look, or angjy tone, or com- plaining tongue. Eat ever in thankful gladness, or away with you to the kitchen, you ^dll-tempered thing, that you are.” There was good philosophy in the old time custom of having a butfoon or music at the dinner- table. HOW TO CHOOSE MEAT. Ox-beef, when it is young, will have a fine open grain, and a good red color; the fat should be white, for when it is of a deep yellow color, the meat is sel- dom very good. The grain of cow-beef is closer, the fat whiter, and the lean scarcely so red as that of ox- beef. When you see beef, of which the fat is hard and skinny, and the lean of a deep red, you may be sure that it is of an inferior kind; and when the meat is old, you may know it by a line of horny texture running through the meat of the ribs. Mutton must be chosen by the firmness and fineness of the grain, its good color, and firm white fat. It is not considered prime until the sheep is about five years old. Lamb will not keep long after it is killed. It can be discovered by the neck end in the fore-quarter if it has been killed too long, the veins in the neck being bluish when the meat is fresh, but green when it is stale. In the hind quarter, the same discovery may be made by examining the kidney and the knuckle, for the former has a slight smell, and the knuckle is not firm when the meat has been killed too long. 13 THE EVERYDAY COOK-BOOK. Pork should have a thin rind; and when it is fresh, the meat is smooth and cool; but, when it looks flabby, and is clammy to the touch, it is not good; and pork, above all meat, is disagreeable when it is stale. If you perceive many enlarged glands, or, as they are usually termed, kernels, in the fat of the pork, you may con- clude that the pork can not be wholesome. Veal is generally preferred of a delicate whiteness, but it is more juicy and well-flavored when of a deeper color. Butchers bleed calves profusely in order to pro- duce this white meat; but this practice must certainly deprive the meat of some of its nourishment and flavor. When you choose veal, endeavor to look at the loin, which affords the best means of judging of the veal generally, for if the kidney, Avhicli may bo found on the under side of one end of the loin, be deeply enveloped in white and firm-looking fat, the meat will certainly be good; and the same appearance will enable you to judge if it has been recently killed. The kidney is the part which changes the first; and then the suet around it becomes soft, and the meat flabby and spotted. Bacon, like pork, should have a thin rind; the fat should be firm, and inclined to a reddish color; and the lean should firmly adhei’e to the bone, and have no yel- low streak in it. When you are purchasing a ham, have a knife stuck into it to the bone, which, if the ham be well cured, may be drawn out again without having any of the meat adhering to it, and without your per- ceiving any disagreeable smell. A short ham is reckoned the best. XMli iitiiit f f VUuK BOOK, Ik HOW TO CHOOSE PISH. Turbot, which is in season the greater part of the year, should have the underside of a yellowish white, for when it is very transparent, blue, or thin, it is not good; the whole fish should be thick and firm. Salmon should have a fine red flesh and gills; the scales should be bright, and the whole fish firm. Many persons think that salmon is improved by keeping a day or two. Cod should be judged by the redness of the gills, the whiteness, stiffness, and firmness of the flesh, and the clear freshness of the eyes; these are the infallible proofs of its being good. The whole fish should be thick and firm. WniTE-FisH may be had good almost throughout the year; but the time in which they are in their prime is early in the year. The white-fish is light and delicate, and in choosing it you must examine whether the fins and flesh be firm. Fresh- Water Fish may be chosen by similar obser- vations respecting the firmness of the flesh, and the clear appearance of the eyes, as salt-water fish. In a Lobster lately caught, you may put the claws in motion by pressing the eyes; but when it has been long caught the muscular action is not excited. The freshness of boiled lobsters may be determined by the elasticity of the tail, which is flaccid when they have lost any of their wholesomeness. Their goodness, in- dependent of freshness, is determined by their weight Crabs, too, must be judged of by their weight, for when they prove light the flesh is generally found to bo wasted and watery. If in perfection, the joints of the legs will be stiff, and the body will have an agreeable smell. The eyes, by a dull appearance, betray that the crab has been long caught. 14 TEE EVERYDAY COOKBOOK. HOW TO CHOOSE POULTRY. In tne choice of poultry the age of the bird is the chief point to which you should attend. A young turkey has a smooth black leg; in an old one the leg rough and reddish. If the bird be fresh killed the eyes will be full and fresh, and the feet moist. Fowls, when they are young, the combs and the legs will be smooth, and rough when they are old. In geese, when they are young, the bills and the feet are yellow and have a few hairs upon them, but they are red if the bird be old. The feet of a goose are pli- able when the bird is fresh killed, and dry and stijff when it has been killed some time. Geese are called green till they are two or three months old. Ducks should be chosen by their feet, which should be supple; and they should also have a plump and hard breast. The feet of a tame duck are yellowish, those of a wild one, reddish. Pigeons should always be eaten while they are fresh; wlien they look flabby and discolored about the under part, they have been kept too long. The feet, like those of poultry, show the age of the bird; when they are supple, it is young; when stiff, it is old. Tame pigeons are largc'T than wild ones. HOW TO CHOOSE GAME. Venison, when young, will have the fat clear and bright, and this ought also to be of a considerable thickness. When you do not wish to have it in a very high state, a knife plunged into either haunch or the shoulder, and drawn out, will by the smell enable you to judge if the venison is sufficiently fresh. With regard to venison, which, as it is not an every- day article of diet, it may be convenient to keep for THE EVERYDAY COOK-BOOK. 15 grome time after it has begun to get high or tainted; it is useful to know that the animal putrefaction is checked by fresh burnt charcoal; by means of which, therefore, the venison may be prevented from getting worse, although it cannot be restored to its original freshness. The meat should be placed in a hollow dish, and the charcoal powder strewed over it until it covers the joint to the thickness of half an inch. Hares and rabbits, when the ears are dry and tough, the haunch thick, and the claws blunt and rugged, they are old. Smooth and sharp claws, ears that read- ily tear, and a narrow cleft in the lip, are the marks of a young hare. Hares may be kept for some time after they have been killed; indeed, many people think they are not fit for the table until the inside begins to turn a little. Care, however, should be taken to prevent the inside from becoming musty, which would spoil the flavor of the stuffing. Partridges have yellow legs and a dark colored bill when young. They are not in season till after the first of September, HOW TO CHOOSE EGGS. In putting the hand round the egg, and presenting to the light, the end which is not covered, it should be transparent. If you can detect some tiny spots, it is not newly laid, but may be very good for all ordinary purposes except boiling soft. If you see a large spot near the shell, it is bad, and should not be used on any account. The white of a newly-laid egg boiled soft is like milk; and that of an old egg, compact, tough, and difficult to digest. A cook ought not to give eggs two or three days old to people who really care for fresh eggs, under the delusion that they will not find any dif- ference; for an amateur will find it out in a moment, not only by the appearance, but also by the taste. 5 THE EVERYDAY COOK-BOOK. CARVING. The seat for the carver should be somewhat elevated above the other chairs; it is extremely ungraceful to carve standing, and it is rarely done by any person accustomed to the business. Carving depends more on skill than on strength. We have seen very small women carve admirably sitting down; and very tall men who knew not how to cut a piece of beefsteak without rising on their feet to do it. The carving-knife should be very sharp, and not heavy; and it-should be held firmly in the hand; also the dish should not be too far from the carver. It is customary to help the fish with a fish-trowel, and not with a knife. The middle part of a fish is generally considered the best. In helping it, avoid breaking the flakes, as that will give it a mangled appearance. In carving ribs or sirloin of beef begin by cutting thin slices off the side next to you. Afterwards you may cut from the tenderloin, or cross-part near the lower end. Do not send any one the outside piece, un- less you know they particularly wish it. In helping beefeteak put none of the bone on the f late. In cutting a round of corned beef begin at the top; but lay aside the first cut or outside piece, and send it to no one, as it is always dry and hard. In a round of heef a-la inode the outside is frequently preferred. A leg of mutton begin across the middle, cutting the slices quite down to the bone. The same with a leg of pork or a ham. The latter should be cut in very thin slices, as its flavor is spoiled when cut thick. To taste well, tongue should be cut crossways in* round slices. Cutting it lengthwise (though the prac- tice at many tables) injures the flavor. The middle part of the tongue is the best. Do not help anyone to a }iiece of the root; that, l)eing by no means a favored part, is generally left in the disbr TSE EVERYDAY CO OK- B DOE. i't In carving a fore-quarter of lamb first separa^*? f.he shoulder part from the breast and ribs hy r^assing the knife under, and then divide the ribs. If the lamb s large, have another dish brough t to put the shoulder in. For a loin of veal begin near the smallest end, and separate the ribs; helping a part of the kidney (as far as it will go) with each piece. Carve a loin of pork or mutton in the same manner. In carving a fillet of veal begin at the toi3. Many persons prefer the first cut or outside pieoa Help a portion of the stuffing with each slice. In a breast of veal there are two parts v^ry different in quality, the ribs and the brisket. You will easily perceive the division; enter your knifu at it and cut through, which will separate the two jj^^^rts. Ask the person you are going to help whether fbey prefer a rib or a piece of the brisket. For a haunch of venison first make a, deep incission by passing your knife all along the side, cutting quite down to the bone. This is to let out the gravy. Then turn the broad end of the haunch toward you, and cut it as deep as you can in thin slices, allowing some of the fat to each person. For a saddle of venison, or of mutton, cut from the tail to the other end on each side of the backbone, mak- ing very thin slices, and sending the fat with each. Venison and roast mutton chill very soon. Currant jelly IS an indispensable appendage to venison, and to toast mutton, and to ducks. A young pig is most generally divided before it comes to table, in which case it is not customary to send in the licad, as to many persons it is a revolting spectacle after it is cut off. When served up whole, first separate the head from the shoulders, then cut off the limbs, and then divide the ribs. Help some of the stuffing with each piece. fBE EVEEtDAt COOK-BOOBt. To carve a fowl, begin by sticking yarn forkcin the pii>i()ii, and draw it towards the leg; and then passing your knife underneath take off the wing at the joint. Next, slip your knife between the leg and the body, to cut through the joint; and with the fork turn the leg back, and the joint will give away. Then take off the other wing and leg. If the fowl has been trussed (as it ought to be) with the liver and gizzard, help the liver with one wing, and the gizzard with the other. The liver-wing is considered the best. After the limbs are taken off enter your knife into the top of the breast, and cut under the merry-thought, so as to loosen it, lifting it with your fork. Afterwards cut slices from both sides of the breast. Next take off the collar-bones, which lie on each side of the merry-thought, and then separate the side-bones from the back. The breast and wings are considered the most delicate part of the fowl; the back, as the least desirable, is left on the dish. Some j)ersons, in carving a fowd, find it more convenient to take it on a plate, and as they separate it return each part to the dish, but this is not the usual way. A turkey is carved in the same manner as a fowl; except that the legs and wings, being larger, are sep- arated at the lower joint. The lower part of the leg (or drum stick, as it is called), being hard, tough, and stringy, is never helped to any one, but allowed to remain in the dish. First cut off the wing, leg, and breast from one side; then turn the turkey over and cut them off* from the other. To carve a goose, separate the leg from the body, by putting the fork into the small end of the limb; pressing it close to the body, and then passing the knife under, and turning the leg back, as you cut through the joint. To take off the wing, put your fork into the small end of the pinion, and press it closely to the body; then slip the knife under, and separate the joint. Next cut under THB EVERYDAY GOOKBOOE. i9 th<3 merry-thought, and take it off; and then cut slices fro/n the breast. Then turn the goose, and dismember the other side. Take off the upper side-bones that are next to the wings, and then the lower side-bones. The breast and legs of a goose afford the finest pieces. If a goose is old there is no fowl so tough, and, if difficult to carve, it will be still more difficult to eat. Partridges, pheasants, grouse; etc., are carved in the same manner as fowls. Quail, woodcock, and snipe are merely split down the back; so. also are pigeons, giving a half to each person. Jn helping any one to gravy, or melted butter, do not pour it over their meat, fowl or fish, but put it to one side on a vacant part of the plate, that they may use just as much as they like. In filling a plate never heap one thing on another. In helping vegetables, do not plunge the spoon down to the bottom of the dish, in case they should not have btttk^n perfectly well drained, and the water should have seJIled there. By observing carefully how it is done you may acquire a knowledge of joints, and of the process of carving, which a little daily practice will soon convert inti) dexterity. If a young lady is ignorant of this useful art, it will be well for her to take lessons of her father, or her brother, and a married lady can easily learn from her husband. Domestics who wait at table may soon, from looking on daily, become so expert that, when necessary; they can take a dish to the side-table and carve it perfectly well. At a dinner-party, if the hostess is quite young, she is frequently glad to be relieved of the trouble of carving by the gentleman who sits nearest to her; but if she is familiar with the business, she usually prefer doing it herself. LLLUSTn^TWNb, a. The following Engraving represents the method of dividing an Ox for the table, in England, and in most of the southern cities of the United States. The method in Boston varies considerably, dividing into smaller pieces, and this plan we pursue in the following tables, but the manner of cooking each is nearly the same. 1. Sirloin. 2. Rump. 3. Edge Bone. 4. Buttock. 5. Mouse Buttock. 6. Veiny Piece. 7. Thick Flank. 8. Thin Flank. % 10 Fore rib: Five ribs. 11. Middle rib: Four ribs. 12. Chuck: Three ribs. 13. Shoulder or leg. 14. Brisket. 15. Clod 16. Neck, or 17. Shin 2li^ ILLUSTRATIONS. b. COD’S HEAD AND SHOULDERS Introduce the fish-slice at 1, and cut quite through the back as far as 3, then help piece from between 3 and 4, and with each slice give a portion of the sound, which lines the under side of the back bone. It is thin, and of a darker color than the other part of the fish, and is esteemed a delicacy. Some persons are partial to the tongue and palate, for which you must insert a spoon into the mouth. The jelly part is about the jaw, the firm part within the head, on which are some other delicate pickings; the finest portions may be found about the shoulders. TURBOT. The under side of this fish is most esteemed, and is placed up- permost on the dish. The fish-slice must be introduced at 1, and an incision made as far as 2; then cut from the middle, which is tho primest part. After helping the whole of that side, the upper part must be attacked, and as it is difficult to divide the back bone, raise it Math the fork, while you seperate a portion with thefish-slicej this part is more solid, and is preferred by some, though it is less delicate than the under side. The fins are esteemed a nicety and should be attended to accordin^y. BRILL, SOLES, PLAICE. and all fish in general, may be served in the same manner as a Turbot. tLWSTRATlONB. 0 * SECTION II. JOINTS. In helping the more fleshy joints, such as a Sirloin of Beef, Leg of Mutton, Fillet of Veal, cut thin smooth slices and let the knife pass through to the bones of Mutton and Beef. In some bailed joints, round an aitch-bone of beef for instance the water renders the outsides vapid, and of course unfit to be eaten; you will therefore be particular to cut off and lay aside a thick slice Irom the top, before you begin to serve. (!ut into the bone at the line 1, and help thin slices of lean from each side of the incision; the prime part of the fat lies at the outer edge at 2. Should more meat be required than can be got from that part cut on either side of the line 3, which represents the blade bone, and some good and delicate slices may be procured. By cutting hori- zoFitally from the under side, many “nice bits” will be obtained. LEG OF MUTTON. The finest part is situated in the center, at 1, between the knuckle ^ and farther end; insert the knife there, and cut thin, deep slices each way, as far in as 2. The outside rarely being very fat, some neat cuts may be obtained off the broad end, at 3. The knuckle of a tine leg is tender, though dry, and many prefer it, al hough the other is the most juicy. There are some good cuts on the broad e: d of the back of the leg, from which slices may b(} ])i ocured lengthwise. The cramp bone is by some esteemed a delicacy ; to get it out, cut down to the thighbone, at 4, and pass the knife under it in a semi- circular course, to 5. ILLVSTBATIONS. I LOIN OF MUTTON. As the bones of this joint are divided, it is very easily managed. Begin at the narrow end and take of the chops; when the joints are cut through, some slices of meat may be obtained between the bones. FORE QUARTER OF LAMB. I irst divide the shoulder from the scoven, which consists of the breast and ribs, by passing the knife under the knuckle, in the direc- tion of 1, 2, 3, and cutting so as to leave a fair portion of meat on the ribs; lay it on a separate dish, and squeeze the juice of half a Seville orange over the other part, which, after being sprinkled with pepper and salt, should be divided in the line 3-4. This will separate the ribs from the gristly part, and you may help from eitl ler, as may be chosen, cutting as directed by the lines 5, 6. LOIN OF LAMB ma/f be helped similar to a loin of mutton. (See loin of mutton.) This, and the two foregoing, being small joints, should be helped sparingly, as there is very little meat on them, especially when first in season. aitch bone of beef. Cut off and lay aside a thick slice from the entire surface, as marked 1-2, then help. There are two sorts of fat to this joint, and, as tastes differ, it is necessary to learn which is preferred. The solid fat will be found at 3, and must be cut horizontally; the softer which resembles marrow, at the back of the bone below 4. A silver skewer should be substituted for the one which keeps the meat properly together while boiling, and it may be withdrawn when you cut down to it. ILLUSTRATIONS, SIRLOIN OF BEEF. There are two modes of helping this joint. The better way is by .'^ai ving long thin slices; the other way is by cutting it across, which however, spoils it. There will also be found some delicate fat, part of which should be given with each piece. RIBS OF BEEF ma;j^ be carved similar to the Sirloin, always commencing at the thin end of the joint, and cutting long slices so as to give fat and lean together. A TONGUE. Cut clearly through the middle, at the line 1, and take thin slices from each side. The fat is situated underneath, at the root of th© tongue. Cut thin slices from 1 to 2, and let the knife penetrate to the bone. At the thick part of the neck end, 3, the throat sweetbread is situ^ ated; carve slices from 3 to 4, and help with the other part. Should the eye he asked for it must be extracted with the point of the knife, and a portion given. The palate, esteemed a delicacy, is situatecl under the head, and some fine lean may be found by remov- ing the jaw bone, portions of each of these should be helped round. ILLUSTBATIONS. /. A BREAST OP VEAL is composed of the ribs and brisket, which must be separated by cu ling through the line 1-2; the latter is the thickest and has gris- tles. Divide each portion into convenient pieces, and proceed to he(p. FILLET OF VEAL re; &mbles a round of beef, and should be carved similar to it, in thi a and very smooth slices, of the top; cut deep into the flap, be ween 1 and 2, for the stuffing, and help a portion of it to each person. Iflices of lemon are always served with this dish. HAND OP PORK. 0 it thin slices from this delicate joint, either across near the knuckle, or from the blade bone, as directed for a shoulder of mutton. This forms a nice dish for a tete-a-tete dinner; there is not euificient for a third person. ROAST PIG^ As this is usually divided as above, before sent to table, little remains to be carved. First separate a shoulder from the body, and then the leg; divide the ribs into convenient portions, and send round with a sufficiency of the stuffing and gravy. Msny prefer the neck and between the shoulders, although the ribs We con- sidered the finest part; but as this all depends on taste, the question should be put. The ear is reckoned a delicacy. Should the head not be divided, it must be done, and the brains taken out, and mixed with the gravy and stuffing. A LOIN Of PORK is cut up in the same manner as a loin of Mutton. See page xii, ILLUSTRATIONS. The usual mode of carving this joint, is by long delicate slices, through the thick fat, in the direction 1-2, laying open the bone at each cut, which brings you to the prime part at once. A mere saving way is to commence at the knuckle and proceed onwards Some persons take out a round piece at 3, and enlarge the hole, by cutting thin circular slices with a sharp knife. This keeps the meat moist, and preserves the gravy, but seldom looks handsome. SECTION III. POULTRY, GAME, ETC. The carving knife for poultry is smaller and lighter than the meat carver; the point is more peaked and the handle longer. In cutting up a Turkey, Goose, Duck or Wild Fowl, more prime pieces may be obtained by carving slices from pinion to pinion, without making wings; this is an advantage when your party is large, as it makes the bird go farther. A FOWL. It will be more convenient in carving this to take it on your plate, and lay the joints, as divided, neatly on the dish. Fix your fork in the middle of the breast, and take the wing off iii the direction of 1-2; divide the joint at 1, lift up the pinion with your fork, and draw the wing toward the leg, which will separate the fleshy part more naturrilly than by die knife; cut between the leg and body at 3 to the bone 2, give the blade a sudden turn, and the joint will break ILLUSTRATIONS, h. if the fowl is not old . When a -imilar operation is performed on the other side, take otf the merry thought, by cutting into the bone at 4, and turning it back, which will detach it; next remove the neck bones and divide the br> ast from the back, by cutting through the whole of the ribs, close to the breast. Turn up the back, press the point of the knife about half way between the neck and rump, and on raising the lower end it will separate easily. Turn the rump from you, take off the sidesmen, and the operation is complete. The breast and wings are the most delicate parts, but the leg is more juicy in a young bird. Great care should be taken to cut the wings as handsome as possible. A TURKEY. The finest parts of this bird are the breast and wings; the latter will bear some delicate slices being taken off. After the fore quar> ters are servered, the thighs must be divided from the drumsticks, which, being tough should be reserved till last. In other respects, a turkey must be dealt with exactly as recommended for a fowl, ex- cept that it has no merrythought. Give a portion of the stuffing or forced-meat, which is inside the breasc, to each person. A PARTRIDGE is cut up in the same manner as a fowl, only, on account of the small- ness of the bird, the merrythought is seldom divided from the breast. The wings, breast, and met ry thought are the finest parts of it, but the wing is considered the best, and the tip of it is reckoned the most delicious morsel of the whole, WOODCOCKS, GROUSE, ETC. are carved similar to a fowl, if not too small, when they may be cut in quarters and helped. Snipes, being smaller, should be divided in halves. PIGEONS. The usual way of carving these birds is to insert the knife at 1, and cut to 2 and 3, when each portion may be divided into two pieces and helped; sometimes they are cut in halves, either across or down the middle, but as the lower part is thought the b^st, the first mode is thought the fairest. 20 TEE EVERYDAY COOK-BOOK. SOUPS. GENERAL REMARKS. Be careful to proportion the quantity of water to that of the meat. Somewhat less than a quart of water to a pound of meat is a good rule for common soups. Rich soups, intended for company, may have a still smaller allowance of water. Soup should always be made entirely of fresh meat that has not been previously cooked. An exception to this rule may sometimes be made in favor of the remains of a piece of roast beef that has been very much under- done in roasting. This may be added to a good piece of raw meat. Cold ham, also may be occasionally put into white soups. Soup, however, that has been originally made of raw meat entirely is frequently better the second clay than the first, provided it is reboiled only a very short time,, and that no additional water is added to it. Unless it has been allowed to boil too hard, so as to exhaust the water; the soup-pot will not require re- plenishing. When it is found absolutely necessary to do so, the additional water must be boiling-hot when poured in; if luke-warm or cold, it will entirely spoil the soup. Every particle of fat should be carefully skimmed from the surface. Greasy soup is di.'^gusting and un- wholesome. The lean meat is much .better for soup. Potatoes, if boiled in the soup, are thought by sirme to render it unwholesome, from the opinion that the water in which potatoes have been cooked is almost a poison. As potatoes are a part of every dinner, it is THE EVEBYDAY COOHBOOH %\ very easy to take a few out of the pot in which they have been boiled by themselves, and cut them up and add them to the soup just before it goes to the table. Remove all shreds of meat and bone. The cook should season the soup but very slightly with salt and pepper. If she puts in too much it may spoil it for the taste of those who are to eat it; but if too little it is easy to add more to yew own plate. 22 THE EYEBYDAY COOK-BOOK. SOUPS. STOCK. Four pounds of shin of beef, or four pounds of knuckle of veal, or two pounds of each; any bones, trimmings of poultry, or fresh meat, quarter pound of lean bacon or ham, two ounces of butter, two large onions, one stuck with cloves; one turnip, three carrots, one head of celery, three lumps of sugar, two ounces of salt, half a teaspoon of whole pepper, one large blade of mace, one bunch of savory herbs, four quarts and half pint of cold water. Cut up the meat and bacon, or ham, into pieces of about three inches square; rub the butter on the bottom of the stewpan; put in a half a pint of water, the meat, and all the other ingredients. Cover the stewpan, and place it on a sharp fire, occasionally stirring its contents. When the bottom of the pan becomes covered with a pale, jelly-like substance, add the four quarts of cold water, and simmer very gently for five hours. As we have said before, do not let it boil quickly. Remove every particle of scum while it is doing, and strain, it through a fine hair sieve. Time: five and one-half hours. Average cost, twenty- five cents per quart. WHITE STOCK SOUP, Six pounds knuckle of veal, half pound lean bacon, two tablespoonfuls of butter rubbed in one of flour, two THE EVERYDAY COOK-BOOK, 33 onions, two carrots, two turnips, three cloves stuck in an onion, one blade of mace, bunch of herbs, six quarts of water, pepper and salt, one cup of boiling milk. Cut up the meat and crack the bones. Slice carrots, turnips, and one onion, leaving that with the cloves whole. Put on with mace, and all the herbs except the parsley, in two quarts of cold water. Bring to a slow boil; take off the scum as it rises, and at the end of an hour’s stewing, add the rest of the cold water — ' one gallon. Cover and cook steadily, always gently, four hours. Strain off the liquor, of which there should be about five quarts; rub the vegetables through the colander, and pick out bones and meat. Season these highly and put, as is your Saturday custom, into awide-mbuth jar or a large bowl. Add to them three quarts of stock, well salted, and when cold, keep on ice. Cool to-day’s stock; remove the fat, season, put in chopped parsley, and put over the fire. Heat in a saucepan a cup of milk, stir in the floured butter; cook three minutes. When the soup has simmered ten min- utes after the last boil, and been carefully skimmed, pour into the tureen, and stir in the hot, thickened milk. SHIN OP BEEP SOUP. Get a shin-bone of beef weighing four or five pounds; let the butcher saw it in pieces about two inches long, that the marrow may become the better incorporated with the soup, and so give it greater richness. Wash the meat in cold water; mix together of salt and pepper each a tablespoonful, rub this well into the meat, then put into a soup pot; put to it as many quarts of water as there are pounds of meat, and set it over a moderate fire, until it comes to a boil, then take off whatever scum may have risen, after which cover it close and set it where it will boil very gently for two <4 THE EVERYDAY COOK-BOOK. hours longer, then skim it again, and add to it the proper vegetables, which are these — one large carrot grated, one large turnip cut in slices (the yellow or ruta baga is best), one leek cut in slices, one bunch of pars- ley cut small, six small potatoes peeled and cut in half, and a teacupful of pearl barley, well washed; then cover it and let it boil gently for one hour, at which time add another tablespoonful of salt and a thickening made of a tablespoonful of wheat flour and a gill of water; stir it in by the spoonful; cover it for fifteen minutes and it is done. Three hours and a half is required to make this soup; it is the best for cold weather. Should any remain over the first day, it may be heated with the addition of a little boiling water, and served again. Take the me>it from the soup, and if it be served with it, take out the bones, and lay^^it closely and neatly on a dish, and garnish with sprigs of parsley; serve made mustard and catsup with it. It is very nice pressed and eaten with mustard and vinegar or catsup. MUTTON SOUP WITH TAPIOCA. Three pounds perfectly lean mutton. The scrag makes good soup and costs little. Two or three pounds of bones, well pounded; one onion, two turnips, two carrots, two stalks of celery, a few sprigs of parsley; if you have any tomatoes left from yesterday, add them; four tablespoonfuls of pearl or granulated tap- ioca (not heaping spoonfuls), four quarts of water. Put on the meat, cut in small pieces, with the bones, in two quarts of cold water. Heat very slowly and when it boils, pour in two quarts of hot water fi’om the kettle. Chop the vegetables, cover with cold water. So soon as they begin to simmer, throw off the first water, replenishing Avith hot, and stew until they are boiled to pieces. The meat should THE EVERYDAY COOKBOOK. 25 cook steadily, never fast, five hours, keeping the pot- lid on. Strain into a great bowl; let it cool to throw the fat to the surface; skim and return to the fire. Season with pepper and salt, boil up, take off the seumt add the vegetables with their liquor. Heat together ten minutes, strain again, and bring to a slow boil be- fore the tapioca goes in. This should have been soaked for one hour in cold water, then cooked in the same within another vessel of boiling water until each grain is clear. It is necessary to stir up often from the bot- tom while cooking. Stir gradually into the soup until the tapioca is dissolved. Send around grated cheese with this soup. VEAL SOUP. To about three pounds of a joint of veal, which must be well broken up, put four quarts of water and set it over to boil. Prepare one-fourth pound of macaroni by boiling it by itself, with sufficient water to cover it; add a little butter to the macaroni when it is tender, strain the soup and season to taste with salt and pepper, then add the macaroni in the water in which it is boiled. The addition of a pint of rich milk or cream and celery flavor is relished by many, OX-TAIL SOUP. Take two ox tails and two whole onions, two carrots, a small turnip, two tablespoonfuls of flour, and a little white pepper, add a gallon of water, let all boil for two hours; then take out the tails and cut the meat into small pieces, return the bones to the pot, for a short time, boil for another hour, then strain the soup, and rinse two spoonfuls of arrowroot to add to it with the meat cut from the bones, and let it boil for a quarter of an hour. TEE EVERYDAY COOK-BOOK. VEGETABLE SOUP. Two pounds of coarse, lean beef, cut into strips, two pounds of knuckle of veal chopped to pieces, two pounds of nautton bones, and the bones left from your cold veal cracked to splinters, pound of lean ham, four large car- rots, two turnips, two onions, bunch of herbs, three tablespoonfuls of butter, two of flour, one tablespoon- ful of sugar, salt and pepper, seven quarts of water. Put on meat, bones, herbs and- water, and cook slowly five hours. Strain the soup, of which there should be five quarts. Season meat and bones, and put into the stock-pot with three quarts of liquor. Save this for days to come. While the soup for to-day is cooling that you may take off the fat, put the butter into a frying pan with sliced carrots, turnips and onions and fry to a light brown. Now, add a pint of the skimmed stock, and stew the vegetables tender, stir in the flour wet with water, and put all, with your cooled stock, over the fire in the soup-kettle. Season with sugar, Cayenne and salt, boil five minutes, rub through a colander, then a soup-sieve, heat almost to boiling, and serve. MACAEONI SOUP. To a rich beef or other soup, in which there is no seasoning other than pepper or salt, take half a pound of small pipe macaroni, boil it in clear water until it is tender; then drain it and cut it in pieces of an inch in length, boil it for fifteen minutes in the soup and serve. VERMICELLI SOUP. Swell quarter of a pound of vermicelli in a quart of warm water, then add it to a good beef, veal, lamb or chicken soup or broth with quarter of a pound of sweet butter; let the soup boil for fifteen minutes after it is added. TEE EVERYDAY COOK-BOOK. CHICKEN CREAM SOUP. Boil an old fowl, with an onion, in four quarts of cold water j until there remains but two quarts. Take it out and let it get cold. Cut off the whole breast, and chop very fine. Mix with the pounded yolks of two hard- boiled eggs, and rub through a colander. Cool; skim, and strain the soup into a soup-pot. Season, add the chicken-and-egg mixture, simmer ten minutes, and pour into the tureen. Then add a small cup of boiling milk. MOCK-TURTLE SOUP. Clean and wash a calf’s head, split it in two, save the brains, boil the head until it is tender in plenty of water; put a slice of fat ham, a bunch of parsley cut small; a sprig of thyme, two leeks cut small, six cloves; a tea- spooniui of pepper, and three ounces butter, into a stew- pan, and fry them a nice brown; then add the water in which the bead was boiled, cut the meat from the head in square pieces, and put them to the soup; add a pint of Madeira and one lemon sliced thin, and Cayenne pep- per and salt to taste; let it simmer gently for two hours, then skim it clear and serve. Make a forcemeat of the brains as follows: put them in a stew-pan, pour hot water over, and set it over the fire for a few minutes, then take up; chop them small, with a sprig of parsley, a salt spoonful of salt and pepper each, a tablespoonful of wheat flour, the same of butter, and one well-beaten egg, make in small balls, and drop them in the soup fifteen minutes before it is taken from the fire; in making the balls, a little flour may be necessary. Egg-balls may also be added. HARD PEA SOUP. Many persons keep the bones of their roast in order to convert them into stock for pea soup, which is, to my taste, one of the most relishable of all soups, and a famous dish for cold weather, with this advantage in its 28 THE EVEErvAY COOKBOOK. favor, that it may be made from almost ^anything. Capital stock for pea soup can be made from akuokle of ham or from a piece of pickled pork. Supposing that some such stock is at hand to the extent of about two quarts, procure, say, two pounds of split peas, wash them well, and then soak them for a night in water to which add a ■''ery little piece of soda has been added (the floating peas, should be all thrown away), strain out the peas and place them in the stock, adding a head of celery, a cut down carrot and a large onion or two, and season with a pinch of curry powder, oi- half an eggspoonful of Cay- enne pepper. Boil with a lid on the pot till all is soft, skimming off the scum occasionally, and then carefully strain into a well-warmed tureen, beating the pulp through the strainer with a spoon. Serve as hot as possible, placing a breakfastcupful of crumbled toast (bread) into the tureen before the soup is dished. Much of the success in preparing this soup lies in the “straining,” which ought to be carefully attended to. A vv^ire sieve is best; but an active housewife must never stick. If she has not a sieve made for the purpose, she can fold a piece of net two or three times, and use that. When a knuckle of ham has been used to make the stock it should form a part of the dinner, with potatoes, or it may be used as a breakfast or supper relish. GREEN PEA SOUP. Wash a small quarter of lamb in cold water, and put it into a soup-pot with six quarts of cold water; add to it two tablespoonfuls of salt, and set it over a moderate fire — let it boil gently for two hours, then skim it clear; add a quart of shelled peas, and a teaspoonful of pepper; cover it, and let it boil for one hour, then having scraped the skins from a quart of smali potatoes, add them to the soup; cover the pot, and let Jt boil for half an hour longer; work quarter of a poum oi butter, and THE EVERYDAY COOK-BOOK 29 a dessert spoonful of flour together, and add them to the soup ten or twelve minutes before taking it of the fire. Serve the meat on a dish with parsley sauce over, and the soup in a tureen, POTATO SOUP. Potato soup is suitable for a cold day. Make it in the following manner: Get as many beef or ham bones as you can, and smash them into fragments. Add a little bit of lean ham to give flavor. Boil the bone and ham for two hours and a half at least. The bone of a roast beef is excellent. Strain off the liquor carefully, empty the bones and debris of the ham, restore the liquor to the pot, and place again on the fire. Having selected, washed and pared some nice potatoes, cut them into small pieces, and boil them in the stock until they melt away. An onion or two may also be boiled among the bones to help the flavor. I do not like thick potatoe soup, and I usually strain it through a hair sieve, after doing so placing it again on the fire, seasoning it with pepper and salt to taste. A stick of celery boiled with the bones is an improvement. Make only the quantity required for the day, as potatpe soup is best when it is newly made. TOMATO SOUP. Tomato soup is a much-relished American dish, and is prepared as follows: Steam, or rather stew slowly, a mess of turnips, carrots and onions, also a stalk of celery, with half a pound of lean ham and a little bit of fresh butter, over a slow fire for an hour or so. Then add two quarts of diluted stock or of other liquor in which meat has been boiled, as also eight or ten ripe tomatoes. Stew the whole for an hour and a half, then pass through the sieve into the pan again; add a little pepper and salt, boil for ten minutes and serve hot. 80 TEE EVERYDAY COOK-BOOK. GAME SOUP. Two grouse or partridges, or if you have neither, use a pair of rabbits; half a pound of lean ham; two medium-sized onions; one pound of lean beef; fried bread; butter for frying; pepper, salt, and two stalks of white celery, cut into inch lengths; three quarts of water. Joint your game neatly; cut the ham and onions into small pieces, and fry all in butter to a light brown. Put into a soup-pot with the beef, cut into strips, 6«id a little pepper. Pour on the water, heat slowly, and stew gently two hours. Take out the pieces of bird, and cover in a bowl; cook the soup an hour longer; strain, cool, drop in the celery, and simmer ten minutes. Pour upon fried bread in the tureen. CELERY SOUP. Celery soup may be made with white stock. Cut down the whites of half a dozen heads of celery into little pieces and boil it in four pints of white stock, with a quarter of a pound of lean ham and two ounces of butter. Simmer gently for one full hour, then drain through a sieve, return the liquor to pan and stir in a few spoonfuls of cream with great care. Serve with toasted bread, and, if liked, thicken with a little flour. Season to taste. OYSTER SOUP. Two quarts of oysters, one quart of milk, two table- » cupfuls of hot mashed flaked with a fork. Aoa t y ^ butter, a potatoes, two “gs- Beat to a gill of cream the yott of of smooth paste, a gx ogide to get cold and eelery salt and paprika and set asld^ to K .tiff. Form into balls, roll » crum and are very nice). Dandelion Salad-Kck the of the ary and put between hour. thoroughly. Turn into a chilled b'owl.“SvS With a Sf Messing, tossing lightly each leaf, and eerve. Foam ^Two cupfuls of thick cream Whl“tiff ana “«\tup£„", -ordted p"l»l Se Inf'a cn^fu/of^stoned California cherries. %?ve cold in sherbet cups. stop-over point? This city represents one-thiidTI the total railway mileage of the country, and e«slert Cities, with the exception of Pittsburg. I am informed that cheap coach excursions are being run by some of the railroads to the exposition from points within fifty miles of Chicago, and thu3 far this privilege has been denied this city. Ifl this is a fact the business interests want to knoM the reason for the discrimination. The South Atlantic and Mexican GulJ Railw'ay Company was organi25ed yesterday a{ Savannah, Ga.. with a capital of $3,000,000, witil the privilege of increasing it to $5,000,000 It iJ proposed to construct a railway 326 miles in length J beginning at Savannah and extending in a south4 westerly direction thixnigh Georgia and Florida tcl a deep-water port on the gulf. Captain D. g \ I urse of Atlanta is said to have interested Chicago! capital in the enterprise. " Stockholders of the Mexican Central Rail-, way Company have formed a protective commit- 1 tee. consisting of William L. Bull as chairman B \anco rt Iand t and Gerald L. Hoyt ofl TEE EVERYDAY COOEBOOK. 51 Take them up when done, take off the black skin which covers the hard part, trim them clean, and put them into a stew-pan ; put to them some of the liquor in which they were boiled ; put to it a good bit of but- ter and pepper and salt to taste , make them hot ; serve with cold butter and rolls. CLAM CHOWDEE. Butter a deep tin basin, strew it thickly with grated bread-crumbs, or soaked cracker ; sprinkle some pepper over and bits of butter the size of a hickory nut, and, if liked, some finely chopped parsley ; then put a double layer of clams, season with pepper, put bits of butter over, then another layer of soaked cracker ; after that clams and bits of butter ; sprinkle pepper over ; add a cup of milk or water, and lastly a layer of soaked crackers. Turn a plate over the basin, and bake in a hot oven for three-quarters of an hour ; use half a pound of soda biscuit, dnd quarter of a s)f Gutter with fifty clams. 63 THE EVERYDAY COOK-BOOK. MEATS. ROAST BEEP. Prepare for the oven by dredging lightly with flour, and seasoning with salt and pepper ; place in the oven, and baste frequently while roasting. Allow a quarter of an hour for a pound of meat, if you like it rare ; longer if you like it well done. Serve with a sauce made from the drippings in the pan, to which has been added a tablespoon of Harvey or Worcestershire sauce and a tablespoon of tomato catsup. ROUND OF BEEF BOILED. See that it is not too large, and that it is tightly bound all round. About twelve pounds or fourteen pounds form a convenient size, and a joint of that weight will require from three hours to three hours and a quarter to boil. Put on with cold water — as the liquor is valuable for making pea-soup— and let it come slowly to the boil. Boil carefully but not rapidly, and skim frequently ; as a rule, keep the lid of the pot well fixed. The meat may be all the better if taken out once or twice in the process of cooking. Carrots and turnips may be boiled to serve with the round ; they will, of course, cook in about a third of the time neces- sary to boil the beef. BEEF SALTED, OR CORNED, RED. To Keep for Years. Cut up a quarter of beef. For each hundredweig t take half a peck of coarse salt, quarter of a pound of eaUpetre, the same weight of saieratus and a (juarfrof THE EVERYDAY COOKBOOK. GB molasses, or two pounds of coarse brown sugar. Mace, cloves and allspice may be added for spiced beef. Strew some of the salt in the bottom of a pickle-tub or barrel ; then put in a layer of meat, strew this with salt, then add another layer of meat, and salt and meat alternately until all is used. Let it remain one night. Dissolve the saleratus and saltpetre in a little warm water, and put it to the molasses or sugar ; then put it over the meat, add water enough to cover the meat, lay a board on it to keep it under the brine. The meat is fit for use after ten days. This receipt is for winter beef. Rather more salt may be used in warm weather. Towards spring take the brine from the meat, make it boiling hot, skim it clear, and when it is cooled, return it to the meat. Beef tongues and smoking pieces are fine pickled in this brine. Beef liver put in this brine for ten days and then wiped dry and smoked, is very fine. Cut it in slices, and fry or broil it. The brisket of beef, after being corned, may be smoked, and is very fine for boiling. Lean pieces of beef, cut properly from the hind quarter, are the proper pieces for being smoked. There may be some fine pieces cut from the fore-quarter. After the beef has been in brine ten days or more wipe it dry, and hang it in a chimney where wood is burnt, or make a smothered fire of sawdust or chips, and keep it smoking for ten days ; then rub fine black pepper over every part to keep the flies from it, and hang it in a dry, dark, cool place. After a week it is fit for use. A strong, coarse brown paper, folded around beef, and fastened with paste, keeps it nicely. Tongues are smoked in the same manner. Hang‘ them by a string put through the rc&t end. Spiced Swine for smoked beef or tongues will be generally 64 THE EVERYDAY COOK-BijOK For convenience make a pickle as mentioned fot beef, keep it in the cellar, ready for pickling beef at any time. Beef may remain in three or four or more days. TO BOIL CORNED BEEP. □ Put the beef in water enough to cover it, and let it heat slowly and boil slowly, and be careful to take off the grease. Many think it much improved by boiling potatoes, turnips and cabbages with it. In this case the vegetables must be peeled and all the grease care- fully skimmed as fast as it rises. Allow about twenty minutes of boiling for each pound of meat. A NICE WAY TO SERVE COLD BEEP. Cut cold roast beef in slices, put gravy enough to cover them, and a wineglass of catsup or wine, or a lemon sliced thin ; if you have not gravy, put hot water and a good bit of butter, with a teaspoonful or more of browned flour ; put it in a closely covered stew- pan, and let it simmer gently for half an hour. If you choose, when the meat is down, cut a leak in thin slices, and chop a bunch of parsley small, and add it ; serve boiled or mashed potatoes with it. This is equal to beef-a-la-mode. Or cold beef may be served cut in neat slices, gar- nished with sprigs of parsley, and made mustard, and tomato catsup in the castor ; serve mashed, if not new potatoes, with it, and ripe fruit, or pie, or both, for dessert, for a small family dinner. SPICED BEEP. Four pounds of round of beef chopped fine; take from it all fat ; add to it three dozen small crackers rolled fine, four eggs, one onp of milk, one tablespoon ground mace, two tablespoons of black pepper, one TEE EVERYDAY COOKBOOK 5i tablespoon melted butter ; mix well and put in any tin pan that it will just fill, packing it well ; baste with butter and water, and bake two hours in a slow oven. BROILED BEEFSTEAK Lay a thick tender steak upon a gridiron over hot coals, having greased the bars with butter before the steak has been put upon it (a steel gridiron with slender bars is to be preferred, the broad flat iron bars of grid- irons commonly used fry and scorch the meat, impart- ing a disagreeable flavor). When done on one side, have ready your platter warmed, with a little butter on it ; lay the steak upon the platter with the cooked side down, that the juices which have gathered may run on the platter, but do not press the meat ; then lay your beefsteak again upon the gridiron quickly and cook the other side. When done to your liking, put again on the platter, spread lightly with butter, place where it will keep warm for a few moments, but not to let the butter become oily (over boiling steam is best); and then serve on hot plates. Beefsteak should never be seasoned with salt and pepper while cooking. If your meat is tough, pound well with a steak mallet on both sides. FRIED BEEFSTEAKS Cut some of the fat from the steak, and put it in a frying pan and set it over the fire ; if the steaks are not very tender, beat them with a rolling pin, and when the fat is boiling hot, put the steak evenly in, cover the pan and let it fry briskly until one side is done, sprinkle a little pepper and salt over, and turn the other; let it be rare or well done as may be liked;- take the steak on a hot dish, add a wine^ss or less of boiling water or catsup on the gravy ; let it boil up once, and pour it in the dish with the steak. 6S TEB EVERIDAT COOK-BOOS BEEFSTEAK PIE. Take some fine tender steaks, beat them a little, season with a saltspoonful of pepper and a tablespoon- ful of salt to a two-pound steak ; put bits of butter, the size of a hickory nut, over the whole surface, dredge a teaspoonful of flour over, then roll it up and cut it in pieces two inches long ; put a rich pie paste around the sides and bottom of a tin basin ; put in the pieces of steak, nearly fill the basin with water, add a piece of butter the size of a large egg, cut small, dredge in a teaspoonful of flour, add a little pepper and salt, lay skewers across the basin, roll a top crust to half an inch thickness, cut a slit in the center ; dip your fingers in flour and neatly pinch the top side crust together all around the edge. Bake one hour in a quick oven. BOILED LEG OP MUTTON. Mutton, water, salt. A leg of mutton for boiling should not hang too long, as it will not look a good color when dressed. Cut oft' the shank-bone, trim the knuckle and wash and wipe it very clean ; plunge it into sufficient boiling water to cover it ; let it boil up, then di’aw the sauce-pan to the side of the fire, where it should remain till the finger can be borne in the water. Then place it sufficiently near the fire, the water may gently simmer, and be very careful that it does not boil fast, or the meat will be hard. Skim well, add a little salt, and in about two and one quarter hours after the water begins to simmer, a moderate sized leg of mutton will be done Serve with carrots and mashed turnips, which may be boiled with the meat, and send caper sauce ix) table with it in a tureen. THE EVBBSDAS 000& 3U0K. m EOAST LOIN OF MUTTON. Loin of mutton, a little salt. Cut and trim oif the supperfluous fat, and see that the butcher joints the meat properly, as thereby much annoyance is saved to carver, when it comes to table. Have ready a nice clear fire (it need not be a very wide, large one), put down the meat, dredge with flour, and baste well until it is done. ‘ BOILED MUTTON CHOPS. Loin of mutton, peppered and salted, a small piece of butter. Cut the chops from a well hung, tender loin of mutton, remove a portion of the fat, and trim them into a nice shape; slightly beat and level them; place the gridiron over a bright, clear fire, rub the bars with a little fat, and lay on the chops. While broiling, frequently turn them, and in about eight minutes they will be done. Season with pepper and salt, dish them on a hot dish, rub a small piece of butter on each chop, and serve very hot and expeditiously. MUTTON CHOP PEIED. Cut some fine mutton chops without much fat, rub over both sides with a mixture of salt and pepper, dip them in wheat flour or rolled crackers, and fry in hot lard or beef drippings; when both sides are a fine brown, take them on a hot dish, put a wineglass of hot water in the pan, let it become hot, stir in a teaspoonful of browned flour, let it boil up at once, and serve in the pan with the meat. ROAST PORE-QUARTER OP LAMB. Lamb, a little salt. To obtain the flavor of lamb in perfection it should not be long kept, time to cool is all that is required; and though the meat may be some- what thr^y, the juices and flavor will to innnitdy TBE EVERYDAt COOK-BOOR. superior to that of lam!) that has been killed two or three days. Make up the lire in good time, that it may be clear and brisk when the joint is put down. Place it at sufficient distance to prevent the fat from burning, and baste it constantly till the moment of serving. Lamb should be very thoroughly done without being dried up, and not the slighest appearance of red gravy should be visible, as in roast mutton; this rule is applic- able to young white meats. Serve with a little gravy made in the dripping-pan, the same as for other roasts, and send to table with a tureen of mint sauce. LAMBS’ SWEETBBSJADS. Two or three sweetbread, one-half pint of veal stock, white pepper and salt to taste, a small bunch of green onions, one blade of pounded mace, thickening of butter and flour, two eggs, nearly one-pint of cream, one tea- spoonful of minced parsley, a very little grated nutmeg. Mode: Soak the sweetbreads in lukewarm water, and put them into a saucepan with sufficient boiling water to cover them, and let them simmer for ten minutes; then take them out and put into cold water. Now lard them, lay them in a stewpan, add the stock, seasoning, onions, mace, and a thickening of butter and flour, and stew gently for one-quarter of an hour or twenty minutes. Beat up the eggs with the cream, to which add the minced parsley and very little grated nut- meg. Put this to the other ingredients; stir it quite hot, but do not let it boil after the cream is added, or it will curdle. Have ready some asparagus tops, boiled; add these to the sweetbreads, and serve. Lamb Steak dipped in eggs, and then in biscuit or breadcrumbs, and fried until it is brown, helps to make variety for the breakfast table. With baked sweet pota< toes, good coffee, and buttered toast or corn muffins^ one nwy begm the day with courage^ ms EVERYDAY COOKSOOJL] SI TO ROAST VEAL. Rinse the meat in cold water; if any part is bloody, wash it off; make a mixture of pepper and salt, allowing a large teaspoonful of salt and a saltspoonful of pepper for each pound of meat; wipe the meat dry; then rub the seasoning into every part, shape it neatly, and fasten it with skewers, and put it on a spit, or set it on a trivet or mufBn rings, in a pan; stick bits of butter over the whole upper surface; dredge a little flour over, put a pint of water in the pan to baste with, and roast it before the fire in a Dutch oven or reflector, or put it into a hot oven; baste it occasionally, turn it if necessary that every part may be done; if the water wastes add more, that the gravy may not burn; allow fifteen minutes for each pound of meat; a piece weigh- ing four or five pounds will then require one hour, or an hour and a quarter. VEAL CHOPS. Cut veal chops about an inch thick; beat them flat with a rolling-pin, put them in a pan, pour boiling water over them, and set them over the fire for five minutes; then take them and wipe them dry; mix a tablespoonful of salt and a teaspoonful of pepper for each pound of meat; rub each chop over with this, then dip them, first into beaten egg, then into rolled crackers as much as they will take up; then finish by frying in hot lard or beef drippings; or broil them. For the broil have some sweet butter on a steak dish; broil the chops until well done, over a bright, clear fire of coals, (let them do gently that they may be well done), then take them on to the butter, turn them care- fully once or twice in it, and serve. Or dri^ the chop 60 THE EVERYDAY COOK-BOOK. into a batter, made of one egg beaten with half a cup of milk and as much wheat flour as may be neces- sary. Or simply dip the chops without parboiling into wheat flour; make some lard or beef fat hot in a frying- pan; lay the chops in, and when one side is a fine deli- cate brown, turn the other. When all are done, take them up, put a very little hot water into the pan, then put it into the dish with the chops. Or make a flour gravy thus: After flying them as last directed, add a tablespoonful more of fat to that in the pan, let it become boiling hot; maiie thin batter, of a small teaspoonful of wheat floui and cold water; add a little more salt and pepper to the gravy, then gradually stir in the batter; stir it until it is cooked and a nice brown; then put it ovei the meat, or in the dish with it; if it is thieW than is liked, add a little boiling water. VEAI. CUTLETS. Two or three pounds of veal cutlets, egg and bread crumbs, two tablespponfuls of minced savoiy herbs, salt and pepper to taste, a little grated nutmeg. Cut the cutlets about three-quarters of an inch in thickness, flatten them, and brush them over with the yolk of an egg; dip them into bread-crumbs and minced herbs, season with pepper and salt and grated nuhn^, and fold each cutlet in a piece of buttered paper. Broil them, and send them to table mth melted butter or a good gravy. STUFFED FILLET OF VEAL WITH BACON. Take out the bone from the meat, and pin into a round with skewers. Bind securely with soft tapes. Fill the cavity left by the bone with a force-meat of crumbs, chopped pork, thyme, and parsley, seasmied THE EVERTDj^Y COOKBOOK. 61 pepper, salt, nutmeg and a pinch of lemon-peel. Cover the top of the fillet with thin slices of cold cooked, fat bacon or salt pork, tying them in place with twines crossing the meat in all direct ons. Put into a pot with two cups of boiling water, and cook slowly and steadily two hours. Undo the strings and tapes. Brush the meat all over with raw egg, sift rolled crackei- thicMy over it, and set in the oven for half an hour, basting often with gravy from the pot. When it is well browned, lay upon a hot dish with the pork about it. Strain and thicken the gravy, and serve in a boat. If your fillet be large, cook twice as long in the pot. The time given above is for one weighing five pounds. VEAL CAKE (a Convenient Dish for a Picnic). A few slices of cold roast veal, a few slices of cold ham, two hard boiled eggs, two tablespoonfuls of minced parsley, a little pepper, good gravy, or stock No. 109. Cut off all the brown outside from the veal, and cut the eggs into thin slices. Procure a pretty mold; lay veal, ham, eggs, and parsley in layers, with a little pep- per between each, and when the mold is full, get some stTO’nig stock, and fill up the shape. Bake for one half- hour, and when cold, turn it out. VEAL PIE. Cut a breast of veal small, and put it in a stewpan, with hot water to cover it; add to it a tablespoonfid of salt, and set it over the fire; take off the scum as it rises; whm the meat is tender, turn it into a dish to cool; take out all the small bones, batter a tin or earthen basin or pudding-pan, line it with a pie paste, lay some of the parboiled meat in to half fill it ; put bits of butter thu siii» of a hickory nut all over the meat; shake pep- THE EVERYDAY COOK-BOOE. per over, dredge wheat flour over until it looks white; then fill it nearly to the top with some of the water in which the meat was boiled; roll a cover for the top of the crust, puff paste it, giving it two or three turns, and roll it to nearly half an inch thickness; cut a slit in the center, and make several small incisions on either side of it; lay some skewers across the pie, put the crust on, trim the edges neatly with a knife; bake one hour in a quick oven. A breast of veal will make two two-quart basin pies; half a pound of nice corned pork, cut in thin slices and parboiled with the meat, will make it very nice, and very little, if any butter, will be re- quired for the pie; when pork is used, no other salt will be necessary. BOILED CALF HEAD "(without the skin). Calf’s head, water, a little salt, four tablespoonfuls of melted butter, one tablespoonful of minced parsley, pepper and salt to taste, one tablespoonful of lemon- juice. After the head has been thoroughly cleaned, and the brains removed, soak it in warm water to blanch it. Lay the brains also into warm water to soak, and let them remain for about an hour. Put the head into a stewpan, with suflBcient cold water to cover it, and when it boils, add a little salt; take off every particle of scum as it rises, and boil the head until perfectly tender. Boil the brains, chop them, and mix with them melted butter, minced parsley, pepper, salt, and lemon- juice in the above proportion. Take up the head, skin the tongue, and put it on a small dish with the brains round it. Have ready some parsley and butter, smother the head with it, and the remainder send to the table in a tureen. Bacon, ham, pickled pork, or a pig’s cheek are indispensable with calf’s head. The brains are •ometitues cbo{^)ed with hard-boiled eggs. THE EVERYDAY COOKBOOK, 68 CALF’S HEAD CHEESE. Boil a calf’s head in water enough to cover it, until the meat leaves the bones, then take it with a skimmer into a wooden bowl or tray; take from it every particle of bone; chop it small; season with pepper and salt; a heaping teaspoonful of salt, and a teaspoonful of pepper will be sufficient; if liked, add a teaspoonful of finely chopped sweet herbs; lay a cloth in a colander, put the minced meat into it, then fold the cloth clos^ over it, lay a plate over, and on it a gentle weight. When cold it may be sliced thin for supper or sandwiches. Spread each slice with made mustard. BOILED CALF’S FEET AND FABSLEY BUTTER. Two calf’s feet, two slices of bacon, two ounces ot butter, two tablespoonfuls of lemon-juice, salt and whole pepper to taste, one onion, a bunch of savory herbs, four cloves, one blade of mace, water, parsley and butter. Procure two white calf’s feet; bone them as far as the first joint, and put them into warm water to seak for two hours. Then put the bacon, butter, lemon-juice, onion, herbs, spices, and seasoning into a stewpan; lay in the feet, and pour in just sufficient water to cover the whole. Stew gently for about three hours; take out the feet, dish them, and cover with parsley and butter. The liquor they were boiled in should be strained and put by in a clean basin for use; it will be found very good as an addition to gravies, etc., etc. CALF’S LIVER AND BACON. Two or three pounds of liver, bacon, pepper and salt to taste, a small piece of butter, flour, two tabiespoon- fols of lemon-juice, one-quarter pint of wator. (M THE EVEBTDAT COOKBOOK. Cat the liver in thin slices, and cut as tfcrf/iy slices of bacon ae there are of liver; fry the bacon first, then put that on a hot dish before the fire. Fry the liver in the fat which comes from the bacon, after sea- soning it with pepper and salt, and dredging over it a little flour. Turn the liver occasionally to prevent its burning, and when done, lay it round the ctish with a piece of bacon between each. Pour away the bacon fat, put in a small piece of butter, dredge in a little flour, add the lemon-juice and water, give one boil, and pour it in the middle of the dish. SWEETBREAD. Three sweetbreads, egg, and bread-crumbs, oiled butter, three slices of toast, brown gravy. Choose large white sweetbreads; put them into warm water to draw out the blood, and to improve the color; let them remain for rather more than one hoar; then put them into boiling water, and allow them to simmer for about ten minutes, which renders them firm. Take them up, drain them, brush over the egg, ^rinkle with bread-crumbs; dip them in egg again, and timn into more bread-crumbs. Drop on them a little oiled but- ter, and put the sweetbreads into a moderately heated oven, and let them bake for nearly three-quarters of an hour. Makb three pieces of toast; place the sweet breads on the toast, and pour round, but not over them, a good brown gravy. EGGED VEAL HASH. Chop fine remnants of cold roast veal. Moisten with the gravy or water. When hot, break into it thi’ee or four eggs, according to quantity of veal. When the ^gs are cooked, stir into it a spoonful of butter, and ierve quickly. If to your ta^te, shake in a little pars- liV. Should you lack quantity, half a cup of fine bread-crumdfl are no disadvantage. THE EVEBYDAY COOKBOOK. 65 BOAST BEEF, WITH YORKSHIEE PUDDING. Have your meat ready for roasting on Saturday, always. Eoast upon a grating of several clean sticks (not pine) laid over the dripping-pan. Dash a cup of boiling water over the beef when it goes into the oven; baste often, and see that the fat does not scorch. About three-quarters of an hour before it is done, mix the pudding. YOEKSHIRE PUDDING. One pint of milk, four eggs, whites and yolks beaten separately; two cups of flour — prepared flour is best; one teaspoonful of salt. Use less flour if the batter grows too stiflF. Mix quickly; pour off the fat from the top of the gravy in the dripping pan, leaving just enough to prevent the pudding from sticking to the bottom. Pour in the bat- ter and continue to roast the beef, letting the dripping fall upon the pudding below. The oven should be brisk by this time. Baste the meat with the gravy you have taken out to make room for the batter. In serv- ing, cut the pudding into squares and layabout the meat in the dish. It is very delicious. BEEF HEART BAKED OR ROASTED. Cut a beef heart in two, take out the strings from the inside; wash it with warm water, rub the inside with pepper and salt, and fill it with a stuffing made of bread and butter moistened with water, and seasoned with pepper and salt, and, if liked, a sprig of thy*me made fine; put it together and tie a string around it, rub the outside with pepper and salt; stick bits of butter oiu then dredge flour over and set it on a trivet, ox 86 THE EVERYDAY COOK-BOOK, muffin rings, in a dripping-pan; put a pint of water in to baste with, then roast it before a hot fire, on in a hot oven; turn it around and baste frequently. One hour will roast or bake it; when done, take it up, cut a lemon in thick slices, and put it in the pan with a bit of butter, dredged in a teaspoonful of flour; let it brown; add a small teacup of boiling water, stir it smooth, and serve in a gravy tureen. BEEP KIDNEY. Cut the kidney into thin slices, flour them, and fry of a nice brown. When done, make a gravy in the pan by pouring away the fat, putting in a small piece of butter, one-quarter pint of boiling water, pepper and salt, and a tablespoonful of mushroom catsup. Let the gravy just boil up, pour over the kidney, and serve. POTTED BEEF. □ Two pounds of lean beef, one tablespoonful of water, one-quarter pound of butter, a seasoning to taste of salt, Cayenne, pounded mace, and black pepper. Procure a nice piece of lean beef, as free as possible from gristle, skin, etc., and put it in a jar (if at hand, one with a lid) with one teaspoonful of water. Cover it closdy, and put the jar into a saucepan of boiling water, let- ting the water come within two inches of the top of the jar. Boil gently for three and a half hours, then take the beef, chop it very small with a chopping-knife, and pound it thoroughly in a mortar Mix with it by de- grees, all, or a portion of the gravy that will have run from it, and a little clarified butter; add the seasoning, put it in small pots for use, and cover with a little but- ter just warmed and poured over. If much gravy is added to it, it will keep but a shoit time; on the con- trary, if a large proportion of butter is used, it may b© preserved for some time. THE EVERYDAY COOKBOOK. m BOILED TONGUE. One tongue, a bunch of savory herbs, water. In choosing a tongue, ascertain how long it has been dried or pickled, and select one with a smooth skin, which denotes its being young and tender. If a dried one, and rather hard, soak it at least for twelve hours pre- vious to cooking it; if, however, it is fresh from the pickle, two or three hours will be sufBcient for it to re- main in soak. Put the tongue into a stewpan with plenty of cold water and a bunch of savory herbs; let it gradually come to a boil, skim well, and simmer very gently until tender. Peel off the skin, garnish with tufts of cauliflowers or Brussels sprouts, and serve. Boiled tongue is frequently sent to the table with boiled poultry, instead of ham, and is, by many persons, pre- ferred. If to serve cold, peel it, fasten it down to a piece of board by sticking a fork through the root, and another through the top, to straighten it. When cold, glaze it, and put a paper ruche round the root, and garnish it with tufts of parsley. FRICASSEED TRIPE. Cut a pound of tripe in narrow strips, put a small cup of water or milk to it, add a bit of butter the size of an egg, dredge in a large teaspoonful of flour, or work it with the butter; seasdn with pepper and salt, let it simmer gently for half an hour, serve hot. A bunch of parsley cut small and put with it is an im- provement. BROILED TRIPE. Prepare tripe as for frying, lay it on a gridiron over a clear fire of coals, let it broil gently; when one side is a fine brown, turn the other side (it must b© nearly 06 THE EVERYDAY COOKBOOK. done through before turning); take it up on a hot dish, butter it, and if liked, add a little catsup or vinegar to the gravy. ROAST RABBIT. Empty, skin, and thoroughly wash the rabbit; wipe it dry, linej the inside with sausage-meat and force-meat (the latter of bread-crumbs, well-seasoned and worked up). Sew the stuffing inside, skewer back the head be- tween the shoulders, cut off the fore joints of the shoulders and legs, bring them close to the body, and secure them by means of a skewer. Wrap the rabbit in buttered paper, keep it well basted, and a few minutes before it is done remove the paper, flour and froth it, and let it acquire a nice brown color. It should be done in three-quarters of an hour. Take out the skewers, and serve with brown gravy and red-currant jelly. To bake the rabbit, proceed in the same manner as above*, in a good oven it will take about the same time as roast- ing. Most cooks garnish the rabbit with slices of lemon and serve up with currant jelly. Sometimes the head is cut off before sending to the table; but this is a matter of individual taste. STEWED RABBIT, Larded. One rabbit, a few strips of bacon, rather more than one pint of good broth or stock, a bunch of savory herbs, salt and pepper to taste, thickening of butter and flour, one glass of sherry. Well wash the i“abbit, cut it into quarters, lard them with slips of bacon, and fry them; then put them into a stewpan with the broth, herbs, and a seasoning of pepper and salt; simmer gently until the rabbit is tender, then sti'ain the gi'avy, thicken it with butter and flour, add the sherry, give «ne boil, pour it over the rabbit, and serve. Garnish with slices of cut lemon. THE ENEMY DAY COONBOOK. FRICASSEED RABBITS. The best way of cooking rabbits is to fricassee them. Cut them up, or disjoint them. Put them into a stew^ pan; season them with Cayenne pepper, salt and some chopped parsley. Pour in a pint of warm water (or of veal broth, if you have it) and stew it over a slow fire till the rabbits are quite tender; adding (when they are about half done) some bits of butter rolled in flour. Just before you take it from the fire, enrich the gravy with a gill or more of thick cream with some nutmeg grated into it. Stir the gravy well, but take care not to let it boil after the cream is in, lest it curdle. Put the pieces of rabbit on a hot dish, and pour the gravy over them. A PRETTY DISH OP VENISON. Cut a breast of venison in steaks, make quarter of a pound of butter hot, in a pan, rub the steaks over with a mixture of a little salt and pepper, dip them in wheat flour, or rolled crackers, and fry a rich brown; when both sides are done, take them up on a dish, and put a tin cover over; dredge a heaping teaspoonful of flour into the butter in the pan, stir it with a spoon until it is brown, without burning, put to H a small teacup of boiling water, with a tablespoonful of currant jelly dis- solved into it, stir it for a few minutes, then strain it over the meat and serve. A glass of wine, with a table- spoonful of white sugar dissolved in it, may be used for the gravy, instead of the jelly and water. Venison may be boiled, and served with boiled vegetables, pickled beets, etc., and sauce. TO BOIL VENISON STEAK. Let the gridiron become hot, rub the bars with a bit of suet, then lay on the steaks, having dipped them in 70 THE EVERYDAY COOK-BOOK. rolled crackers or wheat flour, and set it over a bright, clear, but not fierce fire of coals; when one side is done, take the steak oarefully over the steak dish, and hold it so that the blood may fall into the dish, then turn them ©n the gridirom, let it broil nicely; set a steak dish where it will become hot, put on a bit of butter the size of an egg for eaeh pound of venison, put to it a saltspoon of salt, and the same of black pepper, put to it a table- spoonful of currant jelly, made liquid with a table- spoonful of hot water or wine, lay the steaks on, turn them once or twice in the gravy, and serve hot. Or they may be simply broiled, and sen’^ed with butter, pepper, and salt; or having broiled one side, and turned the steaks, lay thin slices of lemon over, and serve in the dish with the steaks. BEEFSTEAK AND KIDNEY PUDDING. Two pounds of rump-steak, two kidneys, seasoned to taste of salt and black pepper, suet crust made with milk {see Pastry), in the proportion of six ounces of suet to each one pound of flour. Mode: Procure some tender rump-steak (that Avhich has been hung a little time), and divide it into pieces about an inch square, and cut each kidney into eight pieces. Line the dish (of which we have given an en- graving), with crust made with suet and flour in the above proportion, leaving a small piece of crust to over- lap the edge. Then cover the bottom with a portion of the steak and a few pieces of kidney; season with salt and pepper (some add a little flour to thicken the gravy, but it is not necessary), and then add another layer of steak kidney, and seasoning. Proceed in this manner till the dish is full, when pour in suflEicient water to come within two inches of the top of the basin. Moisten the edges of the crust, cover the pudding over, press ithe two crusts together, that the gravy may not es/ ape. TEE EVERYDAY COOK-BOOK. 71 and turn up the overhanging paste. Wring out a cloth in hot water, flour it, and tie up the pudding; put it into boiling water, and let it boil for at least four hours. If the water diminishes, always replenish with some, hot in a jug, as the pudding should be kept covered all the time, and not allowed to stop boiling. When the cloth is removed, cut a round piece in the top of the crust, to prevent the pudding bursting, and send it to tahlo in basin, either in an ornamental dish, or with a napkin pinned round it. Serve quickly. THE EVERYDAY COOK-BOOK. n BREAKFAST DISHES, HASHED COLD MEAT. Take your bones, and stew them in a little water with an onion, some salt and pepper, and, if you like, a little savory herbs; when the goodness is all out of the bones, and it tastes nice, thicken the gravy with a teaspoonful of corn starch, and if it is not very strong put in a bit of butter, then place your stewpan on the hot hearth, and put in your slices of meat. Wai’m but not boil. Serve with toasted bread. POTATO AND BEEP HASH. Mince some cold beef, a little fat with the lean, put to it as much cold boiled potatoes chopped as you like, (the quantity as of meat or twice as much), season with pepper and salt; add as much gravy or hot water as will make it moist, then put in a stewpan over a gentle fire; dredge in a small quantity of wheat flour, stir it about with a spoon, cover the stewpan, and let it simmer for half an hour — take care that it does not burn. Dish it with or without a slice of toast under it, for breakfast. This hash may be made without potatoes, if water is used instead of gravy, a bit of butter may be added, more or less, according to the proportion of fat with the le^ meat THE EVERYDAY COOKBOOK. 78 DRIED BEEP. The most common way of serving dried or smoked beef is to shave it into thin slices or chips, I’aw; but a more savory relish may be made of it with little trouble. Put the slices of uncooked beef into a frying pan with just enough boiling water to cover them; set them over the fire for ten minutes, drain off all the water, and with a knife and fork cut the meat into small bits. Return to the pan, which should be hot, with a tablespoonful of butter and a little pepper. Have ready some well-beaten eggs, allowing four to a half pound of beef; stir them into the pan with the minced meat and toss and stir the mixture for about two min- utes. Send to table in a covered dish. CHICKEN CUTLETS. Season pieces of cold chicken or turkey with salt and pepper. Dip in melted butter; let this cool on the meat, and dip in beaten egg and in fine bread-crumbs. Fry in butter till a delicate brown. Serve on slices of hot toast, with either a white or curry sauce poured around. Pieces of cold veal make a pice dish, if pre- pared in this manner. BEEP PATTIES. Chop fine some cold beef; beat two eggs and mix with the meat and add a little milk, melted butter, and salt and pepper. Make into rolls and fry. JELLIED VEAL. Boil the veal tender, pick it up fine, put in a mold, add the water it was boiled in, and set it in a cold place; season with salt and pepper to taste; a layer of hard- boiled eggs improves it. 74 THE EVEETDAT COOK-BOOK. RICE AND MEAT CROaUETTES. One cupful of boiled rice, one cupful of finely- chopped cooked meat — any kind; one teaspoonful of salt, a little pepper, two tablespoonfuls of butter, half a cupful of milk, one egg. Put the milk on to boil, and add the meat, rice and seasoning. When this boils, add the egg, well beaten; stir one minute. After cool- ing, shape, dip in egg and crumbs, and fry as before directed. AMERICAN TOAST. To one egg thoroughly beaten, put one cup of sweet milk and a little salt. Slice light bread and dip into the mixture, allowing each slice to absorb some of the milk; then brown on a hot buttered griddle; spread with butter, and serve hot. MEAT AND POTATOES. Mince beef or mutton, small, with onions, pepper and salt, add a little gravy, })ut into scalloped shells or small cups, making them three parts full, and fill them up Vvilh potatoes mashed with a little cream, put a bit of butter on t!ie top and brown them in an oven. BREADED SAUSAGES. Wipe the sausages dry. Dip them in beaten egg and hread-criiinhs. Put them in the frying basket and plunge into boiling fat. Cook ten minutes. Serve with a garnish of toasted bread and parsley. HAM CROQUETTES. One cu})ful of finely-choppc ^ cooked harn, one of bread-crumbs, two of hot mashed potatoes, one large tablespoouf ul of butter, three eggs, a speck of Cayenne. mE EVERYDAY COOK-^BOOK, 75 Beat the bam, Cajeniie, butter, and two of the eggs into the potato. Let the mixture cool slightly, and shape it like croquettes. lioll in the bread-erumbs, dip in beaten egg and again in crumbs, put in the frying- basket and plunge into boiling ini. Cook two min- utes. Drain, and serve. i A NICE BEEAKFAST DISH. Chopped cold meat well seasoned ; wet with gravy, if convenient, put it on a platter ; then take cold rice made moist with milk and one egg, seasoned with pepper and salt; if not sufficient rice, add powdered bread- crumbs ; place this around the platter quite thick ; set in oven to heat and brown. CHICKEN IN JELLY. A little cold chicken (about one pint), one cupful of water or stock, one-fifth of a box of gelatine, half a teaspoonful of curry powder, salt, pepper. Cut the meat from the bones of a chicken left from dinner. Put the bones on with w^ater to cover, and boil down to one cupful. Put the gelatine to soak in one-fourth of a cupful of cold water. When the stock is reduced as much as is necessary, strain and season. Add the curry and chicken. Season and simmer ten minutes ; then add the gelatine, and stir on the table until L is dissolved. Turn all into a mold and set away to harden. This makes a nice relish for tea or lunch. If you have mushrooms, omit the curry and cut four of them into dice. Stir into the mixture while cooking. This dish can be varied by using the whites of hard-boiled eggs, or bits of boiled ham. To serve : Dip the mold in warm water, and turn out on the dish. Garnish with parsley. 76 THE EVERYDAY COOKBOOK. A GOOD DISH. Mince cold beef or lamb ; if beef put in a pinch of pulverized cloves ; if lamb, a pinch of summer savory to season it, very little pepper and some salt, and put it in a baking-dish ; mash potatoes and mix them with cream and butter and a little salt, and spread them over the meat ; beat up an egg with cream or milk, a very little, spread it over the potatoes, and bake it a short time, sufficient to wwnj it through and brown the potatoes. TEE EVERY DAY COOK-BOOK. W POULTRY, GAME, ETC. In choosing poultry, the best way to determine whether it is young, is to try the skin under the leg or wing; if it is easily broken it is young; or turn the wing backwards; if the joint yields readily, it is tender; a fat fowl is best for any purpose. After a chicken or fowl is killed, plunge it into a pot of scalding hot water; then pluck off the feathers, taking care not to tear the skin; when it is picked clean, roll up a sheet of white wrapping paper, set fire to it, singe off all the hairs. Poultry should be carefully picked and nicely singed. If a fowl is fresh killed the vent will be close and the flesh have a pleasant smell. ROAST TURKEY. Carefully pluck the bird, singe it with white paper, and wipe it throughly with a cloth; draw it, preserve the liver and gizzard, and be particular not to break the gall-bag, as no washing will remove the bitter taste it imparts where it once touches. Wash it inside well, and wipe it thoroughly with a dry cloth; the outside merely requires wiping nicely. Cut off the neck close to the back, but leave enough of the crop skin to turn over; break the leg bones close below the knee; draw out the strings from the thighs, and flatten the breast- bone to make It look plump. Have realty your dxesskig fS THE EVEBTDA Y COOK-BOOR. of bread crumbs, mixed with butter, pepper, salt, thyme or sweet marjoram; fill the breast with this, and sew the neck over to the back. Be particular thut the turkey is firmly trussed. Dredge it lightly with flour, and put a piece of butter into the basting ladle; as the butxer m@lt«, baste the bird with it. When of a nice brown and well frothed, serve with a tureen of good brown gravy and one of bread sauce. The liver should be put under one pinion, and the gizzard under the other. Fried sausages are a favorite addition to roast turkey; they make a pretty garnish, besides adding much to the flavor. When these are not at hand, a few force-meat balls should be placed round the dish as a garnish. Tur- key may also be stuffed with sausage-meat, and a chest- nut force-meat with the same sauce is, by many persons, much esteemed as an accompaniment to this favorite dish. Second Recipe. — After drawing and cleansing the turkey, prepare a dressing of chopped sausage and bread crumbs, mixing in butter, pepper, salt and thyme to flavor. Fill the craw and the body of the turkey with this, and sew up carefully. Dredge with flour and put in the oven to roast, basting freely, first with butter and water, then with the gravy fixym the pan. The time it takes to roast will depend both on the age and the weight of the turkey. If you have a good fire, you will be safe to allow ten minutes or so to the pound. Roast to a fine l)rown, and serve with the chopped gib- lets, which should be well stewed; add cranberry sauce. BOILED TURKEY. Hen turkeys are the best for boiling. They are the whitest, and if nicely kept, tenderest. Of course the sinews must be drawn, and thej^ ought to be trussed with the legs out, so as to be easily carved. Take care TEE EVEBYDAT COOKBOOK. n to clean the animal well after it has beMi singed. Place the fowl in a sufflca^tly large pot with clean water srsf- ficientto cover it, and little more; let the fire be a clear one, but not too fierce, as the slower the turkey boils the plumper it will be. Skim carefully and constantly, and simmer for two hours and a half in the case of a large fowl, and two hours for a smaller beast, and from an hour and ten to forty minutes for still smaller turkeys. Some people boil thdr turkeys in a floured cloth. I don’t; the whiteness being mostly in the animal itself. My stuffing for a boiled turkey is thought good. I prepare it of crumbs of stale bread, with a little mar- row or butter, some finely-shred parsley, and two dozen of small oysters, minus their beards, of course, and neatly trimmed. Stuff with this and a little chopped ham in addition, if desired. TO ROAST A FOWL OR CHICKEN. Have a bright, clear, and steady fire for roasting poultry ; prepare it as dii-ected ; spit it, put a pint of hot water in the dripping-pan, add to it a small table- spoonful of salt, and a small teaspoonful of pepper, baste fsequently, and let it roast quickly, without scorch- ing ; when nearly done, put a piece of butter the size of a large egg to the water in the pan ; when it melts, baste with it, dredge a little flour over, baste again, and let it finish ; half an hour will roast a full grown chicken, if the fire is right. When done take it up, let the giblets (heart, liver, and gizzard) boil lender, and chop them very fine, and put them in the gravy ; add a tablespoonful of browned' flour and a bit of but- ter, stir it over the fire for a few minutes, then ser ve in a gravy tureen. Or put the giblets in the pan and let them roast. 60 THE EVERYDAY COOK-BOOS. BOILED CHICKEN. Clean, wash, and stuff as for roasting. Baste a floured cloth around each, and put into a pot with enough boiling water to cover them well. The hot water cooks the skin at once, and prevents the escape of the juices. The broth will not be so rich as if the fowls are put on in cold water, but this is proof that the meat will be more nutritious and better flavored. Stew very slowly for the first half hour especially. Boil an nour or more, guiding yourself by size and tonghness. Serve with egg or bread sauce. BROILED CHICKEN. Prepare in the same way as for boiling, cut them in two through the back, and flatten them ; place on a cold gridiron over a nice red fire. After a little time, when they have become thoroughly hot, set them on a plate or other dish, and lartl them well with a piece of butter ; pepper and salt them to taste, chiefly on the inside, then place them on the brander and continue turning till done — they will take fully twenty minutes. Serve hot, with a little dab of butter and plenty of stewed mushrooms — a delightful dish. FRIED CHICKEN. Cut the chicken in pieces, lay it in salt and water, which change several times ; roll each piece in flour ; fry in very hot lard or butter ; season with salt and pepper ; fry parsley with them also. Make a gravy of cream seasoned with salt, pepper, and a little mace, thickened with a little flour in the pan in which the chickens were fried, pouring off the laxd- TEE EVERY I) A Y COOK-BOOK 81 FRICASSEE OP CHICKEN. Cnt into joints, scald and skin, place in a. stewpan with two raw onions cut into eight parts, a little chopped parsley, salt and pepper, and the least squeeze of lemon-juice. Add a bit of butter as large as an egg, and till in a pint of water. Stew for an hour under a very close lid, then lift and strain off the gravy, into which beat, gradually a teacupful of cream and the yolks of two eggs; heat up the gravy, taking care that it does ' lot boil, and pour it over the fricpossee. TO CURRY CHICKEN. Slice an onion and brown in a little butter; add a spoonful of curry powdei-; allovv it to remain covered for a few minutes to cook; add a little more butter and put in chicken, veal, etc.; cut up small, thicken with a little flour. This is excellent. PRESSED CHICKEN. Cut up the fowls and place in a kettle with a tight cover, so to retain the steam; put about two teacups of water and plenty of salt and pepper over the chicken, then let it cook until the meat cleaves easily from the bones; cut or chop all the meat (freed from skin, bone and gristle) about as for chicken salad; season well, put into a dish and pour the remnant of the juice in which it was cooked over it. This will jelly when cold, and can then be sliced or set on the table in shape. Nice for tea or lunch. The knack of making this simple dish is not having too much water; it will not jelly if too weak, or if the water is allowed to boil away entirely while 02 TEE EVERYDAY COOK-BOOK, CHICKEN POT-PIE. Skin and out up the fowls into joints, and put the neck, legs and back bones in a stew pan, with a little water, an onion, a bunch of savory he rl^s, and a blade of mace; let these stew for an hour, and, when done, strain oif the liquor; this is for gravy. Put a layer of fowl at the bottom of a pie dish, then a layer of ham, then one of force-meat and hard boiled eggs, cut in rings; between the layers put a seasoning of j)oanded mace, nutmeg, pepper and salt. Pour in about half a pint of water, border the edge of d isli wit h putf-crust, puit on the cover, ornament the top and glaze it by brushing over it the yolk of an egg. Bake for about an hour and a half, and when done, pour in at toj: the gravy made from the bones. CHICKEN SALAD. Take a fine v/hite bunch of celery (four or five heads), scrape and wash it white; reserve the delicate green leaves; shred the white part like straws, lay this in a glass, or white china dish, in the form of a nest. Mince all the white meat of a boiled, or white stewed fowl, without the skin, and put it in the nest. Make a salad dressing thus: Rub the yolks of two hardboiled eggs to a smooth paste, with a dessertspoon- fill of made mustard, and a small teaspoonful of fine white sugar, and put to it gradually (stiring it in) a large cup of strong vineger. Make a wreath of the most delicate leaves of the ceier} , around the edge of the nest, between it and the chicken; pour the dressing over the chicken, when ready to serve; if the dressing is poured over too soon it will discolor the celery. White heart lettuce may be used for the nest instead of celery. TEE EVERYDAY COOK-BOOK. 83 JELLIED CHICKEN. Boil a fowl until it will slip easily from the bones > let the water be reduced to about one pdijt in boiling ; pick the meat from the bones in good sized pieces, tak- ing out all gristle, fat and bones ; place in a wet mold ; skim the fat from the liquor ; a little butter ; p^per and salt to the taste, and one-half ounce of gelatine. When this dissolyes, pour it hot over the chicken. The liquor must be seasoned pretty high, for the chicken absorbes. CHICKEN PATES. Mince chicken that has been previously roasted or boiled, and season well ; stir into this a sauce made of half a pint of milk, into which while boiling a teaspoon- fill of corn starch has been added to thicken, season with butter, about a teaspoonful, and salt and pepper to taste. Have ready small pate pans lined with a good puff paste. Bake the crust in a brisk oven ; then fill the pans and set in the oven a few minutes to brown very slightly. SAGE AND ONION STUPEIFG, FOR GEESE, DUCKS AND PORK. Four large onions, ten sage-leaves, one-quarter pound of breacbcrumbs, one and one-half ounce of butter, salt and peppr to taste, one egg. I eel the onions, put them iiito boiling water, let them simmer for five min- utes or rather longer, and, just before they are taken out, pul in the sage-leaves for a minute or two to take ^ rawness^ Chop both these yery sudd 84 THE EVERYDAF COOK-BOOK. bread, seasoning and butter, and work the whole together with the yolk of an egg, when the stuffing will be ready for use. It should be rather highly seasoned, and the sage-leaves should be very finely chopped. Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however, is not nearly so mild, and, to many tastes, its strong flavor would be very objectionable. When made for goose, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing ; and where economy is studied, the egg may be dispensed with. TO ROAST A GOOSE. Haying drawn and singed the goose, wipe out the inside with a cloth, and sprinkle in some pepper and salt. Make a stuffing of four good-sized onions, minced fine, and half their quantity of green sage-leaves, minced also, a large teacupful of grated bread-crumbs, a piece of butter the size of a walnut, and the beaten yolks of two eggs, with a little pepper and salt. Mix the whole together, and incorporate them well. Put the stuffing into the goose, and press it in hard ; but do not entirely fill up the cavity, as the mixture will swell in cooking. Tie the goose securely round with a greased or wetted string ; and paper the breast to prevent it from scorch- ing. The fire must be brisk and well kept up. It will require from two hqurs to two and a half to roast. Baste it at first with a little salt and water, and then with its own gravy. Take off the paper when the goose is about half done, and dredge it with a little flour towards the last. Ha\ing parboiled the liver and heart, chop them and put them into the gravy, which must be skimmed well and thickened with a little brown flour, Send apple sauce to table with the goose ; also mashed potatoes. THE &VERTDAY COOK-BOOK. A goose may be staffed entirely with potatoes, boiled and mashed with milk, butter, pepper and salt. You may make a gravy of the giblets, that is the neck, pinions, liver, heart and gizzard, stewed in a little water, thickened with butter, rolled in flour, and seasoned with pepper and salt. Before you send it to table, take out all but the liver and heai-t; mince them and leave them in the gravy. This gravy is by many preferred to that wiiich comes from the goose in roasting. It is well to have both. If a goose is old it is useless to cook it, as when hard and tough it cannot be eaten. BOAST DUCKS. Wash and dry the ducks carefully. Make a stuffing of sage and onion; insert, and sew up completely that the seosoning may not escape. If tender, ducks do not require more than an hour to roast. Keep them well basted, and a few minutes before serving, dredge lightly with flour, to make them froth and look plump. Send to table hot, with a good brown gravy poured not round but over them. Accompany wdth currant jelly, and if in season, green peas. BOAST PIGEONS. Clean the pigeons, and stuff them the same as chickens; leave the feet on, dip them into scalding water, strip off the skin, cross them, and tie them to- gether below the breast bone; or cut them off; the head may remain on; if so, dip it in scalding water, and pick it clean; twist the wings back, put the livei' be- tween the right wing and the body, and turn the head under the other; rub the outside of each bird with a mixture of pepper and salt; spit them, and put some water in ^e dripping-pan; for each bird put a bit of 8fl THE EVEBTDAT COOK-BOOK. butter the size of a small egg, put them before a hot fire, and let them roast quickly; baste frequently; half an hour will do them; when nearly done, dredge them with wheat flour and baste with the butter in the pan; turn them, that they may be nicely and easily browned; v/hen done, take them up, set the pan over the fire, make a thin batter of a teaspoonful of wheat flour and cold water; when the gravy is boiling hot, stir it in for a few minutes, until it is brown, then pour it through a gravy sieve into a tureen, and serve with the pigeons. TO MAKE A BIRO’S NEST. Boil some yellow macaroni gently, until it is quite swelled out and tender, then cut it in pieces, the length of a finger, and lay them on a dish like a straw nest. Truss pigeons with the heads on (having scalded and picked them clean), turmed under the left wing, leave the feet on, and having stewed them, arrange them as in a nest; pour the gravy over and serve. The nest may be made of boiled rice, or bread cut in pieces, the length and thickness of a finger, and fried a nice brown in hot lard, seasoned with pepper and salt. Or, make it of bread, toasted a yellow brown. Any small birds may be stewed or roasted, and served in this way. PIGEONS IN JELLY. Wash and truss one dozen pigeons. Put them /n a kettle with four pounds of the shank of veal, six cloves, twenty-five pepper-corns, an onion that has been fried in one teaspoonful of butter, one stalk of celery, a bouquet of sweet herbs and four and a half quarts of water. Have the veal shank broken in small pieces. As soon as the contents of the kettle come to a boil, skim carefully, and set for three houi-s whei-e they will just simmer. After they have been cooking one hour, THE EYEBYDAT COOK-BOOK. 87 add two tablespoonfuls of salt, When the pigeons are done, take them up, being careful not to break them, and remove the strings. Draw the kettle forward, where it will boil rapidly, and keep there for forty min- utes; then strain the liquor through a napkin, and taste to see if seasoned enough. The water should have boiled down to two and a half quarts. Have two molds that will each hold six pigeons. Put a thin layer of the jelly in these, and set on ice to harden. When hard, arrange the pigeons in them, and cover with the jelly, which must be cold, but liquid. Place in the ice-chest for six, or, better still, twelve hours. There should be only one laj^er of the pigeon in the mold. To serve: Dip the mold in a basin of warm water for one minute, and turn on a cold dish. Garnish with pickled beets and parsley. A Tartare sauce can be served with this dish. If squabs are used, two hours will cook them. All small birds, as well as partridge, grouse, etc. , can be prepared in the same manner. Remember that the bird? must be cooked tender, and that the liquor must be sft. reduced that it will become jellied. PIGEON PIE. Clean and truss three or four pigeons, rub the ouk^dde and in with a mixture of pepper and salt; rub the inside with a bit of butter, and fill it with a bread-and-butter stuffing, or mashed potatoes; sew up the slit, butter the sides of a tin basin or pudding-dish, and line (the sides only) with pie paste, rolled to quarter of an inch thick- ness; lay the birds in; for three large tame pigeons, cut quarter of a pound of sweet butter and put it over them, strew over a large teaspoonful of salt, and a small tea- spoonful of pepper, with a bunch of finely-cut parsley, if liked; dredge a large tablespoonful of wheat flour over; put in water to nearly &ll the pie; lay skewers 88 THE EVERTDAT COOKBOOK. across the top, cover with a puff paste crust; cut a slit in the middle, ornament the edge with leaves, braids, or shells of paste, and put it in a moderately hot or quick oven, for one hour; when nearly done, brush the top over with the yolk of an egg beaten with a little milk, and finish. The pigeons for this pie may be cut in two or more pieces, if preferred. Any small bird may be done in this manner. WILD DUCKS. Nearly all wild ducks are liable to have a fishy flavor, and when handled by inexperienced cooks, are some- times uneatable from this cause. Before roasting them guard against this by parboiling them with a small car- rot, peeled, put within each. This will absorb the un- pleasant taste. An onion will have the same effect; but unless you mean to use onion in the stuffing, the carrot is preferable. In my own kitchen, I usually put in the onion, considering a suspicion of garlic a desideratum in roast duck, whether wild or tame. BOAST WILD DUCK. Parboil as above directed; throw away the carrot or onion, lay in fresh water half an hour; stuff with bread- crumbs seasoned with pepper, salt, sage, and onion, and roast until brown and tender, basting for half the time with butter and water, then with the drippings. Add to the gravy, when you have taken up the ducks, a tea- spoonful of currant jelly, and a pinch of Cayenne., Thicken with browned flour and serve in a tureen. WILD TURKEY. Draw and wash the inside very carefully, as with all game. Domestic fowls are, or should be, kept up with- THE EVERYDAY COOK-BOOK 89 out eating for at least twelve hours before they are killed; but we must shoot wild when we can get the chance, and of course it often happens that their crops are distended by a recent hearty meal of rank or green food. Wipe the cavity with a dry, soft cloth before you stuff. Have a rich force-meat, bread-crumbs, some bits of fat pork, chopped fine, pepper and salt. Moisten with milk, and beat in an egg and a couple of table- spoonfuls of melted butter. Baste with butter and water for the first hour, then three or four times with gravy; lastly, five or six times with melted butter. A generous and able housekeeper told me once that she always allowed a pound of butter for basting a large wild turkey. This was an extravagant quantity, but the meat is drier than that of the domestic fowl, and not nearly so fat. Dredge with flour at the last, froth with butter, and when he is of a tempting brown, serve. Skim the gravy, add a little hot water, pepper, thicken with the giblets chopped fine and browned flour, boil up, and pour into a tureen. At the South the giblets are not put in the gravy, but laid whole, one under each wing, when the turkey is dished. Garnish with small fried sausages, not larger than a dollar, crisped parsley between them. Send around currant jelly and cran- berry sauce with it. TO ROAST SNIPES, WOODCOCKS OR PLOVERS. Pick them immediately; wipe them, and season them slightly with pepper and salt. Cut as many slices of bread as you have birds. Toast them brown, butter them, and lay them in the pan. Dredge the birds with flour and put them in the oven with a brisk fire. Baste them with lard or fresh butter. They will be. done in twenty or thirty minutes. Serve them up laid on the toast, and garnish with sliced orange, or with orange jelly. 90 TEE EVERYDAY COOKBOOK. ROAST PARTRIDGE. Ihoose young birds, with dark-colored bills and yel- iotf ish legs, and let them hang a few days, or there will be iao flavor to the flesh, nor will it be tender. The time they should be kept entirely depends on the taste of those for whom they are intended, as what some persons would consider delicious, would be to others disgusting and offensive. They may be trussed with or without the head, the latter mode is now considered the most fashionable. Pluck, draw and wipe the par- tridge carefully inside and out; cut off the head, leaving suMcient skin on the neek to skewer back; bring the legs close to the breast, between it and the side-bones, anM pass a skewer through the pinions and thick part of the thighs. When the head is left on, it should be brought round and flxed on to the point of the skewer. Wken the bird is firmly and plumply trussed, roast it befi^re a nice bright fire; keep it well basted, and a few misutes before serving, flour and froth it well. Dish it, and serve with gravy and bread-sauce, and send to tabi'e hot and quickly. A little of the gravy should be poured over the bird. ROAST QUAIL. Plucfc’and draw the birds, rub a little butter over them, tie a strip of bacon over the breasts, and set them in the oven for twenty or twenty-five minutes. ROAST PRAIRIE CHICKEN. The bird being a little strong, and its flesh when cooked a little dry, it should be either larded or wide strips of bacon or pork placed over its breast. A mild seasoned stuffing will improve the flavor of old birds. Dust a little flour over them, baste occasionally, and serve. Pheasants may be managed in the same mannero THE EVEBYDAT COOK-BOOK. 91 LARDED GROUSE. Clean and wash the grouse. Lard the breast and tegs. Put a small skewer into the legs and through the tail. Tie firmly with twine. Dredge with salt, and rub the breast with soft butter; then dredge thickly with flour. Put into a quick oven. If to be very rare, cook twenty minutes; if wished better done, thirty minutes. The former time, as a general thing, suits gentlemen better, but thirty minutes is pi’eferred by ladies. If the birds are cooked in a tin-kitchen, it should be for thirty or thirty-five minutes. When done, place on a hot dish, on which has been spread bread- sauce. Sprinkle fried crumbs over both grouse and sauce. Garnish with parsley. The grouse may, in- stead, be served ^n a hot dish, with the parsley garnish, and the sauce and crumbs served in separate dishes. The first method is the better, however, as you get in the sauce all the gravy that comes from the birds. PORK, HAM, ETC. To Choose Poek. — If the rind of pork is tough and thick, and cannot easily be impressed with the finger, it is old. If fresh, the flesh will look cool and smooth; wh^ moist or clammy it is stale. The knuckle is the first to become tainted. Pork is often what is called measly, and is then al- most poisonous; measly pork may easily be detected, the fat being full of small kernels. Svdll or still-fed pork is not fit for curing; either dairy or corn-fed is good. Fresh pork is in season from October to April. In cutting up a large hog, it is first cut in two down the back and belly. The chine or back bone should be cut out from each side the whole length, and is either TEE EVERIDAY COOK-BOOK. 93 boiled or roasted. The chine is considered the prime part. The sides of the hog are made into bacon, and the inside or ribs is cut with very little meat. CURING HAMS. Hang up the hams a week or ten days, the longer the tenderer and better, if kept perfectly sweet; mix for each good-sized ham, one teacup of salt, one table- spoon of molasses, one ounce of saltpetre; lay the hams in a clean dry tub; heat the mixture and rub well into the hams, especially around the bones and recesses; re- peat the process once or twice, or until all the mixture is used; then let the hams lie two or three days, when they must be put for three weeks in brine strong enough to bear an egg; then soak eight hours in cold water; hang up to dry in the kitchen or other more convenient place for a week or more; smoke from three to five days, being careful not to heat the hams. Corn- cobs and apple-tree wood trees are good for smoking. The juices are better retained if smoked with the hock down. Tie up carefully in bags for the summer. TO ROAST A LEG OP PORK. Take a sharp knife and score the skin across in nar- row strips (you may cross it again so as to form diamonds) and rub in some powdered sage. Raise the skin at the knuckle and put in a stuffing of minced onion and sage, bread-crumbs, pepper, salt, and beaten yolk of egg. Fasten it down with a buttered string, or skewers. You may make deep incisions in the meat of the large end of the leg, and stuff them also, press- ing in the filling very hard. Rub a little sweet oil all over the skin with a brush or a goose feather, to make it crisp and of a handsome brown. A leg of pork will require from three to four hours to roast. Moisten TEE EVERT DAY COOK-BOOK. 93 it all the time by brushing it with sweet oil, or with fresh butter tied in a rag. To baste it with its own drippings will make the skin tough and hard. Skim the fat carefully from the gravy, which should be thick- ened with a little flour. A roast leg of pork should always be accompanied by apple sauce, and by mashed potatoes and mashed turnips. PORK AND BEANS. Pick over carefully a quart of beans and let them soak over night; in the morning wash and drain in another water, put on to boil in cold water with half a teaspoon of soda; boil about thirty minutes (when done, the skin of a bean will crack if taken out and blown upon), drain, and put in an earthen pot first a slice of pork and then' the beans, with two or three tablespoons of molasses. When the beans are in the pot, put in the centre half or three-fourths of a pound of well- washed salt pork with the rind scored in slices or squares, and uppermost; season with pepper and salt if needed; cover all over with hot water, and bake six hours ot longer in a moderate oven, adding hot water as needed; they cannot be baked too long. Keep covered so that they will not burn on the top, but remove cover an hour or two before serving, to brown the top and crisp the pork. PORK SAUSAGES. Take such a proportion of fat and lean pork as you like; chop it quite fine, and for every ten pounds of meat take four ounces of fine salt, and one of fine pep- per; dried sage, or lemon thyme, finely powdered, may be added if liked; a teaspoonful of sage, and the same of ground allspice and cloves, to each ten pounds of meat. Mix the seasoning through the meat; pack it down in stone pots or put in musUn bags. Or fill the 94 THE EVERYDAY COOK-BOOK. hog’s or ox’s guts, having first made them perfectly clean, thus: empty them, cut them in lengths, and lay them three or four days in salt and water, or weak lime water; turn them inside out once or twice, scrape them; then rinse them, and fill with the meat. If you do not use the skins or guts, make the sausage meat up to the size and shape of sausages, dip them in beaten egg, and then into wheat flour, or rolled crackers, or simply into wheat flour, and fry in hot lard. Turn them, that every side may be a fine color. Serve hot, with boiled potatoes or hominy; either taken from the gravy, or after they are fried, pour a little boiling water into the gravy in the pan, and pour it over them; or first dredge in a teaspoonful of wheat flour, stir it until it is smooth and brown; then add a little boiling water, let it boil up once, then put it in the dish with the sausages. Chopped onion and green parsley may be added to the sausage meat, when making ready to fry. Or sausage meat may be tied in a muslin bag, and boiled, and served with vegetables; or let it become cold, and cut in slices. POBK CHOPS, STEAKS AND CUTLETS. Fry or stew pork chops, after taking off the rind or skin, the same as for veal. Cutlets and steaks are also fried, broiled, or stewed, the same as veal. BOAST PIG. Thoroughly clean the pig, then rinse it in cold water, wipe it dry; then rub the inside with a mixture of salt and pepper, and if liked, a little pounded and sifted sage; make a stuffing thus: cut some wheat bread in slices half an inch thick, spread butter on to half its thickness, sprinkled with pepper and salt, if not liked, TEF, EVEBTDAY COOKBOOK. 9S a little pounded sage and minced onion; pour enough hot water over the bread to make it moist or soft, then fill the body with it and sew it together, or tie a cord around it to keep the dressing in, then spit it; put a pint of water in the dripping-pan, put into it a teaspoon- ful of salt, and a teaspoonful of pepper, let the fire be hotter at each end than in the middle, put the pig down at a little distance from the fire, baste it as it begins to roast, and gradually draw it nearer, continue to baste occasionaly; turn that it may be evenly cooked; when the eyes drop out it is done; or a better rule is to judge by the weight, fifteen minutes for each pound of meat, if the fire is right. Have a bright clear fire, with a bed ot coals at the bottom; put the roast at a little distance, and gradually draw it nearer; when the pig is done stir up the fire, take a coarse cloth with a good bit of butter in it, and wet the pig all over with it, and when the crack- ling is crisp take ’t up, dredge a little flour into the gravy, let it boil up once, and have boiled the heart, liver, etc., tender, and chopped it fine, add it to the gravy, give it one boil, then serve. PIG’S CHEEK. Is smoked and boiled like ham with vegetables; boiled cabbage or fried parsnips may be served with it. ROAST SPARE-RIB. Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuff with turkey-dressing, sew up tightly, place in dripping-pan with pint of water, baste frequently, turning over once so as to bake both sides equally until a rich brown. m THE EVEBYDAT COOK-BOOK. POEK FRITTERS. Have at hand a thick batter of Indian meal and flour; cut a few slices of pork and fry them in the frying-pan until the fat is fried out; cut a few more slices of the pork, dip them in the batter, and drop them in the bubbling fat, seasoning with salt and pepper; cook until light brown, and eat while hot. BAKED HAM. Cover your ham with cold water, and simmer gently just enough to loosen the skin, so that it can be pulled off. This will probably be from two to three hours, according to the size of your ham. When skinned, pat in a dripping-pan in the oven, pour over it a teacup of vinegar, and one of hot water, in which disolve a teaspoonful of English mustard, bake slowly, basting with the liquid, for two hours. Then cover the ham all over to the depth of one inch with coarse brown sugar, press it down firmly, and do not baste again until the sugar has formed a thick crust, which it will soon do in a very slow oven. Let it remain a full hour in after covering with the sugar, until it becomes a rich golden brown. When done, drain from the liquor in the pan and put on a dish to cool. When it is cool, but not cold, press by turning another flat dish on top, with a weight over it. You will never want to eat ham cooked in any other way when you have tasted this, and the pressing makes it cut firmly for sandwiches or slicing. TO BOIL A HAM. Wash thoroughly with a cloth. Select a' small size to boil, put it in a large quantity of cold water, and boil twenty minutes for each pound, allowing it to boilslowlyi TEE EVERYDAY COOK-BOOK. 97 take off the rind while hot and put in the oven to brown half an hour; remove and trim. TO BROIL HAM. Cut some slices of ham, quarter of an inch thick, lay them in hot water for half an hour, or give them a scalding in a pan over the fire; then take them up and lay them on a gridiron, over bright coals; when the out- side is browned, turn the other; then take the slices on a hot dish, butter them freely, sprinkle pepper over and serve. Or, after scalding them, wipe them dry, dip each slice in beaten egg, and then into rolled crackers, and fry or broil. FRIED HAM AND EGGS (a Breakfast Dish.) Cut the ham into slices, and take care that they are of the same thickness in every part. Cut off the rind, and if the ham should be particularly hard and salt, it will be found an improvement to soak it for about ten minutes in hot water, and then dry it in a cloth. Put it into a cold frying-pan, set it over the fire, and turn the slices three or four times whilst they are cooking. When done place them on a dish, which should be kept hot in front of the fire during the time the eggs are being poached. Poach the eggs; slip them on to the slices of ham, and serve quickly. HAM TOAST. Mince finely a quarter of a pound of cooked ham with an anchovy boned and washed; add a little Cay- enne and pounded mace; beat up two eggs; mix with the mince, and add just sufficient milk to keep it moist; make it quite hot, and serve on small rounds of toast or fried bread. 98 rHE EVEBTDAT COOK-BOOK. HEAD CHEESE. Having thoroughly cleaned a hog’s head or pig’s head split it in two with a sharp knife, take out the eyes, take out the brains, cut off the ears, and pour scalding water over them and the head, and scrape them clean. Cut off any part of the nose which may be discolored so as not to be scraped clean; then linse all in cold water, and put it into a large kettle with hot (not boiling) water to cover it, and set the kettle (having covered it) over the fire; let it boil gently, taking off the scum as it rises; when boiled so that the bones leave the meat read- ily, take it from the water with a skimmer into a large wooden bowl or tray; take from it every particle of bone; chop the meat small and season to taste with salt and pepper, and if liked a little sage or thyme; spread a cloth in a colander or sieve; set it in a deep dish, an/ put the meat in, then fold the cloth closely over it, la^ a weight on which may press equally the whole surfact (a sfficiently large plate will serve). Let the weight be more or less heavy, according as you may wish the cheese to be fat or lean; a heavy weight by pressing out the fat will of course leave the cheese lean. When cold take the weight off; take it from the colander or sieve, scrape off whatever fat may be found on the out- side of the cloth, and keep the cheese in the cloth in a cool place, to be eaten sliced thin, wdth or without mus- tard, and vinegar or catsup. After the water is cold in which the head was boiled, take off the fat from it, and whatever may have drained from the sieve, or colander, and cloth; put it together in some clean water, give it one boil; then strain it through a cloth, and set it to oecome cold; then take off the cake of fat It is fit for any use. THE EVERYDAT COOK-BOOK. 99 PIGS’ FEET SOUSED. Scald and scrape clean the feet ; if the covering of the toes will not come off without, singe them in hot embers, until they are loose, then take them off. ]\Iany persons lay them in weak lime water to whiten them. Having scraped them clean and white, wash them and put them in a pot of hot (not boiling) water, with a little salt, and let them boil gently, until by turning a fork in the flesh it will easily break and the bones are loosened. Take off the scum as it rises. When done, take them from the hot water into cold vinegar, enough to cover them, add to it one-third as much of the water in which they were boiled ; add whole pepper and all- spice, wuth cloves and mace if liked, put a cloth and a tight-fitting cover over the pot or jar. Soused feet may be eaten cold from the vinegar, split in two from top to toe, or having split them, dip them in wheat flout and fry in hot lard, or broil and butter them. In either case, let them be nicely browned. TO MAKE LAED. Take the leaf fat from the inside of a bacon hog, cut it small, and put it in an iron kettle, which must be perfectly free from any musty taste ; set it over a steady, moderate fire, until nothing but scraps remain of the meat; the heat must be kept up, but gentle, that it may not burn the lard ; spread a coarse cloth in a wire sieve, and strain the liquid into tin basins which will hold two or three quarts ; squeeze out all the fat from the scraps. When the lard in the pans is cold, press a piece of muslin close upon it, trim it off the ed^ of the pan, and keep it in a cool place. Or, it may be kept in wooden kegs with close covers. Lard made with one-third as much beef suet as fat, is supposed by many persons to keep better. 100 THE EVERYDAY COOK-BOOK. TO TELL GOOD EGGS.0 Put them in water — if the large ends turns up, they are not fresh. This is an infallible rule to distinguish a good egg from a bad one. KEEPING EGGS PEESH. “All it is necessary to do to keep eggs through summer is to procure small, clean wooden or tin vessels, holding from ten to twenty gallons, and a barrel, more or less, of common, fine-ground land plaster. Begin by putting on the bottom of the vessel two or three inches of plaster, and then, having fresh eggs, with the yolks unbroken, set them up, small end down, dose to each other, but not crowding, and make the first layer. Then add more plaster and enough so the eggs will stand upright, and set up the second layer; then another deposit of plaster, followed by a layer of eggs, till the vessel is full, and finish by covering the top layer with plaster. Eggs so packed and subjected to a tempera- ture of at least 85 degrees, if not 90 degrees, during August and September, come out fresh, and if one could be certain of not having a temperature of more than 75 degrees to contend with, I am confident eggs could be kept by these means all the year round. ■ Ob- serve that the eggs must be fresh laid, the yolks unbroken, the packing done in small vessels, and with clean, fine-ground land plaster, and care must be taken that no egg so presses on another as to break the shell.” Eggs may be kept good for a year in the following manner : To a pail of water, put of unslacked lime and coarse salt each a pint ; keep it in a cellar, or cool place," and put the eggs in, as fresh laid as possible. It is well to keep a stone pot of this lime water ready TEE EVEjxTDAY COOK-BOOK. 101 ttr receive the eggs as soon as laid ; make a fresh sup- ply every few months. This lime water is exactly the proper strength ; strong lime water will cook the eggs, Very strong lime water will eat the shell. POACHED EGGS. Two eggs, two tablespoonfuls of • milk, half a tea- spoonful of salt, half a teaspoonful of butter. Beat the eggs, and add the salt and milk. Put the butter in a small saucepan, and when it melts add the eggs. Stir over the fire until the mixture thickens, being careful not to let it cook hard. About two minutes will cook it. The eggs, when done, should be soft and creamy. Serve immediately DSOPPED EGGS. Have one quart of boiling water and one tablespoon- ful of salt in a frying pan. Break the eggs, one by one, into a saucer, and slide carefully into the salted water. Cook until the white is firm, and lift out with a g riddle-cake turner and place on toasted bread. Serve immediately. STUFFED EGGS. Six hard-boiled eggs cut in two, take out the yolks and mash fine; then add two teaspoonfuls of butter, one of cream, two or three drops of onion juice, salt and pepper to taste. Mix all thoroughly and fill the eggs with this mixture; put them together. Then there will be a little of the filling left, to which add one well-beaten egg. Cover the eggs with this mixture, and then roll in cracker-crumbs. Fry a light brown in boiling fat. Plain baked eggs make a quite pretty breakfast dish. Take a round white-ware dish thick enough to stand the heat of the ovair put into it sufii- 108 TEE EVERYDAY COOK-^BOOK, cient fresh butter, and break as many eggs in ii as ».re desirable" putting a few bits of butter on the top, and set in rather a slow oven until they are cooked. Have a dish of nicely made buttered toast arranged sym- metrically on a plate, and garnish it and the dish of eggs Avith small pieces of curled parsley. EGGS A LA SUISSE. Spread the bottom of the dish with two ounces of fresh butter; cover this with grated cheese; break eight whole eggs upon the cheese without breaking the yolks. Season with red pepper and salt if necessary; pour a little cream on the surface, strew about two ounces of grated cheese on the top, and set the eggs in a moder- ate oven for about a quarter of an hour. Pass a hot salamander over the top to brown it. EGGS BROUILLB. Six eggs, half a cupful of milk, or, better still, of cream; two mushrooms, one teaspoonful of salt, a little pepper, three tablespoonfuls of butter, a slight grating of nutmeg. Cut the mushrooms into dice, and fry them for one minute in one tablespoonful of the butter. Beat the eggs, salt, pepper, and cream together, and put them in a saucepan. Add the butter and mush- rooms to these ingredients. Stir over a moderate heat until the mixture begins to thicken. Take from the fire and beat rapidly until the eggs become quite thick and creamy. Have slices of toast on a hot dish Heap the mixture on these, and garnish with points of toast. Serve immediately. CURRIED EGGS. Slice two onions and fry in butter, add a tablespoon €urry*powdei'aad one pint good broth or stock, stew til! Bv Katherine lUorhit. have cleaned my aughter s dress, which is elaboratelv hen four t', S^’anite dishpan. K- 1, gasoline onto the dress i^rts'’ *be most soiled ins ou.. Coyer and leave for half an V all ^h°“ swishing it up and down gen- Lr the ir ‘be bottom. on°whL'^yr® “? a warm “XT there is no odor remaining. nra T must be done out of "^t. ANOTHER HAPPY WIPE.' ■ANSWERS TO CORRESPONDENTS. ^ Mary M. Don’t use benzoin if your skin IS oily. It is b3tt>:r for a d.y tkin. After washing the face give it a da^h of lavender water. Women need to study the nature or their complexions before they try to improve them. Such and such a thing is said to be good for the complexion and all the maids and matio s ruih to use it. No wonder many say: -‘Oh, such a thing is no use. I tried it and it wasn't the least par- ticle of good." Carrie Careless — To cure dyspepsia by means of exercise try punching a bag. Sus- pend it at a convenient height from the floor to permit of pounding it vigorously after the, manner of a prize flghter. You must wear gloves to protect your knuckles. Twisting the body around in both directions from the waist is a g od ex^rci^e for you. Leaning forward and t len ba kward as far as poss.ble, aLo the right and to the left, IS good practice. Interlock the thumbs and with the knees straight bend forward until the tips of the fingers touch the floor. Rise to an uprig ;t position, with the arms above the head B sid-,s cu i. g your dys- pepsia, these atbl tics shou d expand your chest and put roses in your cheeks and grace and vigor in every motion. Don’t say that you are too weak and breathless to take exercise. This is a delusion. The weakness and the quick and short respira- tion arise from wa.R of exercise. The less exercise one takes the less one is fitted for and the more one needs it. Nerves will become disordered, the blood thick and sluggish and muscles will grow flaccid with- out exercise. power, It IS not like other soaps which merely cleanse, for Life- buoy Soap clean- ses thpr ough- ly and perfectlyW^^^B at Your dcalc money if , satisfie 1 1 1 n) [ tBB BVEBYDAT COOKBOOK. 108 onifina are quite tender, add a cup of cream thickened with arrowroot or rice flour, simmer a few moments, then ado eight or ten hard-boiled eggs, cut in slices, and beat them well, but do not boil. CREAMED EGGS. Boil six eggs twenty minutes. Make one pint of cream sauce. Hav six slices of toast on a hot dish. Put a layer of sauce on each one, and then part of the whites of the eggs, cut in thin strips; and rub part of the yolks through a sieve on to the toast. Repeat this, and finish with a third layer of sauce. Place in the oven for about three minutes. Garnish with parsley, and serve. SOFT BOILED EGGS. Place the eggs in a warm saucepan, and cover with boiUng water. Let them stand where they will keep hot, but not boil, for ten minutes. This method will cook both whites and yolks. EGGS UPON TOAST. Put a good lump of butter into a frying-pan. Whe^ it is hot, stir in four or five well-beaten eggs, with pep- per, salt, and a little parsley. Stir and toss for three minutes. Have ready to your hand some slices of but- tered toast (cut round with a tin cake cutter before they are toasted); spread thickly with ground or minced tongue, chickeuj or ham. Heap the stirred eggs upon these in mounds, and set in a hot dish garnished with parsley and pickled beets. DUTCH OMELET. Break eight eggs into a basin, season with pepper and salt) add two oaaces of butter eut beat these m TBS srssmAf cookbook. together, make an ounce of butter hot in a frying-pan, put the eggs in, continue to stir it, drawing it away from the sides, that it may be evenly done, shake it now and then to free it from the pan; when the under side is a little browned, turn the omelet into a dish, and serve; this must be done over a moderate fire. EGGS POACHED IN BALLS. Put three pints of boiling water into a stewpan; set it on a hot stove or coals; stir the water with a stick until it runs rapidly around, then having broken an egg into a cup, taking care not to break the yolk, drop it into the whirling water; continue to stir it until the egg is cooked, then take it into a dish with a skimmer and set it over a pot of boiling water; boil one at a time, until you have enough. These will remain soft for a long time. OMELET AH NATURAL. Break eight or ten eggs into a basin; add a small tea- spoonful of salt and a little pepper, with a tablespoonful of cold water; beat the whole well with a spoon or whisk. In the meantime put some fresh sweet butter into an omelet pan, and when it is nearly hot, put in an omelet; while it is frying, with a skimmer spoon raise the edges from the pan that it may be properly done. When the eggs are set and one side is a fine brown, double it half over and serve hot. These omelets should be put quite thin in the pan; the butter required for each will be about the size of a small egg. OMELET IN BATTER. Fry an omelet; when done, cut it in squares or dia- monds, dip each piece in batter made of two eggs and a pint of milk, w'ith enough wheat flour, and fry them io nice salted lard to a delicate browo. Seiw© hot ms EVERTDAY COOK-BOOK. 105 SCBAMBLED EGGS. Four eggs, one tablespoonful of butter, half a tea> spoonful of salt. Beat the eggs and add the salt to them. Melt the butter in a saucepan. Turn in the beaten eggs, stir quickly over a hot fire for one minute, and serve. OMELET (SPLENDID). Six eggs, whites and yolks beaten separately; half pint milk, six teaspoons corn starch, one teaspoon bak- ing powder, and a little salt; add the whites, beaten to stiff froth, last; cook in a little butter. 06 THE EVERYDAY COOK BOOM. VEGETABLES. BOILED POTATOS. Old potatoes are better for being peeled and put in cold water an hour before being put over to boil. They should then be put into fresh cold water, when set over the fire. New potatoes should always be put in a boil- ing water, and it is best to prepare them just in time for cooking. Are better steamed than boiled. MASHED POTATOS. Potatoes are not good for mashing until they are full grown; peel them, and lay them in water for an hour or more before boiling, for mashing. Old potatoes, when unfit for plain boiling, may be served mashed; cut out all imperfections, take oft all 'he skin, and lay them in cold water for one hour or more; then put them into a dinner-pot or stewpan, with a teaspoonful of salt; cover the stewpan, md let them boil for half an hour, unless they are large, when three- quarters of an hour will be required; when they are done, take them up with a skimmer into a wooden bowl or tray, and mash them fine with a potato beetle; melt a piece oi butter, the size of a large egg, into half a pint of hot milk; mix it with the mashed potatoes until it is thoroughly incorporated, and a smooth mass; then pet it in . deep dish, emootl- the top over, and it f BE SVEBtDAY COOK-BOOK. Wt nsatly with a knife; put pepper over and serve. The quantity of milk used must be in proportion to the quantity of potatoes. Mashed potatoes may be heaped on a flat dish; make it m a crown or pineapple; stick a sprig of green celery or parsley in the top; or first brown it before the fire or in an oven. Mashed potatoes may be made a highly ornamental dish; after shaping it, as taste may direct, trim the edge of the plate with a wreath of celery leaves or green parsley; or first brown the outside in an ovot or before the fire. PRIED POTATOES. Feel and cut the potatoes into thin slices, as nearly the same size as possible; make some butter or dripping quite hot in a frying-pan; put in the potatoes, and fry them on both sides to a nice brown. When they are crisp and done, take them up, place them on a cloth before the fire to drain the grease from them, and serve very hot, after sprinkling them with salt. These are delicious with rump-steak, and in France are frequently served thus as a breakfast dish. The remains of cold potatoes may also be sliced and fried by the above re- cipe, but the slices must be cut a little thicker. BROILED POTATOES. Cut cold boiled potatoes in slices lengthwise, quarter of an inch thick; dip each slice in wheat flour, and lay them on a giddiron over a bright fire of coals; when both sides are browned nicely, take them on a hot dish, put a bit of butter, pepper and salt to taste over, and serve hot POTATOES AND CREAM. Mince cold boiled potatoes fine; put them into a spider with melted butter in it; let them tsf httie^te 108 THE EVERYDAY COOK-BOOK the butter, well covered; then put in a fresh piece of butter, seasoned with salt and pepper, and pour over rich cream or milk; let it boil up once and serve. POTATO PUFFS. Prepare the potatoes as directed for mashed potato. While hot, shape in balls about the size of an egg. Have a tin sheet well buttered, and place the balls on it. As soon as all are done, brush over with beaten egg. Brown in the oven. When done, slip a knife under them and slide them upon a hot platter. Garnish with parsley, and serve immediately. POTATO SNOW. Choose large white potatoes, as free from spots as possible; boil them in their skin in salt and water until perfectly tender, drain and dry them thoroughly by the side of the fire, and peel them. Put a hot dish before the fire, rub the potatoes through a coarse sieve on to this dish; do not touch them afterwards, or the fiakes will fall, and serve as hot as possible. POTATO BOBDER. Six potatoes, three eggs, one tablespoonful of butter, one of salt, half a cupful of boiling milk. Pare, boil and mash the potatoes. When fine and light, add the butter, salt and pepper, and two well-beaten eggs. But- ter the border mold and pack the potato in it. Let this stand on the kitchen table ten minutes; then turn out on a dish and brush over with one well-beaten egg. Brown in the oven. WHIPPED POTATOES. Instead of mashing in the ordinary way whip with a fiork until light and dry; then whip in a little melted THE EVEBTDAY COOK-SOOK. 109 butter, some milk, and salt to taste, whipping rapidly until creamy, Pile as lightly and irregularly as you can in a hot dish. SCALLOPED POTATOS. Prepare in this proportion: Two cups of mashed po- tatoes, two tablespoonfuls of cream or milk, and one of melted butter; salt and pepper to taste. Stir the pota^ toes, butter, and cream together, adding one raw egg. If the potatoes seem too moist, beat in a few fine bread- crumbs. Bake in a hot oven for ten minutes, taking care to have the top a rich brown. POTATO CROQUETTES. Pare, boil, and mash six good-sized potatoes. Add one tablespoonful of butter, two-thirds of a cupful of hot cream or milk, the whites of two eggs well-beaten, salt and pepper to taste. When cool enough to handle, work into shape, roll in eggs and bread-crumbs, and fry in hot lard. POTATOS A LA CREME. Heat a cupful of milk; stir in a heaping tablespoonful of butter cut up in as much flour. Stir until smooth and thick; pepper and salt, and add two cupfuls of cold boiled potatoes, sliced, and a little very finely-chopped parsley. Shake over the fire until the potatoes are hot all through, and pour into a deep dish. TO BOIL SWEET POTATOS. Wash them perfectly clean, put them into a pot or stewpan, and pour boihng water over to cover them; cover the pot close, and boil fast for half an hour, or more if the potatoes are large; try them with a fork; when done, drain off the water, take off the skins, and serve. 110 TEE EVERYDAY COOK- BOOM. Cold sweet potatoes may be cut in slices across w lengthwise, and fried or broiled as common potatoes; or they may be cut in half and served cold. BOASTED SWEET POTATOES. Having washed them clean, and wiped them dry, roast them on a hot hearth as directed for common po- tatoes; or put them in a Dutch oven or tin reflector. Boasted or baked potatoes should not be cut, but broken open and eaten from the skin, as from a shell. TO BAKE SWEET POTATOES. Wash them perfectly clean, wipe them dry, and bake in a quick oven, according to their size — half an hour for quite small size, three-quarters for larger, and a full hour for the largest. Let the oven have a good heat, and do not open it, unless it is necesary to turn them, until they are done. FRENCH PRIED SWEET POTATOES. Prepare and fry the same as the white potatoes. Or they can first be boiled half an hour, and then pared, cut and fried as directed. The latter is the better way, as they are liable to be a little hard if fried when raw. TURNIPS. Boil until tender; mash and season with butter, pep- per, salt, and a little rich milk or cream. SPINACH. An excellent way to serve spinach is to first look it over carefully, wash it in two or three waters. If the THE EVERYDAY COOKBOOK. Hi stalks are not perfectly tender, cut the leaves from the stalk. Boil for twenty minutes in water with enough salt disolved in it to salt the spinach sufficiently. When done let it drain, then chop it fine, put on the stove in a saucepan, with a lump of butter, salt, and pepper, and enough milk to moisten it. When the butter is melted and spinach steaming, take from the fire and put it in the dish in which it is going to the table. Garnish with hard-boiled eggs cut in slices or rings — that is, with the yolk removed and rings of the white only left. BEETS. Clean these nicely, do not pare them, leaving on a short piece of stalk. Then put over to boil in hot water. Young beets will cook tender in an hour; old beets re- quire several hours’ boiling. When done, skin quickly while hot, slice thin into your vegetable dish, put on salt, pepper, and a little butter, put over a little vinegar, and serve hot or cold. TO PRESERVE VEGETABLES FOR WIN- TER USE. Green string beans must be picked when young; put a layer three inches deep in a small wooden keg or half barrel; sprinkle in salt an inch deep, then put another layer of beans, then salt the beans and salt in alternate layers, until you have enough; let the last be salt; cover them with a piece of board which will fit the inside of the barrel or keg, and place a heavy weight upon it; they will make a brine. When wanted for use, soak them one night or more in plenty of water, changing it once or twice, until the salt is out of them, then cut them, and boil the same as when fresh. Caneots, beans, beet-roots, parsnips, and potatoes 112 'tEB EVERYDAt COOK-BOOK, keep best in dry sand or earth in a cellar; turnips keep best on a cellar bottom, or they may be kept the same as carrot, etc. Whatever earth remains about them when taken from the ground, should not be shaken oflp. When sprouts come on potatoes or other stored vege- tables, they should be carefully cut off. The young sprouts from turnips are sometimes served as a salad, or boiled tender in salt and water, and served with butter and pepper over. Celery may be kept all winter by setting it in boxes filled with earth; keep it in the cellar; it will grow and whiten in the dark; leeks may also be kept in this way. Cabbage set out in earth, in a good cellar, will keep good and fresh all winter. Small close heads of cabbage may be kept many weeks by taking them before the frost comes, and laying them on a stone floor; this will whiten them, and make them tender. Stored onions are to be strung, and hung in a dry, cold place. DELICATE CABBAGE Remove all defective leaves, quarter and cut as for coarse slaw, cover well with cold water, and let remain several hours before cooking, then drain and put into pot with enough boiling water to cover; boil until thoroughly cooked (which will generally require about forty-five minutes), add salt ten or fifteen minutes before removing from fire, and when done, take up into a colander, press out the water well, and season with butter and pepper. This is a good dish to serve with corned meats, but should not be cooked with them; if prefered, however, it may be seasoned by adding some of the liquor and fat from the boiling meat to the cab- bage while cooking. Drain, remove, and serve in a dish with drawn butter, or a cream dressing poured over it Ui i tSS SWBEmAT GOOK’BOOE, RED CABBAGE. Select two small, solid heads of hard red cabbage; divide them in halves from crown to stem; lay the split side down, and cut downwards in thin slices. The cab- bage will then be in narrow strips or shreds. Put into a saucepan a tablespoonful of clean drippings, butter, or any nice fat; when fat is hot put in cabbage, a tea- spoonful of salt, three tablespoonfuls vinegar (if the latter is very strong, use but two), and one onion, in which three or four cloves have been stuck, buried in the middle; boil two hours and a half, if it becomes too dry and is in danger of scorching, add a very Uttle Water. This is very nice. CAULIFLOWER. Boil a fine cauliflower, tied up snugly in coarse tarle- tan, in hot water, a little salt. Drain and lay in a deep dish, flower uppermost. Heat a cup of milk; thicken with two tablespoonfuls of butter, cut into bits, and rolled in flour. Add pepper, salt, the beaten white of an egg, and boil up one minute, stirring well. Take from the fire, squeeze the juice of a lemon through a hair sieve into the sauce, and pour half into a boat, the rest over the cauliflower MASHED CARROTS. Scrape, wash, lay in cold water half an hour; then cook tender in boiling water. Drain well, mash with a wooden spoon, or beetle, work in a good piece of butter, and season with pepper and salt. Heap up in a vegetable dish, and serve very hot ^ BOILED GREEN CORN Choose young sjgar-com, full grown, but not hard; tesl with the oajl. When the grain is pierced, thn 1!4 THE EVEBTDAT COOKBOOK. milk should escape in a jet and not be thick. Clean by stripping off the outer leaves, turn back the innermost covering carefully, pick off every thread of silk, and recover the ear with the thin husk that grew nearest it. Tie at the top with a bit of thread, put boiling water, salted, and cook fast from twenty minutes to half an hour, in proportion to size and age. Cut off the stalks close to the cob, and send whole to table, wrapped in a napkin. Or you can cut from the cob while hot and season with butter, pepper and salt Send to table in a veg- etable dish. GEEEIi PEAS. Shell and lay m cold water fifteen minutes. Cook from twenty to twenty-five minutes in boiling salted water, Drain, put in a deep dish with a good lump si ble while thin, and before the final handful is added. When desired to be fried for breakfast, turn it into an earthen dish and set away to cool. Then cut in slices when you wish to fry ; dip each piece in beaten egga and fry on a hot griddle. CORN MUSH. Put four quarts fresh water in a kettle to boil, salt to taste ; when it begins to boil stir in one and a half quarts meal, letting it sift through the fingers slowly to prevent lumps, adding it a little faster at the last, until a s thick as can be conveniently stirred with one hand ; set in the oven in the kettle, (or take out into a pan), liake an hour, and it will be thoroughly cooked. It < akes corn meal so long to cook thoroughly that it is very difficult to boil it until done without burning. Excellent for frying when cold. Use a hard wood paddle, two feet long, with a blade two inches wide and seven inches long, to stir with. The thorough cooking and baking in oven afterwards takes away all the raw taste that mush is apt to have, and adds much to its sweetness and delicious flavor. GRAHAM MUSH. Sift meal slowly into boiling salted water, stirring briskly until it is thick as can be stirred with one hand; serve with milk, or cream and sugar, or butter and syrup. It is much improved by removing from the kettle to a pan as soon as thoroughly mixed, and steam-; ing for three or four hours. It may also be eaten cold, or sliced and fried like corn mush. THE EVEBIDAY COOKBOOK. SALADS, PICKLES AND CATSUR LETTUCE. Th^ early lettuce, and first fine salad, are five or six leaves in a cluster; their early appearance is their greatest recommendation; cabbage or white-heart lettuce is later and much more delicate; break the leaves apart one by one from the stalk and throw them into a pan of cold water; rinse them well, lay them into a salad bowl or a deep dish, lay the largest leaves first, put the next size upon them, then lay on the finest white leaves; cut hard- boiled eggs in slices or quarters and lay them at equal distances around the edge and over the salad ; serve with vinegar, oil, and made mustard in the castor. Or, hav- ing picked and washed the lettuce, cut the leaves small; put the cut salad in a glass dish or bowl, pour a salad dressing over and serve; or, garnish with small red rad- ishes, cut in halves or slices, and hard-boiled eggs cut in quarters or slices; pour a salad dressing over when ready to serve. Serve with boiled lobster, bo^^ed fowls, or roasted lamb or veal. LETTUCE SALAD. Take the yolks of three hard-boiled eggs, add salt and mustard to taste; mash it fine; make a paste by adding a dessertspoon of olive oil or melted butter (use butter always when it is difficult to fresh oil); mix thor- oughly. and then dilute bv adding qradjuaH/u ^ of 140 THE EVEBTDAT COOKBOOK. vinegar, and pour over the letto“e. Garnish by slicing another egg and laying over the lettuce. This is suffi- cient for a moderate-sized dish of lettuce. SALMON SALAD. One quart of cooked salmon, two heads of lettuce, two tablespoonfuls of lemon-juice, one of vinegar, two of capers, one teaspoonful of salt, ons-third of a tear spoonful i>f pepper, one cupful of mayonnaise dressing, or t he French dressing. Break up the salmon with two silver forks. Add to it the salt, pepper, vinegar and lemon-juice. Put in the ice-chest or some other cold place, for two or three hours. Prepare the lettuce as directed for lobster salad. At serving time, pick out leaves enough to })order the dish. Cut or tear the re- mainder in pieces, and arrange these in the center of a flat dish. On them heap the salmon lightly, and cover with the dressing. Now sprinkle on the capers. Ar- range the whole leaves at the base; and, if you choose, lay one-fourth of a thin slice of lemon on each leaf. LOBSTEB SALAD. Put a large lobster over the Are in boiling water slightly salted; boil rapidly for about twenty minutes; when done it will be of a bright red color, and should be removed, as if boiled too long it will be tough; when cold, crack the claws, after first disjointing, twist ofl tlie head (which is used in garnishing), split the body in two iengtWise, pick out the meat in bits not too fine, saving the coral separate; cut up a large head of lettuce slightly, and place on a dish over which lay the lobster, putting the coral around the outside. For dressing, take the yolks of three eggs, beat well, add four table- spoons adad oil, droppiiig it in very slowly, beating eS THE EVERYDAY COOK-BOOK. 1 # the time; then add a little salt, Cayenne pepper, hall teaspoon mixed mustard, and two tablespoons vinegar. Four this over the lobster, just before sending to table. TOMATO SALAD. Take the skin, juice and seeds from nice, fiesh tomatoes, chop what remains with celery, and add a good salad-dressing. SALAD DRESSING. Yolks of two hard-boiled eggs rubbed very fine and smooth, one teaspoon English mustard, one of salt, the yolks of two raw eggs beaten into the other, dessert- spoon of fine sugar. Add very fresh sweet oil poured in by very small quantities, and beaten as long as the mixture continues to thicken, then add vinegar till as thin as desired. If not hot enough with mustard, add a little Cayenne pepper. SARDINE SALAD.1 Arrange one quart of any kind of cooked fish on a bed of crisp lettuce. Split six sardines, and if there are any bones, remove them. Cover the fish with the sardine dressing. Over this put the sardines, having the ends meet in the center of the dish. At the base of the dish make a wreath of thin slices of lemon. Garnish with parsley or lettuce, and serve immediately. FRENCH SALAD DRESSING. Three tablespoonfuls of oil, one of vinegar, one salt- spoonful of salt, one-half a saltspoonful of pepper. Put ^ salt and pepper in a cup, and add one tet^e^on fli qS tim oiL When thoroughly mimd, adid tl» m 142 THE EVERYDAY COOHBOOK. mainder of the oil and the vinegar. This is dressing enough for a salad for six persons. If you like the flavor of onion, grate a little juice into the dressing. The juice is obtained by first peeling the onion, and then grating with a coarse grater, using a good deal of pressure. Two strokes will give about two drops of juice. CREAM DRESSING FOR COLD SLAW. Two tablespoons whipped sweet cream, two of sugar, and four of vinegar; beat well and pour over cabbage, previously cut very fine and seasoned with salt. CHICKEN SALAD. Boil one chicken tender; chop moderately fine the whites of twelve hard-boiled eggs and the chicken; add equal quantities of chopped celery and cabbiigo; mash the yolks fine, add two tablespoons butter, two of sugar, one teaspoon mustard; pepper and salt to taste; and lastly, one-half cup good cider vinegar; pour over the salad and mix thoroughly. If no celery is at hand, use chopped pickled cucumbers or lettuce and celery seed. This may be mixed two or three days before using. RED VEGETABLE SALAD. One pint of cold boiled potatoes, one pint of cold boiled beets, one pint of uncooked red cabbage, six tablespoonfuls of oil, eight of red vinegar (that in which beets have been pickled) two teaspoonfuls of salt (unless the vegetables have been cooked in salted watei ), half a teaspoonful of pepper. Cut the potatoes in thin slices and the beets fine, and slice the cabbage as thin as possible. Mix all the ingredients. Let stand in a cold place one hour; then serve. Red cabbage and celery may be iised tojxel ber THE EVERYDAY COOK-BOOK. 14k CELERY SALAD. One boiled egg, one raw egg, one tablespoonful salad oil, one teaspoonfn.l white sugar, one saltspoonful ef salt, one saltspooiiful of pepper, four tablespoonfuis of vinegar, one teaspoonful made mustard. Pre{)are the dressing as for tomato salad; cut the celery into bits half an inch long, and season. Eat at once, before the vinegar injures the crispness of the vegetable. COLD SLAW. Chop or shred a small white cabbage. Prepare a dressing in the proportion of one tablespoonful of oil to four of vinegar, a teaspoonful of made mustard, the same quantity of salt and sugar, and half as much pepper. Pour over the salad, adding, if you choose, three table- spoonfuls of minced celery; toss up well and put into a glass bowl. SALAD DRESSING (Excellent.) Four eggs, one teaspoonful of mixed mustard, one- quarter teaspoonful of white pepper, half that quantity of Cayenne, salt to taste, four tabiepoonfuls of cream, vinegar. Boil the eggs until hard, which will be in about one- quarter hour or twenty minutes; put them into cold water, take off the shells, and pound the yolks in a mortar to a smooth paste. Then add all the other in- gredients, except the vinegar, and stir them well until the whole are thoroughly incorporated one with the other. Pour in sufficient vinegar to make it of the eonsistency of cream, taking care to add but little at a time. TSie mixture will then bp ready for use. 144 THE EVERYDAY COOKBOOK. PICKLED CUCUMBERS. Wash and wipe six hundred small cucumbers and two quarts of peppers. Put them in a tub with one and a half cupfuls of salt, and a piece of alum as large as an egg. Heat to the boiling point three gallons of cider vinegar and three pints of water. Add a quarter of a pound each of whole cloves, whole allspice and stick cinnamon, and two ounces of white mustard seed, and pour over the pickles. TO PICKLE ONIONS. Peel the onions until they are white, scald them in strong salt water, then take them up with a skimmer; make vinegar enough to cover them, boiling hot; strev.' over the onions whole pepper and white mustard seed, pour the vinegar over to cover them; when cold, put them in wide mouthed bottles, and cork them close, A tablespoonful of sweet oil may be put in the bottles before the cork. The best sort of onions for pickling are the small white buttons. PICKLED CAULIFLOWERS. Two cauliflowers, cut up; one pint of small onions, three medium-sized red peppers. Dissolve half a pint of salt in water enough to cover the vegetables, and let these stand over night. In the morning drain them. Heat two quarts of vinegar with four tablespoonfuls of mustard, until it boils; add the vegetables, and boil for about fifteen minutes, or until a fork can be thrust through the cauliflower. RED CABBAGE. Procure a firm, good-sized cabbage, and after taking off any stra^ling or soiled leaves, cut it in very narrow THE ENEBY BA Y COOKBOOK, 145 slices, which after you sprinkle them well with salt, lay aside for forty-eight hours. Next drain off the sal liquor which has formed, and pour over the cabbage % well seasoned pickle of boiling hot vinegar; black pepper and ginger are best for seasoning. Cover the pickle jars till the cabbage is cold, and then cork. TO PICKLE TOMATOES. Take the round, smooth green tomatoes, put them in salt and water, cover the vessel and put them over the fire to scald; that is, to let the water become boiling hot; then set the kettle off; take them horn the pot into a basin of cold water; to enough cold vinegar to cover them, put whole pepper and mustard seed; when the tomatoes are cold take them from the water, cut each in two across, shake out the seeds and wipe the inside dry with a cloth, then put them into glass jars, and cover with the vinegar; cork them close or with a close- fitting tin cover. RIPE TOMATO PICKLES. To seven pounds of ripe tomatoes add three pounds sugar, one quart vinegar; boil them together fifteen minutes, skim out the tomatoes and boil the syrup a few minutes longer. Spice to suit the taste with cloves and cinnamon. CHOPPED PICKLE. One peck of green tomatoes, two quarts of onions and two of peppers. Chop all fine, separately, and mix, adding three cupfuls of salt. Let them stand over night, and in the morning drain well. Add half a pound of mustard seed, two tabiospoonfuls of ground allspice, two of ground cloves and one cupful of grated horseradish. Pour over it three quarts of buiiing Vinegar. 146 THE EVEUYDaT cook-book. CHOW CHOW. One peck of green tqmatoes, half peck strtng beans; quarter peck small white onions, quarter pint green and red peppers mixed, two large heads cabbage, four table- spoons white mustard seed, two of white or black cloves, two of celery seed, two of allspice, one small box yellow mustard, pound brown sugar, one ounce of turmeric; slice the tomatoes and let stand over night in brine that will bear an egg; then squeeze out brine, chop.cabbage, onions and beans; chop tomatoes separ- ateljq mix with the spices, put all m the porcelain ket- tle, cover with vinegar and boil three hours. PICCALILLL h ' One peck of green tomatoes; (if the flavor of onions is desired, take eight, but it is very nice without any) ; four green peppers; slice all, and put in layers, sprinkle on one cup of salt, and let them remain over night; hi the morning press dry through a sieve, put it in a por- celain kettle and cover with vinegar; add one cup of sugar, a tablespoon of each kind of spice; put into a muslin bag; stew slowly about an hour, or until the tomatoes are as soft as you desire. PICKLED WALNUTS^- VERY GOOD. One hundred walnuts, salt and water. To each quart of vinegar allow two ounces of whole black pepper, one ounce of allspice, one ouuiio of bruised ginger. Procure the walnuts while young; be careful they are not woody, and prick them will with a fork; prepare a strong brine of salt and ivator (four pounds of salt to each gallon of wat('r), into which put the walnuts, let- ting them remain nine days, and changing the brine THE E VEE YD A Y CO 0KB 0 OK. xnff every third day; drain them off, put them on a dish, place it in the sun until they become perfectly black, which will be in two or three days; have ready dry jars, into which place the w'alnuts, and do not quite till the jars. Boil sufficient vinegar to cover tiiein, for ten minutes, with spices in the above proportion, and pour it hot over the walnuts, which must be quite covered with the pickle; tie down with bladder, and keep in dry place. They will be fit for use in a month, and will keep good two or three years. GREEN TOMATO PICKLE. One peck green tomatoes sliced, six large onions sliced, one teacup of salt over both; mix thoroughly and let it remain over night; pour off' liquor in the morning and throw it away; mix two quarts of water and one of vinegar, and boil twenty minutes; drain and throw liquor aw'ay; take three quarts of vinegar, two pounds of sugar, two tablespoons each of allspice, cloves, cinnamon, ginger, and mustard, and twelve green peppers chopped fine; boil from one to two hours. Put away in a stone crock. CHILI SAUCE. Eight quarts tomatoes, three cups of peppers, two cups onions, three cups of sugar, one cup of salt, one and a half quarts of vinegar, three teaspoonfuls of cloves; same quantity of cinnamon, two teaspoonfuls each of ginger and nutmeg; chop tomatoes, peppers, and onions very fine; bottle up and seal. MIXED PICKLES. Three hundred small cucumbers, four green peppers lliced fine, two large pr three «mall heasls cauliflower* t48 THE EYERIDAT COOKBOOK. three heads white cabbage shaved fine, nine large onions sliced, one large root horseradish, one quart green beans cut one inch long, one quart green tomatoes sliced; put this mixture in a pretty strong brine twent) -four hours; drain three hours, then sprinkle in a quarter pound black and a quarter pound white mustard seed; also one tablespoon black ground pepper; let it come to a good boil in just vinegar enough to cover it, adding a little alum. Drain again, and when cold, mix in a half pint ground mustard; cover the whole with good cider vinegar; add turmeric enough to color, if 3 ^ou like. PICKLED MUSHROOMS. Sufficient vinegar to cover the mushrooms, to each quart of mushrooms, two blades pounded mace, one ounce ground pepper; salt to taste. Choose some nice young button-mushrooms for pickling, and rub off the skin with a piece of flannel and salt, and cut off the stalks; if very large, take out the red inside, and reject the black ones, as they are too old. Put them in a stewpan, sprinkle salt over them, with pounded mace and pepper in the above proportion; shake them well over a clear fire until the liqt.< »r flows, and keep them there until it is all dried up again; then add as much vinegar as will cover them; just let it simmer for one minute, and store it away in stone jars for use. When cold, tie down with bladder, and keep in a dry place; they will remain good for a length of time, and are generally considered delicious. FAVORITE PICKLES. One quart raw cabbage chopped fine; one quart boiled beets chopped fine; two cups sugar, tablespoon salt, one li3a.spoon black pepper, a quarter teaspoon red pepper^ THE EVERYDAY COOK-BOOK. 149 one teacup grated horseradish; cover with cold vinegar and keep from the air. TOMATO MUSTARD. Slice and boil for an hour, with six small red peppers, half bushel ripe tomatoes; strain through a colander and boil for an hour with two tablespoonfuls of black pepper, two ounces of ginger, one ounce allspice, half ounce cloves, one-eighth ounce mace, quarter pound salt. When cold add two ounces mustard, two ounces curry powder, and one pint of vinegar. INDIAN CHETNEY. Eight ounces of sharp, sour apples, pared and cored, eight ounces of tomatoes, eight ounces of salt, eight ouaces of brown sugar, eight ounces of stoned raisins, four ounces of Cayenne, four ounces of powdered gin- ger, two ounces of garlic, two ounces of shalots, three quarts of vinegar, one quart of lemon-juice. Chop the apples in small, square pieces, and add to them the other ingredients. Mix the whole well together, and put in a well-covered jar. Keep this in a warm place, and stir every day for a month, taking care to put on the lid after this operation; strain, but do not squeeze it dry; store it away in clean jars or bottles for use, and the liquor will serve as an excellent sauce for meat or fish. PICKLED CHERRIES. Five pounds of cherries, stoned or not; one quart of vinegar, two pounds of sugar, one-half ounce of cina- amon, one-half ounce of cloves, one-half ounce of mace; boil the sugar and vinegar and spices together (grind the spices and tie them in a muslin bag), and pour hot oxer the cherries 160 TEE EVERYDAY COOK-BOOK. PICKLED PLUMS. To seven pounds plums, four pounds sugar, two ounces stick cinamon, two ounces cloves, one quart of vinegar, add a little mace; put in the jar first a layer of plums, then a layer of spices alternately; scald the vin- egar and sugar together, pour it over the plums; reptsat three times for plums (only once for cut apples and pears), the fourth time scald all together, put tht;m into glass jars and they are ready for use SPICED PLUMS. Make a syrup, allowing one pound of sugar to one of plums, and to every three pounds of sugar a scant pint of vinegar. Allow one ounce each of ground cin- amon, cloves, mace and allspice to a peck of plums. Prick the plums. Add the spices to the syrup, and pour, boiling, over the plums. Let these stand thiee days; then skim them out, and boil down the syrup until it is quite thick, and pour hot over the plums in the jar in which they are to be kept. PEACHES, PEARS AND SWEET APPLES. For six pounds of fruit use three of sugar, about five dozen cloves, and a pint of vinegar. Into each apple, pear or peach, stick two cloves. Have the syrup hot and cook until tender. TOMATO CATSUP. Take one gallon of skinned tomatoes, four tablespoon- fuls of salt, four ditto of whole black pepper, half' a spoonful of allspice, eight pods of red pepper, and three spoonfuls of mustard, boil them together for one hour, then strain it through a sieve or coarse cloth, and when cold, bottle for use; have the best velvet corlcft THE EVEBY DAY COOK-BOOK. 151 WALNUT CATSUP. Bruise to a mass one hundred and twenty green wal nuts, gathered when a pin could pierce one; put to it three-quarters of a pound of salt and a quart of good vinegar; stir them every day for a fortnight, then strain and squeeze the liquor from them through a cloth, and set it aside, put to the husks half a pint of vinegar, and let it stand all night, then strain and squeeze them as before; put the liquor from them to that which was put aside, add to it one ounce and a quarter of whole pep- per, forty cloves; half an ounce of nutmeg sliced, and half an ounce of ginger, and boil it for half an hour closely covered, then strain it; when cold, bottle it for use. Secure the bottles with new corks, and dip them in melted rosin. MUSHROOM CATSUP. To each peck of mushrooms, one-half pound of salt; to each quart of mushroom liquor one-quarter ounce of Cayenne, one-half ounce of allspice, one-half ounce of ginger, two blades of pounded mace. Choose full- grown mushroom-flaps, and take care they are perfectly ^resh-gathered when the weather is tolerably dry; for, if they are picked during very heavy rain the catsup from w^hich they are made is liable to get musty, and will not keep long. Put a layer of them in a deep pan, sprinkle salt over them, and then another layer of mushrooms, and so on alternately. Let them remain for a few hours, then break them up with the hand; put them in a nice cool place for three days, occasionally stirring and mashing them well to extract from them as much juice as possible. Now measure the quantity of liquor without straining, and to each quart allow the above proportion of spices, etc. Put all into a stone jar, cover it up very closely, put it in a saucepan cf boiling water, set it over the fire, and let it boil for 1 » TEE EVEBTDA7 COOK-BOOK. three hours. Have ready a nice clean stewpan; turn into it the contents of the jar, and let the whole simmer very gently for half an hour; pour into a jug, where it should stand in a cool place till next day; then pour it off into another jug, and strain it into very dry, clean bottles, and do not squeese the mushrooms. To each pint of catsup add a few drops of brandy. Be careful not to shake the contents, but leave all the sediment be- hind in the jug; cork well, and either seal or rosin the cork, so as perfectly to exclude the air. Wheu a very clear, bright catsup is wanted, the liquor must be strained thx"ough a very fine hair-sieve, or flannel bag, after it has been very gently poured off; if the opera- tion is not successful, it must be repeated until you have quite a clear liquor. It should be examined oc- casionally, and if it is spoiling should be reboiled with a few peppercorns. BRINE THAT PRESERVES BUTTER A YEAR. To three gallons of brine strong enough to bear an egg, add one-quarter pound of good loaf sugar, and one tablespoonful of saltpetre; boil the brine, and when it is cold strain carefully. Pack butter closely in small jars, and allow the brine to cover the butter to the depth of at least four inches. This completely excludes the air. If practicable make your butter into small rolls, wrap each carefully into a clean muslin cloth, tying up with a string; place a weight over the butter to keep it all submerged in the brine. This mode is most recom- mended by those who have tried both. BUTTER IN HASTE, FROM WINTER CREAM, OR FROM THE MILK OF ONE COW. Take milk fresh from the cow, strain it into clean pans, set it over a gentle fire until it is scalded hot; do JBj® bvbrydaj cookbook . 153 not let it boil; then set it aside; when it is cold skim off the cream; the milk will still be fit for any ordinary use; when you have enough cream, put it into a clean earthen basin; beat it with a wooden spoon until the butter is made, which will not be long; then take it from the milk and work with a little cold water, until it is free from milk, and then drain off the water, put a small" tablespoonful of fine salt to each pound of butter, and work it in. A small teaspoonful of fine white sugar, worked in with the salt, will be found an improvement — sugar is a great preservative. Make the butter in a roll; cover with a bit of muslin, and keep it in a cool place. This receipt was obtained from one who practiced it for several winters. 104 TEE EVEBIDAY COOK-BOOK. PUDDINGS. GENERAL REMARKS. All boiled pudding should be put on mhoiling water., which must not be allowed to stop simmering, and the pudding must always be covered with the water; if requisite the saucepan should be kept filled up. To prevent a pudding boiled in a cloth from sticking to the bottom of the saucepan, place a small plate or saucer underneath it; if a mold is used this pi’ecaution is not necessary; but care must be taken to keep the pudding well covered with water. For dishing a boiled pudding as i600n as it comes out of the pot, dip it into a basin of cold water, and the cloth will then not adhere to it. Great expedition is necessary in sending puddings to table, as, by standing, they quickly become heavy, bat- ter puddings particularly. F or baked or boiled puddings, the molds, cups, or basins should be always buttered before the mixture is put into them, and they should be put into the saucepan directly they are filled. CHRISTMAS PLUM PUDDING. One pound butter, one pound suet, freed from string and chopped fine, one pound sugar, two and a half pounds flour, two pounds raisins, seeded, chopped and dredged with flour, two pounds currants, picked over carefully after they are washed, one-quarter pound cit- ron, shred fine, twelve eggs, whites and yolks beaten separately, oue pint milk, one cup brandy, one-half ounbe cloves, one-half ounce mace, two grated nutmegs, THE EVERYDAY COOK-BOOK. 155 Cream the butter and sugar, beat in the yolks when you have whipped them smooth and light; next put in the milk, then the flour, alternately with the beaten whites, then the brandy and spice, lastly the fruit, well dredged with flour. Mix all thoroughly, wring out your pudding-cloth in hot water, flour well inside, pour in the mixture and boil five hours. BOILED BATTER PUDDING. Three eggs, one ounce butter, one pint milk, three tablespoonfuls flour, a little salt. Put the flour into a basin, and add sufficient milk to moisten it ; carefully rub down all the Inmps with a spoon, then pour in the remainder of the milk, and stir in the butter, which should be previously melted ; keep beating the mixture, add the eggs and a pinch of salt, and when the batter is quite smooth, put into a well-buttered basin, tie it down very tightly, and put it into boiling water ; move the basin about for a few minutes after it is put into the water, to prevent the flour settling in any part, aad boil for one and one-quarter hours. This pudding may also be boiled in a floured cloth that has been wetted in hot water ; it will then take a few minutes less than when boiled in a basin. Send these puddings very quickly to table, and serve with sweet sauce, wine sauce, stewed fruit, or jam of any kind ; when the latter is used, a little of it may be placed round the dish in small quantities, as a garnish. ' BATTER PUDDING. One quart milk, four eggs, six ounces flour, a little soda and salt. Mix the flour very carefully with a little milk so it will not be lumpy. Bake twenty min' Qtes. Serve immediately. ISS THE EVEBTDAY GOOE-BOOE. MADERIA PUDDING. One-half pound cheap suet, three-quarters of a pound bread-crumbs, six ounces moist sugar, one-quarter pound flour, two eggs, two wine-glasses sherry; mix the suet, bread-crumbs, sugar and flour well together. When these ingredients are well mixed, add the eggs and two glasses of sherry, to make a thick batter; boil three hours and a half. Serve with wine sauce. APPLE SAGO PUDDING. One cup sago in a quart of tepid water, with a pinch of salt, soaked for an hour; six or eight apples, pared and cored, or quartered, and steamed tender, and p\it in the pudding- dish; boil and stir the sago until clear, adding water to make it thin, and pour it over the apples; this is good hot with butter and sugar, or cold with cream and sugar. QUEEN OP PUDDINGS. One large cup of fine bread-crumbs soaked in milk, three-quarters cup sugar, one lemon, juice and grated rind, six eggs, one-half pound stale sponge cake, one- half pound macaroons — almond, one-half cup jelly or jam, and one small tumbler sherry wine, one-half cup milk poured upon the bread-crumbs, one tablespoonful melted butter. Rub the butter and sugar together; put the beaten yolks in next, then the soaked bread-crumbs, the lemon, juice and rind, and beat to a smooth, light paste bnfore adding the whites. Butter your mold-y^ well, and put in the bottom a light layer of dry bread- crumbs, upon this one of macaroons, laid evenly and closely together. Wet this with wine, and cover with a layer of the mixture, then with shces of sponge caKo, spread thickly with jelly or jam; next maicarooQs, wet TBE EVERYDAY COOK-BOOK. 15 ? wHh wine, more custard, sponge cake and jam, and so on until the mold is full, putting a layer of the mixture at the top. Cover closely, and steam in the oven three-quarters of an hour; then remove the cover to brown the top. Turn out carefully into a dish, and pour over it a sauce made of currant jelly warmed, and beaten up with two tablespoonfuls melted butter and a glass of pale sherry. ORANGE PUDDING. , Peel and cut five sweet oranges into thin slices, taking out the seeds, pour over them a coffee-cup of white sugar; let a pint of milk get boiling hot, by setting it in a pot of boiling water; add the yolks of three eggs well beaten, one tablespoonful of corn starch, made smooth with a little cold milk; stir all the time; as soon as thickened pour over the fruit. Beat the whites to a stiff froth, adding a tablespoonful of sugar, and spread over the top for frosting; set it in the oven for a few minutes to harden; eat cold or hot (better cold), for dinner and supper. Berries or peaches can be substituted for oranges. CORN STARCH PUDDING. One pint sweet milk, whites of three eggs, two table- spoons corn starch, three of sugar, a little salt. Put the milk in a pan or small bucket, set in a kettle of hot water on the stove, and when it reaches the boiling point add the sugar, then the starch dissolved in a little cold milk, and lastly the whites of eggs whipped to a stiff froth; beat it, and let cook for a few minutes, then pour into teacups, filling about half full, and set in a cool place. For sauce, make a boiled custard as follows: Bring to boiling point one pint of milk, add three table- spoons sugar, then the beaten yolks thinned by adding one tablespoon milk, stirring all the time till it thickens; flavor with, two teaspoons lemon or two of vanUla, and 158 THE EVERYDAY COOK-BOOK. set to cool. In serving, put one of the molds in a saucedish for each person, and pour over it some ofthe boiled custard. Or the pudding may be made in one large mold. To make a chocolate pudding, flavor the above pud- ding with vanilla, remove two-thirds of it and add half a cake of chocolate softened, mashed, and dissolved in a little milk. Put a layer of half the white pudding into the mold, then the chocolate, then the rest of the white; or two layers of chocolate may be used with the whites between; or the centre may be cocoa (made by adding a cocoanut grated fine), and the outside chocolate; or pineapple chopped fine (if first cooked in a little water, the latter makes a nice dressing), or strawberries may be used. FRENCH PUDDING. One quart of milk, three tablespoons of com starch, yolks of four eggs, half cup sugar and a little salt; put part of the milK, salt and sugar on the stove and let it boil, dissolve the corn starch in the rest of the milk; stir into the milk, and while boiling add the yolks. Flavor with vanilla. Frosting. — Whites of four eggs beaten to a stiff froth, half a cup of sugar; flavor with lemon; spread it on the pudding, and put it into the oven to brown, saving a little of the frosting to moisten the top; then put on grated cocoanut to give it the appearance of snow-flake. BELLLE’S PUDDING. Soak for an hour in a pint of cold water one box of Cox’s sparkling gelatine, and add one pint of boiling water, one pint of wine, the juice of four lemons, and three large cupfuls of sugar. Beat the whites of four eggs to a THE EVEBTDAT OC K-BOOK. stifi froth, and stir into the jelly when it begins to thhiken. Pour into a large mold, and set in ice-water in H cool place. When ready to serve, turn out as you woiiild jelly, only have the pudding in a deep dish. Po'fjr one quart of soft custard around it and serve. CREAM TAPIOCA PUDDING. Soak three tablespoons of tapioca in water over night; put the tapioca into a quart of boiling milk, and boil half an hour; beat the yolks of four eggs with a cup of sugar; add three tablespoons of prepared cocoanut; stir in and boil ten minutes longer; pour into a pudding- dish; beat the whites of four eggs to a stiff froth, stir in three tablespoons of sugar; put this over the top and sprinkle cocoanut over the top and brown for five minutes. A BACHELOR’S PUDDING. Four ounces of grated bread, four ounces of currants, four ounces of apples, two ounces of sugar, three eggs, a few drops of essence of lemon, a little grated nutmeg. Pare, core, and mince the apples very finely, sufficient when minced, to make four ounces; add to these the cur- rants, which should be well washed, the grated bread, and sugar; whisk the eggs, beat these up with the re- maining ingredients, and, when all is thoroughly mixed, put the pudding into a buttered basin, tie it down with a cloth, and boil for three hours. MACARONI PUDDING. One-half pound macaroni broken into inch lengths, two cups boiling water, one teaspoonful butter, one large cup milk, two tablespoonfuls sugar, grated peel of «80 fSE EVERT DAT COOR-ROOS. half a lemon, a little cinnamon and salt. Boil the maca- roni in the water until it is tender, and has soaked up the liquid. It must be cooked in a farina-kettle. Add the butter and salt. Cover for five minutes without cooking. Put in the rest of the ingredients. Simmer, after the boil begins, ten minutes longer, before serv- ing in a deep dish. Be careful, in stirring, not to break the macaroni. Eat with butter and powdered sugar, or cream and sugar. BAKED INDIAN PUDDING. Two quarts scalded milk with salt, one and one-havf cups Indian meal (yellow); one tablespoon ginger, let- ting this stand twenty minutes; one cup molasses, two eggs (saleratus if no eggs), a piece of butter the size of a common walnut. Bake two hours. Splendid. BOILED INDIAN PUDDING. Warm a pint of molasses and pint of milk, stir well together, beat four eggs, and stir gradually into mo- lasses and milk; add a pound beef suet chopped fine, and Indian meal sufficient to make a thick batter; add a teaspoon pulverized cinnamon, nutmeg and a little grated lemon-peel, and stir all together thoroughly; dip cloth into boiling water, shake, flour a little, turn in the mixture, tie up, leaving room for the pudding to swell, and boil three hours; serve hot with sauce made of drawn butter, wine and nutmeg. MARMALADE PUDDINGS. Half pound suet, half pound grated bread-crumbs, half pound sugar, three ounces orange marmalade ; mix these ingredients together with four eggs; boil four hours. Lay a few raisins open in the bottom of the TEE EVEBYDAY COOK-BOOK. 161 mold. Sauce: Two ounces butter, and two ounces white sugar; beat to a cream and flavor with brandy or lemon. BOILED APPLE DUMPLINGS. Add to two cups sour milk one teaspoon soda, and one salt, half cup butter, lard, flour enough to make dough a little stiff er than the biscuit; or make a good baking powder crust; peel and core apples, roll out crust, place apples on dough, fill cavity of each with sugar, encase each apple in coating of the crust, press edges tight together (it is nice to tie a cloth around each one), put into kettle of boiling water slightly salted, boil half an hour, taking care that the water covers the dumplings. They are also very nice steamed. To bake make in same way, using a soft dough, place in a shal- low pan, bake in a hot oven, and serve with cream and sugai', or place in a pan which is four or five inches deep (do not have the dumplings touch each other); then pour in hot water, just leaving top of dumplings un- covered. To a pan of four or five dumplings, add one teacup sugar and half a teacup of butfer; bake from half to three-quarters of an hour. If water cooks away too much, add more. Serve dumplings on platter and the liquid in sauce-boat for dressing. Fresh or canned peaches may be made in the same way. NELLY’S PUDDING. Half pound flour, half pound treacle, half pound suet, the rind and juice of one lemon, a few strips of candied lemon-peel, three tablespoonfuls cream, two eggs. Chop the^ suet finely; mix with it the flour, treacle, lemon- peel minced, and candied lemon-peel; add the cream, lemon-juice, and two well-beaten eggs; beat the pudding well, put it into a buttered basin, tie it down with a cloth, and boil from three and a half to four hours. 183 TEE EVEBTDAY COOK-BOOK. RICH BAKED APPLE PUDDmG. Half pound the pulp of apples, half pound loaf sugar, six ounces butter, the rind one lemon, six eggs, puff paste. Peel, core and cut the apples, as for sauce; put them into a stewpan, with only just sufficient water to prevent them from burning, and let them stew until reduced to a pulp. Weigh the pulp, and to every half pound add sifted sugar, grated lemon-rind, and six well- beaten eggs. Beat these ingredients well together; then melt the butter, stir it to the other things, put a border of puff paste round the dish, and bake for rather more than half an hour. The butter should not be added until the pudding is ready for the oven. SNOW BALLS. Pick all imperfections from half pint of rice, put it in water, and rub it between the hands; then pour that water off, put more on, stir it about in it, let the rice settle, then drain the water off; put the rice in a two- quart stewpan, with a teaspoonful of salt, and a quart of water; cover the stew-pan, and set it where it will boil gently for an hour, or until the water is all ab- sorbed; dip some teacups into cold water, fill them with the boiled rice, press it to their shap''* then turn them out on a dish, and serve with butter and sugar, or wine sauce. RICE PUDDING. ' One teacup rice, one teacup sugar, one teacup raisins, small piece butter, a little salt, two quarts milk. Bake from an hour and a half to two hours. Serve with sauce. TEE EVERYDAY COOK-BOOK 163 APPLE CHARLOTTE. Cut slices of wheat bread or rolls, and having rubbed the bottom and sides of a basin with a bit of butter, line it with the sliced bread or rolls; peel tart apples, cut them small, and nearly fill the pan, strewing bits of but- ter and sugar between the apples; grate a small nutmeg over; soak as many slices of bread or rolls as^will cover it; over which put a plate, and a weight, to keep the bread close upon the apples; bake two hours in a quick oven, then turn it out. Quarter of a pound of butter, and half a pound of sugar, to half a peck of tart apples. GROUND RICE PUDDING. This is an economical pudding, made with two pints of sweet milk, a teacupful of ground rice, two table- spoonfuls of sugai, three eggs, and a little ground nut- meg. Bring half the quantity of milk to the boiling point, with the nutmeg or any other kind of flavoring matter, and sugar. In the other half of the milk beat up the rice flour into a thin batter, adding to it through a strainer the hot seasoned milk, stirring all the time. A sprinkling of salt is an improvement. Bake this mix- ture in a moderate oven for a little over an hour, say seventy minutes, or boil m a buttered basin or shape. Serve with apricot preserves, or marmalade, or indeed any kind of jam. FIG PUDDING. One-half pound figs, one-quarter pound grated bread, two and a half ounces powdered sugar, three ounces butter, two eggs, one teacup of milk. Chop the figs small and mix first with the water, then all the other im 164 THE EVEBTDAY GOOKBOOK. gredients by degrees; butter a mold, sprinkle with bread-crumbs, cover it tight and boil for three hours. BREAD AND BUTTER PUDDING. Place as many slices of thin cut bread and butter as you like in a pie dish, say ten or twelve slices, sprinkle a few well-washed currants between the layers, beat up half a dozen of eggs in two pints of new milk, adding sugar to taste and a little flavoring, such as nutmeg or cinnamon, and pour over the bread and butter. Bake for an hour and ten minutes and send it to table in the dish it has been baked in. CABINET PUDDING. One quart of milk, four eggs, four tablespoonfuls of ‘Ugar, half a teaspoonful of salt, one tablespoonfwl of Gutter, three pints of stale sponge cake, one cupful o.. raisins, chopped citron and currants. Have a little more of the currants than of the two other fruits. Beat the eggs, sugar, and salt together, and add the milk. Butter a three-pint pudding mold (the melon shape is nice), sprinkle the sides and bottom with the fruit, and put in more cake. Continue this until all the materials are used. Gradually pour in the custard. Let the pudding stand two hours, and steam an hour and a quar- ter. Serve with wine or creamy sauce. SNOW PUDDING. One half package Cox’s gelatine; pour over it a cup of cold water and add one and one-half cups of sugar; when soft, add one cup boiling water, juice of one lemon and the whites of four well-beaten eggs; beat all ^gftt^*er until very light; put in a glass dish and pour THE EVERYDAY COOK-BOOK. 165 over it custard made as follows: One pint milk, yolks of four eggs, and grated rind of one lemon; boil. Splendid. CARROT PUDDING. One pound grated carrots, three-fourths pound chopped suet, half pound each raisins and currants, four tablespoonfuls .sugar, eight tablespoonfuls flour, and spices to suit the taste. Boil four hours, place in the oven for twenty minutes, and serve with wine sauce. LEMON PUDDING. Half pound of sugar, half pound of butter, five eggs, half gill of brandy, rind and juice of one large lemon; beat well the butter and sugar, whisk fhe eggs, add them to the lemon, grate the p^el, line a dish with pufl* paste, and bake in a moderate oven. ROLY-POLY. Take one quart of flour; make good biscuit crust; roll out one-half inch thick and spread with any kind of fruit, fresh or preserved; fold so that the fruit will not run out; dip cloth into boiling water, and flour it and lay around the pudding closely, leaving room to swell; steam one and one-half hours; serve with boiled sauce; or lay in steamer without a cloth, and steam for one hour. COTTAGE PUDDING. One- half cup of sugar, one cup of milk, one pint of flour, three table-spoonfuls of melted butter, one tea- spoonful soda, two of cream of tartar, two eggs, a little salt; bake one-quarter of an hour in small pans. 166 THE EVERYDAY COOKBOOK. COCOANUT PUDDING. Beat two eggs with one cupful of new milk; add one- quarter of a pound of grated cocoanut; ndx with it three tablespoonfuls each of grated bread and powdered sugar, two ounces of melted butter, five ounces of raisins, and one teaspoonful of grated lemon- peel; beat the whole well together: pour the mixture into a buttered dish, and bake in a slow oven; then turn it out, dust sugar over it, and serve. This pud- ding may be either boiled or baked. CREAM PUDDING. Stir together one pint of cream, three ounces sugar, the yolks of three eggs, and a little grated nutmeg; add the well-beaten whites, stirring lightly, and pour into a buttered pie-plate on which has been sprinkled the crumbs of stale bread to about the thickness of an ordinary crust; sprinkle over the top a layer of bread crumbs and bake. TAPIOCA PUDDING. Cover three tablesponfuls tapioca with water; stand over night; add one quart milk, a small piece of butter, a little salt and boil; beat the yolks of three eggs with a cup of sugar, and boil the whole to a very thick cus- tard, flavor with vanilla; when cold cavor with whites of eggs beaten. COMMON CUSTARD. Beat either four or five fresh eggs light; then stir them into a quart of milk; sweeten to taste, flavor with a teaspoonful of peach- water, or extract of lemon, or vanilla, and half a teaspoonful of salt, ruf) butler over the bottom and sides of a baking dish or iin basin, pour U) the custard, grate a little nutmeg over, and hake ut a THE EVERYDAY COOK-BOOK. 167 quick oven. Three-quarters of an hour is generally enough. Try whether it is done by putting a teaspoon handle into the middle of it, if it comes out clean, it is enough. Or butter small cups; set them into a shallow pan of hot water, reaching nearly to the top of the cups; nearly fill them with the custard mixture; keep the water boiling until they are doner The pan may be set in an oven, or hot shovel. TEE EVERYDAY COOKBOOK. ie» PUDDING SAUCES. f i EICH WINE SAUCE. One cupful of butter, two of powdered sugar, half a cupful of wine. Beat the butter to a cream. Add the sugar gradually, and when very light add the wine, which has been made hot, a little at a time. Place the bowl in a basin of hot water and stir for two minutes. The sauce should be smooth and foamy. WHIPPED CREAM SAUCE. Whip a pint of thick sweet cream, add the beaten whites of two eggs, sweeten to taste; place pudding in centre of dish, and surround with the sauce; or pile up in centre and surround with molded blanc-mange, or fruit pudding. LEMON SAUCE. One cup of sugar, half a cup of butter, one egg, one lemon, juice and grated rind, three tablespoonfuls of boiling water; put in a tin pail and thicken over steam, JELLY SAUCE. Melt one ounce of sugar and two tablespoons grapei jelly over the fire in a half pint of boiling water, and stir into it half a teaspoon corn starch dissolved in a half cup cold water; let it come to a boil, and it will be ready for use. Any other fyuit jelly may he usetl ia» of grape. TEE EVEBTEAT COOK-BOOK. 169 CABINET PUDDING SAUCE- Take the yolks of five eggs and whip them lightly, express the juice of a lemon and grate down a little of the peel. The other ingredients are a tablespoon of butter, a cup of sugar, a glass of good wine, and a little spice. Mix the sugar and butter, adding the yolks, spice, and lemon-juice. Beat fifteen minutes, then add the wine, and stir hai’d. Immerse in a saucepan of boiling water, beating while it heats. FOAMING SAUCE Beat whites of three eggs to a stiff froth; melt teairup of sugar in a little water, let it boil, stir in one glass of wine, and then the whites of the three eggs; servi? at '^nce. SPANISH SAUCE. One-half cup of boiling water, one tablespoon com starch, two tablespoonfuls vinegar, one tablespoonfui butter, one cup sugar, one-half nutmeg. HARD SAUCE. Beat to a cream a quarter of a pound of butter, add gradually a quarter of a pound of sugar, heat it until very white; add a little lemon juice, or grate nutmeg on top. PUDDING SAUCE. One cup of sugar, one-half cup of butter, yolks of three eggs; one teaspoon of corn starch or arrow-root: stir the whole until very light; add suflScient boiling water to make the consistency of thick cream; wine or brandy to suit the taste. 170 THE EVERYDAY COOKBOOK. SAUCE FOR PLUM PUDDING. The yolks of three eggs, one tablespoonful of pow- dered sugar, one gill of nailk, a very little grated lemon- rind, two small wineglassfuls of brandy. Separate the yolks from the whites of three eggs, and put the former in- to a stew-pan, add the sugar, milk, and grated lemon-rind, and stir over the fire until the mixture thickens; but do not allow it to hoil. Put in the brandy; let the sauce stand by the side of the fire, to get quite hot; keep stir- ring it, and serve in a boat or tu een separately, or pour it over the pudding. VANILLA SAUCE. £1 The whites of two eggs and the yolk of one, half a cupful of powdered sugar, one teaspoonful of vanilla, three tablespoonfuls of milk. Beat the whites of the eggs to a stiff froth, next beat in the sugar, and then the yolk, of the egg and the seasoning. Serve immedi- ately. Tht#’ sauce is for light puddings. THE EVERYDAY COOK-BOOK. 171 PASTRY. VERY GOOD PUFP PASTB. ‘fo every pound of flour allow one pound of butter, and not quite one-half pint of water. Cvarefully weigh th^ flour and butter, and have the exact proportion; sq- leeze the butter well, to extract the water from it, and afterwards wring it in a clean cloth, that no mois- ture may remain. Sift the flour; see that it is perfectly dry, and proceed in the following manner to make the pa^^te, using a very clean paste-board and rolling-pin. Supposing the qua;ntity to be one pound of flour, wo^k thci whole into a smooth paste, with not quite one-half pitkt of water, using a knife to mix it with; the pro- poktion of this latter ingredient must be regulated by thver the ingredients in the pan after having first mixed them well, then mix again thoroughly. Pack in jars and put in a cool place, and, when cold, pour molasses over the top an eighth of an inch in thickness, and cover tightly. This will keep two months. For bak- ing, take some out of the jar; if not moist enough add a little hot water, and strew a few whole raisins over each pie. Instead of boiled beef, a beef’s heart or roast meat may be used; and a good proportion for a few pies is one-third chopped meat and two-thirds apples, with a little suet, raisins, spices, butter, and salt. MOCK MINCE PIE. One egg, three or four large crackers, or six or eight small ones, one-half cup of molasses, one-half cup sugar, one-half cup vinegar, one-half cup strong tea, one cup chopped raisins; a small piece butter, spice and salt. APPLE CUSTARD PIE. Peel sour apples and stew until soft and not much \ater is left in them, and rub through a colander. Beat turee eggs for each pie. Put in proportion of one cup butter and one of sugar for three pies. Season with nutmeg. APPLE MERINGUE PIE. Pare, slice, stew and sweeten ripe, tart and juicy apples, mash and season with nutmeg (or stew lemon- peel with them for flavor), fill crust and bake till done; spread over the apple a thick meringue made by whip- ping to froth W'hites of three eggs for each pie, sweet- ening with three tablespoons powdered sugar; flavor TEE EVERYDAY COOK-BOOK 175 with vanilla, beat until it will stand alone, and cover pie three-quarters of an inch thick. Set back in a quick oven till well ‘^set,” and eat cold. In their season sub- stitute peaches for apples. APPLE PIE Stew green or ripe apples, when you have pared and cored them. Mash to a smooth compote, sweeten to taste, and, while hot, stir in a teaspoon of butter for each pie. Season with nutmeg. When cool till your crust, and either cross-bar the top with strips of paste, or bake without cover. Eat cold, wdth powdered sugar strewed over it. LEMON PIE. The juice and rind of one lemon, two eggs, eight heaping tablespoonfuls of sugar, one small teacupful of milk, one teaspoonful of corn starch. Mix the corn starch with a little of the milk. Put the remainder on . the fire, and when boiling, stir in the corn starch. Boil*" one minute. Let this cool, and add the yolks of the eggs, four heaping tablespoonfuls of the sugar, and the grated rind and juice of the lemon, all beaten together. Have a deep pie-plate lined with paste, and fill with this mixture. Bake slowly half an hour. Beat the whites of the eggs to a stiff froth, and gradually beat into them the remainder of the sugar. Cover the pie with this, and brown slowly. CUSTARD PIE. Make a custard of the yolks of three eggs with milk, season to tast; bake it in ordinary crust; put it in a quick oven, that the crust may not be heavy, and as soon as that is heated remove to a place m the oven of a more moderate heat, that the custard may bake slowly and not curdle; when done, beat the whites to a froth; add sugar and spread over the top, and return to the oven to brown 176 THE EVERYDAY COOKBOOK. slightly; small pinch of salt added to a custard heiglitens the flavor; a little soda in the crust prevents it from being heavy. Very nice. COCOANUT PIE. One-half pound grated cocoanut, three-quarters pound of white sugar (powdered), six ounces of butter, five eggs, the whites only, one glass of white wine, two tablespoonfuls rose-water, one tablespoonful of nutmeg. Cream the butter and sugar, and when well-mixed, beat very light, with the wine and rose-water. Add the cocoanut with as little, and as light beating as possible; finally, whip in the stiffened whites of the eggs with a few skillful strokes, and bake at once in open shells. Eat cold, with powdered sugar sifted over them, LEMON TAETS. Mix well together the juice and grated rind of two lemons, two cups of sugar, two eggs, and the crumbs of sponge cake; beat all together until smooth; put into twelve patty-pans lined with puff-paste, and bake until the crust is done. PASTEY SANDWICHES. Puff-paste, jam of any kind, the white of an egg, shifted sugar. Roll the paste out thin; put half of it on a baking- sheet or tin, and spread equally over it apricot, green- gage, or any preserve, that may be preferred. Lay over- this preserve another thin paste, press the edges to- geather all round, and mark the paste in lines with a knife on the surface, to show where to cut when baked. Bake for twenty minutes to half an hour; and a short time before being done, take the pastry out of the oven, TEE EVERYDAY COOK-BOOK.' brush it over with the white of an egg, sift over pounded sugar, and put it back in the oven to color. When cold, cut it into strips; pile these on a dish pyramidically, and serve. These strips, cut about two inches long, piled in circular rows, and a plateful of flavored whipped cream poured in the middle, make a very pretty dish. CHERRY PIE. Line the dish with a good crust, and fill with ripe cherries, regulating the quantity of sugar you scatter over them by their sweetness. Cover and bake. Eat cold, with white sugar sifted over the top. SQUASH PIE.- Two cups of boiled squash, three-fourths teacup of brown sugar, three eggs, two tablespoons of molasses, one tablespoon of melted butter, one tablespoon of gin- ger, one teaspoon of cinnamon; two teacups of milk, a salt, Make two plate pies. CREAM PIE. Pour a pint of cream upon a cup and a half powdered sugar; let stand until the whites of three eggs have been beaten to a stiff froth; add this to the cream, and beat up thoroughly; grate a little nutmeg over the mix- ture and bake in two pies without upper crusts. TARTLETS. Puff-paste, the white of an egg, pounded sugar. Mode: Roll some good puff-paste out thin, and cut It into two and a half inch squares; brush each square over with the white of an egg, then fold down the coi- oers, so tbat they aU meet in tbo middle of each pieco 178 TEE EVERYDAY COOKBOOK. of paste; slightly press the two pieces together, brush them over with the egg, sift over sugar, and bake in a nice quick oven for about a quarter of an hour. When they are done, make a little hole in the middle of the paste, and fill it up with apricot jam, marmalade, or red-currant jelly. Pile thorn high in the center of a dish, on a napkin, and garnish with the same preserve the taitlets are filled with. PEACH PIE. Line a pie-tin with pufif-paste, fill with pared peaches in halves or quarters, well covered with sugar; put on upper crust and bake; or make as above without upper crust, bake until done, remove from the oven, and cover with a meringue made of the whites of two eggs, beaten to a stiff froth with two tablespoons powdered sugar; return to oven and brown slightly. Canned peaches may be used instead of fresh, in the same way. TART SHELLS. Roll out thin a nice puff-paste, cut out with a glass or biscuit cutter, with a wine glass or smallei cup cut out the centre of two out of three of these, lay the rings thus made on the third, and bake immediately; or shells may be made by lining patty-pans with paste. If the paste is light, the shell will be fine, and may be used for tarts or oyster patties. Filled with jelly and coverd with meringue (tablespoon sugar to white of one egg) and browned in oven, they are very nice to serve for tea PUMPKIN PIE. One quart of stewed pumpkin, pressed through - sieve; nine eggs, whites and yolks beaten separately; two scant quarts of milk, one teaspoonful of mace, one toa- spoonful of cinnamon, and the same of nutmeg; one and THE E VLB FDA F COOK BOOK. m a half cups of white sugar, or very light brown. all well together, and bake in crust without cover. MINCE PIES. Three pounds of raisins, stone and chop them a little; three pounds of currants, three pounds of sugar, three pounds of suet chopped very fine, two ounces candied lemon peel, two ounces of candied orange-peel, six large apples grated, one ounce of cinnamon, two nut- megs, the juice of three lemons and thc> rinds gratedj^ and half a pint of brandy. Excellent. 180 TEE EVEBYDAJ COOK-BOOK. CAKES. WHITE LADY-CAKE. Beat the whites of eight eggs to a high froth, add gradually a pound of white sugar finely ground, beat quarter of a pound of butter to a cream, add a teacup of sweet milk with a small teaspoonful of powdered volatile salts or saleratus dissolved in it ; put the eggs to 1 lutter and milk, add as much sifted wheat flour as will make it as thick as pound cake mixture, and a teaispoon of orange-flower water, or lemon extract, then add a quarter of a pound of shelled almond'^, blanched and beaten to a paste with a little white of egg; beat the whole together until light and white; line a square tin pan with buttered paper, put in the mixture an inch deep, and bake half an hour in a quick oven. When done, take it from the pan; when cold, take the paper oflf, turn it upside down on the bottom of the pan and ice the side which was down ; when the icing is nearly hard, mark it in slices the width of a finger, and two inches and a half long. MACAROONS. One-half pound of sweet almonds, one-half pound of sifted loaf sugar, the whites of three eggs, wafer-pa{)er. Blanch, skin and dry the almonds, and pound them well with a little orange-flower water or plain water ; then add to them the sifted sugar and the whites of the eggs, which ehouUl be beaten to a stiff froth, and mut THE EVERY DaI COOK-BOOK 181 all i ite ingredients well together. When the paste looks soft, drop it at equal distances from a biscuit-syringe on to sheets of wafer-paper ; put a strip of almond on the top of each ; strew some sugar over and bake the macaroons in rather a slow oven, of a light brown color. When hard and set, they are done, and must not be allowed to get very brown, as that would spoil their appearance. If the cakes, when baked, appear heavy, add a little more white of egg, but let this always be well- whisked before it is added to the other ingredients. We have given a receipe for making these cakes, but we think it almost or quite as economical to purchase such articles as these at a good confectioner’s. ALMOND ICING. Whites of four eggs, one pound of sweet almonds, one pound powdered sugar, a little rose-water. Blanch the almonds by pouring boiling water over them and stri pping off the skins. When dry pound them to a paste, a few at a time in a Wedgewood mortar, moist- ening it with water as you go on. When beaten fine and smooth, beat gradually into icing. Put on very thic k, and, when nearly dry, cover with^^pkim icing. TO MAKE ICING FOR CAKES. Beat the whites of two small eggs to a high froth; then add to them quarter pound of white sugar, ground fine, like flour; flavor with lemon extract, or vanilla; beat it until it is light and very white, but not quite so stiff as kiss mixture; the longer it is beaten the more firm it will become. No more sugar must be added to make it so. Beat the frosting until it maybe spread smoothly on the cake. This quantity will ice quite a large cake over the top and side®. 183 TEE EVERYDAY COOK-BOOK, LOAF CAKE, One pound of butter beaten to a cream; two pounds of sugar rolled fine, three pounds of sifted flour, six well-beaten eggs, three teaspoonfuls of powdered saler- atus, dissolved in a little hot water, one tablespoonful of ground cinnamon; and half a nutmeg grated; add one pound of currants, well washed and dried, one pound of raisins stoned and cut in two; work the whole well together, divide it into three loaves, put them in ’*ut< tered basins, and bake one hour in a moderate oven RICH BRIDE CAEE. Take four pounds of sifted flour, four pounds of sweet, fresh butter, beaten to a cream, and two poujjd. of white powdered sugar; take six eggs for each poi ad of flour, an ounce of ground mace or nutmegs, an< a tablespoonful of lemon extract or orange-flower wa'‘«r. LADY FINGERS. Take eight eggs; whip the whites to a firm snow. In the meantime, have the yolks beaten up with ounces of powdered sugar. Each of these operati- >U 3 should be performed at least one hour. Then mix ail together with six ounces of sifted flour; and when \>;I1 incorporated, stir in half a pint of rose or orange- flower water; stir them together for some time. Have ready some tin plates, rubbed with white w.ax; take a funnel with three or four tubes; fill it with he paste, and press out the cakes upon the plates, to the size and length of a finger; grate white sugar over each; let them lay until the sugar melts and they shine; then put them in a moderate even, until they have a Me color; when cool, take them from the tins, and iay TEE EVERYDAY COOKBOOK them together in couples, by the backs. These cakes may be formed with a spoon, on sheets of writing paper. Half this quantity will be trouble enough at one time. QUEEN CAKE. ^ Beat one pound of butter to a cream, with a table^ spoonful of rose-water ; then add one pound of fine white sugar, ten eggs, beaten very light, and a pound and a quarter of sifted flour ; beat the cake well to- gether ; then add half a pound of shelled almonds, blanched and beaten to a paste ; butter tin round basins, line them with white paper ; put in the mixture an inch and a half deep ; bake one hour in a quick oven. CHOCOLATE MACAROONS. Put three ounces of plain chocolate in a pan and melt on a slow fire ; then work it to a thick paste with one pound of powdered sugar and the whites of three eggs ; roll the mixture down to the thickness of about one- quarter of an inch ; cut it in small, round pieces with a paste-cutter, either plain or scalloped ; butter a pan slightly, and dust it with flour and sugar in equal quantities ; place in it the pieces of paste or mixture, and bake in a hot but not quick oven. CARAMEL CAKE. One cup of butter, two of sugar, a scant cup milk, one and a half cups flour, cup corn starch, whites of seven eggs, three teaspoons baking powder in the flour ; bake m a long pan. Take half pound brown sugar, scant quarter pound chocolate, half cup milk, butter size of an egg, two teaspoonfuls vanilla ; mix thor- oughly and cook as syrup until stiff enough to spread : spread on cake and set in the oven to dry. 184 THE EVERYDAY COOHBOOK. POUND CAKE. One pound of butter, one and one-quarter pounds of flour, one pound of pounded loaf sugar, ^ )ne pound of currants, nine eggs, two ounces of candied peel, one- half ounce of citron, one-half ounce of sweet almonds; when liked, a little pounded mace. Work the butter to a cream ; dredge in the flour ; add the sugar, cur- rants, candied peel, which should be cut into neat slices, and the almonds, which should be blanched and chop- ped, and mix all these well together; whisk the eggs and let them be thoroughly blended with the dry ingredients. Beat the cake well for twenty minutes, and put it into a round tin, lined at the bottom and sides with a strip of white buttered paper. Bake it from one and one-half to two hours, and let the oven be well heated when the cake is first put in, as, if this is not the case, the currants will all sink to the bottom of it. To make this preparation light, the yolks and whites of the eggs should be beaten separately and added separately to the other ingredients. A glass oi wine is added to the mixture ; but this is scarcely necessary, as the cake will be found quite rich enough without it. COCOANUT SPONGE CAKE. Beat the yolks of six eggs with half a pound of sugar and a quarter of a pound of flour, add a teaspoonful of salt, a teaspoonful of lemon essence and half a nutmeg, grated ; beat the whites of the eggs to a fi'oth, and stir them to the yolks, etc., and the white meat of a cocoa- nut, grated ; line square tin pans with buttered paper, and having stirred the ingredients well together, put the mixture in an inch deep in the pans ; bake m a quick oven half an hour ; cut it in squares, to serve with or without icing. THE EVERYDAY COOK-BOOK. !$• COCOANUT POUND CAKE. Beat half a pound of butter to a cream; add gradu- ally a pound of sifted flour, one pound of powdered sugar, two teaspoonfuls baking powder, a pinch of salt, a teaspoonful of grated lemon-peel, quarter of a pound of prepared cocoanut, four well-beaten eggs, and a cup- ful of milk; mix thoroughly; butter the tins, and line them with buttered paper; pour the mixture in to the depth of an inch and a half, and bake in a good oven. When baked take out, spread icing over them, and re- turn the cake to the oven a moment to dry the icing. COCOANUT CUP CAKE. Two cups sugar, two cups of butter, one cup of milk, one teaspoonful of essence of lemon, half a nutmeg grated, four well- beaten eggs and the white meat of a cocoanut grated; use as much sifted wheat flour as will make a rather stiff batter; beat it well, butter square tin pans, line them with white paper, and put in the mixture an inch deep; bake in a moderate oven half an Vour, or it may require ten minutes longer. When cold, cut in small squares or diamonds; this is a rich cake and is much improved by a thin icing. This cake should be made with fine white sugar. COCOANUT DROPS. Break a cocoanut in pieces, and lay it in cold wat^ew then cut off the dark rind, and grate the white meat on a coarse grater; put the whites of four eggs with half e* pound of powdered white sugar; beat it until it is ligh*^ tund white, then add to it a teaspoonfui of lemon ex tract, and gradually as much grated cocoanut as wt& ooake it thick as can be stirred easily with a apooiu; 186 TBE EVERYDAY roOK-BOOR. lay it in heaps the size of a large nutmeg on sheets of white paper, place them tlie distance of half an inch apart; when the paper is full, lay it on a baking tin, set them in a quick oven; when they begin to look yel- lowish, they are done; let them remain on the paper until nearly cold, then take them off with a thin-bladed knife. CITRON HEART CAKES. Beat half a pound of butter to a cream, take six eggs, beat the whites to a froth, and the yolks with half a pound of sugar, and rather more than half a pound of sifted flour, beat these well together, add a wineglass of brandy, and quarter of a pound of citron cut in thin slips, bake it in small heart-shaped tins, or a square tin pan, rubbed over with a bit of sponge dipped in melted butter; put the mixture in a quick oven. These are very fine cakes. Shred almonds may be used instead of citron. IMPERIAL CAKE. One pound of flour, half a pound of butter, three- quarters of a pound of sugar, four eggs, half a pound of currants, well-washed and dredged, half a teaspoon- ful of soda dissolved in hot water, half a lemon, grated rind and juice, one teaspoonful of cinnamon. Drop from a spoon upon well-buttered paper, lining a baking- pan. Bake quickly. PLUM CAKE. Make a cake of two cups of butter, two cups of mo- lasses, one cup of sweet milk, two eggs, well-beaten, one teaspoonful of powdered saleratus, dissolved with a little hot water, one teaspoonful of ground mace or nutmeg, one teaspoonful of ground allspice, a table- THE EVERYDAY GOOK^BOOK.n IW ispconful of cinnamon, and a gill of brandy; stir in flour to make a battei’ as stiff as may be stirred easily with a spoon; beat it well until it is light, then add two pounds of raisins, stoned, and cut in two, two pounds of currants, picked, washed, and dried, and half a pound of citron, cut in slips. Bake in a quick oven. This is a fine, rich cake, easily made, and not expensive. GOLD AND SILVER CAKE. Gold Part . — Yolks of eight eggs, scant cup butter, two of sugar, four of flour, one of sour milk, teaspoon soda, tablespoon corn starch; flavor with lemon and vanilla. Silver Part . — Two cups sugar, one of butter, four (scant) of flour, one of sour milk, teaspoon soda, table- spoon corn starch, whites of eight eggs; flavor with almond or peach. Put in pan, alternately, one spoon- ful of gold and one of silver. TO MAKE SMALL SPONGE CAKES. The weight of five eggs in flour, the weight of eight in pounded loaf sugar; flavor to taste. Let the flour be perfectly dry, and the sugar well pounded and sifted. Separate the whites from the yolks of the eggs, and beat the latter up with the sugar; then whisk the whites until they become rather stiff, and mix them with the yolks, but do not stir them more than is just necessary to mingle the ingredients well together. Dredge in the flour by degrees, add the flavoring; butter the tins well, pour in the batter, sift a little sugar over the cakes, and bake them in rather a quick oven, but do not allow them to take too much color, as they should be rather pale. Remove them from the tins before they get cold, and turn them on their faces, where let them remain until quite cold, when store them away in ^ closed tin canister or wide-mouthed glass bottle. THE EVERYDAY COOK-BOOK. LEMON CHEESE CAKE. Two cups sugar, half cup butter, three-quarters cu) sweet milk, whites of six eggs, three cups flour, three teaspoons baking powder. Sauce for Lemon Cheese Cake.- — Grated rind and juice of two lemons, yolks of three eggs, half cup but- ter, one cup sugar; mix all together, and set on stove, and cook till thick as sponge, stirring all the time; then use like jelly between the cakes. SNOW CAKE. One pound of arrowroot, half pound pounded white sugar, half pound butter, the whites of six eggs; flavor- ing to taste, of essence of almonds, or vanilla, or lemon. Mode: Beat the butter to a cream; stir in the sugar and arrowroot gradually, at the same time beating the mixture. Whisk the whites of the eggs to a stiflf froth, add them to the other ingredients, and beat well for twenty minutes. Put in whichever of the above flavor- ing may be preferred; pour the cake into a buttered mold or tin, and bake it in a moderate oven from one to one and a half hours. TILDEN CAKE. One cup butter, two of pulverized sugar, one of sweet milk, three of flour, half cup com starch, four eggs, two teaspoons baking powder, two of lemon ex- tract. This is excellent. CORN STARCH CAKE. Whites of six eggs, one cup of butter, two cups of flour, one cup of corn starch, two cups of sugar, one cup of sweet milk, one-half teaspoonful of soda, one of cream of tartar. THE EVERYDAY COOK-BOOK, 1B9 BIRTHDAY CAKE. One pound and a half of fine sugar, one pound and a half of butter, three pounds and a half of currants, two pounds of flour, one-half pound of candied peel, one-half pound almonds, two ounces spices, the grated rind of three lemons, eighteen eggs, one gill of brandy. Pa- per the hoops, and bake three hours. Ice when cold. NAPLES BISCUIT. Beat eight eggs light; add to them one pound of fine white sugar, and one pound of sifted wheat flour; flavor with a teaspoonful of salt, and essence of lemon or orange-flower water; beat it until it rises in bubbles; bake in a quick oven. CAKE TRIPLE. Bake a Naples Biscuit; cut out the inside about one inch from the edge and bottom, leaving the shell. In place of the inside, put a custard made of the yolks of four eggs, beaten with a pint of boiling milk, sweet- ened, and flavored with half a teaspoonful of peach- water; lay on it some jelly^ or jam; beat the whites of two eggs, with white ground sugar, until it will stand in a heap; put it on the jelly, and serve. SAVOY CAKE. The weight of four eggs in pounded loaf-sugar, the weight of seven in flour, a little grated lemon-rind, or essence of almonds, or orange-flower water. Break the seven eggs, putting the yolks into one basin and the whites into another. Whisk the former, and mix with them the sugar, the grated lemon-rind, or any other flavoring to taste; beat them well together, and add the 190 TEE EyEETDAT cook-book. whites of the eggs, whisked to a froth. Put in the flour by degrees, continuing to beat the mixture for one-quarter of an hour, butter a mold, pour in the cake, and bake it from one and a quarter to one and a half hours. This is a very nice cake for dessert, and may be iced for a supper table, or cut into slices and spread with jam, which converts it into sandwiches. COMPOSITION CAKE. Five cups ter pounds of loaf-sugar. Have the fruit gathered in fine weather; pick it from the stalks, put it into a jar^ and place this jar in a saucepan of boiling water ovev the fire, and let it simmer gently until the juice is v/eli drawn from the currants; then strain them through ix jelly bag of fine cloth, and, if the jelly is washed ver}; clear, do not squeeze them too much^ as the skin and pulp from the fruit will be pressed through with ihit juice, and so make the jelly muddy. Measure the juice, and to each pint allow three quarter pounds of loaf sugar; put these into a preserving pan, set it over the fire, and keep stirring the jelly until it is done, carefully re- moving every particle of scum as it rises, using a wooden or silver spoon for the purpose, as metal or iron ones would spoil the color of the jelly. When it has boiled from twenty minutes to a half hour, put a little of the jelly on a plate, and if firm, when cool it is done. Take it off the fire, pour it into small gallipots, cover each of the pots with an oiled paper, and then 816 THE EVERYDAY COOKBOOK, with a piece of tissue paper brushed over on both sides with the white of an egg. Label the pots, adding the year when the jelly was made, and store it away in a dry place. A jam may be made with the currants, if they are not squeezed too dry, by adding a few fresh raspberries, and boiling all together with sufficient sugar to sweeten it nicely. As this preserve is not worth storing away, but is only for immediate eating, a smaller proportion of sugar than usual will be found enough; it answers very well for children’s puddings, or for a nursery preserve. APPLE JELLY. Apples, water; to evey pint of syrup allow three- quarters of a pound of loaf sugar. Pare and cut the apples into pieces, remove the cores, and put them in a preserving-pan with sufficient cold water to cover them. Let them boil for an hour; then drain the syrup from them through a hair sieve or jelly-bag, and meas- ure the juice; to every pint allow three-quarters of a pound of loaf sugar, and boil these together for three- quarters of an hour, removing every particle of scum as it rises, and keeping the jelly well stirred that it may not burn. A little lemon-rind may be boiled with the apples, and a small quantity of strained lemon-juice may be put in the jelly, just before it is done, when the fla- vor is liked. This jelly may be ornamented with pre- served greengages, or any other preserved fruit, and will turn out very prettily for desert. It should be stored away in small pots. BLACK CURRANT JELLY. Pick each currant individually, and heat the lot in a jar set in boiling water, squeeze as before, and allow a pint of juice to a pound of sugar; a little water may be added if thought proper, or a little red-currant juice. TEE EVEBTDAl COOK BOOS 217 Boil for half an hour, carefully removing the skim- mings. Another way: Clarify the sugar, and add the fruit to it whole, boil for twenty minutes, and strain, then boil a few minutes additional. Pot it and paper it when cool. The refuse berries may be kept as black- currant jam, for tarts, dumplings, etc. GRAB APPLE JELLY. Wash the fruit clean, put in a kettle, cover with water, and boil until thoroughly cooked. Then pour it into a sieve, and let it drain. Do not press it through. For each pint of this liquor allow one pound of sugar. Boil from twenty minutes to half an hour. OTHER JELLIES. Jellies can be made from quinces, peaches and apples by following the directions for crab-apple jelly. WINE JELLY. One box of Cox’s gelatine, dissolved in one pint of cold water, one pint of wine, one quart of boiling water, one quart of granulated sugar, and three lemons. CALVES’ FEET JELLY Should be made at any rate the day before it is required. It is a simple affair to prepare it. Procure a couple of feet and put them on the fire in three quarts of water; let them boil for five hours, during which keep skim- ming. Pass the liquor through a hair sieve into a basin, and let it firm, after which remove all the oil and fat. Next take a teacupful of water, two wineglass- fuls of sherry, the juice of half a dozen lemons and the rmd of one, the whites and shells of five eggs, half a pound of fine white sugar, and whisk the whole till S18 TEE EVEETDAY COOKBOOK. the sugar be melted, then add the jelly, place thc^whole on the fire in an enameled stewpan, and keep actively stirring till the composition comes to the boil; pass it twice through a jelly-bag, and then place in the molds. OBANGE MARMALADE. Allow pound for pound. Pare half the oranges and cut the rind into shreds. Boil in three waters until tender, and set aside. Grate the rind of the remaining oranges; take off and throw away every bit of the thick white inner skin; quarter all the oranges and take out the seeds. Chop or cut them into small pieces; drain all the juice that will come away, without pressing them, over the sugar; heat this, stirring until the sugar is dis- solved, adding a very little water, unless the oranges are very juicy. Boil and skim five or six minutes; put in the boiled slmeds, and cook ten minutes; then the chopped fruit and grated peel, and boil twenty minutes longer. When cold, put into small jars, tied up Avith bladder or with paper next the fruit, cloths dipped in Avax OA'er all. A nicer Avay still is to put away in tumblers Avith self-adjusting metal tops. Press brandied tissue paper down closely to the fruit. LEMON MARMALADE Is made as you would prepare orange — allowing a pound and a quarter of sugar to a pound of the fruit, and using but half the grated peel. QUINCE MARMALADE. Gather the fruit Avhen fully ripe; pare, quarter and core it; boil the skins with as many teacupfuls of Avater as you have pounds of quinces; Avhen they are soft, mash them, and strain the Avater from them, and put it THE EVERYDAY COOKBOOK 2T9 to vie quinces; boil them until they are soft enough to mabii them fine; rub them through a sieve; put to the pulp as many pounds of sugar; stir them together, and set thorn over a gentle fire, until it will fall from a spoon, like jell}^; or try some in a saucer. If it j ernes when colvi, it is enough. Put it in pots or tumblers, and when cold, secure as directed foi jelly. PEACH MARMALADE. Peel ripe peaches, stone them, and cut them small; weigh three quarters of a pound of sugar for each pound of cut fruit, and a teacup of water for each pound of sugar; set it over the fire, when it boils, skim it clear, then put fS^he peaches, let theni boil quite fast; mash them fine, and let them boil until the w^hole is a jellied mass, then put it in small Jars or tumblers; when cold, secure it as directed for Jellies. Half a pound of sugar for a pound of fruit will make ni(3e marmalade. APPLE BUTTER. Boil one barrel of new cider down half, peel and core three bushels of good cooking apples; when the cider has boiled half the quantity, add the apples, and when soft, stir constantly from eight to ten hours. If done it will adhere to an inverted plate. Put away in stone jars (not earthen ware), covering first with writing- paper cut to fit the jar, and press closely upon the apple butter; cover the whole with thick brown paper snugly tied down, LEMON BUTTER. Beat six eggs, one-fourth pound butter, one pound sugar, the rind and juice of three lemons; mix together S30 THE EVEBT DAT GOGK-BOOK. and set in a pan of hot water to cook. Very nice for tarts, or to eat with bread. PEACH BUTTER. Take pound for pound of peaches and sugar; cook peaches alone until they become soft, then put in one- half the sugar, and stir for one-half hour; then the re- mainder of the sugar and stir an hour and a half. Season with cloves and cinnamon. • APPLE GINGER. (a dessert dish). Two pounds of any kind of hard apples, two pounds of loaf sugar, one and one-half pints of water, one ounce of tincture of ginger. Boil the sugar and water until they form a rich syrup, adding the ginger when it boils up. Pare, core, and cut the apples into pieces; dip them in cold water to preserve the color, and boil them in the syrup until transpfsrent; but be careful not to let them break. Put the pieces of apple into jars, pour over the .syrup, and carefully exclude the air, by well covering them. It will remain good for some time, if kept in a dry place. ICED CURRANTS. One-quarter pint of water, the whites of two eggs, currants, pounded sugar. Select very fine bunches of red or white currants, and well beat the whites of the eggs. Mix these with water; then take the currants, a bunch at a time, and dip them in; let them drain foT a minute or two, and roll them in very finely-pounded sugar Lay them to dry on paper, Avhen the sugar will crystallize around each currant, and have a very pretty effect. All fresh fruit may be prepared in the same THE EVERYDAY GOOHBOOK. 221 manner; and a mixture of various fruits iced in this manner, and arranged on one dish, looks very v/eli for a summer dessert, TO BOTTLE FRESH FRUIT. (VERY USEFUL IN Vf INTER.) Fresh fruit, such as currants, raspberries, cherries, gooseberries, plums of all kinds, damsoms, etc. ; wide- mouthed glass bottles^ new corks to fit them tightly <, Let the fruit be full grown, but not too ripe, and gath^ ered in dry weather. Pick it off the stalks without bruising or breaking the skin, and reject any that is at all blemished; if gathered in the damp, or if the skins are cut at all, the fruit will mold. Have ready some perfectly dry glass bottles, and some nice new soft corks or bungs; burn a match in each bottle, to exhaust the air, and quickly place the fruit in to be preserved; gen- tly cork the bottles, and put them miofXY^ry cool oven, where let them remain until the fruit has shrunk away a fourth part. Then take the bottles out, do not open them^ but immediately beat the corks in tight, cut off the tops, and cover them with melted rosin. If kept in a dry place, the fruit will remain good for months; and on this principally depends the success of ^the prepara- tion, for if stored away in a place that is the least damp, the fruit will soon spoil. TO GREEN FRUIT FOR PEESEEVING IN SUGAR OR VINEGAR. Apples, pears, limes, plums, apricots, etc., for pre- serving or pickling, may be greened thus: Putovine- ieaves under, between, and over the fruit in a preserv- ing-kettle; put small bits of alum, the size of a pea, say a dozen bits to a kettlexul; put enough water to cover the fruit, cover the kettle close to exclude all outer air^ THE EVERYDAY COOK-BOOK. set it over a gentle fire, let them simmer; when they are tender drain off the water; if they are not a fine green let them become cold, then put vine-leaves and a bit of saleratus or soda with them, and set them over a slow fire until they begin to simmer; a bit of soda or saleratus the size of a small nutmeg will have the desired effect; then spread them out to cool, after which finish as severally directed. TO @OLOR PKESEEVES PINK. By putting in with it a little cochineal powdered fine, then finish in the syrup. TO COLOR FRUIT YELLOW. / Boil the fruit with fresh skin lemons in water to cover them, until it is tender; then take it up, spread it on dishes to cool, and finish as may be directed CANNED STRAWBERRIES. After the berries are pulled, let as many as can be put carefully in the preserve kettle at once bo placed on a platter. To each pound of fruit add three-fourths of a pound of sugar; let them stand two or three hours, till the juice is drawn from them; pour it in the kettle and let it come to a boil; and remove the scum which rises; then put in the bei’ries very carefully. As soon as they come thoroughly to aboil put them in warm jars, and seal while boiling hot. Be sure the cans are air- tight. CANNED PEACHES. Select some fine, free-stone peaches; pare, cut in two and stone them. Immerse in cold water, taking caie ms EVEBYDAY COOK-BOOK. m not to break the fruit. See that the peaches are not over ripe. Place in the kettle, scattering sugar between the layers — the sugar should be in the proportion of a full tablespoonful to a quart of fruit. To prevent burn- ing put a little water in the kettle. Heat slowlj'^ to a boil, then boil for three or four minutes. Can and seal the fruit. CANNED PEARS. Prepare and can precisely like peaches in preceding receipe, except that they require longer cooking. When done they are easily pierced with a silver fork. CANNED PLUMS. To every pound of fruit allow three-quarters of a pound of sugar ; for the thin syrup, a quarter of a pound of sugar to each pint of water. Select fine fruit, and prick with a needle to prevent burst'ng. Simmer gently in a syrup made with the above propor- tion of sugar and water. Let them boil not longer than five minutes. Put the plums in a jar, pour in the hot syrup, and seal. Greengages are also delicious done in this manner. CANNED CURRANTS. Look them over carefully, stem and weigh them, allowing a pound of sugar to every one of fruit ; put them in a kettle, cover, and leave them to heat slowp' and stew gently for twenty or thirty minutes ; then ar" the sugar, and shake the kettle occasionally to make it mix with the fruit ; do not allow it to boil, but keep as hot as possible until the sugar is dissolved, then pour it 224 THE EVEBYBAT COOHBOOK. in cans and secure the covers at once. White currants are beautiful preserved in this way. CANHED PINEAPPLE. For six pounds of fruit when cut and ready to can, make syrup with two and a half pounds of sugar and; nearly three pints of water; boil syrup five minutes and’ sldm or strain if necessary; then add the fruit, and let it boil up ; have cans hot, fill and shut up as soon as possible. Use the best white sugar. As the cans cool keep tightening them up. TO CAN QUINCES. Cut the quinces into thin slices like apples for pies. To one quart jarful of quince take a coftee-saucer and a half of sugar and a cofi'ecup of water; put the sugar and water on the fire, and when boiling put in the quinces, have ready the jars with their fastenings, stand the jars in a pan of boiling water on the stove, and when the quince is clear and tender put rapidly into the jars, fruit and syrup together. The jars must be filled so that tlic syrup overflows, and fastened up tight as quickly as possible. CANNING TOMATOES. Scald your tomatoes, remove the skins, cut in small pieces, put in a porcelian kettle, salt to taste, and boil fifteen minutes; have tin cans filled with hot water; pour the water out and fill with tomatoes; solder tops on immediately with shellac and rosin melted together. CANNED CORN. Dissolve an ounce of tartaric acid in half teacup water and take one tablespoon to two quarts of sweet THE ENEBY DAY COOK-BOOK. 225 corn; cook, and while boiling hot, fill the cans, which should be tin. When used turn into a colander, rinse with cold water, add a little soda and sugar while cook- ing, and season with butter, pepper and salt. 226 THE EVERYDAY COOKBOOK. ICES, ICE-CREAM, CANDY. CUHBANT ICE, One pint of currant juice, one pound of sugar, and pint of water; put in freezer, and when partly frozen add the whites of three eggs well beaten. STRAWBERRY OR RASPBERRY ICE. One quart of berries. Extract the juice and strain; one pint of sugar, dissolved in the juice; one lemon, juice only; half pint of water. ORANGE AND LEMON ICES, The rind of three oranges grated and steeped a few moments in a little more than a pint of water; strain one pint of this on a pound of sugar and then add one pint vof oran|^ or lemon-juice; pour in a freezer, and when half fro^n add the whites of four eggs beaten to a still froth. ICECREAM. One quart of new milk, two egg-^, two tablespoons of corn starch; heat Lae milk in a dish set in hot water, then stir in the corn starch mixed smooth in a little of the milk; let it boil for one or two minutes, then remove from stove and cool, and stir in the egg and half a pound of sugar. If to be extra nice, add a pint of rich THE EVEBYDAT COOK-BOOK m cream, and one-fourth pound of sugar, strain the mix- ture, and when cool add the flavoring, and freeze as fol- lows: Pi’epare freezer in the usual manner, turn the crank one hundred times, then pour upon the ice and salt a quart of boiling water from the teakettle. Fill up again Vfith ice and salt, turn the crank fifty times one way and twenty-five the other (which serves to scrape the cream from sides of freezer); by this time it will turn very hard, indicating that the cream is frozen sufficiently. VANILLA OR LEMON ICE-CREAM, Take two drachms of vanilla or lemon-peel, one quart ot milk, half a pound of sugar, one pint of cream, and the yolks of three eggs; beat the yolks well, and stir them with the milk, then add the othe^ ingredients; set it over a moderate fire, and stir it constantly with a sil- ver spoon until it is boiling hot, then take out the lemon-peel or vanilla, and, when cold, freeze it. STRAWBERRY ICE CREAM. Sprinkle strawberries with sugar, wash well and rub through a sieve; to a pint of the juice add half a pint of good cream; make it very sweet; freeze, and when be- ginning to set, stir lightly one pint of fi'eam whipped, and lastly a handful of whole strawberries; sw’eetened. It may be put in a mold and imbedded in ice, or keep in the freezer; or mash with a potato pounder in an earthen bowl one quart of strawberries with one pound of sugar, rub it through a colander; add one quart of sweet cream and freeze. Or, if not in the strawberry season, use the French bottled strawberries (or any canned ones), mix juice with half pint of cream, sweeten and freeze; when partially set add whipped cream and strawberries. 828 THE EVEETDAT COOK-BOOK. CHOCOLATE ICE-CEEAM. Take six ounces of chocolate, a pint of cream, half a pint of new milk, and half a pint of sugar. Rub the chocolate down into the milk and mix thoroughly, add- ing the cream and sugar. The milk should be heated almost to boiling. Heat until it thickens, stirring con- stantly. Strain and set aside to cool, afterwards freeze. This makes perhaps the most favorite of ice-creams. CREAM CANDIES. Three and one-half pounds of sugar to one and one- half pints of water; dissolve in the water before putting with the sugar one-quarter of an ounce of fine white gum-arabic, and when added to the sugar put in one tea- spoon of cream of tartar. The candy should not be boiled quite to the brittle stage. The proper degree can be ascertained if, when a small skimmer is put in and taken out, when blowing through the holes of the skimmer, the melted sugar is forced through in feather filaments; remove from the fire at this point and rub the syrup against the sides of the dish with an iron spoon. If it is to be a chocolate candy, add two ounces of choco- late finely sifted and such flavoring as you may prefer, vanilla,, rolls, or orange. If you wish to make cocoa- nut candy, add this while soft and stir until cold. PINEAPPLE ICS-CEEAM. Three pints of cream, two large ripe pineapples, two pounds powdered sugar; slice the pineapples thin, scat- ter the sugar between the slices, cover and let the fruit stand three hours, cut or chop it up in the syrup, and strain through a hair sieve or double bag of coarse lace; beat gradually into the cream, and freeze as rapidly as possible; reserve a few pieces of pineapple unsugared, THE EVERYDAY COOHBOOK. 229 cut into square bits, and stir through cream when half frozen, first a pint of well-whipped cream, and then the fruit. Peach ice cream may be made in the same way, ITALIAN CKEAM. Put one ounce of soaked isinglass, six ounces of loaf- sugar, half a stick of vanilla, and one pint of milk into a saucepan; boil slowly, and stir all the time until the isinglass is dissolved; strain the mixture, and when a little cool mix with a pint of thick cream. Beat thor- oughly until it thickens. Pour into large or individual molds, and put in ice-box until wanted. TO MAKE BARLEY-SUGAK. To every pound of sugar allow one-half pint of water, one-half of the white of an egg. Put the sugar into a well-tinned saucepan, with the water, and when the former is dissolved set it over a moderate fire, add- ing the well-beaten egg before the mixture gets warm, and stir it well together. Wh^n it boils, remove the scum as it rises, and keep it boiling until no more appears, and the syrup looks perfectly clear; then strain it through a fine sieve or muslin bag, and put it back into the saucepan. Boil it again like caramel, until it is brittle when a little is dropped into a basin of cold water; it is then sufficiently boiled. Add a little lemon-juice and a few drops of the essence of lemon, and let it stand for a minute or two. Have ready a marble slab or large dish rubbed over with salad oil, pour the sugar on it, and cut it into strips with a pair of scissors; these strips should then be twisted, and the barley-sugar stored away in a very dry place. It may be formed into lozenges or drops, by dropping the sugar in a very small quantity at a time on to the oiled slab or dish. 830 THE EVERYDAY COOK-BOOK. TO MAKE EVERTON TOFFEE. One pound of powdered loaf-sugar, one teacupful of water, one-quarter pound of butter, six drops of essence of lemon. Put the water and sugar into a brass pan, and beat the butter to a cream. When the sugar is dis- solved, add the butter, and keep stirring the mixture over th fire until it sets when a little is poured onto a buttered dish; and just before the toffee is done add the essence of lemon. Butter a dish or tin, pour on it the mixture, and when cool it will easily separate from the dish Butter-Scotch, an excellent thing for coughs, is made with brown, instead of white sugar, omitting the water, and flavored with one-half ounce of ginger It is made in the same manner as toffee. COCOANUT DROPS. To one grated cocoanut add half its weight of sugar and the white of one egg, cut to a stiff froth; mix thor- oughly and drop on buttered white paper or tin sheets. Bake fifteen minutes. MOLASSES CANDY. One cup of molasses, two cups of sugar, one table- spoonful vinegar, a little butter and vanilla, boil ten minutes, then cool it enough to pull. CHOCOLATE CARAMELS. Two cups of brown sugar, one cup molasses, one cup chocolate grated fine, one cup of boiled milk, one tablespoonful flour; butter the size of a large English walnut; let it boil slowly and pour on flat tins to cool; markofll while warm. THE EVEBTBA 7 COOK-BOOK 2S1 LEMON CANDY Put into a kettle three and one-half pounds of sugar, one and one -half pints of water, and one teaspoon of cream of tartar. Let it boil until it becomes brittle, when dropped in cold water; when sufficiently done take off the fire and pour in a shallow dish which has been greased with a little butter. When this has cooled so that it can be handled, add a teaspoon of tartaric acid and the same quantity of extract of lemon, and work them into the mass. The acid must be fine and free from lumps. Work this in until evenly distributed, and no more, as it will tend to destroy the transparency of the candy. This method may be used for prepariiig all other candies, as pineapple, etc., using differciit flavors. m THE EVERYDAY COOK-BOOK, DRINKS. TO MAKE GEEEN TEA. r~ Have ready a kettle of water boiling fast, pour some into the teapot, let it remain for a few minutes, then throw it out; measure a teaspoonful of tea for each two persons, put it in the pot; pour on it about a gill of boiling water, cover It close for five minutes, then fill it up; have a covered pitcher of boiling water with it; when two cups are poured from it, fill it up; you will thus keep the strength good and equal. If the company is large, it is best to have some of the tea drawn in the covered pitcher, and replenish the teapot or urn when it is exhausted. TO MAKE BLACK TEA. Make as directed for green tea. ICED TEA. Prepare tea in the morning, making it stronger and sweeter than usual; strain and pour into a clean stone jug or glass bottle, and set aside in the ice-chest until ready to use. Drink from goblets without cream. Serve ice broken in small pieces on a platter nicely garnished with well- washed grape-leaves. Iced tea may be prepared from either green or black alone, but it is considered an improvement to mix the two. Tea made like that for iced tea (or that left in the teapot after a THE EVERYDAY COOR-^BOOR. 2B3 meal), with sugar to taste, a slice or two of lemon, a little of the juice, and some pieces of cracked ice, makes a delightful drink. Serve in glasses. TO MAKE COFFEE, .Take a good-sized cupful of ground coffee, and pour it into a quart of boiling water, with the white of an egg and the crushed shell. Stir well together, adding a half- cupful of cold water to clear. Put into the coffee-boiler and boil for about a quarter of an hour; after standing for a little while to settle, pour into j^our coffeepot, which should be well scalded, and send to the table. The coffee should be stirred as it boils. To make coffee an lait^ take a pint each of hot made coffee and boiling milk; strain through thin muslin into coffeepot, to get rid of the grounds, and serve hot. CHOCOLATE. Take six tablespoons scraped chocolate, or three of chocolate and three of cocoa, dissolve in a quart of boiling water, boil hard fifteen minutes, add one quart of rich milk, let scald and serve hot; this is enough for six persons. Cocoa can also be made after this receipt. Some boil either cocoa or chocolate only one minute and then serve, while others make it the day before using, boiling it for one hour, and when cool skimming off the oil, and when wanted for use, heat it to the boiling point and add the milk. In this way it is equally good and nmch more wholesome. Cocoa is from the seed of the fruit of a small tropical tree. There are several forms in which it is sold, the most nutritious and convenient being chocolate, the next cocoa, then cocoa nibs, and last cocoa shells. The ground bean is simply cocoa; ground fine and mixed with sugar and chocolate; the beans broken into bits arc ^ ^nibs. ” The shells are the shells of the bean, usually removed before grinding* 234 THE EVERYDAY COOK-BOOK, The beans are roasted iike coffee, and ground between hot rollers 0 LEMON SYRUP. Take the juice of twelve lemons, grate the rind of six in it, let it stand over night, then take six pounds of white sugar and make a thick syrup. When it cools, strain the juice into it, and squeeze as much oil from the grated rind as will suit the taste. A tablespoonful in a goblet of water will make a delicious drink on a hot day, far superior to that prepared from the stuff com- monly sold as lemon syrup. STRAWBERRY SYRUP. Take fine ripe strawberries, crush them in a cloth, and press the juice from them; to each pint of it put a pint of simple syrup, boil gently for one hour, then let it become cold, and bottle it; cork and seal it. When served reduce it to waste water, set it on ice, and serve in small tumblers half filled. RASPBERRY SYRUP. Make as directed for strawberry. STRAWBERRY SHERBET. Take fourteen ounces of picked strawberries, crush them in a mortar, then add to them a quart of water; pour this into a basin, with a lemon sliced, and a tea- spoonful of orange-flower water; let it remain for two or three hours. Put eighteen ounces of sugar into another basin, cover it with a cloth, through which pour the strawberry-juice; after as much has run through as will, gather up the cloth, and squeeze out as much juice at THE EVEBY DAY COOK-BOOK, 235 possible from it; when the sugar is all dissolved, strain it again; set the vessel containing it on ice, until ready to serve. RASPBERRY VINEGAR. To four quarts red raspberries, put enough vinegar to cover, and let them stand twenty-four hours; scald and strain it; add a pound of sugar to one phat of juice; boil it twenty minutes, and bottle; it is then ready for use and will keep for years. To one glass of water adi a great spoonful. It is much relished by the sick. Very nice. LEMONADE. Take half a pound of loaf-sugar and reduce it to a syrup with one pint of water; add the rind of five lemons and let stand an hour; remove the rinds and add the strained juice of the lemons; add one bottle of ‘^Apolli- naris” water, and a block of ice in the centre of the bowl. Peel one lemon and cut it up into thin slices, divide each slice in two, and put in lemonade. Claret or fine cordials may be added if desired. Serve with a piece of lemon in each glass. EGGNOG. Whip the whites and yolks of six eggs into a stiff cream, adding a half cupful of sugar. Pour into a quart of rich milk, adding a half pint of good brandy, and a little flavoring of nutmeg. Stiring up and thor- oughly mix the ingredients, and add the whites of three additional eggs well whipped. RASIN WINE. Take two pounds of rasins, seed and chop them, a lemon, a pound of white sugar, and about two gallons THE EVERYDAY COOK-BOOK. of boiling water. Pour into a stone jar, and stir daily for six or eight days. Strain, bottle, and put in a cool place for ten days or so, when the wine will be ready for use. CURRANT WINE. The currants should be quite ripe. Stem, mash, and strain them, adding a half pint of water, and less than a pound of sugar, to a quart of mashed fi’uit. Stir well up together and pour in clean cask, leaving the bung- hole open, or covered with a piece of lace. It should stand for a month to ferment, when it will be ready for bottling. GINGER WINE. One-half pound of cinnamon bark, four ounces of pimento, two ounces of mace, three-quarters of an ounce of capsicum, three-quarters of a pound of ginger root, five gallons of alcohol; macerate and strain or filter, after standing fifteen days. Now make syrup, thirty pounds of white sugar, half pound of tartar, dissolved with warm water, clarify with whites of two eggs, and add soft water to make forty gallons. Color with cochineal and let it stand six months before use. FINE MILK PUNCH. Pare off the yellow rind of four large lemons, and steep it for twenty-four hours in a quart of brandy or rum. Then mix with it the juice of the lemons, a pound and a half of loaf-sugar, two grated nutmegs, and a quart of water. Add a quart of rich unskimmed milk, made boiling hot, and strain the whole thi’ough a jelly- bag. You may either use it as soon as it is cold, or, make a large quantity (in the above proportion and bottle it. It will keep several mouths.) TEE EVEBYDAY COOK-BOOK, 237 CLARET CUP. One quart bottle of claret, one bottle of soda water, cne lemon cut very thin, four tablespoons of powdered sugar, quarter of a teaspoon of grated nutmeg, one liquor glass of brandy, one wineglass of sherry wine. Half an hour before it is to be used, put in a large piece of ice, so that it may get perfectly cold. ROMAN PUNCH. Grate the yellow rinds of four lemons and two oranges upon two pounds of loaf-sugar. Squeeze on the juice of the lemons and oranges; cover it, and let it stand till next day. Then strain it through a sieve, add a bottle of champagne, and the whites of eight eggs beaten to a froth. You may freeze it or not. CREAM NECTAR. Dissolve two pounds of crushed sugar in three quarts of water; boil down to two quarts; drop in the white of an egg while boiling; then strain, and put in the tartaric acid; when cold drop in the lemon to your taste; then bottle and cork. Shake two or three times a day. RED-CURRANT CORDIAL. To two quarts of red-currants put one quart of whiskey; let it stand twenty-four hours, then bruise and strain through a flannel bag. To every two quarts of Ithis liquor, add one pound of loaf-sugar, add qu^ter of a pound of ginger well bruised and boiled; let the whole stand to settle, then strain or filter; bottle and cork, seal the corks tightly. It is an improvement to have half red-raspberry juice if the flavor is liked. The above is fit for use in a month* 238 TEE EVERYDAY COOEBOOK, ELDERBERRY SYRUP. Take elderberries perfectly ripe, wash and strain them, put a pint of molasses to a pint of the juice, boil it twenty minutes, stirring constantly, when cold add to each quart a pint of French brandy; bottle and cork it tight. It is an excellent remedy for a cough. TEE EVERYDAY COOK-BOOK. 239 INVALID COOKERY. POET WINE JELLY. Melt in a little warm water an ounce of isinglass; stir it into a pint of port wine, adding two ounces of sugar candy, an ounce of gum-arabic, and half a nut- meg, grated. Mix all well and boil it ten minutes; or till everything is thoroughly dissolved. Then strain it through muslin and set away to get cold. TAPIOCA JELLY. Wash the tapioca carefully in two or three waters, then soak it for five or six hours, simmer it then in a stewpan until it becomes quite clear, add a little of the juice of a lemon, wine if desired. AEKOWEOOT WINE JELLY. One cup boiling water, two heaping teaspoons arrow- root, two heaping teaspoons white sugar, one table- spoonful brandy or three tablespoonfuls of wine. An excellent corrective for weak bowles. JELLIED CHICKEN. Cook six chickens in a small quantity of water, until the meat will part from the bone easily, season to taste with salt and pepper; just as soon as cold enough to handle, remove bones and skin; place meat in a deep pan or mold, just as it comes from the bone, using gizzard, liver and heart; until the mold is nearly full. To the water left in the kettl^ add three-fourths o£ a 240 TEE EVERYDAY COOEBOOE box of Cox’s gelatine (some add juice of lemon), dis solved in a little warm water, and boil until it is reduced to a little less than a quart, pour over the chicken in the mold, leave to cool, cut with a very sharp knife and serve. The slices will not easily break up if directions are f ollowedo CHICKEN BROTH. Half fowl, or the inferior joints of a whole one, one quart of water, one blade of mace, half onion, a small bunch of sweet herbs, salt to taste, ten peppercorns. If a young one be used for this broth, the inferior joints may be put in the broth, and the best pieces reserved for dressing in some other manner. Put the fowl into a saucepan, with all the ingredients, and simmer gently for one and a half hours, carefully skimming the broth well. When done, strain, and put by in a cool place until wanted; then take all the fat off the top, warm up as much as may be required, and serve. This broth is, of course, only for those invalids whose stomachs are strong enough to digest it, with a flavoring of herbs, etc. It may be made in the same manner as beef tea, with water and salt only; but the preparation will be but tasteless and insipid. When the invalid cannot digest this chicken broth with flavoring, we would recom- mend plain beef tea in preference to plain chicken tea, which it would be without the addition of herbs, onions, etc. TO MAKE GRUEL. One tablespoonful of Robinson’s patent groats, two tablespoonfuls of cold water, one pint of boiling water. Mix the prepared groats smoothly with the cold water in a basin; pour over them the boiling water, stiring it all the time. Put it into a very clean saucepan; boil tile gruel for ten minutes, keeping it well stirred; THE EVERYDAY COOK-BOOK. 241 sweeten to taste, and serve. It may be flavored with a small piece of lemon-peel, by boiling it in the gruel, or a little grated nutmeg may be put in; but in these matters the taste of the patient should be consulted. Pour the gruel in a tumbler and serve. When wine is allowed to the invalid, two tablespoonfuls of sherry or port make this preparation very nice. In cases of colds, the same quantity of spirits is sometimes added instead of wine. BARLEY WATER. Put a large tablespoonful of well-washed pearl barley into a pitcher; pour over it boiling water; cover it, and let it remain till cold; then drain off the water; sweeten to taste, and, if liked, add the juice of a lemon, and grated nutmeg. ARROWROOT BLANC MANGE. Put a quart of milk to boil, take an ounce of Bermuda arrowroot ground fine, make it a smooth batter with cold milk, add a teaspoonful of salt; when the milk is boiling hot, stir the batter into it, continue to stir it over a gentle fire (that it may not be scorched) for three or four minutes, sweeten to taste with double refined sugar, and flavor with lemon extract or orange-flower water, or boil a stick of cinnamon or vanilla bean in the anilk before putting in the arrowroot; dip a mold into cold water, strain the blanc-mange through a muslin in- to the mold, when perfectly cold turn it out; serve cur- irant jelly or jam with it. LEMONADE FOR INVALIDS. One-half a lemon, lump sugar to taste, one pint of boiling water. Pare off the rind of the lemon thinly; cut the lemon into two or three thick slices, and remove 242 TEE EVEBTEAT COOK-BOOK. as much as possible of the white outside pith, and all the pips. Put the slices of lemon, the peel, and lump sugar into a jug; pour over the boiling water; cover it closely, and in two hours it will be fit to drink. It should either be strained or poured off from the sedi- ment. MUTTON BROTH Is frequently ordered as a preparation for invalids. For the sick-room such broth must be made as plainly as possible, and so as to secure the juice of the meat. Boil slowly a couple of pounds of lean mutton for two hours, skim it very carefully as it simmers, and do not put in very much salt. If the doctor permits, some vegetable as seasoning may be added, and for some broths a little fine barley or rice is added. FLAX SEED LEMONADE. Four tablespoons flax seed (whole), one quart boiling water poured on the flax seed, j uice of two lemons, leav- ing out the peel. Sweeten to taste; stew three hours in a covered pitcher. If too thick, put in cold water with the lemon- juice and sugar. Ice for drinking. It is splendid for colds. ARROWROOT. This is very nourishing and light, either for invalids or infants, make it with milk or water — put a pint of either into a stewpan, make it boiling hot, add a salt- spoonful of salt, put a heaped teaspoonful of ground Bermuda arrowroot into a cup, make it smooth with cold milk, stir it into the stewpan, and let it simmer for two or three minutes; then turn it into a bowl, sweeten and grate nutmeg over, if liked; should it be preferred thin, use less arrowroot. This should be made only as much as is wanted at a time, since it will become as thin as water if heated over. THE EVERYDAY COOK-BOOK. 243 STEWED RABBITS IN MILK. Two very yoong rabbits, uot nearly half grown; one and one-half pints of milk, one blade of mace, one des- sertspoonful of flour, a little salt and Cayenne. Mix the flour very smoothly with four tablespoonfuls of the milk, and when this is well-mixed, add the remainder. Cut up the rabbits into joints, put them into a stewpan with the milk and other ingredients, and simmer them very gently until quite tender. Stir the contents from time to time, to keep the milk smooth and prevent it from burning. Half an hour will be sufficient for the cooking of this dish. SLIPPERYELM BARK TEA. Break the bark into bits, pour boiling water over it, cover and let it infuse until cold. Sweeten, ice, and take for summer disorders, or add lemon-juice and drink for a bad cold. BEEP TEA. One pound of lean beef, cut into small pieces. Put into a jar without a drop of water; cover tightly, and set in a pot of cold water. Heat gradually to a boil, and continue .this steadily for three or four hours, until the meat is Ifke white rags, and the juice all drawn out. Season with salt to taste, and, when cold, skim. EGG WINE. One egg, one tablespoonful and one-half glass of cold water, one glass of sherry, sugar and grated nutmeg to taste. Beat the egg, mixing with it a tablespoonful of cold water; make the wine and water hot, but not boil- ing; pour it on the eggs, stirring all the time. Add sufficient lump sugar to sweeten the mixture, and a little grated nutmeg; put all into a very clean saucepan, set it U44 THE EVEn'^BAY COOK-BOOK. on a gentle fire, and stir the contents one way until they thicken, but do not allow them to hoil. Serve in a glass with snippets of toasted bread or plain crisp biscuits. When the egg is not warmed, the mixture will be found easier of digestion, but it is not so pleasant a drink. TOAST WATER. Slices of toast, nicely browned, without a symptom of burning. Enough boiling water to cover them. Cover closely and let them steep until cold. Strain the water, sweeten to taste, and put a piece of ice in each glassful. ONION GRUEL Is excellent for cold. Slice down a few onions and boil them in a pint of new milk, stir in a sprinkle of oat- meal and a very little salt, boil till the onions are quite tender, then sup rapidly and go to bed. TEE EVERYDAY COOK-BOOK, »45 COSMETIQUES. COMPLEXION WASH. Put in a vial one drachm of benzoin gum in powder, one drachm nutmeg oil, six drops of orange-blossom tea, or apple-blossoms put in half pint of rain-water and boiled down to one teaspoonful and strained, one pint of sherry wine. Bathe the face morning and night; will remove all flesh-worms and freckels, and give a beautiful complexion. Or, put one ounce powdered gum of benzoin in pint of whisky; to use, put in water in wash-bowl till it is milky, allowing it to dry without wiping. This is perfectly harmless. TO CLEAR A TANNED SKIN. Wash with a solution of carbonate of soda and a lit- tle lemon juice; then with Fuller’s earth water, or the juice of unripe grapes. OIL TO MAKE THE HAIR CURL. Olive oil, one pound; oil of organum, one drachm; oil rosemary, one and one-half drachms. WRINKLES IN THE SKIN. White wax, one ounce; strained honey, two ounces; juice of lily-bulbs, two ounces. The foregoing melted and stirred together will remove wrinkles. 246 THE EVERYDAY COOK-BOOK. PEARL WATER FOR THE PACE. Put half a pound best Windsor soap scraped fine into half a gallon of boiling water; stir it well until it cools; add a pint of spirits of wine and half an ounce of oil of rosemary; stir well. This is a good cosmetique, and will remove freckles. PEARL DENTIFRICE. Prepared chalk, one-half pound; powdered myrrh, two ounces; camphor, two drachms; orris-root powderd, two ounces. Moisten the camphor with alcohol and mix all well together. WASH FOR A BLOTHED PACE. Rose-water, three ounces; sulphate of zinc, one drachm; mix. Wet the face with it, gently dry it and then touch it over with cold cream, which also gently dry oflf. PACE POWDER. Take of wheat starch, one pound; powdered orris- root, three ounces; oil of lemon, thirty drops; oil of bergamot, oil of cloves, each fifteen drops. Rub thor- oughly together. BANDOLINE. To one quart of rose-water add an ounce and a half of gum tragacanth; let it stand forty-eight hours, fre- quently straining it, then strain through a coarse linen cloth; let it stand two days and again strain; add to it a drachm of oil of roses; used by ladies dressing their hair, to make it lie in any position. THE EVERYDAY COOK-BOOK. 24 ? A GOOD WASH FOR THE HAIR. One pennyworth of borax, half a pint of olive-oil, one pint of boiling water. Mode: Pour boiling water over the borax and oil; let it cool ; then put the mixture into a bottle. Shake it before using, and apply it with a flannel. Camphor and borax, dissolved in boiling water and left to cool, make a very good wash for the hair; as also does rose- mary water mixed with a little borax. After using any of these washes, when the hair become^ thoroughly dry, a little pomatum or oil should be rubbed in, to make it smooth and glossy. THE EVERYDAY QOOK-BOOE, m MISCELLANEOUS. AN EXCELLENT HARD SOAR. four twelve quarts soft boiling water on two and t^e half pounds of unslacked lime; dissolve five pounds sal soda in twelve quarts soft hot water ; then mix and let them remain from twelve to twenty-four hours. Pour off all the clear fluid, being careful not to allow any of the sediment to run off ; boil three and one-half pounds clean grease and three or four ounces of rosin in the above lye till the grease disappears , pour into a box and let it stand a day to stiffen and then cut in bars. It is well to put the lime in all the water and then add the soda. After pouring off the fluid, add two or three gallons of water and let it stand with the lime and soda dregs a day or two. This makes an excellent washing fluid to boil or soak the clothes in, with one pint in a boiler of water. TO WASH WOOLEN BLANKETS. Dissolve soap enough to make a good soda in boiling water, add a tablespoon of aqua ammonia ; when scald- ing hot, turn over your blankets. If convenient, use a pounder, or any way to work thoroughly through ^the suds without rubbing on a board. Rinse well in hot water. There is usually soap enough from the first suds to make the second soft : if not, add a little soap and ammonia; and after being put through the wringer let two persons, standing opposite pull them into shape; TEE EVERY DAY COOK-BOOK 249 dry in the sun. White flannels may be washed in the same way without shrinking. Calicoes and other col- ored fabrics can, before washing, be advantageously soaked for a time in a pail of water to which a spoon- ful of ox gall has been added. It helps to keep the color. A teacup of lye to a pail of water will improve the color of black goods when necessary to wash them, and vinegar in the rinsing water of pink or green will brighten those colors, as will soda for purple and blue. FOR CLOTHES THAT FADE. One ounce sugar of lead in a pail of rain water. Soak over night. LAMP WICKS. To insure a good light, wicks must be changed often, as they soon become clogged, and do not permit the fresh passage of the oil. Soaking wicks in vinegar twenty-four hours before placing in the lamp insures a clear flame. TO MAKE OLD CRAPE LOOK NEARLY EQUAL TO NEW. . Place a little water in a teakettle, and let it boil until there is plenty of steam from the spout; then holding the crape in both hands, pass it to and fro several times through the steam, and it will be clean ami nearly equal to new. A CEMENT FOR STOVES. If the stove is cracked, a good cement is ma(>e for it as follows: Wood ashes and salt in equal prop >rtions, reduce to a paste with cold water, and fill in th< cracks when the stove is cool. It will soon harden. sso THE EVERYDAY COOKBOOK. TO CLEAN KID GLOVES. E.ub with very slightly damp bread-crumbs. If not effectual, scrape upon them dry Fuller’s earth or French chalk, when on the hands, rub them quickly together m all directions. Do this several times. Or put gloves of a light color on the hands and wash the hands in a basin of spirits of hartshorn. Some gloves may be washed in a strong lather made of soft soap and warm water or milk; or wash with rice pulp; or sponge them well with turpentine, and hang them in a warm place or where there is a current of air, and the smell of turpen- tine will be removed. STAINS AND SPOTS. Children’s clothes, table linens, towels, etc., should be thoroughly examined before wetting, as soap-suds, washing-fluids, etc., will fix almost any stain past removal. Many stains will pass away by being simply washed in pure soft water; or alcohol will remove, before the articles have been in soap-suds, many stains. Ironmold, mildew, or almost any similar spot, can be taken out by dipping in diluted citric acid; then cover them with salt, and lay in the bright sun until the stains disappear. If of long standing, it may be necessary to repeat the wetting and the sunlight. Be careful to rinse in several waters as soon as the stain is no longer visible. Ink, fruit, wine, and mildewstains must first be washed in clear, cold water, removing as much of the spots as HOME DRESSMAKING. The art of dressmaking in America has been of late years so simplified that almost anyone with a reasonable degree of executive ability can manufacture a fashion- able costume by using an approved pattern and follow- ing the directions printed upon it, selecting a new pat- tern for each distinct style; while in Europe many ladies adhere to the old plan of cutting one model and using it for everything, trusting to personal skill or luck to gain the desired formation. However, some useful hints are given which are well worth offering after the paper pattern has been chosen. The best dressmake :s here and abroad use silk for lining, but nothing is so durable or preserves the ma- terial as well as a firm slate twill This is sold double width and should be laid out thus folded : place the pattern upon it with the upper part towards the cut end, the selvedge for the fronts. The side pieces for the back will most probably be got out of the width , while the top of the back will fit in the intersect of the front. A yard of good stuff may be often saved by laying the pattern out and well considering how one part cuts into another. Prick the outline on the lin- ing ; these marks serve as a guide for the tacking. In forming the front side plaits be careful and do not allow a fold or crease to be apparent on the bodice beyond where the stitching commences. To avoid this, before beginning stick a pin through what is to be the top of the plait. The head will be on the right side, 292 THE EVERYDAY COOK-BOOK. and holding the point, one can begin pianing the seam without touching the upper part of the bodice. To as* certain the size of the buttonholes put a piece of card beneath the button to be used and cut it an eighth of an inch on either side beyond. Having tftrned down the piece in front on the buttonhole side run a thread a sixteenth of an inch from the extreme edge, and anoth- er the width of the card. Begin to cut the first but- tonhole at the bottom of the bodice, and continue at equal distances. The other side of the bodice is left wide enough to come well under the buttonholes. The buttonholes must be laid upon it and a pin put through the centre of each to mark where the button is to be placed. In sewing on the buttons put the stitches in horizontally; if perpendicularly they are likely to pucker that side of the bodice so much that it will be quite drawn up, and the buttons will not match the buttonholes. A WOMAN^S SKIRTS. (Observe the extra fatigue which is insured to every woman in merely carrying a tray upstairs, from the skirts of the dress. Ask any young women who are studying to pass examinations whether they do not find loose clothes a sine qua non while pouring over their books, and then realike the harm we are doing ourselves and the race by habitually low- ering our powers of life and energy in such a man- ner. As a matter of fact it is doubtful whether any persons have ever been found who would say that their stays were at all tight; and, indeed, by a muscular contraction they can apparently prove that they are not so by moving them about on themselves, and thus probably believe what they say. That they are in error all tho same they can easily assure them- selves by first measuring round the waist outside the stays; then take them off, let them measure while they take a deep breath, with the tape merely laid on tbQ THE EX ERH DAY COOK-BOOK. 293 body as if measuring for the quantity of braid to go round a dress, and mark the result. The injury done by stays is so entirely internal that it is not strange that the maladies caused by wearing them should be attributed to every reason under the sun except the true one, which is, briefly, that all the internal organs, being by them displaced, are doing their work imper- fectly and under the least advantageous conditions; and are, therefore, exactly in the state most favorable to the development of disease, whether hereditary or otherwise. — Macmillan's Magazine. TO MAKE THE SLEEVES. As to sleeves. Measure from the shoulder to the elbow and again from elbow to the wrist. Lay these measurements on any sleeve patterns you may have, and lengthen or shorten accordingly. The sleeve is cut in two pieces, the top of the arm and the under part, which is about an inch narrower than the outside, in joining the two together, if the sleeve is at all tight, the upper part is slightly fulled to the lower at the elbow. The sleeve is sewn to the armhole with no cordings now, and the front seam should be. about two inches in front of the bodice. Bodices are now worn very tight-fitting, and the French stretch the material well on the cross before beginning to cut out, and in cutting allow the lining to be slightly pulled, so that when on, the outside stretches to it and insures a better fit. An experienced eye can tell a French-cut bodice at once, the front side pieces being always on the cross. In dress cutting and fit- ting, as in everything else, there are failures and dis- couragements, but practice overrules these little mat- ters, and ‘ trying again” brings a sura reward in succ/'sf, A sensible suggestion is made in. regard to the In negk^ of dresses for momiug wear* Plain colom THE EVERYDAY COOK-BOOK. 291 have Luiher a stiff a[>pearance, tulle or crepe lisse fril ling are expensive and frail, so it is a good idea to pur- chase a few yards of really good washing lace, about an inch and a half in depth; quill or plait and cut into suitable lengths to tack around the necks of dresses. This can be easily removed and cleaned when soiled. A piece of soft black Spanish lace, folded loosely around the throat close to the frillings, but below it, looks very pretty ; or you may get three yards of scarf lace, trim the ends with frillings, place it around the neck, leav- ing nearly all the length in the right hand, the end lying upon the left shoulder being about half a yard lorg. Wind the larger piece twice around the throat, in loose, soft folds, and festoon the other yard and a half, and fasten with brooch or flower at the side- — Philadelphia Times, ALL ABOUT KITCHEN WORK. A lady who for a time was compelled to do all of her own kitchen work says. ‘Tf every iron, pot, pan, kettle or any utensil used in the cooking of food, ibe washed as soon as emptied, and while still hot, half the labor will be saved.” It is a simple habit to acquire, and the washing of pots and kettles by this means loses some of its distasteful aspects. No lady seriously ob- jects to washing and wiping the crystal and silver, biit to tackle the black, greasy, and formidable-looking iron- ware of the kitchen takes a good deal of sturdy brawn and muscle as well as common-sense. If the range be wiped carefully with brown paper, after cooking greasy food, it can be kept bright with little difficulty. Stoves and ranges should be kept free from soot in all compartments. A clogged hot-air passage will pr9< vent any oven from baking well. When the draught is imperfect the defect frequently TEE EVERYDAY COOK-BOOK. 295 arises from the chimney being too low. To remedy the evil the chimney should be built up, or a chimney- pot added. It is an excellent plan for the mistress to acquaint herself with the practical workings of her range, unless her servants are exceptionally good, for many hin- drances to weU-cooked food arises from some misun- standing of, or imperfection in, this article. A clean, tidy kitchen can only be secured by having a place for everything and everything in its place, and by frequent Hcourings of the room and utensils. A hand-towel and basin are needed in every kitchen for the use of the cook or house-worker. Unless dkh-towels are washed, scalded and thor- oughly dried daily, they become musty and unfit for use, as also the dish-cloth. Cinders make a very hot fire — one particularly good for ironing days. Milk ke^ps from souring longer in a shallow pan than in a milk pitcher. Deep pans make an equal amount of cream. Hash smoothly plastered down will sour more readily than if left in broken masses in the chopping bowl, each mass being well exposed to the air. Sauce, plain, and for immediate use, should not be put into a jar and covered when warm, else it will change and ferment very quickly. It will keep -some days with care in the putting up. Let it stand until perfectly cold, then put into a stone jar. To scatter the Philadelphia brick over the scouring board onto the floor, to leave the soap in the bottom of the scrubbing pail, the sapolio in the basin of water, and to spatter the black lead or stove polish on the floor are wasteful, slatternly habits. A olQok in the kitoheu is both useful and necessary. 295 TBE ETEnYDAY COOK BOOK, A NICE CLOTHES I^RAME. Our kitc?hen is very small ; to small, in fact, to be very comfortable in, and moreover, has to serve the double purpose of kitchen and laundry. There was no room to spare for the large clothes-horse we had been accustomed to use, nor even for a smaller clothes-screen we thought of purchasing. In this emergency we hap- pened upon a nice frame, which consists of bars of wood secured at one end in an iron clamp, which screws on the side of a window frame. These bars move freely around, and quite a respectable sized ironing can be aired upon them. We found they were, invented and made by a dealer in the country who had no pat- ent upon them, and so, of course, his sales must be limited, yet they are very convenient. The clothes are hung m in water once a month. Rubber gloves are worn in making the toilet, and they are cared for by an oint- ment of glycerine and rubbed dry with chamois-skin or cotton flannel. The same treatment is not unfre- quenlly applied to the face with the most successful res^ults. If such methods are used, it would be just as we^l to keep the knowledge of it from the gentlemen. know of one beautiful lady who has not washed her face for three years, yet it is always clean, rosy, sweet, and kissable. With some of her other secrets she gave it t;0 her lover for safe keeping. Unfortunately, it prt>ved to be her last gift to that gentleman, who de- cla^’ed in a subsequent note that ‘T cannot reconcile my heart and my manhood to a woman who can get along without washing her face.” SOME OF THE SECRETS OF BEAUTY. There is as much a “fashion” in complexion as there is in bonnets or boots. Sometimes nature is the mode, sometimes art. Just now the latter is in the ascend- ant. thougli, as a rule, only in that inferior phase which has not reached the “concealment of art” — the point where extremes meet and the perfection of artifice pre- sents all the appearance of artlessness. No one of an THE EVERYDAY COOK BOOK. ^3 observant turn of mind, who is accustomed to the sight of English maids and matrons, can deny that making- up as at present practiced, partakes of the amateurish elt/ment. Impossible reds and whites grow still moie impossibly red and white from week to week under the uii'^killed hands of the wearer of ‘‘false colors, ’ who doft^s not like to ask for advice on so delicate a subject, fo^'. even were she willing to confess to the practice, the imputation of experience conveyed in the asking for counsel might be badly received, and would scarce- ly be in good taste. ’ihe prevalent and increasing short-sightedness of ou>* times is, perhaps, partly the cause of the excessive usv^ of rouge and powder. The wielder of the powder pu'f sec s herself afar off, as it were. She knows that sho cannot judge of the effect of her complexion with he^ face almost touching its reflection in the glass, and, standing about a yard -off, she naturally accentuates her rones and lilies in a way that looks very pleasing to her, but is rather startling to any one with longer sight. Nor can she tone down her rouge with the pondered hair that softened the artificial coloring of her grandmother when she had her day. Powder is on y occasionally worn with evening dress, and it is by daylight that those dreadful bluish reds and whites look thrir worst. On the other hand, there are some women so clever ati:naking up their faces that one almost feels inclined to ti^ondone the practice in admiration of the result. These are the small minority, and are likely to remain so for their secret is of a kind unlikely to be shared. The closest inspection of these cleverly managed com- plexions reveals no trace of art. Notwithstanding the reticence of these skilled art- ists, an occasional burst of confidence has revealed a few of their means of accomplishing the great end of looking pretty. “Do you often do that?” said one of THE EVERYDAY COOK-BOOE. m those clever ones, a matron of 37, who looked like a girl of 19, to a friend who was vigorously rubbing her cheeks with a coarse towel after a plentiful application of cold water. ‘‘Yes, every time I come in from a walk, ride, or drive. Why?” “Well, no wonder you look older than you are. You are simply wearing your face out!” “But I must wash?” “Certainly but not like that. Take a leaf out of my book; never wash your fafi^e just before going out into the fresh air, or just after coming in. Nothing is more injurious to the skin. Come to the glass. Do you notice a drawn look about your eyes and a general streakiness in the cheeks? That is the result of your violent assault upon your complexion just now. You look at this moment ten years older than you did twen- ty minutes ago in the park.” “Well, I really do. I look old enough to be your mother; but then, you are wonderful. You always look so young and fresh!” “Because I never treat my poor face so badly as you do yours. I use rain-water, and if I cannot get that, I have the water filtered. When I dress for dinner I always wash my face with milk, adding just enough hot water to make it pleasant to use. A very soft sponge and very fine towel take the place of your ter- rible huckaback arrangement.” Two or three years ago a lady of Oriental parentage on her father’s side' spent a season in London society. Her complexion was brown, relieved by yellow, her features large and irregular, but redeemed by a pair of lovely and expressive eyes. So perfect was her taste in dress that she always attracted admiration wherever she went. Dressed in rich dark browm or dullest crimsons or russets, so that no one ever noticed much what she wore, she so managed that suggestions and THE EVERYDAY COOK-BOOK, 305 liints — no ^nore — of brilliant amber or pomegranate Bcarlet should appear just where they imparted bril- liaj&cy to her deep coloring, and abstract the yellow from her skin. A knot of old gold satin ucder the rim of her bonnet, another at her throat, and others in among the lace at her wrists, brightened up the other- wise subdued tinting of her costume, so that it always looked as though it had been designed expressly for her by some great colorist. Here rouge was unneces- sary. The surroundings were arranged to suit the complexion, instead of the complexion to suit the sur- roundings. There can be no doubt as to which is the meithod which best becomes the gentlewoman. Jn addition to the disagreeable sensation of making- upif^ it must be remembered that the use of some of the white powders eventually destroys the texture of the skibn, rendering it rough and coarse. Rimmel, the cel- ebii^ated perfumer, in his ‘‘Book of Perfumes,” says that rouge, being composed of cochineal and saffron, is harmless, but that white cosmetics consist occasionally oi deleterious substances which may injure the health. H# advises actors and actresses to choose cosmetics, especially the white, with the greatest care, and women of the world, who wish to preserve the freshness of thd^'r complexion, to observe the following recipe: Opfim air, rest, exercise, and cold water. In another part of this pleasant book the author says that schonada, a wsmetic used among the Arabs, is quite innocuous and at the same time effectual. “This cream, which consists of sublimated benzoin, acts upon the skin as a slight stimulant, and imparts perfectly natural colors during some hours without occasioning the inconve- nieiices with which European cosmetics may justly be reproached.” It is a well-known fact that bismuth, a white powder containing sugar of lead, injures the nerve-centres when constantly employed, and ocoastoH; causes paralysis itseli 306 THE EVERYDAY COOK BOOK. In getting up the eyes, nothing is injurious thafi is not dropped into them. The use of hohl or Jwhol is quite harmless, and, it must be confessed, very effec- tive when applied — as the famous recipe for salad dressing enjoins with regard to the vinegar— by the hand of a miser. Modern Egyptian ladies make their kohol of the smoke produced by burning almonds. A small bag holding the bottle of kohol and a pin, with a rounded point with which to apply it, form part of the toilet paraphernalia of all the beauties of Cairo, v/ho make the immense mistake of getting up their eyes in an exactly similar manner, thus trying to reduce the endless variety of nature to one common pattern, a mistake that may be accounted for by the fact that the Arabs believe kohol to be a sovereign specific against opthalmia. Their English sisters often make the same mistake without the same excuse, A hairpin steeped in lampblack is the usual method of darkening the eyes in England, retribution following sooner or later in the shape of a total loss of the eyelashes. Eau de Cologne is occasionally dropped into the eyes, with the effect of making them brighter. The operation is painful, and it is said that half a dozen drops of whiskey and the same quantity of Eau de Cologne, eaten on a lump of sugar, is quite as effective. HEADACHE. One of our English contemporaries has wisely been devoting some thought and space to the common and distressing fact that a great many English w^omen suffer from headache. The same trouble prevails in America, and men, no matter how selfish they maybe, are deeply concerned about it, for a wife with a headache cannot be companionable; the best of sweethearts wdth a head- ache is sure to be unreasonable, while a lady who has neither husband or other special cavalier to engross bei’ attention can r\uu the peace of mind of every oa© THE EVERYDAY COOK-BOOK, m) she meets while she has a headache of perceptible size. No amount of masculine grumbling is likely to change all this, but women themselves might change it if they would comprehend the causes of the malady, and then apply their nimble wits to the work of prevention or cure. The trouble is that all American women who have headaches live indoors, where the best air is never good and the worst is poison, and they have none of the exercise which saves man from the popular femin- ine malady. Were a strong man to eat breakfast at any ordinary American table, and then sit down at a work-table or even move about briskly from one room to another, he would have a splitting headache before noon, and the chatter of his innocent children would seem to be the jargon of fiends. The midday meal would increase his wretchedness, and by dusk he would be stretched in misery upon his bed, with one hand moping his forehead with ice-water, while the other would threaten with a club or pistol any one who dared to enter the room or make a noise outside. There is no reason why women should not suffer just as severely for similar transgressions of physical law. True, in- door life is compulsory for a lai’ge portion every day, but special physical exercise in a well-aired room is within the reach of almost every woman, and so is a brisk walk in garments not so tight as to prevent free respiration. There is very little complaint at summer resorts, where windows are always open and games and excursions continually tempt women who do not value complexion more than health. Girls who ride, row, sail, and shoot, seldom have headaches; neither do those unfortunate enough to be compelled to hoe pota- toes or play Maud Muller in hay-fields. Let women of all social grades remember that the human machine piusl have reasonable ireatment, and be Kept at wwkpr sm THE EVERDAY COOK-BOOK. play, to keep it from rusting, then headaches will be rare enough to be interesting. HIGH-HEELED BOOTS MUST GO. A lady looks infinitely taller and slimmer in a long dress than she does in a short costume, and there is always a way of showing the feet, if desired, by mak- ing the front quite short, which gives, indeed, a more youthful appearance to a train dress. The greatest at- tention must, of course, be paid to the fee.t with these short dresses, and I may here at once state that high heels are absolutely forbidden by fashion. Doctors, are you content? Only on cheap shoes and boots are they now made, and are only worn by common people. A good bootmaker will not make high heels now, even if paid double price to do so. Ladies — that is, real ladies — now wear flat-soled shoes and boots, a la Cin- derella. For morning walking, boots or high Moliere shoes are worn. If you wear boots you may wear any stockings you like, for no one sees them. But if you wear shoes you must adapt your stockings to your dress. Floss silk, Scotch thread, and even cotton stockings are worn for walking, silk stockings have returned into exclusively evening wear. Day stockings should be of the same color as the dress, but they may be shaded, or stripped, or dotted, just as you please. White stockings are ab- solutely forbidden tor day wear — no one wears them— no one dares wear them under fashion's interdiction, DON^T STOOP. Grandmother has noticed that some of her boys lately have acquired a very bad habit. They go about with tlieir backs bent, as if they were fifty years old, and vrr^re bearing the responsibilities of age on their should- eiu This is all wrong, ^tand np straight, boysj THE EVERYDAY COOK BOOK. 809 don’t go around with a “stoop in your back,” as if you had a curvature of the spine. If you do, depend upon it, you will have it sure enough long before you get to be old. Always stand erect, and when you walk, throw back your shoulders, and take that kink out of your backbone. This is easier said than done, isn’t it? Grandmother will tell you just how you can do it, and remember every word she says, for she has been through it all herself, and has straightened up many a grandchild in more respects than one. Here is her rule: “THROW UP YOUR OHIN!” The whole secret of standing and walking erect con- sists in keeping the chin well away from the breast. This throws the head upward and backward, and the shoulders will naturally settle backward and in their true position. Those who stoop in walking generally look downward. The proper way is to look straight ahead, upon the same level with your eyes, or if you are inclined to stoop, until that tendency is overcome, look rather above than below the level. Mountaineers are said to be as “straight as an arrow,” and the reason is because they are obliged to look upward so much. It is simply impossible to stop in walking if you will heed and practice this rule. You will notice that all round shouldered persons carry the chin near the breast and pointed downward. Take warning in time, and heed? grandmother’s advice, for a bad habit is more easily prevented than cured. The habit of stooping when one walks or stands is a bad habit and especially hard to, cure. MAKE HOME PLEASANT. A cheerful, happy home is the greatest safeguard against temptations for the young. Parents should ©pare no pains to make home a cheerful spot. There 310 THE EVERYDAY COOK-BOOK. should be pictures to adorn the walls, fl )wers to culti- vate the finer sensibilities, dominoes, checkers, and other games, entertaining books and instructive news- papers and periodicals. These things, no doubt, cost money, but not a tithe the amount that one of the less- er vices will cost — vices which are sure to be acquired away from home, but seldom there. Then there should be social pleasure — a gathering of young and old around the hearthstone, a wrrm welcome to the neigh- bor who drops in to pass a pleasant hour. There should be music and amusements and reading. M^he tastes of all should be consulted, until each member of the family looks forward to the hour of reunion aro und the hearth as the brightest one in the twenty-four. Wherever there is found a pleasant, cheerful, neat, at- tractive, inexpensive home, there you may be sure to find the abode of the domestic virtues; there will be no dissipated husbands, no discontented or discouraijed wives, no *‘fast” sons or frivolous daughters. DINNER-TABLE FANCIES. To be thoroughly good form at dinner is the very in- florescence of civilized life. Like many other regi ila- tions of social life, dinner-table etiquette is arbita iry, but not to know certain things is to argue yourself un- known so far as society life goes. To take soup pu sh- ingthe spoon from rather than toward yourself;, to touch the napkin as little as possible; to accept or de- cline what is offered instantly and quietly; these and other trifles characterize the well-bred diner-out. The attempts to introduce too much color in dinner-table decorations are rather declining. The finest white damask still holds the preference, and the centre-piece of plush or velvet underlace is little used now. Fewer flowers, too, are seen, and those in very low forms. The dessert plates come in deep tones in Dresden china, and THE EVERYDAY COOK BOOK. 311 the doyley on which the finger-bowl rests should be immediately removed with the bowl, on reaching the guest. The latest fashion in ice-cream plates is the Bohemian glass in oval form with small handles. Menu cards, hand-painted, hold the preference, but many are seen on tinted cardboard with engraved vignette in one corner and the date in another. THE USE OF AMMONIA IN BAKING POW- DERS. The recent discoveries in science and cljemistry are fast revolutionizing our daily domestic economies. Old naethods are giving away to the light of modern inves- tigation, and the habits and methods of our fathers and mo' hers are stepping d >wn and out, to be succeded by the new ideas, v/ith marvelous rapidity. In no depart- ment of science, however, have no more rapid strides been made than its relations to the preparation and preservation of human food. Scientists, having dis- covered how to traverse space, furnish heat, and beat time itself, by the application of natural forces, and to do a hundred other things promotive of the comfort and happiness of the human kind, are naturally turning their attention to the development of other agencies and powers that shall add to the years during which man may enjoy the blessings set before him. Among the recent discoveries in this direction, none is more important than the uses to which common ammonia can be properly put as a leavening agent, and which indicate that this familiar salt is hereafter to per- fv)rm an active part in the preparation of our daily food. The carbonate of ammonia is an exceedingly volatile substance. Place a small portion of it upon a knife and hold over a flame, and it will almost immediately be entirely developed into gas and pass off into the air. THE EVERYDAY COOK BOOK, The gas thus formed is a simple composition of nitro- gen and hydrogen. No residue is left from the am- monia. This gives it its superiority as a leavening power over soda and cream tartar when used alone, atid has induced its use as a supplement to these ardcles. A small quantity of ammonia in the dough is effective in producing bread that will be lighter, sweeter, and more wholesome than that risen by any other leaven^ ing agent. When it is acted upon by the heat of bak- ing, the leavening gas that raises the dough is liberated. In this act it uses itself up, as it were; the ammonia is entirely diffused, leaving no trace of residuum what- ever. The light, fluffy, flaky appearance, so desirable in biscuits, etc., and so sought after by professional cooks, is said to be imparted to to them only by the use of this agent. ^ The bakers and baking powder manufacturers pro- ducing the finest goods have been quick to avail them- selves of this useful discovery, and the handsomest and best bread and cake are now largely risen by the aid of ammonia, combined, of course, with other leavening material. Ammonia is one of the best known products of the laboratory. If, as seems to be justly claimed for it, the application of its properties to the purposes of cook- ing results in giving us lighter and more wholesome bread, biscuit, and cake, it will prove a boon to dys- peptic humanity, and will speedily force itself into gen- eral use in the new field to which science has assigned it. LAUGHTER.! “The laughter of girls is, and ever was, among the most delightful sounds of earth.” Truly there is noth- ing sweeter or pleasanter to the ear than the merry laugh of a happy, joyous girl, and nothing dissipates gloom aud sadness quicker, and drives dull care away THE EVERYDAY COOK BOOK. 313 like a good, hearty laugh. We do not laugh enough ; nature should teach us this lesson, it is true; the earth needs the showers, but if it did not catch and hold the sunshine, too, where would be the brightness aud beau- ty it lavishes upon us? Laugh heartily, laugh often, girls; not boisterously, but let the gladness of your hearts bubble up once in a while, and overflow in a glad, mirthful laugh. ITEMS WORTH REMEMBERING. A sun-bath is of more worth than much warming by the fire. Books exposed to the atmosphere keep in better con- dition than if confined in a book-case. Pictures are both for use and ornament. They serve to recall pleasant memories and scenes; they harmonize with the furnishing of the rooms. If they serve neith^ er of these purposes they are worse than useless ; they only help fill space which would look better empty, or gather dust and make work to keep them clean. A room filled with quantities of trifling ornaments has the look of a bazar and displays neither good taste nor good sense. Artistic excellence aims to have all the furnishings of a high order of workmanship com- bined with simplicity, while good sense understands the folly of dusting a lot of rubbish. A poor book had best be burned to give place to a better, or even to an empty shelf, for the fire destroys its poison, and puts it out of the way of doing harm. Better economize in purchasing of furniture or car- pets tham scrimp in buying good books or papers. Our sitting-rooms need never be empty of guests or our libraries of society if the company of good books is admitted to them. THE EVERY DAY COOK-BOOK. SH THOSE UNGRACEFUL HABITS. A public conveyance brings one awkwardly near the faces of strangers. Perhaps from sheer insanity one is apt to take undue notice o£ his follow-passengers. When glances meet, the gaze is lowered to the flounces of the lady sealed near, or to the trim, polished boot of a gent at the far end of the car. There are nice people every- where, and if one is artistic in taste, there will ever be a looking for beauty of face or form, in dress, or car- riage, or manner, or speech; but “why is the fresh girl face so often marred by the ugly habit of cribbing ?” “A beautiful woman,” whispered a friend, and the eye was attracted toward a grand looking lady with wide, white forehead, from which the brown glossy hair was smoothed away without the ghost of a crimp; there were pretty arching brows, shading lashes, shapely nose, but, alas! for the ruby lips bitten and moistened so often as to prevent the possibility of catching the outline — the profile so needful to the sketcher of beau- ty. A poet has somewhere said that, “affectation be- gins with the mouth,” but “who would charge the gen- tle sex with vanity!” What! To redden by biting, or brighten by wet- ting; that folly could not be. Let us rather suppose the fair one had by some mishap forgotten to lunch, and all this is due to the gnawings of hunger. While thus seeking to palliate the fair cribber, a young man becomes noticeable by persistently pulling at the ends his moustache, chewing them in a hungry way, now changing the exercise by twisting them to needle-like points which he seemed to be coaxing upward. “From whence has come this ugly habit?” one is fain to ask. Certainly not from pride. A fine flow- ing beard and full moustache ought not to be a cause of folly to the owner. The hairs of the face, given to protect the throat and lungs, never to be shorn in the THE EVERYDAY COOK-BOOK 815 fcjeasons, can it be that there is nutriment in them? While thus questioning, the writer’s two hands were th^is suddenly jerked from his side pockets, where they had been comfortably resting. The wife’s gentle re- monstrance had been brought to mind by the entrance of an awkward fellow, with hands deeply thrust in the po(jkets of his torn pants. A caricature of one's self is often a tacit reproof. That very morning the dear wife had said: “Those torn side-pockets are the most difficult of tears to mend.” And the inward monitor asked: “From whence has come this indolent habit? From love of ease or want of mittens, which? Perhaps indifference of the patient mender's.” And again the monitor asked: ‘ ‘What of that habit not com parable to weeds for growth ?” '‘What mean you?” was meekly asked. ' ‘That of looking well to one’s own faults, that les- sor the hardest and the latest learned: to know thy- seLl” Then writer realized that he, too, was not quJ ite ^fe.- • "S^r- ■.-/• 'L- INDEX BREAD AND BREAKFAST DISHES. PAGE. Yeast Plain White Family Bread 130 Graham Bread 131 Boston Brown Bread 131 Corn Bread Steamed Brown Bread ... ....... 132 Parker House Rolls 132 French Rolls 132 Buns.... 133 Biscuits 133 To make Rusks 133 Sweet Milk Gems 134 Breakfast Gems. 134 Graham Breakfast Oakes 134 Buckwheat Cakes .. 134 Flannel Cakes 135 Rice Griddle Cakes 136 French Pancakes. 136 Pancakes 136 Bread Fritters 136 Quick Sally Lunn 137 Breakfast Cake. 137 Quick Waffles . 137 Johnny Cake 137 Mush 137 Corn Mush 138 Graham Mush 138 CAKES. White Lady Cake 180 Macaroons 180 Almond Icing 181 To Make Icing for Cakes 181 Loaf Cake 182 Rich Bride Cake.... 182 Lady Fingers 182 Queen Cake 182 Chocolate Macaroons 183 Caramel Cake 183 Pound Oaks ^ 184 PAGK Cocoauut Sponge Cttke 184 Cocoanut Pound Cake 185 Cocoanut Cup Cake ^85 Cocoanut Drops..... ioo Citron Heart Cakes 1S6 Imperial Cakes..., ... 186 Plum Cakes 186 Gold and Silver Cakes 187 To Make Small Sponge Cakes 187 Lemon Cheese Cakes 183 Snow Cakes..... 188 Tilden Cakes 188 Corn Starch Oak. s 188 Birthday Cakes 189 Naples Biscuit 189 Cake Trifles 189 Savoy Cake 189 Composition Cake 190 Almond Cream Cake 190 Ice Cream Cake 190 Economical Cake 191 Delicate Cake 191 Orange Cake 191 Jelly Kisses . 192 Fig Cake 192 Fried Cake 192 Cocoanut Kisses 192 California Cake 193 White Mountain Cake 193 Lemon Cake 193 Strawberry Short Cake 193 Marble Cake 194 White Pound Cake...... 194 Nelly’s Chocolate Cake 194 Rice Cake 195 Cream Cake. 195 Sponge Cake....o 195 Doughnuts 195 Coffee Cake 196 Spice Cake 196 Soft Ginger Bread 196 Sweet StiMberry Short Cake 196 tl INDE^. PAGE. Ginger Nuts 196 Ribbon Cake 197 Jelly Roll 197 Delicate Crullers 198 COSMETIQUES. Complexion W ash 245 To Clear a Tanned Skin 245 Oil to Make the Hair Curl 245 W rinkles in the Skin 245 Pearl Water for the Face 246 Pearl Dentifrice 246 Wash for a Blotched Face 246 Face Powder 246 Bandoline 216 A Good Wash for the Hair... 247 DRINKS. To Make Green Tea 232 To Make Black Tea— Make as di- rected for Green 232 Iced Tea. 232 Coffee ........ 233 Chocolate 233 Lemon Syrup 233 Strawberry Syrup 234 Raspberry Syrup 234 Strawberry Sherbet 234 Raspberry Vinegar..... 235 Lemonade.. 235 Egg-Nog 235 Raisin Wine 235 Currant Wine 236 Ginger Wine..... 236 Fino Milk Punch.... 236 Claret Cup 237 Roman Punch. 237 Cream Nectar 237 Red Currant Cordial 237 Elderberry Syrup 238 DESSERT and TEA DISHES. Boiled Custard - .199 Lemon Custard ■ 199 Snow Custard 199 Tapioca Custard 200 Blanc Mange 201 Rice Blanc Mange 201 Apple Tride...o.......^. 202 Lemon Trifle 202 Floating Island 203 ApploSllOW.*«».f ^ PAGBr Tropical Snow 203 Swiss Cream 204 Italian Cream 204 Whipped Cream 204 Tipsy Cake 205 Snow Pyramids 205 An Excellent Dessert 205 Apple Fritters 206 Jelly Cake Fritters 206 Black Meringue 2:,6 Charlotte Russe 207 Jellied Grapes 20? Jelly and Custard 207 Lemon Toast.. 207 Dish of Snowwhipped Cream 208 Omelet for Desert 208 Jelly Fritters 209 FISH. Boiled Salmon 34 Broiled Salmon. 34 Baked Salmon 34 Salmon Trout 35 Spiced Salmon (Pickled) 35 Salmon and Caper Sauce 36 Salmon Cutlets 36 Dried or Smoked Salmon 36 Boiled Cod 37 Cod Pie 37 Dried Codfish 87 Stewed Salt Ood 37 Codfish Cakes.... 38 Boiled Bass 38 Fried Bass 38 To Fry or Boil Fish Properly 39 Baked Black Bass 39 Broiled Mackerel 39 Salt Mackerel with Cream Sauce . . 40 Boiled Eels 41 Fricasseed Eels 41 Fried Eels 41 Collared Eels 41 Fried Trout 42 Trout in Jelly (or other Fish) 42 Boiled Trout 42 Broiled Trout 43 Baked Haddock 43 Curried Haddock 43 FriAass<3d Haddock-.. 44 ) BroUed Whita Fifth 4# INDEX. PAGE. Bftied White Fish . 44 To Choose Lobsters 45 Boiled Lobsters 45 Curried Lobsters 45 Lobster Chowder 45 Chowder . 46 •Oo Fry Smelts — 46 Bea '' 3rriiig3. or Yarmouth Bloaters 47 Boiled ^7ish 47 Oysters on the Shell 47 Oysters Stewed with Milk 43 Oysters Fried in Butter 48 Oysters Scalloped 48 Oysters Fried 49 Oyster Patties 49 Oysi'ers Broiled 50 Clai?! Fritters — 50 Clams, Seft Shelled 50 To Ilroil Soft Shell Clams 50 Clau 1 Chowder 51 ICES, ICE-CKE AM, CANDY. Currant Ice 226 Strawberry or Raspberry Ice 226 Orange and Lemon Ices 226 Ice-Cream 226 Vanilla or Lemon Ice-Cream. 227 Strawberry Ice-Cream 227 Chocolate Ice-Cream.. 227 Cream Gandies 228 Pineapple Ice Cream 228 Italian Oream 229 To Make Barley Sugar 229 To Make Everton Toffy 230 Cocoanut Drops.... 230 Aioh^sses Candy 230 Chocolate Caramels 230 Lemon Candy 231 INVALID COOKERY. Port Wine Jelly 239 Tapioca Jelly 239 Ajrowroot Wine Jelly 239 Jellied Chicken 239 Chicktn Broth 240 To Make Gruel 240 Barley Water 241 Arr© wroet Blanc M ange 241 Lemonade for Invalids 241 Mutton Broth 242 Flax Seed Lemonade. 242 Arrowroot 243 Stewed Rabbits in Milk... 243 Slippery Elm Bark Tea. 243 PAGE. BggWine 243 Toast Water : 244 Onion Gruel 244 MEATS. Roast Beef ^2 Bound of Beef Boiled 52 Beef Salted, or Corned Beef 62 To Boil Corned Beef.... 54 A Nice Way to Serve Gold Beef 54 Spiced Beef 54 Broiled Beefsteak 55 Fried Beefsteak 55 Beefsteak Pie 56 Boiled Leg of Mutton 56 Roast Loin of Mutton 67 Broiled Mutton Chops 57 Mutton Chop, Fried 57 Roast Forequarter ©f Lamb 57 Lamb's Sweet Breads 58 To Roast Veal 59 Veal Cutlets. — 60 Stuffed Fillet of Veal with Bacon — 60 Veal Cake 61 VealPie..... 61 Beiled-Calf *s Head 62 Calf's Head Cheese 63 Boiled Calf's Feet, Parsley and But- ter........... — .. 63 Calf's Liver and Bacon 63 Sweet Breads..... 61 Egged Ve al Hash. .................... 64 Roast Beef with Yorkshire Pudding.. 65 Beef Heart, Baked or Roasted 65 Beef Kidney..... 66 Rolled Beef 66 Boiled Tongue 67 Fricassed Tripe 67 Broiled Tripe 67 Roast Rabbit. 63 Stewed Rabbit, Larded 68 Fricassed Rabbit...... 69 A Pretty Dish of Venison 69 To Boil Venison Steaks 69 Beefsteak and Kidney Pudding. . . „ . . 70 IKEAKFAST DISHES. Hashed Cold Meat 71 Potato and Beef Hash.. 71 Dried Beef 72 Chicken Cutlets 72 Beef Patties...... 73 Jellied Veal ............ 73 Rice and Meat Croguettes. 74 Aanarioan ^ It iNDEXc PAOK Meat and Potatoes... ...... 0 ....O..O. 74 Breaded Sausage. . . . . . 74 Ham Croquettes...... 74 A Nice Breakfast Dish..... 75 Chicken in Jelly 75 A6k)odDisb. 75 MISCELLANEOUS. An Excellent Hard Soup 248 To Wash Woolen Blankets 248 For Clothes that Fade 249 Lamp Wicks.. 249 To Make Old Crape Look Nearly Equal to New. 249 A Cement for Stoves 249 To Clean Kid Gloves 250 Stains and Spots 250 To Remove Grease Spots 251 Stains on Marble 251 Paint or Tarnish 252 To Remove Ink from Carpets 252 To Remove Ink from Paper 252 Feed for Canary Birds...., 252 Ink on Rosewood or Mahogony 253 Coal Fire 253 Polish for Bright Stoves and Steel Articles........ 253 To Prevent Pumps from Freezing. . . 253 To Keep Starch from Sticking, 253 To Keep off Mosquitoes 254 To Brighten Gilt Frames, 254 To Make Hens Lay in Wiijter 254 To Preserve Steel Pens 254 Mice 254 Camphor 255 To Clean Combs 255 For Cleaning Jewelry 255 For Washin&Silver and Silverware, . 255 For Washing Glass and Glassware... 256 Insects and Vermin 256 Moths in Carpets 257 Smooth Sad Irons 257 To Sweeten Meat 257 Stove Polish 257 Cleaning White Paint 258 To Cleanse the Inside of Jars 258 Furniture Polish 258 Squeaking Doors 258 I'or Cleaning Mirrors 258 To Soften Putty.. 258 To Remove Stains from Mattresses. . 259 Kalsomlning............. 259 Papering Whitewashed Wallis. ....... 259 BovioOlctDCioneto ^ PAOB. To Clean Hairbrushes 260 How to Wash Flannels 2C0 Cleaning Lace 261 New Kettles 261 To Keep Flies off Gilt Frames 261 To Prevent Knives from Rusting. ... 261 Cement for Glassware 262 Waterproof Paper 262 Recipe for Violet Ink 262 Perspiration 262 Renewing Old Kid Gloves ^263 Cologne Water 263 To Cleanse a Sponge 263 Icy Windows 263 To Remove Blood from Cloth 263 Camphor Ice 264 Starch Polish 264 To Clean Feathers 264 To Test Nutmegs... 264 To Clean Mica 26* To Soften Hard Water 264 To Destroy Vermin in the Hair 265 To Remove Bruises from Furniture. 265 Pearl Smelling Salts 265 Pounded Glass 265 Polish for Boots 265 To Clean Plate 266 To Clean Decanters 260 Spots on Towels and Hosiery 266 Croup 267 Poison Ivy or Oak.... 267 Convulsion Fits 263 Burns and Scalds 268 Cuts 263 Cold on the Chest 268 Bleeding from the Nose 263 Chilblains 269 To Cure a Sting of Bee or Wasp 276 For Toothache 273 Choking 270 Excellent Carminative Powder for Flatulent Infants 270 Cubeb Berries for Catarrh 27t Diarrhoea. 271 For Sick Room 271 Bites of Dogs 2TZ Measles and Scarlatina. 273 Stye in the Eye 272 For Constipation 273 Leanness 273 Superfluous Hairs 273 The Breath *74 The Quinine OarelorDrokeoiieM... 33 INDEX. % PAGE. For Sore Throat 274 AGoodOure for Colds ......o, ....... 274 To Stop Bleeding — » . 275 A Health Appetizer... — ............ 275 To Remove Discoloration from Bruises 275 Earache 275 To Cure Toothache — 276 For Felon 276 filxcellent Deodorizer ^ 276 To Cure a Boil 276 To Cure a Whitlow 277 Tape Worms 277 For a Caked Breast 277 Remedy for Blistered Feet 277 Relief for Asthma 277 Chapped Hands 278 Lunar Caustic 278 Rheumatism and Headache 278 Fever and Ague 278 For a Fainting Fit 278 To Restore from Stroke of Light- ning 279 Relief for Inflamed Feet 279 Warm Water 279 Cleaning House« Sitting and Dining Room 279 How to Dust a Room 282 Girls Learn to Cook 283 Te .ch the Little Ones 283 Children Love Games 284 Teach Your Own Children 285 Cultivating Selfishness in Children. . 285 Packing Away Furs 287 Courage ^87 The Art of Eeauty in Dress 288 Home Dressmaking 200 A Woman’s Skirts 2 2 To Make Sleeves 293 All About Kitchen Work 294 A Nice Clothes Frame 296 Sunlit Rooms 297 Pleasant Homes 298 How to be Handsome. 209 Headache ....co,.... 306 High-Heeled Boots 898 Make Home Pleasant 809 Dinner Table Fancies . 310 The Use of Ammonia Laughter ’’ / * 2] 2 Items Worth Remembering 313 IgKMe OQgraoefKLi Habits 813 PUDDINGS. p^sa. Remarks. 154 Christmas Plum Pudding 154 Boiled Batter Pudding 155 Batter Pudding 155 Madeira Pudding. — 156 Apple Sauce Pudding 156' Queen of Puddings. 156 Orange Pudding. ... 157 Corn Starch Pudding. .... ........ 137 French [Pudding 153 Belle’s Pudding 158 Cream Tapioca Pudding 159 A Bachelor’s Pudding........ 159 Macaroni Pudding 159 Baked Indian Pudding 160 Boiled Indian Pudding. 160 Marmalade Pudding........ 160 Boiled Apple Pudding 161 Nelly’s Pudding .............. .... 161 Rich Baked Apple Pudding 162 Snow Balls. 162 Rice Pudding 162 Apple Charlotte ...... 163 Ground Rice Pudding 163 Fig Pudding 163 Bread and Butler Pudding. 164 Cabinet Pudding 161 Snow Pudding 164 Carrot Pudding. 165 Lemon Pudding 165 Roly-Poly Pudding 165 Cottage Pudding 165 Cocoanut Pudding.... I66 Cream Pudding. 166 Tapioca Pudding ................ 166 Common Custard. ................... 168 PUDDING SAUCES Rich Wine Sauce. ......... ......o 168 Whipped Cream Sauce. ....... ..coo. 168 Lemon Sauce I68 Jelly Sauce 163 Cabinet Pudding Sauce . 169 Foaming Sauce... |69 Spanish Sauce........ 169 Hard Sauce. J69 PuddingSauce .,..0......... 169 Sauce for Plum Pudding............ . 170 Vanilla Sauce 0.,.^. ,. 170 PASTRY. Very Good Puff Paste Ill Fiainei Paste. lU INDEX. Vi PAGE. Suet Crusts for Pies or Puddings. . .. 172 To Ice Pastry 172 To Graze Pastry 173 Mince Meat 173 Mock Mince Pie 174 Apple Custard Pie 174 Apple Meringue Pie 174 Apple Pie 175 Lemon Pie 175 Custard Pie 175 Cocoanut Pie 176 Lemon Tarts 176 Pastry Sandwiches 176 Cherry Pie 177 Squash Pie., 177 Cream Pie 177 Tartlets. 177 Peach Pie 178 Pumpkin Pie 178 Tart Shells 178 Mince Pies 179 PRESERVES, CANNED FRUITS, JELLY. To Preserve Plums without the Skins 210 To Preserve Purple Plums ..210 Preserved Greengages in Syrup ..... 211 Preserved Cherries in Syrup 211 Preserved Pears 2:2 Preserved Peaches 2 ' 2 Preserved Citron 2:3 Crab Apples Preserved 213 Pineapples Preserved 213 Gooseberry Jam.... 213 Blackcurrant Jam 214 Raspberry Jam.... 214 Quince Preserve... 214 Red Currant Jelly 215 Apple Jelly 216 Black Currant Jelly. 216 Crab Apple Jelly..,. 217 Other Jellies 217 Wine Jelly 217 calves' Feet Jelly. 217 Orange Marmalade.. 218 Lemon Marmalade 218 Quince Marmalade 218 Peach Marmalade 219 Apple Butter 219 Lemon Butter 219 Peach Butter 220 PEESERVED AND CANNED FRUITS. PAGE Apple Ginger (A Dessert Dish)....... 220 Iced Currants 220 Te Bottle Fresh Fruit 221 To Green Fruit for Preserving iu Sugar or Vinegar 221 To Color Preserves Pink 222 To Color Fruit Yellow 222 Canned Peaches 222 Canned Strawberries ?22 Canned Pears 223 Canned Plums. 223 Canned Currants 223 Canned Pineapple ; 224 Canned Quinces.. 224 Canned Tomatoes 224 Canned Corn........ 224 POULTRY, GAME, ETC. Roast Turkey 77 Boiled Turkey. 78 To Roast a Fowl ©r Chicken ... ...... . 73 Boiled Chicken 80 Broiled Chicken 80 Fried Qiieken 80 Fricassee of Chicken 81 To Curry Chicken 81 Pressed Chicken 81 Chicken Pot Pie 82 Chicken Salad 82 Chicken, Jellied 83 Chicken Pates.. 83 Sage and Onien Stuffing forGeesf , DucksandPerk 83 To Roast a Goose 84 Roast Ducks 85 Roast Pigeons 85 To Make a Bird's Nest 86 Pigeons in Jelly 86 Pigeon Pie. 87 Wild Ducks 88 Roast Wild Duck 88 Wild Turkey 88 To Roast Snipe, Woodcock, and Plover 89 Roast Partridge 90 Roast Quail 90 Roast Prairie Chicken 90 Larded Grouse 91 PORK, HAM AND EGOS. To Choose Pork ^ INDEX. PA CurlEg Hams To Roast a Leg of Pork . . . Pork and Beans . . . ’ Pork Sausages. ..... Pork Chops, Steaks a id Cutlets Roast P'g Pigs* Cheek .... Roast Spare Rib — Pork Fritters Baked Ham To Boil a Ham. To Ereil a Ham Fried Ham and Eggs Ham Toast. Head Cheese Pigs* Feet Soused. To Make Lard To Tell Good i^gs - . Keeping Eggs Fresh Poached Eggs Dropped Eggs....'. Stuffed Eggs Egg 3 a la Suisse., Eggs Brouille Eggs Curried.. Eggs Creamed.. SoftBeiled Eggs Eggs Upon Toast Dutch Omelet Eggs Poached in Balls Omelet au Natural Omelet in Batter Scrambled Eggs Omelet (Splendid) SOUPS. Remarks on Soups Stock Soups White Stock Shin of Beef Mutton with Tapioca ?eai Ox Tail... ” Vegetable Macaroni Vermicelli Chicken Cream Mock Turtle Hard Pea Green Pea Potato Tomato Game Celery PAGE. Oyster S < Lobster S\ Egg Balls for Soup 3 1 Noodles 31 Irish Stew To get up Soup in Haste 31 To Color Soup 5 3E SAUCES FOR MEATS, ETO. To Make Drawn Baiter 123 ParsLy Sauce 123 Egg Sauce 123 Oaion Sauce 124 Anchovy Sauce 124 Bread Sauce 124 Tomato Sauce 124 Tomato Mustard 125 Mint Sauce 123 Celery Sauce 123 Governor’s liauce 125 Cream Sauce 128 Russian Sauce 126 May- nnaise Sauce 126 Oyster Sauce 127 Lobster Sauce 127 Caper Saucs 127 Mustard ^auce. 127 Curry ^uce 128 Cranberry Sauce 128 Port Wine Sauce for Game. 129 Currant JeLy Sa:;ce 129 Apple Sauce 129 SALADS, PICKLES AN.O CATSUP. Lettuce 139 Lettuce Salad 139 Salmon Salad 140 Lobster Salad 140 Tomato Salad 141 Sardine Salad 141 Salad Dressing 141 French Salad Dressing 141 Cream Dressing for Cold Slaw 142 Chicken Saiad 142 Red Vegetable Salad 142 Celery Salad 143 Cold Slaw 143 Salad Dressing (Excellent) 143 Pickled; Cucumbers 144 To Pickle Onions 144 Pickled Cauliflower 144 Red Cabbage . 144 To Pickle Tomatoes . 149 Ripe Tomato • GE. 9^ 93 93 91 94 P5 95 96 »6 96 97 97 97 9S 99 99 100 100 101 101 lOL 102 10 J 102 103 103 103 103 104 , 104 104 , 105 105 , 20 . 22 . 22 , 23 , 24 , 25 , 25 . 25 . 26 . 26 , 26 , 27 . 27 . 28 . 29 . 29 . £0 . 30 INDEX. wii PAGE* Chopped Pickle 145 Chow-Ohow 146 Piccalilli 146 Pickled Walnuts (very good) 146 Green Tomato Pickle 147 Chill Sauce 147 Mixed Pickles 117 Pickled Mushrooms 148 Favorite Pickles 143 Tomato Mustard 119 Indian Chutney 149 Pickled Cherries 149 Pickled Plums. 150 Spiced Plums 150 Peaches, Pears and Sweet Apples 150 Tomato Catsup 150 Walnut Catsup. 151 Mushroom Catsup 151 Brine that Preserves Butter a Year. . 152 Butter In Haste 152 VEGETABLES. Boiled Potatoes 106 Mashed Potatoes 106 Fr.ed Potatoes 107 Broiled Potatoes 107 Potatoes and Cream 107 Potato Puffs 108 Potato Snow :. 108 108 103 109 100 109 109 110 110 no Turnips IIO Spinach. 110 Beets Ill To Preserve Vegetables for Winter. . Ill Delicate Cabbage... 112 Red Cabbage 113 Cauliflower 1.13 Mashed Carrots. i vi Boiled Green Corn 113 Green Peas.. 1I4 ToBoilOnions 114 Fried Onions 114 Boiled Parsnips 114 Parsnips Fried in Butter 115 Parsnips Creamed. 115 Parsnip Fritters 115 Salsify, or Vegetable Oysters 116 Broiled Vegetable Marrow. Ilf Stewed Tomatoes ll7 Baked Tomatoes 117 Stuff ed Tomatoes 118 Scalloped Tomatoes IIS To Peal Tomatoes 118 Baked Beans 119 String Beans ll9 Butter Beans 119 Asparagus with Egg 3 120 Asparagus upon Toa t 120 Mushrooms, Stewed 120 Mushrooms, Fried 120 Mushrooms, Baked 121 Mushrooms, Broiled 121 Mashed Squash I2l Baked Squash 121 Fried Squash 121 Stewed Celery.. 122 Stuffed Egg Plant..,, 123 Potato Border Potatoes, Whipped Potatoes, Scollope.l Potato Croquettes Potatoes a la Cream To Boll Sweet Potatoes.. Roasted Sweet Potatoes, Baked Sweet Potatoes. . . French Fried....... n r"