T 4 ^^- IS THE OLDEST MEEKLY 1IMPIBAHSI 1IWSF4FI1 IN THE UNITED STATES. UNIVERSITY OF JLLINOIS LIBRARY AT URBANA CHAMPAIGN OAKSffttET LIBRARY FACILITY It is a large nine column paper and is fill pel with the choicest Family Reading, A'cws, Markets, fyc. Father. Mother SiMer^ Brother.it is just the paper for YOU. ft is published at LOWVILLE, LEWIS COUNTY. NT, V At the Low price of $2.00 per year, Postage Address J. A M. B. ODOXXEJ-L. Lowville. lewis * o., V. Y. THE HOME GUIDE; -OR. ix 23©©n< :b^ s©i) aassai^ EMBRACING ABOUT 1,ooo RECIPES AND HINTS, Pertaining to Cookery, The Household, The Sick Boom, The Toilet, Etc. W1S3L-L. BOUND $M CLOTH. COMPILED CHIEFLY FROM "THE HOME" DEPARTMENT OF THE CHICAGO DAICT m TO NEW SUBSCRIBERS ONLY. The Home Guide and WATCHWORD will he sent for six months cut $1.10; or in clubs of five, $5. Postage paid, or one copij of WATCHWORD one year and 2 copies of Home Guide for $2.00. The Home Guide will not be sold at any price, onlv in connection with the Watchword, six months for §1.10, or in club 1 - of 5 for $5.00 Address J. A M. B. 0!M»\i:>J,. I-owville, l^ewis Co.. W. Y. HISTORY OF THE ORDER OF faftruns of IjitslmttdiWL BY O.H.KELLY, SECRETARY OF THE NATIONAL GRANGE. This book contains Jf50 pages of most inter- esting reading matter for fa rmers and their families. It has 33 beautiful illustrations, printed on fine paper, and is handsomely bound in cloth. Price, postage paid, $1.50. Every Farmer should have this book in his family. It will please and profit every reader. A GREAT OFFER. In order to introduce the WATCHWORD into every family, we have made special arrangements whereby we offer the WATCHWORD 3 months on trial SO cis. and one copy of the Book, Price - • - $1.50 $2.00 Both Paper and Book sent Postage paid on receipt of only $i.oo. Address all orders to J. & M. B. O'DOSXELI, I.owvillo. Lewis Co., M. Y. CONSENTS. Introductory 5-6 Cookery 7-139 Soups T-ll Fish 12-18 Poultry 18-23 Meats 23-31 Game 31-32 Shell Fish, Oysters, etc 33-36 Salads 37-38 Vegetables 39-46 Eggs 47-49 Coffee 50-53 Bread 53-66 Cakes, Cookies, etc 66-89 Frosting, Icing, etc 90-91 Pies 92-101 Puddings 101-117 Sauces for Puddings, etc 117-118 Pancakes, Fritters, etc 119-121 Custard, Blanc Mange, etc 121-126 Fruits, Jellies, etc 126-130 Pickles, Sauces, Catsups, etc 131-134 Confectionery 13-5-136 Yeasts, Baking Powders, etc 137-138 Miscellaneous 138-139 Household Hints 140-150 The Toilet 151-157 The Sick Room, etc 158-160 TO THE LADIES, Whose Skill and Practical Good Sense Have Contributed so much to the Success and Popu- larity of " The Home," and who are The Real Authors Hereof, This Volume is Respectfully DEDICATED, By the Publisher- INTRODUCTORY. This little volume is sent forth in the confident belief that it is the Ne Plus Ultra of Cook Books, or Guides to Housekeepers. Unlike the trashy cook and recipe books vended about the country for $1.50 or $2.00 a copy, " hashed " up from irresponsible sources, more with a view to size and show than to practical utility, the Home Guide is a collection of the actual and practical experiences, and in the language of 500 lady 14 Home "keepers. It is a compilation and condens- ation of the thousands of recipes and hints contributed by the lady readers of the Chicago Tribune, and pub- lished in the popular " Home " department of that paper during the past two years. The contents embrace a very wide range of subjects pertaining to Cookery, which is, of course, the chief feature of the book. Every branch of the " culin- ary art" is treated by practical, successful house- keepers, and in a common sense manner, such as will, upon examination, be appreciated and understood by every lady who looks well to the health and happiness of her family. * The "art" of good cooking ig a most valuable acquirement to every household. It not only contrib- 6 INTRODUCTORY. utes to health, good temper and domestic peace, but it saves many dollars in grocers' bills. Great quantities of good food is wasted in American kitchens, for the sole reason that housekeepers lack the valuable accom- plishment of knowing how to prepare it in various and inviting forms. In the other Departments of the book will be found many valuable Recipes and Hints upon various sub- jects pertaining to the Household, the Toilet, and the Sick Room. And, finally, although unpretentious in size, the reader will find upon due examination that u The Home Guide " is rich and voluminous in prac- tical and useful information. COOKERY. SOUP. S an introductory to the soup department, the following letter from "the best unprofessional cook in Chicago," is given : Mrs. Sarah L., of Chicago. I believe it was nearly a year ago that I wrote my first letter to the Tribune, the burden of which was soup. If I have a hobby, this is it. A Frenchman once said, "Vat a peoples are ze Americans. Zesty kind of re- ligions and but one kinds of soup. Mon dieu!" And, I have often thought, if we had one kind of religion, perhaps, and 30 kinds of soup, we should be a healthier people. Now, knowing that the circles of readers has in- creased marvelously since ± first talked about soups, I must beg of you, Mr. Editor, to let me return to my old subject, "for it lays very near my heart, and urge upon mothers of young children to adopt this method of pre- paring soup for their principal meal in the middle of the day. If dinner is to be served at 12 o'clock, the piece of meat, costing 20 cents, must be put on the fire at 8, in about three quarts of cold water. After it has boiled up, skim off everything that may rise, as well as the grease, if it should be a fatish piece of meat. Then peel and cut an onion in pieces, and salt, about a great spoonful. Let it boil slowly all the time. In an hour or so peel and cut in slices 2 potatoes, i a small turnip, and a piece of carrot. They must all boil up fine ; about 2 quarts of water must always be kept over the meat. ^At the same time the meat is put on the range, another kettle, holding about 2 or 3 quarts, containing 2i cups of split peas, with just enough water to keep 8 COOKERY— SOUP. them from burning, must be set in a place where they will just boil. When more water is needed add the soup or bouillons— always boiling. About 20 minutes before dinner is to be served, pour all the liquor from the meat into the peas, which will make a soup about as thick as flour porridge. If not salt enough add more, and a little pepper. When the family is seated around the table, let the girl dish the soup hot from the kettle into each soup-plate. This soup must be hot or it is not good. . Bean and tomato soup I make in the same way, only the tomatoes will cook in an hour all that they need. These 3 kinds are good and nourishing in the spring, and every child coming home from school should have a plate to set his or her hungry stomach to work upon. The rest of the dinner the stomach is then prepared for. In my family I have some kind of soup almost every day in the Aveek, and I believe it has made me a new stomach in the last 6 years. I was brought up on mince pies, roast beef, cocoanut cake and preserves. X6W I eat my soup, a piece of the soup meat, with mustard, horse radish, or a little catsup, some good mashed potatoes, a puree, or some well-cooked vege- table, a pudding for dessert, and I have no more dys- pepsia, and my children are the pictures of health. I don't mean that the above is always our dinner, but sometimes. Ladies, try- it. We have all been brought up on too rich food. The nearer we live to nature the better bodies and minds we shall have. I was reading a book the other day. and came across this old English proverb : tv Eggs or an hour, fish of ten, bread of a day, wine of a year, a woman of 15, and a friend of 30." I might agree with the proverb in some respects, but a woman and friend are good for nothing until 40. So says "my man.*' Turkey Soup. Bertha Carlyle, Byde Park. Save all the bones and break the backbone into 2 or 3 pieces ; boil these in a little more water than you want soup, for an hour ; then skim out the bone, and put in the meat, cut in verv small pieces, and boil a few mo- ments more ; then season with a little salt and pepper. COOKE KJf— SOUP. 9 Mock Turtle. "Cook," Rochfoid, llh. Take £ a calf's head, fresh and unstripped of skin ; remove the brains, and clean the head carefully in hot water, leaving it in cold water for an hour ; then put into 6 quarts of warm water, with 2 pounds of veal, ditto pork, a roasted onion stuck with cloves, a rind of lemon, 2 sliced carrots, a bunch of herbs and a head of celery ; let it boil slowly 2 horns ; then take out the head and pork ; make forcemeat balls of the brains and tongue; break the bones of the head; put all into the soup, and boil two hours more. Put into a small stewpan a piece of butter, onions sliced thin, with parsley, mace and allspice ; add flour to thicken, and stir in soup slowly. Boil gently 1 hour more; pass through a sieve; season with salt, cayenne, lemon juice and a pint of Maderia wine. Add mushrooms, if desired, and serve with lemons cut in quarters. Cheat Oyster. M. A. D., Chicago. Take of tomatoes 1 pint, canned or fresh* take a large teacup of nice white codfish, picked up fine ; add to this 3 pints water ; a small tablespoonful good sweet butter ; when these have boiled 20 minutes, add 1 pint fresh milk— having ready \ teaspoonful baking soda. Use immediately. The taste is similar to oysters or lobsters ; all taste of tomatoes and fish are gone. Tomato Soup. Mrs. M. J. T., Chicago. To 1 pint canned tomatoes, or 4 large raw ones, cut up fine, add 1 quart of boiling water, and let them boil. Then add one teaspoon of soda, when it will foam ; immediately add 1 pint of sweet milk, with salt, pepper, and plenty of butter. When this boils, add 8 small crackers, and serve. It tastes very much like oyster soup. Turkey Soup. E. A. E., Chicago. Put all the bones, the scraps of meat, and the dress- ing of the turkey in a kettle, with enough water to cover them. Let it boil for 2 hours. When nearly 10 COOKE It Y— SOUP. done add the tops of some eelerv chopped fine, and a teaspoonful of currie powder. When it is done, strain and set on the table hot. It makes a very rich, nice dish. White Soup. Amie M. Bale, M. D.. Chicago. Boil a veal bone 3 honrs with turnip, celery, onion, carrots, and whatever suitable thing else you have which will not turn it dark. Strain and boil again ; just before you serve it add a pint of cream or milk, with 3 effgs well beaten ; remove from the stove and stir rapidly. Vegetable Soup. Mrs. Sarah L., Chicago- Scrape 2 carrots, an onion, i of a cabbage, and 2 turnips. Cut them in pieces a little larger than dice. Put the pieces in a large sauce-pan with a little butter and water ; let it cook i horn ; then cut your potatoes in the same way. Take your meat out of the soup- kettle, skim off the grease and put all into your broth, and let cook another i hour. In tne language of the average school-girl, "it's perfectly lovely. 7 Beef Soap. Myrtle, Dundee* IUs. Cut the meat off the bone, and place it, with some suet, in the kettle to frv until brown. Then put the bone in and cover with cold water. Add i cup of bar- ley, 1 onion and a turnip, put in the barley at once, and cook slowly until about 1 an hour before dinner, then cut the vegetables very fine, and cook them the i horn. '-Soup Medlt > . "Mrs. Emi?y," Eau, Claire* W1*. "No. 1—1 pint of good gravy, 3 cups boiling water, a slice of turnip and i an onion cut in small bits, 2 grated crackers. Simmer half an hour. m Xo. 2— Cut off the narrow ends from 2 or 3 sirloin steaks, chop them into morsels and put in a stewpan with a little salt, a tablespoonf ul of rice and a pint of cold water. Let it come slowly to a simmer, and simniei slowly for 3 hours. Then add water enough to make COOKERY— SOUP. 11 quart of soup, a tablespoonful of tomato catsup, and a little browned flour mixed with the yolk of an egg. No. 3— Pare and slice very thin 4 good-sized potatoes, pour over them 2 cups of boiling water, and simmer gently until the potatoes are dissolved. Add salt, a lump of nice butter and a pint of sweet milk with a dust of pepper. Boil up once, and serve. No. 4—1 pint meat broth, 1 pint boiling water, slice in an onion, or a parsnip, or half a turnip — or all 3 if liked— boil until the vegetables are soft, add a little salt if needed, and a tablespoonful of Half ord sauce. No. 5 — Let green corn — in the time of green corn — be grated, and to a pint of it put a pint of rich milk, a pint of water, a little butter, salt and pepper. i3oil gently for 15 or 20 minutes. Xoodle Soup. "Mn. C. G..U," Chicago. Break 2 eggs into a bowl ; beat until light, adding a pinch of salt ; then work in flour (with your hand) until you have a very stiff dough ; turn it on your molding board, and work until it is as smooth as glass; pinch off a piece the size of a walnut, and roll it as thin as paper ; then with a sharp knife cut off very narrow strips ; proceed in the same way until all your dough is cut. Have prepared some good veal, chicken, or any other kind of broth, well seasoned, ■§ an hour before you serve dinner : drop in the noodles. Be sure the soup is boiling. Add a little parsley. If the noodles are made according to directions, they will be found far superior to maccaroni. Tomato Soup. "Mrs. E. S. P.,' 1 Burlington, Iowa. Put a tablespoonful of drippings or butter in a stew- pan ; cut an onion fine and fry in the butter ; then add one pint of tomatoes, pepper, salt and a teaspoonful of allspice ; cut a round steak in two and lay on the tomatoes; cover closely and let it simmer for three hours. FISH. Boiled Fish. Delmonico's Method. [ROM a reliable source, the following is presented as Delmonico's method for boiling fish : Fish should be washed as little as possible, and whitensh. after being cleaned and wiped with a damp cloth, should have the stomach stuffed with salt for an hour or t w< • before cooking. Fish should be put on in col. v that the inner part may be sufficiently md it is also less liable to break. This rule holds good, except for very small fish, or for salmon boiled in slices, when boiling water should be used. The time may be easily known when it is ready by drawing up the" fish-plate and trying if it will separate from the bone. A little salt and vinegar should always be put into the water. Some prefer their fish boiled in what court bouillon, and this is how it is done : Lay the fish in the kettle with enough cold water to cover it, add a glass of wine or vinegar, some sliced carrot and onions, pepper, salt and a laurel leaf, a bunch of i aisley, a fagot of sweet herbs, or some of the same 6< <1 up in a muslin bag. These seasonings impart a tine flavor to most boiled fish, excepting sal- mon, and for fresh-water fish it is considered very use- ful for getting rid of the muddy taste they often have. Boiled Fish. Mrs. M. A. D., Chicago. After well cleansing a good-sized fish, put into a fish- kettle, and set into a pot of boiling water well salted ; let it boil for 20 minutes ; take of vinegar sufficient to cover : put into the vinegar 1 ounce of cloves, 1 of all- spice and 1 of pepper whole ; boil ail together for 15 minutes : when nearly cold pour over the fish ; let it stand for 2 or 3 hours before using. COOKERY— FISH. 13 Baked Fish. Mrs. W. S. G., Bamboo, Wis. Scale, wash and wipe dry, inside and out, a 2 or 3 pound fish. Make a stuffing as follows : One pint grated bread ; 2 tablespoonfuls melted butter ; pepper and salt to taste ; 1 raw egg ; a little celery salt ; 1 onion, chopped fine, is, to my taste, an improvement, but can be omitted if not liked. Care should be taken not to wet the bread-crumbs ; the egg and melted bu- ter will moisten sufficiently. Tie over the fish thin slices of salt pork ; fill a dripping pan i full hot water ; then, if you have not a wire grate, place the gridiron on the pan, and after laying the fish on the gridiron cover all with another pan ; bake in a hot oven till the pork is well shrivelled ; then remove the upper tin. allowing your fish to brown. 11 hours will cook thoroughly, if a steady fire is kept. Mrs. E, G., Geneva. First, dip the fish quickly in boiling water; then wipe the scales off; rinse in cold water; wipe it dry; sprinkle salt both inside and out. about as much as you would for steaks. Then dip it in flour ; place the pan that you are going to bake it in in the stove with a piece of butter in it the size of an egg. Let it melt so that it covers the pan. Your pan should be about the length of your fish ; if larger, the butter will be apt to burn. Place your fish in it, the inside of it next to the pan. Put it in a hot oven, and bake 1 hour, if it is a large fish, less time if smaller. It should be well doue and of a nice brown color. 3Irs. S. D. I/., Chicago. Skin and bone the fish, by running a sharp knife along the back. Spread over dripping-pan a thin layer of butter, i an onion in fine pieces. Lay the fish upon it, and pour over the fish 1 tablespoonful of vine- gar or Catawba wine. For the sauce, rub butter, the size of a walnut, and flour together, add a cup of the broth or hot water, the juice of the fish, 2 or 3 mush- rooms, if you have them. Turn this mixture over the fish, dust with bread crumbs, salt and pepper, and bake a few minutes or until a little brown. Garnish with pieces of bread cut heart-shape. 14 COOKERY— FISH. Mrs. Sarah L. % Chicago. Dry with a towel, and put belly to back in dripping- pan, into which you have previously cut up 2 slices of salt pork in inch pieces. Make a stuffing as for veal. Stuff, putting only a little in. Now pour over the fish a spoonful of lemon-juice or good vinegar. After a little, baste with a little soup-broth. Don't let the fish dry all up, and don't put a drop of water on it. Make your sauce as for veal cutlets, omitting the lemon juice, but add $ cup of milk and cut up 2 hard-boiled eggs into it. When done, also add the fish-juice. A little parsley chopped fine in the sauce, we like. Gar- nish with hard-boiled eggs and sprigs of parsley, mounted by little carpels of lemon. M. A. D.. Chicago. Take bread crumbs sufficient for the size of the fish ; beat 2 or 3 eggs ; pepper and salt ; add 1 bunch of pars- ley, fresh, and chopped fine ; mix all together well ; add a small piece of butter ; nut all into the fish and sew up. If any of the dressing is left, put into the bake-pan ; add a pint of boiling water ; put into a hot oven ; baste every 10 or 15 minutes for an hour, when it will be well cooked and nicely flavored. E. L. 31., Chicago. Buy a 2-pound white fish. If the gills are red, eyes full, body firm and stiff, the fish is good. Scale it, cut off the head, and split the fish nearly down to the tail, make a dressing of bread-crumbs, a little butter, pep- per and salt, slightly moistened with water. Stuff the fish with this ; then bind it together with fine cotton cord or tape, 3 inches apart. Lay the fish on a wire gridiron in a dripping-pan, and pour around it a little water and melted butter. With a spoon dip this up and pour over the fish frequently. Bake 1 hour. Serve with the gravy of the fish or drawn butter. Fried Fisli. M. A. D., Chicago. When the fish is properly cleansed, instead of putting it into a small quantity of fat or grease, wipe dry ; then rub with plenty of salt and pepper ; let it lay an hour or two before using ; roll in corn-meal or flour ; have COOKERY— FISH. 15 ready fat sufficient for it to swim in ; the fat must be !'oiL~g-hot ; put the fish in whole, or cut in pieces. It will come out nicely browned, and not filled with fat, as in the ordinary way of frying. Frying Fish. N. M. G., New York. The artistic mode of frying fish is what is called the wet process, which is simply boiling it in fat. Butter should never be used, as the color never is good. Lard is considered by many to be the best frying medium, but Careme. the great French cook, gives the prefer- ence to beer fat— not, however, t?e dripping from the roast, but lard made by melting beei ~uet. We recom- mend as best and most economical drippings from the joints while roasting, poured into boiling water, and removed in a cake when cold. The great point is to have the fat at a proper temperature before the article to be fried is put in. The skillful cook can see the blue smoke rising just at the boiling point, and then she knows it is time to put in her iish ; but for those who are only acquiring experience it is safer to throw in a bit of bread, and if it takes a fine color in a minute or so, then the fat is hot enough, and the fish may be put in. This is the cardinal point of successful frying, as otherwise the fish will be flabby and greasy instead of crisp and appetizing. Another point to be attended to is that the fat be deep enough in the pan to cover the fish, which should be put in a wire baske that will fit easily into the pan of fat, and then no turning is re- quired. When done strain it into boiling water ; when cold take it off in a cake, and put it by to fry fish again. Sauces for Fish. Georgia H., Chicago. To serve with fish : 1 cup vinegar ; 1 cup water ; yolks 2 eggs ; 1 large spoon butter ; 1 spoonful mustard and corn-starch blended ; sugar, salt and pepper ; mix all cold ; heat it gradually and boil for a minute. This dressing is also nice, when cold, with salmon, lobster, lettuce, etc. Fish Sauce. Mrs. M. Q. I/., Chicago. Take a pint of milk and the fish drippings mixed ; a 16 COOKERY— FISH. little salt and pepper : mix until smooth, 2 ounces of butter and two teaspoonfuls of flour; stir into the liquor when boiling: have ready a hard-boiled egg, chopped fine, to add when ready for the table. Stewed Codfish. Mrs. C. -E., Minonh, Ills. First, be sure and pick the meat off from the bones ; then let it stand in water for 15 minutes ; then take it out of the water and put in milk. To make the quan- tity you may need, beat 3 eggs and put into it a pint of milk, a piece of butter half the size of an egg ; thicken this with a tablespoonful of flour stirred up with a very little water. As soon as it boils it is done. Codfish Balls. E. B., Coldicater, Mich. Cut up the fish into small bits, enough to make 2 even pints ; remove every bone ; pour cold water over it to rinse it off, and soak in cold water about H hours ; then drain the water off ; put it cooking with sufficient boil- ing water to cover it ; let it simmer, not boil, for 20 minutes ; then drain the water all off ; pour in H pints of new milk ; add a lump of butter size of hen's egg. Take £ pint of milk ; rub into it three tablespoons of flour— every lump must be dissolved ; stir in two eggs, well beaten, and a little black pepper. When the milk boils up, stir in this mixture ; cook 5 minutes longer, stirring the most of the time. Serve immediately in a warmed vegetable-dish. This quantity will be suffi- cient for a family of six, and enough left for codfish balls. Busy Bee, Ottumua, Iowcu Pick up fine a teacupful nice white codfish, freshen over night in water, pour away this in the morning, add i teacup of fresh water, 1 large spoonful of butter, 2 eggs, beat all well together and heat till hot, but do not boil ; mash and season nicely some potatoes, stir into the codfish mixture till stiff enough to put in flat cakes, and fry in hot butter a nice brown , should be turned once. E. £>., Chicago. After dinner, take the mashed potatoes (of which COOKERY— FI8K. 11 there should be a double quantity prepared for dinner), and fish that is left, using £ fish and & potatoes. Stir and beat them together while warm, till evenly mixed. When cold — for the mixture will be so soft it cannot be handled while warm — make them into cakes f inch thick and as large around as a teacup ; put them in a cool place for breakfast. In the morning, roll them in flour ; have plenty of butter in the frying-pan just hot enough not to burn ; fry quickly to a nice brown on both sides. Turn carefully that they may keep their shape. Serve as soon as done. Mrs. S. W. L, Tmcola Y Ul». Take of nice white codfish about 2 pounds ; put into a kettle with sufficient cold water to cover the fish, and 1 let it boil till perfectly tender ; then remove to a pan of cold water ; the fish can then be easily separated from, bones, skin, etc. Place in an earthen or bright tin mix- ing-pan, and mash fine, with about double the quantity of nicely steamed potatoes, and S or 4 slices of light bread crummed, or previously soaked kit milk ; add % eggs and a tea cup of butter, with black pepper to suit taste. Mash and mix thoroughly, and make as moist as is wished with sweet milk. It is sometimes neces- sary to add a little salt. Make into flat balls, and fry in hot lard, as you would mush. This mixture wilt keep in cool weather a number of days* Anna Bell, Springfield. Take £ a codfish, put in a pot, fill with, cold water at night, in the morning pour off the water, fill up with ires h water, stand it on the back of the stove for 3 hours let it come to a scalding heat, not boiling. Take off the skin and pick out the bones, put in a tray and chop fine, have potatoes boiled and chop with the fish, double the quantity of potatoes to the fish, mix well together, make in balls, with the hands flattening them a little, have your frying pan hot, with a tablespoonful of lard ; fry to a nice brown. Bechamel Sauce. Mrs. Sarah £., Chicago, This sauce is good for almost everything, such as car- rots, turnips, asparagus, fish, and, with sugar and wine 18 COOKERY— POULTRY. or brandy added, is good for steamed puddings, cake pudding, rice, etc., etc. Mix cold, and well together, in a tin saucepan, 2 ounces of butter, a tablespoon ful of flour ; then aad a pint of milk ; stir continually, and, when thickened, take off the fire. Beat the yolk of an egg in a cup, with a teaspoonful of water. Turn into the sauce and mix well ; salt a little and pepper for vegetables ; but for puddings, nutmeg and brandy or wine. POULTRY. Selecting Fowls. S. H. M. % Chicago. In selecting a goose or duck, take hold of the toes and pull them apart ; if the web separates easily it is young, but if it requires any very great amount of phy- sical force to separate, lay it one side— 'tis an old fowl, and you will reap no profit from its purchase, unless you are keeping boarders. Turkeys may be selected by pressing the end of the breast bone. If they are young tnere is a gristle at the end which will readily yield to the pressure— if old, the end will be found hard and sharp, and you cannot bend it. By strictly following these instructions no one need ever buy an old fowl. Broiled Chicken. F., Chicago. Split down the back ; pound lightly ; put on the grid- iron ; lay a tin baking-pan over the chicken ; set on the pan a flatiron— the weight will hold the bird in place and keep in the juices. Chicken cooked in this way will be tender and eat well warm or cold. Serve with with hot apple-sauce. Fried Chicken. Aunt Lucy, Chicago. Cut your chicken to pieces according to the size ; if very young, just in half; if good size, divide at the COOKERY— POULTRY. 19 joints ; see that it is thoroughly cleaned. Wipe it with a clean bit of muslin. Beat up 2 eggs, have a plate of flour, dip each piece first in the flour, then in the e^g, season with salt and pepper, here pour lard hissing hot in your skillet, put your chicken in ; when brown on one side turn it, Drown the other, place upon the plat- ter, mix a tablespoon of flour smoothly into a cup of sweet milk, pour into the fat, stir, boil a few minutes, Eour it over the chicken, and I guess anybody's hus- and will think it pretty good. I fry veal cutlets the same way. Boned Turkey. Mrs. M„ Chicago. First, make the stuffing to suit the family taste. I took tenderloin— not too lean— chopped it fine ; a tea- cup of cracker crumbs ; 2 eggs ; a pint of oysters ; some summer savory; pepper and salt; mix all well; had my large needle and stout thread handy, with some two-inch- wide soft bleached old cotton cloth. Now for your turkey. It being well cleaned and singed, be careful not to break the outside skin. Cut off the legs so as to cut all the tendons where they join the drum- stick. Cut the first joint from the wing ; leave a good length of skin for the neck. Every bone must be taken out from the inside. Beginning with the legs, cut each ligament at the side bone joint, strip the knife close along the bone, so as to cut the flesh clean off, and draw the bone out ; when both legs are boneless, follow along the back, breast and wings. The neck is more difficult, but get it out nicely as you can. Now your turkey is one shapeless slump; but begin stuffing at the neck, from the inside ; having tied securely the skin to pre- vent escape, fill out the wings, breast, body and legs. Now sew up the skin ; bandage it in a shapely manner with your strips, not too tight, for fear of the stuffing swelling so as to burst the skin ; salt and pepper the outside and steam until perfectly tender. If it's an old chap steam 4 or 5 hours. When done, put a tin plate and a couple of flat-irons on top of it to press until cold. Then cut m nice thin slices. Mrs. S., Fon du Lac, Wis. Buy a turkey, one that has not been drawn, so as to 20 COOKERY— POULTRY. ihave no openings in it if possible ; if drawn, sewing up openings firmly before boning; 2 chickens, 1 beef tongue, 1 can oysters, 1 pound fresh, lean side pork. Have the turkey frozen and thawed, the tongue boiled and skinned, theipork roasted, the oysters taken out of the liquor, the chickens cut in small pieces, and put on to boil with just water enough to cover. Lay the tur- key on its breast ; cut off the legs and wings at first joint ; cut down the whole length of the back, and with a sharp knife scrape the meat at each side from the bones; throw the bones in with the chickens to boii. now for the filling : First, lay the whole tongue to form the breast; clear all the chicken meat from the bones; cut the pork in small pieces ; fill up your turkey, legs/ wings and all (first tying ends of le^s and wings tight), with chicken, pork and oysters, and a little dressing, have the chicken liquor well boiled and seasoned, and strain it into the turkey, which will form a jelly. Sew- up the turkey firmly ; turn it over and shape it nicely with the hands. Tie a cord tightly to the neck, and draw it round and tie it to the right wing close to the Carve cold in round, thin slices, commencing at the neck. Boiled tit oo.se. Mrs. D. H. II., Chicago. Dress and singe, put into a deep dish, cover with boiling milk and leave over night. In the morning wash off the milk, and put the goose into cold water on the fire ; when boiling hot take it off, wash it in warm water and dry wicn a cloth. This process takes out the oil. Fill the body with a dressing of bread crumbs sea- soned with pepper, salt, butter and two chopped onions, if relished, and a little sa<*e. Put the goose into cold water and boil gently until tender. Serve with giblet sauce, and with pickles, or acid jellies. Cousin German, Chicago. Cook four calf's feet in 3 quarts of water slowly until done ; strain it. Now put goose in a pot, pour over it the broth of the calf's feet and so much water that the COOKERY— POULTRY. 21 goose is well covered by it ; add some vinegar, spices, salt and onion, and the half peel of a lemon ; cover it and boil slow until the goose is soft. Let it cool off in the broth, take out the goose after it is cold, cut all the meat off the bones and lay it y in a deep earthen dish. Take all the fat of the broth, taste it, add more vinegar and salt if necessary ; let it run through a cloth, and pour it over the* meat. It will be nice and stiff after 24 hours, and you eat it cold with bread or cracker. If you can get gelatine it will be so much simpler to prepare it. Boil the goose in water, vinegar and spices as above ; after the goose is soft add 3 ounces of gela- tine dissolved in cold water, and proceed just as before. The toughest meat will get tender, if boiled with vine- gar. American cooks always steam the goose before roasting. Try it once without steaming. Rub it with salt in and outside: put a little water in your frying pail, and roast it in a hot oven 2 or 3 hours, according to the size, and if it is a young goose you will lind it superb. Pressed Chicken. Gypsy, Ionia, Mich. Boil 1 chicken until tendei • ciiop fine ; season well with pepper, salt and butter, put into a cloth; put a weight upon it and press like head cheese. Beatrice, Iowa. Boil fowls until tender. Remove the meat from the bones and chop very fine, keeping the dark and white meat separate. Boil the liquor down until it will jelly ; place in a deep buttered dish a layer of the dark meat : season with salt and pepper and cover with liquor; then a layer of white meat seasoned, and cover with the liquor. Use the liquor when full, put a weight on it. and it will mold firmly. Maud H., Milwaukee. Boil a chicken thoroughly; skin it and pick it to pieces ; season with salt and pepper ; put in a bag, and place it under a press ; let it remain over night, and next day it will be ready for use. 22 COOKERY— POULTRY. Chicken Pie. Isadora, Monroe, Mich. Make the crust like baking-powder biscuit, only a trine shorter. Roll half an inch thick and line a 4 quart tin-pan with it. Have ready 2 small chickens, boiled till tender. Place the pieces of chicken smoothly in the pan ; sprinkle salt, and pepper, and a little Hour over them ; add a few pieces of butter, size of a hazelnut, about a large tablespoonful in all ; pour on a little of the liquor they were boiled in ; then roll the top crust rather more than half-inch thick ; cut large stars or air-holes in it. Bake till crust is thoroughly done. Fried Chicken with Oysters. Take a nice tender chicken, open it down the back, and after cleaning it well pound all the bones flat; wash, and wipe it dry on a clean towel ; then season with pepper and salt, and fry slowly in sweet lard until tender, and a fine brown on both sides. Then put it on a dish where it will keep warm. Pour off the lard in the pan and any brown particles that may remain ; then add i pint of hot water and Hour enough to make the gravy of the proper consistency. Have ready about 25 large oysters, which remove from their liquor and put into the pan with the gravy ; let them simmer until their gills begin to shrivel, observing to stir them all of the time. When done, pcur them over the chicken and send to the table hot. Chicken Pie. Cut up the chickens by unjointing them; soak thoroughly in weak salt water ; wash thoroughly ; put 3 chickens into a kettle with 2 quarts of water and 3 teaspoonfuls of salt. Boil \ an hour. Make a crust by rubbing i a pound of lard into 2 quarts of flour. Take two teacupf uls of sour cream and a teaspoonf ul and a half of soda ; knead quite hard, and roll out half an inch thick. A 4-quart pudding dish will answer to bake in ; bring the edge of the crust a little above the rim of the dish ; arrange the chicken by packing closely around the dish ; if you are fond of pepper, sprinkle some over each layer of chicken ; i a pound of outter, cut up in lumps and scattered among the meat, is a great improvement when the chicken is all in the dish ; COOKERY— MEATS. stir some flour into the gravy and turn over the chick- en ; then roll out the upper crust and put over the whole, pinching it closely with the under crust that comes over the rim ; prick the top crust for the steam to escape. Bake slowly for H hours and serve hot. It is delicious. MEATS. Beefsteak Fried. Tlieo. C. C, Chicago. f AKE either porterhouse, tenderloin or sirloin ^steak, not more than 1 inch thick ; remove the bone; cut it into pieces about the size of the palm of your hand; have your pan perfectly clean ; put it over the fire with a very little lard, or what is better, the fat of the steak— on no account use butter. Have the pan quite hot, but not smoking ; if the pan smokes, the grease is burning, which will spoil the flavor of your steak ; remove the pan and wait a little ; have it just hot enough to " siss," but not to smoke ; now put in your steak, and turn just as soon as it shows brown — once only ! never turn a steak more than once, and do most of the cooking on the second side, leaving it in a very few minutes for those whp like it rare, longer for those who like it better done ; but don't allow it to stay in the pan one second after it is done enough ; remove it to the platter ; spread a little nice butter on it, and pepper and salt it. Pour the gravy in the pan into the dish, but not over the meat. The rules to be observed in cooking are these : Buy the best steak ; never pound it ; pounding bruises the fibres and lets the juice of the meat escape, and steak without juice is like a woman without a soul — no account. Have the pan just hot enough to cicatrize the outside, which will prevent the juice from escaping ; don't allow it to lay in the hot pan after it is done— this ren- ders it tough ; and finally do not cook it till the last thing— standing spoils it. To be good it must be eaten as soon as cooked ; if it must stand a little while, put it in a warm place. 24 COOKERY— MEATS. A. E. D., Gricago. Have your skillet very hot, and fry your steak with very little butter, just long enough to brown each side. Fill up with boiling water, cover, and let it stew two hours. Take up the steak, thicken the gravy, season to taste, and pour over the meat. Mock T>uok. Mrs. M. J. T., Chicago. Take the round of beefsteak, salt and pepper either side , prepare bread or crackers with oysters or without, as for stuffing a turkey ; lay your stuffing on the meat ; sew up and roast about an hour : and if you do not see the wings and legs you will think you have roast duck. To Cook Driea Beef. Mrs. J. M. P., LaSaUe, Ills. Cut in thin slices, place it in the spider and pour hot water on it, thicken with a little flour and water stirred smoothly in. Then season with butter, salt and pep- per, boil about 5 minutes, and while boiling break m 1 or 2 eggs and stir all together. Halve and butter some warm biscuit, place in a deep dish and pour the mix- ture upon them. Cold Meats. Mrs. Emily G., Eau Claire, Wis. Remains of boiled ham, mutton, roast beef, etc., are good chopped finely with hard boiled eggs, 2 heads let- tuce, a bit of onion, and seasoned with mustard, oil, vinegar, and, if needed, more salt. Fix it smoothly in a salad dish, and adorn the edges with sprigs of parseley or leaves of curled lettuce. Keep by the ice or in a cool place until wanted. Sweet Breads. Barry Grey, Chicago. Wash clean and let drip ; broil on a gridiron, or fry in a little butter and pepper salt and butter just before they are brought in. If you place them a moment in the oven, the seasoning seems to go through them better. Beef Spiced. '■'Old Housekeeper,''' Chicago. ISpiced round: For a small round— say 25 pounds— COOKERY— MEATS. 25 mix in a jar or bowl that can be covered 2 pounds com- mon salt ; 1 pound dark brown sugar ; i pound ground allspice : 1 ounce ground cloves ; two ounces black pepper ; one teaspoon!* ill cayenne. A wooden bowl or unpainted tub, that will just hold the round, will be re- quired. Fill the hole from which the marrow bone was taken with marrow or nice fat. Bind into nice shape with strips of cotton and skewers. First rub with a tablespoonful of powdered saltpetre on both sides and in all crevices ; leave for 24 hours (it should be in a cool, dry place, that will not freeze). Then rub daily with some of the above mixture for 2 or 3 weeks, turning every 2 days and ladling its own liquor over it. When ready to cook the round, provide a tin dish that will just hold it. Place small pieces of hard wood to keep the meat from sticking to the tin underneath; also chopped vegetables, carrots, onions, celery-tops, and suet or drippings. Some of these should also be thickly strewed on the top. Cover all with a coarse paste rolled to keep moist and retain their flavor, and bake 6 hours in a moderate oven. When done, take off the paste cover; remove the vegetables, etc., and put on the round heavy weights until quite cold. Slice thinly. Pot Pie. Mrs. C. B. K., Chicago. Boil 2 or 3 pounds of nice fat beef. When nearly done add some potatoes, turnips and a head of cabbage, cut in 8 or 10 pieces. Season with pepper and salt while cooking. Serve very hot with apple sauce. Jelly Cheese. Aunt Fanny, Denver. Two sets of pigs' feet put into hot, salted water, suf- ficient to cover them ; boil slowly until the meat falls from the bone. Then put the feet on a dish and take out all the bones ; cut the meat into small pieces and return to the kettle in which they were boiled, with the liquor ; then season with salt, pepper, sage, savory and sweet marjoram ; stir all well together, and let it sim- mer slowly 20 minutes; then put into deep dishes. When cold, cut into slices, eat cold or hot, with vinegar. 26 COOKERY— MEATS. Head Cheese. Aunt Fanny, Denver. Clean the legs nicely and boil by themselves, so that when done there will be plenty of the liquor. Boil the upper head, minus ears, eyes and nose, with consider- able lean meat, tenderloin is best, and when done re- move bones and skin from head and legs; chop the lean ; salt and pepper to suit the taste ; add the liquor the legs were boiled in, and last, but not least, a tea- cupful of vinegar and a teacupful of catsup to e^ery gallon. When thoroughly cold it can be cut out in slices. Padding Chop. Mrs. F B. P., Chicago. One pound salt pork, skin off the rind, chop fine with 2 pounds of bread crumbs, moisten with water until thin enough to stir like cake dough ; add 3 eggs well beaten, pepper, 1 teaspoonful of soda dissolved in water ; add a little flour ; turn this mixture into a pud- ding-dish and bake one hour, with slow fire. Serve hot or cold. To Make Sausage. Mrs. J. T. S., Bloomington, Ills. For every 12 pounds of meat use 6 ounces of salt, 1 ounce of black pepper, a tablespoonful of powdered saltpeter, half a teaspoonful of red pepDer, ana 4 ounces of sage. The sage and red pepper are not essential, and may be omitted by those who do not fancy them. These proportions should be tried on a small scale first, before seasoning the whole batch, to see whether it suits. To Cook Tongue. Georgia H., Chicago. French receipt f orcooking tongue : After boiling it as usual, until tender, cut into small pieces and brown with flour and butter. Then add some of the stock ; season highly ; let it boil a few moments and serve hot. Croquettes. "S^cmmer," Minneapolis. Cold bits of meat can be finely chopped, and with COOKERY—MEATS. 27 bread crumbs, salt and pepper added, mixed with gravy or milk, and made into balls or croquettes, and deli- cately browned in a skillet for tea. This same pre- pared meat need not be recooked, but put into a bowl, pressed with a heavy weight for a few hours, and then sliced down like "head-cheese" for tea, called "pressed meat." Veal Loaf. Mrs. H. R., Galcsburg, Tils. Two pounds veal, chopped fine ; 2 coffee-cups bread crumbs ; 2 eggs ; 1 even tablespoon of salt and pepper mixed; sage to taste; a little butter; bake about 1 hour ; slice quite thin. The secret of having it slice off thin, without breaking, is pressing it down very firmly in the dish before baking. Baked Veal-Ham. S. C, Dubuque, Iowa. Bone a breast of veal. Chop the meat very fine. Chop an equal quantity of cold boiled ham, and boil 6 eggs and chop fine. Butter a deep pan. Put in a layer of veal, sprinkle with salt, pepper, thyme, and anchovy or Worcestershire sauce, and then a layer of ham sprinkled with the egg. Fill the dish with al- ternate layers. Use both fat and lean of the ham. Cover and bake slowly 4 hours. When done, lay on it a heavy weight. Serve in thin slices. Veal Collops. Mrs. A. M., Milwaukee. Cut part of a leg of veal into pieces 3 or 4 inches broad, sprinkle flour on them, fry in butter until brown, and then turn in water enough to cover the veal. When it boils take off the scum, put m 2 or 3 onions a blade of mace, a little salt and pepper, and stew until tender ; then take up the meat, thicken the gravy with flour and water mixed smoothly together, squeeze in the juice of a lemon — or a very good substitute is a teaspoonful of catsup — and turn the mixture over the brown collops. Garnish with thin slices of lemon. Irish Stew. Mrs. Frank G. % Marquette. Take lean mutton, potatoes and onions ; first put in 28 COOKERY— MEATS. a deep kettle a laver of potatoes cut in slices, then a layer of onions, then mutton, and be sure all the fat is cut off; then another layer of potatoes, onions and mutton ; and finish by potatoes on top. Between each layer sprinkle salt, pepper and a little flour. Then put in enough water to cook without burning; cook 4 hours, and d"> nci s:ir it up, but let it cook slowly on the top or tiie stove, with a hot lire, and it won't burn. Mutton Dinner. Mrs. M. E. AT., Evanston. Take 3 pounds of mutton, cut in small pieces (if you skin mutton it loses the strong flavor), put it on the stove in cold water ; when half done put in a teacup of rice. Pepper and salt to taste. Have water enough for soup. Make a nice biscuit crust, cut in diamonds, and 20 minutes before dinner drop them around on the top of the soup, and cover very closely ; or steam if you prefer This, with a dish of nice potato salad and an apple pie, makes a very good though not a stylish din- ner. Pork Tenderloin. Barry Grey, Chicago. Cut the tenderloin open ; stew in water till nearly done, then, with a little butter hissing in a spider, fry to a light brown — not too hard ; have a small piece of toast buttered for each piece of meat ; place the meat on the toast, pepper and salt, and then throw a thin milk gravy over all. We call it "quail on toast," and think it a very good substitute. Baked Ham. Busy Bee, Ottumico, Iowa. Make a crust of water and flour ; roll half an inch thick ; soak your ham over night and scrape well ; then cover nice and tight with the crust, so the juice cannot escape, and bake it till done. Then remove all the crust and serve. Boiled Ham. Mrs. J. P. H„ Chicago. Clean thoroughly before cutting for any purpose. To boil, put in kettle of cold water, boil slowly till tender, COOKETCY— 3TEATS. 29 and if intended to be eaten when eold, let it remain in the kettle just as it was cooked until cold. Beef a la Mode. Mrs. Sarah L., Chicago. Buy a good roast — the tenderloin. Have the butcher put in a good piece of fat before he skewers it. Put in. your ham boiler, or a kettle that can be hermetically (air tight) closed, an inch-thick slice of salt pork cut in. small pieces, a pound of veal, a piece of butter, some salt, 2 or 3 cloves, some whole pepper, one onion cut in quarters, and one carrot quartered lengthwise. Lay the roast in, pour over a spoonful of vinegar, close and' set over the fire ; not too hot. In about 10 minutes add a cup of water, and turn the meat. In 15 another cup,, and in 20 more another. Turn occasionally, but keep* closed. Simmer slowly 4 hours. When done, carefully place upon a platter, putting a piece of carrot on each; side, top and bottom. Turn all the grease out of the* kettle, pour 2 tablespoonfuls of water into the kettley give another boil, and turn over the meat. Beef Stew. Q. M., Tiffin, Ohio. In a stew-pan place a large tablespoonf ul of buttery in which fry until quite brown 2 sliced onions, adding: while cooking 12 whole cloves ; ditto allspice ; i a tea- spoonful of salt, and \ that quantity of black pepper.. Take from tire, pour in a pint of cold water, wher-emi lay 2 or 3 pounds of tender, lean beef cut in small, thick pieces. Cover closely, and let all stew gently 2 hours, adding just before serving a little flour thickening. A* few sprigs of sweet basil is an improvement. Beef I/oaf. X. T. Z., Hudson, Mich. Si pounds of round steak ehopped fine, I cup rolled' crackers, 2 eg^s, 1 cup milk, 1 teaspoon pepper ,1 table- spoon salt, piece of butter size of an egg. Bake 3i hours. Meat Fie. Mary Moore, Chicago. In a 3-pint basin place a thick layer of stale bread, broken or chopped fine ; on this a layer of. boiled beef, 90 COOKERY— MEATS. sliced and seasoned with pepper and a pinch of powd- ered sage and parseley (the meat was salted enough when boiling) ; next a thick layer of bread again ; then thoroughly moisten the whole with the broth of the beef, and bake half an hour in a moderate oven. The bottom of the pan should first be greased. 3 layers till the pan full. Teal Pot Pie. Rizpah, Fon du Lac, Wis. Cut in pieces 2 pounds of veal and boil in water until tender; season and add 6 potatoes sliced; boil until done and pour in a deep pan. Stir in a spoonful of flour and cover with a crust made like biscuit. Bake a light brown, but be sure to have plenty of gravy in the pie. Veal Pie. Sympathizer, Peoria, 1U8. Into 2 quarts of flour put 4 teaspoonfuls of baking powder ; sift, and add 1 teacupful of lard, wet up with £ pint of milk and £ of a pint of water ; knead but little, roll out £ of the dough i of an inch in thickness, and cut out the upper crust a little larger than the pan you bake in. (I use a pressed-tin milk-pan 12£ inches in diameter and 3i deep, and this quantity for crust is just enough). With the rest of the dough line the pan, pressing it well up around the edge ; bake 10 or 15 minutes.) H hours before you make the crust, cut 3 or 4 pounds of veal into pieces less than 2 inches in thick- ness ; those with bone (if any) should first be placed in the kettle, then the others, and cover with boiling water. As soon as the crust is in the oven, season the veal, after removing the largest bones, with salt, pep- per, and butter size of an egg ; thicken with flour and milk, allowing gravy enougfi to cover the meat. When the undercrust is done, fill it with all of the meat, and all the gravy it will hold without running over, while you add the top crust ; cut an opening in the center of this, and return to the oven for 15 or 20 minutes, or until the upper crust is baked through and browned slightlv. Send to the table in the pan to be carved there. " An earthen dish is nicer, but they bake slower. The rest of the gravv will be needed at the table. COOKERY— GAME. 31 Veal Cutlets. Mrs. Sarah L., Chicago. The way I cook cutlets and chops is to bake them. The great object is to have veal and mutton thoroughly- cooked, and by baking you best accomplish that object. Take your dripping-pan, rub a little butter over each cutlet, salt and pepper, and lay flat in pans ; place in hot oven, and cover with another pan of same size. When done, if you like, make a sauce called butter maitre d/'liotel. rlub to a soft paste a small piece of butter with flour ; pour over $ cup boiling hot water. It will then thicken ; then add a teaspoonful of lemon- juice; pour over cutlets and serve. It's good for dinner. Pork Chops. Remove the skin, trim and dip in beaten egg, then in cracker-crumbs seasoned with salt, pepper, onion and sage. Fry in hot lard 20 minutes, turning often. GAME Broiled quail. Mrs. W. H. P., Peabody, Kansas. ACH quail should be carefully picked, cut open r down the back, and pounded slightly with the- H £ steak-pounder, to break the bones, so they will €^U5\ ii e fl a t on the gridiron ; salt and pepper them r and broil to a nice brown ; have a pan of melted butter ready to dip each piece in as soon as cooked. Have ready slices of bread, toasted to a light brown, and well buttered. Lay a quail on each slice of the toast, then pour the butter which they were dipped in over the whole. Serve hot. Wild Pigeons Stewed. Emily TT., Carondalet. Clean and wash, then lay in salt water for an hour. ;32 tXfcOKEIlY— GAME. IRinse the inside with a solution of soda and water. Wash out with clear water, and stuff with bread and pork, chopped fine and seasoned. Sew up birds, and put on to cook iii cold water sufficient to cover them, adding a slice of pork to each bird. Season to taste. Cook till tender ; when done, place in a covered dish ; strain the gravy, add juice of a lemon, a tablespoonful currant jelly, and thicken with flour ; boil up, and pour over birds, Roa$t Wild Duclc. Emily TV., CarondaUl. Parboil 10 minutes, putting a parrot or onion in each ; remove carrot or onion ; lay in fresh water i hour ; .stuff with usual dressing ; roast till brown and tender, basting with butter-water and drippings ; to the gravy ;add tablespoon .currant jell, and thicken with browned flour. To CjMk Venison. Observer., 'Bock Springs, ins. Boil till tender, with sufficient water to keep from burning ; when done put in some butter, pepper and salt ; let it brown in the kettle , it retains all the flavor of the meat. That is the best way to cook roasts of beef ; you then have juicy, tender meat. Turkey Gravy. Mrs. J. -D. W. % Chicago. Heart, liver, gizzard and neek slashed and dredged thickly with flour. Put in a sauce pan with a little salt, a few peppercorns and allspice, and a little mace ; outside skin of 3 onions, lump of butter the size of a walnut. When well browned, add boiling water till of proper thinness ; let it cook slowly on the back part ot the stove all the morning. After removing the turkey from the dripping-pan and pouring off any greese. put the f prepared gravy into the dripping-pan, and proceed to make gravy same as any gravy. Dressing for Poultry. J. I. A., Dubvque. Rub fine the soft part of a loaf of bread , add * a pound of butter, the yolks of 4 eggs, 1 teacup full of thyme or sweet marjoram,; 1 tabiespoonful black pep- per ; same of salt. COOKERY— SHELL FISH. 33 SHELL FISH, Stewed Oysters. Mrs. John B. £>., Chicago. ^UT 1 quart of oysters into 3 quarts of boiling water, and pepper and salt to suit the taste. Leave the oysters in long enough to become heated through (as oysters should never be boiled). Then skim into the tureen. Now put in 1 pint of sweet cream, 12 crackers, and a good sized lump of butter, liquid. Let it come to a boil, and then pour into the tureen and send to the table. Mrs. O. S., Rock River Falls. To I can of oysters I allow 3 quarts of boiling water. I pour the boiling water over the oysters, and let the flcum raise, and skim it off before seasoning. I then add i tea cup of sweet cream. Butter, salt and pepper to taste. Oysters take a great deal of salt. Let come to boil as quick as possible, but do not boil. Delnionico's Stews. The following is the formula used at the celebrated restaurants of Delmonico in New York, where, it is said, the finest oyster stews in the world are obtainable: "Take 1 quart of liquid oysters, put the liquor (a tea- cupful for 3 persons) in a stew-pan, and add £ as much more water ; salt, a good bit of pepper, a teaspoonful of butter for each person, and a teaspoonful of rolled cracker for each. Put on the stove and let it boil ; have the oysters ready in a bowl. The moment the liquor begins to boil pour in all the oysters, say 10 for each person. Now watch carefully, and as soon as it begins to boil, count just 30 seconcls, and take the oysters from the stove. Have a big dish ready with H table- spoonfuls of cold milk for each person. Pour the stew ■on this milk and serve immediately. Never boil an oyster if you wish it to be good. : ' 84 COOKERY— SHELL FISH. Invalids' Oyster Soup. Mrs. S. C. H., Chicago. Procure the largest oysters ; remove 6 from the can, 1 at a time, to a plate. Insert a fork into the solid flesh, and with a sharp knife make a slit up and down and across the abdommal cavity ; slip the point of the knife under the dark mass thus exposed and thorough- ly remove it, being as nice about it as you would in dressing any other fish, for the abdominal foulness of one is as unsuited to the stomach as the other. Tut into stew-pan ; pour out proper share of liquor, a pint of w r ater and ± gill of cream ; add salt ; pepper, if there be no fever ; a teaspoonful of lemon juice, or 2 of pure cider vinegar. Bring just to the boil and pour into a dish. Break in cracker or nicely toasted thin slice of light bread. A little fresh butter makes it richer. Eseolloped Oysters. Ivollne, Baltimore, Md. To 2 quarts of fine oysters, 12 fresh crackers powder- ed fine, 1 cupful of oyster juice. 1 cupful of milk, a piece of butter the size of an egg, a little pepper and salt. Flace alternate layers of oysters and crackers in a deep earthen dish, seasoning each layer of oysters with pepper and salt; when the dish is full, put the butter on top of the cracker crumbs, and pour the oyster juice and milk over all ; set in a moderate oven and bake 50 minutes. Jessie, Joliet, JU. First, lift your ovsters from the liquor ; then put in a deep dish, alternate layers of rolled crackers and oysters, putting on each layer of oysters a little salt, pepper, and a little butter. Be sure and have your first and last layer consist of crackers. Afteryou have the desired quantity in your dish, pour a sufficient amount of the fiqnor over the top to thoroughly moisten the crackers ; put into a moderate oven and bake about 20 minutes. Oyster Pie. Busy Bee, Ottumwa, Iowa. Make nice short biscuit crust; put a can of oysters, liquor and all. into a bright basin or yellow pudding pan ; season with butter, salt and pepper ; water if not COOKERY— SHELL FISH. 85 a considerable quantity of liquor, for the crust soaks the liquor up; cover with a top crust — no bottom; bake quick, and serve hot. Cold sliced meats prepared the same way are very good. Escolloped Oysters. Shirley Dare, Bryan, Ohio. Crush the desired quantity of crackers; put a layer in the bottom of a buttered dish : wet this with a mix- ture of the oyster-liquor and milk slightly warm ; next a layer of oysters ; sprinkle them with salt and pepper, and lay bits of butter upon them ; then another layer of moistened crumbs, and so on. Let the top layer be of crumbs thicker than the rest, and beat an egg in the milk poured over them. Stick bits of butter thickly over it; cover the dish, and bake 40 minutes ; remove the cover and brown by setting it on the upper grate of the oven for a few minutes. Cream Oysters. On the Half-Shell. Pour into a pan 1 cup of hot water, 1 cup milk, and 1 of cream (or 3 cupf uls of milk). Set it in a kettle of hot water until it boils ; stir in 2 tablespoonfuls of but- ter, and pepper and salt to suit ; take from the tire and stir in 2 heaping tablespoonfuls of corn-starch, wet up in cold milk. Have the shells cleaned and buttered and laid in a baking-pan ; place an oyster in each shell ; stir the cream hard and till carefully ; bake 5 or 6 min- utes after the shells are warm. If shells are not easily obtained, patty-pans or small sauce-dishes answer every purpose. Serve in the shell or dishes. Fried Oysters. Dip each oyster in beaten egg ; then in rolled cracker or corn-meal, and fry quickly m hot butter. Oyster Sauce. Louise, Chicago. Take 12 good oysters, 6 ounces good melted butter, a little red pepper, 3 tablespoons of cream. Stir all together over a slow lire, bring to a boil, and then serve. Chowder. ittle Rhody, Aurora, 111. Take 4 or 5 slices of salt pork, fry in the spider a 36 COOKERY— SHELL FISH. delicate brown ; remove, and cut in pieces ; then in the pork fat fry 3 or 4 good-sized onions sliced thin : have ready 12 potatoes, pared and sliced, also 4 or 5 cakes of hard bread; put the hard bread to soak (whole) in some cold water; then take the soup-kettle and put first a layer of pork, then of onions, next of potatoes, and finally of clams or fish, as the case may be, and so on alternately, seasoning highly with pepper and salt ; and lastly, putting a layer ot the soaked hard bread on top ; first cover with water and boil 20 minutes. Oatavia, Amboy, IR. For a can of clams, pare and cut in thin slices pota- toes to nearly fill a quart measure ; put 3 or 4 thin slices of nice* salt pork in the kettle in which the chowder is to be cooked ; when the pork is about half fried, put a laver of the sliced potatoes over the pork, then a layer or clams, then a layer of Boston crackers which have been split open and slightly buttered and dipped quickly in cold water ; then potatoes, clams, and crackers again, until all is in the kettle. Now sprinkle over a little salt and pepper, and afterwards pour on milk, or, if milk is not plenty, milk and water, to just cover the whole. Let boil very gently, closely covered, without stirring, for about half an hour, or until the potatoes are done. Then remove carefully to a tureen for the table. The pork prevents the mass from sticking to the kettle, and helps to season the chowder. Fresh fish chowder made in this way, with milk, is delicious. Myrtle, Chicago. Clam or fish : 1 quart water ; 2 slices pork ; 2 ordin- ary-sized onions, sliced thin. Boil 20 minutes ; add 6 quartered potatoes ; 1 pound halibut laid on the top ; put in butter, pepper and salt to taste— the higher seasoned the better ; thicken with a little flour ; stew I an hour. Just before taking up put in a pint of oys- ter crackers, and you have a genuine- chowder, a la seaside. COOKERY— SALADS. 37 SALADS. Chicken Salad. Ella, Chicago. ' AKE the breasts of 2 chickens ; 2 large bunches of celery and 4 hard-boiled eggs; chop these separately and fine; put together and mix thoroughly. Then make a gravy of 1 table- spoonful of mustard ; 2 tablespoonfuls of sugar ; 1 cup of vinegar; and £ cup of butter; pour hot over the salad. Mary, Chicago, Boil a chicken, seasoned in cooking, until it parts readily from the bone ; pour oif the liquor. When the fowl is cold, pick it from the bones and chop fine in a wooden bowl. Use the same quantity of celery or cabbage cut with a knife and the chopped whites of 2 hard-boiled eggs. Mix, and put away until with- in an hour of using, when the following previously- prepared dressing must be mixed with it: Beat the yolks and whites of 2 eggs separately ; into that stir 3 tablespoonfuls of melted butter or table oil ; H tea- spoons of salt ; 2 teaspoons of celery salt or seed ; 1 tablespoon of hard butter, and £ of a teacup of vine- gar. Cook in an earthen or new tin dish until as thick as pound-cake. When cold, add f of a teacup of sweet milk or cream. Potato Salad. C. L. D. B., Chicago. Take medium-sized potatoes; boil; let them get cold ; then slice them ; put in a medium-sized onion, chopped fine ; take a teacup £ full of best cider-vine- gar, into which put a tablespoonful of sweet oil ; heat the vinegar and oil very hot ; pour over the potatoes and onions, and stir all together with a salad spoon ; then let it get cold, and you have a fine potato salad. COOKERY— SALADS. Bean Salad. if. L. H., Elgin, IU. Cover the bottom of your salad-dish with cold boiled potatoes, sliced thin ; over this spread a layer of cold baked (or boiled) beans, and above this a layer of onions, sliced very thin; salt and pepper each layer; heat a piece of butter the size of a walnut m sufficient vinegar to cover the salad, and pour over it while hot. Cabbage Salad. Mis. Gen. IT., Chicago. Take 1 head of nice cabbage and chop very fine with salt, after which set it away for a few days. 1 hen drain off all the water, and add 1 tablespoon pf mus- tard seed, and enough vinegar to cover, and boil it i hour. This is to be eaten cold. Lobster Salad. Winnie, Charleston. Boil a hen lobster; when done remove the meat from the shell; mince it; rub the coral to a smooth paste with a tablespoon of olive oil or melted butter ; add the grated yolks of 3 hard-boiled eggs ; 1 teaspoon of mustard ; salt and pepper to taste ; a wine-glass of good cider vinegar ; mix the sauce with the meat : add a third as much with lettuce or celery, cut fine, just before serving. Salmon salad may be made the same way! garnished with lemon, sliced thin, and parseley or celery. ^ _ _ . ' Cream Salad. fcAfcirfon, Racine, Wis. Chop fine * a head of cabbage; into it stir a little salt and i a cup of thick cream ; heat i a cup of vine- gar, Stirling into it the beaten yolks of 2 eggs, a tea- Ipoonful of sugar, and i a teaspoonful of mustard L; pour this over the cabbage just as it goes to the table. Cabbage Salad. Busy Bee, Ottumica. Iowa. Two eggs, 2 tabiespoonfuls of sugar, 1 of butter, i cup sweet milk well beaten, with a little salt and pep- per, stir into one pint of boiling vinegar, and keep stirring till it boils again; then cool and poui o^er very fine sliced cabbage. COOKERY— VEGETABLES. 39 VEGETABLES, Potato Pnff. Eloise Howe, Bochford, 1U. WO cups cold mashed potatoes ; bits of same kind of cold meat hashed ; 2 tablespoons melted butter ; 2 well-beaten eggs ; 1 cup milk ; pour into a deep dish and bake in a quick oven ; if rightly done, will merit its name. Busy Bee, Ottumwa, Iowa. Take cold beef or lean meat of any kind ; cut in small bits ; season with salt and pepper ; boil and mash some potatoes ; make into paste with 1 or 2 eggs ; roll out with a dust of flour ; cut with a saucer ; put the cut-meat on £ of crust ; fold the other over, and pinch together ; fry brown in butter. Potatoes a la Creme. Mrs. E. D. G, H., Grand Bapids, Mich. Put into a saucepan 2 ounces butter, a dessertspoon- ful of flour, some parseley and scallions (both chopped small), salt and pepper. Stir them together ; add a wineglass of cream, and set on the stove, stirring con- stantly until it boils. Cut some boiled potatoes into slices and put into the pan with the mixture, and boil all together, and serve very hot. Steamed Potatoes. Mrs. Sarah L., Chicago. Steam or boil dry a quart of sound potatoes ; then peel and mash in a sauce-pan, and mix an ounce of butter ; set over the fire, pouring in slowly nearly £ a pint of milk ; stir to prevent scorching ; dish into a common earthen dish, scollop and put m quick oven to brown : set on table in same dish. This is the most palatable way of cooking potatoes, especially in the spring. 40 COOKERY— VEGETABLES. Fancy Mashed Potatoes. Mrs. H. Frank B., Chicago. Peel 2 quarts potatoes, and when they are cooked, turn off every drop of Water, put in a little salt pep- ner and butter : then take a carving-fork and bieak themup a little ; next add a little more butter say, in thl whole a piece as large as an egg, ^™«k»«g of nine milk or cream. Now take a siUei toik, 01 tDronged one and beat them briskly 5 m mutes, or until l&ht and creamy. They must be carried imme- datelvto the table, or they will become heavy and clammy If once tried this way you will never again retoTto the old -masher." Eemember, they must be served immediately. To Boil. Marian Warren, Chicago. Tn boiling potatoes, when they are not previously pared [, Syshave a ring of the skin aiof anincfc Eeeled from end to end. This is not a "notion," but ?hl escape of the water, and consequently the meali- ness of the potato, is very much promoted by it. It Sols no harm to cut large potatoes in halves or quar- ters before boiling. Fried Potatoes. Mrs. D. S. F., Rockford. Peel then slice rather thin into cold water. If very thin thev may be too crisp. Let them stand in the wa^i'aKYime, and then drain through a colander ; have veadv on the stove a kettle ot hot lam, as ior fried cakes -put in part of the potatoes and cover the kettle f stir'them occasionally ; when done they should hP i dencate brown; skim out into any dish, and winkle a little .salt over them. When the second bateho! potatoes is partly cooked ^et me f™eyon to ring your bell, as they will be cooked b> the time the iirst lot is disposed of, and are much bettei hot. Boiled-Baked Sweet Potatoes. Nannie C Lake View. Boil your potatoes until tender; then slice several times the long way of the potato ; place a layer ot the si els on the" bottom of an earthen dish; springe COOKERY— VEGETABLES. 41 lightly with white sugar, and heavily with lumps of butter (it is the butter that makes it nice) ; then an- other layer of potatoes, and so on, until you have the sugar and butter for a top layer ; then bake 30 or 40 minutes. Egg Plant. Mrs. Enos, Evansrille, Ind. To cook egg-plant, slice the plant I inch thick; sprinkle with salt; place layer upon layer, and let stand 15 minutes ; dip in a batter and fry in butter and lard. Another good way is to dip in egg and roll in crushed cracker and fry same way. Cora Oysters. M. H., Chicago. Six ears of sweet corn (those which are not too old) ; with a sharp knife split each row of the corn in the center of the kernel lengthwise ; scrape out all the pulp : add 1 egg, well beaten, a little salt, 1 table- spoonful of sweet milk ; flour enough to make a pretty stiff batter ; drop in hot lard, and fry a delicate brown. If the corn is quite young, omit the milk, using as little flour as possible. Asparajjns. Mrs. Sarah L., Chicago. Scrape. Put in water and salt, and at first boil; drop in the asparagus ; boil till tender. Sauce : 1 yolk of egg mixed with a teaspoonful of water ; a piece of buffer added, and when hot, stir in 2 tablespoonfuls of milk ; pour over the drained asparagus. Baked Beans. Mrs. E., Kalamazoo. Take as many beans as you think you want ; wash, boil till tender, and add salt, pepper, and molasses to taste. If you like them greasy, put in " right smart " of pork : a small piece will answer. Bake in covered dish of any sort. Boston Baited Beans. Mrs. H. V. B, Chicago. Wash ; then par-boil J an hour \ then bake all day or night. As to the seasoning, it is much a matter of 42 COOKERY— VEGETABLES. taste. Some like them with a good deal of fat, and into a pot that would hold a quart of beans, would put i a pound of pork (salt), cutting through the rind as if to slice, then laying it at the top, so that the rind may become nicely brown. Then some add a tablespoon- ful of molasses. We do not believe much in pork, so only put in a very thin slice of it, adding a little salt ana omitting the sweetening. D. &, Bdvidere, Itt. Take 1 pint of beans and let them soak over night in a quart of cold water ; in the morning pour the water off, and let them stand about an hour in fresh water on top of the stove, and then remove to a regu- lar " Boston bean-pot," not a common yellow dish, as half of the western people do, and lay i a pound of salt pork (not too fat) across the top of them and 2 tablespoonf uls of New Orleans molasses, and cover all with water, and put in the oven, and let them bake until the middle of the afternoon, during the day adding water as it cooks away ; and for Sunday morn- ing's Dreakfast set the bean-pot in the oven again (with your beans undisturbed from the night before), and add a cup of hot water, and let them remain about an hour, and you will find them delicious. Serve with a loaf of brown bread, and you can imagine yourself eating a Boston breakfast. I make a sweet sauce from ripe tomatoes, which eaten upon beans, gives them a great relish. I advise those who never tried it, for meats or beans, to immediately make a large jar full for winter. Baked Bean*. Mrs. H. Frank B., Chicago. For a family of 4 or 5, take 1 quart of beans, the smaller the better, and soak them 10 or 12 hours ; then put in 1 pound of salt pork, not too lean ; put them in a deep jar or " crock," and sink the pork in the beans all but the rind, which must be scored, or gashed, about £ an inch apart ; cover the whole with the water the beans were soaked in ; if not enough, add more cold water, a little salt and pepper, and bake 10 or 12 hours. I put mine in the oven at 6 p.m., and cook them all night with a slow fire. Some put in a table- COOKERY— VEGETABLES. 43 spoonful of molasses. This will make 2 good meals, and the more they are warmed over the better they are. Fried Tomatoes. Take large green tomatoes ; cut off both ends, and then cut up 1 in 3 slices. Have some butter in the frying-pan ; let it get hot ; then roll the tomatoes in flour and lay them in the pan ; salt, pepper, and sprinkle a little sugar on while frying ; cook till they are done nice and brown, and you will have a most delicious article for breakfast. E«-j? Plant. Mrs. T. G. E., Chicago. Cut slices i an inch thick, and pare, when first starting breakfast. Rub salt lightly over the top of each slice and let stand in a pile till the brine starts ; then shake off the salt and dip each slice, both sides, into flour well , stand in a pile till the flour is moist, then fry in a little lard in the frying-pan, like one would griddle-cakes. When brown, take up and spread a little butter on top of each slice. Cooking Ega - Plant. Mrs. C. G. S., Chicago. To cook egg plant: — Slice and leave in salt water a short time before using ; dip jn bea,ten e^g ; after, in corn-meal or cracker crumbs ; fry brown in butter and lard. To Cook r y Peas. Kit, Crete, Neb. Choose the green, wrinkled peas; soak a pint of them over night ; set them on the stove early in the morning with cold water enough to cover them well; simmer very gently, adding cold water as they evapo- rate. Do not let them boil, and they will come to the table whole and sound. Do not salt until they are done, and they will be as tender as June peas. A little butter is all the dressing they will need. Hominy Fritters. E. L. M., Chicago. Two teacupf uls of cold boiled hominy ; stir in 1 tea- cupful of sweet milk and a little salt, 4 tablespoonfuls 44 COOKERY— VEGETABLES. of sifted flour and 1 egg. Beat the white separately and add last. Have over the lire a pan of hot lard ; drop the batter in by spoonfuls, and fry a nice brown. This is especially designed for a breakfast side dish, and rice is good used in place of the hominy. Boileil Hominy. E. L. M., Chicago. Boiled: Soak 1 cup of fine hominy in 3 cups of water, with salt to taste. In the morning turn it into a quart pail, then put the pail into a kettle of boiling water, cover tightly, and steam 1 hour ; then add 1 teacup of sweet milk, and boil 15 minutes after stir- ring the milk in. Hailed Corn. F. S. P., Moline. Take 3 quarts corn, 3 quarts unleeched wood ashes (or ± pound potash) ; to ashes or potash add G quarts water, which boil and skim ; strain lye into kettle; put in the corn; boil until skins break from kernels easily, stirring frequently ; skim out the corn, rinse it several times, rubbing thoroughly last time ; leave it to soak in clear water 10 minutes, when rub off black chits ; rinse again ; put back into kettle, cover with water, boil slowly till soft ; keep hot water to add until boiled tender ; salt. Eat with cream and sugar. " Dentin Nopinee. ' Take a£ pint of yellow corn ; roast it like coffee over a slow fire ; clean out the coffee-mill ; grind 1 coarse, 1 fine ; eat with milk and a little salt, after it has stood 5 or 10 minutes to swell. Succotash. Aunt Elizcf, Andover, Ct. Take 1 quart Lima beans, £ pound pork, H dozen ears sweet corn (green) ; boil the pork H hours in 3 quarts of water, putting in the beans when the pork has boiled £ an hour. Cut the corn off, putting it in 1 dish ; into another scrape the milk from the cobs. When the beans are nearly done, put in the corn, and boil 15 minutes ; then add the milk from the cobs, boiling all 10 minutes longer. It should be a little COOKERY— VEGETABLES. 45 thicker than gruel. Stir all the time after adding the milk, or it will burn. If not sweet enough, add sugar. Scolloped Tomatoes. Peel, slice and pack in a pudding dish in alternate layers, with a thick layer of bread crumbs mixed with butter, salt, pepper and a little white sugar. When the dish is nearly full, put tomatoes uppermost ; lay a piece of butter on each slice ; dust with pepper, salt and sugar ; cover lightly with crumbs and bake cov- ered i an hour ; remove lid and bake brown. Boiled Cabbage. Jennie June. Strip off the outside leaves ; cut in quarters, and lay for an hour in cold water ; cover with boiling water and cook 15 minutes ; turn off the water and cover with fresh boiling water ; cook until tender, perhaps an hour ; drain well ; chop and stir in a tablespoonf ul of butter, pepper and salt. Serve hot. Some prefer to boil a piece of pork with the cabbage. It will give a delicious flavor. Baked Cabbage. Cook as for boiled cabbage, after which drain and set aside until cold. Chop line, add 2 beaten eggs, a tablespoon of butter, pepper, salt, 3 tablespoons rich cream ; stir well, and bake in a buttered dish until brown. Eat hot. CJreen Peas. Shell and lay in cold water for an hour ; put into salted boiling water and cook i an hour. Drain well, and season with butter and pepper. Baked Onions. Wash, but do not peel the onions ; boil 1 hour in boiling water, slightly salt, changing the water twice in the time. When tender, drain on a cloth and roll each in buttered tissue paper, twisted at the top, and bake an hour in a slow oven. Peel and brown them. Serve with melted butter. Browned Potatoes. Boil : and £ of an hour before a roast of beef is 46 COOKERY— VEGETABLES. taken from the oven, put them in the dripping-pan, after skimming off the fat from the gravy ; baste them frequently, and when quite brown drain on a sieve. Mashed Turnips. Pare and lay in cold water, slightly salted, 10 min- utes ; cook with boiling water, and cook until very tender ; drain and wash in a collander ; season with butter, pepper and salt. Serve hot. Escolloped Onions. Miss Lee Any, Alton, 111. Boil till tender 6 large onions. Afterwards sepa- rate them with a large spoon ; then place a layer of onions and a layer of grated bread crumbs alternately in a pudding dish. Season with pepper and salt to taste ; moisten with milk ; put in the oven to brown. Cracked Wheat. Small Housekeeper, at Home. Stir 5 large heaping spoonfuls of the crushed white wheat sold by grocers into a quart of boiling water. and set the tin pail holding it into a pan of boiling water to cook 20 minutes. This prevents its burning, and is a cheap and easy substitute for a farina kettle. Salt well, and when the kernels have swelled and burst like popcorn it is done. Serve it plain to eat with meat and gravy like rice, or add £ a teaspoonful of cinnamon, a pinch of ground cloves, a handful of raisins or currants, and a i cup of sugar while boiling, and you have a savory breakfast dish. Sometimes we serve it plain in saucers, with a dust of cinnamon on the top, and sugar and butter or cream, as German pancake is eaten. COOKERY— EGGS. 47 EGGS. Boiling; Eggs. Jennie Lee, Chicago. ^T the eggs in some vessel which can be closely covered, and when the tea-kettle boils pour in water enough to cover them, close the vessel and place it on the back part of the stove, and let it remain 10 minutes. If you wish to be very exact, use a thermometer and keep the water 10 minutes at exactly the heat which is indicated after the water is poured in. Bv the ordinary method of letting the eggs boil from 2 to A minutes the white part is hardened and the yolk left uncooked, or if the yolk is cooked the white is too hard. By this method the heat penetrates so gradu- ally that the yolk is nicely cooked, while the white is soft and tender and only just done enough to be opaque. Poached Eggs. Mrs. W. S. D., LoweU. Place a frying-pan of salted boiling water on the fire filled with as many small muffin-rings as it will hold ; break the eggs singly in a cup and pour into the rings; boil them 2£ or 3 minutes; remove the rings and take up the eggs singly in a strainer; serve on £ slices of nicely browned and buttered toast ; put a small piece of butter on each egg; pepper slightly, and garnish with sprigs of parseley. Serve hot. Omelet. Gypsy, Ionia, Mich. Take six eggs and beat separately ; allow one table- spoonful of milk to each egg ; stir in flour to make a batter ; take a cupful of milk, put on the stove, and stir in the batter until it is like starch ; add a piece of butter the size of a walnut and a pinch of salt ; take 48 COOKERY— EGGS. this from the stove ; pour into the dish in which you would serve ; then stir in the yolks of the eggs, which have been beaten ; beat the whites until you can turn the platter bottom side up; then add them, mixing thoroughly ; put in a quick oven and bake 10 minutes. Should be eaten immediately. Annie M. Hale, M. D., Chicago. Break 6 eggs into a bowl, skim out the yolks into a large coffee-cup. Beat the whites to a stiff froth. Now beat the yolks enough to make them smooth, till up the cup with milk and pour this into the bowl con- taining the whites of the eggs. Put in a little salt and stir enough to mix the whole— that is, as little as pos- sible. Have the spider warmed and a piece of but- ter as large as an egg already melted therein. Now pour in your eggs and milk, let it cook slowly ; be sure and not burn. If there is danger of this lift it up from the bottom with a knife. When the froth sets on the top it is done. Put a large plate over the spider and deftly turn the whole upside down. Lift off the spider and you will have an elegant and delicious omelet. JancB., Waukegan. Take 1 egg for each person, beat 2 minutes, add salt the size of a pea and 1 tablespoonful of milk for each egg ; beat 1 minute and turn into a hot, well-but- tered frying-pan ; cover it and cook slowly till nearly as thick ; raise the edges and put under a little butter or lard to prevent sticking, and turn 1 half over on the other half, and serve immediately. French Eggs. Roxcy, No. 2, Chicago. Boil hard, remove the shells, and roll in cracker crumbs ; fry in butter until brown. Make a gravy of butter, crumbs and cream, and pour over them. Pickled Eggs. Algebra, Chicago. Select nine fresh ones, boil them hard, lift them di- rectly from the hot water into cold. When cool, re- move the shell, stick cloves into them, and drop in cold vinegar. COOKERY— EGGS. 4& Agnes, Chicago. Put the eggs on the stove in cold water, let stand and boil for 1 hour— the heart is then mealy ; remove the shells, stick 4 or 5 cloves in each egg, pour hot vinegar over (add other spices if you like) ; let stand a few days ; they are very nice. To Keep Eggs. Mrs. C. O. S., Rock River VaUexj. Pour one gallon of boiling water on one quart of quicklime. When cold, add one ounce cream tartar. The eggs must be covered with the pickle. Fancier^ Chicago. Take any tight package and place a layer of fine salt over the bottom; into this set the eggs, large end dow.u, as closely as possible without touching- each other ; fill with salt until the layer is covered, and then proceed as before. Care must be taken that the salt is dry, and that it be kept so, else it will cake and make it very troublesome to get the eggs out without breaking. Frencli Toast. Belle, Chicago^ For dessert : I of a pint of milk ; 1 egg, well beaten ; a little salt. Take 6 slices of bread ; dip into the cus- tard (uncooked) 1 by 1 ; then fry in a little butter till a delicate brown. For sauce, melted sugar with a little- cinnamon added. This is very nice, and is a good way to use up stale bread. P. P. C, Chicago. Beat 3 or 4 eggs ; season with salt and pepper ; have ready some thin slices of bread; dip them into the eggs, and fry them in lard (or after frying ham) until of a light brown. Another method of cooking eggs and bread together is to crumb the bread some, as for dressing ; mix it with 3 or 4 beaten eggs; season, and fry until thoroughly done ; or mold with the hands into cakes, and fry until of a light brown. Either of the above dishes form a pleasant addition to the morning's- re- past. 50 COOKERY— COFFEE. COFFEE, A Woman, New Boston, IU. ARE the best green coffee, roast to a dark- brown, beat the white of 1 egg (so it won't hang together much), stir it through the coffee while hot. When sufficiently browned, put away in a close can while hot. Grind when you want to make your coffee enough for a tablespoon heaping full to each person; add as many cups cold water as you think your family will drink ; put in a hot place ; let it just come to a boil ; put it back where it will keep hot till your meal is ready ; then put it off the stove 2 or 3 minutes before pouring out. If not strong enough, put in more coffee next time. Mrs. F. C. E., Burlington, Iowa. A recipe for making coffee which has been used in my family for 75 years : Buy the green berry ; brown and grind it at home ; grind as fine as mill will grind it. Buy a French biggin— dimensions of top portion to make coffee for 1 person— H inches in diameter, 5 inches high ; for 2 or 3 persons, 2± inches diameter, 4 to 5 inches high. Quantity of unground coffee for 1 person, contents of a tin cup If inches in diameter, 1£ inches deep ; for two persons, If inches in diameter, 2 inches deep. Put the coffee into the top of the pot, with nothing between it and the perforated bottom ; press it tight ; put in the strainer. (This is to prevent the water from striking the coffee in a body, thus boring a hole in jt, and running through without extracting its strength). Pour in boiling water i of a pint at a time, allowing i of a pint for each person, and i of a pint for absorption. (Where there are more than 3 persons, allow more for absorption; where fewer, less). While water is running through, the bottom pot or receiver should stand in hot water. (This prevents boiling or getting cold). This coffee COOKERY— COFFEE. 51 should always be used with hot milk— proportion, 1 part coffee, 3 parts milk. Lfflie W., Englewood, IUs. Take 2 or more egg-shells, crush them with the requi- site amount of ground Java, add £ a cup of cold water, beat it well together, pour on boiling water, and allow it to boil up once. Always wash eggs before breaking them, and save the shells for coffee, which will be, when so treated, as clear as when the white of an egg is used. Aunt Sally, Springfield, O. Take a piece of Shaker flannel, and make a bag that will fit in your coffee-pot, only make it about an inch shorter. Hem in a piece of wire or hoop-skirt steel, just below the hem at the top (something to hold the bag .up), and put a loop on. Hang this bag in the coffee-pot, and put the coffee in the bag, pour in the boiling water, a pint to a heaping tablespoonful of coffee, and boil. You will have nice clear coffee, with- out using eggs or anything else to clear it. Mrs. Lillian D. Bollam, Chicago. Roast to a brown color (don't burn to a black) genuine Mocha or old Government Java; grind while yet warm; place the quantity required for breakfast, loose (not packed), in a thin muslin sack; drop this sack to the bottom of the coffee-pot ; fill the pot with cold water; place it on the stove until it gradually reaches the boiling heat, but don't let it boil for an in- stant ; keep the pot on the stove 10 minutes longer, and the strength will be drawn from the ground coffee. Pour the coffee into warm cups directly from the pot. Add warm cream or hot milk, and sugar, and you will have an exquisite draught, all things having been properly conducted, equal to the fabled nectar we read of in mythology. Roast coffee every morning— use as soon as roasted. P. D. Chicago. One-half egg to 1 cup ground coffee; stir well in a bowl, so that every ground is covered; then place in the coffee-pot and pour on cold water — shaking constantly till the lump of egg and coffee settles to a smooth mass. Add your boiling water. 52 COOKERY — COFFEE. .Mrs. Evergreen City, BJoomington. For each person allow 1 tablespoonful of coffee; pour on boiling water sufficient for use ; boil from 3 to 5 minutes, after which pour out i a cupful and replace " ffi th ?J )0t ' aJlowing it to stand about a minute— this settles the coffee nicely— when it is ready to serve. Buelah, Ottawa, 111. Boil a dessert-spoonful of ground coffee in a pint of milk tor a i of an hour ; then clear it with white of egg or isinglass ; let it boil for a few minutes, and set it By the side ot the fire to fine. Sweeten according to taste. This is a suitable breakfast for those of spare habit and disposed to affections of the lungs. Queechy, DesPlaines, Ills. You can make coffee perfectly clear by putting in a small piece of codfish-skin, about 5 minutes before it is taken trom the stove. A piece an inch square will be sufficient for a good sized family. The outside should be scraped, then rinse it and drop it in. Mrs. Nellie Towmend, Chicago, In the first place get the green coffee, roast it, take the quantity required, put in coffee-pot, pour boiling water on it ; have a pot of boiling water, set in this the •coffee-pot, with a small piece of wood for the coffee-pot to rest on, so it will not touch the bottom of the pot ; let it boil a half-hour, or, for that matter, it might boil all day and be all the better for it. Your coffee will be as clear as crystal. You will need no egg, and will also find you will not require as much coffee as boiling. This way does not boil but steeps it. Be careful to use noilmg water for both. B. Frank, Peoria. Get the best of green coffee, and brown nicelv, but he sure and not burn it ; and while it is cooling", take the whites of 3 eggs and beat them until they are •slightly frothy, and while the coffee is warm pour them over and stir well together, and when well mixed, if it -should not be dry, set the pan under the stove to dry.- Grmd a cupful of the coffee, and to every person put a heaping tablespoonful of the coffee in a coffee-pot. Then pour a cup of cold water over it and shake well; COOKERY— BREAD. set it on the stove ; let it come to a boil, and put in as many cups of boiling water as you have spoonfuls of coffee ; stir down the grounds from the sides of the coffee-pot ; pour in a little cold water ; let it stand .a little while and it is ready to serve. BREAD. Puffett. R., Dubuque, Iowa. 1 quart sifted flour, in which rub 2 teaspoons cream tartar ; butter, size of an egg ; 2 teaspoons powdered sugar, 2 eggs beaten ; mix very smooth and add 1 pint milk and 1 teaspoon soda dissolved in a little boiling water. Bake immediately. Muffins. Critic, Chicago. 1 quart flour ; three teaspoonfuls baking-powder, or 2 heaping teaspoonfuls of cream tartar (which I prefer), and one rounding full of soda, both stirred in the flour ; I of a cup of butter, or lard, or half and half ; put on the stove to melt without getting hot ; beat 2 e'ggs in a bowl ; add a little less than a pint of milk ; stir into the flour a little salt ; add the butter last ;. have irons quite hot and fill even full ; then bake. Mrs. E. D. T. H., Grand Rapids, Mich. 1 quart of rich milk, or, I cream and i milk ; 1 quart of flour — heaping ; 6 eggs ; 1 tablespoonf ul of butter, and 1 of lard, softened together. Beat whites and yolks separately, very light. Then add flour and shortening, and a scant teaspoonf ul of salt, and stir in the flour the last thing, lightly as possible, and have the butter free from lumps. Heat your muffin rings, butter well, and half fill them, and bake immediately in hot oven. Send them to the table the moment they are done. 54 COOKERY— BREAD. R., Dubuque, Iowa, 1 pint sweet milk ; 3 eggs ; 2 tablespoons melted but- t£U«tiff P °? n T d V 2 u teas P<>ons cream tartar; bat- ter as stiff as for buckwheat cakes. Mrs. Sarah L., Chicago. 1 cup milk ; 2 egffs ; £ cup lard ; salt ; 1 teaspoonful baking powder. Make a batter not too stiff? and bake in gem-tins ; 15 or 20 minutes will do. Quick Muffins, Henrietta, Warsaw, hid. wLT 1 Sn milk; * - cup flour; 1 e ^' wel1 beaten, salt. mSr%ifZ I " lr0nS /; ei ^ hot ;.fiH * full and' bake maple sirup delicious with good butter and Corn Meal Muffins. Cousin Nell, Chicago, li cups of corn-meal ; the same of flour ; 2 teaspoons smn n kl ^t°« Wder ; i c "P ?J sugar ; 4 teaspoon ofsalt ; small tablespoon of melted butter; 2 eggs; milk enough to make a stiff batter. ^ ' Drop Biscuits. -4wni SaUy % Springfield, O. c in ( ?i U ? rt 0f flour 1 ; 3 * teaspoonsful of baking powder; 1 *™ ™fT^ tlU of f? U 5 P iece of butter tKe size of an egg, rubbed thoroughly m the flour; 1 pint of milk- dropped from a spoon in buttered pans ; bake in a quicK Soda Biscuits. Mrs. Beal, Dixon. 3 pints of flour a tablespoon of butter and do. lard ?n£^ 9 & n «? f Salt ' d ?' e / en ful1 cream of tartar, 1 of soda; sift the cream tartar with the flour dry rub the butter and lard very thoroughly through W dissolve the soda m a pint of milk, and mix all together. Roll S&^^Ml 6 « 0llr . as P^ible; cut with a bS- cuit-cutter, and bake 20 minutes in a quick oven. Yeast Biscuit. Gwendolen, Monzomania, Wis. 2 quarts of flour, 1 tablespoonful of butter ; 3 table- COOKERY— BREAD. 55 spoonsful of sugar; i cup yeast; a little salt. Mix thoroughly with 1 pint of scalded milk when it is almost cold. This will seem hard, but when raised will mold easily. Mix at night and mold in the morn- ing. Cut out and let them stand until raised again ; then bake. Baking-Powder Biscuit. Mrs. 0. H. H., Chicago. One important point is in having a hot oven ; another is, have flour sifted, and roll dough as soft as you can handle; then more baking-powder is needed. For each teacup of flour take a teaspoon of powder ; butter, the size of a small hen*s egg, is sufficient for a quart of flour. After rubbing butter and powder into the amount of flour needed, I turn in cold water (milk will do), stirring all of the time, till the right consistency is readied ; salt ; then roll lightly, and bake at once. I warrant these will prove flakey, feathery, delicious, and more nutritious than biscuit raised with yeast. Mrs. G. Clinton Smith, Springfield, 1U$- Use 3 heaping teaspoons baking powder. Rub this with your hands — not a spoon — into a quart of flour thoroughly. Then rub in a heaping tablespoonful of butter or lard in the same manner you did the baking- powder until well mixed. After adding a teaspoon of salt, if lard is used, add milk or water sufficient to make a soft dough. Roll and cut out quickly, placing them at once in a very hot oven. This latter is import- ant. Unless the oven is very hot they will not oe a success. Quick Biscuits. Mrs. Emily, Eau Claire, Wis. Mix a quart of sweet milk with i a cup melted but- ter; stir in a pinch of salt, 2 teaspoonfuls baking- powder, and flour enough for a stiff batter. Have the oven at a brisk heat. I)rop the batter, a spoonful in a place, on buttered pans. They will bake in 15 minutes. Graham Biscuits. Mrs. J. H.H., Moline. Take 1 quart water or milk, butter the size of 1 egg, 3 tablespoonfuls sugar, 2 of baker's yeast, and a pinch £6 COOKERY— BREAD. of salt. Take enough white flour to use up the water making it the consistency of batter cakes. Add the rest of the ingredients, and as much Graham flour as can be stirred in with a spoon. Set it away till morn- ing. In the morning grease pan, flour hands. Take a lump dough the size of a large egg ; roll lightly between the palms. Let them rise 20 minutes, and bake in a tolerably hot oven. Kusks. Mrs. w. F„ Tuscola, His. Take enough of light dough and work in a teacup of sugar and nearly as much shortening, mould out same as tor light biscuit. Or, take a teacupful of yeast, i a cup of lard or butter, a little soda ; knead together, and when it rises mold out, and raise again before baking. May Ely, Roch< Rusks require a longer time for rising than ordinary rolls or biscuits. If wished for tea one evening bejrin them the day before. In cold weather, to make up 2i Quarts of flour, mix into a paste with one pint of boil- ing water, 2 tablespoonfuls of sugar, 3 of flour, and 2 large Irish potatoes, boiled and mashed smooth. In the evening make up dough with this sponge, adding a well beaten eggs, f of a pound sugar, and i a pint fresh milk, bet it away in a covered vessel, leaving plenty of room for it to swell. Xext morning work into the risen dough, which should not be stiff, a ± pound of butter and lard mixed. Make into rolls or biscuits and let the dough rise for the second time. Flavor witli 2 grated nutmegs or i an ounce of pounded stick cin- namon. >V hen very light, bake in a quick, steady oven till of a pretty brown color ; glaze with the yolk of an egg, and sprinkle lightly with powdered white sugar. Spanish Huns. H. A. H., Oshltosh, Wis. One pint of flour ; 1 pint sugar : 1 cup sweet milk : 1 cup ot butter; 4 eggs, beat separate ; 1 tablespoon of cinnamon ; 1 teaspoon cloves ; 1 teaspoon of soda ; 2 teaspoons cream tartar, or 3 spoons of baking powder. Bake on tins, an inch thick," and when taken from the oven, sprinkle with white sugar while hot. COOKERY— BREAD. 57 Parker Rouse Rolls. Mrs. J. C. H., Chicago. One pint scalded milk. Let it cool and add 2 table- spoons sugar, 2 of lard, 2 of yeast, a little salt. In win- ter mix in batter overnight ; in morning knead ; set to rise again, and at noon roll out very thin ; cut in large rounds ; put on a piece of butter, and lay the dough over. Let it rise again, and bake for tea. In summer mix early in the morning, instead of at night. Rolls. Aunt Lucy, Chicago. Two quarts sifted flour ; a little more than a pint milk ; 1 tablespoon of lard ; a little salt ; a tablespoon- f ul of white sugar, and i cup of yeast. Scald the milk ; let stand to cool ; put the sugar into the milk ; rub the lard into the flour ; make a hole in the center of the flour; pour in the milk and yeast; add the salt; sprinkle a little flour over the hole ; set to rise ; when very light mix in the rest of the flour ; let rise again ; about an hour before tea roll out very lightly; cut with the cover of a large baking-powder box ; fold even (like a turn-over) ; let rise till very light, and bake in a quick oven 20 minutes. French Rolls. May Barnes, Cedar Rapids. Into 1 pound of flour rub 2 ounces of butter and the whites of 3 eggs, well beaten ; add a tablespoonful of good yeast, a little salt, and milk enough to make a stiff dough; cover and set it in a warm place till light, which will be an hour or more, according to the strength of the yeast. Cut into rolls, dip the edges into melted butter to keep them from sticking together, and bake in a quick oven. Cinnamon Rolls. Ethel, Iowa. Take a piece of pie crust ; roll it out ; cut it in nar- row strips ; sprinkle cinnamon over it ; roll it up tight ; put it in a clean tin pan, which has been well oiled with butter ; brown nicely, and bake. Then serve on the table. 58 COOKERY— BREAD. Breakfast Rolls. Stella, Belott, Wis, Flour, 2 quarts; sugar, 1 tablespoonf ul ; butter 1 teWespopnful; i cup of yeast; 1 pint scalded milk 'or w^. if milk is scarce, and a little salt Set to i'i?p J 11 light : then knead until hard, and set to rise .and when wanted, make in rolls. Place a piece o?hii?£? between the folds, and bake in a slow oven? Graham Breakfast Rolls. Jeanette, DanviUe, lUs. nJ^A P° und s potatoes, boiled and pressed, through a colander; 1 pint of water; i a cup of sugar I ? ?«. spoonful of salt; * a cup 'of yeast Mix g fnVo a stTff dough, with Graham flour, ancflet rise over night In j^ morning mold into small cakes, and whin light Brown Bread. Mrs. E. K., Blue Island avenue. Three handf uls of corn-meal ; 2 of flour or Graham • icup sour milk- i cup molasses; * teaspoonfu? soda Steam 2 hours. >To be eaten warm! but is P good cold J. A. S., Menasha, Wis. Three cups of sweet milk, 1 cup of sour milk 2 cuns of Indian meal, 2 cups of rye-meal, * cup of good Z- lasses, 1 teaspoon of soda or saleratus. Boil 3 houra hard m a pail or a tin pudding-dish. Mrs. H. A. H„ Chicago. of w e fi*™ ? sweet V mill V 2 cups of corn meal, 2 cups ot floui, 1 egg, i cup of molasses, 1 teaspoonful of salt S r ra b e S t r rsf0 [ d ;s baking powder. Steam 3 eating. an hour; let it standi an hour before Boston Brown Rread. Mrs. H. V. R., Chicago. °? e o qi £ artof rye-meal (not flour), 2 quarts of corn- Sonnfn?nf a G "P of ^J « lol ? sse8 ' into which beat a tea- S?,??H u if 0f •?2 ( ??'-?- dd a teaspoonful of salt, and mix quite soft with boiling water, and bake. Lou, Chicago. Two cups of Indian meal, 3 of Graham flour, 1 table- COOKERY— BREAD. 59 spoonful soda, £ cup Orleans molasses, a little salt; sour milk enough to make a stiff batter; steam 3i hours in a pudding bucket ; then put in oven to brown. Corn Cake. F. C, Chicago. Two cups sour milk, 2 tablespoonfuls of molasses or brown sugar, 1 egg, 1 teaspoonful of saleratus, salt, i teaspoonful of ginger, H cups of corn-meal, and 1£ cups of sifted flour. Bake in quick oven. With fruit.— Pour 1 quart boiling water on 1 quart corn-meal, and stir quickly; salt to taste. Wet the hands, and form the dough into small round cakes £ an inch thick. Bake in a hot oven. The addition of a few raspberries, or any sub-acid fruit, is a decided im- provement. Sweet apples, chopped tine, are also ex- cellent. Rye Tea Cakes. Mrs. B. H., Galva, III. One pint sweet milk, 2 eggs well beaten, 1 table- spoonful of brown sugar, £ a teaspoonful of salt ; stir into this sufficient rye flour to make it as stiff as com- mon griddle-cake batter. Bake in gem pans £ an hour. Serve hot. Graham Puffs. Inltstand, Chicago. One egg, 1 pint sweet milk, 1 pint Graham flour and a pinch of salt ; beat the egg thoroughly ; add the milk, then the flour gradually; beat the whole mixture briskly with an egg beater pour into cast-iron gem pans, well greased and piping hot; bake in very hot oven. This mixture is just sufficient for 12 gems. Oat Meal Cakes. Mrs. M., Cold water, Mich. One cup rather fine oat-meal ; 3 cups water, stirred together, and allowed to swell. Butter a pie-tin, and turn the batter in, and bake a £ hour, or until a rich brown. Salt, of course. Graham Cakes. Mrs. Emily, Eau Claire, Wis. Two cups sweet milk, 1 cup sweet cream, the white of 1 egg beaten to froth, £ a spoonful of salt, dessert- 60 COOKERY — BREAD. spoonful baking powder ; stir in sifted Graham flour until quite thick ; bake in muffin-rings or gem-tins un- til well browned on top. Oat Ileal Gems. SoucUa M„ Eagle, Wis. Take 1 cup of oat-meal and soak it over night in 1 cup of water; in the morning add 1 cup of sour milk, 1 teaspoon of saleratus, 1 cup of flour, a little salt. They are baked in irons as other gems and muffins. If on hrst trial you find them moist and sticky, add a little more flour, as some flour thickens more than others. Graham Gems. Mrs. M., Coldwatcr, Mich. Take 3 teacups of soft water or boiled well water and 4* teacups best Graham flour ; beat together about 10 minutes. Have cast-iron gem pans on the stove sissing hot ; put in each pan a tiny piece of butter, and fill even full with the batter : have the oven very hot when you put them in, and then gradually allow the heat to decrease. This makes the pans twice full ; bake 20 minutes. We have to vary the flour a little at every fresh bagful, or it does not swell alike. Aunt Emma, Chicago. To 1 quart of Graham flour add i pint fine white flour, and enough milk or water, a little warm, to make a thick batter ; no salt or baking powder. Have your oven hotter than for biscuit, and your gem-pans stand- ing in the oven till you get ready. Beat batter thor- oughly, grease your pans, and drop in while the irons are smoking hot. Bake quickly a nice brown. Graham or Rye Gems. Mrs. R. J. G., Onslow, Iowa. One egg, 1 pint sour milk, with a few spoonfuls cream added, 1 teaspoonful soda, a little salt, and enough Graham or rye meal to make a stiff batter : bake in gem-pans in a quick oven. Graham Cookies. Mrs. R. J. (?., Onslow, Iowa. Two cups sugar, 1 cup sour cream, i teaspoonful COOKERY— BREAD. 61 soda ; mix quickly, roil and bake. These require less heat and more time in baking than when white flour is used. Graham Crackers. Mrs. R. J. dry thoroughly. Rich Waffles. Mary, Lee Center, 1U. Make a thin paste with 8 ounces of flour, 6 ounces of pulverized sugar, 2 eggs, a few drops of essence to flavor, i a liquor-glass of brandy or rum, and milk. Warm and butter both sides of the mold, put some of the paste into it ; close it gently, set it on the fire, turn it over to heat both sides equally, dust them with sugar when done, and serve either warm or cold. It takes hardly a minute for each with a good fire. Rye Drops Fried. Julia Rive, Tolono. One cup sour milk or buttermilk, 3 tablespoonfuls- sugar. 1 of butter if buttermilk |e not used, 1 egg, scant teaspoonf ul soda, and one of cinnamon ; add rye flour sufficient to make a stiff batter. Take it up by the tablespoonful and drop into boiling hot lard, first dip- ping the spoon into the hot lard to prevent the dough sticking to the spoon. Graham or Rye Mush. Mrs. R. J. G., Onslow, Iowa. Stir Graham or rye meal into boiling water, with a little salt, till quite thick ; cook a few minutes. This is. very nice either with poached eggs or butter and sugar. Oatmeal Hush. Mrs. R. J. G., Onslow, Iowa. Soak the oatmeal over night in enough water to wet it. in the morning stir into boiling water. Cook a few minutes. 62 COOKERY— BREAD. Mrs. S. M. B., Chicago. Three cups of meal will make a generous dish for a Earty of 4 or 5 persons. When it has cooked about 2 ours in a double boiler, salt it thoroughly, and at the end of three hours it should be found very stiff and dry as possible, turned out to cool and mold ; cut in slices thin as can be handled without breaking, fry in butter and lard, equal parts, or £ butter. The rich brown of these crisp bits will prove tempting to the veriest epicure. Whole Wheat. Mis. Louise, Chicago. Either boil it slowly until quite soft, or bake 6 or 8 hours, the same as beans, omitting the pork ; or as a pudding, with milk sufficient to allow it to swell, or about 2 quarts of milk to a pint of wheat. Sweeten to taste, and add a few drops of vanilla or lemon fla- voring, if desired. Corn Bread. Mima C. Morer, Cleveland. Two cups sour milk ; £ of a cup molasses ; 2 cups of corn meal ; 1£ cups of white flour ; small tablespoon of soda, dissolved in sour milk. Salt. Steam 3 hours. To be eaten hot. Slice and steam when you wish to warm it up. Mrs. A. P. F., Highland Park, Ills. Two cups meal, 1 cup flour, \ cup sugar, 3 teaspoons baking-powder, a little salt, moisten with sweet milk until like cup-cake. Bake in a quick oven, or it will not be nice. Bye Bread. Mrs. C. O. S., Bock River FaUs, His. First scald 2 coffee-cups of corn meal with boiling water to a thick batter. When this is cool, add £ of a bowl of light sponge— taken from bread-sponge pre- pared with potatoes that has raised over night— 1 tea- cup of sugar, 3 teaspoons of soda and salt. This stir as stiff with rye flour as can be stirred with a spoon. Let this raise very light, and then add as much rye again as can be worked in with the hands without kneading. Drop in a buttered pan, and bake slowly for li hours. COOKERY— BREAD. 63 Graham Bread. Blanche, Chicago. One pint yeast, same as used for white bread ; stir in a pint of warm water and a little salt, then add Graham flour until you have a thick batter. Bake 15 minutes longer than the same size loaf of white bread. It will not rise as much as other bread. Mvs R. J. O., Onslow, Iowa. Graham 3 quarts, 2 quarts warm water, \ pint yeast, 1 teaspoonf ul soda, {■ pint sugar. Mix with a spoon. Pour into deep tins, well greased, and set in a warm place till quite light. Bake with a steady, moderate heat two hours. This recipe makes 3 good loaves. Mrs. E. E., Wisconsin. Take the "sponge" of white bread when light, enough for 1 loaf or 2, as you wish, and mix in enough Graham flour- to make a moderately stiff loaf ; place in a pan, and, when light, bake. You can add a little sugar or molasses if you like. Can also make very nice rye bread in the same way. Bread for Dyspeptics. C. M. W., Hudson, Mich. For 1 loaf, 1 pint of attrition flour • 1 pint wheat flour ; prepare with Horsford's Bread Preparation ac- cording to directions which come with it, adding salt, mixing soft, with sweet milk, with the hands, and bake quickly. To be used when a day old. Oatmeal Gruel. Mrs. W. B. B., Kalamazoo, Mich. Take 2 ounces of oatmeal and 11 pints of water. Rub the meal in a basin with the back of a spoon, in a small quantity of water, pouring off the fluid after the coarser particles are settled, but while the milkiness continues, repeat the operation until the milkiness dis- appears. Next put the washings into a pan, stir until they boil, and a soft, thick mucilage is formed. Sweeten to taste. Milk Sponge Bread. Adelaide, Negaunee. Put a pint of boiling water in a pitcher, with a tea- 64 COOKERY— BREAD. spoonful of sugar, i teaspoonful salt, and the same of soda ; let it stand till you can bear your linger in it ; then add flour to make a thick batter ; beat it hard for 2 minutes. Xow place the pitcher in a kettle of hot water — not hot enough to scald the mixture ; keep the water at the same temperature till the emptyings are light. If set early in the morning they will be* ready, if watched carefully, at 11 o'clock to make a sponge.'the same as for other bread, with a quart of very warm milk. Let this sponge get very light ; then make into loaves and set to rise again, taking care they do not get too light this time before putting in the oven, or the bread will be dry and tasteless. Yeast Bread. R. C. F., Chicago. At about 4 o'clock in the afternoon take 3 quarts of good flour and 1£ quarts lukewarm water — or milk will make whiter bread— and a little salt. Place a cake of strictly fresh yeast in a small dish of the water. Stir your flour and water into a thick batter, mixing in the yeast as soon as it is soft, leaving dry flour around the edge to keep it warm. Then cover and set away in a warm place in the summer, or by the stove in the win- ter, until it begins to rise nicely — say 9 or 10 o'clock in the evening. Then mix thick, and knead about half as much as to bake. Then cover and set away again until morning. By 6 o'clock you will find your dish more than full, unless it is large. Then knead well and put in baking-tins, and set by the stove to rise. AVhen light enough put in the oven and keep it evenly heated until done. This will make 3 good loaves. Salt-Rising Bread. C. M. W., Hudson, Mich. Take newly-ground middlings; put 6 heaping spoonfuls of it in a coffee-cup ; add 1 teaspoon of sugar ; 1 saltspoon of salt ; £ saltspoon of soda , mix thoroughly; pom* boiling water in the mixture, stirring it well to- gether until it Will nearly fill the cup; remove the spoon ; cover the cup of dough ; set it where it will keep warm, not scald. Set it Friday morning, and it will be light for Saturday's baking. If in a hurry, set in a dish of warm water. 2fow put ii in bread-pan "flour COOKERY— BREAD. 65 enough for bread; add salt; take 1 quart of boiling water for three loaves, and turn into the middle of your flour, stirring in slowly ; put enough cold water (or milk) to cool sufficiently to bear your finger in it ; then add middlings — stir in well ; cover with some of the flour, and set in a warm place. When light enough, mix soft into loaves; grease bread-pans; also top of the loaves, which makes a tender upper crust* cut gashes quite deep across the loaves, and it will rise evenly; set near the stove, and when light enough, bake f of an hour. R. C. F., Chicago. Take £ teaspoonful salt, 1 tablespoonful sugar, 1 pint lukewarm water, and flour enough to make a good batter. Cover closely and set the receptacle in a jar of warm water and cover that also. Let it remain until it rises, then use as any other rising. Flour mixed up with milk will make whiter bread than when mixed with water. Housekeeper 40 years, Virginia, Ills. In early morning take a teacupf ul of new milk ; pour boiling water in until it is blood warm ; put in a small quarter teaspoon of salt ; the same of sugar ; then stir in 1 large tablespoonful of Graham flour, or corn-meal, and 2 tablespoonf uls of fine flour, or until it is as thick as pancake batter ; mix it all in a quart cup, and set it to rise. Keep it or an equal heat by setting the cup in warm water ; if water gathers on top dust a little flour and stir ; it will rise by noon. Mix as other bread ; mold and put in pans at once ; let stand until light, when it is ready for the oven. If you have no milk, water will do for the rising. Betsy, Inavale, Neb. The recipe : In the morning take a quart dish and scald it out ; then put in a pint of warm water ; put in a teaspoonful of salt ; stir flour enough in to make a thick batter ; set the dish in a kettle of warm water, and where it will keep of the same temperature— just warm enough to bear your hand in. If the flour is good it will be at the top of the dish in 2 hours ; then take flour enough in a pan to make 3 loaves of bread ; 66 COOKERY— CAKES, COOKIES, ETC. make a hole in the middle; put in the yeast, and the same dish full of warm water ; stir it up thick with a SEon and cover it with some of the flour, and set it to rise. When light, mold it into loaves, and set in a warm place to rise again. When light enough, bake I of an hour. . CAKES, COOKIES, ETC. Doughnuts. Cousin NeU, Chicago. IX cups of flour ; H cups of sugar ; 3 teaspoons of | baking powder; 1 teaspoon of salt : butter the \ size of f an egg ; mix thoroughly ; then add 4 effcs well beaten, and moisten with sweet milk until a soft dough. Flavor with nutmeg or cinnamon. Aunt Nellie Ely, St. Joseph, Mich. v Break 2 eggs in a bowl, with 1 large cup of sugar, 1 cup sour milk, 1 teaspoon soda, spices to suit the taste. Mix very soft. That is the secret ot good tried cakes Have your fat hot ; drop in 5 or 6 ; tiiey will almost turn over themselves they are sp . light: .keep one going in and some coming out all the time, the L st Sues cool the fat, so the first ones do not get so brown ; but cook through. Mrs. W., Green Bay. I set mv sponge for them about 2 or 3 o'clock, so I can fry them the next forenoon. Make a sponge using Iquart water and 1 cake yeast. ^^f^ T ^ilvery light (about 5 hours is usually sufficient) Then add 1 coffee-cup full of lard, 2 of white sugar, 3 large mash- ed potatoes or 2 eggs (the potatoes are nicer) and a small nutmeg. Let rise again until very light. Roll and cut. or pull off bits of dough and shape as you like Lay enough to fry at one time on a floured plate, and set in^the oven to warm. Drop in boiling lard, and fry longer than cakes made with baking powder. It the dough is light enough, and you heat it before COOKERY— CAKES, COOKIES, ETC. 67 dropping in the lard, I am sure your doughnuts will be delicious. Mrs. N. N., Chicago. Mix your dough with sour milk and saleratus, as for biscuits, with a small quantity of sugar and spice ; fry in lard, of course ; if you are dyspeptic omit the sugar. Mrs. Emily, Eau Claire, Wis. Three eggs, 1 cup sugar, 1 pint of new milk, salt, nutmeg, and flour enough to permit the spoon to stand upright in the mixture; add 2 teaspoonfuls baking powder and beat until very light. Drop by the dessert- spoonful into boiling lard. These will not absorb a bit of fat, and are the least pernicious of the doughnut family. Mrs. N. W. H., Chicago. One cup sugar, 1 cup sweet milk, 1 egg, 1 teaspoon- ful soda dissolved in a little of the milk, 3 tablespoon- f uls of melted lard ; add a little salt and nutmeg, and flour enough to roll well. Have ready a kettle of boiling lard in which to fry them. Mrs. L. J. C.» Chicago. Whole wheat flour : One heaping teacupful sugar ; 3 tablespoonf uls melted shortening (£ butter and \ lard), 2 eggs, 1 quart of cold-ground whole-wheat flour, a little nutmeg, 1 cup sweet milk with a small teaspoon- f ul of soda dissolved in it, 2 spoonfuls of cream tartar mixed and sifted with the flour. Fry in part suet and part lard. Cookies. J. A. S., Menasha, Wis. Two cups of white sugar 2 1 cup of butter, 1 cup of sweet milk, 2 spoons of baking powder, nutmeg ; flour enough to roll out ; better if rolled out thin, and a hot oven to bake in. Busy Bee, Ottumwa, Iowa. Two teacups sugar, 1 of butter, 1 of sour milk, and soda to sweeten it, I nutmeg ; roll thin ; cut with cut- ter with ring in center ; bake a pretty brown. 68 COOKERY— CAKES, COOKIES, ETC. Fanchon, LaFayette, Ind. Two cups of sugar, 1 cup of butter. 3 eggs, not quite a teaspoonful of soda, dissolved into 2 tablespoon!' uls of water ; nutmeg to taste, and flour enough to roll out soft. Cut into cakes, and bake in a moderately hot oven. Mrs. EmUy, Eau Claire, Wis. Whites of 2 eggs, 1 large cup of milk, 1 cup of sugar, \ cup of butter, 2 teaspoonful baking powder, flavor with vanilla, rose or nutmeg ; flour enough for thick batter ; beat thoroughly ; drop in buttered pans ; dust granulated sugar on top, and bake with dispatch. C. M. W. % Hudson, Mich. Ginger Cookies of Attrition Flour— 1 cup New Or- leans molasses; * cup sugar; i cup butter; £ cup water ; 1 egg ; 1 heaping teaspoon of soda, stirred into the molasses ; and 1 heaping teaspoon of ginger. Mix till smooth ; roll thin, and bake quick. Mrs. W. S. G., Baraboo, Wis. One cup butter ; 2 cups sugar ; 4 eggs i 4 cups flour • 3 tablespoons milk ; 3 teaspoons baking-powder. Rub the flour and butter thoroughly together ; cream the butter and sugar ; beat the eggs separately ; add to the above, with a little nutmeg and cinnamon, or any sea- soning preferred. Sift in the flour and baking-powder, and add enough flour to mold and roll out. These cookies will keep fresh 2 weeks, and if the milk is left out a month. Mrs. M.i Mendota, lUs. One cup butter and 4 of flour ; rub well together ; add 1 teaspoon of soda ; beat together i cup sugar and 2 eggs ; mix all together ; roll thin and bake. A plainer kind : 1 egg, 1 cup sugar, \ cup butter, £ cup sweet milk, £ teaspoon soda, 1 teaspoon cream tar- tar ; flour to mix soft. * Mrs. E. K., Blue Island. One cup sugar; £ cup lard or butter; £ cup sour milk; £ teaspoonful soda ; just flour enough to roll, baking quickly. Add any flavoring you wish. :No eggs are COOKERY— CAKES, COOKIES, ETC. 69 required, so don't imagine I left them out. These are very nice if grated or prepared cocoanut is added. Georgia H., Chicago. One cup sour cream; 1 cup butter; 2 cups sugar; 2 eggs; 1 teaspoon soda ; flour, and flavoring to suit. Mrs. C. E., Minonk. Cream H cups ; 2 cups sugar ; 2 eggs ; $ teaspoonful soda. Knead soft. They will keep moist. Ginger snaps. L. B. C, Fori du Lac, Wis. One coffee-cup Xew Orleans molasses ; 1 cup butter ; 1 cup sugar ; place them on the stove, and let it come to a boil. Then take off immediately, and add tea- spoon of soda, and a tablespoon of ginger. Roll thin and bake quickly. Georgia H., Chicago. One cup molasses ; 1 cup brown sugar ; 1 cup melted lard ; 2 large spoons of ginger ; 2 spoons of alum, dis- solved in hot water ; 1 teaspoon salt ; 5 teaspoons soda ; mix with flour into a stiff paste. Mrs. C. E., Minonk, Ills. Two cups molasses ; 1 of butter ; 1 teaspoon ginger ; I teaspoonful soda. Tut all into a pan, and set on the stove until it boils up ; then take off, and put in the soda. Roll thin ; bake quickly. Mrs. W. S. G., Baraboo, Wis. One cup molasses, 1 cup brown sugar ; \ cup lard and butter melted together, 3 tablespoonfuls ginger, 1 tea- spoonful cinnamon ; i teaspoonful cloves ; 1 teaspoon soda dissolved in I a cup of boiling water ; thicken with flour ; roll and bake. Aunt Betsy, Chicago. Take 1 pint of Xew Orleans molasses ; 2 tablespoons of lard, and 1 tablespoon of ginger ; let it come to a boil, and when cool add one teaspoon of soda (dissolved in a little water) and flour enough to make a soft dough; roll thin and bake in a quick oven. Leona, Canton, Ills. 1 pint of Xew Orleans molasses ; 1 cup of butter ; 1 70 COOKERY— CAKES, COOKIES, ETC. tpasDOon soda ; one or more spoons of ginger. Let tS boil np together, and when cool add Hour to roll. Soft Ginger Cookies*. Jennie, Chicago. Two teacups New Orleans molasses; 1 teacup of melted lard ; 1 teacup of boiling water ; 4 teaspoonfuls S soda bought in bulk ; 1 teaspoonful of ginger Pour the boiling water on the soda; do not knead too stiff. Bake with steady heat. Cheap Ginger Cookies. Mary Jones, Delavan. One cup molasses. 1 cup brown sugar, 1 cud warm water, 1 cup lard, £ tablespoons ginger, 1 tablespoon Toda dissolved in water), 1 teaspoon powdered alum, put in last. Mix soft. Bake quickly. Ginger Bread. Jennie, Chicago. Two teacups New Orleans molasses; 2 cups boiling water ; f cup of melted butter ; 1 tablespoonful of gin- ger ; tWo teaspoonfuls of soda. Add tfour enough to make a smooth batter. Beat well. Mrs. M„ Mend'>ta. Butter, H cups (or lard), 1 cup boiling water poured over it, 2 cups baking molasses, 2 teaspoons .soda ,2 tea- qnoons singer ; flour to make about like cake-battei. s'pSSasses over the top while hot alter it is baked. This is not rich, but very good it eaten Iresn. It is not so good when old. H. V. B., Chicago. One ess: well beaten, 1 cup molasses, 1 cup sugar, 1 cup of Sutter, 1 cup of cold tea 2 even teaspoons of soda, flour enough to mix about the , consis tencj of cake Better baked in 2 sheets than 1, as when too thick the outside will be burned or too hard, before it is done through. P. P. C, Chicago. One teacup sugar; 1 cup butter; lcymobw 3 eggs (yolks and whites beaten separately jntilvery light); 1 cup sweet milk; 4 teacups flour; 3 teaspoons ©OOKERY— CAKES, COOKIES, ETC. 71 baking-powder • 1 tablespoon ginger ; 1 grated nutmeg. Bake in a rather large bread-pan, in a moderate oven. J. S„ Chicago. New Orleans molasses li cups; brown sugar £ cup ; i cup butter ; 1 egg well beaten ; 1 tablespoon of soda, dissolved in a cup of boiling water; nearly a table- spoon each of ginger and cinnamon ; mix like cake and bake in a moderately hot oven. Mary, Chicago. Melt \ a cup of butter in 1 cup of molasses and 1 of sugar, allowing the mixture to become hot ; then add 1 tablespoon of ground ginger, one teaspoon of ground cinnamon, 1 cup of sweet milk, 5 cups of Hour stirred in with a full \ teaspoon of soda. Bake in two flat tin pans, or gem-irons. Teacup I measure with holds 4 a pint. Coffee Cakes. Garnet, Delavan, Wis. Three eggs, well beaten ; 2 cups brown sugar ; 1 cup butter ; 1 cup of milk ; 1 teaspoonful of soda ; 2 teo- spoons of cream-of-tartar. Work this to a stiff dough, and roll out to about a i inch in thickness. Sift ground cinnamon over evenly ; then roll up like roll jelly cake. Cut slices about a £ inch thick from the roll : drop into granulated sugar, and bake thoroughly with sugared sidejip. Mrs. J. C. H., Chicago. Coffee 1| cups , usual strength ; 1£ cups sugar ; i cup molasses ; 1 cup of chopped raisins ; one of currants ; nearly 1 cup butter; 1 teaspoon soda; 1 nutmeg; a little citron, cinnamon, cloves, spices of any kind you have. First stir together sugar, molasses, spices, fruit and butter, and pour on the coffee hot. Add flour to make stiff as fruit cake. It improves with age. Breakfast Coffee Cakes. Dickie, Aurora. Three cups bread sponge •, £ cup butter ; little sugar ; egg. Roll thin as baking-powder biscuit. Cut out with tumbler or cake-cutter; sprinkle over a little sugar, cinnamon, and little bits of butter. As our family is small, I only use £ the recipe. 72 COOKERY— CAKES, COOKIES, ETC. Jumbles. Agnes, Chicago. One and a half cups sugar, I a cup butter, 2 eggs, \ tea- spoon soda, 1 of cream-of-tartar (dissolved in a little sweet milk), flour enough to make like pie-crust. Bake in waffle-irons. Fill the little holes with light and dark jelly, alternately. Jennie B., Marion. Two cups of sugar, 1 of butter, 1 of milk, 4 eggs. 1 tea- spoonful of baking-powder, flour to make it stiff enough to roll out, cut into shape and bake in a quick °ven, - __ Crullers. Mrs. E.K., Blue Island. Three eggs ; 1 cup sugar ; 4 tablespoon fuls melted lard, 6 sweet milk, 2 tablespoonfuls baking powder; any flavoring you wish, and flour to roll nicely. I beat the eggs and sugar together first ; then add the lard, beating well ; then the milk : put my baking-powder in the flour, and sift it in, stirring it with a spoon as long as I can, as I dislike using my hands. Three-fourths of a pound granulated sugar, i pound butter, 1 cupful milk, 5eggs, pinch of salt,teaspooi iful vanilla extract, nutmeg to taste, 3 pounds sitted flour ; mix butter, sugar, and part of the milk to a very creamy batter ; then the eggs, rest of milk and flavoring, then some of the flour, and beat till very light, adding the flour till very stiff ; then with the hands knead in neai- ly all the flour, reserving a little for flouring ^ pastry board ; cut off a lump, roll out * inch thick and cut in pieces 3 inches long and 2 wide, twist in finer a&ape*, • firop few at a time in boiling hot lard; sitt po\\deied sugar over them ; when cool slip on a large meat-dish and carefully, as they are crisp and break ^easily. This quantity requires nearly 4 pounds of lard to ^ookttem, keep the fat boiling ; slices of Peeledwtate potato .drop- ped In the fat absorbs the sediment from the dough that darkens the fat ; take the potato out v>hen black and put in another piece. Pi Indian Ileal Crullers. One and a half teacupfuls boiling milk P^d °verS teacupf uls Indian-meal ; when it cools add 2 cupf uls COOKERY— CAKES, COOKIES, ETC. 73 wheat flour, 1 of butter, H of sugar, 3 eggs, and a table- spoonful nutmeg or cinnamon , if not stiff enough, add equal portions of wheat and meal ; let it rise till very light ; roll it about i an inch thick ; cut it into small dia- mond-shaped cakes, and boil them in hot lard. Pumpkin I. oaf. C. M. W., Hudson, Mich. For 2 loaves, take 2 cups buttermilk ; 3 cups each of wheat flour and corn meal, 1 cup stewed pumpkin, 1 cup molasses, £ cup butter, 2 eggs, 1 tablespoon soda. Steam H hours, then bake i hour. Strawberry Short Cake. Theo. C. C, Chicago. First prepare the berries by picking ; after they have been well washed— the best way to wash them is to hold the boxes under the faucet and let a gentle stream of water run over them into an earthen bowl — then drain, and pick them into an earthen bowl ; now take the potato-masher and bruise them and cover with a thick layer of white sugar ; now set them aside till the cake is made. Take a quart of sifted flour ; £ a cup of sweet butter ; 1 egg, well beaten ; 3 teaspoonfuls of baking-powder, and milk enough to make a rather stiff dough; knead well, and roll with the rolling-pin till about 1 inch thick ; bake till a nice brown, and when done, remove it to the table ; turn it out of the pan; with a light, sharp knife, cut it down lengthwise and crossways ; now run the knife through it, and lay it open for a few moments, just to let the steam escape (the steam ruins the color of the berries) ; then set the bottom crust on the platter ; cover thickly with the berries, an inch and a half deep ; lay the top crust on the fruit ; dust thickly with powdered sugar, and if any berry juice is left in the bowl, pour it round the cake, not over it, and you will have a delicious short cake. Seotch Short Cake. Mrs, W. B.Fyfe, Pontiac, in. Take i a pound of slightly salted butter, and 1 pound of flour ; then mix flour and butter with hands ; then add 4 ounces of loaf sugar, and work all into a smooth ball; then roll out, until it is an inch thick; prick 74 COOKERY— CAKES. COOKIES, ETC. over with a fork, and pinch round the edges, and bake for i an hour in oven, with a moderate tire, in a round or square pan, according to taste. Sponge Cake. Mrs. Angie Machey, Rome. N. Y. Two eggs thoroughly beaten with 1 cup of sugar, i cup of boiling water, sift 2 teaspoonfuls baking powder through an even teacup sifted Hour, season with lemon or vanilla. 1 more egg for layer cake, used as follows ; Save two whites for frosting, using the 2 yolks and another egg for the cake part. Bake m jelly-cake tins ; whip the whites up, stir in sugar, no! enough to make hard frosting. If vou wish cocoanut cake, spread the frosting on each layer and sprinkle over the cocoanut. On the top layer of frosting sprinkle the cocoanut thick. If vou desire chocolate cake grate a } teacnpful and stir in with the frosting; then spread between the lavers of cake and on top. Be careful not to get too niiieh water, and to bake in a quick oven. Edna, Chic «j< . Twelve eggs ; the weight of 10 eggs in powdered sugar ; the weight of 6 eggs in sifted Hour ; the grated rind and juice of 1 lemon ; beat the yolk of eggs and sugar together to a light froth. This is essential. Add the whites of the eggs, well beaten, then the lemon and a pinch of salt ; stir in the flour gradually until well mixed ; bake in long, narrow pans three inches deep, on buttered paper; till the pans; i bake in a quick oven. The shape and depth of the pans have a great deal to do with the quality of the cake. C. M. IT'., Hudson, Mich. Take 8 eggs; beat 3 minutes; then add H cups sugar, and beat 5 minutes; add 1 teacup Hour and 1 teaspoon cream tartar, and beat 3 minutes ; add * tea- spoon soda, dissolved in * cup cold water, and another cup of Hour; beat enough to mix well. Flavor and bake in a deep pan in a quick oven. Mrs. S. E., Chicago, One cup of sugar and 5 eggs, beaten together i an COOKERY— CAKES, COOKIES, ETC. 75 hour ; add 1 cup of flour and a little salt ; beat well and bake immediately. A Farmer's Wife, Mendota. Three eggs, 1 cup of sugar, even off 1 tablespoonful of cold water, 1 heaping cup of flour, 1 teaspoonful of baking-powder. Bake 15 or 20 minutes— not longer. Corn Starch Cake. Daily Reader, Hillsdale, Mich. Four eggs — whites only ; 1 cup of powdered sugar ; \ cup of butter ; f cup corn-starch ; \ cup sweet milk ; 1 cup flour ; 2 teaspoonf uls baking powder, lemon or rosewater flavoring. Cream the butter and sugar thoroughly either with the hand or a silver spoon ; mix the corn-starch with the milk, and add. Then add the eggs, beaten stiff; next the sifted flour, into which the baking-powder has been stirred. Mix all well; bake nicely, and call in your friends to help eat it, as this, like all corn-starch cake, is not fit to eat after the second day, and is much the best the same day it is baked. Cream Puffs. Mrs. Eve, Kalamazoo, Mich. One-half pint cold water, in which rub smooth 6 ounces of flour ; put it into a spider with 4 ounces of butter, and stir it continually over a fire not too hot, till it is thoroughly cooked. It will resemble a lump of putty and cleave off the spider like a pancake. Cool this lump, and add 4 eggs. Beat well, and then drop on a buttered tin in neat, compact little "dabs," far enough apart not to touch when they rise. Have the oven about as hot as for cookies, and in turning them lift up the tin. If you shove them before they are set you will have pancakes. They should be hollow balls. Bake them long enough so they will not fall when re- moved, and cool them on brown paper as quickly as possible, so they won't sweat. To fill them take I pint milk ; 2 beaten eggs ; I cup of flour or corn-starch wet smoothly ; 1 cup sugar ; lemon or vanilla flavor ; cook it in a tin pail in a kettle of hot water, and stir it so it will be smooth. When both are cold, open the puff with a sharp knife ; just a little slit on the side, and fill in one tablespoonful of custard. 76 COOKEHY— CAKES, COOKIES, ETC. Almond I>rops. German, Chicago. Take 9 ounces of flour ; six ounces of sugar ; i pound of butter ; four eggs ; 2 tesspoonfuls of baking-powder. Stir butter and sugar fh&t; rub the powder into the flour, and add the rest. Pour into square tin pans, filling them about i an inch, and strew cinnamon, sugar, and sliced almonds over it. The almonds must be previously scalded. Bake a light brown, and, when done, cut into squares. Anise I>roj>s. German, Chicago. Two cupfuls of granulated sugar ; 3 eggs ; 3 cupfuls of flour, and 1 teaspoon of anise-seed. Beat sugar and eggs well for J an hour ; then add the other ingredi- ents ; drop on buttered pans, and bake in a moderate oven. The secret here lies in beating rapidly and thoroughly. These will make small cakes, and each teaspoonful is to be dropped separately. Is. C. C, Warren, IU. Take 1 small square loaf of baked bread, peel off the crust, cut in pieces, and pour upon it 1 pint of boiling: water, and add 1 teaspoonful of salt. Take 1 pint of flour ; add 1 heaping teaspoonful of baking powder : 2 coffee cups of raisins, seeded and chopped ; mix all well with the flour, first powders and next raisins ; then tidd soaked bread and 1 teaspoonful each of allspice, cinnamon, mace and cloves. Then add by degrees 1 coffee cup of sweet milk, and beat the mass well together. Scald pudding bag, and put in the pud- ding, which should be pretty stiff, and boil 3 hours. The whole secret lies in plunging puddings in boiling water, immediately after they are mixed, and never letting them cease boiling. Be sure and turn tnem over, and always leave room in the bag for swelling. I have a wire basket made for holding puddings while boiling, made with legs, to keep them from the bottom of the kettle, so as to prevent burning. Cottage Pudding. Hattic, Aurora, 111. One cup sugar ; 2 cups flour ; nearlv 1 cup of cold water ; 1 egg ; piece of butter size or an egg ; 2 tea- spoons of baking powder ; salt. Sauce : One cup su- gar ; i cup of butter ; mix thoroughly ; add 2 cups boiling water; tablespoonful of corn-starch beaten COOKERY— PUDDINGS. 109 with the butter and sugar. After taking from the stove, add 1 "well beaten egg, and i lemon sliced. Cheap and good. A hot oven is necessary for the pud- ding. Batter Pudding. Mrs. C. C, Warren, III. Four eggs— whites and yolks ; 2 even cups flour ; 1 pint of sweet milk ; and 2 tablespoonfuls of baking powder; and 1 teaspoonful of salt. Mix the baking powder and the salt with the flour ; beat the eggs, and stir in the milk, gradually at first, until the whole is one smooth mass. Scald a pudding bag in boiling water, put in the mixture, and plunge the whole into a kettle of boiling water, and boil 2 hours. To be eaten with cream and sugar. Plum Pudding. One quart of flour ; 1 coffee cup chopped raisins ; 1 teacupf ul of currants ; 1 teacupful chopped suet ; | cup candied lemon finely shred ; 1 cup brown sugar ; 1 tea- spoonful of salt, and 2 of baking powder, and 2 cups of sweet milk. Sift the flour : put in the baking powder and salt, mixing thoroughly. Next add the raisins, currants and candied lemon, and incorporate well with the flour, so they will not sink to the bottom, as they will always do unless mixed first with the flour. Then put in suet and sugar, and lastly the milk, and, after stirring well, put in a bag which has been dipped in boiling water, and boil 3 hours. Do not let the fire get low so the pudding will stop boiling, and replenish always from a boiling teakettle. When done, put on a large platter, remove the strings, and turn the bag wrong side out— that is, pull it gently back and it will come off smoothly, if the bag is well scalded. Omit the lemon if you do not care for it so rich. Sauce : One cup sugar, i cup butter, 1 tablespoonful of flour, and 1 egg ; melt the butter in the sauce-pan and stir in the flour until the whole is smooth ; then stir in the egg, and pour upon this 1 pint of boiling water. By adding 3 tablespoons of brandy, it becomes braudy sauce, or the juice and grated rind of a lemon, it is called lemon sauce. " 110 COOKERY— PUDDINGS. Hotel Pudding, Hattie, Aurora, 111. Boil 1 quart of milk ; add i cup of butter ; 1 cup of corn-meal, mixed with cold milk ; | cup each of sugar and molasses ; 1 teaspoon cinnamon : 1 of ginger •, 2 eggs ; salt-, £ cup of raisins. Sauce, if you like. Bannock Pudding. One cup corn-meal ; 1 of flour, well mixed ; 1 cup sour milk • 1 egg ; 1 tablespoon of lard ; small tea- spoon of soda. Batter Pudding. D. M. W., Jacksonville, One pint of sweet milk ; 1 tea (or coffee) cup of flour, and 2 eggs, beaten separately, the whites stirred in the last thing. And here is a sauce suitable for the same : One teacup of sugar ; J a cup of butter— these rubbed together ; 1 egg, separated— the yolk beaten with the butter and sugar: ] pint of boiling water, thickened with a teaspoonful of flour or corn-starch ; add to these the beaten white of the egg, and let it come to the boU ; flavor to taste. Egg Pudding. Fannie, Kalamazoo, Mich. Four eggs well beaten ; 4 tablespoons of flour : add to the eggs until a smooth mass ; then add a pint of milk slowly ; a pinch of salt. Beat all smooth to- gether. Put in a well-buttered dish, and bake about 20 minutes Eat with sauce made of butter and sugar beaten together to a cream, flavored with vanilla. Mrs. E. G., Geneva, 111. First boil soft 1 pound of raisins ; then put 2 quarts of new milk over the fire ; when nearly boiling, add £ pint of corn-meal, wet up in £ pint of cold milk : stir it till it boils ; then turn it in your pudding dish, which must be large enough to hold 4 quarts. Then add 1 quart of dark sirup, £ pound of butter, 5 eggs well beaten, 1 tablespoonful cinnamon, 1 teaspoonful all- spice, £ of a nutmeg, and £ of a teaspoonful ginger. Then add the raisins ; stir it up well ; bake it in a slow oven for 3 hours. Let it cool 1 hour before eating. A smaller quantity than this will not be good, as it COOKERY— PUDDINGS. Ill would dry out too much in baking. It is just as good cold as when warm, and it will keep sweet several days. Boiled Indian Pudding. B. Read, Belvidere, 111. One and one-half cups sour milk ; 2 eggs, well beaten ; 1 small teaspoonful saleratus dissolved in the milk; then sift in dry corn-meal until of the consistency as if for griddle-cakes (perhaps a little thicker). Stir in a teacup of dried fruit — cherries are the best. Put in a bag and boil 1 hour. For sauce, sweetened cream fla- vored with nutmeg. Graham Pudding. Bkmche, Chicago. Take a pint of water and allow it to boil thoroughly — not simmer— then salt, and stir in very slowly- Graham flour — which must be fresh and sweet — until quite thick ; after doing so, remove to the back part of the stove, and let it boil slowly for 15 minutes or more ; it must be stirred at intervals to prevent burning. Served nearly cold with sirup or sugar and cream. I>elicate Pudding. Aunt MariJ S., Chicago. One cup granulated sugar ; 1 cup sweet milk ; 1 esg ; butter size of an egg ; 1 cup raisins ; 2 teaspoonfuls baking-powder; flour to make consistency of cake; steam in greased basin 1 hour. Indian Pudding. Mrs. Louisa T., Chicago. Into a quart of boiling milk stir Indian meal enough to make a thick batter, with a tablespoonful of butter. When cool add 4 eggs well beaten, a tablespoon of gin- ger, a teaspoon of salt, and i a cup of sirup. Mix well, and bake 3 hours in a brown earthen dish, buttered. T. M., KendaUville. Put a quart of milk on the stove to scald ; beat up 3 eggs. 3 taDlespoonfuls of sugar, 3 of corn-meal, and a little salt. If it needs wetting more, add a little cold milk. When the milk nearly boils, pour in the mixture, 112 COOKERY— PUDDINGS. and stir till it boils. Then set it in the oven and bake about an hour. Eat with butter and a little more sugar. A". E. E., DePere, Wis. One pint corn meal ; i pint flour ; 1 pint sweet milk ; I cup molasses ; 1 teaspoon saleratus : 1 teaspoon salt ; steam 3 hours; pour it into a 3-quart pail and put the cover on ; then set it into a kettle of boiling water, and keep it boiling — though the ordinary way of steaming would do. Lemon Pudding:. R. Dubuque, Lnca. One small cup butter 2 full cups sugar; mix very smooth, adding the grated rind of 2 lemons ; yolks of 6 eggs; juice of the lemons, 6 small Boston crackers dissolved in 1 pint milk ; bake. Make meringue of the 6 whites beaten stiff and 6 tablespoons powdered sugar. Spread on pudding and brown in oven. This needs no sauce. Mrs. Mac, Kansas. Two lemons grated ; 2 cups sugar ; 1 cup of cream ; 2 tablespoons butter : 5 eggs ; 3 tablespoons arrow root. Line a deep dish with paste, and bake i an hour. Anna R., PittsficM, 111. One large lemon, or 3 small ones ; i a pound of sugar ; £ a pound of butter ; 1 coffecup of cream or milk, and £ pound of butter ; 6 eggs ; 3 tablespoonfuls of grated cracker, or bread crumbs; beat the butter ana sugar to a cream, grate the rind of a lemon, add juice, and yolks of eggs, and crackers ; then the beaten whites of eggs and lemon. Sauce for the above : Mix well 3 tablespoonfuls of butter ; add H cups white sugar ; then 2 eggs well beaten, and 1 gill of milk ; put in a small bucket in a kettle of hot water, and let it thicken. Flavor with vanilla or lemon. Delmonico Padding;. Gracie Mayhue, Hyde Park, 111. One quart milk ; 3 teaspoons corn-starch, mixed with a little cold milk ; 5 eggs— separate them, put the yolks with the corn-starch ; add 6 tablespoonfuls sugar; put this into the corn-starch with the milk when boil- COOKERY— PUDDINGS. 113 ing. Boil 3 minutes, or till cooked. Beat the whites to a stiff froth, and add 3 tablespoonfuls powdered sugar. Bake sufficient to hold the icing. Florentine Pudding. Aunt Lucy, Chicago. Put 1 quart of milk into your pan ; let it come to a boil ; mix smoothly three tablespoonfuls of corn-starch and a little cold milk; add the yolks of three eggs beaten ; i a teacup of sugar ; flavor with vanilla, lemon, or anything your fancy suggests ; stir into the scalding milk ; continue stirring till the consistency of starch (ready for use) ; then put into the pan or dish you wish to serve in ; beat the whites of the eggs with a teacup of pulverized sugar ; spread over the top ; place in the oven a few minutes, till the frosting is a pretty brown. Can be eaten with cream, or, is good enough without* For a change, you can bake in cups. Chocolate Pudding. Mary D. S M Elgin. One quart milk, 14 even tablespoonfuls of grated bread-crumbs, 12 tablespoonfuls grated chocolate, 6 eggs, 1 tablespoonful of vanilla ; sugar to make very sweet. Separate the yolks and whites of 4 eggs ; beat up the 4 yolks and 2 whole eggs together very light, with the sugar. Tut the milk on the range, and when it comes to a perfect boil pour it over the bread and chocolate ; add the beaten eggs and sugar and vanilla ; be sure it is sweet enough ; pour into a buttered dish ; bake 1 hour in a moderate oven. When cold, and just before it is served, have the 4 whites beaten with a little powdered sugar, and flavor with vanilla, and use as a meringue. Vermicelli Pndding. Into a pint and a half of boiling milk drop 4 ounces, of fresh vermicelli, and keep it simmering and stirred up gently 10 minutes, when it will have become very thick ; then mix with it Hi ounces sugar, 2 ounces of butter, and a little salt. When the whole is well blended pour it out, beat it for a few minutes to cool it. then add by degrees 4 well-beaten eggs, the grated rind of a lemon, and just before it goes into the oven a 114 COOKERY— PUDDINGS. glass of brandy ; pour a little clarified butter over the top ; bake it from £ to f of an hour. Sponge Pudding* One-fourth pound each of flour, butter and sugar, 1 quart of milk, 12 eggs : mix butter, flour and sugar to- gether, add to the milk, and boil until it thickens; when cool add first the yolks of the eggs, then the whites, beaten to a stiff froth. Place the pudding dish in a pan partly filled with water in the oven, and bake nearly an hour. For the sauce, I cupful butter, 2 cup- fuls sugar, and 1 of wine ; mix butter and sugar to a cream, add the wine, a spoonful at a time, and put the dish in a pan of hot water to dissolve. This makes a light, delicious pudding. Boiled Tapioca Pudding. Contributor, Chicago. Soak till quite soft 1 cup of tapioca ; then boil in milk enough to make it like jelly— perhaps 15 minutes will suffice of steady boiling, constantly stirring ; salt when put to soak. Pour out in molds, and eat with •cream, and sugar and currant jelly. Baked Tapioca Budding, Contributor, Chicago. Soak 8 tablespoonf uls of tapioca in a quart of warm water or milk till soft; then add 2 tablespoonf uls melted butter, 5 eggs well beaten, spice, sugar and wine to taste. Bake in buttered dish and without lining. Centennial Prune Pudding. P. P. C, Chicago. Heat a little more than 1 pint of sweet milk ; when boiling, stir in gradually the following : 1 large spoon- ful corn-starch (or 2 of flour, if more convenient), mixed smoothly with a small quantity of cold milk ; add 3 or 4 well-beaten eggs ; enough sugar to sweeten ; 1 teaspoon butter, and a little grated nutmeg. Let this come to a boil. Then pour it into a well-buttered dish, adding 1 teacup seeded prunes just before plac- ing in the oven ; bake about 20 minutes. The prunes must be previously stewed until tender. Serve with or without sauce as is preferred. COOKERY— PUDDINGS. 115 Bread Pndding. Mary, Chicago. Pour boiling water on a pint of dry bread-crumbs ; melt with it 1 tablespoonful of butter. When soft, mix in two beaten eggs, 1 pint or more of fruit, stewed or fresh ; sweeten to taste. It is better without spices- Bake 20 minutes, and eat with or without cream. Steamed Dumpling. Susan, Princeton. Pare and quarter ripe, tart apples; place them in a deep dish, adding a little water; make a crust as you would tea-biscuit, of sour cream or rich buttermilk, if you have it; if not, any of the nice baking-powder recipes will do ; roll about an inch thick ; place over the apples, and steam £ an hour. Serve with sauce made of £ butter to t sugar, stirred to a cream. This dumpling may be made of. any kind of fruit, fresh or canned. I>elmonico"s Padding. Mrs. Mac, Kansas. Heat a quar* of milk to nearly boiling ; reserve a little to wet J tablespoons corn-starch ; beat up the yolks of 5 eggs, with 6 tablespoons sugar ; stir these into the corn-starch, after being dissolved in the milk ; then add to the hot milk, and boil 3 minutes ; then add 1 teaspoon milk. Turn this into a buttered dish, and bake 10 minutes. Beat up whites, add three table- spoons white sugar and I teaspoon vanilla. Spread on pudding and brown. Eat cold with cream sauce. English Plum Pudding. Lizzie B., Marietta. Nine eggs beaten to a froth ; add flour sufficient to make a thick batter free from, lumps ; add 1 pint new milk and beat well ; add 2 pounds of raisins stoned, and 2 pounds currants washed and dried, 1 pound of citron sliced, i pound bitter almonds divided, f of a pound brown sugar, 1 nutmeg, 1 teaspoon of allspice, mace and cinnamon, lot a pound beef suet, chopped fine ; mix days before cooking, and beat well again ; add more milk, if required. If made into 2 puddings, boil 4 hours. 116 COOKERY— PUDDINGS. Tapioca Podding. JT. A. S., Menasha. Wis. One cup of tapioca ; 1 quart of milk ; soak 3 hours on the back side of the stove ; when soft, and if too thick, add more milk ; then i cup of white sugar ; the yolks of 2 eggs ; small spoonful of butter ; a little salt and nutmeg. Bake slowly for an hour. Beat the whites of the eggs as frosting, and serve with pudding w r hen done ; or to be eaten as sauce, which I think is nicer than putting it on top of the pudding. Sago Padding. J". A. S., Menasha, Wis. Soak 1 cup of sago in warm water until it is all swelled alike ; add water as it thickens, keeping it warm on the back side of the stove ; when all swelled, peel 6 sour apples, core them, put them in the sago ; sprinkle some sugar on top ; bake until the apples are soft— say £ an hour. To be eaten with cream and sugar. Poor Man's Padding. Mrs. M. R. C., Mantcno, III. One cup molasses, 1 of sour milk, \ cup butter or beef drippings, 1 teaspoon soda, flour to make as stiff as can be easily stirred. Use raisins as taste or purse dictate. Put in a spouted cake-tin and steam 3 hours. Eat with sweetened cream, or any sauce preferred. Malagan Padding. Mrs. J. M. T., Chicago. One-third cup of rice ; 1 cup sugar ; 2 eggs : \ pint of milk ; £ a lemon and salt. Soak the rice over night. Beat the yolks of the eggs with one tablespoon of "the sugar, and grate in the lemon rind ; add the rice and milk. Bake 1 hour. Take the whites of the eggs and beat to a stiff froth with the rest of the sugar, then add the lemon juice. Pour it over the pudding after it is baked, and brown it in the oven 2 or 3 minutes. To be eaten cold. Apple Padding. Frank, Chicago. Make a plain crust with a little shortening in it. and cut in squares. Cut good sour apples in quarters, and COOKERY^SAUCES FOR PUDDINGS, ETC. 117 put 3 of them in each square, after taking out the seeds. Then pinch the dough together, and put each one in a clean white muslin bag, and boil until they are done. Put on the table quite hot as a dessert. For sauce, boil good molasses with just enough butter. Pour into the gravy-boat and use. "Amber's n Apple Pudding;. Amber, Highwood, 111. Take of apples that outblush the cheek of Hebe— 6. Slice them thin as the shimmer of ice that flashes upon the bosom of your water pail in chill November. Grate a quantity of bread crumbs, fine as the drift of Sahara sands. Spread unto yourself within an earthen pudding dish 'alternate layers of apples and crumbs, sweetened with sugar and savory with nutmeg, yea, even moistened with water. And when the gentle heat of a moderate oven hath held your pudding one hour, or until the apple is soft as the cheek of happy infancy, eat ye of it, garnished with sweetened cream'! SAUCES FOR PUDDINGS, ETC. Lemon Sauce. Janet B., Racine, Wis. HE juice of a nice soft lemon, some water, sugar till sweet enough, and a little whole cinnamon. Let this come to a boil, and pour a little in a cup, the well-beaten yolks of 2 eggs, with the "eye" of the egg removed, and when you have the cup filled with the boiling sauce (be' sure and stir with 1 hand while pouring a little at a time in the cup till full), pour back in the pot, set on the stove, and let it come to aboil again, stirring all the while; then re- move immediately and put in your sauce-dish to get cold. Beat the whites of the eggs very stiff with pow- dered sugar and put right on top of the sauce. Do not pour the sauce over the pudding till just ready to eat it. IIS COOKERY— SAUCES FOR PUDDINGS. ETC. Orange Sauce. Mary B., Toledo, Iowa. Place on the fire in porcelain saucepan } of a pound of white sugar, i a pint of water, juice of 1 large orange, and the rind, cut off exceedingly thin ; boil -3 minutes, strain, and add 1 glass of white wine. Mrs. W. A. S., Arlington, 111. One coffeecup of sugar. \ cup of butter, and 1 eg?. Mix the 3 to a cream, and pour boiiinix water— H pints —over them, mixing well, after flavoring, with lemon or vanilla. Another : 1 cup of sugar, an even tablespoonf ul flour and the same of butter. Mix to a cream. Put boiling water to them, and mix thoroughly and put on the stove to cook, letting it boil 15 minutes, stirring occasionally. Flavor with grated nutmeg after taking it off the stove, and put in a little molasses, if you like it a nice brown color. M. S. B., Kenosha, Wis. Two cups coffee-sugar ; 1| of water, put over to boil ; a heaping tablespoonf ul of flour, rubbed to a paste with butter as large as an egg : thin with the sirup while it is boiling, till it pours easily ; then turn into sauce : let it boil a little ; flavor with nutmeg, or brand v, if vour conscience allows. A nice cold sauce : Squeeze the juice of two oranges ; add i a cup of sugar (more or less to taste) ; add a pint of cream or rich milk. This is nice, with cottage pnd- dmg. blanc mange, corn-starch, or anv requiring cold sauce. Biddy McBruiser, El Paso, 111. Yolks 5 eggs ; 1 cup sugar ; i cup butter ; beat all together till light, and add slowlv 1 pint of boiling COOKERY— PANCAKES, FRITTERS, ETC. 119 PANCAKES, FRITTERS, ETC. Oat-meal Cakes. Mrs. R. J. G., Omlow, la. XE cup oat-meal, wet with 1 cup sweet milk: soak over night; in the morning add a little salt, 1 teaspoonful baking powder, 1 egg. and enough sweet milk and a little cream to make as other gems ; bake in gem-pans in a quick oven. Buckwheat Cakes. C. 31. IF., Hudson, Mich. It will soon be time for buckwheat cakes. For the very best, make them \ Graham ; set them with yeast over night, adding a little sugar and salt. Use milk or water. Breakfast Cakes. J. A. S., Menasha, Wis. One egg beaten very light ; 1 cup of Graham flour ; 1 cup of wheat flour ; a little salt ; sweet milk enough to thin them like griddle cakes. To be baked in irons heated hot before putting them in. This will make just 12. Be particular and beat the eggs very light. Corn-meal Cakes. Belle M.D., Chicago. Take 2 cups of corn-meal, 1 cup of flour, a little salt. Mix well together. Two eggs well beaten ; 1 pint of thick sour milk, in a little of which stir 1 even tea- spoonful of soda. Mix well together in a batter, and fry on a well-greased griddle. The ladies need not be afraid to let their children eat them. Apple Fritters. Mrs. B. S. B., Areola. Pare, core and parboil some juicy tart apples in a very little water: chop fine; beat 7 eggs very light: add to them slowly f of a pound of sifted prepared 120 COOKERY— PANCAKES, FRITTERS, ETC. flour ; beat very light ; put in apple enough to thicken the batter, and the grated yellow rind and juice of a lemon ; have the very best lard at a perfectly boiling point ; put in it a thick slice of raw apple ; put a large spoonful of the batter in at a time, and as many spoon- fuls as the pan will hold ; they take but a few mo- ments to do and need not be turned over : must be made at the moment you wish to use them and sent to the table at once, each panful sent in as quickly as baked ; powdered sugar with cinnamon and nutmeg in it, is nice for them. Crushed Wheat Fritvers. Pansy, St. Joseph, Mich. Take cold crushed wheat : 1 large tablespoon of flour; 1 tablespoon sugar. Mix all together with 1 egg well beaten ; drop with large spoon into good hot lard, and fry a nice brown. The best way to cook crushed wheat is to put it in a double boiler with water, boiling hot, enough to cover it. When well soaked, which will be in about J an hour, mix up with milk and let it simmer £ of an hour. Corn Fritters. Mrs. S. B. C, Elgin. Three ears of green corn ; 1 egg ; a little salt and pepper ; flour enough to keep from separating in the fat. Fry as you do the rice fritters. Shave the corn thin, and scrape out the pulp. I used to grate it, but this is not so tedious and does as well. Buckwheat Short-cake. Ruby, Washington Heights. Three cups sour milk • 1 teaspoon saleratus dissolv- ed in the milk, with a little salt ; mix up a dough with buckwheat flour thicker than you would for batter cakes (say, quite stiff). Put into a buttered tin, and bake in hot oven 30 minutes. Oat Meal Cakes. Young Grandma, Marshall Co., HI. Oat-meal can be made into mush, porridge, or set with rising, like buckwheat cakes, and baked on the griddle, only they will require much longer time in COOKERY— CUSTARD, BLANC MANGE, ETC. 121 baking than buckwheat. It can also be used in mak- ing stir-cake, by using about £ wheat flour. S. S. B., Chicago, Put 2 or 3 handfuls of meal into a bowl, and moisten it with water merely sufficient to form it into a cake ; knead it out round and round with the hands upon the board, strewing meal under and over it until it is as thin as desired, and put it on a hot griddle, bake it till it is slightly brown on the under side, then take it off and toast that side before the lire which was upper- most on the griddle. • <• rahain Griddle Cakes. Cousin Sarah, Canton, HI. Use the white wheat Graham, if possible. Equal parts of Graham flour and corn-meal stirred into sour buttermilk, or other sour milk, with a little butter added, soda and salt, and 1 or more spoons of sugar. Try them, and if sticky, the milk is too sour ; add 1 or 2 eggs, or a little water. This is not a precise recipe, but I think no one will have trouble with it, especial- ly as it can be varied considerably and still be good. I sometimes use all Graham flour: try it both ways, and I think you'll like them. CUSTARD, BLAXC MANGE, ETC. Apple Meringue. E. L. M., Chicago. W%yAT(~E. slice, stew .and sweeten 6 tart juicy apples. |y? ^iash very smooth or rub through a sieve. Sea- son with nutmeg or lemon-peel. Line a gener- ous-sized plate with an under crust, and bake first. AVhip the whites of 3 eggs— with 3 tablespoon- fuls of pulverized sugar — till it stands alone. Fill the crust with apple, then spread the eggs smoothly over the top. Return to the oven and brown nicely. If you put your eggs in a dish of cold water a while be- fore breaking them, they will beat up nicer. 122 COOKERY— CUSTARD, BLANC 31ANGE, ETC. Italian Cream. Elma, Milwaukee. Put the juice of 1 lemon and the rind of 2 to 1 quart of thick cream. Sweeten with i pound sugar, and let it stand for £ an hour. Add 1 ounce of isinglass dis- solved in £ pint of water till perfectly smooth and free from lumps. Strain the whole mixture through a fine sieve and then beat together for several minutes. Put into a mold, and, when cold and perfectly set, turn upon a dessert dish. Chocolate Cream. Elma, Milwaukee. One small cup of grated chocolate, 1 pound of sugar, 1 quart of milk, 1 box of Cox's gelatine soaked in i pint of water 1 hour. Boil all together 4 minutes ; then add 1 pint of rich cream and boil 1 minute. Flavor with vanilla and pour into molds. This makes nearly 2 quarts of cream. Snow Cream. M., La Crosse, Wis. Sweeten a pint of cream very sweet; flavor with vanilla or lemon as you prefer ; let it stand where it will get very cold ; when nearly ready for dessert beat new-fallen snow into the cream till stiff enough to stand alone ; serve immediately. Apple Snow. Dorothea, Bloomington, 1U. Prepare 8 medium-sized apples as for sauce ; after it is cold, break the white of 1 egg in a dish ; turn your apple-sauce over it, and whip with a fork 30 minutes. Care should be taken that each blemish be carefully cut away in preparing the apples, as the; whiteness of the snow depends mainly n this. Apple Puffetts. Kenn Tucky, Macomb, 1U. Two eggs ; 1 pint of milk ; sufficient flour to thicken, as waffle oatter; H teaspoons of baking-powder; fill teacup alternately with a layer of batter and then of apples chopped fine, steam 1 hour; serve hot, with flavored cream and sugar. You can substitute any fresh fruit or jams you like. COOKERY— CUSTARD, BLANC MANGE, ETC. 123 Charlotte Russe. Dryad, Chicago. One pint of cream ; £ of a box of gelatine ; 2 table- spoons of sugar. Flavor to taste, rut the sugar in trie cream before whipping it, then whip it until it is quite stiff and light. Pour cold water over the gela- tine, and let it stand until all is dissolved. Then add the cream, and pour into a mold lined with slices of sponge cake. Stand in a cool place for a few hours. This recipe I use to line my mold with : 4 eggs ; 2 cups of sugar; 3 cups of flour; 3 teaspoons of baking-pow- der; 1 cup of sweet milk. Beat the sugar and eggs together for 15 minutes. Stir in the sifted flour with the baking-powder. Add the milk, and bake. Velvet Blanc Mange. Bella, Kankakee, I7Z. Two cups sweet cream, i ounce Cooper's gelatine, soaked in a very little cold water 1 hour ; I a cup white powdered sugar. 1 teaspoonful extract of bitter al- monds, 1 glass or white wine. Heat the cream to boil- ing, stir in the gelatine and sugar, and as soon as they are dissolved take from the fire, beat 10 minutes until very light, flavor and add the wine by degrees, mixing it well. Put into molds wet with clear water. Irish Moss. Mary, Peoria. Soak a scant handful of Irish moss in strong soda- water until it swells ; then squeeze the moss until it is free from water, and put it in a tin bucket which con- tains 6 pints of sweet milk. Set the bucket in a large iron pot which holds several pints of hot water; stir seldom, and let it remain until it will jell slightly by dropping on a cold plate. Strain through a sieve, sweeten and flavor to taste. Einse a mold or a crock with tepid water ; pour in the mixture, and set it away to cool. In a few hours it will be palatable. Eat with cream and sugar— some add jelly. Velvet Cream. Mrs. E. H.. Chicago. Take a package of gelatine and soak it in a cup of cold water till nearly dissolved; then place on the 124 COOKERY— CUSTARD, BLANC MANGE, ETC. stove till heated through and thoroughly smooth (hav- ing added sufficient sugar to sweeten a quart of cream). Strain through a fine sieve, and add the cream when nearly cold, stirring until well mixed. Flavor of course— almond is very delicate— turn into a mold, and it will harden in a short time in cold weather. Some people use a cup of white wine instead of water, but it will be more apt to curdle. Floating Island. Lou, Tuscola, 1U, Beat the yolks of 3 eggs until very light ; sweeten and flavor to taste ; stir into a quart of boiling milk ; cook till it thickens ; when cool, pour into a low glass dish ; whip the whites of the eggs to a stiff froth ; sweeten, and pour over a dish of boiling water to cook. Take a tablespoon and drop the whites on top of the cream, far enough apart so that the tw little white islands " will not touch each other. By dropping little specks of bright jelly on each island will be produced a pleas- ing effect. Also by filling wine glasses and arranging around the stand adds to the appearance of the table. Russia Cream. Mrs. H. % Oddl, 111. Four eggs ; 1 cup sugar ; 1 quart of milk ; i box of - Cox's gelatine, dissolved in £ pint of warm water. Beat the yolks of the eggs and sugar together, and cook with the milk (like custard). Take this off the stove; and add the (well beaten) whites of the eggs, stirring rapidly for a few moments. Now add the gelatine, and then a teaspoonful of lemon. Pour it into a pretty shaped dish to harden, and turn it out on a platter, and cut off in blocks (as ice cream). Make this cream the day before you want to use it. Chocolate Blanc Mange. Mrs. a, OdeU, III. One-half box gelatine, well soaked. Let 1 pint of milk come to the boiling point ; 1 cup grated choco- late (not the sw r eetened) ; 12 tablespoons sugar. Add the gelatine just before turning into the molds. To be eaten when cold, with sugar and cream. COOKERY— CUSTARD, BLANC 3IANGE, ETC. 125 Apple Costard. Aunt Sally, Springfield, 0. One pint sweet milk ; 1 pint of smooth apple sauce well sweetened ; 3 eggs ; flavor with lemon and bake without top crust. Apple Batter. Aunt Sally, Spingficld, O. Take tart cooking apples, such as will make good sauce. To 3 pecks, after they are peeled and quarter- ed, allow 9 pounds of brown sugar and 2 gallons, or perhaps a little more, of water. Put the sugar and water in your, kettle, and let it boil ; then add the ap- Eles. After they begin to cook stir constantly till the utter is done. Try it by putting a little in a saucer, and if no water appears around it the marmalade is ready for the cinnamon and nutmeg kt to your taste. n Preserved Apples. E. L. M., Chicago. Pare and core 12 large apples ; cut each into eights ; make a sirup of 1 pound of sugar and £ a pint of water, and boil ; put in as much apple as can be cooked with- out breaking; remove them carefully when tender; after all are done, add to the liquid 1 cup of sugar and boil 10 minutes slowly ; flavor with lemon, and pour over the apples, or grate nutmeg on them instead. Orange Dessert. Algebra, Chicago. Pare 5 or six oranges ; cut into thin slices ; pour over them a coffee cup of sugar. Boil 1 pint of milk ; add while boiling the yolks of 8 eggs, 1 tablespoon of corn- starch (made smooth with a little cold milk); stir all the time ; as soon as thickened, pour over the fruit. Beat the whites of the eggs to a froth ; add 2 table- spoons of powdered sugar ; pour over the custard, and brown in the oven. Serve cold. Pennsylvania Apole Sass. Maud, Urbana, IU. Take to 3 gallons of cider, 5 pounds of white sugar ; H bushels of apples. First boil and skim your cider. Let it boil i an hour. Stew your apples in a portion of 126 COOKERY— FRUITS, JELLIES, ETC. the cider. When your sauce is thick and glossy, add the cider and sugar. Season with cloves, etc. Lemon Butter. Lizzie S. E., Decatur, 111. For tarts : One pound pulverized sugar ; whites of 6 eggs ; and yolks of 2 ; 3 lemons, including grated rind and juice ; cook 20 minutes over a slow tire, stir- ring all the while. Ice Cream. Palmer House, Chicago. One quart rich milk ; 3 eggs— whites and yolks beat- en separately and very light ; 4 cups sugar ; 3 pints rich sweet cream ; 4 teaspoons vanilla. Heat the milk to the boiling point ; add the yolks and sugar, stirring well. Now add the hot milk, a little at a time, beat- ing the whole time. Now set the dish inside another containing boiling water, and boil until thick as boil- ed custard, when pour into another dish to cool, after which beat in the cream, and flavor. It is now ready for freezing. Always use rock salt for freezing, as common will not do. FRUITS, JELLIES, ETC, Lemon Jelly. Belle, Chicago. ISSOLYE I box of gelatine in 1 cup cold water; )> grate 2 lemons ; take off the thick skin and grate ■' the pulp ; put 3 teacups of water into a porcelain kettle ; add 3 even cups of sugar ; let it boil a few minutes, and then add the pulp and grated rind of the lemons, also the dissolved gelatine. Put into a mold and set in a cool place. Wine Jelly. Rella, Kankakee, 111. Two pounds white sugar ' 1 pint sherry wine ; 1 pint COOKERY— FRUITS, JELLIES, ETC. 127 cold water ; 1 package of Cox's gelatine ; juice of 2 lemons and grated rind of 1 ; 1 quart of boiling water ; 1 good pinch of cinnamon. Soak the gelatine in the cold water 1 hour ; add to this the sugar, lemons and cinnamon ; pour over all a quart of boiling water, and stir until the gelatine is thoroughly dissolved. Put in the wine ; strain through a double 'flannel bag without squeezing ; wet your molds with cold water, and set the jelly away in them to cool. Cider jelly is made the same way by substituting a pint of pure sweet cider for the wine. If you wish them colored, use the colored sugar, or a very little prepared cochineal. Quince Jelly. Mrs. E. H., Chicago. Cover the fruit with water and boil until the good- ness is all out (it will require i or £ of an hour). Then strain through flannel or crash, without much squeez- ing. Strain twice if not clear ; add equal quantities of juice and sugar and boil steadily about twenty min- utes. It is better to leave the glasses several days be- fore sealing, even if not quite hard, as veur jelly will be much more delicate than if boiled too long. Housekeeper, Cliicacjo. Wash the fruit ; save all the nice parings and seeds ; cook for an hour or more in more water than will cover them ; then run them through the colander and let them sit until next day, or until the fruit substance has settled ; now throw off the clear juice through a thin muslin bag, and sit on the fire ; when boiling well add 1 pint of sugar to each pint of juice, and boil until it rolls oft the spoon ; fill the jelly-cups, and let them sit by the stove or any warm place a couple qf days without covers, so as to evaporate any water if the jelly is not stiff enough. Any jelly is better to be taken from the fire before quite done, as it will finish bv sitting on the heater or near a warm stove, and if it boils 1 minute too long it will never be anything but a sticky, good-for-nothing kind of sirup. Apple or any fruit jelly can be made by boiling the fruit (not skins and seeds) and treated in the same way. 128 COOKERY— FRUITS, JELLIES, ETC. We have 40 glasses of different kinds, all clear as water, and so delicious! Cranberry Jelly. Amethyst, Clitcago. Two ounres isinglass ; 1 pound double refined sugar ; 3 pints well strained cranberry juice. Make a strong jelly of the isinglass ; then add the sugar and cranberry juice ; boil up ; strain it into shape. Crab Apple Jelly. Little Sally, Jejjcrson, Wis. Wash the apples, halve them, and cut out the blos- som. Then put them into a porcelain-lined kettle and turn boiling water on them, Inn n^t enough to cover them (as some say), and cook them until v-ry soft, stirring them occasionally to prevent burning. (Here let me say, that you need not be at all careful for feat of mixing the pulp with the sirup, as it makes no dif- ference whatever.) Next remove them from the fire and let them cool off some, and then put them into a bag made double from a piece of an old table cloth coarse and soft, and then put them into a large milk- pan and squeeze them. After squeezing out a little, empty them into the kettle, and so on doing, that they might not soak into the bag again. Now comes an important little item which I found out at the time, and did not know before. In consequence of having the bag double, I found that I could squeeze them very hard without any of the pulp getting through. You can easily tell when this part of the work is done. Then I put the juice into the kettle and boil it, re- moving the scum as it rises, until perfectly clear, and continue to boil it a few minutes longer. I then measure it, and there is H quarts, and add just the same amount of sugar (granulated), and boil it a little over i an hour. You must " try " it before that time — put a little into a tin dish and set it into cold water. Make just a little allowance, for, after standing a day or two, it will be a little thicker than when you try it. If you find that your jelly is not thick enough the next day after it is made, you can turn it all back into the kettle and boil it over. Five minutes will make a great difference. COOKERY— FRUITS, JELLIES, ETC. 129 Wine Jelly. Mrs. E. H., Chicago. Wine jelly requires no eggs for clarifying if made from Cox's gelatine. Take 1 25-cent packet, juice of 3 lemons, rind of 1, and 1 pint of cold water ; let stand 1 hour ; then add 2 pints boiling water, H pounds white sugar, and a pint of sherry wine ; turn into molds to cool, after straining. If you like cinnamon flavor, add a few drops of that extract. If you wish to make any other kind of jelly, omit the sherry and add orange juice, or anything you like. An elegant-looking jelly for company can be made in two colors by dividing when all ready for molding and coloring 1 with a few drops of cochineal (better procure it prepared at the druggist's). A third stripe can be made by dissolving a little gelatine in milk, but put no wine in, or it will curdle. Each color must harden before adding the next, or they will run. The result is delightful, but it is rather slow work. The top ornament of blanc mange is much handsomer if colored with cochineal. Stewed Cranberries. Mrs. W. S. Q. % Bamboo, Wis. One pound cranberries washed and picked over one hy one, so as not to put in any soft or decayed ones ; 1 pound granulated sugar; i pint water. Place the water and sugar on the range to boil, stirring con- stantly ; when boiling hot, throw in the berries— they will soon heat through and begin to burst ; stir contin- ually till well cooked ; it will take about 10 minutes after all begins to boil ; throw in a mold, previously dipped in cold water and not dried, and set till the fol- lowing day. The above recipe makes the cranberries neither too acid nor too sweet — will invariably turn out like jelly— but is far nicer to eat with turkey, game, or poultry, as you have the full berry. I often prepare 10 pounds at a time, and it keeps perfectly, by pasting paper over the molds or bowls, 6 or 8 weeks. Always use porcelain kettles for cooking fruits in. Spiced Citron. Jane Eyre, Michigan City. Prepare the fruit, cover with vinegar and let it stand 130 COOKERY— FRUITS, JELLIES, ETC. over night ; in the morning pour off, and to every 7 pounds fruit allow 3£ pounds of white sugar and a pint of vinegar ; tie in a muslin bag a tablespoonful of each of the different spices ; make a sirup of the sugar, put in the fruit and cook for £ hour ; when all the fruit is done add the vinegar and let the sirup boil thick ; pour it over the fruit not, and let it get cold before sealing up the jars. Preserved Citron. Mrs. L. M. G., Lawrence, Kansas. Pare and remove the seeds, rejecting all but the solid part of the melon , cut in such pieces as you choose ; weigh the pieces, and boil in water until you can easily cut them ; remove the fruit, and add sugar to make the sirup, allowing 1 pound of sugar to each pound of fruit. When it boils, put in the fruit, and boil slowly 1 hour. When cold, add sliced lemon, allowing 1 lemon for 2 pounds of citron. 1 large teacup of water is the general rule for one pound of fruit. Mrs. T. O. E., Chicago. Pare and cut citron into £ inch cubes, picking out all seeds. To 1 pound of citron 2 fresh lemons, and sugar equal to weight of lemons and melon. Boil the melon in clear water till very tender, skim out, and to same water add sugar ; then boil till thick sirup. Cut the lemons in halves and boil in a very little water 20 min- utes, then squeeze and strain the juice and water. Add the citron to the sirup and only let boil 15 minutes ; also add the lemon- water 10 minutes before taking off. The citron toughens if cooked longer COOKERY— PICKLES. 131 PICKLES. Mixed. X. F. Z., Hudson, Mich. \ NE colander of sliced green tomatoes, 1 quart JTCp sliced onions, 1 colander of cucumbers pared and 1 sliced, 2 good handfuls of salt. Let all stand over night ; then drain through sieve, and scald i cup celery seed, £ ounce allspice, 1 teacup white mus- tard seed, 1 tablespoon black pepper, 1 pound brown sugar, 2 tablespoons mustard, 1 gallon vinegar, poured over hot. Crrape. K., Galesburg,IU. Take ripe grapes ; remove all imperfect and broken ones ; divide the large bunches, as they will pack more closely ; put in an earthen jar a layer of grapes and then one of grape leaves (the tannin in the leaves helps to preserve the firmness of the grapes). To 4 quarts of vinegar take 2 pints of white sugar, 1 oz. of cinnamon, -§- oz. each of cassia and cloves. Let the vinegar, sugar and spices all boil together a few minutes, and, when quite cold, pour over the grapes. By pouring the vine- gar over the grapes cold you avoid cracking the grapes, and they retain their natural form and color as long as they last. Cucumbers. C. M. W., Hudson, Mich. To 1 gallon of soft water add 1 teacup of rock salt ; heat it boiling hot ; pour it over your cucumbers j let them remain in the brine 24 hours ; turn off the brine • heat ir again, and turn on the cucumbers the second time, and let them remain another 24 hours ; and again the third time, when they will be ready for the cider vinegar, which must be poured over them cold ; cover them with horse radish leaves to prevent mold rising on them ; press them under the vinegar with a heavy 132 COOKERY— PICKLES. plate, and in a few days they will be ready for use, and will keep green and bright all winter. Sweet Cucumber. C. M. IF., Hudson. Mich. Take small crock of pickled cucumbers and make a good rich sirup of Xew Orleans molasses, and cider vinegar, and whole cloves ; heat together, and turn over them, and in 2 day you will have a most delicious, brittle, hard, sweet pickle. Ripe Cucumber. F. C, Chicago. Remove the seeds and rinds; slice them an inch thick soak them in cold vinegar over night ; drain off the vinegar and throw it away. Take 1 gallon of vine- gar, 4 pounds of sugar a few sticks of cinnamon bark, and in this mixture boil the pieces of cucumbers, re- moving each piece as it becomes clear, without being broken— some pieces will be done before others, and place them in a jar, when all are removed to the jar, pour the boiling vinegar over them, and keep them under the surface. Sweet <*rape. Mrs. J. P. H., Chicago. To 8 pounds fruit use 4 pounds sugar and 1 quart of vinegar. Place the fruit in jars. Boil and skim the sirup, and pour over the grapes boiling hot. Repeat this process 3 or 4 days. Then seal up and set in a cool, dry place. Boil any kind of spices in the sirup that suits the taste. Peaches. Mrs. Sarah L., Chicago. Take to 1 gallon of good cider vinegar 8 pounds of cut sugar. Let it dissolve in a large jar. Stick a clove into each peach. Put over the fire about a quart of the vinegar with the sugar dissolved, and drop in while cold 16 peaches, that will just fill a Mason's quart jar. Allow the peaches to boil slowly until a fork will stick easily through them. Oh, I forgot. You must put in a stick of cinnamon and a little allspice and cloves tied up in a rag. Xot too much. It makes them black. Take out and carefully place in a jar, 1 by 1, fill with the liquid and screw on the top. COOKERY— PICKLES. 133 Pioalilli. Subscriber's Wife, Beloit. One peck of green tomatoes, seeded ; 2 large heads of cabbage ; 3 green peppers ; a small teacup of salt. Chop and mix well, and put iu a colander to drain over night. In the morning cover it with good cider vine- gar, and let it boil until soft. Then drain off that vinegar and put in tablespoonful of mustard, 1 of all- spice, 1 of cloves ground, 2 pounds of sugar, and about i a teacup of horse radish, and 3 onions if you like. Cover nicely with cider vinegar, and let it boil a few minutes. Put into a stone jar and lay on the top a thin white cloth. Put an old plate on to keep it under the vinegar. Home-Made Tinegar. Mrs. Sarah L„ Chicago. Take 6 gallons good cider; put this into a wine cask, and in the spring add 4 gallons of rain water, 1 gallon of molasses, and 4 pounds of sugar. Tear in small pieces a -£■ sheet of brown wrapping paper to make " mother ? ' ; set the cask in the sun, and stick a glass bottle in the bung. In making currant jelly, I took the rinsings of the currants and poured that in, and a few peach-parings and stones, and cherries and blackberries, I poured in after soaking a day or so. This was the foundation of my vinegar, and that vine- gar barrel has been keot working night and day ever since by adding more cider, more water, molasses and sugar. ** Pickled Cabbage. Mrs. Mac, Kansas. Select a nice, firm head of cabbage ; take off all the outside leaves and shave it exceedingly fine (not chop it, remember) ; place it in the jar you intend to keep it in, sprinkle salt and pepper on it to your taste ; then cut a couple of red peppers very fine ; add 2 table- spoons celery seed (or it is a great improvement, if you can get it, to chop up fine 2 heads of nice celery), 2 tablespoons white mustard seed; pour over cold vinegar enough to cover. Chow Chow. Mrs. Sarah L., Chicago. Two quarts of small white onions ; 2 quarts of gher- 134 COOKERY— PICKLES. kins ; 2 quarts of string beans ; 2 small cauliflowers ; i a dozen ripe red peppers ; i pound mustard seed ; £ pound whole pepper ; 1 pound ground mustard, and, as there is nothing so adulterated as ground mustard, its better to get it at the druggist's ; 20 or SO bay leaves, and 2 quarts of good cider or wine vinegar. Peel the onions, halve the cucumbers, string the beans, and cut in pieces the cauliflower. Put all in a wooden tray, and sprinkle well with salt. In the morning wash and drain thoroughly, and put all into the cold vine- ir, except the red peppers. Let boil 20 minutes slow lv, frequently turning over. Have wax melted in a deepish dish, and, as you till and cork up, dip into the P wax. The peppers you can put in to show to the best advantage. Chili Sauce. Mrs. Louim T M Chicago. Take 2 quarts of ripe tomatoes, 4 large onions, and 4 red peppers. Chop them together ; then add 4 cups of vinegar, 3 tablespoons of brown sugar. 2 tablespoons of salt, 2 teaspoons each of cloves, ground cinnamon, finger, allspice, and nutmeg. Boil all together for 1 our, and bottle for use after straining through a sieve or coarse netting. Is equal to famous Worcestershire. Tomato Catsup. Mrs. Sarah L., Chicago. Boil 1 bushel of tomatoes until soft enough to rub through a sieve. Then add to the liquid a \ gallon of vinegar. \\ pints salt. 2 ounces of cloves. \ pound all- spice, 3 ounces good cayenne pepper, 6 heads of garlic, skinned and separated. 1 pound of sugar. Boil slowly until reduced \. It takes about 1 day. Set away for a week ; boil over once, and, if too thick, thin with vine- gar ; bottle and seal. ' Green Tomato Catsup. Mrs. E. L. B., Chicago. One peck tomatoes, 6 pods red peppers, or 1 tea- spoonful pulverized, 4 tablespoonfulssalt. 4 tablespoon- fuls black pepper. 1 tablespoonful mustard. 1 table- spooful ground cloves, 1 tablespoonful allspice. 2 quarts white wine vinegar ; cook tomatoes and peppers in vinegar until soft; then strain, adding all the soiees, and boil slowly 5 hours: when cold,putin /bottles ancrst al. COOKERY— CONFECTIONERY. 135 CONFECTIONERY. Vinegar Candy. Mrs. N. W. H., Chicayo. HEEE cups sugar ; 1 cup vinegar ; a piece of but- ter the size of an egg. Boil 20 minutes ; pour over plates to cool. Flavor, but do not stir. Sugar Drops. Helen Blazes, Chicago. One pound of flour ; f of a pound of sugar ; I pound of butter ; 4 eggs ; a gill of rose water ; oake on but- tered paper in a quick oven. This makes 60 drops. Coc # oanut Drops. Busy Bee, Ottumwa, Iowa, Peel a cocoanut ; cut in thin slices ; cut these again crossways into threads about i an inch long ; add Im- pounds moist brown sugar; 1 teacup of cold water, and the sliced nut : put into basin and boil i an hour over slow fire, stirring frequently to keep from burn- ing ; drop a spoonful at a time onto a coarse wet linen towel to cool. Chocolate Drops. Kitten, Warsaw, 111. I take 2 cups of sugar (white) to 1 cup of water- after it has boiled 5 minutes, remove from the fire and place in plate or dish and stir briskly till cool enough to shape into balls, after which place out to get cold and hard. In the meantime grate £ a cake of Baker's chocolate, which you place in a plate and put over the teakettle to melt, after which process you roll the balls in the chocolate, and then place out to harden ; and for butter scotch, take 1 cup of molasses, 1 of sugar, and a £ cup of butter ; boil all together till to a candy. 136 COOKERY— CCXNTECTIONERY. Candying Orange. Mrs. H., Ft. Wayne, lnd. Peel and quarter them. Make a sirup of 1 pound of sugar to a pint of water, and let it boil until it comes to the candying point. Dip the oranges into this can- died sirup and place them on a sieve to drain. Put this sieve over a long, flat dish, which will catch the dripping sirup, and let the oranges remain so in a warm place until the candied sirup upon them is dry and crystalized. Molasses Candy. Agnes H., Aurora, IV. Boil some molasses in a spider until it hardens on snow or cold water. When done, stir in soda until there is about twice as much of the candy as there was of the molasses, and a little lemon extract for flavor- ing. Care must be taken that the candy does not burn, or it will have a bitter taste. The soda makes it light and gives it a grain. Pom- on buttered plates to cool. [Note— The following recipe, if carefully followed, will prove perfectlv satisfactory. It alone is worth $6 to any lover of candy ] : Chocolate Caramels. Candy Maker, Chicago. Take 4 ounces confectioners' chocolate ; put it in a copper or iron kettle ; put in a i dipper of water and stir over a slow fire until it dissolves ; add more water if needed; then add 3 pounds of A sugar* £ pint cream and £ teaspoon of cream-tartar; put them in with the chocolate and stir slow until it comes to a soft crack. To try it, dip a spoon in the kettle and then in the water. When done, pour in a small dripping pan ; grease the pan before putting in. When cool, cut in squares to suit yourself. COOKERY— YEAST, BAKING POWDER, ETC. 137 YEAST, BAKIXG POWDER, ETC. Baking Powder. Mrs. J. B. J., Chicago, jfpf IX ounces of tartaric acid, 8 of the best baking ^< soda, and-1 quart of flour; sift 5 or 6 times \ Jw through a fine sieve so as to thoroughly mix the lh^ ingredients ; always procure the materials from a good druggist ; by so doing you have for 50 cents what would cost you $1 if you oought it from a grocer. Keep it well corked in a jar ; use the same quantity as you would of any other powder. Beer or Hop Yeast. K., Galcsburg, III. Put 1 large handful of hops into your yeast-jar, and 1 large tablespoonf ul each of dark "brown sugar, white flour and salt. Pour over these 1 quart of boiling water. Stir, and when luke-warm, put in \ teacup of yeast. One-half teacup of this yeast, strained, will make 4 ordinary loaves of bread. Hop Yeast. Mrs. W. S. G., Chicago. Grate 10 large potatoes raw ; have ready 6 quarts of strong hop tea boiling ; pour over the potatoes, stir- ring constantly, and let it boil a moment or two ; add 1 coffee cup of salt and sugar each. "When milk-warm rise with a pint of baker's or home-made yeast. Set in a warm place until done working. It will take a day or two to finish, but it stops after awhile. Potato Yeast. Take 12 common-sized potatoes, boil soft and mash hot ; pour over 1 pint boiling water ; add 1 pint cold water ; strain through a colender ; add 1 teacup su- gar, 1 tablespoon salt. When cool add 1 teacup baker's v 138 COOKERY— MISCELLANEOUS. yeast. Set in a warm place (not hot), allow it to rise light seveial times (say 4 or 5), and beat down, After wnich place in a glass jar, cover tightly, and set in a cool place. Half a teacupful of this is sufficient for 2 ordinary-sized loaves of bread. This yeast will not sour. Potato Sponge. Mrs. M. E. M., Evanston, 1U Six potatoes boiled ; mash in a pint of flour ; then pour on the boiling potato water to scald it. Stir, and let it stand until cool. Then add more water and flour to make the quantity you wish ; add a cake of yeast soaked. Let it rise until bed-time. Give it a good stirring, and let it stand until morning, when it is very light and ready— 3 cups for coffee-calve, 1 cup and a little water for a rye and Indian loaf, the rest for white bread and a pan of delicious biscuit. All but the coffee-cake are baked before dinner, and only 1 cake of yeast used. I use cans which have had tomatoes in them to bake the brown bread in. The loaf does not have as much crust, and cuts in prettv slices for the table. MISCELLANEOUS. Imitation Max Candles. Candle Maker, Chicago. XE pound of alum dissolved in warm water to each 5 pounds of tallow Melt tallow f add the alum water; let water pass off in steam; run into molds. This will make the candles hard and look like wax. To Sweeten Rancid Butter. Butter Maker, Elgin. Work the butter thoroughly, in sweet milk. If done as it should be, every particle of rancidity will be washed out. Lemon and Orange Extract. As the peel is removed from the fruit, cut it into COOKERY— MISCELLANEOUS. 139 slices, put it into a large-necked bottle, and cover it with brandy or wine. As the liquor is used up till the bottle, as the strength is diminished add more peel. To Prevent Jars Breaking:. Mary Moore, Cliicayo. When putting in the fruit I set the cold jar on a folded cloth wet with cold water ; then fill with the boiling-hot fruit. I have never known a jar to break when thus treated. Canning Corn. Aunt Kancy, Jolict. Make a salt brine strong enough to bear up an egg ; put it in a i barrel or large crock; then put in the whole ears of corn without cooking, just as you husk them. When the barrel is full, put a clean white cloth next to the corn, then a piece of board fitted to the barrel inside, with a stone on it for a weight, just as for pickles. When you wish to cook the corn you must freshen it some, as you do salted pickles. Then either shave it oft or boil it in the cob, a la summer- time. Canned Berries. Heat slowly to boiling, in a large kettle, after adding 1 tablespoon sugar to each quart of fruit, and a little water to prevent burning on. Let all come to a good boil and can quickly. This is a good rule for all kinds of fruit. Welsh Rarebit. Hen Huzzy, Elgin. We make a Welsh rarebit by melting good old cheese with a little vinegar, butter and milk, and pouring it ovei bread, toasted or untoasted, as we happen to fancv. HOUSEHOLD HINTS. To Fasten Colors. Matilda, Chicago. SE sugar of lead— about 2 tablespoonfuls to a pail of water— to wash all kinds of goods, from cotton to silk to prevent fading. To Clean Painted Wall*. Jeanctte, Danville, 111 Mix common whiting with water till about as thick as paste ; apply with a flannel rag, and wash off with warm water and a cloth. To Sweep Carpets. Marian, Racine, Wis. Wash, dry and chop potatoes, spread them on one side of the room, and sweep across the carpet. To Remove Iron Rust. Pickles, Ravcnswood. The juice of lemon and salt placed on the spot, and the fabric placed in the sun, will remove rust. Shin- ing through glass its rays are stronger. I hang min» in a window. To Clean Zine. Mrs. Kate G., Bryan, O. Wet the zinc over with muriatic acid, sprinkle over it very fine sand or ashes, then scour, wash and dry. Or, rub with kerosene. HOUSEHOLD HINTS. 141 To Remove Fruit Stains. Mrs. Kate G., Bryan, O. Place your muslin over a tub, hold it firmly, and pour hot water through the spot stained and it will soon disappear. This must be done before putting the muslin in soapsuds. To Polish Furniture. Edna, Chicago. Mix sufficient vinegar in linseed oil to cut it ; with this, saturate raw cotton, over which place soft muslin; rub lightly over the article. To Polish Metal. Aunt Nancy, Jotiet. To polish copperware, tea-kettles, reservoirs, etc., use a teacup of vinegar and tablespoonful of salt ; heat it hot and apply with a cloth, and rub till dry. To Remove Mildew. S. B., Chicago Wet in rainwater ; rub the spots with soap and chalk * lay in the sun and dew 2 or 3 days and nights. The spot should be thoroughly rubbed with the soap and chalk once or twice each day. I have tried this and found it effectual. Shells. Can be thoroughly cleaned by boiling in milk. To Kill Mice. Mrs. W. A. M., Niles, Mich. Spread gas tar around the mice-holes, and you will have no further use for cats or traps. J. N. P., Peoria. Mix equal parts of fine corn-meal and plaster of Paris, and set it in dishes on the floor of the harness-room, and the mice will leave the harness and premises at once. To Destroy Cockroaches. D. W. M„ Jacksonville, 1U. I have been successful in driving away, if not ex- terminating, cockroaches by scattering powdered borax in their haunts. 142 HOUSEHOLD HINTS. To Remove Marble Stains. Mrs. Will Killem, Chicago. Take 2 parts of common soda, 1 part pumice stone, and 1 of finely-powdered chalk ; sift through a fine sieve, and mix it with water to the consistency of paste ; then rub it well over the marble, and the stains will be removed. Wash the marble afterwards with soap. To Clean Silver. Kate Somers, Chicago. In cleaning silver, do not rub it away with scouring materials, but wash in hot water containing a good quantity of concentrated lye . or, if very black, boil for some time in soft water with a considerable amount of washing-soda added ; then wash in a good suds, rinse in clear water, and rub with flannel cloth, or better, chamois-skin, and your silver will not often re- quire cleaning, but will shine like new for a long time. To Clean Gloves. Polly Pcrkim, Chicago. Buy 1 quart of gasoline at a lamp store, for 5 cents— a druggist would ask 20 cents for the same quantity. It will clean 4 pairs beautifully. Pour a small part, say an i, into a dry wash-bowl, put in 1 glove and wash immediately, just as though it were a soiled handker- chief, being careful to rub harder on the most soiled spots ; rinse in clean gasoline ; squeeze out (not wring), and in 10 minutes they will be dry. To remove the offensive odor, hang them up to air. To Color Kid Gloves. May Pearce % Chicago, India ink, dissolved in water and applied evenly with a camel's hair brush, will give a jet black color. A i of an ounce of extract of logwood in 2 ounces of brandy, will give a lilac ; increase the proportion of logwood and a darker color is produced, even nearly black. Strong tea gives a handsome brown. To Clean Oil Cloths. Mrs. F. M. F., Chicago. Wash with warm water ; 150 deg. hot cracks the var- HOUSEHOLD HINTS. 143 nish. Soap is necessary in smoky districts, though it can not be used without dulling the colors somewhat. If a sponge is used, examine thoroughly for shells; they scratch the varnish. The dirt thus removed, re- wash the whole with sweet milk and water ; then wipe dry. The milk makes the surface smooth ; dirt does not catch readily to it ; the oil in the milk tends to restore the colors. Gentle friction with an old silk handkerchief will give a polish. Renovating Fur. Reader, Fon du Lac, Wis. Take a large tin pan ; put a pint of wheat flour in it ; put the cloak in it ; rub it thoroughly with the hands until the flour looks dark ; tnen if the fur is not white enough, rub it again with more clean flour ; then rub it with pulverized chalk— 5 cents worth is enough. This gives it a pearly-white look. It is also good to clean knit nubias. To Remove Ink Stains. D. M. W., Jacksonville As soon as possible after the ink is spilled on the car- pet, dip a clean sponge in milk, and sponge the ink spot, cleansing the sponge again in clean water before putting it again in the milk, so as to avoid smearing it ; continue the operation until all the ink is out ; then, of course, the milk can be washed out after- wards. Perhaps every one does not know that the color taken out of black goods with acid may be restored by the application of liquid ammonia. To Retain Colors. H. Y. Z., Guttenburg, Iowa. To keep the colors of muslins, calicoes, and ging- hams bright for a long time, dissolve a piece of alum (the size of a shellbark), for every pint of starch, and add to it. This will keep the color bright a long time. Cleansing Fluid. Mother, Chicago. Used to wash alpaca, camel's hair, and other woolen goods, and invaluable for removing marks on furni- 144 HOUSEHOLD HINTS. ture, carpels, rugs, etc. : Four oz. ammonia ; 4 oz. white castile soap ; 2 oz. alcohol : 2 oz. glycerine ; 2 oz. ether. Cut the soap fine ; dissolve in 1 quart water over the fire ; add 4 quarts water. When nearly cold, add the. other ingredients. This will make nearly 8 quarts, and will cost about 75 cents to make it. It must be put in a bottle and stoppered tight. It will keep good any length of time. Take a pail of luke- warm water, and put in about a teacupful of the fluid, shake around well in this, and then rinse in plenty of clean water, and iron on wrong side while damp. !For washing grease from coat-collars, etc., take a little of the fluid in a cup of water, apply with a clean rag, and wipe well with a second clean rag. It will make wool- en look bright and fresh. Excellent Paste. Hugo, Hillsdale, Mich. One ounce of gum tragacanth— select the white flakes ; moisten a part of this (as the whole ounce will probably be more than you will want at once) with warm water; then reduce its consistency to suit your liking ; if too thin, it will strike through unsized pa- per, and, when dry, will give the reading matter a dark and illegible appearance. Should your paste ever become dry from exposure, or, as it will in warm weather, become sour or moldy, moisten it as from time to time it may require with a little good vinegar. Glue for Mounting; Ferns, Etc. Rctta, Kankakee, 1JL Five parts gum arabic ; 3 parts white sugar ; 2 parts starch ; add very little water, and boil, stirring until thick and white. To Make an Aeolian Harp. Tom Cat, Springfield, 111. Of very thin pine make a box 5 inches deep, and 7 inches wide, and a length just equal to the width ol the window in which it is to be placed. Across the top, near each end. give a strip of wood J inch high and i inch thick, f orbridges. Into the ends of the box insert wooden pins to wind strings around — 2 or 4 pins in each end. Make a sounding hole in the middle of HOUSEHOLD niNTS. the top, and string the box with blue violin strings. The ends of the box should be increased in thickness where the pins are inserted by a piece of pine glued upon the inside. It is better to have 4 strings, but a single string produces a very sweet melody of notes. To Make Black Ink. Cliemist, Chicago. Dissolve in an open vessel 42 ounces of coarsely- powdered nut-galls, 15 ounces of gum Senegal, 18 ounces sulphate of iron (free from copper), 3 drachms aqua ammonia, 24 ounces of alcohol, and 18 quarts of rain water. Mix and let it stand until the fluid has assumed a deep black color, then bottle. To Wash Flannel. Harris & Cobb, Chicago. After preparing suds of hot water and soap, wash the garment thoroughly with the hands (avoiding a wash-board or washing machine of any kind). When this is done, rinse in warm water containing a slight quantity of soap. Slightly wring the article thus clean- ed and hang it up. Take it down while yet a little damp, and iron till perfectly soft and dry. Caution ! Flannels or woolens of any description should never go into water too hot for the hands, or into cold water. Washing Linen. Louise N., Kenwood, 111. To wash fine linen so that it will retain its color, take as much hay as will color well the amount of water you wish to use ; boil and rinse the goods in it, using a little soap. Be sure and use this preparation for both washing and rinsing. To Clean Infants' Socks, Worsted Goods, Fnrs, Etc- Jf„ Cleveland, 0. Take a pan with a pint of white flour ; rub the arti- cle in the flour well : shake the flour off out of doors; if there are soiled places still, put it in the flour again. It takes a good deal of rubbing with the flour. This will clean almost any knitted worsted article in white goods , also white lace ties, and it will clean white i'urs till they look like new. 146 HOUSEHOLD HINTS. Washing Black Goods, Linen-*. Etc. Mrs. M. M. P., Chicago. The best method of washing black (mourning) cali- coes and dark brown cambrics, is to put a pint of wheat bran into 4 quarts of cold water ; boil for \ an hour ; strain into a tub, and add sufficient warm water to wash 1 dress. Do not use soap. Rinse, and add blueing to your starch to prevent the white appearance starch leaves on dark colors. The bran softens the water. Wash brown linen in this way, adding a little hay to the bran-water while boiling. If there are grease spots on the linen use a little soap on them. Brown linen should not be dried in the sun. Washing Clothes. Old Housekeeper, Chicago. Red-border napkins will bear boiling with other clothing, but scalding is all that is necessary, as, in- deed, it is for all of the washing. For the last 12 years I have scalded my clothes instead of boiling them. Have the clothes washed as cleanly as possit>le. and add no soap for the scald. That in the clothes from the suds is all that is necessary. In an ordinary-sized wash-boiler of water add 1 tablespoonful of ammonia, and blueing as desired. Put the clothes in when cold, and let them just come to the boil and remove. Rinse and dry. The blue put in the scald gives a much clearer look than in the rinse, without looking blue. To Iron Easily. Aunt Nancy, Joliet. Put a teaspoonful of kerosene into your cold starch, say to a pint, and your iron will not stick. The smell will soon pass off ; rub your iron on soap or wax if it is rough. To Clean Lace Cnrtains. Aunt Nancy, Joliet. To clean lace curtains without washing them : Shake the lace gently to remove the loose dust ; then spread a clean sheet on a table, and lay the curtains 1 above the other with a plentiful sprinkling of unsifted corn- meal or bran between them. Then roll them up snug- ly, and put away in a safe, dry place for a week or 10 HOUSEHOLD HINTS. 147 days ; then shake the bran out, and with a moderately- hot iron press out the wrinkles, and your curtains are as nice as new. To Color Brown, Etc. Marsh MaUow, Michigan. To color brown : For 4 pounds of cloth or yam, use 1 pound of cutch and 4 of bichromate potash. Dissolve the cutch in sufficient water to cover the goods, and boil them for i an hour ; then dissolve the potash and dip the goods into the potash solution until the desir- ed shade is obtained. Scarlet : For cheap bright red suitable for rag car- pets. 1 pound of Nicaragua wood ; boil 2 or 3 hours ; then add * a pound of alum ; this will color 3 pounds of old flannel, or 2 of new. Let it remain in the dye 24 hours. Green for woolen : To 1 pound of yarn or cloth, 2* ounces of alum and 1 pound of fustic. Steep to get the strength, but not boil ; soak the goods until it ac- quires a good yellow color ; then throw out the chips and add Indigo compound slowly until you have the desired shade. Rinse in cold water. Polish for Linen Cuffs, Etc. Aunt Jerusha, Valparaiso, 2nd, White wax, 3 ounces ; spermaceti, 3 drachms ; borax, 6 ounces : gum tragacanth, H ounces. Melt together with gentle heat. When you have prepared a sufficient quantity of starch in the usual manner for a dozen pieces, put into it a piece of the polish the size of a large walnut— more or less, according to the amount of washing. This will make a beautiful polish, and also make the goods very stiff . Washing Fluid. Housewife, Oconomowoc, Wis. Here is a washing fluid I have used 6 years, and would not be without it : Take 2 pounds salsoda : dis- solve : take 1 pound unslacked lime ; boil it awhile ; then set aside to settle ; drain off, and add water to the amount of 2 gallons ; add your salsoda ; set aside for use. The night before wash-day, put your clothes to soak in warm soap-suds. In the morning put over 148 HOUSEHOLD HINTS. your boiler, and to the boiler £ full of water add 1 cup of fluid ; wring your clothes from the tub : boil 15 minutes; then rub through 1 suds, and rinse. It bleaches, but does not rot the clothes. Soft Soap. Mrs. J. A. Pirie, Milwaukee, Wis. Try out 14 pounds of grease ; to this add 10 pounds of potash, dissolved in just boiling water enough to cover the lumps. In 2 or 3 days pour over the mix- ture several pailfuls of boiling water. (Be careful to use boiling water, as that cooks it). Keep on adding the water as fast as the soap thickens until your bar- rel is full of nice, sweet, clean soap. It must be stir- red hard every time the water is put into the barrel, until it is entirely mixed. Hard Soap. Soap Maker, Chicago. Take H pounds of clean, melted grease and 1 gallon of ley strong enough to bear an egg. Mix them to- gether in a barrel and stir until a good soft soap is the result. Then take 6 quarts of this soft soap, 1 pint of salt, and a i of a pound of resin ; melt and scald the ingredients together, and put it aside to cool. When hard cut it, throw away the ley that has settled to the bottom and melt the soap again to refine it. Pour it into a small tub and when hard cut into cakes. Iiice on Canaries. Mary, Vincennes. To exterminate lice from canary birds, use hollow canes for perches ; shake out well mornings into a cup of water, and you will catch them all. Two parts canary, 1 part rape, and 1 part hemp seed is the best food. The canes used are pipe stems. To Kill Plant Iiice. Etta, Clticayo. Cigar ashes will kill lice on rose bushes without in- juring the plants. I have tried it in many instances with great success. HOUSEHOLD HINTS. 149 Destroying Red Spiders. Mrs. W, C. A., Lewiston, 1U. Wash the plants once or twice a week in good strong soap suds— wash thoroughly every leaf on the under side with a sponge. Set the pot in a tub of washing- suds moderately warm, and throw the suds over them then. Plant Lire Exterminator. Dabbler, Green Bay, Wis. Steep some quassia in water, and then pour over the plant, first washing the leaves with it. It is cer- tain death to the lodgers, whether lice or worms. Raising Canary Birds. Bird Defender, Hillsdale, Mich. Place the cage so that no draft of air can strike the bird. Give nothing to healthy birds but rape and canary seed, water, cuttle-fish bone, and gravel-paper or sand on the floor of the cage. Xo hemp seed. A bath 3 times a week. The room should not be over- heated — never above 70 degrees. When shedding feathers keep warm, avoid all drafts of air. Give plenty of German rape seed ; a little hard-boiled egg, mixed with crackers grated fine, is excellent. Feed at a certain hour in the morning. For birds that are sick, or have lost their song, procure bird tonic at a bird store. Very many are guilty of great cruelty in regard to perches. The perches in a cage should be each one of a different size, and the smallest as large as a pipe-stem. If perches are of the right sort, no trouble is ever had about the bird's toe-nails growing too long. Keep the perches clean. The 14th of Feb- ruary is the proper time to place the male and female in the same cage. Everlasting Whitewash. Some years ago the following whitewash was used on the east end of the White House, and is as good to-day as when first applied: Takei bushel of nice unslaked lime ; slake it with boiling water ; cover it during the process to keep in the steam. Strain the liquid through a fine sieve or strainer, and add to it a peck of salt, previously well dissolved in warm water 150 HOUSEHOLD HINTS. 3 pounds of ground rice, boiled to a thin paste ; £ pound of powdered Spanish whiting, and 1 pound of clean glue which has been previously dissolved by soaking it well, and then hang it over a slow fire in a small kettle within a larger one filled with water. Add 5 gallons of hot water to the mixture, stir it well, and let it stand for a few days covered from dust. It should be put on hot, and for this purpose it can be kept in a kettle on a portable furnace. It is said that about a pint of this mixture will cover a square yard upon the outside of a house if properly applied. Fine or coarse brushes may be used, according to the neatness of the job required. It answers as well as oil paint for wood, brick, or stone, and is cheaper. It retains its brillian- cy for many years. There is nothing of the kind that will compare with it, either for inside or outside walls. Buildings or fences covered with it will take a much longer time to burn than if they were painted with oil paint. Coloring matter may be put in and made of any shade desired. Spanish brown will make a reddish pink, when stirred in, more or less deep, according to the quantity. A delicate tinge of this is very pretty for inside walls. Finely pulverized common clay, well mixed with Spanish brown, makes a reddish stone color ; yellow ochre stirred in makes yellow wash, but chrome goes further, and makes a color generally es- teemed prettier. It is difficult to make rules, because tastes differ. It would be best to try experiments on a shingle and let it dry. Green must not oe mixed with lime ; it destroys the color, and the color has an effect on the whitewash which makes it crack and peel. THE TOILET. Tooth Powder. Dentist, Chicago. IX equal portions of powdered chalk and char- coal, adding a small quantity of curd soap. This simple recipe not only cleanses the teeth, but is a preserva-tive against decay. To Whiten and Soften the Hand*. Mary B., Terre Haute. One-half pound of mutton tallow, 1 ounce of cam- phor gum, and 1 ounce of glycerine. Melt, and when thoroughly mixed, set away to cool. Rub the hands with this every night. To Remove Freckles. Uncle Ben's Niece, Kentland, Ind. A very simple and harmless remedy for freckles is equal parts of pure glycerine and rosewater, applied every night and allowed to dry. To Remove Hair. Paul H. B., Madison. Quicklime, 30 parts ; orpiment, 4 parts , powdered gum arabic. GO parts. Mix and keep in a tightly- corked bottle. When used mix with water, so as to form a paste. Apply, and let it remain for 5 or 10 minutes, when the superfluous hair can be removed with the back of a knife. The following is a rather safe depilatory, and in some respects equal to the for- mer : Take a strong solution of sulphuret of barium, 152 THE TOILET. made into a paste with powdered starch. Use as in the preceding one. This latter recipe, however, must be used immediately after being mixed, as it loses its efficiency if kept long. To Prevent Hair Turning; Gray. Paul H. B., MadiBon. Take the hulls of butternuts, say about 4 ounces, and infuse in a quart of water for an hour. Then add i an ounce of copperas. Apply with a soft brush every second or third day. This preparation is harmless, and is far better than those dyes made of nitrate or silver. To Cure Dandruff. Paul H. B., Madison, Wis. Dandruff generally comes from an overheated or feverish state of the scalp. The cure is simple. Brush it well every day; apply a mixture of bay rum and brandy ; avoid much oiling, and wasli quite often with an egg and soft, tepid water. French C'urlique. Paid H. B., Madison, WUf. Oil of sweet almonds, 1 ounce; spermacetti, 1 drachm ; tincture of mastich, 3 drachms. Dissolve the spermacetti (white wax is as good) in the oil with a slow heat, and then add the tincture. Apply a small quantity when the hair is to be dressed. This prepa- ration is entirely innocent. Hints About the Hair. , Paul H. B., Madison, Wis. The yolk of an egg will thoroughly cleanse the scalp and make the hair soft and glossy— that is. if soft water be used. Beware of soap, for the potash it con- tains is very objectionable. At least 20 minutes each day should be used by those who suffer from thin and weak hair- in brushing it with a stiff brush. Before beginning this, apply every day a small quantity of the following : Tincture of can- tharides, i ounce ; bay rum and cologne, of each 2 ounces ; and 1 drachm of oil of rosemary. Do this for a month, and the hair will be found to have improved wonderfully. Ladies who have, and do not like, red THE TOILET. 153 or blonde hair, will find their hair has grown much darker. The weak hairs, by this process, grow strong- er, and the coarse ones fall out, causing the hair to become healthy and curly. The following method will cause bright red hair to become dark brown, or chest- nut-hued : Take oils of nutmeg and rosemary, 1 drachm each ; castor oil, 1 ounce ; tincture of cantharides, 2 drachms; strong brandy, 7 ounces. Mix. Wet the hair with a small portion of this once a day, and brush the hair well with a stiff brush for i an hour by the clock, and ask your lover at the end of 5 or 6 weeks if he does not want a fresh lock of your new hair. This everyday brushing of the hair is worth more than all the " curling fluids " and other like humbugs ever in- vented. Cave of the Hair. "When the hair grows scantily, naturally, the follow- ing lotion may be used 3 or 4 times a week, in the morning : Eau-de-Colonge, 2 ounces ; tincture of can- tharides, 2 ounces ; oil of rosemary and oil of lavender, of each 10 drops. When the hair becomes thin from illness, or other causes, use the following recipe : Mix equal parts of olive oil and spirits of rosemary ; add a few drops of oil of nutmeg, and anoint the head very sparingly before going to bed. When actual baldness is commencing, use the following pomade : Macerate a drachm of powdered cantharides in an ounce of spirits of wine. Shake it well during a fortnight and then filter. Take 10 parts of this tincture and rub it with 90 parts of cold lard. Add a little essence of bergamot, or any other scent. Rub this pomade well into the head night and morning. In 99 cases out of a 100 this application, if continued, will restore the hair. "When the hair, after being naturally luxuriant, be- gins to grow thin, use the following recipe : Take of extract of yellow Peruvian bark, 15 grains ; extract of rhatany root, 8 grains ; extract of burdock root, and oil of nutmegs (mixed), of each 2 drachms; camphor dissolved with spirits of wine, 15 grains ; beef marrow, 2 ounces; best olive oil, 1 ounce; citron juice, I a drachm ; aromatic essential oil, as much as sufficient to render it fragrant ; mix ; shake into an ointment. Two drachms of bergamot, and a few drops of otto 154 THE TOILET. of roses would suffice. This is to be used every morning. To Hake the Hair Grow. Mrs. WW. Killem, Chicago. Salt and water will not only prevent the hair from falling out, but if applied every day will bring out a fine growth of soft new hair. Should not be made so strong as to leave white particles upon the hair when dry. For Itching Scalp. Mrs. Eve, Kalamazoo. One teaspoonful of ammonia, 1 of tincture of arnica, and 1 tablespoonf ul of soft water. Use this amount for 1 thorough sponging and rubbing of your head, and brush till dry. If badly diseased, use twice a week. Prepare just what you want for one applica- tion each time. For IMseased Scalp. Aunt Netty Bly, St. Joe, Mich. Buy 25 cents' worth of pine-tar ; take 2 tablespoon- fuls and put in an old quart bowl , pour on this 1 pint of boiling soft water ; let stand till cool ; remove the scum, and pour off in a bottle and cork, and use thor- oughly every morning to wet the hair and BC&ip. It will surely cure you. My husband has used this for 2 years, and now his hair is thick and soft, and has hardly a gray hair ; besides, the scalp is clean and healthy. Keep your tar-bowl always filled with water, and pour off when needed ; put in a little more tar every 2 months or so. All About Preserving? and Improving the Com- plexion. Paul H. B., Madison, Wis. All the so-called "Balms," "Blooms of Youth," etc., are composed of white lead, glycerine and rose- water. For a time such preparations do seem to whiten the skin, but in a short time it loses its elastic- ity from paralysis of the small nerves, and becomes of a dirty, yellowish color. This invariably is the result of the application of all the cosmetics containing lead. THE TOILET. 155 Still, there are a number of harmless articles which can be used as cosmetics, such as milk of roses, lac sulphur, glycerine, bay rum, bitter almonds, oatmeal water, and, if a mineral must be used, let it be sub- nitrate of bismuth. A few years ago the following sold in Paris for $5 a bottle : Pure glycerine and water, of each an ounce ; vinegar of cantharides, 40 drops. The cantharides slowly destroys the rough, outer skin, and leaves the under soft and velvety. Madame Ves- tris used to sleep with her face done up in a mixture of the whites of eggs, sweet almond oil, and alum. This keeps the skin soft, but firm, and retards wrink- les. Gowland's Lotion is an excellent preservative of the complexion, and is made of 1 ounce of emulsion of bitter almonds, and 1£ grains of bi-chloride of mercury. If this be applied once a day, on retiring, and the face washed in tepid water, on rising, with the following soap, no lady need have a poor complexion long. The soap is made as follows : A pound of bleached castile soap, 4 ounces of fresh, sweet almond oil, 6 ounces of oatmeal. Place on the stove in a kettle, and keep stirring until all the ingredients are well incorporated. Then let it cool, and it is ready for use. The high- born ladies of England are noted for the beauty and whiteness of their hands. They use the soap above given. Glycerine is capable of making the skin soft, but it will not whiten it any. The following is the recipe for lt Sultana," a deservedly-popular cosmetic with the titled ladies of London : Take 2 ounces of bitter almonds, blanche, and beat into a paste with 1 ounce of rosewater; then add honey, fine oatmeal, and glycerine, 1 ounce each, and when well mixed, 2 drachms of tincture of benzoin. Apply before a fire a short time before retiring. For rendering the com- plexion soft, smooth, and brilliant, this preparation has no superior. The following is good, and has the merit of being more easily prepared than the " Sul- tana." It is the French pate au miel, or honey paste : Take glycerine, honey, and rosewater, 2 ounces ; sub- nitrate of bismuth, 4 drachms, and tincture of benzoin, 2 drachms. This is to be applied at night, and can also be used in the morning instead of soap. And now for that torment of so many fair females— 156 THE TOILET. freckles. In many females of a sanguine tempera- ment, freckles, even if removed for a time, will be sure to return, and. therefore, may be said to be in- curable. But in 9 out of every 10 cases the following will effect a cure : In the morning on rising, take a teaspoonful of lac-sulphur in a few teaspoonfuls of milk. Then, for external use. apply the following : Corrosive sublimate, 4 grains : alcohol, 1 ounce, Mix. Kemember, ladies, that this latter mixture ought not to come in contact with the lips. After a few days' using, the skin will begin to very slowly peel off. and the freckles disappear. • Twice daily is sufficient to apply it. A French dermatologist recommends the following for the same purpose : Take muriatic acid, i ounce : alcohol. 1 ounce ; rain water, 7 ounces. Mix and apply well with a sponge 3 times daily. When in England, a Gypsy woman informed me that she used horseradish, boiled in milk, for removing freckles. She cured a number of young girls, but wiietheror not she told me the real secret of the means employed, I am unable to say, having never given the preparation a trial. Cold Cream. Helen Blazes, Chicago. Take an ounce of rose water ; 2 ounces of oil of sweet almonds ; \ an ounce of spermacetti ; 1 drachm of white wax ; melt together in a bowl placed in a pan of water, boiling. Then remove from the fire, and stir until cold. For those who prefer " something easier " : One ounce glycerine : 1 ounce rosewater ; 10 drops carbolic acid. This is a healing lotion, excellent for sore gums as well as " chaps "—and other excoriations. Black-heads, Flesh-worms, Etc. Pug % Mattooru 111. They are permanently removed by washing with warm water, and severe friction with a towel, and then applying a little of the following preparation : Liquor of potassa, 1 ounce ; cologne, 2 ounces ; white brandy, 4 ounces. The warm water and friction are sometimes sufficient. THE TOILET. 157 Care of the Hands. Paul H. B., Madison, Wis. What is called cream of roses is also an excellent preparation for the hands, either In winter or summer. It is made as follows, unless you prefer to purchase it at a SI a bottle : Take compound tincture of benzoin, $ an ounce ; almond and Malaga oil, of each an ounce ; ottar of roses, 5 drops ; honey, 2 ounces ; and enough rosewater to make the mixture measure 6 ounces. Ap- ply as often as you like. A mixture of lemon-juice and powdered borax is also another fine whitener of the skin, but should only be used in warm weather. This is admirably suited to those ladies whose general health is not good and who have, consequently, bluish hands, in which the blue veins show too strongly. Ladies who do their own housework are apt, if they do not wear gloves, to have coarse hands. If they happen to dip them into water, they do not take time enough to dry them well before going on with their work. To wipe the hands perfectly dry after their be- ing immersed in water, is imperatively necessary, if they wish their hands to look white. To keep the hands from chapping in cold weather, use a mixture of glycerine, 1 ounce; spermacetti, 2 drachms; olive oil, 2 ounces. Mix together with the aid of heat. Ap- ply this every night, and, if time will admit of it, every morning. In winter, do not wash them in cold or hot water. It should be just blood warm, and no more or less. Do not go out of doors with them un- covered. In summer, use cold water, unless the hands perspire very much, as the hands of some people do. These latter should use tepid water. In warm weather, a good preparation for the hands is this : Take i an ounce of powdered alum, the whites of 2 eggs, and mix together. Then add enough bran to make into a thick paste. Apply this once a day, after washing, and after rubbing the hands together well for a few minutes, wipe off with, a soft towel. This will give them a soft, brilliant hue, and check any undue amount of pers- piration. THE SICK ROOM, ETC. Catarrh Remedy. Medico, Chicago. wUAL parts of gum arabic, gum myrrh, and bloodroot, made into a powder, and used as a snuff, is an unfailing remedy for catarrh. Chilblain Lotion. Dr. Foot, Cliicago. Dissolve 1 ounce of muriate of ammonia in i a pint of cider vinegar, and apply frequently. One-half pint of alcohol may be added to this lotion with good effect. Removing Warts. Ella Hosmer, Danville. Get at the drug store 5 or 10 cents' worth of oil of cinnamon : wet the warts thoroughly three times a day till they disappear. Hot Water for Bruises. Bruises and injuries do much better when treated with hot than cold water. The temperature should be about 103 o Fah. Bands for Children. S., Chicago. If the bowel complaint should become troublesome, keep a flannel band bound snugly around through all the hot weather. It supports the bowels, keeps them warm, and will often cure the trouble when medicine and diet have been of no avail. THE SICK ROOM, ETC. Care of Sick Children. Mary Moore, Chicago. I find that diet, bathing and quiet are the most effective remedies I can use. I took a child safely through measles, whooping-cough and teething with only common sense and general knowledge of the laws of health to guide me. This time the children had a remittent fever— cold chills alternating with fever. When their feet were cold and heads hot, I applied hot water to the feet and cold water to the head. When the fever came on I sponged off the whole body with cool water, wiping lightly with a soft towel. I kept them on a light diet ot such articles as would keep the bowels open— oat- meal, Graham crackers, etc. If this was not sufficient, I gave warm water injections. I kept them quiet as possible m mind and body, making them sleep all they could. And this treatment, with the blessing of God, brought them through all right. Croup. Isadora, Monroe, Mich. As soon as my little ones begin to choke up and cough like croup, I bind a napkin wet with cold water and a dry one over it, around the throat, and give a good dose of sirup of ipecac. The cloths must be changed every few minutes till the choking is over. If necessary, give the ipecac or hive sirup till the child begins to vomit. Cough Medicine. Anna R., Pittsfield, 111. One-half ounce essence of peppermint ; £ ounce es- sence of cinnamon ; i ounce of laudanum ; 2 ounces of paregoric — mixed with the same quantity of molasses. Dose : A teaspoonful to a tablespoon 3 or 4 times a day, or oftener if the cough is very bad. Dyspepsia Remedy. Sympathizer, Peoria. On 2 tablespoonfuls of unslacked lime pour 1 quart of cold water ; let stand a few minutes ; bottle and cork, and when clear, it is ready for use ; put 3 table- spoonfuls in a cup of milk, and drink any time, usual- 160 THE SICK ROOM, ETC. ly before meals, but between if the food sours or stom- ach pains. Drinks for Invalids. Annie M. Hate, Chicago. Take crusts of genuine brown bread (rye and Indian). These should be slowly toasted before an open lire un- til thoroughly dried and of a rich, dark brown. Break them into small bits ; put them into the coffee pot ; pour on boiling water, and let the infusion steep from i an hour to an hour. Let the pot stand a few min- utes after being removed from the fire. The coffee will be clear and of a hue color, and if served with rich milk or cream, can hardiy fail to please an un- spoiled palate. It is nutritious and innocent. .V tablespoonful of ground Mocha or Java put in the coffee pot 10 minutes before it is taken from the lire will give it both flavor and aroma. The crusts of whatever bread may be used in a similar manner. Corns, Bunion*, and Injjrou ing Xails. A Friend, Normal, 111. Acetic acid is a safe and painless remedy for corns and bunions. A few applications night and morning will dispel all soreness. A continued application will remove them. Inverted toe-nails can be cured with- out causing any pain, by simply making a notch in the center of tne end of the toe-nail in shape of the letter Y. It causes the sides of the nail to come above and over the flesh. Continue this as fast as the nail grows out. and it will always keep its proper shape and position. THE HOUSEKEEPER'S FRIEjYD. AN ACCURATE SCALE FOR so CENTS. The Novelty Pocket Scale— A Triumph of Modem Ingenuity I— A Universal Want Filled at last— A Pocket Scale for All. This compact Scale is made of metal heavily Nickle Piated, can be carried in th« pocket without the slightest inconvenience, weighs with Absolute accuracy from 2 ounces up to 15ft>